The Best Fish And Chips In London | Best Of The Best
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The Best Fish And Chips In London | Best Of The Best

August 13, 2019

– Hey, guys! It’s Ju.
– And it’s Harry. – And today, we’re going around five of London’s best fish and chip shops to find the best fish and chips in London. – [Harry] So what makes
great fish and chips? We’re gonna be judging
ours on five criteria. The fish itself, we want flaky batter. We want crispy batter that
snaps when you bite into it, and the fish we want to
be really flaky inside and have just a really nice flavor. The chips we want nice
and crispy on the outside, fluffy on the inside, and well seasoned with salt and vinegar. And then also, we’re gonna
look at price as well. Are there any tourist-trap spots
that are gonna rip you off? – So it’s 7:30 in the
morning, and we’re starting our journey at Billingsgate Market. This place is a proper
old East End institution. It’s the biggest fish market in the UK, so lots of things to check out inside including the Billingsgate Cafe,
where we start our journey. – So I don’t know about you, Ju, but I’m ready to eat some fish and chips. – Yes.
– Let’s go. – I’ve been working down in
the fish market since ’97. We’ve got fish. We do breakfast. We basically cater for the market. It’s a tradition. A lot
of people come down here to get fresh fish, don’t they? A lot of people come here
as well for the haddock and the poached eggs. – [Both] Thank you! – [Harry] Ju, visually, talk to me about your first
impressions of this fish. – Well, this is literally
the biggest plate of fish and chips I think I’ve ever had. It’s come in on this, like, wonderful, like, circular display,
which I’m absolutely loving. There’s a lot of salad
and red onion and coleslaw on the plate. The overbearing thing on this plate though is like the huge, huge,
huge wad of chips here. – So, the fish. A little bit unusual in a couple of ways. Firstly, it’s sea bass,
which is not the average fish that tends to get served in
London’s fish and chip shops. You’re usually looking at more sort of cod or a flaky fish like that. Also, they won’t batter the fish here, which I’m actually
slightly disappointed in because they just dredge it
in flour and then fry it, and you don’t get quite
the same level of crisp with just a flour dredge
as opposed to batter. But, you know, I’m willing
to be convinced, so hopefully the fish inside is
gonna taste really good. – Chip cheers! – [Harry] It’s a really good chip. – [Ju] It’s a good chip. – [Harry] It’s a good chip. – It’s not greasy. It’s just
that you can like basically taste the oil rather than like
an overwhelming potato taste. It’s nice. It’s really light. I feel like getting through
that would be quite easy. – Very easy. Particularly given how
wide the surface area is on these flatter chips, they have actually got the
inside quite nice and fluffy, which is good, and that’s
one of our criteria that we’re looking for. Again, like, just on paper
and just structurally, I’m still not sure about if it’s a fish-and-chip-shop
chip, but it tastes good. So, OK, I think we need to try the fish. – We do need to try the fish. – I’m gonna grab my fork. – The taste of the actual fish inside of what’s extremely light floury batter is unbelievably good. – [Harry] That’s really good fish. It’s flaky, which is
again one of our criteria that we’re looking for. It just almost like kinda falls apart and melts in your mouth. Really well-seasoned. – This is, it’s just really
lovely, quality fish. I think you can just taste the freshness, like it hasn’t traveled
from all across London. It’s just come like straight
here in the morning, probably arrived here at
4 o’clock in the morning, and then we’re eating
it at like 7, 8 o’clock. So this costs 10 pounds,
which is roughly about $13. I feel like this is a good,
filling fish breakfast, which is not a sentence
that I’ve said before, but good value for money.
It’s cheap as chips. – [Harry] Next, we traveled
to the Golden Chippy in South East London,
which is the No.1-ranked fish and chip shop on TripAdvisor. We’re going to check it out and see if it lives up to its reviews. – My name is Chris. I’m from Cyprus. I came here when I was 17 years old. I was hoping to become
a surgeon of humans. I ended up being a surgeon of the fish. Golden Chippy has been open for 15 years. I started from scratch, but these hands have been playing with fish for 42 years now. With this secret recipe of the batter, cooked at the right temperature, sitting there for one or two
minutes to drain properly gives it that fantastic crispy finish, which is very light batter, very tasty fish, and not greasy at all. – So we’ve got this
absolutely massive plate of cod and chips here with a nice load of mushy peas at the side and some salad. – So just looking at this, I am super excited to tuck in. The batter is visibly crispy
and the chips as well, these are like proper chip shop chips. We’ve got that kinda
thickness on all sides, nice and golden brown on the outside. I’m hoping nice and light
and fluffy on the inside, but we’re gonna find out. Cheers!
– OK, cheers! This is like so unbelievably smooth and just like really, really nice sort of like fish-flow texture. It’s just absolutely melting in my mouth. – This is worthy of the first
“oh, my cod” of the day. – No, ah, you stole my pun! You stole my pun! Haddock you got some of
your own puns, Harry? – The batter is extremely crispy. It lives up to how it
looks, and you really get that nice texture of
the contrasted textures between the crisp of the batter and the flaky, soft,
melt-in-the-mouth fish. It’s really, really good. We saw them preparing these
chips from scratch out the back, which is great ’cause you know they’re not just buying in a frozen thing. This is like a freshly
made, freshly peeled potato. – Mm.
– M-hm. – You can taste potato, which is always good for a chippy chip, like normally with chippy chips they might be a little bit too greasy, but this is just, I mean, the taste of the potato inside, it’s
obviously coming through. – Also, they fry it in just
the same oil as the fish, so I’m getting like almost a
little fishy taste from it. – I love the fishy taste.
– Yeah. – [Ju] Next, we head up to our third stop, Hook, in North London. – We wanted to do something different to the traditional fish-and-chips dish by adding tempura and panko
and flavoring them and doing a more new-school take. – We predominantly use tempura batter because it allows us to
be consistently creative and infuse different
flavors with our fresh fish. We are bringing a new-school kinda vibe to fish and chips, and that’s
cool and quite exciting. – So we’re at our third location. This is Hook in Camden. We’ve just been given
some garlic truffle mayo, some seaweed-salted chips,
nice little wedge of lemon, and this lovely piece of sea bream with basil and lemon tempura. It smells amazing, and it’s
just arrived at our table. – The chips are interesting.
They’re kind of like a cross between chips and potato wedges because they’re really thin, but they’ve still got
the skin on the fries. Not the sort of conventional
fish-and-chip-shop fry, but I’m hoping this garlic mayo
is gonna kick it up a gear. – [Ju] It’s really…it’s
really, really, really lemony. You can really taste the
lemon coming through, and the tempura is like
extremely, extremely thin. It’s very, like, light crisp to it, but I think that there’s
such moisture in the fish that that’s really, really the overwhelming texture
that comes through. – The fish is like, it’s like butter. It really kinda just dissolves
in your mouth almost, and it has quite a lot of richness to it, I think, the bream in comparison to maybe the cod that we’ve had earlier. The taste of the fish
is really, really good. Oh, wow! – Yeah!
– Yeah. – I kind of don’t miss tartar sauce now. I think this is a really
lovely, lovely buttery taste to go with the buttery
texture of the fish. – I think that’s the key. It’s so buttery. It’s really rich. It’s almost like a garlic butter. – Yeah, the garlic butter with the really, really buttery fish, and then these are actually
lighter than they look. They look like it’s quite
a thick texture to that, but it’s not. I think that for the
quality of the texture and the size of the portion, this seems very, very reasonable. Also, we’re in a slightly
more upmarket, nice restaurant rather than being
somewhere that, you know, can effectively wrap your chips
up in a piece of newspaper and casually give it to you. This is more of a fine dining experience, which I’d expect to pay
a little bit more for. – And also this whole
sustainability approach, which they’ve taken, is really great, and you obviously end up paying
a little bit more for that but worthwhile because the
end product is really good. Now we move on to our next stop, which is Poppie’s in Central London. Now, Poppie’s has three
locations in Central London. It’s got a little bit of a
reputation for being touristy, but it’s not all bad. – It’s actually got quite
a nice history behind it. It was started in 1952 by
Pops, who started as a teenager wrapping up fish and chips
in copies of newspaper, so, like, feeling a little bit
of a traditional vibe here, but obviously because it is a chain, will that affect the quality? So this is a regular-size cod at Poppie’s. As you see, we’ve got an
absolutely massive amount of chips and quite like an
achievable-size cod, I feel. – Yeah, I mean, we’re
reaching the point in the day where I’m already getting quite full, so it’s nice to see that the
cod isn’t too ridiculous. – This is like quite light,
quite skimpy chips, I would say. They’re chippy chips, but they don’t look like kinda overly golden,
like overly brown. We were a little bit confused as to whether this was
battered or breaded cod because it’s such a light and actually quite bumpy
texture to the batter. I mean, it’s battered cod, but I guess we’ll find out
what it’s gonna taste like. Ooh, that’s crunchy batter. – I would probably say this is, the fish probably has the least taste of any ones that we’ve tried today. – Yeah. Well, I know that all of their fish comes fresh each day
from Billingsgate Market, so it’s just definitely the
same sort of supply fish that we’ve seen before. It’s as light as well. It’s just not as much of a
fishy-ness to it, I would say. – Yeah, there’s just not a lot of flavor coming through from that. It’s not in an unpleasant way, you know. The batter’s good. It lets
the batter shine a little bit. Yeah, let’s give these chips a try. Yeah, these very much fit my idea of a classic chippy chip. You do get, maybe a little bit underdone compared to other ones
that we’ve had today. You don’t get quite as
much crunch on the outside, but the inside, you really
do get a lovely potato-y, fried potato-y flavor, and
it’s nice and fluffy as well. – Yeah, very, very
fluffy and then in parts you can see a little bit of skin on. It’s kind of like that roughness of them. That’s a classic chippy chip. You’re looking for a little bit of skin, little tiny bit of crunch, but mostly it’s all about the
quality of the potato inside. We move on to our final stop, fine dining seafood
restaurant Bonnie Gull. – [Harry] So what you’re looking at now is Bonnie Gull’s take on
classic fish and chips. So what we have is a
beer-battered haddock. We have chips, which are
cooked in beef dripping, and we have a homemade tartar
sauce and mushy peas as well. It looks incredible. Ju, what are your thoughts? – Well, it almost just
looks like too good to eat. It’s just like a work of art on a plate. It’s just, I don’t even know how they get the fish to stand up
like that in the batter, very, very mesmerizing. I’m actually really looking
forward to trying this. – [Harry] Look at that snap! – Really buttery, really
melt-in-the-mouth texture on the inside, but just
the batter is just, I could just eat that batter. Just have a snack pocket of that batter and just snack on it all day long. You know it’s good when the
chip also has that crunch sound. – Little bit. That was really fluffy on the inside. Yeah, I think that gives it more like a, like you say, a roast potato vibe that you’d expect with a roast dinner. – Everything on this plate is encased in something wonderful. So the fish is encased
in this amazing batter, the potatoes are encased in this really, really great crispiness. It’s almost like little
joys hidden inside joys. – So here we are. We’ve had our five fish and chips. We’ve had some time to think
about what our favorite was, and now we’re outside
Tower Bridge in London, and we’re ready to give you our answer. – It’s time to reveal our
favorite, should we go on three? – On three. – OK, one. Two. Three. Bonnie Gull.
– Golden Chippy. – Aww.
– We disagreed. – Yeah, we can’t actually
decide on one together then. Why did you pick Golden Chippy? – For me, Golden Chippy took the crown because it was just the
quintessential chip shop experience. In terms of the food, where you get that flaky fish, crispy
batter, chunky chips, and for me, yeah, it was
just classic fish and chips. – OK, I see your point. I picked Bonnie Gull because the quality and standard of the food
that we saw that day was like so much better than
everything else that we tasted. I just thought the batter was perfect and the size of those chips,
like, who couldn’t love them? – So as hard as this is gonna be, we weren’t here to pick the best two. We were here to pick the best
fish and chips in London. Can I convince you to come over to the side of Golden Chippy? – OK, I can be convinced
to go over to Golden Chippy only because I think
that as a fish and chips, proper English fish-and-chips experience, it gives you that in a way that fine dining at Bonnie Gull doesn’t. So I think in terms of
like all-around food, plus the proper authentic experience, OK, OK, I’m gonna go for Golden Chippy. I can move over to Golden Chippy, but Bonnie Gull was delicious.


  • Reply FOOD INSIDER May 20, 2019 at 3:27 pm

    What food should we rate next on Best of the Best? Let us know in the comments below!

  • Reply Databrawl June 22, 2019 at 12:40 pm

    10 bucks? Holy hell, here in Australia deep fried salmon (where I usually get it from) is like, 15 bucks.

  • Reply kike siller June 22, 2019 at 8:15 pm

    These guys should really really learn proper ways to express themselves, I really really mean it.

  • Reply TheCuriouscat10 June 23, 2019 at 12:57 am

    Now I really want to get to London!

  • Reply M T June 23, 2019 at 2:42 am

    poppies isnt good at all.

  • Reply Michael Leung June 23, 2019 at 2:52 am

    the problem with all fish and chips is, the fish taste so good but there is never enough fish to fill you up properly, unless you have a big wallet.

  • Reply AJtheory June 23, 2019 at 5:34 am

    Wow the only thing that would make it better would be eating it with the greasy, and/or vinegar-soaked newsprint wrap

  • Reply B88 June 23, 2019 at 6:55 pm

    On the first one at billingsgate market you should have squeezed the lemon over and added salt and pepper

  • Reply Brian Tidey June 24, 2019 at 5:53 am

    I know let's see who serves the best fish n chips and eat different fish at each restaurant. No real common baselines.
    And it's a frigging chip.

  • Reply Dandre Lewis June 24, 2019 at 11:08 am

    Get That MAN A Pair Of Latex Gloves. GREAT VID.

  • Reply Big Daddy Toyota Corola June 24, 2019 at 4:05 pm

    Just more Scandinavian hipsters in my city

  • Reply nciez hooeg June 25, 2019 at 11:31 am

    Bite a chip* holding it with one hand* and say "it taste like a potato"

  • Reply Jp Mandia June 26, 2019 at 7:22 am

    Season with salt and vinegar? What?

  • Reply ナデコ BOT June 26, 2019 at 11:05 am

    bad teeth wtf

  • Reply Blue June 26, 2019 at 6:33 pm

    When they finished summing up their "criteria" I already know it was gonna be bad.

  • Reply Blue June 26, 2019 at 6:42 pm

    Okay I still stuck around and watched 11 mins. I got triggered over every second in this video. Wow. The real garbage of youtube.

  • Reply Jerikoh O'Cru June 26, 2019 at 9:57 pm

    She said the potato tastes potato, or is it just me?

  • Reply Tyreke Jenkins June 27, 2019 at 12:29 am

    Those are fries those ain’t no chips tf

  • Reply Shiama N. June 27, 2019 at 9:08 am

    i think they tried too hard to be like those judges on cooking shows that a lot of the things they said ended up sounding weird lmao

  • Reply K Dilli June 27, 2019 at 3:29 pm

    The best fish n chips are the ones that are fried in lard. Can't find that around much anymore because it is terrible for you. Lol

  • Reply Ro Hoe June 27, 2019 at 5:57 pm

    I like my batter soft with hard fish and soft unseasoned chips

  • Reply nihal June 28, 2019 at 7:55 am

    colour of the oil looks worst than indian streets

  • Reply Robert J. Holtz June 28, 2019 at 2:44 pm

    Golden Chippy wins it for me.? I’m glad I’m not alone in being offended by the way they picked at the fish with their forks and left all that good batter behind on the plate like it was trash. At first, I thought they were just showing us the texture of the fish, which I appreciated. But they treated the batter like it was a banana peel. I’m surprised they didn’t throw it over their shoulders but seeing it left behind on the plate made me so sad. I still enjoyed the video and now I NEED Fish & Chips.

  • Reply Zuzia Kostrzewa June 29, 2019 at 2:41 pm

    I was there

  • Reply gwd109 June 29, 2019 at 4:48 pm

    Take the bloody skin off!

  • Reply rebecca henderson June 29, 2019 at 8:54 pm

    No no no this is not what people want, go to a normal chippy, eat out of the paper. Not sitting in a resturaunt.

  • Reply Joei Meneses July 1, 2019 at 1:03 pm

    The topic is interesting but not these two….?

  • Reply deejay Peekay July 1, 2019 at 8:57 pm

    They should have done it as a takeaway, like probably 80% of fish and chip customers do!

  • Reply SuccBanene July 2, 2019 at 5:45 am

    Eat the skin m8, It's edible

  • Reply Shimaze BnS July 2, 2019 at 7:16 am

    wow I saw this before (Mr.Bean)

  • Reply michael pun July 3, 2019 at 1:27 am


    The girl: iT TaSTeS LiKe a pOTaTo

  • Reply jjh lk July 3, 2019 at 9:39 am

    The last fish and chips looked the best.

  • Reply Royal Chukwuka July 4, 2019 at 2:45 am

    I vote Bonnie Gull the sight of the food had my mouth watering.

  • Reply Masror Ahmed July 4, 2019 at 5:26 pm

    this is Masroor Ahmed I lived in London during mid eighties (1984-1988) i really enjoyed watching your video, But i think the fish and chips that i use to purchase from any corner fish and chip shop for just one pound old cod use to be much better than the all of now days fish and chips.

  • Reply Lorenzo Tolleretti July 4, 2019 at 9:43 pm

    only in UK they can be surprised of potatoes that "taste like a potato"

  • Reply Hugh Jarce July 5, 2019 at 12:28 pm

    11:08 The word you're looking for is undercooked.

  • Reply Hugh Jarce July 5, 2019 at 12:40 pm

    The fish was great, it tasted fishy, the batter was great it tasted battery, the chips were great, they tasted chipy, the salad was great, it tasted salady. Absolutely marvellous video-making. Keep it up.

  • Reply Jc 23 July 5, 2019 at 4:19 pm


  • Reply Jc 23 July 5, 2019 at 4:21 pm

    WHY are they eating it like that..

  • Reply cmonkey63 July 6, 2019 at 11:14 am

    Mushy peas, well, you have to grow up in permanent rain to like 'em. On the other hand, thick chips cooked in tallow, um, let me call my travel agent.

  • Reply Bukit Barisan July 6, 2019 at 4:43 pm

    10 pound for those fish and chips??? Shit…

  • Reply William Mcgiunness July 6, 2019 at 7:54 pm


  • Reply Miss Chantell July 7, 2019 at 2:13 am

    Please dont have these two do any food videos. No personality and they dont know how to eat food for YouTube.

  • Reply Ian Fimone July 7, 2019 at 2:58 am

    Lemme know if theres a job opening? ??‍♀️

  • Reply Leidi Bayudan July 7, 2019 at 11:02 am

    Hate it when they eat the only the fish flesh not all of it…. cringe worthy

  • Reply Alan George Barstow July 8, 2019 at 9:43 am

    Forget the south (especially London), go to Yorkshire where they serve cod or haddock with, crucially, the skin left on and fried in beef dripping. They are invariably served with properly home-made mushy peas (none of your tinned nonsense), and absolutely no salad! Leaving the skin on holds the shape and adds flavour and nourishment (I think the skin is the tastiest part). Fish and chips cooked in beef dripping instead of oil means that you can fry at a higher temperature. The batter forms a cocoon barrier around the fish which, effectively, steams in its own juices. There is also none of the greasiness that you get from frying in oil. Yorkshire fish and chips are the world standard.

  • Reply garyoldmanfan25 July 8, 2019 at 2:29 pm

    Please select hosts that don't insert the word 'like' so much. It sounds infantile and stupid.

  • Reply Ali G July 11, 2019 at 1:57 am

    Sack these two. OMG

  • Reply Jason Corbett July 11, 2019 at 11:26 am

    In london? Best fish and chip in the smog city? its laughable and totally bullshit! none of them are best fish and chips. Go to south west and you will eat real fish and chips

  • Reply Ralsei Dreamurr July 12, 2019 at 8:38 am

    [GORDEN RAMSAY] would like your location.

  • Reply John James July 12, 2019 at 6:28 pm

    Best fingernails in the business…

  • Reply Mike White July 13, 2019 at 6:46 am

    Like Like Like Like Like Like Like Like Like Like Like Like Like Like Like Like

  • Reply Kalash Operator July 13, 2019 at 8:09 am

    I prefer fried catfish with rice and gravy. Southern style. Not this garbage

  • Reply DeezNutsInYourMouth July 14, 2019 at 12:29 am

    Never heard that s-load of "batter, butter" in one single video before.

  • Reply Vincent Riojas July 14, 2019 at 9:08 am

    Ungrateful fucks

  • Reply Jason Davies July 14, 2019 at 4:16 pm

    Cheapest chips if you live in London where everyone who earns twice as much as people rest of the country yeah next time in my local Fish Bar I'll just eat one chip one bit of fishing leave yeah right

  • Reply Barry Riley July 14, 2019 at 4:55 pm

    Gordan Ramsay: was the fish caught in the ocean?
    Server: Yes?
    Gordon Ramsay: Bloody hell!

  • Reply Jason Davies July 14, 2019 at 8:55 pm

    Sure you been eating fish and chips all day my heart bleeds looks like you really working hard

  • Reply r2012j July 16, 2019 at 4:01 pm

    hey ju, whatta you doin all day?
    ju- nothing just fish n chips

  • Reply July 16, 2019 at 5:33 pm

    The problem with the home of Fish n Chips is that the skin is not removed from the fish, that is something you will never find anywhere in the British world like NZ OZ and possibly the old colonies of Canada and the USA. It just shows you how lazy the British chippies are and not forgetting how crazy the high prices are.

  • Reply July 16, 2019 at 5:37 pm

    I cannot believe that anyone would squash lovely garden peas and make them into a mush.

  • Reply July 16, 2019 at 5:43 pm

    And when we leave the EU we won't have the EU countries stealing our fish so it is going to be a bright future after Brexit.

  • Reply July 16, 2019 at 5:47 pm

    And if you went to New Zealand then you would give all the British Fish n Chips a minus 10

  • Reply LucidAnarchy July 17, 2019 at 1:37 am

    fish and chips is quite expensive in the UK

  • Reply Bruno Pinkhof July 17, 2019 at 9:05 am

    I am a Fleming, I would like to taste that dish.

  • Reply SY KD July 17, 2019 at 9:42 pm

    But….Bonnie Gull haha I agree that batter looked divine.

  • Reply Giovani Coutinho July 18, 2019 at 12:07 am

    the best feijoada at Rio

  • Reply T.M. Will July 18, 2019 at 3:47 am

    The fish in the thumbnail ?. With some hot sauce!

  • Reply T.M. Will July 18, 2019 at 3:55 am

    The American in me is annoyed at them calling french fries "chips". And why do they order just 1 plate to eat off?? Get your own plates.

  • Reply zishy92 July 18, 2019 at 6:46 pm

    His nails are disgusting ?

  • Reply futuresonic July 22, 2019 at 7:33 pm

    Who let this pair of libtard clowns do this. They raped the fish with the cutlery! Jesus!

  • Reply Alistair_Senna_Wilson July 23, 2019 at 7:35 pm

    il just go and watch Worth it on Buzz feed

  • Reply Zina Stanescu July 24, 2019 at 8:33 pm

    I bet they left that skin and did not clean the scales on the fish .

  • Reply Zina Stanescu July 24, 2019 at 8:39 pm

    3rd fish not proper cooked

  • Reply Ranganath M R July 25, 2019 at 1:52 am

    using hands and no gloves, yuck

  • Reply Deckbossy July 25, 2019 at 4:57 pm

    Fish and chip' chips should not be crispy

  • Reply eric echols July 26, 2019 at 3:50 am

    Couldn't watch the whole vid., these two host are boringggg.

  • Reply Sebo Tuna July 28, 2019 at 12:52 am

    in conclusion
    they all taste the same

  • Reply silver crown July 28, 2019 at 6:12 pm

    This guy is a first class idiot

  • Reply Diego E July 29, 2019 at 8:46 pm

    Don’t watch this at 3 morning when your hungry

  • Reply Leonardo July 30, 2019 at 10:12 pm

    let's gooyy

  • Reply João Mendonça July 31, 2019 at 12:16 am

    Too oily

  • Reply Skelton Slay8er July 31, 2019 at 9:44 pm

    Being American, catfish is the way to go when deep frying.

  • Reply Nightmare Nightmare August 1, 2019 at 4:21 am

    Most awkward video ever

  • Reply John Maximus Abella Armada August 1, 2019 at 12:52 pm


  • Reply Kc 85 August 2, 2019 at 9:04 pm

    More life in the fish they’re eating than the presenters. Awful – who casted these two ?

  • Reply Kyme Gracia August 3, 2019 at 6:55 pm

    Bonnie Gull Looked like it was incredible!

  • Reply rc121crx August 4, 2019 at 7:20 am

    1…..2…3..Long John Silver wins the chippy

  • Reply Ahmad Husnain August 4, 2019 at 5:07 pm

    If you put the taste…all of the food you taste all good and delicious but how about the PRICE we need to pay, reasonable or not

  • Reply Nicholas Kelly August 5, 2019 at 1:48 pm

    @8.33 The chips are some what a cross between, my finger nails and potato..

  • Reply Imbhind7proxies August 6, 2019 at 2:04 pm

    You need to take yourselves to Whitby for proper fish n chips lol

  • Reply Blacq Mann August 7, 2019 at 7:54 am

    Chips is samething but we call em ? ?

  • Reply Haley Faragalli August 8, 2019 at 2:09 am

    The steak fries in the first meal look incredible

  • Reply Robert Cain August 9, 2019 at 12:11 am

    Do you keep the skins on with Fish and Chips?, as asked by an American.

  • Reply Richard Shapiro August 10, 2019 at 12:07 am

    I keep going "guacamole on the side? weird but good". then I realize they are mushy peas. yuck. fish looks yum tho.

  • Reply Rplead August 10, 2019 at 9:05 am

    0:18 cringey as frick

  • Reply Sekyo Detvongsa August 11, 2019 at 2:41 pm

    Is that Harry Potter?

  • Reply Rilum Osmanaj August 11, 2019 at 6:59 pm

    Hey guys! It's Rilum Osmanaj. Peace.
    Hey guy! It's Rilum Osmanaj.

  • Reply Polar Bear August 12, 2019 at 9:23 am

    I really wanna know if they date XD

  • Reply Esther August 12, 2019 at 10:05 pm

    All this bla bla bla. Such bores

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