London’s best bun fight returns to Broadgate Circle for this year’s Slider Decider 2017, here are some of the Sauce clients who are taking part….
Making their premier appearance at the Slider Decider Competition this year, the team at Tuyo are hoping to make their mark with Executive Chef Ricardo Pimental’s Bellota burger served with homemade pequillo ketchup, agri-dolce shallots, tzatziki and manchego.
Tom’s Kitchen Chef Richard O’Connell is hoping that the unusual flavours of his Smoked, spiced lamb Merguez burger with saffron & turmeric, coca cola onions, mint & jalapeno mayonnaise, pickled cabbage slaw will blow away the judges.
The competition was not enough for Chef Mark Morrans who decided to challenge himself further by making a meat and dairy free vegan slider. He’s feeling confident with the result; The Peruvian Vurger; a Shiitake, miso and quinoa patty with dairy free “American” cheese, eggless Big Mac mayo, Peruvian pickles, aji amarillo relish in a purple potato bun.
Opera Tavern & Ember Yard
The Slider Decider 2017 has been a good year for The Salt Yard Group, with two of their restaurants making it to the final. Opera Tavern’s offering is an Iberico Pork Burger, Taleggio, Nduja Spiced Tomato Chutney, Romaine Lettuce and Chive Aioli (available 2 – 2.45pm), whilst Ember Yard are putting a twist on things with their Squid and Mackerel Burger, Steamed Squid Ink Bun, Oyster Aioli and Pickled Cucumber (3-3.45pm). Will they have the same success as they did at this year’s Croquetas Challenge?!