Bubble and Squeak (potato dish)

[Huguenot]

I agree with Sue. The chef would probably be humiliated and undoubtedly protest. At this juncture I would tell him how disappointed he must be that his teachers had let him down with so limited an insight into B&S... ;-)

[katie1997]

And If anyone reading this thread has ever ordered colcannon but been served bubble & squeak, be sure to write in.

Sue, I await the outcome of the recipe sharing with interest :))

[jollybaby]

I think you'll find that the rye cafe is guilty of this culinary crime too. Should I present them the recipe too?

[*Bob*]

How much does one pay for re-fried vegetable leftovers, otherwise destined for the scrap bin?

[Sue]

jollybaby Wrote:

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> I think you'll find that the rye cafe is guilty of

> this culinary crime too. Should I present them

> the recipe too?

xxxxxx

Well if they're calling it bubble and squeak and it isn't, up to you :)

If you don't care, then not.

I never go to the Rye Cafe.

[katie1997]

*Bob* Wrote:

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> How much does one pay for re-fried vegetable

> leftovers, otherwise destined for the scrap bin?

There's an index depending on one's choice of accompaniment. (Beginning with sprigs of thyme then baby tomatoes and leading all the way up to poached quail's egg.)

[HonaloochieB]

I wonder if the chef's a '15' trainee?

[*Bob*]

Got it..

"Ox heart, bubble & squeak - 7.50"

That's got to be at least 30p worth of core ingredients.

[Annette Curtain]

Oh dear 33 34 posts on the crispy-ness or lack of it on potato.

* awaits a 100 score *

[katie1997]

I'd say, at least, 40p of core ingredients if locally sourced, organic etc etc.

[Magpie]

to be fair you need to factor in labour costs and a share of overheads to truely know how much you are getting stuffed

[Huguenot]

Presumably, if it's leftovers, the materials cost has already been covered in its original incarnation?

I prelude this guesstimate with the reassurance that I know sweet FA about the restaurant trade, so any abuse on the margin of my error would be silly ;-)

Labour's an interesting one - IIRC there's usually around 5 staff on in Franklins. If we assume they're paid an average of 1,500 per month, then that's a daily wage bill of around 250 quid.

If they averaged 40 covers a day, and each cover had an equal split of two dishes and booze that would be around 2 quid contribution to labour per dish.

I guess if regular overheads could amount to 350 quid a day, then there would be a contribution of 3 quid per dish to overheads.

VAT would be 1.50 on the dish (wow! incredible isn't it!), giving a gross margin of around 1 quid per dish of B&S.

[Frankito]

Do you think they sell this at Rocca? I haven't seen any mention of it yet but confident it will pop up at some point..

[Huguenot]

You possibly didn't recognise it, it's called bolla e squittiscono

[Frankito]

Thanks, I must rush back tgere tomorrow for my 9th visit with my 7 children for some bubble n' squeak pizza.

[Sue]

*Bob* Wrote:

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> Got it..

>

> "Ox heart, bubble & squeak - 7.50"

>

> That's got to be at least 30p worth of core

> ingredients.

xxxxxxx

Yeh I nearly ordered that instead of what I had, thank God I didn't, it was more expensive and I'd still have been pissed off at the lack of crispiness :))

[Moos]

Frankito Wrote:

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> Thanks, I must rush back tgere tomorrow for my 9th

> visit with my 7 children for some bubble n' squeak

> pizza.

I think you're thinking of the Actress, Frankito.