Charlene Leonard

are the horses breed especially for their meat? how expensive is horsemeat compared to beef? do you think that when thoroughbred race horses are put down that they end up on the dinner table, like the kobe of the horse world... edited: appalling spelling.

yipee! a mere hop skip and a jump for me.

ok, who's going to contact them?

is it the frozen part which is hard to come by or white peach juice in general? (am I making myself clear...?). I've got to make bellini's at Easter and just thought that white peach juice would be easy to get. When do peaches come into season?

thanks for the report Deirdre, you crammed in some fab places.

what sort of thing would you do?

but Basildog, as I've said before, you are Mr Lovely Restaurant Owner, not everyone is like you. Also your place is small enough for one group to take over, if the restaurant has 50+ covers for example, I doubt they would give you exclusive use of the restaurant. Mention hen night to people and they immediately conjure up images of white veils covered in pubic hair and screaming banshees licking tequila off a strippers chest, whereas the likes of me and Archana are far more sophiscated than that! P.S Simon, I think you've posted on the wrong thread - it's the St.John's one that is about hairy, pot bellied swine.

Hi Archana, here is a link to Square Meal's list of places with private rooms for 10-30 square meal it's a bit of a mixed bunch, at a glance La Trouvaille would be good (lots of talk about it on the site, do a search), I am sure the waiters would entertain a group of women no problem! good luck, i have just had to do the same but in Brighton for right in the middle of the festival - not an easy task believe me!

ah yes, why was your post on El Bulli deleted? you can PM me if you want cos I'm a nosey bugger!

try and get a private dining room somewhere, most places don't want a table of 20 in the main dining room and don't mention it is for a hen night, it's a 'small party to celebrate your friend's forthcoming wedding'

yes please and husband too - he was salivating over the whole pig just the other day. he'd never forgive me if I go to Fat Duck and St.John without him.

Where do you buy the weird and wonderful produce you serve? Do you go to a supplier and ask for 10kg of chickens necks once you have an idea for a dish or does the butcher keep back anything everyone else won't buy and you choose whatever takes your fancy? Do you think it is possible for the consumer to buy these items on a small scale?

no chicken necks. Excellent hare saddle with parsnips. Apple and Calvados sponge pudding a little disappointing though

sold.

i'm going to St.J tonight - what are chicken's necks like? I imagine them to be quite rubbery, not too sure why though

there are some opinions on this subject on this thread... egullet Doggie bags

went last night, very underwhelmed by the food. I had the mussel soup from the specials board, rather too salty but probably not helped by the fact that I thought the salt mill was pepper. Very measly portion of marinated veg and a salty fish carpaccio. Spaghetti alla bottarga had way to much oilve oil for my liking and as Kiku noted the ravioli was drowned in tomato sauce. Also bloody expensive for what is was - £7.90 for a bowl of soup? I will not be returning.

Simon, I have never encountered anything other than an engaged tone at Locanda - what's your secret? Amex Concierge service Works every time S take no notice of the flash toad. Just keep redialling and you will get through in the end.

wake up on the wrong side of the bed this morning Simon?

£20 for a starter - that is an absolute outrage. did you have to book 300 weeks in advance to get your table? Glad to hear about Locanda, I am taking my Mum there for her birthday in a few weeks.

completely agree torakis, I made the beef paneng on Saturday which said 200g of beef, I bought 400g and it was just right for 2 people, it also looked NOTHING like the picture . Chicken larp was fantastic (said 150g of meat I used about 250g) as was a steamed egg mousse which I would never had considered making before. The question now is what do I do with 50 sticks of lemongrass, half a ton of thai basil and 30 lime leaves I have left - can you freeze these?

I found the format really annoying and was that Christopher Biggins who appeared in those clips?

ohh, please tell all Miss J. You could save me hours scouring the streets of London.

how are you going to know when and where they are? stalking Fay Maschler could lead you to another interesting project - sampling cuisine at Her Majesty’s Pleasure!

they are fully booked until June