have never done this before, wow. ii have never done this before, wow. ., have never done this before, wow. . ., ., ., ., , wow. if we have a lot of orders on, wow. if we have a lot of orders on. you re wow. if we have a lot of orders on. you re going wow. if we have a lot of orders on, you re going to wow. if we have a lot of orders on, you re going to have - wow. if we have a lot of orders on, you re going to have to - wow. if we have a lot of ordersj on, you re going to have to get them in there. them in there. pick up the ace. them in there. pick up the pace- my them in there. pick up the pace. my first them in there. pick up the pace. my first ever - them in there. pick up the pace. my first ever fish . them in there. pick up the | pace. my first ever fish and chips. just what i thought it was my time for a break, i had to get to grips with another of their delicacies, a deep fried snickers bar. yes, you heard right, a deep fried chocolate bar. sam s wife kumi was on ha
like, but it s also something new for everyone to try. but there was no time for yapping. i needed to learn how to make this british classic before the lunchtime rush arrived. so, sam, what s your secret? well, i won t tell you my secrets, but you can give me a hand. 0k. here s some gloves. this fish is local okinawan fish, it s hiromachi. so it s a cold water white fleshed fish. great. and it s delicious. before every single order, we get fresh beer. whoa! it s bubbly. so, why do you use fresh beer? we want the bubbles to make it nice and fresh so that when the batter goes into the oil, it s going to bubble up and be really nice and crispy. so the consistency is very important, it has to be just right, so. like this? yeah, i think that s perfect. we re going to cover the fish in the batter and then, as you drop it in the oil,
tokyo. and while i have had a lot of good seafood here, i ve never actually had reddish fish and chips. british. you must be sam, hi. and chips. british. you must be sam, hi. and chips. british. you must be sam, hi. hello, nice to meet ou. so be sam, hi. hello, nice to meet yon so tell be sam, hi. hello, nice to meet you. so tell me be sam, hi. hello, nice to meet you. so tell me about be sam, hi. hello, nice to meet you. so tell me about bonnie i you. so tell me about bonnie blue and you. so tell me about bonnie blue and your you. so tell me about bonnie blue and your business - you. so tell me about bonnie blue and your business here. j you. so tell me about bonnie - blue and your business here. we t and blue and your business here. - try and have uk sale fish and chips with beer batter, but we use 0kinawa beer and seaweed and on the chips as well. bud and on the chips as well. and what do people and on the chips as well. and what do people think? in - what do peop
lunchtime rush arrived. so sam, what is your secret? what is your secret? i won t tell you what is your secret? i won t tell you my what is your secret? i won t tell you my secrets, - what is your secret? i won t tell you my secrets, but - what is your secret? i won t| tell you my secrets, but you can give me a hand. this is local 0kinawa fish, it is a white fleshed fish. it is delicious. before every single order, we get fresh beer. bubbly. order, we get fresh beer. bubbl . ~ , ., order, we get fresh beer. bubbl .~ , ., , order, we get fresh beer. bubbl. , , , bubbly. why do you use fresh beer? we bubbly. why do you use fresh beer? we want bubbly. why do you use fresh beer? we want the bubbly. why do you use fresh beer? we want the bubbles i bubbly. why do you use fresh | beer? we want the bubbles to make it nice beer? we want the bubbles to make it nice and beer? we want the bubbles to make it nice and fresh - beer? we want the bubbles to make it nice and fresh so - be
government will be getting a small extra bit of cash from those as well, which personally i think would make much more sense to reinvest that and help middle income families during this winter period. igreat that and help middle-income families during this winter period. during this winter period. great to seak to during this winter period. great to speak to you- all day today we ve been live in bristol, looking at the impact of the coronavirus pandemic on business. our business correspondent katie prescott is in bristol and joins us now. good afternoon. as you can see, things have quietened down in the centre of bristol, in saint nicholas market, where a few hours ago we did have a lunchtime rush. i have been hearing from businesses that it has been a very tough time during the pandemic, but it has been a particularly tough time here because being in the centre of bristol, these businesses are very reliant on footfall from local offices, and with everyone working from home, that ha