Factory prepared "home cooked" pub food - what a con!

[Globalti]

You've seen those anonymous white refrigerated vans delivering in the mornings to your local pubs; Brakes, 3663 Food Service and around here, Ribble Farm Fare. You've noticed that pubs all serve the same old favourites, and that they have laminated menus that never change. You've been to pubs to be told "we've run out of that one" and you suspect that the "chef" is not a chef but actually a microwave operator. Some of the ingredients may be locally sourced but they come in ready-made portions with simple cook-by-numbers menus. Example:http://www.brake.co.uk/food/recipes...east/?Vs=7474726a-766e-3535-6b30-696c6162756d

So why are the public so gullible and how can we be sure to eat food that really has been sourced locally by the chef and cooked with pride? Out of the dozens and dozens I've visited I can only think of two where I am certain real cooking is being done, the Red Pump in Bashall Eves and Ramsons in Ramsbottom, both places run by "characters" with strong convictions about food. I think it's a disgraceful lie and I think pubs and restaurants ought to be obliged to make it clear whether they cook or simply reheat. Even Indian restaurants don't cook, they buy huge plastic tubs of factory-made sauces and heat up bits of chicken or lamb with a few extras like onions or some chillis, FFS.

Rant over.

 

[twentysix by twentyfive]

My solution - cook my own. Cheaper and at least I know where it all came from

 

[accountantpete]

Tis true - the local pubs all decline to serve boiled potatoes (on order/just run out is the usual excuse) but you can have mash or chips in them all at any time.

 

[Herr-B]

I remember being in a (then) local pub a few years ago, I'd ordered the scampi and a side order of bread. Everyone I was with got their food and eventually my scampi arrived, sans bread. 'We've ran out of bread, sorry!' their feeble excuse. 'Can you not nip next door to the Co-Op and buy some more?' 'No, can't do that.'

I did, and I got a whole loaf for less than they charged for two slices.

There are a small handful of pubs in my area where they do source local ingredients and employ proper chefs, they aren't part of a chain, and the price of the food reflects these but it sure does make a difference.

 

[GM]

I like the story about one of Gordon Ramsey's Restaurants having its prepared meals delivered by van, he replied "At least it had 4 Michelin tyres"

 

[Marshmallow_Fluff]

My solution - cook my own. Cheaper and at least I know where it all came from

+1

There's is nothing in a gastro-pub's menu that I can't do better at home, as for the curry, ok I don't have the massive repertoire, but I can do 5-6 basic dishes and sides from scratch and my OH considers them supperior to the local curry houses (minus the breads though I have to admit.. )
The last years I find less and less reason to go out for a casual meal. I'd rather do it less often and visit proper restaurants that might (might) offer a new culinary experience.

PLUS everything I do lately is translated to things I can buy for my bike instead..

 

[BrianEvesham]

We only go out to eat once or twice a year, and every time we are dissapointed. My wife is a superb cook who takes great pleasure in cooking from scratch. I don't know why we bother.
The only downside to mrs B's cooking is my weight (-; (but cycling is taking care of that!).

 

[Globalti]

I learned a big lesson once when entertaining visitors from the Middle East. I had to find an Indian restaurant where we could get halal food; after a lot of phone calls we turned up at a place at 3 pm and the chef stayed on to cook for us. After over an hour the food came and it was absolutely stunning, like nothing I had ever tasted. When we thanked the chef and complimented him, he replied "Aha, it was because I couldn't use the sauces; I had to cook everything from fresh to guarantee it was halal."

 

[ianrauk]

I learned a big lesson once when entertaining visitors from the Middle East. I had to find an Indian restaurant where we could get halal food; after a lot of phone calls we turned up at a place at 3 pm and the chef stayed on to cook for us. After over an hour the food came and it was absolutely stunning, like nothing I had ever tasted. When we thanked the chef and complimented him, he replied "Aha, it was because I couldn't use the sauces; I had to cook everything from fresh to guarantee it was halal."

Similar story.
Was in Greece on holibobs a good few years back. In a place called Polichrono (not great). usual package holiday with ton's of restaurants along a strip all selling the usual supposed Greek and non Greek fare.
A business associate drove down from Salonika to spend the day with us. So we decided to go get some food. Waiter turned up with the usual menus. My friend spoke to him then disappeared into the kitchen. Came back a few minutes later to say he had got the chef to rustle up some real authentic Greek cuisine. What emerged was something that I had never seen or tasted in all the times I had been to Greece. It's was absolutely glorious mix of fish and vegetable dishes. One of the dishes I can still remember the name, 'Gavroche Saganaki', basically a small white fish in a mustard sauce. The food was divine.

 

[twentysix by twentyfive]

+1

There's is nothing in a gastro-pub's menu that I can't do better at home, as for the curry, ok I don't have the massive repertoire, but I can do 5-6 basic dishes and sides from scratch and my OH considers them supperior to the local curry houses (minus the breads though I have to admit.. )
The last years I find less and less reason to go out for a casual meal. I'd rather do it less often and visit proper restaurants that might (might) offer a new culinary experience.

PLUS everything I do lately is translated to things I can buy for my bike instead..

Precisement

 

[Globalti]

The only food you can't cheat on is Lebanese, it has to be made by a proper Lebanese chef from the freshest ingredients. Even Gti Junior and Mrs Gti, both notoriously conservative eaters, love going to Maroush on Edgware Road when we go to London.

For this very reason we don't have any decent Lebanese restaurants in Manchester, only one ropey one in the Northern Quarter and a Syrian, also ropey, near the Christie Hospital. The owner of Maroush says he would consider starting a restaurant here but can't get the chefs.

 

[User482]

You've seen those anonymous white refrigerated vans delivering in the mornings to your local pubs; Brakes, 3663 Food Service and around here, Ribble Farm Fare. You've noticed that pubs all serve the same old favourites, and that they have laminated menus that never change. You've been to pubs to be told "we've run out of that one" and you suspect that the "chef" is not a chef but actually a microwave operator. Some of the ingredients may be locally sourced but they come in ready-made portions with simple cook-by-numbers menus. Example:http://www.brake.co.uk/food/recipes...east/?Vs=7474726a-766e-3535-6b30-696c6162756d

So why are the public so gullible and how can we be sure to eat food that really has been sourced locally by the chef and cooked with pride? Out of the dozens and dozens I've visited I can only think of two where I am certain real cooking is being done, the Red Pump in Bashall Eves and Ramsons in Ramsbottom, both places run by "characters" with strong convictions about food. I think it's a disgraceful lie and I think pubs and restaurants ought to be obliged to make it clear whether they cook or simply reheat. Even Indian restaurants don't cook, they buy huge plastic tubs of factory-made sauces and heat up bits of chicken or lamb with a few extras like onions or some chillis, FFS.

Rant over.

If you like Ramson's (Chris isn't to everyone's taste, is he!) then try http://www.manchesterconfidential.co.uk/Food-and-Drink/Hearth-of-the-Ram-reviewed.

The cook is Nas, who left Ramson's last year.

 

[Globalti]

Good recommendation, thanks! Will go there soon and try it.

 

[Piemaster]

I lived in a Premier Inn for a month last year, eating in the adjacent Brewsters chain pub next door. It's not something I would wish on anybody. I found myself rushing back of an evening to try and make the 'lunchtime and light bites' menu and ordering 2 main courses, a sandwich and jacket potato say, to try and avoid the (even more) inedible evening menu.
BTW the place was quite isolated, paid for by the company and I had no transport at the time, so no options to go elsewhere.
Recently went out on a family anniversary. Can you imagine my great joy when the chosen venue turned out to be yet another Brewsters, with exactly the same menu I'd been trying to avoid.

 

[ASC1951]

So why are the public so gullible and how can we be sure to eat food that really has been sourced locally by the chef and cooked with pride?

I'm not sure about gullibility - I can't say I expect pub food to be entirely prepared on the premises, whatever their blackboard says. Some is, some isn't. Last weekend I ate here http://www.fountaineinnatlinton.co.uk and my gammon and eggs certainly was prepared only yards away because, well, you can't pre-grill gammon.

If I want authentic "we make everything here" meals, I expect to pay significantly more for them. And tbh I don't have a problem with sauces etc being assembled off-site in specialist premises, rather than in a cramped and under-staffed pub kitchen.