The Argie Bhaji, Wylam Brewery
Posted on November 22nd, 2024
Wylam Brewery and 44 Events spiced it up for their final food battle of 2024 with the legendary ‘Argie Bhaji’. Over 15 food vendors were present, offering up delicious small plates, curries, sides and fusion dishes in a weekend-long celebration of Indian cuisine!
Here is a roundup of what we ate:
MyDehli
Butter Chicken 1950’s + Rice – Tandoori roasted chicken tikka, simmered in a rich, creamy, spiced tomato sauce
Local favourite My Delhi, was back to defend their winning title with their famous Butter Chicken (as seen on the BBC). The vibrant orange sauce immediately caught our eye as we noticed others walking around with the dish and we knew we had to try it too. This mouthwatering curry lived up to the high expectations; a beautiful balance of rich tomato and aromatic spice in a velvety creamy sauce that delivered an indulgent experience.
Thali Tray
Xacuti Chicken Puri Roll – Thigh fillet stewed in a thick spiced masala with toasted coconut shavings and poppy seeds
Paneer Makhani Puri Roll – Rich and smooth tomato sauce infused with North Indian spices and creamy cashew nuts served with tender paneer cubes
The next vendor of the day was Thali Tray, featuring their filled puri rolls. Described to us as a ‘curry taco’, the concept was unique and easily stood out as having the best format and flavour of the day! The Xacuti delivered a well-balanced level of heat whilst the paneer was mild and delicate.
The Bombay Express
The Bombay Roll- Punjabi Tandoori Tawa chicken tossed in onions and peppers, rolled in a naan with salad & sauce.
Hakka Noodles – Noodles tossed in secret sauce and fresh vegetables.
The Bombay Express is a Bombay-inspired street-style Chinese food vendor, with an Indian touch. As highlighted in our Winter Review 2024, Chinese and Indian cuisines remain the most popular world cuisines eaten at home in 2024 (Mintel), with these dishes tapping into both culinary traditions.
Paninaro Sud Africano
Bobotie – Malay style curry made of beef and lamb, finished under a blanket of savoury egg custard, sambal gel and Mrs Balls’s fruit chutney.
Paninaro Sud Africano is a South African and Italian cross over street food vendor based in Hebburn, serving South Africa’s most beloved national dish, bobotie. The dish delivered the perfect level of spice and fruitiness, with a strong tomato flavour coming from the sambal gel.
Kolamba
Kolamba Kottu – Roti pieces with chicken curry, scrambled egg, onions, carrots, cabbage and leeks.
Next, we experienced a taste of Sri Lanka from Kolamba. The kottu was made fresh to order by combining the finely chopped ingredients on a large, flat skillet using two steel blades, creating a rhythmic sound that has become synonymous with Sri Lankan food stalls. Instead of rice, we opted for roti pieces which gave the dish a fresh twist in texture and flavour.
Square Pizza
Notorious B.H.A.J.I – Three cheese blend, low & slow pulled chicken tikka, smashed onion bhaji, mint & cucumber yoghurt, mango chutney drizzle.
This pizza slice was oozing with flavour! The savouriness of the cheese paired well with the mango chutney drizzle and the tikka spices, offering a great fusion format. The bhaji crumb was a great topper and added another layer of texture to the pizza. Bonus points to Square for having the most creative name and delivering a creative Indian-style slice.
A key takeaway from this year’s battle is the emergence of ‘third culture cuisine,’ which has gained prominence in the global culinary community—free of tradition and characterised by interchangeable ingredients. Consumers are increasingly drawn to bold, exotic flavours that promise an adventurous culinary journey (Egg Soldiers).
This wraps up another fantastic year of food events at Wylam Brewery! Our team has enjoyed discovering new flavours and watching food trends come to life in innovative formats. Until another year of showdowns and – remember … curry is life!
If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch: jessicakane@dalziel.co.uk
Meatopia 2024
Posted on September 20th, 2024
EAT MEAT REPEAT
As one of the most anticipated events in the food industry calendar, Meatopia 2024 provided another impressive and immersive experience for all meat lovers at London’s Tobacco Dock. The four-day event saw 20 – 30 Chefs per day create unique dishes cooked over open fires in front of the crowds; from simple grills to imposing smokers and roaring fire pits, every method of fire cooking imaginable was on show at Meatopia! Meatopia is not only renowned for its food theatre but also for its commitment to using sustainably sourced wood and charcoal and responsibly sourced quality ingredients too.
MEAT THE VENDERS:
Ernesto Puga – Smoked Pork Memela Veracruzana: Chinameca Style Smoked Pork, Heirloom Corn Memela, Refried Beans, Avocado, Cheese, Sour Cream And Habanero Sauce
This dish was a true explosion of traditional Mexican flavours, served up by Ernesto, head chef at Cavita Marylebone.
Hot Box LDN – Smoked Chicken Thigh in Szechuan Sauce, Pickled Cucumbers, Lettuce, Caramelised Onions and Lime Crema in a Soft Brioche Bun
Ryad Belaouinat is the owner and Group Executive Chef of Hotbox Restaurant Group. Ryads dish combines traditional BBQ techniques with contemporary Asian and Mexian fusion elements. Bidfood reported a growing interest in fusion cuisine in 2024 and it was exciting to see this trend showcased in a BBQ format.
Ben Tish – Slow Cooked and Grilled Pork Belly Ribs with Yellow Peach and Rosemary
Ben Tish is Chef Director at Cubitt House as well as the author of MEDITERRA, SICILIA, MOORISH and GRILL SMOKE BBQ books. These pork belly ribs capture Ben’s strong focus on seasonal British produce. The Food People reported peach as the summer fruit for 2024, after Pantone announced ‘Peach Fuzz’ as colour of the year.
Black Bear Burger – Patty Melt Sando with 50-Day Dry-Aged Beef, Cheese, Mac Sauce, Smoked Bacon Crumb, Pickles, Beef Fat Toast
This was undoubtedly the highlight of the day! Stewart Down, founder of Black Bear Burger, showcased a classic American-inspired sando, correlating to the chopped sandwich trend seen on social media.
Ben Quinn – Beef Steak, Beef Fat Flatbreads and Zhug Dressing
Ben Quinn is the founder of Woodfired Canteen and is all about keeping things simple and flavourful!
Johan Fritzell & Johan Akerberg / Holy Smoke BBQ – ‘Double Dip’ Lamb with CC Dry Rub, Sweet Mustard Dip and Churro-Dill Crumb
Holy Smoke BBQ Sweden has transformed into a destination where people travel far to experience the art of Central Texas American BBQ smoked meats. The sweet dip offered a nasally mustard, sweet honey and warming heat. The churro dill crumb added a sweet yet floral element to the dish.
Ryan Telford – Tamarind Marinated Lamb Belly and Oyster Mushroom Skewer, Smoked Aubergine, Hurdish Flatbread
Ryan is founder of Hearth restaurant in Hull, home to open-fire cooking. This flatbread dish was a smoky umami-packed delight, with sweet and sour from the tamarind and earthiness from the mushrooms.
Meatopia lived up to another year of meaty madness, offering inspiration from familiar and new talented culinary creators. The countdown to next year’s is on!
If you are looking for culinary trends, insights or inspiration based on the above blog, please email: jessica.kane@dalziel.co.uk.
Lord Of The Wings, Wylam Brewery
Posted on September 13th, 2024
Building off the back of Battle of the Burger, Slice Wars, The Mexican Stand Off and The Argie Bhaji, Wylam Brewery welcomed a new chicken wing battle for their penultimate food event of the year, Lord Of The Wings. Wylam invited 12 of the best wing specialists and street food vendors to showcase their greatest wing inspired dishes.
Here is a roundup of what we ate:
Drum N Thigh, ‘My Precious’ – Thai Sriracha Honey & Lime Chicken Wing, Thai Curry Mayo, Pickled Cucumber, Topped with Spring Onion
Our first wings of the day were visually appealing, coated in a crunchy batter drizzled in creamy Thai curry mayo. The heat builds from the Thai sriracha, with a subtle sweetness from the honey and a back note of zesty lime. The Thai curry mayo was the perfect balance of creaminess, followed by the flavoursome aromatic spices. The pickled cucumbers on top left your mouth salivating!
Scott and Wilson, ‘Buldak Attack’ – Ramen Noodle Crusted Wings with Buldak Sweet Chilli and Kewpee Mayo Ranch, Topped with Crispy Fried Red Onions
These Korean wings were a combination of savoury, spicy and sweet. The ramen noodles and crispy red onions added that extra crunch and sweetness to the dish. The chicken was covered in a fermented sweet chilli sauce topped with a creamy rich umami kewpee mayo. As Korean food continues to trend, The Food People’s trend report highlighted umami as one of the top trends for 2024 and 2025. Along with the rise in improving gut health, the popularity of fermenting food is growing. The Food People state that the process of fermentation gives dimension to condiments, enhancing the overall flavour profile and bringing out a range of deeper qualities.
My Delhi, ‘Tandoori Butter Chicken Wings’ – Chicken Wings Roasted in The Tandoor, Then Smothered in a Signature Butter Masala Sauce
My Delhi have created the ultimate butter chicken wing dish; these wings capture the true essence of Delhi, coated in a thick buttery, creamy sauce with a hint of sweetness and delicate tandoor spices.
Chicken Ting, ‘Wild Rose’ – Rose Sweet Chilli Glaze, Lime Crumb, Crushed Crispy Corn, Chilli Dust, Rose Petals, Lime Wedge
Packed full of flavour, this dish consisted of a sweet sticky rose sauce with a zingy citrus lime punch. The rose petals added a floral sweet sensation whilst the corn added crunch. The cornflake crumb elevated the chicken and was finished off with a zesty lime crema and sprinkle of chilli dust. It was great to see My Delhi tapping into the floral trend that our marketing team have highlighted in our summer review 2024. Natural and flavoursome ingredients have been huge across food and drink categories this summer, many offering health benefits and sophisticated and indulgent flavour profiles.
URY, Crispy Fried Curried Chicken Wings – Crispy Fired Curried Chicken Wings, Glazed with Honey & Pineapple, Served with Chilli Peanut Butter
These Sri Lanken curried wings boasted a blend of nutty, fruity and aromatic flavours. The pineapple glaze balanced out the building heat from the chilli peanut butter, including subtle honey notes throughout the dish.
Cosy Dove, ‘Vietnamese Sweet & Sticky Wings’ – Vietnamese-Style Chicken Wings, Topped with Fiery Fresh Chillies and Fragrant Coriander, Sitting Proudly on a Bed of Asian Slaw
Sweet and sticky fried crispy wings vibrantly dressed with an Asian slaw in a tangy dressing. The flavour offered a rich umami taste, with hints of fresh chilli heat that left your lips tingling!
Firedogs Grill, ‘Flight of the Labneh Gator’ – Lemon Brined Wings, Smoked Over Cherry Wood, Labneh, Nutty Dukkah, Flippn Hot Sauce Scallions & Peppermint
A Middle Eastern fusion – this dish gave an array of flavours, from wings being smoked over cherrywood, to being brined in a zesty citrus lemon, these chicken wings were succulent and melt in the mouth! A healthy amount of dukka seasoning covered the wings, adding a rich, nutty and spiced herb flavour. This was topped off with a fiery hot sauce, a drizzle of labneh to cool down that heat and a sprinkle of peppermint and scallions.
Tiger Grill, ‘Wing Wing Herro’ – Signature Wings with White Truffle Oil, Parmesan, Rosemary and Parsley, All Served with our Jim Beam Bourbon Whiskey Peppercorn Sauce
A medley of flavours! The rich indulgent truffle paired well with the parmesan and herb dressing, adding a vibrant visual. Lashings of Jim Beam Bourbon whiskey peppercorn sauce was poured over the wings which completely elevated the dish! A Perfect pairing of creamy pepper notes followed by a sweet oaky whiskey finish.
Congratulations to the vendors that placed in the top 3:
1st Place – Parm’O’Rama
‘Bilbo Baggins BBQ’ – Sweet Smoky, Sticky BBQ Sauce, Topped with a Chipotle Mayo and Crispy Onions.
2nd Place – My Delhi
‘Tandoori Butter Chicken Wings’ – Chicken Wings Roasted in The Tandoor, Then Smothered in a Signature Butter Masala Sauce
3rd Place – Scranners Ams
‘Def Jaaam’ – Sticky Crunchy Triple Cooked Wings with Salted Gochujang Chilli, Crunchy Peanut Butter & Sticky Jam Sauce. Sriracha Peanuts, Sriracha Mayo & Springers.
Celebrating creativity, craft and flavour, Lord of the Wings has showcased itself as great addition to Wylam Brewery events! If you are looking for culinary trends, insights or inspiration based off the above blog, please get in touch: jessica.kane@dalziel.co.uk
The Great Yorkshire Show 2024
Posted on September 10th, 2024
Our team visited The Great Yorkshire Show in Harrogate, where the largest annual agricultural event in England celebrated its 165th birthday. The yearly show takes place in July and is organised by the Yorkshire Agricultural Society (YAS), showcasing a variation of livestock, machinery, live music, rural pursuits and all things food.
We made our way to the food hall where we were greeted with an abundance of stalls selling local meats, cheese, pies and of course lots of free samples! Among the offerings were big names like Heck, showcasing their quality sausages and latest creations. The food hall proudly housed our Dalziel Ltd stand, who were honoured to host the new competition ‘Battle of the Butchers’, in conjunction with the Institute of Meat. Presented by Sales and Marketing Director Danny Upson, the new contest saw nine teams of butchers compete to produce the best dishes in six different meat categories at the Show on all four days: Best Innovative Pork Product 2024, Best Innovative Beef Product 2024, Best Innovative Lamb Product 2024, Best Innovative Chicken Product 2024, Best Innovative Sausage 2024 and Best Innovative Burger 2024.
The competing teams were given a side of pork, a topside of beef, a rump of beef, a thick flank of beef, a whole lamb, and three whole chickens, as well as a pantry of ingredients. The judging criteria considered each butcher’s chosen theme, techniques, innovation, presentation skills, hygiene practices, waste and trim utilisation, and the quantity and quality of the products they produced. After preparing their creations, they showcased them to a panel of expert judges including Keith Fisher (CEO, Institute of Meat), Roger Kelsey (Past Chief Executive, NCB), David Gigli (NCB National President), and Viv Harvey (World Butchery Demonstrator).
Andrew Radford and Peter Everington from Radford’s Butchers near Whitby took home the top prize in the competition. They also won Best Innovative Beef with their Beef Nacho Cheese Truffle and Best Innovative Lamb Product, Rack on Black.
Pop-up tents from Morrisons and Asda proudly showcased dairy, butchery and bakery counters with fresh food sourced directly from British farmers, including local businesses across Yorkshire. The Cranswick X Asda tent presented various pork-based products from Asda’s Extra Special Range, featuring different cuts of pork. Samples handed out included pre-marinated pork maple miso kebab in a rice noodle salad and pork mince chilli con carne.
The Yorkshire Show offered a blend of tradition, innovation and passion, celebrating agricultural heritage and enthusiastic exhibitors. Our team left the event with an appreciation for the hard work behind every animal, product and display.
For media enquiries, please email: jessica.kane@dalziel.co.uk
North East Food Festivals
Posted on September 9th, 2024
Our NPD and Marketing teams take a lot of inspiration from food events throughout the year and translate these ideas into our developments. As a team full of foodies, it has been great to see so many fantastic food stalls in the North East continue to showcase culinary delights!
Bite Back for Cancer Research UK
June saw the first ever ‘Bite Back for Cancer Research UK’ at Wylam Brewery, with a fantastic lineup of 15 talented Michelin starred chefs who volunteered to serve up tasty street food snacks! Bite Back was hot under the radar as a must visit Summer event, all in the name of raising funds and awareness for such an incredible cause. It has been reported that a tremendous £72,063 was raised for Cancer Research UK from the event!
Kenny Atkinson – ‘Craster Kipper Stottie’
Josh Overington – ‘Ancient Grain Flatbread with Slow Cooked Pork Shoulder’
Kev Brown – ‘Heston’s Meat Fruit’
David Taylor – ‘Chicken and Asparagus in a Miso and Butter Emulsion’
Tommy Banks – ‘Herdwick Lamb Kofta’
Nathan Davies – ‘BBQ Chicken, Preserved Garlic and Seaweed Potatoes’
Will Lockwood – ‘Steak Ragu Filled Cruffin’
Tom Shepherd – ‘Desperate Dan Cow Pie’
Ryan Blackburn – ‘Potted Brown Shrimp, Spiced Cauliflower and Apple Veloute
Tynemouth Food Festival
Tynemouth Food Festival hosts some of the region’s best street food vendors and pop-up bars, local market traders, live music all while having an incredible backdrop of the North Sea and Tynemouth Priory & Castle!
Our first stop was for a mozzarella Korean Dog from ‘Krunch Corn Dogs’. This was by far our favourite dish of the day! The drizzled katsu mayonnaise offered creamy curry notes and the ramen noodle sprinkles added a great crunchy texture. Next up was Madras Lamb Keema with Masala Fries from the Tandoori Naan Hut. The lamb mince was marinated in madras spices for 40 hours and infused with a Punjabi masala base with peas and golden fried onions. Finally, we tried a brown butter doughnut from Deep North which had a great level of creaminess and sweetness. From Korean corn dogs to brown butter doughnuts, it was great to see so many trending flavours in innovative formats!
Newcastle Food Festival
The Toon welcomed its very first ‘Newcastle Food Festival’ in Exhibition Park, exhibiting various independents of the North. The event showcased mouth-watering food, live chef demos, live music, artisan markets & entertainment. We saw flavours from all over the world, from authentic Thai and Caribbean to classic American and Mexican, the food got everyone’s taste buds tingling!
Twisted Chick (Hot Fried Chicken Nashville Style)
- The Sando – Crispy fried chicken with comeback sauce and pickles to cut through the richness – a classic done well! What’s a comeback sauce? Mayonnaise, Ketchup, Worcestershire sauce, Dijon mustard, hot sauce, smoked paprika, garlic powder, black pepper, salt. The perfect accompaniment to fried chicken!
- The Cheesy Rider – Fried chicken, cheese sauce, Cheeto crumb, sriracha sauce, lettuce, garlic sauce in a brioche bun. Pure indulgence, pure cheezy-ness! The crunchy Cheetos added a good texture and the hot sriracha cut through the richness!
- Love Me Tender – Hot chicken tenders sprinkled with a chilli, lime and salt topping.
Little Somboon Box (Pan Asian Street Food)
- Korean BBQ Duck Hoisin and Kimchi Bao – a flavour and texture bomb. Sweet Korean BBQ with building chilli, fresh ginger and garlic.
- Asian Spiced Crispy Gyoza and Chilli Soy.
- Asian Twist Chicken Satay Fries.
Our team have loved seeing such a buzz around the food scene in the North East this year and we look forward to the continued growth of independents up North.
For media enquiries, please email: jessica.kane@dalziel.co.uk
Battle Of The Burger 2024, Wylam Brewery
Posted on May 10th, 2024
Wylam Brewery were at it again with their iconic yearly celebration of the burger, hosting over 20 venders all battling to win the best burger! An evening filled with sizzling grills, delicious aromas, and a friendly yet fierce competition among some of Newcastle’s top burger joints.
Here is a roundup of what we ate:
Twisted Chick, ‘Sweet Cheesus’ – Buttermilk fried chicken, cheese whiz, bacon crunch, jalapeno jello, pickled cabbage citrus mayo, Nashville hot honey in a sugar donut.
The Sweet Cheesus burger is every foodie’s dream – served in a donut, this burger delivered a good balance of heat from the hot honey and jalapeno jello. We loved the combination of the sweet and savoury flavours, and this burger was the most innovative creation we saw!
Slack Jaws, ‘Pepper Jaw’ – Signature 2oz patty, mature cheddar cheese, peppered pastrami, Guinness & beef dripping, caramelised onions, topped with peppercorn sauce.
A personal favourite for our team! The Guinness and beef dripping onion rings really delivered in this burger masterpiece.
Drum N Thigh, ‘Buffalo Bill’ – Fried chicken sandwich, house made buffalo sauce, dill pickles, buttermilk ranch, ranch slaw in a brioche bun.
A homemade buffalo sauce that had the perfect balance of hot and sour flavours. We loved this flavour combination, and the pickled cabbage offered a unique filling alternative to lettuce.
Tiger Grill, ‘Rumble in the Jungle’ – A signature beef patty topped with cheese, tiger claw slaw, crispy onions, bourbon whiskey peppercorn sauce, served in a toasted brioche bun.
Rumble in the Jungle offered a great texture and flavour throughout! The peppercorn sauce and brioche bun really elevated this burger!
Congratulations to the Scranners Arms for defending their title as the 2024 winners with their winning ‘Radgie Chicken Burger’ for a second year in a row – Salt-n-pepper chilli, hoisin, spice, sriracha- it’s like a rave on ya tongue!
Whether you’re a seasoned foodie or simply a burger enthusiast, there’s something undeniably infectious about the energy of this annual event! Until next year’s showdown!
For media enquiries, please email:jessica.kane@dalziel.co.uk
Amazonico, Dubai
Posted on April 30th, 2024
Originally opened in 2016 by husband and wife duo, Sandro Silva and Marta Seco, the renowned restauranteurs have situated their second restaurant outside of Spain in the heart of the Dubai International Financial Centre. Amazonico has even been named Time Out’s Best Latin American Restaurant in Dubai!
Restaurant Amazónico takes inspiration from a blend of tropical and Latin American cuisines, with menus inspired by both countries of the Amazon and the unique Asian and Mediterranean communities which inhabit them. Offering a range of Peruvian sushi and fresh raw seafood, to carefully sourced grilled meats and fish; the chefs use both traditional and cutting-edge techniques along with seasonal and vibrant ingredients to transport you to Latin America.
Amazónico Dubai encapsulates a three-story setting with a roof top terrace perfect to end the evening! The main dining area is situated among foliage, velvet banquets and jungle textures with both outside tables as well as enclosed seating.
Raw & Marinated/Salads
- Ensalada Amazónica – Avocado, Mango, Confit Tomato, Kalamansi Citrus
- Aguachile – Mexican Style Sea Bass Ceviche, Avocado Cream, Citrus Juice, Jalapeño
- Atun Okinamasu con Caviar – Toro Tuna Tartare, Seaweed, Coconut, Baerii Caviar
Hot Bites
- Kofta de Cordero – Marinated Lamb Kofta, Tamarind, Yoghurt Sauce
- Langostino Meloso – Shrimp, Garlic and Ginger Sauce, Mango, Caviar, Peanut
Mains
- Jarrete de Cordero – 16 Hours Slow Cooked Lamb Shank Marinated in Chilli Huacatay, Cassava
- Pulpo al Olivo – Spanish Octopus, Botija Olives, Quinoa, Potato Purée
- Pichana Steak – Brazilian-Style Grilled Rump Steak
Sides
- Mazorca – Grilled Corn, Chipotle Butter, Coriander, Comté and Grana Padano Cheese
- Espárragos y Ajo Negro – Broccolini Asparagus, Black Garlic Sauce
- Boniato al Grill – Sweet Potato, Miso Butter, Cacao Nibs
Desserts
- Cremoso de Mango – Mango Cream Topped with Banana Crumble and Refreshing Pear Sorbet
- Piña Rostizada – Roasted Caramelized Pineapple, Quimbolito Cake, Coconut Sorbet
- Chocolate al Moctezuma – Hot Chocolate Fondant, Soursop Sorbet
If you are looking for culinary trends, insights or inspiration, Dalziel are here to help! Please get in touch if you would like any further information based off this menu: jessica.kane@dalziel.co.uk
Newcastle Burger Safari
Posted on April 29th, 2024
We experienced a taste of the Toon with a trip around the best burger joints in Newcastle! We visited 3 locations in 1 day, with the aim to develop our understanding of how we can translate restaurant quality beef products back in our NPD kitchen.
Brack Burger – Jesmond
Starting off strong, Brack Burger were finalists at the Uber Eats Restaurant of the Year 2023, having only been in the burger business just over 3 years! Brack Burger now have 4 different concessions across Newcastle showcasing their smash burger creations.
THE O.G. – Double patty with a Brack sauce & shredded lettuce base topped with cheddar cheese, chopped onion & pickled gherkins
You can’t go wrong with a classic! At each venue we ordered a ‘control’ burger to benchmark against each speciality burger. The O.G. did not disappoint, offering a succulent beef patty rich in flavour.
PB & Perry – Double patty with a chilli jam base topped with cheddar cheese, crispy bacon & smooth peanut butter
The peanut butter spread was thick and coated the mouth. A combination of sweet and saltiness – this burger combination was pure indulgence!
The V.G. – Plant – based 4oz patty with a Brack sauce & shredded lettuce base topped with cheddar cheese in a toasted brioche bun
The V.G. burger offered a great meatless alternative, mimicking a similar style to the O.G. burger.
Brack Fries – Seasoned skin on fries with a smashed-up beef patty seasoned with Brack sauce
Lunchador – Cajun spiced house skin on fries, spiced cheese sauce, jalapenos, chopped chorizo and drizzled with sticky buffalo sauce
Next up is loaded fries and Brack burger take this to a whole new level! Both portions were oozing with flavour and delivered visually!
Lola Jeans – City Centre
When it comes to burgers, Lola Jeans know what they are doing! These guys have been crowned the winner of the Battle of The Burger five consecutive years running! All burgers are made in house using the finest cut of beef knuckle, alongside adding their own fat content to give them great texture. Not only are Lola Jeans known for their award-winning food and signature cocktails, but they also offer their customers a stylish dining experience with large chandeliers and painted murals by local artists in their restaurants.
Tickle the Pickle (Battle of The Burger 2022 Winner) – Two signature beef patties, American cheese, smoked streaky bacon, red onion jam, pickles, ranch dressing and pickled onion Monster Munch
Leslie Chow – Boneless buttermilk chicken breast tossed in Korean sauce. Kimchi mayo and crunchy Asian slaw
The first chicken burger of the food safari offered us an Asian Fusion delight. Followed by ‘Tickle the Pickle’, a loaded burger with a unique pickle twist… Monster Munch crips!
40 Year Old Vegan – Homemade vegan patty, Dorito crumbed oyster mushroom, vegan cheese, shredded iceberg, and Sriracha mayo
The first vegan burger of the tour- this one did not rate as highly as the others but was worth a taste due to the unique Dorito crumbed mushroom.
Loaded Tater Tots – Topped with Mac and cheese, beef chilli, crispy pepperoni, jalapeño, crispy onions and Lola’s sauce
This dish quite literally had it all! Named as an ‘ultimate side’, this portion of tater tots did not disappoint. The dish offered so many flavours and added an extra taste of indulgence to our burger experience.
Fat Hippo – City Centre
Fat Hippo established itself in Newcastle upon Tyne in 2010 and has been recognised as the most reputable independent burger joint in town ever since! These guys are renowned for their quality ingredients and quirky flavours promoted across their social media platforms, boasting a whopping 135k followers on Instagram alone! Fat Hippo now have restaurants and concessions within every major city in the UK and continue to be the talk of the burger community.
PB+JJ – A double patty, American cheese, chunky peanut butter, bacon jam + smoked chilli jello
Five Lies – Single plant based patty, vegan cheese, pickles, ketchup, American mustard + Cajun onion strings
American – Double patty, American cheese, pickles, ketchup + American mustard.
Our Fat Hippo experience left us feeling stuffed, but it was great to experience a classic restaurant that has won the hearts of burger lovers! We took advantage of the free sides that came with our burgers and ordered a wedge salad, tater tots and purple slaw. We also tried the Fat Hippo sauce and hot honey sauce… not nearly hot enough for our team!
For media enquiries, please email: jessica.kane@dalziel.co.uk
Delamina, London
Posted on April 22nd, 2024
Delamina Kitchen was founded by husband and wife, Limor & Amir, with an aim to develop restaurants and other projects inspired by Limor’s fusion of Eastern Mediterranean home cooking and upbringing in Tel Aviv. Having set up their residency at Shoreditch House, the duo opened their first restaurant Delamina EAST in Shoreditch, followed by Delamina in Marylebone.
Both restaurants are designed by Limor and Amir to offer an informal, welcoming dining experience, reflecting their love of organic resources and the warm hospitality of their country of origin.
Limor is the driving force behind the menu, having been born in Tel Aviv to a family of Middle Eastern and European origin, she draws inspiration from her Father who exposed her to the myriad of flavours, herbs, and spices of the region. The menu is influenced by Limor’s interest in healthy eating, focusing on grilling and roasting cooking methods whilst celebrating raw ingredients.
Alongside their menu filled with nutritious unique flavour combinations, Delamina offers a carefully curated drinks list of Middle Eastern wines and house cocktails that incorporate the same aromatic ingredients used in the kitchen.
Rosemary Mule Cocktail (Vodka, Fresh Rosemary and Rosemary Syrup Lime Juice and Ginger Beer)
A warming ginger beer-based cocktail with fragrant notes of freshly picked rosemary and a hint of lime.
Smokey Aubergine, Tahini, and Zhoug Dip
The tahini and zhoug dip offered a rich, nutty roasted flavour, with savoury garlic notes and a drizzle of fresh zhoug. The aubergine added a smoky savoury flavour to the dish, complemented by the roasted notes of the tahini. Paired with a soft fluffy pita bread to dip.
Charred Cauliflower, Lemon Infused Crème Fraiche, Pomegranate Molasses and Seeds
The cauliflower was pleasantly firm and drizzled in a creamy, zesty lemon crème fraiche and sweet pomegranate molasses that cut through the crème fraiche. The dish offered a great mix of soft and crunchy charred textures with umami, sweet and sour flavours.
Free Range Chicken Ras-el-Hanout
Served off the bone, grilled on charcoals with a roasted sweet potato puree and barberries. The charred succulent chicken with ras-el-hanout spice paired well with the soft, creamy, roasted sweet potatoes and sour barberries. This dish is full of earthy, spicy, and sweet notes.
House Beef Shawarma with Dates & Pine Kernels on Grilled Pita, Salad of House Pickles, Garden Vegetables & Herbs, Tahini
Tender and slightly charred spiced beef strips placed on a fluffy pita, sprinkled with cubes of tomato, cauliflower, cucumber and red pepper, pine kernels, sticky sweet dates, fresh dill and drizzled in an umami nutty tahini. This dish offered a great array of flavours which really complimented each other.
For media enquiries, please email:jessica.kane@dalziel.co.uk
Gulfood – Stand Out Brands
Posted on March 27th, 2024
We attended the World’s biggest annual Food and Beverage event, Gulfood. The biggest edition in Gulfood’s history brought together over 5,500 leading food and beverage companies, showcasing 150,000+ new products from more than 190 countries! It has redefined the boundaries of the F&B industry, fostering collaboration, innovation, and a shared vision for a better food future.
We’ve highlighted some standout brands from the event:
Chazz Chips
Chazz’ goal is to enliven the snack shelves, introducing a variety of bold flavours and offer a healthier alternative. Their brand proves hard to miss, perfect as a gift, fun-loving friend or even parties to get the crowd talking. We tried three of their flavours; Jalapeno Habanero, Flaming Ghost and Carolina Reaper. Certainly not for the faint hearted, these chips got the senses lit!
JD’s Hot Honey
With hot honey taking off in the US as a cooking ingredient, it helped attract a young crowd to honey, and we are seeing an ever growing movement of hot chilli in the UK. From pizza drizzles, cocktail additions, butter infuser and an ice-cream elevator, the possibilities of hot honey are endless! JD’s hot honey begun as a concept for pizza and after that became a must on fried chicken, fish, roasted veg, BBQ’s and just about anything! Using specifically red jalapenos, this hot honey delivers the sweetness of honey and the gentle, rising heat of chilli that comes with jalapenos.
Loro Crisps
Loro Crisps founders Natalia and Daniela grew up in Colombia, where parrots and exotic animals are regular parts of daily life. Both had parrots as pets and one of them was called Pepe. As ‘loro’ is Spanish for ‘parrot’, Natalia and Daniela decided Loro Crisps was the perfect name to bring this favourite Colombian plantain snack to the UK. He’s representing the best of Colombia and he’s on a mission. A parrot’s mission. To share his favourite crisps around the world! From Colombia, Loro Crisps are plantain crisps with four flavours. Zipaquira Salt, Uraba Sunshine, Quimbaya Limon and Latin Chilli. Full on flavour as well as high fibre, potassium, low in sodium and less sugar, these snacks pack a real authentic punch.
Gulfood was a fantastic opportunity for Dalziel to showcase our capabilities in the UK Pavilion. We gained inspiration and enjoyed connecting with other key industry experts whilst exploring the innovations and trends shaping the future!