Whats your opinion?
Discussion
Having the sauce in a little jug is a good idea; you get to choose how much and where you want it.
Putting the jug on the plate is not a good idea, as it left no room for the steak; you have to move the meat before cutting, or squash the chips. (It was easier for your server to deliver it though, which is probably why it was presented that way)
The sauce should always be something special.
The steak should taste nice, but the meat alone can often be a bit bland.
Putting the jug on the plate is not a good idea, as it left no room for the steak; you have to move the meat before cutting, or squash the chips. (It was easier for your server to deliver it though, which is probably why it was presented that way)
The sauce should always be something special.
The steak should taste nice, but the meat alone can often be a bit bland.
My opinion…
I avoid steak in UK restaurants because I think it rarely lives up to what you can cook at home. I say that based on my massive improvement as a result of reading the threads on pistonheads. Also, well cooked good cut of steak shouldn’t need sauce to give flavor. A nice sauce can complement the steak though.
I do live in the US though so different tastes may apply. Having said that, I avoid most steak in restaurants that aren’t decent steakhouses over here. I just went to one in Phoenix AZ a couple of nights ago which was excellent. I have a place in NJ I go to. Oddly, there’s only one restaurant in the group of 5 that is great every time.
For balance, I went to famous restaurant (removed name to avoid N&S rules) with a group of about 12. Half the steaks were perfect and half were over cooked. Unfortunately, it was the men that got good steak and the women that sat and watched us eat while they waited for new steaks. To be fair to the restaurant they took all the food off the bill and provided us with every side and dessert for free without us asking. What was interesting was that it was because of the cut of steak. The girls all had fillet and the restaurant manager told us they give the fillets to the junior chef as they are easier to cook. That night the junior chef messed up.
I avoid steak in UK restaurants because I think it rarely lives up to what you can cook at home. I say that based on my massive improvement as a result of reading the threads on pistonheads. Also, well cooked good cut of steak shouldn’t need sauce to give flavor. A nice sauce can complement the steak though.
I do live in the US though so different tastes may apply. Having said that, I avoid most steak in restaurants that aren’t decent steakhouses over here. I just went to one in Phoenix AZ a couple of nights ago which was excellent. I have a place in NJ I go to. Oddly, there’s only one restaurant in the group of 5 that is great every time.
For balance, I went to famous restaurant (removed name to avoid N&S rules) with a group of about 12. Half the steaks were perfect and half were over cooked. Unfortunately, it was the men that got good steak and the women that sat and watched us eat while they waited for new steaks. To be fair to the restaurant they took all the food off the bill and provided us with every side and dessert for free without us asking. What was interesting was that it was because of the cut of steak. The girls all had fillet and the restaurant manager told us they give the fillets to the junior chef as they are easier to cook. That night the junior chef messed up.
I wouldn't be fussed having a steak dumped on the chips like that, albeit i think its a bit silly.
However your starters look like deep fried frozen stuff, which I'm not a great fan of. Yours served with a generic few bits of lettuce & salad, which shows no thought.
Looks like your missus had liver & bacon on mash, which if it was good is one of my favorites.
It really doesn't give the impression of a great place, just basic pub grub.
However your starters look like deep fried frozen stuff, which I'm not a great fan of. Yours served with a generic few bits of lettuce & salad, which shows no thought.
Looks like your missus had liver & bacon on mash, which if it was good is one of my favorites.
It really doesn't give the impression of a great place, just basic pub grub.
The presentation is crap with zero thought, steak on the chips will also mean, soggy chips, they would have better presented in a basket or metal cup type thing.
However the chips do look good as does the steak.
It is my neck of the woods so I know nothing overly fancy but decent in that area is still pretty expensive, how much was the meal in total?
Proper napkins though, paper napkins even good quality thick ones are a gripe of mine when you are spending over £40 - £50 a head, they need to be proper cloth ones.
However the chips do look good as does the steak.
It is my neck of the woods so I know nothing overly fancy but decent in that area is still pretty expensive, how much was the meal in total?
Proper napkins though, paper napkins even good quality thick ones are a gripe of mine when you are spending over £40 - £50 a head, they need to be proper cloth ones.
Edited by HTP99 on Friday 14th June 07:53
The chips don't look like the 'hand cut triple cooked' variety that some places charge a premium for. As a result, they are smaller, difficult to stack and too many of them so take up space meant for the meat.
In this situation, I'd remove the jug and rearrange food myself without a second thought.
In this situation, I'd remove the jug and rearrange food myself without a second thought.
Exiled Imp said:
This ^^
Really depends on price. If the three courses came to less than £30 each, it’s not so bad. If you paid more than £50 each, then would expect better.
I'll wager 8 quid each for the startersReally depends on price. If the three courses came to less than £30 each, it’s not so bad. If you paid more than £50 each, then would expect better.
Steak will be 25 quid
Liver & bacon 18 quid
Desserts 7quid each
So 50 quid for 3 courses with the steak, 43 quid for the liver
soad said:
the-norseman said:
Looks fine to me.
This.Not only will chips get soggy but also squashed if you try to cut the steak before rearranging the plate it. Given their unorthodox way of presentaing steak and chips, I think you should be grateful sauce did arrive in a jug.
So, OP, the issue was/is the presentation? Yes, it looks lazy and if it's a pub with a "nautical-equine" name then its not as advertised... but it rarely is.
This is why I ignore those I work with who look down their noses when I suggest spec photos for dishes in kitchens. They don't have the experience to know why they are needed in 99.99% of places.
At a guess their "head chef" was probably in the loo when your order was sent or their night off.
This is why I ignore those I work with who look down their noses when I suggest spec photos for dishes in kitchens. They don't have the experience to know why they are needed in 99.99% of places.
At a guess their "head chef" was probably in the loo when your order was sent or their night off.
As regards twice cooked or Heston Blumenthal's abomination 'triple cooked' variation. The last thing I want a chip to be is crunchy (some describe as glass like) on the outside and super fluffy on the inside!! Horrible way to treat a spud. Fine if that's what you like but I avoid them like the plague. For me a chip should have a certain amount of bend/flex if held at one end, be on the dark side of golden and still have a bit of a firm texture inside.
Make no mistake the main reason pubs and restaurants double or triple cook them is for convenience and speed in the kitchen. People baulk at the idea of frozen chips and you'd never see that phrase on the menu but that's what you're getting in most places. Again not a problem if that's how you like chips.
Make no mistake the main reason pubs and restaurants double or triple cook them is for convenience and speed in the kitchen. People baulk at the idea of frozen chips and you'd never see that phrase on the menu but that's what you're getting in most places. Again not a problem if that's how you like chips.
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