Ferryboat one year on

Tomahawk

Tomahawk

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The new owners have been in for just over a year now.

What do members of the parish think about the changes?

I tried the carbonara the oth day, over boiled spagetti, lumps of ham on the top and swimming in a white sauce... As Bones would say, "its carbonara Jim, but not as we know it"
 
I was in there with a gang a few weeks ago, can't recall what I had (which might say something I suppose) but we had no complaints apart from delivery being a little elongated.
 
Went there with the Roach Sailing Association, we filled the place to over capacity.

Food was good but not remarkable, price didn't seem to bother me when I paid. Beer was good, wine was passable pub stuff.

All in all, I would not avoid the place, but neither would I book for something 'special'.

Better than some of the dire offerings from the previous incumbents.
 
I'm told (I don't do pasta myself) that the carbonara is a bit odd

Apart from that, excepting a problem period in the spring with a p*ss poor relief chef, the food has been acceptable this past year. Nothing exceptionally remarkable but adequate "pub grub"
 
Adequate seems to be a good description.
Bit sad really. It is a lovely location. They have cleaned the place up, which needed doing, and everyone now wears a smart uniform of white shirt and black top with the Ferryboat logo. The prices have gone up.

Yet the food is only "adequate".
 
Tomahawk said:
Adequate seems to be a good description.
Bit sad really. It is a lovely location. They have cleaned the place up, which needed doing, and everyone now wears a smart uniform of white shirt and black top with the Ferryboat logo. The prices have gone up.

Yet the food is only "adequate".
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Alas, only too common. :(

Mr Sixpence of this parish seems to be only one of the few publicans I know who have caught on to the fact that it is not sufficient to tart up the place/staff, you also need a good chef and fresh quality produce if you want to keep the punters coming back for more.

If polite & smartly turned out staff mattered all that much, Mr Sixpence would never see the light of day. :p
 
OR4751 said:
Alas, only too common. :(
If polite & smartly turned out staff mattered all that much, Mr Sixpence would never see the light of day. :p
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I heard that :cool:
Afraid I view the quality of food and drink to be far more important than me looking smart, then having to go into the cellar or wash dishes. So many places have stuck to the big suppliers but it's a wonder people still eat that stuff. Had a 'rep' in earlier this week who said he supplies desserts to all the other pubs in the area, so he was confident we would want to do the same :rolleyes:
Can cook, will cook, is my objective here, none of that 3663 stuff
Even managed to source a local supplier for the veg now, who believes in the same principles as I do, and supplies local produce when in season. I won't be buying Peruvian asparagus as they have a local farm that grow it
Lots of changes in the past year, and the locals are getting used to fresh cooked, no microwave ready meals.
Think a couple of our latest fans have upset the opposition though, they went in there and told all the customers how good our food was, with the owners listening in :cool:
They already have a restaurant, but apparently the food is a bit like the Ferryboat sounds, sad really
 
Tomahawk said:
Adequate seems to be a good description.
Bit sad really. It is a lovely location. They have cleaned the place up, which needed doing, and everyone now wears a smart uniform of white shirt and black top with the Ferryboat logo. The prices have gone up.
Yet the food is only "adequate".
Click to expand...
The thing is, there is always room for pubs with grub that is 'adequate'. If every waterside pub ended up with great food at gastro-pub prices, frankly we wouldn't be able to afford to go to them and we'd up our on-board intake of FB Pies and tinned curries instead.
As mentioned earlier, we went to the Ferry Boat recently and we had a perfectly pleasant evening, good beer at a reasonable price, food which was 'adequate', all courteously served, and we tottered back on board feeling pleasantly stuffed and still with some dosh in our wallets.
For instance there are two pubs at Oare near where we keep our boat. One does pub grub, the other is a gastro. We'll go to the latter for an occasional treat, otherwise we'll go to the other one which is perfectly 'adequate', with a nice local crowd in it most days and friendly folk in the kitchen and behind the bar.
If Mr. Sixpence is performing the miracle of great fresh food at 'adequate' prices, I'm on my way!
 
Cantata said:
If Mr. Sixpence is performing the miracle of great fresh food at 'adequate' prices, I'm on my way!
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I like to think we do a little better than adequate food, at reasonable prices, but I leave the final decision over whether I achieve this goal or not, to those who sample it and pass comment. It's not restaurant food, but as I've rarely been in a position to enjoy the high life myself, I try to make sure the prices are within what I would have been willing, and able, to afford in the past.
The restaurant, when it opens, will be aimed at those who like to enjoy the other side, such as those who like caviar and oysters, champagne and lobster, but I like to think that even then, the prices will remain reasonable.
But please do pop along and join us, and possibly give your verdict, if for no other reason than it would be great to meet yet another member of the elite ECF :cool:
 
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