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tony h

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Everything posted by tony h

  1. Fancy a day in the kitchen with David & the team? Now you can try via the Mince Pie Project - bid through the auction here: http://www.themincepieproject.com/ Had some Thai Green Curry Sorbet there last Saturday - quite remarkable. The rest wasn't too bad either... ;-)
  2. The Guardian love affair continues today, and long may in continue, with LeCS recognized as a top 10 food destination http://www.theguardian.com/travel/2013/aug/30/destination-restaurants-britain-short-breaks
  3. Hi On their website VacMaster say they do not yet ship to the UK/EU zone. Looking at mharpo's picture above it looks suspiciously like SousVide Supreme Vacuum Chamber http://www.amazon.co.uk/SousVide-Supreme-Chamber-Vacuum-Sealer/dp/B009YYFJGI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1376302139&sr=1-1&keywords=vacuum+chamber+sealer Can anyone confirm that these are the same? Thanks Tony btw - that’s one seriously ugly piece of kit
  4. DEM is on Hairy Bikers and on Saturday Kitchen next week (6th & 9th March). yup - he'll be doing the omelette challenge! ;-)
  5. v excited- Essence II has just turned up - simply stunning i know what i'll be doing this weekend (probably staring at the page thinking wtf...)
  6. Friday 9th August - 1 space available for lunch today
  7. Cava @ Portsmouth - July 2012 This is a small plate tapas Influenced restaurant in downtown Portsmouth, NH. Why tapas influenced? Well - no tapas I've ever had has been this good. Chefs Gregg & Michael preside over the establishment supported by excellent kitchen and front of house house staff. It has an open kitchen and 4 seats which overlook the kitchen make it the chefs table - ask for those you won't be disappointed. With a short stop over in Portsmouth it was so good we came back the following night. Here's a first for me - a wine list with two prices - retail prices of the wine an
  8. More on the new book: http://www.absolutepress.co.uk/books/beyond-essence-further-recipes-from-le-champignon-sauvage/
  9. I take it someone didn’t get their bran that morning and to be honest to say something like “perhaps if you employed staff who were easily understood” frankly sounds like something only a bigot would say. Not liking food is one thing but your comments make it personal. poor show. We’ve always found David & Helen’s “little helpers” to be nothing but warm and friendly. And we are very naughty because we try & make them laugh when they trying the damnedest to stay professional. I’ve been coming regularly 2 or 3 times a year for something like 8 or 9 years – I’d come more often but I li
  10. Hi - I've done something stupid. I accidentally gave away one of the little secrets to the meal - eating from the flower arrangement. I really hope I haven't ruined it for anyone. Crossed fingers that noma'll forgive me too. Unfortunately its now too late to change the post. humbly...
  11. Hi - Relae 7 Noma both last weekend - Aug 19 & 20
  12. Rather lovely little busy local restaurant with good feel opened by former Noma chef. It’s a fair trek from the centre ‘though. Two fixed menus – one with meat & fish and one purely vegetarian. Optional pre-started which we had to have. This was poached leek served cold but still had a little and was covered in breadcrumbs and mustard. The feathery roots were left hanging out giving it a slightly otherworldly look but it tasted quite delicious. First up was mackerel with pickled cucumber and deep green lovage sauce, and a lot of it too. On their own it they were just OK but together
  13. Disconcertingly good start to the evening - the MD arrives and explains how the evening will unfold then slowly moves the table flowers to the centre saying that the we should to start with something from the arrangement. The trick of course is to unnerve and delight in equal measures. Are they really serious about us eating the display (upper left)? Yes they are - hidden amongst the flowers are a couple of "twigs" that are actually bread doused in pollen - a creamy dip appears to accompany them. So we're off on a 25 course extravaganza starting with some 12 starters over the next 45 min per
  14. Thanks all yes, would love to have those knife skills
  15. Help. I am looking for a special type of mandoline – not the usual ones that slice veg in small discrete slices or the Japanese ones which create long spirals – but one which creates very long slices by turning a cylindrically shaped vegetable on its axis and shaving off long thin pieces to create sheets. I can’t find using google as I don’t know its name. Any ideas? Thanks in advance Tony
  16. Note to self: next time tell people about JL bargains - buy one first... (now out of stock) ;-)
  17. In the UK John Lewis now stocking the SVS for GBP349 compared to GBP499 at the SVS website. Big difference. I have also been looking for a decent vacuum sealer & came across the La.va machines. Are these ok? Do you have another suggestion? Thanks Tony
  18. Lunch – May 2010 I didn’t really catch any of the descriptions of the food - my increasingly poor hearing vs too much background noise is not a good combination. They also don’t provide a menu which coupled with the wonderful off-the-wallness of the food makes it just that more difficult to fathom what exactly it is you are about to put in your mouth. Amuse – crisp pastry rectangle with alternating dots of green & black olive puree (tapenade?) - with slices of large green olive. Stunning. A tasting of aubergine: small cup of aubergine cream, aub’ jelly and aub’ caviar – topped with li
  19. tony h

    L'Astrance

    L’Astrance vs Passage 53 – May 2010 Trip to Paris last week allowed visit to L’Astrance and Passage 53. But v excited by L’Astrance as I’ve never managed to get a reservation before. Passage 53 was a bit of a gamble – it was also one of the few places open that I wanted to visit (although if i had known Pierre Gagnaire was going to be closed that weekend I’d have rebooked the holiday...) L’Astrance – located in 16e near the seine in a not too attractive street. It was also covered in scaffolding which didn’t help perceptions. It’s a small minimalist sombre room on two levels. To start - sma
  20. Hi I've seen something called pistachio compound mentioned in a few places but I do not not know what it is. Can someone explain? I think it the thing I've been looking - concentrate of pistachio that could be used to to flavour ice cream - but I'm not entirely sure. Thanks Tony
  21. Claridges - well, at least gordon's got kitchen nightmares to help out there...
  22. hmm... i would have thought outlaw deserves no stars
  23. Nibbles were: small cubes of parmesan mousse covered in powdered chorizo, warm rice balls (fab); and, a whipped goats cheese dip with some delicious crackers – i recall paprika being mentioned but could be mistaken. Amuse was celeriac mousse with horseradish and fine dice of vegetables. Quite lovely. Celeriac pronounced but not in a cloying way that celeriac can sometimes have. Good clear flavours – meant to ask but i presume the celeriac was cooked sous vide and dispensed using creamer. Pigeon: tartare, pate (ok, better than “mere” pate – more like rillettes) and some sliced cured breast.
  24. La Sagra Great little place opened up on north end of Bayham St - only open a few weeks but have been a couple of times. Italian bistro which has a really good feel to it high ceilings & very friendly staff. Food quite delicious I was particularly impressed with the lettuce risotto incredible freshness to it. Pizza was exquisite & thats not something you can often say about pizza. Pasta with smoked chicken had wonderful depth of, well, smokiness. Portions on the whole also very generous. Other dishes of note mussels in wine, bake sea bass, steak with pecorino, and the salad
  25. book for two then the day before or that morning phone & say your guest has swine flu/broken leg/broken heart and can't make it & ask if its still ok to come - be prepared to cry if necessary "but heston is my life/life won't be complete without etc etc" sort of thing or try booking with a celeb name saying you're incognito or that you ferran adria's young/older/long lost brother etc. or just book for two & have both meals if you really want in - i'm sure you'll find a way (if only el bulli was this easy...)
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