Basildog

Some online stuff about Padstow Restaurants from Sugarvine.com click

And how are we pronouncing scone?..to rhyme with cone or gone?...there is a subtle difference in what you put on your scone, depending on how it is pronounced

Tommy, what does " using the blackberry" mean?

No one has anything to say about slackers selection of wines? tut tut

AS long as its not the other way around when I eat at your place, thats all I care about. Just pray i get the extraction sorted before you come into our kitchen Andy...we have had plastic containers melting in the heat..no shit

We, and by we i mean Phill, cooked some confit this week at way to high a temp., so we saved what we could, shredded, stir fried in a wok with some red onion, sesame oil and seved on some leaves with hoisin sauce...a top starter from a disaster

It does seem a trek...i would add at least 1/2 hour for summer traffic.Maybe next time around Jason

According to the AA ...82 miles ....2 hours

Thanks Tony, you made my day!.I think our inclusion on your list may be weighted by my involvement here Hopefully ,the Best Single Dish-Pigeon with wild Cherry and Chocolate- will be on the 6 course tasting menu that i will be enjoying tonight at the Black Pig.I'm even going to be wearing a tie

We use Bury Black Puddings "imported" by our butcher across the street,Stormin' Norman Brooks, who comes from Bolton,and used to judge Black Pudding Competions.We use them as a warm salad with smoked bacon and a poached Hens or Duck egg.

They are very pretty don't know why,but we do have some very good lamb.Maybe it's the sea air?

Them theres fighting talk...bring it on!

i have topped up with lard and or olive oil in the past when i have been up a certin creek

On the flip side, is there any place that you only eat one dish? I have a few regulars that rarely divert from their regular meal.

Seared in a hot pan first, then 15-20 mins depending on the thickness

LUNCH MENU Olives and Homemade Bread to Start ------------------------------------------ Roasted Aubergine, Green Bean, Local Beetroot and Feta Cheese Salad Grilled Goat’s Cheese with Roasted Peppers Seared Scallops with Bacon and Balsamic Dressing Grilled Mackerel with Red Onion and Tomato Salad and Truffle Oil Warm Salad of Black Pudding with Chorizo and a Poached Egg ---------------------------------------------------------- Roast Cod with Sun Blush Tomatoes, Anchovies and Garlic with Herb Mash Confit of Duck with Mustard Cream Sauce and Spring Onion Mash Pan Fried Brill with Spinach, Cornish New Potatoes and Chive butter Sauce Rack Of Lamb with Herb Crust, Stacked Potatoes and Rosemary Jus Baked Skate Wing with Capers and Cornish New Potatoes ------------------------------------------------ Saffron Poached Pear with Sorbet and Jelly Warm Chocolate Tart with Clotted Cream Sticky Toffee Pudding with Butterscotch Sauce Lemon and Lime Cheesecake with Strawberry Salsa Selection of British Cheese Coffee or Tea with Petite Fours £1.95 2 courses £18.50 3 Courses £21.95 Thats Todays Lunch Menu..the one on line is a bit old

Excellent! thanks

Thanks for that tarka, i knew they were doing something, but not sure what.Could you expand a little on what the whole article is about, as i have the patience of a 3 year old, and it will take a while to get my hands on a copy.. Cheers

If you have to ask, then don't become a chef.If you have been at it for years, then get married, then you know what to expect..the wife knows the score.Going into later in life will be hard.Chefs make big sacifices for the job...i worked Fathers Day again this year, and will probably miss my daughter being a bridesmaid at a family wedding because of a prior commitment i made to a customer. My wife is very understanding!

With respect, its not losing $10, unless thats what a 2 people spend in that place.

Just to be clear,i don't operate a no booking policy.I don't turn tables, and i'm fully booked for the next week

Seat of Pants..thats us!.My staff have no contracts apart from my handshake!

Thats why some of us work in the Private Sector Tony

Rosie...why "should".I,m not saying the policy is a good one, but its their policy.Vote with your feet, name and shame!

I tend to side with the restaurant on this one BUT they could handle it better.Every odd number table i get ..i lose £30.If i only take tables of 2 i,m down £120.Not a lot of money, but we only seat 22 max.If i was running the place in question, then i would explain to the waiting guest that the first table for 2 is yours,not the next table.