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I'm sorry and disappointed to read your posting regarding your meal at Season on Wednesday.
Having spoken to David, Mattia and Michael from their memory we had one table who made a complaint that evening and please excuse me if I'm wrong but I make the assumption this was your table.
As I understand it your starter of Wood Pigeon was overcooked, you brought it to our attention, we apologised and offered a replacement. As was your want you declined a replacement. We subsequently removed the pigeon dish from your bill.
I understand you both then ate steaks and Mattia enquired as to your enjoyment and he understood you to be both happy with your meals.
I do hope I haven't made the wrong assumption and if I have misidentified you I apologise however I am only able to make such an identification as such incidents are very rare at Season and when they happen both front of house and the kitchen take them most seriously and try to draw on the experience to improve our future offer.
I'm terribly sorry your most recent experience of Season was not a positive one, but we would have welcomed the opportunity to rectify any perceived shortcomings on the evening of your visit so that any mistakes on our part might be rectified allowing us to leave you with an enjoyable experience and a happy evening.
We have been unexpectedly busy this holiday season (for which I am of course very grateful) and the team tell me that on the evening of your visit we did have a lot of walk in tables all at the same time (I'm not complaining) but generally we have a larger ratio of booked tables in which case we can spread the bookings more evenly allowing our team members more time to spend with each individual table. If you were a victim of this then I do apologise, though Michael, David and Mattia tell me althougth they were very busy they were happy with the food and service they gave and were under the impression the customers were too.
I'll include my email address below as if any of the events differed from my impression as expressed above (or indeed you were a different table)I would be most grateful If you could take the time to drop me a quick mail or call to let me know.
I'm currently on holiday in Spain but am able to pick up my e-mails.
I would welcome the opportunity to retain your custom so please do not hesitate to contact me or indeed let me know if you plan to return to Season and I'll ensure you're next experience of Season is a positive one.
Best Regards,
Neil Gill
Proprieter
Season Kitchen
eat@seasonkitchen.co.uk
I'm glad you had a good time eating at Season last week.
I'm sorry the chips disappointed, we do make them ourselves (there's a reason they're crinkle cut which I'll come on to) but chips are one of our biggest challenges believe it or not. There's a real science to them. We double cook (blanche, dry & chill then fry) our chips to get them nice and crispy but the main factor in a nice crispy chip is water content of the spud which is out of our hands, which can mean sometimes they're not as razor sharp crispy as we'd like (down to excess water in spud steaming up from inside and breaking the seal the hot oil makes). But we're working on it and the chips are up!
There's a sentimental story as to why the chips are crinkle cut. My sole inheritance from my Nana was the very cutter that makes our chips crinkly. Funnily enough, just before we opened the restaurant I was walking to the restaurant with the crinkle cutter in hand and absent mindedly smelled it and was touched that it smelt of my Nana's house. Tear in eye, I handed over the cutter to Mattia our kitchen porter (the man who to this day has cut all the chips) and expressed how important it was and how he must guard it with his life. Couple of weeks later I was in the pot wash section and thought I'd see if the crinkle cutter still smelt of my Nana's house. I was awash with nostalgia to find it did still smell of Nana's house, and then it dawned on me, my Nana's house smelt of potatoes! Some inherit country piles, others crinkle cutters. But keep it under your hat as I've not declared it for inheritance tax.
Ref the oat cakes, I entirely agree they're delicious. For the summer months, with the cheese board we serve Sardinian Music Bread, which is, we feel just a little lighter for the warmer months (although as I write this it's 4pm, about 10 degrees and David Walliams has just swam past the restaurant, so the oat cakes won't be far away from returning to the cheese plate and replacing the music bread). When they do, and if you have time, you're welcome to pop in and Ben will be happy to show you how he makes the oat cakes (although I
may ask you to cut a few chips in return!)
We look forward to seeing you again soon.
Best,
Neil
I'll keep this one short, promise.
The roasted bone marrow, with parsley salad and toasted sour dough will return at some point in the Autumn. It's great food to set you up for winter.
If you're a fan of twitter I tweet all our menu changes and this links to face book if that is a preferable social medium.
facebook.com/seasonkitchen
twitter@seasonkitchen
Look forward to seeing you soon.
Best,
Neil
Arklady, thanks for the heads up on the facebook url. We're actually facebook.com/seaandsons. I'm yet to master the dark arts of facebook.
Look forward to seeing you on Saturday.