Pweaver1984
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Posts posted by Pweaver1984
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Heres a link to there quite indepth and informative Website
Paul
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Bout £200 for a room.
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This restaurant hasn't been mentioned in a while, though I'm going here on Friday evening for my 21st. First time, really looking forward to it.
Was wondering if any one could recommend a good place to stay following my meal? The hotel is a bit steep at about £350 for their most basic room.
Prior thanks.
Paul
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I reguarly use this a quick reference book :A Cooks Dictionary by Charles Sinclair
Very useful, as is Mr McGees amd Larousse et al
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Gifted Gourmet, wasn't the book in question released in 2004? Might be getting muddled up, or that you've been using the book all this year?
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So who will be cooking the food?
Has Anthony got himself a brigade together? Will they all be rotating?
Sounds a fantastic place.
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Phil Neville "supposedly" plays footbal Jay , not cricket...............
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Sounds like his reviews will be good reading!
Whats his background?
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Fisherman,
Did your knife arrive? How much was it in GBP?
Is it as good as a Shun?
Cheers
Paul
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I live in Whitstable and I am very lucky to have some good places around me, as you said The Dove, Sportsman, JoJos, Wheelers. I work at the Oyster House. Its more places that crop up, Canterbury is devastating! Anyone heard of Acqua in Faversham? Recently opened. The owners have spent an absolute fortune on this new restaurant in a good location, but the food is shocking, dire. They have obviously invested a lot, but with the wrong chef.
Bruno Delamare in the Art Room sounds interesting? Is he there yet or whats the plan?
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Not sure exactly how to word this post, although I kind of know what your responses could be. Its been bubbling up inside me for a while now.
Its basically about restaurants that I've visited that are simply not offering the goods in my area (Kent), and probably in yours too.
Its from major things (Off food/undercooked food/rude staff) down to some might call niggly things (things straight out of the fridge seem to be following me). There is a well publicised skills shortage in catering in the UK which I think is growing and growing. Restaurateurs and chefs lack of knowledge, skills and experience is hurting me.
Sorry about this rant which I've rushed a bit, just getting fed up. Michelin is probably the only guide I can trust, you know what your getting from their starred establishments, the AA recommendations have disappointed me a few times lately. I will check out the new Hardens to see what they say, as that is based on "peoples views".
What can we do apart from not go to these places (vote with our feet)? Tell trading standards if I feel I have been mugged e.g When I ask to see the owner I get told "I am the owner there was nothing wrong with that rack of lamb" Get out of my Restaurant"?
Naming and shaming is wrong on here to do so. When I tell friends they think my standards are too high, they're not. I just like my food, freshly cooked with a slight bit of care, attention, and presented and served with some style.
Love to hear Egulleters views on this...........
Cheers
Paul
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Here is Hestons Blumenthals take on water and chocolate : Chocolate Chantilly
Paul
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What you after Suzi?
Jojos in Tankerton is really nice. Bit far from romney marsh though?
The Granville is very good, basically its the sameish menu as down at The Sportsman.
My neck of the woods so I hope I can help.
Paul
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I had cherries at Thackerys about a month ago, seems like everywhere has done/doing them?
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I agree with you entirely Tom, the food on the site you mentioned looked a lot cleaner, fresher, and better presented as to the ones you experienced, which is a shame. Is Gordons TV work seriously beginning to affect his high standards in the restaurant?
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Just seen this on Caterer-Online.com
Never been up to the restaurant myself yet, think I’ll have to get up there before the Schwab's step down.
Sounds like an interesting and exciting couple have bought the place, with lots of ideas and focus.
Congratulations though to Annie and Germain and hope they continue to play a large part in the industry.
Paul
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Anyone coming to the world famous Whitstable Oyster Festival
starting on this Saturday 23rd July.
Cheers
Paul
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HaHa!
Sorry Guys, what an idiot.
Shall hang my head in shame.........
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Because of their similarity in composition and properties, palm kernel oil has similar uses to coconut oil in both the edible and non-edible fields. There are, however, some small differences. Palm kernel oil is more unsaturated and so can be hydrogenated to a wider range of products for the food industry, while coconut oil has a somewhat greater content of the more valuable shorter-chain fatty acids, which makes it a little more valuable for the oleochemical industry.
Source : http://www.fosfa.org
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Couple of interesting things added to the website, though more is still to come it says.
Paul
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Anymore info cachan??
Cheers
Paul
The F Word!
in Food Media & Arts
Posted
On tonight channel 4 @ 8pm.
I'm quite looking forward to it, supposedly like top gear but on food, just heard GR on Steve Wrights radio2 show. Hopefully this is the show us Egulleters have been waiting for.
Is the show live? Anyone planning on going (or been?).
Website
Paul