A TOBY Carvery diner waited two hours for their main because the restaurant ran out of meat, a review claimed.
And the customer alleged the main course was undercooked when it eventually arrived in the evening.
They had already begun their starter at 3pm on Boxing Day when staff at The Plough in Endon, Staffordshire, said there was no meat.
The diner only got their dinner at 5.10pm, they claimed in a TripAdvisor review.
They wrote: "Arrived Boxing Day 3pm served our starters , only then to be told that there was no meat available for the carvery! Upon approaching the manageress we were told if we were not happy to leave .
"After paying deposits and travelling this was not acceptable. We were then asked to wait for the next sitting. Finally 5.10 pm we were offered food.
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"The meat available was then raw , turkey still bleeding and the beef look as though it hadn’t even seen the oven.
"The veg was still the same veg available on the counter from 3pm. Staff crying and walking out after so many complaints .
"Absolutely atrocious we were then expected to pay the full bill! The attitude from the management was absolutely disgusting! Desserts were extremely poor and cold .
"I have now contacted head office as this is just not acceptable. The plough , Endon, Leek. Avoid !!!!"
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Toby Carvery is understood to be aware of the complaint.
The restaurant's general manager responded: "Thank you for taking the time to let us know about your recent experience.
"We are disappointed to hear that you are not satisfied with your visit. Thank you for bringing this to our attention.
"We will use your comments to refine our efforts to ensure this issue does not happen again."
A separate reviewer also wrote: "Tried to walk in twice and ran out of meat."
A spokesperson for Toby Carvery – Endon, said: “We apologise for the wait times experienced by our guests and are disappointed to hear their dissatisfaction with their visit.
“Our meat is cooked fresh from as early as 5am and then in batches throughout the day to ensure a delicious roast is available all day.
"Unfortunately, due to unexpected operational pressures on the day, the amount of meat we could cook was limited and so we suffered delays.
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“We were doing everything we could to accommodate everyone at the restaurant as best we could.
"Our team was also contacting as many guests as possible who had booked with us, to let them know about the delays we were facing ahead of their visit.”
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