Flamin’ ovens and brand new dishes…
One of the issues that a busy pub will inevitably come up against in this day and age is appliance breakdowns, which is exactly what happened to us last weekend.
Although the visible section of our pub might well evince a time of yore (namely the Empire founding colonial era that made our founder’s name) the back of house section is anything but old school.
We realised a long time ago that whilst our customers obviously prefer eating and drinking in the traditional surroundings, our chefs would much rather work in an ultra-modern environment. With that in mind we’ve spent the last 5 years slowly updating and expanding our kitchen so that our chefs can cook to their best abilities and our customer can get the very best value.
Over the course of hundreds of lunch and dinner services we’re bound to come across a few issues along the way and, recently, we’ve been hit with more than a handful of them.
To our young pot-washers’ alarm we’ve had some catastrophic issues with our dishwasher which has led to them having to meticulously hand-wash every single piece of cookware and crockery that’s going through the kitchen, making their jobs a whole lot more difficult.
But it’s not just just the potwashers who are having difficulties at the moment. For the last few weeks our 30-year old range cookers, which have proven unflagging in their service for so long, have started exhibiting all kinds of strange behaviours. We’ve had rogue flame-ups, knobs popping off and oven doors refusing to open in the last week or so which has undoubtedly made all of our jobs a lot more difficult.
We’re not ones to procrastinate here though, especially when our chefs are struggling so much with getting their food out as good as it should be. Before we had a mutiny on our hands we jumped straight online to order some cooker spares and also bought in the necessary parts for the dishwasher at the same time. Thanks to our handy staff here at the Greyhound, we’re lucky to not have to hire any repairmen whenever something breaks down – our chefs are naturally gifted technicians (as well as great cooks) which makes repairing appliances a much easier (and more affordable) task.
With our ovens and dishwasher back in good working order our creative team were free to get on with the work in hand, namely creating some fantastic new dishes for our upcoming Spring menu. There are a few dishes on our menu that we’re proud to have served for years now, namely our Gurkha chicken curry and our Caribbean jerk-fried chicken. We understand that our regulars would be gutted if we ever took these much-loved meals off the menu, but that hasn’t stopped us from continually striving to create more dishes. After all, you never know when you might stumble upon the next big pub classic!
At the moment, our kitchen team have been working on a handful of new ideas, drawing in such varied influences as Tibet, the Deep South and Saharan African cuisine.
Our aim is always to surprise and delight – we can’t wait to show you what we’ve been getting up to!