I arrived today looking forward to a traditional Sunday Roast. I did not expect disappointment in this and have to settle for fish and chips (which I can eat anywhere, any day.
I will not be eating at this restaurant ever again. It's not the staff, it's the chef. The staff are helpful & polite, and very protective towards diners with allergies. The chef ... not so much. He/she ADDS BLACK PEPPER TO ALMOST EVERYTHING.
Basic culinary lesson:
Salt ENHANCES flavour, but black pepper only makes food taste of black pepper.
Basic customer service training:
Not everyone LIKES black pepper. Not everyone is ABLE to eat it safely (like me).
So adding black pepper in the kitchen to almost everything suggests the chef is so enamoured of the taste that CUSTOMERS' WISHES (& SAFETY) ARE OF NO CONSEQUENCE.
This is not only dangerous for some, it is disrespectful to all. It DENIES CHOICE over which condiments diners add to their meals ... or (like me) avoid altogether. It makes the expensive pepper mills on every table utterly redundant; in fact, said mills only add insult to possible injury.
BLACK PEPPER SHOULD BE THE CUSTOMERS' CHOICE. LET THOSE WHO LIKE PEPPER ADD IT TO THEIR OWN DISHES AT THE TABLE. PLEASE STOP ADDING IT TO 'EVERYTHING' IN THE KITCHEN.
Everyone else on the staff: Excellent job. Keep up the good work.
Respectfully yours, Douglas Brown.