Gary Marshall

She's in a constant battle with dos hermanos to be the first to review

i wish them all the best but wonder if edinburgh will prove to be an out of the frying pan into the fire type situation as they're undoubtedly plenty of money up there but it doesn't appear to be being spent on dining out from what locals tell me. school fees seems to be the biggest spend for the monied.

http://www.amazon.fr/Bras-Version-anglaise...05230131&sr=8-2 or as i mentioned, 56e in english from amazon.fr or even cheaper in french. http://www.amazon.fr/Bras-Laguiole-Aubrac-...05230246&sr=1-2 though i did check mine out last night, just in case they really are worth £382.

I got a copy after mark askew showed me it at RHR a few years ago, it's in french though, try amazon.fr for a copy.

Andy you're sooo old fashioned, get with the programme grandad

bapi really is the busiest retired person i have ever met, i just don't know how he manages to fit lunches into his busy schedule

i thought that's where you were. Off topic here but i had a v pleasant lunch at the yorke arms last week, prompted to return by jay's observer write up, also stayed at the sportsmans arms which has less to recommend itself on the food front but decent value, quite interesting wine list. Both 5-10 mins drive from pateley bridge.

I think you'll find that is exactly what he does, temperatures, pressure, time etc. etc. All designed to give exacting results every time (That's not knocking him by the way) ← Another way it could be described is taking the risk out of service or consistancy, ← I'm sure that is the reason behind alot of sous-vide chicanery, it's bugger all to do with taste, unfortunately it just easier for a kitchen to cope with versus cooking it on the hob. Without opening a can of worms, most meat i get cooked sous vide would have been better in a pan, SV is not for the customers benefit.

although talking of entertainment in restaurants they do have live music regularly at bibis in leeds which is one of the UK's highest grossing restaurants, quite why they do it thought is another matter as it is perpetually busy anyway.

Have you moved up north now fisherman? If so it's worth thinking about doing it in one blast, from York I've always driven to padstow and gone for the get up at 4am route, it's not a bad drive as you get past the likely problem areas such as birmingham and bristol and once you're past the M5 it's quite pleasant driving. I'm usually in padstow for 11-ish time to park up, dump the bags and head to steins F&C for restorative measures. Have kip in the afternoon if you can drag yourself away from slackers wine terrace at bintwo and you're good to go for the evening.

The restaurants are backed by the owner of sheila's wheels hence their appearance i would have thought. He also started direct line, hence he can afford to throw a few pounds at his local restaurant.

If you've eaten twice at LCS then you have a very good starting point to be able to calibrate meals to, certainly in the UK as there's few chefs that can match D E-M's style & execution.

ah yes, wilmslow, very convenient for the station

on my experience, it fits the bill, but it isn't really much good. red chilli is not that far from the train station either, though obviously likely to be a more substantial bite. there's the danish place on the corner of picadilly gardens too, KRO, that might work in a light bite stylee

amazing given there's yearly champagne shortage warnings issued

me too.....I got a book from mrs b yesterday on how to build one and as we currenlty have builders on site building us a kitchen, I handed it to them this morning. ← good luck, oddly enough i was just on amazon ordering my jamie and nearly bought another 'how to build...' book, i've certainly got enough of those to keep an oven fired up for some time.

i looked at the book when the first series came out and didn't buy it, however having seen the second, i'm going to get it. and this year i will build a wood burning stove too

can't say i'd noticed a preponderance of packaged products on jamie's programme. I must say i'm loving a lot of the recipes and hopefully it will spur mrs m to grow me a whole garden of veg by the summer.

If colin gets the star then WHY is andy there,,,, surley andy went there to regain a star for WF and not to be just a sous chef. Its 10 years since WF gained 2* this guide,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, WHY IS COLIN DOING THIS TO WINTERINGHAM????????????????????????????? ← because he spent £1.2m + on it and needs to be in control of the kitchen so he doesn't get left without chefs again?

it did in the post franco years.

This is is one of my key concerns about the FD/heston phenomena, I sense young chefs are influenced into thinking this is the only way forward and have little interest in cooking what the customers actually want to eat, which tends to pay the bills. Let's not forget that for all heston's work/publicity the fat duck by heston's own admission couldn't pay the wages before it got awarded its third star, so if the UK's leading proponent of this style of cooking can't make it pay, then maybe its a good idea not to be blinkered into thinking if it's not pushing the boundaries it's not worth cooking. Is it not interesting to note that his gastropub the hinds head is a roaring success selling lancashire hot pot?

As i said before there's no reason for manchester to beat itself up over lack of stars, Anthony's being in leeds town centre is an anomaly, other than that it is hard to excited about dining in the town centre of most provincial towns/cities. Anthonys was a cheap site relatively and i think they have benefitted from being close to the station so punters can get there easily and it's not totally dependent on local trade.

yes, it was shaun hill at the merchant house. if i picked what i'd actually ordered it would have been harder, though oddly enough the starter and dessert were on both of my menus which were seperated by a good few years, when i first went to the MH, claire bosi was FOH, and the last visit was just before it closed, with bapi.

calf's sweetbreads with potato and olive cake saddle of venison with fresh goats cheese gnocchi iced nougat parfait

I always thought that hi-life was a much better deal for hi - life themselves rather than the restaurant or punter. i'm not sure they still do it but in the early days some places limited its use so you could only go once to the featured establishment, they were numbered on the rear. there's booking conditions often too and you're unlikely to be able to use it on a weekend. so if you like to 'eat out' and aren't too fussed where, and have a penchant for tuesday night dining, then it might be of use but it was of no use to me, the places i would have gone were generally owned by people i knew so i'd feel like thom, it would be a bit out of order to use the card there. sarah was bought one a few years ago which i think we used once or twice, we were given a free one when we had the pub as part of their recruitment process didn't use that either (and yes, their sales pack is full of great statistics) Full credit to hi-life if they can get 40k subscribers at £40 a pop and hold onto them it's a great business.