| Comment | I dont see it wrong what is being described here, to be honest.
If he has a central kitchen somewhere, where everything is prepared, and then this is sent and reheat in his own pubs,... I dont find that wrong - as long as they are doing their own food. Because when you order food in a restaurant, even in a 3 Michelin one, nothing is prepared from scratch, they already have everything ready. Let's say that they are serving pasta bolognese. The bolognese sauce was prepared hours before the dinning time, or even a previous day and then frozen. Otherwise it would be impossible to serve fast, and people don't want to wait. The pasta is probably cooked on the spot. The only difference with what GR does, is that they dont do it in their own kitchen, but in some central kitchen they have.
Cooking in a restaurant is more about engineering the process and the costs than actual cooking.
Spoons on the other hand, seems to be getting their food from some crappy catering service, and they are just reheating it. |
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