erica graham
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Posts posted by erica graham
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Very, very expensive to dine out, I'm broke! You are looking at paying up to seventy quid, for a starter dish and then pro rata for the rest. This is at one star level. I kid you not. Cost of Astrance, my eyes are still bleeding! The place makes London positively cheap, dining at Michelin level, which is a plus to us.
I think you'll find that if a Michelin * restaurant in the UK could charge that they would be so relaxed they would be positively horizontal!!!!!
On a more serious note, the fact remains that the public in England will not support heavily enough to stay afloat that type of approach (set no choice menu, trusting non celebrity chef etc ) for many, that open outside the major cities, there are no backers, just everything you own ploughed into a restaurant, and often you only get one chance.....(Chocolate surburbia rules ok: ref white heat)
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IP.S Does the chef work alone?
Most of the time, yes. He does have a part-time chef who goes ito help when needed. Ditto Kate out front. She served 24 for Christmas Day all on her own!!!
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Now I know that they are one of the few (if not the only) Michelin * restaurants to not have a website to look at, but don't let that stop you visiting 5 North Street in Winchcombe. We had a great family Boxing Day lunch yesterday with the 2 kids in tow.
I can't go into great detail now, as I'm supposed to be working, but I had a scallop/lobster starter, Sirloin and Cepes main course and Guinness Ice Cream based dessert along with a great cheese board.
I honestly don't know how Gus does it in the teeny tiny kitchen he has, but they sat and served 25 (also not sure how we all fitted in too).
We've known Gus and Kate who run No5 for a number of years I must mention here, as I wouldn't want to be accused of a favored report, but we've always loved going up to their place- its very friendly and relaxed, and they dealt with my 18 month old admirably- as did the rest of the guests!! (she was only taken out twice in 3 hours- not bad going for her age!!)
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I'm sure no-one else will get caught out by this one but I've just had a telephone call asking me to fax our restaurant menu. I offered email, but no good. When asked for the number the reply came 070....I stopped them there as I know that this is a premium rate number. I simply said, my fax wont let me dial out to that number, and the phone went dead.Thought I'd say something as you get the most requests this time of year for info, and someone just plugging numbers in to the fax might get cought out.
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Paying your small suppliers shouldalways be a priority. When we were flooded last year, we weren't sure if we were going to get through because the insurance was taking so long to come though, but we made sure our small farmers were paid. One 'phoned us in a panic saying that if we didn't pay them, then they wouldn't be able to pay the mortgage on the farm. There is always a responsibility when you deal with small suppliers and producers and yet they always seem to be the ones who get left up the creek.
I only hope that all of TA suppliers do get paid, and that the restaurant doesn't take the p*** by trying to order from them without first clearing the book debts.
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I know its no 100 on a list of 100 but Hungry Monk?
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Looking to book a weekend in the Cotswolds. Bibury Court Hotel looks nice, but the restaurant is not listed in Good Food Guide or Hardens, although it has won some local award.
Anyone eaten there? Keen to stay somewhere with decent food. Or alternative options in the Cotswolds? Lords of the Manor looks too expensive...
The food is good at Bibury Court. Head Chef Anthony Ely held a star at Bono's hotel in Ireland (can't remember its name). The only problem I ever have with the place is that the bedrooms don't live up to expectations- that said they are more reasonably priced than other "Boutique" hotels nearby such as Lords, Lower Slaughter Manor (ouch) or Barnsley House (double ouch)
People tend to be split about the bedrooms, some don't care- its a beautiful Jacobean Grade I listed country house which pretty much looks like it hasn't been touched by modern day- but that's other peoples issue with it.
Really don't know why its not in the GFG!!
Edited to say: Should mentioned had a lovely meal here in January this year.
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Anyone want to start a dead pool? Without much thought at all, my ten would be: Texture, Bel Canto, Kyashii, Just St James's, Brian Turner, Shed, Cocoon, Shanghai Blues, Mint Leaf Lounge and Cape Town Fish Market.
Edit: damn. I forgot Dans Le Noir. And L Restaurant. And Edera. And ... well, all of these basically.
Please don't wish people to lose their jobs - well not that many people. (can't be good karma)
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The struggle with the sea urchin was priceless, but the optimistic endurance just to see if you 'had missed anything' is truly valiant.
I can only deduce that it must be an acquired taste. I can't actually ever remember going to a restaurant of this calibre and ever having something that was so vile, to the extent of being almost literally stomach churning. OK, sea urchins inside are a bit like oysters. But then to be stirred up in a (sea) watery scrambled egg, well I'll leave that to your own imaginations.
Cheers, Howard
I tried a very similar dish in Paris, and had the same reaction- glad its not just me!!
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Ramsay and Wareing aren't the only ones duking it out over the split.
I don't wish to sound cynical, but what else is going to get the new Harden's guide headlines?
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Is there actually a known psychological condition that relates to the delusional state of thinking you can cook or run a restaurant??? It appears to manifest itself to different degrees of severity, ranging from the mild, e.g. 'My wife and friends think that the dinner I cooked the other week is amazing, therefore I should open a restaurant'; to the more chronic ' I can "artistically" arrange badly cooked food on a plate, therefore I am deserving of a michelin star'.
Yes its called retirement and/or just left school itis
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I was looking for somewhere nice near Portsmouth. Had thought of going here but now not so sure. Anyone been recently or can anyone recommend something else?
I enjoyed my last meal there, so could only recommend it- Fat Olives also in Emswrth is a good bistro or further afield in Petersfield is JSW which has a good reputation. However Atul Kocher has just opened his new restaurant at Wickham Vineyard, near Botley which should be worth a visit. I bet Botley doesn't know whats hit it.
www.wickhamvineyard.co.uk not sure if its up to date yet.
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It's not happened yet, but saw this in my local news....
Mr Davis is said to be in talks with Indian steel tycoon Lakshmi Mittal in a deal that would help him crystalize some of his estimated £210 million business fortune.
Von Essen is being advised by Bristol-based Grant Thornton.
Its 27-strong estate includes some of the country's most luxurious hotels, including Clivedon in Berkshire.
In Gloucestershire it owns Thornbury Castle, Lower Slaughter Manor, Buckland Manor, The Greenway and
Washbourne Court.
In Somerset The Mount Somerset, Homewood Park, Hunstrete House and Ston Easton Park, also its head office.
In Bath is owns The Royal Crescent, in Devon, Lewtrenchard Manor and in Wiltshire
Woolley Grange.
It is thought the investment would allow Von Essen to make a bid for the European division of Orient-Express Hotels, which owns Le Manoir aux Quat-Saisons in Oxfordshire.
I'd have put a click to save the huge cut and paste, but don't know how to.
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we've been using his meat for three years now, its beautiful, if not cheap!
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We got half a pig last week!
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I'm being stupid, I know but I can't find anything about Robert Thompson on the about the chaf page? Is it somewhere else?
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I thought that it was a neccessary evil- to quote Pretty Women "BIG mistake" "Big, huge, massive" !!!!!!!! They were good, but nowhere near that good for what it cost me in the end.
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I took a 9pm at Hibiscus on Monday- but there was no problem with having the tasting menu at that time. I like eating late, I really don't understand the obsession with eating at 8 o'clock. Its the same every week- its like a bus pulls up outside at 8 o'clock on the dot and the world piles in, be they booked in for 7.30 " sorry we're running late" or 8.30 "we thought we would come a bit early" or even 9pm "gosh are we booked at 9?". AGGHHH.
Sorry just getting over an evil Saturday night. I'll be less bitter in the morning!!
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Ramsons in Ramsbottom was awarded the Good Food Guide Restaurant of the Year yesterday at a ceremony in the British Museum. A nicer chap you'll not find- bit far for me to go and try though.
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Our first night away from children in over two years, so we decided to go for it! We had a fabulous evening at Hibiscus last night, will post more when I've recovered from my hangover. We had the surprise tasting menu with matching wines, most of which has been covered here. Two different courses- Tartare of mackerel with Gariguette strawberries, wasabi, honey and soy and Blade of Beef with Seaweed vinaigrette and Razor clams. Loved the spring onion ravioli, wasn't as keen on the white asparagus tart, but hubbie loved it.
We liked the decor too- but the subtle signage outside nearly caught us out. Staff were fantastic too, all a thousand of them!!
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Try Huntsham Farm
Great product, chefs recommendation on the website run to a page!
Enjoy
Erica
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Staying overnight in London on Monday, but I know we'll be too tired to go out, so my plan is to book a room somewhere and just stay in and relax. But we need to eat and drink too, so although I know all room service seems to be a complete rip off, is there anywhere that has stood out for anyone?
We stayed at The Goring last time, and eat and drank all afternoon in the lounge, and the staff were fantastic, (as was my bill!!
)but really I would like to try somewhere new.So, any ideas, no real budget as its only the one night.
Thanks
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brighton could definalty surport a starred resturant, it does not need to be expensive to be starred just look at arbutus its an amazing resturant and has held its star for 2 years.
for a recommendation i would say try the "seafood experiance" in shoreham its a bit of a drive but well worth it. the chef thewre has worked at some really good joints before this.
Didn't it close in November?
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Just seen a press release for Anthony's new plans in Leeds. Hats off to him, wish I had finance like that!!
From the press release:
‘The Piazza by Anthony’ aims to deliver a new concept that will serve a much more diverse customer profile. The menu will cater for all tastes from coffee and sandwiches through to a full al a carte menu. It will include a 125 seat brasserie situated in the central open expanse together with a more casual café - ideal for quick lunches. A new bar lounge will feature with contemporary glass curtain walling that will also showcase the kitchen and serving areas.
Occupying a huge 13,200 sq ft area The Piazza by Anthony will also feature a series of retail shops where customers can purchase hand made breads, chocolates and cakes as well as self made measures of aromas - something that Anthony expects will also appeal to other local chefs. Each of these retail units will also serve the Brasserie – a unique concept where Anthony’s businesses can support each other and produce the freshest daily produce for on site consumption or take away.
In addition, Anthony has confirmed that he plans to open a private lounge that can be used for exclusive masterclasses and other private events. Further space remains secured for exciting additions in the future.
Woww
Hand and Flowers
in United Kingdom & Ireland: Dining
Posted
We've been running a £10 lunch for 2 years now, with no choice, changing daily. We use it minimse waste, to help motivate staff (ie allowing young chefs to see their ideas on plates) and its much easier to keep motivated when you are busy. We have a large retired population around us and a significant pub dining culture (though its actually not that cheap), we need to encourage guests to 1) trust us (ie we aren't going to serve rubbish, just cheaper cuts with the same skills and expertise) 2) to not feel intimidated by a "fine dining" restaurant, so to try us at no financial risk (and yes they do come back) 3)Use us beyond just special occasions.
And whilst we are busy at lunchtime, giving the restaurant a great atmosphere (nothing worse than eating alone no matter how good the food) we on avarage only serve 20% of guests the £10 lunch menu.
Eateries of any caliber have to be financially viable and that's not always that easy in the countryside. If we make a £10 offering and only make £2.50 profit we've still made £2.50 more than nothing, and with no part time staff and standing costs that are generated full or empty, we feel that we are offering a customer service that longer term will be (and has been) appreciated.
The negative is that perhaps the perception within the industry and possibly "the guides" is that you are cutting corners or diluting your offering, but you win no accolades closed and ulitmately the skills you have to learn in the kitchen ie buying whole carcasses direct from farms and using absolutely everything are in reality the skills that all real chefs should possess.