News that the new Ace Hotel in London’s Shoreditch would be setting up its resident coffee shop in collaboration with Square Mile Coffee Roasters brought expectations of groundbreaking brewing techniques, cutting-edge gadgetry and barista performance art.
You don’t beat Josh Ozersky, the New Yorker who wrote the book on The Hamburger, at his own game. So when Richard Turner invited Fred Smith and I to compete against Josh in a NYLon Burger-Off at the Meatopia UK Meat Festival in September we agreed the only way to go was British.
- Paul Clark, The Troll’s Pantry
- James De Jong, Drapers Arms
- Chris Golding, Apero
- Zan Kaufman, Bleecker St Burger
- Roti Chai Street Kitchen
- Shaun Searley, Quality Chop House
This was the third of four rounds in the group stage of #LondonBurgerBash. The fourth round will take place 3-4 November 2013 with six new competitors.
One look at the menu below and it’s pretty clear each chef wants you to love his burger so much that voting him the winner will prove to be a no-brainer.
As the event organiser I want you to love all six of their burgers so much that choosing the one most deserving of the Golden Patty Award will prove a struggle, as it’s been throughout the group stage of #LondonBurgerBash. The largest margin of victory in the prior three rounds was 12 votes. [Read more...]
On September 25th at 6:10am GMT I flew from London to Naples, Italy. On September 25th at 9pm CET I flew from Naples back to London. I spent the time between trying 16 Neapolitan pizza at eight of the world’s greatest pizzerias in the space of 8 hours.
To fully appreciate the art and science of pizza in its historic epizzentre you have to explore its surface textures, features and forms.
THE PIZZA OF NAPLES IN TWO MINUTES, my video compression of the September 25th pizza crawl, traces the topography of Neapolitan pizza, from the stretching of the dough in the practiced hands of the pizzaiolo to his rotating of the crust as it puffs and browns under the torrents of intense heat in the wood-fired brick oven to his unveiling of the finished Margherita, its surface glistening with deposits of molten mozzarella and plum tomato sauce.
The eight pizzerias featured in the video are:
(in order of appearance)
When you ask two body types as dissimilar as a burger patty and a sausage to shack up together you count success not in years but in minutes. That may be help explain why Shake Shake has released its Brat Burger as a limited edition running only for the length of Shacktober. [Read more...]
The salumi, pizza and wine bar Lardo is a go-to restaurant with a go-to pizza. It brings a stylish but easygoing vibe I’d expect to find tucked away in my old home borough, Manhattan, to my new home borough, Hackney.
But I just can’t work up more excitement than that until one sticking point gets unstuck.
If you told me you were planning to open a swank restaurant two stories below ground level, in a luxury liner of a subterranean space occupied by the ghost of a sunken, 220-seat London restaurant known as Titanic, my response would be:
Look out for iceberg!
In October 2012 German chef Oliver Trific travelled from his Hamburg house to a London public house to rewrite the origins of the round mound of renown. For one BurgerMonday night only the chef/proprietor of the Restaurant Trific imagined what a hamburger (little h) would be like today had it been invented in Germany and not the USA by a Hamburger (big H).
The Hamburg Hamburger unveiled at The Draft House proved to be much more than an exercise in culinary wordplay. For inspiration Trific looked to labskaus, a famous stew that is Hamburg’s version of corned beef hash. Liverpudlians know it as lobscouse or just scouse and attach their accent and identity to it. [Read more...]