Just a short stroll down Wimbledon's Broadway and you are assaulted by an almost overwhelming array of culniary choice.

New Zealand's Gourment Burger Kitchen took the country by storm 12 years ago and you can find one of their branches in virtually every major high street in London.

Wimbledon's has just had a make-over ahead of the launch of its winter menu and so I poked my head in to see what's new.

The answer, Cajun Blue, a chicken and blue cheese coleslaw combo, and beef burgers Smokin Joe, including smoked cheddar in a brioche and the Camemburger - guess what the main ingredient is here!

The chain also offers grilled Halloumi cheese bites, chicken skewers and onion rings.

Of course myself and some helpers feel obliged to try each of these, alongside Wimbledon's The Don - American cheese, gorgonzola rocket onion jam and brioche bun.

While we're at it we call for a buffalo burger and the house favourite the cheese and bacon burger.

The restaurant is famed for its extremely generous and thick milkshakes but with so much food on array the difficult decision is made to focus on burgers and booze

Manager Gaelle pops over to talk about the new look to the venue and check on how we're doing "GBK is going through a process of refurbishing all its restaurants," she explains. "The previous look was looking a little tired so we've given it a fresh look and opened up the back to provide more space.

The reopening has only been going an hour and the place is filling up fast so it certainly looks a good move.

A taste of the food provides explanation for the crowds - with each burger priced under £10 GBK is an excellent affordable eat out and the quality does not suffer for the price.

Burgers disappear at a rate of knots, washed down with GBK Organic Pale Ale or the very reasonable house red.

As mentioned before competition is fierce in this nexck of the woods but Gaelle is cheerfully bullish about the challenge.

She says: "There are excellent restaurants in Wimbledon but we don't worry about that - we believe in our food and think the customers will too."