Visited on a Sunday afternoon and unfortunately it was a frustrating experience from start to finish though it’s worth saying upfront that the problems clearly weren’t the fault of the staff on the floor.
The kitchen was producing food, but there simply weren’t enough people to get it out to customers. Orders sat waiting, and by the time they reached the table the food was cold. The till staff continued taking new orders throughout, which only compounded the backlog at some point someone needed to call a halt and let the kitchen catch up, but that leadership call never came.
The drinks machine queued six to eight people and then packed in altogether. Staff had to process refunds, which pulled them away from everything else, and in the meantime customers waiting for food received even less attention. It felt like a shift operating without a manager actively managing it.
Food quality suffered as a direct result of the operational chaos cold food rarely tastes the way it should. The wings themselves have potential, but you wouldn’t know it on this visit.
Genuinely feel for the team they were working hard in a difficult situation. The issue was a structural one: understaffed, under-supported, and without visible leadership on the floor. Hopefully management take note and give their people the backup they deserve.
Note the allergy sign was facing down, had to ask about allergens, more focus on the risks from staff, easy to miss these things when busy
⭐⭐ would return on a quieter visit to give it a fair shot, but Sunday afternoons need a rethink operationally.