Basildog

The chefs who will be doing the evening service at the new place have both worked for me for a couple of years and i think ready for the challenge.Time will tell

Expanding Suzanne ! could never closed the original

Some good news for a change...I may be working with the Tregea Hotel, running a Margot's Restaurant in their Dining room..starting mid May (possibly ) will keep you posted

I'm no luminary -- I'm just a cheapskate! Cheap Skate...thats funny

........and can someone tell me what the difference between bistro and bistrot is?

No Fat Profits at Fat Duck

I can't say hand on heart that i would not have taken the fish,but i think i would have recognised farmed salmon

Jamie's been had by The Mirror..oopsclick

The Jam...were known to be fond of "eating trifles" answers on a postcard please

Stage fright is a bit too strong a term for it, but i do get a tad nervous before each service.For me, its part of the fun.I do tend to worry that for example, that the 6 portions of sea bass will be enough.The more i worry about the bass, the less we sell, but i do it every time, getting a replacement organised etc etc, and then we never need it.Strange. For me it's always a balance between confidence and nerves.I have 2 mantras that alternate in my head." CHECK THE PREP, TASTE THOSE SAUCES AGAIN,CHECK THE TABLES FOR SPEACIL REQUESTS,WHAT HAVE I FORGOTTEN?????? PANIC!!!! " and the other one is " ITS ONLY 24 PEOPLE, RELAX, YOU HAVE DONE THIS A THOUSAND TIMES, WE ALWAYS GET THROUGH TO THE END,ITS NOT LIFE AND DEATH" aslong as i have those 2 thoughts, then i will carry on doing what i do.If i loose one, i will retire and go get a proper job

BD, I like your thinking I must say. Though I would ask one thing: isn't the point of tasting the wine to check it's condition, not whether 'you liked it'? Yes Scott, they are tasting to check if its corked or not,but it just saves faffing about. Judy, good to see you posting.

For tables of 2 i tend to give a taste to both guests.There's nothing worse than hearing some pompous man saying" Oh you will like this darling".For a while i used to give just the ladies a taste, who ever ordered the wine,just to be perverse.

I don't take credit card numbers as i does put peoples backs up, and i would rather not do that to customers untill we meet.My point about backing the restaurant if they had mentioned what the charge would be, was based on the idea that if you have a policy, then you should stick to it, otherwise whats the point? I don't think the policy is a good one, but if you were told thats what would happen, then bloody do it.I don't think they will charge you, as they probably feel that it would not reflect well on them, bad PR etc etc, which just shows what a stupid policy it is. Just as an aside, restauranters have long memories.Yesterday i had a call from a guy who booked a table over 18 months ago and didn't show up.Guess what, we were fully booked on the night he wanted and we will be untill hell freezes over.

Bintwo in Padstow, undoubtly the best wine merchant in Padstow ( OK the only wine merchant in Padstow )

Ignoring the legal aspect of this, and addressing Hest88's point that its a PR issue,EVERYTHING we do is a PR issue.The only thing this restaurant did wrong is not tell the customer what the charge would be.If they had done that, then i would back them 100%.As it is, they come across as money grabbing.

Did the restuarant state what the charge would be in the event of a cancellation?

Nice article on Nathan and the Black Pig from the Caterer click

Very refreshing attitude! Chefs/owners talking to customers ,explaining instead of bullshitting! Excellent work egullet and MM

My only point would be that i don't think people need to know every detail about a writers relationships within the industry, but when it seems to the outsider than a buisness relationship may have some relevance, then it would be in the writers interest to nip it in the bud at the start. I wrote a small review of Ripleys on egullet, and stated that i knew Paul, as that was what i thought was expected.

Big bloody wow! They found germs where people have been.Shock Horror! Bacteria, Germs are everywhere.If they found them in a fridge, or on your cutlery, or on work surfaces where food is prepared, then you should worry.Or if you see people using a shopping trolley to stir their soup

Extras for John Cleese Mickey Mouse shaped chips 2 cold lambs Ratatouille Duck surprise

Deep fried parnsip ribbons

Our current list was posted here in June...link so , ravens, do your worst

HAHAHAHA

Will do