Uncle Paul hit th jackpot that day. Sitting at the bar lowering pints getting served plate after plate - the dream.

Uncle Paul is every inch the old-fashioned English pub landlord.  Love him.

18:34 'I used to twist sausages when I was 14...'

WE SAW THAT SMIRK, JACK.

"Best pub when younger is the one that lets you in".

That is 100% the truth, my buddy got kicked out when we went on my 18th birthday 😂

I'm French, I know we're too proud, but English cuisine is delightful I'm not afraid of saying it.
Now, I just gonna watch at my window if police is not on their way to put me in jail, it's actually a crime to say such a thing in France.

If the Flavor Boys decide to host a podcast of their own, Uncle Paul should definitely be the first guest. Imagine the stories he could tell from all his years in the business.

I do two eggs because I'm generous.
Savage 😂😂

This channel is really sky-rocketing. Glad people are finding it.

“Fuckin smoked haddock scotch eggs… although that’s pretty shit”

Little dialogue like this makes me feel like I’m on the line with you bastards and I love it

American here...I've been on a British cooking kick over the past couple of months and have knocked out batches of pasties, shepherds pie, steak and ale pie, as well as fish and chips....now you guys have set a new bar for me and I've got to do all of these! As usual, the best culinary duo on YouTube!

This channel is single-handedly making British food cool.

Pork scratchings or scampi fries for snack.

Scotch egg to start, ploughman's or steak & ale pie for main, sticky toffee pudding for dessert. Roll home to sleep for 24 hours

More Uncle Paul! He's a delight.

10:06 the sass “I was generous” hahahahaha

Lol "It's gonna be..... Curry."



"SHit".
🤣🤣🤣🤣

I love that the pint of Doom Bar refills to the top after every dish. A true British pub owner!

2:23 Bro, as soon as Paul spoke, I’m immediately entranced. He has that Englishman storyteller voice.

When I go to the pub, I wanna eat those pub classics
Pub classics, pub, pub classics

I am a 55 year old German and food lover hobby chef. When I grew up my mum always cooked fresh meals. One of the dishes I liked most was seasoned minced meat (1:1 pork and beef) in puff pastry. That's probably as close as it gets to a sausage roll, though we also have "Würstchen im Schalfrock (sausage in a nightgawn). That's small wiener or frankfurter in puff pastry.  Another classic was Kassler (smoked and cured pork) with a slice of tinned pineapple in puff pastry. Lot's of puff pastry apparently. Of course bangers and mash are very popular in Germany as well, but without the gravy - but hey, it's "Bratwurst" after all! I still cook this stuff every now and then, smile and remember my mum. So in culinary terms obviously our cultures are not that far apart.

25:19  that moment when he lost the bet!