Billesley Manor

Going to Billesley Manor for Tiffin later.

Went to Chateau Impney a few times last year so will try Billesley which is near us.

Wonder if forunuz will serve us before one of you say it.

If they're polite then yes, will probably be a foruna.
No matter what you say, Eastern European waitresses are the best for service and generally look nice too.

Yes they do.

Very disappointing indeed.

We did not want a full monty meal so opted for saladz.

My wife ordud a Caesar salad which usually consists is of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, and black pepper, she told them to hold the anchoviz.
She asked for breast of chicken to top it.

When her wilted salad arrived it was evident that the lettuce was a mixture of bagged stuff with a topping of a few pieces of chicken, the rest of a proper Ceasar salad did not get to her dish.

I ordud a mixed salad with prawnz and Rosemarie sauce.
My salad was also wilted bagged stuff and the sauce was enough to make a pig sick, I was told the chef made his own, the prawns were tuff as old bootz, I will not repeat my remarks.
I asked why not the usual Caesar salad and two waitresses said they did not know , the lettuce came in bags and it was easy to serve,, I asked it it had been washed by the hotel staff, they did not know, I asked to speak with the chef and he/she would not come out.

My wife messed hers about a bit and left it as tasteless and not what you should expect from a Caesar salad.

I sent mine back as it was bleedin awful, tasteless, did not pay.

They call themselves a chef, kitchen handz is a more accurate.

Most chefs aren't really chefs at all.
General rule of thumb for any good restaurant: if there are too many varied dishes on the menu, chances are the meals will be rubbish.
Smaller menu, better food.

Fact. (IMHO)

eddie wrote:Most chefs aren't really chefs at all.
General rule of thumb for any good restaurant: if there are too many varied dishes on the menu, chances are the meals will be rubbish.
Smaller menu, better food.

Fact. (IMHO)

FACT, I agree.

We stick to tried and tested places....many a time we are disappointed when we try somewhere new....very ocasionally we are not and it gets added to our list.

We tried a new restaurant in Wales a couple of nights ago....the menu was very arty farty...I tried the starter of white onion soup with a trio of rustic breads...it was like greasy water.
Nothing we ordered was as good as basic home cooked pub grub, and the prices were double. I asked for a bottle of Chardonnay, was served Sauvignon blank which I detest....was told someone had numbered the wine list wrongly.

I hate Chardonnay and prefer Sauvignon Blanc.
That's ok, when we meet up for a bottle of wine we can have one of each, no sharing!

You will get no arguments from me there Eddie.

Major wrote:Going to Billesley Manor for Tiffin later.

Went to Chateau Impney a few times last year so will try Billesley which is near us.

Wonder if forunuz will serve us before one of you say it.

Seems a bit up-market and not unlike mu fav retaurant where the Lobsters in the tank get to pick the diner that they chose to be seved to.

Amazing huh!

Irn Bru wrote:

Major wrote:Going to Billesley Manor for Tiffin later.

Went to Chateau Impney a few times last year so will try Billesley which is near us.

Wonder if forunuz will serve us before one of you say it.

Seems a bit up-market and not unlike mu fav retaurant where the Lobsters in the tank get to pick the diner that they chose to be seved to.

Amazing huh!

I can never do that....I know it's a bit hypocritical cos I do love Lobster, but I don't want to be the one who chooses it to die that night.

I can't do it either. And I'm not keen on lobster - maybe if it was grilled? I've never had it grilled.

I've never had Lobster

MANY lobster and crab are done badly in restaraunts, to be honest...

Should be:
Cleaned out by immersing in fresh water for a short while, (while still alive)..
Killed quickly..
Broken open and cleaned..
Steamed..
Served up with Chesapeake Bay seafood (pepper) mix..        
(Only really need to soak crab, crayfish or lobster meat in vinegar (after cooking) if you're going to keep it for a couple of days in the fridge..).

ONCE tried this way, y'all will realise how second-rate, and unnecessary, the more-usual 'boil alive' techniques for crustaceans actually are; (I learnt this method while sharing a beach house up just past Byron Bay, back in the mid '80s..).

WhoseYourWolfie wrote:

MANY lobster and crab are done badly in restaraunts, to be honest...

Should be:
Cleaned out by immersing in fresh water for a short while, (while still alive)..
Killed quickly..
Broken open and cleaned..
Steamed..
Served up with Chesapeake Bay seafood (pepper) mix..        
(Only really need to soak crab, crayfish or lobster meat in vinegar (after cooking) if you're going to keep it for a couple of days in the fridge..).

ONCE tried this way, y'all will realise how second-rate, and unnecessary, the more-usual 'boil alive' techniques for crustaceans actually are; (I learnt this method while sharing a beach house up just past Byron Bay, back in the mid '80s..).

My old mate 'Chicken George' made about 5/6 incisions along the lobster body towards the head to separate the whole tail max meat from it, clear the meat out, cook it and put it all into a wine glass with dressing to serve, forget how much he charged but he sold a lot, very time consuming to do..
The lobster was alive while the incisions were taking place.