Search Gerry's Kitchen

Friday, 9 August 2013

'5 Questions' - Burger Meats Bun

The last six weeks have been crazy times. My sister wedding was at the end of June before her and her new husband emigrated to Australia with my niece. Then me and Nicola had lots of running about trying to sort out mortgage stuff, then packing before moving to our new house at the end of July. With the decorating, DIY, and the long process of unpacking all of our worldly possessions, we feel that we haven't stopped or had a decent rest in a long time and I feel that I have perhaps neglected Gerry's Kitchen over the last month so now it's time to get this show back on the road.
My head is full to bursting with information on a few places that we have eat as well as news on how myself and Nicola have been trying to live a healthier lifestyle by doing the 'Paleo' diet. I'll write more about this in coming posts, but first I want to let you know about one of the newest and coolest places to eat in Glasgow city centre - Burger Meats Bun , the brainchild of Ben Dantzic & James Forrest.
Burger Meats Bun first came to my attention through social media website Twitter, when almost from nowhere there were lots of tweets about a new burger joint that would be focussing on delivering the tastiest burger in all of Glasgow and due to open in the coming weeks. With my interest sparked, I kept an eye on the Twitter feeds, becoming more determined to sample the menu as the weeks rolled by. As opening day approached I made contact with Ben to wish them luck in their new venture as well as offering them the chance to answer '5 Questions' and despite the fact that the guys have been overrun with a huge demand for their delicious burgers and wings, the managed to find time to get their answers back.
So here's their story;
How did you get started?

James and myself have both been working in restaurants for years and worked together at The Michelin starred, The Peat Inn in Fife a few years back. We always talked about doing something ourselves and finally felt the time was right. We wanted to do something different and use the skills we have learnt from our ‘Michelin starred’ backgrounds, as well as the same quality ingredients but apply it to something more accessible and laid back.

What’s the best piece of business advice you could give?

Be passionate about what you are doing and be prepared to work extremely hard to achieve your goals. Take pride in everything that you do, at no point allowing standards to slip. Surround yourself with good people and people that you like working with as well then treat them as you would like to be treated yourself.

Where would you like to see your business in 5 years time?

Well established as one of the leading lights in producing the best home-made, well sourced burgers and wings in the UK. It is early days so we are not getting ahead of ourselves but one or two more sites would be nice as long as the quality and attention to detail is not diluted.

If you could only have one of your own products, what would it be & why?

One product?! Sorry but that's too difficult as we would say to properly experience BMB you have to have a burger, wings & fries! So it would have to be a Smokin' Bacon burger, Seoul wings & Thai Chilli Cheese Fries. Why?.... because they are all well tasty!

You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?

After much discussion and ‘debate’ we would say David Chang of Momofuku. After burgers, Asian cuisine is our favourite and our biggest influence. His passion and artistic approach is inspiring. The meal would have to be Bo Ssäm as it is James’ favourite thing to cook at home and the ideal sharing dish.

On opening day I managed to run round on my lunch break and grab a takeaway burger. The restaurant was very busy when I arrived but there seemed to be a strangely calming aura in the air and as I sat waiting on my handmade Fiery beef burger to be prepared, I watched as the waiting staff floated around as if they had been serving burgers to their customers for years!

Ten minutes later I had my burger to go and with brown paper bag in hand I ran all the way back to the office like an excited child on Christmas morning.

So was it worth the wait?........ ABSOLUTELY!! A huge well seasoned, medium cooked beef patty was served with crisp lettuce, vine tomatoes, cucumber pickles, with chipotle mayonnaise, a handful of chopped jalapeños and melted raschera cheese, all on a soft brioche bun. The flavour combination was fantastic, I especially loved the smoky chipotle mayo which added a real depth to the burger.

The 'Fiery' was one of the tastiest burgers that I have eaten, and now that my life is getting back to some kind of normal I look forward to getting back soon so that I can (as the guys said previously) 'Properly Experience BMB'

Keep up to date with Burger Meats Bun on Facebook and Twitter.

 

No comments: