A proper burger uses thin patties, a soft bun so squishy you can eat it like a sandwich, and American cheese rather than fancy cheddar. Restaurants make them too ‘gourmet’ with thick brioche buns and hockey puck-sized patties that you can’t pick up without it falling apart. “I used to work at Gordon Ramsay’s The London and since leaving New York, I’ve found most cheeseburgers are terrible. It sounds great in your head, then you start drinking it and by the end you feel, ‘Why did I do that?’ ” Stuart Ralston I’m not sure you can call espresso with white chocolate sauce, milk, whipped cream and chocolate powder a speciality coffee. In winter, it’s Nero’s horribly sugary white chocolate mocha.
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If we’re on the motorway or in an airport – those moments when you’re not really part of the real world – I go for fries and iced coffees full of sugar and cream, like McDonald’s caramel iced frappé. “I’m really bad for high-carb, fatty, deep-fried food. If you’re getting takeout pizza, you might as well get the most decadent.” Nina Matsunaga Otherwise, it’s Pizza Express’s rich, unctuous Sloppy Giuseppe. “I often go to this Lebanese falafel stand on Parkway in Camden for a falafel salad tray or a wrap with pickles, tahini and chilli sauce. I always get it wrong.” Yotam Ottolenghi, Having said that, I’ll go to Pret in a hurry, then spend quite a long time trying to figure out which is the best-looking egg sandwich. Fresh bread, decent fillings, a bit like sandwiches used to be when made by your schoolfriends’ parents, possibly. But I spend a lot of time going to meetings, hurrying around and, in a rush, you go for the safe, consistent bet and Pret is definitely that. “I’m a big supporter of the independents. On the way to and from festivals I’ll eat four!” Jacob Kenedy That’s a motorway service station staple. A close second is Marks & Spencer’s veg samosa. Now I see a Greggs sign like a beacon on the high street. I’ve been vegan for 10 years and cut convenience food out of my life. “Predictable, I know, but it has changed vegans’ lives. As a veggie restaurant owner for 30 years, it drives me insane.” Meriel Armitage Why would you? Don’t get me started on pretend meat in vegan food. Yet there’s something heavenly in that white pepper and heavily minced pork. It’s greasy, over-seasoned and you know it’s not doing you a scrap of good. “I don’t have it often but the Gregg’s sausage roll is a joy. It’s called the McTruffle Shuffle.” Simon Rimmer Last year, I had a £550 white truffle left over and we shaved it over the breakfasts. When we close at Christmas we buy sausage McMuffins for the staff as a treat. My expectations are realistic: I’m not going for a gourmet feast. That contrast between soft, steamed bap, crunchy fried fish, tartare sauce – and don’t forget it’s got a layer of cheese too – it was like, shiiiit, man. I hated it, but it introduced me to Filet-o-Fish. “In my first year at college, I worked in McDonald’s. It’s a next-level, roasted chicken-thigh flatbread with caramelised red onion chutney, grilled halloumi and salad. I was in Stratford-Upon-Avon filming Great British Menu, went to Nando’s and somehow the fino pitta had never caught my eye before. Our regular order used to be whole roast chicken with coleslaw, corn and sweet potatoes. “Nando’s grilled chicken is super-tasty, consistent and, as I have to watch my weight, healthier than burgers or pizza. It’s not the healthiest but we should stop feeling guilty and forgive ourselves sometimes … just not every day.” Paul Ainsworth This dates back to when I was training in the gym 20 hours a week and ate tin after tin of tuna. The soggier the bread the better, but it must have some crunchy bits inside – it needs plenty of mayo and onion. “I love Melton Mowbray pork pies, prawn cocktail anything and squidgy, white bread tuna sandwiches from petrol station fridges. Heston Blumenthal’s favourite: tuna sandwich