Burger & Lobster, Cardiff - #tanktalks

Last Thursday, the lovely folks over at Burger & Lobster invited me over to sample a few dishes, drink some cocktails and find out a little bit more about them, as part of their #tanktalks series. That's not an offer a girl can turn down.

After a glass or two of prosecco and making our introductions, we got down to business.

Ben, Cardiff's general manager and our fantastic host for the night, launched into an informative chat about lobsters, and specifically, the ones they use at B&L, and how they are treated.

It's fair to say, I learnt quite a lot that night. Did you know, lobsters just keep on growing and growing until death? I've got this image of a monster lobster floating around somewhere in the North Atlantic. They also shed their shells, much like a snake, of which I had no idea either.

Many people have reservations about lobster and they way they are cooked and kept. I've got to be honest, I have wondered how ethical the practices of such a large company could be, with the sheer amount that the number of covers the restaurants demand.

 
B&L fish for their lobster generally from the Nova Scotia/Maine area of Canada/USA. This is because it would be impossible (and a sustainability issue) to fish the amount of lobster required from the UK. There are also very strict laws and regulations surrounding the fishing there, to ensure they are caught in the most ethical and humane ways possible.

The lobster are kept at a certain temperature during transit, so although they are alive, they are in an almost hibernated state. They remain at this state until they get to the restaurant, and placed back into the tanks, where they wake up from their deep slumber.

Ben assured us that the lobsters are cooked in specialised steamer ovens, which knocks the lobster unconscious before they are cooked. None of this boiling pot malarkey!

All this lobster talk had started to make my stomach grumble, and as if on cue plates upon plates of lobster came pouring out of the kitchen. Steamed, grilled, lobster nicoise salad and lobster rolls!

The grilled lobster was my favourite on the night, that chargrilled taste just added something extra. It also went extremely well with the Vinho Verde that Ben had expertly matched with our lobster. My new favourite white wine, with a hint of sparkle.

If you're undecided or new to lobster, the steamed is much purer, with a stronger seafood taste. The grilled lobster loses that seaside salty freshness and is replaced with a chargrilled smokiness, which is no bad thing either.

Trust me, that butter sauce is the absolute bomb. You can dip everything in it, and it makes it all 100% better. Dunk your rolls and chips, and pour onto the lobster, it's heavenly.

A little break was needed to let all that food go down, so we headed over to the bar to watch the master mixologist Luke at work, showing us how to create a Gin Fizz.

We were then challenged to a cocktail competition to make up their newest cocktail, 'Shrubbery' from a set list of ingredients. Fortunately for your poor eyes, I haven't got a good enough picture of my team's effort, because it was dreadful, and we came last!

We admitted defeat and left it to the professionals to show off a little...

(If you can look at this and not sing Shake It Off, we can't be friends)

 Cocktail making is hungry work, right? Time for round two...the burger course.

I've previously said that £20 for a lobster is great value, but that I wasn't so sure for a burger. I take it back, just look at this bad boy.

Medium rare beef patty, smothered in cheese, bacon, tomato, onions, pickles...the list goes on. My pet hate is burgers that you can't get in your gob in one go (I'm looking at you guys who stack onion rings on top five miles high). This one just about got in with a bit of squishing, but it was so worth it. Serious chin dribbling going on though, so you'll need the bibs.

If this one's a bit big for you, just look at these little cuties. From their new kids menu, two itty bitty (my fist sized) sliders with chips would have actually been enough to fill me up.

I'll definitely be going back soon for another burger. In fact, if you're visiting in even numbers, you can go half 'n' half with each other, which I think is the perfect answer to my indecisiveness. I really can't implore you enough to go try it out!

Speaking of which, B&L are hosting a 'Pay What You Want' week, to raise money for Velindre Cancer Care for the five days beginning 6th July. This applies to lunchtimes only, and reservation is a must, so if you want to try these guys out and help a very worthy charity, book a table now in 02920 224044 or email cardiff@burgerandlobster.com.

Not enough Burger & Lobster for you? Have a read about my previous visit here.

Five Guys, Cardiff

I've never been much of a burger fan before, but the combination of starting this blog and the general explosion of great food places in Cardiff has definitely changed my mind. After discovering The Grazing Shed, the best burger I've ever had, there's no going back.

So I've been looking forward to the opening of Five Guys for some time, having heard a lot about them from various London blogs. An American export, this is true fast food. Placed in a prime position, it's in the Brewery Quarter, but only just, as it opens out onto Caroline Street. Or, for those in the know, Chip Alley.

A Saturday morning hangover and a sunny weekend promised, the Mr and I found ourselves with the perfect excuse to try out the new opening. In severe need of salty carbs and cheese, we drooled at the menu.

Luckily, I'd read up that the standard hamburger is actually a double hamburger, and that you have to order a 'little hamburger' for a single patty. I'm passing this important bit of information on to you, as I'd never have thought to order a 'little' anything, but it's actually just the average size. For me anyway!

In the end, I went for the little cheeseburger (£5.50) with little fries (£2.75). I found this to be pretty reasonable, about the same as a McDonald's (from what I remember). It was more than enough food for me, and you know I can eat. I've heard a few people say how expensive it was, but if you're ordering large fries and a standard burger, It'd soon add up.

All toppings from then on are inclusive, so this is where the 250,000 variations comes in. Apparently, there are over 250,000 possible ways to order a burger at Five Guys. This seriously appeals to the nerd in me! You decide on everything that piles into your burger, from standard burger toppings (lettuce, tomato, onions, gherkins) to relish, jalapenos, mushrooms and hot sauce.

I went for all the standard ones, plus a bit of mayo. I was suffering a little, after all.

I enjoyed the burger as a whole, especially all the toppings, which really helped make it a big juicy dribbly mess. The bun was the traditional squishy sesame seeded bun, which had become softer from being wrapped in foil. This cheered me up no end, as I absolutely detest the thick, dry white buns that stick to the roof of your mouth.

It's hard to say what the burger itself was like, as I'd got over excited at the huge toppings list. As a whole it came together well, but I found the patty was a bit dry and unexciting. For want of a better word, it was a bit like most other fast food burgers, 'grey'.

In the little paper cup, the chips were gorgeous. Crispy on the outside, with the skin left on, and fluffy and light on the inside, I couldn't get enough of these at first bite. The problem is that they are heavily pre-salted before given to you.

Now, I was hungover and in need of carbs and salt. I've also got naturally salty tastebuds, it's physically impossible for me to eat cucumber, chips or tomatoes without a liberal pinch or two. I always add more salt and vinegar to my chip shop bought chips when I get home.

And still, I couldn't finish these. Which was such a shame because I fell in love with them at first, but they were so salty that my mouth was starting to burn by the time I got to the bottom of the cup...

...and then I looked in the brown paper bag to see all these left in there. I don't think I've ever left chips before in my life.

Food aside, I haven't told you the best bit about Five Guys. The Coca Cola machine. I'm an unashamed Diet Coke addict, so this was the most exciting bit of technology ever. God Bless you America for this invention. With over 100 flavours possible, you could be here all day.

Under pressure from the queue behind me, I went for Diet Cherry Dr Pepper first time around, and then went back for a Fanta Grape. That was the hangover talking. It was the kind of sugar that I needed.

As far as the food goes, it's not in the same league as The Grazing Shed, and definitely doesn't use any local produce like they do. But it is what it is, a fast food dirty burger, and it does hit the spot. I want to go back purely to see if I'm man enough to have the biggest burger "all the way", i.e. with all the toppings, and to play with the Coke machine again.

Remains to be seen whether it'll beat good ol' Dorothy's cheese and chips when I'm faced with both on Chip Alley after a few shandies...

The Smoke Haus, Cardiff

The Smoke Haus, Cardiff has opened it's second restaurant on Mary Ann Street, which is located near the Motorpoint Arena. It now occupies the space which in recent years has been both Hooters and Sports Cafe Cardiff, and still retains much of the original layout.

Mr P and I were going to a concert at the Motorpoint with my brother, and we wanted something quick, close and filling. The Smoke Haus ticked all the boxes, so in we went. I'd originally booked a table, as I had assumed the restaurant would be busy on a concert day, but there were only about 5 tables taken when we walked in, and numerous staff waiting around.

After staring wide eyed at the huge plates being brought out to diners, I decided to go for the sandwich list. I chose the pulled pork hoagie at £8.95, with an extra £1.00 for the sweet potato chips upgrade.

I agonised for a while over having this or the nachos...I made the wrong choice. The sweet potato chips were the best bit, a really generous portion, and still quite chunky, which I prefer much more than the skinny fries! However, the pulled pork was a bit of a let down. The sauce became very overbearing and sickly, and I ended up eating less than half. The hoagie roll it was served in was on the stale side, and the whole thing became pretty unappealing.

My brother went for the slow cooked deli brisket (£8.95), of which I didn't get a photo. Personally, I think he had the best meal! I stole a bite of the brisket which was melt-in-your-mouth tender, and the toasted bloomer bread holding it together looked a lot nicer than my hoagie roll.

Mr P however had seen too many burgers on social media to let this opportunity pass him by... and opted for the donut burger, £10.95.

A burger topped with cheese, bacon and sauce, sandwiched between two donuts. Yes - two donuts. I'm not qualified to comment on this, as it doesn't appeal to me in the slightest. I tried a bite and really didn't enjoy it. However, I do happen to have a direct quote from the diner in question, stating that he "really liked it, and enjoyed the combination of sweet and salty flavours" but he did admit later that he felt like his stomach was about to explode and that he was craving some lettuce!

All in all, it was a bit hit 'n' miss. My meal wasn't the best, and I'm not a fan of the school dinner tray style of serving either. But maybe I'm just being snooty. For a quick, reasonably priced meal, with giant portion sizes The Smoke Haus does just fine. I'm not sure I'd go back personally, but I'm sure it's 'Man Vs Food' appeal will keep bringing customers through the doors.