SVR General Discussion

I don’t know about this Fish and Chip offering but it’s not exactly wise to promote something like that when you have Captain Cods directly across the road!
As I say the old man’s part of the buffet crew and how do I put this?
He was rather high up in the company that he worked for before he retired, so he’s been in a position of senior management and all that entails, from what I’ve heard and it’s not just from him, there are other people have told me the same sort of thing, those at the top at the SVR don’t seem to grasp what the boots on the ground are having to deal with.
The story about persisting with Unchilled bottle conditioned beer this summer was rather interesting this summer…
I’ll await Martin to apologise for Ms Smith anytime soon…

 

I entriely agree. Much as I like a Cappuccino or Latte, they take a disproportionate amount of time to make and an ordinary cuppa or instant coffee makes more sense. I would say the same about fry-ups too - which also stink the place out! (runs for cover...). IMHO hot soup would be quicker and more healthy as a hot option, maybe with warmed up sausage rolls and pasties.
I'd suggest a decent range of sandwiches instead of dry 1960s replicas. Cakes and biscuits are generally fine!
Same incidentally goes for the GCR, except their evening fish and chip trains are fantastic!
As were the dedicated full lunch trains and cream tea inspection saloon prices at SVR at an appropriately high price with pre-booking, hope they can be reinstated. But probably not on enthusiasts gala days.
As I said, just IMHO as a frequent visitor.

 

From a different perspective, if I even see instant coffee being served by a cafe, it loses my business straightaway - I assume that if their standards are that low for coffee, they'll be similarly low elsewhere. Decent filter coffee ought not to be much of a problem if balancing waiting times and staffing is a challenge.

 

Good grief, man - what a horrible thought!

But as a coffee drinker, I know that even decent instant coffees give me a stinking headache. And I see too many places that still use stuff as bog standard as Nescafe - hence my reaction.

 

Part of the problem is the machines to make a maxi flappy-crappy-muckichino, or whatever it's called, are so cumbersome, complicated and slow. Ok in a high street coffee shop where you've got a few staff and a couple of of machines on the go, but not ideal on a preserved railway where a lot of the staff are volunteers. Pot of tea or jug of filter coffee on the go, can't go wrong!

 

Fair comment - and I've no issue with a filter machine as a sensible compromise. Though as expectations rise, the challenge is also to make sure that what is offered is consistent with what visitors would expect for that level of service and price elsewhere - just because the service is provided by volunteers, there is no justification for compromising on quality.

 

That looks lovely! It's £2-ish more expensive than Captain Cods, but looks to be undercover with a view of the trains. I can't imagine I'd be rushing over the road for a view of the bin and a main road personally…


Simon

 

Sadly, I don't think the NYMR has ever left them!

 

Bloody Hell Pete! Nice as that looks I’m not spending that much on something like that at the SVR.
I’ve a rough idea of how much that’s going to cost, I’m guessing that’s not including the pint? So that’s another £3:50 ish? So all in all 17 and a half quid for that?
We have customers/mates who have previously been Michelin starred, for another £40 you could get another 5 course’s and that’s in Cambridge.
I know I do knock the SVR but as someone who’s background is hospitality, there are so many quick wins it could do to encourage secondary spend.

 

For what it is Simon, it’s pretty decent.
Many years ago I believe it’s owner approached the SVR about a franchise to take over catering at Kiddy an was turned down.

 

Charred Lemon ?

 

Have you written to the GM with your ideas c/- the Catering Manager?

 

Plenty of volunteers won't eat on the railway, either taking their own food or going off site. I have to agree with one comment above, the Museum is fantastic for no nonsense, cheap and accessible food. Catering on the railway has been diabolical over the years.

 

It might well be, but you’re comparing apples with oranges. I love fish and chips wrapped in paper, but I also love fish and chips on a plate at a pub (and if that’s under the cover of a station with steam engines close by, all the better). Different things for different occasions.

Simon

 

Recipe here if you’re looking…

https://www.thespruceeats.com/grilled-lemons-4097371

Simon

 

I’ve not, but from what I’ve been told it’s very difficult to have a conversation with someone who doesn’t want to engage with you.
I totally get that when your at the top everybody else can do your job better than you.
I certainly think the SVR’s missing someone like the late John Leach when it comes to marketing though.
The late Peter Edkins wasn’t bad at Volunteer Liason as well, something I think is falling well short of what it could be. And what it was.