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Matthew Tomkinson

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Everything posted by Matthew Tomkinson

  1. I guess it is just waiting to be updated
  2. I went the sunday before last and thought it superb, we were all blown away by the food and service. Had several of the dishes that you mention and will probably be going next week it was so good.
  3. Went out for dinner on sunday night with the chaps from work to a restaurant in Henly called 'The spice merchant'. Food was really good, well flavoured with good breads and rice. With the starters and popadoms we were given a powder to spice them up called Malikas Puri (not 100% on spelling) it tasted of peanuts, lentils and delicate spices. Im guessing that these are the ingredients but would love to know more as it would be cracking on a new scallop dish that i have in mind. Anyone heard of it? any ideas? Thankyou
  4. Cheers Gary, just ordered one! Have read the French version but will be good to read in English as going there in May.
  5. Congratulations to the following, who will compete in the Regional Finals on March 6: Robert Barham The Stafford Hotel, London Mark Birchall L’Enclume, Cartmel Daniel Cox Compass Group Kenneth Culhane The Queen’s Club, London Alastair Dale Ince & Co Frank Gigas The Gleneagles Hotel, Auchterarder Christopher Golding Nahm Restaurant, London Jonathan Hayes Copthorne Hotel Cardiff Ryan Mcfarland The Eastbury Hotel, Sherborne Adam Peirson Claridge’s Cameron Rutherford Chewton Glen Hotel & Spa Anton Scoones De Vere Oulton Hall, Leeds Ryan Simpson Winteringham Fields, Lincs Robert Stephens Millenium Hotel Mayfair Stephen Stevens Mill House Hotel, Oxon Kevin Tew Galvin at Windows Stephen Thompson 114 The Arch Restaurant, Pudsey Matthew Wilkinson Martha & Vincent in Ilkley Andrew Wilson Gregg’s Restaurant. Sevenoaks
  6. Grilled Scallops Marinated scallops grilled and served with spiced coconut cream. Crispy Fried Stuffed Squid Filled with tangy prawn and crispy spinach, drizzled with lemon and curry oil dressing Coconut Lamb Chop Lamb chop cooked with tomato, onion and roasted spices with slivers of coconut
  7. Sorry for the delay, didnt get a break today. Terrine of Iberian Pork Cheeks, Iberian Ham and Foie Gras with a Marmalade of Endive, White Beer and Orange Fillet of Sea Bream with Pumpkin and Mandarin Purée and Hand Rolled Macaronis Stuffed with Crab and Ginger Passion Fruit Soufflé with Sauternes Ice Cream
  8. I have tried this before with Matt to no avail. But I think he is doing rather well were he is. I have said this elsewhere- but congrats to again to you and your team Matt. And how was Le Gavroche btw? Celebratory meal was it? ← Thankyou Bapi, eventually i want to as it is the long term plan. It was very good, I went with my old head chef, Steve Crane, Martin Hadden and Jerome Poussin from Bragard. Tim from Apicius was meant to come too but couldnt make it. It was a celebratory meal and celebrate we did!! We had a great day/afternoon/night/early morning and were looked after so well at the restauraunt.
  9. "fact-lite bastion of piss-poor reporting" haha Actually, we issued a press release upon winning the star. The version that went to the Manchester press included a quote about how i would eventually like to return to the North West. A reporter called me and asked me to comment on Paul leaving and my position in light of the statement i had made. This was the first that I had heard about about him going and didnt feel that it would be appropriate to speculate. After all we have only just just bloody got our star!! Matt
  10. The first I heard was when i saw your comment on Silverbrow on Food! We have changed a couple of photos since it first went up and are i the process of sorting out some of the copy.
  11. Well it did take long and has just gone live, better late than never i guess? The Goose Matt
  12. Thanks for all the congratulations, everyone here here is rather pleased!!!! Never doubted you for a moment Jay! Matt
  13. I dont know many of the details but my girlfriend reviewed the cookery course at Maison Arabe in Marrakesh and thought it superb, learning to make many of the staple dishes well with a good insight into their background. have eaten in their restaurant and was very good if a little confused. We had several fantastic meals at Restaurant Cafe Berbere, a small family place serving mainly tourists. The food is simple and inexpensive. Soup, tagine and fruit will cost about 12euros and is really good. The Soupe Maroccaine and the Chicken Tagine are dishes i will never forget. Matt
  14. No you are not being charged for the extra labour, the chefs are expected to absorb this into the normal day. You are being charged for the ingredients as they are both extremely expensive and i am sure Claude is buying some of the best available Some dishes on my menu are more complex to produce and some less so, when the menu has a lot of labour intensive dishes on it we work harder and longer but try to reduce this with good planning (guessing). Most decent kitchens work a dish at around 70% gross profit, for example my target is 72.5%. I cant see that at £49.50 for three corses Hibiscus are doing 90%. It would mean that it was costing him about a fiver to put three courses, bread, butter, appetiser etc on the plate. The supplements allow the guest to make the decision as to whether they want those expensive items. I think when you put it into context even with the supplement it is still reasonable compared to other restaurants of a similar quality. I do agree though that more than one or two supplemnts are too much on a menu.
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