Barry-based chef and co-owner of Hang Fire Southern Kitchen, Sam Evans, has been awarded first runner up by M&S in a UK wide burger competition, for her creation ‘The Run Rarebit Run Burger’.
This summer the retailer has launched its ‘Best Ever Burger’ and, to put it to the test, challenged top chefs across the country to create the ultimate burger recipe for their hometown, showcasing the very best regional flavours and produce.
M&S’s Best Ever Burger features a mouth-watering combination of short rib, chuck steak and bone marrow for ultimate succulence, providing the base for Sam’s creation. Taking inspiration from the iconic Welsh Rarebit, Sam’s recipe includes cheese from producers Hafod and Teifi, confit leeks and beer – a seriously Welsh burger with a modern twist.
Sam Evans, co-owner and head chef at Hang Fire Southern Kitchen, said:
“I love any excuse for a show-stopping BBQ and have travelled the world searching for the best ingredients to bring a burger to life, so naturally I jumped at the chance to experiment with M&S’s famous Best Ever Burger. This time I’ve stuck to my Barry roots with Welsh Rarebit Confit Leeks and Hafod cheese to compliment the patty, the perfect combination to create a memorable burger that’s bound to impress!”
Kirsty Adams, M&S’s Beef Product Developer and one of the creators of ‘Our Best Ever Burger’, added:
“The burger is having a serious moment and we wanted to celebrate just how diverse and delicious it can be by partnering with some amazing chefs. It took a year to develop Our Best Ever Burger and it’s now our fastest selling summer product, which is a restaurant quality patty that can be enjoyed at home. We were excited to see how the chefs put their regional twist on it and we weren’t disappointed. Sam’s creation really captures a taste of Wales – it’s definitely one to try at home!”
Renowned Chef and London restaurateur, Neil Rankin, was the challenge’s head judge alongside Karen Barnes, editor of delicious. magazine. Commenting on Sam’s recipe, Neil said: “I thought adapting the traditional melted cheese topping into a Welsh rarebit was a genius idea that really gave good ‘cling’ to the Best Ever Burger. The confit leeks were also a nicely subtle take on fried onions – great regional twists on classic burger toppings.”
Sam is passionate about ‘low and slow’ American-inspired BBQ food. She’s credited with giving real momentum to the pop-up restaurant and street food movement in Wales and has recently landed a BBC TV cookery series – Sam and Shauna’s Big Cook Out. In 2015 together they won the coveted ‘Best Street Food’ Award at the BBCR4 Food Awards and their first cook book was released in May 2016. They are passionate about provenance and their restaurant serves locally sourced produce and meat from Wales.
