The Bankhouse Diner (and quirky crafts) formerly B H Grill, Bean Encounter & B H Wine Bar.

littleme

littleme

250,000th poster!
Wormella said:
Latest opening times
Hi all,

Please note that I change my hours during the festive season.

This change is due to huge number of private parties that have booked and I need to ensure that I am on form. Effectively, I am not doing breakfast during the week days.

The good news is that I am now open on Thursday nights

There is still space for private parties on Wendesday, Thursday and Friday. .

In addition, Mary and I will open on Christmas day as normal. from 11am to 3pm.

Cheers, Jonathan
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:( Found this out yesterday morning when we turned up in the hope of birthday breakfast. (Should of looked on here first) Closed.
Also, the carer said the hygiene rating was low - but I can't find any rating anywhere.
Most disappointed as I love the food here. :(

*Edit, found it.
2 star rating :(
https://omgomg.co.uk/food-hygiene/show/386905/Bean-Encounter
 
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OJK

OJK

Well-Known Forumite
Tilly said:
Seems a tad harsh to be fair
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This often happens when due diligence isn’t up-kept, paperwork etc. A seemingly clean kitchen can gain a very low score if the management isn’t adhering to ‘safer food better business’ guidelines.
 
Tilly

Tilly

Well-Known Forumite
Suits!


Codes!


Paperwork!


It's what made Britain Great!


Bring back carbon copies !!

Foolscap!

Double Entry!


Ooh I say...
 
OJK

OJK

Well-Known Forumite
Tilly said:
Suits!


Codes!


Paperwork!


It's what made Britain Great!


Bring back carbon copies !!

Foolscap!

Double Entry!


Ooh I say...
Click to expand...
As a restaurant manager of many years standing, I know how low some proprietors standards can be. If it stops someone getting food poisoning, this kind of paperwork is a good thing.
 
The Hawk

The Hawk

Well-Known Forumite
littleme said:
That's all very well, but it would help if they actually opened when they say they do...
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The times I mostly frequent Stafford town centre (Tuesday lunchtime and Saturday breakfast time) he no longer opens, so I don't get many opportunities to pop in nowadays.

That said, due to suffering from Route 66 burger withdrawal symptoms, I might just get in there later this week.
 
The Hawk

The Hawk

Well-Known Forumite
The latest from the Bank House (from Facebook):
Hi All,

Last year at the Bank House Restaurant by Chef Jonathan, we had a great year. I set a number of challenging targets, which included:
· to rebuild the restaurant on a purse string budget
· to deliver an extensive menu of all cooked from scratch using the finest ingredients and advanced cooking techniques
· to build the private party business
· to be highly visible on the Internet.

We have exceeded these ambitious targets actually rather quickly resulting in a very sustainable business.

This year, I am setting a very ambitious target: to work towards a Michelin Star, while keeping dinner prices reasonable (starter, main and a dessert between £20 to £30 per person). I refuse to change the basic menu structure of burgers, pizzas and burritos, as this is how I am able to deliver a gourmet meal at affordable price. What you will see is a greater consistency between the dishes being both amazing and quirky.

After discussions with Master Chef Luce and researching the star requirements, in my opinion, we are theoretically already to a Michelin Star standard. We are roasting our own coffee, smoking our own pastrami; mincing and hand form our beef patties and even down to crafting our own salad dressings. We refuse to use deep fat fryers, freezers, sub standard ingredients or microwaves. However, I still see a lot of room for improvement. As a result, I believe that we have a strong chance of achieving recognition from the Michelin Guide next year and an actual Michelin Star the following year.

Given that Master Chef Luce is literally one of the best chefs in the world. Chef Luce is a James Beard Award recipient, awarded best Destination Restaurant in the World by National Geographic and President Clinton chef at the White House. Then there is humble me, a San Francisco trained chef and food academic from the University of California. Given the strength of the culinary team, I think it will take work, but we can actually achieve a Michelin Star in the near future!

Just think about, a Michelin Star restaurant in Stafford Town Centre, this is a game changing idea to the area.

Cheers,
Chef Jonathan
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