I blame Coyle

[plymouth wanderer]

http://www.newsnow.co.uk/A/594975250?-11201" onclick="window.open(this.href);return false;


CATERING at the Reebok Stadium and De Vere Whites hotel was ordered to be improved following an inspection.

Food watchdogs from Bolton Council carried out an inspection in March last year and rated the venue at two out of five — meaning “improvement necessary”.

Inspectors found out-of-date meat, staff not wearing the proper protective clothing and uncleaned kitchen surfaces.

Bosses for De Vere Whites, which also does the catering for all of the stadium, said they took the findings “extremely seriously” and have carried out a number of changes in response — including getting a new chef.

The council revisited the stadium and hotel on July 18 this year and recorded a score of three, meaning “generally satisfactory”.

The Bolton News obtained a full copy of the March 2011 report under The Freedom of Information Act.

Inspectors said the hotel’s Brasserie kitchen fridge contained beef three days out date and other meat was not date coded.

The side of the deep fat fryer was greasy and part of the ceiling was dusty and heat stained.

In the hotel’s Reflections Restaurant kitchen, inspectors saw spilt food from the previous night and a build up of food waste in the dish wash area.

There were chopping boards, a dirty window ledge, floor coverings and sinks in the Lion of Vienna Suite, which is a VIP facility overlooking the pitch.

In the stadium’s Platinum Suite, inspectors noted food debris on the deep fat fryer, a dusty air-conditioning system and a stained ceiling.

They noticed extractor canopy filters were dirty and greasy in the stadium’s main production kitchen.

A De Vere Whites spokesman said: “Since then, improvements have been made to food hygiene standards.

“The kitchen now operates under a new chef and we have taken action on all issues raised.

“The most recent report shows a marked improvement in food hygiene with improved scores in all criteria as well as an improved overall score.”


Fvcking disgusting

Coyle out

[Bruce Rioja]

Of all the grounds I've been to on a corporate, the nosebag, and indeed the whole shebang, at our place is the worst. The best is at Blackburn (my favourite though was the prather pie and peas with red cabbage and gravy at Oldham. Made my bollocks tingle, it did. )

[Lord Kangana]

They have a reputation for being cheapskates and shit payers. Just a reputation mind, never worked there myself.

[TANGODANCER]

Bit surprised at this. I've stayed at two De Veer hotels in the past and they were top notch. One was near Chester with its own golf course, but it was the good food and general standard
that impressed.

[newcarsmell]

There really is, absolutely no excuse for this kind of thing.... disgusting !

[bobo the clown]

Bit surprised at this. I've stayed at two De Veer hotels in the past and they were top notch. One was near Chester with its own golf course, but it was the good food and general standard
that impressed.

Carden Park, Tang. About 3 miles from me ... & you never called !

A professional kitchen has a lot of controls & rules we don't operate at our own homes, but they are well known & no excuse for what appears in this report. It's not a great surprise they have a new head chef !

[TANGODANCER]

Bit surprised at this. I've stayed at two De Veer hotels in the past and they were top notch. One was near Chester with its own golf course, but it was the good food and general standard
that impressed.

Carden Park, Tang. About 3 miles from me ... & you never called !!

Was a works dinner dance and overnight, plus breakfast Bobo. All very smart and formal but most enjoyable. C.E.O was foolish enough to leave his credit card behind the bar and a few (not me) ripped the gusset out of it. One guy, completely off his head, was still going up and down in the elevator when we went for breakfast.

[jaffka]

Yep Carden Park, nice place and good food.

[Holden midfielder]

Coyle needs to get his house in order, sharpish.

[r0ckpaperscissors]

Notice how the first thing they do is get a new head chef. I'm not much one for analogies but...

[thebish]

Notice how the first thing they do is get a new head chef. I'm not much one for analogies but...

that's always worried me...

I know what a pastry chef does

but - a head chef??

[r0ckpaperscissors]

They cook heads obviously.