Overland Journal publisher sees the bacon.

Scott Brady, the publisher of Overland Journal, recently had an eye opening experience with English food. We were on our way north out of London to visit some overland companies. We had set off very early, and by the likes of 8am we were famished and ready for some relief. Stopping in a small town off the motorway provided no obvious place for refreshment. The town seemed hardly awake and, grim morning that it was, we had to stop and ask for help. The only people we could find were a group of construction workers, and a particularly portly gentleman was happy to direct us to a local establishment for an ‘English breakfast’. To be fair to the English (I am one) English breakfasts can be stellar; this was not one of those. The fried bread had that slightly rancid taste accompanied by pure grease and no discernable flavor. Sort of like eating pressed lard. The sausage was similar to the fried bread; tasteless and greasy, though it was hot. The baked beans were from a can, so they were at least edible and the bacon was passable at the time. Twenty minutes later we both felt like we needed to visit the hospital. My insides were coated like the bottom of a frying pan the day after cooking a pound of bacon; that white congealed grease requiring a scoop to get rid of. Take away lesson was not to rely on large construction workers for dining advice and the parting comment from Scott; “I need to get my stomach pumped!”

Scott & Bacon

Comments are closed.