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Palmerston standards

binkylilyput

By binkylilyput
in Request a Tradesperson

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binkylilyput

binkylilyput

Posted
Posted

I'd not been for a while, mainly due to finding the food a bit average on my last visit.


Disappointed to find it hadn't improved.


I just think that the price and the fact that it is in the Michelin guide is just not reflected in the quality of what they are churning out.


Service is very good though.


How are other people finding the Palmerston these days?

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DulwichFox

DulwichFox

Posted
Posted

Roasts are incredibly simple to knock up..


You don't need to be a Michelin Star Chef to produce a decent one..

Many people do so every Sunday.. They more or less cook themselves..


You do not need to buy expensive cuts of meat..


My Sunday roast last week end was a ?7.00 piece of Brisket slowly braised in stock at 140deg for 3.5 hours.

With Roast Pots. Carrots and home made Yorkshire Pudding.(<5 min to prepare.) Gravy.


Still enough left over beef to make Chilli Crispy Beef (with Beansprouts)the next day ..

(about ?1.00 for extra ingredients)


and still more left over for whatever else and a small treat for the Foxes..


DulwichFox

DulwichFox

DulwichFox

Posted
Posted

edcam Wrote:

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

> Sometimes people want to go out for a roast and

> save themselves the hassle on a day off Dulwich

> Fox. I should have thought that was fairly

> obvious.


True.. It is nice to go out from time to time.. but you are missing my point..


The fact that Roasts are easy to prepare...

And The Palmerston is one of the most expensive restaurants on Lordship Lane..

One would expect they should be more consistent! as the previous poster to myself stated..


And someone else stated..


I'd not been for a while, mainly due to finding the food a bit average on my last visit.

Disappointed to find it hadn't improved.



So my point was .. Why pay through the nose for unpredictable food, and sit in a crowded noisy pub

when you can prepare good food to your taste at a fraction of the price and enjoy in the comfort of

your own home.


DulwichFox

Lefeurve

Lefeurve

Posted
Posted

Before staging any criticism, perhaps you would like to try opening your own restaurant, try hiring and retaining chefs and still be able to keep prices competitive.


They have preserved a lot of the original decoration, provide decent food and have a good selection of wines and beers. It is expensive but not overpriced. Many shops and offices in East Dulwich are being turned into flats.

empetak

empetak

Posted
Posted
this forum is about OPINIONS (personal ones) the above was mine. im not pretending to know the catering business or the secrets of success for it!!! i agree with everything u have said lefeurve. but stand by knowing ur products and doing them justice in execution. and i havent seen that in my visits. sorry, i really dont mean to be offensive, just truthful.
Nicholas

Nicholas

Posted
Posted

DulwichFox Wrote:

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

> Roasts are incredibly simple to knock up..

>

> You don't need to be a Michelin Star Chef to

> produce a decent one..

> Many people do so every Sunday.. They more or

> less cook themselves..

>

> You do not need to buy expensive cuts of meat..

>

>

> My Sunday roast last week end was a ?7.00 piece

> of Brisket slowly braised in stock at 140deg for

> 3.5 hours.

> With Roast Pots. Carrots and home made

> Yorkshire Pudding.(

> Still enough left over beef to make Chilli

> Crispy Beef (with Beansprouts)the next day ..

> (about ?1.00 for extra ingredients)

>

> and still more left over for whatever else and a

> small treat for the Foxes..

>

> DulwichFox Well said :)

binkylilyput

binkylilyput

Posted
  • Author
Posted

Lefeurve Wrote:

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

> Before staging any criticism, perhaps you would

> like to try opening your own restaurant, try

> hiring and retaining chefs and still be able to

> keep prices competitive.

>

> They have preserved a lot of the original

> decoration, provide decent food and have a good

> selection of wines and beers. It is expensive but

> not overpriced. Many shops and offices in East

> Dulwich are being turned into flats.



Nonsensical comment

  • 1 month later...
DovertheRoad

DovertheRoad

Posted
Posted

Palmerston standards - high!


Went for a midweek meal this and it was as good as ever. Pork rib eye, kale and the aged rump steak, chips and red wine deal - all excellent. Anywhere trading for 10 years + will have the odd issue but even though I've been a customer since it opened I've yet to have a duff meal. Nice staff too.


I think they've done a great job with consistency over the years...its not easy. Anyway - just felt the need to put up the positive feedback because they deserve it.

scotchbonnet1951

scotchbonnet1951

Posted
Posted
The Palmerston has always been over rated. Who remembers the programme where Marco Pierre White visited the restaurant and he said his food was inedible! We haven't been since we popped in for lunch and had the Rabbit dish which was so salty my partner had to send it back and i had the Pheasant which was burnt on the outside and blue on the inside.
Jeremy

Jeremy

Posted
Posted

scotchbonnet1951 Wrote:

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

> Who remembers the programme where Marco Pierre White

> visited the restaurant and he said his food was inedible!


Didn't see the show. But having eaten at a couple of the bistro/steak places that currently bear the MPW name, I can only assume that he gave up caring about food many years ago.

scotchbonnet1951

scotchbonnet1951

Posted
Posted

He handed his 3 Michelin Stars back to Michelin over a decade ago. My daughter worked for him in the 90's at Harveys and went on to work at The Oak Room. He doesn't cook anymore and it's just a name. He earn't his stripes and has nothing else to prove!




Jeremy Wrote:

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

> scotchbonnet1951 Wrote:

> --------------------------------------------------

> -----

> > Who remembers the programme where Marco Pierre

> White

> > visited the restaurant and he said his food was

> inedible!

>

> Didn't see the show. But having eaten at a couple

> of the bistro/steak places that currently bear the

> MPW name, I can only assume that he gave up caring

> about food many years ago.

scotchbonnet1951

scotchbonnet1951

Posted
Posted

Yes indeed


DulwichFox Wrote:

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

> Marco Pierre White is currently doing adverts for

> Knorr Stock Pots..

>

> Marco has used the humble Knorr stock cube in his

> kitchens for over 30 years and is an Ambassador

> for Knorr.

>

> Marco Pierre White.. the man that made Gordon

> Ramsey cry...

>

> DulwichFox

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