than egg and chips, but some little things have to . change, like, say, for example, that coffee machine. you wouldn t have had it years ago. i east end, people wouldn t have had that coffee, - they wanted powdered coffee, frothy milk. i i used to love it. we have often thoughtl about maybe doing this and maybe doing that and my mum is like no, and she has always been right. do what you are doing and do it well. - rupa bodhani is an events chef and food blogger who cooks a diverse range of dishes and knows how modern tastes are evolving. so we are in east london. so many restaurants from all different places all over the world. do you think that is what the younger generation want? yeah, i think people really do love all the variety and, you know, there are so many people going vegan and, you know, or trying to be more vegetarian. yeah. with all of that, you know, the traditional british cafe is struggling. do you think it holds a place in the future in british food culture? 0h, a
in british food culture? oh, absolutely. i think they bring people together, serving up that nice warm grub that everybody enjoys. you have no idea how much i am looking forward to eating this fry up. i have seen it come past me a few times today. bring it all, bring it all. this is a lot of food. i m going to try my hardest. so if places like pellicci s are still going strong, i don t doubt for a second that the great british fry up and the traditional great british cafe will keep going strong. lucy there, keeping up the fine tradition of the fry up in east london. well, that is all we have time for on this week s programme, but coming up next week. i am in the netherlands to find out why more museums are opening their entire archives for public perusal. and poking around this vast gallery in rotterdam, where absolutely nothing is hidden from sight. the fact that everybody can see so many more artworks enables people to ask questions that we might never have thought about before.
in british food culture? oh, absolutely. i think they bring people together, serving up that nice warm grub that everybody enjoys. you have no idea how much i am looking forward to eating this fry up. i have seen it come past me a few times today. bring it all, bring it all. this is a lot of food. i m going to try my hardest. so if places like pelicci s are still going strong, i don t doubt for a second that the great british fry up and the traditional great british cafe will keep going strong. lucy there, keeping up the fine tradition of the fry up in east london. well, that is all we have time for on this week s programme, but coming up next week. i am in the netherlands to find out why more museums are opening their entire archives for public perusal. and poking around this vast gallery in rotterdam, where absolutely nothing is hidden from sight. the fact that everybody can see so many more artworks enables people to ask questions that we might never