Just weeks after opening, Stock Burger Co., Brighton’s newest concept bar and restaurant, has already swept aside the competition in the Signature Burger category at this year’s prestigious National Burger Awards.
Chef David Fernandez picked up the award for his bespoke Glenarm Shorthorn Ox Jus Burger.
David was one of 16 finalists who had to create his burger at the Islington Metal Works in front of judges such as Andy Bates, celebrity chef and presenter; Bob Granleese, food editor of The Guardian’s Weekend magazine and Neil Rankin, executive chef at Noble Inns. All were won over by David’s innovation, craft and passion, praising in particular how he used ox jus to replace the usual sweet sauces and pickles that commonly accompany burgers.
Says David, “It is a great honour to be recognised for creating something truly unique, particularly using a relatively unconventional cut of meat. Luckily, I have always loved cooking with oxtail, using it in many of my signature dishes. I also had a great guide in Peter Hannan, founder of multi award-winning Hannan Meats, who like me is a big fan of oxtail’s flavour, texture and quality.”
Peter Hannan, whose company supplies all of Stock Burger Co.’s beef, was understandably delighted to learn of David’s success, “I am glad our Glenarm Shorthorn oxtail has been showcased in such a winning way. Oxtail is a much underrated cut of meat, packed with beefy flavours. It is already undergoing a revival in popularity and this win will put it on the map even more.”
To celebrate, Stock Burger Co. will this month introduce the award-winning Ox Jus Burger onto its menu for a limited time.