Egg and beans – should they touch, or be separated by a breakwater sausage?
London’s Polo Bar stays open 24 hours a day, seven days a week. “It’s actually more difficult to close because we haven’t even got a door," says owner Philip Inzani.
Little Chefs might be disappearing from our motorways, but Ace Cafe on London's North Circular ring road still proudly serving fry-ups and knickerbocker glories—81 years after it first opened.
Is it fried eggs with perfectly runny yolks? The two (four) slices of heavily buttered toast? Sausages with brown sauce?
Spoiler: you’re going to need a lot of Berocca.
A survey by The Times has shown that eateries are charging up to £34 for a fry-up, despite the fact that the price of ingredients has fallen by a third since 2010.
The Facebook group where people go to get told their poached eggs look like ball bags.
Prison grub tends to be a bit of a mystery to those on the outside. The days of lining for a sloppy ladleful of gruel are mostly over, but if porridge is no longer staple scran for inmates, what do they eat and who do they eat it with?