Every CHOMP kitchen makes its own pickles. Small Cretan cucumbers go into a brine of cider vinegar, dill, garlic, mustard seed and a little sugar.
At 24 hours they taste like cucumber with ambition. At 48 hours they are sour, garlicky and still crunchy. At 72 hours they start to soften, so we never serve them past day three.
Behind the GrillSomewhere in Thessaloniki, at 21:42 on a Thursday, burger number one million hit the plancha. We counted. Then we wrote down everything we know.
Behind the GrillDimitra has cut roughly 400 tonnes of potatoes for CHOMP. She can tell a good batch by the sound it makes hitting the oil.
NewsGhost pepper mayo, crispy chilli onions and a new pickled jalapeño. Available from Monday at every CHOMP. Bring milk.