In Part 2 of Ourglass Tapes with broadcaster and columnist Tim Hayward, we explore one of the most unexpected food icons: the Big Mac. Over a glass of Jura at Noble Rot, Tim lays out the engineering logic behind its success – from Maillard-seared patties to its famously unremarkable bun – and why calling it ‘just fast food’ misses the point.

Talking Taste with Tim Hayward – Part 2

Tim Hayward doesn’t say it for effect. “The Big Mac is the most perfect food ever devised.” Filmed at Noble Rot over a glass of Jura, this second instalment of 

 unpacks the burger as cultural icon and culinary blueprint.

Two thin patties mean twice the Maillard reaction. A middle bun absorbs juices and holds it together. “It’s not trying to be a steak,” says Hayward. “It’s designed to be eaten in a car without staining your tie.” The genius isn’t about luxury or provenance. It’s about delivery, balance and repeatability.

This theme connects to Michael Sager’s reflections on structure, intent and what wine should do. Or 

Amelia Singer’s playful pairing of Loire fizz with Crunchy Nut Cornflakes

, which flips the script on food snobbery.

Hayward’s take is clear. If it works, it works. And often, the things that work best are the ones most people overlook.

, where Tim talks taste, pairings and the next generation.

Tim Hayward breaks down the Big Mac as food logic perfected: all structure, balance and intent.

Tim Hayward explains why the Big Mac might be the most perfectly engineered food ever made – function, flavour, and form in one.

