Achille Capocci cut the Art Deco marquetry inside E Pellicci in 1946, and the room is Grade II listed for it. Maria Pellicci has cooked there since 1966 and makes the pesto and the lasagne herself, because an Italian immigrant caff was always half Italian. Terry's buys its meat off Smithfield, where Terry traded as a butcher before he opened in 1982, and its bread out of St John Bakery. The Regency serves a set fry-up of one egg, two rashers and a sausage, and it takes no substitutions.
The caff and the full English.
The rooms, best first
- E Pellicciverified
One family since 1900, serving a full English in a room Grade II listed for its 1946 marquetry.
- Terry's Cafeverified
The Works fry-up runs on meat off Smithfield, where Terry traded as a butcher before 1982.
- Regency Cafeverified
Opened in 1946 and still sends out a set fry-up of egg, two rashers and a sausage.