Friday 13th might be unlucky for some but it sounds pretty good to use, as for one day only burger maestros Shake Shack will be teaming up with chef Jeremy Chan of two Michelin-star restaurant Ikoyi on a special menu.
Available exclusively at Shake Shack Covent Garden on Friday 13th October from 12PM until sold out, all net proceeds from the menu will go towards London food charity, City Harvest. The collaboration features two exciting menu items; The Ikoyi Burger is a cheeseburger topped with deep-fried Buffalo sweetbreads, fermented scotch bonnet relish, Efo spice emulsion, grilled mustard greens on a toasted potato bun brushed with pumpkin seed miso butter and the Dark Beer Fondue Fries, crinkle cut fries seasoned with Ikoyi’s peppercorn blend topped with dark beer fondue infused with lemon thyme, garlic, penja peppercorn, and sliced negi onions.
As part of Shake Shack’s mission to Stand for Something Good®, a commitment to support and invest in local communities, net proceeds from the special menu will be donated to City Harvest, a food charity that collects and redistributes food to those in need around London.
Chan said of the collab; “I’ve been a long-time fan of Shake Shack, visiting the original location in Madison Square Park back in the day, as well as frequenting the location next to the original Ikoyi site in St James’s. Our restaurant is all about layering intense flavours, textures, spice and beautiful ingredients, and I think that’s why I’ve always been impressed with the way Shake Shack builds their burgers and cuisine, which seem to be conceived in the mind of a chef whose passion for quality and consistency comes through.”
The Ikoyi Burger is especially close to Chan’s heart for several reasons, he continues. “The Ikoyi Burger is an homage to one of the iconic Ikoyi dishes – caramelised veal sweetbreads glazed in buffalo sauce – and combines some of our signature seasonings of fermented scotch bonnet, pumpkin seed butter and a fresh, neon-green emulsion of herbs and numbing spices. Imagine a flavour profile of sweet, salty, spicy and herbal with complexity, layering and richness.”
Make sure you get in that queue early - these won't be around for long!
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