threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
And oatcakes, we want feckin oatcakes.
Any chefs out there.........modern (simple) ideas wanted.
- Thread starter Dave7
- Start date
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And oatcakes, we want feckin oatcakes.
IDMark2
Dodgy Aerial
- Location
- On the Roof
Is it in Scotland? It would be quite a 'twist' to have fresh food in a pub there wouldn't it?
dan_bo
How much does it cost to Oldham?
Piece of piss.
Its all about turnover and busyness. Busy- do what you want and don't be stingy with the inexpensive shoot. Otherwise work like a bastard to make it like the above.
I did a few years in kitchen with people who knew their shoot and plenty more on the otherside. I'd like to think I've got enough knowledge at least to make something roll well.
You miserable old git. Pop over for a barbie and meet mine again mate!Maybe, but only for good kids.
Dayvo
just passin' through
- Location
- 59° 50′ 5.55″ N, 10° 47′ 41.89″ E
You miserable old git. Pop over for a barbie and meet mine again mate!
I'm only happy when I'm miserable.
Your kids are fine, Rich: they're grown up! See, anything under 8 or so is a NO-NO.
I'd love a bbq and some decent beer. One day.
I'm sure your grand kids are fine, too.
Andy_R
Hard of hearing..I said Herd of Herring..oh FFS..
- Location
- County Durham
And all the shandy in the land.....
slowmotion
Quite dreadful
- Location
- lost somewhere
You need some of these on the bar.
gottogetfit
Active Member
- Location
- North Yorkshire
See what the
Find out what the customer base is. What works in say Bath may not work in Glenluce. FRESH, well cooked, honest food using local produce. Not local as in nipped to local Asda. Get to know the supplier well & get them to let you know when they have something extra special in. Train staff to know exactly what the food is about. Know your allergens in the food. 5 star food hygine & no less. Even if its beans on toast, do it well. Cook from scratch, don't take short cuts. Look on internet to see what competitors are doing & to get ideas. Keep menu small & change it with the seasons. Put up a specials board for when your suppliers come good. And remember you are only as good as your last plate. P.S Fillet of beef cooked to customers liking topped with salami type sausage cover that in fresh vine rippened tomato sauce seasoned with fresh italian herbs, put fresh mozzarella on top & flash under the grill. All ingredients can now be found in the Uk. And I'm gluten free so don't forget me
Excuse the second posting...
I've always been partial to a proper homemade pie, chicken and leek, or beef and red wine, with mash, or a Chicken Parmigiana which is the easiest thing in the world if you put even the tiniest bit of effort into the sauce, or a nice thai beef salad always goes down well. Each to his own though, but there's nothing that puts me off pub food quicker than chips out of a freezer and into a deep frat fryer.
Apologies, i've started rambling now.. i was in a pub having a few beers with a pal a couple of years ago, and one of his mates joined us, his mate being head chef of the Four Seasons hotel in Sydney, so he knew his stuff. The pub had a 'special', of fish fingers, and having the week before cooked a few fishcakes that had turned out pretty well, i took the plunge. They were literally, Findus Fishfingers, out of a packet, deep fried and served with sweet chilli sauce. I couldn't believe it, and neither could my mates pal. Never again. Though i did get a decent oven baked burrito there about a year later that was fantastic.
Apologies, i've started rambling now.. i was in a pub having a few beers with a pal a couple of years ago, and one of his mates joined us, his mate being head chef of the Four Seasons hotel in Sydney, so he knew his stuff. The pub had a 'special', of fish fingers, and having the week before cooked a few fishcakes that had turned out pretty well, i took the plunge. They were literally, Findus Fishfingers, out of a packet, deep fried and served with sweet chilli sauce. I couldn't believe it, and neither could my mates pal. Never again. Though i did get a decent oven baked burrito there about a year later that was fantastic.
swee'pea99
Squire
Best piece of advice I ever heard for anyone thinking of starting a restaurant was find out what great ingredients you can source locally and build the menu round that.
Cod cheeks. Much firmer than the rest of the fish. Could be used instead of cod fillets on Friday. Personally I eat them a lot with pasta.
Pan fried cod tounges would be an excellent twist on Friday night fish and chips.
Both of the latter are quick and easy. Shouldn't have any problem sourcing cod cheeks not sure about tounge.
Pan fried cod tounges would be an excellent twist on Friday night fish and chips.
Both of the latter are quick and easy. Shouldn't have any problem sourcing cod cheeks not sure about tounge.
Most top chefs are using Ransom its the new in ingredient but you can also use Allium neopolitanum when the Ransom season is over. Plant the bulbs in the pub garden and you much extended season for garlic leaves.
How much more local can you get?
