It is no secret that I love Burger Meats Bun. I could talk for hours about how good they are and how I look forward to every single visit I make to the basement restaurant on West Regent Street. My excitement was further warranted when I opened my email to read that Burger Meats Bun were starting a #MeatUp on the first Monday of every month in Glasgow starting tonight and the second Monday of every month in Edinburgh.
The inaugural #MeatUp saw Mark Donald take over the reigns of BMB. Mark begun his cheffing life at Stravaigin and has gone on to become one of Scotlandâ€™s brightest young kitchen talents. Following a stint at the world-famous Noma in Copenhagen, Mark spent two years at Scotlandâ€™s only two Michelin Star establishment, Restaurant Andrew Fairlie. He is currently back in Scotland following two years in London as Sous Chef at Claude Bosiâ€™s two Michelin starred Hibiscus, before heading Down Under to be part of the opening team at Sydneyâ€™s hottest new restaurant.
At Â£22.50 for 3 courses, I couldn’t pass this opportunity up.
While browsing over the menu and deciding whether or not to add-on the alcoholic drinks package for Â£15, we were given a little tub of Popcorn Chicken. No, not the KFC type but Popcorn with a homemade Chicken Salt. Now I love Salted Popcorn but this was Popcorn on steroids. A delicious little snack to get our appetites ready for action.
After a short wait, our first course was presented to us in what I can only call a majestic setting. Sullen Kink was Mark’s taken on Cullen Skink and was presented beautifully to us. Three elements made up Sullen Kink: Smoked Haddock broth with dashi, Smoked Haddock Brandade and Smoked Haddock Wafers. This was sensational. Not only did it look amazing, it tasted just as good, if not better. The Smoked Haddock Brandade which was smoked haddock, cream and herbs coated in panko breadcrumbs stole the show for me. They were presented on top of a bed of rocks, langoustines and clam shells with some dry ice for good measure. Impressive Mr Donald, impressive. I could have seriously just ordered a whole plate of these and was left a tad disappointed we didn’t have more.
Next up, our main was Reef & Beef. The ultimate burger. Two thin beef patties were complimented with Jamon Iberico, Manchego Cheese and Lobster Mayo. The patties were cooked to perfection for my taste, seasoned well and the flavour combinations worked extremely well. The lobster mayo (mayo with lobster oil and lobster meat folded through) did not overpower the burger in the slightest which is what I originally feared. The Jamon Iberico gave the burger a lovely crunch, only wish there was more. Again.
Served with the burger, we were given a tub of Hot Mess aka Poutine. This poutine was made with chips, cheese curds from Dunlop Dairy in Ayrshire, braised pig’s cheeks and pig’s cheek gravy. Once again, Mark can do no wrong for me. I’ve always been a little wary about eating poutine because I’m not the biggest fan of gravy on chips or the thought of eating curdled cheese. Oh how I was wrong. If there was one way to introduce me to poutine, this was it. Beautifully tender pig’s cheeks, crisp and fluffy chips, a rich delicious gravy and squeaky cheese curds. I just wish I was able to finish the poutine, but I was ready to burst. Instead, Ross decided to devour every last crumb and then drink the left over gravy. A sign of a delicious dish if ever there was one.
Lastly, dessert was served. Everyone knows we have a separate tummy for pudding, right? Well…. I couldn’t say no to a Snickers Eclair. This was no ordinary eclair. A homemade eclair with a peanut butter and caramel creme patisserie, chocolate glaze and topped with salted, caramelised and crystallised peanuts. Unbelievable. Such a delectable dessert and a perfect ending to a delicious dinner.
& the best bit is always licking the chocolate off your fingers afterwards, am I right?
It was such a great evening, one I could not fault in the slightest and I cannot look forward to the next #MeatUp. Be sure to register for the BMB Newsletter to get more details on the next popup in Glasgow and Edinburgh. It’s worth it, trust me.
- Food - 10/1010/10
- Service - 10/1010/10
- Value - 10/1010/10