Cheerio, chef, and welcome to London! From its early days as a stronghold of the Roman Empire to its modern reputation as a financial and cultural powerhouse, London has always been a city of innovation. It’s the perfect place to continue your culinary journey.
English breakfast house
The English breakfast is as much a national institution as Queen Elizabeth II and the Union Jack. A traditional fry-up might seem like an easy order, but don’t make the mistake of becoming complacent. Your customers expect their oatmeal hot, their tea milky-sweet, and their beans deliciously savory. Your menu includes:
- Fried egg & vegetables
- Fried egg & vegetables with baked beans
- Fried egg & vegetables with sausage & bacon
- Fried egg & vegetables with baked beans, sausage & bacon
- Oatmeal & toast
- Oatmeal & toast with jam
- Oatmeal & eggs
- Oatmeal, eggs, & toast
- Oatmeal, eggs, & toast with jam
An English fry-up usually consists of a fried egg, fried vegetables (especially mushrooms and tomatoes), sausage, bacon, and baked beans. To begin cooking this ‘brekkie’:
- Tap the eggs and vegetables located under the bottom left-hand corner of the counter to move the food to the frying pan.
- You can also tap the frying pan to begin cooking the eggs and vegetables.
- When the fried egg and vegetables are finished cooking, tap the frying pan again to move them to the breakfast plate.
- Tap the baked beans or the sausage and bacon to add them to the plate if the customer’s order includes those.
- Tap the breakfast plate to serve the customer.
Oatmeal, which contains whole oats, is much chunkier than porridge, which has been stirred until the oats break down. This also means oatmeal is less time consuming, but don’t assume that making this simple dish will be a walk in the park. To make oatmeal:
- Tap the yellow and green box of oatmeal located under the countertop to move the oatmeal to the oatmeal pot.
- When the oatmeal is finished cooking, tap the oatmeal pot to move the food to the oatmeal bowl.
- If the customer orders toast, tap the toaster to start toasting the bread. When the bread has been toasted, it will automatically move to the toast plate. Tap the toast plate to move the bread to the oatmeal bowl and plate.
- If the customer orders jam on their toast, tap the jam located to the right of the oatmeal box to add it to the toast. Toast must be moved to the oatmeal plate before the jam can be added.
- If the customer orders a hardboiled egg, tap the egg pot located under the bottom righthand corner of the countertop to begin cooking. When the hardboiled egg has finished cook, tap the egg pot to move the hardboiled egg to the egg plate. Tap the egg plate to move the hardboiled egg to the oatmeal plate.
- When the customer’s order is complete, tap the oatmeal bowl and plate to serve the food.
The English take their tea with a dash of milk and a splash of honey. After a hearty English breakfast, your customers will want a nice cuppa to top off their meal. To prepare the tea:
- Tap the milk pitcher to fill the tea cup.
- When the tea cup is full, tap the cup to serve the customer.
Tips & tricks
Unlike most restaurants, where the drink refills automatically, you must tap the milk pitcher to refill the teacup. Remember to tap the milk pitcher after serving the customer.
The baked beans, sausages, and bacon cannot be added to the plate until the fried egg and vegetables have been placed there.
Fish & chips bar
London boasts hundreds of chippies and restaurants serving savory pies. You’ll need to bring your determination and grit if you have any hope of succeeding. The second restaurant’s menu includes:
- Savory pie
- Savory pie with mashed potatoes
- Savory pie with carrots
- Savory pie with broccoli
- Savory pie with mashed potatoes & carrots
- Savory pie with mashed potatoes & broccoli
- Savory pie with carrots & broccoli
- Savory pie with mashed potatoes, carrots, & broccoli
- Fish & chips
- Fish & chips with ketchup
- Fish & chips with tartar sauce
- Fish & chips with peas
- Fish & chips with peas & ketchup
- Fish & chips with peas & tartar sauce
- Rice pudding
Pies initially became popular in Britain because the thick crust allowed meat to be stored safely for longer periods of time. The crust kept the pies’ fillings fresh and would be discarded rather than eaten. Since refrigerators can keep food at safe temperatures, the crusts of modern pies are as much a part of the dish as the meat and vegetable fillings. To bake savory pies:
- Tap one of the ovens to begin baking the savory pies.
- When the savory pies are finished baking, tap the ovens again to move the pies to trays on top of the oven.
- Tap the trays to move a savory pie to the plate.
- Add ingredients like mashed potatoes, carrots, or broccoli by tapping on them.
- When the customer’s order is complete, tap on the plate to serve them.
Fish & chips
In London, fish and chips come wrapped in paper to absorb the grease and prevent too much of the heat from escaping. Most chippies (London slang for a fish and chips shop) batter and fry cod and haddock, but other types of white fish make good substitutes. To make fish and chips:
- Tap the fish located under the counter to move the fish to the deep fryer.
- When the fish is finished frying, tap the deep fryer to move the fish to the fish and chips platter.
- Add additional sides or sauces to the order by tapping the French fries, peas, ketchup, or tartar sauce.
- Once the order is complete, tap the fish and chips platter to serve the customer.
Like many of the dishes you’ll serve in London, this one’s history reaches back centuries. The creaminess of rice pudding makes it an exceptionally delectable dessert and clearly demonstrates its staying power. To make rice pudding:
- Tap the rice pudding pan to begin cooking the rice pudding.
- When the rice pudding has finished cooking, tap the pan to move the pudding to the rice pudding oven.
- The rice pudding moves from the oven to the serving station once it has finished cooking.
- Tap the finished rice pudding to serve the customer.
Customers can wash their meal down with three different flavors of juice. To serve juice tap on the flavor of juice the customer wants.
Tips & tricks
The juice glass refills automatically. Upgrading the number of juice glasses and the juice pitcher will make it easy to fulfill combinations.
Since the mashed potatoes are white, it is easy to miss them when looking at a customer’s order. If you tap a completed order and the customer is not served, check to see if their order includes mashed potatoes.
English fine dining
London’s third and final restaurant will also be its fanciest. In addition to the restaurant’s sumptuous interior and trendy locale, you’ll be serving dishes fit for the Queen of England. The menu includes:
- Roast beef
- Roast beef with dressing
- Roast beef with corn
- Roast beef with dressing & corn
- Scotch eggs
- Sponge cake
- Sponge cake with strawberries
- Sponge cake with strawberries & frosting
Don’t let the name fool you – Scotch eggs didn’t originate in Scotland. A London-based department store claims it created the modern version of this dish in the 1700s, and the Scotch egg’s popularity has endured. To make a Scotch egg:
- Tap the eggs to move an egg to the egg cooker.
- When the egg finishes cooking, tap the egg cooker to move the egg to the ground beef platter.
- Tap the egg to cover it in ground beef. When the egg is covered in ground beef, it will automatically move to the tray.
- Tap the tray to move the Scotch egg to the frying pan.
- When the Scotch egg is finished frying, tap the frying pan to move it to the plate.
- Tap the plate to serve the customer.
Roast beef is considered one of England’s national dishes. The Yeoman Warders at the Tower of London are also affectionately called Beefeaters! To prepare roast beef:
- Tap the beef located on the countertop to move the beef to the oven.
- When the roast beef is finished cooking, tap the oven to move the roast beef to the plate.
- Add corn or dressing to the roast beef by tapping
- Tap the plate once the order is complete to serve the customer.
Queen Victoria often enjoyed sponge cake with her afternoon tea, and modern Britons carry on with that tradition. To bake sponge cake:
- Tap the sponge cake to move one layer of cake to the cake stand.
- Customers will order one-layer, two-layer, and three-layer cakes. A three-layer cake requires three taps.
- If the customer orders sponge cake with frosting, tap the stand mixer to mix the frosting.
- When the frosting is finished, tap the stand mixer to frost the sponge cake.
- If the customer orders sponge cake with strawberries, tap the strawberries to add them to the sponge cake.
- When the cake is complete, tap the cake platter to serve the customer.
The British East India Company allegedly brought punch to the United Kingdom from India. Although different iterations of punch were made with wine or rum, this restaurant serves fruit punch. To serve punch tap the punch glass. The punch glass will refill automatically.
Tips & tricks
The punch glass refills automatically. Upgrading the number of punch glasses and the punch bowl will make it easy to fulfill combinations.
One batch of frosting can frost three different cakes. Be careful when tapping the sponge cake; it is easy to tap the sponge cake one too many times, ruining the customer’s order.