Gareth Mason, 33, covered his signature Whist Pies – mini meat pies popular in Lancashire – in edible 24-carat gold leaf to mock Salt Bae Nusret Gokce’s ‘ludicrous’ menu at his Nusr-et restaurant
Image: Phil Taylor / SWNS)
A northern chef has created his own take of Salt Bae ‘s menu with Lancashire-inspired dishes – only to be told by a jeweller they were worth just 5p.
Gareth Mason, 33, covered his signature Whist Pies, mini meat pies popular in Lancashire, in edible 24-carat gold leaf to mock Nusret Gokce’s ‘ludicrous’ menu.
Also on the makeshift menu were gold-wrapped chips, bacon and gold sausage butties and a 24-carat carrot.
But while the Turkish butcher-turned-steakmonger charges £850 for his steaks, Gareth’s dishes were valued at just 5p by a local jewellery store.
Gareth said: “It’s more Morecambe Bay than Salt Bae. We’ve got the traditional Lancashire dishes covered in gold for a fraction of the price you’d pay at his restaurant.”
Would you rather scoff a gold pie or a golden steak? Let us know in the commments
Nusret Gokce, 38, has fans falling over themselves to lap up his extravagant gold-covered steaks and burgers at his London restaurant.
While the restaurant has been slammed by critics, there is no shortage of eager celebs queueing up to pay eye-watering prices and posting about it online.
Reality tv star Gemma Collins was one of the first to bag a table and ranked the experience ‘ten out of ten’ despite nearly choking when she saw the £1,450 bill.
Phil Taylor / SWNS)
Former glamour model Danielle Lloyd treated herself to a £100 gold-wrapped burger, later admitting it was ‘really expensive’ but worth it for ‘the experience’.
By contrast, Gareth charges £12 for a pie and pickle platter at the Absolute Bar and Bistro in Westhoughton, Bolton, where he is head chef.
A London restaurant has joined the gold food craze started by Salt Bae’s Nusr-et restaurant and is selling a golden poppadum for a huge £100 price tag.
Shad Indian near London Bridge is now selling a 24 karat poppadom to rival Salt Bae’s £630 gold-dusted steak.
The 10-inch rounded Indian accompaniment is covered in the gold leaf at the restaurant on Tooley Street, London.
Owner Mohammed Kodrul says the recipe is top secret but is made from a traditional version with ground lentils before being fried in oil.
The gold topping is added after it is cooked with Mr Kodrul adding that it is as “an incredible twist to the Indian cuisine”.
He said that the poppadums have “a very expensive taste to it and always wows our customers”