Manu Feildel takes another swipe at his ‘haters’ amid feud with ‘Karens’ who posted negative reviews of celebrity chef’s new bistro

As a seasoned food enthusiast with a penchant for the culinary arts, I find myself deeply moved by Manu Feildel‘s unyielding spirit in the face of criticism. His journey through the world of gastronomy is not unlike my own, filled with triumphs and tribulations, accolades and adversities.

Manu Feildel has continued to slam his critics online.

On Thursday, the well-known chef, aged 50, shared a humorous meme on Instagram, poking fun at his critics, during his high-profile disagreement with certain individuals (often referred to as ‘Karens’) who had written unfavorable reviews about his restaurant.

The video posted demonstrated a tiny pup courageously barking at a significantly bigger dog, but once its owner positioned it beside the colossal canine, it stopped barking and backed off in fear instead.

As a devoted supporter, I’d rephrase that as: “Comparing trolls online to those offline,” is how I’d title this entertaining clip, as the host of My Kitchen Rules.

It is just the latest broadside in Feildel’s feud with critics of his new establishment. 

On Sunday, Manu responded forcefully to a patron’s comment on his Instagram, who criticized his restaurant for being too noisy and found the food un flavorful.

In response to being criticized and feeling embarrassed, Manu continued to defend his contentious social media post on Tuesday instead of making changes.

The celebrated chef emphasized, “Your feedback is invaluable to us because it fuels our ongoing efforts to get better.”

‘We take great pride in our food and service, so receiving such strong feedback was unexpected.

We realize not all meals may be flawless, but we appreciate feedback that helps us enhance our services and food quality for a better dining experience.

‘I’d really appreciate any specific ideas for improving future experiences here. What’s most important to me is the progress and condition of our field.’

Manu continued by expressing that restaurants encounter multiple difficulties, with issues like staff scarcity and escalating expenses impacting establishments nationwide in Australia.

As a devoted admirer of Red Lion, I implore my fellow patrons to show compassion when penning unfavorable critiques. The kindness we extend in such situations can significantly impact the establishment, fostering an environment where support and understanding from our community are vital.

He noted that comments on reviews can carry substantial influence, and offering some kindness and constructive input can bring about meaningful change.

‘We all benefit from constructive criticism, but let’s aim to share it in a thoughtful manner. 

It’s essential that we stand by our restaurants, whether they are large or small, as we face these difficult times. Let’s tackle them side by side.

On Sunday, the famous chef responded to a critic of their month-old restaurant, labeling them as someone behaving like a “complainer” or “tattler.”

On Sunday, Manu posted an Instagram update featuring a critical review of Bistro Red Lion By Manu located in Rozelle, which is part of Sydney’s inner west.

The customer expressed their frustration, stating that the noise level in the bistro was so high it became challenging to converse with those at our table.

They remarked that the food seemed somewhat flavorless and lacked the rich, harmonious blend of tastes one expects. Additionally, they found the presentation of the scallop sausage unappealing.

‘Please keep working on the cuisine. Wine selection was good. Best wishes,’ the reviewer concluded.

Manu posted the critique he received, followed by his remark, “‘Thanks, Karen,” – a colloquialism often used to refer to someone thought of as overly demanding or self-important.

Instead, the chef’s critics soon found themselves under scrutiny by his followers in the comment section of his post – pointing out the irony that a television culinary judge was himself criticized for minor comments.

One angry fan wrote to Manu: “You co-host a cooking show, but it seems you can’t handle a fair critique yourself. It’s almost like you can’t stand the heat in the kitchen. Maybe it’s time for you to step out.”

In a simpler, more conversational style, the sentence could be rephrased as follows: ‘Out of everyone, it’s just you who fits the description of a “Karen”. However, your feedback was actually quite polite and helpful.’ The second part of the sentence is clarifying that although Manu may have been criticized, the feedback was not harsh or unhelpful.

As a lifestyle enthusiast, I might express this as: “I found myself wondering if there could be something amiss with the seasoning in her meal, as she mentioned it was a bit bland. Don’t you think it’s worth checking if this was a general issue or perhaps that specific dish didn’t meet expectations for the evening?” A third person insightfully pointed out.

Indeed, the use of ‘Karen’ in this context seems to enable the dismissal of genuine evaluations from women, effectively muting their voices. This post, unfortunately, lacks sensitivity and good judgment.

Regardless of certain negative feedback, Manu’s bistro at the Red Lion Hotel is also garnering praise from diners who appreciate his culinary offerings.

Daily Mail Australia has reached out to Manu for comment.

Last month, Manu launched his fresh bistro on the historic 196-year-old Red Lion pub’s upper level, located in Rozelle, Sydney.

Once upon a time, the Green Lion, a vegan-friendly establishment, stood as its home. However, in 2020, the team decided to halt their on-site pub operations and shifted towards offering meals for delivery instead.

Now, the Green Lion has set up shop at its very own location in Marrickville, having moved on from the Red Lion that’s only a short 20-minute journey from the pub in Rozelle.

Manu’s new bistro is a new addition to the historic establishment, which recently underwent a $1.5million renovation. 

Manu co-manages the restaurant alongside his longtime friend Jamie Gannon, who holds the position of Group Executive Chef for the hotel chain Laundy Hotels, which owns the pub.

The menu features beloved recipes from his own family archives which he described as ‘delicious, approachable food’.

He expressed his desire for diners at Manu’s Bistro Red Lion to step away from the hustle-bustle of the outside world and instead experience an intimate, homely atmosphere, accompanied by a fine selection of wines.

In the past, Manu operated four restaurants, with locations in both Melbourne and Sydney. However, each of these establishments is now out of business.

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2024-08-09 01:06