Restaurant challenges diners to eat 92oz cut of meat - and five sides
IT’S the ultimate in competitive fine dining – where you might just meat your match.
An upmarket eating contest has been launched at a city restaurant, with culinary athletes challenged to devour five side dishes and a monstrous rump steak weighing in at 92oz all inside one hour.
The huge slice of beef is more than ten times that of a standard cut, with the entire feast clocking up a whopping 7352 calories.
Those determined enough to complete the epic challenge would have to run around 60 miles to work off the calories from the meal.
The belt-tightening competition was inspired by reality TV series Man v Food, which sees food enthusiast Adam Richman attempt gargantuan eating challenges at restaurants across the US.
The challenge goes on the menu from today at Steak Edinburgh in Picardy Place, with duty managers turning umpire to thwart would-be cheaters and enforce strict rules.
Split decisions over unfinished meals will be determined by head chef Jason Wright, while entrants will also be followed to the toilet to prevent scraps being illegally discarded.
Challengers can take part in the arduous meat feast for £160, with winning entrants eating for free and their picture pinned to the reception wall.
There is an age restriction of 18 and entrants must sign a waiver absolving the restaurant of liability for potential health problems.
The competition is thought to be the first of its kind in Edinburgh.
Mr Wright said: “For starters, my tip would be not to eat too fast. You have to train yourself up to it and anyone that harbours any hope of completing it should take some weeks of training.
“Perhaps for breakfast they could have steak and eggs, with a steak sandwich for lunch and beef Wellington for dinner. We expect about one in 100 to get through it, but what they don’t finish they can take home.”
He added: “I do think it is manageable, although I don’t think I could carry out the challenge myself as I’m only little. It’s a great deal – you’re getting a meal that would cost you less than half the price if you ordered it normally.”
Restaurant manager Malcolm Elder said there were “obvious dangers” of over-eating, but that trained first aiders would be among the staff.
Mr Wright added: “As a restaurant, you can’t take yourself too seriously. I would rather people were comfortable in here than in many fine dining establishments where sometimes [they] don’t know how they should behave or what they can do.”
However, experts have warned against taking on the eating challenge.
Dr Fred Pender, a weight management dietician at Edinburgh University, said: “This is not exactly a sensible thing to do. Our systems are not equipped to deal with that volume of food in that small a timescale. It’s a massive amount of protein to consume. It’s important to stay hydrated throughout.”
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Tuesday 21 May 2013
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