Subtitles section Play video Print subtitles Fucking hell, I feel like an absolute pile of shit. My name is Gabriel Pryce. I'm the head chef and co-owner of Rita's in Hackney, on Mare Street. My name is Missy Flynn, I am co-owner of Rita's. I run the restaurant day to day and I also run the drink side of things. I didn't have any kind of formal training, as it were. I lived in America for five years, I went to film school, so I was living there with a student visa, which obviously didn't allow me to get a proper job. I didn't do anything illegal or anything, but I just hung out in some kitchens with some guys. It's fine. But the food that I do is completely influenced by my time in the States. We call it modern American comfort food, cuz everyone needs a tagline, but it's a bit American, bit European, all great British produce. Really good suppliers and we do fried chicken. It's everyone talks about all the time. It's really good. I work mostly in a Mexican bars and restaurants. What I wanted to bring today is that really fun. Accessible cocktail menu. It kind of mirrors what the kitchen does in terms of seasonality. Muslim Agave spirits are like tequilas and mescals and I think that is the vibe of Reuters is like, fun, interesting, party drinks. Missing from this trio is Deano, who is head honcho of big boss man. Poppa. Poppa. It was kind of Deano's idea. He was involved in birthdays, the bar in Dalston. We turned the old toilets behind the bar into a kitchen for two grand, which was insane. Originally it was supposed to just be for a month to just look after the kitchen, it was a pop up. And then we left for a year. It's just standing behind a bar in Boston throwing fried chicken at drunk kids, which was- It was really fun. Loads of fun. When we first opened, it was really rough. It was like all out at the counter. You'd just get like cutlery in the middle of the table, and then I think people like wanted it to be more of a restaurant, so one day we just started setting the table. The next day you've got water glasses on the table now and now it's table service. And it just kind of evolved. And I think people wanted it to be like that. And it just made sense to take out there and do it completely. We wanted someone's name so it feels like someone's place. You're going over there to thing's house. Somebody suggested calling it Maggie's. I said, I'm not calling Maggie's. And then Missy said Rita's. I'm, like, Yeah, Rita's. And she just sounds like a nice broad. Yes. I haven't been out to eat anywhere for awhile. So three or four in one night is going to be pretty good. I'm just going to prep up what we're going to eat when we come back so that I don't have to do too much. I'm gonna prep some lamb shoulders. They're gonna get braised all day and all evening while we're out. Then when we come back to them later all the meat's just gonna come straight off the bone. So that's that. What's up, dude? What's going on. How are you? I'm good, I'm good, it's Deano. What we have in there? A with spice, it's based on lime and spices and everyone's favorite hot sauce. She looks like she's been making Cholula for a while. Actually she's quite cute, I'm coming for you Cholula. Here you go, it's not a particularly attractive drink is it? I think it looks gorgeous. This is our favorite drink it's called a poop in the. Cheers. Cheers. All right I'm done, you done? Laura. Sick! Delux! Some as well. German whip. Or with the blue leather. I like this look. Best school trip ever. We got on the bus, headed over to Mangal. It's been there about 25 years I think. There's a lot of fantastic Turkish food around here but, as far as we're concerned, that's where it's at. Fish mango First Ocakbasi Restaurant in London, where you sit and dine next to the grill and a open fire. The guys yesterday were amazing. Yes. The way they look after you is the best here. It's not transactional, it's like you're in their space. We don't see as a restaurant, we see as our home, and you are my guests. This guy, basically, is my dad. He's here nearly 24 years. But his English is not that good because he had no time to go to school instead of cooking, basically. He was cooking too much. So I think now, we're going to keep him for next 10, 15 years ultimately. So another one of these effers, classic, nice Turkish deliciousness. I'm so stoked for this. I mean it's an honor to be taken care of that well at Mango One, but to be given a Mango One t-shirt is next level hospitality. Simply the best. Simply the best. We cook everything on the grill. Red peppers and tomatoes, a little bit of salt, red pepper powder. Chop it in very fine. A bit of yogurt. Melt butter. Let's see what chef's got to say. The that he did for us at the start. That super smokey grilled aubergine with yogurt and that fresh tomato salad. Yeah. It's so good. I had a feeling when we got that, was gonna do a lot for us. But I didn't think it was gonna be that much. I mean, I've seen a mixed grill before, but this makes the mixed grill that I want is a pretty intense tower of meat. Fucking hell. Amazing taste of cooked over charcoal. Anything cooked over charcoal, it’s just delicious. All the bread that soaks up all that nice. It’s probably the best bit. Better than the steak, better than the meat. The juices. I think I'm gonna be more hungover with meat than I am with booze tonight. Pretty Sizable dent in it though. Thank you. Have a good night. Thank you. Come see us on Street yeah? Thanks very much. Take care. Ladies first. We got back on the wagon and headed over to Hill & Szrok. It looks like a museum. A museum of meat. It's a really beautiful spot.