@ Season’s Restaurant, Richmond, North Yorkshire

Fish and chips, large
Fish and chips, large

The kindest thing I can think to say about this experience was that the presentation was pretty impressive – just look at that large, rectangular plate and the obvious attention to detail put into the way everything is displayed.

But it’s a pity the person who spent the time placing each of those potato fingers in such a neat stack hadn’t spotted the fact that just about everything on the plate was burnt, to help them out for the future – that brown done-to-a-crisp glow is usually a bit of a give away.

Anyway we gave it our best shot and here’s what we found.

Batter: When you were a kid did your grandparents ever give you nut brittle? It looked so exciting but, even if your tooth enamel survived the experience, was surprisingly uninteresting. Little reward for effort exerted. Well the memories came flooding back. A solid experience and a challenge to get through, this had something of the heat lamp about it.

Fish: Overcooked to the point of spoiled. Once the barrier batter had been broken through, there was a small chance the fish inside might have survived but it was pretty dry. Such a shame as it looked a nice big portion.

Peas: Too sweet, too small, too smooth and too colourful. Oh dear.

Chips: They may be (called) chips, but they’re not as we know it. Squares of skin-on potato which appeared to have been baked. There was no crispness, just a warm, flaccid thing which managed to be filling without being fulfilling. Maybe a lashing or three of vinegar would have pepped it up but none was on offer.

Verdict: On the plus side, the restaurant serves a really good selection of teas so our pots of peppermint were very welcome. As I’ve mentioned previously on this blog, this venue in The Station building provides a relaxed atmosphere and there’s a lot on the menu to enjoy. Just not the fish and chips going by this experience and at £8.95 it’s far from cheap.

Seasons Restaurant and Cafe Bar is at The Station, Richmond, North Yorkshire.

The best gravy – who’d have thought

This story seems to be getting plenty mileage on UK newspaper websites today – How to make the best gravy……according to scientists.

I’ll save you the click;

The Royal Society of Chemistry found the ideal mix was juice from a beef joint and leftover water from boiled cabbage.

Well I never!

Who thinks up these research questions – and perhaps more importantly, why?

Although the RSC sounds like a very serious scientific body, its blog post on the subject today reveals that this gravy discovery;

“….. follows the success of last year’s ideal Yorkshire puddings (popovers to our American friends) – and the decree that they cannot be named so unless they rise to four inches or higher.”