The Stockport burger joint that's just been crowned one of the best takeaways in the UK
A local burger and wing restaurant has been named as one of the UK's best takeaways, and scooped the title of being the north west's best takeaway too.
The Bun and Bones Club in Hazel Grove, run by two Stockport-born brothers, won big at last night's British Takeaway Awards.
The awards, hosted by Paddy McGuinness, champions everything from pizzas to curry houses to chippies to kebabs.
Three Stockport takeaways made it into the finals - The Spinn in Gatley, LAPD Food, and The Bun and Bones Club - but it was the latter who scooped the accolade of the best takeaway in the north west regional category.
The business also beat out stiff competition from Liverpool and Warrington.
The Bun and Bones club was launched on London Road in 2015, and has become a real local success story.
It's a real family affair too, with founders Dean and Liam Quinn-Jones working alongside their mum, who manages the accounts, and sister, who runs sister restaurant Pickle Rick's Pizza.
Dean has spent his life in the hospitality sector, following in the footsteps of his parents who used to run The Three Tunnes pub.
Speaking of the win at the British Takeaway Awards, Dean said: "It's amazing, it feels so good.
"Honestly we didn't expect to win just because of the big names we were going up against.
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"Obviously there was Adam Thomas's place The Spinn so we kind of resigned ourselves to thinking he would win, but when Paddy called our names it was a bit of a shock!
"Paddy was amazing, he was so funny. I kind of lost my mind when I went up there to get the award!"
Dishes on the menu at The Bun and Bones Club include giant burgers, like the Sloppy Joe (beef patties topped with house chilli, grilled halloumi, and baconnaise) and the Mancake, which is wedged between fluffy pancakes instead of bread.
Dean is about to launch its second site, a delivery-only dark kitchen in Ancoats which will deliver takeaways within a four-mile radius.
It's taken them six years to expand the brand, which has been a very purposeful decision.
Dean said: "It's been slowly growing every year - we took a conscious decision to focus on one place and do it to the best of our abilities.
"We wanted to take our time and get it to be as good as it could be before we expanded.
"We do specials every week which means we're constantly changing the menu - and I think the fact that our regulars know they might never see that burger again makes them come in every single week!
"We put these crazy specials out on a Friday on Instagram and it sort of blows up.
"All our food as well, we source as locally as we can, we make it all from scratch - we have about 14 different sauces in the actual restaurant that are all made from scratch.
"We put as much love and affection as we can into the food.
"I'd been working on and designing the burgers for about a year before we opened it in 2015.
"We hit the ground running and it's just getting busier and busier year-on-year.
"We couldn't get a decent handmade burger delivered to the door and we saw a real gap in the market locally for it."
He also wanted to thank his team, who he said are 'incredible'.
"They've been unreal," Dean said, "Probably the hardest-working restaurant team I've ever worked with.
"They work their absolute a***s off and I'm massively appreciative of my team."
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