Millk Bun

Our Story

Milk Bun is a neighbourhood corner burger restaurant in Clifton, Bristol, founded in 2021 by Tom De Michele. His goal was to create his expression of the perfect cheeseburger, using the very best produce for each component – from premium aged beef to house-made sauces. 

 

Before long, Tom realised it all started with the bun and got to work perfecting our secret signature milk bun recipe, that is still baked in-house by hand every day. It has become the focus of everything we do – handmade, artisan burgers made with the finest grass-fed aged beef or free-range chicken, encased in a soft, buttery, freshly baked Milk Bun.



WE ARE UNABLE TO CATER TO ALLERGIES, DUE TO OUR SMALL KITCHEN AND PEANUT AND SESAME BEING EVERYWHERE, PLEASE CONTACT US BEFORE BOOKING IF YOU HAVE ANY ALLERGIES. THANK YOU AND APOLOGIES FOR ANY INCONVENIENCE.

Our Suppliers

It’s important that we use the best ingredients, sourced locally wherever possible. Our milk buns are baked fresh daily using Shipton Mill flour, Wykes Farm butter and Somerset Dairy milk, and our produce comes from local legends, Arthur David.

Our beef is sourced from Aubrey Allen, the award-winning butcher specialising in high welfare, dry-aged beef sourced from only the top 1% of grass-fed British cattle. After spending a long time researching who should supply our beef, Aubrey Allen was the clear winner for their ethical approach, choosing from cattle raised in natural suckler herds with access to lush pastures.

Made to our own specification, our thick beef patties are a blend of rib cap, brisket and chuck, aged for a minimum of 35 days. This creates the ideal depth of flavour and fat ratio for a beefy, buttery taste.



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