Pweaver1984

Dirk, LexisNexis being......................?? Paul

Just to let you know Michelin replied saying that they do not keep chefs ages on record. Looks like its Toby Hill then, thank you everyone.

Erica seems like you sepnt a little over the odds on your edition? Check this link if u dare?! Ducasse Book Cheers Paul

Email to Michelin has been sent...........awaiting a reply!

Myself and a fellow Egullter were chatting and this topic came up, neither of us knew the exact answer? Robert Thompson is 22, and head chef at the 2* Winteringham Fields, but Germaine Schwab is the executive chef. Does anyone know the youngest chef in the UK to have personally gained a michelin star? Cheers Paul We were talking about the UK but if anyone knows in Europe aswell......??

Great pics Moby, food looks amazing I really gotta go here!

I'm sure the Waterside Inn has plates like the ones in the photo? Though it does have an illustration?

When does the guide get published guys? And as the title says who will be the winners? Will it be a good thing? Are the chefs taking it seriously? Cheers Paul Moderator's Note: This post was merged with this preexisting thread.

When I went to TAs on the lamb plate I had anchovies in a light batter, and deep-fried?

Eric Chavot now at The Capital

Since there very sad fire last year was just wondering if anyone is in the know about when it will re-open? Website says date is set for early August..... Will the room stay the same? What are they're staff doing, been doing? Paul

Anyone know where I get hold off the rare thngs that are Gulls Eggs? Believe that they are to be around at this time of year. Never had one, would like to try them although are they £6 each!? Cheers Paul

Very much Marco Marco Marco, and the occasional talk of Michelin Stars and Micheal Winner.

The Tom Aikens one really does stand out, so cringe worthy! Ripping the piss out of Marco and Nico. Wonder if and Marco ever crossed paths... How much effort do these chefs put into these interviews?

Not sure if he did ever work for Gordon, though they were (are?) very good friends and Stephen seemed to move about a fair bit, he might have washed his pans at some point!? No answer either in the book which reminded me of Stephen Has anyone read Off The Menu: Conversational Chefs by Bob Mullan Received it today, having never heard of it (published '98), what's everyone's thoughts/memoirs? Quite shocking in parts, lot of bitching. Paul

Anyone know where he is working at the minute? Cheers Paul

Cheers for clearing that up Jay and Andy, I wasn't trying to dismiss The Roux family achievements as I know they brought 1st rate gastronomy to this country, my meal at the Waterside Inn last summer was simply perfect, and I'm sure they will have 3 Michelin stars for many many years to come.... Really need to go to Le Gavroche!

Nice Review Andy! Just wondering though about the 3 Michelin stars? As in Restaurant Magazine this week it says Paul Bocuse has held his for 40, unless in those 40 years he's dropped one? I most likely have read it wrong Could you clear that up for me cheer!

Not sure if you can get hold of squid? Its an excellent marinade Kiwi, will really soften the texture.

Alex, think your missing the word "way" from your post. Also sounds like your grill is on a too high temp?

Revallo How did you manage to secure a stage at El Bulli then? Where were you workin before? Is there any one from the UK in the Kitchens? Regards Paul

And the 2nd half to the question JCN's Sous The wonders of google!

Answer half my own question Gary's Sous Paul

Just wondering if anyone knows if the chefs sous's on the show are actually the ones in their restuarants? Whats there backgrounds?

Again pan fry as above with lemon, but then serve with diced beetroot, horseradish and capers.....