Andy Lynes

If you look at the start of this not very long at all thread you will see a brief resume of my connections with Henry. Also, Tim said that his meal was "excellent", he noted the excellence of various elements of said meal and also stated that service was first class and that the wine was reasonable. My response to this that it sounded great was I believe appropriate in the circumstances, given that I am booked in for my anniversary meal and am pleased that I can look forward to a good time. I have to say that although I really like Henry's cooking and that he's a very nice chap, I wouldn't go as far as saying that I love him. I think he might be as preturbed by that suggestion as I am. If you have any further questions regarding this matter I would be more than happy to respond to them.

Sounds great. Suprised about the puds as they were always so good at 5th Floor. I know Henry was having some last minute problems with chefs so maybe he needs to track down someone for the pastry section? Don't know, just a guess. I am going to have to delay my meal at Racine on Tuesday for a bit due to family illness but will report back as soon as I have been. Tim - if you dont mind me asking, how did you find out about Racine, was it through eGullet or other means?

If this isn't too nosey, do you make some money just by it being optioned, or does the film actually have to go into production before you see anything?

Come on then, spill the beans.

I seem to remember reading that he used a french-english dictionary to understand the books, but I'm not 100% certain of that.

An excellent bit of gossip I must say, rather a clever weeze, especially as MPW claims never to have set foot in France. Get them to come to him, and show him how its done.

2 weeks, four months, what's 12 weeks between friends?

I have just managed to book a table at Racine for next Tuesday so they are now open for business. I will of course report back.

What did you think of celebrity chefs before you became one yourself. What do you think about them in general now?

When the Fat Duck first opened, articles about Heston stated that he had a total of 2 weeks experience in a professional kitchen, which I believe was all spent at Le Manoir. MPWs involvement with Fat Duck is not clear, all I can tell you is that Heston is very close to MPW.

Wasn't meant as a criticism, just an addition I'm sure there are many others.

Phil Howard worked for Marco at Harvey's for about 18 months. You've forgotten Stephen Terry in your list as well, a great and adaptable chef (Harvey's, opened The Canteen for MPW, Coast with Oliver Peyton, Frith Street with Claudio Pulze and now Walnut Tree Inn).

A bad attitude and an empty belly.

Cappers - I fail to see how this is backstabbing when we discussed this via "instant messenger" before I posted anything on eGullet. I was trying to avoid a scene around LML's post, but seems to have failed. Nevermind.

Please, don't drag me into this for God's sake! eGullet is for everyone who is interested enough to post. I think we've proved that time and time again, (especially recently). We have a few rules that people need to abide by, but apart from that, this really is a free speech zone. As older lags of eGullet will know, LML and myself have bashed heads a few times in the past, which is what cappers is referring to, but I genuinely have no wish to see him leave these boards and it is extremely presumptuous to assume otherwise! cappers - how is LML dragging Heston's name into the gutter? His posting is off topic in that it deals only with your use of the English language. I also think you have been unecessarily personal in your response to LML's piss taking, which at the end of the day, is all it was.

Jon, I have a handy page on links on my website already www.alynes.freeserve.co.uk/links.html. Any additions very welcome when i get round to updating the thing. The Square isn't on there yet but it's at www.squarerestaurant.com

Jay - when is the Rhodes article appearing, is it the next issue?

Square has always been full on the three occasions I have eaten there, most recent was dinner on 17 April. I have just booked Lola's for dinner on Monday and Foliage for dinner in a week or so. The Orrery was nearly full when I ate ther in march, Trompette was quiet on a recent Monday lunch, but that is expected and Ollie the chef told me they have been very busy recently both lunch and dinner, exceeding their usual 800 covers a week.

(((What) the) [hell] is) going (on?!!).

Well, I'm glad to see this debate is up to the usual high eGullet standards. Right, now whose dad is actually the biggest, that should settle it.

Very interesting post, very glad you decided to register!

What day does he appear? I get the Standard on a Wednesday for Fay Maschlers reviews and sometimes on a Friday for the food and drink in the magazine, but this chap has completely escaped my notice.

If it's not a TV tie-in, I'm just not interested.

I think you should e mail him as he suggests at the bottom of his column, go out for dinner with him then punch his lights out. Mentioning H block hunger strikes for cheap laughs in a restaurant review is stooping pretty bloody low, don't you think?

For those in the UK interested in this book, it will be available via amazon.co.uk (I just checked, £15.00).