Burger Monday

I have been to two of these now and they are great. You prepay before hand usually around the £40 mark and the menu is always set, so you get to read the menu before you purchase your ticket, you also sit with other people so it’s a great way to meet like minded people who basically like a big greasy burger.
The first one i went to was by Carl Clarke a pop-​up specialist, who did a lovely French dipped burger with bacon, it was pure food porn.
The second was with Great British Menu star Richard Corrigan, who did three mini sliders, posh Michelin Star burgers.
So keep a eye out for these, they are real treats.

This weekly foodie event hosted by none other than Daniel Young, THE ‘cafenatic’ food critic. There is only one menu option for this event, BURGERS! Tickets are incredibly difficult to come by, but if you can score a couple for you and a friend it will be well worth it. My boyfriend and I attended one on Monday, the menu was as follows:
Starter: Deep-​fried pickled shitake mushrooms in a creamy stichelton sauce (for those who haven’t heard of stichelton, don’t worry. I didn’t either! That’s the great thing about food exploration! It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory produced rennet according to wikipedia!)
Burger: Devon Red Ruby burger topped with Cornish saddleback bacon and a French dipped third bun
Stealth fries spritzed with smoked dripping
To Drink: Sarsaparilla ice cream float and complimentary beer (Goose Island Harvestfest) and wine
Dessert: Blood orange trifle
It’s a different chef each week, all well known names in the London food world and all way excited to make a delicious one-​of-​a-​kind burger.
It’s possible for the event to move around and from what I’ve been told, so far it’s taken place at Gray’s Inn for the past several weeks. This is a little caf and the seating and ambiance is not the focus of the event. You’re there to eat a burger. Potentially the best burger of your life. Buy a ticket, prepare yourself and tuck in to a bit of greasy meat. You’ll thank me later.