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GBK, founded in South London over 10 years ago, was ahead of the curve in as regards specialising in burgers & Antipodean flavours – which is what differentiates it from the now-plentiful
competition. High-profile Kiwi chef Peter Gordon (of Providores & Kopapa fame) has consulted on the brand since the start, & his influence is felt across the menu of burgers & fusion
salads, sharing plates & sides. Beef patties on a soft sesame bun are the starting point for most of the burgers, though you will also find bean, buffalo & chicken variants (try them with
satay sauce or added Camembert & cranberry). Imports from the land of the long white cloud such as burgers with beetroot, egg & pineapple, alongside bottles of L&P (Lemon & Paeroa),
will give cheer to homesick New Zealanders.
I have been to GBKs in Earls Court, Canary Wharf, South Kensington and Somewhere Within Walking Distance of Seven Dials, and they all look the same. Formica-adorned, upsized diners with a shelf full of condiments (like at Nando’s) and a trough of monkey nuts to keep you happy in the three seconds it takes for the food to appear. The tables are bare save for a pot of cutlery and one of those tomato-shaped ketchup bottles. A counter-slash-till is where you, the guest, get off your arse to order and pay. And they call this the Twenty-First Century. Having said that, you can download an app that, when you go to settle...
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