Chef Elliott Grover shows us his favourite hotdogs at Bubbledogs, a pop up running throughout the summer at 45 Park Lane.
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00:00 Hi there and welcome to Bubble Dogs at 45 Park Lane pop-up which we've been running
00:04 for a few weeks now and it is running till the end of September which is going to be
00:08 absolutely amazing. We have some of the best hot dogs I think in town right now and we
00:14 have some beautiful growers champagne from Bubble Shop and Sandia and James Nappi.
00:20 Going through the hot dogs, they look amazing, what are they?
00:23 So these two very special delicious hot dogs are my favourite off the Bubble Dogs menu.
00:29 One's got a favourite but these are my favourites. We've got the Picante which is a fresh tomato
00:34 salsa, guacamole, beautiful soft brioche and then we've got our homemade frankfurter, jalapeno,
00:42 sour cream, what more can you want?
00:45 So we've got our vegan made bread, so we've got a brioche and then we've got a vegan bread.
00:51 We take a slice down the middle, we warm them slightly as you can see they're super soft
00:56 and smell absolutely delicious. We put that onto our tray. We'll start with filling the
01:03 bun with our avocado puree. You see that really vibrant green which is what we're looking
01:08 for so it really pops. So we do a nice row of the tomato salsa like so. Should go over
01:15 the top like that. So at this stage now this would be the vegan dog which is our Picante
01:21 with the tomato salsa and avocado puree but this one will be as normal. So we finish it
01:26 with a little bit of sour cream, sorry the bottle's a bit like so. We finish it with
01:35 three homemade pickled jalapeno. It has to be three.
01:41 Jalapeno, sour cream, what more can you want? And then absolutely my favourite which is
01:46 this one here is the native dog. So the native dog is native Scottish lobster which we poach
01:52 every service. We dress it with a bit of lemon zest, olive oil and we pack that on top of
01:59 the hot dog and then we finish it with a bit of Mary Rose. And the secret with this Mary
02:03 Rose is we put a little bit of creamed horseradish so it pops when you eat it.
02:07 So we meticulously put this on top. I think we spend half of our service now just doing
02:15 these hot dogs, taking our time, love and affection. Going to absolutely spot on. We
02:22 go from the very start, I think it looks really nice when you go from the end. You go all
02:28 the way over. I really like the burst of colour from the chives and I like it when it sticks
02:33 to the side of the bun. Lovely dressed native lobster and beluga caviar and then a little
02:38 bit of lime. Look at that. Ready to go. Beautiful. They are until the 29th of September. We're
02:46 open midday until 9pm every day so you can get your fix of hot dogs, tater tots, growers
02:52 champagne, some of the best in the world and it's just located at 45 Park Lane, Bubble
02:58 Dogs.
02:58 (upbeat music)