CheGuevara

pizzanap - can you give me an idea of the cost of the ovens? have been thinking of installing one next to my bbq! thanks. -che edit: btw the pizzas look very good

on my way to brighton again this week-end...i might give the meadow a try and possibly one of the cocktail bars andy mentioned. will report back if i do. -che

the anchor and hope is always good...a mix of english and french classics i would say. btw - if you go early to the eagle...around 7pm you'll easily get a table. it is more spanish inspired though. for good english food go to st. john's or the st. john's bread and wine... -che

what you need to try is lamb breast - cook it for about 1 hour, bone side first. superb (if the lamb i sany good ) -che ← I presume you are talking grilling rather than smoked if its only cooked for an hour? ← yes on the bbq - depending on how slow you cook it you can even cook it for up to 2 hours...you'll get great flavour if you use hard wood only rather than charcoal.

i couldn't agree more. i'd even add that when trying a new wine sometimes it inspires me to create a dish that would go with it. combinations of flavours should not be limited by food, but rather include wine in some occasions. from a cultural and as sharonb says - hedonistic - angle i wouldn't dream of eating good food while denying myself the pleasure of good wine. -che

what you need to try is lamb breast - cook it for about 1 hour, bone side first. superb (if the lamb i sany good ) -che

I enjoy Kevin Thornton’s column (a nice read last week on sea urchins), but this all sounds a bit ‘Painted Word’. However, the recipe, which lists 4 salmon eggs, 5g leek puree, 5g scallop roe powder, 5g trompette de la mort powder, 8g oscietra caviar and 1 gold leaf among the ingredients, certainly provides a welcome balance to Cheat’s Ingredients fatigue. ← All creative people need inspired, the problems just arrive when feel they have to explain it.. You should taste a dish & draw you own collusions as to its heritage, without influence from the Chefs poetry book. When you explain in this way you alter the perception before tasting. This can be a useful tool in the right hands, but your desire to stamp a mark on your creation should leave room for customer perception & should not be a dialogue of singular thought from the kitchen. Next thing you know we wont be offering salt at the table! ← i very much agree with rocket chef - art is about the individual appreciation and emotional response it creates in people.

It is in the old Eco's site, but it has been bought by a new neapolitan owner I will give you more info once the opening is confirmed ← please do...very curious to see if anyone can reproduce pizza outside of Italy in just the same way.

we get the odd letter through the post requesting us not to sell foie gras anymore; which is very reasonable - the actions of the ALF however are absurd. -che

chez bruce for certain!

bekaert and dupont (www.bekaertanddupont.com) has probably the largest range of products on the UK market for the baking industry. solerco (www.solerco.co.uk) does all sorts of sugars and other products for the ice-cream business. -che

made it to the river cafe last thursday - prime valentine day - however my purpose was part business part pleasure, no romantic undertones. i had to do a little client PR and took the opportunity to introduce a friend as i'm hopiong he can start supplying them as well. our table was at 8:30 and by then it was packed - fortunately there were a number of tables larger than two; certainly the noise and buzz did not give the impression of a valentine's night. no sight of valentine's was present on the menu either. as we sat down it was immediatelyi evident what the highlight of the evening was, ron wood was at the table next to us...my friend is an absolute maniac when it comes to the stones. i had crab to start, lobster and the chocoalte cake. all three were excellent. possibly a little too much thyme on the lobster, but nonetheless it was amply enjoyed. all four of us thoroughly enjoyed the combination of food, environment, company and service. overall a great night. -che

was there about 6 months ago and found it merely OK...luna rossa is certainly better, as is the pizza at other made in italy joints. none however come close to top pizza in italy. -che

i've been very quickly put off gaele's... no need to enter the discussion, especially as i haven't been, but from the website an naebody's comments - not likely my kind of joint. damn - was looking forward to it. -che

perfect - this is not too far from home. i think i drove past it not long ago, hadn't noticed they redid this place in '06. -che

i would most likely avoid the 14th at any cost - unbeknownst to me i booked a table a few weeks ago for this cominc thursday...only then was i told that it was Valentine's! Had already coodrinatd with three other people so we're going anyways. i'll report back as it's the river cafe and am very curious to see what it will be like the 14th... -che

Jan Moir has been and didn't much like the experience : http://www.areyoureadytoorder.co.uk/ . ← nice one - thanks...

maybe i'll try the one on the pier - i can't imagine being in brighton and eating fish n chips without seeing the sea...guess i can always do takeaway and walk back down to the beach! andy - where do you eat out most in brighton? i've only tried due south, bill's for sunday lunch, and a place not too far from bill's on a corner in one of the main roads with shops...decent food but nothing great...name starts with a D if i remeber correctly.

anyone tried tom aiken's new chippie shop...if it can be labelled as such? -che

anyone know where the best fish and chips is in brighton or thereabouts? will be there next week-end...lately have been buying fish at the port, can't remember the name. excellent and very cheap. -che

we sell them on our site....

jesus christ - i can't belive those images...that cheese plate looks like it comes out a roadside motel in midwestern USA. some sides of London are farily tainted - thank god for a lilttle correction in consumption over the next few years.

i very much enjoy having sunday brunch at lucky seven's on westbourne park...not a traditional brunch, however they do have some of the best brugers in london, and make very good eggs. i fell there is no point really in trying to recreate the NY brunch experience in London...like trying to have sunday roast over there. -che

exactly! transport reduces significantly over the holiday period, especially from across the channel. if you add the fact that retailers are reticent to maintain high stock levels after christmas due to the dramatic drop in sales of food between 24-31 Dec, then you end up with practically no fresh produce making it to market. -che

i really like some of these ideas - they will definitely be considered in January once we get through Christmas. i especially like the single country/multi-country option...we could even rotate the countries to each month - logically following the seasons. we started working with neal's yard about three months ago, and only now are sales starting to be relevant. i probably should but honestly don't know why it is so much harder still to sell english cheese than french or italian. certainly our brand and offer is decidedly more french/italian, but nevertheless... lapin - it's great to hear feedback like yours...thanks. when you get a chance you should try some Jack O'Shea products, it is by far the best meat i have had outside of Argentina. -che