Latest news with #PattyMelt
Glasgow Times
5 days ago
- Entertainment
- Glasgow Times
Why this independent London restaurant is the best in the UK
CRUNCH in Soho received the most coveted award, after being named the Independent Restaurant of the Year UK & Ireland 2025 at the Deliveroo 2025 Restaurant Awards. The awards aim to celebrate the best and most loved local restaurants across the UK and Ireland. They were judged by Deliveroo's CEO and founder, Will Shu, food critic and journalist Jimi Famurewa and TV Chef and personality Tilly Ramsay. All finalists had forty-five minutes to cook their most popular dish on Deliveroo for the panels. Each restaurant was assessed against criteria including brand personality, food quality and value, packaging and presentation, customer reviews and loyalty, innovation, and going the extra mile. Independent London restaurant, CRUNCH, named best in the UK Winning the award, CRUNCH cooked its most popular Deliveroo dish, "the "Patty Melt", which judges described as "next level". The dish features truffle beef, red Leicester, and black truffle mayonnaise on golden brioche. Describing their win, Michael Medovnikov, Co-founder of CRUNCH, said: "From our humble beginnings in a Shoreditch pub to winning Independent Restaurant of the Year for UK & Ireland with Deliveroo in just a few years – it's an absolutely surreal and incredible feeling! "We poured our hearts into every single sandwich we've made for our customers, so this award is for our amazing team and all the customers who've supported us from the start of this wild journey." It's not just Deliveroo judges who praise CRUNCH, as guests have also taken to the online review platform Tripadvisor to share their thoughts. Recommended Reading One happy guest said: "I had the 'Michaels Chicken' and 'Patty Melt'. I enjoyed every single mouthful. Really high-quality ingredients and assembled beautifully." Another happy guest said: "Absolutely enjoyed their Patty Melt, made it extra saucy as I'm a big fan of Truffle Mayonnaise. "The toasts on the outside were crunchy and the beef patty was tender and juicy."
Scottish Sun
6 days ago
- Business
- Scottish Sun
Fish and chip shop crowned best in Scotland, with super fresh haddock & unique chips
Scroll down to see what the judges said FRYING HIGH Fish and chip shop crowned best in Scotland, with super fresh haddock & unique chips Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) SCOTLAND'S best fish and chip shop has been crowned in this year's annual takeaway awards. A total of 65 titles up were up for grabs from independent restaurant to the top kebab. Sign up for Scottish Sun newsletter Sign up 2 Sea Salt and Sole is known for its fresh haddock and unique chips 2 Luke Littler handed out one of the awards Over 160,000 votes were cast by loyal Deliveroo fans over three weeks to crown no less than 50 regional cuisine-led winners in the delivery giant's Restaurant Awards 2025. And coming out top in the fish and chip category was Sea Salt and Sole in Aberdeen. The takeaway, which has four locations in the city and surrounding area, commits to sourcing its haddock daily to provide ycustomes with a fresh, delicious fish supper from sustainable suppliers. Meanwhile, the chips are just as important. The Deliveroo team said: "Implementing an alternative approach to fish and chips using freshly caught fish and locally sourced ingredients, they are well known for their double-cooked chips, which come with many of their dishes. "As the seasons change, so do their recipes – everything from potato varieties to precise frying temperatures will vary." Rikki Pirie, Director at Sea Salt and Sole, said: "Wow, we've won! It's incredible to be named Deliveroo's Best Fish & Chips in Scotland. "Huge thanks to everyone who voted – your support means everything. We're looking forward to serving up our award-winning fish and chips to Aberdeen locals for a long time to come." The Luke Littler x Deliveroo Kebab Award, fronted by the UK darts champion himself, saw a shortlist of ten Littler-approved restaurants go head-to-head in a public vote to crown the nation's best kebab spot, Sqew Shawarma Bar from Leeds has won the title after securing backing from local kebab fans in just two weeks. Meanwhile, Deliveroo's Independent Restaurant of the Year 2025 has been won by CRUNCH from London after the five regional finalists, including Big Mannys' Pizza from Scotland, battled it out at a cook-off held at Deliveroo Editions in London. How many calories are in your favourite fish and chip shop order It was judged by Deliveroo's CEO and founder, Will Shu, returning judge, food critic and journalist Jimi Famurewa and the awards' youngest ever judge, TV Chef and personality, Tilly Ramsay. Competing finalists had 45 minutes to cook their most popular Deliveroo main dish to the panels' discerning taste buds. CRUNCH's most popular Deliveroo dish, the "Patty Melt", dazzled judges with its "next level" flavours. Jimi Famurewa, food critic and Deliveroo restaurant awards judge, said: "Each finalist brought something unique and delicious to the table, making the final decision incredibly tough for us. "However, CRUNCH from London stood out amongst the fierce competition, showcasing immense creativity, fine dining-level technique and mindblowing flavour that impressed us all."
Metro
7 days ago
- Entertainment
- Metro
The UK's best restaurant has been crowned and it sells ‘superb' sandwiches
It's thought that there are around 15,000 restaurants in London, so trying to work out which ones are the best would take a lot of time and end up costing you a pretty penny too. If you don't want the hassle, we've got good news as the some of the hard work has been done for you, thanks to Deliveroo. The food delivery service has just unveiled the winners of its Restaurant Awards for 2025 and 13 of them are located in the capital. One of the top picks was deemed so good that it even beat out competition from the rest of the nation to be named both the Independent Restaurant of the Year in Greater London and the Independent Restaurant of the Year in the UK & Ireland. The overall winner was CRUNCH, a sandwich shop with locations in Soho and Spitalfields, which is known for its giant sarnies that elevate classics and provide bold flavours in every mouthful. CRUNCH was founded by Sacha Yonon, Michael Medovnikov and Joni Francisco and they are perhaps best known for their Patty Melt, a sandwich which consists of brioche, truffle beef patties, red Leicester cheese, crispy onion marmalade and black truffle mayonnaise. The bestselling sandwich costs £11 and is joined on the menu by sandwiches like Michaels Chicken (310), Veg-King Roast (£11), Umami Shroomwich (£11), the Crunch Reuben (£12) and a Katsu Sando (£12). But it's not all savoury items, you can also order two desserts – a chocolate bomb (£5) or deep fried french toast served with sweet apple, mini chocolate chunks and a side of Dulce de Leche (£6). The business has built up somewhat of a cult following online, with fans branding the food 'superb', 'the best sandwich in London', 'insane', 'incredible', 'epic', and 'delicious'. The team from CRUNCH joined five other regional finalists to battle it out for the top award in a cook-off judged by Deliveroo's CEO and founder Will Shu, food critic and journalist Jimi Famurewa; and TV Chef and personality, Tilly Ramsay. They had 45 minutes to cook their most popular dish from Deliveroo and Each restaurant was assessed against criteria including brand personality, food quality. value, packaging and presentation, customer reviews, customer loyalty, innovation, and going the extra mile. The judges were blown away by the innovativeness and bold 'next level' flavours of CRUNCH's Patty Melt, noting they'd received numerous glowing five star reviews from customers. But most notably, the judges commended the owners for creating a new generation of game-changing sandwiches and their fearless approach to cooking. Jimi Famurewa said: 'I was blown away by the passion and talent on display at the Independent Restaurant of the Year cook-off. Each finalist brought something unique and delicious to the table, making the final decision incredibly tough for us. However, CRUNCH from London stood out amongst the fierce competition, showcasing immense creativity, fine dining-level technique and mind blowing flavour that impressed us all.' OVERALL WINNER – Independent Restaurant of the Year UK & Ireland 2025 and Independent Restaurant of the Year Greater London 2025 – CRUNCH, London Best Sushi, London – Kiyoto Sushi, London Best Salad / Healthy, London – Ottolenghi, London Best Pizza, London – BONA Sourdough Pizza, London Best Middle Eastern, London – Gokyuzu, London Best Japanese, London – Bone Daddies, London Best Indian & Nepalese, London – Kricket, London Best Chinese, London – Three Uncles, London Best Chicken, London – NUGS, Romford, Greater London Best Burger & America, London – Bleecker St, London Best Breakfast & Coffee, London – B Bagel, London Michael Medovnikov, Co-founder of CRUNCH added: 'From our humble beginnings in a Shoreditch pub to winning Independent Restaurant of the Year for UK & Ireland with Deliveroo in just a few years – it's an absolutely surreal and incredible feeling! 'We poured our hearts into every single sandwich we've made for our customers, so this award is for our amazing team and all the Londoners who've supported us from the start of this wild journey. Thank you to Deliveroo and everyone who voted for this amazing recognition!' CRUNCH weren't the only notable winners in the Deliveroo Restaurant Awards 2025, with Bleecker Burger being named the best burger in London, BONA Sourdough Pizza being crowned the capital's pizza champs and B Bagel taking the prize for London's Best Breakfast & Coffee. Outside of London, Oowee in Bristol was named the Independent Restaurant of the Year for South England and Wales, Get Baked (Leeds and Manchester) won for North England and Midlands, Big Manny's Pizza in Aberdeen took the crown for Scotland, while it was Seed in Belfast that won for Ireland. There were 65 awards up for grabs in total and more than 160,000 votes were cast by Deliveroo fans and users. If you're looking for more London restaurants to try, this comes after Metro's Courtney Pochin tried the spot Nigella Lawson has been raving about on social media. The 65-year-old shared three posts about Dove in Notting Hill, claiming it seved the 'best pork chop' she'd ever eaten, her 'dream' starter and a 'sensational' burger. Courtney said: 'I'm unable to confirm whether or not the burger lives up to the hype, but I can tell you that Nigella wasn't wrong about the pork chops… at least, not completely. More Trending 'They're tender and juicy with a tangy sauce that I couldn't stop dunking the duck fat fries into. And while a portion for two might cost £60, there's a LOT of meat on the plate – you certainly won't go hungry if you order this.' And Metro recently shared how restaurant tipping rules and service charges have quietly been changing. Experts have claimed that 15% is going to become the new industry standard when it comes to restaurant service charges instead of the 10 or 12.5% we've all become accustomed to. Some have even suggested we could see this move more in-line with the 20 to 25% tipping rate that's standard across America in the future. A number of popular London restaurants have already started adding a 15% charge to bills including The Wolseley, Fallow, Gordon Ramsay's Lucy Cat restaurants and Bob Bob Ricard, so it's not difficult to see how this could keep on increasing. Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ View More » MORE: London nightclub bouncer accused of rape 'used fake ID' to get job MORE: Urgent warning after two die in London taking 'blue pills' MORE: Rare Cadbury chocolate bar spotted in UK and fans say it's 'delightful'
Boston Globe
04-03-2025
- General
- Boston Globe
Recipe: For nights when energy is low, you need the cheesy carbs in grilled Gruyere sandwiches with sauteed mushrooms
Serves 4 This vegetarian nod to the Patty Melt is a hearty meal for a night when energy is low and schedules are packed. You need hearty rye or sourdough bread, Gruyere or Swiss cheese, a large skillet, and a baking sheet lined with a wire rack. In this version, which makes four sandwiches, you put sauteed mushrooms with thyme on four slices of bread, cheese on the other four. Fry them open-faced in butter, then press them together once the undersides are golden. To keep them warm, and to make sure the cheese is fully melted in the centers, slide them onto the rack-lined baking sheet and they'll stay cozy without turning soggy till the other sandwiches are done. This recipe uses sliced cremini mushrooms, also called baby bellas, but you can substitute one or two whole portobello caps in each sandwich (sprinkle them with olive oil and roast them in a hot oven until they are tender). Add a salad to the sandwiches and dig into the cheesy carbs we all love. 2 tablespoons olive oil 1 pound cremini mushrooms (leave stems on), sliced Salt and pepper, to taste 2 shallots, thinly sliced 2 cloves garlic, thinly sliced 1 tablespoon chopped fresh thyme 8 slices hearty rye or sourdough bread ¾ pound Gruyere or Swiss cheese, grated (3 cups) 4 tablespoons butter 1. Have on hand a large skillet and a rimmed baking sheet lined with a metal rack. 2. In the skillet over medium-high heat, heat the olive oil. Add the mushrooms and a generous pinch each of salt and pepper. Cook, stirring often, for 5 minutes. Add the shallots and garlic. Lower the heat to medium. Continue cooking for 10 to 15 minutes, or until the mushrooms are soft. Stir in the thyme. 3. Set the oven at 200 degrees. 4. Lay 8 slices of bread on a work surface. Divide the mushrooms among 4 slices. Divide the cheese among the other 4 slices. Don't sandwich them yet. 5. Wipe out the skillet. Set it over medium heat. Add 1 tablespoon of the butter. When it melts, place 1 mushroom bread and 1 cheese bread in the pan. Cook for 3 to 5 minutes, or until the bottoms of the bread are golden brown, and the cheese is mostly melted. Use a spatula to flip the cheese bread onto the mushroom bread, sandwiching the fillings in the middle. Lift up the sandwich and set it on the rack-lined baking sheet; transfer to the oven. Cook the remaining sandwiches in the same way. 6. With a serrated knife, cut the sandwiches on the diagonal. Serve with salad. Karoline Boehm Goodnick Serves 4 This vegetarian nod to the Patty Melt is a hearty meal for a night when energy is low and schedules are packed. You need hearty rye or sourdough bread, Gruyere or Swiss cheese, a large skillet, and a baking sheet lined with a wire rack. In this version, which makes four sandwiches, you put sauteed mushrooms with thyme on four slices of bread, cheese on the other four. Fry them open-faced in butter, then press them together once the undersides are golden. To keep them warm, and to make sure the cheese is fully melted in the centers, slide them onto the rack-lined baking sheet and they'll stay cozy without turning soggy till the other sandwiches are done. This recipe uses sliced cremini mushrooms, also called baby bellas, but you can substitute one or two whole portobello caps in each sandwich (sprinkle them with olive oil and roast them in a hot oven until they are tender). Add a salad to the sandwiches and dig into the cheesy carbs we all love. 2 tablespoons olive oil 1 pound cremini mushrooms (leave stems on), sliced Salt and pepper, to taste 2 shallots, thinly sliced 2 cloves garlic, thinly sliced 1 tablespoon chopped fresh thyme 8 slices hearty rye or sourdough bread ¾ pound Gruyere or Swiss cheese, grated (3 cups) 4 tablespoons butter 1. Have on hand a large skillet and a rimmed baking sheet lined with a metal rack. 2. In the skillet over medium-high heat, heat the olive oil. Add the mushrooms and a generous pinch each of salt and pepper. Cook, stirring often, for 5 minutes. Add the shallots and garlic. Lower the heat to medium. Continue cooking for 10 to 15 minutes, or until the mushrooms are soft. Stir in the thyme. 3. Set the oven at 200 degrees. 4. Lay 8 slices of bread on a work surface. Divide the mushrooms among 4 slices. Divide the cheese among the other 4 slices. Don't sandwich them yet. 5. Wipe out the skillet. Set it over medium heat. Add 1 tablespoon of the butter. When it melts, place 1 mushroom bread and 1 cheese bread in the pan. Cook for 3 to 5 minutes, or until the bottoms of the bread are golden brown, and the cheese is mostly melted. Use a spatula to flip the cheese bread onto the mushroom bread, sandwiching the fillings in the middle. Lift up the sandwich and set it on the rack-lined baking sheet; transfer to the oven. Cook the remaining sandwiches in the same way. 6. With a serrated knife, cut the sandwiches on the diagonal. Serve with salad. Karoline Boehm Goodnick
