- My name's Austin.
I've worked here since I was 14.
The name of the café is Terry's.
The best way to describe it would be
post-war, 1940s, '50s.
That was due to my dad's love
of post-war London and Britain.
All the black-and-white photos,
everyone's looking at the
camera, everyone's smiling
even though the times were tough.
Obviously it was a
different, different Britain
to what it is now, but it was
the Britain that my dad held fondly.
Harry: In 1982, Austin's father, Terry,
opened what is now known as Terry's Café.
Using his extensive
knowledge and skills learned
while he had worked in London's
Smithfield Meat Market,
Terry produced home-cooked
food alongside his son, Austin.
Some of these dishes include apple pie,
steak and kidney puddings,
and a signature English
breakfast, The Works.
So what is it, and what comes
on this absolutely massive plate of food?
- So The Works as consists of all
the traditional ingredients
of a cooked breakfast.
So you've got sausage,
Cumberland sausage we use.
Egg, free-range.
Bacon.
Bubble and squeak.
Black pudding, tomatoes,
beans, and mushrooms.
I know the emphasis I put on the buying.
The buying's bought fresh
from the market twice weekly,
you know, so I know that it's good.
Course I only buy the best produce,
and I take great care in
maintaining the presentation
and the quality and the
standard of the food.
Some people don't get it, but
most people, most people do.
Yeah, I could fancy it up if I wanted to,
but that's not the point.
Harry: In a previous
"Best of the Best" video,
we voted Terry's as our
favorite fry-up in London.
Here's what we thought about the food
when we visited the south London café.
- On this absolutely
massive plate of food,
we've got a couple of
quite new ingredients.
So the first one is bubble and squeak.
It's just this kind of
mashed-potato-looking thing
over here, and what it
actually is is potato and
quite traditionally
like cabbage or sprouts,
all kind of griddled into one.
- So what we've also got here
is our first black pudding of the day.
What it is is usually
pig's blood mixed with oats
and some animal fat and
then put inside a casing
and kind of cooked like a sausage.
Yeah, I'm liking that.
You get the kind of
caramelization on the outside
where it browns.
So a little bit of sweetness.
The inside, I'm mostly getting the potato,
but then kind of mixed in with that
you get that kind of, the cabbage
and whatever else is in there.
It's good.
Ju: It's like a really oaty consistency.
Like, it's really like a porridge.
- If you tried that without
knowing what it was,
would you think "blood"?
- No.
I mean,
it tastes a little bit like sausage.
It's like oaty sausage.
So really, really nice fried egg here.
You can see that it's
cooked extremely well,
and it's got this really nice sheen to it.
- Not much crisp on the bottom.
Ju: Yeah.
Harry: I really want to try this sausage.
Just, just get a look
at the size of these.
- This is an entire meal
in just one, like in one forkful.
This is, this is like a hot-dog sausage,
but it's just, it's got
this amazing glisten to it.
You can see it's just perfectly cooked.
Really, really, really tasty-looking.
Like, I literally can't wait to eat this.
- Mm-hm.
Mmm.
Ju: It's so super, super sweet.
It's not as herby as other
sausages that we've tried today.
Ju: It's just like a
very nice, sweet pork.
Harry: And now we'll try some
of this bacon under here.
It's kind of almost
towards that gammon-ham
sort of texture that you're more used to
but with the sort of saltiness
and a little bit of crisp
from the bacon. Really good.
