I Tried London's Best Seafood

Today we're going to be finding the best seafood in London. We're judging this based on taste, value, atmosphere and this is my dog, even he's joined me. We're going to a few spots in this video, some luxury spots, some good value spots, even a wild card spot that isn't in London. Also this was the cameraman's video idea, so if you could give it a like for him, maybe we might do a part two of finding the best seafood in the UK. Not actually the biggest fan of seafood, But I'm up for trying new foods. So let's get on with it. We're currently outside J Shiki. This is one of the most popular seafood restaurants in all of London. It was opened in 1896. Didn't originally start as a restaurant, actually started as a stall selling shellfish and oysters back in the day. Very, very cool. It's known as the holy trinity of seafood restaurants. You've got Jay Shiki, Wilton's and Scott's. Now this place is a 4.5 on Google with over two and a half thousand reviews. So it stood the test of time. It's been around since 1896, so it's probably all right. Let's get inside and try it. So I'm having the set menu at £32. I've got my first starter here, prawn cocktail. Now if you're looking at this you're probably thinking wait where are the prawns? I've been robbed but they're underneath, they're underneath hiding. They're in here, I've got the Mary Rose sauce, I've squeezed some lemon over the top, bit of paprika in there as well. well It's good. They've all been peeled, which is nice. You've got the, what do you call it, the poop line or whatever has been taken out. That's nice. I appreciate that. I do find it a bit of a baffling starter, to be honest, because it is just, what, tomato sauce mixed up with, what is Mary Rose sauce? With mayonnaise. It's essentially tomato sauce and mayonnaise. So many people in the UK go crazy for this. I guess it's an introductory starter dish. It works. I could have got the scallops. The scallops were on the menu but they were a 12 pound supplement. They came with the chili butter and garlic. A bit more up my street but we're sticking with the standard set menu. We've got the hake as a main as well coming. I've put off filming this video for so long with the fear of me ever eating bad seafood. But we're finding the best, so I don't think we're going to run into that problem. If you'd like to see us trying to find the worst, let me know. Right, when this got placed down, I was a bit worried because I was like, oh no, we set a platter for one, not for two. This is for one. I don't even know where to start. We've got everything on here. King prawn, crab, lobster, oysters. Look, what are these? I've never even seen these in my life. Whelps, I think these are called. All right, starting with some crab. Look at that, so on the menu this was £92 per person, so you can come here just get this to share for two really and then share some sides. I actually think it's quite a lot, even if you're just getting this for one this is easily enough for two people. They've cut up the lobster so you can just pick it out. That I like. Right, tuna we've got here, lovely. Get a bit of that, let's try the crab. See I'm a massive fan of crab, not a lot of people are. We can work with that, we can work with that. Mayonnaise is subtle but nice bit of paprika in there I feel. Tuna, bit of a zingy vinaigrette on that to wake you up. Not your traditional seafood platter but I rate it. They've even got the claw out there for you for that lobster. Mate look look at the size of that. The main for the set menu has arrived we've got the pan fried hake. Now If you're watching this video thinking Harrison, you're a bit out of your depth, I know I am. I don't know how to eat anything. This is the first time I've ever gotten a seafood platter. I didn't know it turns up like this. Fruit de mer, that's a fruit de mer apparently. Right I'll tell you what, this fillet of hake is spot on. I was a bit confused about it being with chorizo and these beans and this green sauce. that actually really works. another thing to note on the set menu, you can get a steak. so if you want to come here and not get seafood, which maybe some people would want to do, i think it's a bit random, but nice to know you have the option. i actually weirdly like that this is with the bean ones as well. actually surprised me with how tasty that is. i'd get that again. right, the cameraman thankfully finished off the oysters because i'm telling you, if i had them here in this establishment I would have had to have run down to the toilet and throw up. Maybe we do it at a future spot where I'm maybe in a bit more of a safer environment, but it's in no one's interest for me to be having them. An aphrodisiac. Aphrodisiac? What's that? Google it. Oysters apparently make you sexy. Turns out it's an aphrodisiac or something. I don't know, it's an aphrodisiac or whatever. Lobster. Lobster's all right in my opinion. I've had better lobster. I prefer like a lobster in garlic butter and a squidge of lime or lemon. Everything on this platter is cold. It's sat on a bed of ice. The sheer amount of it I think is great. It's very impressive. It's something to share with two people. I actually think what we've done is pretty good. You could share a hot main and then share a cold seafood platter. It is a bit of an expensive experience but nonetheless we're here to find the best seafood. The staff in here as well by the way super attentive really lovely they asked if we wanted this first as a starter but we said no just bring it out all together. I think it's the most seafood I've eaten in my whole life in one that one sitting. Right we just came outside that was a fantastic meal it came to £186 so it's definitely a pricey place. Look we had the cold platter and And then I had the set menu. The hot meal that I had, that hake, it was spot on. I just don't think the cold seafood platter is really my thing. And for 92 quid, it's a lot, but I mean, if you're sharing it with two people, it's nice if you're into that thing. I just don't think I'm going to do that again in this video. I'm new to this. I'm new to this. I'm also finding the best seafood for myself because I don't know what I'm going to end up liking the most. But one thing's for sure, oysters can get in the bin. Let's get on with the next one. Next up we have Hassan Moroccan Fish. Now this is just off of Portobello Road and you're probably thinking oh Harrison this is a bit of a wild card option. Well let me explain. I was shopping at Selfridges the other day for a pair of shoes and I spoke to this nice guy named Brandon. He's like mate watch the videos you need to go to Hassan Moroccan Fish. I was like all right bet going tomorrow. So we're including it in the video. It's on Goldbourne Road. And it's this market stall here. they have fish options ranging from 11 pounds to 12 pounds it's served with rice or chips or salad I'm down, we can definitely feature it in the seafood video, let's try it, food has arrived literally has come out in about seven minutes, got some chips under there as well, some rice and even salad on the other side, it's 11 quid, 11 quid for all of this, here we go right Right. I was watching videos of the guy that is seriously good, we're getting ripped off in central London all right, so we have gone for the sea bass option but you can obviously get some options without the bones which is good, they're giving you rice they're giving you chips, they're giving you salad lump of fish on top, this sauce you have with the fish normally or just yeah yeah mainly for the fish yeah, tomatoey chill out, oh mate Brandon gave us a good shout by coming here, Brandon shout out This was a good spot to come to. I'm sorry I'm defo coming back here again Defo coming back. So it's open from 11am till 5pm It's just closed on Sundays and Thursdays. Catch me here. Tell you what, there's definitely going on the food, man Paris and Webbook Credit K, you know where to get it Mate, I can't wait to go back to Selfridges and see Brandon And be like, mate, even the rice is back We went for the sea bass today. Next time I'm definitely going to be going for the sea bream. It's so good. I don't understand how it's that good. I'm also annoyed I haven't known about this place. It's just not dry at all, it's all like nice and juicy I'm really impressed with this spot. You've got rice, chips, salad, even a wedge of lemon hiding under the fish that I didn't even notice, and then this sauce pot of whatever they've got going on with the tomato kind of that smoky taste. Moroccan fish was a shout. Definitely going to be coming back here. Right, I need to pay. and this was 11 quid again i've said it's 11 quid about probably five times but i just i can't get over my head that quality of fish the guy that was sat next to me was saying on a sunny day as well when you're eating that you really probably do feel that you're just on a beach or you feel like you're in the middle of Greece or something it's just great great great food If anyone comes here and they say H sent me, yeah, that's from them, that's them. Assalamualaikum warahmatullahi wabarakatuh. Cheers mate, see you soon. See you soon, bye bye, from London and Africa as well. There we go, there we go. All right guys, if you come, make sure you say H sent me, this is a popping fish spot. And you need to come. Next up, we have Lilibet's. This is a relatively new seafood restaurant in Mayfair, opened in September 2025. It has had some very, very good reviews. Very expensive, but let's get inside and try it. This is so, so fancy and luxurious, but they have an entry wine at £9.50. So, you know, you come in here for expensive seafood, but you're not getting absolutely pulled down the pants by having some white wine. 125 ml of glass. Sure. Okay. I prefer a bit more of a larger glass. We both do. Me and the camera is making a face right now. Don't worry. We can get another one. The Gavi that we just went for was 11 pounds a glass. We are in Mayfair, but the scenery that we're sat in, this has some history. Very cool. Named after Queen Elizabeth, Lilibet. That was her nickname. Massive selection on the menu. I'm even seeing like a crab tart right now on the menu as a little small snack. £4.70 each. I'm sure the bill is going to add up. All right, we've got the white wine. Here we go. Whoa, whoa, whoa. Go on, cameraman. Go on, cameraman. Cheers, cheers, cheers. I like the glass. I like the wine as well. Banging. Now, talking about the seafood platters, we have a petite one on there for £95, and that comes with oysters, prawns, crab, octopus, sea bream, and pickles. We have a deluxe one, which is £150, which comes with oyster, prawns, crab, octopus, sea bass, sea bream, scallop, bluefin tuna, bluefin tuna. Blue fin tuna and gilda. I don't know what gilda is. Then we have the fish's royale, which is £220. We have oysters, lobster, langoustines, prawns, crab, octopus, sea bass, sea bream, scallop, wild red prawn, blue fin tuna loin, toro and gilda. So it's a massive platter there. Can't lie, it is expensive. Like, it's quite a lot. We've done 42 quid on the sea bream, 26 on scallops, and I think we've just done, like, 30 quid on prawns and then 95 quid on a platter. But we do this for you. So, guys, please subscribe because 55% of you aren't. I'm not saying it's going to hurt my feelings, but if you could subscribe, that'd be great. This is the petite one? This is our petite platter. You're joking? Really? Oh my god. We've given you a couple of little bits extra on here. Okay cool. Right we need to be honest. They've noticed the camera. Chef's come over. We're getting a little bit of extra special treatment. I need to stress we did not tell them that we were coming. This looks spot on. I think they've given us definitely two extra crab tartlets and they've given maybe some extra oysters. So Just setting expectations. If you're coming here and you're coming for the petite, the petite might be a little less than this. I need to stress that. It does, however, look spectacular. How this has been prepared, but I need to talk about these prawns. Look how they've done that. They've peeled them, cut the heads off, so we can just literally pick that up by the tail and just go bang. We don't have to sit here peeling it off with our fingers and stuff. You know what I mean? That was... A Jay Shiki was great, but we had to mess around. Oh no. Lobster brioche roll. Lovely, thank you. With chevroninis. Sweet. Didn't order it, didn't order it. We use a secret camera. Like we use a pretty, you know, you don't notice it. We might have to use like a camera this size. Let's start with the lobster roll, just because this is warm. Brioche roll, look at that in there, topped with caviar. Don't get much better than that, does it? My God. If I'm gonna keep it completely unbiased. I wish there was less bread. Like it's quite bready. The ratio of bread to lobster. Heavy on the bread. Bread's great though. Nicely warm. Lobster's great. Mixed in that Mary Rose sauce and topped with that caviar. Nice saltiness on it as well. First up we have a crab tart here. A little bit of a sauce underneath. It looks like we've got a couple of gels going on as well or maybe that's a bit of grapefruit. I'm not sure. It's been cut up into segments. In one I think is the best way. Oh yeah. I can back that. I backed that fully. You know what? I wouldn't mind the ever so slightly bit of salt on it, or maybe a squeeze of lemon, but that is brilliant. If I was choosing over the lobster rolls or the crab tartlet, I'd go for the crab. Right, let's pick up a little prawn here. Oh, it's just so lovely. It's so wonderfully presented. And even that line of, you know, the rubbish has been cut out as well. So you've just got a nice clean prawn there. I'm gonna try this with the hot sauce that they've made with scotch bonnet, just to try it. Oh my god, that is so good. Oh my god, come for the hot sauce, don't even come for the seafood. No, you should come, you should come for the seafood. I've got to try the other ones but I don't want to. This was a lemon one he was talking about. Oh my god, that is a bit of me, that is a bit of me. I must admit I was a bit skeptical about filming this video because I'm not the biggest seafood fan. I'm not in this world, you know, I'm not in this world. Pretty much it's just because my dad wanted to do it. I've got to hold my hands up and tell you the truth. But he thought it was going to be a good video. So if you do think this was a good video, make sure to give it a thumbs up. Please share it with a friend because if this video does well, it will actually surprise me. If it ends up being the best viewed video, I will be amazed. Share it with your mum, your sister, your niece, and your girlfriend. 100% your nan. That's a big boy bit of tuna there. That just melts. I can chew that by just pushing My tongue to the roof of my mouth and it just disappears. That is crazy. This is what I'm a bit confused about. I don't know what's going on here. I've never seen a prawn like that in my life. Why is it so red? Why is it? All right, I'm just going to try this on its own because I've never seen this before. What am I eating? That ain't a prawn. That's a prawn. I thought I'd tried prawns, but I clearly haven't. I can tell that's a special prawn. Anyone in the comments know what that is? That red prawn is... Oh my god, it's in like some vinaigrette of some sort as well. Bit zesty, honestly. It's like an orange zest or some citrusy fruit is mixed in. That is really, really lovely. Right, we've got the octopus here now. I always feel a bit weird eating octopus, but let's try it. That tastes good. That's very good. Very good. These sauces are great. This lemon sauce and the hot sauce, I can't decide what I prefer more. They're both... Spectacular, just mate, is that a thing? You're eating heads. Am I doing, are you doing that? You're doing, you're not, you're not. Oh my God, you are. Oh my God, crunchy. Okay, so the lights have dimmed down a bit. We've been told all of the favorite dishes, which it sounded like a lot of them, to be honest. We have gotten a few of them coming. This has been the restaurant that's actually weirdly getting me into seafood. This is one of the comfiest chairs I've ever been in. it's just like padded with i don't know what right let's see what it's all about we've got the wood-fired prawns a bit of a burnt lime squeeze that over oh my god bruv what on earth are they doing here how are you a chef making these and not taking one or two for yourself this is this is re this is really impressive like i know this is This is not cheap by any means. This is a pricey... Oh, my God, it's good. That prawn didn't know how good he was gonna taste. I'll tell you that. Scallops are good, but they're nowhere near as good as the prawns. They're just, they're not wowing me as much as the ones that we got at the Devonshire. Like, those ones made me literally tear up. And these were expensive by the way. You can tell they're good quality, right? I'm not saying they're not good. You know, I even just said to Nicholas, the general manager, I was like, look, these are all right, but... It's all about the prawns, mate. This is most likely the most expensive mashed potato you can get in the world, topped with lobster pieces, lobster bisque, and fresh chive. I've never seen anything like it. Let's see what it's like. We were told if we didn't get this, we'd have to leave the restaurant with it. I still prefer the prawns. It's good. It is nice. I think it could actually just pack more of a punch. Right, next up, we've got the fish. Just sat on a bed of something tomato based. How am I doing this then? Oh I made a mess of it. Oh god, cool. Don't invite me to your party. Don't worry cameraman, I've sorted you out the big chunk. Getting all sad. Right, you can see from the wood fire that this is firmed up, charred up nicely as well. Yeah that's special as well. Whoa. That's lovely, super delicate. This tomato with it as well is spot on. Lovely char and smoke to the fish. Oh that's brilliant, that's a great dish, that works so well. Wow, well we're not really here for the sides but the sides were ranging I think from seven to eight pounds. You know what? They use great produce here. You can really tell. They care about the ingredients that they're using. Quality of food's great. I think it's actually good what we've done today and tried a few dishes. I think I just would only order that fish and the prawns again from what we've got today. I don't think I'd actually go for the lobster mash and I don't think I'd go for the scallops again. I would definitely go for that seafood platter. You know what? This spot is solid. Definitely up there with the prices, but it surprised me. I really rate it. I'd come again and it's going to go on the food map. You do like the brûlée, this is Grand Marnier. Wow, wow. Wow. That looks all right, doesn't it? Bear take on a crepe suzette. Oh, the smell of that in the air. Everyone right now around us is probably getting a whiff of that like, what is that? What is that? I'm ordering that. Oh, it's caramelized nicely on top there as well. Look at that. It's got a cream filling there. You get that orange caramel sauce. It's cold. It's really cold. I don't know what to say. Wow. That's chaos. It's like a creme brulee, but somehow rolled into a log. It's been caramelized round the edges. The caramel is spot on, not overpowering with the orange. And that is actually probably one of the top five desserts I've had this year so far. Probably top three. Orange desserts sometimes make me feel a bit sick. That is remarkable. Whoever came up with that, I'd love to try your other desserts. DM me. I bet you make a good breakfast in bed, mate. This should be the highlight. Come here for this. I'm kind of gutted we only got one. Next up, we have Scott's. Now, we're not coming to the original one. We are coming to the one in Richmond, and for good reason. It's a lovely day, and we've decided to come here instead. We will be showing you the Mayfair one, but this is just, it's got that special sauce, I feel. It's a lovely day. It's super busy. We're going to be overlooking the Thames. This is one for the atmosphere. I'm feeling like this one is going to win on the atmosphere. But again, Scott's is one of the holy trinity of the most popular seafood restaurants in London. It's Scott's, J Sheik, and Wilton's. Before we get inside, we're going to cut to Mayfair quickly just to show you a little something. This is the street that I was talking about. You've got high-end supercars riding up and down this street. The funny thing is I look like one of... Wait, I can hear it. I can hear it. Oh, what we got? What we got? 488, I think. Come on, give it to me. Yeah, yeah, yeah. Yeah, yeah, yeah. Yes! There we go that's what I'm talking about. I love cars. If you love cars and you like seafood this is probably the spot to come. Richmond is a bit more of a chill you know chill relax watch the birds fly by. Here you can watch the cars fly by. Now here the only thing is we are in Mayfair so this is £70 per person. £75. Okay so it's just minimum spend if you want to sit outside which we're in Mayfair okay sure if you're really into cars you can literally sit there like look look at this you sit there so if the sun's out and it's lunchtime expect cars i was here last week and i saw a LaFerrari my jaw was on the floor genuinely what we got what we got no no the funny thing is normally there's loads of kids running up and down this street with cameras filming cars Except it's me and my dad running after cars like this. Oh, it's funny. Oh, oh, oh, oh, right. Well that's enough of the cars, let's go back to Richmond. Right we've just sat down in this gorgeous looking restaurant. We've got a water view table which is lovely. The sun is out so I'm sorry if like the lighting gets a bit weird. We've just had the starters arrive. We've got the baked crab with garlic toast and then the sea bass ceviche. The sea bass ceviche was £17 and the crab was £21.50. We've actually just gotten a bottle of wine which is the house wine, cheers. The mum and dad are out today enjoying the seafood, cheers everybody. £48 for a bottle, it is their cheapest white wine that they have available, they do it by the glass, I think it was £11 at 125ml. So a little bit more on the pricier end out of all the options that we've been to but this Trebbiano wine, all of us have gone whoa, that is... A banging one! Food has arrived. Looks fantastic. Let's get stuck in. Don't know how to best actually do this. Oh god! Okay, this is a bit of me. that's the type of dish that come 2am or 3am and you're awake and you're hungry i'd be like oh my god i'm craving that right now this on this garlic bread is ridiculous that's the best starter dish we've had at any seafood restaurant so far that's a 4.7 out of 5 that sea bass ceviche with the plantain chips i'm just gonna get a little spoonful all together here Can't complain about that. Crunchy. Fresh, vibrant, zingy, also fruity as well. What have we got down there? Mango. What is that? Oh, a bit of a spice as well. Aji Amarillo coriander and plantain chips. Starters across the board. Very impressed. For, what was it? £17. This is a big portion. This is very, very good. Wine is perfect temperature. Tastes banging. Food's good. Service is really good. Presented, lovely. If you're coming to this restaurant and you're only going to get one star, it has to be this crab dish, without a doubt. And honestly, the bottle of wine. The food has just arrived. The fish and chips looks cracked. This is what my mum is having. It's £25. The batter looks absolutely mental. That is going to be an impressive fish and chips. Lemon covered in a little jacket for you. Oh my God, sat on a bed of mushy peas. Here we go. Very crunchy and airy. That is good. You know what? This batter is great. Very, very good. They've taken a nod out of Heston's way of doing it, which I like. This is how they did it in the Heinz head. Looks very similar. Fresh flaky salt on top. You know what? 25 quid with the chips. Solid, solid meal. We've got a scallop with a prawn, a lobster. Oh my God. Let's try a prawn first. These are all roasted by the way, so the lobster's been roasted, the scallops, the prawns, the garlic butter that it's sat on. This is £110 for this platter. It's for two people, I'm pretty happy with it. Prawns are good, it's in garlic butter, it's what you want, it's traditional. I feel like Lily Betsy's slightly taking the edge on that. The lobster, again, covered in garlic butter, look at that. Here we go. Let's get stuck in. Tell you what they're very impressive and it does does smell good. All right we've got the lobster. All right definitely prefer the lobster to the prawns. You know what it's different. Obviously you can come here and you can get the whole cold seafood platter thing as well. We've gone for the warm one here just to show you know different places different things. I prefer the scallops here than I do at Lily Betsy's. That's wicked. All right mashed potato. That's a good mash, mash £6.75, carrots £7.75. It's a very salty mash and a very buttery mash, if that's what you're into, this is the mash for you. Carrots, oh, oh wow, carrots are good as well. Whoa, have they got a zest of lemon on there? Okay, I like that they're taking care with their sides, they're not just charging you seven or eight quid and just giving you steamed carrots, like they're actually putting some effort into it, it's good. You know what, With the view, and on a sunny day, I'm sure even if it wasn't a sunny day, you're having this food, even at night, this place would be beautiful. I think they do live music as well. Not sure of the days, but I'll pop it up here for you. I think it's Tuesday to Saturday, I think. Right, even the claw has been de-shelled, that it's just nice and easy for you to enjoy that bit of meat. Look at that. And I'm sure you can dive in. They've given you all the bits to get the extra bits as well. This is great. This is really, really good. I'm impressed. And you've got that garlic butter at the bottom that you can just mop it up and dip extra if you want. Oh yeah. This is a solid, solid option for seafood. Right, let's get on with the next one. Next up we are outside Wilton's. Now this is one of the longest standing seafood restaurants probably in the world, let alone London, since 1742. I'm excited for this one, let's get inside. Initial impressions, we've just sat down, we're in the booth. We did request it when booking so it didn't get a bit awkward of filming other people. We are the first here though, We've got the cocktail menu list. a load of them sound exquisite we've been told that the fish of the day is sea bass in a crab sauce and it's 54 pounds now i must stress this is probably the most luxurious seafood restaurant we're going to be going to in this whole entire video it's the longest standing it has that British elegant history heritage behind it that you feel like oh okay I could probably bump into someone important here. I feel like we need to get some wine and a cocktail yeah. I've just looked here smoked pineapple margarita. That sounds great. £19.50, so it is a pricey place. Now, sometimes when people read out the specials, I'm always like, yeah, it goes in one ear, out the other. I was actually like, whoa, that sounds a bit of me. I might have to get that. The cameraman is eyeing up the turbot on the bone with miso and blood orange béarnaise, grilled or poached, £95. Now, the turbot, as the waitress just said, is the king of the sea. I feel like we've got to get it, haven't we? We've got to get it. I feel like this is going to be the one to get some good fish. Fish. you've got caviar on here ranging from 140 pounds up to 470 pounds that's for 50 grams by the way so chunky bit of caviar there first courses anything from 18 pounds up to 35 pounds and then the fish i mean you've got anything from 32 pounds up to 95. right we've just ordered they've placed the seaweed butter on the table very cool bread is warm See I don't mind if butter's a bit on the hard side if the bread is hot. That's crazy. That's very unique. That's definitely the best bread and butter we've had at a seafood restaurant. Oh that is great. I feel like I'm in the ocean right now eating bread and butter. It's a different type of saltiness from the seaweed. This is good. This has set the tone. I feel like a bread and butter basket sets the tone of the restaurant. If they take care of their bread and butter So then you're like, oh, okay, room for a treat. The starters have arrived. We have the prawn cocktail coming in at £32 and then the crab and avocado at £34. Now I might say this looks all right mate. I do wish they were maybe playing a little bit of like ambient music but it feels a bit quiet. Maybe that's nice if that's what you want. It doesn't feel like we're in London actually. Let's get to it. This is definitely a beautifully presented crab avocado. I want to say that that is noticeably better quality crab than anywhere else we've been. You can taste each shaving of crab almost, like each strand of that crab is like, I don't even know what I want, it's, try and make your own music now. Yeah, subscribe. And this is well presented, when we got the prawn cocktail at Jay Shiki, couldn't see any of the prawns. They've loaded the prawns on top here. What have we got going on here? I'm trying to get something else going on, but yeah, there we go. Yeah, solid. Prawn's been chopped up. Yeah, so far, this is all right. I'm not a fan of the cocktail sauce. We're trying a different range of starters and mains for you, but I feel like this is definitely gonna be the place to get fish. That's what we've opted for. Oh, and we've got the wine. Cheers. Glass of Albariño. Glass of Sancerre for the cameraman. Very nice. I think yours was 15 quid a glass though. Just letting you know, coming out of your wages mate. The food has arrived, and oh my, it looks like a work of art. I have the sea bass with the crab sauce. The waitress did recommend getting a portion of fries to dip in the sauce. Let's just give that a go. Right, their chips are brilliant. You hearing the crunch on them? Very nice. Got some steamed spinach, some green beans, some Jersey Royal potatoes. Lovely. Look at the crust on that. Lovely. Okay, mate, let's get a bit of fish. Right, this is definitely the best fish I've had in this video. So delicate. The crust on this fish is fantastic. This and the crab sauce was, I thought, a bit of a unique pairing, but it works. I can't think of anything bad to say about the sea bass. It's spot on, really spot on. The only thing, I'd probably want more of the crab sauce. Well, that is a phenomenal bit of fish, damn. Right, I do want to try the cameraman's turbot. because i'm liking the grill marks we've got going on it's a big fat chunky bit of fish there you got the lemon in the jacket we love that that is a joke meaty bit of fish turbot here we go it's great if i'm choosing 95 quid or 54 i'm gonna go for mine i'm like oh no cameraman's keeping my fish you need to give it back it's gone mate it's mine got some steamed spinach as well to counteract uh the crab sauce i'm assuming it's unhealthy now jersey royals People go crazy for these potatoes. Oh my gosh. Great meal, great meal. If you want, I'd say this is like a classy date. You want to come here for dinner. I wouldn't come here for lunch. Even the tables are spaced out to a level of, you feel important. You feel classy, you feel important at this restaurant. I understand why it's part of the Holy Trinity Three. There's J. Sheekey, Scott's and Wilton's. Each of them is brilliant for its own reason. This is spot on. Right, so we've just come out. We've had a lovely, lovely meal. Lovely experience at Wilton's. The service, 100% here, has been the best out of everywhere we've been. It's also definitely the most expensive. The total bill came to £348. £45 of that was service charge. But look, we're in St. James. We're in a pricey bit of London. And I have to say, it's probably the best bit of fish I've had In a couple of years, there's a reason why they've been around for so long, and it shows. Let's get on with the next one. The sun's come out, blue sky. We are at the company shed. Now this is a 4.4 on Google, 974 reviews. We will be adding one after we are done. Now this is a world famous seafood restaurant and for good reason. Rick Stein has been here and even Marco Pierre White and one of them even gave the review 11 out of 10. So it's got high standards. This is supposedly a banging spot. Also another cool thing to know, a lot of seafood restaurants in London Actually get there. their seafood from here so i'm expecting this seafood restaurant to be a contender and it is our wild card it's our wild card for the option so if you do enjoy this spot and the seafood video in general because this is the cameraman's idea if it doesn't do well and it flops i'll blame him but if it does well we will do a part two and we'll do the whole uk cameraman celebrating right let's get inside and try it We are inside the company shed. We've put in the order and I'm talking a big order of seafood, like we kind of went for it. We won't run through that now but what we have got is the native white wine that is made on Isle of Wight. I've actually been to this vineyard. And it's not bad. I think you can get a bottle of it from the vineyard for 15 quid. Here, they do it for £26.50 a bottle. And if you want a glass, it's £6.50 for 125ml or £7.50 for 175ml. Now, this is the best bit. You can bring your own wine. And they do a corkage fee of 6 quid. So we've bought our own bottle. Oh, look. Brought our own bottle of white wine. So if we run out, we can have this. But we're keeping this in like a little ice cooler on the floor. A makeshift one. We've literally got an ice pack. You can see it's quite buzzy in here. We did do a pre-order form but you can just come in here and just order as you go. But when it gets busy during the summer they write your name down on the board and it's kind of like a first come first serve. So you probably want to call in advance, you want to make sure you've got your order in, especially if you're making the trek down here. I actually haven't eaten here before but I've heard very Very, very good things. This is the white wine. Cheers, cameraman. We're also dining. with my mum and my nan today so the amount of food that we're going to be having don't worry is all going to be getting eaten nice dry white wine everything's coming out the kitchen as it's being done so these spicy crab cakes have just landed and they are £17.95, you're getting two of them with a sweet chilli sauce and some baby leaves. Look at that inside, spicy crab eh? Let me get a bit of lemon over there. Whenever I see a fresh lemon wedge on a plate of seafood, I'm like I'm like, yes, yes. Let's see. What are we saying with this? Oh, oh, I'm getting into this. Seeing as we are near Malden, I'm a bit confused why they aren't giving us Malden sea salt. Why wouldn't they do that? You have got everything else. You've got Tabasco. You've got chilli and garlic seasoning, some vinegar, some pepper, some white pepper. I mean, they're not going... We're not going minimal with that. This is a good smoky spicy taste. It's not like burning my tongue. It's not burning my throat. Quite enjoyable. I'd say it's more on the smoky side than spicy. They're great. You can tell they're freshly made as well. So this is the special on the board right now. These are the deep fried chilli garlic prawns. £16.50. You're getting nine prawns by the way. I feel like if you were getting nine prawns in London you'd be paying probably Well, I mean, I don't think you're getting nine prawns, put it that way. You'd probably get six and charged 25 quid. That's a fat, plumpy prawn, mate. Lovely, light coating of batter on there. And the prawn is almost glistening. They've deveined it. We've also got a bunch of sauces that range from £1.20 up to £1.50. So you've got a wasabi mayo, a seafood mayo, and a garlic mayo. Here we go. They're incredible. Incredible. Wow. I don't need anything else. That's a joke. My head is now going to, oh, the best prawn we had was at Lilybet's by far. This is very me and the cameraman. This is a bit of us. Chilli and garlic and this batter. These are fresh, fresh prawns. I can tell the difference with these. Crazy good. Crazy grub. If you come in here, that's already a dish that I'd say this has to be on your order. You have to order that. Right. Little bit of an issue. The bag that we had all the ice in with the wine, the ice has melted and it's basically flooded the place. The salty grilled prawns have arrived. They are £17.50 and also the tuna burger, which is £16.50. I mean, the thing is, we've actually just had a prawn, but... You see this is this in the seafood world I don't understand because I don't know if you're doing this with your fingers is this is just a first of all it's too hot to do with my fingers so I'm automatically going to go to my knife and fork. They've deveined them I like them. Good prawns, fish cakes have just arrived 17 pounds 95. You've probably noticed that we're ordering quite a lot just to show you the amount of food that we're getting for probably A lot cheaper than you would in London. I mean obviously you would but the quality of the food is noticeable and that's not to say that the London restaurants aren't quality, you can't beat freshness. All of this is fresh fresh seafood. We've got the tuna burger, they recommended cooking this medium, nicely seared and they get stuck in there. I mean that's not a me thing but Sorry, yeah? Oh, yeah. I'm just not a fan of tuna. Fish cakes. look at that oh they're lovely they're lovely that is a spot on fish cake the only thing so far i would say not get is the tuna burger but that's probably just down to personal preference i just don't think there's really much going on with it everything else is spot on i'd also say opt for the chili garlic prawns if you can i mean we've already had prawns so these prawns i'm like i don't want to be messing around with the You know what I mean? The shells and the fingers. I do like that this place has no frills though, you know? You bring your own wine, you bring your own bread. It's great. The salt and pepper chili squid has arrived. £15.25. Looks like a big portion. Again, fresh lemon wedge, fresh aioli. Let's get stuck in. Looks like the same batter compared to the prawns as well. They're roasting hot so I couldn't hold that much longer. Sorry about that, cameraman. I was trying my best. We'll do a quick one. If you can go quick with the camera then do it. Take two, here we go. There we go. Got It would have been easier to do that. Use the fork. Similar comment into the prawns. Here we go. Not normally a fan of calamari. Very good. From the calamari that I have had, there's always this kind of... Rubbery, firm, firm texture. That, in a way, is just disintegrating in a nice way. Still got a little bit of hint of that rubber texture still. But I'd like to think that's a top quality calamari dish right there. Right, cameraman's gone off on a tangent and ordered two cooked oysters, £3.75 each. We've got a mushroom one over here. And I think we've got also another cheese one, but without the mushroom. Both coming with a lemon wedge. they've been cooked they look like chunky boys do you just do you just do you oh mate let me try this thing i know i'm gonna gag mental mental it's the thought of it that's bugging me out but i'm gonna nod my head and go yes all right well these are yours mate enjoy it next up we have seared scallops 23 pounds 50 we're getting four of them cherry tomatoes bacon on top i haven't had them like this before will they compare to the devonshire we'll find out Not served in the shell. Interesting. That's alright. That's really alright. Don't even need the lemon wedge on that. It didn't make me cry like the Devonshire did a while ago. And Devonshire wasn't even in this video. We're solely talking about scallops. The Devonshires are the best. These are second. So, still top, defo top three I've had. Lobster has arrived for two people, £49.95. Now, to stress, if you get a lobster in London, you're looking at £70 minimum. This has been covered in garlic butter, but also bear in mind, down here you're not paying London rent prices. So, £49.95 for a whole lobster for two people. Let's get stuck in. They've even de-shelled the claw for you, so it's all ready. Oh my god. I thought the lobster we had at Scott's was good. Ah. This is making me think that the lobster that we had at Scott's just wasn't up to standard at this. This is a whole nother level of lobster. The claw meat is bomb as well. The garlic butter isn't overkill. This is just falling apart, this. Ever so slightly salty as well, spot on. I think hands down the best lobster that we're going to have in this whole entire video. That's a definite order, add that to your list for sure. I think this will be the best restaurant that we get lobster at. This restaurant 100% is going on the food map, spot on, we'll definitely be back. Right, you know what, the sun's come out, the shades have gone on, the Company Shed was spot on, but I can't help. But go back and I think the cameraman agrees with me that Lilibet's might take the win overall for everything. Service, quality of food, atmosphere, I think Lilibet's gets the win but Company Shed is second. If you did enjoy this video and you end up going to one of these restaurants please say Paige sent me. Guys thank you so much for watching, I will see you next week later. Adios. I'm gonna make a sandcastle now seeing as we've driven two hours to come in.