tony h

blanc mange on food & cooking charlie trotter - first one - also enjoying raw i love my el bulli cookbook - but haven't tried anything yet got michael bras book last week - looks good but completely impractical btw - i threw my copy of moro out - so dull

ran the cookery school when I was there. cocky little git - but he can cook & teach

not good - but a lot better than at the BM (ex staff there also)

really depends on the size of your arse

all I got was Ken Brannagh - mind you I did have a painful lunch with Mike Leigh once - buts thats anothe story

do you still wake up in the middle of the night screaming for no apparent reason? I still do (also ex V&A)

warning - its often full of V&A mangers - one to avoid

Thanks for the offer - very much appreciated. There are places near by me in stamford hill but they aren't open when I can get there - Saturdays! but - finally got some in Marylebone waitrose - now got figure out what to do with them ....

Pierre G or Guy S - both a riot & pure theatre

well, they let me in - so don't expect the level to be high seriously - when I was there some people were wearing jeans & jackets - designer I'm sure I think its just smart casual these days - thank god - who wants to wear a monkey suit when you're trying to relax & enjoy yourself. Of course - if you want to go for it - its the place to do it. Better still - if its a grand evening you want - Leydon is pretty hard to beat (& has better food)

still haven't found the bloody stuff

thanks all

Its rare that "new", "hot", "exciting" & "islington" all appear in the same sentence but I've been asked to find just such a place. any ideas? Oh yes - and open on sunday's. Not easy - but I'm sure if anyone can an egulleter can PS ball & chain went to Lola's last night - truly awful experience was had - burnt food, very poor service, only thing for a veggie was goats cheese salad. grim

more likely get beaten up for being a pansy

Its like a mini-Michel Gerard - not nearly as grand

sarastro - you don't go there for the food starters - houmus abounds mains - bastardised itailain/mediterranean-ish great place to take kids

I had this at the Capital recently - quite wonderful Its a very large grain cous cous - size of chickpeas I finally found out from Charlie Trotter's Meat & Game that its called Israeli cous cous - of course - it could be called anything over here. Oh dear - visit to satanbury's - here we come - any particular branch - its years since I;ve been in one of those thanks for your help

I've been looking for this for some time now - even borough market - without success Anyone know where to buy in central London? thanks

When I did the 4 day cookery course - I loved every second. They bent over backwards to make you're stay perfect. The meals were included (lunch you cooked yourself!) - the startrers were, I think, from the lunch menu, the mains & desserts from the al la carte. Wine included. You didn't get to choose - the meals were balanced against what you were cooking that day - on the meat day, fish in the eveing etc. they took us around the rooms to have a gander - some impressive - some less so. All astonishingly expensive - 500 - 1500 per night - food usually extra but they do offer some deals. the course was something like 1500 - all meals, wine & 5 night accomodation plus the run of the place. Even let you work in the kitchen between end of course & the evening meal. scarry. also - partners could stay in the room free of charge - but they charged you for their food & drink i think thats the best way to experience the place PS just remembered - one night they took us to petit blanc in oxford for a change of scene - crap.

shame - desserts is one their major strenghts suppose you'll just have to go back again, soon glad you enjoyed - 'tis a magical place

with high last minute drop rates - perhaps "Rat Fink Reunion" would be more appropriate

We had already identified the halibut as a dish that was not at the level of other dishes on the menu, but i am suprised at the "rubbery" taste. I actually meant slight rubbery aroma - but not to worry now also - echoing moby - thanks for fielding these questions openly cheers tony

i think its the halibut he needs to worry about

I count 5 beans on your plate which makes it 80p a bean please tell me there's more off camera

curious - just what is a beignet? lamb breasts - a new one on me Cheers Tony