A 24-YEAR-OLD from Brentwood has opened a new burger bar in Crown Street.

Benjamin Page, who lives in Ingrave, is the man behind the kitchen at Meat Stop, which opened to the public last week.

Each beefburger is hand-made by Benjamin each day, to ensure everything is a fresh as possible. The meat is sourced from local butchers, as are a number of the toppings.

Meat Stop opens mid-afternoons on Thursday, Friday and Saturday, until late. It’s situated in the Crown Street cafe, owned by Benjamin’s parents, but he’s keen to point out his operation is a world away from the Gastro Burger Co that was in the cafe until May.

Benjamin, who went to St Martin’s School, Hutton, said: “I didn’t want to follow on from the burger place that was here before, I wanted my own twist. I thought about it and came up with this concept, then thought, why not, go for it.”

His concept is simple, but effective. Diners pick their burger – plain, with cheese or bacon – add toppings from a selection including home-made chilli and grilled pineapple, then pick a side, including rosemary salt fries, coleslaw or macaroni.

Benjamin said: “I just wanted to keep it basic. There’s nothing worse than going for something to eat, but only enjoying one concept or idea from it. I’ve made this easy for people.”

He added: “All the burgers I make myself by hand, and I use fresh, local produce. I really wanted to keep it local and from within Brentwood.

“We like to keep it fresh for the day, and don’t want to freeze the produce. It’s made fresh and cooked fresh.”

The menu also includes a vegetarian option of a halloumi burger, with plans afoot to expand the menu in the near future.

A launch party saw more than 120 people attend, and already on social media Meat Stop is gaining attention. One reviewer, Brad Georgiou, said on Twitter: “Loved our @meatstop_ burgers hand-delivered to top it off. Great food great service. It’s defo worth checking out.”

One thing Benjamin wanted to maintain was the “dirty burger” effect, something which has become popular nationally in the last couple of years after arriving from America.

Benjamin said: “It’s high quality, but I wanted that dirty burger running through my hands. A proper burger!

“I don’t want to scrimp on the fillings. I don’t want people to go away hungry.”