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BULL HORN
EL TRIPLE
(Bristol) As well as Somerset-reared salt beef, this sarnie features a locally made ale and juniper mustard (which you can check out on p14), sauerkraut, pickled red cabbage, and West Country Cheddar. All blowtorched (natch), and finished with sweet and sour gherkins.
(Bath & Bristol) One burrito not quite enough for you? Meet the El Triple, which contains all your fave fillings to the power of three. Beat the beast, and you’ll get the T-shirt to prove it.
THE PICKLED BRISKET
CHATEAUBRIAND
MILLER & CARTER
(Bath) The marbling on this 16oz, 30-day aged hunk of beef to share is something else – ask for it cooked medium-rare for the best, most tender texture.
CREATE YOUR OWN BURGER
THE BURGER JOINT
(Bristol) You’ve got licence to create whatever burger you like here, but if you want to go all out try a stack of two patties with bacon, black pudding, chorizo, blue cheese and a fried egg.
DIRTY CLASSIC
CHOMP
(Bristol) Beefy in more ways than one, this burger is pimped up with sweet fried onion, pickles and American cheese. We're game.
DEAD HIPPIE
MEATLIQUOR
(Bristol) Not one, but two French’s mustardfried burgers, with top-secret-recipe Dead Hippie sauce, lettuce, cheese, pickles and minced white onions, mainly spotted in and around our gobs.
DIRTY, DIRTY FRIES
THE HOBGOBLIN
(Bristol) A mountain of fries, crowned with 18-hour house-smoked pulled pork, and melted Cheddar and blue cheese. Coriander sauce and smokey chipotle mayo complete this much-trusted hangover cure.
MISSION BURRTO
FEASTING PLATE
CAU
(Bath & Bristol) This monster platter comprises grassfed Argentinian beef in the form of tira de ancho (chimichurri-marinated rib-eye); lomito (rump); and asado de chorizo (sirloin in a marinade of smoked paprika, pepper, garlic and parsley). We’re talking 400g of each.
GOURMET HOTDOG
THE LOCKSBROOK INN (Bath) Truffled sauerkraut, herb mustard and pickled onion cosy up with a top-quality banger in a brioche bun. Phwoar.
HICKORY-SMOKED RIBS
THE OX
(Bristol) Marinated, braised, glazed and barbecued: no-one's going to judge you for gnawing on the bones of these tender, sticky, smoky ribs.
LOCKJAW BURGER
GRILLSTOCK
(Bath and Bristol) This bad boy earns its name by packing two patties, cheese, 12-hoursmoked brisket, pulled pork, and burnt ends into a single bun. Impressive, no?
LOUISIANA CREOLE CHAURICE
SAUSAGENIUS
(Bristol) This chaurice is fired up with chilli and seasoned with a good hit of garlic and pepper. It was served by the local producer in a red wine reduction with smoked paprika and pepperoncini at a recent pop-up event. That’s the stuff tapas dreams are made of, eh?
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