10 Jun 2025
One of the UK’s top foodie influencers has lavished praise on St Albans restaurant Dylans.
Posting under the handle ‘Eating with Tod’, Toby Inskip has approximately 3 million followers across various platforms, including 1.6 million on Instagram and 700,000 on TikTok, so a visit to the George Street gastropub was very welcome.
On his new reel, he said the Scotch egg starter was a contender for one of the best he had ever eaten.
But it was the Txuleta 40-day dry-aged dairy steaks he was there to sample: “An absolutely stupendous bite of food…” he said.
Toby also highlighted the sides it was served with: “Even though the meat is great, the sides are what makes this roast so special. The cauliflower cheese is hit with a beef crumb and then showered with Parmesan cheese. The roast potatoes are triple-cooked and then tossed in beef fat… You get that perfect mix of the crispy edge and that fluffy inside. But my favourite potato of the day goes to the clotted cream mashed potato – are you kidding me?”
Dylans owner Sean Hughes took advantage of the visit for a bit of additional promotion: “We had the privilege of Eating with Tod popping in to Dylans the other week as he heard we served the Txuleta dairy cow beef and is on the hunt for the best roast in the UK. Really happy to see that he enjoyed it as well as our legendary clotted cream mashed potato.
“Our Txuleta Beef is available in various cuts such as the prime rib, surpoin on the bone and T-bone and is available all week lunch and dinner, not just on Sundays.
“We work with an incredible supplier called Mr Txuleta in North London who we have worked with for over nine years now. We used to import the meat through them from Galicia in northern Spain but our supplier has been instrumental in bringing this type of farming to the UK and most of our beef now comes from Bedfordshire.
“During the week we serve it with triple cooked beef fat chips but why not try it with a side of clotted cream mashed potato as well as the chips? I personally think the chip dipped in the mash is one of the best things I’ve tasted….”
