What's on
Nights, and notes
Three evenings a season, and the arguments about cooking that go with them.
Three nights
This season
12
June
Double-up Thursdays
Every burger on the board goes double patty for the price of one, from six until the beef runs out.
Book this night
27
July
Twelve seats at the pass
Twelve stools, one sitting, and the team builds the six plates the street will not let us take off the board.
Book this night09
August
Shake season opens
Six weeks of whatever the fruit market has that morning, spun thick and served in the cold glass.
Book this nightNotes
From the kitchen
The kitchen
Why we still cook over charcoal
Gas is faster, cleaner and cheaper, and every serious burger person will tell you it makes no difference. It makes a difference. Here is what actually happens to a patty over coals, and why we accept the extra hour at the end of every night.
The board
Shito, and what it is doing on a burger
It is not a novelty and it is not there to be Ghanaian at people. It is a fermented, salty, deeply savoury thing that does to beef roughly what anchovy does to a caesar — and once you have had it you will find plain mayonnaise thin.
The board
What happens on a Thursday
Adjoa is at the butcher before six and the board changes by lunchtime because of what she finds. Ten years of that, and it is still the only planning this kitchen does.
Thursdays
The board moves weekly
One or two things change every Thursday depending on what the butcher and the market had. Follow along and you will know before you arrive.
See this week's board
Stack
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