I QUIT.

Added: 2026-05-05

[00:00:00]Many of you know me as Max Versus Food.

[00:00:03]Compared to Vita, ranked number eighth in the world and number one in Britain, having won the British Eating League for 5 years in a row. But as some of you will know, I also have a full-time job.

[00:00:15]I work for a children's charity and typically work 50 to 60 hours a week.

[00:00:20]This is my typical day.

[00:00:26]I usually wake up at 6:00 a.m.

[00:00:32]The first thing I do is check social media and respond to comments and messages received overnight. I get up and every day either edit late at night or after waking up. I'll edit for at least 2 or 3 hours a day, but sometimes it can be up to 8 or 9 hours.

[00:00:48]I'll then get ready and leave for work.

[00:00:53]I'll continue to respond to comments and messages or plan my social media posts as I make my way to work.

[00:01:03]I'll typically work on the train if I can get a seat anyway. It is London. I actually get off the train several stops earlier so I can get a couple more miles of steps in. To use up the calories from food challenges and to keep fit and active, I typically go to the gym for about an hour or two every day. Most days I'll do some running as well, so I keep to my average of 20,000 steps a day. Happy Monday, everyone. Hope you all had a great weekend. Thank you all so much for tuning in to Monday's video.

[00:01:29]I usually get into work about 7:30 to 8:00 a.m. and then I'll typically work until about 6:00 or 7:00 p.m. I'll then go to the gym if I haven't already, come home, edit for a couple of hours, eat, and go to bed, and then I start all over again the next day.

[00:01:49]But doing all that day in and day out is just unsustainable.

[00:01:55]So, I quit.

[00:01:58]But it's a really good thing. I've chosen this. I've chosen you. I've chosen food challenges. I've chosen content creation. I've chosen eating contests. I've chosen meeting all of you. I've chosen interacting all of you.

[00:02:13]I'm going allin. And yes, I am actually now going to be calling myself a professional comparative eater. I don't know how I quite feel about that, but we'll see. But guys, I kind of need your help. I need you to keep subscribing. I need you to keep liking. I would love to see more comments telling me what I should do in the future. But in return, I'm going to do so much more. And I'm really going to take it to the next level. Whether it's with my eating, whether it's with my videos, whereas being innovative, being a bit crazy, I am really, really, really excited for this. So, to celebrate my last official office working day as I know it, I'm going to be trying to eat as many office lunchtime sandwiches as I possibly can.

[00:02:59]We've got here 25 sandwiches, 50 half sandwiches. This is over 12,000 calories. It's a lot of calories. I honestly didn't realize it was that many calories. I'm a little bit apprehensive now to be honest. But I feel there's something missing.

[00:03:18]There we go. I think that's much better.

[00:03:19]Got no time limit, but I'm going to say that the office closes in about an hour.

[00:03:24]So, I'm going to try and not eat for more than an hour. And I'm going to do a triple stack to start with. Let's do it.

[00:03:30]Maybe I won't. Let's do this. Come on.

[00:03:32]>> Two. One. Let's eat. So, what do you all think of the big announcement? I know some of you actually guessed when I showed a snippet of saying I quit in the previous video. I'm sorry. Some of you actually thought I was going to quit YouTube. But no, guys, I absolutely love making content and I love interacting with all of you and I'm so appreciative of the fact that you've enabled me to do this to go fulltime.

[00:04:01]I forgot not very good sandwiches are very dry. That was chicken and stuffing.

[00:04:06]That was pretty dry. But we've got some specialtity sandwich in here. We're going to see about this. Oh, this has lots of mayonnaise in it. So, this is probably going to be good.

[00:04:14]>> That is a honey mustard ham hock.

[00:04:17]>> M.

[00:04:18]>> Good.

[00:04:19]>> Now we're talking. Yeah.

[00:04:22]M.

[00:04:23]>> Makes a difference, doesn't it?

[00:04:24]>> Ham hawk. Yeah, >> the ham hawk was honestly really good.

[00:04:28]And I know this is a bit of a random video taking on office lunchtime sandwiches, but I thought I couldn't just make the announcement. I really wanted to do a food challenge as well.

[00:04:36]And this kind of seemed appropriate.

[00:04:39]It's a bit of a plain jane. I think this is just cheese and veg.

[00:04:46]>> Pal I know my sandwiches.

[00:04:50]>> Not as much as a plain Jane as you made out to be.

[00:04:54]>> I really rate sandwiches. I don't know if everyone in the house has it in other countries, but they're really good.

[00:04:59]Essentially, the pickle makes it.

[00:05:01]>> By that, I think you mean it's like a chutney pickle.

[00:05:05]>> Yeah, chutney pickle.

[00:05:06]>> Is chutney pickle unique to the UK? I think so. I only really ever have it on a cheese sandwich. And guys, I hope you're going to enjoy a little bit of my reviewing of the sandwiches. I'm not going to review every single one of them. As you know, I'm not a food reviewer.

[00:05:19]>> Oh, egg and water crust. Okay, the most boring sandwiches in my mind, but we'll see.

[00:05:25]M I actually haven't had one of these in like literally years and they're they're all right. They're not too bad.

[00:05:33]You wouldn't think the water crust would make it. You're like m water crust does it really make a difference? But kind of does. It gives it that weird crunchy texture.

[00:05:44]This is chicken tikka. I'm super excited about this chicken tikka like kind of curry flavor. This is going to be good.

[00:05:51]Fingers crossed.

[00:05:53]M.

[00:05:56]They always put mayo in it though as well. I'm like, does it need mayo and like curry sauce in it? Curry sauce. But feel like it does.

[00:06:07]I don't know. It's just weird. I feel like cuz it's a sandwich. Like, no, I must put mayo on it.

[00:06:12]I'm not complaining though cuz it is really nice.

[00:06:17]Has anyone noticed on the screen this guy moving down? I haven't done anything. It's like as the ghost sandwich tuna um sweet corn is like such a classic and it used to be my favorite actually. Feel like it should probably have some salad in it, but I know this isn't a typical video or even a typical challenge, but at 7 minutes in, I'm kind of interested to know what are your time predictions. I did give myself an hour.

[00:06:44]I don't know though. Was I going to need it?

[00:06:46]>> I'm just going to eat this one on the side cuz it's pretty boring. That's cheese and mayo again.

[00:06:53]Cheese is decent there.

[00:06:55]>> This pack that you're about to go in on is the breakfast selection. This >> one's got sausages in it.

[00:07:01]>> I don't know how I feel about all day breakfast sandwiches because obviously it's cooked breakfast items cold like cold sausages and cold bacon. Me. I don't know. What do you think? Are you a fan?

[00:07:14]first wrote down kind of feel like I should probably, you know, start to unravel myself as like a office worker.

[00:07:21]So, I think I might take off my tie.

[00:07:24]I won't wrap it around my head quite just yet. We're not there yet. Maybe for dessert. Ooh, any ideas on what dessert might be? I thought I'd done pretty well. The first row of sandwiches down in under 10 minutes, and I think it's probably about time for another big announcement for the channel. I know I've mentioned it before, but I am going to be launching a new channel. And as a reminder, the new channel is going to have a lot more at home challenges like this. It's going to have all my contest videos as well, and it's going to have raw, unedited restaurant challenges as well. I'm still looking for channel names. So, if you have any, drop them down below. But when I'm going to be launching that channel is totally up to you because I'm going to be launching the new channel when I hit 100,000 subscribers on this channel. So, if you're not already subscribed, this is definitely your time to do so. And if you are, kudos to you. Thank you so much for all your support.

[00:08:15]>> I saw these in the store and I instantly had to have them. They don't look amazing, but they're my my Marmite and cheese.

[00:08:26]H they're actually pretty good. I wish they had more texture to them. I wish they had some salad and things like that in them cuz the cheese is just a bit like me.

[00:08:34]>> Okay, let's get some controversy in the comments. Who is a fan of Marmite and cheese sandwiches? I am.

[00:08:42]>> Oh no.

[00:08:43]>> Mhm.

[00:08:44]>> Cream cheese.

[00:08:47]>> Oh my god.

[00:08:48]>> Cream cheese. Am I? Wow. It kind of works.

[00:08:52]>> Kind of being the major word there. I think I probably could have made them better myself to be honest.

[00:08:58]>> I am super excited about this one. This one is the cheddar New Yorker. I'm not quite sure why it's New Yorker. I can see why it's cheddar.

[00:09:07]>> The New Yorker is probably the most appropriate time to give you a little bit of an update on the US road trip.

[00:09:13]So, for those in Arizona, we are going to be there on the 25th of April until the 4th of May with Scott Eats, mainly in the Phoenix area. And then from the 5th of May until probably about the 9th of May, we're actually going to be in Las Vegas. My schedule for both of them will be coming out next week. And I'll put it in the comments below when that's ready.

[00:09:35]Oh yeah, we saw this. This is interesting. So this is something something something and essentially crisps in it. So it's like ham, cheese, and crisps.

[00:09:51]Kind of what? But it's so dry. So it tastes like really old stale chips. Like as in like fries.

[00:09:59]>> Yeah, because that's what it was meant to be. Not crisps like American corn chips, but actual French fries, which is kind of weird.

[00:10:08]>> If this is to work, it needs more ketchup. Does it have ketchup?

[00:10:12]>> Supposedly does. Yeah.

[00:10:15]>> I think it would need more mayo.

[00:10:20]>> I really don't understand why everyone insists on putting so much mayo in all these sandwiches.

[00:10:26]Looks very much like the New Yorker, but I think it's going to be quite similar actually. I cannot wait for some proper Delhi sandwiches when I'm in the USA, but these were pretty decent. This is the New York pastrarami with obviously pastrami sauerkraut gerkens mustard on rye. And the other one, the New Yorker, had ham girkens. It had soft cheese mustard dressing, which is kind of a bit odd. And then it had red cabbage sauerkraut. Again, it was all right.

[00:10:54]This one tastes like more like a Delhi sandwich.

[00:10:56]>> As much as it could do with a sandwich being from I think this was Marks and Spencers.

[00:11:03]>> Very strange though. Cheese and celery and mayo obviously. I don't think I've ever had celery in a sandwich like this.

[00:11:12]So I've obviously had cheese and ham, cheese and pickle, even cheese and cucumber. But cheese and celery. Is it just me or was that very strange? The crunch of the celery was actually pretty decent. So, I did like it. It just wasn't something I thought would go together. I don't know about you guys.

[00:11:28]What is your favorite sandwich filler?

[00:11:35]But guys, feel like I'm not in a I'm not in an office anymore. I shouldn't be.

[00:11:40]No, this isn't this isn't a weird time in the video, but it is, you know, I'm I'm I'm done with the office work now.

[00:11:50]Ah, there we go. Um, feels really weird to do this on camera. Um, as I said, there is going to be some merch coming out soon, so detailed on that. But, uh, yeah, I feel more at home now. The >> transformation is complete.

[00:12:05]>> Yes, it is. It is. Now for some more sandwiches. Last row. I'm feeling it a little bit though. And so, two rows of sandwiches done in under 23 minutes.

[00:12:13]Probably warrant another big channel announcement. And with huge huge huge thanks to Stu and his team at Zeroad, they have helped create a Max Versus Food logo. They've actually done the logo design for other creators and for some restaurants, too. Link down below in description for them. They are absolutely amazing to work with. Yes, guys, I actually now have a logo which hopefully you'll start to see across all my social medias very soon. And I know a lot of you have asked, could you get a Max Versus Food t-shirt or merch? So, yes, guys, those are going to be coming very soon. So, if you have any ideas about what you'd like or designs you'd like, please let me know. But I'm excited. I love that t-shirt I'm wearing there. But I definitely think I need a new t-shirt.

[00:12:57]>> Max, can you explain Coronation Chicken to the Americans or anyone else watching?

[00:13:01]>> Not really.

[00:13:02]>> It's so royal.

[00:13:04]>> It is very royal, but it's like British.

[00:13:06]It's kind of like curry but very cuminy and also quite sweet cuz it's got raisins in it. That's probably my best thing to say.

[00:13:17]>> This is definitely like a sort of sweet curry chicken salad.

[00:13:22]>> Mhm.

[00:13:27]>> This reminds me of our um Jubilee food challenge we did together. H >> one of only a handful of at home food challenges that me and Laura have done together. I'll put a link down below for that video. It's pretty old. It's not very well edited, but some of you might like it.

[00:13:44]>> I was quite intrigued by it. It's chicken pesto as I remember >> and it was decent. Not one of my favorites, but it was okay. But I will say I did really enjoy this challenge.

[00:13:54]It was nice to do an at home challenge.

[00:13:55]I haven't done one of these in quite a long time. If you have any at home food challenge ideas, please let me know cuz as I said in my new channel, I am going to be doing a lot more of them and maybe some of them will actually post on this channel as well.

[00:14:09]Guys, I am feeling that. I just kept on being Oh yeah, another salmon. Another salmon. Not realizing that it's a lot of salmon. I'm going to have to calculate out the weight, but it's it's big. I think it's really big. I'll probably put it up here, but it's a lot. I can feel it. Chicken ando. Let's see what this is like.

[00:14:25]>> It was a lot of food. And to be honest, this video has been a lot to take in. I think I know the start of the video was very different and an at home food challenge like this is quite different to my usual restaurant challenge videos as well. I really hope you've enjoyed the video. I really hope you've enjoyed the announcement that I've made in this video. I am incredibly excited for the next chapter and for going yes, it's still strange for me to say professional in this. But I do honestly want to say a huge huge huge thank you. Everyone that watches a video, that likes a video, that comments on the video, that messages me and Laura, that comes and sees us at challenge venues. The support honestly means the world to us. And I really want to produce videos that you want to see. So guys, any suggestions, any comments, let me know. I'm hopefully going to have more free time to do lots of different types of videos. I've actually got a series coming up while in America which I'm super excited for.

[00:15:20]It's going to be a short form series and it might involve a certain American store which you know I have a big love for. Think I'm going to leave the commentary here. Normal service will be resumed on Thursday. A preview for that at the end of this video. I take on a marathon burger challenge and boy it was a marathon. I hit the burger wall in more ways than one.

[00:15:47]That was pretty difficult at the end. Uh I kind of wanted a bit of a smooth sailing one, but nope. Obviously 12,000 calories worth of sandwiches is a lot of sandwiches. I'm actually feeling quite full and I'm feeling like I maybe need to step it up now that I'm a professional. But obviously got to have dessert. And I was thinking, I'm not too sure what good dessert would be for an office. And I thought, you know what, everyone always has for like a birthday or any event, maybe even a leaving event. Colin the caterpillar, but this one is a frozen Colin the caterpillar. You cut them all up and then you you eat them. You share them out. And it's kind of cool because I obviously had the hunger caterpillar sometimes on my t-shirt. So, it kind of is quite apt. But this one is a frozen chocolate version. So, I'm quite looking forward to it. Let's see.

[00:16:44]M. Let's take out his bum. Yeah, let's do his bum. Oh. Uh-oh.

[00:16:50]>> Yeah, it's been out longer than they recommended.

[00:16:53]>> Ah, >> by a bit. So, I brought you a spoon.

[00:16:57]>> Where's the spoon?

[00:16:58]>> It's right next to your hand.

[00:17:04]Why are you looking at me like that?

[00:17:06]>> Okay. Whoa.

[00:17:08]>> Very nice. Oh, that looks amazing.

[00:17:18]Poor Colin. I love that you ate them from the back cuz it's a chocolate filling.

[00:17:23]>> I know. I know.

[00:17:24]>> It just seems rude.

[00:17:29]I'm going feel bad if I don't finish all now.

[00:17:32]Oh wow. Absolute chaos.

[00:17:34]>> That seems like a good idea at the time.

[00:17:36]>> Mhm.

[00:17:42]>> I did not mean to eat most of this.

[00:17:52]>> Mhm.

[00:17:53]>> Wow, that was intense.

[00:17:56]being all of Colin as well. It was almost a kilo. I think I was like 800 gram. It's pretty big. I really hope you've enjoyed that. I really hope you enjoyed this video. It's been a very different one. I really hope you've enjoyed all the announcements, the logo, the new channel that's coming, the new series of me going to America. I'm going to leave it here. I am very full, very food drunk. I definitely came hungry.

[00:18:24]I'm definitely leaving very happy. I'm I'm like a professional now. This is my thing. It's really cool. Thank you guys for letting me to have this opportunity to be able to be professional to be honest. I really appreciate it and I hope to catch you in the next one.

[00:18:38]Right. Bye >> bye.

[00:18:41]>> I think we've lost his face.

[00:18:44]>> He loaded head. WHERE'S HIS FACE? COLIN, NO.

[00:18:51]And we are here at the Old Frile in Wimbledon taking on the burger marathon challenge. And this is going to be such a marathon. 26 burgers all in need of the 26 miles you run on a marathon. Not me. Actually, my good friend Jack is running the marathon. We're going to be raising money. The Big Kids Foundation.

[00:19:09]>> Two. One. Let's go.

[00:19:16]More heat.