Tom first decided to make rosemary salted chips at 2am for his uni mates, after a long night working in a pub in Brighton. He mixed salt, lemon zest and rosemary and loved the taste – and the crunch. So when we opened Honest, they were the only option.
We created our Chimichurri 2.0 with street-food stars Up In My Grill, updating our classic Argentine-inspired Chimichurri special by amping up every ingredient to create a punchy and decadent burger.
The burger starts with sweet, creamy shallot mayo and deep-red malbec onions for crunch. We top the beef with melty Taleggio cheese, smoky chorizo relish and Up In My Grill’s tangy homemade red chimichurri.