Having the experiace of owning a Gastro Pub I feel that the responability of making a proper meat pie (fully encased in Pastry) lies with the Head Chef and the Professionalism that you would think that would go with this title.
Regrettably many of these so called 'head chefs' are simply too lasy to see a job completed to even this simple specification.
I went through aguments and endless threats to get this simple job completed.
I happly sold The White Lion, Tring in 2008.
Have a nice culinary day!
Dear Janet
Having the experiace of owning a Gastro Pub I feel that the responability of making a proper meat pie (fully encased in Pastry) lies with the Head Chef and the Professionalism that you would think that would go with this title.
Regrettably many of these so called 'head chefs' are simply too lasy to see a job completed to even this simple specification.
I went through aguments and endless threats to get this simple job completed.
I happly sold The White Lion, Tring in 2008.
Have a nice culinary day!
Michael Brooke