andy83

L'enclume has 2 stars, via Michelin is showing new stars now

red chilli leeds/york have a 10% mandatory December SURcharge for any size table, absolutely scandalous.

manoir it is!

Risotto of wild seasonal mushrooms, jabugo ham and truffle cream. Roasted duck breast, savoy cabbage, white turnips and foie gras sauce. Iced lemin parfait with blood orange sorbet and an orange butter sauce. from 2005.

rafa's?

Whilst I wouldn't go as far as to agree with it's "gourmet" description, there's a post fish and chip shop quite central called Battered may do for your lunch.battered It doesn't say anything on the website about kids, but there were a few kicking about when I was in and getting well looked after by the staff. Croma which is a pizza mini-chain wasn't bad, in fact the smoked haddock and egg pizza was fantastic. Quite central and quite relaxed. Croma Good luck.

Cheers for the number all sorted now. Called the hotel number first and it seemed they didn't even know it was opening then said bookings in maybe a week or two.

just spoke to someone who said about 2 weeks before any bookings.

Pierre Gagnaire! Best meal I've had by a long way...and this was 2 days after El Bulli and the day after Rafa's. Selection of Langoustine was decadence beyond belief. Market salad of lobster truly diving, lamb with sweetbreads amazing. Surely there's no beating Paris.

just wanted to add the main course when I visited at the start of the month. Hare Royale. Looks like the Hare Juice from previous posts only with Foie Gras. Visible at the top is fried foie, underneath the Hare gravy is further foie. Stunning dish, the temperatures of the foie cubes, hare juice and foie mouse at the bottom was hard to pin down, with them all morphing into one savoury, sweet, livery liquid. Fantastic

Oblivously Anthony's is well worth a visit, Anthony's at Flannels has been very disapointing though. La Grillade is very good for just above bistro level French food. Spot on steaks, cote de boeuf and rare burgers. Steady cheese course. Red Chilli is fantastic for Chinese sometimes service is a let down though. Soft-shell crabs will garlic and chilli, deep-fried croaker in sweet and sour sauce, chicken wings in cantonese sauce are all musts. Room (near Anthony's) serves nice cocktails has a good atmosphere with competant whimsical food, seem to remember a good pre 19:00 half price offer not sure if it's still on though Bebbis has now moved to a plush new location just off city square with the food and prices suffering. Good busy atmosphere though. Big shinny Aagragh opened by the Playhouse is worth a trip. Further out of Leeds just past Caverley is Kiplings (Kiplings) which I can't reccommend highly enough if curry is your thing. Sukhothai in Chapel Allerton is an above average Thai. Hansa's on North Street whilst inconsistant is sometimes excellent veggie asian food. Hope that helps, Andy

What would everyone else have chosen? Mine would have been: Simon Rimmer's Smoked venison loin with pickles and Cumberland sauce Bryn Williams' Pan-fried turbot with cockles and oxtail OR Michael Caines' Pan-fried Cornish lobster with young summer vegetables and herbs in a saffron bisque Galton Blackiston's Roast Norfolk duckling with orange served with bubble and squeak Paul Rankin's Buttermilk cream with rhubarb and rose petals

AWT never had one but if I remember correctly from his Autobiography he thinks his restaurant Ménage a Trois should have had one, sob sob. Anyone know how he qualifies for this area?

A.A. Gill comments in today's U.K. Sunday Times "A chef can’t claim a recipe any more than a carpenter can copyright a tree. What the Australian gastro-snobs are arguing about is not the combination of ingredients or which shelf of the oven they go on, it’s presentation — the absurd kitsch of fiddled food origami. Making dinner look edible is one thing. Making it look like you’ve got a team of gay goblin interior designers flouncing over every starter is something else. Food is the bottom line of life. Nobody can take the bread from your mouth or the meat from your table simply because they say they thought of it first. And anyway, we thought of Australia first." http://www.timesonline.co.uk/newspaper/0,,...2121708,00.html

Eaten here twice recently both good food and superb value. One exception was Tête de veau which seemed to be a large piece of luke warm fat. The beef tartar I had was a touch too spicy, nice none the less. I seem to remember the reading the photo's were done my one of the chefs' wife.