Everything was well and good when we arrived. We were seated, our drink orders were asked straight away. Food orders were taken in a polite manner. Starters came, the food was satisfactory and i could taste and feel that food wasnt cooked with any passion as if the chefs had lost their spark. My soup came in a cold bowl with the butter hard from coming out the fridge, not very good for spreading on the bread. The soup was not HOT from touch, and i had concern if it was brought to the boil first before serving or was just left on the pass for to long. A suspected Food Safety Hazard. Food was served on nice cold marked plates (Sarcasm).
As my steak came out, the peppercorn sauce was in a cold jug with a big drip mark down the side of it which crusted. Came across as unclean. Elements of the steak dish are roast tomatos,mushrooms and chips. Poor time keeping was a certain factor in the kitchen as the mushrooms were cold when ALL elements should be timed to be out ready Hot at the same time. The steak wasnt rested and had blood leaking on the plate more than a steak would if rested. Again, served on a cold plate. My sticky toffee pudding was quite pleasant apart from the custard jug in the syrup sauce. I am also concerned for the staffs safety as many plates were dropped that night, i found out why when the staff came to clear the table. When i noticed cutlery inbetween plates. I know aswell as you that is dangerous. Proper training of the staff needs to be over looked. As a reminder to the staff, Correct cutlery should be placed before the food arrives as that is etiquette, e.g (Soup Spoons, steak knives). waiting for them means the food will get cold, especially when you have a salad and the vinegerette is turning the leaves brown over time.
Apart from the food, which can be sorted out with a few hints. Service was poor. After we finished our starters it took a whle 28 minutes for the waitor to be dragged over by another member of staff for sheer lack of being attentive. I watched this particular waiter as countless times he looked over and did anything but come over to us. Only checked for drinks once. His lack of being informative to us about the stock on the menu, whatever we asked to order would be out of stock, which is normal at times, but for future matters, inform the customers before hand. Make sure tables are cleaned and not sticky and tables were checked before service if they were uneven, e.g rocking.
We also phoned up to book this table at the earliest possible time. This was on a sunday, everyone was looking foward to a roast as you would. we were the first booked in table to arrive, we were told all roasts were gone.
As far as i'm concerned, when you are aware that you have a table booked in, you should have enough supplies to feed not only the walk-ins, but the booked ones aswell. As a Chef of Excellence coming from one of the best culinary colleges in the world. I do not expect michelin standard in this part of kent as it is only a Pub Restaurant. I didnt think a simple, effortless, smooth GOOD service was hard to come by. It isnt hard, its common sense to give Good, customer service and comfort. If we were the first booking to arrive, i feel sorry for the ones that came after.
The food is average but lacks passion and care of presentation and taste.
The Service and executing Safe Service, MUST be RE-Checked if your customers are to return.
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