Page 2 - Lunchtime Rush News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Through the crisis. we'll be live to paris in a moment for an expert view on what's at stake but first, this report from theo leggett. the restaurant occupies one of the most famous mediaeval buildings in strasbourg. inside, chefs are getting ready for the lunchtime rush. this place has always been very popular with tourists who bring in much—needed income. but at the height of the covid pandemic, it had to close and when it reopened, tourist traffic had disappeared. the restaurant _ traffic had disappeared. the restaurant was _ traffic had disappeared. tue restaurant was open traffic had di...

Right. ..get them in there. gotta pick up the pace. yeah, come on. it's my first ever fish and chips. just when 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 hand to show me how this famous scottish dish was made. can you smell it? yeah, i can smell the chocolate. it's really bubbling. all right, a small bite, here we go. mmm. this side was a bit more gooey. that's peanuts. mmm. not sure i want to get in my bikini after this. but there was no t...

Fish and chips. you must be sam — hi. hello, nice to meet you. so tell me about bonnie blue and your business here, sam. we try and do kind of uk—style fish and chips with beer batter, but we use 0kinawan beer and we use local fish and nori seaweed on the chips as well. and what do the locals think of the local fish and chips with the beer batter? in ishigaki, people love fish and they love deep—fried food as well. so i think it fits in nicely with the kind of food the people like, but it's also something new for everyone to try. but there was no time for yapping. i needed to learn how t...

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 mea hand. 0k. here's some gloves. thank you. this fish is local 0kinawan 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 import...

That's peanuts. mmm. not sure i want to get in my bikini after this. but there was no time for a quick dip or sunbathe, anyway. so we've got a bit of a lunchtime rush, and i'm finding it a bit stressful. fish and chips, please. since the pandemic, lots of british expats have struggled to leave japan, and so it's of no surprise that a taste of home is just what the brits are after. we've got a lot of orders up here, maybe about five or six fish and chips to do. seven! eight! eight orders on. eight orders! argh! do you get stressed, sam, with this big lunch—hour rush? no. when in ishigaki, eve...