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The Hume Hotel’s 100 Mile Burger has some local love behind it.
General manager of the Hume, Ryan Martin, said even though the price point on the popular burger may be higher than others on the menu it has proven to be the favourite.
“We’ve had it for two years now and it has outsold all of our six other burgers combined,” said Martin. “People pay a little bit more for the premium beef. At first we didn’t know how we’d be received, but we’ve just been overwhelmed. It goes to show that locals are willing to pay a little bit extra for supporting a local farmer and having a healthier burger essentially.”
The local ingredients in the burger include locally-raised, hormone and antibiotic-free beef from Creston, buns made in Pass Creek and peppercorn gouda from Grand Forks.
In addition to being hormone and antibiotic-free, Martin said the beef is “Hume-manely raised.”
“People like that. There is an ethical treatment of the animal,” he said.
As for why the 100 Mile Burger is in the running to be Nelson’s best burger, Martin said it’s about the local approach.
“The local love that is put into the burger makes it Nelson’s best,” said Martin. “The taste is amazing. The meat is fresh; nothing is processed. It’s a good seller. The meat comes in weekly and we’re constantly making fresh batches of it.”
Martin added that it is a satisfying burger and few customers leave hungry.