Even though we have been to many festivals this year, a festival based on burgers was something we couldn't miss. The 'Glastonbury of food festivals', it sold out in no time at all - we were excited to be part of it. Roughly 10 or so burger chefs and restaurants were showing off their grilling and filling skills and producing some mouth watering burgers for 100's of hungry diners. The smell ...
Read MoreIn honour of our Devastator Burger Challenge tomorrow evening at The Red Dog Saloon we have come up with ways to defeat London's most famous burger challenge. For those that have not heard of this burger challenge, it's a beast - the tallest burger in London. Standing at 8 inches tall, comprising 3 x 6 oz beef burger patties, 200g pulled pork, 6 rashers of applewood smoked bacon & 6 slices of American cheese. I'm ...
Read MoreShe came, she saw, she conquered. Well almost. The Start Up Engine table on 6 November saw 3 entrants to the renowned ‘Devastator Challenge’ at Red Dog Saloon (Hoxton Square) - two of them willing and then me. I boldly laid out the gauntlet that “I’d definitely take on the Hot Wings Challenge” (6 hot wings in the hottest of hot naja chilli sauce) if they took on the ‘Devastator Challenge’. ...
Read MoreSince the TableCrowd blog; Egalitie, Fraternity, And A Slice Of Cheddar: On London Burgers was published last week, I have made it my mission to take on 'The Devastator Burger' at Red Dog Saloon on Hoxton Square. I will be rallying some troops and encouraging them to join me on a Man Vs Food style challenge in the very near future - well, after a month or two of solid preparation and ...
Read MoreThe Hype versus Reality. Avant: I get strangely drawn to the hype of some new eatery, bar, theme or event. So ‘Burger and Lobster’ alerted the radar. Then I got distracted, caught up in something else, and the cow and seafood delights had to wait. First thing first, I like the idea of lobster and chips, I do, but then if a chef is proficient enough to cook up a lobster then ...
Read MoreRestaurateurs must be rubbing their hands together with glee that understated decor has become ‘cool’. It must have slashed the cost of opening a restaurant leaving them quids in! Instead of putting the perfect finishing touches and creating a welcoming homely feel the trend is for industrial unplastered walls, unpainted ceilings and rough wooden floors. You are half expecting to see a cement mixer doing it’s thing out the corner ...
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