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Starters


Who knows the menu best? Who makes the greatest impact on your experience? Front-of-house is your friend!


regulars, tourists, and people who have come down from London for the weekend. It’s also nice to work in a place where I’m proud to serve the food; there’s plenty of local produce on the menu and people love it.


Charlotte


swapped the theatres of Stratford for


the drama of a gastro pub


CHARLOTTE’S WEB


CHARLOTTE BURMAN, waitress at The Marlborough Tavern, Bath


How long have you worked at The Marlborough Tavern? Since September 2012. I’m from Stratford-upon-Avon, but am currently studying my third year at Bath University.


And where did you work before? The Marlborough Tavern was my first restaurant-style job, but prior to this I worked in Stratford- upon-Avon’s Tourist Information Centre, and at a butterfly farm in Stratford (a big tourist attraction there!). Since gaining experience here, I now also work at the Royal Shakespeare Company theatre restaurant during the summer holidays, when I’m back home.


What’s the best thing about being here? It’s very vibrant, with a lively mix of customers. We have our local


What skills have you learnt since being here? Apart from the obvious ‘how to be a waitress’ (I was a novice when I started!), I’d say building up my wine knowledge. We’ve got a fairly comprehensive list, and I’ve had plenty of training, which I’ve enjoyed. Last week we had a food and wine matching event, which was really fun. It was good to learn more about what wines work well with what food, and why.


What sort of customers do you get? A very wide range, with all sorts of ages and backgrounds, from students, young professionals and tourists to locals popping in for a pint. It’s a very welcoming sort of place that appeals to a lot of different people, which helps create the pub’s friendly atmosphere.


What are the bestselling dishes at the moment? The pub classics, like steaks and burgers, always go down well. But, on the main restaurant menu, we’ve got some really nice specials on at the moment; the beef and kidney pudding, stuffed guinea fowl and beef fillet are doing very well.


And what about the drinks? We sell a lot of local ales including Piston Broke from Box Steam Brewery and Butcombe Bitter. We also sell a lot of Prosecco and Kir Royales, especially now that summer’s on its way.


1 8 Ask your Waitress


What makes The Marlborough Tavern a special place to visit? It’s probably the atmosphere. It’s quite a chilled out place, but with extremely high standards. So it’s not too fussy, but you still get great service, the food is really good, and everyone is really friendly. You can come and have a one-course meal or the full works here, and you’d be equally well catered for.


If you were a customer today, what would you order? The guinea fowl – as it always smells, and looks, amazing. Then I’d follow it up with the chocolate brownie – a bit clichéd, perhaps, but it’s so good!


Where do you like to eat on your days off? My friends and I are big fans of brunch at the moment, and really like Restaurant Eleven at Margaret’s Buildings, quite nearby. Otherwise, I really like Koh Thai Tapas or The Chequers for Sunday lunch – you can’t beat it, and it’s really close to where I live!


What do you cook at home? A bit of everything: I want to become a better cook, so I’m constantly experimenting. I’m currently going through a Thai curry phase, which is fun. My dad’s a butcher, so I’m lucky enough to often be given some good meat – I’ve currently got a leg of venison in the freezer, which I need recipe ideas for. Answers on a postcard, please! ✱ www.marlborough-tavern.com


Don’t wait to be asked If you’d like to be in ‘Ask Your


Waitress (or Waiter!)’, get in touch: sophie.rae@mediaclash.co.uk


crumbsmag.com


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