Everyday Meals

Traditional British fry-up falls in popularity

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After years rustling up bacon, eggs and sausages, then losing 80 percent of his trade during the pandemic, Suat Tezgel ‑ known as Sam ‑ realised both times and tastes had changed. But diehard cafe regulars need not panic. Sam still serves cooked breakfasts at his new-look Bristol restaurant and bar.

But later in the day “posher and wealthier” customers arrive, hungry for trendier options and cocktails.

Sam, 49, said: “People kept asking for organic halloumi salads. Something had to change.

“When I came here in 1996 I’d never heard of gluten-free or vegan food. Everyone wanted a fry-up.”

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