Factor's Inn, The

Haché describes itself as a restaurant that happens to sell burgers and it's no bad description. The trouble with burgers, of course, is that a potentially delicious way of serving meat has been cheapened mainly by financial greed to the point where it is difficult to find anyone with a good word to say about them. Whereas faggots, the basis for a satisfying and wholesome meal, are regarded quite rightly as permissible verging on gourmet, burgers are not.

So let's hear it for the real burgers, the ones that are made from decent ingredients and properly cooked, which is precisely what Haché is all about. All their burgers are served on a toasted ciabatta bun with rocket, beef tomato and sliced sweet red onion, along with the special Haché mayo. If however you prefer your burger low calorie style they will substitute the bun with a salad garnish.

All their beef comes from prime Scottish beef steak, starting with Au Naturel, finest aged 100% chopped steak, seasoned and charbroiled, with seven variations on the main ingredient, all cooked medium unless otherwise requested. Chicken Haché burgers offer four choices, au naturel, forest, Spanish, club plus the newly introduced honey-moutarde.

Of them all the big treat has to be the steak le grand double (that's 14oz) steak burger with your own choice of topping, but do not lightly ignore Le Mexican. All tastes are taken into account, with vegetable burgers, tuna and the 'all-day'. Toppings include roast red pepper, sweet cure bacon, mature cheddar, Portobello mushrooms, goat's cheese and Stilton.

To complete the enjoyment leave room for the Haché Belgian chocolate fudge brownie followed by an excellent range of coffees. And yes, they do have a licence.