Behind the scenes with Charlie Morris-Adams of Fattso
Tucked away in the car park of a Wells pub, Fattso isn't just a burger van; it's a gastronomic sensation that's become a beloved staple at the Cheddar Valley Inn.
Born out of a lockdown project in 2020, this brainchild of local lads Charlie Morris-Adams, Joe Watson, and Hamish McDonald has risen rapidly in the culinary ranks.
"It was a crazy time when we opened. People were queuing all around the block," Charlie remembers.
"There are so many amazing food places in big cities that so many of them never get found. In a cool, little city like Wells, you can really make your mark."
But their success didn't stop locally; Fattso won the title of third-best burger at the 2023 National Burger Awards.
Without any formal culinary training but with a genuine passion for food, Charlie and the team embarked on a venture to bring the LA Smash burger craze to Somerset.
This decision was fuelled by the simple belief that "burgers always sell" and a desire to avoid the gruelling hours of traditional chef roles.
"During lockdown, we just decided it was now or never," Charlie recalls about launching Fattso with Hamish and their friend, Joe Watson. They explored several ideas before settling on burgers - turning down doughnuts, coffee and kebabs.
"We noticed that burgers are always a hit, and at the time, only one place in Bristol was doing something similar," Charlie said.
"Hamish took the lead on the menu, but I ate burgers every day for a year until we got our recipes just right."
The team's dedication to quality is evident in their choice of ingredients, all of which are sourced as locally as possible.
"If the beef isn't right, the burger won't be right," he said.
From the juicy, caramelised patties made from dry-aged, grass-fed beef to various creative burger combinations featuring smoked bacon, American cheese, and jalapenos, Fattso ensures every burger is a masterpiece.
They have also recently added a vegan burger to their existing menu, which includes the Fattso, Royale, The Big Hello, Mi-so-hungry, Vote for Pedro, Wee-Mack, and a special, and now offer gluten-free options.
Each burger is crafted with meticulous attention to detail, from the hand-finished salads and pickles to the homemade mayonnaise.
Charlie's personal favourite? The Royale with Extra Cheese. "It's modelled on a cheese toastie," he says, describing it as an "over-the-top, cheese dirty burger that's just amazing."
Despite opportunities to expand, Charlie and his team are content with focusing on quality rather than quantity, deeply ingraining themselves in the community by working with local suppliers and orchestrating events in partnership with the Cheddar Valley Inn.
"We'd rather make great food than lots of money," Charlie explains.
Following a recent period of mild uncertainty about their location, Fattso is now thrilled to be planning collaborative events with Sue, the new landlord at the Cheddar Valley Inn. They're gearing up for "pint and a Fattso burger" evenings set in the pub's inviting beer garden, complete with live music and an outdoor bar.
"We're really excited to work closely with Sue at the Cheddar Valley Inn to enhance each other's success," Charlie adds, envisioning these gatherings as a cornerstone of community life.
Reflecting on what makes Fattso a local favourite, Charlie credits the burger van's success to its distinctiveness and the genuine passion they pour into every dish. The close partnership with the Cheddar Valley Inn not only promises to keep the good times rolling but also cements Fattso's place as a pivotal part of the local community fabric.
Reflecting on Fattso's journey and ethos, Charlie believes the secret to their success is its uniqueness and the heartfelt effort they pour into every burger.
"It's all made from the heart, with care, attention, and love," he concludes.
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