Are Carvery Lunches a thing of the past? (Someone can't handle their portions!)

murpho999 · 27-07-2018 12:06PM

whisky_galore wrote: »

I'd rather a carvery than an expensive, artistic, microscopic splodge on a plate, or hipster food served on timber boards and bits of slate.

Why are you comparing it to that?

Who mentioned anything about timber boards or slates?

I'm talking about the choices of international food and modern Irish which have improved hugely in the last 20 years.

No need to call people hipsters which is just thrown out all the the time.

murpho999 · 27-07-2018 12:13PM

gormdubhgorm wrote: »

I am not sure I think you are underestimating the power of rural Ireland, and a lot of those end up moving to Dublin the cycle continues.

Also as people get older I think they will move towards carveries (I was wondering was 'carvery's' wrong you think I would know since I eat the things).

There is too much value in a carvey they have special rates for OAP's in most places so they can spend about 7/8 euro.

I can't think of anything of anything else that is of such value and healthy too.

I think what has more chance of changing carveries is people who are in Ireland from other countries.
Once the balance becomes more mixed there might be more of a change in eating habits.

It may be good value but it's by no means healthy. Low grade meats, full of salt and over cooked vegetables.

Many places just buy them in and heat them up.

The notion that a carvery is healthy food is wrong. Portion size is far too big as well.

I think people's tastes are changing and I would argue that all towns contain less carveries than years ago.

There will always be some market for them but it will be less.

RasTa · 27-07-2018 12:14PM

Brookwood do an OK carvery. €20 and pink beef.

I was a fan of a half plate in the yacht, only one I found that did potato gratin much better cure then a fry up.

gmisk · 27-07-2018 12:17PM

RasTa wrote: »

Brookwood do an OK carvery. €20 and pink beef.

I was a fan of a half plate in the yacht, only one I found that did potato gratin much better cure then a fry up.

Brookwood is so tasty for Sunday Lunch...they do a very tasty chicken as well...but it aint cheap.

whisky_galore · 27-07-2018 12:24PM

murpho999 wrote: »

Why are you comparing it to that?

Who mentioned anything about timber boards or slates?

I'm talking about the choices of international food and modern Irish which have improved hugely in the last 20 years.

No need to call people hipsters which is just thrown out all the the time.

Pretentious expensive food that 'foodies' fawn over.

murpho999 · 27-07-2018 01:04PM

whisky_galore wrote: »

Pretentious expensive food that 'foodies' fawn over.

Not at all. I think you need to get out more often.

Dial Hard · 27-07-2018 01:17PM

whisky_galore wrote: »

I'd rather a carvery than an expensive, artistic, microscopic splodge on a plate, or hipster food served on timber boards and bits of slate.

And I'd prefer a good steak, cooked to order, to any of those things.

It's weird how defensive people get over carvery on these threads.

paulbok · 27-07-2018 01:48PM

Pawwed Rig wrote: »

Halfway House on Navan Road side of Phoenix Park used do a savage carvery. Anyone know if it is still going?

An Poitin Stil used to be nice but last time I was in there it was sheet

Still sheet

JohnnyFlash · 27-07-2018 02:34PM

Love a good carvery. Turkey, ham, cabbage, carrots, parsnips, 4 types of spuds. Drowned in gravy. 10 pints of porter for dessert. Watch the racing and soccer on the telly. Then home around 11 and ride the missus. Top class Saturday

w/s/p/c/ · 27-07-2018 02:36PM

From reading this thread earlier, made me crave a lunchtime carvery. Visited O'Neills on Suffolk St, although it wasn't the best one I've ever had, it damn sure hit the spot!!

MonkeyTennis · 27-07-2018 02:40PM

mmmmmmmm O'Neills

whisky_galore · 27-07-2018 07:16PM

Dial Hard wrote: »

And I'd prefer a good steak, cooked to order, to any of those things.

It's weird how defensive people get over carvery on these threads.

It's weird that people assume that carvery is on the way out when we're oh-so modern and sophisticated now when it clearly isn't. It's hearty food for a reasonable price in most cases.

whisky_galore · 27-07-2018 07:17PM

murpho999 wrote: »

Not at all. I think you need to get out more often.

Whatever you think yourself.

murpho999 · 27-07-2018 07:38PM

whisky_galore wrote: »

Whatever you think yourself.

Give an example of a place that you think serves "pretentious" food.

dd972 · 27-07-2018 07:40PM

Yacht in Clontarf, superb carvery, O'Neills in Suffolk St, overrated.

padd b1975 · 27-07-2018 07:59PM

Nothing whatsoever wrong with a carvery dinner.

There's usually a few other options apart from meat roasts.
Salmon, pasta dish, chicken Kiev etc.

Good honest grub at a fair price.

yesto24 · 27-07-2018 08:38PM

Pawwed Rig wrote: »

Halfway House on Navan Road side of Phoenix Park used do a savage carvery. Anyone know if it is still going?

An Poitin Stil used to be nice but last time I was in there it was sheet

I am working near there this week, after reading that comment went in there today.
Carvery until 8.
I had something at 2. Still full now.
Nothing special, good food not overcooked and for a reasonable price but the €3 for a 500ml bottle of coke stung a bit.

4ensic15 · 27-07-2018 09:15PM

Franz Von Peppercorn wrote: »

Plenty of meat and other food is kept warm behind the scenes. Do you think they cook a chicken each time someone wants a chicken dinner in a non carvery restaurant. That every stew is created from scratch? That the soup is specially prepared?

Some carverys - the slow moving ones - can be crap. I won’t mention any names. The ones that let the food go cold. On the other hand the fast moving ones (both O’Neills) tend to be fine.

And they are actually healthier than most.

I find O Neill's of Suffolk street is too slow. The food is put on the plate but there is an extremely unwieldy system of taking the cash. The food has gone cold by the time the meal is paid for. The person who takes the cash also pours out water for those who ask for it, running a tap each time. It was far busier years ago.

rob316 · 27-07-2018 10:01PM

Carvery with good quality items and variety is great. The other grade though is like food from a trough.

mfceiling · 27-07-2018 10:09PM

JohnnyFlash wrote: »

Love a good carvery. Turkey, ham, cabbage, carrots, parsnips, 4 types of spuds. Drowned in gravy. 10 pints of porter for dessert. Watch the racing and soccer on the telly. Then home around 11 and ride the missus. Top class Saturday

You old romantic...

Jennehy · 27-07-2018 11:19PM

A good carvery is a definite boost for the sex drive.

_Brian · 27-07-2018 11:24PM

Hate carvery food.
Half warm slop.

Would much rather a freshly made sambo and get my dinner at home.

Agricola · 27-07-2018 11:48PM

Don't get the snob thing about carveries except of course if you have "foodie" aspirations and want to brag to cool friends about where you eat. For some reason it's fine to bring your kids to McDonalds and let them OD on salt and sugar but a carvery is just the height of awfulness?

Hotel near me does a savage carvery for €11. Get there early, food has just been put out. The most moreish dinner you could eat.

Jennehy · 27-07-2018 11:50PM

_Brian wrote: »

Hate carvery food.
Half warm slop.

Would much rather a freshly made sambo and get my dinner at home.

Yea and if your wife refused to cook what would you do?

freshpopcorn · 27-07-2018 11:50PM

_Brian wrote: »

Hate carvery food.
Half warm slop.

Would much rather a freshly made sambo and get my dinner at home.

Hate the word sambo!

Under His Eye · 27-07-2018 11:51PM

I prefer a la carte myself.

jaxxx · 27-07-2018 11:52PM

I went to a local-ish pub for carvery a couple of months back. Had gone there before in the past but not for years cos the place had gone down hill. They obviously got a new chef because the food was fantastic and there was a mountain of it, all for €10.50. I've never seen so much mashed potato on a plate before, and it was presented in this 'swish' like style, starting from one side of the plate and spread over to the other. It tasted as beautiful as it looked.