You also expect GB to get us promoted

I have said it before, you would be surprised at which restaurants are ping restaurants these days!

Through the Trough of Bowland from Bashall would have been a good alternative and then on towards Lancaster direction, you can see the whole of Morecambe bay further up that road.

Surprised the head had been removed if it said whole plaice. Normal practice on the continent and in the better restaurants in the UK you will find. Most Chinese restaurants serve fish whole

What or who is making the change come about

How do you feel about the conditions the dogs are kept in ?

No worries, pet subject of mine having changed career some years ago and searching out and taking advice and lessons from some of the industry greats, which we are blessed with in the North West. Employing some eclectic chefs helped too !

Did you know Vincent Villa ? or Solo's for that matter ps the dinner menu is £45 for 3 course at Notthcote

You mean less people in the west obviously, in strictly numbers terms it is vastly more. Just teasing about Northcote, but it is expensive, The bench mark years ago used to be Solo's at Goosnargh, now that was an experience, food ambiance etc. I blatantly copied some of the things they used to do, Mr Villa (Vincent) didn't mind though as he liked what we did, he also taught a lot of the restaurateurs/chefs that are now operating in the North West.

The whole experience ! you mean having your pants taken down Good luck to Nigel though, as he once explained it to me, My customers prefer to pay a higher price then they don't have to sit with a certain class of clientele. David Chang has not re invented Asian food with his ramen dishes, there are lots of noodle chains in China and Taiwan doing it actually, Mr Lees California noodle restaurants being an example (1st one opened in 1987 I think). David Chang did well coming up with his instant ramen noodles though, but has been a bit tainted in the last few years with scare stories about some of the ingredients possibly causing cancer.

Less than half the price for same standard food at Healy's No white ghetto in sight either

Let it be - The Beatles

Yep, but it was beer batter, (is there any thing else for fish and chips) what's all that nonsense in piling up the bits on top,

Fish chips and mushy peas, very Avante Garde Nigela's Lamb and Aubergines looked good

https://www.facebook.com/1438508566362269/photos/a.1440028029543656.1073741827.1438508566362269/1637189089827548/?type=1

Always had a good reputation. The Haighton Manor has been turned back into a restaurant now I believe. anyone tried it yet ?

You would be surprised how many are doing it !

You keep bringing KP up

Not just for that reason, food is so subjective, if a customer has received something unexpected or it's just not to their taste, then that is the time/opportunity to correct matters. (some professional complainers still go away and complain later, to what end I will never understand) We have always worked in that way, as taught by some of the best in the business that used to teach at Blackburn College when they were supplying Chefs for the Queen etc. Some notable restaurants don't, maybe they believe all meals are perfect every time and don't need to interact with customers in that way. Some well know restaurants are now ping restaurants so maybe they think the food is perfect every time come what may.

They are asking the question at the wrong time, it should be asked approx' a minute or so after you have received your food. Food not returned, that was the give away, I think I would have laid into them for that one. Last week someone tried to say the Salt and Chilly pepper chips were to salty FFS

You will get a 10/10 rating on my new customer review site

Which one ABBEY, you, Gav or the professional complainers ? See above post

I wouldn't say ABBEY's party is in that category either (in fact I am sure they are not), the point I was making is those types of "customer" force restaurants into introducing restrictions that spoil it for the majority of normal reasonable customers. You are right we get those from time to time which has forced us to make changes to the menu. I could write a book on comments from dodgy customers. The worst are the ones who threaten bad reviews if you don't let them bend you over. Disgusting people who should not be allowed out. There should be a review site to review customers so that business owners can see who the dodgy customers are, Now there's a business idea !

He should be able to, only drawback is the size of the table, and the expectation of everyone on the table to be served within a reasonable time of each other. This expectation can vary widely depending on the party. i.e. do some in the party use it as an excuse to dine for free!

pop goes the weasel - Anthony Newley