Chefs Rank British Dishes

[@sirfragworthy]

The story about Anglesey Eggs sounds like something written by Bob Mortimer. "When I was a child I would entertain the village folk by going door to door and clapping, wherein they would reward my efforts with the gift of eggs."

[@Lark1610]

Yeah, absolutely! 😂

[@WenglishLass]

Now the kids chuck eggs at houses

[@sirfragworthy]

@@WenglishLass Maybe you're just not clapping loudly enough?

[@GiraffeFeatures]

David Mitchell breakdown ensues

[@benjaminkruse]

@@GiraffeFeatures DO YOU HEAR YOURSELF!? Clapping?!? Eggs!?!? Wales!?!? Our team is saying this is a LIE.

[@TkacDavid]

I´m from Slovakia and I love British cuisine. I even had Yorkshire pudding and gravy with my Christmas dinner. Thank you for this video.

[@nickos2079]

Nice! Proper Christmas dinner sir, I was in Bratislava last year, lovely place!

[@ShotsMerkzAll]

Love this positive comment!’ Very happy to hear

[@itsdan722]

Love that! Slovakian food goes hard too, the soups are incredible as is the cheese that comes really stringy and quite salty, can't remember what it's called unfortunately but I'm sure you know what I mean

[@IronMetal]

Really, do you love british cuisine? Which is an oxymoron. You know that there are BETTER cuisines all over the world, and I mean BETTER?

[@TkacDavid]

@@itsdan722 was it parenica?

[@SeraphXS]

You name it, we've fucking roasted it' HAHAHA so true :D

[@UnicornsAndUnions]

That's kinda why the london zoo exists: it was originally to find new animals for livestock, so we can assume that at least one zookeeper has had a roast lion.

[@salmon85]

and for the scottish... you name it, they've deep fried it

[@davidstewart4570]

​@@salmon85But only the Americans deep fry whole turkeys!

[@mpersad]

That made me laugh, too! Great video.

[@hoilst265]

That's nothing: you name it, the Scots have fucking deep-fried it.

[@jettnash5217]

"You name it, we've fucking roasted it" If that doesn't describe British cooking I don't know what does

[@khaelamensha3624]

Known as roasting masters since at least middle age... They even roast people hence the worldwide famous British humour 😂 Great video, fantastic chefs! Best wishes to all my neighbors across the channel!

[@wildwine6400]

Can also do cottage pie, shepherd's pie, sausage rolls,cornish pasty, toad in the hole, scotch egg, crumpets, beef Wellington, full English breakfast and Kedgeree to name a few extras

[@JRyan-dz4fd]

I know, I was disappointed since I took the "Every" literally 😞

[@craig7285]

Haggis, neeps and tatties too

[@BrapMan]

@@craig7285 damn straight! They'd probably make the tatties with crème fraîche though, unfortunately.

[@bogyomentol6331]

and the most disgusting food ever invented, jacket potato with beans

[@nealgrimes4382]

@@bogyomentol6331 I like Beans but not a fan of Jacket spuds, i like steamed potatoes with the Jackets on.

[@bobsinclar007]

This was fecking amazing love the brutal honesty & the genuine chemistry between you two. Be sweet to see you travel the globe for the "best" (or popular) dishes.

[@LilMonkeyFella87]

You so gotta do a dessert one too. Loads of great British desserts and cakes etc

[@sandg8270]

Yes- wanna see you do Summer Pudding!

[@TheRatedOniChannel]

After finally visiting England, you can say whatever the heck you want about the food, but you cannot say a bad thing about the desserts.

[@Some-Guy-On-Youtube]

Should have Jaffa Cakes on that list, break the comment section lol

[@AttyFox]

I was thinking the same - banoffee pie is my absolute favourite thing in the world.

[@jayb555-r9k]

Used to live in the UK, and I still fantasise about getting a sticky toffee pudding. So good!

[@Slobber88]

British food is rated unfairly harsh. I found that out when I tried making a steak and ale pie, and figured the filling isn't all that different from a boeuf bourgignon. Very different status though. That suet pudding looks divine.

[@paulgerrard9227]

Ramsay makes the best steak and ale onion pie. A credit to britain, pies and beer. I was thinking it may be horrid but it wasnt. It even stuns many french who think onion soup is already perfect.

[@khaelamensha3624]

​@@paulgerrard9227To quote a French singer and cook: I only love one type of food, the good one. Do not care where it comes from but for understanding it's roots 😉 Regards from France

[@philwilson4167]

Exactly this. Lots of crossovers between British and French cuisine, given the close proximity and similar availability of ingredients. Yet French cuisine has an entirely different reputation.

[@Rosa-kd2cl]

True. We need to make fun of Scandinavians more rather than the Brits.

[@JohnRNewAccountNumber3]

​@@philwilson4167 if you were being honest you'd admit that half these dishes are just the same thing with minor variations, whereas that's not at all the case in French cuisine.

[@Preppy7247]

You guys are the best of British cooking. Chefs that have worked so incredibly hard to change the perception of British cooking and helped transform our once mocked culinary traditions and turned London and the UK into arguably one of the best places to eat, period. Bravo, chaps, bravo.

[@StorrSchnitter]

It is, as they say themselves, a chain of great chefs throughout the ages. I feel like Jack and Will might be lining up to be the next great ones.

[@crimsonfancy]

As an American that is passionate about cooking / food history and that's only read about British cookery, I have nothing but compliments. I've even produced pork pies that I was proud of and honestly guests appreciated enough to order from the specials menu. While these were ranked, I would order every choice over time. And I'd appreciate and finish every one. As long as they are produced with care by British chefs that care, I'm certain I would retire home to sleep well. All being very comforting and wholesome meals.

[@tulsacaupain2882]

The perception of top British restaurant cooking. It stops there.

[@manmaje3596]

@@sanjisan2437Yes they do.

[@herrgrau]

​@@sanjisan2437As a German, who has no connection to England, but likes to visit London: Absolut hogwash. There are a great many restaurants doing traditional British or modern British exceptionally well. I don't know what the rest of the country is doing, but in London, British food is fantastic these days.

[@timmcneill5299]

I left England when i was 8 years old, and this video made me feel homesick. Ill always remember my dad having suet pudding from the chippy and wondering why i couldn't have one

[@jacquespoulemer]

Hi Guys this was fun, In my teens and 20s when I was experimenting with world cooking (1960s and 70s) I did American cooking first (from the Joy of Cooking and my neighbors) When Julia Child hit the small screen around 66 I began doing French cooking. from that time I began buying and reading a lot of classic books and cookbooks entered the fray. I gleaned British food from my 'International" cookbooks. That's where I first came across Yorkshire pudding which I put beneath my French Gigout with mustard and garlic cloves. I did that often. Rare French lamb with the British Yorkshire Pud collecting the fat. I must confess I didn't know about the Sunday Roast dinner until recently with my recent (2019) youtube experience and have only tangentially had one. C'est La Vie! I enjoyed watching you guys apply your skills to classic British Cookery. Cheers Jacques Mexico retired.

[@macmistral]

I think the pie mash a liqueur section was wrong. The shops sold two things - boiled and/or jellied eels and then they used the "liquor" from boiling the eels to make the green sauce with lots of parsley. I think it was one of those weird things where a peripheral part of the dish made it the dish it is. The pie and mash is generic and came later - originally they were eel pies. The eel liquor/parsley "green" sauce is what makes the dish we love. You don't normally have the jellied eels with the pie, mash and liquor. BTW - jellied eels - take them off the bones, get rid of the jelly, loads of chili malt vinegar, salt, pepper - lovely.

[@Telukin]

@macmistral A lot of pie and mash shops stopped using eel in the liquor - en.wikipedia.org/wiki/Pie_and_mash#Composition

[@LilMonkeyFella87]

Up north, if you get pie and mash, it's coming with a beef gravy

[@pennykaye9971]

@LilMonkeyFella87 And mushy peas and mint saurce!

[@mrb7094]

Yes. It is wrong.

[@macmistral]

@@Telukin Agreed, up the Roman Road when I was there it was cheap and cheerful mince pies, mash and parsley sauce. Jellied eels shipped in and not much to do with the "liquor". Still good for a pie supper every now and then.

[@jonathancullis9155]

We need a round 2, there's so many more you could have done

[@LilMonkeyFella87]

In Greater Manchester , about 25 miles from Liverpool, there is a town called Leigh. Their signature dish associated with the area is called Lobby, which is essentially lobscouse. Everyone has their own variant. People from Leigh are sometimes referred to locally as "Lobby gobblers" . Leigh is connected to Liverpool through its canal system. So possibly the dish ended up in Leigh through its trade routes back in the day

[@Bluer123]

I also grew up with lobby in Staffordshire :)

[@jhwalsh93]

We call it Lobby in Stoke-on-Trent as well. It is essentially the same thing

[@misocriallo4379]

Cool. Wtf is "lobscouse"

[@petermorgan6884]

​@@misocriallo4379watch the video

[@123Andersonev]

@@misocriallo4379 basically Cawl, just with Beef instead.

[@skpince]

There's no "bad" British food as long as it is prepared skilfully and lovingly. ❤

[@khaelamensha3624]

First ingredient of a good dish is love. You nailed it Sir!

[@djstuc]

Anti British trolls are hilarious: "British food is so bland, they conquered the world only to not use any of the spices" British person use Spices: "None of this food is British, its all just foreign" Give it a rest you cranks.

[@jgod1341]

What do you call a British person who uses spices? An immigrant

[@Kornelius11]

The beauty of their women and the savour of their food made British men the finest sailors in all the world.

[@seanmorris]

When your produce is good you don't need to piss about with spices to cover up shortcomings in flavour!

[@djstuc]

@@jgod1341 what is in Haggis, Picallili, Mustard, Horseradish, HP Sauce, Kedgeree, Sausage Meat, Black Pudding, Christmas Cake, Devilled Eggs then? All you’ve done here is prove you have no idea what you’re talking about 🤡

[@invisibleman4827]

Yeah, it's a bit tedious, and mostly comes from the Americans as usual. Even when there's other countries (not naming names) that do rotten shark, surstromming, crunchy bat - hence COVID, and so on. In fact, a lot of Northern European food is similar to British food anyway.

[@chowlissy]

Fascinating mixture of history and cuisine, thank you. I´m from India and find British food much underrated. I think a lot of the quality in British food comes from the quality of the livestock in GB.

[@InTheFastLain]

You nailed it, British food is accused of being simple and lacking in spices/seasoning ect, the thing is I dont disagree, I just dont see it as a bad thing, Some times its ok to taste the protien you are cooking, No need drown the flavour of it out.

[@Mark_Bickerton]

Also, there are three parts to any dish... how it tastes... how it looks and what it's called! They build on each other, if it has a French, Italian or Spanish name, it's already exotic, if, as they often do, look great, you're already salivating in anticipating of the taste explosion to come. However if the first two are lacking, which they often are with UK cuisine, you have a mountain to climb to get the same reverence!

[@Ogrecrabs]

We have a dish here in Sweden that I was certain was a northern invention, but now that I hear the name "Lobscouse" it's clear it comes from Liverpool originally. Seamen that brought back the name and dish home and here it's known as "Lappskojs", which essentially is the same dish. Been served in school all over Sweden over the years, I'd say. The more you learn :D

[@Mmjk_12]

As someone from the Liverpool region, we were told Scouse was brought by the vikings who raided and settled in the area a thousand years ago, but in truth it came from Swedish and Finnish sailors in the 19th century pahaha

[@bp9854]

"You name it we've f*cking roasted it" cracked me up. I like the direction this channel is heading!

[@thedavegtoo]

Quick day tour of Ireland? Breakfast: Breakfast Roll / Full Irish (sausage, rasher, b/w pudding, soda bread/potato farls). Dinner: Bacon & Cabbage / Stew / Salmon & Boxty. Tea: Barmbrack. Sneaky takeaway: Spice bag On way home from pub: Snackbox / Jambon Special occasions: Spiced beef / Roast Beef P.S. Thank you for the videos. You sharing high quality information on the craft has helped my up my game in the kitchen.

[@kellak8885]

Scouse was interesting to me since it was only last summer that I learned about labscouse here in Finland. It is highly regional in the Rauma area which has had shipping connections to Germany for centuries for being an important port city. Supposedly seamen used to eat labscouse while at the sea because of its long shelf life. They were also served a dessert called "topseilvellinki" which is a type of plum custard and gave the crew enough strength to climb the tall masts of the square-riggers.

[@djh1705]

Its massive in Norway too, they call it Lapskaus

[@Dionysos640]

Scouse isn't a "dish." Meat stew in gravy with vegetables is something that British people everywhere eat and have eaten. You can always trust Liverpudlians to make a big deal about themselves though.

[@roberthiltz2741]

It’s been over twenty years since I lived across the pond but I fondly remember a few of these British dishes! I know it’s rare for an American to like English food but I had a lot of fun experiences, good job sirs 👍🏻

[@Dionysos640]

It's not rare at all. America was given this myth about British food because of the several million GI's that weere stationed in the UK for several years during WWII when the country was under rationing and everything food-wise and otherwise was scarce. Americans who live in the UK, or have spent time in the UK, love British food.

[@jimsubtle886]

This was such an amazing video. Thank you for making all of these dishes

[@guystevens5429]

I find it amazing that what my mum called 'lamb casserole' was effectively scouse but she added dried mint into it which just lifted it slightly. Still my favorite dish of all time and makes the most amazing lamb pie filling.

[@TheChiefEng]

Not being British but have lived in Newcastle and Aberdeen for a couple of years during my career, I have to admit that I do appreciate especially British Indian food and above all the British Sunday roast. For me, the Sunday roast became a bit of a weekly tradition during my time living in Newcastle and Aberdeen and it was always enjoyed in a country pub. It may not be considered the top in the culinary world, but I would mostly prefer the Sunday roast to most other foods. It just has a special place in my culinary heart.

[@glennstatham960]

Very big in Australia too

[@martinjones7441]

Well said you!

[@Asgath]

Lets not forget that Newcastle is the whole of our Lord and Savior: Gregg(s)

[@stefenney3126]

Sunday was classed as the day of rest, so a large hearty meal with all the family sat around the table fitted in well, as you could just rest and digest such a meal at your leisure.

[@Rosa-kd2cl]

I think that’s something that transferred over to America as well.

[@00SmileTime00]

As an international viewer I really appreciate you showing where all the counties are on a map

[@ezrafriesner8370]

We also have city counties! My own city of Bristol has been its own county since the 1300’s

[@TheyCallMeMrBall]

Wigan Slappy deserves some love as it turns a steak pie into a handheld food. Genius.

[@BrapMan]

I know that as a "Wigan kebab", a rose by any name would smell as sweet though :D

[@BenDodson-id8em]

That's what I call my ex gf

[@Bozebo]

Are hand sized pies not common everywhere? We're all over them in Scotland.

[@maureenwright5151]

I’m sitting here in Western Australia and salivating at what you are making. My childhood. My best would be the pork pie.

[@LilMonkeyFella87]

Was expecting a Cornish pasty in there, maybe next time. And ofcourse, gotta do a sausage roll 😋

[@ericpeterson9110]

Yeah, so much missing, but then there is waay to much to fin in a single episode. A lot of good food in a small island.

[@AllanMurmann]

i think that is more of a snack type food, all they presented was dinner dishes.

[@ddandymann]

@@AllanMurmann Traditionally a Cornish Pasty is eaten for lunch, given its origins as a miners meal.

[@padders1068]

Yes Chefs! Great video, love the concept, and (most) of the food looked amazing. Ideas for future videos - areas of Britain, countries of Britain (especially Scotland), breakfasts, lunches, dinners, takeaway food, regional pies and pasties etc. Thanks for sharing! 🙂😋❤ Full Sunday Roast is my favourite

[@geekmac9349]

I'm not even British and I still genuinely think that British food gets too much shit online. Properly made British food gives you a comforting cozy home-y feeling that more trendy cuisines like east asian or Mexican don't do for me. Sure head to head I'd take a nice carnitas Taco over most British dishes but on a cold winter day home cooked British food just hits the spot like most other cuisines never could.

[@m_de_jg]

Spot on. Applies to Dutch food too, coming from a Dutchman.

[@Daz5Daz]

And people also forget that because the UK is a melting pot of cultures (as some other nations are too) we have access to the best of every type of food on the planet. In every UK city it feels like you can go out and eat signature dishes from half the nations on the planet!

[@icypalace2919]

I have been a North Indian my whole life, only had a little exposure to proper South Indian cuisine over the last couple of years, and still, I have to agree. Not only does British food and Western European cooking in general look far more appetizing to me, even the subcategory of Indian food that I have eaten forever becomes more enjoyable when it's made with a philosophy akin to the British one. Simple, hearty, balanced, varied but not complicated. I agree that cuisines with a lot of complicated spicing like Indian or Mexican might have a cuisine like the British one completely beat on the first few bites, but soon I'll get oversaturated and finishing the whole thing will become a chore. I'd struggle to finish my plate without a lot of sides. Meanwhile, something delicious, rich but easy on the palate and comforting would be a pleasure to eat throughout. Those Anglesey eggs make so much sense to me. I'm definitely gonna try it at home as soon as I can and I know I'll be licking my plate clean when I do.

[@RBernsCarter]

Absolutely right. As a Brit, I’m not foolish or prideful enough to think that our food smacks you in the face with flavour like other cuisines but it is still so tasty when done right. Like most Northern Europeans, our options when traditional recipes were starting to appear were limited by the climate we have to grow things in. Most of the dishes here combine meat, potatoes/pastry and root and winter vegetables. These is always a good amount of fat used (lard in the pasty, cheese sauces, suet etc) to provide high density calories to stay warm. Until recently (thanks climate change), we couldn’t grow simple things like tomatoes, citrus fruits, chilis etc. this is why there are so few fresh elements to offset the heavy nature of these dishes. As the guys at Fallow kept commenting, “needs freshness” and mentioned how most of the dishes were there to fill the belly of someone who had been doing long manual labour in the cold all day. I wish we had a barbecue culture like the southern US but frankly, we weren’t in a position to be wasting coal cooking outdoors like that last century.

[@sofi-yo7ci]

⁠@@icypalace2919​​⁠as a half Indian half brit I recommend bubble & squeak, fool (whipped cream & fruit dessert that’s like a fluffy airy shrikhand), leek & potato soup, and if you eat meat I recommend chicken pot pie, Cornish pasties (so similar to a lamb samosa) and pea & ham soup. And potato hash of course which reminds me strongly of aloo fry

[@GrzesiekSobson]

There are also people from Poland watching you. Great video as always ;)

[@peterharvey5766]

Pie,mash and liquor used a suet bottom and short crust lid, the eels are stewed not jellied (which is a different snack) from which the water is used to make the liquor

[@SarahBates06]

Unpopular opinion for an asian: I love british food!!! -Sarah, 33, Indonesian- fun fact / reasons behind my statement: i cooked loads of british dishes for lots of brits here in Dubai👩‍🍳

[@magpie1492]

This really makes me want to get into the kitchen! Oooooh sausage and mash, WITH onion gravy, Lancashire hotpot, pork pies (made my first at school 40 years ago), chicken tikka, suet puds, and our fabulous roasts. We eat WELL!

[@henrytopham9681]

Hi guys , some of my faves: Toad in the hole , Kedgeree , Jacket potato(you can choose filling) , stuffed vegetables with mince , beef wellington .

[@B-yb1bo]

Every Iconic British Dish without haggis tatties and neeps?

[@BeardyGit89]

They missed much more iconic dishes than that. Nobody outside the UK has heard of haggis neeps and tatties.

[@katrinlausch3078]

German here, well I know it but I am also interested in cuisines of the world🤗

[@schizoking3316]

@@BeardyGit89 Clueless comment

[@BeardyGit89]

@@schizoking3316 cry more sweaty sock

[@Azog150]

To be fair, they said they were doing some of the less obvious dishes, and haggis is internationally famous (or perhaps infamous!)

[@teapot4two610]

The video on "British food" does a great job showcasing some beloved dishes, but it could benefit from a bit more balance. It leans heavily on English cuisine and doesn’t fully explore the amazing food traditions of Scotland and Northern Ireland. Classics like Cullen Skink, Scotch Pie, and Cranachan from Scotland, or Northern Irish staples like Boxty, Soda Bread, and Yellowman, are either missing or not given enough attention. Including these would really highlight the rich diversity of British cuisine. A follow-up video could dive deeper into the unique dishes and cultural stories from Scotland, Wales, and Northern Ireland to give viewers a more complete and exciting picture of what British food is all about!

[@lisaw1525]

Lisa's husband, Andy here. I agree as a Yorkshireman who loves many Scottish classics such as Scotch pies, Finnan Haddock and haggis, neeps and tatties (particularly from a good butcher). They could have been included. I also feel there are other omissions from around the UK such as Faggots and peas, Liver and onions, Fish pie, Pan haggerty, Shepherd's pie and what about the great full English/Scottish/Welsh or Irish (delete where applicable) breakfast fry up? I could go on, Kippers, Arbroath Smokies, Welsh Cockle pie, Afternoon cream tea, Cornish pasty, Forfar bridie, Yorkshire curd tart and Selkirk Bannocks. MMMM! not bad for a bunch nations with no taste. 👍

[@essexexile]

Scots don’t think of themselves as British and most English don’t know the difference between English and British.

[@ckpalmeiras1318]

Northern Ireland is in Ireland, not Britain. You may as well include French food if you’re including Irish things. All of Ireland was in the UK once and no one calls it the British famine of 1845-49! It’s a separate place.

[@lisaw1525]

@@ckpalmeiras1318 (Andy W) But it and the Republic of Ireland are geographically still in the British Isles but I understand where you are coming from. All the best.

[@ckpalmeiras1318]

@ Ireland and its islands aren’t in anything called “the british isles”. That’s some rubbish the British invented in the 18th century. The term was completely rejected by Ireland and at this point Irish people often haven’t even heard of it until they encounter its usage online or via external media. It’s, again, like finding out the Spanish link Ireland and Spain in a term to claim Ireland as Spanish. It’s weird.

[@bartoszcieplinski1025]

You've become my favourite cooking/food channel and one of the best that are there. As a fellow chef I salute you all.

[@angelt9862]

Thanks to the sous chef off to the side for all her hard work.

[@FallowLondon]

Emma is a legend!

[@itsmefalconOo]

Cheers lads! Really appreciate all the effort that went into this making all 13 dishes! Don't agree with the fish & chips rating, there's a reason why you can find it at almost every single restaurant and bar all over the world! Should have been at least an A!

[@nealgrimes4382]

Fish and Chips if done well is A+ but to be honest the one they made was lacklustre and if you make the Batter well it's lovely and Golden Brown without the ridiculous addition of Turmeric.

[@ChrisH43]

I tried it thrice in London and found f&c wildly overrated.

[@msrabbit5714]

​@ChrisH43 you can't get good fish and chips in London imo, 'OK' at best - you need go to a chippy in a seaside town. It's a shame for visitors.

[@stampedingviking]

Have to say, their fish & chips looked pretty meh, seen far better in most chippies

[@stevied8855]

Hi Chef's Apologies for not giving thumbs up to one of my favourite channels 5 days ago. Just started a new HGV job today which hasn't sunk in yet as very little work past 5 months. I am very grateful to them. Life is strange at times when you leave a comfortable job not happy and take a chance that you can find something more challenging but yet more fulfilling. I expect it must be the same in your profession. Stevie in Fife.

[@cefk9944]

I see, my English teacher must've tried all the wrong dishes, when she used to visit the UK (I'm in Germany). "The English food is watery and tasteless" was one of her favorite things to say (I've heard that phrase often in her lessons). I've never been to the UK, but I'm rather sure, I'd not even touch the eel-thing with a stick. On the other hand, that Lancashire Hotpot and Roast Dinner sound really tasty (I already know Chicken Tikka Masala and love it, if the cook doesn't go heavy on the coriander) .. And I'd happily try the Anglesey Eggs and the Suet Pudding, too. Nice to know, I won't starve in the UK, if I ever get the chance to visit :)

[@Azog150]

Sounds like your teacher didn't know what they were doing!

[@1972Villa]

Yes, I think your teacher needed a guide (I'm English and therefore biased but...) I like suet pudding but I prefer a steak and ale pie, or stew and dumplings, or a Cornish pastie - none of them are in the video but I think you should try them all!

[@cefk9944]

@@1972Villa If I ever make it to the UK (I can't afford to travel), I'll make sure to find something tasty to eat .. no worries :) When I found this channel, I clicked on that video, because I felt reminded of my English teacher and thought: "Let's fact-check her opinion about the English food .. What could be better suited than the 'iconic dishes'?".

[@Ridiculina]

In Norway we have Lapskaus, always served with parsley and tyttebærsyltetøy (lingonberry jam) and crispy flatbread on the side. Fun that we have this dish in common.

[@crazygreenlady7907]

Puddings need a video - apple crumble, steamed sponge with golden syrup, blackcurrant pie, sussex pond pudding with its hidden lemon, school dinner sponge and custard....?

[@Gingerninja7921]

Yes! My gf is an American and while she thinks our food is okay, she loves our puddings. I think we have an argument to say we are one of the best in the world for deserts, but nobody in the world knows about them.

[@davidkennedy2555]

You guys are entertaining as hell. Nice cheffy stuff, excellent commentary, and unique. I dig this channel... (edit because I am an idiot and can't spell with my fingers).

[@mtmadigan82]

You can't love this channel enough

[@DaVillain06]

oh man I love watching these guys, this became my favorite cooking channel

[@ClaireBear783]

Most of our iconic food reflects the need to keep warm in crap weather, nourish heartily and share with family at the table. Very steeped in old values and traditions.

[@dinodenodano]

i seriously love this channel. great vibe, great knowledge!

[@michaelgallagher518]

The dark orange yolk in your eggs are gorgeous. Rare in the States with mass produced grain fed chickens unless you splurge for true free range organic.

[@tarachristie933]

What colour are yours?

[@michaelgallagher518]

@@tarachristie933 The commercial mass produced eggs, which are the most common in the grocery stores, are a pale yellow. You can taste the difference for sure. They also don't have the nutritional benefits.

[@macka79]

My two favourite chefs. You guys are a credit to the UK. Keep up the great work.

[@Erik_The_Viking]

That's some nice regional cuisine that looks incredible - no mention of Shepard's Pie?

[@rorywheeler9553]

I love seeing you both have a laugh in your videos. your videos are so informative and aesthetically pleasing

[@kevinwarden865]

NOT interested in New Years resolutions but I'm making one this year....a trip from Scotland to London to visit Fallow. If I give you guys a 'heads' up do you think you could swap the chickens head for a haggis?

[@__Raziel]

You guys are legends. Next time I come to London, I should definitely eat at one of your restaurants. Y'all are not talking shit, always taking things seriously, incredible technique and a beautiful energy. Thanks for the content you're offering us chefs!

[@jozefdoran7236]

Where's the fucking fry up lads? Best British dish by a mile, hell, best dish in the world by a mile.

[@lilbaz8073]

One of the only dish you could eat every day for weeks and still look forward to.

[@joefarrell7048]

I appriciate you talking about the origins of each dish and also highlighting the importance of the history. you never really appreciate how diverse our food is

[@magnusbruce4051]

Nice to see plenty of Northern representation. Lancashire hotpot is THE comfort dish for me.

[@fearlesspromotions759]

Great video! Done Cornwall dirty by missing out the Cornish Pasty though! 😂

[@lonegunwomen]

Great video, desserts please. 😄

[@Strifus]

I love how it's the Roast Dinner, probably the most quintessential British household dish (you know everyone has their own variations on some aspect of it), and Chicken Tikka Masala, a dish brought to you by a Glaswegian chef that immigrated from Bangladesh, that are on the S tier.

[@ch420newsteam]

Visiting from Canada in the spring. Mostly looking forward to the British meat pies.

[@OldTrancer]

Don't go to Greggs to find good pies or pastry unless you like greasy. Look for a nice pub to find a good pie and a pint. If you are going to London, look for a good pie and mash shop... Avoid the jellied eels.

[@Jgvcfguy]

Don't go to those rank-looking east London pie shops they always show on "British food tours" or whatever, you will get better anywhere else in the country, especially up north

[@flawedgenius]

If you visit London, the best sausage roll I've had in my nearly 50yrs is from The Ginger Pig in Borough Market... have one from a Greggs first so you know the benchmark!

[@flawedgenius]

@@Jgvcfguy They're not the same thing at all, they not "pie shops" they're "pie and mash shops". Manze's and Arments are the two to pick from... which one did you visit?

[@DuncanMcintyre-jk3qb]

Nicely done fellas -I love your vids and was(? Almost becoming)a jaded feeling chef of nigh on 35 years thanks again for all you do ❤(btw still working as a sous at a two rosette restaurant-well who want extra stress especially at my age 😂)

[@Tinil0]

It's like you took our Chicken Parmesan and asked "How can we make it better specifically if you are very, very, very drunk?"...

[@glennstatham960]

In Australia, we have Chicken Parmigiana, which is the same chicken (fried then baked), topped with a tomato sauce made with puree, garlic and onion, italian herb mix, chicken broth with a dash of white wine, then with melted cheese on top and into the oven.

[@NJTRAF]

As a man from Middlesbrough, that's how it is for me to be honest... I've only tried to eat a Parmo a couple of times when sober and like they say, it's a bit too much, a bit too rich (although you can cut through that with some sides, something pickled for example) but when i'm hammered at 1am-4am a Parmo is right up there with a Doner Kebab as something that just hits the spot when you're hammered. Even better if you get one of the variations like the "Hot Shot" Parmo that has Pepperoni and Jalapenos, some Garlic Sauce, maybe some Chilli Sauce too if you fancy a particularly bad post-beer poo in the morning

[@Tinil0]

​@@glennstatham960 Yeah, that's similar to classic American Chicken Parmesan with just a few changes. Usually you take chicken cutlets, coat it in bread crumbs, Italian seasoning, and powdered parmesan cheese, fried, then covered in a simple marinara sauce that is cooked separately, usually just crushed tomatoes, oil, onion, garlic, and various herbs like basil, then finally on top of that is a layer of mozarella cheese that is mixed with more parmesan or Parmigiano Reggiano if you are feeling fancy. Usually served on top of spaghetti here (Sadly if you ask me).

[@crazyhorse9298]

@@Tinil0 The chicken is the same for both. Our Chicken Parmi has the sauce as well and Mozzarella is usually the cheese of choice. A slight difference that does happen here is that you may find a very nice slice of smoked ham going on top of the Mariana sauce, then the cheese melted over the top. Adding a smokey flavor to the mix. I've also seen grilled eggplant used instead of ham as well. I'm not sure if that is done in America. The big difference between Aus and US is we pair ours with Chips and a simple leaf salad. I find the leaf salad makes the plate look nice, adds more colour, more so than to be eaten with it, but the vinaigrette on the salad, usually something light, actually goes quite well with cutting through the Mariana sauce and the chips as it spreads around the plate. It's not overly intense but it is noticeable and not unpleasant. Spaghetti is nice and all, but a nice thick cut crunchy chip works wonders.

[@Tinil0]

@@crazyhorse9298 I'd personally rather go with fries than spaghetti too, so I may need to try that out sometime. The closest we have to the ham is just a variant Chicken Cordon Bleu, remembered by most from school cafeterias, where it's fried chicken cutlet, ham, and then mozzarella cheese. Basically the same but without the marinara. Obviously classic cordon bleu is more complex, but it's very american to just throw ham and cheese on breaded chicken and call it cordon bleu lol

[@LDoff273]

I recently watched your video "How I Would Learn to Cook If I Could Start Over (in 8 Steps)" and I just wanted to say/ask a few questions Chef. Since around 14, I was encouraged to cook for dinners and parties at home, often in groups of 8-16 people. This definitely had two benefits, first I couldn't screw up, so I had to meticulously learn recipes and if I did screw up I'd have to figure out how to fix it or recreate it from scratch in a limited time (Initially I liked finding 3 or 4 recipes from different books then combing what I thought were the best bits from each). Two, the reactions, seeing people enjoy the food I cooked, just how their faces would light up, it makes me so happy. Thankfully, from quite a young age I was taken to restaurants, ranging from hole-in-the-wall to quite nice establishments, so I had a fairly good idea of the flavours I was looking for. I'm currently in uni, doing a master's degree and about to turn 22, over time I've naturally ended up doing most things you talked about, learning how to keep my knife sharp, preparing veg (need to get faster while keeping accuracy), buying seasonally and more recently buying larger pieces of meat to break apart myself, to make a noodle dish toppings with the meat and broth with the bones. I love trying new cuisines and combining new flavours (I'm a lot better with my spices these days, used to just chuck things in to see what would happen, within reason, but I guess it was just part of the learning process). More recently, I recreated the grilled abalone mushrooms with black truffle from Noma Kyoto for a dinner party (after watching Babish's trip there), but instead using local British ingredients, so large portobello mushrooms, egg yolks cured in salt and rosemary, truffle oil and around a teaspoon of sherry vinegar with some smoked paprika sprinkled on the egg yolk to finish. It was a really fun challenge, especially as it was quite a delicate dish both in flavour and having to deal with egg yolks (a couple burst so they were mine and Dad's), it went down a treat though, so I'm sure I'll give it a go again but may experiment with the curing process. To cut to the chase, Chef, I love cooking and would love some advice on what books I should read, any resources I can look at, and, most importantly, how I can make it my profession.

[@UpTheFxckingBoro]

Seeing the parmo was a pleasant surprise. Seeing it in E tier was an unpleasant surprise. It’s got to be served with a garlic dip that’s so strong that it’ll blow ya bloody block off

[@sammilburn445]

They definitely went cheese overkill too. It’s a bechamel not a cheese sauce and cheddar. Never enjoy a cheese overkill one. Maybe less cheese and no cheese in the sauce it could’ve scored higher

[@edwardhiggs7671]

@@sammilburn445 I've lived up and down the country, and I have found very rare instances of takeaways that have tried to do the parmo and I can tell you this with 100% certainty... If you ain't one of us, you can't make a parmo. Thank fuck I came home!

[@sammilburn445]

@@edwardhiggs7671 one of the first things im doing when im back home, since ill have been out in America for like 8 months, is getting a parmo. Already trying to decide where from tho 😂😭

[@Cheesybellend]

@@sammilburn445make sure you get it hot shot

[@jabbathehut656]

@@sammilburn445 THIS. Its Bechamel sauce not cheese sauce.

[@jedb9677]

These long format history food vids are so good!

[@nederlanditism1154]

A culinary horror of my youth was Labskaus (traditional dish in northern Germany): a preparation of fried corned (yuk) beef, onions and mashed potatoes with the beetroot and Rollmops being served as a side dish. - The way it looked on a plate, sometimes topped with a fried egg, all these mushy textures.

[@Ripcookiethief]

Everything used to be cooked to mush when I was a kid. Even if it tasted nice it was all still one texture.

[@MATTHIASWIEGAND1977]

I'm from Hannover, and I never had it. I do remember vividly the disdain my parents, although not picky eaters, expressed for Labskaus on occasion. They did refer to a meat-fish mixed dish, though, other variants they may have liked better.

[@redeye1016]

I am really loving your content lately ❤️ you’re outstanding!

[@ember5471]

Think you did the parmo wrong its not meant to be that cheesy. The one's I get in newcastle are all thick bechamel sauce and just cheese on top rather than a mornay, balances surprisingly well. Need some nice hot or tangy sauce to cut through all the heaviness

[@nealgrimes4382]

I made Parmo recently, thought i would try it, they don't sell it where i'm from, i made it more as you said, it was tasty will make it again, fairly cheap to make as well cost me unser a fiver to make 2.

[@Cheesybellend]

Toonmuch cheese in the bechemel that’s why they over killed it , also hot shot parmo is miles better

[@PeteFindsObscureStuff]

As a lad growing up in Yorkshire, my gran would serve a Yorkie with gravy as a starter, Yorkie with the roast dinner AND a Yorkie and jam or custard, (or both if we were lucky), as a pudding!!

[@danthebev]

Be good to see you guys improve the lower ranked dishes by putting a Fallow spin on it and getting them up to S/A tier.

[@MMARLZ]

Y’all are so dang smart to do this! What a great channel.

[@cjwarrington177]

I know this was realistically filmed over many days. But I prefer to imagine y'all absolutely feasting for an afternoon.

[@SuperMathsBeaver]

You'd have the best nap afterwards!

[@allanb9360]

Love this channel👍👍

[@harryruffin1548]

Can never go wrong with a Sunday roast, dead set S+ !

[@martinjones7441]

Would be my last meal. Roast beef is THE best dish we do in UK.

[@cornishmessiah]

Gotta be a part 2 to this! So much more to try and rate

[@Hala93]

love the little @actionbronson imitation hahaha

[@tommymaher4166]

These lads are legit and the most modern chefs to watch and learn from.

[@topquark22]

- "Mousehole," Cornwall, is pronounced "Mawsel."A very pretty town. - Fish and chips is actually a Sephardic Jewish dish, brought to London initially by Jewish immigrants from North Africa. I lived in England for 2 years. I haven't had most of these regional dishes, but I really miss my crispy black pudding!

[@Dionysos640]

It's not pronounced Mawsel. Its Mow-sel. The Jewish 'origin' of English Fish and Chips is one of many theories, not a fact. What is certain is that it was the creation of the railways and refrigeration systems that turned F&C into a national dish.

[@JezzaTrainz]

Great video. Would love to see this with all sorts of cuisines and regions.

[@clownguy]

The guy who invented the Chicken Tikka Masala didn't use a "tandoori sauce" he used a Masala sauce. Tandoor is the name of an oven in which it's not possible to cook a sauce.

[@matthewbohill4147]

well you don't cook bbq sauce on the bbq do you...?

[@kjh23gk]

Legend is he used tomato soup and added spices. Apparently, a member of his family was ill, and was only able to eat bland food like soup. Also, the person complaining about his meat being too dry requested gravy, as we Brits usually expect gravy with roast meat.

[@nickos2079]

Great banter and great food lads. Thanks for doing us proud! "Wetherspoons, a place steeped in tradition" had me rolling 😂

[@stevengarner2919]

Such a good vid as always. Love your content, always so inspiring to home cooks! The pie and mash and eels btw need smothering in salt, white pepper and ‘non bewed condiment’ (Vinney brand) for the full effect!

[@optimisticnihilist3417]

9:34 - "Chuck in anything you want, and it'll basically be delicious". My school dinner ladies managed to defy that rule. Somehow their hotpot was disgusting.

[@whitesonar]

wicked video lads, love the content

[@oniondesu9633]

The pure hatred for british food online is just coping and seething

[@Bozebo]

Yeah, and there's so much great food here that a video like this only barely scratches the surface too. The UK might actually have the best food in the world all aspects taken into account overall, it just might be a bit below average if you walk into a random place on a random street - which I would blame on the demand for a lot of that being economically unusual not in a way that requires the food itself to actually be good, it's a property/business problem.

[@pigeonsareugly]

@@Bozeboto be fair to the rest of the world from WW2 up to around 25 years ago British food was generally cooked lazily and not well. It’s only the past 25 years it’s been almost reinvented where British food is actually excellent

[@djstuc]

@@Bozebo trouble is, simpletons on the internet think Wetherspoons is the pinnacle of our food. Because they haven't got the common sense to see otherwise, Wetherspoons is essentially our McDonald's.

[@asepsisaficionado7376]

The British are a safe punching bag for redditors.

[@fathertedczynski]

I mean, I'm British and I would admit our food is far from the best in the world, but there is certainly a place for us. I think people see British food like sandwiches, sausages, pies all the time and just fail to attribute them (or at least the popularisation of them) to Britain. That being said, our food is often simplistic and dated. I think we just failed to adapt to new foods discovered around the world, notably the diverse spices in Asia, which meant we have remained very much in the past while other countries have improved their cuisine.

[@RoboChocobo]

Thank you for making the video, it was very entertaining and informative. Would you consider revisiting the dishes you did not like in order to improve them?

[@heathermartin8932]

🤣🤣🤣 Pronounced "mauzul", not "Mouse hole" 🤣🤣

[@LilMonkeyFella87]

I think like a lot of places, many people have only ever seen the name written down but not spoken. The locals say Mowzel

[@2GSpyderTurbo]

The anglesey eggs look AWESOME! That was the first one that really stood out to me and is something I want to attempt at home.

[@rikfreeborn7690]

Your parmo is way off ,its bechamel and just coloured mild cheddar or mozz cheddar blend,so not so greasy and rich ,you should be able to taste the nutmeg and studded onion, or youve gone ott with the cheeses .

[@BrapMan]

They got every Northern/Welsh dish wrong, it seems.. and seemed to forget Scotland exists

[@FlockOfDeaglesGG]

As an American on a budget I am always so jealous of the UK eggs. I can almost guarantee those are Burford Brown eggs.

[@danishih]

0:23 I must admit, I cringed a little at mouse-hole

[@LilMonkeyFella87]

Mousehole is probably one of the most beautiful places in the UK. It looks tropical

[@AkihabaraWasteland]

and one of the most frequently mispronounced

[@TrevM0nkey]

Replace the pond water on the pie and mash, with good old Northern gravy, and it hits god tier.

[@thecolourrose9022]

British cuisine is goated honestly dont care what anyone says

[@stephenhollinrake916]

Brilliant, great watching ! , proper British humour oh and food 👍. Best food channel out there .

[@anomalousresult]

Half the time sound like you've just sampled that other british specialty, the camberwell carrot.

[@MaquiladoraIII]

😂

[@chamberpot969]

We've gone on holiday by mistake 😂

[@MaquiladoraIII]

@chamberpot969Are you the farmer?

[@TraceyOfficial]

I am liking this video because the boys make me laugh and I feel happy watching them. I am subscribed because the content is excellent

[@peaveyesp]

Solid effort on the parmo for a first time effort. However, the bech needs to be THICC, and it doesn't have cheese in it. Double the amount of cheese on top and served with garlic sauce as a must. Or a hot shot parmo, the same thing; but with pepperoni and jalapenos on top. UTB

[@nealgrimes4382]

I made it recently, never had it before and i did think Garlic? but being a spice lover i would like to try the hot shot.

[@peaveyesp]

Garlic mayo, water down slightly with milk or water just to get it slightly thinner.