Food cooking and eating – stories and ideas from a passionate foodie

I’ve written about The Coach before, here.  Described in one colour supplement as “Tom Kerridge’s gift to Marlow”, I think I have to agree with the Independent once more.

We tried at Lunch time yesterday – a Saturday between Christmas and New Year?  Were we mad?  It’s a fast service small plate place.  You order and the food comes to you in whatever order it is ready in.  Perfect for sharing and prevents plate envy.  Their other rules?  Exquisitely and lovingly prepared excellent ingredients.  Nothing they wouldn’t eat themselves! An open kitchen. (See below – old photo – but shows the proximity).  No booking system – look on the web site – not an e mail or phone number in sight.


The open kitchen

And you need to be patient!

We decided lunch time was too mad, so went home for a lovely snack (part of an M&S £20 meal deal – soft boiled / runny scotch eggs.  We had this with some jarlsberg cheese and lots of leaves, a bit of tomato and baked cheesy field mushrooms…lovely…

Went out early. Didn’t want to miss out on The Coach experience!  So, 6:10, we were seated.

Beer, burger, chips and fish.  Not exciting?  Look, also had some excellent rotisserie beetroot (with nuts horseradish and mushroom – chef like 3D as ever).  And the chips are £4 worth of heaven – with béarnaise sauce.  The Burger?  Plate envy personified. A stack.  Small.  Perfectly formed.  Skewered.  And pink.  yes, they would sue the big M company if their kids saw that – this is adult burger at it’s best.  Not quite tartar…but cooked.  And it does have cheese and mushroom and a gherkin…but just in a different class.  The fish was a little fritter or unctuous fishiness.

Image 3

Posh, scrummy Chips. Have them…

This is not a lot of food, you may think? We had some wine (250ml in a carafe – how sweet!).  We wanted no pud, as we were very satisfied.  That’s how a food experience should be – just fun, full of love and a bit different.  Not our last visit…

The staff patently love it – and it really shows in the food.  A lesson for all organisations?



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