🥕Restauranteurs - What's with the ONE carrot on a roast business?!!

[CornishTeaTime]

Been out a few times recently for Sunday lunch, different places but each time there's been ONE LONG FLOPPY carrot 🥕 draped on the plate or serving dish per person.

WHY? Is this the new trendy foodie thing to do or cutting corners!

One half carrot, sliced longitudinally. Same with the parsnip and everything else is piled up in some ridiculous tower on the plate with a Yorkshire pudding that dwarfs the rest of the dish.

YES!!! The tower with the yorkshire pudd doing a balancing act on top

I’ve taken to cooking carrots whole, but I do give people 3 or 4, depending on size. Except the ridiculously large ‘tree trunk’ carrots which were all Waitrose had to offer around Christmas. Those I had to cut up.

I just dont get it, its off putting to me

The tower pisses me off - just lay it out on the plate like normal people.

I sometimes think (from a younger life working in a pub kitchen) it’s a way to conceal that you’re not actually serving that much food. Quarter carrot, quarter parsnip, but you cut them as quarters down their length so it looks like a lot more than just chopping them. Couple of half spuds and a couple of spoons of shredded greens with a couple of slices of meat but then a giant Yorkshire pudding. Everyone’s focus is on the pudding and pool of gravy and they don’t realise how little food is on their £20+ plate.

I believe this nonsensical presentation is otherwise known as 'fine dining'. I don't know what's fine about it.

Never have Sunday lunches out as easy to make and poor value - I do have other things out, just not these

100% agree. Bw interesting to hear from some chefs on this.

The tower is because it makes a better photo - it's all about social media these days! I've been to places where you got 1 carrot but there were so many other veg (cabbage, peas, cauliflower chees, parsnips) that it didn't matter. They could have noticed that a lit of carrots are sent back at the end (not eaten) so they've reduced the number on the plate to avoid waste. We've owned restaurants and changed dishes based on waste and customer feedback - I was glad there was a supermarket nearby as our suppliers often didn't deliver something or less than was ordered which is a pain, especially on a sunday!

Loads of people think veg / salad is just a garnish…
Also, they want it to look fancier than a home roast.

We go to a carvery near us. They serve the meat but you help yourself to the potatoes veg etc. Have as many carrots as you want.