‘Big Truffle in Little China’ Bath restaurant wins Heinz Battle of the Burger competition

‘Big Truffle in Little China’ as Bath restaurant wins Heinz Battle of the Burger competition

In celebration of National Burger Day in August, Kraft Heinz Foodservice began the search to find Britain’s best burger with its Heinz Battle of the Burger competition and has now crowned Magu Diner in Bath as the winner

Kraft Heinz Foodservice, which judged entries based on overall appearance, creativity, and quality, was thoroughly impressed with the restaurant’s ‘Big Truffle in Little China’ burger.

Szechuan-coated buttermilk chicken was topped with

Heinz [Seriously] Good Truffle Mayonnaise, a honey, ginger, spring onion and coriander Chinese leaf slaw and

Heinz Thai Sweet Chilli Sauce packed into a potato bun.

The campaign encouraged independent burger restaurants to be imaginative in creating the ultimate fast-food favourite whether it be a meaty masterpiece or plant-based patty of perfection.

Chefs were invited to unfurl their flair to produce a unique and delicious menu item that used at least one Heinz sauce in its original form, for a chance to be named the country’s best and win a marketing package worth £5,000.

Charlotte Crane, junior brand manager at Kraft Heinz

Foodservice, says: “The UK is a nation of burger lovers, eating 2.5 billion of them per year. And we all know that key to a burger’s success is that final flourish of sauce. We wanted burger houses to get creative with this winning yet versatile combination.

“Huge congratulations to Magu Diner for an excellent interpretation of the brief which delivered on excitement, innovation and most importantly, a knockout variety of flavours. Kraft Heinz Foodservice is thrilled to be working with the team to get Big Truffle in Little China on its menu for diners to sink their teeth into it in the coming months.”

Magu Diner, which opened in Bath city centre in 2018, prides itself on being a gourmet burger bar which serves ‘out-of-this-world’ burgers. It’s where smashed beef patties and plant-based versions are right at home smothered in unconventional flavours - think peanut and pecan butter paired with a popular biscuit spread.

Head chef and owner of Magu Diner, Leon Dunnett explains the decision to enter the competition. He said: “National Burger Day is always busy for us, and we believe that we serve the tastiest ones in town - we go all-out when it comes to quality and flavour. We love experimenting with Heinz sauces, so the Heinz Battle of the Burger competition was a fun way to push ourselves more, with the aim to verify our claim that our burgers are the best.

“The inspiration for Big Truffle in Little China comes from a love of east-meets-west fusion - two opposites marrying together to make something really special.

Plus, I adore anything with truffle in.” Leon adds: “We are so excited and happy to have won! Working closely with Kraft Heinz Foodservice is going to be a gamechanger for us and the team is so thankful to be working with a brand that is much-loved and highly respected by us and our customers too. We look forward bringing Big Truffle in Little China to our menu and diners soon.”

Over the coming weeks, Magu Diner and Kraft Heinz Foodservice will team up to create the promotional activity for the winning burger, which will be available at its Moorland Road restaurant for a limited time only following its launch. Heinz will be supporting with a marketing plan worth £5,000 which will go towards merchandise and instore visibility, PR and social media promotion.

The Class of ’88

By the late 1980’s the British public’s food tastes had become cosmopolitan with considerable growth in Indian and Chinese takeaway’s and gourmet food ranges in supermarkets. Nevertheless Fish and Chips still remained the Nation’s favourite takeaway with the Class of ‘88 numbering around 15,000 shops. They were attracting a more diverse range of customers who were paying around £1.60 - £2.00 for medium cod and chips. Greaseproof paper was introduced and newspaper for wrapping phased out on hygiene grounds. A BSE outbreak also resulted in many shops switching from animal fats to vegetable oils for frying. By 1988, Frymax was still the number one brand. It was exactly the same product as on launch with no additions or modifications and remained pure white palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. Frymax guaranteed consistently good results and long lasting performance without deterioration in quality and had become firmly established as the Fryers Favourite.

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Frymax – In a Class of its Own

For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk