Basildog

Discuss

LML...it also lies with the owners.Maybe the don't want a high profile,The restaurant is full,they are making money...maybe they don't want the hassle of a public profile. with all the crap that that can bring?

It's not all work Simon.We are currently closed for a month,will open for 3 weeks and then take another month off I am hoping that these breaks will recharge the batteries, so that i don't "burn out" . We will never make a fortune form our little place, but that realy is not our focus.We are here for the long haul, and the quality of life down here, to raise a family and to enjoy the day to day stuff.

Just a thought,but do restaurants with good reputations actually realise their value when it comes to selling? My point being that when the person who has "made" the reputation leaves, do the customers still go? Winteringham Fields is obviously a great place,but its value plummets when these owners sell.

As Pernod is never "good", how can it go "bad" As for cooking with it, whats the dish? edit spelling

I like Harden's.Short and snappy reviews.Obviously, if they say somthing bad about me in this edition, i'll be back here to edit faster than a fast thing

I won't go over more than 1 field to get em

I don't stock 30 year old port.These were regulars, and i only mentioned the pheasant as they were leaving...ie" if you get some, you could drop 2 off for me"

We did a dinner last week for some guests going shooting the next day.They brought some 30 year old port.Corkage was a taste of the port and a brace of pheasant

Maybe i should stock the OED?

Simon, if your comfortable discussing it, you owned a Princess edit spelling

Is it the shock of waking up dead that kills them? Define death...cut em in half whilst alive, they still squirm about for awhile.What they are feeling i have no idea.

of course its a nice place you fool...i'm here....

who needs the guides when we have egullet?

Pie...of course....but no pasties Just found out i can,t have the premises that i wanted ..oh well, will keep searching

Sticky Toffee Pudding Recipie as requested 12oz stoned dates 1 pt water simmer for 5 mins whilst thats going on.... Cream 4 oz Butter with 12oz castor sugar Add 4 whole eggs Add 12ox Self Raising Flour take the dates off the heat, add 2 tspoons of Bi-Carb...then add the resulting foaming mess to the rest to the above mixture and mix . this is best done in a food processor, but if your doing this by hand, chop the dates small before you simmer them. Pour mix in to a 11 inch spring form which is lined with paper cook for 40-50 mins 375 Butterscotch Sauce Melt over a low heat... 8oz castor Sugar 8 oz Butter 12 oz Soft Dark Brown Sugar 10 ox Golden Syrup Pinch of Salt when all smooth and disolved, finish with 12 fl oz Double Cream Pour some of this sauce over the Sticky Toffee Pudding when it comes out of the oven, so it soaks in and makes it a "Sticky"

They have olive trees in Cornwall? your right Adam...shit ,maybe i should stop using it ? Last time i looked we didn,t have and French Vineyards either...

The GFG is not perfect, but in my opinion, gets it right more times than wrong. Past reviews i have had from the GFG have been rehashed old reviews, which pissed me off, because it is sold as reseached from scratch each year. and i KNOW thats not true in my case whats the alternative LML? and welcome back (parole already?)

will discuss your requirements over lunch on the 15th old chap

3 this year is more than enough oh and one egullet member i met in the street outside

Where were you located when you were here Ali? and welcome to e gullet!

UP YA BUM! actually its very quiet tonight...i have just served the starters to our 2 booked tables...so semi slaving tonight

Thanks for all the good ideas on this, it is apprecaited. As for suppliers, i'm looking at the suplliers we already use.Bascially i want to sell the stuff we use in our kitchen, and as a shop for some suppliers, like a local herb producer, farmer...who don,t have the time, premises or inclination to sell direct to the public

Will post the recipie soon Strange no one mentioned Olive Oil?

We already run a mini deli in the window of the restaurant 10-4pm ish This is just a table top chiller, but we sell Roasted Peppers and Aubergines Kalamata Olives Poached Pears Sticky Toffee Puddding Local Leaves Chorizo and Parma Ham One Variety of Bread Some locally made Jams and Chutneys (with cloth tops Simon ) Caramelised Walnuts we sometimes also sell shortbread, cookies and fudge edit...weird nobody mentioned olives...probably our best seller