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bacon, burger, montreal - April 26, 2024

Montreal Smash Burger with Filthy Mayo

We all love a burger now and then. How do you make it even better? Add some filthy bacon mayo to the top! We're not clowning 🤡 around with this Whopp-ingly big and tasty double stacker 🍔 In fact our buns were so loaded with meat, cheese and mayo - we forgot to leave room for the salad 😉

Blackened Salmon & Rice

Blackened fish definitely has it's roots in Cajun cooking so it was only right we brought our our fantastic Cajun Seasoning for this recipe! We served the Blackened Salmon on a delicious bowl of cajun rice jam packed with shrimp, and gammon pieces too!

Rubba Rubba Succotash

This recipe is our own interpretation of this uniquely American dish. A great healthy side dish, we adapted to ingredients readily available to us in the UK, with great results! It's a beautifully vibrant dish, that pops with all the flavour of our Mr Rubba Rubba seasoning! We are sure many of our other seasonings would taste great too so why not mix it up a bit! Succotash originated from Narragansett Native Americans living in the area now known as Rhode Island. The name is derived from the Narragansett word sohquttahhash, which means 'broken corn kernels'

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korean, korean seasoning, rice bowl - April 10, 2024

Bimibap Korean Bowl

Bibimbap, is a Korean rice dish. The term bibim means "mixing" and bap is cooked rice. It is served as a bowl of warm white rice topped with namul and gochujang. We can't think of a better way to show off the gorgeous flavours of our Korean Seasoning than with this heart bowl of deliciousness! Egg and sliced meat are common additions, stirred together thoroughly just before eating!

Gaucho Steak Frites

Steak Frites? Or Papas Fritas Provencal as they were know and loved by our founders when they spent a few years living in Buenos Aires! In this recipe we have used a beautiful quality bavette steak which we salted well with a good quality sea salt. You can then cook over hot coals or in a smoking hot pan turning every so often until core temp reaches 52ºc leave to rest. Then slice your Bavette steak against the grain, brushing with a Garlic Butter Rub mixed with melted butter.