Two greedy pigs — Restaurant in Harlow

Chef stormed out mid service (18:30 on a Saturday evening) left 2 young waitresses to deal with the fallout. It was appalling to be honest 🤦🏻‍♀️ I understand being a chef can be a stressful job, but the restaurant only had 2 groups of 2 people waiting plus myself for takeaway. Apparently they were backed up with JustEat orders. Surely something needs to change? I think you can pause taking online orders for a bit if you are too busy? But the restaurant tables weren’t even full, what if it was? The chef was shouting and complaining already when I arrived at 18:00, the waitress kindly let me know there would be a 40 min wait. I understand restaurants are a bit busy on Saturday so I’m happy to wait. However the Chef then shouted through to a waiting customer “sorry we are not talk your order I’m going home mate”. We could hear him shouting at JustEat delivery drivers too basically saying if you want fast food go to McDonald’s. Which I thought was a bit unprofessional as we could hear everything. But then at 18:30 he stormed out actually got in his car and drove off with everyone in the restaurant watching and two young waitresses shocked and not sure what to do. Sophie (who I believe is only 15) came through to the restaurant and said sorry everyone we can’t serve you because the chef’s walked out. She did so well considering the situation she had been left in. She’s got a lot of confidence and good customer service which was the only saving grace about this whole experience. I asked her if I could have a refund, and she said she wasn’t sure how to process it. So at this point, I have been waiting 30 minutes, spent £50 and not sure if I was gonna get it back or any food. She offered me a partial refund for the food that hadn’t been made yet, her and the other waitress was kind enough to make part of my order. She offered me a free drink, but I had already paid for one so took it but it wasn’t free. Honestly this was one of the most embarrassing things I’ve ever seen at any restaurant, as the windows and doors were all open we saw and heard everything. As I mentioned earlier I understand being a chef might be a stressful job, but surely there are better ways of going about things, at the very least staying to support the waitresses close down the restaurant. They must’ve lost quite a bit of business this evening. Not a great first impression, the food was ok - but this has really put me...

Being the 4th of July, my wifey & I wanted to mark the day somewhere that served American cuisine, and there's nothing more American than burgers! Indeed, when we were dating, our favourite joint where I lived (NYC) was "Texas BBQ's". So the bar was quite high for Two Greedy Pigs to meet with us in respect to BBQ cuisine. And they didn't disappoint!

Decor: American Diner themed. Lot's of pictures of muscle cars & motorcycles on the walls, so if you're a gearhead, this should be your go-to eatery. Indeed, even if you're NOT a gearhead it should still be your go-to eatery ;-). We were there last Valentine's Day in Feb (remember we ate at a BBQ joint when dating ;-) ) and they had heat lamps, so although it was FREEZING outside, it was still quite cozy. When we visited on 04 July, it was abeautiful, warm summer evening and the weather really suited the open nature of the restaurant.

Service: There was a motorcycle club with about (30) Harley riders there, so it was rammed when we arrived. I thought we'd be waiting ages, but placed our order quickly and maybe ~10-ish minutes later our chow was served. It was also quick on our Feb visit.

Portions: Like many BBQ joints, portions are over-sized: you will NOT leave feeling you need something more; you can eat until you hurt yourself! I had the brisket burger and it was OUTSTANDING. The brisket was stacked high on it; nom, nom, nom. My Wifey had the Pesto Chicken Burger and that was huge as well. Both were cooked perfectly. Huge protion of fries and these too were cooked perfectly.

Price/Value: These are really gourmet burgers, so you're getting a huge portion of top quality meat for your money. And you leave feeling like you've been fed!!! One downside- well it's not really- is that Two Greedy Pigs don't have a liquor license, but welcome their patrons to bring their own wine/beer to enjoy with their meal. When you consider how much booze adds to any restaurant tab, at TGP you get fed like a king, you can have a drink- or two- and the bill is very reasonable for a meal out .

Although they do deliveroo, I think you'd be missing out on that whole American Diner-Themed vibe they have going on, so worth trundling down their in person! It's s Michelin stars from me & my...

I saw reviews for this place and a Facebook page that made this place look amazing. And my brother bigged up this place too from his dining in experience... So I have been wanting to try it for a while. We got a take away, and I thought... the pork belly sounded good... well, I was wrong. The pork belly was rolled, it was like the tiniest portion, 1 slice perhaps, just rolled to make it look bigger. The meat was tough as old boots and the fat wasn't rendered down or crispy at all, just a big slab of chewy fat. The coleslaw was weird... lacked flavour completely, the mac and cheese, wasn't cheesey at all and everything lacked seasoning, salt mainly. I'm not sure what cheese they used but a bit of parmesan and good cheddar would give it that flavour it so desperately needed, also, a tiny portion of it. The burger bun was so small, the patty was too big for the bun, but the flavour was good. I like burnt/crispy bacon so that was good. Overall, I wasn't impressed, and my brother who dined in last time said he was disappointed, as it was "so good last time" Shame. Nice idea though, just needs a better chef to execute properly. (Edited as a reply to your reply is impossible) I am aware that pork belly is fatty, but a good chef would know how to cook it properly. As a chef myself, when I cook pork belly it is 100 times better, so I don't need your nonsense, and I wouldn't want more of the meat anyway as, like I said, it was tough as old boots. As someone who has also travelled out of UK to America, I can also speak from knowledge about your burger buns, which were really too small... there is small, and then there is way to small. Your one this evening was way too small, and squashed. Your chefs shouldn't take it as a personal dig, more like advice for them to grow and improve their deliverance. If you like, I could.show a few tips on how to get the perfect pork belly, or even an improvement on what you offered would make it better. I don't agree that the pork belly you offered was that weight at all......