RDB

I do not think the purpose of the show is to glean culinary knowledge, if you want that tune into Saturday kitchen or Ready Steady Cook. Maybe I am wrong but I think its more about the how things work in a restuarant kitchen, albeit highly simulated. Also whether intended or not it shows how teams work, how they are led, how Marco motivates etc etc etc. It is interesting how the majority of the contestants seem to respect the man so much solely based on their time in the kitchen, as I am sure the majority of them knew next to nothing about himself or his past prior to the show. Yes he gets annoyed during service but once finished he seems quite positive and relaxed. He also seems to be getting better results from the food and respect from his team than his three predecessors. Anyway, remember ' at the end of the day its only food, thats all...'

Come on Duncan did you pay or not

i could tell you the main course but that would spoil the suprise appearance of sat bains in the last one made them re-think. this one also features simon rogon & paul kitching so in decent company think it's called 'cooking for the worlds best chefs' ← Christ on a bike....... the 'avant-garde' elite of the British food scene!!! Paul K making his TV debut now that is going to be interesting. Is it Rogan v's Kitching in a NorthWest Derby? Or is Paul representing his native NorthEast??? Who will they be cooking for ??? Come on Gary spil the proverbial deconstructed beans!!!!!

I have been excited about this for weeks, its like never having seen George Best play or The Beatles perform and then getting the chance to watch them in full glory (albeit in a somewhat artifical setting). I was not dissapointed, absolutely classic TV. It was amazing the way he managed to inspire and frighten at the same time. It was during the times he said nothing, but just gave that semi psychotic stare that was much more menacing than all the swear words in the world. In comparison with GR (obvious I know), he let them think about what he was saying, so they could learn and develop, as opposed to working on the assumption, you are thick, I am going to swear at you and you will do what I say. He actually genuinely seemed to want to develop his pupils. The only gripe I had was when he threw out those guests (God there are some twats eating out in London), I would have preferred if the Maitre 'd did not say anything and with the waiters stripped the table and left them sitting there, humiliated. I went to bed with my copy of White heat and dreamed of Oysters, Tagliatelle.............

I would agree with Le Bristol for lunch, food excellent, set menu cheap(ish) and the best service I have ever experienced. Also if the weather is good it certainly adds to the enjoyment.

yes and jonathan ross was in with his three kids the otherday they were hepling cooking the bacon ice cream. kids have very open minds its important to educate them about food and a good restaurant experience can change them forever. Mag ← When I was there I recall children being present. I totally agree Magnus about kids having very open minds about food, it is the adults who have strange beliefs such as, 'children won't like that' or ' ...this type of food is only for grown ups' etc, which often leads to closed minds. Hence the proliferation of cloned kids menu's across the country. My daughter has had tasting menus at Juniper (13+ courses), Sat Bains, and Anthony's, which like the menu at the Fat Duck are fun and kids like fun.............

I eat Reg Johnston's chicken on a weekly basis and I tell you they are delicious, moist and succulent. Not sure if he has a website.

Adey just wondering how you see the Highwayman as being better than the Three Fishes? Apart from the odd dish the menu looks much the same. The location of the Three Fishes is great and the service and atmosphere both pretty good, especially having been established for a while. Just intrigued to know how the Highway man pips it ??

Zoticus why concern yourself with theories and other peoples opinions, you know they are totally unrelieable, infact the only relieable source to you is yourself. To gain some firm evidence on the hypothesis that SB's food may be just be Fat Duck inspired bogus philosophy and lacking taste, is to get down there and judge for yourself. As that famous philosopher once said, 'The proof of the pudding..................'

blimey, best give this place a miss then. ← Not sure about that. It's just the term 'fun; what's it supposed to mean? Either it's a synonym for 'enjoyable', as in: we believe dining should be enjoyable, which hardly needs saying. Or it means something to do with clowns; i.e. not 'funny' exactly, but 'fun'. Think Patch Adams, but with chefs and waiters. Or it means vice; It was just a bit fun your honour (having been arrested for dogging). It could even be an antonym to 'serious'; you know, the kind of restaurant where everyone; is frowning like, er ... like um, well, somewhere very serious. ← Zoticus, it is good to see all those years of studying philosophy have been of some use to you Some advice for you, if you decide to go to SB, free your mind of any thoughts, just let them go, it is ok. Then eat the food and simply decide whether it tasted good or not, or similarly whether you enjoyed it or not. Pay the bill, leave the building and resist the need to post mortem or obsessively ruminate about anything other than whether it tasted good or not. This should help you on many levels My opinion is the food at SB's tasted very pleasant.

I was actually going to cancel my subscription of BBC Good Food magazine and replace it with this, so glad I didn't.

Or as MPW recently put it; 'How many people walk into a Michelin-starred restaurant and don't feel comfortable? They can't take their tie or jacket off, can't speak too loudly. When I had my three stars I never had a dress code. Who am I to dictate how people should dress?' Nothing like a good old Friday afternoon debate...

Firstly I will reiterate, it is not about wearing Jeans and Trainers( which I think is fine on us younger diners), shorts and t-shirt etc. You can still wear smart clothing without it being jacket and tie. When you have one option it imposes an elitist code. How not wearing a shirt and tie equates to bad manners is beyond me. Equally how can it be bad manners to other diners? I have never been offended by what other people wear, nor have I heard anyone utter the phrase ' You know the meal was great, restaurant splendid, but I was rather put off by the chap in table 6 who did not wear a jacket or tie'. Now if people get offended or find it bad mannered about what others wear that is their own issue. Maybe this is a generational thing?

Is that an intentional oxymoron What is the tradition? From where did it originate? And who does this tradition apply to? Depends who your guests are, I suppose and not sure all restaurants crave respect from their customers, compared to spending loads of money. No one needs to dress scruffy, you can be smart without a jacket or tie. In these days fashion is not as polarised as smart and scruffy. I do not think many people would take it upon themselves to were shorts and t-shirt in Le Gavorche, see my polarised point above. I as a paying customer would certainly consider myself above a rule or law I have no understanding of. Indeed, strangley enough at home I actually employ a strict shirt and tie policy I am still confused on the purpose of this strange convention. PS. Sacha are you wearing your jacket to the Fat Duck.?

I never have and never will understand this strange custom of dressing formally to eat? What benefit does it serve? Does it enhance the taste of the food? Does it make one more relaxed? Does it give one a special sense of well being? Maybe I am from a different generation, as dressing up to eat seems bizarre. Maybe someone can explain what pleasure this ritual brings to the dining experience??

Excellent review Bapi and certainly well worth five pounds (which will be presented in the form of liquid refreshment one day) Its good to see that some of his classics are still present on the menu, and some excellent new additions. I am sure 'Dickie Corrigan' will be chuffed by the homage.

You cheeky git Robin. Will try and do it tonight- but as the missus is away till late and I am on full on demon child duty. Hopefully he'll be asleep before 9pm like last night. ← Come On Bapi get thy priorities right, which is more important the well being and psychological development of your beloved offspring or keeping us all informed, entertained and invigorated with your excellent reviews? The latter surely? Anyway what am I saying, I have a fiver riding on Duncan getting it done first, what sort of a Father are you, thinking about restaurant reviews before............

I was expecting a host of exclusively French 3* legends to be eating our British heroes fayre, but outside of Gagnaire and the head of Michelin was rather disapointed with the line up and more to the point the previous weeks build up. However, I was more than surprised to see the Uk's contigent of gourmands, such as Mick Hucknell, some 'y list' participant from 'celebrity z list masterchef' and a host of news readers ( who ever thought this profession had so many fine diners in their ranks)? Outside of the entertainment value, Sat, Dickie and Hixy, certainly made a very funny and interesting trio, I am not sure what it achieved. Unless, in towns and cities across France people are changing their opinions of English cuisine and tucking into pies and jelly and ice cream. ??? Next year 'Cooking For God', whereby chefs compete to cook.................

Bapi's challenge, should he choose to accept it, is to write it up before any of the other eGulletters who are visiting Sat's restaurant later this week get a chance to write up their visits. ← ......if by 'other eGulletters' you are referring to your good self, then I will definitely place a fiver on you to get it done first

Well done Sat, truly deserved! Maybe the guys at square meal seen I had nominated you in the 'restaurant of the year' 2006 thread. Looking forward to the write up Bapi, hope it arrives quicker than the Juniper review .......

........it was fantastic Che, the best I have ever tasted. I would be interested to know where you sourced it from. Obviously if this info is top secret PM me, we wouldn't want every one knowing now, would we...

I have always heard good reports about Ramsons, think it also has a bib. They actually source some good Italian products for Northern Harvest where I get my weekly food shop from. They also supply some excellent original Italian wines, which I believe you can buy direct from the restaurant or again at a discount through Northern Harvest. Also, I know Northern Harvest supply some of their local produce to the restaurant, so although I have never been I can certainly say that the ingredients they use will be top class.

..........ahem, I think you will find I (kinda) did: In contrast to the wine, Sat's has a really good beer list which in my opinion is quite special, great big pours and low prices (well much less of a mark up). I wish more places like Sats and Anthony's took beer with food more seriously.....

Again depending upon what beer you have........however a good dish is the Flemish classic 'carbonnade de boeuf à la flamande', basically beef braised in beer. Also to integrate it with Carrot Top's suggestion you could serve it with Welsh rarebit croutons. That should use up your surplus. Now if your fridge is full of stout, e.g. Guiness etc, the recipes are endless.

Cheers Confiseur, I shall buy and try them all, in the name of research you understand