Cut + Grind has unveiled their limited-edition Christmas ‘Beast’ that lands on 1st December – a traditional turkey dinner, stacked inside a demi-brioche toasted bun.

The’Beast’ features a freshly-minced turkey patty flavoured with sage, onion and Christmas spices (cinnamon, clove and juniper berry), topped with home-ground sausage and a festive rosti made of roast potatoes, parsnips, Brussel sprouts and carrots.

Accompanied by cranberry sauce and braised red cabbage, the Cut + Grind hybrid of Christmas dinner comes with triple-cooked Belgian fries and a jug of turkey gravy to drizzle, dip and eat by the spoonful. Available throughout December, the Christmas Beast costs £13 and includes a £1 donation to food waste charity, The Felix Project.

Burger Making Masterclass vouchers.

Available to buy online or in-house, the £20pp masterclass experience teaches students everything about mincing meat, grinding burgers and tasting the difference between the cuts such as rump, chuck and brisket.

Guests will learn a few easy steps to making proper ketchup and home-made pickles, before creating and eating their own burgers, accompanied by sides and a drink.

Lead by head chef Sammy Aykak, the masterclass will champion Cut + Grind’s organic patties that are made each week with hand-selected cuts from award-winning butcher Turner & George. Each burger is sourced and ground on-site.

Masterclasses will run fortnightly (10am-12pm) from 13thJanuary 2018 and must be booked in advance by emailing [email protected]. Private events for four or more people can also be booked at a time and day that suits them. Further information can be found on their website.

Cut + Grind

The Urbanest Building, 25-27 Canal Reach,

King’s Cross, London.