Marlyn4k

Robert Thompson and his brigade left Waldo's at Cliveden House a couple of weeks ago. The restaurant has closed for a couple of weeks and an announcement regarding the next chef is expected any time soon... Any news on who is taking over and where Robert has gone?

The only link I put in was to the article in caterer which was removed.....

After a front page splash in Restaurant Magazine and this comprehensive spread in caterer, has anyone been to Jean-Christophe Ansanay-Alex's new restaurant? My understanding is that the daily set lunch for £30 is not written down anywhere but offered from the front of house memory each day (which is just a little different for a top end restaurant). I'm not clear what the dinner menu arrangement is - 3 courses for £65 or choosing from an individually priced a la carte each evening? Any reports?

just renewed my membership to egullet...Michelin 2007 - press release with all the stars and espoirs either jan 23 or jan 24 on www.michelin.co.uk No idea who'll get new entries, promoted or demoted. I guess arbutus and vineyard but otherwise? I'd also imagine any promotions to the ** or *** would go through the espoir stage first? Looking forward to it...as always.

I was at the awards, they rattled through all of them in less than half an hour, was sad that The Waterside didn't win best front of house - saw Diego Masciaga and Silvano Giraldin sitting together, one place away from Gordon. The invitation said lounge suits...why bother...about 1/2 ignored, including winners. Had a most satisfying dinner at L'Ortolan (yes, got there by 8.10pm from Olympia) afterwards, although the extent of the freebee drinks had taken their toll.

In the UK was it Steve Smith, 23, JC protege who then went to Melbourne? I'll have a google...had a google (edit)...didn't say...but when I met him at the sofitel in 2001 he claimed he was...

Nigel Platts-Martin has yet another winner in his stable. I'll definately be going back for more - £39.50 is excellent value. I can't write up the experience as I was made bleary eyed by the Bresse Pigeon - not 'moiresque' emotion but through sheer richness. Indeed that effortlessly rich and belied sophistication of the 2 star trademark was evident in abundance. I'm not one to judge but my punt is 1/7/3 within 12 months, then upward and onward to wherever they wish to go guide wise. London's newcomer of the year - and not just this year!

Yes I've had that too...but have forgone an upgrade on the wine for Thursday by sponsoring your good cause £20.....all the best....with no intention to curry favour I might add....speaking of curry, went to Vineet Bhatia the other week and thought it were trop cher.

This looks very exciting...have booked for next Thursday evening. Last night, La Trompette (under James Bennington - thanks Andy) was at least as impressive as the old regime - the warm paysanne salad and veal cheek were good picks - the cdb has gone thrice cooked chips.

Really enjoyed LG the other week - great value (and substantial) set lunch. The new table layout that includes the old downstairs bar was more spacious than the previous lunch time 'pack 'em in' arrangements. The food and service too were back to their best and the 'club' style atmosphere had returned. (I'd had two consecutive disappointments) Good ole LG, I'm a big Roux family fan so its especially satisfying to once again have such a positive experience. PS The identical twin Chef de Rang ladies were particularly friendly and efficient.

Went for lunch yesterday, party of 5, tried the set, the carte and two times a vegetarian menu. Superb throughout. As ever, well worth the trip. Just published interview with David E-M here Chris..originally borrowed your BPlus award piccy

JC will be the chef for part 2 according to press reports...ideal, he can teach the celebs how to look good while taking a restaurant bankrupt.... just kidding, I'm sure he'll swear alot too. On another bit of news...Daniel Galmiche is taking over from Mark Dodson (of Waterside Head Chef fame) at Cliveden. Daniel is formerly of michelin starred L'Ortolan and signed up to 'celebrity chefs UK' booking agency - you can view their array of household names here

My favourite winter dish is Pig's Trotter Pierre Koffman...the Marco interpretation with Morels and sweetbreads..."if it were art it would hang in the tate"... £19.50 at Mirabelle (if you can put up with the service) I think Oysters are something you should eat before you die even though I can't stand them. The perfect, richest, chocolate fondant with a glass of d'yquem... Although Paul Burrell may have a different perspective on this list Yeah, agree about X-Factor, G4 really talented, was good television though. They could have a celebrity chef XXXX-Factor: Gordon Ramsay "What XXXXin bollocks, you XXXXin Judges wouldn't last 5 XXXXin minutes in my XXXXin kitchen, utter Bollocks". Simon Cowell "hmmm, good use of the bollock". Next XXXX contestant Tom Aikens... "You XXXXers stole one of my XXXXin spoons, you deserve a XXXXin branding with a hot XXXXin knife". Sharon Osbourne "He's so XXXXin cute".

Tarka...the whole (eating experience) is the sum of many parts (more than previously considered) where the end result is greater than the sum of the parts. Definition here

Alex...couldn't agree with you more. Dirk...I've eaten there many times (well 8). I think the food is fascinating (see also above footnote). What is 'pioneering' is the concept, passion and direction which, in time, will deliver defining results. The research grant is just a first step. The fact that a food product may be made into a froth, jelly, sorbet or ice-cream by using a clever gadget does not appeal to me - and you get some of that at The Fat Duck (have not been to Anthony's). The concept of salmon and liquorice having a chemical match which when executed properly delivers a 'higher' sensation does appeal. Likewise the cooking method to optimise taste and texture or the neurological impact of beetroot and orange jellies having reverse colours. In the latter case it is not a question of whether that offering works for me, but more the neurological concept behind it being researched in Heston's lab with a dedicated passion.