M W
Google
We popped in for lunch in the New Year, our first visit for food since the new owners took over. When we arrived, there was only one other table seated in the bar. We asked if they were serving food and were told yes. We then asked if we could sit anywhere, and again were told yes, so we chose a table downstairs- and had to move table as the one we chose was extremely wobbly. Given that we’d already asked about food, we expected someone to bring menus and offer drinks, especially as no one had done so when we first approached the bar. After five minutes, with the staff member behind the bar simply watching us, we ended up going back to ask for menus ourselves. I would also like to add the bar menu was recently advertised on the Facebook page, however this was not provided therefore we had to go back for the second time and ask for this too. Menus should have been offered without us needing to ask for it, especially as we asked if they were serving food and they were not overwhelmed with any other customers to serve. The service overall didn’t feel welcoming. Having worked as front of house manager in the hospitality industry and local pubs before, I would have expected at least a more welcoming greeting, an offer of drinks, some explanation of how to order food (for example table service or order at the bar), and even an offer of a high chair for our little one.
Unfortunately, the food didn’t meet the expectations. The fish was extremely greasy and the batter had an odd yellow appearance, with what looked like mustard seeds in the batter. The curry sauce tasted overwhelmingly of dates, with no real curry flavour at all. The hummus and pitta were also disappointing - the “pitta” wasn’t as described (was not pitta bread at all) and the hummus was poorly blended with whole chickpea lumps and an overpowering cumin flavour. If such a strong spice is used, it should really be mentioned on the menu, as it’s definitely an acquired taste.
I can see the pub is trying to improve the atmosphere and make the space more inviting for locals and other customers, and that’s great to see. However, the basics of service need attention as a priority. Food sales are a major part of keeping a pub running (probably more so than locals purchasing drinks- no matter how much they would argue this), so balance, consistency and quality really matter, especially when staff are confidently praising the chef saying how great he is, which left us underwhelmed when we received the food. It’s really important to get it right from the get go to retain customers, instead of rushing opening without having everything such as trained staff, website, booking systems and phone lines in place.
