Andy Lynes

Aubergine

Great minds etc. I'd like to read that actually, I dont suppose they are on line are they?

What is? You don't know that you will agree with Majumdar's assessment until you try it our for yourself surely?

All will be revealed.

22 Mill Street.

Yes, you can quite safely leave those to me.

If anyone eats at a posh restaurant and the menu doesn't include the word "veloute" at least once on it somewhere, can you let us know as it's against the law and we'll need to let the relevent authorities know. Thanks.

You've already got the title, so I've done the hard bit, now you just have to fill in the blank space beneath it.

I can see it now:The Fall of The House of Beard by Steven Shaw (who will decidely not be nominated for a James Beard award for that article, should he ever choose to write it).

Have you been then? How was it?

Here's a picture of the Grill Room. You can't tell from it exactly how many booths there are so it gets us no futher with proving the arguement either way, but its pretty isn't it?

OK, deal. Nathan Outlaw is a fantastic name isn't it? Sounds like he could be a baddy in a Zane Gray novel or something.

Did he also work for Nigel Haworth at Northcote Manor, or have I mixed him up with someone else? I of course wish him all the best and now feel bad for taking the "P" before the guy hasn't even had a chance to open his doors. I will be interested to have a look at the place when I am down that way in the summer and maybe even eat there (depending if we have any money left after we get fleeced in Basildogs restaurant of course ).

Easy on the capitals there big guy! If you don't mind talking about it, how do your current employers feel about losing you for 3 months solid?

Everyone is of course financially motivated to some degree or another, but you may be interested to know, if you didn't already, that Adria has some interest in the NH Group of hotels. The website says that he has "joined them" and also that he is consultant to the group. I had heard that he actually has some financial stake in the company. Perhaps others could confirm one way of another. This is in no way intended as a criticism of Adria, but mentioned just to contextualise Spencers comment.

The chfs table at Gordon Ramsay Claridges costs £700.00 at dinner for up to 6 people. Which makes it approx. £116 pounds a head albeit for a special menu. As a la carte is £50.00 in the main dining room, that makes it twice as expensive.

OK. (And you still say 25%?).

Heston Blumenthal at the Fat Duck has a pine thing going on at the moment. There is some discussion of it on this thread from page 5 onwards. It was a two part pre-dessert, first a little glass of Pine Sherbert Dib Dab which you sucked off a vanilla pod, then a Mango and Douglas Fir Purree, bavarois of lycee and mango, blackberry sorbet, beetroot and green peppercorn jelly. The pine flvour was pronounced in the first part in order to acclimatise the palate I was informed and highlight the subtle pine of the "main" dish. I know where Spencer is coming from on this, and maybe pine won't be taken up on a wide scale, but although I disliked the dib-dab, the second part was very successful.

Yes, please LML, at least give the guy a chance to line up his foam, jelly and ice creams before sticking the boot in.

Mrs Hugget, you do know that the Savoy Grill has recently been completely refurbished and is now "run" by Marcus Wareing which the reason is why all these journo types were there don't you?

Lots of excitement about chef Atul Kochhar's new place Benares at 12 Berkeley Square. Expect some reviews soon.

Press release from Network London advises that A-Z have opened their 13th restaruant in Holland Park. Edera's head chef is Max Cotilli previously of Rosmarino, L'Oranger and Teca (all of which belong to A-Z). The menu, which costs £19.50 for 3 courses for a set lunch or a la carte dinner, includes Lobster Bruchetta with Melon Jelly, Pappardelle with artichoke and black truffle, olive-crusted red seabream with fennel confit and spiced roast pineapple with ginger ice cream. Wines start at 13.50 for a Verdicchio and there will be 13 by the glass. Design is by David d'Almada (anyone heard of him?) and features a split level dining room with hardwood floors , sandstone and russet walls and terracotta, olive and pumpkin banquettes and chairs. A private dining room and some outdoor seating is also available. Edera 148 Holland Park Avenue W11 020 7221 6090

I'm sniffing back the tears as I type.

His name is Simon and he lives in Lonon.

Gavin, I assume you missed this thread when circeplum revealed her true identity.