HE is the man behind what The Times have dubbed Britain’s best burger van.

Carl Sampson, of Worcester, is changing the reputation of roadside cuisine, serving up top quality food from a layby on the A38 near Droitwich.

His burgers are described by the national newspaper as “hand-pressed 5oz epiphanies” – meaty masterpieces that have turned Carl into a bit of a local celebrity.

“I was amazed by the write-up – it was brilliant,” said the 27-year-old. “It gave me an enormous sense of pride, especially because I’ve put in a lot of work and blood, sweat and tears to get here.

“The praise I’ve received though hasn’t sunk in properly and I’m still overwhelmed by some of the comments.”

But Carl hasn’t always received critical acclaim.

He started out serving low-quality meat as roadside grub for hungry hauliers, including a Man v Food-inspired UFO burger consisting of four burgers, four sausages, eight rashers of bacon and eight slices of processed cheese.

Having quit a well-paid factory job to open the food van, he was keen to cater for his core clientele.

A life-changing experience courtesy of Channel 4 however changed his culinary approach.

He took part in new reality TV series Best Chef, Worst Chef – a show that will air later this year. The programme takes relative no-hopers and pairs them with kitchen experts.

Carl received one-to-one training from Daniel Clifford, the chef at double Michelin-starred Midsummer House in Cambridge.

The Worcestershire father was put through his paces, completing 16-hour days and dealing with perfectionist colleagues.

But he didn’t fold under the fierce pressure. He coped, even excelled, learning from every moment and building a rapport with Daniel his mentor.

“It was an amazing – and very real – experience,” said Carl. “I have got so much respect for Daniel and for the way he is standing by me now. He is my hero.

“Being on the show has massively altered lots of things within my business and it has also transformed my outlook on life.”

Daniel in turn told The Times: “Honestly, I came to feel a bit like a father to him.

“I don’t think anyone had ever shown that belief in him before. He had no idea of what he was capable of.”

The high-dining chef wanted to offer Carl an apprenticeship but, with a baby and two stepchildren to care for, the Worcester man had to return home.

And geed by his stint at a top restaurant, he set about making a series of changes to his snack van menu.

He knew serving scallops or veal from the layby wouldn’t work – it would just alienate his customers and bankrupt the enterprise in no time. But transforming the style from greasy to gourmet was his aim.

Low-quality bacon and sausage were ditched in favour of better cuts from a new butcher while the van itself was spruced up.

It was the burgers however that really captured Carl’s heart and soul.

Now in their 31st formulation, the signature dish is a combination of rump and chuck steak with herbs and spices, cayenne pepper, shallots, garlic and an all-important helping of Worcestershire sauce.

“I was born and bred in Worcester so I’m immensely proud that Worcestershire sauce is a big element of the recipe”, added Carl.

Served in a plain white bap with lettuce, cheese, tomato and a squirt of red sauce, The Times described it as delicious.

And the van’s customers across the county and further afield agree, with queues of people not an uncommon site at the layby which is situated between Fernhill Heath and Droitwich next to Brookside farm shop.

Carl said: “Since the feature in The Times the burgers have been flying off the shelves and I’ve been selling out quickly. I’ve had people travel from Chester, London and even Lincoln - that’s a 125-mile trip - just to try them.”

The handmade 5oz burgers have proved so successful they will soon be available to buy raw in local farm shops while a wholesale venture is on the cards.

In terms of the future Carl also has his eye on restaurant premises in Worcester.

But for the time being he is happy with the grand title of Britain’s best burger van.

Burger Review

Worcester News:

It is a big burger, with big flavour, served up by an even bigger character.

I sampled one of Carl Sampson’s famous creations and it lived up to its growing reputation as the best roadside burger in Britain.

The meat was succulent, juicy and full of flavour – far superior to more expensive burgers I’ve tasted in pretentious gastropubs throughout Worcestershire.

Mixed with herbs, spices and garlic, it tasted like a premium product and every mouthful had me praising the day I was selected for this journalistic assignment.

Served on a soft white bap with a topping of cheddar cheese and tomato ketchup, it was a generous portion size that really hit the spot - and it didn’t leave me feeling bloated or unhealthy like other lower-quality burgers tend to.

I simply felt fully satisfied by the delicious lunchtime meal.

But it was Carl himself that really left an impression.

He expertly rustled up the handmade, fresh burger in front of my eyes, showcasing an attention to detail that results in the top quality taste. With his cap backwards and freely chatting away, he came across as an incredibly likeable character too.

I might be biased but – based on my experience – I’m confident Worcestershire is home to Britain’s best burger van.