Over the course of the evening, a series of rolling sittings take place, of roughly two hours each, and in that time guests are served a three-course meal, with the burger taking centre stage, with free flowing beer and wine.
Where this #burgermonday differed was the addition of an art show curated by London's very own burger detective, Burgerac. The BurgermatShow included 24 illustrators and artists who each produced signed copies of their burger-themed artwork as placemats, upon which guests could create their own, unique burger juice splattered work of art. What better way to spend a fine summer's evening than with a celebration of burgers in visual and edible form, with my fellow burger lovers (by Twitter handle, namely @eatingsoho, @gubgub08, @HayleyMudge, @Dave_Rowlinson, @DanPeters, @LadyVelo82, and @Grobelaar to name but a few).
The evening's weather was pretty hot and sticky, being rather more like Washington D.C. than London, ( my sympathy goes to those running the show - it can't have been pleasant dashing around cooking and serving in that heat!) Needless to say chilled beer was in high demand, and the evening's fare was a number of different beers from North East Scotland brewer Brew Dog. The brews available were 5am Saint, Punk IPA and Trashy Blonde. 5am Saint was an interesting beer - and the label gives you some insight into how Brew Dog think - brilliant!
An analysis of the burgermats on our table revealed art from the following artists: Know your condiments by Crispin Finn, Amazeballs! by Richard Hogg, Burgermat by Nishant Choksi, and Unnamed by Gemma Shiel. Prints of these fabulous works of art are available at Print Process.
|Gemma Shiel burger mat|
|Our table's burger mats on display|
Promptly after beers came the starter, a TV dinner-style tray of sharing nibbles and dips. Working my way around the tray, I sampled the delights of grilled Padrón peppers (classically used as part of Padrón roulette, where one unlucky diner would bite into a raging inferno of pain - lucky these were all mild and full-flavoured!), next up were thin, crispy fingers of pork crackling, and a delicious puréed apple sauce to go with them, followed by thinly sliced crostini, and the most divine taramasalata (made lovingly by hand using smoked cod roe, bread crumbs, lemon juice, olive oil and milk). The whole starter was finished off with shots of Gazpacho soup, which were fantastic (probably in part due to the fact they were chilled, and at this point it was heating up in Andrew's!).