Burger restaurant group Meat Liquor and Fergus Henderson, chef and co-owner of St. John in London, have launched a new burger made of calves' brains in aid of Parkinson's research.
Henderson, who is known for championing "nose to tail" cooking and is himself a Parkinson's sufferer has worked with Meat Liquor founders Scott Collins and Yianni Papoutsis to create the dish, which features a slice of calf's brain fried in panko breadcrumbs served with Sauce Gebriche, homemade mayonnaise and shredded cabbage sandwiched in a potato and onion roll from St. John Bakery.
The Brain Burger, for which customers will need to buy one of 990 tickets, will be available at Meat Liquor W1, Meat Liquor N1 and Meat Mission in London from Monday to Friday, and each restaurant will serve up to 15 burgers per day.
It will cost £30 per person for a Brain Burger, fries and a bespoke Awesome Merchandise kitchen apron, designed by Fergus Henderson himself.
All profits will go to Parkinson's research.
For those who miss out on a ticket, there will be an Awesome Merchandise T-shirt available, featuring Henderson's artwork.
Scott Collins, co-founder of Meat Liquor said: "Fergus Henderson is someone I've only ever dreamed of working with, not least because of his legacy, but more importantly, because of the interesting food that he creates. What's more, we're also delighted to be raising awareness and money for a great cause."
Yianni Papoutsis, co-founder of Meat Liquor said: "Fergus has been an inspiration to me for many years, on so many levels. For me, it's the ultimate honour to be offered the chance to work alongside him."
Fergus Henderson, co-founder of St. John said: "This brain burger is another step in my strange journey with the brain. As many will know, I have Parkinson's myself, which is kept under control by electrodes running from a battery in my chest to electrodes in my brain. What a miracle! And every time I eat brains (which I do as frequently as possible) I think what a miracle these things are: imagine eating a cloud, for which you have managed to form a crisp outside. That is a textural achievement that very few things manage to reach.
"The Brain Burger seemed absolutely right for the occasion: mutually helpful to the cause of brains both edible and charitable. If people are surprised by how delicious and how sumptuously easy to eat the brains are, that is a good thing. Hopefully it will make them think about brains, perhaps to cook brains themselves, and to ponder their miraculous nature".
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