Britain’s Battle of the BEEF!! Dirt Cheap to Top Tier!!
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Published 2024-07-05
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🇬🇧 LONDON (England, United Kingdom)
1️⃣ Bar Bruno
📍101 Wardour St, London W1F 0UG
👨🍳 Ilario (Restaurant Manager)
⏰ Mon-Thu: 4AM-9PM | Fri-Sat: 4AM-10PM | Sun: 5AM-5PM
🫘 LIVER & ONION
Lamb liver, Back Bacon, Mashed Potatoes, Onion, Gravy, Worcestershire sauce.
💸 £12.50 GBP / $16.00 USD
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2️⃣ Blacklock (Canary Wharf)
📍5 Frobisher Psge, London E14 4EE
👩🍳 Gordon Ker (Founder)
⏰ Mon-Fri: 12-3PM, 5PM-10:30PM | Sat: 11:30-10:30 PM | Sun: 11:30-7PM
🍖 SUNDAY ROAST
Beef, Pork, Lamb, Yorkshire Pudding, Vegetables, Cauliflower Cheese.
💸 £50.00 GBP / $63.00 USD
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3️⃣ Bob Bob Ricard City
📍 Level 3, 122 Leadenhall St, London EC3V 4AB
👩🍳 Jean Christian Gras (Chef)
⏰ Thu-Sat: 12PM-12AM | Sun-Mon: Closed
🥩 BEEF WELLINGTON
Beef Fillet, Mushroom Duxelle, & Brick, Puff, Lattice Pastry.
💸 £49.00 GBP / $60.97 USD
Timestamps:
0:00 » Intro
0:30 » Liver & Onions (Location 1)
02:22 » Brunch w/Nigel
04:45 » Sunday Roast (Location 2)
08:56 » Nigel’s Story
09:37 » Eating Sunday Roast
11:16 » Yorkshire Pudding
12:00 » Beef Wellington (Location 3)
15:40 » Eating w/Dominique
17:43 » Dominique’s Story
18:49 » Bloopers
19:47 » Recap & Most Worth It?
20:23 » Thanks & Outro (Peace!)
#BEFRSUK #BestEverFoodReviewShow #BestEverUKFoodTour #BEFRS #Sonny #Food #Travel #GreatBritain #BritishFood
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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCERS » Van Ho, Chantal Bieger, Nhi Huynh
LOCAL FIXER » Ellen Nguyen | www.ellennguyen.com/ | www.instagram.com/ellennguyenofficial/ | www.linkedin.com/in/hnguyenuk1/
CO-HOSTS » Nigel K. Kabvina | www.instagram.com/simplyni_/ | www.tiktok.com/@simplyni__ | / @simplyni
Dominique Woolf | www.instagram.com/dominiquewoolf/ | www.tiktok.com/@dominique_woolf
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Business Inquir
All Comments (21)
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You broke the chef with testicles 😂🤣
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1:49 "i didn't like beer when i was 6, but when i was 7 i was really into it " 💀
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Everyone calling Sonny out for the egg/mustard mixup is probably the best part about this whole video. 😂
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Its not egg yolk in the Wellington, its mustard
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Calling bacon a "palate cleanser" is the funniest thing I've heard in a while 😂🐽
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Damn that liver and onions looked fantastic!
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"We don't throw food we give to the staff" That is really wholesome to hear nowadays ❤
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To add a little to the origin of Sunday Roast, the lower classes would not have had a large fireplace, and so on a Sunday on the way to church, they would drop off a pot at the Bakers to be put in the cooling ovens, given that the bakers didn't bake on a Sunday. On the way back from church they would collect their pots and return home for the family meal.
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Nigel seems like such a chill dude haha what a champ :D
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My wife is half Scottish and she introduced me to Sunday roast and especially Yorkshire puddings. So easy to make and so delicious. Just simply incredible comfort food.
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Lamb isn’t super popular in the US, but I’m so glad my mother’s side of the family is Indian. Nothing can ever beat a lamb curry, aside from a duck curry!
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@12:28 That man was internally SCREAMING the answer to that stupid question in his head well before Sonny finished asking it. 😂
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Just an FYI, Sonny’s peace sign at the end means f*** you in Ireland and the UK. Also, love how excited he got about the roastie which is almost a weekly thing here 😂
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That chef who made the wellington was superb. Great accent too.
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I appreciate the fact that the restaurant doesn't waste food and gives it to the staff. Really good decision!
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Re: liver and onions, my grandparents (born around 1900) ate liver every week. The reason is that it has vitamins they couldn't get elsewhere. It was not like today, where you could grab some B12, niacin, copper, vitamin A etc. at the drugstore. It was normal for folks to eat it once a week, for their health.
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I'm a Brit and I prefer Pigs Liver it is more moist and flavourful to me. I live in Cyprus now and it is FREE! 🤗🤗🤗🤗
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I love that "defenetly not" 😂
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The 'egg yolk' on the beef is actually mustard!
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Nigel seems like such a character great episode!
