Boars Nest

Martha Yunis (8 August 2008)

I have been lucky enough to have dined in some of the finest establishments throughout the world. Always open to new experiences, I was excited at the prospect of sampling the cuisine at Boars Nest while visiting Hull last week for a family wedding. I dined with three others who chose starters and mains from the standard carte, while I chose the fixed menu for the evening. One of my friends asked for a side plate of grilled or steamed vegetables in addition to her main dish, and was assured that would be no problem. I began with the tomato soup, which was not memorable, except for the fact it did not taste like tomato. When the main courses arrived, a plate of greens, not even salad, was tossed down and my friend was told that chef was not doing vegetables that evening, with a take it or leave it attitude. I then tucked into my truffle risotto with relish, truffles and risotto hardly being a combination that can go wrong, unless you are having it Boars Nest. Two small forkfuls and I knew it couldn't be eaten. Flavour aside, which was very flat and nothing exciting, the rice was barely parboiled; it was virtually raw, very crunchy. I asked our server to please take it back. She responded that the chef would only send it right back to me, as ‘that is how he cooks it, al dente’ and he would not cook it any more for me. It was about three minutes from being al dente. Another ‘take it or leave it’. So I told the server I would leave it, as it was truly inedible.

I asked if I could please have something else - I am diabetic and do need to eat something, she asked what I would like and I pointed at my friend's halibut and said ‘the fish, please’. Twenty minutes later when everyone else was done with dinner, a plate of skate wing was plopped down in front of me. I asked the server why she had brought me the skate when I asked for the halibut and she said that the chef said I could only have the fish that was on the fixed menu, and that would be the skate. At no time was I asked if I would care for skate or pay extra for the halibut. Apparently the chef makes all the decisions here for you. To top it off, when the bill came we were charged for all the mistakes. The young lady server became surly, but I can forgive her because I can only imagine the heat that she was getting in the kitchen. The food was average, the service was poor, and the management probably needs a business lesson.