I Found the Only Britsh Restaurant in Itali!

I am in the long-standing city of Turin, Italy, and I have heard that this is the only British room in Wales located here in Turin, and interestingly, the government favors it. It's impossible, this isn't a social room, this is a social room, this is a social room providing proper British food to the Italians. It's interesting to see what the men are asking for. Porn cocktails, homemade chicken leek and bacon pies, Welsh lamb chops with mash, eat and mess, British cheeses, I'm curious to see what the men are asking for. This is my series, No Hype Local Food Finds, where I uncover places you've never seen before, so I'm going straight in, from the outset, 1 kilometer outside the city center of Turin. It's good out here; I'm about a kilometer away from the center of this effort, so it's quite good, but it's also very interesting here. Hi, this is the Brydeinig Smith restaurant, 4.9 stars on Google. It's very interesting, it's very interesting, this place is asking, during this general street, and I've come to Wales to ask about this place, so hopefully it'll be good. Oh, come on now, this tobacco here is good, right. This is good. Hello, how are you? You must be Adam. Hi, my name is Robbie. How are you? Hello, nice to meet you. It's good here, it's good. Right, the magic question, I've learned it, this is the only British room in Wales, isn't it? In the most desperate circumstances, you have to be resourceful, and it's good, so we were relying on the British, we're doing all sorts of things, from fishing, to digging trenches, right, I have to write this myself. A lot of this comes from being, oh, you mean, oh, look, I live in Wales, the future is coming. Yes, yes. and it was just like – no, it isn't, it isn't. If you go as a tourist, when are you going to realize, you know, you can't just eat touristy food and things like that. Whereas, like, we don't even know our own food, We don't love our own food; our British food is really, it's time-consuming. It's great, it's comfort food, but who has time to make it? Even kind of like a toddling by – yeah, mmmm, it is. Oh, it's a lot of pop, it's like two hours of cooking you just don't have. Who's got the time? Who's got the time? It's easy to put some past behind and start, you know, international. Yeah. He's one of the guys who actually put this place together years ago. One of the bosses? Yeah, it's me. You'd like that? Hello. Nice to meet you. Look, we've got the kilt, the spodden, the spodden. Liz, rest in peace. Oh, you've got all the proper stuff, you know, the British things. Union Jacks everywhere, which I love. Even this is quite British, the crockery. A lot of these, you know, are my grandma's. Oh really? A lot of these, oh yeah. When my grandma passed away, we kind of went through the house and kept finding set after set after set. And one of them said, we're going to throw these out. And I said, put them away, put them away in the garage. And then when we got home here, it was just like, I know. Perfect. I know. Alright, everyone, come take a look at this. I've spotted something. By the way, how nice is this? I mean, I didn't expect it to be this nice. I hadn't seen pictures of the inside of the restaurant. There doesn't seem to be anyone online. It's all the food. But check this out. Look at this. Mary Berry's desserts Absolute classic. She's a legend. Right, let's have a look at that menu. We're in. We're settled in. Full Transparency Report. I have to say this because, as hopefully you know, my channel is dedicated to complete transparency. I did have to contact Adam, the owner, before I came out here, because there was no way I managed to come out here without first checking whether he would allow me to film. So I gave him an idea of when I would be arriving. I said it would be this week. But I did tell him, I have to be honest, even though I'm speaking to you in advance When it comes to my experience, I have to be honest about the food and my time. And he was truly happy about it. So I've seen bits and pieces online. There isn't much online, apart from an absolute treasure trove of amazing reviews. But there weren't many pictures of the inside of the restaurant, so I didn't know it was actually It's going to be this nice. Yeah, it's beautiful. So I've got a little non-alcoholic cocktail. Right, let's have a look at the menu. This is what I've been waiting for. I didn't want to look at it online. I took a quick look the other week, but I didn't want to take a proper look at it. menu because I wanted to, I don't know, be surprised. So what do we have here? Starters. Marinated salmon Coronation chicken Prawn cocktail My favorite. Yes. Bone marrow. Tartare Wow. British cheese selection. Chilled pea This is correct. This is genuine. Chilled pea soup It's just weird seeing a British menu in Italian. Obviously it has the names in British spelling, and then the Italian underneath. Specials. Seafood chowder I love a seafood chowder. Irish shepherd's pie Chicken and leek pie Celery root steak Fish and chips. Roast beef. Lamb chops. Mashed potatoes with mint sauce. What a beautiful menu. I love that. Unusual to have the British cheese selection as starters, but then it's not really that unusual. It's unusual, isn't it? Because here in Italy, you're eating cheese and meat as a kind of pre-tapas Have a type of affair before you go out for dinner, so that kind of makes sense. They've done that to cater to the Italian clientele. It's a really, really nice menu. Some nice options there. It's a nice and compact menu, with about six options for starters, followed by the main courses. There are about six or seven on there as well. About 98% of our customers are Italian. So what are they loving on the menu? What's popular? Pies are always popular. Fish and chips. Coronation chicken There you go. Coronation chicken Right then, I've ordered the coronation chicken, the prawn cocktail, and the chicken and leek. pie and lamb chops with mashed potatoes and mint sauce. I have a bottle of water here. Branded. A bit fancy. Very nice. Alright, everyone, I'm starving. It's 8 p.m. I haven't eaten today. I've been looking forward to this all day. Let's just dive straight in. The prawn cocktail is beautifully presented. Let's spin this around. Excellent presentation. And once again, I love the crockery. I love the fact that he's using his grandmother's cutlery and crockery, and I just think that's A really nice touch. Let's try the bread first. It's actually slightly warm. Mmm. Nice warm bread. All the prawns are nicely coated in that sauce. I've had quite a few prawn cocktails on the channel recently. You might know I do like a prawn cocktail. The sauce is excellent. The Marie Rose sauce has a pleasant richness to it. I had one recently at a restaurant in London. A very historic restaurant. Simpsons in the Strand. And the sauce had absolutely no flavor. It just lacked that richness or that tang from the lemon. This has a wonderful richness. We have some nice fresh mixed lettuce on the bottom there. The prawns are a good size. Nice and fresh prawns. Mmm. The lettuce actually has a really nice dressing on it. It just adds an extra boost. And yes, generous, great flavors. It's a very good prawn cocktail. You won't find many of these in Italy like this. This is a good one. We have the Coronation Chicken. And there are some shortbread biscuits on it. And some strawberries as well. So this is quite interesting. The way these guys have done it here. I'm just going to start by going in with the Coronation Chicken. So many of these raisins, which I like. Mmm. Alright, let's try it with the shortbread. Interesting combination. I've never seen it served like this before. These little shortbreads. Yeah, that works nicely. A touch more Englishness. The strawberries. You get that nice savory bite from the shortbread. Actually works with the chicken. The strawberry one works just as well. So, guys, while I think of it. I want to read out just a couple of these reviews. 1,100 reviews, which is a lot on Google. 4.9-star rating. So it's one of the highest rated restaurants in the city. I mean a 4.9-star rating on a restaurant with that many reviews. is truly, truly among the top 1%, if not even higher. And nearly all these reviews are like Italian names. Sabrina, 5 stars. I've sorted by newest. Sabrina, 5 stars. Erica, 5 stars. Ariana, 5 stars. Christina, 5 stars. I've been wanting to have afternoon tea for a while, and I was completely satisfied. This is obviously a translation. Beautiful venue. Friendly and welcoming staff. Excellent food. Truly delicious and enjoyable. Everything is just five stars. All Italian names. Laura Bozzetti, 5 stars. They're loving it. They're loving it out here. We've made it. Thank you so much. That's the pie. Thank you. Beautiful. Lovely. Stunning presentation. I feel like I want to pick this one. Oh, it's hot. Look at this beautifully constructed pie. There's a little chicken on top there. Clearly homemade. It smells good too. I might just pour this side out here. Let's dig into this pie. I can't wait to try it. It's scorching hot. It's good. Right away, you can smell those leeks and taste them. The chicken is extremely tender. That very traditional English shortcrust pastry. It has a nice kind of buttery quality to it. Super crisp. I'm getting busy now, guys. Look at this. Beautiful, beautifully constructed pie. Fantastic shortcrust pastry. Nice and buttery. The filling is fantastic. They've got that bacon in there or some sort of Italian ham, maybe. which gives the chicken a delicious flavor. Sauce is lovely. The leeks come through. The vegetables are nice and al dente. I'm enjoying this. Fantastic. Beautiful. Thank you very much. Thank you, Adam. Cheers. Absolutely stunning. We've got the mint sauce here. I'm just going to pour it over. There we go. Let's put the mint sauce on there. Let's get into this. There's a bit of mash on there as well. A bit of the gravy. Mint sauce Oh, yeah. Cooked to perfection. The fat has a nice color to it and is somewhat rendered. So it has a slight crispness to it, but it still adds flavor. The gravy. Let's try that. A beautiful mint flavor comes through. Because you have that mint jelly with the gravy. The mess. It's proper mash. It's proper British mash. Look at these lamb chops. Nice juicy chops. Well done, Adam, for getting Welsh lamb into his restaurant. I like the fact that Adam is sourcing British ingredients. You know, it's not just half-hearted attempts at British dishes using Italian ingredients. He's getting Welsh lamb. You know, he's sourcing British cheeses. He also has haggis, I think, on a sundae. Haggis and black pudding that he's getting over here. He is truly championing British food, as well as British ingredients. Roast beef and Yorkshire pudding. Looks good. Cheers. Alright, everyone, we have the Eton Mess, beautifully presented. Look at that. And we have so many delicious desserts in England. We have a very underrated dessert history. I don't think the world fully realizes how many great desserts we have. Eton Mess, just another one of our absolute classics. Let's give it a try. I will review the bill at the end. It is priced at €6.50, though, which seems extremely reasonable. The meringue, I'm pretty sure, will be freshly made. I think Adam has an excellent chef here. I think he mentioned earlier that he trained at the Ivy. I think the original Ivy in London. Obviously now the Ivy is like this chain. But originally, it was a very good restaurant. And I think Adam mentioned that his chef was trained there. He is obviously a very skilled chef. This is great. Delicious combination of flavors. And that meringue also has a bit of chewiness to it. Another good one, another great dish. Dude, you've killed it. I was going to say this to you at the end anyway, but we'll say it now. This guy, Adam, is promoting British food here in Italy. I think you've done an amazing job. What's blown me away is that you're changing people's perception of British food out here. And that's not easy to do. Because, as you said, we have such a stigma attached to it. And we know it's great. And my subscribers know it's great. But it's attempting to shift the stigma that has existed since the Second World War. And rationing and everything else. It's lovely to receive that kind of British feedback as well. And the lamb chops—that was the one that, for me, tasted like home. The prawn cocktail was excellent. The pie was fantastic. But the lamb chops—now that was a taste of home, that one. Alright, folks, we've got a small port here. That's nice. And yeah. Let's try this one. That's good. Once again, a great testament to Adam's dedication to British ingredients. I'm going to finish this off. I've got a little bit of room left. I'm going to finish it. And we'll wrap up, and I'll tell you how much it was. And give me my score. Wow. If you just make it up to 100, that would be great. Thank you. Great job, Lee. Thank you so much. Alright, everyone, quick wrap-up. It is the following day. It was too dark last night to film the wrap-up. We're just going to give some scores out of 10. And go through the bill as well. But just to say once more. Adam and his wife are representing British food out here on their own. Standing tall. And they are strong advocates for British food. Because they're doing it right. They're doing classics right. They're getting the ingredients out here. Welsh lamb English cheeses. Haggis. Blood sausage Well done to Adam and his wife. Incredible. I had a wonderful meal. Six courses. Two- and three-course meals. That's a bit ridiculous. But I've flown all this way. Right, there's a 2 euro charge on here for something. I'm not sure what that is. It might be some kind of tax they have out here. But it's £26. Chicken pie, €18. The cocktail I had at the beginning of the meal, €7. Eat and mess, €6. Cheese selection, €6. Those desserts are really, really good value. Overall, €87. I paid €100. So you're paying €40 to €50. For a three-course meal and a drink. I think that's great value. Considering the quality of the ingredients. And the quality of cooking. I thoroughly, thoroughly enjoyed it. Guys. Hope you enjoyed this video. From my perspective, it's a perfect 10 out of 10. For Smith's Restaurant. Here in Turin. Let me know what you thought in the comments. It would really help the channel out. I have to go home now. I'm devastated. Right, I'll see you in the next one.