i was always a meat pie n Bovril guy ..long before the days of pulled pork the like.
It’s all very well serving that basic notion of football food – but I think we should be trying to raise the bar on it and get a bit of a name for ourselves for the effort and quality.
If we’re doing hot dogs, it’s so unambitious to charge £4.00 (may even have been £4.50) for a sloppy tinned ‘eyelids and arseholes’ processed-to-f*ck sausage in a cheap (and unbuttered) bun with no onions and no ketchup anywhere to be found… Charge £6 or £6.50 for something special – a decent local sausage in some sort of quality bakery roll, with onions and really nice sauces.
This means, of course, it’s essential to have absolutely the right person (capable, confident) in control of all this stuff. Smoking Goat did improve the food offer – but as he tried to speed up / simplify / cheapen the process, I have to say that very quickly the quality declined markedly.
