Thursday, 2 February 2012

Bread Street Kitchen Short Rib Burger

£12 plus £3.50 for the chips but, says tweep @gubgub08, when your visit is arranged with the chef via Twitter, it's worth every penny

You can't just pick up the telephone and ask to speak to the executive chef at Gordon Ramsay's latest restaurant. Well, of course you can, but chances are Chef is too busy to get to the phone to talk to a complete stranger that has nothing whatsoever to do with the restaurant or its business. You can, however, drop the guy a tweet. That's what Anthony - or @gubgub08 as he's known on Twitter - did when he wanted to eat at Bread Street Kitchen a few weeks ago. Here's his account of what happened...

I'd heard good things about the burger at a new opening from some chef called Gordon Ramsay and so was looking for an excuse to pay Bread Street Kitchen a visit. The time came when a friend from out of town was in London for a week, so I established contact via Twitter with the executive chef Simon Gregory (@chefgregory01) and he kindly arranged a table for lunch for us. Which was rather nice of him. Isn't Twitter wonderful?

While I don't know Simon personally, he's a friend of chef Fred Smith of the Admiral Codrington pub who I've become friends with over the course of the last year - and it was that connection that emboldened me to tweet Simon out of the blue. FYI!

When we arrived the first thing I noticed was the striking decor and the enormous size of the place. Once sat at our table we ordered a well-deserved Meantime beer. Chef Gregory emerged from the kitchen and popped over to say hello and informed us that there were regularly over 200 lunch and nearly 300 dinner covers, confirming that the restaurant's capaciousness is most definitely required. Despite some well reported teething problems with service, BSK has become incredibly popular in the short time since it opened. Being needed back in the kitchen Simon parted by telling us to choose what we wanted (the burger obviously) and that he would send out a selection of starters in the meantime as a treat. Who were we to argue?

The first of the extra goodies we were sent was a flat bread with butternut squash puree, Taleggio cheese, field mushrooms and a basil dressing, which was excellent, just enough to whet our appetite. We then placed our order for two of the short rib burgers (medium rare), chips and mac cheese - and then Simon sent out a selection of starters which included spicy chicken wings, stone bass ceviche and a tuna carpaccio. All were lovely and disappeared in no time.

Then the main event hoved in to view. It was enormous! Er, perhaps ordering the chips and the mac cheese had been something of an error of judgement. In for a penny, in for a pound - we persevered, in the name of Important Research.

The burger gives away chef Simon's friendship with chef Fred Smith of the Admiral Codrington. It features an iceberg lettuce slaw with mustard and garlic and also Bermondsey Frier cheese, pickled cucumber all housed in a shiny Miller's brioche bun _ not unlike Fred's Burgermat Show Burger Monday burger. However, Simon's Bread Street Kitchen burger features a super-thick 8-10oz short rib beef patty and a secret spicy tomato sauce.  It was cooked to perfection and super juicy... 

When it was served, the burger looked stable but after I'd cut mine in half it seemed to lose stability and the sauciness/juiciness slightly overcame the lovely brioche bun. The accompanying sides were standard offerings but very good, particularly the mac cheese which was extremely cheesy, I find this sometimes goes missing. The chips were crispy on the outside and fluffy inside and, like the burger, massive. There seems to be a running theme. This is in no way a complaint!

Coming to the end we were bloody stuffed and definitely had no room for pudding. But Simon insisted we try a tiny but exquisite dessert and, well, it would have been rude not to. So we finished with a gorgeously rich chocolate tart, caramel ice cream and honey comb (blurry shot above). The perfect end to an outstanding Twitter-enabled lunch!

All in all without the extras the burger is well worth a trip for £12. It is extremely generous in size, the chips however are extra but for £3.50 well worth it and I'm not going to argue at £15.50. The price puts the burger in the Hawksmoor, Goodman bracket where I feel it certainly holds its own. Chef Gregory's generous opening treats also helped to make our burger mission seem like even better value (thank you kindly, sir). In Burgerac terms, this is a solid "must-try" four star burger.

Thank you Chef Gregory. And thank you Twitter!


Bread Street Kitchen
10 Bread Street

Tel: 020 3030 4050

Bread Street Kitchen on Urbanspoon

1 comment:

theculinarycreep said...

Jealous! Going here for dinner on Saturday night. I'm not allowed to order the burger because apparently 'it's a nice restaurant and we're on a date' WTF? I'd eat it with my pinkies up! C'mon!

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