"Bruce" wrote in message

On Mon, 26 Jul 2010 19:45:52 +0100, Tom Anderson
wrote:
On Mon, 26 Jul 2010, tim.... wrote:

Wetherspoons food is centrally cooked and supplied to each outlet in
"cooked-chilled" form to be reheated as required.

And I'm told that applies to absolutely everything that they offer

I understand this is true of a distressing amount of food at 'proper'
restaurants too.


It is apparently true of restaurants owned by Gordon Ramsay and
several other celebrity chefs. So it isn't just pubs.

Only in Gordon's gastropubs, which don't have large kitchens on-site. He
has his own large central kitchen to pre-prepare some of the food for
the said gastropubs. The processes used are the same as would happen in
the local kitchens if they were large enough.

But this still didn't save the Devonshire in Chiswick, which was always
empty whenever I visited it (not helped by being close to a much better,
Michelin-starred restaurant, which is also cheaper).
www.thisislondon.co.uk/standard/article-23850446-gordon-ramsay-forced-to-shut-gastro-pub-at-wrong-end-of-street-in-chiswick.do

I've also noticed trays being carried across the road from Heston's
back-up kitchen in Bray to his Hinds Head pub, but not to the Fat Duck.
I suspect that the three Michelin stars might be at risk if the Fat Duck
didn't cook everything on-site, but the kitchen across the road is used
to research new dishes.