algy

rosbif it is then

masterful understatement. I'm surprised they haven't used a quote from Nobbo's best mate and, arguably, greatest living Irishman "Give us yer fokkin money" on the poster. Would sum up the great chef's philosophy rather well.

I can assure you the yorke arms can more than hold its own in the company of that list of 20 restautants, the name suggests country pub but it 'aint (and that's not a criticism - it's a bloody good place!) ← agreed - she's an excellent cook and deserves the rating.

had the - untampered with - menu that is shown above and also, last Friday, the Autumn degustation menu. The descriptions are excellent. Troisgros is one of my three favourite restaurants. My advice would be - "don't add/or change dishes on the gastronomic menu". Michel Troisgros is quite an experienced chef and puts these things together for a reason. Stay in the hotel - Roanne has nothing comparable. PS if you have time, try a meal at Le Central, the Troisgros Brasserie next door: the terrine to share and souffle omelette with local blue cheese are sensational. (good little wine list too).

If you can't manage it all, ask them to bag it for you for later.

so was dinner on Friday

As the great man said himself "not been in a kitchen for seven and a half years" "fronting/owning" is clearly the priority now - however unsuccessful

To get a sense of his current level of achievement, why not experience his latest business venture http://www.london-eating.co.uk/6658.htm

was there a tie in with tesco or is that where all chefs buy their supplies?

mmmm suckling pig. when we were there the restaurant offered a slightly unnerving book of matches - on one side was a picture of chef holding three (live) suckling pigs, on the other was a picture of the three of them as they emerged from the oven.

Or is the problem that many UK restaurant prices aren't reasonable (when compared to French, Italian or Spanish equivalents)?

http://www.alain-ducasse.com/ostape/ too far to go?

In really hot weather it may be helpful to also go commando: there's only so much even the best quality linen jacket can achieve.

atlantadan have you tried to get a table at Petrus? It's Wareing's "proper" restaurant, got a second Michelin star this year and can produce some fine food.

If you're going with a first timer, how about Jules Verne? If you want to put in another top end restaurant, I'd go for Le Bristol. Have a great trip.

Llandudno is definitely different to Paris and New York. OAP = Old Aged Pensioner

This happened to us to a lesser degree. Let's face it. There are a lot of slobs* in the dining public who think that common courtesy is for other people. Danial did emphasize on the telephone when I reserved that seating and service were at 8:30. I don't know what else he can do short of not admitting late-comers, period, which would dramatically affect the evening's purse. If he's notified everyone that service begins at 8.30, then service begins at 8.30. If people can't make it until later, then they start at the point where the meal has reached when they arrive (and have some lukewarm stuff to top up, if they fancy). They obviously pay full price. Who does he want to upset - the people who complied or the ones that haven't? It's never a good idea to reward - directly or indirectly - bad behaviour. However, the first post on this thread quotes: "The one dinner seating is at 8:30-9:00 PM" If you give people that amount of leeway - don't complain if they take advantage of it.

a terrifically poorer place actually. What would happen to all those jolly, willing girls and rather louche, but frankly irresistible chaps from England's minor public schools? It's very easy to make cheap cracks about PR, but nobody seems to want to speak up for the benefits it brings to all of us. Poor show.

Subjectivity is inevitable - how can evaluation of restaurants be anything else? If panel members have first hand, recent (ie since the last list was published) experience of all of the restaurants for which they wish to vote - fine. (That's rather different from "all the restaurants in the world") However, if people can vote for something that they haven't recently experienced, what basis do they use?

nice idea - Kazan in Wilton Street does good mediterranean (Turkish) and has relegated Noura to second place in my sons' meze league table.

there may be a clue in the underwhelming response to your question

"If a restaurant critic isn't on the side of the paying punter, then forget it. I like to think that this job is the closest I'll get to aping Simon Callow as he sits in judgement on those wretched wannabe singers on a Saturday night." I don't remember Simon Callow on "The X Factor" - great idea though.

so's his wallet

amen to all of that