Andy Lynes

That may be overstating the case somewhat I'm afraid. There are a few though. Glad it turned out well, very nice to think of one of my ideas being reproduced across the pond.

Steven, I'd like to help by adding another totally useless post to this thread. And, oh yes, apparently Daniel is still open.

Well, it isn't his place anymore! My understanding is that Marco and JC are still the best of buddies, and I have no reason to doubt the above quote from JC.

"London Broil" Jeez , youse guys!

All along the line apparently (and very much allegedly). Things were not as they seemed, but this is according to a single source and should not be attributed too much weight.

I have very recently been told that he was in fact very unfortunate to have MPW as a mentor. But I can't say why. Sorry.

A recent bad experience? Details please if you would.

What will become of him now? I have been told by those in the know that many chefs how purport to be chef / proprietors are nothing of the sort and are bank rolled by God knows who. Whether Neat has any personal liabilities from these 2 failed ventures I don't know, but I get the feeling he will bounce back like Jean Christophe Novelli, Conrad Gallagher et al.

Well, if you want. (Has she gone yet?)

Now, you see, that's the spirit.

£280.00 plus service for three courses with some nice but not extravagent wine. My half of the bill was close to the most I have ever paid for my wife and I to eat out (which was at the Orrery this year £160 odd quid for the tasting menu with champagne and 2 bottles of nice plonk).

BLH - I really enjoyed reading that. The cost does not seem too excessive compared to my recent bill at Petrus for a fair bit less in terms of quantities at least of food and drink. How did experience here compare to the best of London?

Adrian - henry definately wasn't there which was one of Macrosans criticisms. Don't know about Eric, but I do know that in the pre launch publicity , henry did say that at least on eof them would always be at the restaurant. Notice this is your first post BTW, so welcome to eGullet.

Good timing!

Fair enough, I hope you weren't ejected as a result though!

The tale of woe continues.... http://www.caterer.com/news/articledetail....articleID=45101

Yes, as does The Square, Pied a Terre, Petrus, Capital, Gidleigh Park and The Merchant House. It would appear that Hibiscus does not. Hmm.....a rum old list I think.

OK, I've got it now, I read it as though you had lost a mark! Congratulations.

Jon - pay attention in class please - he got 2 out of 10 as per his initial post on this thread.

That has certainly never been their advertised criteria, but as they do judge on quality of ingredients, you would expect those placs which spend more on raw materials, and therefore charge more as a result, to score more highly.

That is just plain bloody rude. Or is he incredibly shy or something? Great review Cabrales, very interesting.

spqr - I'll let Basildog fill you in on the full rankings, but 1 or 2 indicates "competent cooking......sound, basic". From what I understand from these boards, and have seen in photo's, the food appears to be at least "good" which would be a 3 or 4 marking. But of course I've never eaten there so I can't really say. My own experience has been that all the guides are unreliable to some extent (in as much as I don't always agree with their views) and that GFG is a bit better than the AA for instance.

After my meal there last month, I actually told the chef I did not prefer his food and I believed it was too complex. To which he replied......?

Can you explain this remark a little further please i.e. when does the season run from and to and why is it that foie gras produced in that period is better than that produced at other times of the year?

The top scorers are public knowledge and I'm sure they wouldn't mind you revealling your own score. Just don't let anymore out of the bag!