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T H E F I R S T

B I T E

HAPPY BIRTHDAY TO US!Celebrating 15 years of burger joy - p2

WHAT’S YOUR FLAVOUR?Are you a meat maverick or a cult classic? - p3

HANDS VS. FORKThe ultimate debate in burger etiquette - p6

WE CELEBRATE NATIONAL BURGER DAY WITH FOUNDER JAMIE KLINGLER p4

Issue 2

SS 16

NATIONAL TREASURES

SUSHI BURGERSSushi? Good. Burgers? GOOD. Sushi

burgers? GOOOOOD! Although that rice bun looks bound to disintegrate, making this probably the worst date-night burger

since our thankfully-never-released Double Garlic and Onion Breathenator.

This year marks a decade and a half since we first set up shop in our teeny-tiny restaurant on Battersea’s Northcote Road, (if we don’t look our age, that’ll be down to our impeccable diet). Now with over 70 restaurants across the country, it’s fair to say we’ve come a long way, baby. So to celebrate hitting the big one-five, we’ve given our hero GBK Pale Ale a makeover – from this day forth, our house brew shall be known as ‘44 Northcote’, in homage to our humble beginnings. Birthday beer, anyone? #GourmetBirthdayKitchen

Welcome back, readers! The First Bite has made it out of the test kitchen to issue number two. This means we’re officially bigger than one-hit wonders like Whigfield and MC Hammer – and with considerably better taste in trousers. As always, we want your feedback, so hit us up on social media or tap us on the shoulder – unless it’s another suggestion for an edible mag. We tried our best, and we’re still clearing up the mess.

The First Bite

-02

Sonya Thomas, a five-foot tall, seven-stone South Korean woman, once went head-to-head with a four-kilo cheeseburger and finished it in less than half an hour – a world record. Impressive, and just a little bit terrifying.

Happy birthday to us!

From the creative to the downright bonkers, here’s a look at some of our favourite culinary concoctions from around the globe.

5 THINGS WE’RE OBSESSED WITH RIGHT NOW

RAINDROP CAKESIs it a stray breast implant? Is it the

world’s worst snowglobe? No, it’s a weird, wiggly dessert from Japan made from

water and vegan gelatine. It’s also calorie-free, meaning poking it is bound to be

more fun than eating it.

KALETTESAfter decades of failure, the folks in

charge of marketing sprouts have finally had their eureka moment: cross-breed

the wretched, gassy pellets with so-hot-right-now kale and BAM – a sweet, nutty new veg that’s got bloggers going ga-ga.

RAINBOW BAGELSThese psychedelic bready beauties are what unicorns would bake if unicorns

weren’t just non-existent mythical creatures (once they’d worked out how to bake with hooves, of course). No wonder the internet has fallen in love with them.

CURRY COLAAh, there’s nothing as refreshing on a

hot summer’s day as an ice-cold glass of chicken tikka masala. At least, that seems

to be the thinking behind this frankly frightening combination of soft drink

and spice.

Loving

44NORTHCOTE

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StartIN YOUR OPINION,

IS A BURGER INCOMPLETE WITHOUT ITS

BUN?

ARE YOU A CARNIVORE?

CHEESE & BACON

BILLY THE KID

MAJOR TOM

NONo bun = No fun

Meat is might

My quest for burger innovation is endless

I’m no meat head

KIWIBURGER

HAVE YOU GOT BETTER WITH AGE?

NO

YES

YES

YES

YES

I’m a bunless warrior

NO

SORIGHT

I always look both ways before crossing the street

NOI’m like a prune that’s been left in the bath too long

Fortune favours the brave

Like a fine wine

SOWRONG

That’s a step too far for me

WHAT’S YOUR OPINION ON

BEETROOT AND EGG, TOGETHER?

WOULD YOU DESCRIBE

YOURSELF AS ADVENTUROUS?

Are you a dainty classic or a sauce-slathered monster? Find out with our highly scientific* flow-chart.

*Contains no actual science whatsoever.

WHAT’S YOUR FLAVOUR?

-03

Issue 2 SS16

Much like the wise Diplodocus, you know a meal doesn’t always need meat. With the combination of grilled

aubergine, goat’s cheese and pickled onion in the Billy the Kid burger, you won’t even miss it. Plus, with no meat on your plate you can eat twice

as much, right?

Sometimes you feel like bread simply gets in

the way of all the good stuff, and for this, we

applaud you. Go Naked with any of our burgers

and get your fill of homeslaw and a choice of corn on the cob or salad. Do one, bun.

You’re a vintage Jag; you’re a black tuxedo;

you’re every Backstreet Boys track ever,

because your timeless flair will never, ever go out of style. Much like our Cheese & Bacon

burger, you’re a true classic.

You’re a true adventurer; an intrepid maverick put on this

planet to seek out true burger brilliance. You laugh in the face of

‘plain, please’ and for that, gallant warrior, we salute you. You are the Kiwiburger personified.

You get more graceful and elegant with each

passing day. You are the Major Tom; an aged beef patty, smothered in aged

Red Leicester, topped with crispy bacon,

pickles and beef ketchup. You make Mr Clooney look like Mr Rooney.

Buy some face cream, babes –

we can’t help you out with those

crow’s feet.

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Where did the idea for National Burger Day come from? Mr Hyde readers are obsessed with food and meat (check out our daily Urban Carnivore reviews) and back in 2010 we wanted to treat our readers to a fun event and came up with NBD. I made it land on my birthday as a bit of a joke, but it stuck and we are now in our fourth year of celebrations.

Why do you think National Burger day has been such a success? It helps that our Editor, Joe Mackertich, and his team are burger obsessives! The truth is burgers in the UK have moved away from fast food over recent years as the options and quality of meat get better and better. The UK burger craze is way more than a phase… if anything demand for good quality burgers has just grown.

How will the event be different this year? Bigger and better - last year 485 restaurants participated, and this year we’re aiming for over 500. We are working closely with London Union to put the event on at Hawker House on August 25th for 4,000 readers.

If you hadn’t founded National Burger Day, what would you like to have invented? I have a secret ambition to make Cinco de Mayo a holiday in the UK as well. Mexican food is being revolutionised here, and I love myself a good grilled mahi mahi taco. I think quality Mexican food will be the next big thing.

What makes a great burger? I’m a purist. I really really enjoy cheese, quality meat and some red onion. Top quality meat that is medium rare, a good bun that doesn’t fall apart, and good seasoning, and I’m your woman.

Weirdest place you have ever eaten a burger? Two years ago we did a Car-B-Q and cooked burgers off of the engines of London Black Cabs at Battersea Power Station to promo NBD #2. It was quite odd but did cook through!

Other than making the people of the UK very happy with lots of burgers, what else do you like to get up to? Mr Hyde prides itself on being the source for the London you always knew was there but couldn’t always uncover on your own. I like to help with that research, especially surrounding great bars and food. It’s great fun to be the first one to know of the best places for Korean BBQ or a great juke box. Personally, I also spend a ton of time with my pooch McNulty in dog friendly pubs across the capital and on Primrose Hill.

You have the cutest pooch EVER – tell us more… McNulty is a 7 year old Cavalier King Charles Spaniel. She’s my partner in crime and helps finish all of my burgers. She’s a perfect ice breaker as everyone wants to say hi to the puppy. Last weekend, I got a tattoo of a little paw print with a heart. She’s named after Jimmy McNulty from the Wire and we got a picture of McNulty and Dominic West a few years ago. She’s @McNultypup on Twitter and has over 800 followers.

The First Bite

A BURGER WITH. . . JAMIE KLINGLER, CREATOR OF MR HYDE’S NATIONAL BURGER DAY

Since 2013, Mr Hyde’s National Burger Day has had the nation salivating like a bulldog in a butcher’s shop. With burger-mania continuing to sweep the nation, 2016’s edition promises to be the biggest and beefiest yet. GBK’s Head of Food, Tim Molema, met with Jamie Klingler, the genius behind National Burger Day, to chat all things, well... burgers.

TRY JAMIE’S GBKBurger: Cheeseburger Extra Sauces: Sriracha Mayo Sides: Skinny fries To drink: Salted caramel milkshake

-04

“WE DID A CAR-B-Q AND COOKED BURGERS OFF OF THE ENGINES OF LONDON BLACK CABS ”

Issue 2 SS16

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INTERVIEW

-05

(Left) Jamie Klingler, (right) GBK Head of Food, Tim Molema. Photography and cover image courtesy of James Hole.

Find Jamie at @jamieklingler. Sign up to Mr Hyde at mrhyde.com. Celebrate National Burger Day on August 25th at all GBK restaurants. nationalburgerday.co.uk

The First Bite

BUN FIGHTEACH ISSUE WE DEBATE A HOT TOPIC IN THE WORLD OF BURGERS. THIS TIME, WE TACKLE THE CONTROVERSIAL SUBJECT OF CUTLERY – DO YOU

GO FOR THE FULL FACE-SMASH OR DELICATELY DISSECT?

V

-06

HANDS ON‘James vs. Burger’ has been relishing the best

burgers in Glasgow and beyond since 2012 and has established himself as one of the UK’s leading burger

bloggers.

There’s only one way to eat a burger and that’s by picking it up and getting stuck in! I’ve no idea where this blasphemous concept of eating a burger with a

knife and fork came from, but if you’re someone who does that then I’d have to question your love for the

almighty patty and bun.

Part of what makes eating a burger a great experience is holding it in your hands as you eat

and not caring about the mess you’re making. It’s an almost-primal experience. Imagine walking into a

burger joint and seeing everyone cutting burgers with knives and forks and with napkins tucked into their

clothing?! I’d want no part of such evil.

Follow James vs. Burger @jamesvsburger

FORK YEAH!Immy May is a London-based lifestyle blogger, who

can usually be found Instagramming her way around town, one pretty plate at a time

I’m a messy eater at the best of times, one of those grim customers who uses their scarf as a bib and has all sorts of juices dripping down their chin with a big old food induced grin on their face - it ain’t pretty.

When it comes to burger gobbling, I have learnt over the years that the use of a knife and fork is necessary.

With the use of cutlery I can get melted American cheese, baconnaise and pattie onto that fork and into

my mouth with no qualms, chin dribbles or even worse, the risk of losing valuable burger goodness to the floor.

Also, burgers belong in my mouth, not all over my hands, under my rings (glam) or on my shirt. Non

cutlery-using burger eaters, get yourself some marigolds... You guys are gross.

Follow Immy May on Instagram - @imogenmay

CHEF’S VERDICTTim Molema – our GBK Head of Food – weighs up the evidence

They say trees scream when they’re cut down. If that’s true, I imagine burgers wail with disappointment the moment their pillowy buns feel the prod of a fork. To devour a burger with a knife and fork is to spit in the

faces of all the bakers who have worked tirelessly to produce a bun which is both robust enough to hold everything together, yet soft and airy. Put simply, it’s wrong. Taco shells. Ice-cream cones. Burger buns.

Designed for hands.

Having said that, I have been known to cut my burger in half. There’s a great cookbook called Hamburger Gourmet by a restaurant called Blend

in Paris. The photography is absolutely visually stunning, with each burger photographed in cross-section to really let you appreciate the different layers that make up the beauty within. Of course, once the moment of serenity and burger worship has passed, pick that bad boy up with your

hands and put it where it belongs.

And a use for the fork? Try pinching my fries and you’ll see.

A QUICK GRILLING: JODY SCHECKTER

1979 Formula 1 champion Jody Scheckter now runs Laverstoke Park Farm in Hampshire. If you’re tucking into one of our Buffalo burgers as you read this, raise a glass to Jody as our buffalo meat is sourced from his organic green pastures. Wonder how you go from wheelies to wellies?

Here’s how:

What inspired you to become a farmer? My wife and I watched far too many episodes of The Good Life when I was running a high-tech simulation

company in Atlanta. She bought a book about organic farming when she was pregnant with our elder son and I

thought it made a lot of sense. When we moved back to Hampshire, I wanted to start a farm to produce the best tasting, healthiest food for myself

and my family.

Talk us through a typical day on the farm...

I feed the chickens at 4am, then milk the water buffalo at 5am, and then... Actually, that’s bullsh*t - I used to spend more time on the farm but I’m mostly in the office now. That just

sounded like the ideal life on a farm and probably what I should be doing!

When you were a Formula 1 driver, what was your post-race food of choice? Although I tried to have a very

healthy diet at that time, I didn’t know much about nutrition! I was very spoilt driving for Ferrari in Italy and ate the most incredible fresh

pastas with cream sauces – definitely better than the soggy white bread

sandwiches served to the British teams!

What makes the perfect burger? Freshness and the purity of the

ingredients is so important. You need a certain amount of natural meat fat and to cook it on quite a high heat so it’s coloured on the outside but isn’t overcooked. I love the GBK sauces and a toasted bread roll. At home, I eat buffalo burgers with just fresh tomato and lettuce some yellow mustard - but no bread - that’s my

diet burger!

If you didn’t run Laverstoke Park Farm what would keep you busy? Spending time on the beach and worrying about not being busy!

Issue 2 SS16

-07

SO HOT RIGHT NOW.. . WASABILike it or not, this fiery Japanese condiment is leaving the bento box behind. Good for spicing up everything from chickpeas to olive oil, mayonnaise, and even GBK Wasabi Tempura prawns, (available at GBK now*), a blob of the green stuff is the easiest way to turn around dull dishes. And, in the right quantity, bring a full-grown sumo-wrestler to tears.*Available at GBK Soho, Bayswater & St.Pauls

Like Kirstie and Phil, we’re all about location. Before becoming temples to burger-dom, some of our restaurants had fascinating former lives...

1 Canterbury (above): Once a dancehall. The original dancefloor remains if you

fancy a post-burger boogie.

2 Clink Street: Used to be part of The Clink Prison. Don’t worry, we’ve put

some new loos in.

3 Glasgow: A former bank, now dealing in burgers not banknotes. Be sure to

check out the vaults downstairs.

GBK BLUE CHEESE SLAW Preparation time: 30 mins

INGREDIENTS 220g Red Cabbage 110g GBK Blue Cheese Mayo* 1 tsp Cider Vinegar 1 Red Chilli 1 Spring Onion Blue Cheese Sliced pickled Jalapeños Pinch of Salt & fresh Black Pepper

CAN I COOK IT? YES YOU CAN!

G R E A T E S T A T E S

T H E

1. Remove the outer leaves and core of the red cabbage before slicing into thin strips.2. Cut the spring onion into thin rounds and do the same with the red chilli. Keep some back for garnish. 3. In a bowl, mix together the vegetables with the mayo and cider vinegar. 4. Add salt and pepper to taste. 5. Put the slaw into a bowl and top with sliced jalapeños and the chilli/spring onion garnish. 6. Lastly crumble over some of your favourite blue cheese.

*Available online at Ocado.com

Sophie Alan

Who needs candlelight and cocktails when you’ve got sweet potato fries and Baconnaise to stoke the flames of romance? We set up a pair of burger-loving babes on a blind date, with food and milkshakes on the house. Read on to find out if love joined the smell of grilled beef in the air and, if you’re brave enough, email us at burgerlovers@gbk.co.uk to apply for the next date.

PRE-BURGERS Sophie: Alan was super friendly and gave me a nice warm welcome when I arrived. He was dressed smartly too… a good start! Alan: I have to admit, I was slightly nervous. But I had no reason to be as Sophie was lovely, and very pretty too (which always helps!). We got chatting and the date got off to a great start.

BURGERS Sophie: He was really easy to talk to and our conversation flowed - not always easy, especially on a (blind) date! He had loads of funny stories which kept me entertained while I tried to eat my burger without getting it all over my face. Alan: We got on really well. Sophie’s a teacher and I’m hoping to get into teaching one day, so we had something in common. My burger was fantastic and Sophie’s lamb burger looked SO good.

AFTERS? Sophie: I’m afraid it wasn’t quite love at first bite; there wasn’t really a spark. We had a lovely evening but I don’t think we’ll see each other again. Alan: It was great to meet Sophie but it wasn’t all fireworks unfortunately. I‘m not sure there was any chemistry so I don’t think there’ll be another date. No relationship, but my burger was amazing!

Name: AyshaJob: Fashion Designer Location: Bristol Fave burger: The StackWhat else is in your takeaway bag? Skinny fries, baconnaise, and a chocolate milkshake Fave GBK: Bristol Park StreetFavourite place to enjoy GBK? Sitting on Brandon Hill in the sunshine?

Why not take advantage of our Order & Collect service? Simply download the GBK app, place your order and collect from your nearest restaurant.

Issue 2 SS16The First Bite

SHOW US HOW & WHERE YOU ENJOY YOUR GBK. SHARE YOUR PHOTOS AT @gbkburgers #meatiquette

Sam The Taxidriver

Kate Bourbon Street

Miranda Cajun Blue

Dulcie Camemburger and 44 Northcote Pale Ale

Rish Cheese and Bacon Ana Californian and vanilla milkshake

WHAT’S YOUR BAG?

Burger Lovers

We asked you to show us your pets and you turned our inbox into a digital menagerie of adorable critters big and small. To nominate your pet for The First Bite fame and glory send a picture to readerspets@gbk.co.uk

Name: Poppy Age: 1 year (DOB - 14/05/15) Owners: Carl & Rachel Likes: Brighton beach, pubs & cuddles Dislikes: Rain, spinach & spiders!

R E A D E R ’ S P E T S

Poppy

Sophie Alan

Who needs candlelight and cocktails when you’ve got sweet potato fries and Baconnaise to stoke the flames of romance? We set up a pair of burger-loving babes on a blind date, with food and milkshakes on the house. Read on to find out if love joined the smell of grilled beef in the air and, if you’re brave enough, email us at burgerlovers@gbk.co.uk to apply for the next date.

PRE-BURGERSSophie: Alan was super friendly and gave me a nice warm welcome when I arrived. He was dressed smartly too… a good start!Alan: I have to admit, I was slightly nervous. But I had no reason to be as Sophie was lovely, and very pretty too (which always helps!). We got chatting and the date got off to a great start.

BURGERSSophie: He was really easy to talk to and our conversation fl owed - not always easy, especially on a (blind) date! He had loads of funny stories which kept me entertained while I tried to eat my burger without getting it all over my face.Alan: We got on really well. Sophie’s a teacher and I’m hoping to get into teaching one day, so we had something in common. My burger was fantastic and Sophie’s lamb burger looked SO good.

AFTERS?Sophie: I’m afraid it wasn’t quite love at fi rst bite; there wasn’t really a spark. We had a lovely evening but I don’t think we’ll see each other again.Alan: It was great to meet Sophie but it wasn’t all fi reworks unfortunately. I‘m not sure there was any chemistry so I don’t think there’ll be another date. No relationship, but my burger was amazing!

Name: AyshaJob: Fashion DesignerLocation: BristolFave burger: The StackWhat else is in your takeaway bag? Skinny fries, baconnaise, and a chocolate milkshakeFave GBK: Bristol Park StreetFavourite place to enjoy GBK?Sitting on Brandon Hill in the sunshine?

Why not take advantage of our Order & Collect service? Simply download the GBK app, place your order and collect from your nearest restaurant.

Join The Gang:

ifl @gbkburgerswww.gbk.co.uk

Issue 2 SS16The First Bite

SHOW US HOW & WHERE YOU ENJOY YOUR GBK.SHARE YOUR PHOTOS AT @gbkburgers #meatiquette

Sam The Taxidriver

Kate Bourbon Street

Miranda Cajun Blue

Dulcie Camemburger and 44 Northcote Pale Ale

Rish Cheese and BaconAna Californian and vanilla milkshake

WHAT’S YOUR BAG?

Burger Lovers

We asked you to show us your pets and you turned our inbox into a digital menagerie of adorable critters big and small. To nominate your pet for The First Bite fame and glory send a picture to readerspets@gbk.co.uk

Name: PoppyAge: 1 year (DOB - 14/05/15)Owners: Carl & Rachel Likes: Brighton beach, pubs & cuddlesDislikes: Rain, spinach & spiders!

R E A D E R ’ S P E T S

Poppy

Sophie Alan

Who needs candlelight and cocktails when you’ve got sweet potato fries and Baconnaise to stoke the flames of romance? We set up a pair of burger-loving babes on a blind date, with food and milkshakes on the house. Read on to find out if love joined the smell of grilled beef in the air and, if you’re brave enough, email us at burgerlovers@gbk.co.uk to apply for the next date.

PRE-BURGERSSophie: Alan was super friendly and gave me a nice warm welcome when I arrived. He was dressed smartly too… a good start!Alan: I have to admit, I was slightly nervous. But I had no reason to be as Sophie was lovely, and very pretty too (which always helps!). We got chatting and the date got off to a great start.

BURGERSSophie: He was really easy to talk to and our conversation fl owed - not always easy, especially on a (blind) date! He had loads of funny stories which kept me entertained while I tried to eat my burger without getting it all over my face.Alan: We got on really well. Sophie’s a teacher and I’m hoping to get into teaching one day, so we had something in common. My burger was fantastic and Sophie’s lamb burger looked SO good.

AFTERS?Sophie: I’m afraid it wasn’t quite love at fi rst bite; there wasn’t really a spark. We had a lovely evening but I don’t think we’ll see each other again.Alan: It was great to meet Sophie but it wasn’t all fi reworks unfortunately. I‘m not sure there was any chemistry so I don’t think there’ll be another date. No relationship, but my burger was amazing!

Name: AyshaJob: Fashion DesignerLocation:BristolFave burger:Fave burger: The StackWhat else is in your takeaway bag? What else is in your takeaway bag? Skinny fries, baconnaise, and a chocolate milkshakeFave GBK: Bristol Park StreetFavourite place to enjoy GBK?Favourite place to enjoy GBK?Sitting on Brandon Hill in the sunshine?

Why not take advantage of our Order & Collect service? Simply download the GBK app, place your order and collect from your nearest restaurant.

Issue 2 SS16The First Bite

SHOW US HOW & WHERE YOU ENJOY YOUR GBK.SHARE YOUR PHOTOS AT @gbkburgers #meatiquette

SamSamThe Taxidriver

KateKateBourbon Street

MirandaMirandaCajun Blue

DulcieDulcieCamemburger and 44 Camemburger and 44 Northcote Pale Ale

RishRishCheese and BaconCheese and BaconAna Ana Californian and vanilla milkshake

WHAT’S YOUR BAG?WHAT’S YOUR BAG?

Burger LoversBurger Lovers

We asked you to show us your pets and you turned our inbox into a digital menagerie of adorable critters big and small. To nominate your pet for The First Bite fame and glory send a picture to readerspets@gbk.co.uk

Name: PoppyAge: 1 year (DOB - 14/05/15)Owners: Carl & Rachel Likes: Brighton beach, pubs & cuddlesDislikes: Rain, spinach & spiders!

R E A D E R ’ S P E T S

PoppyWe asked you to show us your pets and you

PoppyWe asked you to show us your pets and you

PoppyR E A D E R ’ S P E T S

PoppyR E A D E R ’ S P E T S

Poppy

GBK_newspaper_issue2_160506_ARTWORK.indd 8 06/05/2016 15:03