Month: January 2019

The Dairy

On By ediblereadingIn Reviews1 Comment

Click here for a more recent review of The Dairy from July 2022.

It was love at first sight when I first laid eyes on The Dairy. I’d been paying a visit to the MERL on Redlands Road earlier in the day and I’d dimly remembered that The Dairy, one of the bars which was part of the University, was just down the road. I’d never been, so in the spirit of adventure I did a bit of research, checking out the sadly departed Matt Farrall’s excellent article on the subject for the Whitley Pump. Later that week, I dropped in for a drink.

When I got there, I was thoroughly charmed. It took a bit of finding – it’s pretty much completely unsignposted, and you access it by going up a ramp only to find an unadorned door with a simple plaque next to it saying “The Dairy” in a plain, municipal-looking font. Once I got there, though, I liked the look of the place: it’s made up of two big rooms with clean, white walls, sizeable tables (high ones in the main room, lower ones in the back room), comfy furniture and a wide array of decent beers on keg, including four different craft lagers and representatives from many of our local breweries: Siren Craft, Wild Weather and Elusive, not to mention other breweries like New Wharf and XT.

It’s a university bar, but it was open to the public and seemed to have a pretty varied clientele. Not only that, but even without a student discount you could get a pint of good, well-kept craft beer for around three pounds fifty. I found myself making a mental note that this could make a great place for board games nights with friends, or for a quiet pint on the evenings when I fancied a change of scenery from my usual haunts (it was sleepy on a week night at the start of term).

Then I spotted the menu. Now, normally I would never have considered The Dairy as a venue for a food review, but there were lots of interesting touches on the menu which made me wonder. Jerk chicken, curry mutton and Jamaican vegetable stew all looked different from the usual fare and even the burgers, complete with a very now charcoal brioche, seemed slightly out of the ordinary. I took a picture of the menu and resolved to come back to see if this could be the kind of hidden find which always lifts my spirits.

Returning on a Saturday evening with my partner in crime Zoë, The Dairy was much more obviously a student bar and was far busier. I felt a tad decrepit grabbing a stool at one of the high tables, and then swapping it for one better equipped to support my child-bearing hips. That feeling wasn’t helped by looking around to see hordes of young people watching the big screens, playing pool, eating all-day breakfasts (not something on the menu I had ever considered ordering, in all honesty, and especially not at eight o’clock at night) and generally not appreciating that they were slap bang in the middle of the best years of their lives.

I wandered into the back room to see if any tables were available there, but was greeted by such a wall of noise that I thought better of it. I did spot one gentleman at another table who was even older than me, and that reassured me enough to grab a menu. Broadly speaking it divided into two sections (unless you count a very small selection of starters and salads and – of course – that all day breakfast): world food and burgers. We quickly decided to try one of each and I went up to the bar to place the order. None of the dishes costs more than a tenner and once you hand over your card (the whole place is cashless) they give you a little gadget which buzzes when your food is ready, signalling for you to go and pick it up from the hatch. Easy peasy.

The first warning bell rang when the gadget buzzed, no more than ten minutes after placing my order; that felt quick enough that I wondered whether a microwave had been involved. I approached the hatch to find the food had been set down in front of me, but with nobody on the other side to greet me. The shelves behind were full of stuff from Brakes, another disconcerting sign. I would have just taken the dishes and gone back to the table but one of them, the mutton curry, was missing the advertised naan bread and mango chutney. Instead there was a small bowl of what appeared to be giant, wan-looking chips, stood upright. I waited, but nobody appeared, so I said “excuse me” as loudly as I dared and a lady wandered in from what I assume was the kitchen.

“I’m sorry, but I’m waiting for a naan bread” I said, doing the English thing of apologising for expecting to receive what I had ordered.

“It’s a mistake with the menu” I was told tersely. “It’s wrong. You don’t get naan bread, because it’s a Caribbean curry. These are yuca fries.”

Never mind, I thought, carrying everything back to the table and picking up some cutlery from the bar. The mutton curry was Zoë’s, but I managed to try enough of it to dispel the rumour that it had been microwaved: surely it would have been hotter if that was the case. The meat was a tad chewy – not undercooked per se, but not enjoyable to eat and the spicing in it was probably best described as subtle. It was definitely luke-warm, though, and for nine pounds the portion felt a little on the mean side. I didn’t try the yuca fries (although I did google them to find out that they were made of cassava) but Zoe ate a few without any real enthusiasm. They looked like the kind of thing you might use to insulate a loft.

“What do you reckon?” I asked.

“It’s just not hot. To be honest, I’d rather go to Clay’s.” She had a point – I would far rather have spent a little more and had an infinitely better curry elsewhere. I had a feeling the list of places doing a better curry than The Dairy – and this in itself was pretty alarming – probably included Wetherspoon’s. Still, I’ll say this for the mutton curry: it wasn’t the chicken burger, which is an early front runner for the single worst thing I’ll eat in 2019 (let’s hope it bags that prize, because I don’t really want to think about what, if anything, could beat it into second place).

The charcoal brioche was weirdly, cloyingly sweet. The bacon – back, cooked to miserable limpness – was indifferent and salty. The burger itself was breaded and I’m not sure whether it was baked or fried but the coating had the texture of an asteroid with no discernible seasoning: the chicken, once you got to it, at least recognisably had started life as a fillet but after that it had been not so much cooked as mistreated. The thin slice of American cheese on top had been completely unmelted by the lukewarm contents of the brioche. I wasn’t sure how the kitchen had managed to overcook something, yet it still wasn’t hot: I wasn’t sure I wanted to know.

The “barbecue glaze” underneath it had the sort of gloopy sweetness which gave me bad flashbacks. There was something odd about the taste of the fries: it could have been that they were tepid, it might have been that they were stale, it might have been something else altogether. Running through the possibilities in my mind started to bring on reflux. I left a fair amount of this dish, and most of the fries, and things have to be pretty bad before I do that.

If the food had been good, there would have been more drinks. We would have checked out the dessert section of the menu and ordered the churros (“plain and caramel filled… served with butterscotch sauce”). But the food wasn’t good, and I needed to leave before I was completely put off The Dairy as a watering hole, and for that matter put off churros for life. The meal, along with a ginger beer and a very pleasant pint of Eisbar, a “Vienna style lager” by XT, came to just shy of twenty-two pounds. Service at the hatch had been pretty perfunctory, but the bar staff had been lovely and friendly (and one of them was very apologetic about it being her first shift). The whole thing seemed to reinforce my overall view, namely that The Dairy was a great place for a quiet drink but that nobody should consider eating there.

As we left, I was torn between feeling a little queasy and really wanting to eat some chocolate, or at least something that didn’t taste of the chicken burger. In the end I thought better of it, but that burger sat uneasily with me for the rest of the evening.

“I suppose the obvious comparison is the Oakford” Zoë had said while we were waiting for our food, before anticipation transmuted into disappointment, and I think in many ways she is right. For cheap, cheerful burgers, at least – although having done some research since the burgers at the Oakford are a little more expensive, mainly because fries are extra (though I don’t think anybody in their right mind would pay extra for The Dairy’s fries). But really, I couldn’t think of a good comparison: where else would the food have been quite so underwhelming?

I don’t know whether The Dairy’s dishes do come from a Brakes lorry (from the section of the website marked “for students”, perhaps), and you could say that I should have known better than to expect great food from one of the university bars. All I can say is that I was taken in by the menu, but more to the point I wrongly thought that the pride The Dairy had put into its drinks offering would be matched by the food. So I do have a new favourite watering hole, along with a salutary lesson that even after over five years of doing this I remain more than capable of making the wrong call and picking a duffer. I still recommend going to The Dairy for a nice pint if you’re in the area (and the benches out the front might be lovely on a summer’s day). Just make sure you’ve eaten beforehand.

The Dairy – 4.6
Building L14, London Road Campus, Redlands Road, RG1 5AQ
0118 3782477

https://www.facebook.com/londonroadcampus/

German Doner Kebab

On By ediblereadingIn Reviews6 Comments

The new year always presents a myriad of opportunities, doesn’t it? A fresh start (unless, like pretty much everyone I know, you’ve been struck down by one of the many virulent bugs doing the rounds). A chance to change your ways, shed unhelpful old habits and bin off toxic former friends. And, of course, it’s a time to embrace every passing fad for self-improvement, whether that’s kicking the booze or going vegan for thirty-one teeth-clenchingly joyless days. Fuck that, I thought, I’m off for a kebab.

Not just any kebab, I should add, but a German one: German Doner Kebab has been plying its trade since last April, at the grim end of Friar Street near the Hope Tap, the latest creepy topless bar and the big Sainsbury’s (Brutalist on the outside, faintly Stalinist on the inside). Now, I’m not snobbish about kebabs: I’ve always thought that, done right, they can be darned delicious and the best ones, cooked well, are more than acceptable eaten sober.

Generally, in fairness, I mean shish kebabs – there’s something about chicken or lamb cooked there and then on a charcoal grill that’s difficult to beat (let’s face it, there’s a reason I’m always singing the praises of King’s Grill). But a chicken or lamb doner, sliced thinly, cooked on the hot plate to add a little crispiness and mixed with ribbons of iceberg and a really good sauce? That’s the stuff of – admittedly slightly guilty – dreams.

More recently that has tended to be the shawarma at Bakery House, or gyros on holiday in Greece, but I still fondly remember the golden age of growing up in Woodley and having a doner from the van parked up by Bulmershe school, or, years later, stopping at the sadly departed “Kebab Kingdom” on Cemetery Junction.

That was twenty years ago, but I can still remember the crunch of the red cabbage and the kick of those pickled chillies like it was yesterday. Come to think of it, I can remember when you could eat in at Ye Babam Ye, in the bit which is now Up The Junction and just to prove that everything comes around again eventually, here I am in 2019 sitting at a table eating a doner kebab, the hot new (old) gastronomic trend. Maybe they’ll rebrand Wimpy next.

My accomplice for this review was Martin, the author of pub blog Quaffable Reading. I had accompanied him last year when he went to review The Retreat, my beloved local pub, and this was part of a sort of exchange program where he joined me to review German Doner Kebab and in return we then went on to a pub afterwards so Martin could review that. You might say that we approached things in the wrong order: I couldn’t possibly comment, although you might have an idea of my view by the end.

Martin is – and he didn’t offer any financial inducement for me to say this, I promise – great company with a huge range of stories which managed to be both funny and interesting. But he also has a surprisingly donnish air (that time up at Oxford, perhaps) and made for a very suitable co-pilot on this visit. He was also willing to order all the things I didn’t, which made for a refreshing change as I’m used to having my second choice of everything on the menu.

The interior managed to be a chic take on a traditional fast food restaurant. The overwhelming theme was monochrome – big black and and white photos of Berlin landmarks (the television tower especially caught my eye), a huge image of the Brandenberg Gate along one wall and smart black button-backed banquettes and booths. But there was also a flash of orange bringing the whole thing to life: you really couldn’t fault their branding.

“It looks very much like McDonalds tries to these days” said Martin, at which point I had to admit that it was a very long time since I had been to one, and even longer since I’d paid attention (still, he has kids). We ordered at the counter and plonked ourselves at a booth in what was, for a school night, a surprisingly busy restaurant.

The menu gave a wide range of options, from quinoa salad to tempura cauliflower, all the way to… no, really, it’s basically just doner meat. Doner meat in a brioche bun, doner meat in a flatbread, doner meat in a wrap. Doner meat in a quesadilla, doner meat on – yes, really – nachos. It was the doner equivalent of that scene in Being John Malkovich where everyone just walks around saying “Malkovich Malkovich Malkovich” all the time: doner, doner, doner.

You can get the doner-based dish of your choice for roughly five pounds, or add fries and a drink for two quid, and for vegetarians there is a veggie kebab containing the suitably vague “mixed veggie pieces”. Even the choice of doner meat (beef, chicken or “mixed”) is more specific than that. Personally, I found it weird that there was beef but no lamb, but I decided to reserve judgment.

The first dish to turn up was the lahmacun (or, in this case I suppose, “beefacun”), a thin flatbread smeared in something which may have been beef or possibly just the memory of beef, folded over and served with three dips (chilli, garlic and burger sauce) along with a rather hopeful wedge of lemon. When I started this I quite liked it, but as it cooled down and started to taste more of itself I found I rather cooled down too. But taste of what? I wasn’t really sure – certainly not of beef, and hardly of spice either. It also went soggy quickly which made dipping it in the sauces largely a waste of time. “It’s sort of like a keema nan” said Martin, and although I knew what he was driving at it still felt like a disservice to keema nans everywhere.

Martin had also gone for a side dish, the doner nachos. It was a classic example of the old adage that just because you can do something doesn’t necessarily mean you should: I don’t think the combination of tortilla chips, jalapeños, American squeezy cheese and doner meat is one the world was waiting for.

The beef doner meat, and this was a theme funnily enough for the rest of the meal, was plain bad. It didn’t taste like any beef I’ve ever had, and that includes some pretty dreadful beef: even overcooked into shoe leather the way my former mother-in-law used to do it at least vaguely tasted of beef. This, though, had no texture, so was just limp ribbons of the stuff, a disconcerting shade of beige and looking nothing like beef. It could have been shaved off a cow, a sheep, an actuary or E.T.: if you’d told me it was Soylent Green I wouldn’t have been remotely surprised.

Normally when I put photos of a dish on the blog I do a little editing to try and make them look as good as possible: their culinary best selves, you could say. With the doner nachos I just wanted to do my best to make them look exactly as they did in the restaurant. Adding warmth and saturation would be like adding a Snapchat filter to a Tinder profile picture.

“I thought they’d be smaller” said Martin. I was just glad I only had to have one forkful.

More of the doner meat was to follow in the main attractions. I had a mixed kebab in their signature toasted flatbread, while Martin had it in a lahmacun wrap. In terms of a vessel for the meat, his was a much better plan – completely contained, easier to eat and much less messy. I also think, overall, Martin enjoyed the whole thing more than I did: he also pimped his fries so, for fifty pence extra, he got “flaming fries” which were dusted with something which contained paprika but also hints of something like Chinese five spice. “It’s funny”, he said, “because it feels strange to pay fifty pence extra, but it’s definitely worth it”.

By contrast, the toasted bread had a very pleasing waffly texture but was open, which meant that everything would have fallen out if I’d tried to eat it with my hands. This did work to my advantage though, because I managed to remove much of the beef doner meat with a fork (and to think I was always bad at Operation as a child) and focus on the chicken. It was infinitely better: for a start it definitely felt like it might once have been attached to an actual chicken, and along with the salad and red cabbage it began to feel like something I would eat from choice.

I’d paid extra for feta, because friends in the know had told me that was the thing to do, but it didn’t feel like it added an awful lot. The fries were nondescript – in the fast food hierarchy they were better than KFC fries (but so is everything else, including not having fries) but worse than McDonalds or Burger King. I didn’t really have strong opinions about any of the dips – if pushed, I guess I’d say I quite liked the burger sauce because you don’t see it often enough these days, but I’m not sure the fries made it worth going for the meal deal. Nice to have a Coke in the classic glass bottle, though, even if there weren’t any glasses provided to pour it into.

Service was functional and perfectly polite. I had to ask for a fork, I had to ask for a glass, I had to ask for a straw (I’m afraid it was plastic) when they didn’t have a glass, but all of those requests were handled nicely. It’s not the sort of restaurant, really, where you notice service unless it’s terrible, and it wasn’t. Not doner nachos terrible, anyway, but that’s a new level of terrible I wasn’t expecting to encounter in 2019. Let’s hope the year gets better from there. My dinner came to eleven pounds, while Martin’s, with his fancy chips and freakish side order, came to closer to thirteen.

After our meal, Martin and I sat there for a bit debating the merits of German Doner Kebab. He was (and is in general, I imagine) much kinder than me – I think he found things to like and could imagine going back, although I’m not sure when or how often. For me, it falls down in far too many places. It’s more expensive than KFC and cheaper than Honest Burgers, but if I wanted fast food in the town centre where I could sit down I would, without exception, pick one or the other over German Doner Kebab. And if it’s that kind of food you’re after – if you really, really need a kebab – German Doner Kebab doesn’t do anything that isn’t executed far better by either Kings Grill or Bakery House.

I could manage a chicken doner wrap there, at a push, but as a quick choice in town a lot of restaurants would have to close before it even made my top 10 (come to think of it, Nando’s is just down the road: judge all you like, but I love a Nando’s). So what – or who – is German Doner Kebab for? I’d love to be able to answer that question for you but, truth be told, I’m stumped. Put it this way: I still maintain that you don’t have to be drunk to eat a good kebab, but even if I’d emerged from a boozer several pints to the good after an evening with Reading’s best pub blogger, wild horses would be unlikely to drag me back to German Doner Kebab.

German Doner Kebab – 5.4
106 Friar Street, RG1 1EP
0118 9589998

http://www.germandonerkebab.com