The Official PROC Restaurant review thread.

[Harry Boyle]

#burp

 

[Great-Bit-O-Stuff]

eh? ahah but who was the prick? The owner or the giy working there?

It's obvious what I said. Wake up

 

[Hank Scorpio]

Met Biddy from Glenroe in the queue there one night.

She gave some homeless dude a tenner.

It's ok. The batter was soggy a couple of times I got food there.

 

[Great-Bit-O-Stuff]

Met Biddy from Glenroe in the queue there one night.

She gave some homeless dude a tenner.

It's ok. The batter was soggy a couple of times I got food there.

Oil wasn't hot enough or someone was doing the bollox. Not Biddy of course

 

[Harry Boyle]

It's obvious what I said. Wake up

It's not you are using mangleish afraid to spell it out?

 

[Great-Bit-O-Stuff]

Did you not believe him?
Knew an excellent chef who took a job working on a fish stall as he was sick of the pressure.

What he meant was he was a chef due to working there.
I was in Fine Dining and ended up in bars after where I made more money. I'd never judge anyone. But he should have said, I was a chef now I work here

 

[The High King]

What he meant was he was a chef due to working there.
I was in Fine Dining and ended up in bars after where I made more money. I'd never judge anyone. But he should have said, I was a chef now I work here

I've also worked in fine dining and I'm a qualified chef.
You can get a chef qualification after 3 years in CIT fucking around doing retarded courses on food safety, costing etc.
By the way any chef I met who looked down at other people who served food was usually a grade A asshole. That includes not calling them a chef.
Some of the best chefs I ever met had no qualifications.

 

[The High King]

Restaurant review: Gold standard at Cork's Goldie

Chef Aishling Moore exudes controlled, powerful, confident energy, the other chefs orbiting her like planets around the sun and the food is often exceptional

www.irishexaminer.com

A very of-the-moment restaurant: casual vibe, pleasant service – and very tasty fish

Restaurant review: This city centre dining room's global flavours add spark and originality to local produce

www.irishtimes.com

Easy to book online

Reservations | Goldie

Reservations for Goldie

goldie.tablepath.com

Just booked a seat at the counter.
Thanks for the heads up.
Really looking forward to it.

 

[Hank Scorpio]

Just booked a seat at the counter.
Thanks for the heads up.
Really looking forward to it.

As I said the food was really good but it was loud in there.

Hope you like it.

 

[Great-Bit-O-Stuff]

Going to head to Maccy Ds now. To the chefs there.