Flavours, Lymm

Much to commend this restaurant, and improvements could be made.  Great ambience and lay out. And it’s wonderful to have a Turkish restaurant in the vicinity. The owner is brilliant and genuinely enjoys talking to the customers.

The starters were average, and there are just two [2] vegetarian options for the main course. Yes that’s it. If the Efes beer was £2.90 for 500 ml [as opposed to 330] it would make a real difference. The plates are barely empty before they are taken away. The bill was reasonable, but I didn’t like being led into paying a 10% service charge [it is stated on the bill, but is optional]. If you enjoy the experience, you don’t need to be encouraged to tip.

My main course was very good [vegetarian moussaka], the capuccinos first rate, and apart from the over zealous clearing of the table, the staff are civil, motivated and excellent.  

Would we go back? Probably, but not in a hurry. Do they care for our opinions if they are getting full on a Saturday? Maybe, maybe not. But are they full midweek, and who talks to who?  

Jack Stewart

The Cardamon, Stockton Heath

We have been to this wonderful restaurant many times, and twice over Christmas. It ‘ticks all the boxes’ and excels at service and atmosphere. To me, ‘Indian’ [I'm sure you know 90% are Bangladeshi] restaurants fall into two categories. Calm, tranquil, laid back, or upbeat, modern and vibrant. Anne and I like both, and as stated below ['What makes a successful restaurant?'], it depends on your mood.

The manager and staff here take time to get to know you, and genuinely care. You know when they ask ‘how is your food?’ it is not done through gritted teeth, dreading the answer if it is negative [which it has yet to be for us].  

It is a very young place [it's been open for about 18 months?], and the average age of the staff must be low twenties.  They are open to new ideas, and will respond positively to anything that can improve your experience.

Highly recommended.

Jack Stewart