Searching for the best cafe in London - Wow

I feel like you've got to put your little finger out if you're going to call it a cafe. A cafe. We are a friendly cafe, so enjoy the food and enjoy the fun. If you can't take a joke, you're in the wrong place. I've got to ask, there's beans in a cup or beans on the plate? No, on the plate. But if people want it in a ramekin, that's absolutely fine. That's a new thing. The old man would have told you to **** off. You can see that this right here, it's a proper banger. Oh, yeah. I don't know. She's definitely smoked. Join us on our hunt to find the best full English breakfast in London. Today we're here at Terry's Cafe. It's about a five minute walk from Borough Market. I've been here a couple of years ago and the breakfast was absolutely divine. Those hash browns I'm telling you are naughty. Let's go see what's going on. You can see Austin, who owns it. He's there interacting with the guests. He's always around. Love the, what is it? Is it a beret? Do I call it a beret? He'll probably crucify me for calling it a beret. This is a baker boy. A baker boy? Yeah. Eight panel baker boy. How many of those caps do you have? Because every single time I see you... I've lost, this is my only one at the minute. I've lost one. I left it here and then Fernando said, you forgot your hat. I threw it on the van, I've not seen it since. But I've worn one since I was a kid. My old man, since I was about 15. Can I have a flat white please? I think last time you was here, we had here and we were sitting everyone outside. Yeah. But now we've got a fully functional kitchen in there. It was like something there, was it? Yeah, I had a bar there. I got in trouble for that. Over in? Yeah, that was like lockdown stuff. When did this first open? The old man, he left Smithfield Meat Market. So he worked there as a butcher? As a butcher, as a wholesaler. Okay. As a wholesaler, as a shopman. But he also had a pig farm. And then what he would do is, he would stop off at all the poultry farms on the way back and he'd be supplying the market. So, yeah, people didn't realise where he was getting his money from. All tailor-made suits and so on and so forth. That's the old man there. And there's my dad there. As a young man, he would have been working in the market at that stage. And these were all binos. These were, when you'd go out and you'd be working at a factory, you'd go on a piss up. They would take you, you'd go out on a day out, on a bus. He found this, and our family are from Queen's Buildings, which was behind here. Yeah. So he bought this because it was so close to Smithfield Meat Market. We've been in since the early 80s. We are a friendly cafe, so enjoy the food and enjoy the fun. If you can't take a joke, you're in the wrong place. You got a favourite thing on the menu? I love scrambled eggs, poached eggs, sourdough toast. I like the lighter stuff, believe it or not. Really? Or, if you've been away and you've not been in the country for a long time, it's got to be the works. Cumberland sausage, egg, bacon, bubble, black pudding, beans, tomatoes and mushrooms. So it's one of everything. Right, you're making me hungry. Nice one, mate. That's what I like to eat. Thank you. You've got to be if you're ordering that. You've got to do a full day's work on that. Jesus Christ. There's so many things on the plate I don't even know what to get stuck into. I feel like we're going to go with the sausage. We're going to go with the sausage first. And what Austin was saying was that all the meat here on the plate is from Smithfield's Market, the place where it all began, where his dad was a butcher. She's a beauty. Nothing comes close to this sausage. Take a look at the bacon. Thick. It's 100% smoked. So good. So, so good. Somehow they've managed to literally caramelise the top of the bubble and sweet. So what we've got in here is, it's literally potatoes and cabbage and probably a ---- load of oil, butter on the outside to create this real nice crispy crust. And I think it's time we christen the egg yolk. Cheers. The way it gets like this, like beautifully seasoned cabbage. It's almost a little bit smoky. There's so much butter in there. And that crispy crust just adds this like whole new dimension to bubble and sweet. And if you're coming here for a full English, there's a must order side order. Must order side order? Must order side order. The hash browns. I don't know what he does to these, but they're so salty, so crispy. I've been here like three or four times now. I finish them every single time. They just keep on getting better. A full English is not complete unless it's served with black pudding. With the works of getting two whole slabs of black pudding. I love how they do the eggs. Like the way that they literally just poach them in the oil, means that they don't go like crispy at the side. And you're still getting like a poached egg. But it's like this perfect like consistency. You've got to be able to splash them. Yeah, and you splash it in the oil. They fry it at the bottom and then you splash the top. How did you come up with that? It's fried eggs, isn't it? The way that you do it just adds almost like that buttery texture to the yolk, to the white, red or brown sauce. I think they're like a husband and wife, aren't they? That's a hard swerve. They may be some conflicts, but really they love each other. Lovely as always. We need more people like you and more cafes like this. And you too as well. You do so much for small business. It's really appreciated. Thank you. Take care, man. Thanks. Cheers. Thank you.