Posted 06 May 2002 - 08:57 AM
Posted 08 May 2002 - 08:00 AM
Restaurant kitchens have to break down dishes into component parts that can be reassembled alongside a piece of prime cut meat or fish within the space of a few minutes. This makes complex dishes easier - all the little garnishes and tubs of reduced stock can be brought into play - but makes something as simple as roast duck quite awkward as it takes an hour to cook and doesn't reheat well.
I eat out when I can also and am very lucky with my location. I ate out a few weeks ago at Hibsicus in Ludlow which is within walking distance and as sophisticated a french restaurant as you would find anywhere in Lyon. Last sunday I drove an hour to Lough Pool In near Ross on Wye to eat in Stephen Bull's pub and at least once a month I drive just over an hour - across fabulous scenery - to eat Stephen Terry's food at the Walnut Tree.
Of course I get to London as well now and again but this involves more effort and a bit more problem parking in front of the restaurant - not to mention restraint on the wine front to avoid the breathalyser on the way home.