Greggs

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https://www.greggs.co.uk

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It’s really important to us that you feel valued and appreciated at work and that you are happy!

Our values are very important to us, they describe how we want everyone to treat each other and behave every day at work.

Our values are simple.

Try as best as you can to be enthusiastic and supportive in all that you do; be open, honest and appreciative, and treat everyone with fairness consideration and respect.

Gregg's Table, Bermondsey Square Hotel, Bermondsey Square ...

Gregg Wallace comes across on MasterChef as a no-nonsense, don't-muck-about, straight-talking, plain-dealing kind of geezer, not a foodie, certainly not a cook, just a chap who loves his food and appreciates it in big quantities.

Gregg's Table is in the Bermondsey Square Hotel, which occupies an unlovely territory between trendy Bermondsey Street and grotty Tower Bridge Road.

Now Alfie's has metamorphosed into Gregg's Table, you can gaze across the Square at the people buying ready-meals from Sainsbury's Local.

So the menu's full of geezer dishes from an earlier period – mulligatawny soup, Spam fritters, Welsh rarebit, ham and melon, cheese soufflé, steak, fish'n'chips – with a posh and pricey lobster thermidor inexplicably included.

On the menu, Gregg announces his ambition for his Table is "to fill the square with local residents and hotel guests who just want a drink and to have good food while taking in this part of London" – a rather limited ambition for a serious restaurateur, I'd have thought.

Gregg's Table at The Bermondsey Square Hotel - review | London ...

John Torode and Gregg Wallace have been the judges since 2005 and we're currently up to episode 10 in Series 8, which went out last night.

Now Wallace has revamped the brasserie (previously Alfie's Kitchen) at the Bermondsey Square Hotel at the top of Bermondsey Street, where this ever more fashionable thoroughfare runs out of chic.

Gregg the Egg was actually there himself too, glad-handing, until it became apparent that the kitchen wasn't coping at all, at which point he became less visible.

Fish fingers, chips and mushy peas (£12.50), a dish that should not stretch any takeaway, was hopeless, though.

The chips were pallid and flaccid, the mushy peas dry and bitter, the home-made fish fingers, perhaps containing pollock, had been coated in a discouragingly thick and dark crumby crust.

Jihwaja, London: restaurant review | Jay Rayner | Life and style ...

I was thinking about this after staggering out of Jihwaja, a hilariously brilliant new Korean place in London’s Vauxhall, having had my senses assaulted by platters of their fried chicken, the colour of a British expat’s Spanish tan.

The point is that if you step back a short distance from that Korean fried chicken, which is about as cool a food item as you could hope to find in these, the early days of 2017, it really is utter filth.

Here, a Korean fried chicken habit is proof that your whole damn fist is bang on the pulse.

But because the Korean fried chicken is from 5,500 miles away it’s a different kind of filth.

The plasma screens sparkle and the glossy eyed K-pop boys sing on, but I only have ears for this shameless chicken; this brazen expression of a country with a complete and utter obsession with the business of now.

Piecaramba!: 'A bloody good pie shop' – restaurant review | Jay ...

Food and drink have various walk-on parts in Shakespeare, but none of them is as successful as the pie in Titus Andronicus, which contains the bodies of Chiron and Demetrius, sons of Tamora, Queen of the Goths.

in Winchester, which is a self-consciously jolly arch name for a bloody good pie shop.

A shout out, too, for a fine onion gravy and for their old-school pie liquor, a classic parsley sauce by any other name.

Order the lot – pie, mushy peas, mash and sauce – and you’ll get change from a tenner.

Calum Franklin, executive head chef of the Holborn Dining Rooms at London’s Rosewood Hotel, has mounted a one-man campaign to big up the glazed pie.