Romaney O'Malley

Mr O and I have had it with the city this week and our nightmare of a never ending renovation of a house is not helping - totally fed up I phoned about 15 hotels all over the place today from Brighton to Burford and managed to get two nights this Friday and Saturday at the Brudenell Hotel in Aldeburgh (for an extortionate price I might add but beggars can't be choosers) I've performed the usual searches and it seems like this place might actually have some reasonably decent culinary offerings. The following seemed well thought of: Regatta Munchies A fish a chip place but don't know the name Any further recommendations? Notwithstanding of course that it's already Wednesday eve so anywhere difficult to book will be a non starter Would appreciate help - relaxed dining please as per my frazzled demeanour

I'll third the label anglais rec - fantastic birds. Agree with Matthew - go for the darker leaner looking birds not the ones with big boobs

one thing I'd add is that if you fancy yum cha/dim sum or Indian/Pakistani (there is a lot of good quality in London IMHO) - many eGullet recommendations on other threads if you are interested - when we've been with friends we've found it a far more relaxed and child friendly environment and you can have some quality meals

on what basis was Gordon's 'get women back into the kitchen' with immeasurable results a 'charitable act' ??

could it be to do with the location? I imagine leases on appropriate sites don't come up that often. Maybe they saw an unexpected opportunity and grabbed it. I know from my own experience that things don't always happen at the perfect time for the grand plan so maybe it was sooner than hoped. I am speculating of course.

Nah, LML would have said the Fat Duck is an evil conspiracy theory by Heston McBlumenthal to sell snail porridge which was actually invented by a spanish chef. Or words to that effect. Ah well. There only seems to be a few of us antediluvians left who remember the good old days... ;-) J ← I miss Lord Michael Lewis - I have fond memories of realms of entertaining posts edited to add sorry I know it's off topic but I know you'll allow me some nostalgia

right have done significant research and I think I'm ok. It seems I am not completely wrong in thinking it doesn't need cooking except that if I was going to serve it raw it would need to hang for substantially longer (say another year - thanks HFW). In this case it seems I am clear to boil and cook in normal manner. It's currently soaking in a large bucket of water after which I intend to boil it for a few hours and then bake with a glaze. If it's a complete disaster I will report back in the hope of sparing others from the same. Actually - if it's great, boring as it may be for everyone else, I may also report back in manner of stupid person pleased with own performance Edited to give credit to lovely HFW meat book

I have just bought a whole leg of dry cured smoked ham from Richard Woodall. It looks and smells gorgeous but I was expecting something I could cook. It kind of looks like I could serve it like Iberico. Problem is, I have a whole contingent of Irish in laws over for Christmas and let's just say I received a distinctly negative response when I suggested not cooking it. Can I soak and then cook it? Help

William Rose. Used to be in Vauxhall (called Hesters I think). Yes, very good. ← I'll third that recommendation, one thing to note - no cards (just cash I think) which when you are buying lots is a bit of a hassle but hey, I am in the south east so no complaints from me about this oasis of goodness

Have been trying desperately but unsuccessfully to find time to write about our visit to Etxebarri. Given time is moving on I am just going to note that it was the best meal we had in our two weeks in Spain. We left ourselves in the hands of the sous chef Lennox who was great fun had a truly outstanding and memorable lunch. Will write more detail but for now I really wanted to add to the praise already expressed about the place. If you are anywhere near it make sure you go.

I bought a Mercury range cooker about 3 years ago and it's brilliant. Both ovens and the grill are electric though with a gas hob (so no gas oven). it's really simple no gizmos and I love it. Looks cool too

thanks butterfly that's really useful now I just have to decide whether to go before or after Arzak. After reading the comments on here this seems like an important consideration - will ponder a while I think...

Planning on heading here early November but all the talk of getting lost is worrying me. Does anyone know how long it takes to drive here from Bilbao? I've done a lot of searches on the restaurant on the net but info on directions is thin on the ground - any help appreciated...

Yes- you bloody well are. Stop it! ← Well Bapi - I'd love to tell you we were disappointed - but that would be a big fat lie.. Started with a few drinks at the top of the gherkin but by then it was past 8.30pm and I feared the worst. I have to confess I was pretty shocked at the transformation - the place is massive now. Needless to say there were hoards but we were seated in less than 15 mins and stuffing ourselves within 10 mins after that. We had lamb chops, kebabs and chicken tikka to start with after some of those lovely fiery poppadums (and amazingly things came in order). Then onto dry curry (better than ever), chicken Karachi (delish), baby pumpkin curry (so so) and meat biriyani (good). Along with some rotis, nans and parathas and we were a very happy party indeed. Finished with some delicious kulfis - heaven All washed down with some cold beers and a couple of wines - was heaven. I will also add we weren't rushed one bit - maybe one advantage of getting there later Can't believe I suggested defecting somewhere else - wash my mouth out with soap

thanks Gary much appreciated last time I 'booked' I have to say it didn't seem to actually mean anything so we'll just turn up with the masses I think can just taste those chops and dry curry mmmmm..... sorry if I'm making you jealous

has anyone been here recently? It's been ages since I went and am planning to head there with some friends tonight. I also read some reviews of the Lahore Kebab House which were very positive - I think it's near New Tayyab - does this place even compare or should I not even consider it as an alternative? Help needed

I can second the Bell. Used to do some work up around Peterborough and this was always a favourite. Although I haven't been recently I never had a bad meal there and the food was always pretty consistent.

Kaiberlan - would you mind elaborating a bit on what you ate? sounds interesting..

I understand from previous posts that amuse, coffee, PF are included as well - didn't pick up the service thing so even better - sounds very good VFM I will try my very hardest to stick to this lunch menu if nothing else to test out the value vs quality factor - but will not be surprised if I walk out of there a couple of hundred quid lighter - we are notoriously weak beings when food is involved

thanks for the replies - will be a good excuse for me to bully Mr O out of his jeans and t-shirt anyway so quite pleased £46 still seems like a great deal given the lack of 'hidden extras' - not withstanding the enormous likelihood we will both veer off track onto the ALC and full wine list Will report back next week if anyone's interested

anyone been for lunch recently? Booked a table for Friday. Does anyone know if they still have their lunch set menu and whether it is still £44? It seems like a very good deal Assume a jacket is still necessary for Mr O? really looking forward to a lazy afternoon esp after reading Fi's review - am very overdue for one

Thanks misgabi I have heard the loose box is very good. I have restaurants sorted but still need to know where I can get ingredients. so come on Perth guys help me out. To be a bit specific I am not so much interested in importers of european ingredients but more what's good locally/close to Aust. So can anyone tell me where I can get: - good fresh seafood (live lobsters etc) - top quality vegetables and herbs - quality beef - preferably well hung Still have a week to plan Thanks in advance

Will chicken sear properly after poaching? I'm worried that even if I towel-dry the chicken after poaching, it will still have retained liquid and just steam instead of brown in the pan. ← Not if your pan is hot enough - You need a very hot pan with hot fat in it. Let the meat rest for a while after poaching and then dry you can even dust with flour and seasoning to absorb some moisture which will crisp up when you pan fry. Get your pan super hot though That said - This may not work for you but it's worth a try...

bucktown - you have suggested slow cooking in a few of your posts but I would not suggest that cuts of meat like chicken breasts are not best suitable for slow cooking at a low temperature - you'll only end up drying it out. You really want darker, bone in meat for that type of cooking. IMHO mastering the timing of quick pan searing is the best option if you don't want to poach. FWIW I would highly recommend poaching and I don't believe the chicken loses juices it will be moist and juicy. If you are worried about the texture then you could try poaching and finishing it off with a quick sear in a very hot pan with some fat to get some crunch. Good luck in your quest

Am off to Perth in two weeks so am resurrecting this thread. I will be staying in the Innaloo/Karrinyup area with my grandmother and I will be cooking a dinner for the whole family (say 8 to 10 people) on one of the nights. I am after suggestions for seafood suppliers and fresh vegetables. Also a really good butcher. I haven't decided on the menu yet but need to know where I can get top ingredients. I don't mind driving but obviously if it's on the same side of the city then great. Thanks in advance