Corinna Dunne

Yes, the fact that it's a basement seems to hinder its visibility, but the location is much better than Chapter One... a few doors down from Guilbaud's and better still, just around the corner from Doheny & Nesbitt's! It's also worth keeping in mind for lunch (although I don't like basements for lunch). They do one course for €16, two for €21.50 and three for €26. The cod baked with parmesan is the thing to have. Actually I was meant to go there on Thurs, but was out-voted and the Unicorn won out. It's that time of year!

Yes... it's a great little spot. It's good to see the foie gras is still on the menu and I love the way they do the squab pigeon. I felt a bit of up-selling pressure (water, wine, dessert) when I was there last for a fairly quick meal... I'm sure the sommelier loved you! It's funny, this place is just slightly off the radar and in terms of value for money, it's pretty good. It's also quite popular with large parties, which can be a bit of a pain. Were you in the front room or the back room?

I'm very late to this thread... But it's great to see that literary geniuses still roam the the green pastures of Ireland. And as someone who worked in Guinness years ago, it is so nice to read such a succinct ode to the perfect pint. Maith an buachaill, Simon!

Yes Adam, I think what you're saying is what is generally assumed. But that doesn't mean that Tim's point is not valid or indeed, timely... It’s not like everything is broken, but after five years, you are talking life cycles and maybe it’s time for a new angle on food. Obviously the food nerd niche isn’t exactly the bulls-eye target for OFM or any of the food publications, but by the same measure, the Guardian/Observer readership isn’t exactly Big Brother. Isn’t it possible that a more in-depth look at food might actually appeal to a broader audience? If Heston has got his own show, and kids think the science is cool, surely we are moving into the deep information phase of food, which is possibly the last stop on this done-to-death journey. And yes, I agree with Tim that we need a bit of humour thrown in to get us there. Heck, if anything, it takes the pressure off all of those busy people, with big shiny cookers, who want to cook but never seem to get past the good intention. I think it is safe to assume that the media literate Guardian/Observer reader will be only too happy to have a culinary notch up on the Jamie’s Dinner public.

I really enjoyed the show. And I couldn't stop laughing everytime I thought of the Guardian article. Heston looked quite comfortable, and I think his charisma could be a slow burn (quite appropriately long time low temperature). He really comes across as such a nice guy that I can forgive the "where is the fish delivery" fillers. I think the music works too. I'm even getting used to the Bond bubbles... It's very entertaining. I hope there's another series.

Love it!

There's a much more confident vibe in Belfast these days, quite a bit of money being lashed around and things have come a long way in the last year. It is not a culinary hotspot, but there are some interesting things happening, like Andy’s recommendation of Mourne’s Seafood Bar (shame about the seafood allergy). The Belfast branch is their second restaurant, the first one is just a bit outside Belfast city in Dundrum, Co Down and is well worth a visit. Great for lunch and a walk afterwards. They raise their own mussels, oysters and cockles and the fish comes from the local harbours of Kilkeel and Annalong. But back to your request. Cayenne, Paul Rankin’s place is good for a slightly different take on food. The website here will give you an idea of the approach. But there’s a new place, Molly’s Bar (well, nearly a year old) owned by one of the Hilden Brewing family which is the place of the moment. Locally sourced produce like Finnebrogue venison, oysters etc feature, the cooking is confident and the pricing is spot-on. This is probably your best bet. You’ll need to book if you want to get a table at the weekend. James Street South Restaurant also offers some good cooking, seasonal produce and fair pricing. Alden’s, a bit further out of town in East Belfast has good bistro food, good service and is well-priced. It's got a Bib Gourmand, for what it's worth, so think of it at this level. Restaurant Michael Deane, which you mention, is the only place with a star. I haven't been but know that it's good, if a bit more formal (and expensive). So, if you want the Michelin experience, this is the one. On the “ethnic” side of things, there’s a new place called Zen which is completely over-the-top with a glass floored catwalk corridor, a wall of water and all sorts of carry-on. Worth it to see the space, but the Japanese/Asian food is just average (everyone up there will tell you it's brilliant... it's not). A nice cocktail bar though. For more informal daytime stuff, Nick’s Warehouse is good quality and well-priced and is in the newly named “Cathedral Quarter”. 2Taps, a branch of the original taps restaurant is also nearby which is very popular and OK for Tapas (a bit pedestrian to suit the market, chilli squid is the most popular "pushing the bundaries" dish in Belfast, but the chef spent quite a bit of time in Catalonia). There's a great buzz around these two places on a Friday evening. Deane’s Deli is also very popular, but I wouldn’t be mad about it. The place to stay is the new Merchant Hotel (formerly the Ulster Bank).

Yes, it was interesting to see how much moisture had been lost. But the moisture loss didn't seem to adversely affect the taste of the perfect steak in the US... so a different method entirely. I'd love to have tried it, but I'm not sure I'm going to give it a go.

Anyone see Ramsay's Kitchen Nightmares in Spain last night? It was hilarious, probably the funniest one yet. Clearly, the victim had no idea about what was coming. You can just imagine the conversation with the production company… Yes, that sounds great, locally sourced produce with a twist. That should interest Gordon… What’s that? Prawns with chocolate… how innovative, perfect! He’s going to love that! Some of the things in this programme you simply couldn’t make up. It's just perfect fodder when the charity set is The Donkey Refuge Society, so plenty of opportunity for puns. The signature kebab which was bizarrely served hanging down like a pendulum was called a donkey’s appendage (the chef called it a "talking point"), the chef was called an ass and GR left a twee donkey with panniers to remind him. Funnier still, the complete mentler who was scorching everything on the BBQ was called Norm. And yes... Gordon still takes his shirt off.

Yes, the show last night was really enjoyable and he seemed to be much more comfortable in front of the camera. The only thing is… after discovering the best steak in the world and seeing the cooking method - a bit of salt, cook for a short time on a scorching rack under a scorching salamander - how did he come up with the idea that once back on this side of the ocean, the only way to replicate this would be to use a double rib, sear it, cook it at a low temperature for about 20 hours and sear it again? Yes, grahamR, I didn't get it either, but it was great TV. Top marks too for being able to utter the word umami without sounding pretentious.

I don't want to knock HFW, I don't think he's a goody-two-shoes and I welcome every TV attempt to educate and improve things, (although I do accept that I haven't seen this series). Even though each programme is obviously not going to catch everyone, I do feel that the general public's knowledge about rearing methods for livestock and poultry is increasing and this is a good thing. There's a move back to simple cooking in restaurants using well-sourced ingredients. I'm hoping that somehow, people who don't cook at home might just think to themselves, hey, you know, I could cook a steak at home. And this would be progress.

I agree and disagree... If you're goiing through a particularly busy phase in life (eg small children), complicated or long recipes won't be getting much of a look in. But if you already know how to cook, you'll get by on Carbonara and quick dishes, and eventually find your way back to a reasonable level of sanity and some satisfying time in the kitchen. If you don't know how to cook, and these are the people that are being targeted everywhere, you need to start with the basics and work from there. I think educating people on good food sourcing is a good start, but it appears to me that just about every cookery programme plays out to an audience of either the converted as mentioned by naebody, or those filled with good intentions. None of the audience wants to feel like things are being dumbed down, are too simple and below them. So, for many it's a virtual cooking experience from a diet of TV and 100 cookbooks. And yes, everyone else is not looking anyway. I really believe that unless you are taught in the home or at schcol, it is hard to get a real feel for cooking later in life when you're having too much fun and later embroiled in domestic chores. Unfortunately I've managed to miss this programme, which sounds great and I love HFW, but I'm one of the converted anyway.

Yes, it's closer to Girona, but it's only about 2 hours by car from Barcelona airport.

Thanks Caitriona... I'm fine about it actually. I had my moment and wish the same for others who haven't been there yet. I reckon you're looking good for a booking. And yes, as Pedro pointed out, it was 17th October, not November when I applied!!!

Hmmm... now that would bring a whole new meaning to the term "TV dinners"! I haven't watched the BFG programme yet, but I have it recorded and am looking forward to it. And pweaver, after your comments on the book, I think I'm going to have to get it. I like the fact that it only has 8 recipes but lots of info.

I just got a no... the same email as previous posters about how they are oversubscribed and want to allow for new diners. I sent me email in late, 17th Nov (as I was in Barcelona that weekend and forgot). I also specified dates, which is not a great idea. I'm not sure if this had any baring, but it shows where they are in terms of working through the emails. So anyone who emailed before 17th Nov and has not heard yet, is probably in with a good shot. Best of luck.

Yes, Ard Bia has got the formula right. It was the winner of the Food & Wine Connacht Best Restaurant Award this year. They make great use of artisan and speciality producers and also the fresh local and seasonal thing. More restaurants in Ireland are starting to move in this direction, The Winding Stair in Dublin being a prime example. It takes more time and organisation than using a big supplier, but it's worth the extra trouble.

Did they include any restaurant visits on your trip?

Good reviews coming in on Saba. The chef used to work in Diep Le Shaker, but Saba is a more "real" less glitzy place. Good authentic food without the emphasis on cocktails. They don't have a full bar licence yet, but even when they get it, I'm not sure cocktails will feature as much; it's a bit more grown-up. I haven't been on the food trail, but they seem to be fun. How much do they cost?

Sounds lovely. What do you normally use for stuffing?

Caitriona... the longer you wait, the better your chances. And from what I understand, a concise note leaving the options open is the way to go. Simon, what a shame. I too was hoping that somehow we'd magically get a booking on the same date again. It was so much fun meeting up with you and Hazel last April. But you know, there's always a chance with cancellations, as that's how we got our booking in April despite the fact that we'd got a "no" in Oct/Nov last year. I'm keeping my fingers crossed.

His head is a continuity giveaway... shaved to varying degrees throughout the programme. I loved it. I think he comes across as a genuinely nice guy who is trying to share something new and interesting. He's not an outstanding presenter, but he comes across as a really sincere hard worker which is refreshing. The jerky camera work was a bit strange when he was in the studio cooking. Very few people are familiar with his style of cooking so this is new information in terms of TV programming (apart from his bit on Full on Food). At this stage, food shows have been done to death, and it doesn't look like any of it is going to get people back in the kitchen. So we might as well sit back and be entertained. I know the term "molecular gastronomy" carries a negative connotation. I think he is trying to distance himself from the connotation, not turning his back on what he has been doing. I read somewhere a while back that Heston said that he was going to do TV and his book to beef up income for his pension, families future etc. It's the only way you make the big bucks as a chef, so he's dead right.

Rub a little olive oil on slices of bresaola, put some shards of parmesan and arugula (rocket) on top at one end and roll into a cylinder. These are easy to put together, taste great and work well as finger food. Prosciutto rolled around melon is also very good.

Great question... Do you have any favourite fish restaurants in Barcelona? Thanks for your time.

There were some great mushrooms in the Boqueria and St Anthony market last Saturday, although the ceps were quite large. I brought home a 2.5kg variety which have been sauteed and put in the freezer for risottos etc. So bring plenty of good mushroom recipes. I also got a kilo of pimientos de Padron for 2.30 euro! They're the hottest ones I've had in a while.