Hi, I'm Josh.
I'm Ollie.
And today, we're going to try Michelin-starred fish and chips.
Down the road is the Fat Duck, three Michelin stars,
Arguably the best restaurant in the UK.
Same team that has set up the Hind's Head.
A beautiful old pub, also with a Michelin star.
It's owned by Heston Blumenthal,
The celebrity chef who invented things like the triple-cooked chip.
Meat fruit, which we tried.
He has so many Michelin stars.
He's basically a Michelin galaxy at this point.
Okay...
Somehow we've been invited and we're allowed to film in here.
I'm very, very excited.
This is very cool.
One of the things I love about the UK, especially when you get out of London,
You have these buildings like this, which are more than 500 years old.
You can sit, have a pint, have a bit of fish and chips, maybe a Scotch egg.
This is probably the best place in the UK, maybe the world to do that.
Okay, to begin, we have Heston's famous Hind's Head Scotch egg,
With mustard mayonnaise.
Nice quail egg in the centre,
So he was the pioneer of the first runny Scotch egg.
Then we have our mushroom parfait with puff wild rice.
And another signature snack,
The Devil's on horseback.
Devil's on horseback?
Apparently knights used to put bacon on their armour,
And then run into battle to scare off their attackers,
And then they would cook and eat the bacon after battle.
Because I'd be attracted to someone wearing bacon.
Yeah, well, yeah?
I mean...
You wouldn't have done well then.
Enjoy.
Thank you so much.
Wow, that's a Scotch egg!
Scotch eggs are a British classic,
You can get them in most pubs.
It's an egg wrapped in sausage meat with breadcrumbs.
But the egg inside is normally hard boiled,
And he said that this is runny.
Oh yeah.
Look at that.
Cheers, mate.
Wow.
Look at that.
Did you see that? Oh gosh.
This is off the bar snacks menu.
Wha..?
So you can sit at the bar, order a pint,
And just get one of those.
Have a quail's egg, runny scotch...
I mean that is a thing of beauty.
Am I gonna drink the yolk out first?
That's really good.
We've started off really strong.
We're in.
Should we have this?
It looks...
Interesting.
What do you mean? Oh no...
What do you mean?
If you found that in a cupboard.
Okay...
You know?
Or like on the forest floor.
Yeah. Oh yeah.
Actually on the forest floor,
I think it's probably more likely to be edible.
All right, let's do this.
Okay.
I'm kinda getting how today is gonna go.
Everything's gonna be good.
Everything is gonna be really good.
Okay.
It really tastes like, like kinda pate, right?
Mm-hmm, mm-hmm.
But super mushroomy.
Mate, Ducky try that. That is unreal.
I'm sorry, I didn't give you any of the egg.
The egg was too good.
I just couldn't even.
You hear that crunch? How crunchy that is?
The bread's just like perfectly done.
Mushroom parfait.
I don't know what I ate.
It's mushroom!
It's a magical mushroom.
It's a magical mushroom! Not literally.
No, that would be illegal.
Alright last thing, last snack.
Did they say a bacon-wrapped prune?
Yeah.
Whoa.
There's a lot going on.
Ooh.
You know what that is?
That's like a perfect little combination,
Of sweet and salty.
The prune is cooked so perfectly,
It's almost just like jam.
Yeah.
It's like warm jam.
Who wouldn't love that?
Vegans, obviously, but.
I feel like it's a good marker of a truly great pub,
If their bar snacks are great.
And that's probably the best scotch egg I've ever had.
Wow.
It's normally me who's throwing stuff like that around.
- No 100% - It's normally me who's throwing stuff like that around.
I mean, it came out in an egg cup.
It's basically an egg chalice.
An egg chalice.
Literally.
Look at that.
That's a Golden ale.
That is a beer and a half.
Here we have our crab soup and sandwich,
With grated coffee bean making this our very own,
Crabuccino.
Crabuccino!
Wow.
Yeah, this is fancy.
Holy crab.
Wow.
Holy crab.
That is...
You're an idiot.
That is so good.
How is that so good?
Thing is, I don't even really like soup that much.
Kind of milky.
It is creamy.
Creamy, yeah.
But it's like essence of crab.
Crab sandwich as well.
Wow.
See, conversely, that's really refreshing.
I'm gonna dip mine in.
I feel like the combination of the two flavours,
Is gonna work really well.
Look at that.
Yeah.
Oh, oh.
That's beautiful.
This is incredible.
Mate, I'm so happy.
No no no. Not gonna work
Okay.
Cheers.
You know what, I want to get someone who says they don't like seafood.
And give them that.
Yeah, well it's incredibly seafoody
I defy you not to like that you know.
It's just so good.
That's the best soup I've ever had
Aiden scoffed.
I don't think I've ever said best soup just saying.
Ducky you need to try it.
Here have a sip of my crabs.
Sorry x2
- Do not say that... - Sorry x2
Wow.
Yeah?
That's crazy.
Yeah.
That's insane. That's like the head of the crab but like,
Yeah.
But way creamier and clean and like seafoody smell to it,
You know like that little thing that puts people off.
Wow
It's in like an espresso cup,
- I'm expecting like espresso. - I know.
I know. x2
And it's like...
Fish.
Yeah.
Aiden finished it damn it.
Yeah I was gonna say!
This is it, the main event.
Here we have our famous British fish and chips.
Wow.
We have curry sauce.
We've got nice minted peas on the side, a chippy dip,
Which emulates the flavor of the bottom of,
A fish and chip bag.
Wow.
The atomizer full of pickled onion juice and malt vinegar.
So you can spray each individual chip.
Wow.
Spray it in the air and inhale it while you're eating.
Okay.
And we've got Heston's famous triple cooked chips.
The triple cooked chip, I feel like,
Has taken the UK by storm.
You can find them all over the place now.
But Heston is the first one to do this.
Yeah, that's right, yeah.
30 years ago this year.
We actually tried once if you just keep cooking a chip.
Yeah, how many times can you cook it?
11 times, eventually.
That was way too many.
Undecuple cooked chips.
It's so bad.
Got a batter that we've charred with CO2.
That's why it looks so crispy.
Already just from the appearance,
This looks special.
It does.
I mean, an atomizer.
Wait, he said we can spray it into the air.
I'm gonna mist you.
Okay, mist me, mist me.
It is pickled onion in there.
So he said we can spray each chip.
This is really fun.
Cheers, mate.
Perfectly crispy on the outside.
That's the perfect chip.
That is ridiculous.
I've had a lot of triple cooked chips at various pubs.
You often will see them on pub menus.
Nothing has come close to that.
What is this sauce?
He said it was the taste of the mushy chips,
At the bottom of the bag.
Smells good.
Oh no, that's good.
It's like a vinegary--
There's a little bit of vinegar in there.
--mashed potatoey.
Salt.
Holy moly, I've never had anything like that before.
Heston Blumenthal is known as an inventor.
And he famously became obsessed,
With finding the perfect chip.
This isn't like an accident that he's stumbled across?
No, no.
He spent years developing the perfect chip at home.
That's literally perfect.
Like how. You can't improve on that.
Let's try some of this fish.
Look how crispy this is.
Oh my Gosh.
I just wanna pick it up with my hands.
Can we pick it up with our hands?
Is that allowed?
Look how tender it is.
All right.
OK, go on.
That's...
That's ridiculous.
Almost what's most surprising about that,
Is it does taste like fish and chips.
Oh, yeah, really interesting.
Just like the chip, you know,
It's not dissimilar from any chip or fish you've had before.
But it's just done exactly how you want it.
It's like the fish and chips they serve in heaven, right?
It's like down on earth.
We're doing our best, aspiring to those lofty heights.
Being British, being known as the country,
That conquered the world for spices,
And didn't use any of them.
I feel like we're redeeming it.
I would be proud to say this is our national dish.
100%
I would be proud.
I want them to make Michelin-style versions,
Of all guilty pleasures.
Beans on toast.
Michelin Star Beans on Toast.
Michelin Star Big Mac.
Michelin Star Taco Bell.
Maybe not.
Where do you go from here?
This is the problem if you set the bar too high.
- This is the problem if you set the bar too high. - I believe you go to the dish
- This is the problem if you set the bar too high. - That they are most famous for.
A pie.
Oxtail pudding.
So this has been on the menu since we opened.
We forgot to take it off.
I thought this was gonna be a pie.
It's a steamed pudding.
And what's the history of this?
So just a take on a Steak and kidney (Pie).
But we've just elevated it to the next level.
So we use oxtail,
Brined for 24 hours,
Cooked slowly for 16,
And it's mixed with ox kidney.
It's steamed in a sewet pudding,
And then it's all in the oxtail sauce as well.
I'll just be impressed if you finish it off.
All right, challenge accepted
We were literally both talking about how it was a pie.
It's not a pie.
I even said dramatically.
"A pie."
I thought it was gonna be a pie!
It's sticky like a sweet pudding.
Oh, wow.
Look at that.
Oh my gosh.
I've never had anything like this before.
Oh, do you smell that?
That's the richest beefiest smell,
- That's the richest beefiest smell, - There's no way we're finishing it.
I have ever smelled.
Cheers mate.
It's like the kind of stodgy bits of a pie.
But in the best way.
Like when they've mopped up all the gravy.
Wow.
And the meat is so rich.
This is crazy rich.
That is the beefiest thing I've ever had.
I mean, this tastes like something that King Henry VIII would eat.
Alright we've got to finish this because Pete said that,
We couldn't finish it.
But it is unbelievably rich.
It's super rich.
Mate, you need to try this.
You also need to help us finish it.
Ducky, yeah, you've gone for like a little bit of the innards there.
It's a strong flavor on that bit.
Wow.
I went for something chewy.
I think you got a kidney.
Oh, is that what that is?
There's a whole kidney?
Here, mate.
The artistry that's gone into that.
Oh, it's incredible.
And the depth of the flavor.
Do you see what I mean by the beefiest thing you've ever had?
- Do you see what I mean by the beefiest thing you've ever had? - It's so rich!
As a man who prefers a rich tea to a chocolate digestive,
It's just a bit much for me.
Okay, yeah.
It's like, I'd love to see Beyonce in concert,
But if she was singing this far from my face.
Pete, we finished it all by ourselves.
Okay.
Oh dessert!
Ooh.
This is our quaking pudding.
Wow.
See it really does quake.
- That is very quakey! - It's all about the quake
That originated in the 17th century.
It's so wobbly.
It's very satisfying.
It looks alive
Okay.
And then you have here our chocolate wine slush,
Served with a lovely millionaire shortbread.
So this originated in the 1700s as well.
And this was when they realized that doctors,
Actually prescribed this chocolate wine,
As an aphrodisiac, so they would prescribe it,
To attract love.
Okay...
Thank you very much!
Thank you guys.
I mean, come on.
It's just mesmerizing isn't it?
- It's just mesmerizing isn't it? - It's basically a Pokemon.
Yeah.
I mean, look at that!
What?
Oh wow.
Oh, that.
Is jiggly eggnog.
Is... jiggly eggnog!
It is kind of like eggnog-y, hey?
What you don't realise about that is it's warm.
I thought it was cold.
Very satisfying to eat.
You can feel it kind of jiggle all over your tongue.
Sounded a bit weird, but I mean, it does.
Wine and chocolate slush, come on.
Okay.
Wait, you're not gonna drink it?
Come on, can you drink it?
No.
Okay.
This is new.
Whoa!
It tastes so chocolatey and so winey all at the same time.
Yeah.
How?
And it melts in your mouth like immediately?
Fascinating, you're not a fan?
I really like that.
Okay, this is my kind of dessert.
Wow.
That's good.
The chocolate on the top is almost the same texture as that.
It is so soft.
It's very soft.
It's not jiggly.
But it's very soft.
And yeah, no...
That would have been amazing.
Can you do it all again?
Just make it all jiggly.
No, no, no.
And then we're doing it together now.
Together, yeah.
Boom.
Oh, wow.
Wow, there's a lot going on there.
There's a lot going on.
I hate that.
What do you mean?
We came here the for the Fish and Chips and the Fish and Chips was incredible.
Yeah.
It is a normal pub that you can come to, get a drink at the bar.
Yeah.
But it happens to also have a Michelin-starred kitchen,
That makes some of the best British food in the country.
Proper pub food classics as well.
Pub food classics, man.
Crazy.
It's like if Beethoven did a techno track, you know?
Like...
You know?
I'm not sure.
It's like...
I'm not sure how that would go.
Maybe it would be good.
A true master of their craft.
He nails the crescendos.
Yeah.
He'd probably do a sick drop.
Oh, can you imagine?
Can you imagine?
Du du du du.
But no, this is incredible.
Feels like a real treat.
Even if we were to come here again,
It would never match the first time.
I don't know what you mean.
That was for Gabie.
Great.
I'm ready for a food coma now.
Thank you very much.
Big shout out to the team at The Hind's Head,
Taking very good care of us.
If you want to try some incredible pub food,
Come check it out.
There's probably nowhere better.
Seriously.
In the meantime,
We'll see you JOLLY soon.
See you later guys.