LONDON FOODS

 Hello ladies and gents this the Viking telling you that today we are talking about 

BURGER AND BEYOND

Essex-born and London-based, we’re a burger truck turned raved-about restaurant in the heart of Shoreditch. To find the perfect patty, we drew inspiration from burger joints all over the world, from London to Miami, Vegas to LA, Berlin to NYC. So we know a good burger when we bite one.

 We’re known for bringing some of the best burgers to the capital, using freshly ground dry aged beef made from choice cuts of meat. We first gained a fanbase trading from a Citroen H van, before opening sites at street food markets Kerb and Street Feast – and finally launching our very own restaurant in E1. Alongside the top chef-quality burgers that gave us our name, we serve American-style sides including Dirty Tots or Fries with bone marrow gravy, plus sauces such as our signature Burnt Butter Mayo, and a drinks list of cocktails, craft beers and wine.

OUR MEAT

We work closely with Swaledale Foods, who select native breed cattle reared on local farms up in the Yorkshire Dales. The cattle are reared in a totally free-range environment, feeding on grass, hay and silage – resulting in meat that’s succulent, marbled and flavour-packed. Native breeds take longer to mature than commercial breeds of cattle as they don’t grow as quickly, which is what gives the meat its superior flavour.

All of our beef is hung for between 28 and 45 days. We also use Himalayan Salt walls in our drying fridges to create the perfect environment for the dry ageing process. It concentrates the flavour of the meat whilst hanging and purifies the air in the room – allowing ageing for a prolonged length of time without spoilage. This results in a uniquely dry, sweet and flavoursome product.

And as always have a chilled day from the Viking