Matt

I think it is outrageous that people feel able to judge a chefs cooking based on one opinion. I think he has become the scapegoat for a lot of people just wanting to have a good old rant and rave. Although I have not eaten in Juniper to date myself, I know many people who have eaten there and have thoroughly enjoyed it. I have also had the pleasure of meeting Chef Kitching when he came to dine in a restaurant I previously worked in. He struck me as a man who is not afraid to say what he thinks and I feel ashamed of the slateing he has received from eGulleters as a result of this. Many thanks to all those who have defended the reputation of a chef who is respected by a lot of people who know what they are talking about.

Many thanks for the advice. I'm goin with a largeish group of people so there is plenty to put to them, I would just have hated to come all the way to Vancouver and not sample what it had to offer. It is the World Federation of Haemophilia's conference held at the V.C.E.C.

Hi all, In May I am coming over to Vancouver for a convention and would like some suggestions on where to eat. I live for food and am a big fan of El Bulli/Fat Duck style food, but will eat anything as long as its good. Any advice on where to visit?? Many thanks

What about Chef Grant Achatz, deffinately worth a place somewhere if only thinking up dishes!

Not a chef, I suppose the closest way to describe it was Restaurant Manager, although John had very clear ideas of what he wanted for the restaurant.

Hey guys, Sorry for my prolonged absense, I have been having computer and time problems. A short and rather disappointing update on The Castle Hotel. The Building consisted of three components, the hotel, the bar/pub and the restaurant. Unfortunatly the bar (which the owner was unsure on the direction he wanted it to go) was the restaurants worst enemy. All the owner's resources were being poured into the bar and the hotel, both of which were distracting attention from the restaurant. This became a problem, John and myself were desperately wanting to move ahead with the restaurant, John had hundreds of dishes ready to go on the menu, but no customers to feed. When we confronted the owner, we decided to focus on the restaurant as a seperate entity, We called it The Vanilla Room, came up with a new identity for it, and was promised that there would be a lot of publicity focused onto The Vanilla Room. Three months and one advertisment later John decided enough was enough and handed his notice in, followed very shortly by myself and another chef, with others threatening, As I understand, the owner has now closed the hotel, bar and restaurant and is planning on converting them into housing. I was bitterly disappointed that the restaurant disappeared in this way, it was a little gem that was so underappreciated by the owner that now no-one will have the pleasure of eating there again. I hope that those few who dined at The Vanilla Room had a wonderful meal, and I look forward to dining with John again when he decides to focus his efforts and present his food in another restaurant. Matt

It seems to me that people are becoming so involved in the etiquette of dining that they are no longer enjoying the experience as much as they could be. Does it really matter whether or not the wine is poured for you or by you? As long as the food is up to scratch, and the service is good, informed and friendly, I would not be taken aback by either method.

Cheers Andy, confused me for a second though when I looked for the post I purposefully left the website off my post however as it is grossly out of date. The site is still how it was when the previous head chef, Paul Reed, was in the kitchen. Please don't judge the restaurant on this site, it desperately needs updating. Matt

Hi all, I live quite close to Leeds and am a fan of great food, so naturally I am disappointed that I haven't had a chance to hit Anthony's, but it is next on my hit list (one that is long and with not many checked off yet!). I was interested to see that earlier on in the Anthony's thread, there was a mention of a chef called John Lyons at Restaurant 27 in Ripon. That particular restaurant gave an awesome gastronomic experience to all those who ventured near. I should know, I worked there throughout its life. The restaurant won alsorts of awards including Yorkshire Life's restaurant of the year after only having been open for 5 months. It also acheived a 6 in the Good Food Guide. Which, considering the location, kitchen and resources, was amazing. Unfortunately, this restuarant was forced to close. The food was beyond beleif, the service was good, but the location was wrong. However, John Lyons has moved. He is now working in a village called Hornby, near Lancaster, in the Restaurant attached to the Castle Hotel. Perhaps, given the nature of John's cooking and the success of 27, you can imagine my shock at visiting one day to find the restuarant deserted. The world has simply allowed this Gem to go flying by. I would highly recommend a visit to this restuarant. The food is spot on, the only problem is that because of the lack of diners, the Chef cannot create to his full potential. I would love to see this restaurant succeed. As I have said, the food is awesome, in the same legue as Anthony's, but just not as recognised. The restaurant itself is also gorgeous and a perfect size for the maximum of 24 covers. Do any other eGulleters have any experience of the late restuarant 27 or the Castle Hotel? Matt