RDB

Of course there are two sides to a story, and good to have the other side to this review, seems to make much more sense now. A distortion between grandiose sense of self and non-compliance to engage in being recorded seems to have resulted in the proverbial toys being catapulted. Maybe some restaurants need to use Marco's old technique of clearing tables for such behaviour. The point you make " Perhaps if you employed staff who were easily understood" is a somewhat bizarre and strange dining request? So how do you know if the person employed will be understood by every diner? Maybe being understood is more to do with the listener than the speaker? Why did you need to record them was it to take it to a translator to decipher the complex words being spoken. So I now have your answer to the criteria you established for LCS not desrving two Michelin stars!

Hi Teo Here are some Dess NK, Edelheit D (1998) The bitter with the sweet: the taste/stress/temperament nexus. Biol Psychol 48:103–119. Heath, TP, Melichar, JK, Nutt, DJ, Donaldson, LF (2006) Human taste thresholds are modulated by serotonin and noradrenaline. Journal of Neuroscience26: 12664–12671.

"Of course, michelin, with multiple visits and so on should be more accurate, but is it really that difficult to believe that David's experience might have been lower than that which you might expect at a 2* restaurant? I don't think he worded it too well, but I think this has got rather silly". Yes it is hard to believe as the review does not reflect it and neither does his reasons for stating it is not 2 star. Yes I agree it has got silly

Oh come off it. Detach emotion? From a meal? You're having a laugh. Sorry I meant to say they do not let a waitresses facial reactions decide on whether the restaurant gets a star or not. Well at least I hope they don't? I did not state detach emotion from a meal, I stated detach emotion from inspecting. As emotions can often be a major contributor in decision making, sometimes resulting in overidealisation or being overcritical, therefore this is a factor (of which I am sure there are many). However to stay back on track it appears in this case emotion and biased cognitive distortions were a major contributing factor behind LCS not being deemed to have two stars , rather than the claim being arrived at via Michelins criteria. I'm sorry, but the idea that anyone reviewing a meal is at all is detached from emotion, immune to cognitive distortions and whatnot is just ridiculous. Any reviewer who thinks themselves capable of such a thing is completely deluded. A reviewer might not think it goes into the asessment, but unless michelin inspectors are robots, every single factor will invariably go towards the end decision, whether they like it or not. Now reviewing is different from inspecting. I am saying that of course emotion maybe a factor even for michelin inspectors but to ensure that such extraneous variables are not overly impacting judegement which it can do, is why a criteria is followed (the food being the factors), repeat vists are made and other inpsectors may need to judge the same place.

Oh come off it. Detach emotion? From a meal? You're having a laugh. Sorry I meant to say they do not let a waitresses facial reactions decide on whether the restaurant gets a star or not. Well at least I hope they don't? I did not state detach emotion from a meal, I stated detach emotion from inspecting. As emotions can often be a major contributor in decision making, sometimes resulting in overidealisation or being overcritical, therefore this is a factor (of which I am sure there are many). However to stay back on track it appears in this case emotion and biased cognitive distortions were a major contributing factor behind LCS not being deemed to have two stars , rather than the claim being arrived at via Michelins criteria.

Sorry but I find this potentially hilarious. Can I ask, were you the only diners in the room at this point or did she have other people to serve, or perhaps even unattended tables to prepare for imminent diners? I guess we can't possibly know. I empathise completely with you that they are in the service industry and shouldn't be pulling faces but you seem to push that expectation to the extreme. Offering good service is one thing, having the whole rythym of service disrupted so a blogger can conduct his personal photo-shoot is another. The communication problem is unforgiveable though - can I ask, did you try the fail safe approach to all 'foreigners' of shouting slowly? Did you read my review? We were first in. First out. All tables were laid. No one else was in when the bread was served. Three people on service for a total of 14 covers over the whole lunch? Do me a favour. My point and shoot was on auto. One photo (I'm good) 15/20 seconds max, if that. End of. I did and I am still none the wiser why you don not deem it worthy of 2 stars? Your main gripe relates to service, accents, light, facial expressions,little or no atmosphere, non compliance in breadbasket balancing, and no warmth, Just wondering how these factors relate to Michelins 2 star criteria, I am genuinely interested?? You make an interesting point when you state " Having said that perhaps I would have enjoyed this more if the service had not grated on me so much", as this relates to a research area of mine, which examines mood congruent eating. It follows the hypothesis that when negative emotions are activated it can have an impact on olafactory experiences, which then produces a negative bias towards pereception of what is being eaten. The inverse is true when people are in a positive mood state they experience food as being of higher quality and tasting better even if they are actually eating the same dish. Thats why inspectors detach emotion from inspecting and return again to control for these confounding variables. I don't now if anyone has ever looked at tripadvisor, but check it out some time and you will find that those who have had a negative experience in a Michelin Star restaurant always state that the place "does not deserve its star".

Rats! I walked past this place last week, and noticed it but did not pay much attention. Sounds excellent. 400 yards from your door!! you sure have some excellent dining options in your neighbourhood! I was in the Zetter Townhouse for the week, and drank way too many of their excellent cocktails.

I am in love with the Ledbury, as I am sure many people are who have experienced its unique food and fabulous service. We went last Thursday whereby I thought I had booked lunch at 1.45, however when I arrived they had no record of my booking. A quick search on the IPhone revealed I had booked for the 5th of July and not the 7th of June,(spot the error?); a heart sinking moment. The lady on reception dismissed my embarrassment with a smile and set us up with a table in the middle of the room; excellent start. Little amuse to begin which contained goat’s cheese and asparagus, which was very good. I was quite impressed by the beer list they had on offer and asked the Sommelier to match me a few beers to go with each dish, which he did. Breads were as previously reported by others, with the bacon brioche being something truly special, best bread I have had in a while. We opted for the set lunch which is a steal for £30 for two courses, £35 for three. Breast of Quail with Hand Rolled Macaroni, Iberian Ham and Spring Truffle : Astounding dish, really sublime and the essence of spring. A monstrous truffle was shaved at the table and was a very generous portion. Everything cooked beautifully and matched with a Goose Island. Salad of Heritage Tomatoes with Goats Cheese, Dried Olives and Green Tomato Juice: Dining companion’s choice. Again a very simple dish on the surface but truly exceptional in delivery and taste, with some high level umami action present. It made the rain outside disappear with its sunshine quality. At this stage we had struck up some excellent conversations with many of the staff, the sommelier assessing his pairings and debates regarding beer and food pairing; comparing notes with an Italian Maître D’ on our recent visits to Mugaritz, Arzak, Guido and Osteria Francescana (Massimo Bottura had been in recently and was impressed by the food); an excellent young waitress who had a sharp sense of humour and the greatest stories from the conversant Bristollian. This was all achieved without it being at all intrusive, not sure how, but it did. This again is the magic of the Ledbury, as everyone in the room was totally into the vibe being created. Wonderful staff! After a quick loo visit I returned and the next course had arrived albeit not the course I expected, as we were both generously given a "mid-course" of the famous; Hampshire Buffalo Milk Curd with Saint-Nectaire, Truffle Toast and a Broth of Grilled Onions: Much has been written about this dish, and rightly so. A fabulous dish which elevates French Onion soup and cheese crouton to stratospheric levels. Again appearing simple but truly complex in taste and construction. Matched beautifully with a beer from The Notting hill brewery, which is a one man band brewery (his garage) which is down the road, and of which they will be sourcing more in the future. It was so fresh the handwritten ink on the label was barely dry. The meal was certainly gathering pace and the atmosphere in the restaurant jovial and relaxed. Feather Blade of Ruby Red Beef with Wild Garlic, Smoked Onions, Pickled Walnuts and Bone Marrow: I love this cut, with this specimen being cooked for 8 hours, revealing unctuous and sticky joy. The bone marrow added extra luxury with the garlic and onions adding some excellent allium spikes. This also came with some little Pomme soufflé which always impress me in their construction. Yet again simple ideas elevated. This was matched perfectly with a Trappist beer from Holland, which was Medium bodied, and finished only slightly less sweet than it started, but was somewhat dry in the finish, and held up to the beef as well as a good Barolo. Fillet of Turbot with Asparagus, Shellfish Cream, Jersey Royals and Crayfish: The other half reported this dish as astounding with excellent flavours and a generous helping of turbot. At this point it was time for dessert, something I do not usually get excited about. I was given the option of cheese however after a cheese course in Sketch, Moro, and St John over the previous two days I was somewhat fromaged out. So I declined, however the staff advised that they would provide me with a spoon in case I wanted to try my partner’s dish, albeit with a wry smile on their face. Low and behold I am presented with a dessert; I was not getting out of the party it would seem, what a touch! Brown Sugar Tart with Muscat Grapes and Stem Ginger Ice Cream: Excellent balance of flavours, the base on the tart perfect and the setting of the tart absolutely melting. I could eat this again and again, pure perfection. Whipped Ewes Milk Yoghurt with Berries, Lemon Verbena Meringues and Warm Citrus Beignets: Never got to try this as I was too busy eating my own, but was informed that is was a very intriguing and complex dessert. From start to finish this was an amazing meal both in service, food and generosity of time and spirit. I will be returning here again soon, as it captures the balance between being fun, but serious in creating an excellent experience. Bad service rarely bothers me as there are too many extraneous variables that can contribute to this part of a dining experience, but good service is something to enjoy when it appears. Credit to all the staff that help make this environment truly special. I think the cooking here is really original and captures something truly unique, it certainly will if it hasn’t already created a style that people will recognise as a Ledbury dish, much as they do with Noma, Fat Duck, etc. Definitely worth One Million stars if not more

I totally agree that customers are indeed entitled to express an opinion on whether a place is worth a detour or not, but they cannot make a definitive claim that a place does not deserve two stars based on one recent experience and based upon personal beliefs that have no bearing on Miichelins decisions. So let me summarise for you. Yes it is ok to express an opinion on one meal but to claim the LCS is not two star based on personal opinion is both innaccurate and reactive. Again if you need further clarification pm me.

Sorry again you miss the point, Michelin decide whether it is worth a detour or not. Not you, me or Escoffier. You can have an opinion whether it was worth the detour but have no influence or say on whether it should or should not have a star. Again you provide the summary not the criterion on which the summary is arrived at. I believe the food I cook in my house is excellent and well worth a detour as do many people who come, yet I have never been awaded those elusive two stars :-)

If it was me, then I'd be basing my comment about any place by way of comparison with other similar places. It is irrelevent what Michelin's criteria might be (or any other award, such as the GFG, might be). I am not an Michelin inspector, just a customer eating and paying for dinner., and discussing on an internet discussion board my opinion with others who have similar interests. My reading of David's post is that he was doing exactly the same. Please correct me if I am wrong, but I suspect you would not have been critical of his statement if his opinion had been that the meal was of 2* standard. It would still have been his opinion based on his experience. It is not irrelevant what Michelins criteria is when you state, "No way was this a two star experience. No way at all" because you are either stating that Michelin have got it wrong or the restaurant is not fulfilling Michelin's two star criteria. I jjust find it hard to justify such claims without backing it up with appropriate substantiation, by all means report how you feel but claiming a place does not deserve such an award after how many years of maintaining it is somewhat naive, particularly after one visit in six years. Whether he reports that it deserves the stars is as irrelevant unless of course he is using the criteria to make the claims. Now if he reports whether he enjoys the meal or not is well worth hearing. My wife and I had some seed cake and maderia with Fergus Henderson last week and I asked him how he managed to get his star and he reported " no idea, ..the finger of fate maybe....". Says it all!

I indeed look forward to an "eureka moment" Hey Sid, your right they are inconsistent, and Madam is unable to accept any criticism whatsoever, constructive or otherwise. Did you try Lumiere, best in Cheltenham, and far more pleasant in many ways. I would be intrigued to know your definition and criteria whereby you draw the conclusion of inconsistency? Wait until you read my review, it will be up shortly. Who knows you may just have a eureka moment. You need one I indeed am looking forward to an Eureka moment.

The point I am making is how can anyone make such claim that a restaurant is not two star and on what criteria is this based? Yes base your Opinion on your own criteria but very difficult to make that judgement on an elusive criteria such as Michelin. You make a good point about predicting stars as this shows year after year That nobody can or does accurately predict what Michelin decide. As for " trolling" I am only engaging in discussion.

Absolute nonsense. It might continue to hold a star but whether it deserves to is in the gift of its customers. We are not sheep. Again I am unsure why you believe that a customer has any bearing on whether Michelin decides if a restaurant deserves a star? Where in the inspection criteria does it state this? Please direct me to such information?

Hey Sid, your right they are inconsistent, and Madam is unable to accept any criticism whatsoever, constructive or otherwise. Did you try Lumiere, best in Cheltenham, and far more pleasant in many ways. I would be intrigued to know your definition and criteria whereby you draw the conclusion of inconsistency?

That's certainly not how I would evaluate a dining experience. Like David, I am more than happy to go somewhere and feel that the experience matched the star level, wasnt up to it, or was better. Please, let us not behave like sheep being herded around by Michelin - to suggest, as you seem to be doing, that we put to one side faults in an experience simply because of a star level might be OK for you, but I'd find it plain silly to do. I am afraid what is silly is claiming something "matches a star level, wasn't up to it or better", unless you judge your experience specifically and exactly to the inspection criteria which Michelin uses. You and anyone else may say that they found the experience good, bad or indifferent etc , but to state globally that a restaurant is not two star based on a personal criteria makes the claim wholly redundant. Even if you state a hundred times a restaurant doesnt deserve its star, until Michelin deem it otherwise, it deserves the star(s).

Surely it was a two star experience as it is a two star restaurant deemed as such by Michelin. Up until they demote it to one star or Promote to three, then it will remain as such two star. I am unsure how you can make such claims? Maybe you should go again a few times to make sure your assessment relates to fact rather than emotion. This is what Michelin do to ensure a restaurant is consistent, they go again, they do not decide to abandon based upon a "perceived bad meal". Sometimes it is common response when individuals do not experience what they feel they should experience, to claim the restaurant is not worthy of its stars.

So yesterday!!! Big Easy on the Kings Road is where it is really happening !!!

I have spent an evening having a few oyster stouts with Richard and he is sound, however would not like to get on the wrong side of him. Another good guy Chris Bell seems to be heads above the other two, who are either trying way too hard or being too simplistic. I miss Chris's presence in nthe northwest, must give his restaurant a try in NI.

Nigel H just could not contain himself last night at the sheer absurdity of wearing googles and that nasal constrictor. She should have took it further, and got them wearing boxing gloves, earplugs and some masking tape on the tongue, so no senses were present. The concept being that if you take away all senses the food will taste of nothing, now that is pushingnthe boundaries. Surely david you must have had a sneaky thought that wearing swimming googles when eating is the next new thing? Have you booked a table yet?

Why? From the post above you will not be returning, so what function will someone elses opinion serve for you?

There you go, take heed chefs if David enters your establishment say hello or else you may lose business or get demoted a star. You know he can make or break a restaurant. You really do seem to be hurting by this snub Dave.

David I am still not sure why you would assume that the chef should come and speak to you? I spoke to Sat at length about 5 or 6 years ago, and I bet if I went in next week he would not know me from Adam (not you AJ). Would i be offended if he did not speak to me? No! I would be going there for the food and food alone. It seems that you have expectations over and above what a chef is and does. In fact there appears to be some delusions regarding your own restaurant attending importance, you are like the rest of us someone who pays for food. We are only customers and it is only food. There is no " special relationship", and maybe if you stop believing your own hype....... I also think that whether you post your review or not it will have no bearing on Sat or his business, so maybe pick up those toys that you have thrown out? Maybe next time you are there forget all the formalities and ask him to step out round the back of the restaurant and sort it out like men should

Why would you expect him to come and say hello? Did you think that was part of the menu? Maybe you should have complained that your Experience was marred by the chefs lack of respect? Maybe ask for a signed photo? ( I mean you David not Sat)

I like the sound of that, count me in !!!