Bapi

Do you think he might have difficulty getting wait staff of sufficient experience given his location? Is this a problem generally for rural high-end restaurants? Great review anyway. ← Blimey Suzi, that sounds like a wonderful experience-thanks for the write up and the information. I especially like the sound of his Foie dish and I can see why Simon Rogan gets so pissed off at people trying to rationalise and categorise what he cooks into say "molecular gastronomy". Just leave him alone to get on with it I say. Very much looking forward to this trip (if it happens- GARY !) Winot- Good point re it being a rural location. I remember dining at Hambleton Hall on Honeymoon - which really is in the middle of nowhere, and talking to two of the staff. They said it was a great experience but that there absolutely nothing for them to do, even on there days off as they were miles away from anywhere, without any transport links.

I don't see why not to be honest. I for one will happily complain in writing about things that don't go well or poor service received when buying things; although in restaurants it is obviously much more sensible to complain at the time. I am sure a lot of places receive complaint letters all the time, but how often do we actually take the time, when things go above and beyond expectations, to write to them and say - " Thanks, we had a great time and our friends/ family had a fantastic experience with you" ? Doesn't hurt and I am sure they would rather receive one such letter for every 100 or so complaints. Don't get me wrong, I don't send off fawning letters every time we dine out, but hells teeth did they look after the quite pregnant Rosie and me at the Waterside Inn on that occasion. When we also went for lunch with friends who loved it back in April last year I sent them the EG review I did - which again, they thanked me for and passed on to the chef patron to read.

Don't worry Paula, give people a couple of days. I must admit though, I read your post, thought about it and then decided that I didn't have any favourite Maitre D's in the UK so went back to watching "Murder She Wrote" repeats on BBC1. Maybe Maitre D's are less important in UK restaurants? Maybe if we widened the net to include favourite waiters we might get more of a response? I can't name (m)any by name. I thought the guy at RHR was great, but I think I would need to go back to see if he remembers me in any way shape or form (quite important for a Maitre D' I reckon) I also like the guy at Moro, as my most often visited restaurant he always manages to squeeze me in, but Moro isn't really a Maitre D' place and he feel like more of a restaurant manager to me. It gets easier for me in the US; Jared Slipp at Nectar in DC and Chris Gerber (sp?) formerly at Trio in Chicago are perfect examples of people who really make a restaurant experience very, very special. I can think of one "famous" Maitre D' in the UK, Elena at Elena's Etoile on Charlotte Street. Haven't eaten there though. ← Paula, I have only just seen this thread. I would have to say the ebullient Diego Masciaga as The Waterside Inn is without a doubt top of his game of all the Maitre D's I have come across, although his strict title is Restaurant Manager. Entertaining, highly effusive about his craft and very knowledgeable in equal measures. It is very evident how much his team respect him and we have often noted how he quietly reassures and guides newer members of his team during service. This is borne out by they fact that they are not a bunch of po-faced automatons, but rather a team who actually immensely enjoy and are proud of what they are doing. A measure of his attention to detail is that he always responds to my frankly "pain in the derriere" requests to try different dishes which are off menu and swap things around that are on the menu with a prompt and gracious response. One such request for a specific dish (the knockout Chilled poached lobster flavoured with tomato and served with a crab ballotine) at lunch last year was met magnanimously and my wife and I had a truly wonderful day and dinner there. A further measure of his quality was shown when I neglected ( or rather forgot) to write and thank them for looking after us so well on that summer day, due to the untimely passing of my father. When I eventually e-mailed him, he wrote a rather charming letter back to us which I am not ashamed to say, the content of which, rather brought a tear to my eye. Duty above and beyond in my book.

Moby- thanks for that and for the invite which I have PM'd you about. Re eating out again - of course you will Sir, it just may take a bit more planning ahead now ! I have already cleared tentative meals at Hibiscus / WI for later this year and they welcome children especially for lunch. ( No Gary- not to eat). As gingerchef said on a different thread- best to get them started early eh ? Tarka thanks for the info.Gulp - staying in a pub with Marshall and Friar. I have had my pass stamped by the senior partner( poor deluded woman)and so will leave the arranging to Beelzebub from York. I'll arrange my own recuperation at the Betty Ford clinic

Oooh, it's a date ← I'd be up for this given sufficient notice chaps-seriously? Was this a serious suggestion or was it the usual plished nonsense ? ← hahaha! he has a two week old baby and he thinks he'll be allowed out on a boys weekend! ← A man's got to dream. But you forget Gary, my Mother lives just outside Manchester - so I can drop Rosie and munchkin off and head up for a night or two . Provided I have saved enough pocket money of my own up or dipped into Hugo's brand new National Savings account !

Oooh, it's a date ← I'd be up for this given sufficient notice chaps-seriously? Was this a serious suggestion or was it the usual plished nonsense ?

Simon- Glad to hear that you are now up and running with your new venture. It was good to meet you at Hibiscus, albeit briefly, in November last year. Keep us informed of how things are going and we will hopefully try and pop down and lunch with you later in the year, en route to Cornwall. ( watch out Slacker/ Basil). We now have a two week old Satan child- so I hope you allow children??

Hold on a tick- who is this posting in Gary's name? A 1.49pm post on a Friday and you expect us to believe that you are not actually in No 3 stuffing yourself instead? Don't quite agree with what you wrote about Anthony's . I remember that Tom Aikens, was also fairly well booked up prior to them getting their first star. I also seem to recall that he was disappointed that they didn't attain two stars straight away after his wilderness years on that documentary that played earlier this year. Everything I have read elsewhere and heard you say and write suggests that Anthony's is right up there with other 2* places already. Do you think it might just make it to 2* first time round? I think it unlikely.

Bapi, a bully? That boy couldn't even put up a fight with a wisp of a girl like me over lambchops! ← Ah well Pim, that's because you were devouring New Tayyab Lamb Chops like the Warner Bros Tasmanian Devil. Frankly, I would have feared for my arms being gnawed off, if I were to have leant over you to grab one. (Thanks for the reminder though- just had NT trip yesterday!) Back to Hibiscus. We had originally lined up a series of meals at Hibiscus and the Merchant House during a weeks holiday back in September. Unfortunately, due to the untimely passing of my Dad, that trip was cut short - but bless her, Rosie managed to slot us back in for three meals at Hibiscus in early November. Did however manage one meal in September- and had my first taste of grouse which was fabulous. Wonderful depth of flavour that I just wasn't expecting. So to the first our three successive meals, which we had decided would be a la carte. We were warmly greeted by Claire Bosi and team and shown straight through to our table. For those of you who have dined there in the past, but not too recently, the former bar area has been very successfully transformed into an additional dining area with banquette seating.(Ideal for small parties- hint to wife ) . Started with a delicious Kir Royale and a tomato juice for the pregnant wife. Usual suspects of cheese gougeres and savoury croquettes arrived and then a butternut squash soda as an amuse. I had previously left highly subtle hints as to my desire to have langoustines during one of my meals and was delighted to see that they were on the menu as a first course option. Sautéed Scottish Langoustine Tails, Buckwheat Cream, Parsley Root Puree, Shavings of White Alba Truffle. This was always going to be my choice, especially so, as the woman next to me had the dish and made "When Harry Met Sally" noises after every mouthful. They were beautifully cooked - just the right side of translucent and offset fabulously by the vibrant puree and buckwheat cream. Rosie went for the Roast Veal Sweetbreads with a Chestnut Crust, Chestnut and Caper Sauce, Smoked Butter. Didn't get to try this (greedy mare). Moreish and nutty, I think she said. I then went for the Suckling Pig ( in two services)- Roast Bridgnorth Suckling Pig, Fricassee of Root Vegetables, Roast Salsify Puree and then the Belly, served Crispy, Salad of Autumn Leaves, Autumn Truffle Mash. Bugger me - this was amazing. The meat was so tender and was enclosed by a thick layer of fat, which moistened the meat; this in turn was covered by really exquisite crackling. A stunning dish which was followed by the second service of a piece of the belly and the a small dollop of the fabulous Autumn truffle mash. I had the mash back in September with the grouse dish I mentioned above. It was so delicious that I requested that Paul Bell and his missus, who were dining at the same time as us back then, could have some as well. A fabulous dish and well worth the supplement charged. Claire also explained that it was actually a sideline for a local Dentist( I think) - who raises the pigs in his spare time. Damm fine job he is doing as well. R had the Freshwater Eel Poached in Truffle Jus, Crispy Pork Belly, Confit Pineapple, Fondant Potato Froth of Coconut milk. I had a small piece of this dish and having had a similar dish at Hibiscus last year- I think it has been very much improved by the eel being poached in truffle jus. The already flavoursome eel being given an additional earthy richness by the poaching liquor. To finish I had the Lychee Pannacotta, Rosewater Ice Cream, served with a Warm Chocolate Madeline- a very pleasant combination, the ice-cream was especially delicious. Rosie had the Fine tart of Granny Smith Apple, Salted Butter Caramel, Puy Lentil Ice Cream, which was also demolished at record speed. I opted for a glass of wine with each course which were from the now very extensive wine list. Had a brief chat with Claude after the meal who, on seeing Rosie's state said, " oh, you look beautiful". Cue- puce, fawning missus. Bloody Gallic charm- I'll have to get me some of that. A very nice evening - although Claire's offer of two different flavoured Grappa's did rather nobble me at the end. Part two - was a Degustation menu the following night- which I'll write up shortly.

Marvellous - it's official Gary is my "beeeeatttch". I never had a puppy as a child, so maybe this will make up for it. Sam- sorry about that, rest assured there'll be glass of champagne for you and a half of mild for your other half next time. BTW what a lucky girl you are - Dining at Hibiscus, eating that Sex like Scallop dish and to top it all, getting to gaze adoringly at Scott as he falls asleep on the table. Bit stressed out at work and we are also moving house tomorrow - so will post more details re food and wine next week. Gary can you get yourself down to London tomorrow please? Rosie will require a footstool to rest upon after the move.

You obviously haven't met me! I do know a number of people in the industry, but I'm not "well known" i.e. I'm not recognised when I walk into restaurants. I can guarantee you that nobody thinks "Oh, its that Andy Lynes from international food and drink site eGullet, lets pull out all the stops." Many chefs and restaurateurs know eGullet, but most have no idea how I fit into the picture, they just like the site and I would never use the name of eGullet in an attempt to get special treatment in a restaurant. At the risk of repeating myself, I don't accept your arguement that your account has to be one sided. You have told us plently about how the restaurant reacted to your table, the otherside of the story (and I have no reason to doubt that what you have posted is accurate), but not a whole lot about the behaviour of you and your guests. ← I have read these posts with some interest. As Gary wrote in response to Pweaver's post- Rosie and I had three consecutive meals at Hibiscus and in fact dined there the very evening after Pweaver's lunch. I am not prepared to get into the minutiae of what may have happened that afternoon. Frankly I am not going to waste my time by trying to argue the toss on this matter- suffice to say - anyone with a modicum of intelligence can read between the lines of Pweaver's post and work out what happened. He/ she cites Claire Bosi reacted as she did by "saying that we were laughing all the time, heard us being sarcastic, saying niggly things about the food, taking the mick out of her staff". Well, despite Andy's repeated attempts you have clearly decided not to address whether you and your colleagues did in fact act in the manner described above. And yet you expect us to believe that your party were rounded upon by the Bosi's for no reason whatsoever and without the slightest provocation on your group's part. I know exactly how I would ( and indeed do ) react if people are rude to my team and I can't say that I blame Claire. In any case - any potentially cogent point you may have made in your post is obviated by the classic-"E-Gulleters please don’t think I’m being nasty or even trying to ruin the reputation of this restaurant"…which was preceded by this very mature comment…… "I in all honesty don't think they deserve 2 Michelin Stars, and I hope in January they receive just the one, which would be for Claude’s food" Er - yes - of course you are not being nasty there in the slightest bit. In mitigation, I suppose you were a teenager last year. If anyone is in the slightest bit interested our three meals were excellent and totalling £400 for - one a la carte, one tasting menu and one lunch, including wine, water and service provided quite astonishing value for money. Highlights included Wild Salmon poached in oil, suckling pig served in two courses, langoustines, scallops with black radish( wow) and a pheasant pithivier. If get the chance I'll post in more detail as I am pretty sure that's what this thread's original purpose was. On another note, it was good to see a certain chef of ginger persuasion previously based in the Cotswolds dining there on our first night. Good luck to him and his missus on their new venture, which I am sure we will be hearing about very soon.

Home Made Black Pudding, Roasted Salmon Cheeks, Mango: Who hoo! yet more vanilla mash and, considering these were tasting portions a generous chunk of black pud on top, home made with pork belly, apple juice and a few other tweaks then roasted. The salmon cheeks are more unctous than salmon fillet and presented on a little skewer with shredded mango. What reads like a car crash of flavours certainly doesn't taste like it! I love that bit- mate. Didn't I liken your murmmerings at Hibiscus in March to a Homer Simpson ? Sounds like a fabulous meal and amazing value. Highly envious of you all. I must get this sorted with you soon. What's Horchata though?

Chez Bruce- we had an EG meal there about two years ago, in the small dinng room upstairs. Very conducive to a small happy gathering. Congrats BTW

Not been that recently, but must go West again soon. Tell me if you think St Ives needs a new wine merchant. ←

Eating there ( Hibiscus that is ) tomorrow and a couple of times next week. Will report back shortly. I'll be thinking of you all - of course

Shut it, you tart. I think you'll find I am lovely, generous, witty and bright and that you, on the other hand, are from Yorkshire. Er, yes I did rather forget to mention the copious amounts of red wine that was brought along by Slacker et al. True to form - my choice was a poor Claret compared to Slackers choices - seem to remember a fine Stelllenbosch being quaffed though.

A veritable feast was had by a few of us at New Tayyabs last night, including the delightful curlwurlyfi and the poor Hugh Grant look-alike from Cornwall - Slacker. Nice chap - but has funny coloured teeth and dresses like a Prefect. Note to Slacker How to avoid staining one's teeth- Don't suck the wine through your teeth dear boy- Sup it properly like the rest of us. We started with a 10 Shammi kebabs that Wasim had kindly saved for us as they are actually a Wednesday night special. Moist, almost fluffy-like textured spiced lamb on the inside and slightly crispy on the outside- delicious. Then we went for a selection of the ubiquitous griddled meats- Tandoori Chicken, seekh kebabs, Lamb Tikka, Lamb Chops, Vegetable Samosas, and Massala Fish. All fantastic, and I believe the chops were a real hit with Fi. The fish was also excellent and moist and a particular favourite. All this was accompanied by a few moreish buttery naan breads. My better half as a predilection for NT's salted lassi, but with the greatest of respect it just doesn't do it for me at all. It's a salted yoghurt drink flavoured with cumin and I recoil in horror at the prospect of it - surprisingly Slacker and Fi really enjoyed a taste of Rosie's and ordered one to share themselves. Have to admit we were a tad beaten so I ordered less courses than normal for our mains. As ever dry meat was malty, tender and moreish. Chicken keema was delicious with the addition of cubes of onion and tomato( another hit) and we had a Dhal Begun - tarka dhal with baby aubergines dish. All with a few more naan breads. To finish we each had a malai kulfi which are scented with cardamom and which Slacker particularly enjoyed. All in, the bill for seven was … a ridiculous £71.80. We left £12 each and wandered off to the tube Slacker swaying ever so slightly and clutching his prefects' satchel, all the way back to Cornwall via the circle line.

Excellent - will PM you about a beer then.

Where is the Restaurant Show Thom?

Nice to see you can't use the new fangled Quote thingamajig either !!

bollocks, just remembered a great tasting menu at hibiscus, can i have a top 3 best restaurants? gary ←

Who was that then Gary?

Crikey - is the Bahn Nah still there? Bless, that's where the missus and I had our first few meals together way back when I had a 30 inch waist- which was a bloody long time ago. My first real taste of Thai food and I remember their Fisherman's' soup being aromatic and wonderfully chilli hot, but that some of their chicken dishes were sometimes a little overcooked.

Yes I used to have the same feeling - usually on Saturday night after copious amounts of Tetleys bitter. Can you recall which and where the places were that you tried Moby ?