When we’ve had a long day and can’t be bothered to head to the supermarket, we might be tempted to call in at McDonald’s for some nuggs and fries.
And it seems we’re in good company… Not even some of the UK’s top chefs can resist the allure of a cheeky McDonald’s meal from time to time – with some even paying a fortnightly visit to the Golden Arches to get their fix.
But when they’re not in the mood to cook for themselves, what exactly is it that the pros order from the fast food chain?
Two London-based chefs have revealed their favourite items on the McDonald’s UK menu, as well as some of the things they’d never order from Maccies.
For Jack Godik, the executive chef of London-based Argentinian restaurant Sucre, it has to be a classic Big Mac. His go-to order involves a large Big Mac meal, Chicken Selects with BBQ sauce and a chocolate milkshake to wash the whole thing down with.
‘I always ask for extra Big Mac sauce on the side to dip my chips in but they have never once said yes,’ he tells Metro.
How often does he indulge in this fast food feast? His official answer is once a month, but that’s not quite the case.
‘The real answer is every other week,’ Jack admits.
There are a few things you’d never catch him ordering from the chain though, and that includes salad or fruit – both of which he claims ‘completely defeat the purpose of eating a McDonald’s’.
Eran Tibi, the founder and executive chef of Kapara and Bala Baya, also enjoys a McDonald’s burger when he’s ‘feeling naughty’, but his favourite order is a little bit more creative than Jack’s.
‘If I’m looking for something quickly, I get a Fillet-O-Fish and a Cheeseburger,’ he says.
But if he’s not in a rush, there’s an off-menu item he constructs, using Quarter Pounders – and many will likely be inspired to give his hack a try.
‘I order three Quarter Pounders and assemble them into an off-menu Triple Pounder with cheese.’
He explains: ‘I pick this because the patty in the Quarter Pounder is larger than the bun (which I love). Ketchup and mustard are a must for sauces and I go for chips and a banana milkshake – which is a drink as well as a dessert.’
But when it comes to McDonald’s, it’s not just the food that the chef is a fan of – he’s also quite impressed by the opportunities the chain offers its staff.
‘The food might feel like a naughty treat, but I believe their ethos for training their team members, introducing McDonald’s diplomas, apprenticeships and other certifications, alongside in general giving opportunity to people across the world from underprivileged backgrounds the chance to progress in employment is very positive,’ he says.
‘In the fast food industry (as much as it isn’t 100% sustainable), McDonald’s pioneers change in their industry with their sustainability efforts which I think should be celebrated.’
That said, you won’t find him in the Maccies drive-thru every week, as he’s keen to eat healthily ‘most of the time’. However, like most people, when on a long drive if he spots the giant yellow ‘M’ the craving for a cheat meal is ‘hard to resist’.
This comes after Metro exclusively revealed that there’s a little-known McDonald’s restaurant in London, where you can order off-menu items and the best part? All the food is free.
The catch is, not everyone can dine at the location, as you need special access to get inside, and as such few fans will have been there.
Thomas O’Neill, the head of menu at McDonald’s UK, shared the lowdown on the ‘incredible’ restaurant, which can be found inside the chain’s headquarters in East Finchley, London.
‘We put a lot of different things onto the staff restaurant menu, whether that’s potential new things that we’re putting on our menu here in the UK, or it could be something that’s worked elsewhere so it’s quite an exciting place to go and have lunch,’ he said.
As well as off-menu items, staff are also able to enjoy new menu launches ahead of time.
The chain’s most recent foodie launches include the Stormzy Meal and the return of the Philly Cheese Stack. It was also announced the iconic Shamrock Shake from the US would soon be making its way over to the UK.
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