Andy Lynes

Absolutely not. My intention in posting was to point out that despite all its merits, PPC is not the ideal alternative to OFM from both the reader and the writer's point of view.

And also reflects the quality of the contents. Not stuffed full of fluff for restaurant hobbists for instance. ← You don't get quality if you don't pay for it. There is at least one article I can think of in PPC that was absolutely shocking.

Or Brighton. I don't want crisp on the outside, fluffy on the inside chips with my large cod and mushy peas, I want a huge mound of soggy, fatty potato goodness. Everyone knows Heston's method, the real mystery is how British chippies manage to avoid serving crisp chips, even when they are forced to hand over a portion that's come straight out of the fryer and not languished for that all important period in the hot cupboard. That's real culinary magic.

There is, of course, PPC. But between editions I'm still starved. ← PPC only survives by not paying its contributors - not something I'd be thrilled to see repeated elsewhere. Although of course the same is true for eGullet and The Daily Gullet.

I haven't been myself but Mourne Seafood Bar might be worth a look. Head chef and partner in the business is Andy Rea, Paul Rankin's ex-executive chef and a bloody good cook.

Ard Bia in Galway which I thought was very good indeed.

I had as sort of condensed version of the trail as part of a press trip so its a bit difficult to judge in terms of value for money, but I would say that you probably wouldn't get the sort of access to people and places they can arrange by yourself.

I just did Galway with them this weekend. Very enjoyable indeed.

Where is Beatles band?

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Ahh, there's nothing so pleasing on these boards as the gentle sound of fellatio. ← That's actually quite hilarious coming from someone who in the Lynes household is routinely referred to as Gordon Ramsay's official PR (you can blame my wife for that one). As you can imagine, we're anxiously awaiting your report from New York - going soon I take it?

I admit to using my contacts to avoid the pain of hanging on the phone to book but the staff showed no signs whatsoever of knowing who we were and we recieved no special treatment - no extra courses, no comp'd champagne no nothing. I ate at Aubergine twice and this is now my second visit to RHR so I'm hardly a regular but on each occasion Jean Claude has been his same charming self and the standards of service never seem to waver.

After lunch today I have to agree on both counts. I easily had one of the best restaurant experiences of my eating year so far. Everything from the pumpkin soup with pumpkin tortellini amuse to the excellent "mother of pearl" chocolates was outstanding. The service is, in my opinion, unmatched in the UK and I struggle to recall a better experience anywhere else in the world. There's real warmth, character and personality, particularly from maitre'd Jean Claude, which is so often missing. Cheapskate that I am, I had a bit of a battle with the sommelier to get the sort of affordable wines I was looking for but they are there on the list. I really like the room, although it did get a bit loud as the clock crept towards 4.00pm and the table of 8 having the tasting menu worked their way through their matched wines -but much rather that than a hushed reverance.

One and the same.

Paul Rankin did that on the tele years ago as a tip to prevent bbq'd sausages being burnt on the outside and raw in the middle.

I loved the bit where he beat the living crap out of that block of dry ice - he was really going for it. Now that's cooking.

I think Heston is a charming screen presence, very natural and unaffected. I really enjoyed the first show, although I think his sausages might be a bit mousse-like for my tastes (I‘d prefer a bit more texture) and he did go the very long way around to a rather standard treacle tart recipe. I thought it a bit odd that at one point he said dry ice was minus 80 and then at another it was minus 200 – surely he of all people knows what temperature dry ice is.

Why is that funny? Its common practice in the UK - its to try and cut down on the number of no-shows. ← My simpleton self was amused at the verb "to ring." I'm easily amused, what can I say? I also love British accents on women. ← OK, I understand now. Its such an everyday expression here that it didn't register as being anything odd. You have to remember that, until about 25 years ago, phones in the UK still had dials and they did ring.

Bit more info here.

Haven't been since the regime changed from French to Italian so can't say. Considering that you can pay up to £50 a head just for the food, its expensive for the very price conscious Brighton market who are used to two course lunches for £5.95.

Really looking forward to this series - at last something actually about cooking and not just a game show or lets-teach-the-ready-meal-addicted-moron-how-to-hold-a-knife. Had a very quck flick throught the book and it looks very interesting ineed - loads of text and not just the recipes so definately some bed time reading potential and not just one for the kitchen.

Why is that funny? Its common practice in the UK - its to try and cut down on the number of no-shows.

"There will be a 48 seat fine dining restaurant based on Restaurant Gordon Ramsay at Royal Hospital Road in Chelsea, an informal Maze-style dining room that will seat 92, plus 50 in the bar. The kitchen will be responsible for the room service at the hotel too." Gordon Ramsay writing in the November 2006 edition of olive magazine. I understand from sources close to the Ramsay organisation that when they say "based on Royal Hospital Road" they mean they also want to emulate its 3 Michelin star rating.

""Are they going to order, or do I have time for a cigarette?" booms Chef, his voice ricocheting round the unforgiving tiled walls of Brighton's newest fish restaurant." That is so Brighton.

Ooze website.