We dined at the Bun Penny on Saturday, 2nd July 2011. Myself, my wife and my mother had reserved a table. We chose our drinks - a soft drink for Mum, while Julie and I shared a bottle of the very fine Arjona Rioja (a tad expensive at £17.95, but an excellent wine). We ordered from the specials board, to which I had to keep returning as there is only one board out of sight of 70% of the dining area. I chose the pork medallions, Mum had the baked plaice and Julie opted for the sea bass.
The problems started with the veg. The mash was very lumpy, though agreeably well seasoned and flavoured. The beans (advertised as fresh, sliced and tender) were, in fact fresh, but certainly not sliced or even trimmed, and as tender as as an uncooked bean can be. Al dente if you are a piranha perhaps, but way too stringy and ubercrunchy.
The pork medallions were fairly overcooked and I suspect the chef was erring on the side of caution.
My mother's salad was exceptionally basic, consisting of lettuce, onion and coarsely cut cucumber thrown on a plate.
Julie's concasse was unpeeled tomatoes (schoolboy error, chef) with nearly sliced red onion. Not good enough at all.
We did not receive a checkback from the Front Of House staff at all during the main course service. We then opted for dessert, choosing a mint and chocolate ice cream for Mum while Julie and I shared the cheese board. The cheeses were delicious - but would have been far more so had they not just come out of the chiller. Stilton in its natural state should not be crumbly and the brie was just stiff. The apples were a bit tired, very bruised and one section had a very large wormhole in it.
We did bring this to the attention of the waiter, who addressed the issues with some degree of skill; a young man, he handled his job well and returned to the table to inform us that the bill had been waived, which, given the poor standard of the food, was appropriate.
The prices are quite high for a local restaurant - special mains around £14; and if the Bun Penny is going to charge these prices, they will have to shift up a gear in terms of standards, presentation and detail if they are to retain any credibility.
It seemed to us that the chef was boxing far above his weight; he's trying to do "fine dining" but the attention to detail doesn't come up to the mark. It's a shame, as the menu is well balanced and creative, with good local ingredients and the principles of the cooking are good. But the finesse is absent, and the initial service from the waitress was rather mechanical. Praise must go to the young man who solved our problems, especially at the final straw when Julie discovered that her grapes were rather more furry than normal. His tact, humour and politeness were exemplary and I hope he eventually ends up serving dishes that better reflect his passion for service and food.
Add to this the fact that the gents toilet was disgraceful with wet loo roll all over the floor and very grubby handbasins, and you will see that this was a rather disapponting evening.
Nigel Bourne read more
