Pig And Pudding

“We respect the Food Hygiene Rating Scheme and have carefully considered the findings of our recent inspection. This is the first time in our business's history that we have received a rating below 5, and we were naturally disappointed by the outcome. Food safety and hygiene have always been at the heart of our business, and we have acted immediately to address every point raised. Since the inspection, the premises have undergone a thorough deep clean, maintenance issues have been rectified, damaged utensils have been replaced, cleaning procedures and documentation have been strengthened, we are currently in the process of switching everything over to digital and all recommendations made during the inspection have been implemented. During the inspection, one refrigerator recorded a higher-than-normal temperature immediately after receiving a large food delivery on an exceptionally hot day. As part of our food safety management system, we routinely monitor and record refrigeration temperatures twice daily, and our records consistently demonstrate that our refrigeration operates within the required safe temperature range. The inspection also identified some seasonal utensils that had remained in the kitchen while not in use and had accumulated dust over time. These have now been thoroughly cleaned, and our procedures have been updated so that seasonal equipment is stored appropriately when not in use. Like many independent hospitality businesses, we have faced significant financial challenges in recent years. In order to keep our business sustainable, we made the difficult decision to reduce staffing levels. Whilst this inevitably reduced the time available for some of the deeper and seasonal cleaning tasks, we recognise that maintaining the highest standards remains our responsibility. We have reviewed our working practices to ensure these tasks are now completed consistently alongside our daily cleaning routines. Throughout this period, our commitment to preparing food safely has never changed. We continue to follow robust procedures for allergen management, food preparation, food storage, stock rotation, temperature monitoring and staff hygiene. These are the standards that underpin everything we do and remain our highest priority. We appreciate the inspection process and have treated the findings as an opportunity to strengthen our business further. Every point raised has now been addressed, and we will be requesting a re-inspection in due course so that our current standards can be reassessed. We remain fully committed to providing our customers with food that is prepared safely, responsibly and to the highest possible standard”