My local pub has just got a new chef, and alongside serioius stodge-burgers with bacon and cheese, and enchiladas soaked in chilli powder, they’ve started offering such things as “oven-baked plaice on a bed of samphire with smoked garlic mash in a beurre blanc”. And it was fookin lovely!
Bit weird though, as they have metal bands on a Friday night too…
Are they cooked fresh in house, when ours did that, it quickly became obvious that it was a Brake Brothers boil in the bag special
Chicken in a basket.
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'kin 'ell - a bottle of Ch du Pape for £1.20!!
By the quality of the plaice I’d say fresh cooked. But the chef was from the Jolly Frog which is a most excellent fish restaurant. …
an experienced and decent chef can make all the difference - ours had one and a great menu. then came the great refurb with a new menu. We quickly discovered the chef had moved on elsewhere, the new menu was more Brake Bros than Michelin…which was a shame as the numbers of people eating there dropped off…
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