Infrasonic

They're all networking savvy as well. ITHACA MANCHESTER WILL BE RECRUITING SOON.... http://www.facebook.com/group.php?gid=2940988772

Two years late opening...but it would seem that initial reports are very good despite the bling connotations. Review here Must admit I can't wait to try it, walked past a few times not been in yet. Edit:Fixed link hopefully...!

But if it tastes great who cares...

Which menu is that Marc/Adey, bespoke? As Paul at Juniper is moving on it looks like a trip west will be required... Photos are great, true porn

http://en.wikipedia.org/wiki/Foie_gras If the ethical method (exploiting the migratory gorging) can produce a decent result, could the year round production not be achieved by fooling the geese into thinking it is autumn? Presumably the pineal gland has some influence as in humans? So if the geese are kept inside for the few weeks it is required in an autumnal environment (lower light levels and temperature etc.) would this work? I'll presume it's not as simple as that or else it would have been done by now. Those with greater knowledge please educate me.

I used to have a hi-life card, platinum (£85) which got 2-1 at the decent places and weekends. It served me well at Le Mont, Midland French etc. I stopped renewing it about three years ago as more restaurants and food related websites (like Manchester Confidential) started doing their own deals. The power of the internet I suppose. Hi-Life is very flexible from a restaraunt owners pespective, you have freedom to offer what you want, doesn't have to be 2-1. Can restrict the days, which service etc. David heely has indeed done very well out of it, I remember him trying to flog his Lytham abode for £600K+ on the back of one of the quartely HL magazines. Just by coincidence he had an article inside with the main man from Stocks doing a dinner party for him (which DH had "won" apparently), full photo spread....handy. Gave him a bit of a ribbing on that one at the G-mex spectacular that master Thom runs...

Got to be better than Hildon then...

I think maybe the issue was getting investors onboard prepared to splash the cash on the current site, even though they have faith in Pauls ability. Perhaps they didn't think Alty is a prime location for a two * restaurant? Mebbe Pauls going to look at a site with a catchment area that could get some of the southern foodies/tourists (even if it's a bit of a trek like Cheltenham) Pure speculation on my part... I

Hmm, yes, the bar isn't working quite as well as we hoped. Wrists (and other bits) will be slapped... Hope the lunch is better! ← Who's the head barperson? Generally a decent experienced head bar should be able to martial the floor staff into shape, even if they're inexperienced part timers. Surely if it's quiet (as when I was in the other night) then some sort of ongoing training should be in progress (whilst keeping a beady eye out). Don't hold the wine glass by the bowl. How to pronounce Viognier etc. etc. Friend of mine has just been headhunted by City Inn for that reason, get the bar/floor staff up to standard with cocktail/wine knowledge and service. It does seem to be an ongoing problem in Manchester. There's a lot of fur coat no knickers going on

Well, back to The Modern...drinking and possibly eating there in an hour...looking forward to it. Edit; had a couple of glasses of wine in the bar and the old spot toad in the hole with onion gravy from the bar menu. Very nice. Like the bar space, will try the restaurant next time. Bar staff were a bit rabbit in the headlights, but I'm sure they just need to settle down with some busy nights. Hotel restaurants. Ramsay seems to have sussed the economic advantages of those doesn't he...Perhaps The French @ the Midland could up its game and recover its star (from the early seventies )

Found this Googling around. Top tourist destinations (world) No1-London 56-Edinburgh 73-Manchester So perhaps in a few years it may be possible to sustain a Mcr city centre star?

If you dig around on the Companies House website click( I know, I'm sad like that), you'll find out all sorts of interesting things about ltd companies and their previous incarnations, late tax filings etc. Required reading if you ever dabble in buying businesses from liquidators or get asked to "invest" in something Also it's great when someone gives you a load of flannel about " yeah this is my business, but I like to stay in the background". The reply "funny, you don't appear as a director or company secretary or even as a shareholder at Companies House, wow that really is background"...normally elicits a nice pause and red face.

From the FT link in Andy Lynes post on the Michelin thread. Reading our minds? At the top end of the market, the economics of haute cuisine can be punishing. Chefs who have been burned by them know that Michelin stars are not fixed points in the restaurant firmament, but something more mutable and dangerous. Like real stars, they can fizzle and burn out. Sometimes they will shine brightly for years. Sometimes they are a curse. Pierre Gagnaire has direct experience of this: in 1996 he was the first chef in a century of Michelin history to go bankrupt when he had attained their highest accolade of three stars. “A thread still connects me to those years,” he says today. “I learned something. I learned that Mr Hilton was right when he said ‘location, location, location’. My restaurant was in St Etienne, an industrial town like Manchester or Liverpool, where there were no tourists.” He shrugs. “And I began to be expensive.” Ok, three stars not one, but the principles remains true I think even at one star level.

With regard to the plane/nuts situation I think they just want avoid the worst case scenario of someone dying on a flight, potential litigation and trauma for everyone on board etc. Makes sense. They just need to stop the pissed up air rage brigade now " may day, may day, we have a nutter on board, armed to the teeth with KP special roasted...help."

http://www.truffle-uk.co.uk/news_press_cuttings.php

Review St James club Mcr. Whilst not fine dining, Gordo had an old fashioned vegetable soup which pressed his buttons nicely, followed by a cracking chicken pie with celeriac mash. Really good that one. Instead of a traditional pudding we were served a savoury, Welsh rarebit. Gordo used to have savouries at The Connaught, you don’t see them anymore. This one had been made with a good cheese, beer and Worcester sauce, melted onto toast and finished under the grill. Proper stuff. The staff are delightful, which does translate into highly professional service. Mind you, I think the author was angling for a membership.

I'll guess that the amount of VAT is on the bill, but that it isn't "added on" to the menu price. Happened to me a while ago and left me bewildered... If people are claiming on business expenses (or are from outside the EU) it makes sense to display the VAT separately.

That's just taking the piss.... I

Bump. Anyone been lately?

I think the combination of ambitious head chef and inexperienced owners led to the inevitable really. There was a certain amount arrogance coming through which smacked of " I know best", which in the end obviously wasn't the case. I note that most of the issues with the website remain unaltered, the first point of reference for many potential customers. I

Oh the irony. ←

Pah! thats an oxymoron. ← In the context that you used to have to wear a tie as well, it isn't oxymoronic I wonder what they would do if you turned up in proper shoes, smart jeans, a collared shirt and decent jacket? I

jacket and ties are obligatory aren't they? ← http://www.le-gavroche.co.uk/main.html "The dress code at Le Gavroche is smart casual. Male diners are required to wear a jacket." HTH I

On a more serious note, I always dress up to go to dinner regardless of whether the resto concerned has a policy or not. Never having had to wear a suit for my job, I like the change. My dining partner last night had a lovely 50's inspired full length dress on with subtle (but ample) cleavage I can understand that for guys that are suited all day they might want to be more casual when out, fair enough. But how many places in the whole of the UK are actually that strict about a dress code? Not many I'll wager, and if it really is an issue for you, don't go! As has already been stated LG is busy, so it's obviously not an issue for their clientelle. Any new experience can make people feel uncomfortable. Remember your first trip abroad or first day in a new job? I never drop my voice or change my behaviour in starred places now, because I am relaxed in that environment. I feel confident that I know what I am doing. I like confident service. Vive le difference I

Perhaps the Roux brothers should open a more casual LG experience......Le Chavroche?....... I