1st March, 2018
Last Wednesday saw the return of the annual National Burger Awards, and it was a serious meat fest! Held at Islington Metal Works, London, the day comprised of 16 finalists from restaurants around the country competing for the title of Best Burger. The competition has three rounds;
And as you can imagine, they did not disappoint!
Each chef had 50 minutes to prepare all three of their burgers, which were then sent to be judged by a panel of industry experts, including Tim Molema from GBK and Glenn Evans from Las Iguanas (last year’s winner), as well as our very own senior account manager, James Roberts. The event was hosted by none other than DJ BBQ, aka Christian Stevenson, who managed to pry recipe secrets out of the competitors as they cooked in their heats. After a long day, the competitors let their hair down at the evening awards ceremony, held in the same space in Angel. All of the chefs turned out some mighty burgers, and the competition results were very close.
The Technical round was won by Christopher Bartlett, from BEEFBOXX. Christopher used our 1887 British Meats premium Angus grass-fed chuck brisket trim beef mince, and Danish dry-cured double-smoked streaky bacon, and added blue cheese and crispy shallots. Yes, it was as good as it sounds!
The Mystery Box round was won by Wayne Pike, from Young’s Burger Shack. He presented the judges with a spiced chicken burger which won over their hearts (and stomachs).
And the winner of the coveted Signature Burger award, and therefore overall winner of the event, was Sammy Ayjkac, from Cut + Grind Burger! His winning recipe was a chuck, brisket, rump and rib cap patty, served with burger béarnaise, lettuce, British cheddar, pickles and red onion – the ‘Classic’ on their menu. Sammy is the head chef of Cut + Grind, which is based in King’s Cross London and has only been open since October last year!