Basildog

Point taken We don't have a fax machine, but email and web cam has got to count for something?

Not an excuse for rudeness, but maybe they do not have a fax machine? Still a good idea to tell the management about the bad treatment tho'

He's just playing hard to get

I find , on egullet, the serious stuff can be the funniest.But i don't think it is intended to be

Tonight i have put on the menu that 1/2 size desserts are available at 1/2 price.Worth a go

Staggered tables are not the same as resitting tables!!!! We stagger peoples arrivals so that everyone has a better time (including us!) Now some people who want 8.00pm, but are only offered 7.30 or 8.30 will say yes, we will take the 7.30pm, and then appear at 8.00pm.Guess which tables have to wait a bit longer to be served??

Cabby's point about the presentation meaning the construction of a dish on a plate, stacking , saucing, arrangement etc is a valid and important one.Our Sticky toffee pudding is served with sauce poured over the top.A subtle but important point in the enjoyment of this dish IMHO

It seems people buy with their eyes... the bigger chiller made better sales, as it has a better display than the small one.Having said that, people do occasionally ask, if the bread in the window( with a price on it!) is for sale...sheesh...people huh?

The sacrificed table is hurting us, and tho' the deli sales are good, not good enough to keep the permanant chiller.So we will be reverting to a small portable chiller soon.Oh well, it was worth a shot.Avaliable shops in Padstow are crazy prices, so i think my deli will be a long time coming.

Andy...do we have to salt the eggs before we suck them???

See what i mean...can't keep secrets ho ho ho

OH Andy!!!!! Vanessa can't keep secrets!

I have recently been given a box of Pierre Marcolini Chocs, and i think there fantastic.I'm not in a position to compare to others mentioned in this thread,. but IMHO they are bloody lovely

My chef Dave brought back some Afri Koko on his last trip home to Ghana.Makes a good ice cream! Also brought back some "Takai" ,another Ghanian liqueur, which is a Cocoa and Coffee flavour. Takai comes in a very funky, curvy bottle

Vanessa, what you need is a young boy who will keep mashing untill you stay stop. I'll lend you mine

We use a normal hand masher.The same one has been at Margot's for nearly 10 years! It has done tons and tons of mash, but it has a small crack, so maybe not long for this world.We will have to give it a decent send off, when the time comes

I can get the Boiron frozen stuff down here in Cornwall hahahahahah what price have they qouted you on the white peach?

A bit of a tangent, but i love the story about the company switching to popcorn to pack its electrical goods for shipping, instead of the polysterine chips.Bio degradable and cheaper..Good Work Fella!

Fergus, can you briefly describe a typical working day? Thanks for taking part in this Q+A Adrian

Phallic shaped desserts, naked waiters...that kind of thing Not really...any group will be caterered for better when you know more about it.The last one we did was a group of Irish ladies from Dublin.Printed menus just for them, chicks love momentos Wrote a menu arround what they liked, wines etc.I do take the point that restaurants are frightened of the words "HEN NIGHT"

But Charlene, what i am saying that if a restuarant knows that its a "hen night" then they can cater for you better.And i know that some people have civilised hen nights, we have done a couple here!

I would mention that it was a hen night.Honesty is the best policy.I had a group book a large table..no mention that it was a stag night If i had known, i would have given them exclusive use of my place, and they would have had a better night

Vanessa,any progress on this?

Cornwall is not too far from London is it well 20 ladies. at £50 a pop..a guys gotta try

I learn something new everyday here