Andy Lynes

When it comes to kitchen soundtracks, I'm with Eno all the way - "Cooking is a way of listening to the radio." Especially Totally Wired on a Sunday evening.

Turns out she's on her hols so don't expect anything for a week or two yet.

Has Fay's review appeared yet or have I missed it? Can't seem to find it online.

Not been to either although my wife went to Riddle just after it had opened and didn't enjoy her experience at all. Chef at Ruby Tates appears to be a sometime eGullet member, although I won't say who as I don't know if he wishes to be identified, so that may influence your decision.

Celebrity Masterchef , the story so far: Torode - "It's a good clean plate of food" Wallace - "Hmm - pudding" On the next episode of Celebrity Masterchef: Torode - "It's a good clean plate of food" Wallace - "Hmm - pudding"

There were no tables.

Anthony and Will were turning a whiter shade of pale with nerves as actor Jimmy Mistry climbed on stage at Roast last night to annouce the Time Out Eating and Drinking Award for best new restaurant. "It'll be bar Shu," said Anthony "I agree," I replied. "Definately Bar Shu." Will leaned into towards Anthony and said, "Hold on, Jimmy Mistry was in for lunch with his mother today". Eyebrows were raised, knowing looks exchanged. On stage, Jimmy Mistry opened the golden envelope containing the name of the winner. "Ah, I've been to this restaurant, I took my mother there for lunch..."

Nevermind bloody Michelin, much more important is your forthcoming thumbs up from the next edition of olive magazine!

I believe its bric pastry and not batter That's exactly what my wife said.

I was going to make some unsavoury crack about her being the Pamela Des Barres of the cookery world, but as I got my "Cuisine des Quatre Saisions" cookbook signed by the great man on Saturday, I'm probably on fairly shaky ground.

There still seems to be the same split between quite classical dishes and the more adventerous combinations that i saw three years ago - as if they haven't made up their minds whether to go fully down the "progressive" route. The raviolo dish sounds horrible - how did taste?

There was nothing nouvelle about the veal chop.

You should give Marco Pierre White a call. On page 157 of White Slave he talks about a scuffle that broke out in 1990 between the Harveys brigade and Roux chefs. Apparently the Harveys lot were taunting their rivals by calling them "Boil-in-the-bags", a reference to the Roux empire's use of sous vide to supply food to their various lesser city restaurants. So its a "debate" that has been ongoing for some time now.

"L'agneau en cotelettes dorees a la fleur de thym" £14 or £20. You get the mash with various dishes but we ordered so much that I'm not entirely sure which dish it came with, it just sort of appeared. Fantastic stuff though.

I know British food has a bad rep, but cannibalism seems rather extreme.

Yes, I imagine that whole opening-a-restaurant-in-NYC thing has really caught Ramsay off guard. If only he'd planned it all better... ← British sarcasm - as 99% flawed as our "tasting palates".

Yes, I imagine that whole opening-a-restaurant-in-NYC thing has really caught Ramsay off guard. If only he'd planned it all better...

Or alternatively he could have two hit TV series and a chat show in the pipeline which might help his raise his profile a bit.

Its by Simon and Robin Majumdar. Simon in paticular was very active on egullet when it was first established back in 2001 and contributed many reviews and was active in organising events. Good to see him back online.

Didn't get to see a menu unfortunately but London is a very expensive place to eat out so wouldn't be surprised if the prices were on a par with New York and Paris.

Fans of former Ludlow restaurateur Shaun Hill may wish to pay The Glasshouse website a visit and sign up to the newsletter which will keep you informed of when the restaurant will open - late October at the moment.

Will be eating there soon. Can't say more as I'm writing about the restaurant for a forthcoming edition of olive magazine.

The restaurant was not open so I didn't get the customer experience, but the ground floor restaurant in particular has a very luxurious feel to it and the bar is very intimate and sexy.

Here's some shots I took of L’Atelier de Joël Robuchon, 13-15 West Street, London (0207 010 8600) when I visited for a look around last week. The restaurant opens 8 September. The black and white restaurant is the first floor La Cuisine de Joël Robuchon and the red themed restaurant is L'Atelier. There is also a top floor bar. I haven't seen a menu or tried any of the food yet.

I'm assured he'll be there on the Saturday as well. Not sure how much longer he'll be around for after that but head chef is Frédéric Simoninon, formerly of La Table du Robuchon in Paris which has two stars so he's got a top man in charge.