Big Chef, Little chef..

Wicksta said:
How dare you **** the mighty Wimpy off!!! ;)
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Fair play :p

Actually to say they haven't changed with the market is wrong because the Wimpy on the high street does alter its menu and does sandwiches, though you can still get a Big Bender and a Brown Derby if you want it :D
 
A Quarter with Cheese followed by a Brown derby cannot be beaten, When the numbers of Wimpeys dwindled I brought in a new Malc Law.
Never & I mean Never pass a Wimpey without going in & having a Quarter with Cheese & a Derby, From then to now I have not broken my law.
If in anybody elses car whilst passing I just SHOUT STOOOOOPPPPPPPPPPPPPPP !!!! Then I bail & go feed :D
Last time I did this my mate nearly Crashed :p
 
Thinking about it Jonny the one in Your home town started my addiction to the Quarter Derby combo, It used to be opposite Woolworths, S'pose they are both gone now :(

Ignore me, I just got your home town location mixed up with the Hudmaster of Disaster :o
 
HEADRAT said:
They probabaly got emotional realising how much they'd spent on "The Emperors New Clothes" of food, bloody ridiculous!
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Whilst it does come across as massively pretentious - comparing the fat duck to the emperors new clothes is ridiculous. Have you eaten there? Whilst I admit it is pretty much impossible to be objective when comparing restaurant experiences, i cannot say i have ever eaten at another restaurant which compares to the fat duck. And if you think it's overpriced - it's not even half the price of a top restaurant in Paris.

Capn' $qu!ff said:
The managers an idiot for hiring Heston and Hestons an Idiot to think the general public would be impressed by his minimal poncy approach to food.
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Heston Blumenthal might produce food eaten by ponces, but his approach to cooking certainly isn't.
 
There was a reason of convenience with an eye on actually producing & selling the egg in Every single store which is why he tried the bag approach.
Saying the Dude is Poncey is about as ignorant as you can get as even I know this Dudes approach to cooking is Anything but Poncey.
 
There are any number of other chefs I would rather see trying to rework the little chef offer - Gary Rohdes cooks great British food and can do it simply and Ramsey for all he's a bell end is good at getting other people's concepts, price point and cost of sales. HB comes accross as a bit of a spanner when it comes to business (as does the complete spack running Little Chef.)

Halving the menu and doing the core things that little chef does, but well, would be a good start. A really good fried breakfast, great fish and chips, simple hot pot or stew etc. it aint rocket science.
 
malc30 said:
There was a reason of convenience with an eye on actually producing & selling the egg in Every single store which is why he tried the bag approach.
Saying the Dude is Poncey is about as ignorant as you can get as even I know this Dudes approach to cooking is Anything but Poncey.
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He can't ever make things simple it's all gotta be tweaked with his experimental ideas which I find simply ludicrous plus I've tried his hotpot before it is as people on the program were saying tastless.
 
Capn' $qu!ff said:
Making scrambled egg by boiling it in a bag isn't poncy? I donno bout you but most people I know would use a pan
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I don't think "boil in the bag" is ponsy, but doing it sous-vide might be ;)

I think the point was - they don't have pans. I'd be interested to see if they cover about that tonight.

Capn' $qu!ff said:
He can't ever make things simple it's all gotta be tweaked with his experimental ideas which I find simply ludicrous plus I've tried his hotpot before it is as people on the program were saying tastless.
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Any chef can make "simple things" though. But that's boring.

Where did you have his hotpot? Hinds head?
 
My first job was in a Little Chef. I did about 3 years in one during & after college as a griddle chef.

The great thing that LC had going for it in those days was that it wasn't fast food in the McD's sense but it was food that could be cooked freshly in a short space of time, i.e. short order food.

The best sellers were always the breakfasts, the fish & chips, the burgers and the salads in the summer. The beauty of all of these was that they were easy & quick to cook from scratch. They were tasty, the ingredients were inexpensive & relativley good quality and back in the day ther represented reasonable value for money.

If you've got a menu full of smoked salmon & poached eggs, fresh hotpot and panfried fish mixed in with your Early Starter and Magnificent 7 Burger. The quality if the ingredients is goint to suffer badly, you can't get decent cuts of smoked salmon cheaply and you'll end up with loads of wastage. You'd have to refit all the kitchens to cater for things that can't be cooked on a griddle or in a fryer. And the time it take to prepare a meal will double at the very least.

At times there were 18 or more orders following what I was sending out, with maybe 4 meals on each order. Two people could clear that in 30 mins easily. You couldn't do that if you have to ponce about with pans of water and a complex menu.
 
oli collett said:
Where did you have his hotpot? Hinds head?
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Yes I have also eaten at the Fat Duck (I live round the corner from both) and both times I went to his restraunts I hated the food 1/2 of it was tastless and the other half was full of flavor not the good kind though. In fact at the Fat Duck the food was so bad I actually refused to pay t'was a terrible evening. I'd recommend going to the Belgian arms on the green in Holyport and the Sun & Stars Pub near Stud Green if you want GOOD( not famous but good) food near Bray
 
I was taken to the Fat Duck by one of our vendors, some of it was nice, some of it was revolting.

It's very clever but vastly overrated IMHO but each to their own.
 
scorza said:
The whole point of the boil-in-a-bag scrambled egg is to get round Little Chef not having any hobs, and therefore no pans.
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TBH the first thing I'd buy if there wasn't one if i was running any restraunt would be a hob the fact that little chef's have no hob is probably one of their biggest flaws and they should rectify it
 
Capn' $qu!ff said:
TBH the first thing I'd buy if there wasn't one if i was running any restraunt would be a hob the fact that little chef's have no hob is probably one of their biggest flaws and they should rectify it
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It's a short order kitchen, why would you need a hob? Everything you need to cook can be cooked on a griddle, in a fryer or (if you have to) in a microwave.

scorza said:
The whole point of the boil-in-a-bag scrambled egg is to get round Little Chef not having any hobs, and therefore no pans.
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Where would you boil said bag? :confused: We had microwave-in-a-bag scrambled egg, it was lovely in a naan bread.
 
I think that idiot boss picked the wrong chef on purpose. It's like he wants the current menu to be justified rather than changed. He's getting the publicity though.

Hestor's not being asked to make it more profitable, he's supposed to be making it more interesting. But you can't mess around with traditional recipes too much, people just won't buy it.

The last time I was in a LC the food was terrible, the drinks were expensive and the staff were just not bothered. You'd get better food and service from a burger van.
 
meghatronic said:
What's a brown derby?
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Agent meghatronic Your Mission for today is to find a Wimpey & try a Quarter with Cheese followed by a Brown Derby.


A Brown Derby = A warm ring doughnut covered in Vanilla ice cream & covered in chopped nuts & chocolate sauce :cool:
There is Nothing in the World that tastes like a Brown Derby & the only way you can improve on a BD is to have a Quarter with Cheese first to warm your taste buds up with.



Here is there description, I think mine is Better :p
A scrumptious doughnut topped with a scoop of vanilla ice cream and chocolate sauce, sprinkled with nuts
 
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