Andy Lynes

I wandered past The Berkeley last night to have a look at what I was sure would be the building site that would become the re-located Petrus restaurant. Imagine my surprise then to find that the restaurant had in fact served it's very first lunch that day. The room looks stunning, preserving the deep burgundy theme from its original St James Street location. Tables are nicely spaced with deep plum leather chairs. An absolute army of waiters where receiving their evening instructions as Marcus Wareing swore into his mobile phone in the small lounge area. Launch menus are £26 for lunch (3 choices at each stage, with grouse on offer for a £6.00 supplement) £55.00 for dinner (around 9 choices per course, a caviar starter attracting a £20.00 supp.). I dont have a copy but it all sounded very edible. It looks every inch the 3 star restraurant, lets just hope the food lives up to the surroundings.

You are just around the corner from QC restaurant which opens at 5.00pm and offer a pre theatre menu. I had a great meal there earlier this year. Website. The thread.

The eGullet lowdown on Pied a Terre. I note on the thread that I said I wouldn't be going back, but that was nearly a year ago and things change!

Ugo - today there's an obsession about foods that are good for you and those that aren't so good. Were you aware of any food related health issues?

Not bored in the slightest Charlene, its always great to hear that what I imagine to be a much looked forward to trip turned out so well. I have to say I'm very impressed by the lack of corkage at The Merchant House, what a lovely gesture.

I have heard very good reports about Pied A Terre recently and am planning to return soon.

But of course : Click here There are also links to the UK press reviews in the UK Press Digest thread. (You can use the Search facility which you can find in the tool bar at the top of the page to hunt for particular threads, which is how I found these).

As a 5th generation butcher working within a family business with a 123 year history, how do you manage the balance between preserving tradition and innovating to move the business forward to ensure continued success (e.g. having a web presence and offering online shopping)?

You can read Jay's review here. Its not good. Well, the review is good, but the meal wasn't by the sounds of things.

I've heard rumours that Jeremy Lee may be moving to work in Brighton, which might be a good move for him. He's been at the Blue Print for a fair old stint now, maybe he needs a change of scene? That said, I had an enjoable experience there recently, but early evening and on a £20.00 a head offer. I wrote about it here.

We are delighted to announce that fifth generation NYC butcher Evan Lobel will join us for an eGullet Q & A on 17 & 18 September. Evan has worked at his family’s highly-regarded butcher shop in New York City for more than 25 years and is a recognized authority on fine meat, butchering and grilling. He founded, and currently directs, Lobel’s national web and mail-order business, begun in 2000, and he oversees the company’s marketing activities. Drawing on his extensive experience, Evan has co-authored three books (How To Be Your Own Butcher, Complete Guide to Meat and Prime Time, The Lobels’ Guide to Great Grilled Meats), and he has appeared on several national radio and television shows, including Martha Stewart and Sara Moulton’s Cooking Live. Evan has very kindly offered a copy of the Lobel's latest book "Prime Time: The Lobels' Guide to Grilling", a Lobels gift certificate and a selection of Lobels meats to a lucky participant of the event. The winner's name to be drawn at random after the event has closed. Evan will be able to answer up to 30 of your questions. These will be held in a queue and there may be therefore a slight delay before their appearance on the board after you post them. The Q & A will be moderated by Andy Lynes. If you are not lucky enough to win a copy you can buy Prime Time:The Lobel's Guide to Grilling by clicking here.

The Square is not the venue for a quiet chat, although the tables are well spaced its really quite buzzy. Tom Aitkens would be, but its quite pricey at £49.00 a head, with drinks and wine not coming cheap either. I think you would be impressed however. From what I've seen and heard of it, The Capital could meet your requirements, as might Foliage and Pied A terre. In London, peace and quite plus exceptional food = expensive in my experience.

I am a complete sucker for cookbooks and find it hard to resist a nicely presented volume with lots of pretty pictures. This means I have a fair few books, all of which I have read cover to cover that I can refer to for ideas, inspiration, or on the odd occasion an exact recipe, mostly for baked goods. Books I return to again and again are those by Shaun Hill, The Roux Brothers, Simon Hopkinson, Gary Rhodes, Alastair Little, Henry Harris and Pierre Koffmann.

Its a very long time since I've seen it, but one of the clearest memories I have of the film "La Regle Du Jeu" is when the chef explains his recipe for potato salad and says that you must always sprinkle the potatos with white wine whilst they are still warm so that they absorb the flavour, and I have followed that advice ever since.

Can you clarify that, has he left or is it that you know that he no longer actually gets his hands dirty?

Sorry Jay, its just that I get so bored doing these links that I have to amuse myself somehow. I was pretending to misunderstand for "comic" effect. Bit poor I know, but I thought the Mark Hix quip was quite amusing this week and the Fiona Beckett is quite clever once you know what the article is about. But my favourite so far is last weeks bourbon link, that made me laugh.

Please note : some of these links may require free or paid registration to view. Restaurant reviews Elfreda Pownall (a fine name madam!) dines at the Cavalieri Hilton in Rome. Matthew Fort is on the trail of Franco Taruschio at Barnsley house. Jay Rayner at South Mims service station, or something . I don't know, you go and have a look, see if you can work out what he's going on about. Giles Coren eats at "The Gavroche". India Knight reviews The Kings Arms and AA Gill is still on his hols. Caroline Stacey finds there's something fishy about Bunham Market. Marina O'Loughlin at new London hot spot Morgan M. Food That incredible shrinking chef, Henry Harris shares more of his slimming recipes. Gordon Ramsay is the new Times Cook. Want some recipes by Mark Hix? Four squid to you mate. Tom Kimes wedding feast. Who is Tom Kime I hear you ask. Well...he's a mate of Jamie Oliver, and he's got a TV series coming up. That's, uh, terrific news. Good for Tom. Nigel Slater's gone to seed. Fiona Beckett finds students entertaining . I'm glad somebody does. Drink Jane McQuitty on wine tasting. Superplonk. Tim Atkin and the Pinot Noir masochists. Chris Losh on the wines of South Africa. Anthony Rose on the relatively unknown pleasures of wines from Oregon and Washington

You are correct! (I take it that you've been then, or did you just get the menu faxed over?) ....and over to you.

No, not a London restaurant.

Not The Wells.

A difficult one in response. I can tell you that it is a very new UK restaurant : Amuse of watermelon and feta soup Ravioli of Potatoes & Goats Cheese, Watercress Puree, Chives and Baby Leeks Slowly Cooked Blade of Beef, Horseradish Apple, Buttered Cabbage & Girolle Mushrooms Creme Brulee of Lavender Honey with Pistachio, Almond, Apricot & Almond Ice Cream

As I haven't done one of these for a while, I'm going to have a bash and say it sounds like Paul Merrett at The Greenhouse because of the use of spices.

Jean George Vongerichtens Warm, Soft Chocolate Cake : recipe says it takes 6-7 minutes to cook at 450F. Yeah, if you like raw cake mix. Real life says more like 15-18 minutes and you have to watch it like a hawk to catch it at exactly the right moment or you will have Hot, Solid Chocolate Cake.

It gets better for those of us who read only in English.

Thanks Jinmyo, it came to me in a dream.