Pweaver1984

Just wandering Alex if you got paid for the amazing privalege of working at the FD? So is there a way of anyone getting into the kitchen or did u "know someone"? I'd love to be able to do that, and help create fantasy food.

Went to the FatDuck on Tuesday evening for my first time, and had a very enjoyable meal with my gf. We had a glass of champagne to start the evening off with, then both chose the tasting menu paired with the wine. Nitro-Green Tea and Lime Mousse Orange and Beetroot Gelee Fresh Oyster, Passion Fruit Jelly, Horseradish Cream, Lavender Pommery Grain Mustard Ice Cream, Red Cabbage Gazpacho Jelly of Quail, Langoustine Cream, Parfait of Foie Gras SNAIL PORRIDGE - Jabugo Ham, Shaved Fennel ROAST FOIS GRAS - Chamomile, Almond Fluid Gel, Cherry and Amaretto Jelly SARDINE ON TOAST SORBET - Ballotine of macerral "invertebrate", Marinated dycon and Salmon Eggs SALMON POACHED IN LIQUORICE - Asparagus, Pink Grape Fruit, "Manni" Olive Oil SWEETBREAD COOKED IN SALT CRUST WITH HAY - Crusted with Pollen, Celeraic Puree White Chocolate and Caviar Mrs Marshall's Maragaret Cornet Pine Sherbert Dib Dab MANGO AND DOUGLASS FIR PUREE - Bavarois of Lychee and Mango, Blackcurrant Sorbet Orange and Carrot Tuile, Bavarois of Basil, Beetroot Jelly SMOKED BACON AND EGG ICE-CREAM - Pain Perdu and Tea Gelee Leather, Oak, Pine and Mint Chocolate Praline Rose Tartlet In there somewhere we did have the parsnip flakes with milk. Even though it has been a while since someone on here has wrote the whole of the tasting menu out you will see that it has rairly changed which I was a little shocked and disappointed with, therefore I have not described everyone in detail. The place wasn't full, but it had a really nice "buzzy" atmosphere, and the waiters/resses performing like a class act, always on hand to answer questions and to ease us through nearly 5 hours of Molecular Gastronamy. All this did come at a price though...... £348 before a 12.5% optional service charge was added. My first taste of a Michelin 3* establishment was interesting to say the least as anyone who has attended will well know!!

Hi guys back from my amazing double header of FD and WSI, will give a full account of both restaurants as soon as I can. Just quickly though Anthony Worrall Thomspson was sitting across the way from me at the Fat Duck tuesday evening, seemingly enjoying himself!

So have you won a michelin star? Anybody else recieved one??

Johhny, What background does your head chef have? How big is his brigade? And what about yourself?? Sorry that its not exactly a follow on, but im just curious, or is it nosey?!!

The Star Chef's Cookbook Came across this at one of those "cheap" bookstores, bought it, and was really pleased. The author/artist spent five years painting with Michelin starred chefs, capturing both the atmosphere of their kitchens, and some of their signature dishes. The book features all the major chefs of the last fifteen years, from Raymond Blanc and Gordon Ramsey to Ruth Rogers and Rose Gray of the River Cafe and Anton Endlemann. The recipes are very varied - some quite complex - others easily cooked for an informal supper with friends. Each section on a chef is proceed by a very interesting background section detailing their philosophy,and the path they took to reach success. The recipes are simply illustrated by Bramley, who manages to convey the essence of each dish as effectively as photography. This is a book that will be as home on the coffee table as in the kitchen.It is quite literally a feast for the senses

So who has been to this restaurant?? I have only just heard about it on here, today.... I thought I was quite up with all the modern goings on with resturants, but this one seems to have slipped through..... How long has this place been here, doing its stuff? How many can the place seat and where eaxtly is it locted??