The Best Fish & Chips in London ! yes

Great Portland Street over there. Mortimer Street here. The Orge here. It's not the Orge, it's the George. Why am I coming here? It's rated as doing the best fish and chips in London. It's not a chippy. It's not a chippy at all. I have not done fish and chips on the channel for ages and ages and ages. It is a truly miserable day. But I'm not miserable at all. It's beginning to look... I've got to synchronise this with the traffic because it's pouring down. As always, let's give it a go. Come on. Yes, yes, yes, yes, yes, yes, yes, yes, yes. Made it. Made it, made it, made it, made it. Made it. Okay, I'm going to go for your Irish soda bread, please, with Guinness butter. Guinness butter, yeah. Well, okay. It was very, very well with the Irish bread, sir. Okay, I'll have your comfy goose leg scotch egg because I've never had one of them before. It's fantastic. It's a sort of more festive take on our classic scotch egg, cheese's black pudding. Yeah. But the goose leg just seems a bit more festive. And it's served with some pork and cranberry chutney as well. Sounds very good, yeah. And finally, I'm going to go for the best fish and chips apparently in London. Well, let's see, shall we? Yes, your beer battered fish and chips. And because I'll have the Irish soda bread, I'll have a pint of Guinness as well. And yes, only right and fair, the only right choice. That's brilliant stuff. Thank you very much. Cheers, chap. Okay, nice one. There we go. What a nice chap. What I do like there, he didn't brag to say it is the best fish and chips in London. But I think he's a little bit confident. Order the soda bread. So because I ordered the soda bread, you've got to have the pint of Guinness. And I also noticed there's a tap over there. Free refills. They won't know about it. I'm just, there's cameras in here. No cameras. The pub itself is absolutely gorgeous. A real traditional feel to it all. I've come upstairs. There's lots, it's like a TARDIS. There's lots of little rooms, off rooms and all the rest. So I'm in this one. Oh, it is very busy. Very, very busy. So yeah, fingers crossed. But I am interested in definitely trying the scotch egg and the fish and chips. You know me, soda bread on the menu. It's got to be had every single time. I'm interested in trying the Guinness butter. And I got myself the mandatory pint of Guinness. I'll come to you in a minute. I'll come to you in a second. Bread's nice and warm. Brilliant. But take a look here. So you have a cranberry chutney there with this beautiful scotch egg. Now it's old port and cranberry. Now take a look at this. This is a confit goose leg scotch egg. The aroma is, whoa, straight in. Take a look on the, let's turn you over for a second. That is crispy. There's no doubts about that. I shouldn't have turned it over. Look, I am a muppet. You didn't see that. You did not see that. Straight in. Bang, the crunch, the crunch, the crunch. I don't want all of that because I'll be munching forever, won't I? Whoa, different layers there. Goose is what you actually get. You are tasting the goose. You gotta bear in mind, many years ago, Turkey wasn't around, if you like. Everyone had goose. So that's excellent for Christmas. The egg itself is top, top drawer. But then the outer coating is, look, beautiful. Let's try it with the chutney. Christmas tree, have a happy... I won't sing. I've promised I'm gonna stop singing. Well, the cranberry, absolutely fantastic. It has a fair amount of acidity in it. A slight, slight bitterness. And then a little drive of the pork, which brings in a little bit of sweetness. So you have the sweet and sour. It's not sweet and sour. But with the goose, you'll be quackers. Not to try it. I have got to say, that is absolutely superb. Well, stop it. If I say, whoa, one more time, or wow, I can't say it. That's up there. Easily, it's one of the best scotch eggs I have ever had the privilege of trying. But I want to get over here. I'm coming back, don't worry. I'm moving over here, pinching that one. How do I do this? Straight down that side, down that side. No, let's just do there. It's like a loaf, isn't it? A small, tiny loaf. I am so intrigued to try this Guinness butter. Oh, yes, the soda bread. Lovely and warm, as I said earlier on. Didn't say it. You can get that little edge. And it's only an edge of the Guinness. Beautiful. I really enjoy soda bread. And the soda bread is fantastic. Yeah, very good. Thank you, Angus. All good, thank you. Enjoying the soda bread? It's one of the best scotch eggs I've ever had. I'll tell you what works there is the acidity there with the cranberry chutney. Really, really good. Yeah, I'm really enjoying it. Thank you. He's absolutely fantastic. There's a massive corporate doo next door. That's why I've shut the door, because the noise is like... I can't split the G. There is no G. No, there is no G. Lovely. Now, as far as it goes, it's certainly up there, isn't it? It's absolutely fantastic. I want to bring you back, because that's nice and warm. The egg, by the way, I haven't really gone into that. The egg is lumptious. It is a fantastic egg. The yolk brings a real richness. On to the price. I've mentioned the prices here. This is expensive. £13.50. However, it's a big scotch egg. And it is fantastic quality. How much does it say? £6.50. No, that's a bargain. Bargain, bargain. Stick another tenner on there. I don't care. Hope the fish and chips deliver. That is the closest I've seen to Heston Blumenthal's fish and chips at the Hinds Head. This cod is beer battered, and it's done with a white blonde lager. So, a white blonde beer. Lager, beer, whatever. Mushy peas. The sauce, that is a tartare. And I ordered some curry sauce. Chip, chop. Curry sauce. Style, anyhow. I like it. Yeah, well, hang on. Why am I waiting? My criticism, and I do have a criticism. Don't put it on the chips. Because the fat from the piece of cod is going to go onto the chips. Yes, and it has. I have a criticism. Now, this is expensive. It's £23. You've got to consider the location, where we are. We're in central London here. We're not at your local Chippy. And I've got to say, when I went to Trenchers, it wasn't far away from being a similar price. So, do bear that in mind. Another YouTuber came here. Lee, the McMaster. He absolutely loved it. So, I'm going to start with the chip. Now, take a look. They're actually quite dark in colour. Oh, yeah. Oh, yes. That's good. You heard the crispiness on the outside. Yeah, the snap of the chip. And inside, beautiful, fluffy. That's good. I like them chips. Yeah, I do really like them. The star is this piece of cod. It definitely needs a haircut. A bit like myself. Got sprinkles of rock salt over the top. As I said, in a beer batter. What I'd imagine they do, as it's flying away. As the bits come off, the batter comes off. They add it, and add it, add it. And it builds up this kind of crust on top. Stops in there, prodding away. I'm actually going to use another plate. Just so, I don't want to waste any of this. So, that's solid. Solid, solid, solid. Just cut it in half. And you take a look. Yes. You're nodding. You're nodding at me. I am going to use a knife and fork here. How can I hear the horns outside, when I'm sitting in here? Let's try, and try, and try. Oh! Oh, wow. First time I've ever said this. Do you know the star there? Isn't the cod. It's the beer batter. The beer batter is absolutely incredible. Has a real lovely flavour to it. Beautiful flakes of cod. Skin on. I imagine you can ask for the skin off. If you want the skin off, it doesn't bother me. I can't get over the crunch of the batter. Oh, yeah. No, I'm going to leave that for a second. I was going to say something then, but I won't. The tartar sauce. Put that over there as well. I have to actually order some vinegar. Get some vinegar. I forgot to actually get some. That's not commercial. That's made in-house. Real nice acidity with the gherkin in there. Working nicely with the cod. That is absolutely superb. Mush, mush. The peas. Mint. That's the flavour you're getting. I think that's a little bit different. Because normally mushy peas are marrow fat peas. These aren't. They're smaller peas, but they've been mushed. You've got two different contrasts there. You've got whole peas in there, and you've got the mush as well. Where it's being pounded down. I like them. I shouldn't, because they're not your traditional mushy peas. The mint really works. A nice amount of butter in there. And excellent seasoning. This is giving me vibes of Heston's. The only difference at Heston's, peas very, very similar. The way the fish was presented, identical. Tartar sauce as well. The only difference at Heston's, I only got nine chips, but they were chunkier. And they were triple cooked chips. I tell you what, were they based on Heston's? I'm not sure. Take a look here at the curry sauce. Chip shop curry sauce. Yep, that clings to the old chippy nicely. Oh, oh, I didn't say that. That's a little bit stronger than most chip shop curry sauces. Because they are, in my opinion, quite sweet. This one's got a nice kick to it. That is excellent. That's what you should have a chip shop curry sauce. I've got to tell you, for me, I'm loving it. Yep, it's pricey. It's up there. Is it the best in London? Yeah, I think it is. I can tell you before I go, I think it's best in London. All round, excellent. I didn't see the George on there. So it took me two mouthfuls to split the G. I'll see you outside very soon. Well, actually, not very soon. It's raining. It hasn't got any better, has it? I'm still getting wet, so I'm not going to take too long over this. That reminded me completely, as I said inside, of Heston Blumenthal's. And I'll tell you what, it was a lot cheaper than Heston Blumenthal's as well. The only difference, I'd say, is definitely the chips. I actually preferred Heston's that little bit more. But there was loads more chips here. The curry sauce was absolutely epically good. That was fantastic. I really like that. Like the mushy peas, similar to Heston's, as was the tartar sauce. And I'm trying desperately not to get wet. Can I borrow your umbrella, mate? Trying not to get wet. Altogether, yeah. The scotch egg. Really, really loved the scotch egg. The fact it was confit of goose. Wow. Yes, that was great. Oh, come on. He's positioned me here, so I'm getting absolutely drownded. Really like that. Yeah, the Irish side of bread. Can't ever beat it. It's my favourite. I'm sorry. Boring, boring, boring, boring. That was like... I am, yeah. I am getting there a little bit on the wet side. It's pricey. It's expensive. There's no doubts about it. What did I spend? A soda bread, £6.50. The goose scotch egg, £13.50. Beautiful, though. Fish and chips, £23. The curry sauce, I ordered that extra £4. That was very good curry sauce. Without a shadow... Ooh, a shadow of a doubt. Total, with service charge, £55.29. Marks I'm going to give it. Sorry, the Guinness in there as well was an extra £7. Marks I'm going to give it. I went to Fishers in London and I gave that a 9.5. But this is better. It's better. The weather isn't better. Cameraman's saying, come on, hurry up, give us a score. Now, you made me stand here. You made me stand here. I'm going to give it a 9.5, 10. I highly recommend it. I really do. I really enjoyed it. The staff were fantastic. I want to give a shout out to Angus. Thank you very much. Really, really knowledgeable. All the staff were fantastic. And the pub is really, really busy. It's going to be, it's coming up to Christmas. Guys, if you'd like to subscribe to the channel, you know I always appreciate it. And until next time, bye-bye. Where can I buy an umbrella? Or pinch an umbrella? Why couldn't you do it there? Look, I could have stood here, okay, and not got wet at all. You've got to stand over there. That's the best place to stand, isn't it? The best place to stand. No, now you're in the wet. I'm going to stand here. Bye-bye.