Pomegranate Bistro

"Nice and very friendly staff. Relaxed atmosphere. Just wished they would update their menu as it’s been the same for years."

"Pomegranate is local no fuss and good food restaurant. Pleasant owners, very friendly. Food is simple and tasty. Tried breakfast - lunch - dinner. All good."

"Relaxed mid-mirning coffee with a couple of chapters. Others seemed to be enjoying breakfast. Low level cafe jazz in the background. Polite efficient service."

"I order here frequently. Never had any issues when they deliver my food. It always tastes fresh and nice. I like their fries as it’s medium in width and crisp but malleable at the same time. It’s feels light and not oily. Which is what you want, or at least that is what I want. My only criticism is the polystyrene packaging. But this isn’t only reserved to this cafe. But to many restaurants. I feel there has to be a way to cover heated foods without having hot air coming from the meal radiating within, and then causing it to become moist and wet inside (condensation). This can cause particular foods to be soggy like with breads etc. It’s a tough balance. Making sure the food is still hot when it arrives to you or when you take it home, but also delivering the quality as it would be if served there and then. I hope all establishments will be looking at this. I’ve seen the idea of using card or foil for breads - I’ve observed how Subway package their hot sandwiches - while their bread is thicker - which helps. The paper they use and the method they tightly enclose the sub roll I think helps prevent any sogginess. Maybe in particular with my meal that I order they could separate the chips into the polystyrene container and put the toastie wrapped in the way mentioned above. There was a man called Alan Speight who was in charge of making sandwiches in the 80s for Marks and Spencers. He had a problem with trying to create a product where certain wet ingredients like lettuce and tomato would not be absorbed into the bread. He experimented with the dough, the shape and the process of baking - eventually he figured out a type of loaf that could retain its texture and layers for at least 4 or 5 hours. Now, I’m comfortable with the bread they use here, and I do not know their budget - but if Pomegranate can produce a slice that can withstand moisture collection, while keeping its integral taste - then that could work too. To add - I’ve seen what Costa Coffee manufacture and I’m not sure of the material they use. It looks like a hard piece of cardboard with ridges on the outside that help the card form into a solid semi oval shape - where the heated sandwich has room to spread the air outwards and through the bottom corners, along with allowing the bread to keep its core mould. Please see photo of the design that I’ve included with this review. These are possible methods to consider. If it’s financially viable I hope something can be done. All in all - I will continue to order food from here. I recommend anyone interested to give these guys a shot. We must do a lot for local businesses rather than going for the conglomerate choices all the time. Thanks."