We Tried Blackpool’s Oldest Hidden Cafe…

Hinzugefügt: 2026-05-11

[00:00:00]Earlier this week we reviewed one of Blackpool's newest restaurants, but today we are doing the complete opposite. We're heading to a cafe that's been here for a hundred and three years.

[00:00:11]It's hidden under the promenade facing the sea and honestly if you didn't know it was here you'd walk straight past it.

[00:00:18]Somehow this place has survived wars, recessions and storms and the complete transformation of Blackpool itself. How has this place stayed open for over a century? No more talking. Let's get walking and let's get some food ordered and find out what it's all about.

[00:00:35]Hard luck. You're in luck mate. Right up your street.

[00:00:38]>> they're that big in size.

[00:00:39]>> Yeah, mouth size. Well that's it. I think that's the one the 6 oz steak burger. Oh that. You don't want to show them the price do you?

[00:00:46]>> No.

[00:00:47]I think you should get something a bit breakfas-ty cuz then you can compare it to what we've recently had and you know what? I've heard fantastic things about these scones. Look at them. Ooh. Yes.

[00:00:58]I want the biggest one though.

[00:00:59]No shock at that.

[00:01:01]>> [laughter] >> We sharing one? We're sharing one yeah.

[00:01:04]Okie dokie. You get ordering. Let's go.

[00:01:07]On the promenade. Just look at that. You can hear the >> Fantastic.

[00:01:10]>> hear the sea just rustling in the background.

[00:01:12]>> how beautiful it is.

[00:01:13]>> I know. Hey get off my burger. I wasn't going to do anything I promise. You get stuck in.

[00:01:18]>> bad boy cut in half. So this is this was the 6 oz steak burger.

[00:01:24]Does it look like steak? Um it don't look like a steak but it looks like a burger.

[00:01:30]So it's on like a just a a large balm isn't it?

[00:01:34]>> Yeah. It's not like a brioche or anything like that. And it looks like it's a a piece of cheddar on it and I asked for ketchup and mustard as you would the law when you having a cheese burger.

[00:01:43]>> English mustard though didn't you? Not that sort of like French.

[00:01:46]>> No no not that French no.

[00:01:47]>> Not fair ground mustard.

[00:01:48]>> No no proper English mustard. So you can see there's little slices of onion little onion pieces inside this steak burger.

[00:02:03]>> That's not bad. It's very meaty.

[00:02:05]It is a brought in made burger, but it's really juicy. You can tell it's classed as a steak burger not just like a normal burger. It's got a bit of flavor into it.

[00:02:14]The bun is really really soft and fresh.

[00:02:17]That mustard, oh.

[00:02:18]You know who love these, don't you?

[00:02:20]These burgers. The seagulls. It's a pretty big bun cake and the burger does fill it. The only thing I will say I probably will prefer that imitation sticky cheese that you get on a burger and it melts on and then it's like sticks to the roof of your mouth. But it's a nice piece of cheddar. It's a nice burger. It's cooked well. It's not greasy at all.

[00:02:38]There's no grease in it whatsoever. It's been charred on the griddle really well.

[00:02:42]It's not a bad burger.

[00:02:45]There was an awful lot of it's not bad.

[00:02:47]It's not bad burger. It's not bad burger. I didn't hear any Got to be honest. It's amazing. It wasn't amazing.

[00:02:54]It's a It's a cheap side of a burger.

[00:02:57]It Hey mate, listen. It's edible. It's not Well, I mean you just buy it and be like, "Oh god, what a waste of money."

[00:03:02]You're paying for backdrop here, you know.

[00:03:04]>> [laughter] >> This table, prime location, it's got to be worth, I don't know, 20 quid to sit with me? Maybe It wasn't 20 quid, was it? No.

[00:03:13]>> [laughter] >> I don't know. I don't know. Right, anyway, let's have a look at this.

[00:03:20]Now, I did ask for the meat very well done.

[00:03:22]>> You did ask for it well done.

[00:03:23]>> And that sort of got lost in translation. But I'm just going to I'm going to taste it and see what I think.

[00:03:28]Yeah. The egg You can You've got that very fried egg smell. Now, I eat a lot of poached eggs. So, I miss that fried egg smell.

[00:03:35]>> Yeah, that oily egg smell. Yeah, and I've got it. It is nice.

[00:03:39]Right. I'm getting stuck in. Here we go.

[00:03:42]Look.

[00:03:42]I'm going to squeeze it. It's got enough of that yolk in there that I'm still going to taste it, which is fantastic.

[00:03:49]The sausages, yeah, they're a and they've been done okay. Yeah, they're they're fine. The bacon Let's move everything. Let's deconstruct. After the last video, I'm a bit worried cuz I made a mess, so I'm going careful here. The bacon looks nice. Oh, let's get a shot of that. It does look like a decent decent rashers of bacon. You would actually be really pleased with this pack cuz you haven't got the Oh, they folded over the the little fattier end bits. Oh, I do love I'm breaking it off and eating that.

[00:04:18]Oh.

[00:04:19]That's beautiful.

[00:04:20]I really lovely cuz it's been done crispy.

[00:04:23]It's really livened that salty flavor up. Right, look.

[00:04:27]Let's stop talking. Let's get this I like I do love pressing a good bun.

[00:04:32]>> just going to say, I know it's very hard for you to stop talking, but you know, people are watching here.

[00:04:37]I can cut this bit out. All right, you ready?

[00:04:45]Do you know what screams to me?

[00:04:47]11:15.

[00:04:49]At 11:15 every day at college, I'd have two of these.

[00:04:54]And it tastes exactly the same as I used to get. So, I don't care if you're going to put in the comments you don't like catering sausages, that they're cheap.

[00:05:04]That is an absolute belting little bacon, sausage, and egg breakfast roll.

[00:05:11]The bread's perfectly soft. The bacon's done so the saltiness just comes through.

[00:05:16]The sausage is there there. You've got the sausage meat flavor. And then the egg tastes like a fried egg. I know I shouldn't be excited, but I am excited over this. And I'm going to Do you think you should have some of this, Pat? No, I'm going to save myself for the the little surprise we've got at the >> you know what I'm going to do?

[00:05:34]I'm going to eat all of it.

[00:05:36]That is my blast to the past breakfast balm.

[00:05:41]I love that. Oh, here comes the scone.

[00:05:44]Here it comes.

[00:05:45]That's dessert sorted. Thank you.

[00:05:48]Look at this.

[00:05:50]Old-fashioned scone.

[00:05:52]What's the fastest cake in the world?

[00:05:54]Scone.

[00:05:58]What's the fastest way to get rid of your subscribers? Scone.

[00:06:01]>> [laughter] >> We're moving on Swift now anyway. Look, two plates.

[00:06:06]>> had our drink yet. Can I tell you something else? Go on.

[00:06:09]We're on the promenade, China plates, China plates, no plastic wobbly, no polystyrene floppy plate. It is >> No, it's not happening.

[00:06:17]>> It's proper here. Which one do you want?

[00:06:18]Do you want the bottom or >> The one that you didn't put your hands all over. I didn't touch on them, mate.

[00:06:22]What are you trying to say?

[00:06:23]>> Yeah. Right.

[00:06:24]The lady said Lurpak spreadable, which is less butter content information all there. You like that.

[00:06:32]And and cherry jam, no, strawberry jam.

[00:06:35]Is it cherry or strawberry? Come on, make your mind up.

[00:06:37]>> Look at the number of sultanas in it.

[00:06:39]The big sultanas and then there's a few raisins as well. Just get in it.

[00:06:44]Home-cooked.

[00:06:45]Home-baked, sorry. Mhm.

[00:06:49]Oh.

[00:06:52]That's really light, isn't it?

[00:06:54]Mhm. Mhm.

[00:06:56]It's It's light inside.

[00:06:59]It's got that cake mixture flavor, hasn't it?

[00:07:03]Almost like fluffy. Look at the underneath. It's hard on the edges, crisp on the edges where it's been baked. The butter and the jam really complement it, don't they? You can make all the trending cakes and TikTok sweets you want.

[00:07:16]You cannot beat a good old traditional English scone.

[00:07:20]>> Mhm.

[00:07:21]I think we've ruined it. We're having a scone with jam and butter.

[00:07:25]>> And we didn't get a bread.

[00:07:26]>> And we're on the We're We're having a a diet Coke and a Pepsi Max.

[00:07:29]>> Yeah, well, this was the difference of opinion. You went for diet Coke. I think it tastes chalky. I went for Pepsi Max.

[00:07:34]You can't have diet Coke when you got Pepsi Max. Leave a comment. What would you have?

[00:07:39]He In a minute he'll get his top off and start spraying himself with nose pipe.

[00:07:42]No, I did that yesterday. Nearly got kicked out of the restaurant.

[00:07:45]>> [laughter] >> And she's gone. Oh.

[00:07:51]>> [laughter] >> Oh, sorry, my side. So, we had a woman just sat here, right? [laughter] Who wanted to ask like ask a few bits about the restaurant. We just turned around.

[00:08:03]She's gone on a bike. She's gone. She's literally gone on her bike. She's gone.

[00:08:07]Peddled off.

[00:08:07]>> [laughter] >> Yes.

[00:08:09]Look at [snorts] that. Look. There's smoke coming UP HER TIRES.

[00:08:13]>> [laughter] >> OH, BLESS HER. SHE MUST HAVE SAT THERE AND THOUGHT, "I can't do it. I can't do [laughter] it." That's made my afternoon.

[00:08:22]>> [snorts] >> Right, before we start I get a phone call. "Make sure you dress appropriately. We're going to be on the prom." So, I come out like this, right?

[00:08:32]When he turns up, he says, "No, I meant with a jacket cuz it could be cold."

[00:08:36]Yeah, OF COURSE [laughter] YOU DID. YOU PROPER stitched me up.

[00:08:40]Oh, the looks you've been getting. It's not been good, I'll tell you.

[00:08:43]>> out. Cuz it's not exactly boiling, is it? Right. Look. This is the receipt, yeah? Written on She wrote it down on the back of the card receipt. Very sweet lady.

[00:08:53]>> What a lovely lady.

[00:08:54]>> Yeah. Nothing's too much trouble.

[00:08:56]>> Yeah. Anything you want, how you want it.

[00:08:58]>> She does it.

[00:08:59]>> She does it. She's opening another place as well up by Just up by the arcade. It used to be Heart's arcade.

[00:09:05]It's just been taken over. She's taken over the kiosk there.

[00:09:08]>> In May. I think she'll be doing jacket Jacket spuds and stuff like that. Good luck to her. These are the sort of little places that they're not amazing.

[00:09:15]It wasn't like that burger was completely all those famous in Manchester.

[00:09:20]>> burger, is it? But it was a a nice little promenade burger.

[00:09:23]>> It was. We talked to her and she asked us what we thought and we said, "Look, you're not going to book a table here to come down with a family for a birthday."

[00:09:29]But you're going to come down here and go, "You know whatever you get is going to be a nice bit of fresh produce, cooked well." She did say she was a bit disappointed in her own sausages. Yeah, cuz she just changed them, didn't she?

[00:09:39]>> Yeah, and these were the ones that she gets from Farmfoods, she said. IT WAS LIKE OH, FARMFOODS. NO, IT WAS AT Aldi where we got >> Aldi, that's frozen Aldi's off the There you go, it's not as bad as I thought.

[00:09:48]But right, look, so she wrote the prices down. Steak burger, eight quid. Not bad at all. Yeah? Uh bacon sausage bacon, egg, and sausage, bez, I think that means bacon, egg, and sausage, six quid.

[00:09:59]The scone was £4 and a pound each for the cans, two quid. So we paid 22 quid Yeah, short prices.

[00:10:05]>> We paid 20 quid for your last breakfast >> [laughter] >> the glass tower.

[00:10:11]>> Yeah. So that was all of it, 22 quid, really good. We're never going with like a ten on this, are we?

[00:10:16]>> not, no. Listen, I'll tell you what, right?

[00:10:18]>> Right.

[00:10:19]Oh god, here we go. No, I'm doing myself up here, right? I'm going to score it.

[00:10:24]>> Yeah.

[00:10:25]And if you can get the score >> you spitting all over me?

[00:10:28]>> Sorry. If you can get the score within a point two of my score A point two?

[00:10:35]Yeah. Right.

[00:10:36]>> I give it eight and you say 8.2, or if I give it six and you say 6.2, I'll jump in the sea. Right. Okay.

[00:10:43]Okay. Yeah?

[00:10:44]>> Yeah. I promise I will. Right, you're going to score What?

[00:10:47]>> Score, score, score it. Tell them. All right.

[00:10:49]>> listen. Right, so look, I'm going to score this.

[00:10:53]A decent little takeaway, I'm going to score this.

[00:10:58]I think they've got to get an eight and a half, right? Eight and a half, and I think he's Pat's going to go lower, so we're in for eight and a half score.

[00:11:05]Right, come on.

[00:11:06]What he's doing is studying the sea.

[00:11:08]Yeah, I'm I'm becoming a marine biologist. Yeah.

[00:11:12]Hopefully I don't get to study it.

[00:11:14]Right, I'll just go out there straight away. Just score it.

[00:11:16]>> Wait.

[00:11:17]Yo, yo, yo, yo, yo, yo, yo.

[00:11:19]>> listen, what do you think it should be?

[00:11:22]Uh 8.7.

[00:11:25]God, I got away with that, didn't I?

[00:11:26]Why? Do me a favor, hold them. No.

[00:11:29]What did you give it?

[00:11:31]What did you give it?

[00:11:34]8.5 No, he didn't.

[00:11:36]>> [laughter] >> You got a towel in your car? No.

[00:11:41]He's not going to do it.

[00:11:43]He's not going to do it. He's going IN.

[00:11:44]HE'S GOING IN.

[00:11:46]BEFORE HE DROWNS, LOVE ONE THING LEFT TO SAY, we'll catch YOU ON THE NEXT ONE. HOLD WITH A WALL.

[00:11:52]PROMENADE. BYE. COME BACK.

[00:11:55]COME BACK. HE'S BACK. LISTEN.

[00:11:58]I MIGHT DO this as a daily thing.

[00:12:00]I've really enjoyed myself. Broke my glasses as well. Oh.