Guest User
May 28, 2024
Having been a chef for 7 years working a michelin starred level, I have never seen anything so shambolic, if I owned this establishment I would be embarrased. To start with when I entered the establishment I was greeted to an empty what only can be assumed as a booking desk which had the most disgusting chair that looked like it had been their for 50 years or more, then I had to walk around looking for a member of staf was to find out where the party the i was joining were, now when our orders were eventually taken for food, my cousins wife who is heavily pregnant has a severe nut allergy to cashew and she asked about what nuts were in the pesto, and instead of being presented with an allergen menu which is the legal requirement, the manageress guessed and assumed that the pesto had cashews in it as she remembered looking at the tub last week and believes it contains cashews. To be firm members of staff should not be giving out advice to customers feference allergens and dietary needs due to the potential liabilty should an allergen attack take place that individual person is then liable to prosecution, that manageress should be in prison, and please note I have notified the local council to carry out an EHO audit with immediate effect, as this is below bad practice and clearlly no one has recieved allergen awareness training. Now we had the pies because that I apparently what you a known for, now I have know chef to undercook the top of the pie and the bottom of the pie but I have never known a chef to undercook the side of the pie, I would be embarrassed especially if you are going to say you sell the best pies then why are they bought in and not made in house, if you going to run a pub in the countryside then everything and ccertainlly the pies should be made in house to order. As for the service this was absolutley terrible, never in my career have I seen staff without any training, then one server who seemed very young looked so out of his depth that he just wanted the floor to swallow him, and to the point where everytime someone spoke to him he looked shocked at the question and had to think of the answer, and I would suggest he is taught the difference between a dessert and soup spoon, as I had to eat the cheesecake which again was bought in with a soup spoon, when really I should have been given a fork and dessert spoon yet everyone only got given a dessert spoon and not a fork and not even a clean knapkin. Then I asked the young waitress as she cleared desserts for a cappucino and she said she would clear then put the order through however it never came, and after 10 minutes of waiting we ended up asking for the bill, for our first visit here I am absolutely shocked how the business has survived. For a first visit I have never been so disgusted, and if I had the ability I would have shut the place down, terrible service, poor quality food, and potentially could have killed a customer due to poor allergen knowledge and forming