Slider Decider 2015 winner is announced
This year’s bun fight has been won by Adam Rawson from Pachamama, no we’ve not lost our minds this is the Slider Decider – a competition held at Gun Docklands where 15 finalists compete for the best burger title.
Pachamama’s beef ‘pan con chicharron’ creation with aged beef patty, demi brioche bun, pork belly chicharron, aji Amarillo mayonnaise, mature cheddar and avocado, beat a host of other impressive entries, including that from last year’s champion, Tim Anderson at Nanban.
Runner-up was Owen Sullivan of Maze Grill Park Walk with his soft-shell crab spider slider: fired soft-shell crab, snow crab and spicy mayonnaise dipped in crab bisque. And third place went to Matt Tarantini from Source Battersea with a 35-day aged beef burger with a special spice blend, Stilton
The four-strong judging panel comprised Sunday Telegraph restaurant critic Zoe Williams, Metro restaurant critic Andy Lynes, former Mr Hyde editor and creator of Mr Hyde National Burger Day Jonny Pile, and Pub & Bar magazine and OOH magazine group editor Tristan O’Hana.
Other restaurants taking part included Hixter Bankside, Iberica, Joe’s Southern Kitchen, Dirty Bones, Heddon Street Kitchen and Bonnie Gull.
The finalists were as follows:
Bone Daddies - Tom Moxon
Ramen Slider – crispy noodle bun, chuck beef and pork fat patty, cheese, softshell crab, mizuna, chipotle relish and ginger chilli mayo.
Bonnie Gull - Luke Robinson
Sweet and sour tomato brioche bun, vodka siphon battered turbot, red gem Isle of Wight tomato, chargrilled jalepeno mayonnaise, salt and pepper Channel squid rings, served with a Bonnie Mary cocktail, Portland Pearl Oyster Chaser
Boom Burger - Josh De Lisser
The classic Boom Burger with cheese, bacon jam and Scotch bonnet secret recipe mayo
The Botanist Broadgate - Sam Hawkes
White Park beef burger, pulled Saddleback pork, Jugged Hare pale ale rarebit, horseradish kraut, triple cooked chips, anchovy mayonnaise
Dirty Bones - James Dibb
The Dirty Porker: pressed ham hock and charred pepper patty, ume shiso, mustard cream cheese, pork crackling, sour pickled slaw, Coca Cola fluid gel. Served in a chipotle and paprika dusted brioche bun
Ember Yard - Dave Lee
Smoked duck neck and morcilla burger with crispy egg yolk and brandied Spanish onions
Heddon Street Kitchen - Maria Tampakis
Pork crackling and smoked bourbon glaze with mustard slaw, roasted Dingly Dell pork belly thinly sliced and smothered in house made smoked bourbon glaze, topped off with homemade coleslaw of red onion, cabbage and carrots with a wholegrain mustard mayo
Hixter Bankside - Jim Abbott
BLC Slider with a Holy Fuck Mayonnaise, using Silfield Farm bacon and Holy Fuck Sauce from The Rib Man
Iberica - Brais Fernandez
Iberica Surf 'n' Turf burger - smoked burger bun, secreto Iberico pork patty, squid tallarines, crispy kale, corn mustard, beetroot ketchup and San Simon cheese
Joe’s Southern Kitchen - Trevor Tobin
Short rib juice Lucy burger, red Leicester cheese, fried meatloaf, green tomato chutney, smoked bacon sauce and dijonnaise in a brioche bun
Maze Grill Park Walk - Owen Sullivan
Soft-shell crab spider slider: fried soft-shell crab, snow crab and spicy mayonnaise dipped in crab bisque
Nanban - Tim Anderson
Wasted Away Again in Umecheesoville - Double sesame rice flour brioche, M?yu mayo, pickled lettuce, half-baked tomato, green shiso, chuck and chicken liver patty basted in nori-shiitake butter, three cheese potato korokke with Quaver crust, umeboshi ketchup, served with a shot of shochu
Pachamama - Adam Rawson
Beef 'pan con chicharron' - Aged beef patty, demi brioche bun, pork belly chicharron, aji amarillo mayonnaise, mature cheddar, avocado
The Rum Kitchen - David Mattias
Rum smoked brioche bun, 1yr old smoked Scotch bonnet sauce, Jamican dashi brined chicken oysters, pickled callaloo fluid gel, freezedried lime and rum chicken skin, thyme infused chicken fat mayo
Source - Matt Tarantini
35 Day aged beef, minced from rib eye cap and rump, seasoned with a special spice blend, grilled medium and gratinated with a mixture of stilton and comte cheeses. Served on a buttermilk bap with a black pudding and bourbon sauce, pickled beetroot and rocket leaves
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