Roast beef lunch that had one positive element, which was the Yorkshire Pudding. However, the quality of the beef was abysmal, being primarily gristle that was bloody and surrounded by a ring of undercooked fat. The beef should have been binned and not cooked . . A dreadful quality that shouldn’t have been accepted by the kitchen. The meat sat atop the vegetables, a mixture of root vegetables and greens swamped with watery gravy. Altogether, an exceptionally uninspiring plate of food that left one hungry
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