A Peruvian-inspired burger and bun dish was declared the winner of the annual Slider Decider competition between London chefs.
Adam Rawson, head chef at Pachamama in Marylebone, won with a beef “pan con chicharron” creation with aged beef patty, a demi brioche bun, pork belly chicharron, aji Amarillo mayonnaise, mature cheddar and avocado. He is pictured right, with Adam Takas who helped him develop the slider.
The annual competition was held at ETM Group’s The Gun in London’s Docklands and featured top restaurants from across the capital.
Runner-up was Owen Sullivan of Maze Grill Park Walk with his soft-shell crab spider slider: fired soft-shell crab, snow crab and spicy mayonnaise dipped in crab bisque.
Third place went to Matt Tarantini from Source Battersea with a 35-day-aged beef burger with a special spice blend, Stilton and Comte cheese and buttermilk bap with a black pudding and bourbon sauce.
They beat last year’s winner, Tim Anderson of Nanban, who this year prestented Wasted Away Again in Umecheesoville: double-sesame rice flour brioche, Māyu mayo, pickled lettuce, half-baked tomato, green shiso, chuck and chicken liver patty basted in nori-shiitake butter, three cheese potato korokke with Quaver crust, umeboshi ketchup, served with a shot of shochu.
Tom Moxon of Bone Daddies came up with the Ramen Slider, combining a crispy noodle bun with chuck beef and pork fat patty, cheese, softshell crab, mizuna, chipotle relish and ginger chilli mayo.
Luke Robinson of Bonnie Gull served a sweet and sour tomato brioche bun with a vodka siphon battered turbot, red gem Isle of Wight tomato, chargrilled jalepeno mayonnaise, and salt and pepper Channel squid rings, complemented by a Bonnie Mary cocktail with a Portland Pearl Oyster Chaser.
Josh De Lisser of Boom Burger presented the classic Boom Burger with cheese, bacon jam and Scotch bonnet secret-recipe mayo.
Sam Hawkes of The Botanist in Broadgate Circle came up with a White Park beef burger with pulled Saddleback pork, Jugged Hare pale ale rarebit, horseradish kraut, triple-cooked chips and anchovy mayonnaise.
James Dibb of Dirty Bones devised The Dirty Poker: pressed ham hock and charred pepper patty, ume shiso, mustard cream cheese, pork crackling, sour pickled slaw and Coca-Cola fluid gel, served in a chipotle and paprika dusted brioche bun.
Dave Lee of Ember Yard entered with a smoked duck neck and morcilla burger with crispy egg yolk and brandied Spanish onions.
Maria Tampakis of Heddon Street Kitchen brought together pork crackling and smoked bourbon glaze with mustard coleslaw and roasted Dingly Dell pork belly, thinly sliced and smothered in house-made smoked bourbon glaze. It was topped off with homemade coleslaw of red onion, cabbage and carrots with a wholegrain mustard mayonnaise.
Iberica’s Brais Fernandez offered the Iberica Surf ‘n’ Turf burger: smoked burger bun, secreto Iberico pork patty, squid tallarines, crispy kale, corn mustard, beetroot ketchup and San Simon cheese.
Trevor Tobin from Joe’s Southern Kitchen developed a short rib juice Lucy burger with red Leicester cheese, fried meatloaf, green tomato chutney, smoked bacon sauce and dijonnaise in a brioche bun.
David Mattias of The Rum Kitchen presented a dish made up of a rum smoked brioche bun, one-year-old smoked Scotch bonnet sauce, Jamaican dashi brined chicken oysters, pickled callaloo fluid gel, freeze-dried lime and rum chicken skin, and thyme-infused chicken fat mayonnaise.
Jim Abbott of Hixter Banksider served up a BLC Slider with a Holy **** Mayonnaise, using Silfield Farm bacon and Holy **** Sauce from The Rib Man. (We apologise for the asterisks which we use to prevent being blocked by Google.)
The four-strong judging panel comprised Sunday Telegraph restaurant critic Zoe Williams, Metro restaurant critic Andy Lynes, former Mr Hyde editor and creator of Mr Hyde National Burger Day Jonny Pile, and Pub & Bar and OOH group editor Tristan O’Hana.