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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 up, gives you free things and loyalty stuff.The burgers, made with West Country beef (yay!) always seem to be well-cooked and are different enough to provoke thought in your choice...
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