Harry: I'm a London
local, and I think London has some of the best food in the world. I've invited my friend Joe
Avella over from the US to teach him how we do things slightly differently over here. We'll be visiting the
best-rated full English spot, the expert's pick, and a wild card all in one
day to see if we can find London's best full English breakfast. This is "Food Tours." Our first stop of the day: Terry's. All right. We went out
drinking last night. Harry: We did. It's 7 in the morning.
You dragged me down here. What are we doing? It's really early. Well,
I think the perfect way to experience a full English breakfast is when you're slightly hungover, and that's what we're going to do. We're at Terry's Cafe,
it's in South London, and we're going to try the full English. What I'm used to doing
after a night of drinking is a McGriddle, Vitaminwater,
"Real Housewives." Ooh, nice. Joe: So this is definitely, this is definitely a
change of pace for me, but I'm willing to try it. I a
m so beat. It's so early. Oh! Hey! Why don't you
take out your phone, and you, you watching at home, go ahead. Harry: Everyone can look at home. You can order along. Cheese. I need a cup of tea, first and foremost. Another crucial part of the hangover cure. Do you want a tea? Joe: Is tea part of the experience? Harry: I would say so. Joe: Fine. Well, I gotta say, I dig
the vibe of this café. Old stuff on the walls, but to be honest, everything
here is old, right? I mean, this place, I'm going to
guess it's
been here for 200 years. Is that a good, a fair assessment? Harry: '82. Joe: Did you say 1982? Leon: Yeah. They put loads of, like — I'm older than this place! So there's a few different
fry-up options we could try. I think the one we
probably want is the works. They have the works, the borough special, the blowout, the hamlet. Joe: [laughing] I don't
know about the blowout. We'll skip the blowout. Once you get those beans going. Oh, no, we got beans for breakfast? Oh, I forgot about
that. No! Harry: It's a beans episode! Oh, yeah. Joe: Ooh, I'm getting excited. Harry: Hungry?
Joe: Yeah. Harry: The first one of the
day is always amazing. Yeah. Not that we'd normally be
eating more than one in a day, but such is the life
of a YouTube food guy. Joe: The average UK gentleman has three breakfasts every morning. Harry: Like a hobbit. I feel like that could
be — ah, very nice. Harry: Thank you. Cheers. And what kind of tea is this? Harry: English breakfast. If you ask for just a
tea in a British café, you're getting English breakfast tea. Joe: That's not bad. But you always gotta do it with milk? Harry: Again, it's a
taste-preference thing. Some people have really milky tea. Some people have a tiny bit. I used to have really milky tea, and then I went to uni and I made a cup of tea
in front of my housemate. Yep. Harry: And he was like, "You
put so much milk in that." So I had to then adjust my taste to stop myself getting
bullied by my friends. Shame can be a powerful t
ool. I can think of so many habits I dropped that were, like, core habits to me that just one time one
of your homies is like, "What are you doing?!" And you're like, welp, never doing that again. [laughing] Sauces? Oh, yeah. Oh, English. English mustard. La di da. Harry: Brown sauce or ketchup are the classics for a breakfast sauce. Joe: Well, in the US I put ketchup and hot sauce on my breakfast food. Harry: I'll tell you,
hot sauce on breakfast is not a thing here. You have Tabasco out here?
Harry: We do have Tabasco. Yeah. Like, that level hot sauce? Harry: You just would never
find it in a place like this. Joe: Is this something you
would do with the family on a Sunday? Or is this more
like you do it on your own or you do it with, like, one person? Harry: I don't think I'd
get a full English on my own unless I was super hungover
and needed it to survive. More of a social activity, I think. Look at this. Joe: Are you kidding me? Thank you so very much. Looks delicious. Look at thes
e! Oh, my God. All right, get these shots,
bro, 'cause I'm about to eat. What I'm most surprised by
is how it's just an egg. Like, the US, the plate
is all egg and potato. When it comes to breakfast,
we're obsessed with eggs. Harry: Sure. Like, it's eggs everything. The thing about a full English
is it's highly customizable. You can swap out things. It's pretty common to substitute stuff. If you don't like tomatoes, for example, you could be like, "No tomatoes. Can you replace that with" — Oh, y
ours were canned. Harry: So, yeah, these
were the canned tomatoes, and you've got a grilled tomato. Hell yeah. If you didn't think we had enough food. Perfect. Thank you. Joe: I'm liking the look of that toast. I'm liking the look of that toast, my man. Harry: Straight for the
sausage. The banger. Sausage is good. Harry: You haven't been overly impressed with British sausages so far. Joe: I think that might have
been the fast-food sausage. This sausage is much better. Harry: OK. Good. Joe: Black
pudding?
Harry: Mm-hmm. Yeah. I'm into it. It doesn't taste, you wouldn't be like, "Oh, this is blood." Right? Joe: Yeah. No, not at all. It tastes more like, you
can taste the spices in it. Almost more the oats or
whatever that's in there. Harry: Yeah. Fried tomato's great. [with
English accent] Tomato. Yeah. So what do you think that is? I thought it was just
hash browns in a block. Harry: So, this is bubble and squeak. This is a really traditional English dish. Generally it was made from the
leftovers of the night before's dinner. Traditionally it's just
potato and cabbage. It makes a kind of bubbly and also sometimes squeaky
sound on the grill. So bubble and squeak was born. This? Fantastic. I do wish though that
fried tomato would make more of an appearance on
American breakfast plates. It is one of the things
that kind of excites me about having an English breakfast. When I think about them,
I'm like, "Oh, yeah, fried tomato. It's going to
be really good." Right? Yeah. Do you wa
nt to try any
of my canned tomato? Joe: Yeah, yeah. So how do these get made? Harry: It's basically just like — They still fried them? Harry: Canned plum
tomatoes at least heated and kind of cooked in more like a pot. See, that also, yeah, that was good. It also has the tomatoey-ness. So, like, why have the beans? Sorry, bean lovers. I'm just not impressed. Everything else has the
flavor of, like, yes. And the beans are like, eh, beans. I am a bean defender.
I'll defend the beans. In a way, this
kind of fulfills the role of a ketchup or a sauce for me. If I have beans on my full English, I'm unlikely to then need the ketchup. Uh-oh. I just took a piece of toast and put the beans on it, and I ate it, and it was really good. There we go. Joe: I'm afraid I'm going to start eating beans and toast for breakfast. That is a huge win for Britain as a whole. Joe: Are we doing a specific
beans-and-toast thing? Maybe sometime in the next places, let's make a point for me to load up on specificall
y beans and toast. Because I just was, like,
sopping stuff around, and I just was there like, I'll try that. And then when it hit the
mouth, I was like, wait, that actually kind of rules. This is massive. [laughing] I didn't think it was
going to taste that good, but it was, like, really good. I'm just assembling a perfect toast bite over here on this side. Joe: All right. If you're
like me watching at home, you're eagerly anticipating
how this is going to turn out. Let's all get grossed out. Th
at's exactly how I
thought that would go. So, how was it? Harry: Mm-hmm. Mm-hmm.
Joe: Good? Fantastic. Yeah, I'm assuming that. So, how long after you
start dating someone do you show them the Harry Kersh English breakfast giant bite? Do it on the first date. All your cards on the table. First date. Hey, we're really getting
along on this app. You want to go on a date? Yeah. How do you feel about English breakfast? Meet me here at 6 in the
morning on a Tuesday. Yes, I am. Hey, ladies. So it's wo
rking, clearly. All right. We're doing a lot
of English breakfast today. Where do you think this lands as far as traditional English breakfast? If you wanted a very classic
full English experience but done well, this is a
really good place to start. Yeah. I'm very impressed with this. Terry knows his breakfast. Harry: This is Borough Market. It's one of London's best food markets. We're in South London again. Maria's actually has been
around since the '60s, I think. Not always in this location.
They did have an actual café. I think it's a cool spot to
eat an English breakfast, and Borough Market's great. A lot of tourists are going
to be coming here anyway. So while you're here, you can get a nice English breakfast. Joe: Funny little quirk about me. I hate eating outdoors. Harry: We had some black
pudding at Terry's. We're going to have it again here. It's actually got a really kind of rich and interesting history. It's one of the oldest forms of sausage. There are references to it fro
m Homer in the 800s BC.
Joe: Simpson. Harry: Yeah. Unfortunately, the Greek one. Not "The Simpsons."
Joe: Gotcha. Harry: It's been a really
controversial thing in the UK for a long time. There was a book written in 1652. What's it called? Harry: "The Triall of a Black-Pudding." People in the church were claiming that eating foods made of blood was like a sin on the same level as
adultery. [Joe laughing] Which seems a little extreme. Joe: Yeah, that's a lot. I
mean, adultery is a commandment. Yes
. That's one of the big 10. I don't think eating blood
sausage was in there as well. Joe: You think it would've been 11? Maybe. Maybe it just got
cut. Didn't quite make it in. Sir Isaac Newton was being
pulled into this debate. He abstained from it. People kind of assumed it
was for religious reasons. But then apparently when he died, someone just basically exposed him and said that he didn't like it. Joe: All right. We'll dedicate this meal to the memory of Sir Isaac Newton. My man SIN. Oh! Sir
Isaac Newton! SIN! Harry: SIN.
Joe: Sin. There's a connection there
between that and adultery. Some "Da Vinci Code" stuff going on here. I don't like it. Should
we just eat the breakfast? Thank you. Look at that. Joe: Yo, thank you. Harry: Thanks so much. Cheers. It's looking a bit familiar. Yeah. It's looking a bit like the last one. Which, I'm fine with it. Composition-wise, pretty
similar. Slightly smaller. Yeah, yeah, yeah, yeah, yeah, yeah, yeah. This looks incredible. Is it always over ea
sy? This is over easy. Harry: Is that over easy?
That's not sunny-side up? Joe: Over easy is you're
going almost sunny-side up, but you flip it towards the end. We have no concept of,
like, sunny-side up, over easy, any of that stuff. You ask for a fried egg or scrambled eggs. Where do you want to start? They claim to have the
best bubble in London. Joe: This right here, huh? We can be the judges of that. OK. I'll have a little
bubble to start off. Harry: Ooh, this is, it's
crispier on the outsi
de, this one. Real nice layer of crisp. Joe: That is really good.
It's buttery, right? Mm. Mm-hmm. But once again, UK. Once again, guys. That was better than the last bubble. Yep. It's very crispy
on the outside as well. Joe: Sausage is amazing. Harry: Yep. That's, like, surely you see how that sausage tastes different
than the last one we had? That's pretty close to
an American sausage. Very meaty sausage. Not
a lot of filler in there. They've also grilled
this on what I think is quite a high t
emperature, because you have a real
crust on the outside. Yeah, yeah, yeah. I did
notice that, which I like. All right. Bit more of the black pudding? OK. Oh! It is really good. I mean, do we even know what
the blood element is, or just? Harry: Usually pork blood, pig blood. Joe: Yeah, I know it's not human blood. What I'm saying is, like, at what point — because there's nothing,
there's no fluid in here. Like, are they soaking
everything in blood? They just add a little blood to it? Kind of, li
ke, you know how
when you cook oatmeal in milk, it kind of absorbs it all? Similar deal to that, but with blood. Yo. Does Dracula know about this pudding? Harry: I don't know. Joe: And I have to say, they are correct. These potatoes, aka bubble, is very good. OK. So, we've had bubble and squeak at the two places so far. Like I said, bubble and squeak's a very traditional thing in the UK, but kind of also a dying breed. So what you'll often find nowadays is places which serve chips. Like, fries.
Joe: Fries, yes, I got it. With their breakfasts, which
is quite controversial. Some more traditional
Brits don't like that. I, you know what, I agree with that. If I got a breakfast at any diner and the potatoes, they gave me fries, I'd be like, I can have fries
literally the rest of the day. Harry: And the other option
is, of course, hash browns. This is, like, the American influence on the full English breakfast. We're moving in, we're moving in. Next we're going to have the crispy bacon. Ins
tead of tomatoes, it's going to be Monster
energy drink. [Harry laughs] Crunchier, more oil, more savory. I get why you'd want that, but I like the bubble and pop. What's it called? Bubble and what? Bubble and squeak. Harry: Bubble and pop is nice, though. Yeah. I'm going to offer some
criticism of this one. Joe: Well, go. They haven't cooked the mushrooms enough. When you don't cook
mushrooms for long enough or a high enough temperature,
they do go a bit slimy. I'm not crazy about these. Joe: S
aid I was going
to do it, I'm doing it. Beans on toast, which seems like the maddest thing to have for breakfast. See, these beans are a little bit sweeter. And that's what I don't like about the thought of having
beans in the morning. I don't know if I'd go through
all the effort in the morning to open a can of beans, heat it up, make the toast, and put it all together. I love the notion of "all the effort" of heating up some beans and making toast. Two of, like, the easiest things to do. You o
wn a toaster and a microwave. You gotta plug the toaster in. You gotta put the bread
in, you gotta push it down, wait, and then the can — yeah. So what do you do for beans on toast? Like, you eat all — you're
not eating the whole can. So what do you do with the rest of it? If I were making myself beans on toast, I'd probably use half a can. So you're going through, on average, three to three and a half
cans of beans a week? Me personally, no. I don't
eat beans on toast every day. That's a lot of
beans.
Harry: It is. I really like this bacon.
Really good flavor on this. It also has that sear on
it, the way it's cooked. That burnt area. That enhances the flavor. Harry: Yes.
Joe: I really like it. Joe, are you starting to see why this is such a big part
of our British culture? Joe: No. I mean, the blood pudding thing was weird. Am I missing something? Just the fried breakfast in general is, it dates back to, like,
the 14th century in the UK. Joe: Yeah. When frying was invented. When fryin
g was invented, they first found out how to
actually add flavor to food. It was a big deal. Apparently at one point in the '50s about 50% of Britons would start their day with a full English breakfast. So, this, Joe, is a bacon bap. This is the bacon bap. Harry: Bacon bap. Could also
be called a bacon butty, a bacon sandwich, bacon roll. It is pretty much what it says on the tin. It's bacon in a sandwich. Buttered roll. This bacon wouldn't fly
'cause it'd be too [grunts]. Harry: A bit chewy. Yea
h. People would rather
just get ham with it, 'cause they could bite through it easier. Ham, egg, and cheese. That makes sense. I'd say the notion of putting cheese on a breakfast sandwich
is kind of American. Joe: So, I mean, cheese is
on all breakfast sandwiches, it feels like. I've been told by the
producer not to eat it, 'cause he wants it. Are you going to do that?
You want to pour some beans, you want to scoop some beans on? Leon: Brown sauce, please. Harry: Brown sauce. Joe: No, get this.
I want to film this. That's the Leon. Harry: The Leon special. Joe: One Leon, please. Harry: He's not messed about
with the brown sauce, either. Joe: Follow it. Yeah.
Harry: Just this? Joe: Yeah? How'd you do? So, this was really good. I mean, so far, one and
two have been a tight race. I've been very happy with all these. Harry: Yeah.
Joe: One more. We're going to head east to
a place called E Pellicci. E Pellicci.
Harry: E Pellicci. E Pellicci. Harry: Let's go. Let's go. Harry: Our next stop i
s
probably the most traditional English breakfast you can find, but it might be a bit of
a culture shock for Joe. Joe: I'm going to start back
— I gotta go all the way in. Nev: Is that OK? Joe: Yeah, looks great. [loud chatter and background noise] Nev: Or do you need a few
minutes? Take your time. Harry: Couple of minutes, thank you. Nev: Would you like some
drinks to get you started? Yeah, coffee. Lovely, what sort of coffee? Like, an Americano? Just a black coffee? Yeah, yeah. Black coffee. H
arry: A cup of tea please. Nev: Lovely.
Harry: Thank you. Joe: Thank you for taking
me to this final place. Harry: You're so welcome. Joe: It's a bit packed. Harry: Yeah, it's pretty crazy. Joe: It's louder than
I thought it would be. It looks nice. And it's Italian,
which I'm excited about. Harry: Right. Well, why are we here? So, this E Pellicci,
and this is one of the most traditional English
breakfasts you'll find in London. It's owned by an Italian family who came here I think in, like, 190
0. So this place has barely
changed for, like, 120 years, and you can kind of tell that, like, looking around at the decor. Also, the vibe in here is just great. Like, everyone knows everybody.
It's really friendly. The owners are kind of
switching between fluent Italian and, like, cockney East London accent. Joe: Have noticed that. So I
can't understand them twice. This is, this — I'm really stressed out. Harry: OK. [laughs] Joe: I do have to say,
remember in the last place when I was like, "Oh
, man,
this environment's really unsettling 'cause we're
outside and stuff"? This is 10 times worse. [Harry laughing] Harry: Thank you.
Joe: Thanks, buddy. Nev: Boys, I'll give
you a couple of minutes and come back to you. Yeah, you got it.
Nev: Or are you ready? Joe: We are, are you? I'm always ready! I'm always ready. How you doing Nev? Nev: Good, you all right?
Harry: Yeah, very well. Nice to see you. What are
we going to go for, lads? Harry: Two of the have the lots, please. Server: Yeah, go
od choice. You going to go for toast or fried bread? Harry: Definitely fried bread. Nev: Definitely. You don't
have to say no more. Perfect. And you like everything on there, or do you want to change anything? Harry: Everything as it is.
Joe: How it comes, buddy. Nev: You're making
it too easy for me. Know what I'll do, because you've never had
my mum's hand-cut chips, I'm going to give you a little plate with my mom's hand-cut chips. I would love some of those. Thanks, pal. I appreciate it. Awe
some. Harry: Man. Oh, amazing fries. Harry: They good? Joe: I think it's funny, like, our knees are almost touching. Harry: We've ended all of
these with a romantic vibe. You know, as candlelit dinner, we're basically touching here. Joe: You say we're getting fried bread? Harry: Yes. Oh, yes. Oh, yeah, we are. Server: Gentlemen. Harry: Oh, look at this. Come on. Joe: I'm dead. Harry: Thank you so much!
Joe: I'm dead! Harry: This is insane.
Joe: This looks insane. I don't know. Where are you star
ting? Harry: I don't really
know where to start, man. Joe: I want to try the fried bread. Harry: It's exactly as it's described. It's bread that they just
fry in oil. How is it? We got a version of
this called Texas Toast. Harry: OK. Joe: But this is much
better, 'cause they actually fried it in the oil? Yeah.
Joe: Yeah. Harry: The trick is to cook
it without making it too oily. Which is, like, obviously
sounds very difficult, but you don't want oil dripping off of it. And honestly, it hasn't
le
ft residue on the plate. Oh, man. Oh, my God. Under the beans is the bacon. Harry: More bacon under the beans. Look at this. They did it for you too? Yeah. Oh, they gave us a lot of bacon, bro. This is a serious breakfast. Mm-hmm. Yeah, this is incredible. Beans and fried bread is, that's British culture right there. The bacon is maybe crispier than some of the ones
that we've had so far. Joe: Seems like it was thinner or it was on the grill longer. Harry: More like American bacon, perhaps. Eh,
a little bit closer, but not so much. Harry: Almost there. Let me try the black pudding. I'm trying to, like, try
kind of everything on its own and then just start combining stuff. Ooh, yeah. That one's good. Harry: Flavorful, lovely texture on that. Yeah. Also, so you know what
I was saying earlier about mushrooms and how
they can be a bit slimy? These have definitely
been cooked for longer. See, you got that nice kind of crispier texture on the outside. Joe: Explain to me, how do
they cook the
black pudding? Do they cut it out of, like, a thing, and just throw it on the
grill and then flip it? It comes in the form of,
like, a sausage, like a log. So you cut a slice and
then fry it on the grill. I like that. What's in that? I think there's, yeah,
there's broccoli in that. Joe: Ah. Harry: You're not a broccoli guy? Nah. Harry: There's some broccoli and some cabbage in there I think. Also got a nice peppery flavor to it. Yeah. What's really standing out obviously is the fried toast. But
the sausage is really great. Both the sausage and the
black pudding are really good. I do like the bacon the most. Harry: Going to go for another megabite. Joe: Oh, man. I'm like, whoo! Like, I'm tired, but I
don't want to stop eating. This is so good. Look at this.
Like, what am I doing here? I haven't had fried bread in ages. My grandma used to make
it when I was a kid, and I feel like that's probably
why I was quite a fat kid. Joe: Yeah. Out of all the places we've eaten at, this is definite
ly the one where everything works together
in every combination. Harry: Yep. I haven't felt like anything
has stood out on its own. But I think it's because if you do the delivery system of this fried bread, it's like, you can't go wrong. No, I don't want that. No, thanks. That looks really good. Yeah. I thought they were bringing us more food. I was like, hell no. What do you think is
the perfect bite here? Like, what are the combinations that are really sticking out to you? Cut off a little tr
iangle of fried bread. Joe: Yep. Little slice of sausage. Little slice of bacon. Joe: Because the toast
is, like, unfairly good, I'm going to go potatoes, beans, bacon. Harry: Which potato? We have multiple. Joe: Oh, the hash brown one. Harry: OK. Little bit of egg? Joe: I'm going to sprinkle
a couple mushrooms on there, like so. All right. Harry: Little black pudding, and then dunk that one
in the beans for me. Mm. All OK? Joe: Oh, it's fantastic. What did you think of the fried bread? I loved
it!
Nev: It's good, innit? Yeah, it is good! Some people don't think
it's going — but fried bread, I always tell people,
especially when I get, I get a lot of Americans, and people come from all over the world, and a lot of them go for the toast. And you're just covering it in oil and then throwing it on the frying pan and just flipping it like
that? How are you doing it? We're deep-frying it.
Harry: Deep-fry. Joe: They're deep-frying
the bread. Oh, my God. But it's gotta be done in nice clean o
il. Sure. Like, if you do that, we
change our oil every day. Joe: That's good. You can tell the difference.
But if you do it in a greasy oil, it's no good. Don't worry. The heart attack won't happen for another couple of hours till you're well out of the area. And it'll only be a mild heart attack. By the time I get far
away, you're absolved. You look fit and everything. Yeah, it'll be a mild heart attack.
You won't even notice it. Joe: Terrific. But no, it is, it's really worth having. Joe: Fan
tastic, yeah,
yeah, yeah. All right. Harry: It's probably saying something that this is our third
full English of the day and we're still, like, devouring it. Yeah, it's pretty ridiculous.
I'm going to slow down here. Harry: That's a compliment. Holy crap, man. I'm ready to sleep for two days. Harry: Yep. Joe: I don't know how
anyone can eat like this and then be like, time to go to work! Harry: British people are
just built different, clearly. So, I think we are starting
to hit the wall with th
is. So let's do a quick recap. What are some elements of
this that have worked for you? The black pudding, out
of all the ones we had, might be my favorite. Edged
it out a little bit more. Fantastic job on the bacon. Two potatoes is pretty bold. The bend and squeak, or
whatever this is called. The bubble and pop. Bubble and squeak? There you go. Got it. Yeah. I mean, I'm just like, but I might be over bubble and squeak. This was good, but after one
bite, it's like, I get it. Harry: You're all bu
bbled out. But the actual hash browns, very good. The bacon is really good.
Also, it's a little bit more crispy than what we've had before. Enjoyed that a lot. The fried bread is, I
could eat that forever. I would die really
fast, but it would be — Yeah, forever would be about eight years. Harry: Yeah. Less than that. But a pretty tasty way to go out. Yeah. Overall, really good experience. He just told me, not only
are we Chicago Bears fans, but you're an Italian as well! Joe: Yeah. I'm very Ita
lian. Nev: Avella!
Joe: Yeah. Nev: What a good fella!
Harry: Avella! Nev: Joe Avella! Where are you from in Italy? Joe: I have no idea. That's all right, you're
Italian, that's all that matters! All right. Thanks, buddy. We won't call him Joe no more. We'll call him Giuseppe. Giuseppe, yeah. All right. Well, we've had three, I think, fantastic breakfasts. We need to go and pick our favorite. Maybe a little bit loud in here, so we can go somewhere
else and make a decision. OK.
Harry: Sound good?
I'm ready to go. Let's go. Harry: Now that we've
tried all the breakfasts, we're going to a quiet spot down the road where we can make our
final decision over a pint. Bit loud in there. Harry: It was quite loud in there. Cheers, Joe. Joe: Hey. I'd say that's a successful day of eating full English breakfasts. I am so full. I'm in pain. Harry: I'm struggling. Why did you make me do this? Early start, a lot of food, but yeah, very, very good food. Joe: Three amazing breakfasts from three amazing
breakfasts places. Terry's, I really liked the blood sausage. Of all the bubbles and squeaks, they had the least
bubbliest and squeakiest. Sure. Joe: I did like the environment, 'cause it was a little bit
quieter, and I liked the chill, kind of throwback atmosphere in there. Harry: Big portions in Terry's. Joe: Yeah. That was a lot. I don't want to take any
points off of Maria's, but I did not like the sitting outside. Maybe the best sausage we've had today. Harry: Yep. Joe: The potatoes were cr
ispier. You didn't like those mushrooms, right? Harry: No, I thought the
mushrooms were a little undercooked. A little
bit on the slimier side. And their beans were
different than the ones from the first place. Like,
their beans were sweeter. Yeah. Pretty sweet beans and probably the smallest portions
that we had today as well. Joe: Yeah. I really love Pellicci's. The environment, volume a
little bit higher than I enjoy, than I am accustomed to, I guess, but everything worked together. I think t
hat was my
favorite black pudding. And because putting everything for a bite on the fried bread that we were doing, like, pile on the bacon and the beans, just made it mwah! Harry: So if you were to return to London, or if someone is visiting London and you have to recommend
one spot to go to, which one are you picking? I'm really picking out details here, but if I had to pick one as my favorite, think I'm going to go with E Pellicci's. Everything on that plate
just really worked together. I thi
nk you said that yourself, like, everything was
just kind of harmonious. Yeah. Thank you for repeating what I said. Harry: You're so welcome. Imitation's the sincerest
form of flattery. Doesn't feel like it. Like, get your own ideas, pal. It doesn't get much more
authentic than E Pellicci. Joe: I agree. So, the best English
breakfast made in London is made by Italians. You know, I hadn't thought
about it like that, but I guess you're right. Love to see it. [crew laughing] Harry: Cool.
Leon: That
's a wrap! Harry: That's a wrap on "Food Tours." Cheers, boys.
Comments