Britain’s Battle of the BEEF!! Dirt Cheap to Top Tier!!

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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 | https://www.ellennguyen.com/ | https://www.instagram.com/ellennguyenofficial/ | https://www.linkedin.com/in/hnguyenuk1/
CO-HOSTS » Nigel K. Kabvina | https://www.instagram.com/simplyni_/ | https://www.tiktok.com/@simplyni__ | https://www.youtube.com/@SimplyNi
Dominique Woolf | https://www.instagram.com/dominiquewoolf/ | https://www.tiktok.com/@dominique_woolf

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this is a beef wellington and it was beautifully constructed here at Baba Ricard in the city of London and it costs over $120 today I’m on a mission to explore the world of British beef at three different places with three different price tags oh my gosh just absolutely sucking everything with the gravy and by the end of this video you’ll see the most opulent piece of beef in London that money can buy it’s a long process involving a lot of steps you need to be a bit skilled to do it but first something much more affordable a classic British meat dish that’s been losing popularity for one simple reason people don’t like it anymore and I’m here to see just how bad or good it really is liver and onions this is one of those Foods that’s almost like a punchline in the USA like the food that people don’t necessarily want to eat is this a young man’s dish or is this a classic old dude’s food this is an old dude’s food we’ve been serving it since the 1970s and I think the history of it goes back much much further than that runs bar Bruno a long-standing establishment that’s still serving up the traditional delicacy here in the heart of London what is it about onions that go so well with liver I think it’s just a marriage as they say in food onion is quite caramelized with the meat flavor it’s uh it’s really good to start the liver is fried on a plaid top seasoned simply with a Sprinkle of salt we typically use Lamb’s liver because we find that the flavor is a little bit more subtle the other animal livers are a little bit more poignant you why are you so polite you’re not going to offend a cow more G or pun in have an intense smell to them next unsmoked bag Baker is fried to Perfection along with the onions I grew up with this dish so I enjoy it even back then you’re like Mom watch for dinner tonight liver and onions what’s your reaction I think when I was very young probably the reaction wasn’t so great but I grew to like it just like beer exactly I also didn’t like beer when I was six no neither did I but when I was seven really into it joining the dish a British favorite Mash also known as mashed potatoes finally the dish is served with a rich gravy and with the drizzle of wor to Shire sauce on top now there’s so many foods from other people’s countries coming there’s Asian food right next to Chinatown is it possible that a generation from now there is no more liver and onions I think it’s a real risk we’ve seen liver sales go down quite considerably over the years we’re trying to keep the British Cuisine alive so to speak so I’m hoping that trying it here they will acquire a taste for it and we’ll be serving it many years to come Nel thanks for joining me thank you for having me my first question what’s with the flowers with over 4.5 million followers Nigel has become prominent in the food section of Tik Tok by way of brunch this is something that my grandma used to do all the time just after saying uh men don’t get a lot of flowers so kind of how it started but yeah so your food Niche is brunch brunch a brunch where maybe you drink and get drunk yes as you should with most brunches if there’s no cocktail it’s not is it really a brunch you know during the 18th and 19th centuries in London liver and onions became popular among the working class because it was affordable available and simple I’ve had it before but def definely its popularity was big in the near the late ’90s that’s when it kind of like dipped down what do you think is the reason for that people discovered other good food yeah I yes first I want to try this Mash that’s delicious well cooked onion the gravy just brings it all together all about the gravy I often say if you want to know the cuisine of a country you need to know the history of the country even just looking at this plate you can kind of see where things kind of diverge between Britain and America at one point Earth food became famous in the US as well so I always found that really interesting and of course I think you can tell by the bacon absolutely true so in our last episode we covered breakfast that breakfast happened to include streaky bacon which is what we call bacon here you have something called back bacon now I had to look this up in the dictionary to make sure this was technically bacon it turns out it is all right londoners you got me on a technicality this time cheers I like that it’s almost a little bit more hammy to me and there’s certainly no crisp it’s a little bit more chewy but pork is pork I love pork we got a few massive pieces of liver the time has come We cannot put it off any longer this is my first time ever trying this dish I’m so excited [Music] Che I’m not sure what I was expecting this is a dish for a mature [Music] gentleman this is a dish where you fight your instinct to eat something yummy and you eat something that’s good for you I do think the onions pair well with it but there’s nothing magical that happened here this tastes like liver and I think it’s good when you mix all the elements together you’ve got some gravy some liver some onion and then you kind of use the bacon to cleanse the palette here and there the price of everything here is a giant plate 10.5 lb how do you feel about that price for Central London B you’re not going to get anything to this degree a plate this size something this filling so reasonable definitely listen this is going to be the absolute cheapest thing we eat all day at our next location we’re going to be trying something called the Sunday roast let’s do it from our first location we’re really stepping things up I’m talking much more variety more meat and a much heftier price coming in at nearly $65 but there’s a catch we’ll be trying a meal you can only find on Sundays Sunday roast is a very traditional dish in the UK it revolves around roasted Meats with a huge array of trimmings all the way around the side a massive Feast but more than that an opportunity for family and friends to get together on a sunday catching up and having lunch together it’s a thing that you do on Sunday in the UK you go out for a Sunday R meet Gordon Kerr the founder of Blacklock Chop House put it there welcome chop houses originated in the UK in the 1600s and still they’re known for serving hearty traditional British dishes with an emphasis on meat chops and steaks right now we’re here for the Sunday roast it’s something I’ve never done and something actually i’ never even heard of until coming here Sunday roasts go back even farther than chop houses back to Medieval Times every Sunday after church it was common for the community to gather together for a meal for a classic Sunday roast what is required you need roasted Meats roast potatoes and a rage of roasted vegetables and then you definitely need Yorkshire puddings I cannot get a grip on what pudding is in this country I had black pudding which was a sausage and then the Yorkshire pudding looks like a popover to me what does pudding mean just like a good burger needs the perfect bun there is no Sunday roast without the Yorkshire pudding crafted by baking beef drippings together with a chilled batter of eggs full fat milk and flour pudding can mean a variety of things here pudding can mean dessert sweet after the meal thing a Yorkshire pudding is a Savory pancake raised up a great festival for Meats typically for Gra if you had too many Yorkshire puddings a great leftover thing the next day would be that some of the leftover roasted Meats in a Yorkshire pudding gravy on top as a sandwich that sounds good preparing a Sunday roast could be an extensive process often starting days in advance but here at Blacklock they take their meat pre to another level by aging the meat before it’s ever kissed by a single flame beef is 55 days aged we’ve got Spork which is 21 days and we’ve got slam which is 28 when meat is hanging in a aging Chambers we exceeding the time so guests can experience tender meat on the plate when Sunday rolls around each week it’s time for the team in this kitchen to get to work bright and early the Aged meat is seasoned simply with salt then roasted slowly and lowly over an open fire large joints of beef pork and lamb are placed on racks using charcoal from English Oak below gently roasting the meat for 4 to 5 hours this method allows the meat to develop a delicious bark on the outside while remaining exceptionally tender and juicy on the inside we’re doing nearly 500 guests over Sunday Rose La why is it Tak so long when I’m not getting any after the initial roasting of the pork joints the pork skin is removed and roasted once again in the oven to achieve maximum crispiness while the pork meat itself is sliced into eatable slabs the beef is roasted to a rare dness so you can still hear the faint Echoes of the cow’s final move finally the lamp a meat option I fear will not appear on a Waffle House menu anytime soon but for the British IT remains a popular choice celebrated for its rich flavor and succulent texture for this restaurant it has to be ready to go quickly when people order what is the biggest challenge here in serving a perfect Sunday roast to a huge crowd of people logistically being very organized from early hours of the day what time did you wake up this morning 5ish okay not bad so you slept in yeah of course of course being passionate about it like you’re doing your job I’m doing my job we are passionate about it I’m so full of passion our $65 Feast begins with layers of roasted cabbage and carrot next the essential Yorkshire pudding which gets stuffed with roasted potatoes with even more potatoes on the side now for the main event beautiful slabs of beef lamb and pork are meticulously arranged forming a meat Mountain a top that tender protein some crispy cracklings and a shower of salt but this Sunday roast is not complete without a generous helping of gravy on the side it looks crazy right this looks insane it’s a mountain but you know about the Sunday roast absolutely I want to back up a little bit talking about your story you were born in a country country known as Malawi and that is in southeast Africa but your name is Nigel painfully British can you explain that story my dad went to school here as part of an exchange program he met a guy and the guy was like the nicest guy ever and that guy was called Nigel he thought it was a cool thing so yeah there’s something called the Nigel Festival really happens once a year because the name started dying out and if your name is Nigel you can go and you will get a free Pine you moved here when you were four how British do you consider yourself more than I’d like to admit in that case what does Sunday roast mean to you you need two elements for Sunday roast first one is Nostalgia the second is Hangover that’s why we have our I’m working on The Hangover right now I’m getting one oh yeah I think we should try some of this out I want to start with the cracklings on top oh Lord it soaked up all that pork oil tons of salt on there it’s really good you want to give it like a little dip a little bit of a dip this is going to be a very rich meal oh my gosh just absolutely soaking everything with the gravy there we go there’s pork there’s lamb and there’s beef I think we should work our way up to the beef we already had the pork cracklings but now we can just try this beautifully roasted pork oh is it uh no no you don’t have to eat as much as me I’m a pig eating a pig right now oh my Lord the gravy just gives so much life to everything shine fruits the star super Savory a wonderfully deep beefy flavor whenever you’re watching any type of time period piece one thing that they usually get wrong is the amount of meat if you’re 20 a really defined British Cuisine it will be based around root vegetables carrots potatoes cabbage meat would usually be a lot luxury lamb is something I really admire about the UK because in the US we’re not even adventurous enough to really eat lamb or sheep or mutton but here it’s still very commonly eaten well saled well seasoned a little bit gaming in a good way some people who are noodle lamb they don’t like that kind of funky lamb taste I love that it’s got personality yes it’s got a little bit of oomph so for you you said to eat Sunday roast it requires a bit of nostalgia what is the element of nostalgia for you when you first come to the UK your first real Sunday roast experience is almost like an indoctrination into British culture I have friends who just moved the UK quite recently they all remember their first Sunday roast oh wow and that becomes the Nostalgia of the elemental event so do you remember your first yes absolutely how old were you 8 years old it was my neighbor’s house they were Irish and I felt so accepted into the culture well I’m told that if you’re eating this you also have to have the Yorkshire pudding absolutely use that as a cup put all the meat in there gravy in we grab a big slab of beef throw that on top oh this is not a mistake I’m going to throw little everything on here Cheers Cheers [Music] I don’t think I chewed that enough I atat that like a snake that was very satisfying everything gets the right amount of salt and flavor after you just douse it with that gravy this is outstanding this is my first Sunday roast and maybe this will be my first bit of nostalgia and you’ll be the Brit who introduced me to it that’s so special you’re going to carry that forever thank you this was really amazing IM moralized well you didn’t actually cook anything it’s nice to share a meal with you is what I mean you just kind of showed up yeah I just turned up give me old chair from here I’m saying goodbye to Nigel and meeting up with Dominique at a restaurant where we’ll try London’s most expensive beef dish coming in at over $120 can you actually eat that it looks amazing Beef Wellington it’s a food that sounds like it has good credit it does Chef JC is the head chef of Bob Bob Ricard a fine dining establishment renowned for its classic British and French cuisine if you had to explain what a beef wellington is in simple terms what is it it’s a beef fillet brought in Duck sell then brought in puff pastry if came into your restaurant and asked for a vegan beef wellington no question over historically this dish was served to the first Duke of Wellington in the 1800s these days Beef Wellington is often reserved for special occasions if you have a birthday for example or someone bringing his partner for a date what about a breakup dinner it’s not possible why can’t you it’s too nice you can’t the beef wellington ain’t exactly something you can easily whip up at home it’s the height of British beef presentation and any one misstep in the detailed making process could Ru the whole thing what are the nightmares that you’ve seen you don’t have to say it was you who did it over searing the beef at the beginning or wrong chilling time as well we going to sear it and chill if you don’t chill it properly it will start to cook and then what do you do throw it away we don’t throw food we give to the staff well that sounds good to me for this dish Chef JC uses 21-day aged Angus Scotch beef today we’re going to try to make it quite fast but usually we do that over at least two days two days because we like to chill the beef and then roll in pastry and leave in the fridge overnight to set we have 2 and 1/2 hours I know that work okay the bee Fila is seasoned simply with salt and pepper before searing let’s talk about the bee fillet sorry we say fillet in the US I am a cow point to my filet at the back in the back there oh so like do people call that sirloin for pork we call that tenderloin a very lean cut and there is only two by each cow M just like the testicles indeed do you guys have that on the menu here definitely not so now we’re going to see the beef we’re going to use for the Wellington it will give you that color around a crust and will keep the moisture inside for a generous amount of butter here garlic and a little spring of time okay this is just to add a little layer of flavor and an even coloring all around that’s it and then I don’t want to push the cooking too much so I’m just going to pull it away and then it’s going to be ready to be chilled while the beef chills our Chef prepares another crucial component of the dish the duck cells it’s a French term that refers to a combination of chestnut mushrooms shallots and garlic all sauteed together in vegetable oil and Moda wine cooked until the liquid has reduced then minced to form a past likee consistency next the be filet is coated with egg yolk which acts as an adhesive or food glue for the subsequent layers on a thin layer of brick pastry the prepared duct cells is spread out then wrapped around the beef filet this assembly is allowed to cool and rest for some time before adding two more layers of pastry right now step we’re going to do going to lay the puff pastry down and we’re going to roll inside the puff pastry egg wash it lightly so that will stick our Wellington inside side right down the middle and I’m just going to roll it not too tight I don’t want a duck cell inside to spread everywhere but nicely tight that’s it ready to chw a little bit after chilling the beef wellington is ready for its final layer of pastry the outside is first brushed with an egg wash then wrapped in a lattice pastry adding an elegant visual flourish the entire assembly is coated once more with egg yolk to ensure a Golden Crust upon baking after baking the welli is brushed with brown butter to add richness and gloss to the pastry the whole thing is then allowed to rest for just as long as it was cooked this meticulous preparation explains why it takes at least 2 days to perfect this dish Dominique fny thank you for joining me you’re a cook a cookbook author entrepreneur did I miss anything uh mom of three if we were on daytime TV I would say how do you do it all yeah I don’t there’s a lot of laundry Dominique is the author of two cookbooks and founder of the wolf’s kitchen offering a variety of sauces and condiments what’s really special about this place is they have a champagne button this is living the dream I need one of these in my house yes so do I there’s no ding ah but if you look up here we are table 37 the champagne has well okay the glasses have arrived it does feel like we’re in first class right now Cheers Cheers that’s way better than airplane [Music] champagne they’re going to slice it at the station over here on the side and they’re going to deliver it to us it’s not supposed to be hanging around under a hot lamp in the kitchen the idea is to have the most enjoyable EXP experience possible which is to have it really fresh it’s gorgeous perfectly cooked you can see where you seared the meat and then the beautiful gradient going from brown to red truffle yes oh a truffle Jew oh only on half I like it it looks incredible and I cannot wait to eat it let’s try it out a that is slicing like butter so you want the beef and you want the pastry all in one bite and you’ve got some of that jeo you soak it up cheers [Music] the beef is so perfectly cooked that was Heavenly also feels rich but light at the same time yeah exactly that’s a great way to describe it it’s a paradox it’s so impressive it’s so soft and succulent juicy the pastry just has that perfect amount of crisp on it and the richness of the pastry but it’s only a thin amount of pastry really flaky but almost dissolving on my tongue yeah it’s magic isn’t it all right you keep talking I’ll keep eating I’m not letting M go cold it’s very satisfying and it’s not like it’s a dynamic range of flavor it’s not like when if you eat Thai food or something like that where it’s pulling in different directions it’s not a mix of Tangy Sweet sour it’s mostly Savory but it’s just done as well as it can be done this is like fine dining perfectly executed all right I’m just going to finish the whole thing you are half tie you even have a cooking book that reflects a lot of Asian recipes how different is Asian cooking compared to British cooking I cook mostly Asian food I’ll be honest just because I love those flavors and I think British food is is a little bit simpler perhaps I just think British now is so diverse in terms of the what you can get you know CI only came in here about maybe in the ughs now my kids have been growing up on sushi so British food has definitely come a long way I feel like in the past more perhaps British food had a stigma of being simple potentially Bland maybe heavy seems like the food itself has evolved over time I think there is a global sort of fusion happening as well there’s definitely inspiration from other Cuisines that are coming in I mean I think one of the Britain’s most popular dishes is Indian food chicken Tika Masala for example so I think as a nation I’m not sure it’s as clear-cut as saying British food anymore I think it’s a complete mix I think when it comes to British Cuisine I’m still learning about it and I have a lot to learn what’s fun about this is that this is elevated to the maximum a meticulously curated and crafted dish and it really doesn’t get much better than this this was amazing thank you so much for joining me thank you so [Music] much so the the batter itself you heighten your face a lot sorry swallow and then say that again a big pizza F yeah I did too so I was like I panicked and then I swallowed the whole and I almost died has anyone ever asked you to make a vegan version of liver not up until now you mean right now right now right when you e to Willington you can’t break up it’s not F all why can’t you he’s too nice you can’t well my goal would be for my significant other to be so confused and just taken away by this delicious food that she’s not really processing what I’m saying I’m saying this is great isn’t it she’s like absolutely by the way it’s not you it’s me we’re done and she goes fair enough takes another bite split the bill get out of there she will get out and you will pay she will not probably right it’s a fair point I mean you definitely you don’t want to wait around for this dish it’s like a hot lady you can’t just have a waiting around don’t let her wait don’t let her wait we are table 37 and I anticipate soon champagne will happen I hope so it’s like being an you know an airplane maybe an economy class today we tried meet at three different price points I had a very affordable liver and onions I had a very medium pric Sunday roast and I had a fairly expensive Beef Wellington my goal was not only to learn about taking in meat in London but also to choose which meat gave me the most bang for my buck and the answer is the Sunday roast honestly it was a tough call the Beef Wellington crafted with such skill and precision but the thing is it costs about four times the price of the Sunday roast if you get a Sunday roast for one person with all the food it’s like 26 lb slightly more than 30 bucks that is the meat that gave me the most bang for my buck I need to stop saying meat and bang together so much before we go I want to say a huge thank you to our two special guests in this video first of all Nigel you can find Nigel on Instagram here is his handle go follow him in his fun food Adventures making brunch and naughty cocktails also I want to say thank you to Dominique you can find both of her cookbooks online or in stores she also has sauces available here in London otherwise that is it for video number two in London but we have a lot more to go thank you so much for watching I’ll see you next time peace ohoh now they’re famous now you’re famous sorry