It all started back in 2012, when Zan Kaufman quit her life as a lawyer, moved to London from New York, bought an old van and converted it into a food truck. This was the beginning of Bleecker.


The London streetfood scene was in its infancy and it was starting to gain attention; we happened to be in the right place at the right time. We zoomed all over town in our truck, creating a buzz for our burgers. The idea was simple: produce the best burger we possibly could in an approachable, no-BS.

I’ve always believed that burgers are about the beef and that is exactly what we wanted to showcase. We use rare-breed, pasture-fed beef from small farms in the UK. It is dry-aged, giving it an intense, beefy flavour.

We spent years working our asses off in the truck and at burger pop-ups with Kerb, Streetfeast and The Southbank Centre. These experiences shaped the character of our business.

In 2015, we opened our first permanent spot, a burger kiosk in Old Spitalfields Market. And in 2017, we added a 20-seater takeout joint in Victoria and 30-seater in the new Bloomberg building. In 2019 we opened in Westfield and have since opened Deliveroo editions sites in Battersea, Bemondsey, Canary Wharf and Brent Cross.

We may expand, but our goal is still the same: commitment to the burger.

Zan Kaufman

Delivery

Food & Beverage

Restaurants

Bleecker

Bleecker's headquarters in London, United Kingdom

This department oversees the planning, execution, and optimization of operational processes to ensure efficiency and effectiveness.

Operations Management

This department focuses on providing assistance and support to guests, ensuring a positive and welcoming experience.

Guest Services

This department assists in overseeing operations and enhancing organizational efficiency.

Management Support

This department oversees all marketing initiatives, including digital strategies and brand management.

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