Andy Lynes

Extraordinary lunch yesterday with Fergus, his dad plus various people dropping by the table including Trevor Gulliver, and Dan Lepard who is back baking at St John and for the soon to open St John Bread and Wine. An extremely convivial time was had by all. As I was a guest, I won't pass judgement on the meal but here's what I ate : Skate, Green Sauce and Bread Chitterlings and Parsnips Blancmange, Apple and Shortbread

Certainly no one has admitted to going as yet, not sure if thats out of reluctance or inability to book.

Waiting for Fergus : huge portion of Welsh Rarebit with Worcestershire sauce, two very good coffees and a coke in the bar whilst hanging aroung for Fergus to arrive to discuss an upcoming eGullet event. I thought it was 2.00pm, he thought it was 3.00pm, I had to leave before he turned up. The upshot of which is a return match over lunch next week, which I will report back on. Rarebit was excellent, very mustardy, peppery and of course cheesey on superb home baked bread. Service was stand-offish until they found out I was there to see Fergus, when they couldn't have been more helpful. I love the bar area and was only disappointed by the lack of the chitterling sarnie on the menu.

I never put my wine glass down long enough to enable note taking. I will usually request a copy of the menu, which is sufficient to jog my memory.

The show is very, very similar to the website and performed brilliantly.

I found the programme to be a rehash of well rehearsed arguements presented in an over familiar style. Gill, my wife has a particular aversion to these sort of hectoring "why oh why don't the British eat better food" programmes as typified by Rick Stiens recent efforts.

A Feast of Fish by Ian McAndrew is excellent for both recipes and some background information on the various varieties. He also wrote a book on game which I cannot recall the name of now.

You've got to wangle an invite to the dining rooms at the Houses of Commons for that one. Excellent idea by the way.

Absolutely nothing. As long as you are not planning in returning anytime soon. But isn't that the distinction between ordering off menu and VIP treatment? In the first case you ask for something and you may or may not get it, the reserve list at Arzak for example. In the second instance you get that list without even asking because you are known to the establishment and they cherish your continued patronage. That doesn't mean all the other customers are somehow getting short changed, it's just that the restaurant is holding back it's more scarce resource for the occassions when it will do them most good.

Cider and Mustard?

If there's a lull in the conversation, I can't think of a better subject to get things going again! (I'm going to see him about the possibility of a Q and A in case you are wondering).

I can ask Mr Henderson next week when I see him if you like

The answer from the horse's mouth (now slightly out of date) here.

I made a crab and avocado salad yesterday by dicing the avocado flesh, squeezing over lemon juice, then adding the crab meat, some chopped fresh tomatos, spring onions, flat leaf parsley, cayenne pepper, salt and mayo. I served this on a bed of watercress which sat on some cucumber, deseeded, sliced and made into a poncy cheffy style "crown" on the plate. I dressed the cress and cue with olive oil and sherry vinegar. I also confess that I formed the salad into a hockey puck with a ring mould so it looked neat when I sat it on the greens. And I drizzled round some EVOO. Sad I know. Tasted great though.

If I did, half of this fascinating thread would make no sense at all. I will however swap your that for a than.

Although larousse does not give size or weight indications, I would guess that this is for a whole large fish. My instinct would be that for thin fillets you could eat them within within 24 hours, and that they would have a more pronounced flavour after 48 hours.

Larousse says 4-10 days! The fish is turned and basted each day, and the pickle mixture scraped off before serving.

Mission accomplished! I did feel a bit naughty putting that in. I realise the purpose of the book is not to advertise one's website, (it's a bit like another chef writing his restaurants contact details down I suppose), but they did stick the book under my nose and the temptation was too great.

I did get the feeling that the restaurant was playing to a conservative audience and that there was a need to lead the customers gently by the hand, which is fair enough. I think it's a brave move for a restaurant like the Midsummer House to be heading in the "molecular gastronomy" direction. I think they will need to be known as a destination restaurant in the way Fat Duck is in order to succeed in the longterm. From looking at the visitors book (which is brought to every table with the bill, not sure about that practice really, it wouldn't work in London thats for sure) the main customer base is local, supplemented by a number of visiting Americans and a few Londoners. Maybe the net needs to be spread a bit wider, but that may depend on a few more restaurants emerging of a similar quality in order to gain the "Ludlow" effect.

Thanks Adam. I got confused, the piece was by the Indies critic Paul Valley and Cockcroft is his mate.

Well, apparently he works for the Independent, and I gave up buying that paper with any regularity quite some time ago. Otherwise I have never heard of the man. I found this online from the Yorkshire Post, so maybe he is/was their critic : http://www.salvos.co.uk/yeparticle.html

Indeed, but I felt it was worth clarifying as it may have potentially been misinterpreted, as I very nearly did. Thanks.

Just to clarify this suggestion Cabby, you are saying that if there isn't a table for 2 available for the date you want, you ask if they can do a four, and if yes, you actually show up as a party of 4 people? Rather than saying something like "2 of the party had to drop out" when you arrive on the day, which would be a very naughty hing to do in my opinion and wind the restaurant up no end.

Did you get a rating?

It would certainly be a kitchen work spending a day or two in to see how he does it, or maybe we can get him to do a Q and A?