BertieWooster

My major problem in living in the city centre is not being out of work at any time when any interesting delis/shops are open--I made LSTD just once. Which leaves me M&S and Tesco Metro (a definition of hell on earth). If our cafe wasn't so good, I'd not quite literally starve.

I'm going to be very, very disappointed then ain't I?

Hey, I'll make you look red in tooth and claw when I go Gary. Shit, I make Proust look red in tooth and claw. 'Uhhr, excuse me, what steamed vegetables do you have?'

Ha! What's London got? The only reason you've got a proper Harvey Nicks (rather than the etiolated ones in MAnc and Leeds) is cos of the Russian drug money floating around. At least we don't have gangs and drug culture and, oh, hmm...

Flannels is indeed a bit tired in Manc., but it's the best clothes store in Leeds by far. They tried to open a cafe last year and it sort of sunk without much trace.

glad to be of service, at least on the hotel front.

That's where I'm living, and yes, Manchester is definitely a changed place...

Thanks Thom. I know some of the area from days as a northern music hack from 88-99 ish, so Dry and places are well known (though I'm a little old now). Night and Day is a regular hang out. It's very good to have the run down--I'll buy you a pint in return!. I'm looking forward to being within a two minutes stroll of the back door of Matt and Phred's jazz bar as well. I'm actually living in the block inside the old Smithfield Market walls, so between Hare and Hounds and the NQ/Market/Rodeo streets, and Bluu has a back door and some tables into the square where I am. Fancy a drink/meal some time? Drop me a line. And I'm back in Leeds tomorrow for a long lunch at A's--full-on tasting menu on their last day before their close-down. Yumm.

I move to Manchester in about, ooh, three hours. Was going to try Market tonight (as it's next to where I'm living), but it doesn't re-open till the 3rd. So, uuh,r will be going somewhere else. Bertie 'exciting, world-shattering posts, inc.' Wooster

Lots of estates (at least in Yorkshire) aren't shooting at all this year because of Bird Lice affecting the flocks and reducing numbers. The whole of the Devnoshire Estate at Bolton Abbey is off-limits for instance). I would assume any grouse being shot come from less-affected stocks, so it's sustainable to eat them, while overall numbers supplied to restaurants are down. OTOH, because there's no shooting on my local Ilkley Moor, there's a problem with over-population of diseased birds, so they might have to introduce prophylactic shooting (the grouse are bright enough to hop over the wall from neighbouring moorland where shooting is permitted).

Likewise. And if they let you stay for a lock-in afterwards, it's a very good investment (for your wallet if not for your liver)

Well, after a few days tootling round Dorset (including a very nice night at River Cottage HQ), the Wooster birthday brought with it a not-terribly-needed excuse for a visit to A's. Tuesday evening. Seemingly the good people of Leeds don't feel like dressing up on a Tuesday night, so we feel a bit over-dressed. Never mind, trilby in corner, bottle of house champagne and we're off. The big news (unless Garry's already mentioned it) is that A's now does a tasting menu at £55 a head. Anthony Sr. mentioned it a month or so ago, but without knowing quite when it would kick in. We hadn't called in advance, so were a bit hopeful with 'two tasting menus, one nothing with legs, the other non-dairy', and, indeed Holly came back with the news thay couldn't really do that on such short notice. However, we were re-assured that given a phone call the day before, neither would have been any problem. Completely understandable. So we go back to the ALC, which is basically what Garry listed above only without the 'Journey by Chocolate' and with a 'Fruit BAsket' (can't remember the actual name) instead--ten flavours and textures of, uhhr, fruit. Other news is that A's will be shut for two weeks from around the 6th September. They're putting in a proper all-cooking, all, uhhr, cooking kitchen. Don't know what A Jr's been using up till now, but it evidently isn't good enough. Alongside such investment, they're now up to a full staff complement which definitely showed. A lot slicker and better organised than the last couple of visits (though those have been lunchtimes). Anthony Sr is also concentrating more on the business side so wasn't in evidence and won;t be as much as before. Leaving Holly in control of the bar area. No Probs. As I always have the 'risotto of white onion' I went for it again. And it was one of the best--perhaps had been getting used to it, but the mix was just as interesting as the first time I tried it. Indeed, the overall experience and quality was up there with the best meals I've had there (which is hard to do once you've got used to it all). I won;t go through everything. The 'Roast Monkfish' was a gorgeous light, salady selection, mixing well with the avocado mousse. Loads of cress which left us wondering where, these days, one buys it from--primary schools perhaps? Mrs W. had the Jabugo starter without the brioche, and felt it worked even better. The 'Fruit Basket' was a lot of fun, some lovely crisp apple slices, toffee apple which wasn't, ice cream, angel delight, froth. A talking point. Because of the disappointment over the tasting menu, Anthony did an extra dish for us and I felt like Mr Marshall for a moment. It'll be on the new menu (which starts in a week or so)--Hake with beetroot. A very, very delicate piece of a fish that isn't really that delicate, on thin slices of beetroot. Again, very summery, satisfying, light. Possibly the highlight of the meal. Those of you who go straight for the beef/lamb don't know what you're missing. All in all, a wonderful night. Full and happy, picked up the Trilby, navigated round the drunken chavs outside and off into the night.

Caught five minutes of it. Apart from the random thought 'I've seen enough of Merrilees' left breast to last me a lifetime', it just left me wondering whether any of these people had worked on teevee before. They certainly seemed to have no idea what they were doing, how to interact with each other, or the audience (who are just as bad as the presenters). True car crash telly. And not in a good way.

Well I think we're all wondering how they're going to take this formula to a third series. GR's no Sarah Beeney when it comes to TV work.

Does one accept a premium should be put in place once a star is achieved? Is it then like oil prices, and not to be reduced once the star is lost? Is double put in place when two are achieved? Mind, it explains The Waterside prices. It was probably a good thing we didn't get any BCG matrices--they don't make terrific telly, and are complete bollocks to boot (he says, taking time off from his MBA dissertation). GR's management skills did come through in the way he was developing the two chefs (indeed, this is the strongest point of his management, the way he builds people up to believe they can really do it--unless he hates them of course). And perhaps that's why he gets such loyalty and respect? As to the scallops--well, the current owner claimed he had no trouble selling them, but that was patently untrue. He had trouble selling ANYTHING when he was only getting 6-8 people through the door. He simply wasn't selling that dish, or any other. Almass, the idea that quality=high prices except in the broadest terms is such self-evident bollocks that I can't believe anyone on these boards is suggesting it. GR was doing standard market research, almost a typical analysis of the local environment, to come to the conclusion the place was over-priced. There are few out-of-the-way places in this country that charge as much as was being suggested, and they exist because of a star chef/amazing press (L'Enclume as a recent incomer springs to mind). The Walnut Tree didn't have that. Hell, RHR charges (IIRC) £75 per head, which works out as, what, £35 for the main and £20 each for starter and dessert?? Suggesting the scallops starter in a non-one star restaurant was priced equivalently to the starters in RHR demonstrates why they weren't getting visitors. As for GR not being entrepeneurial, bwa-ha-ha. And equally unpleasant snorts.

Again, though, you got the feeling that GR genuinely liked the owner, and was just so frustrated at the end that he wouldn't move. Was Gary-the-weasel there on the visit back? I really wanted to know what happened to Stefano--hopefully he visited a hypnotherapist and was able to talk!

DO we know? C4 are advertising for places wanting to be on the third series.

You might be watching it first time round --we're watching for the second time with a whole added five minutes of new stuff. To re-cap the re-cap of the re-cap. Chef stayed, a year later the place was doing much better. Gordon nicked Claire and Ian from the kitchen to work at GR's places in London, leaving the very strange chef with another couple of people straight out of college. GR did strip off AGAIN. GR plainly hated the chef still, but liked the owner (who I still think was the chef's partner, thus why he couldn't be fired). The closing credits had interviews with the owner and the chef about the experience. The pomegranate risotto had been on as a special as so many people had asked for it.

It's the standard C4 'revisited' technique, though, as seen in 'Grand Designs', 'Property Ladder' and so on. What was incredibly annoying was to have yet another recap in the 'revisited' bit of things we'd seen only five mintes before. It's not like anyone's tuning in for the last five minutes. And, yes, even in the 'revistied' he has the contractual clause about showing us his chest. I'm getting nightmares about it now. INteresting to see his changes in style--in the last series he was 'uuhming' a lot more than he is in this, far less smooth. He also seems to have upped the casual swearing in the second series (I guess it saves having to come up with a catchphrase--'where's me hotplate mother?') I don't think it can stand a third series unless they change the formulae--now we ALL know the way to save a failing restaurant is to, a) clean the kitchen, b) simplify the menu, c) re-decorate the restaurant area, d) get out on to the streets and talk to people with a camera crew in tow, and e) swear a lot while stroking scar on chin.

But the dishes Matthew had and went into in detail about were from the ALC. He had the same (though plus an extra starter) as I did about a fortnight before. My risotto was great, though obviously without the inspiring feeling of first tasting it, and the JBC was less good than when I first had it (though still great). I'm still undecided on the Salt Cod. I didn't have the chicken hearts, but thought the dish worked less well than any of the other mains I've had there. Though I agree with you on 'a few misses is acceptable.' Olga wasn't downstairs when I was there and the service noticeably sufferred. Very fair point to Matthew on the music. Whether it's Jamie 'bloody' cullum, Joss Stone or whoever, I don't want their MOR warblings during dinner. It's always the worst bit of the Anthony's experience for me. But then I used to be a music crit, so I get particularly wound up by these things. We're back in a couple of weeks, and I'm sure it will continue to be v.v. good. Though, of course, once you become friendly with the staff you're predisposed to enjoy it more.

Twas interesting to see GR working at improving something where all the basics were there. I enjoyed this much more than the others this series, because it felt like GR was really working (rather than using stupid management techniques), and doing the sort of thing he probably has to do in his own kitchens and with his own talented staff. Obviously lots of talent, just then getting it all in order.

Nah, I've only lived here 25 years. I'm still an 'oft-cummer-in'.

Tell me about it--it's a tough decision. But the house in Ilkley for weekends will kee me honest Yorkshire!

Thanks for all that. A cut out and keep guide. Am starting work in Manc in September, so will be living there during the week, and trying out all and everything on your list!

Hmm, not sure about that--the opening handshake with the chef was a bit, uhhr strange. Good episode but it's all becoming a bit formulaic. We have to see GR take off his shirt and 'get down to business' (end of Act One). Take the message to the people, new problem arises just before second set of ads (and, actually, the last few have had management bollocks style games in exactly the same place). At least he didn't suggest re-painting in Tuesday night's which is his usual suggestion! Third act reprise. WHy do they have to recap before and after every ad break? They do it on the property pr0n programmes too, and it drives me wild! Felt a bit sorry for the chef when he came in late on the Tuesday after suffering from child-care. I mean, GR and his team knew he dind't work Tues/Wed because of chldcare issues, so what day do they decide to start the new menu? But overall, you wanted them all to succeed. First one where I really want to go and try the food.