Canterbury Blade
Active Member
- Joined
- Jul 27, 2014
- Messages
- 1,575
- Reaction score
- 3,913
To the Board, the manager and many of the players,
Very simply, the feast you are serving isn't worth eating.
You've get the best restaurant in the league, a chef with rosettes to his name at previous places, some of the most expensive ingredients around and a loyal and very very hungry clientele.
However, something just ain't right in the kitchen and its your job to find out what.
Last year the struggling restaurant had lots of small spices that were frequently overwhelmed when faced with competing flavours, too much lard, fat and alcohol in the food and frankly all the recipes were from a boring cookbook.
However, this appeared to be recognised and this year we got a new cook book, included some locally sourced ingredients and whilst removing once again, some of the favourite dishes from the menu, we were hopeful that good food would once again be offered.
It now seems as if the zest of the revamp has gone and I've just looked at bookings for the Barnsley lunch time special. Last year you couldn't get a table unless you booked well ahead, this year it seems there will be empty seats.
What is really worrying is that the nearby grotty, greasy, unclean cafe that for years was laughed at, nearly went bust and offers cheap multi processed pork ingredients in unpleasant surroundings seems to be attracting more of the floating food goer. Whilst clearly offering nothing to the discerning foodie, it is offering something to some people. The risk is they don't appreciate the finer establishment, become used to the surroundings, describe them as 'homely' and become regulars there.
So, my message is when will you realise that the food you serve will impact on the profitability of the restaurant, that customers who've been going for years do realise when what they are used to is no longer being offered or served, that some customers are preferring not to dine with you and that simply the long term stated aspirations of the restaurant need to be matched with the needed quality, inspiration and passion from the kitchen...
Very simply, the feast you are serving isn't worth eating.
You've get the best restaurant in the league, a chef with rosettes to his name at previous places, some of the most expensive ingredients around and a loyal and very very hungry clientele.
However, something just ain't right in the kitchen and its your job to find out what.
Last year the struggling restaurant had lots of small spices that were frequently overwhelmed when faced with competing flavours, too much lard, fat and alcohol in the food and frankly all the recipes were from a boring cookbook.
However, this appeared to be recognised and this year we got a new cook book, included some locally sourced ingredients and whilst removing once again, some of the favourite dishes from the menu, we were hopeful that good food would once again be offered.
It now seems as if the zest of the revamp has gone and I've just looked at bookings for the Barnsley lunch time special. Last year you couldn't get a table unless you booked well ahead, this year it seems there will be empty seats.
What is really worrying is that the nearby grotty, greasy, unclean cafe that for years was laughed at, nearly went bust and offers cheap multi processed pork ingredients in unpleasant surroundings seems to be attracting more of the floating food goer. Whilst clearly offering nothing to the discerning foodie, it is offering something to some people. The risk is they don't appreciate the finer establishment, become used to the surroundings, describe them as 'homely' and become regulars there.
So, my message is when will you realise that the food you serve will impact on the profitability of the restaurant, that customers who've been going for years do realise when what they are used to is no longer being offered or served, that some customers are preferring not to dine with you and that simply the long term stated aspirations of the restaurant need to be matched with the needed quality, inspiration and passion from the kitchen...
