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  • 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.

  • They do something that other people don't do,

  • to have a dedicated,

  • really high quality butcher shop.

  • Do a really high end product really well, and

  • then at the end of the day of working at

  • a butcher shop they turn around and they say,

  • this is how proud we are of our product.

  • We cook it and we sell it.

  • You can eat it here.

  • Come and have it.

  • Such a nice dinner setup as well.

  • Yes. Like,

  • so cute and Yeah,

  • it smells like wine.

  • I'll have a bottle, thanks.

  • We sat down to have the biggest steak I've ever

  • had in my life, ever.

  • 100% ever. It's the biggest

  • thing I've ever seen.

  • All my days.

  • So that's it raw.

  • It's a little bit rare for me, though.

  • That's huge.

  • How do you like your steak?

  • Rare? Rare.

  • Rare? Rare is good for me.

  • Rare, rare.

  • Perfect.

  • All aboard, salt and pepper.

  • Butchers in the day, but

  • our passion do the whole carcasses, so

  • we have the whole animal, all the awful skin and

  • everything so we real roots level,

  • make called scratching between pate forms,

  • no wastage, everything is free range, grass fed.

  • It's a lovely quality stock,

  • very happy animals.

  • As many of the ingredients as possible

  • veg wise are English.

  • Some quality in house rules to keep

  • the menu nice and simple and

  • just try to adjust in the kitchen.

  • What the fuck?

  • It's a little mid evening snack.

  • Fucking A.

  • It tasted like butter made of meat.

  • So good.

  • I thought the whole thing was banging.

  • Like butter.

  • This is insane, Luka, this is unbelievable

  • Thank you so much.

  • This is just too much.

  • My old flat mates turned up there to try and

  • have a quiet dinner by themselves but

  • we decided to hijack it.

  • Take him with us.

  • Linda.

  • Linda, put it together.

  • We're going to Sober.

  • What we're doing now is pulling

  • ourselves together.

  • Handling our shit.

  • I'm not putting cigarettes

  • backward in my mouth.

  • I can't wait to go somewhere where you can

  • drink alcohol and eat some food.

  • Are you ready?

  • Am I right?

  • Am I right is what I meant.

  • Right?

  • Are you right?

  • You are right.

  • Are you right?

  • We are all right.

  • We are all right.

  • We've had nothing to drink or eat,

  • I assure you.

  • Well, come in.

  • Emma's my girl.

  • Emma is somebody I've got

  • to know just by being like hey, we

  • just opened a restaurant in East London.

  • I wanna meet you, I need some help.

  • Hang out with me please.

  • She's somebody I lean on a lot for

  • like, just advice.