Before I start I should point out that as an ex-butcher this was a school boy error. Never trust others to do as you would expect yourself….

Some four years or so ago Sue and I moved into a Pub in Acomb, to run the kitchen. Sue has run kitchens for most of her working life. After giving the kitchen a deep clean we had several pretty good days service with plenty of covers and happy customers.

We’d been told that the Sunday Carvery was the main event so I’d been to the wholesalers for the Turkey Crown and vegetables. The Butcher had delivered the Beef and Pork. We’d spent all the time between service on the Saturday prepping veg etc. On the Saturday evening we retired reasonably early in the knowledge that we were good to go in the morning. Or so we thought…..

7am on the Sunday morning saw us firing up the oven and putting the first round of carvery joints in. Sue had the Yorkshire Pudding batter sorted and the first industrial pans full of veg were on the hob ready to boil. I initially had a few electrical issues with the carvery unit but soon had it heated and the plates in the hot hold. The doors were due to be opened at 12 noon and twenty minutes beforehand we had the carvery dressed. Home made gravy from the meats. Home made Yorkshires. A full complement of veg etc. I arranged the carving boards over T towels to stop them sliding around and put the carving knife, steel and fork to the side. A quick photograph to share on Social Media and the doors were duly opened. The arrangement was that folk buy a ticket from the bar and then help themselves from the carvery requesting which meat / meats they wanted from me, which were carved on request. How easy a well organized carvery can work….

As my first family formed an orderly cue I passed their heated plates to them and casually did the butcher thumb test on the knife. Hmmm I was clearly holding the largest Butter knife in Yorkshire! Try as I might using all my ex-butchers skills there was no way on earth that I was going to get that knife to carve anything harder than a boil Spud. Alarmed by my apparent lack of preparation and trust in the previous Chef I excused myself and scuttled back to the kitchen. In the draw I found quite a collecting of carving knives and it suddenly became hideously clear why they had been left behind!

I struggled through that first Sunday doing my best with the worst dinged, bent and dull blade I’d ever had the misfortune to have in my hand. Thankfully none of the dinners were telepathic as the language in my head was colourful to say the least.

It’s the time of year soon for Jurassic Chickens (Roast Turkey), Wilder Beast Rump (Roast Beef) and Wild Boar (Roast Pork)

Don’t get caught out like I did. It’s very embarrassing…... You know a chap who will be more than happy to pop round a re-grind your knives - https://www.sharpenyork.com/index.php/request-a-sharpen