but sometimes when they don’t, they bring
something different, we’ve got to adapt
to that and that’s why some chefs are like
“oh my goodness, we haven’t got this,
we’ve got this instead, what are we gonna
do?” and it’s just coming up with that dish,
instead of panicking we’re thinking let’s
go to a different butcher because they’ve
sent pancetta instead of pork belly, we just
make a dish out of what comes in, we do
the best we possibly can with it instead of
being a diva and throwing your toys out the
pram and that comes back to why I write
the menus as I do because I’m not trying
to con any customer, but it basically gives
us the freedom and the creativity to do the
best with what we can do.
Jason: Well I’ve always liked your menu
because you don’t have all of that. Some
menus where you’ve got paragraphs and
paragraphs of what’s going on, I just want
to know it’s going to be nice.
Steve: Well thank you, the thing I learned
at South Lodge was expectation is a
massive thing. Any customer that comes
to South Lodge has got huge expectation
and that comes down into the wording on
the menu but the worst thing you can write
is prawn cocktail on any menu, I say that
to all the chefs. If you write prawn cocktail
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