Originally Posted by
CDTraveler
I've been told each M&S head chef picks/creates their own menu daily based on what is available locally and on their preferences. Each unit may deal with different local suppliers, and the chefs may have very different taste or experience, so why should their offer identical menus?
If that's the case, the Bridgewater M&S needs to stop with the fried stuff. Three quarters of the menu is fried. We are only 25 miles from the ocean, the flavor doesn't need masked that much. They also need to learn that prosciutto should not be the thickness of lunchmeat ham, but that's another issue altogether.