Once common, now scarce, caffs (slang for cafés) are a beloved British institution known for their frilly curtains and Formica décors, strong tea, and cheap comfort food, like bacon sandwiches and beans on toast, served to working people in a hurry. Tapping into a deep nostalgia for the way Brits ate before Jamie Oliver and Ottolenghi, the classically trained chefs Elliot Kaye and Ritchie Hayes left their jobs at two fancy London restaurants, Leroy’s and Lyle’s, respectively, to reboot a caff in North London’s Archway neighborhood with a secret ingredient that changes everything: quality. More than 80,000 people follow them on Instagram, where they post photos of dishes like fried-chicken sandwiches with red Leicester cheese and spicy mayo, Scotch eggs, and sticky-toffee pudding. Tongue-in-cheek to be sure, but also cheap, delicious food and a walk down memory lane. —Alexander Lobrano

Alexander Lobrano is a Writer at Large at AIR MAIL. His latest book is the gastronomic coming-of-age story My Place at the Table: A Recipe for a Delicious Life in Paris