Cut + Grind wins National Burger of The Year 2018

Last night, newcomer Cut + Grind in King’s Cross picked up the title of National Burger Of The Year at the National Burger Awards 2018.

sammy-juicy-classicHead Chef Sammy Aykac (formerly of Zelman Meats and Burger & Lobster) won with the Juicy Classic made with a chuck, brisket, rump and rib cap patty, served with burger béarnaise, lettuce, British cheddar, pickles and red onion. The Juicy Classic scored the highest after 16 rounds of anonymous judging.

Cut + Grind is the first eatery in London to offer burgers freshly ground on-site, which ensures their patties are fresher, juicier and better tasting than those bought in from butchers. Weekly changing beef cuts are stored in a custom-built display fridge with a choice of two patty blends always available. Each week, the menu offers a different blend from ‘Juicy’ or ‘Skinny’ using cuts from rib, chuck and brisket through to flank and tenderloin.

Paschalis Loucaides, founder of Cut + Grind comments: “To win this national award within six months of opening is incredible. This is wonderful news for us and some positivity for once in what has been a little doom and gloom in the burger industry of late. This award is confirmation that the method we use at Cut + Grind, grinding different cuts of beef in full view of diners, is awinning one.”

Loucaides, with years of hospitality experience having worked for Pizza Express, Carluccio’s and giraffe Concepts set up Cut + Grind last October at the foot of the Urbanest Building in King’s Cross. Since opening, the restaurant has earned itself a reputation for serving some of London’s best burgers.

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