We want people to be totally confused and we want to convert people”

That was the message from the people at Moving Mountains as About Manchester spent an evening at the City Centre Harvey Nicks to sample the  ground-breaking British
brand’s leading plant-based innovation into unimagined territory, the UK’s first ever meatless ‘bleeding’ burger.

Maybe,having been a non meat eater for thirty odd years, I wasn’t really the market demographic for the product.The burger is after all primarily aimed persuading the meat eater that you don’t need meat to give that authentic burger sensation

My first bite into it was a surprise, for a second I thought I was eating meat, not an unusual reaction says Simeon Van der Molen, Founder of Moving Mountains.Indeed they have had many instances of people sending it back because they thought they were eating meat.

The giveway,if there is one and I have to go back into my long distant memory banks, is that the burger doesn’t have that greasy taste and neither does it sit heavy on the stomach.

Every Moving Mountains B12 burger is 100 per cent plant meat, 0 per cent cow and looks just like a regular patty. When cooked in the pan or BBQ, it sizzles, smells and browns just like the real thing. Just like the very best juicy burger, when perfectly cooked, the Moving Mountains B12 burger bleeds through the middle,with beetroot juice instead of blood.

Oyster Mushrooms are the base, which maintains the mouth-watering, succulent texture and differentiates the burger from US competitors. It provides health benefits including lowering cholesterol.Pea protein provide a source of protein while Potato protein provide a slightly crispy, grilled crust.

Wheat and soy proteins give a fibrous texture akin to the bite and depth of a traditional burger and the Beetroot juice allows a juicy, ‘bleed’ at the centre of the patty,Coconut oil providing a fatty, satisfying consistency.

Oats help provide the firm structure of the patty and Vitamin B12, traditionally associated with red meats, has been added so that the Moving Mountains burger can genuinely compete with a beef burger and provide more essential nutrients as the burger contains the RDA (Recommended Daily Allowance) of B12

There is also an ethical part to the burger.The future of eating well for health and for the planet, Moving Mountains’ plant- based meat requires less land, less water and produces less greenhouse emissions than animal meat. It looks, smells and tastes as indulgent as regular meat so it can be enjoyed 100% guilt-free.

Harvey Nichols Head Chef Matthew Horsfield has designed a unique serve of the B12 burger with cos lettuce, beef tomato, ginger mayonnaise, chimichurri, cheese, courgette tempura and Asian slaw. The dish is 100% vegan and will be available at the Second Floor Bar and Brasserie, Harvey Nichols Manchester from 14th September, priced £13.

“Manchester is the Northern Capital of food, and it is therefore an ideal location for Moving Mountains to launch its B12 burger next. Harvey Nichols is a perfect partner for our move up  north, as they continue to lead and drive food innovation forward, being accessible for everyone.” adds Simon

VENUE Second Floor Bar and Brasserie, Harvey Nichols, 21 New Cathedral Street, Manchester M1 1AD

Date: From 14th September 2018

Opening Hours: Monday: 10:00am – 7:00pm Tuesday to Friday: 10:00am – 10:00pm Saturday: 9:00am – 10:00pm Sunday: 11am – 5pm (last drink orders 5:30pm)


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