Basildog

there he goes again.jeeze..

Hello Judi....is that info from the web site or have you been recently? PS welcome to egullet

Macrosan.interesting that you feel Padstow has limited accomodation.We have loads of B+Bs, cottages to rent, nice hotels.(Metropole excepted, its a bloody disgrace).I think maybe as it was a Bank Holiday , you saw more trippers than " normal". Spot on about the Clipper...it has the shortest season here...this year it did not open its doors till AUGUST!. It will close again soon( oh dear what a shame etc etc) My sinsere condolances that you ate there edit..PS we do have a small fishing fleet.

Not about food per se, but i have the odd nightmare that i've been hired to cook at a large restaurant, i arrive to do service.there is no prep, idiot staff and checks coming thick and fast.I wake up sweating.its a very real dream.

To be fair Jaymes..we have only heard from one ego

Hmmm...calling people idiots does not help your cause. Fat Guy is many things, but not an idiot imho.

My 2 points are 1) when you fuck up you apologise. .. Doesn't matter if there friends, lovers or customers or whatever..its called manners 2)The customer is not always right, but when they are, see point 1

So Fat Guy, you think they should spend more money with this guy, in the hope of an apology? The balls in the Owners court..i think its down to him to make the first move and get back on good ground with his customers.

The Owner got caught with his pants down..If he can't say sorry, then he deserves all he gets.I leave my place in others hands 1 night a week...Its still my name over the door,I'm still responsible when i,m not there.

Fat Guy..these people deserve an apology from the Chef/Owner.The customer is not always right, but in this case they are.

Never heard one scream yet.....only a few say" Excuse me, this jacuzzi is a little warm"

"pink" confit of duck

only 5? My boss makes me work 6 sometimes 7 days a week?Now thats a bastard...oh yeah its also me

Sun Blush are roasted and marinated in oil, garlic and oregano.We buy them already done.So shoot me

SAUTE GUINEA FOWL WITH ORANGE AND PINE NUT SALAD SEARED SCALLOPS WITH RUNNER BEAN, ASPARAGUS AND SUN BLUSH TOMATOES WALNUT ICE CREAM IN A BRANDY SNAP BASKET a couple of new(ish) dishes from tonights menu

Thats a whole new thread boys !

You have seen our web cam then?

But you were the first Cabrales....they can't take that away from you!

no, thats just you Tommy

DINNER MENU GRILLED MACKEREL WITH CHERRY TOMATO SALSA GRILLED GOATS CHEESE WITH ROASTED PEPPERS ROAST AUBERGINE WITH FETA CHEESE AND LOCAL BEETROOT STIR FRIED “THAI “ SQUID SAUTE GUINEA FOWL WITH ORANGE AND LOCAL LEAF SALAD ———————————————– RACK OF LAMB WITH A HERB CRUST, ROSEMARY JUS, AND SPRING ONION MASH. CONFIT OF DUCK WITH MUSTARD CREAM SAUCE, AND SAUTÉ POTATOES. STEAMED FILLET OF PLAICE STUFFED WITH CARROT AND LEEK, WITH CRAB BUTTER SAUCE AND NEW POTATOES BAKED SKATE WING WITH GARLIC, ANCHOVY AND PARSELY WITH HERB MASH ROAST MONKFISH WRAPPED IN PARMA HAM WITH CABBAGE,NEW POTATOES AND FISH CREAM SAUCE ———————————————– STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE. FUDGE AND NUT ICE CREAM IN A BRANDY SNAP BASKET LEMON AND LIME CHEESECAKE WITH BAKED PEACH SLICES SAFFRON POACHED PEARS WITH CLOTTED CREAM AND STRAWBERRY SORBET SELECTION OF BRITISH CHEESES. ALL MEALS INCLUDE HOME-MADE BREAD, MARINATED OLIVES, AND A SELECTION OF SEASONAL VEGETABLES. THREE COURSES £24.95 TWO COURSES £19.95 Not that different from the last one..but what a egullet member ate from last night

You 2 are just being silly..carry on

Andy.i posted that caterer article 10 days ago(on the Petrus thread)...ya big girl.where you been? oh btw welcome back!

Steve...i think we agree on more things than i first thought. The issue of local ingrediants is very interesting.I use alot of local produce , but as you say , if its good.We have French duck legs for our confit, as we find them the best.Wine is made locally, but IMHO is awfull, so we don't have it. And out of interest..tonight we have Saffron Poached Pears with Strawberry Sorbet I don't have any problems with ice cream..its just sorbet i lack knowledge. By chance i was talking to a guy in India in a Food chat room this morning about sorbet...he was asking amounts of sugar/water etc...I explained how i make mine, but did give him some info out of Larousse...which he promptly answered with " your reading that from larousse"!!! I was sooo busted!

We did this only 3 days ago.....pre-toasted bread anyone?

Steve...your assumption that i know what i'm doing when it comes to sorbets is sadly wrong.I make sorbet in a rather slapdash way.My only defense is that we are making small amounts and if it don't work sometimes then we don't put it on the menu. I can print the menu at 6.55pm to cover all failures of my kitchen, and also to include any produce that has been offered to me late in the day(mostly fish from fishermen on there way home )