Gastronomic Glamour


Honky Tonk, Clapham - ‘The Glamburger’

Chris Large, the creator of ‘The Glamburger’

Honky Tonk, Clapham - ‘The Glamburger’

Honky Tonk, Clapham – ‘The Glamburger’

 

Whether it’s a chain delight like McDonalds and Burger King, or one of countless independent eateries specialising in burgers across the country, there’s no denying that everybody loves a burger. In the spirit of this, the 25th August marks ‘National Burger Day’, with the hashtag (#NationalBurgerDay) trending across social media sites on every platform. In the spirit of this, we remember ‘The Glamburger’, which made the rounds all over the internet in the closing months of 2014.

The brain child of head chef Chris Large, the Glamburger was created at American themed Chelsea restaurant ‘Honky Tonk’, where diners could expect to pay a whopping £1,100 for this culinary treat. Containing 2,618 calories, just one Glamburger surpassed the recommended calorie intake for an adult on a daily basis. Working closely with Groupon, the Glamburger began life as a publicity stunt to be given away for free by the online marketplace to one lucky winner, a true celebration of excess.

 

Honky Tonk, Clapham - ‘The Glamburger’

Honky Tonk, Clapham – ‘The Glamburger’

Honky Tonk, Clapham - ‘The Glamburger’

Honky Tonk, Clapham – ‘The Glamburger’

Honky Tonk, Clapham - ‘The Glamburger’

Honky Tonk, Clapham – ‘The Glamburger’

 

So what’s in ‘The Glamburger’?

Creating this burger was no overnight task – Chris spent three weeks labouring away in the kitchens of Honky Tonk, experimenting with various ingredients and tastebud tingling techniques before finally deciding upon a final recipe. Those with sensitive stomachs should look away now, don’t say we didn’t warn you…

The burger patty itself was made from 220 glorious grams of Kobe Wagyu beef, ground with 60 grams of New Zealand venison, lightly dusted and perfectly seasoned with the finest smoked Himalayan salt. But that’s not all. This opulent delight oozed with black truffle brie beneath a bed of Canadian lobster poached in Iranian saffron, before the coup de grace was delivered with succulent maple syrup coated streaky bacon, Beluga caviar and a hickory smoked duck egg, meticulously dressed in a gold leaf, which was completely edible. A Japanese matcha was powdered over the bun in the form of a blend of powdered green tea, combined with cream mayonnaise and a final touch of elegance and a symbol of sophistication, a gold leaf. Gastronomic feats are always a work of art, and Chris Large’s ‘Glamburger’ was no different, decorated with a sunkissed mango and champagne jus drizzled over the surface of the bun, dusted with glorious grated white truffle.

 

Honky Tonk, Clapham

Honky Tonk, Clapham

Honky Tonk, Clapham

Honky Tonk, Clapham

Honky Tonk, Clapham

Honky Tonk, Clapham

 

Talking about his delicious deviation from what we know as the burger, Chris commented, After sourcing the best possible ingredients to create this masterpiece, the winner will certainly have a dinner to remember.”

 

 


 

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