![Chef Martin Anderson]()
Chef Martin Anderson
As you know as well as my love of cooking and singing, I love social media.
Facebook , snapchat , Twitter , Instagram - I have them all and if you follow me on any of them you'll know that it's all good fun and never too serious.
One rule I always have is that I would never openly criticise anyone, thing or place in public.
One of my work colleagues once said to me " Martin you always give everyone a chance " and it's true.
No matter where I am , where I eat , shop or event I attend, I always give everyone a chance. If it's not to my liking or if something is wrong , I won't go back. I'll mention it discreetly to a manager, chef or if they have comment cards I'll leave a wee message.
This I might add rarely happens and when I have a great night or meal out I make a special effort to thank everyone and the chefs .
For years my B&B held the number one position on Trip Advisor for the Letterkenny area. Why? Because I looked after my guests. I fed them well, I made them feel at home and the reviews flooded in, keeping me at the top .
I was then persuaded to take a business listing ( at a serious price I might add.) I did and it worked well. More guests made contact with me , bookings were great and then the recession kicked in and things got tight. I couldn't afford the fee so I gave it up. Within two weeks of not paying the fee my ratings fell on the site and it got me to thinking.... was I actually that good or was it a case of who ever paid the price got the best listing?
I certainly didn't drop my standards , if anything I upped my game ............ I'll never know!
That's the thing about review sites - you just never know. The ability for someone to anonymously post a review of your food or establishment is a dangerous tool . Not only are you giving your opinion but millions of people are reading it . Sure, great reviews are fantastic to get but my heart sinks when I see bad reviews for establishments that are really trying to make an effort.
Don't get me wrong I'm far from perfect and yes I can take criticism when it's genuine but sometimes you just wonder what planet some of these folk are on. If you have something to say .....say it on the day, bring it to the managers attention straight away, ask to see the chef ( if you dare !! ) leave a comment when you are paying your bill . I'm sure you will get a little discount of even a dessert to take home .
I never allow mistakes to leave the kitchen it's simple I do it right or not at all .
Sitting in your dressing gown on your laptop leaving a review months after you were somewhere is not really a good thing. People have a tendency to add on wee bits , think up different things to complain about, make comments about a persons personality , manner or appearance. So when did everyone suddenly become so perfect?
Maybe you would allow us to come to your place of work or home and sit and do a review of you? Yes, you are a paying customer and yes we are there to provide a service but did you ever stop to think that perhaps someone or even some place was just having a bad day? Perhaps the kitchen is under-staffed , perhaps the senior management won't release the funds to get the decor sorted to what you'd like.
Many chefs are pressurised to buy ingredients by cost not quality. Your server might have had bad news and just wasn't up to being that extra bit nice today. It is a difficult profession to be in when you are constantly trying to keep everyone happy. Try it sometime and we'll see how you get on. You are playing with people's jobs and future business.
I really make an effort to look after clients. I thrive on talking to guests and getting their feedback about my food and yes, I've been criticised and I've corrected the few mistakes I've made - no problem it's all part of the service.
So the next time you are out and have a good or bad experience let the server , manager or Chef know there and then , it'll be sorted out on the spot . Rant over !!
So back to the food I'll post a recipe next week for Christmas cake so keep an eye out for that and get you cake tins out of the cupboard and get them ready .
I will also be starting to post Christmas recipes starting with this lemon & chilli prawns .
The supermarkets will be flooded with Christmas foods from now on so its time to get organised .
This is a simple dish that takes little time to prepare and us ideal as an alternative starter for Christmas Day .
Lemon, coriander and chilli prawns
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You may use tiger prawns or the cooked shrimp for this recipe.
You will need.
Cooked and peeled tiger prawns or shrimp.
Lemon juice (either fresh or from a bottle)
Fresh chilli, you may use dried but be careful they are very hot !!
Coriander.
Lemon pepper for seasoning.
Mixed leaves.
Method.
Make sure your prawns are defrosted and any shells removed.
Chop your chilli, removing the seeds.
Combine the chilli, coriander, prawns and lemon juice together.
Season with the lemon pepper and allow to marinate for at least on hour.
To serve.
Serve on a bed of tossed leaves with some of the juice poured over.
You may use the prawns for wraps, cold sandwiches or as a buffet main course.
This is a great alternative to the traditional prawn cocktail , you may warm them in a pan before serving but make sure you eat them straight away and never allow them to cool and then re-heat them a second time !!
Add some chopped avocado , croutons , tomato of even some red onion if you wish .