Basildog

We have Rack of Lamb on the menu alot, and when it is ordered , we tell them its served pink unless they like it another way.Yes , well done rack of lamb is a waste of a fine cut , but they are paying for it, so we cook it how they want. Another point is that there seem to be plenty of restaurants out there serving rare lamb as pink, so the customer gets confused as to what the hell "pink" means.Maybe we need a colour chart on the menu

Rick Stein's Seafood Restaurant have done Monkfish Vindaloo in the past.

WE have sold a ton of skate over the years, mostly done in the classic "margot" way of seared in a hot pan, with garlic, rosemary and anchovy and baked in the oven with a little fish stock.Finished with a knob of unsalted butter.We have always served in on the bone, as John says, easy to eat, just peel of some with a fork.Its an absolute bastard to skin, tho'.Solution to this is to sear it skin side down. then peel off the cooked skin,when you start to cook it.My fishmonger in Newlyn has a funnky machine that does it.th Padstow guy has a board with a nail and a pair of pliers

Sorry to disagree , but the amoinia smell gets stronger over time.Its the urine in the flesh decomposing.Very very fresh skate will cook up with a strange texture, but the smell comes later.Skate is also the only fish with a menstrual cycle(so i,m told)

Gross profit of 70% means that 70% of the selling price is profit. 30% cost of ingrediants,17.5 % VAT wages 20%,Overheads 20% leaving 10% (ish) as net profit.These are rough figures, don,t ask me mine cos i don't know.I work on about 60% gross profit I think 70% is ripping people off

Thats 70% GROSS profit.Net profit would work out about 10% after overheads wages etc etc. and the quote about VAT being a levy on profit ,no VAT is a tax on turnover.Income tax is a tax on profit, or corporation tax if your a big boy

And there are some of us who rarely eat out,have never eaten at a Michelin starred establishment ,but do cook/serve people all day long As far as income goes, my last car cost me £750, so count me in the high rollers club

Even though you don't aspire to be a professional food writer,I would pay to read your stuff.Ok enough back slapping.....i got to prep the monkfish.carry on edit .very poor spelling

I thought the water waiter was a spoof when i first read it.

caterer article on a water waiter interesting

Padstow on the North Coast.New website is coming soon !!!!!

I run a small bistro in Cornwall UK

Thanks ngatti . I think we shared the same thought about other chefs posting here.Your menu is interesting , i can't say i know all the produce you are using, but i'm very willing to learn.Any chance on some background info or pointing me in the right direction if you have posted stuff about your work on eGullet?.How many are cooking, how many are you cooking for ,history of the resturant etc etc..Many thanks i,ll post changes as they happen.Our menu evolves, is does not completely change in one go.I print my menus twice a day( normally with about 5 mins to go before service)

I thought i would post tonights menu DINNER MENU SPICED, GRILLED QUAIL WITH COUS COUS FISH SOUP GRILLED GOATS CHEESE WITH ROASTED PEPPERS. ROAST AUBERGINE WITH FETA CHEESE AND LOCAL BEETROOT THAI SQUID WITH COCONUT MILK GRILLED PEPPERED MACKEREL WITH CHERRY TOMATO SALSA ———————————————– RACK OF LAMB WITH A HERB CRUST, ROSEMARY JUS, AND SPRING ONION MASH. CONFIT OF DUCK WITH MUSTARD CREAM SAUCE, AND SAUTÉ POTATOES. SEA BASS STUFFED WITH SPINACH WITH NEW POTATOES AND CHIVE BUTTER SAUCE HAKE FILLET BAKED WITH GARLIC, ANCHOVY, AND PARSLEY, WITH OLIVE OIL 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 ETON MESS (CRUSHED MERINGUE,CREAM AND STRAWBERRIES) LEMON AND LIME CHEESCAKE WITH BAKED PLUMS 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 maybe this should be a new thread?

Basildog's 1st rule of restaurant economics..... Take enough money so that you can pay the bills and open again tomorrow! And as for the surgestion that we cook the books to make a profit, who the hell said we were not doing that already?

We make herb oils by blitzing said herb with evoo and a pinch of salt.Keeps well and goes nice with Risotto or anything that needs a touch of va va voom.You can pass it throuh muslin for a proper oil, but we keep it unpassed , co were so rustic.

Bunny.whats your history up to this point of going out on your own? How big a place are you looking for? Whats the background to this venture? Best of luck edit.2 fish with citrus flavours???? hmmmmm

Was that not a News of the World Headline?

well its 2.32 am now..maybe i should give him another call heheheheheh

i have sent some caramelised walnuts to Utah ps love to meet fishermen

Mr Pace..table for 2 at 8pm Saturday night did not show..i called him up and he said that he had decided not to come down to Padstow....no call to us..a plague upon his house!

At our place we do Monkfish roasted and served on Cabbage and bacon , with noisete pots and a little butter sauce..and also wrapped in parma ham with olive oil mash and a light fish cream Remember to take the membrane off thats under the skin. oh yeah, we also deep fry it and serve with a cucumber and shallot salad with mint yoghurt

Simon.no i don't think restaurants are allowed off nights,Saturdays or any other.Consistancy is what its all about.If we start allowing "off" nights its the thin end of a rather nasty wedge

Macaroni cheese with a dash of soy sauce.our whole family did it

Our washer upper makes mash potato sandwhiches...and an old 2nd chef would take a twiced baked souffle and put that in sandwhich