Eating out in fancy restaurants

[rudy gestede]

I reckon 90% of 'restaurant' food comes from the likes of Castell Howell. Microwaved up, add the sachet of sauce provided, and plate up. Curry the same. Remember [for those old enough], that agonizing wait for your curry to come to the table. Nowadays they all buy the sauces in, add the meat [again pre-ordered - very few have 'tandoori ovens noways'], and chuck in a couple of extras just to make it authentic..

Where the **** are you eating?!

[A Quiet Monkfish]

Where the **** are you eating?!

I have eaten out in Nook, Heaney's, Porro [Llandaff] and the Lower Street Bistro, Stansted, in the past month. All excellent food prepared on premises. Step down a notch and you're getting Castell Howell.

It's easy to work out which ones. CH and others prepare for example a chicken breast or Lamb shank. and have around 20 different sauces and accompaniments such as sliced mushrooms, onions, to go into the sauce. Then a single portion of veg - again a large range - ready cooked to put in microwave. Even 'posh' mash. Right down to a little sachet of crispy onions for a garnish. The permutations are endless which create an impression of uniqueness for each restaurant.. Nice shop grub at restaurant prices..