Basildog

Tommy Vance and Dwain have walked Tommy did one night.I get the feeling that this show is going ever so slightly tits up

.....and the have 2nds and they have 2nds and it can all be done by a KP in the end.

If Gordon form Kitchen Nightmares turned up at Hells Kitchen, would he say make the menu simple, and build a reputation for consistancy.?I would have thought it better to start with a simple menu, and then crank it up each service, building to a huge effort on the last night, with a full GR menu.

Well i like it.I get to see my "chef nightmare" live in technicolor .I really have dreamed that i have to run a kitchen with idiot chefs, no prep done etc etc.It may get a bit boring if it 's just GR ranting and celebs crying, but i agree Al has potential and a shame that Rodger Cook had to leave.Tommy Vance? Jesus H Christ on a bike,the alphabet is not long enough for his status.

Muhahahahahah...today Padstow tomorrow, ze world!!!!!!

My new restaurant opens next week at the Tregea Hotel, so i have enough of an empire at the moment, ta very much

Rick Stein changes mind about Newquay Hotel click BBC

Read all about it!!!!click

John , you got it wrong Not frozen !!!!! What i mean is the premises used to be a wet fish merchant, who used to buy alot of stuff from the Padstow boats, and i assumed Rick was carrying on that side of the buisness, aswell as having a chippy.My dream was that if Rick was buying off the boats(as a merchant), it would encourage more boats to land in Padstow, raising the level of quality.To be fair, the guy who had the fish place, well basically his heart wasn't in it over the last couple of years, and the quality on display was not the best.I get my fish up from Newlyn everyday, and do occasional deals with the local fishermen, but if Padstow had a decent merchant, we would all benefit.

Parking in Padstow is not something we do well Summer or off season. I wish Rick well with this new venture, the only down side is that the premises used to be the biggest buyer of fish from the boats who landed in Padstow , and i assumed Rick would be carrying on with that side as well.I hear that it will not be dealing in wet fish, which is a shame.

Can i borrow it after you tarka? Mrs BD was going to video it, but didn't

Rick is opening a chippy....click edit..bloody hell, a 2 year gap in posts on this thread

cos' many resturants now feel they have to play the game of PR, high profile chef, get the critics in, get the awards, hell maybe even a slot with Richard and Judy, blah de blah bollocks.Restaurants have a shorter life span these days, they don't evolve as much as they used to.It's a shame, but a fact of life i guess. (Note to self..don't send jay press release about our new venture )

Critics sell papers. Thats it. I think people give critics to much credit.They don't shape opinion, close restaurants or make places succesfull in the long run.Sure a rave review can pack em in for awhile, raise a profile to a different level, but in the end, Restaurants will get the customers they deserve. AA Gill is a columist, playing at reviewing resturants.He sells papers.

OK

I'd not fault you if you did. Just don't expect me to react with an appraisal and appreciation for the act. . Bux, i didn't post it for your appreciation, i posted it as an example that we all get bad breaks

But thats because you a bloody troublemaker.

So disgusted, guides do a better job than critics? If a guide gets it wrong then its wrong for a whole year, not just for the moment when an article appears.Do you think critics or guides have the power to close a restaurant? I freely admit that they can help a great deal when they are postitive, but i can't think of an example of a good place harmed so much when a review has been wrong.Good places survive with or without the critics.Sorry Jay and M

I have been wronged, but i don't throw my toys out of the pram Thats life, and as one member said, "adjust meds and carry on"

That cuts both ways digusted, what about the critic that gets, by luck , a really good meal, way above the average of a restaurant.Does the chef then ask for a right to reply, demanding to put the record straight? My arse he does

Of course i forgot...it's TV

It's a strange thing when a restaurant so well known for a style of cooking is taken over by someone also very well known for a different style.I don't see the attraction of buying a landmark place like the Craved Angel with all it's history,at i,m guessing top dollar, when you will then have to impose your own stamp on the place.Why not buy something cheaper without all the historical baggage?

PRESS RELEASE Margot's Restaurant at the Tregea Hotel Padstow The gastronomic attractions of Padstow are set to increase this May with the partnership of the highly reputed Margot's Bistro and the exclusive and tranquil setting of the Tregea Hotel. Margot's has been established and producing beautifully crafted menus for over 10 years and under the guidance of Chef /Proprietor Adrian Oliver has gone from strength to strength "We had contemplated a small expansion, but were very conscious of both finding the right venue and the right people so as to not dilute the quality of the Bistro. We believe we have now found those ingredients" One of those ingredients, the Tregea Hotel, is also undergoing expansion, with the acquirement and renovation of Ruskin House a small and stunningly furnished guesthouse next door to the Tregea. Tregea's owner, businessman and actor Nick Orchard said," We are very excited to be able to offer our guests such fantastic food to go with what we are confident will be a superb hotel experience" Hotel and Restaurant Manager Gregg Curtis-"Nick and I were agonising about having such a fantastic place to dine, but without the people to do it. Then I met Adrian and now we have found someone who's culinary principles exceed the quality that we were aspiring to" The Restaurant will be open to non-residents, but with only 9 tables, 1 sitting and with residents having priority, tables will probably be as hard to book as the Bistro! The Dinner Menu will be very similar to the Bistro's, using the best of local produce. Chefs Philip and Mathew Cortis, brothers with several years experience of working at Margot's will be in the kitchen. All this promises to be a very exciting time in a town whose reputation for food is already very well known Opening Hours Tuesday-Saturday from 7pm From May 6th 2004 Contact details…Gregg Curtis, Tregea Hotel Manager 01841 532455 Adrian Oliver, Margot's 01841 533441 www.tregea.co.uk www.margots.co.uk

Marco, just for info, Slacker closed his shop in Wadebridge and now spends his day at the Padstow shop.

No offence taken, i read it as a compliment Book early for the Summer..