On Sun, 25 Jul 2010, Neil Williams wrote:

On Sun, 25 Jul 2010 20:12:43 +0100, Tom Anderson
wrote:

Okay, thanks, will give those a look. I'm usually leery of food from
plastic pubs like those, but if you've eaten there and think they're okay,
i'll rise above my prejudice.

To be fair, I find Wetherspoons food acceptable in general. If you
don't, you probably won't like those either.

I can't remember the last time i ate in a Wetherspoons, actually, so i
have no idea if i'd like these places or not.

tom

--
Vive la chimie, en particulier, et la connaissance en general. --
Herve This

"Tom Anderson" wrote in message
rth.li...
On Sun, 25 Jul 2010, Neil Williams wrote:

On Sun, 25 Jul 2010 20:12:43 +0100, Tom Anderson
wrote:

Okay, thanks, will give those a look. I'm usually leery of food from
plastic pubs like those, but if you've eaten there and think they're
okay,
i'll rise above my prejudice.

To be fair, I find Wetherspoons food acceptable in general. If you
don't, you probably won't like those either.

I can't remember the last time i ate in a Wetherspoons, actually, so i
have no idea if i'd like these places or not.

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

tim

On Mon, 26 Jul 2010, tim.... wrote:

"Tom Anderson" wrote in message
rth.li...
On Sun, 25 Jul 2010, Neil Williams wrote:

On Sun, 25 Jul 2010 20:12:43 +0100, Tom Anderson
wrote:

Okay, thanks, will give those a look. I'm usually leery of food from
plastic pubs like those, but if you've eaten there and think they're
okay, i'll rise above my prejudice.

To be fair, I find Wetherspoons food acceptable in general. If you
don't, you probably won't like those either.

I can't remember the last time i ate in a Wetherspoons, actually, so i
have no idea if i'd like these places or not.

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.

Still, i have no beef with central cooking. I'd much rather have food
centrally cooked by skilled technicians working to a tight process and
then microwaved by an overworked teenage bar wench/knave, than food
prepared from scratch by said wench/knave. Never forget: potato waffles
are made in a factory, and those are the very acme of food.

I wonder if i should just pack a steak and my old laptop which gets very,
very hot when overworked.

tom

--
Work alone does not suffice: the efforts must be intelligent. -- Charles
B. Rogers

In message , tim....
writes

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

That is true of most restaurants - either you eat food that has been
hanging around warm for hours, or it is reheated (usually microwaved)
from chilled. Very few people have the time or patience to wait for the
hour or more that it takes to cook most dishes from totally fresh.
--
Paul Terry

On Mon, 26 Jul 2010 18:43:09 +0100, "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

It does, to be fair, mean the end product is quite consistent, however
hopeless the staff.

Neil
--
Neil Williams in Milton Keynes, UK
To reply put my first name before the at.

On Mon, 26 Jul 2010 08:54:22 +0000 (UTC), d
wrote:

If you work in IT it should be no problem getting a job that doesn't require
you to travel far.

There is that. But the other side of it is that I like travel quite a
lot. I'd rather the railways made it easier to choose them - e.g. in
the case I noted making it not so bloody difficult to book a
reasonably-priced ticket on the Sleepers.

Neil
--
Neil Williams in Milton Keynes, UK
To reply put my first name before the at.

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.

"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.

On Tue, 27 Jul 2010 11:15:31 +0100, "Recliner"
wrote:
"Bruce" wrote in message

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.


Interesting, thanks.


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


Gordon Ramsay's empire has always seemed somewhat fragile.


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.


I have never been tempted by either the Fat Duck or the Hind's Head,
but I have eaten quite a few times at the Waterside Inn. I have
always been enthralled, and never once been disappointed by Michel
Roux, and therefore see no reason to venture elsewhere in Bray. ;-)

"Bruce" wrote in message

On Tue, 27 Jul 2010 11:15:31 +0100, "Recliner"
wrote:
"Bruce" wrote in message

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.


I have never been tempted by either the Fat Duck or the Hind's Head,
but I have eaten quite a few times at the Waterside Inn. I have
always been enthralled, and never once been disappointed by Michel
Roux, and therefore see no reason to venture elsewhere in Bray. ;-)

The Riverside Inn is faultless, but boringly traditional French. The
Fat Duck is much more exciting, but you have to have an open mind (as
well as mouth and wallet) for 'unusual' flavour combinations. I think it
now only offers the full £150, 4+ hour tasting menu (+booze, service,
etc, so the cost per head is bound to be over £200), whereas it used to
have cheaper, quicker options. And, of course, it has no riverside
aspect or view or valet parking, unlike the Riverside Inn. It's still
almost impossible to get a booking.