This week, Hayley takes us back to a childhood moment of being lost in a cavernous white department store — the kind with customer service desks, tannoy announcements, and lollipops for tearful kids. That memory sparks a trip down retail memory lane, from C&A and Tammy Girl to Dulces school shoes and labyrinthine Bentalls.

But the nostalgia doesn’t stop there — Duncan and Tommy pile in with their own department store tales, stockroom crushes, and the peculiar magic of escalators that force you through the perfume section.

From there, the conversation takes the scenic route through:

Cafés of the past – proper “cafs” with fried bread, mixed grills, and tea in polystyrene cups.

The lost art of the perfect fry-up – timing, technique, and fierce regional rivalries (Ulster fry vs Welsh fry vs Scottish fry).

Corned beef confessions – including a rather unexpected Fray Bentos revelation.

Black pudding diplomacy – and why swapping it for a sausage caused outrage.

Fry-up folklore – square sausages, dripping-fried bread, and why seaside breakfasts are sacred.

It’s an episode full of warm memories, hearty food chat, and the kind of conversational detours that feel like you’ve been sitting in a café with old friends.

Hosts: Tommy Boyd, Duncan Barkes, and Hayley Hayes

Were you ever rescued over a tannoy? Do you have a strong opinion on fried bread or black pudding?

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