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adt

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  1. did it get a refurb and other interesting things in the end? (was planning to eat in huddersfield but seeing as the train's only 20 minutes...) Last time I went to A's was a few years ago, and it was good but not as impressive as a couple of visits a few years before that -- I wondered at the time if focus had become at all diluted with other ventures, so keen to hear of special attention it's received in 2010.
  2. an old thread I know, but not seeing much said about Huddersfield lately, can anyone recommend somewhere decent for lunch within taxi distance? seems that Golcar is no longer an option, and after something more serious than light lunch in a cookshop... perhaps tapas at ripponden is the best bet?
  3. are you implying the Ledbury managed somehow to reverse centuries of sicilian heritage? there's culinary innovation...
  4. Hmmm... start of a cod war...? I don't mean to imply monkfish is superior in itself, just that cod sometimes seems to be used where something more macho -- a more robustly textured and less subtle fish like monk -- would work better. I've had some very enjoyable dishes based around monkfish, where it's not at all watery and good use was made of its slight bite/chew, i.e. the way it tends slightly in the shellfish direction in texture. I think of cod as a subtler fish, working better with treatments like that Ramsay recipe where it's infused with predominantly herbal flavours during steam cook
  5. Me too, I wouldn't seek to ban it from the kitchen. I guess it has the same sort of middle-class-ketchup associations as truffle oil, but it remains a perfectly useful ingredient. (I even dare on occasion to mix a touch of it with olive oil for bread, which makes me highly non grata around here. Speaking of which, the excellent black olive bread at the Ledbury was served very slightly warm -- highly contentious stuff!) I've not had good experiences of balsamic being added to things tableside though, in this case it strayed the beetroot slightly too far in the pickled direction for me. (It do
  6. Going by last night, it seems the turbot/sea bass has changed again -- into cod this time... which is a shame as it's just too boring a fish, with too uninspiring a texture, to carry a dish with such nice-but-unremarkable accompaniments. This said, the combination of raw and roasted cauliflower slices was deftly handled, and the beignet didn’t seem fish-and-chip-like to me… though the choice of fish itself was straying in this direction .. I suspect the raw-plus-cooked trick was also used in the puree that accompanied the scallop, this one combined richness and freshness very successfully, a
  7. "York & Albany will offer a lifestyle experience with food at its heart" is this sort of foul language being intentionally targetted at consumers these days? http://www.gordonramsay.com/yorkandalbany/ not sure white balsamic jelly sounds so appealing with lemon panna cotta (then again it doesn't sound that great with strawberries)... more distinctive than old spot with couscous and apricot at least.
  8. I'm a big fan of Alimentum, though I wouldn't say it comes close to more 'high end' 1*s like Ledbury, Greenhouse etc. I've noticed that Alimentum seems to have a similar model to Wild Honey/Arbutus in some ways -- no extended seasonal/tasting menus, no amuses or other free courses, all main list wines by the 250ml carafe pro-rata'd, reasonable prices etc. -- very welcome in Cambridge of course. This said, the food is less basic in presentation etc. than WH. I like WH a lot too, but only really for lunch or a quick dinner -- tables are very close packed, rather noisy/echoey, and food not parti
  9. does wanting the 25% discount mitigate against this sort of thing...? anyway, ahem, interesting meal here yesterday... and overly long write up below, but mercifully no photos (agree about the flash). The room is certainly striking -- walls and ceiling all dark purple, very dark carpet, internal dividers 'tiled' with padded white squares and flanked by mirrors, white tablecloths, white leather/chrome chairs, a general eschewing of natural materials and an emphasis on white/purple contrast. the surroundings are not entirely inviting, there's something too forward, uneasy and incomplete about t
  10. why naturally...? am going imminently and was vaguely tempted to go a la carte or shortened-tasting-menu in light of the comments. (is it bad etiquette to link to another board?)
  11. Surely, so long as you can wait for a day on which there's a 8pm-8.30pm reservation available, there should never be any need to have tables turned on you (except in chinatown, some chains, etc...) well unlucky, as they've no a la carte!! (I take it they did at the time...
  12. Hibiscus and Texture are two recent(ish) openings with some reasonably adventurous options, both very central... for a full-on mg-experience-even-if-not-openly-declared-as-such I believe Bacchus in Shoreditch is still one of the most unusual, though it doesn't count as new or dramatically changed.
  13. do you reckon the food could be ambitious enough for a second star if they continue in this vein? (and if so how long do they have to put in?) It sounds like their consistency is good, and I must admit I enjoyed my last meal there more than recent experiences at The Capital or Midsummer House, albeit tending towards the more straightforward.
  14. It's something you encounter a lot isn't it... the darkly caramelised black olives they're doing at Midsummer House at the moment are the best thing about the desserts on the tasting menu, matched in this case with fennel and pear. I'm pretty sure I had something similar at Bacchus not long ago too, again with caramel (as with the pineapple tarte tatin at Anthony's)... in fact their website currently lists black olives with mango, sounds rather reminiscent! I think it's largely just the old salt caramel trick, not so different from maple syrup on bacon etc., but there is a special affinity wit
  15. Hmm... I suppose that subjective reactions are likely to vary more wildly with a new, generally 'unknown' cuisine of this sort, just as they do at some of the worst/best excesses of mg/culinary constructivism. I also wonder how much my having prior experience of eating and preparing raw vegan cuisine influenced my interpretation of the dishes... e.g. Jay and I have pretty much opposite subjective reactions to the chive dish -- I found the 'caviar' to have a strong chive flavour, and the overall effect to be a much cleaner and more pleasant treatment of onion-based flavours than, for instance
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