DanRigby

Frisco, I hold my hands up to that one. I wrote the Coley and Chips on the specials board and forgot to and the price of the Tilapia to 7 and 9. I will get onto this tonight when I'm back in. The chips would of taken around 4 minutes as I have stated to the chefs that I want fresh chips cooking at all times. Peas, these are also cooked to order ensuring they are hot and not runny. Staff training is the next thing on my list, I am looking to employ and english front of house manager that will hopefully start in the next week or so. Staff training will be on the top of her list. If you come in and ask to see me I will refund you the difference as the mistake was mine. All the best, Dan

If anyone asks me to pick a favourite out of the 3 fried fish I will always go for Haddock. Cod is overrated and pretty bland compared to Haddock. Plaice, for people who haven't tried it, it can very different to the other 2. I spoke to my fish man at Billingsgate this morning. I am getting in some Sardine fillets to try as starter option next week. I noticed when it's busy (like last night) I have to stop selling Calamari as the fryer is full of fish and you can't cook the Calamari without it looking like a big ball of batter. So, to save complaints I take it off until the fryer is less cramped. Bringing on more grilled starters will help with this as the choice won't suddenly go from 4 starters to 2 Sorry but the onion gravy won't be hitting the seacow shores I'm afraid. I did try and get some shark in last yeah but it was tricky to get in and the cost was too expensive. Paul and I have always kept our prices under the ?9 bracket, hence that's why you won't see certain types of fish on the menu. I will have the usual suspect on this summer, Baramundi and Mahi Mahi @ ?7 and ?9 in or out. Pollock (coley or saithe). Atlantic pollock is largely considered to be a white fish, although it is a fairly strongly flavored one. Alaska pollock has a much milder taste, whiter color and lower oil content. The Coley we use if fresh from Scotland. Keep the comments coming, this is far better than FaceBook! Dan

Yep you got it, a free taster for all the unsure people out there?? After service tonight in the restaurant and takeaway we sold around 16 potions of Coley and Chips to 89 Cod and Chips. All people that went away with the Coley portions I have asked to comment on it and let me know there what they think. I would love some ideas from you guys as to what else to serve instead of Cod?? A constant supply from the fish market would be the only concern, I can't offer something that is only available in the summer like Mahi Mahi for example. Coley is very easy to get and the supply issues are not there.

Dear All, Paul and I have listened to all you comments and we are now taking firm action. One of the comments was putting Coley on the menu. We are now trialing Coley in the restaurant with the aim to scale back Cod in the near future. You can pop in at any time and try a piece of Coley, all you have to do is ask a member of staff and they will be happy to cook some for you. All members of staff have been made away of the comments posted on this site. Improvements to the restaurant will take place over the next month or so. Feedback cards on the tables for customers to fill out after there meal, these will be relayed to the staff after every shift. This will improve motivation, boost moral and if the comment is not great, we can improve. I will be spending allot of time in East Dulwich from now on getting things back on track and restoring the confidence of the Dulwich masses. If you would like to have a chat about anything discussed on this site please pop in or you can call the restaurant direct on 0208 693 3111.