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erica graham

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Everything posted by erica graham

  1. Hmmm... I don't know what to say really....sorry!!
  2. Buy that twizler aim and fire...........you're not going to be happy and make sure you have a stock of twizlers for the final meal at the Gerkin. Unfortunately "ballbag" has a really big gob ( allegedly ).
  3. I especially liked the way he felt so strongly that Elisha's food couldn't possibly be......... edited to add (please note no smilies)
  4. It seems to me that he is desparately trying to find a USP for his food. Whilst he seems sure that his food is the way forward, I can't help but think of all the foods over all the years people have tried to persuade me to eat because they are good for me....can't say that I have ever enjoyed any of them. As for the phrase "dairy free" cream, make me want to run for the hills! Whilst I know the programme is cut for soundbites, I found his attitude towards Elisha fairly unpleasant.
  5. I'm happy to report that here in the cotswolds, they can't buy enough of our breads etc that we make each day for the deli, even though they are twice the price of thr delice stuff over the road in the co-op! Ditto for Artisan cheeses (sorry Marc) which we have coming out our ears! However, finding well trained pastry chefs is like looking for hens teeth, and the bakery shift in the restaurant is about as popular as, well, a turd in the bath! Hubbie has now got packing cases under the bags under his eyes!!!!!!!
  6. Having met Alex recently, I have to say that his passion for food can't be doubted. His Cheese "Little Wallop " made for him by white lake cheeses in Shepton Mallet is actually well received at our place, and sells well in the deli. I couldn't comment on his food knowledge for OFM, but he knew what he was talking about when I was chatting to him after his meal. He is very good at PR too, better than that actually, brilliant at PR.......(I wish I had his golden touch..)
  7. Bl***y Hell! 75 squid and THEN they offer a side order of seasonal veg for extra £3.75!!!!! BTW they have taken off the GFG rating from their home page. (night off and not much to do........ )
  8. Unless the Moss Nock has had a drastic redo, when I went there with my boyfriend s parents in 1980's it was even then to my completely "Non Foodie" eye well past its sell by date. I seem to remember it was the custom to frame bills over £100- or am I imagining that? Long, long time ago........, must get back to my zimmer frame!!
  9. Hmmm.. I'd be happier with a bit more sleep!! Bakers shift is no fun you know!!
  10. Their website also still reports as news their 9/10 in the GFG for 2006. I wish I'd gone when I had the chance.....
  11. Our small restaurant also makes all its own bread, and despite the huge hike in flour prices (£60 for a sack of Spelt flour last week!!) and butter doubling in price, we would never charge for bread- however, we do offer the bread basket slice by slice as is needed. Yes a waiter is needed, but at least then the bread is fresh and warm every bite, and people do just eat what they want.
  12. Hotels like the Brittania and the Adelphi are a mistake to be made only once, anyone who returns deserves all they get, painted views, Trekkies and all. ← The best bit about the Adelphi is its very secure car park!!
  13. Beeing expool too I can confirm that it did go round, and I thought it did still!!
  14. Bloody Hell!! Last time I went up the tower with my family we had chips and a plastic cup of tea!!
  15. Bapi Where can I find out about the Sunday Night deal- sounds perfect for a overdue bday present for hubbie!
  16. I have to say that when I last went to Cardiff Bay I had a really bog standard brasserie meal at Woods Brasserie, however the couple next to me, eating the same food were having the meal of the century.....still it beat waiting at the passport office...
  17. hmm.. sounds like he's been reading the latest Frederick Bau book, I seem to remember seeing chocolate in a risotto there. I'd be interested in trying his 100% against others we have..
  18. Have just seen the chef from the Waterhouse cooking on TV. He said he was using a Fairftrade Chicken? Didn't know these existed, can anyone fill me in?. He cooked it under a London brick BTW! Edited to add this bit of the review had us rolling on the floor "As we finished, a large and confident sloaney-looking lad sauntered up to the table. I immediately knew two things: he was about to show me his concept, and it was about to be the biggest mistake he’d ever made. I caught his eye and tried to form a Vulcan mind meld. Stop right there, son of Adam. Keep your hands where I can see them, and step away from the food critic. Whatever you do, don’t engage the reviewer in knowing, just-between-you-and-me, off-the-record banter. Really, if the first rule is don’t poison the customers, the second rule is don’t approach the critic. "
  19. Sorry, having a blonde moment badly produced tv or chocolate?
  20. Worst idea is to have all your christmas menus still up at the end of February!! Or perhaps they are trying to be really organised for this year.....
  21. Ditto. We are getting weekly emails, so we are now waiting for them!
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