ajnicholls
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Posts posted by ajnicholls
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Very relaxed for a 3* place; definitely not a tux place! Most people were in suits without ties when I went.
No cocktails on the menu but no idea whether they can make you one.
As a note, seen that the pidgeon dish has been replaced on the menu by the lamb from the a la carte. Shame. I really enjoyed it.
Adam
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I'd go to the Lime Tree, but it's highly likely to be booked up at the weekend. Jem and I, run by one of their old head chefs, is another good option if you take the Didsbury route. it's only 10mins into the city centre from either of these places.
In Manchester centre itself, would agree that Stock is good. Piccolino's is OK for an Italian place, but they always seem to have the worst service in the world. Albert's Shed is a cheap and cheerful place in Castlefield next to Duke's 92. Enjoyable but nothing special.
Sadly The Bridge shut last year. It has opened in a new guise, but not been to know whether it's any good.
Bars, well, there's shedloads in Manc. Depends what you're after. Harvey Nichols and Cloud 23 at the Hilton are the best of the luxury type. The Northern Quarter is currently the most interesting area for drinking, but it does get bloody busy at the weekend. Highly reccomended around here are Odd, Trof Bar, Rodeo if you like margaritas and Socio Rehab. Avoid Bluu at all costs at a weekend. It's hellish.
Adam
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I've chosen Juniper as my parent's first introduction to Michelin-starred cuisine at the end of next month. I've always loved the place and the value is extraordinary considering the quality of the cooking. Paul's souffle's are the lightest and most amazing I've ever eaten.
Adam
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But it just seems so pointless. It's the whole 'chef as artist' (another discussion) scenario that winds me up. After all it's just a plate of food. It either tastes and looks good or doesn't.
I think this whole thing may be Audi trying desperately to get their car into one of these films. The other 2 films had alot more about the chefs and the restaurant. As Audi are sponsoring the whole thing (and the only really good OFM in months), I think they're allowed to. Was pointless though!
Adam
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What's the flippin' point of cooking something in an audi headlight?!?!?!? What does it demonstrate (apart from you've got too much time and money on your hands)??
It's a bit of light-hearted fun. Don't take it so seriously!
Adam
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I had heard about the seaside dish, and spoke to Heston about it. I understood it was to take the place of the sardines on toast sorbet?
Glad they're getting rid of the sardine dish. I genuinely hated it!
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I seem to be the only person who likes the salmon in liquorice. I think it's genius and one of the best things I've ever eaten.....
Adam
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Also, there's a big "I'm not a doctor" disclaimer around this, but I'd have thought that if something routinely objectionable enters your system, it will tend to find its own way out pretty quick.
I am a doctor and this statement is true of some, but definitely not all forms of food poisioning. Salmonella is particularly slow growing, so can take a while before symptoms show. Shellfish food poisioning tends to be pretty rapid, but all these things depend on the concentration of the bacteria present in the food before you eat it, ie. the more rancid the scallop, the quicker you'll throw up.
Adam
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Tell the restaurant by all means so they can check everything but until your doctor as some poo, nothing can be proven!
This isn't quite accurate. If a patient attends a doctor with what they believe to be food poisoning, the doctor is obliged to report it. Waiting for a postitive stool culture would be dangerous should action be needed. I've had to do it on numerous occasions.
It's highly unlikely that anything could be proven now anyway, so I wouldn't reccommend suing, but I agree with everyone that contacting the restaurant is the way forward. Any half decent place, and especially as the place has a star. Ensure that you speak to the manager and they should deal with you appropriately.
Adam
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Food poisoning, suspected or proven, is a notifiable disease to the centre for communicable disease control and public health. The restaurant therefore have an obligation to take this seriously. In serious cases, public health will investigate the suspected source - this is what happens when butchers sell meat infected with E. coli etc.
No idea about the legal standpoint, but a medical view would be that shellfish poisoning is difficult to eliminate 100%. It is much more likely to be due to that than unsanitary practices in the kitchens.
Adam
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Gaucho's ok but I don't remember them having a cheeseboard.
Have to second the Harvey Nichols option. Really is the only half decent place in the city post Establishment and Le Mont closures
Juniper really is a viable option as the tram only takes 20 mins and takes you right into Altringham. Just don't do what I did there and experiment by seeing if blue cheese is nice on a fig roll. It's not!
Adam
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Chapter One is superb and well deserving. Had a wonderful meal there last year. Still can't believe that Anthony's doesn't get a star... What do they have to do? Feel sorry for Heathcote as has a great meal there the other week and it is a further loss to the north of England.
We're crying out for a Michelin standard restaurant in the area. It'd make my food travels so much cheaper!
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Just wanted to add my praise for what must be the best value starred restaurant around.
Went for lunch for my girlfriend's birthday with a group of friends whom have never been anywhere with a Michelin star.
Food was excellent, service was very good considering how young most of the staff were and the maitre'd was warm and welcoming.
You'd be hard pressed to get better food for your money and I for one will be going back.
Adam
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My best meals, in date order, were at Anthony's in Leeds, Hibiscus in Ludlow and Le Champignon in Cheltenham.
Us poor northerners are deprived of the London restaurant scene. I'd kill for an Arbutus or a Bacchus opening in Manchester.....
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Just for debate, following on from the restaurant topic....
In no particular order:
Tom Aikens - Cooking
Giorgio Locatelli - Made in Italy
David Everitt-Matthias - Esscence
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Having felt that the series was pretty bobbins to start with, I found myself quite addicted to Heston's programme.
It has its flaws - the fucking awful background music being one major one, but I thought his enthusiasm and background research into the dishes were facinating. Not all of it was useful. I seriously doubt that anyone in the UK is going to attempt to make his black forest gateau, but the pizza, spag bol, fish and chips and chicken were all eminently cookable and look like they reward in the taste department.
He has shown innovative techniques and different ideas, giving us all some insight into what has gone into him gaining 3 stars at the Fat Duck. I just wish the BBC had spent some more time in post-production. The DVD that came with the Times was almost infintiely more interesting than some of the pieces that they kept in.
Adam
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There are a few reasonable places in Rusholme, but they are few and far between.
Love Hunter's. It is the most rediculously cheap place and where else can you get quail and venison curry?
My recommendation would be the Nawaab, which is in Failsworth and about a 5 min drive out of the city centre. Used to be down the road from my flat, but they've gone and moved. Otherwise, although it's a chain, the Rajdoot on Albert Square does good food.
Adam
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Had a fantastic meal last night. No tasting menu, but we did get an extra course "with the compliments of the chef", which was lovely.
A wonderful meal started with a palate cleanser of white bean veloute with lemon foam.
Onto the meal proper - I had the scallops with cumin foam, cauliflower puree, sorrel and raw cauliflower. The sweetness of the scallops was beautifully enhanced by apple. Loved it.
The other half had zander with cockscomb. Only had a bit of it, but it was delicious. Really meaty fish with the saltiness of the cockscombs.
We got the extra course of cod cheeks with veal, served with chickpeas and a peanut foam. This was a divine combination, one that I very nearly ordered as a starter anyway.
Mains for me was roe deer with beetroot, horseradish and some other things that I can't remember off the top of my head. This may rate as the best main I have ever eaten in a restaurant. An enormous portion of perfectly rare deer was set off with the sweet beetroot and the gentle heat of horseradish. I could have eaten it all day.
Katie went for chump of lamb with jerusalem and globe artichokes, liquorice and almonds. Again, superbly cooked meat, set off with the nutty jerusalem artichokes.
We asked Helen to select a range of cheeses for us and had some lovely and interesting choices. Also got to have Stinking Bishop which has become a firm favourite of mine. I was very impressed with the crackers that are clearly made by the restaurant. They really set off the cheese.
By now, I was close to exploding, but pushed on with dessert.
I had the chocolate delice with salted caramel, which was amazing. The rolo description doesn't explain just how gorgeous this dish is. Couldn't finish it though which still pains me as I'd love to finish it now!
Katie finished her meal with caramelised brioche, pear in caramel and milk jam ice cream. This was beautiful - a perfectly cooked pear and the slightly sticky brioche.
Helen was trying to make us explode by this point with the huge array of petit fours that came with coffee. Couldn't attempt them so took them home. Just about to eat them now
We chatted with Helen for ages whilst waiting for our cab. She was lovely and gives the place a real personal charm.
So thanks to David and Helen for such a great meal and I'd certainly go back.
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This should take you directly to the page:
http://www.torrentspy.com/torrent/647975/R...s_Boiling_Point
You'll need a bittorrent downloader (bitlord or alike) and the five programmes are around 800mg
Enjoy
Adam
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Well, if David is reading this, the table's booked under Katie Rowson, my girlfriend's name
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What pisses me off about GR is that he takes the Mickey out of Ainsley but he doining exactly the same.
He presents programs.
Watched Ramsay's Boiling Point this weekend (easy to download from www.torrentspy.com if anyone's interested)
Ramsay kept going on about not being a celebrity chef; he was a cook and never wants to be out of his kitchen. Well, given his TV ubiquity, this now seems somewhat farcical. Hell's Kitchen is prime Celeb chef fodder and he really cannot deny this.
Having said that, Ainsley Harriot is a total tool and deserves everyone's criticism.
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There is a chicken gravy recipe on the DVD that came with the Times. Involved a pressure cooker if memory serves.
As for Juniper, the number of courses you get seems very much to be based on the mood that Paul Kitching is in. I know of people who have been served around thirty and that wasn't too long ago.
Adam
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My girlfriend and I are going to the Champignon on Saturday. Didn't realise there was a tasting menu... Any tips on getting offered one if there's not one?
Very excited about going; your meal sounded fantastic
Adam
Manchester - The Cotton House and others
in United Kingdom & Ireland: Dining
Posted
The Marble Arch is fab and it's one of the reasons I live 30 seconds walk from it. They brew their own beer on site and it is a 'proper pub'. Well worth a visit!