It's a Saturday, myself and Lucy stare out of the ceiling length windows at the rear of Gourmet Burger Kitchen's Cambridge restaurant. We gaze out in disbelief at the gentlemen who have decided to brave the weather to indulge in a game of 'frisbee' on Parker's Piece outside - and they're not Sunday-Leaguers; these chaps mean business, coloured jerseys, testosterone charged pats on the arse and all. While this typical University scene unfolds around us however, we are snug and salivating at a menu of fresh cooked goodies.

The ethos behind GBK is simple: Make burgers that (instead of squashed, sad looking, runtish little brothers of the golden delights promised to you on the big backlit board at your local McDoogles or Kentucky Fried Offcuts) are healthy, fresh and more importantly tasty.

As our food arrives the first thing we couldn’t help but notice is the size of the burgers. (mine the

chicken satay burger, lucy’s a chilli sauce laden aberdeen angus affair.) I say, without no hint of exaggeration that my accomplice’s was the size of her head. However, both were excellent, I particularly was impressed with the chain’s practice of cooking the burgers as medium which in itself speaks volumes for the confidence GBK has in it’s produce and the type of dining experience they are trying to promote. Everything we ate had a little ‘kick’ to it also, a hint of chilli here and there ensured that the taste buds were always kept intrigued as we chomped delighted through our monolithic meals.

Gourmet Burger Kitchen’s real strength lays in the fact that it has no competition as such in the UK market, which was evident to see from the hordes of people shoe horned into the cosy restaurant. With prices only a fraction dearer than some of the big fast food giants they are set to go from strength to strength leaving in their wake a trail of delicious sauces and bloated, satisfied customers.