Two minutes with Jordan Bailey, Chef Founder of Heard
You’ve worked at the highest level of fine dining - what drew you to apply that same rigour and technique to something as familiar as a burger?
At its core, fine dining is about respect for ingredients, precision, and consistency. A burger is one of the most recognisable dishes in the world, which makes it the perfect canvas. There’s nowhere to hide. Apply the same discipline you would to a Michelin-level dish, and something familiar becomes genuinely special, without overcomplicating it.
2026 is going to be a big year for Heard! What are you most excited about?
Our first-ever guest burger collaboration. We’re working with Aji Akokomi from Akoko, and it feels like a real milestone for Heard. It brings a West African perspective into the world of a burger without losing simplicity or integrity, and it sets the tone for how we want to collaborate going forward, creatively, respectfully, and always led by flavour.
What burger and beer/wine pairing on the menu would you recommend to someone trying Heard for the first time?
The Heard, my pick and the OG. Double smash patty, jalapeño hot honey, Ogleshield, white onion, Heard sauce, and pickles. We pair it with the 2021 Domaine Rolly Gassman Riesling from Alsace. With its bright acidity, a touch of sweetness, it’s the perfect counter to the heat and richness of The Heard.
For more information please contact phoebe@toniccomms.co.uk