ravelda

Twenty-four is absolutely the correct spelling - check the OED

Thanks for the update Jay - always good to get an inside line!

Other than that twenty-four pounds is the correct spelling of course!

My other major issue other than the one above is whether the student really learns to cook. to me it seems that they learn 3 dishes and practice them to compete - a monkey could do that, that is not learning about food, flavours, techniques, etc. Rosemary Shrager's Kitchen Showdown was a better example of teaching people techniques that they could adapt to other dishes, but even this was a very basic lesson and limited to very few techniques.

Much, much better - well done for being so responsive!

That is the same thing I am wondering Matthew - they tell us how long the competitors have worked in "professional kitchens", but I want to know what they do and where they work. From the people they have had on competing with the "student" so far, I tend to think that they have been working in Wetherspoons or Harvester Pubs empting the bins!

I have to say Rian, I could not agree less! I went to RHR a couple of weeks ago for my birthday and thought that the food was every bit three Michelin star quality. Each dish was perfectly executed and the service was exactly what you would hope for. I know I have said it before, but I really will sit down over the next 24 hours and put up a proper post about it. It is funny, but I usually tend to agree with Marina's reviews, but I think that she was off the mark on this one. I do agree with her on the room, it is soul less, and tends to give a formal edge to the dining experience - we did not hear any laughter in the whole time we were there. It is almost as if the room has been designed to ensure people focus on the food rather the company. Every dish was well constructed with the flavours working well together, the only negative point that I found (and which Marina detected) was the lack of passion and personality to the dishes - they are clearly Gordon's dishes being created by a finely tuned machine and as such they lack his flair and soul - it is like a machine doing a monet painting, it may be technically perfect but it misses something. In general the dishes were classical French with some modern twists in places, and high quality, luxury ingredients. You can't compare this kind of food with the likes of Aikens which is totally different. Aikens shocks and suprises (which I love), but there is room for him to do this with one Michelin star as if a dish doesn't hit the mark or is not to ones taste it is easier to survive on one star, but nt with three where the focus has to be on consistancy (each dish must be perfect and the same every time it goes out) and acceptence by its audience. These are some of the criteria that Michelin state as requirements for the aspirational three michelin stars, along with reuirements for service standards, somelliers, etc. I think my only big issue with the meal was one which Marina did not pick up on, and that was the bread. There waws only a choice of 3, pre-slice and rather dull breads, a mile away from the selection of gorgeous doughy delights offered at the likes of Aiklens and Pied a Terre.

Is that something that you can ever loose a passion for beandork?

Thanks for the update Jay, interesting piece.

It may be that he is worth that level, but he spends an awful lot of cash, and his holdings in most of the companies tend to be quite low. You would be amazed how many people who on paper should be very wealthy actually are not due to their spending habits. I know several celebrities who have had payouts totalling well over £20m who only have around £1 million left

Lol, very true Matthew! I do wonder if someone who seems to have lost all passion in cooking, seem only to be chasing money, and have put their body through the mill like he has with alcohol etc can really ever compete at the top level now. I mean, even though in his day he was a legen, is that enough now, cuisine has moved on so much....... One thing is for sure, it will make interesting viewing - I wonder when it will hit our screens?

" saw an article recently (I forget where) that briefly specualted on his financial situation, apparently actually trying to find out how many restuarants he owns is not easy and the The Sunday Times rich list removed him from the list as they were unable to trace any significant assets. He would only say that he had "an interest" in restaurants when quizzed and said that he sometimes lent his name to them to help out friends" I know that he has been a minor shraeholder in a few operations and with what seems like rather "colourful" characters!

I saw this in the press too, and I must admit I was shocked. I saw him recently and the guy just looked a total state. I know there have been rumours about another affair and a potential break up in his marriage, so one wonders if with this and Frankies not doing as well as hoped if he is after the money again. I certainly goes against several interviews he has done of late where when asked about cooking he said he now loathes it and has no pasion for it any more. It would be interesting to see the same format as when they had Novelli vs Rhodes on Hell's Kitchen, but with Marco vs Gordon. I thought that Ramsay owned the rights to the show as well, and if so, does that not mean that Marco will now in essence be working for him? If so it would be an interesting turnaround! I also hear in the rumour mill that Marco is planning on going back into the kitchen at his restaurants and potentially opening another one - any one else heard this?

It does look rather good - a little on the light side, but I fear I will be seduced and will end up buying. Thank goodness for Amazon, I would be broke otherwise!

Ooh, his truffle tasting menu last year was divine. Anyone know of any places that will be doing one this year - I would guess that Locatelli will, and Le Vacherin are having a one-off truffle dinner event. Andy, and insight?

Works beautifully with a honey/soy glaze, or with a blackurrant and blood orange sauce

I know what you meant Matthew - whilst I do like offal, such a limited choice at those prices kind of sends me into the thought process of "why bother, I can make the dishes from the menu that I like for myself". Personally, with the exception of certain dishes, I prefer to have offal as an accompanyment to a dish rather than as a dish in itself, so whilst I do love roasted bone marrow on toast, I would prefer to have this as an accompanyment to a nice chateaubriand.

You should join up with JohnJohn and his massive amount of Neal's Yard Stilton and make the salad I mentioned which is a variation on one we make in the restaurant. Very simple but so delicioucs - lobster in chunks with rocket, a firm lettuce like cos (we use escarole in ours), some pea shoots, some roquefort cheese broken into chunks, walnuts, some walnut oil and vinagrete (we use a light basil one). I was dubious when chef put it together but it works so well, the creamy tangy blue chees with the sweet firm lobster works so well. I havae to say I wish I got problems like you getting all those lobsters!

Great to hear Gary - it is pleasing that people who work hard an really care about what they do get the aprreciation that they deserve

I taped it but haven't had a chance to watch it yet (I know, I really am that sad!)

La Tormpette is another good restaurant in Chiswick, but I have to say I prefer Le Vacherin - it is cheaper, and I generally prefer the food. I must admit that I do have a personal connection with the restaurant as I was visiting so often (it is right by where I live) that I now work in the kitchens on Saturdays. Sorry to hear about your experience at Sam's naebody, it is usually ok, but I think Time Out award may have been a bit much. The food is generally good, but the service can sometimes slip up and for what they are offering it is on the pricey side. Sam Harisson the owner is a lovely guy though and works tremendously hard. Great venue for families with small children as it has an area for them to play - rare for an upmarket brasserie.

If you are at Earls Court, I would head down to Chiswick. Le Vacherin in Chiswick does a fantastic lunch, 2 courses £15, 3 for £20. Otherwise there is an incredible dearth or restaurants along Chiswick High Road such as Sam's Brasserie (named best neighbourhood restaurant in the Time Out Awards 2006), High Road House etc.

Interesting post Jeff - nice to see what someone who is from another country and therefore not exposed to the media views on these restaurants as much as we are, and also who is not frequenting them and therefore maybe not as moved by certain places any more due in part to familiarity with them. GLad you had a good experience - I would be interested to hear how much you spent at L'Oranger, as I tend to blow the budget (largely on wine) when I am there! Best, David

All looks fantastic, I will be heading there shortly! Not wanting to jump on the bandwagon, but I would also agree about the menu alterations (both of them) as you can guaranteee someone will pick on it for being a bit twee, and by simplifying the menu it leaves something for the waiters to do to ensure they know the dishes, but also it leaves a level of anticipation. It is always nice to order a dish and find little features that you had not anticipated (as long as they are good and add something to the dish other than fuss!)

Nice review in the London Paper this evening for the Bacchus - seems you guys have got off to a flying start - you should put your menu up for all us eGulleters to see!