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Lobster Katsu Roll | From chef Sophie Wyburd & pairing from Hannah Crosbie | International Women's Day


With Brita Filter & Kizha Carr | Saturday 24 March | Buy Tickets


The bar at Burger & Lobster Bond Street London


At the beating heart of each of our beloved restaurants is our awesome team. And over the next few weeks, we’re saying a special thanks to the people who make us B&L and we want to introduce you to a few of those very talented people.

First up is David Bacsek who you can find shaking up a cocktail, or two, behind the bar at West India Quay!


Q: How long have you been at Burger & Lobster?
A: 2 years, 6 months, and 10 days

Q: Describe the culture at B&L in 3 words. What makes it work?
A: Diverse, flexible, open-minded

Q: What has made you want to stay at B&L over the years?
A: The spirit at Burger & Lobster is different to any other company I have worked for. We have a solid team who always have each other's back, especially when we’re busy. Everybody works as a team to handle different situations and always shows respect for each other. B&L have always encouraged us to get creative and try new things - more so than any other company I have worked for as a bartender!
Q: How would you summarise your time at B&L?
A: I have been a bartender since 2007 but my time with B&L started in 2019 when I needed to find a company who would be flexible to allow me to continue with my studies at the same time. I loved the rush and the atmosphere of the B&L bars.

Q: What are you most proud of achieving during your time at B&L?
A: The friends and connections I have gained, the fun environment we have created, and the best memories I have made.
Q: What does your average day look like?
A: First thing is to set up the bar for the day ahead, always with a fresh coffee! This is key when we get busy; it’s important to have everything available behind the bar. Before we open for service, we have breakfast together, cooked by the chefs, and a team briefing. Around 4pm, I take my break and have some food before we start dinner service. After last orders, we take a quick break before we start closing the bar. I usually leave around 11:30pm.

Q: What makes you tick outside of work
A: I’m a Paleo-Herpetologist, working with exotic animals. I’m currently doing psychology and behaviour research on a South American turtle species, the Mata Mata Turtles.

Q: When it’s not B&L, where is your favourite place to eat?


If you're looking for a fresh start, we're constantly on the lookout for the freshest talent to join our growing teams in London, Singapore and New York. To find out more about the current vacancies we have, please visit our Careers page through the link below.