Our Story
Over a century in the making.
Long before Chicago's Best, there was Bloom's. In 1920, Morris and Rebecca Bloom opened a small restaurant on Brick Lane in London's East End, serving hot salt beef and franks. It grew into one of the most famous restaurants in Britain, with diners queuing round the block.
Illustration
Morris and Rebecca Bloom open their restaurant on Brick Lane.
Bloom's opens its own sausage factory to keep up with demand.
Bloom's and Gilberts join forces and open the Gilberts Group factory in Milton Keynes, supplying supermarkets, cinemas and football grounds nationwide.
We team up with Chicago's Best to make a proper American-style beef frank, right here in Britain.
Nearly thirty years on, the Chicago's Best beef frank is still one of the Gilberts Group's best sellers. Genuine USA recipe, made in the UK.
Morris and Rebecca Bloom open their restaurant on Brick Lane.
Bloom's opens its own sausage factory to keep up with demand.
Bloom's and Gilberts join forces and open the Gilberts Group factory in Milton Keynes, supplying supermarkets, cinemas and football grounds nationwide.
We team up with Chicago's Best to make a proper American-style beef frank, right here in Britain.
Nearly thirty years on, the Chicago's Best beef frank is still one of the Gilberts Group's best sellers. Genuine USA recipe, made in the UK.
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