• 29Nov
    Venue The Mulberry
    Address Petworth Road, Chiddingfold, Surrey
    Score 6/10
    Food Evening dinner
    Group 4 Adults
    Date 29th November 2008

    The Mulberry restaurant is one of three restaurants owned by Chris Evans who, based upon what we saw last night, has made an effort in creating a pleasant dining experience. Its modern interior is clean and warm and service is provided by young friendly staff.

    The menu is expensive for what you get with starters about £7 to £10 and main meals ranging from £15 to £29. For that price you may expect something fancy – dont. The 4 starters were very pleasant, at least that was the opinion of the table, although from what I saw of the two prawn dishes there were only 3 medium size prawns, which looks mean. I think the prawn dish was about £8 so each prawn was £2.65 ish – they needed to be good! The starter I had was mussels and they were very good with tomatoey garlic suace base.

    For the mains two of us had pork belly and that was very disappointing as the meat was dry. What should be a great excuse to eat this very fatty but sweet meat i.e. the crackling this was rubbery. The other main dish was a steak which got the thumbs up as too did the other dish which was fish and chips.

    Then came the desserts, Oh dear! Back to catering college I am afraid Chef as these were the biggest culinary disappointment. We ordered two clafoutis which is a bit like a dropped sponge / thick pancake and it sounded good on the menu but it was stodgy and not a lot of flavour. Its a peasant food, and nothing wrong with that, but is better perhaps with morning coffee. The other two desserts were a chocolate flan type which failed to impress as too did the creme brulee.

    We had a couple of drinks each with dinner in preference to not ordering a bottle of wine and for this experience it was about £50 per head, £200 ish

    Wtih regards to the staff they were friendly but there was not enough of them which meant they were stretched to attend looking after some of the details important to waiting on tables. Simple things failed like the table adjacent to us were served their meals and the waiter walked off without checking to see that there was no cutlery or asking the table if they needed anything else.

    At the end of the meal we were asked if everything was ok we all said that the desserts were a big disappointment. I think if we had said that the world is coming to an end in 5 minutes then the response would have been much the same, so what! Train your staff to ask a question, fine, but you also have to train them to do something with the answer.  Simple and free stuff


    Would we go again? Quite probably as there is a nice bar to sit at before dinner but if you were on a budget then its not for you. That said the more philanthropic of you might take solace in the fact that HALF of the profits from the restaurant are donated to a hospice charity, nice touch.

    Big thanks to John and Alison who paid the bill you were great company as ever.


    1. Staff need a formula to work to when waiting on tables
    2. Keep the duty manageress managing not waiting on tables
    3. The staff uniforms are a bit hit and miss
    4. The menus have tiny writing and in the evening this can be a challenge
    5. Once the restaurant gets busy the music should not compete with the throng of people enjoying each others company
    6. Review the desserts, the waiter let slip they are not all homemade
    7. When staff put glasses down on the table don’t hold the glass round the rim
    8. When guests move from the bar to their table the waiting staff should take the drinks through on a tray to the table
    9. If you train your staff to ask how the meal was then you need to train them to know what to do with the answers to the questions.
    10. When cooking belly pork, lay it on an oven grate / rack above a baking tray of water, never let it go dry. Make sure its well oiled and salted then bake in a high oven 220 ish for about 80mins. Last 10 mins drizzle some honey over the crackling and then grill to make the crackling crackle. Use the water in the tray as your base for whatever sauce/gravy. Could not be simpler, saw Marco Pierre White do it on tv (horrible man but great chef), tried it myself and its great!
    11. When serving drinks at the bar small nibbles would not go a miss, at those prices it can be done. It just says we care.
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