Kings Mill Farm - Dining & Carvery — Restaurant in Ashfield

Called at Kingsmill farm at Mansfield for a carvery after collecting my wife from work at Kingsmill hospital as we do probably 2 or 3 times a week when she finishes late. With 8 people in front of us for the carvery it took 20 mins to get to the annoying young lady to be given our rashons of meat and I mean rashons.... but whilst waiting we had to endure her call every one 'my darling'. Hello my darling Do you want a Yorkie my darling What meat do you want my darling Watch the plate my darling its hot Thank you my darling

This to every single person once yes fair enough and also she needs to be trained on carving meat she just shredded it like pulled pork.... Any way my wife asked for 2 Yorkshire puddings to be told no you'll have to go back to the bar and pay extra for that, she has always asked for 2 and got 2, I don't have one anyway so said she could have mine which didn'tgo down well. She picked beef and turkey and got a few small bits of badly cut beef probably 3 mouthfuls and a half slice of turkey. Then I got mine about the same amount of beef and a piece of turkey that was 6" long 1" wide thinly cut piece of turkey at that point we asked why is the portions of meat now so small to which she said I'm new and that's what I have been trained to give by the Managers So I asked the tall male manager about the portions of meat to which he looked down his nose to say that's a portion isn't it without really looking and he stormed off. A lady manager I presume realised we were not impressed then 5 mins later she came to our table with a refund and to say that the staff had been retrained to give less meat to cut costs with the rising food prices Blah Blah Blah what every 50p worth of meat shredded so you dont have to chew it. I would have preferred a bit more meat than a refund but if that's what they want.... cost them more in the end with a free meal and a refund when all people wanted was full proper slice of meat. As I told her the portion sizes were what attracts people to come there and they make a killing, this will impact their business as we won't be going back again as well as all our family that attend very regularly. Another couple also said they got next to no meat as well so it won't take long for them to struggle when the diners go elsewhere...

Came today with my relatives, never been before so I went and asked what’s the procedure in ordering and they told me that I need to order from the menu. I’ve said ok. Went through the menu, ordered our food. I will list the good and the bad. Standard Knives don’t cut, literally, everyone struggled to cut their food so I went to ask for 3 different knives. The bartender dressed in white was very helpful. I wasn’t offered the opportunity to choose my own food not from the menu to have carvery meat (I looked at others, though). The carrots were cut very thick almost 1 cm in thickness (you have old people maybe with bad teeth/dentures struggling to eat) be mindful. Pricing was good even without me using my 20% discount. One of the pie was very hard to cut and eat so we received another one which was a goodwill gesture which was more comestible and completely enjoyable. Facilities were clean and toiletries supplied. Car park quite small and with a dead end which I wasn’t expecting but I managed. Interior felt cozy and people seemed to know each other, quite big inside as well. This point compromises two things. Cutlery seemed dirty but were actually water staines from the hard water from the tap. Although I didn’t quite enjoyed my hunter chicken I would like to commend the chef for the biggest size of brownie fudge I’ve had in my life and biggest toffee fudge my pops had. We both have a sweet tooth and we didn’t had the power to finish the sweet part from our food. So for this two deserts which were immensely big we salute the chef. Mention: although we don’t know if we will return he had an interesting conversation about your cooking pot made from iron cast and the benefits that this pots are bringing to the table. The conclusion was that it was a good thing that you use iron cast post as not many restaurants and using this type of...

Went here for breakfast a few weeks ago as we have been many times over the years for carvery aswell and it’s usually been good. Place was virtually empty but staff at the bar were good for a Monday morning, the table waitress was excellent, however the breakfast was bad and I’m not sure how a chef can get any breakfast that bad with literally nobody to cook for! Bacon was under cooked and some of the slices not even separated, totally careless, almost every fried egg broken and chucked on the serving dish causing the yolk to be all over the place, black pudding was burnt to a crisp and was rock solid, scrambled egg had a funny taste and looked a bit funky, sausage was ok and the beans and tomatoes, overall it was bad. I think someone’s chef abilities let them down or maybe plain lazy actually yes plain lazy 100% sick of this sort of attitude lately it’s like an infection of the young in this country, nobody seems to care and when you can’t get a simple breakfast out then WOW Management sort your staff out. I don’t need to call you to discuss it’s something you should be on top of everyday then you wouldn’t have...