I paid £26 for a Travelzoo voucher for a three course meal for two people at the Potting Shed in Edinburgh.
We ate at the Potting Shed on a Monday evening. It was quiet when we arrived at 7pm. By 8pm it was busier; mainly with customers drinking from the selection of craft beers.
The interior is a bit makeshift, sacking on the roof and various garden implements hanging from the ceiling and walls.
When I phoned to book a table, I was advised that there wouldn’t be a full menu that evening. Once I established that there would be at least three choices for each course, I proceeded with the booking.
When we arrived there was no note of my booking. Our son Gary ordered a beer described as chocolately. When the beer arrived it looked more like lager, so he queried if it was the correct order. A couple of minutes later the correct beer appeared.
I started with Scallops, which were very tasty, But I would have liked more salad as an accompaniment.
You had to search under the salad to find the few blobs of Goat’s Cheese Mousse in Gary’s starter.
My Sea Bass and Mussel main course was good, but again I’d have liked more vegetable to balance the dish.
The addition of bacon topping and cheese sauce meant that Gary’s Venison stuffed with Haggis ended up as right mismash of flavours.
As I hadn’t found the meal filling, I opted for the Cheese Board as dessert. It was a wise choice, as I was able to share it with Gary. I’d have liked more crackers for the amount of cheese served.
Gary’s Churros with chocolate sauce were over sweet.
When I went to pay for the drink I was charged the wrong amount. Between no trace of the booking, the incorrect beer being brought to the table and the the mistake in the bill, I found the service to be poor. There appeared to be plenty of staff on duty. Perhaps giving each member of staff defined duties, instead of everyone mucking in would lead to improved customer service?
Overall, we didn’t enjoy the food. The ingredients were of good quality, but the small servings, the lack of vegetables and some weird flavour combinations didn’t work for us.
Our issues with the food could be rectified by offering customers a bread basket, serving more vegetables, sticking to simpler flavours and using less sugar in the Churros. None of these suggestions would cost much.