sunbeam
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Posts posted by sunbeam
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Oh, also got the croque monsieur blt, quite surprised on their presentation. Was served in a martini glass 'decomposed' per se.
The pernicious influence of that Spanish place. Even a toasted cheese sandwich is not safe from being buggered about with.
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The terrible addition of baked beans is I think known as the Torremelinos effect. The FEBs eaten by brits holidaying in spain are a mutation. I hear some people there consider a burger a welcome addition too
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I like a tinned tomato. I can hear the howls of protest but for me they function like Proust's Madeleine and take me back to the UK boarding-house holiday breakfasts of my childhood.
AA Gill's book 'Breakfast at the Wolsely' has some good advice on classic combinations as well as cooking tips
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Foliage and No12 both very good for the money. No12 can be a bit empty at lunch time tho
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I have always regarded pastry chefs as the unsung heroes of the professional kitchen in this country.
Are there any that seem to have star quality (now that Claire Clark has moved to the US)?
Petrus
You're right, far too few of 'em about. The chap at the Wolseley does a mean bit of Viennoiserie although I am normally too stuffed with 'full English' to do his work justice. Every time I go I have a doomed plan to just eat some healthy cereal and then a bit of pastry. And every time I instead find myself ordering the artery buster special and later being helped into a cab so I can get to the office to sleep it off.
Anyway, The Wolseley.
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If anyone has touched on this subject in literary form then point me in the right direction; I want to know more.
Cheers
Thom
I suppose Bourdain's writing on Japanese hi level dining would be a start. He actually writes rather well if you can put up with the H.S.T wannabe bits. Made me hungry at any rate, which must be the test of any decent food writing.
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I have heard from sources i consider to be very reliable, that it is good. very good infact.
However I went for lunch recently, and the lunch itself was mediocre though the room is spectacular. the wine list was as if they weren't even trying.
3 wines by the glass, presented as part of the bar menu. and a full list that could not have been more ho hum. a child with a blindfold, a pen and a broking list could've done it. there was nothing interesting or speaking of care.
thanks but i dont think im any the wiser!
i am going to be going anyway, so I suppose its suck it and see
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They were very samey, Judith Chalmer's boy did his professional best to make them amusing with his own additions so full marks to him for that.
I liked Ferran's speech because it seemed shorter than last year's unless, and it's entirely possible. I dozed off halfway through and only jerked awake when everyone started clapping.
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Im being invited to go to D for dinner. What's the current opinion now that the critics have stabbed and moved on, is it any good now?
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It's interesting. It's a debating point. The end of western civilisation, or proof of some awful conspiracy to warp the public perception of restaurants, it most certainly ain't.
Of course, merely restaurants that's all, the majority of which most of us will never visit in a month of Sunday supplements. I think this has strayed from my original assertion that this has all become a bit predictable and thus dull. By all means carry on having the competition but can't something be done to make it a bit more interesting? It's sponsored by bottled water (aren't we supposed to condemn bottled water for being needlessy air freighted around the globe btw?) and I prefer sparkling to flat.
(I think in Locatelli's case, like Bourdain, he's realised he's a bit too old to carry that 'wild and crazy guy' hairstyle off successfully any longer. He's gone for the rather more modern, but still dated 'life commando' look which I suppose must be easier to live with in a hot kitchen)
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For what it's worth I've visited 16 of the top 50. And it isn't worth very much.
I agree with the rest of your post. It's a list. 700 or so voters. 3,500 votes. a bunch of restaurants and then the arguments start. Even if you had the most rigorous voting system ever devised by man or beast the list still wouldn't be definitive.
The over-blown, ludicrous self-importance of people whinging here is frankly breath taking.
Get a grip.
To accuse other people of 'ludicrous self-importance' for commenting on a list called the 50 best restaurants in the world is an impressive degree of hypocrisy. And then just to cap it you seem to be simultaneously arguing that the purpose is to provoke debate and then complaining about said debate.
Get a grip.
Agreed. Taking over ownership of Locatelli's wig seems to have gone to his head in more ways than one.
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So last night we saw El Bulli win the world's best and Duck come second.
Great restaurants of course, but this is the third year running and it's getting, well it's getting a bit boring actually. I wonder if there isn't some way of shaking the judging arrangements up? Perhaps taking El Bulli and Duck out of the running now and putting them on an eternal golden pedestal apart? It would open up the field for the others a bit.
Surely they retire having taken the trophy home after winning three years in a row?
Do they?
I'm not sure if that's correct. Anyway if bulli retires, duck gets first place. So plus ca change
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So last night we saw El Bulli win the world's best and Duck come second.
Great restaurants of course, but this is the third year running and it's getting, well it's getting a bit boring actually. I wonder if there isn't some way of shaking the judging arrangements up? Perhaps taking El Bulli and Duck out of the running now and putting them on an eternal golden pedestal apart? It would open up the field for the others a bit.
It's rather like seeing Citizen Kane win the oscar year after year. And Ferran's acceptance speeches don't get any better or shorter. He says he doesn't expect to win, but brings an entire charabanc of friends and colleagues with him each time.
Next year maybe duck will win and bulli come second? Not exactly cliff-hanger stuff is it? I know this isn't supposed to be entertainment, but some surprises wouldn't go amiss.
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Jean-Christophe Ansanay-Alex (Michelin 2* chef of Auberge de l’Ile in Lyons), has signed a lease on Lundum’s on Brompton Road and plans to open a small fine dining restaurant in early summer. His business partners for the new restaurant are Jean-Michel Aulas (background in software and president of the Olympique Lyonnais, France’s leading premier league football club), and City trader Marc Grosjean.
The word is he’s taken a flat in London, so will be around for quite some time, but the make-or-break person is inevitably going to be the head chef.
His name is quite a mouthful… anyone tried his food?
all over the trade press this info, but no one above the line seems to know or care. Could be interesting
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Did I not see yesterday, reading someone's paper over their shoulder on the tube, that GR is putting a 29 yr old lady in charge at RHR and that said lady had a pop at Hartnett saying 'she's 1 star, I'm 3 star'?
If she did, you can see why GR likes her. He likes women with balls.
Perhaps he should visit Thailand?
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If you click on the link in my post you can read it - 2 out of 5 stars.
I dont have time to read online reviews! There are far too many!
Only joking, but I refuse to encourage Metro in their littering of our stations and streets.
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I had a spot of lunch here, we were the only two in and yet it was really and surprisingly rather good. A large raviolo of undyed smoked haddock in leek and cream sauce (£2.95) and a fine moist breast of free range chicken, bone in (hurrah), with great golden crackly skin, some sweet and smooth batons of parsnip and a very good mash (£7.95).
The location is odd, fringes of Clerkenwell and the untidier estates of south Islington, but I've eaten far far worse in the area for a great deal more. If anyone is passing do give it a go, I hate seeing an empty restaurant when Chef and staff (one nice middle aged Eastern European lady) are trying so hard and have skill.
They could turn down the piped opera a bit though, I kept involuntarily rising out of my seat on the high notes.
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Nigel Lawson, Terry Durack, Jonathan Meades all went on severe diets that left them looking like one of those Japanese dogs with the wrinkles. They were all getting obviously seriously overweight, so I don't blame them.
I'm less concerned with what Rhodes has done to his body than what he's done to his voice. It now veers wildly from sounding Like Lord Haw Haw one minute back to his natural Estuary the next, sometimes in the space of a single sentence. Someone is being paid to style him I suspect.
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Lecture Room – formal
Gallery – casual
Gallery also rather trendy and calculatedly odd. An old french tramp, complete with 70s suit and minging trainers, may well guide you to your table. Seats and tables are collated from skips. The staff may or not treat you with utter disdain, depending how you look and how you behave.
Ive always had a good time there, but I have been with known regulars. Caveat emptor.
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And her pronunciation of so many now everyday ingredients drives me insane, for example Balsamic (ballsarmic) Tarragon…etc
I seems to me she wants to create her own Delia dictionary
She may just have an accent. which is something we can't really criticise her for. Personally I find Nigel Slater's way of talking very irritating, but I like to think he isn't camping it up deliberately.
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I have had a peek about on the site here but not knowing Sardinian geography well I am a little confused.
Just looking for recommendations for places within Bosa or a reasonably short drive away
Thx
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Not far from Bosa is a trattoria called Riccardo where I had the best lobster of my life. I can't remember the name of the town, but we found it in the SlowFood guide, Osterie d'Italia. Bosa is not terribly far from Alghero also.
Thanks Maureen, that gets me started!
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i know of it and have peered at the menu but never been open when i've been through, it did come up in conversation though, apparently they're going through a bit of a molecular gastronomy phase.....
Blimey, they weren't when I was there a short while ago, just clean simple cooking with great ingredients! I ate two nights running and enjoyed it. especially the local red mullet and brill
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I did like Greens in Whitby. Nice husband and wife team and plenty of local fish, including langoustines and line caught sea bass
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Connaught Hotel
in United Kingdom & Ireland: Dining
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Is Durack reliable though? He's certainly stolid but that's not the same thing.
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