Toby Carvery says scales in viral video are for staff training
A video posted on social media showed a Toby Carvery chef in Poole, Dorset weighing meat portions on scales before serving customers, sparking online criticism that the restaurant chain is cutting back on portion sizes. The footage prompted jokes from social media users, with the original poster joking they would soon be 'counting the peas next'. This matters because portion generosity is a key expectation at carvery restaurants, where customers expect substantial meat alongside unlimited sides.
Toby Carvery responded by insisting the scales are used only for staff training purposes and emphasized that portion sizes have not changed. The chef in the video confirmed that scales had been in place for about three weeks at the Poole branch and also at other locations, with king-size plates containing 216g of meat and standard plates containing 160g. A Toby Carvery spokesman stated that chefs are highly trained and generally carve portions from experience, using scales only occasionally to train new team members or to ensure consistency in portion servings.
- Chef filmed weighing meat portions sparks portion-reduction concerns online.
- Chain says scales are only for staff training, portions unchanged.
- King-size plates contain 216g, normal plates contain 160g.
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A video on social media recently showed a chef at a Toby Carvery branch in Poole using kitchen scales to weigh portions of meat before serving. This prompted jokes and concerns online, with social media users suggesting the restaurant might be reducing the amount of meat it serves customers.
Carvery restaurants have long been known in Britain for their generous portions of carved meat, which is central to their appeal. The apparent use of scales to control serving sizes therefore triggered concern amongst customers and online observers who questioned whether the restaurant was scaling back what they typically receive.
Toby Carvery has clarified that the scales are used only to train new members of the kitchen staff and help them learn proper portion sizing. The company stated that portion sizes have not changed and that experienced chefs typically carve by experience rather than measurement, with scales employed only occasionally for training consistency.
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The case for
The introduction of scales across multiple Toby Carvery locations within weeks suggests a coordinated cost-control initiative rather than isolated training needs. The fact that the video sparked widespread public concern about downsizing indicates customers perceive a real change in portion practice, and the specific gram measurements (216g, 160g) imply the company is shifting toward precise, measurement-based portion control. Using scales represents tighter cost management that may disguise itself as training but effectively constrains what experienced carvers might naturally serve.
The case against
Using scales for staff training is standard food service practice that ensures consistency and quality across all customers, regardless of which chef serves them. New employees require guidance on appropriate portions, and occasional scale use maintains standards without demanding years of experience before allowing someone to carve. The company's transparent disclosure of portion sizes shows nothing has secretly changed, and relying entirely on carvers' judgment would produce uneven servings. The perception of downsizing stems from social media mockery rather than evidence of actual portion reduction.
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Originally published by Daily Mail as “No weigh! Fury as Toby Carvery chef is filmed carefully weighing a slice of meat he was serving up”.