203 replies to this topic

[robyn]

Re Margaret's message - I had previously mentioned the possibility of people getting sick from eating too much rich food. That has happened to me before once. And once was enough. So now I eat in moderation.

Also I'm not sure what Michelin stars have to do with hygiene. Michelin inspectors dine anonymously. They don't show up and say - "Hi - I'm here from Michelin and I'm here to inspect your kitchen." When I read our local restaurant health inspection reports - there seems to be absolutely no correlation between the type of the restaurant (fine dining versus fast food - etc.) or the quality of the food - and the marks a place gets in terms of its health inspection.

BTW - I have not read any articles which give the timeline over which people became ill. Was it over a period of a couple of days - or weeks - or months? The Norwalk virus is killed by cleaning with things like a chlorine disinfectant. Something that would/should be done nightly in a place like a restaurant. In a closed environment - like a cruise ship or nursing home - people who become infected can then spread it to others. But - in restaurants - people who get infected go home - and don't infect future restaurant patrons (unless they happen to be friends). So - in a restaurant setting - if it's a Norwalk virus or the like - one would expect all of the cases to occur in a relatively compressed period of time. Robyn

[jackal10]

Not at all. The standard incidence for gastroenteritis according to http://aje.oxfordjou...print/154/7/666 is about 283 incidents per 1000 person years, or which 11% are norovirus related.
During an outbreak maybe 1% of the population is affected; serving something like 70 covers a night you might expect one infected but as yet symptomless person dining every 2-3 days.

[robyn]

Not at all. The standard incidence for gastroenteritis according to http://aje.oxfordjou...print/154/7/666 is about 283 incidents per 1000 person years, or which 11% are norovirus related.
During an outbreak maybe 1% of the population is affected; serving something like 70 covers a night you might expect one infected but as yet symptomless person dining every 2-3 days.

I will take your word for it - because I lack the expertise to dispute what you said.

FWIW - I got sick as a dog last night as a result of eating something. But what and where - who knows? I had lunch at a nursing home where I attended a yahrzeit (memorial) service (in the chapel) for my late mother. Then did food tastings at Whole Foods while shopping there. Then I had dinner at our golf club. Got sick about 30 minutes after getting home from dinner. Who knows what did me in? Robyn

[Le Zouave]

Has anyone read this story in Le Monde? It's in french, of course, but what it basically says is that Heston Blumenthal, like a couple of other chefs in Europe, uses quite a lot of "unusual" ingredients... The article (signed by Jean-Claude Ribaut, le Monde's food writer) also mentions a book written by a German journalist and published in Spain (No quiero volver al restaurante !), in which he explains that there's a project called INICON, funded by the European Commission, in order to promote "innovative technologies in modern gastronomy for the modernisation of cooking". Apparently, a German lab called TTZ has been and/or still is in charge of developping specific chemistry for chefs. What do you think?

[Roger le goéland]

Well, the author literally accuses the food industry of using Heston etc. as promoters of "cheap irrational ingredients" which "generate generous margins"...

Don't think it's Heston that got the local Chinese take-away to put MSG in the food... (mmmm, MSG...)

Although his calling Restaurant Magazine's ranking of the "best restaurants in the world" as "a simple notoriety test with no credibility" was highly amusing. It is true that the best classical chefs don't really appear high in the rankings.

[docsconz]

The bottom line is is the food good or not. Is it fun or not. Is the experience enjoyable or not.

[ajnicholls]

The bottom line is is the food good or not. Is it fun or not. Is the experience enjoyable or not.

I couldn't agree more

[nikkib]

so is the fat duck still closed while they investigate? Poor Heston.

[chuchelo]

Yes, any news on the status of The Fat Duck?

I have a friend who is going to France with her husband to eat marvelous food for a few weeks. They planned a detour to the UK for the sole purpose of eating at Tthe Fat Duck. Of course, they made their reservations about 7 weeks ago. They leave at the end of the week and have heard nothing from the restaurant, which under the circumstances seems a bit strange.

[CheGuevara]

Well, the author literally accuses the food industry of using Heston etc. as promoters of "cheap irrational ingredients" which "generate generous margins"...

Don't think it's Heston that got the local Chinese take-away to put MSG in the food... (mmmm, MSG...)

Although his calling Restaurant Magazine's ranking of the "best restaurants in the world" as "a simple notoriety test with no credibility" was highly amusing. It is true that the best classical chefs don't really appear high in the rankings.

you've misread the article - it makes no mention of Restaurant Magazine's awards but rather the "palmares mondial" which is apparently sponsored by the chemical industry to promote use of their products.

[nickloman]

A slightly pointed article from Harden's on the lack of information here: http://www.hardens.c...losure-website/

They seem quite upset and I'm not sure why. Having said that, the Fat Duck website is pretty poor and could do with being a bit more informative and less artsy.

[david goodfellow]

A slightly pointed article from Harden's on the lack of information here: http://www.hardens.c...losure-website/

They seem quite upset and I'm not sure why. Having said that, the Fat Duck website is pretty poor and could do with being a bit more informative and less artsy.

That is really disappointing treatment of customers,many, of whom are prepared to travel vast distances to dine here.
Just imagine what its like for an overseas visitor,who is not up to speed with any of this.

That said Heston needs a Max Clifford to help him out of this situation.

I really feel so sorry for the guy. If it were me I think the nearest cave,with no whisper from the outside world would have to be high on my visit list.

[Simon_S]

Unfortunate moment on Heston's Medieval Feast last night when one of the guests asked if they might catch the Black Death from the food. Obviously, this was shot ages ago and that was a throwaway reference, but it was a bit cringe in the current circumstances...

[food1]

The restaurant world is very fickle, just as some of the people who frequent places like the Duck. It seems at the moment Heston can't do right for doing wrong. He's dammed if he does, dammed if he doesn't.

This bloke deserves far more respect than he has been given. Some of things that have been banded about him are unbelieveable. It appears there are alot out there who have forgotten he is a three star chef who has worked his arse off and was voted the best restaurant in the world.

As I've said before, I have never dined at the Duck but I think anybody should be able to appreciate the level of sheer talent, whether they like his style or not.

I believe in years to come, it will be H.B who will ultimately be remembered for his work.

[Food Snob]

'London Tonight' on ITV just announced that the Fat Duck will reopen tomorrow

[david goodfellow]

'London Tonight' on ITV just announced that the Fat Duck will reopen tomorrow

Just read it in Catersearch

Brilliant news.!!!!

[david goodfellow]

No shellfish on the menu

Just as a precaution!

[Salty]

that's great news - fingers crossed for no recurrence of the problems (maybe legs crossed too!)

[david goodfellow]

Well, thats it .

I'm in!!!!!

Spent nearly all morning trying to get through(like everybody and his brother).

Then eventually got through to the reservations line.

Then spent a farther twenty five minutes listening to Alice in Wonderland (I kid you not).

Worth it though.

No chance whatsoever on weekends or any dinner service,drat!

Gratefully accepted a lunch slot for exactly TWO months hence.

Oh happy days!!!!!!!!!!!!!!!!!!!

[food1]

Im really glad for the FD that it seems extremely busy. Just goes to show the publicity hasn't been all bad.!! Dare I ask when they next had dinner availability!? Hope you enjoy.

[ulterior epicure]

Well, thats it .

I'm in!!!!!

Spent nearly all morning trying to get through(like everybody and his brother).

Good news, for both you and The Fat Duck.

So, I assume they had three-week gap (or more?) of reservations they needed to fill (I'm assuming they stopped taking reservations during the closure). Have they already been filled up?

[david goodfellow]

Im really glad for the FD that it seems extremely busy. Just goes to show the publicity hasn't been all bad.!! Dare I ask when they next had dinner availability!? Hope you enjoy.

The lady intimated there was no chance,whatsoever,(at least in the near future)of a dinner booking.

Although she was very composed,I was clearly under the impression that she was under a lot of pressure.

I was also mindful that they still had all existing bookings to honour,plus of course all the freebies to sort out.

As I can be completely flexible with my times,I told her so and that was the first date that I was offered,and I gratefully accepted.

I gave her a credit card confirmation,and she confirmed by e-mail,the booking.

As it is, weekend dining is not that important to me.The same goes for evening

I think that whenever I dine there it will be special.

So there it is. Barring any unforsean circumstances May 12 its on!!!!!!

Thanks for the good wishes.

[ulterior epicure]

Right, right. I forgot about all of those make-up meals that the restaurant has obliged itself to doing. That takes care of the gap, and then some, I imagine.

Happy eating, David.

[david goodfellow]

Well, thats it .

I'm in!!!!!

Spent nearly all morning trying to get through(like everybody and his brother).

Good news, for both you and The Fat Duck.

So, I assume they had three-week gap (or more?) of reservations they needed to fill (I'm assuming they stopped taking reservations during the closure). Have they already been filled up?

I can only reiterate what I've mentioned above.

No offer whatsoever came forward other than the booking that I accepted.

As it gets back to normal I may ask to be put on a cancellations list (if they do one.)

The main thing ,from my point of view,is that I am in the system

I'm sure the wait time will pass quickly.

How was your experience?

[ulterior epicure]

How was your experience?

If THIS is too long for you to read, in a nutshell: it was thought-provoking.

[david goodfellow]

Right, right.  I forgot about all of those make-up meals that the restaurant has obliged itself to doing.  That takes care of the gap, and then some, I imagine. 

Happy eating, David.

Thank you kindly.

[AlexForbes]

The reopening is now official, effective today. Thought some of you might like to read
a very well-written update on the whole fiasco, posted today in the
Guardian`s Word of Mouth blog. Here's the link.
It even comes with an official statement from Heston, in which he says that
"Obviously we are overjoyed to be able to get back to business as normal."

Hooray.

I couldn't agree more with Tim Hayward when he says
" it will be an enormous pity if this unfortunate episode damages his reputation or holds back his efforts to push British cuisine forward."

[david goodfellow]

How was your experience?

If THIS is too long for you to read, in a nutshell: it was thought-provoking.

Wow what a marathon,you were saving that one for a special occasion.

I had to skip some of the review ,simply because I'm not entirely certain if I want to know all of the content before I arrive.

As its nearly bedtime in blighty I shall sleep on it and decide tomorrow.

As it is ,you have opened up another avenue for me to explore,
Your very fine blog.

[adey73]

400 sick, yet Kelvin McKenzie survives the Tudor feast unmolested.

Edited by adey73, 17 March 2009 - 02:54 PM.

[olicollett]

400 sick, yet Kelvin McKenzie survives the Tudor feast unmolested.

Of all the people to get a free (presumably) meal courtesy of Heston!

I feel sorry for Jay Rayner though, having to sit opposite him.. how unfortunate!