We're back for another round — this time unpacking the so-called 60/40 Guinness (trend or just déjà vu?), the queues at Crisp Pizza in Mayfair, and why Laryn in Brixton feels like the kind of neighbourhood bar London could use a few more of.
First up: the 60/40 Guinness, a resurfaced “innovation” that's left us both baffled. It's being talked about as if someone's discovered fire, but really it's an old pub trick revived by a few viral clips and a well-placed algorithm. We dig into why these things return, how social media can spin up a “new” trend overnight, and whether this particular pint is genuinely worth seeking out or just nostalgia with better lighting. Or if, frankly, it’s any better than just having a few Guinness Zeros between all the pints.
Then it's over to Mayfair for Crisp Pizza. David likes it — the New York-style pies are solid, the room has energy — but he's not standing in line for half a working day. Is it worth that? Only you can decide. Josh is an enormous fan of the original, and together we tease apart that fine line between a place that's good and a place that's been launched into orbit by hype, and what actually makes a visit worth the wait. Fundamentally: is anywhere worth waiting so long for?
Next, we head south to Brixton for Laryn, a bar getting attention for all the right reasons. We talk about its atmosphere, its considered design, the drinks list, and the understated confidence that makes a neighbourhood spot feel genuinely welcoming rather than try-hard. It's a chance to explore how London's bar landscape keeps shifting, and how small, thoughtful places can quietly redefine a postcode.
Then there are some horrible, harrowing karaoke choices that shouldn’t be any further explored.
Finally, we weigh up a handful of Mayfair restaurants, considering what the area undeniably does well — the polish, the precision, the occasional bit of theatre — alongside the moments where it all tips into trash. It’s a funny one, Mayfair: there are some gems in there, like the Dover, but there are some truly terrible spots too. David’s Jeru review (and his recall of it, above) are testament to that.
