From Backyard BBQ to Burger Empire: A conversation with Anthony 'Murf' Murphy, Co-Founder The Beefy Boys
- James Massoud
- 6 days ago
- 5 min read
What started as a humble backyard BBQ among friends has evolved into one of the UK’s most iconic burger brands. The Beefy Boys, known for their inventive burgers, have not only conquered the UK with multiple locations but also made waves internationally, earning top accolades in global competitions. From winning Best Burger at Grillstock to taking second place in the World Burger Championships in Las Vegas, their journey is a testament to passion, creativity, and a relentless pursuit of excellence in the burger world. The Knife sits down with co-founder Anthony 'Murf' Murphy to learn all about The Beefy Boys' journey to burger glory.
The Beefy Boys began as a backyard BBQ among friends. How did that initial gathering evolve into a burger empire with multiple locations across the UK?
Complete accident, to be honest. We just started doing BBQs for friends and family, people loved the food and said we should do something with it, so we started doing little pop-ups in pubs and stuff on like a Tuesday night. Then we entered Grillstock in Bristol in 2014 — it was a festival of meat and music, all centred around a King of the Grill competition. We entered that and won Best Burger. From there, we got entered into the World Burger Championships in Las Vegas. We flew over to the States, took on 50 of the best restaurants and chefs in America, and we came second in the world! It’s all just spiralled out of control from there.
Your menu features a variety of creatively named burgers, such as the 'Oklahoma Onion Boy' and 'Dirty Boy'. Can you share the inspiration behind these names and how you develop new burger concepts?
When it comes to the names, we have created a rod for our own back by insisting that each burger should be "something" Boy. Sometimes concepts will come from a name like Rude Boy, Posh Boy, etc., but more often than not the inspiration comes from looking at the history of burgers in the States — the patty styles, the regional variations. There's a whole world and history of burgers out there that's fascinating.
The Beefy Boys have expanded to locations in Hereford, Shrewsbury, Cheltenham, and Bath. How do you ensure consistency in quality and experience across all venues?
With great difficulty! It's the hardest aspect of running multi-site restaurants. Training is the only way, and repetition of the process. It's tricky, especially when a lot of the menu is made from scratch on-site.
Collaborations among the founders seem central to The Beefy Boys' success. How do your diverse backgrounds contribute to the brand's identity and menu innovation?
We've been very lucky that the brand identity has always been very strong from the get-go. We've always been on the same page when it comes to the look and feel. Having different skill sets and different perspectives really helps with all things business — especially when you're coming across new challenges. It's good to have a lot of eyes on it and a lot of different solutions to any given problem.
Your burgers have received praise from notable figures like Tim Hayward and Chef Tom Kerridge. How do such endorsements influence your approach to burger crafting and menu development?
It's lovely having such nice comments from such notable people, but it's really important to us to not rest on our laurels. You're only as good as your last burger, and that last burger might not have been cooked by one of us — so how do we make sure every chef cares as much as we do? It's hard, but hopefully we get there. It's also important to keep innovating — the burger market is extremely competitive. We always have to keep on our toes.
The Beefy Boys have participated in international competitions, achieving impressive rankings. How have these experiences shaped your techniques and menu offerings?
It's funny — the more comps we do, the simpler the burgers get. We used to throw everything at it. These days, we just go simple: rely on good quality meat, good buns, good ingredients, and solid cooking techniques, and you won't go far wrong. When you start overcomplicating the burgers, that's when it can get sticky.
Your menu includes unique items like 'Mac & Cheese Balls' and 'Ninja Chicken Strips'. How do you balance introducing innovative sides while maintaining the classic burger experience?
Sides are a great chance to innovate, especially loaded fries. With the food we do, it's very comfort-food oriented — you can kind of take anything you like, chuck it on fries, it'll be a great side. Chicken Kyiv? Chuck it on some fries. Salt and pepper chicken? Chuck it on some fries. Steak and peppercorn sauce? It's going on some fries.
The 'Hell Boy 2.0' burger features intense flavours with ghost chilli pepper sauce and fresh habanero. What motivates you to experiment with such bold flavour profiles, and how do customers respond?
Well, that one specifically was created because you always have those people that just want a spicy burger, and they want it stupidly spicy. We got so tired of people asking for spicier and spicier burgers, we decided to make one so spicy it would stop anyone from asking again. And that's what we did.
With the release of The Beefy Boys cookbook, how do you see home cooking influencing the way people perceive and enjoy your restaurant offerings?
Hopefully it will give people a good understanding of what we do, why we do it, and the thought that's gone into it. We've hopefully given people the tools and knowledge to make a great burger at home. I don't think that'll ever be a full substitute for a full restaurant experience.
Your journey from backyard BBQs to a renowned burger chain is inspiring. What challenges did you face during this transition, and how did you overcome them?
Learning on the job being the toughest one — we came into the industry with zero hospitality experience. To say the learning curve was steep would be an understatement. It's been an incredible journey that's taken us literally all over the world. We've made a lot of mistakes and we've also made a lot of business decisions that, in hindsight, give the illusion of competence. We are incredibly lucky to be where we are.
The Beefy Boys' branding and restaurant ambiance are distinctive. How do these elements enhance the overall dining experience for your customers?
I think it really makes us stand out. We've always felt a bit anarchic, and we've always wanted the brand to have that counter-culture, punk, DIY ethic. Burgers have always seemed to me to be quite a rebellious food — slightly naughty, slightly ridiculous, completely unpretentious and a bit messy. I would like to think that's us as a brand as well.
Looking ahead, what are your aspirations for The Beefy Boys, and how do you plan to continue innovating in the competitive burger industry?
We are laser-focused right now on finding good locations to expand the burger side of what we do. That means finding great sites where we can offer something fun, relaxed, and ultimately delicious for our customers. While we do that, we are coming up to the 10-year anniversary of opening our first restaurant, so we have plans to do a few special things — maybe dipping our toe back into low and slow BBQ where it all started, and also cracking on with the work on a possible second cookbook. There's always lots going on with the out-of-hand BBQ that is The Beefy Boys!
