THE head chef of the The James Figg is heading to the finals of the 2016 National Burger Awards on Wednesday.

Jack Bull, 25, said: “I eat out a lot and eat a lot of burgers, too. I honestly believe that ours are better than many I get served in other pubs and restaurants and I think it’s down to the great ingredients and care that go into making them.

“We only use the best British beef from Royal Warrant Holders Aubrey Allen, and we even dedicate every Tuesday night to serving burgers."

Jack’s shortlisted recipe is an Aubrey Allen Burger served in a Brown Sugar Bakery brioche bun, with Monterey Jack Cheddar and Aubrey Allen smoked bacon. His recipe from the Thame pub went up against hundreds of online submissions from pubs, bars and restaurants across the UK.

“I’m really proud of my burgers so when I found out about this competition to find the country’s best burger, I decided to go for it. Entering was really exciting; being chosen as a finalist was thrilling and now I can’t wait to cook for the judges in London next month to try to take the crown for best burger in the land.”

On the day he will also face a technical burger challenge using ingredients provided for him as he battles it out for the title and £1,000 prize money.