Master Thatcher - Taunton Deane

Came with my son and me to lunch. Sausages and masque and be bored for my young were excellent. chill and rice were excellent

We flew all the way from Newcastle for a surprise birthday and gets to master thatcher only to find there was no alcohol that people could have so the party guests had to go across the road to tesco to buy drink. They seemed to be charging what they wanted the coke was out of a 2 litre bottle cost 4.00pounds for a pint what place doesn't stock up for a party

Amazing roast dinner with big portions! Cant believe it was only £11 for 1 of the best roasts iv ever had.

This pub is local to me. I hadn 't been there, due to Covid closure for a couple of years. . I went for a Sunday lunch to see how it is these days. I also went with a view to inviting my family, of all ages in the near future. The staff are friendly and helpful. It is a clean and healthy environment. The pub/ restaurant appears to be struggling a bit with the return of regular customers. I was first to eat my lunch. The best time for freshly cooked food. The lunch was not ready at the advertised time. Not a problem as I would prefer a meal properly cooked, than rushed. There is a barrier so that customers cannot breathe over the food. This is good for health and hygiene. I want to rave about my meal, but I can 't. It could be unfair of me as for years I was a qualified experienced chef. These are helpful hints, and unasked for advice to up the game for reviews. Give the chefs more time to cook the carvery together.,perhaps arrive to cook 1 hour earlier ? I can only comment on the pork, as this is what I had. Start with rubbing salt all over the crackling skin. Score it in lines in advance for easy carving. Start on a high oven temperature to seal in the juices. After approximately half to three quarters of an hour turn down the heat. It will depend on how many joints are being cooked in the same oven. Do not baste the crackling till it has started to 'bubble '. The pork was hard (could not cut it, or the crackling To avoid this slow down the cooking process. Lowertemperature andlonger in the oven. Timeforthe joint to 'rest ' You should still see clear juices. . This is why I say come in 1 hour earlier and start the meat first. On carving the knife should be able to glide through the meat. (Not a fight between carver and joint! Cauliflower/ brocolli cheese. The sauce had not been cooked through before being added to the vegetables. I could taste the flour from the roux. I was taught to cook out the flour at each stage before adding the milk. The cheese used lacked flavour. All these things are simple mistakes than can easily be adjusted. Why are the parsnips burnt? Cut the oven temperature. Burnt parsnips are not flavouful, just burnt. The stuffing was undercooked too. Compliments for the heated up frozen veg, There is more I could say, but I thank you for a generally good plate of food, and fairly priced. Saved me from cooking and washing up!I wish you well and hope that offence won 't be caused (as I would like to show my face in your pub again!!

Family sunday lunch for 7, aged 4 83... everyone was happy. Dauphinoise AND roast potatoes was a total gluttonous treat, loads of veg, friendly staff and we will definitely be back.