Andy Lynes

So what's the story - something nice I hope!

It is alleged that for one reason or another, Chef Aikens has alienated more people than just the commis he branded, and that is why he is having trouble finding backers. But I cannot verify that statement at all and it is probably no more than industry gossip.

The past I heard he was working as a private chef to the family that own JCB and was trying to launch his own restaurant, but without success.

As Thom said, it's Shane Osbourne, who worked as Tom Aikens sous chef, then took over after Aikens was forced out after the scandle over the alleged "branding a commis with a hot palette knife" incident. Osbourne is talented, no doubt about that. He worked for Phil Howard and briefly for Marus Wareing at L'oranger before moving to Pied a Terre. It wouldn't be a huge risk going to eat there, it just wasn't a "leave walking on air" experience for me.

Thom, I posted this back in March - http://forums.egullet.org/ibf/index.php?ac...9cc0f51b5d19e82 I wouldn't return, more to do with the room and service than the food, which was at times very very good.

I posted my rather rough and ready review of Thornton's here http://forums.egullet.org/ibf/index.php?ac...cb22bcfe0592918

LML - did you get to eat at The Tea Room in the end?

Somloi is the absolute dogs b's of desserts.

And it said.....?

Steven - thanks. So are you the Hot Air Balloon or the Priest? (I'm kidding, I found it. In line skating, who knew?)

For those of us outside NYC, what's the basic premis of the show and what do you get to do?

I was getting a bit worried about you Simon, what with the celebratory Restaurant thread and the polite question to Heston. Glad to see you are feeling your old self again.

Nico ladenis has sent a letter to Restaurant magazine which they published this week in their first birthday issue. He says that Paul Rhodes isn't now, nor has ever been a consultant to him. Hes says that 95% of the menu is own, as they are at Incognico and have always been at all his other restaurants. Paul Rhodes was asked for his opinion on what Nico had written by the magazine and he stated that he had in fact been a consultant to Nico restaurant group at some point in the past, but gives no further details. So, that clears that up then!

I would like to thank Heston Blumenthal on behalf of eGullet.com for his Herculean efforts during this Q and A session, which has now come to a close. I have learnt a great deal about Heston, his restaurant, his methods and future plans. He has been very generous indeed with his time for which we all I'm sure are grateful. Hopefully, we can find a way to properly repay his efforts, but for now, here's a final reminder that "Family Food" by Heston Blumenthal is published on 28 November by Michael Joseph price £20.00.

Ummm.........yum? He used to do a savoury dish of some sort which featured a sauce (I think) made with Weetabix, which I thought was hilarious.

Simon, look forward to hearing your opinion.

It's a possibility I suppose but his efforts at Montes weren't universally praised, and he does have a lot of competition in the Italian food stakes in London. At least it's handy for you though.

Yes, with a spray can probably.

The name of Jamie Oliver's new restaurant in Hoxton.

Of your list, I would plump for The Capital. I should hasten to add that I have not as yet been, but I was peering through it's window the other day at the very elegant dining and looking at the menu which sounded very nice indeed, particularly at lunchtime. I would not return to either LH or PAT, and would go to RC on a sunnyday, most likely at lunchtime I think. The food is very basic and very expensive in my opinion. I have heard varying reports about Putney Bridge, from excellent to not so good. How about "Fifteen"? You could report back for us

Where's Captain Kirk?

Is that you Mo-Dean?

Here's the caterer story with the Hartford Group's side of the story : click and go

My personal waiter travels everywhere with me now. I get him to carry the Reidel in a leather case. I don't care if he looks like a dweeb.

I do wonder about all these catering/cookery schools/delis/supplier/catering staff agencies/consulatancies that are being set up by chefs. Is there really a market for them, or is that they are sick of cooking in a restaurant and want to do something else other than that for which they are actually qualified? Are we going to be reading about a lot of closures of this type of business in the near future, in the same way we have about a lot of restaurants?