After an enjoyable day’s polo at Beverley Polo Club, we met up with the rest of the players taking part in the Northern Universities Polo Competition, and whom, (if I may smugly say,) we beat, winning the tournament. We made our way to Wednesdays.
Wednesdays is one of these “trying-desperately-to-be-trendy” restaurants, and I don’t think it manages to pull it off. From the outside it resembles a down-market estate agents; and inside, one word struck me- “Ikea”. I was determined to make the best of the night, being accompanied by more than our fair share of grimey polo girls, and after an couple of overly-full glasses of cheap Italian chenin, (which was foul and under chilled,) things seemed better.
I started with scallops, which I could not fault. They were served with beautiful slithers of Bavarian black pudding on a poached apple-based salad. This unlikely combination was interesting and in no small part saved by the beautifully-cooked scallop’s supreme freshness.
Service was slow, the staff were insolent and rather too intolerant of our party’s drunken and foul behaviour; annoyingly the pictures kept falling off the walls, and our room was frightfully stuffy and hot. Thankfully our maincourses arrived reasonably swiftly, finally saving me from the inane polo chatter of my friends and neighbouring ladies. My duck salad was nothing more than a pre-prepared salad, decoratively served intermixed with overly greasy, Chinese-style duck. It was poor, as were the majority of main courses I saw. The “sausages and pureed potatoes” looked no better than the bangers and mash available at home, and the vegetarian risotto was not large enough to feed Calista Flockhart on a particularly strict diet.
As I often write, I hate pretension. Wednesdays tries to be something it’s clearly not. I cringe to say they cannot deliver, as they do takeaway; but the restaurant cannot provide adequate return for the steep £30-£50 a head prices. If a restaurant demands such prices, they should ensure the quality of the food reflects the image of the restaurant and the prices on the menu.