In the beginning
Meet husband and wife team Jonathan & Elka, who together with Carlos, Dmitri, and Keith the chef participate in the running of the Arden Pig Company that can deal with events of any size, The offshoot restaurant that they started about 3 months ago, quickly gained a reputation for good food at fair prices served in pleasant surroundings.
When first I visited, they were opening Thursday, Friday & Saturday for dinner, and for Sunday lunch with a carvery menu, but by late January, they planned to re configure the layout into part lounge/bar, and part Fusion restaurant serving an a’lacart menu weekdays and a Sunday carvery lunch. However, after a short time, they listened to their customers feed-back, that told them to bring back the weekday carvery. Hence the delay in submitting this review.
Experiment by all means, but cater to your customers wants!
So now they open for a dinner carvery on Friday & Saturday with a DJ after 10pm, and for a Sunday carvery lunch. Thursdays are for special event dinners. (see their website for details).
Last Sundays full house, was a thumbs up to their pragmatism.
Our February visit
The rearrangement they have made are certainly a great improvement, with a propper carvery area (see photo) and a flexible dining/lounge area.
Most of the starter are old favorites such as Prawn cocktail, liver pâté, deep fried brie, garlic bread, or soup of the day, all priced at 5€
For the carvery, the options of Beef, Pork, Turkey, or a selection of each, are served in big, or gluttonous portions at 12€ and 15€ complete with Yorkshire pudding, good roast potato and all the trimmings. Hurrah for al-dente veg
The traditional English Desserts that are on the menu are, priced at 6€ are:
Apple crumble, sticky toffee pudding, steamed coco pudding, Ice cream. and
Bread & butter pudding. Don’t tell anybody, but this latter rivaled my wife’s superb version!
The portions of meat served with the smaller size meal were generous, and
both the Turkey and the Pork were moist and yummy, all to be topped off with lovely crackling. With the price of Beef sky rocketing in recent months, the cut on offer, although nice in texture and available from bloody to ruined, could have been more flavoursome. But I do understand the economics in play here.
Average price of the Carvery + starter, dessert, and drinks 25€
The restaurant seat about 60 and is in C/ Tolox (Beware the one way system, see map)
Reservations on 951206144 or 651334301
Bishlin marks out of 5 Ambiance 2 food 3 menu 3 value 3 service 3 price band 2 O/A 3
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