Customers at Salt Bae are 24-carat fools who pay £1,500 for a steak wrapped in gold leaf.


HE’S the quirky chef who broke the internet when a video of him flamboyantly sprinkling salt down his forearm over a hunk of meat went viral.

Now Nusret Gokce, 38, known to his 39.5million Instagram followers as Salt Bae, has fans falling over themselves to lap up his £850 steaks and £100 burgers, which are wrapped in edible 24-carat gold leaf.

But Nusret’s extortionate menu at his new restaurant in West London’s affluent Knightsbridge — where a Coke will set you back £9 and a “gold-covered cappuccino” is £50 — has been panned by food critics.

Jay Rayner called it “ludicrous” and refused to dine there, choosing to scoff a kebab outside instead.

And fellow restaurant reviewer Jimi Famurewa described the food at Nusr-Et as “categorically bad”.

He went on to slam its clientele as: “Wealthy, bored-looking new parents, super-rich kids that always keep one AirPod in, tanned fifty-somethings with the air of suburban hot tub owners and groups of young aspirant influencer girls in swishy dresses.”

But there is no shortage of eager celebs queueing up to pay “mick-taking” prices for a steak dinner so they can brag about it on Instagram.

One of the first to bag a table was reality star Gemma Collins, who ranked the experience “ten out of ten” despite nearly choking when she saw the £1,450 bill.

Former glamour model Danielle Lloyd treated herself to a £100 gold-wrapped burger, later admitting it was “really expensive” but worth it for “the experience”.

Another anonymous diner racked up an eye-watering £37,000 bill — nearly £5,000 of which was the service charge.

The Knightsbridge branch brings Nusret’s global stable of eateries to 15, with others scattered across the UAE, US, Turkey and the Greek island of Mykonos.

Despite being branded a “Mickey Mouse” chef by one Michelin-starred restaurateur, the Turkish butcher-turned-steakmonger certainly knows a thing or two about meat.

The son of an impoverished miner, he was born and raised in a suburb near Istanbul and taken on as a butcher’s apprentice at 13, having left school aged ten.

He slogged away in Turkish steakhouses for a decade before moving to Argentina and the beef capital of the world, Buenos Aires.

Having dreamed of making it as a chef, he opened his first Nusr-Et steakhouse in Istanbul in 2010, with just eight tables and ten employees.

His tasty food caught the eye of Turkish billionaire businessman Ferit Sahenk, who offered to invest, helping him open up more locations in the Middle East.

In 2017 he became an overnight sensation when singer Bruno Mars tweeted a screengrab of him performing his signature salt sprinkle, using it as a meme with the caption: “Annndddd I’m… Brinkwire Brief News.


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