ravelda

I have to say I was massively disappointed in the book. I thought some of the plating was dreadful, and there is a pie that my mum would be ashamed to cook and put in front of me - the pastry looked like it had been done by a 1st year NVQ student! Not at all what I expected from someone with as deft a touch and incredible skill as Tom. One dish in the book had been plated so badly that it looked like soeone had eaten most of it, sent it back to the kitchen only for it to be photographed and displayed in full colour on one of the pages!

I think you are right Jon, being a great chef and being a great restauranteur are two VERY different things. Having two stars at the flagship Tom Aikens restaurant would certainly help with any future restaurants, especially if he is seeking similar michelin recognition in them. I wonder if his twin (who is also a chef but who has been working in corporate catering) is going to work at one of the restaurants to help him out, he deffinately needs a larger support base than he has at present, and there have been rumours. Chefsimon, I have to say I disagree with you about TA. I have been on a number of occasions in the past year, and certainly don;t think that it has slipped in any way since it first opened - if anything it has got better (IMHO) - and their chees board is divine (as are their breads!).

I have to say, I had a meal with Gregg last night and he is a top guy. It was very interesting to hear more about Masterchef from him and one thing he emphasise is that first and foremost it is a tv show, the food is secondary.

Just read on The Kitchen Rat that Tom Aikens is opening another restaurant on Cale Street (the same street as Tom's Kitchen). According to the site: "it's going to be an upmarket fish restaurant with a very strong eco-friendly element... so sustainable sourcing, packaging and environmentally friendly design" Apparently it will have a take-away area as well! Looks like Tom is taking over Chelsea!

Superb! Good work Tim, thanks for pointing it out to us!

Basildog, just noticed your new signature - made me chuckle away to myself like a mad man! I have to be honest gnoos, I tend to take the same approach as you, I have had too many experienced of going to restaurants only to get heavily marked up menus, having already forked out on a gift. I prefer to go out on an evening near to valentines for a meal and cook something at home on the night instead.

Horrendous plug, but here we go! Valentines Day Le Vacherin is offering a three course menu of sharing dishes on the evening of 14th February (three options for each course) for just £42.50 per person. Wednesday 14th February Three Courses of Sharing Dishes £42.50 per person To Start Plateau d’Huîtres Selection of Fine de Claire Oysters Or Charcuterie Selection of French Cured Meat Or Vacherin Gratiné aux Amandes et Truffes Noires Baked Vacherin Cheese With Almond & Truffle Crust Main Courses Châteaubriand, Haricots Verts, Frites et Sauce Béarnaise Double Fillet, French Beans & Chips, Bearnaise Sauce & Roast Bone Marrow Or Pintade Rôtie aux Lardons et Petits Pois à la Française Roast Guinea Fowl with Alsace Bacon & French Style Peas Or Gigot de Lotte Rôtie et Ragoût de Moules au Safran Roast Monk Fish, Mussels & Saffron Sauce Desserts Tarte Tatin et Glace Vanille Or Fondant au Chocolat, Glace Amaretto Warm Chocolate Cake & Amaretto Ice –Cream Or Pavlova aux Fruits Rouges Meringue of Mixed Berries & Chantilly Crème All prices are inclusive of 17.5% vat A discretionary 12.5% service charge will be added

I also had a very good meal there during Christmas and New Year. Flavours were well balanced and interesting, quality of ingredient were high, and overally I thought the value was good. I was not blown away by the room, but neither did it offend me. I don;t think I would be as effusive as Jay, but at the same time I would go back, although it wouldn't be top of my list. Also met Theo and had a nice chat with him and tyour of the kitchens - he is a charming guy and really passionate about what he does.

Hey - I play the lottery, what are you trying to say? :-)

didn't that already happen on Jamie's Italy? ;-)

didn't that already happen on Jamie's Italy? ;-)

RDB you are wrong - Jamie has given up a massive amount of his time, worked bloody hard, and deserves to be recognised for that. And to say he has not done much other than help one person get a restaurant to run - that is so unbelievably untrue. Even if he has only done that one show, it does more than help one person - it gives others hope! Don;t forget that he has also done a lot with the four 15 Restaurants, has had numerous people who were previously un-employable and opportunity to learn, not only a trade, but self respect, has secured increased funding for school meals, and brought the issue very much to the public attention, and has educated a lot of people! Now I think that is worthy of praise. IMHO of course!

have you changed your tune ravelda or have I misinterpreted you previously? ← Depends how you interpreted me before - I think that fundamentally what Jamie has and continues to do is great. He is helping people and using his media profile to bring important issues to light. He clearly works bloody hard, and if he is benefitting from it good on him! If I work hard and get paid well, I can't normally sit down and think to myself "ah, good days work today, got paid a shed load, and I helped people" - because what I do is not giving chances to others - the only time that happens is when I do voluntary work (whic I do). My gripe were purely questioning what made Ruth Watson so special (there are plenty of others out there with as much if not ore qulifications that her who would be better positioned to do what she is doing on the show, many of whom are on this forum).

Reefpimp, I have to say, it is going to make an incredibly interesting blog. A friend of mine is executive chef for Royal Caribbean, bloody hard work and he goes a long time without seeing his family, but he loves it and as his living costs are covered, he ends up earning very well.

I think an important point to think about is - even if all his hard work has been done for personal gain, others have benefited? Surely it is better to do something for charity even if you benefit than not do it at all? And I think the purpose of doing the 15 project on tv, other than to enhance his profile, is to get more people interested in it. Sadly a large amount of our population need it to be shwn to them is this way to get interested. At the end of the day, he has clearly given up a lot of time, worked bloody hard and done well for himself and others - good on him I say!

calling bapi, calling bapi yeah only a pub, what would she know about hospitality? www.crownandcastle.co.uk 18 rooms is plenty, let me tell you I am not saying that she is not very knowledgeable - but a "famous hotelier and restauranteur" or an "expert"! It's like calling greg Wallace a culinary expert rather than a fruit and veg man :-)

If you supply the wood Scott, I will pay his bail! Money well spent in my mind!

I have to say I did wonder about their background - I mean they al looked to be going ok, and the Thai girl had a rather nice house to be honest! I was also amazed at how poor their cooking skills were - if these are some of the best trainess that have been through his training programme the lord help them! I also want to know if they are still his employees or what they are doing for a living now as well! You are so right about Ruth Watson though - who the hell is she?! She appeared on a programme called "The hotel Inspector" and was introduced as a famous hetelier and restauranteur! Famous shmamous! I did some digging on the net and it seems she has a pub! Still, something to watch I suppose!

"Highly rated Snows-on-th-green" - Who highly rates it, I have never once had very good meal there - not terrible but very very average!! The owner is a nice guy though!

Thanks for all your responses, I am now much happier! I hear what you are saying Paul, but just as I like my food to look good on a plate, I want to have some show piece pans. And one look at the stainless steel lining of the pan will always denounce the pans as well used. I just got a 28cm Mauviel Saute pan yesterday - it is a tru thing of beauty, but damned heavy! Getting that back on the tube (London Subway) on crutches was a challenge and a half last night!

Surely LSe can't have got its act together and formed a funky bar - have things changed so much since my days there?!

Congrats Gary - very well deserved!

Bob - thank you so much - I can stop panicking now!

Ok, I am sure that I am worrying about nothing, but I cooked with my new Mauviel copper frying pan on Saturday, and the copper has big patches where it has an almost rainbow effect. Firstly is this normal, and secondly, with copper cleaner, will this go back to its gorgeous copper colour? Somebody, please help!!

beepop, welcome to the forum. I would usually spend a bit of time putting down a decent rationale in response to your post, but I really don;t think I need to. At the end of the day, I am talking about restaurants you are talking about a pie shop - no matter how good it is, it isn't going to be michelin star!