BEST EVER FOOD REVIEW SHOW: Everything you ever wanted to know

SPEAKER_2 (0:09)

That's like a first date fail, isn't it?

SPEAKER_3 (0:12)

Typical conversation of four guys who have known each other for too long. I think we should go straight into the fact that we got to have a great conversation with Sonny, and Barry wasn't there.

SPEAKER_4 (0:27)

We had a filming day with him, first of all, which was me and Ebbers.

SPEAKER_2 (0:30)

Yeah, that video is linked down below, either now or very soon to be.

SPEAKER_3 (0:34)

What was it, pies?

SPEAKER_4 (0:35)

We ate so many pies.

SPEAKER_5 (0:37)

I've been to that pie shop. I know a thing about those pies. I'd have been perfect for that.

SPEAKER_3 (0:41)

You answered the question.

SPEAKER_4 (0:42)

We, yeah, yeah, we ate all the pies. Including a 600 quid pie.

SPEAKER_3 (0:48)

What's that made of?

SPEAKER_2 (0:50)

Kind of ironic to come to Britain and celebrate the British pie, and then go to kind of the climax, the most expensive pie to be a French restaurant where we had pâtes en croûtes, which is a slice of cold pie. So think pork pie. Like we have pork pies. It's kind of like that. It's like a terrine layered in a pie.

SPEAKER_3 (1:05)

Was it 600 pounds because of what was in it or because of the size?

SPEAKER_4 (1:08)

Both.

SPEAKER_3 (1:09)

Both.

SPEAKER_4 (1:09)

Both. So it was like...

SPEAKER_2 (1:11)

50 slices worth.

SPEAKER_5 (1:12)

This long.

SPEAKER_3 (1:13)

Like two and a half, three feet of pie. Yeah.

SPEAKER_5 (1:16)

And it was beautiful. Do you order it in feedable?

SPEAKER_4 (1:19)

I'll just have a yard, please.

SPEAKER_3 (1:20)

Could I have a yard of pie?

SPEAKER_2 (1:21)

The chef who made that incredible pie, Matthew. Basically we should do some stuff with him because he's awesome.

SPEAKER_5 (1:26)

What a privilege, though, to go and shoot with Sonny. It was a tough day. Such a fan boy. He's like, I think he's set the bar for travel food content. Like he's producing a YouTube show that is better quality than TV and travel. And his perspective on food and the way he dives into subject matter that, to be honest, we would tip to around.

He buys in and finds the answers and gets an opinion from everybody.

SPEAKER_4 (1:52)

And that was the amazing thing was, having seen all of his programs and what he does, and then going to eat pie.

It was a completely different experience. Like you see him going into slums in cities around the world and kind of eating food from rubbish bins. And I go, no, no, come and eat Jelly Deals with us. You'll have a great time.

SPEAKER_2 (2:09)

Although the Jelly Deals, it's not to my liking.

SPEAKER_3 (2:12)

Jelly Deals.

SPEAKER_2 (2:13)

It's a real struggle. So yeah, we did that. And then we went to a good, decent pub just off Savile Row and had shepherd's pie using lamb from Clarkson's Farm. Oh, Hawke's Stone Lamb.

Then we finished with Pat and Crute.

SPEAKER_3 (2:27)

Any questions that you'd like us to ask Sonny?

SPEAKER_5 (2:31)

Favourite place he's travelled. He's travelled the world.

SPEAKER_2 (2:33)

It's a lot.

SPEAKER_3 (2:34)

It's a basic question, but for Sonny, it's a really hard question, I'd imagine. Yeah.

I wanna know, he's such a good interviewer and he's so good at letting you know what he thinks without telling you what he thinks. Do you know what I mean? It's almost like a documentary. You watch it and it's fascinating. He's got such a great style, but you make your own mind up at the end. So I wanna know how he does that.

SPEAKER_4 (2:58)

The one thing I want to know is where does the red bandana come from? Because I didn't ask him, but when we met him, he wasn't wearing it.

SPEAKER_2 (3:05)

Then it was like rolling up, just rolling that.

SPEAKER_5 (3:07)

Oh, then he put it on.

SPEAKER_4 (3:08)

And it's like the chef's apron, it goes on.

SPEAKER_3 (3:10)

It's like Clark Kent.

SPEAKER_5 (3:11)

We'll ask him.

SPEAKER_3 (3:12)

Whipping off his glasses.

SPEAKER_2 (3:13)

What?

SPEAKER_5 (3:13)

I know the answer.

SPEAKER_3 (3:14)

Don't care, Barry.

SPEAKER_2 (3:15)

We wanna hear it from Sonny's own lips. In fact, you can hear it from Sonny's own lips in this interview, now.

SPEAKER_3 (3:24)

Sonny.

Sonny Side (3:25)

Hey. Cheers.

SPEAKER_2 (3:27)

Welcome to the pub.

SPEAKER_3 (3:27)

And welcome to the pub. And welcome to Under The Cloche.

Sonny Side (3:30)

Thank you very much. Happy to be here. Hold on, what? You raised your glass. You gotta take a sip, right?

SPEAKER_2 (3:34)

And I can't do it properly. Sorry, sorry, sorry.