Wighton — Restaurant in England

SINCE ITS SUBSTANTIAL refurbishment relatively recently, at first glance, it wouldn’t be the kind of pub I’d choose as my local even if I had only to fall down twice and be in it from my front door. It’s an old roadhouse-done-good kind of a place. One might find a temptation, after a couple of pints, to be glancing up for the indicator to see how much longer their flight might be delayed. But don’t let that put you off one iota.

EVERYTHING’S clinically clean. Once you’ve been glided as well as guided to your table, the food tastes as good as good as it looks on the plate. Or if you’re just sitting at the bar doing the crossword, as I do most days, well, that’s where my problem lies: there’s just nothing to complain about. Because everything’s so damn good.

/THE FOOD — SOLID SOLIDS/ The fish and chips are spectacular, rivaling any traditional chippy — and then some. Then the posh fish finger sandwich (which I hear ordered multiple times during the time it takes me to do the crossword). Then a selection of pies; steak and ale, chicken and mushroom, cheese and leak and potato. There are all the usual grill suspects, sorry, favorites; burgers done every which way but loose. Plenty puds, but the standout for me is the melting chocolate dome which is worth ordering if only for the satisfaction of smashing it with the back of the spoon and then giving it to someone else if you can’t manage it. You don’t need to see pictures of these, because they’re all picture-perfect when they arrive at your table. You’ll see.

There are little plates, tapas style, that would be at home in any north-of-the-river London gaff; also a rather useful and financially provocative set menu for weekday lunch and early eve running at a mere £15/$20/€18.

/LIQUIDS/ Today’s hand-pulled ales are Marston’s Pedigree and Hobgoblin, both brilliant beers and fastidiously kept. As a regular rube, you won’t notice a pint under par because it won’t reach you.

/PEOPLE AND PERSONNEL/ LIKE I SAID, you wouldn’t think it a regulars’ pub. But, like most things, they’re there. And they’re worth getting to know just as much as they want them to. I suppose, because of the professional feel to the place, you’re more likely to enjoy the ambience rather than require an ambulance. As Basil Fawlty might say: “No riff-raff.”

Yuri is the manager. His skill and perception for picking out the permanence of staff is something, as a cognitive psychologist, I’d like to know more about when he’s not busy running the place. For today, front-of-house is staffed by, not in any order:

LEAH has taken an interest in how long it takes me to walk here. And it has become sincere interest. And it’s lovely.

STEFAN’s steadiness and dependability is surpassed only by his almost innate knowledge of the beer he pulls. I thought I knew beer but he catches me on the hop.

AGNE, when she’s not busy, will happily entertain a brief Q&A on physics. We laugh about the unifying theory in thirty-second bursts.

KITTY like everybody here today has unobvious talents. I know. I’ve read some of her Masters papers on geo-socio-political science. With her serenity and elegance will make a magnificent maitre d’.

I don’t know how Yuri attracts such characters to work in a pub/restaurant — and keep them.

It’s professionally run, pedigree...

Extremely rude staff who do not have any regard for people's personal data held for track and trace. Whilst waiting for 3 members of our party to arrive staff tried to get us to order for the whole party without them being in the building. Informed them we would wait for the rest of our party to order. When the others arrived waitress was pushing to take our order before they had even sat down to look at the menu. Upon arriving was told not to scan track and trace app as I was holding my infant and unable to get my phone out, I was happy to return to scan it after I had situated my grandmother and infant at the table but had a pen thrust at me and told I had to do it now on paper. I did this then when the others in my party arrived they were told to fill in their details. The paper I had put mine on was still on the table accessible to any member of the public when this was pointed out to staff they became very abrasive but did nothing to rectify the data security breach. Throughout the whole meal we were made to feel rushed and harassed by staff constantly asking about the next part of order before we had finished what we currently had. If it had not been for the attitude of the staff we would have stayed for dessert after having already spent over £100 on meals and drinks. The other disappointment is the difference in price between and adult and child's roast. When the meals come out exactly the same size just on different plates. If you want to actually enjoy your dining experience I suggest you...

La-taya our waitress and the head waiter were very very helpful, Vicky has a tomato allergy when she mentioned this to your staff they explained the process and your guidelines regarding food allergies, which was very reassuring. The food arrived in a very timely manner giving our table time to talk about our day, the meals were nicely plated up and all three of us agreed on the portion size and flavours delivered. The lay out of the restaurant is very well done clean and fresh, when walking into the entrance area and being greeted by the head waiter and the aroma of freshly ground coffee behind prepared set our evening off to a good start. The only one small thing that would be nice to see in the outside area is real plants in the planters as in my eye the artificial plants don’t do your restart justice. I do understand how much easier the maintenance is on the potted plants and shrubs. We requested a copy of your gluten free menu which La-taya swiftly presented to our table, and your establishment has really got that one nailed with a very nice selection of mains and desserts available not forgetting chips cooked in a separate fryer, when we visit again our daughter will be very pleased to enjoy your fair with out any worries. Thanks to your management and catering team. Kind...