We rang on 27th of Dec for a reservation that day and they were still happy to accommodate us. Initially they couldn't fit us in until 2:30 but as the day progressed, and some cancellations came in, they actually rang back twice giving us our table for 6 closer to our requested time of 1. When we arrived Una (owner/manager) recognised the name and even commented on the phone calls they'd made to us earlier making us feel like we were already known before we'd even sat down.
The service was great with only three floor staff able to professionally manage an almost full house, ensuring no one needed to search for attention or service. We were a table of 4 adults, two kids and a baby and each one of us was asked how it was and whether we were enjoying it.
I started with the fish cake, which was what I would describe as a home made crumbly cake, light with flakes of fish yet full of the odd tasty lump all covered in a crunchy breadcrumb. The accompanying salad, with a light mustard dressing, was nicely fresh and although not something I would normally finished I sent that plate back clean. We also had the mushrooms with garlic sauce, which was described as light and tasty and the prawn cocktail. The only criticism here being that there was a slight overabundance of the Marie-rose for the prawns.
The two kids meals came with our starter, one sausage and chips and one chicken goujons and chips. The comments received here were that the chips were fat and crunchy with a nice soft centre and the goujons were juicy and "deeeliciouuuus"
To diverge from the topic a little; my Mum would always check a plate by touching it, to ensure it was hot enough, for food which would keep it's heat for a while after it had been delivered to the table. I think this was to ensure we had enough time to both eat and talk before the food went too cold and a delightful evening could be ruined. The girl who served us warned that the plates were hot but as I'm my mothers son I still touched to make sure and yes, these plates were of a temperature that even a firewalker could not handle. My Mum would have been instantly happy.
I had the Angus steak, medium rare, served with chips and a garlic butter. Now I don't know why but for some reasons a lot of chefs seem to have been out sick on the day that they were showing the class how to cook a steak, from rare all the way to well done without being burnt. I think the chef in Weir's was in this day as the steak was perfectly caramelised with a beautifully blue centre, making it seem like one of the simplest things in the world to be able to serve a steak as exquisite as this. Of course the quality of the locally sourced meat (as described on the menu) added equally as much as the skills of the chef. But both ensuring a simple and great steak was thoroughly enjoyed. One great addition to this dish was the sautéed onions that I can just image had been set off an hour earlier on a slow heat allowing some to caramelise sweetly and others still sustaining their original colour but now also beautifully soft.
My fellow diners had the salmon on a bed of mashed potato and leek with a tarragon sauce, which both fully enjoyed and cleared their plates. The other person having the chicken with apricot and chestnut where their only disappoint was that the flavours of neither the chestnut or apricot had pushed through.
As everyone had cleared their amply proportioned plates there was not really enough room for a desert. But as everything else I'd had was of such good quality I thought I'd have to try something and choose the Bailey's cheesecake with Maltesers. With this I did have one big complaint and that was that the staff should have encouraged everyone else to have their own and not to been allowed continuous 'tastes' from my own.
Overall I really thought the staff were attentive yet not too in your face. On one occasion they had started to clear the plates but upon realising I was still eating put them back down swiftly, apologised and returned only when absolutely sure I had now completed my plateful.
If you want good pub-food, in the midland region, then I can only recommend that you make the detour and swing by Weir's, you will not be disappointed. read more
