Bapi

In a similar vein, am I mistaken Andy or were you not (like myself) suprised to learn of the earlier than expected closure of the Merchant House. I seem to remember we both missed out on one last meal there when it closed in late February(?). Nevertheless - I hear rumours of a possible return from a certain Mr Hill. Re Winteringham- The end of an era, sadly, but gosh do they deserve to enjoy a happy retirement. We had a fabulous very lenghty meal courtesy of Mr Marshall's request (and er, lunch the same day) a few years back. Good luck to them

I promise we will try the mash when we venture there.

Mmmm, uncanny timing Stephen. A know it all, irrascible Yorkshire man I know has insisted we lunch here next week.

Sorry for not posting sooner . I asked a friend whose other half currently resides in Stalbans and the two names he mentioned were : Darcy's ( Hatfield Rd- next to The Cock pub) and Café Des Amis.

In addition to Two Brothers - Toffs in Muswell Hill

Bugger, Kellie lost Woud love to see someone back her in venture, would not be surprised if JC helped out in the future.I would if i had the cash. ← How much did you lose Bas? I was surprised to be honest - I thought she would walk it.

why you no read! obviously i only go when i'm on the chefs table mind! it is indicative of the ramsay style is what i'm saying, not that it's the best one star in town. ← I know you weren't saying that it was the best 1* star in London you steaming tart. I just wouldn't recommend and of the Ramsay- Lite places, especially as they charge full on prices. But if there was any danger of him actually cooking in any of his places - that might be a different matter. Re- The Chef's table - would that be a table for three then Sir?

Come on Gary- not Claridges surely.? I had a very, very average meal there last year. Service was very good- but the food was far from so. One doesn't expect stringy scallops at £65 a head.

Thanks for that Matt. I would reassure all that no matter whether one thinks the ingredients sometimes sound a smidgen peculiar at Hibiscus; what is actually served up on the plate is far from so. Creative and intelligently thought out- yes. Thrown together on a whim in a steaming cauldron - no. I think Kutsu and his better half would have a fabulous meal at either establishment but having never eaten at RHR I can only really comment on Hibiscus. But Matt - what the hell did you have to mention -Duo of Cornish Razor Clams stuffed with Chicken Kidney & Gingerbread Butter, Creamy Veloute of White Onion & Menton Lemon for ? How on earth am I going to get through to lunchtime now thinking about that veloute?

Oh now I am depressed- I am having the same thought pprocesses as Gary ! Simple minds and all that

Mmm- Matthew may have a point. On the one hand starting off with a 3* star experience would be superb- but after that you may suffer disappointments at other places you dined at afterwards. You live in Staffordshire I see. So you are not that far from Ludlow and the great favourite of mine -Hibiscus. You can't got far wrong dining there- we go about 6 times a year and it just gets better and better. Incidentally - I live in London and so am travelling in the opposite direction to you! Or you have Jessica's outside Birmingham( is that starred?? . Or if you are near the Derbyshire side- you have the excellent Fischer's in Baslow. All worth considering as a first port of call, especially Hibiscus

I would be appalled if you were treated differently because of your age. Go ahead and book, but remember that they only open for bookings a month in advance. They are not open Saturdays either which would be a lot of people's preferred day to celebrate a Birthday.. That out of the way- welcome Kutsu. BTW- If money isn't a problem - would you like to take me a long too?

Amen to that

Matt, You are quite right Sir- I have just re-read the e-mail they sent to me. I mean come on - if they invited Gary to contribute last year! (I am jesting) I know such lists are wholly subjective, but they are also a bit of fun. Granted Heston Blumenthal has his detractors both here and elsewhere - but I have thoroughly enjoyed every meal I have eaten at the Fat Duck. I also found him to be a thoroughly decent, self effacing chap- who just wanted people to understand and challenge their preconceptions about food. Anyone who polarises opinion in such away - is I think, a breath of fresh air for the industry as a whole. Good luck to him.

Mmm, now that's what I thought. I ask as I was received an e-mail from the Magazine asking me to vote this year. Naturally, I am not going to make disparaging comments about my own ability to make reasoned choices about those to be included on the list. Indeed, three of my choices are on the list; although another one very sadly no longer exists. I was just wondering why. Thanks and glad you enjoyed the evening.

Matt, Thanks for the report. Do you know who actually invited to vote this time round? I don't mean individually (!), rather what categories- restauranters, those within the industry, slightly overweight but discerning foodies like myself , or even the sage like Gary Marshall?

Infernal work getting in the way of my posting ! A stellar lunch here on Saturday in the estimable company of a few dedicated, intelligent foodies ( oh and Gary ). Quick highlights: The now (in)famous jacketless potatoes. Ding Dong- quite wondrous little pockets of potato heaven. Pig Cheek / Pig oesophagus creation was splendidly thought out and constructed (if a bit difficult to eat with the spoon provided.) Garfish escabeche- an excellent and apparently recently thought up creation; served with delicious "shizo" ( sp?)leaves amongst others. An unusual textured fish similar to mackerel - but it had none of the flakiness of that fish when eaten. I babbled on about how I didn't think it was indigenous to these waters - only to be "put right" by Tony Sr arriving at our table - book in hand, to explain about the fish. A dazzling dish. Duck neck and fried duck egg dish- Sensational stuff- the lightly crisped exterior gave way to a vibrant, unctuous yolk which when eaten with the moist neck, containing duck foie gras; produced a sublime mouthful. Mmmm. More later. Excellent food, great service from Olga's team and superb company. Delighted to meet the fabulous Yin and to be sat on the same table as her and the lovely Fi. Could have done without the dribbling, reprobate, sat opposite me though. Note to self- bring muzzle for Slacker next time.

I think not Sir. Yin- we like trouble and any help you can offer "pouring" Gary back into the taxi, when it's time to leave, will be gratefully received.

What freakin bottle of red? I only stumped for two tactical coca colas for you reprobates. Signed Outraged of Southgate Of course you are very welcome. Re my Birthday 9th June -will be lunching at the Waterside Inn. Minimum spend £60. Thanks in advance

Exsqueeze me? Isn't one forgetting the generously donated libations that were offered up to you and young (actually, he isn't that young anymore )- Scott. Delighted and happy to have all of the above. But Mr Flinn careful on the portion size- if Gary was getting full (this happens as often as Halley's comet or Gary's wallet makes an appearance ) Well then, I'll be worried about eating the entire meal. But obviously not that worried. Edit- Remiss of me - looking forward to meeting you Yin and welcome along. God help you

So what can we expect this weekend then Gary? Can you tell- I am a smidgen excited? HINT- That Mullet / chicken skin/langoustine dish would be , er nice. ← what can you expect? given the company, probably a headache you really are obsessed with langoustines aren't you?! cheers gary ← Aye, guilty as charged. Claire at Hibiscus was egging me on to eat both mine and Rosie's course of langoustines - when she had popped to the loo. I did give it some thought- but then again, I am both physically and spiritually attached to my testicles. And re company- I have earplugs on order, for me and some bromide for Slacks.

So what can we expect this weekend then Gary? Can you tell- I am a smidgen excited? HINT- That Mullet / chicken skin/langoustine dish would be , er nice.

Yin Like wise - this is one dish I too would love to try, as I remember Gary liking this specifically. The dishes conception sounds intriguing and I would love to see( and of course, taste) how it is executed.

Excellent stuff - enjoy yourself and please report back as I have been considering that place for a while. Be warned though my friend- it's a slippery slope from here on inwards. Ask my Bank Manager:wink:

Adt- welcome. Gary/ Scottand Sam can you fill you in on this as they tried, what I think, are the new dishes that make up tasting menu. What I have seen thus far looked fantatsic- although the portion size looked very generous. Stand out dishes were a mullet dish with crisped chicken skin / langoustine and enoki mushrooms ( is that right guys?) and a stuffed Duck's neck looked wonderful too. He says hinting not very subtly to Mr Flinn re the 16th of April.