Does Burger and Lobster do 50% off?

Thanks to the UK Government’s ‘Eat Out to Help Out Scheme’, we are excited to be able to offer you up to a 50% off food and soft drinks at Burger & Lobster to help us all get back on our feet. Because let’s face it, 2020 has been bad enough.

Who owns Burger and Lobster?

Founder Misha Zelman, who also diretcrs Goodman Restaurants and Zelman Meats, says: “Burger & Lobster is an example of how a restaurant brand can remain resilient in challenging times for the high street.

How many burger and lobsters are there?

From that first-ever Burger & Lobster, born in a small Irish pub in Mayfair, it’s fair to say we’ve grown – with nine restaurants located across London, as well as in New York, Dubai, Bangkok, Malaysia, Kuwait and Singapore.

Who owns Burger and Lobster Singapore?

Misha Zelman
With Jewel dubbed to be the gateway to the rest of the world, the partnership marries perfectly with Burger & Lobster’s obsession with offering products in the most fascinating locations across the world.” Misha Zelman, Owner, Burger & Lobster.

Is there a dress code for Burger and Lobster?

There is NO dress code. This restaurant simply offers Burger and Lobster. It is not a fine dining establishment.

Why lobster is expensive?

Conclusion: Why is Lobster Expensive? A combination of the lobster life cycle, over-harvesting, and food-safe technology have led to an uptick in lobster prices over the past few decades. What was once a “poor man’s food” is now a delicacy that can take a lot out of your pocket just for one meal.

Where did burger and lobster originate?

London
In 2011 the story began with four schoolmates on a rooftop in London. They came up with the idea to set up a restaurant where the focus was perfecting the craft of just one or two main ingredients. In a small Irish pub in Mayfair the first Burger & Lobster was born.

Do burger and lobster boil lobsters alive?

They kill the lobster (as humanely as possible) with a stunning machine called a Crustastun. Thus avoiding having to boil the poor crustacean alive or the mess in slicing it down the middle of his head with a cleaver.