Gary Marshall

it looks like York is going to be home to the next red chilli, judging by the adverts for staff in the caterer.

just about to re-open hibiscus in mayfair

that's a generalisation that could be made about all restaurant burgundy.

since when has chassagne -montrachet been under £25?

congratulations, they do seem to get early, and very good guide recognition don't they? (* at the black pig in their 1st year if iirc). intrigued by the small print 'closed for valentines weekend'

I don't think bas needs my help in filling his place I was talking generally, responding to how you get into the guides However, despite the disclaimers, i'm sure that GFG can spot when a restaurant is being shilled by friends and family and when a restaurant that deserves a mention has been overlooked.

indeed, looks interesting

A while ago i emailed them to ask where the online restaurant rater had gone - and they added it back. there's definitely been a change, the info is harder to find, you can still search by star category though. Whether its a conscious decsision to make it less user friendly as it competes with the physical guides or an oversight who knows?

Always quite fancied trying the trouble house but never made it , shame it has gone. I think the last article i saw on them was a big spread in the telegraph extolling the great lifestyle that running a country pub was, oh how i laughed Website mentions they are opening a deli and that the trouble house was a tennancy - would suspect their success brought them a whacking great rent rise, often a problem if you do well in a tennanted pub. Wish them all the best in the new venture www.troublehouse.co.uk

From the sound of it I'm not sure that you need a GFG entry, but have they said anything about how you get back in? The last time my father was visiting Padstow we persuaded him to eat at Margot's and I know that he had a very enjoyable meal. Being in the GFG (at the time) meant that it was fairly easy to suggest Margot's and it would probably have been harder work (for us) to persuade him to visit if you had not been in there. ← As a resataurateur if you want to be in any guide, first step is to write to them and send them menus, wine lists, and details about what you are doing. They will usually send back a standard form and ask for the same information again It is actually a very time consuming affair to do it properly, of course what the guides really like are genuine customer responses. If you like anywhere that's not in the guides then drop them a line and let them know. Then basildog can complain about all the forms he has to fill in!

how unusual a new place opens to universal praise (and not just on this forum) , sounds like a must try - fishermans infusion excepted

we had a 1973 (i think) clos st hune at the auberge d'ille in alsace, it must have been around 400e because it was our entire wine budget on one bottle! Our companion who knows of such things said it was one of the finest vintages. and the first one was corked, somellier not happy.

they can't cook and they can't be arsed to wash up either!

the brown and green restaurant looks the best from several perspectives

Agreed, sam left them in the shit then blamed him for it. On the basis he can't cook & appears to have no interest 'i'm just in the way here, i'll leave you to it'?? surely they can't possibly make it through the week.

have a search for tayyabs on here, fair to say it remains the favourite in the authentic category, book though or go at 6pm www.tayyabs.co.uk

yes, of course, i couldn't care less about the contestants or indeed who wins, (though i will of course be sad to lose my daily dose of abigail clancy) As the youngest chef ever to win 3 stars i'd say he warrants some attention and, dare i say it - respect

don't know much more, i think the format was them cooking in their own kitchens for the judges - there is also a 4th resto involved but don't know who that is, and the winners go on from there to a head to head the TV kitchen. As bertie says they were finding out on tuesday who had won.

i could tell you the main course but that would spoil the suprise appearance of sat bains in the last one made them re-think. this one also features simon rogon & paul kitching so in decent company think it's called 'cooking for the worlds best chefs'

i think it was keith floyd when JC Novelli was his chef that they had a troublesome customer being rude to his staff, so they marched in and took the entire table away in one go.

Just to reassure readers, if you do see David out 'with his neice' it really is his neice.

seen the hells kitchen book it is not outstanding to be honest, they had a copy of the hard back wild food at the shop at the star at harome a while ago, every chance it is still there though if you are after a copy.

that looks like the original, a great book, we had it on the bar at the pub. we used to read it on sunday before service as andy used to say 'it's sunday so let's read the bible'

works for me ← Us too! Our favourite quote of the night was "Well you've got two choices, apologise or leave" The cheer in our front room could be heard up the high st!!!!! He is much more mellow than before, but aparantly the sous chef Mathew doesn't seem to of! ← this was also great in context of the idiot trying to introduce himself , which marco completely ignored and came back with the above response, the bloke finally realising he wasn't going to & win flounced off to another perfectly timed 'that will be the longest walk of your life sir'. i would hardly say he was abusing guests, i saw a good quote on a website yesterday (the sportsman at seasalter) along the lines of 'it's a service industry not a servile industry many seem to forget this.' Quite right, the guy was in the wrong and no apology was required from the kitchen.

works for me