Andy Lynes

Apparently they have read this thread and are not thrilled skinny with all of its contents. I booked under my own name for Monday, but they'll never guess. I mean, there must be thousands of Lynes' spelt with a "Y" in the UK, aren't there?

The "mullet" sequence is surely up there with the "Can you cook an artichoke?" scene from Gordon Ramsay's Boiling Point as one of the all time great bits of foodie TV.

Sorry, who?

Jay, whilst I broadly agree with all the points you make, what frustrates me as an interested reader is the glib way in which the subject is treated. I don't think Anthony Holden would get away with talking about the problems he is having with the fast spin cycle of his washing machine for 3 paragraphs before launching into his review of Samson et Dalila, yet it appears that it is acceptable, even expected, for that sort of thing to appear in a restaurant critic's column. Yes, make it interesting, entertaining. Yes, make it about "communicating the pleasure of a particular type of experience: going out to eat" but for heaven's sake make it about the bloody restaurant. John Lanchester, during his stint as Observer critic, did so quite brilliantly in my opinion. Currently the likes of Matthew Fort and Fay Maschler still lead the pack by quite some margin. They prove that there is nothing to be lost and everything to be gained by according restaurants and the people who work in them the respect they deserve.

Robert Cockcroft is the restaurant critic of the Yorkshire Post. What I'm not clear about is who "they" are/were and where they might have gone to.

The plates did seem to be awfully busy, but maybe they've calmed down a bit by now. That said, the tasting menu I had soon after they opened wasn't remotely as garish as some of the dishes featured in the programme. I was slightly surprised by the comments about AA Gill, something along the lines of "he wasn't like our other customers". I was there the night he ate at the restaurant and he seemed to be having a whale of a time, holding court on a table of 6. I wasn't monitoring his every move of course (my dining companion was way to fascinating for that) but when I did glance in his direction, he always seemed to be smiling and as far as I could tell was being the perfect customer.

On behalf of the eGullet.com management team and all regular posters on this site, I like to thank you for that comment.

Going so soon? But you only just got here...

Disgusted - this is all very cryptic and I'm not really following your line of arguement. Do you have a specific beef with a certain critic, is this a personal thing or are you trying to make a broader comment on the state of food criticism in this country?

Although not officially unemployed until Wednesday of next week, I am taking your advice and going to lunch on Monday.

He had 2 at L'Ortolan for a few years and the Landmark was rated 2 stars but I'm not sure if they transfered or not. My feeling is that they didn't as there was a bit of a gap between the closure of one and the launch of the other. I could be wrong though.

Although I never ate there, I believe his stint at the Landmark Hotel in London was generally accepted to be less than stellar which appears to have blotted his copy book somewhat so perhaps he will need to prove himself all over again at The Carved Angel. If he's cooking stuff similar to that which appeared in the French Leave cookbook however, he could well be onto a winner.

Thanks, although I have to say it pretty much wrote itself. I shouldn't say too much more on this subject as I am in deep doo-doos with the publicist of the show who is very disappointed with me. Hopefully we'll get some first-hand reports on the show, I'll be fascinated to know what people make of it. (And if it does open on London, I've been invited to attend. In fact I was asked to go to the NY show, but there was no offer to pay my expenses so I had to say no.)

I understand that you'll be holding out for a very long time.

Great job Marlene, thanks very much for doing that.

Open Tuesday to Saturday for lunch and Monday to Saturday for dinner.

They are indeed!

In his new book "How To Cook Better", Shaun Hill says: "In France...chicory is a curly-leafed winter salad ingredient also called Batavia. That which in Britian we call chicory is known as endive. Botanical Latin is no help, designating the whole family Cichorium endivia." I have used belgian endive (ie chicory) in the recipe, also known as witloof by the Belgians!

Please note : some of these links may require free or paid registration to view. This week's selection comes from: The Times The Independent The Guardian The Observer The Telegraph This is London Restaurants Fay Maschler - Aurora Ed Sullivan - Number 10. Tracey MacLeod - The Snooty Fox, Lowick. Terry Durack - Anchor & Hope, London. Jan Moir - called to The Cabinet Matthew Fort - The Coach and Horses and The Falcon Inn. Giles Coren - Harlem, West London. Jay Rayner - Rhubarb, Edinburgh. AA Gill: muses on eating one's own penis at 1880. Features The new Observer Food Monthly Food Nigel Slater onOctopus. Mark Hix with some tasty looking rhubarb recipes. Heston Blumenthal - low temperature cooking. Gordon Ramsay's Mother's Day menu. Alex Mackay shows you how to plan for good fast food. Shumi's Lee Purcell prepares carppaccio. Wine and Spirits Superplonk Jonathan Ray travels to New Zealand to meet an organic winemaker. Anthony Rose on new bottle shapes. Tim Atkin's home truths. Cellar notes #24: Tuscan Connection. Joanna Simon: sauce. Jane MacQuitty : California drinking.

I'm fairly certain a second series is planned. Whether its in Dartmouth or back in France I don't know.

In case people aren't aware, its a signature dish of Bibendum and was developed by chef Simon Hopkinson from a recipe by Michel Guerard.

I have that book and cook quite often from it, the carrot fritters are ace.

The man obviously has implausible taste.

John, a very welcome update on what is one of my favourite restaurants in London. Its been a few months since I've been back so its good to hear that its still on form.

Hospital Road, and you will have no problem getting there.