We were invited to visit The Grazing Shed last Friday to sample a new breakfast burger, we accepted as we had recently facilitated a trial of a new piece of equipment to help with said new burger.
The Grazing Shed is a burger restaurant with two locations in Cardiff, a third opening this coming Wednesday and a pop up on match days at Cardiff City Stadium.
The philosophy behind the burger brand is to use the best locally sourced ingredients coupled with pioneering production methods to produce fresh, great tasting and nutritious burgers in a fraction of the time you would typically expect for such quality products.
With the promise of great tasting burgers and a kitchen tour to witness pioneering production methods, somewhat intrigued we set off to investigate.
We were met by development chef Adam Walker. To say that Adam is passionate about burgers is a massive understatement, he clearly loves burgers and is dedicated to producing the best. ‘Super Tidy Burgers’ as they are referred to at The Grazing Shed.
Adam explains that Super Tidy Burgers are special, made from the heart, using only the finest quality locally sourced Welsh ingredients.
The burgers are made in house using locally sourced products helping farmers to continue the use of local farmland for farming. This helps to keep rural communities vibrant and open spaces preserved, which in turn will keep the Welsh countryside alive and beautiful.
To house the burgers, bread is baked daily by a local artisanal baker, homemade sauces and chutneys are made every morning to compliment the burgers.
It’s when you speak with Adam and witness him in action around the kitchen that you get a flavour of his love of all things burger. Adam is eloquent as is the production process he has developed, it flows with precision and grace.
We were at The Grazing Shed to learn about the breakfast burger and when one came off the production line we sat down with Adam to talk breakfast burgers.
At this stage we must say that staring at said breakfast burger on the table in front of us as well as the smell from it didn’t aid concentration. It looked good and it smelled even better, but we needed to talk burgers first apparently, who were we to argue.
Not only are the ingredients and the provenance of those ingredients vital to Adam, how they are produced and then layered in a very particular order are equally key.
The perfection of one ingredient is what took us to The Grazing Shed, the egg. Adam was striving to ensure that when each burger is produced, if ordered with an egg, that the egg was cooked perfectly. He had created his own process using different pieces of equipment, but it wasn’t quite delivering what he wanted or at least not consistently enough for the volume of burgers being served.
Reading H&C News he spotted what he then investigated for a possible solution – Profit trial – equipment loans FREE for 4 weeks. Investigate he did and has now added Equipline’s egg station to the production line at The Grazing Shed.
Finally, how was the breakfast burger? Well, the best ever and similar praise rolls off the tongue too easily sometimes, but we must say it was as good a burger as we can remember eating and the egg was near perfect. We wanted to ask for another, but as guests we were just too polite. We will be back, and soon, YUM.
Thanks to Development Chef Adam Walker, The Grazing Shed and Equipline for bringing us together.
Richard Michael, Content & Social Media Manager, H&C News
Denis Sheehan, Publisher, H&C News