Upgrading the Inn

We look to upgrade the Inn…

The time has finally come for us to refurbish!

For the thirty years we’ve been open, we’ve always faced the question of whether or not to upgrade our existing premises. Many of our customers have informed us that a large part of our appeal is how ‘retro’ we feel, for that reason we’ve resisted updating our decor for fear of upsetting this fine balance that we seem to have struck by accident. As much as our roadside location does keep us isolated to a certain extent we can’t say that we’re completely immune to outside influences.

We’re well aware that our tomato-shaped ketchup dispensers are considered to be ‘kitsch’ by many and that our laminated menus are out-dated, but we believe that there are certain things about the Engine Inn that simply shouldn’t change.

There are however a handful of features here that we’ve noticed might be damaging the service we provide, so we’ve decided this month to set about making a few changes…

Bless him, our Jax never likes to complain about his kitchen although he has every right to. Everything in the kitchen from the toaster to the tiles on the walls has remained the same for the last two decades. We attribute our continued success not to the surprising longevity of this kitchen, but to the ingenuity of our young chef and his ability to adapt to a kitchen that has admittedly fallen into a state of disrepair.

We thought we’d give Jax free reign to pick what appliances he wanted in his kitchen so he’s spent the last few weeks with his head firmly jammed in catalogues umm-ing and aah-ing over potential dishwashers, sandwich grills and new hobs. In the mean time we’ve been busying ourselves fitting the kitchen out with the kind of modern infrastructure that will make it a much more pleasant place to work in.

In order to bring the Engine Inn up with modern standards we’ve fitted out the kitchen with brand new tiling and stainless steel kitchen work surfaces, this should make the space easier to clean and should make Jax feel like he’s cooking in the 21st Century, as opposed to a simulacrum of a 1980s canteen. We’ve also located a bargain price industrial extractor fan to improve the ventilation for our cooks, so hopefully we’ll be able to see them for the smoke during a busy breakfast shift!

Despite all of these changes we’re being careful not to disturb the fine balance that we’ve been able to hold onto for so long.

August’s News Update

Fire up the Engines – there are changes a-plenty here at Engine Inn…

We always like to keep ourselves on our toes here at the Engine Inn and that means consistently challenging ourselves to do better!

We’re often asked what the key to our success is here and the truth is hard work, determination and time. As a family, we’ve been at this inn-keeping game for a long, long time now and we’re proud to say that we’ve loved every minute of it – but that doesn’t mean that it’s been easy…

There are many challenges in this business, so each month we try to change our methods so that we can adapt and get the very best out of ourselves. This month we’ve introduced a raft of new changes that should help us bring a better service to our customers:

American-style BBQ arrives!

For a few years now we’ve noticed how popular American-style BBQ food has been getting. Little by little we’ve been dipping our toes into this cuisine and trying our hand at smokehouse techniques.

Our chef Jax has spent months putting together a new lunch and dinner menu that should hopefully bring a taste of the Deep South to our restaurant here at the Engine Inn. Customers will be able try a range of new dishes including: a Pulled Pork bun, Slow-Cooked Beef Ribs and our very own home-smoked sausage.

We welcome a new member of staff

It’s been a while since we’ve taken on any new staff and with Mike heading off on his travels soon, we thought it would be a good idea to find a new waiter/cleaner who could help us out on the weekends during our busiest periods.

After spending all of a fortnight posting job ads and scheduling ‘trial shifts’ for new starters we had the bright idea of asking Mike if he knew anyone who could take the job. Luckily for us, his sister had just started looking for work so for us it was a no-brainer! Suzie will be starting with us within the fortnight, make sure to give her a big smile!

Getting down to some scrubbing

Keeping a place like this clean is certainly not an easy task, especially when we’re as busy as we are. Not only do we have a constant stream of guests staying the night here, but our restaurant is also consistently busy with passing customers – needless to say, the amount of dirt that accumulates in the space of day has to be seen to be believed. Thankfully we’re all dab hands at cleaning here and we also have some fantastic contacts that help us keep on top of the important parts.

For the last few years we’ve made the use of a local Oven cleaning franchises to give all of our ovens a good go over. We usually call these guys in twice a year to make sure that our well-used ovens stay in good knick, although we’ll probably have to increase this a bit given the new additions to our menu…

July’s News Update

It’s all go here at the Engine Inn!

The schools are due to be breaking up in a couple of weeks time and we’re making preparations for the Summer Holiday rush.

When Lynn first opened the Engine Inn, over thirty years ago, she didn’t have to worry about setting up a website or scheduling social media announcements. Lynn’s responsibilities didn’t extend beyond making sure her urn was full and that she had plenty of coffee and tea to keep her in business. Unfortunately for us we run a 21st century business that demands a little more than just picking up a big drum of instant and a crate of tea from the local wholesalers!

Lynn often laughs when she comes to visit us here. When she opened her roadside cafe in 1988 she had no other intentions than making a living and meeting some interesting people. There were three things that she didn’t quite bargain on though. One was her excellent choice of location and the other was how quickly the UK’s biker community would get behind her little Portakabin. Thanks to the hard work our Lynn put in we now have a thriving community of regular customers who make us one of their regular stops on their summer road trips – which makes this time of year rather busy for us!

This month we introduce some ‘posh’ food to our Breakfast menu and we plan a few kitchen upgrades:

New ‘Posh’ Breakfasts on the Menu

For years our customers have been satisfied with our breakfast menu. After all, what more could hungry travellers want than a simple Full English? Over the years breakfast culture has changed and we’ve been surprised to find out that biker culture has changed with it! More and more long-distance lorry drivers and biker crews have been sheepishly asking for poached eggs instead of fried; tentatively inquiring about our Gluten-Free offerings and peering around for a ‘Specials’ board. We knew that that time had come to make a change.

Our chef Jax is proud to announce his new menu which includes, amongst other ‘posh’ menu items: ‘Eggs Benedict’, ‘Gluten-Free Breakfast Bun’ and ‘Vegan Brunch Hash‘. Jax has been chomping at the bit to create some new food and he’s very excited to be cooking something other than Full English Breakfasts. In light of this ‘Food Revolution’ we’ve also had the chance to take a look at updating our premises a little.

Kitchen upgrades incoming

Of course you can’t make such grand changes to a menu without making a few adaptations to your kitchen. Jax’s ‘studio’, as he likes to call it, has remained largely unchanged since Roger and Lynn left so understandably there are a few changes that need to be made. For years our chefs have put with what Mike would call ‘vintage gear’ which has served their purposes fine, however now that we’re changing our output and asking more of the kitchen it’s only fair that we give Jax a few more toys to play with.

In the next fortnight we’re going to be installing some new gear, as well as sending James out on the road to check out the competition.


Keep updated by checking back on the blog regularly!