11years old
I try everything.
Then I rate it.
Snack reviews, taste tests and restaurant verdicts from an eleven-year-old with strong opinions — plus the recipes he actually asks for.
The receipts
Every review,
printed and kept.
One video, one verdict, one score. Nothing gets a good number just for being free.
10 eat it every day5 wouldn't ask again1 spat it out
His favourites
The three I
actually ask for.
Not fancy, not invented for the camera. These are the ones that get requested at home. Read the whole thing before you turn anything on.
01Garlic butter noodles
My number one. Ten minutes, one pan, and nobody has ever turned it down.
You need
- 200 g spaghetti
- 3 tbsp butter
- 3 garlic cloves, finely chopped
- A handful of grated parmesan
- Salt, pepper, chilli flakes if you like heat
Cook it
- Boil the spaghetti in well-salted water until it still has a bit of bite.
- Scoop out a mug of pasta water before you drain. This is the secret — don't skip it.
- Melt the butter on low, add the garlic, stir one minute. Pull it off the heat the moment it smells sweet; brown garlic turns bitter.
- Add the noodles and a splash of pasta water. Toss hard until the sauce turns glossy.
- Off the heat, stir in the parmesan. Taste, season, eat now.
Grown-up job: draining boiling water. Ask first, every time.
02Crab cake sliders
The one behind the photo. Cooked crab from the shop works exactly as well as a lucky day on the pier.
You need
- 250 g cooked crab meat, picked over for shell
- 1 egg, 3 tbsp mayonnaise
- 40 g breadcrumbs, plus more for coating
- 1 tsp mustard, juice of half a lemon
- Chopped parsley or coriander
- 6 slider buns
Cook it
- Mix everything except the crab and the buns until smooth.
- Fold the crab in gently. Lumps are the whole point — don't mash it.
- Shape six patties, coat in breadcrumbs, chill 20 minutes so they hold.
- Fry in a little oil, 3 minutes a side, until deep gold.
- Toast the buns in the same pan. Build: bun, patty, squeeze of lemon, lid.
Grown-up job: the hot pan — and a second pair of eyes checking for shell.
03Four-ingredient mango lassi
What I drink with everything spicy. No heat, no knives, 30 seconds.
You need
- 1 ripe mango, or a cup of frozen mango
- 1 cup plain yoghurt
- Half a cup of cold milk
- 1 tsp honey, pinch of cardamom if you're feeling fancy
Make it
- Blend everything for 30 seconds.
- Too thick? More milk. Too thin? More yoghurt or a couple of ice cubes.
- Taste before adding more honey — ripe mango is usually sweet enough.
Chef's tip: frozen mango makes it thick enough to eat with a spoon. Great on camera.
Who's tasting
Hi, I'm Andy.
I'm 11 and I have opinions about food. This channel is where I try things — new snacks, places we eat, whatever looks strange in the shop — and give an honest score out of ten.
Nobody pays me and nobody tells me what to say, so if something is bad I say it's bad. In between reviews I share the recipes I actually ask for at home, because a review is only useful if you know what I like in the first place.
Tasting next
- NEXTBlind taste test: five brands of hot sauce
- SOONEvery chocolate bar at the corner shop, ranked
- MAYBEThe scariest thing in the frozen aisle
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