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The Patch

Jim1234

By Jim1234
in The Lounge

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MrBen

MrBen

Posted
Posted

Looks like some good people and backers behind it and no doubt the stop/start opening will all be forgotten once its up and running. But from a layman's perspective their PR thus far has been terrible.


Having website/Twitter feed/Facebook channels set up only works if you update them. Those in the brand management business now will tell you that an outdated, empty Twitter page looks far worse than not having one at all.


I'd surmise that all thats happened here is:


- Their refurb works have overran by 1-2 months. Not uncommon but it will have thrown original opening plans /dates out of kilter.


- They can't yet be 100% sure on a fixed opening date so have opted not to say anything at all. But this is worse. If you start communicating you have to keep communicating. Or you get 12 pages of speculative drivel... like this thread.


- They're wary of the East Dulwich Forum and so avoiding it. I don't blame them given some of the dickheads on here. But with 5000 people locally reading they'd do better to manage it rather than ignore it. All it takes is a few simple friendly updates and perhaps a quick 2 hr open invite and that would work wonders. Just engage. They'll have plenty of fans if they're good (myself included) to back them up.

Sue

Sue

Posted
Posted

They missed a great opportunity last week when they were featured in Time Out (page 26) and the piece gave their website address.


I'm sure many people seeing the words "Sustainable Gastropub" would have wanted to find out more - but the website is currently just a white page with five blank rectangles at the top of it :( and doesn't even have a couple of paragraphs to explain the present situation or what is holding up the restaurant opening :(


OK this will also be construed as "negative comment" I'm sure, but - the Time Out piece says that The Patch's hydroponic growing system "will use 90 per cent less water, fuel and fertiliser than conventional planting."


But I'm sure I read somewhere that they imported it from the States, so if that is true, doesn't that rather cancel out the local sustainability thing? Is this system really that much better than what is available in the London shops selling hydroponics equipment?


And doesn't the sun (free) usually fuel the growing of veg? Or is this system going to be in a heated glasshouse or under lights indoors? Interested to see how this will work. Just googled hydroponics, but life is too short to read it all!


Good luck to them if they make a go of it, and I see they will be getting "extra fruit and veg from gardens and allotments" (though I wouldn't have thought allotment holders would be allowed to sell or even give their produce to a commercially run restaurant, especially given that most allotment sites these days have very long waiting lists of people wanting to grow fruit and veg for their own family's use?)


Edited for crap grammar.

Jah Lush

Jah Lush

Posted
Posted

From their Facebook page this morning.


"After months of hard work and huge effort by everyone involved the patch is now fully operational and taking bookings for the restaurant -from today !!!-- congratulations to Keri Moss and the kitchen team for producing a fantastic menu and some truly stunning dishes."

Mick Mac

Mick Mac

Posted
Posted

Peckhamgatecrasher Wrote:

-------------------------------------------------------

> I think Mick Mac's motto is:

>

> We never close.


Hah. I did wonder why the question seemed to be directed to me.


Of course I'm busy for family reasons come christmas day and thereafter.


Until then I'm up for anything.

Sue

Sue

Posted
Posted

So the restaurant at The Patch is apparently now open


http://www.eastdulwichforum.co.uk/forum/read.php?30,1225779


Has anybody else been to it apart from the person starting the thread above?


Sounds like their portion control needs tweaking (or else eat before you go) .....


ETA: Though I bear in mind that the person who started the other thread appears only to have made two posts on the forum, so bushel of salt and all that ....

DulwichFox

DulwichFox

Posted
Posted

Otta Wrote:

-------------------------------------------------------

> But this isn't a Greek or Turkish restaurant, and

> most pubs charge for bread and olives.


Only because people are daft enough to pay. Then it just becomes the Norm.


... and people say "it's about right for the area..."


... then places push it a bit further.. and a bit further.


... It is greed.


Olive require no preparation.. How can anyone justify ?3.85 for a taster.


Foxy

MissWiggy

MissWiggy

Posted
Posted

We went on Wednesday and had a great meal - 5 courses between us and alcohol for just over ?60.


I thought the food was great and the house white was very drinkable too.


The service was also spot on - the gentleman who served us has worked with Keri in her Selfridges restaurant (and other locations as well I think) and obviously knew a lot about the food he was serving.


I really like the work they've done inside as well. It had quite a cosy atmosphere the other night and there was a good turn out.


Re the other post that said tiny portions - ours definitely weren't tiny and we had a very good sized option of chips that kept us both happy.


I'll definitely be going back and am looking forward to trying out their weekend brunch.

Landy10

Landy10

Posted
Posted
We were in last night - great food and also decent house wine. I think they've done a really good job with the ambience. I've read quite a bit about it being over priced - I must say I think this is a myth - mains all around ?12-?15 plus sides which is fairly standard gastro pub prices. We will defiantly be regulars for drinking and dining.
Jah Lush

Jah Lush

Posted
Posted
Popped in tonight. I'll reserve judgement for now. Early days so to speak but it wasn't bad. Got chatting to their wine supplier, lovely French bloke, his twin brother works there too, knows his stuff. We can always learn. Anyway, didn't think much of the menu, not that I was there to eat, so can't really comment on the food. Wines are excellent but can be quite pricey if you want to push the boat out a bit. Not enough ales for my liking and they need to learn how to poor a proper Guinness. It'll get better though of that I am sure. Will definitely be going back.
Help-Ma-Boab

Help-Ma-Boab

Posted
Posted

Nice sounds Jah. Nice sounds. I look forward tae visiting.


Jah Lush Wrote:

-------------------------------------------------------

> Popped in tonight. I'll reserve judgement for now.

> Early days so to speak but it wasn't bad. Got

> chatting to their wine supplier, lovely French

> bloke, his twin brother works there too, knows his

> stuff. We can always learn. Anyway, didn't think

> much of the menu, not that I was there to eat, so

> can't really comment on the food. Wines are

> excellent but can be isquite pricey if you want to

> push the boat out a bit. Not enough ales for my

> liking and they need to learn how to poor a proper

> Guinness. It'll get better though of that I am

> sure. Will definitely be going back.

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