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A la Colthard: post lockdown problems

On my assessment and experience restaurants are in a tricky situation now.

They want to make up for revenue lost in the lockdown but are hit by staff absenteeism and supply of food.

At my beloved English’s yesterday we all commented that the oysters seemed frozen and the batter on the fish and chips too thick and greasy. The only thing that had not changed was the price.

Another problem is the Covid protocol and interpretation.

I visited a Greek taverna in the week and on arrival was immediately ordered to wear a mask.

Readers will know my attitude to first greeting and this is a restaurant which I will not “name and shame” but will not be revisiting.

The highlight of my week was not a restaurant but a cocktail bar called Plotting Parlour.

This was on a back street near the Brighton sea front.

I was immediately struck by a decor that was both cosy and inventive – painted murals and booths.

I am a connoisseur of the whisky sour and theirs was perfectly mixed.

The barmen in Brighton tend to do a little dance with the shaker and here was no exception.

My erstwhile view of cocktail and cocktail bars as pretentiously expensive was similarly shaken but stirred !!!

 

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About Daphne Colthard

After graduating at RADA but finding no roles Daphne went into magazine journalism with Good Housekeeping. Widely recognised as one of the country's leading restaurant and hotel reviewers, particularly by herself, Daphne is the author of "Bedded and Breakfasted", a light hearted chick novel and Grand Hotels DC: the Daffers Dictionary. Daphne lives in West London and is married to an investment banker Oliver. They have 2 boys Humphrey and Tarquin. More Posts