Andy Lynes

I was speaking generally and not referring to the incident here, which was clearly not a no show. Glenn, thanks for the clarification. I'd misinterpreted your comments, which in a general context I am in total agrement with.

Not sure if I posted about my recent lunch at McClements, but "new" chef Barry Tonks trained with Anthony Demetre at Putney Bridge and is producing some excellent food at the moment. 1st Michelin star could be on the horizon.

Here's a reasonable article on the man, although strangely it completely misses out his association with Stephen Bull at "Fulham Road" restaurant where he first really hit the headlines of the food pages.

It would be stretching a point to call this particular incident a "no show" as a cancellation call was made. My understanding of a no show is when the party fails to turn up and does not advise the restaurant in advance.

I wouldn't want to short circuit Clerkenwellian's direct approach at this point. This is an issue for him to resolve with the restaurant first, then maybe the thread can be bought to their attention. Who knows, they may already have seen it. I think its far more interesting and valid to discuss the general phenomenon of cancellation charges rather than try and decide the rights and wrongs of a particular case where we only have one version of events.

It was £20 a head, around $36.

Given that you were only an hour "late" cancelling your reservation, I think it would have been reasonable for the restaurant to take a view on the matter and that it is not too late for them to do that.

"original artwork, attentive service, cleanliness, and other items" "Other items" are so important to a restaurants atmosphere don't you think? Delighted to see Palette have got that whole area buttoned down.

Have a great trip, eat well and tell us all about it. (BTW The sun is out as I am typing this, but the weather is somewhat, how should I say, variable at the moment.)

Matthew Fort gave it the thumbs up recently.

Never been but always thought it looked nice from photos. I believe this s a special menu cooked by Corrigan himself, so different from the usual English garden menu I suspect.

Square Meal have details of an attractive sounding dinner prepared by Richard Corrigan at The English Garden in Chelsea: 3 courses matched with 4 English wines, canapes and service all for £38.00 a head.

I don't want to de-rail this thread, but Michelin awards stars to individual restaurants and the simple truth is that there are world class chefs working in London and the UK and have been for some time now. The most amazing thing is that the only 3 star chef in London at the moment hails from Glasgow, home of the deep fried pizza!

...and another. APHRODITE’S APPETITE Oyster Lunch - £12 per person Dozen Pacific oysters Cheese plate Coffee and truffles Patterson’s daily lunchtime oyster menu is designed to share and therefore might be ideal Valnetines Day given the bivalve's supposed aphrodisiac qualities. In addition, ‘this is just the thing for Mr and Mrs Atkins to shed those post-Christmas pounds’ according to Giles Coren in the Times magazine. (Info from those hard working Pink Fish people.)

Just to clarify, Clerkenwellian stated above that it was 2.00pm deadline and the cancellation was made at 3.00pm.

The Telegraph's London Spy has some more details.

I thought this.

Restaurant Vivat Bacchus opened in Holborn last September and sounds an interesting proposition. Chefs are Robert Staegeman (ex Kensington Place) and Terrence Clark (ex Foliage) and is unusual in having 3 seperate wine cellars. A whole room is given over to cheese where diners are invited to visit to make their selections. A big play is made of the wine list which they claim offers some good and unusual bottles at reasonable prices. Full details at the website. (Info courtesy of Pink Fish.)

News of a special menu at this restaurant : Burns Night Menu Smoked Haddock Soufflé served with a Chive Caviar Sauce Haggis with Bashed Neeps and Tatties Cockie Leekie Soup Scottish Beef with Stovies Meg Dod’s Syllabub Scottish Cheese Plate Cost is 40 pounds per person and will be available every evening from 19 - 25 January. Ingredients are sourced from Scotland: smoked haddock from James Cook of Eyemouth, Haggis from nearby Ayton, Aberdeen Angus from Aberdeenshire via Allens. (Info courtesy of Pink Fish)

Jo at Sauce says: "The Amaryllis rumour is untrue. The Glasgow restaurant is definitely open and there are no plans that I am aware of to close it."

Just got this short statement from Sauce : "I can confirm that Fleur has closed. The lease expired this January and Gordon Ramsay Holdings was unable to renegotiate a new lease in time so unfortunately Fleur ceased trading as of Friday 2nd January."

No worries, I wanted to give it a try anyway and wasn't really up a full blow out at the Midsummer House.

I braved 22 Chesterton Road during my last visit in October. Despite a nice bottle of Soave Ca De Napa, I bailed out before dessert, even though it was included in the set price and I was charged full whack. I found the whole experience rather dispiriting, with a wildly overcooked starter of Pan Fried Mackerel With Ginger, Garlic And Thyme which sounded nice but was in fact a wholly misconcieved dish. The main of Breast Of Duck With Sage And Onion Rosti And Winter Vegetables was no better from what I remember of it (and I'm trying not to, to be honest.) The room is rather dank and dingy and tables are set very close together. I won't be going back, although the place was absolutley packed to the gunnels on a Monday night.

Last night's episode in the UK was the Tuna battle from 1994 with Takashi Mera against Michiba. The iron chef's assistants ran straight for the head of the $10,000 tuna and Michiba proceeded to gouge out the eyes and broil them. They actually went down a storm with the judges and he won the battle, although I have to say his dishes all round were better than the challenger's. Mera's USP was that he uses the longest knife of any chef in japan, which they only mentioned about 20 times.

Well, I like MobyP and I think he's doing a great job and everything, but "AndyP" is maybe taking things a little too quickly for me.