Mark Hix’s new venture seems somewhat lacking in imagination. You can have chicken or steak. No fancy pants stuff, no veggie option. A good selection of wines are available. Oh there’s one starter as well.
Economically this makes sense. Limit cost of waste by restricting the menu; increase turnaround and customer satisfaction by making the food really simple, all the while keeping them interested with gimmicks such as chicken cooked and served vertically on a special pot (and of course the modern artwork); and sprinkle on some of the Mark Hix brand. I’d be surprised if his restaurant fails.
The starter resembles gastropub-esque, hearty dining. A yorkshire pudding with a chicken liver pate and a couple of dishes of vegetables were brought along with it. Not bad, but it won’t set your world on fire.
We opted for the chicken for two – a whole chicken bred exclusively in Woolley Farm. Served vertically on a clay dish (which is supposed to contain all the juices) with the feet still intact, it certainly looks promising. However, it was disappointingly dry and tasteless.
And that’s the thing about Tramshed. It is an exciting restaurant with a foolproof idea, but fails to deliver.