Follow the Journey of the Key Ingredients We Use at Fuel
Fuel Road House is proud to be part of Holmbush Farm’s growing educational offering. Our Farm-to-Fork trail and learning boards invite visitors of all ages to follow the path food takes as it grows in the soil, is cared for on the farm, and finally becomes the meals we serve. From soil to seed, from plant to harvest, and from our allotment to your plate, this experience helps you slow down, look closely, and appreciate the journey every ingredient takes.
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POTATOES
From root cluster to fries
The Journey
Potatoes are tubers and grow in the ground in clusters around the plant’s stem. When the leaves die back, the loose soil is carefully dug up to to reveal these crisp golden treasures. They are then brushed clean and stored in a cool dark place to prevent them from growing again.
At Fuel
Our potatoes are cut into skin-on fries, and also used in our hash browns. Varieties like Maris Piper and King Edward give the perfect fluffy-inside, crispy-outside texture.
TOMATOES
From blossom to juicy fruit
The Journey
Tomatoes begin as yellow flowers on sturdy vines. As the petals fall, tiny green fruits begin to swell in their place. When the fruits just begin to ripen and soften slightly, they are picked carefully and packed ready to go off to market.
At Fuel
We blend tomatoes into ketchups and relishes, and use them sliced in some of our salads. Their combined sweetness and acidity cut through richer flavours, adding freshness to every bite.
ONIONS
From bulb to flavour base
The Journey
Onions are alliums like garlic, and start off as small bulbs planted into cool, well-prepared soil. As they grow, green shoots rise above ground while the onion itself forms layer upon layer just beneath the surface. Once pulled from the earth, the onions are normally hung and dried so their skins toughen and their flavour becomes deeper and sweeter.
At Fuel
We slice, grill, and caramelise onions for our burgers, and sometimes use them in our house sauces and relishes. Their spiciness when raw and sweetness when cooked makes then a great addition for balancing other ingredients in our kitchen preparations.
Gherkins
From cucumber to pickle
The Journey
Gherkins are small, bumpy cucumbers, that grow on twisty vines which will happily ramble across the garden floor. When picked young they’re firm and delightfully crunchy. After picking they are washed and sliced before being immersed in vinegar, giving them a sharp, tangy flavour.
At Fuel
Gherkins add a delicious crunchiness to our burgers, and the pickling vinegar cuts through melted cheese and beef for the perfect balance.
beef
from pasture to patty
The Journey
Cattle graze on grass that supports steady, healthy growth. Once butchered, the beef is minced and shaped into patties with the ideal fat content for flavour and juiciness. Freshly pressed patties hold together well and cook evenly.
At Fuel
We cook our burgers hot and fast, seasoning lightly so that the beef speaks for itself. Then we pop it in a soft and milky brioche bun which lets all the flavours ride out.
Bacon
from pasture to pan
The Journey
Bacon comes from pigs, and pigs can be raised on a diet of almost anything, because they will eat almost anything! After butchering, the bacon cuts are salted and cured to deepen their flavour and preserve them. They are then sliced into satisfying stacks of rashers.
At Fuel
We cook our rashers hot and crisp so that they add real crunch to our burgers. The bacon is of the most satisfying layers in our Jack Burger, adding smoke and saltiness, riding alongside the mellow creaminess of the jack cheese.
Venison
from pasture to pan
The Journey
Deer roam freely through the woodland here on Holmbush Farm, browsing naturally on grasses, shoots and hedgerow plants. To protect the health of the herd and the balance of the landscape, numbers are carefully managed through seasonal, humane culling carried out on the estate. Because the deer come directly from the surrounding forest — often less than 200 metres from Fuel Road House
the journey from field to fork is incredibly short. Nothing goes to waste. The venison is expertly butchered, minced and blended to create lean, flavour-packed patties, known for their rich, slightly sweet, earthy character.
At Fuel
We treat venison simply and respectfully. Our patties are cooked hot and fast to keep them juicy and tender, then paired with bold, seasonal flavours — like cranberry, herbs and sharp cheeses — that complement the depth of the meat. Served in our soft brioche buns, it’s proper local food, straight from the forest to your plate.