Andy Lynes

Anyone else spot Jay Rayner at table on tonights show? Maybe we can expect a full report tomorrow.

This site should answer some of your questions. I'm pretty sure the customers don't pay. Especially those that never get any food.

Al Murray's really getting into isn't he? He just loves all the "yes chef, no chef" stuff. Most celebs who get involved in these shows are desperate. As far as I'm aware, Al Murray continues to be a hugely successful stand up and out of the lot of them has the least need to debase himself in this way (although a multi-million audience isn't going to hurt anyones career, unless your name is Amanda Barrie), and my guess is he just really wants to play at being a chef for a couple of weeks.

I'm a terrible sucker for this sort of show, be it Big Brother, Survivor, I'm A Celebrity etc, etc or the Games, which this most closely resembles in style and format if not actual content. The fact that it is set in a restaurant is simply an added point of interest for me. Of its sort, I think its fine, although the "extra helpings" on ITV2 immediately after the main show is an embarrassing shambles. I was talking to a chef friend this morning and I think he hit the nail on the head when he said this will probably signal the end of Ramsay's involvement in his kitchens in any meaningful way. I can really see Ramsay becoming the next Ian Wright. In my opinion, there is likelihood that the autumn Saturday night line up on ITV will feature Ramsay in there somewhere, perhaps fronting a game show. What is for certain is that he will be appearing in a Walkers Crisp advert soon. Does this spell the end of the Ramsay Michelin fuelled empire? Probably not, but I would imagine that the inspectors will be looking at RHR very closely indeed for any signs of deterioration.

That's the one, thanks Clare.

Lunch today - a bowl of broad bean and pea soup, four (superb) raviolli stuffed with ricotta in a lemon sauce, delicious braised rabbit with rosemary and garlic served with saute potatos, gnocchi with (almost certainly canned) tomato sauce, a tiramisu and lemoncello and wild strawberry ice, a bottle of sauvignon, water and 2 coffees - £109.00. You have got to be kidding. £75.00 maybe. £109.00? Run to the hills.

That'll be the Thames then So I think you liked it from your report. Would you return?

Thats very nice as well I believe, next door to Pool Court. Maybe you could get the chef to knock up a tarte tatin and have it sent up as room service.

Quebecs. You must try and get the "Sweetie" room or whatever its called. Just fantastic.

Oh yes, I know what you mean. My wife wears those actually. I still wouldn't have been in a position to tell you if they were appropriate for the Wolseley or not. But then I expect you guessed that.

Note from fashion-challenged Site Manager - You tell us what clamdiggers are, we'll tell you if they are too casual. Deal?

The appendix to this course is now online. Apologies for the delay.

eGullet: fantastic - where the conversation can turn effortlessly from 3 star chefs to THE seminal dub album Andy - I like the way you modulated your language to the subject... I'n'I thank you, but it was a mere slip of the finger. Albeit a strangely appropriate one.

In a quite amazing turn of events JBR has re-employed his old sous chef Nigel Marriage who was notoriously caught on hidden camera being very nasty indeed to undercover TV stooge Otis - see news item at the Caterer.

In case any of you were wondering what the theme music to the show is, (and I expect you weren't), I'm fairly sure that its a sort of elevator muzak version of "Congoman" by the Congos from their seminal Heart of the Congos album, which is a bizarre choice if I right. The album also contains "Open the Gates" which is quite beautiful.

Its the 18th of June. Quick, get packing!!!!

So that National rail enquiries website will come in handy after all... I had the best tarte tatin of my life in Leeds at Pool Court at 42. It was a while ago now, more than 5 years, but its still the same head chef, although the pastry chef might have changed.

In case you weren't joking Tarka its 0845 7 48 49 50, but I always use the website. It might be worth checking Apex fares to Leeds.

I've actually just sent a proposal for an article to the editor, but I understand they rarely accept stuff from freelancers. It is however a bloody good idea, even if I do say so myself, and will appear on eGullet if they don't want it.

Gordon Ramsay interviewed on radio by the wonderful Danny Baker.

I would like to extend my personal thanks to Shaun Hill for his time and some very insightful answers. Thanks also to all of those who took park, and congratulations to "francesco" who wins a copy of Shauns excellent new book "How To Cook Better". If you have enjoyed Shaun's answers here, I can heartily commend the book to you.

There was no "before Blumenthal" at The Fat Duck, it has been his restaurant since day one. Personaly, I wouldn't believe a word anyone says about our departed (from this site) friend Lord Michael Lewis unless it was his mother, and then I'd still want a polygraph test.

Ah well now, that would be telling wouldn't it! Although the interview will occupy a double page spread, it is actually quite short (1000 words). Its for a regular feature at the front of the magazine called "The Trolley" which focuses on the business side of things. I've tried to capture a bit of Claudes personality and style however and there's some great quotes from him, especially about the way he is in the kitchen and his views on molecular gastronomy.

The Hibiscus website is now online although it appears to be incomplete at the moment.

It should appear in the 19 June issue (number 67), but I'll let you know if there is any change to that.