Melton(s) Too
Don't believe the hype. For the past 5 years I have worked in a vast array of kitchens, from huge operations like the one at Royal Ascot to the ones seen in pubs and bars, but never once have I gone to work in a kitchen where I almost bolted instantly akin to a skittish mare, however today I saw something that I never though I would: a properly presented, 250 head bistro, in the centre of affluent York that was living very close to bone in terms of hygiene and creative passion; and never mind flair. Maybe this was just a bad day, but this was a Friday. There was a sense of urgency in the place which had created a huge mess: not enough time and/or people to create the correct environment to produce food to the highest standard; the first 2 chefs I met looked tired and unhappy, the 3 rd took it for granted that I knew where everything was in this huge and very disorganised kitchen. In my day I saw just 2 green boards for all food prep done on-the-fly(where is your mise-en-place ?...