I never forget turning round after the first splintered run through to peer through the control room glass and witness advertising executives sliding down behind a giant sofa and tearing chunks of stuffing out of it with their teeth. These were still the days where seasoned controllers, more used to the blast of big bands than the neighing of the new, ruled the stage: the days before Pink Floyd could have anything it wanted. Shield Safety take no responsibility if the information in the blog article is used to form part of a safety management system or used to form part of any legal or regulatory compliance for your business.

This award means so much to us, we couldn’t have done this without our incredible team and all the Flaming Cow supporters through the years that continue to experience our burgers and what we have to offer!We’ll be open this half term from 30 th May – 7 th June from 12pm – 9pm, we can’t wait to see you and hope you enjoy the Jubilee Celebrations! In spite of the lack of salt, which barely came through, the Salted Caramel managed not to be overly sweet, and was, in the end, quite satisfying. You can find us right on the bridge at the end of Eton High Street or across the bridge from Windsor. We’ve also made up some amazingly brilliant Hardshakes (milkshakes for adults) as well as a small but really well thought out selection of wines. My limited previous experience with musicians had been with the finest soloists from the New Philharmonia Orchestra.

Right on the bridge at the end of Eton High Street or just across the bridge on the river from Windsor. Whether it is a veggie filled burger or a mountain of juicy beef patties, we won’t judge or maybe we will. Yes, this burger is bringing the noise and bringing the spice with its roasted green chillies and jalapeno mayo for an extra bit of zing.

I have always described my career as more ‘chance careering’, indicating by this the acceptance of the unexpected twists and turns of outside elements to make decisions; to direct the next move; but I have two slight regrets now about the situation just described. The other regret is that my good friend Richard Stanley, whom I had invited to take all the photographs, was not there that first day to show you the opening, and potentially catastrophic, atmosphere. Not only was the delicious tangy, sourness of the marinade intensified by the extreme heat on which these wings were evidently grilled, but the sticky, almost caramelised exterior, delivered a crunchy chewy contrast. Not only did it exude the delightful aroma of a well made burger, but the beef patty was easily one of the most flavourful we’d ever tasted, and one that was as close to perfectly minced as a burger patty could get. If we could suggest improvements, however, they’d be: 1) a warm bun, 2) a thicker, more meaty sausage, 3) a mixture of both soft and caramelised, as well as fried onions to give some textural contrast.