Brain Burger at MEATliquor W1: Book your tickets for June and support Parkinson’s UK

23^rd May 2016

Rasha Barazi

Rasha Barazi

23 May 2016

Acclaimed chef Fergus Henderson of Michelin-starred St John restaurant teams up with the brains behind the popular MEATliquor joints, Scott Collins and Yianni Papoutsis, for an exciting culinary collaboration in support of Parkinson’s UK.

A pioneer in nose-to-tail eating, Henderson stays true to his philosophy of using commonly rejected parts of animals to create something special with a bit of a street food feel. The Brain Burger – quite literally brain food – will be available to 990 lucky diners throughout the month of June, with up to 15 burgers dished out each day at each of MEATLiquor’s three locations.

We got the chance to sit down with Henderson and to learn a bit more about the initiative behind the Brain Burger. If you’ve ever wondered what calf’s brain might taste like, he likens it to what he imagines a cloud might taste like, and he’s not wrong. Fried in panko breadcrumbs, the Brain Burger is served up with sauce gribiche, homemade mayonnaise and shredded cabbage, all sandwiched between a light potato and onion roll from St John Bakery. And it’s delicious: a textural treat, with a crisp exterior and plenty of flavour granted from the condiments within, living not only up to St John standards, but also to the high burger standards of MEATLiquor.

For £30 a head, diners can sink their teeth into the limited edition burger and feta fries, while getting their hands on a bespoke kitchen apron designed by Henderson himself. 100% of profits will go straight to Parkinson’s UK in aid of research, raising much-needed awareness and funding for the cause.

Rasha Barazi
Photos: Filippo L’Astorina (except featured)

The Brain Burger will be available Monday-Friday at MEATLiquorW1, MEATLiquorN1 and MEATMission during the month of June. To purchase your ticket, please visit here.