I had the pleasure of not one but two fry-ups in York, UK last weekend. The first was courtesy of Bill’s Restaurant Overall, pretty good, and I’ve had much worse. All the ingredients seemed decent. The black pudding was overcooked and almost biscuit-like, but that’s my only serious grumble. The bacon was cooked well. That black pudding, beans and the mashed/friend potato thing were each extra charges annoyed me. Particularly with a hangover, I just want to be able to order a full english, without playing Mastermind to work out what’s in or not.

On a family holiday in South Devon last week I had some good food experiences. Top of the pile was a Lardy Cake, a delicacy new to me but which I’ll be sure to be searching out again. It reminded me of an Eccles cake, but bigger and lardier! I got mine from Vinnicombes on the High Street in Sidmouth. Just down the coast from Sidmouth is a village called Beer.

One of the perks of my job is that I get to travel to some pretty nice places (hi, San Francisco, Bergen, Åland Islands), and get to eat some pretty good food too. If you’re looking for some techie content, then move along and go and read about Kafka, but if you enjoy food pr0n then stay put. I was working for a client in the centre of Manchester this week, staying as usual at a Premier Inn.

Thanks to the power of twitter, I can look back on all the many and varied Full English breakfasts that I’ve (mostly) enjoyed: 👉🏻 https://twitter.com/search?q=rmoff%20%23fullenglish&src=typd What makes a good Full English? Good ingredients, cooked well. Nothing worse than a limp pink sausage, as it were. Sausage, standard pork or Cumberland at most. Definitely no daft apricot and guava bean with a hint of foie gras nonsense. Must be cooked right well, crispy skin, almost burnt.