chefsimon

Oh dear!!! What a shame!!I could have a guess who is writing the menus!

Definatly foliage, faultless meal last month, in fact every time i have been it has been if you cannot get in for dinner go for lunch £29 menu and tastin 55 instead of 70 i think then you could go some where else for dinner, bourdeau, nice rustic french The green house had a good review in metro today

I think you'll find that is exactly what he does, temperatures, pressure, time etc. etc. All designed to give exacting results every time (That's not knocking him by the way) ← Another way it could be described is taking the risk out of service or consistancy,

i would say desperate for business, thats why he has to do these things, also the coffee board signs outside the dining room i Reigate says it all!!!

maybe hang them up and force feed them!!!

Usually it's best to just look out through the year at what restaurants are offering 2/3 courses for a decent price usually just over £30 for 3 courses.The FT offer is hype over nothing much and from my experience the food that is sent out is usually not up to the standard of the restaurant de jour menu for a similiar price.Its just a scheme to sell more newspapers! ← That must mean you have either cooked to a standard you know is not good, or you have taken up the offer somewhere wacky chef and then proceeded to slam it on this page? In my experience, yes banging out lots of covers for £10 ahead 3 course, which i cannot remember what offer it was but is was about 5 years ago, it might of been ft, is very demoralising for staff and not a lot of returnn for the restaurant, and i would agree a lot of people take that offer up drink tap water and never come back, but for £20 you can definatly offer a nice 3 course meal, be busier than usal and make a bit of money and raise the profile of the restaurant

[.intimacy. Service is OK but a little clunky, maybe trying to hard to be 2 star without the tradition/training you get in France, so lacks fluidity. Do you have to train in France to be able to offer a 2 star service and have fluidity? i dont think so!

You wont find much better than Foliage at The Mandarin oriental at the moment, as Daniel said go for lunch its £29 for 4 courses No better Value anywhere in London and its top end, they have the tasting menu at a reduced price at lunch times too £55 i think

Chilean Seabass is also known as Black Cod? Is it? I thought Black Cod was Sablefish and Chilean Seabass was Toothfish? ← I believe chilien seabass and black cod are very different

quite right. feb 14th has got to be the one day to wipe the annual grime off the pasta maker on top of the cupboards and spend restaurant money on some ingredients and wine that for once really will be amazing for the price... can anyone tell me if (top end) restaurants get busier on the 13th as well, or if they experience a lull? ← In my experience, depending on the day of the week this lovely day falls on restaurants especially in the suburbs will tend to probably offer a valentines menu on 2 if not 3 days so including the 13th and 15th

Hi Matt Would you think about contract?, i know there is a lot of sub standard stuff out there, but there is also a lot of good things going on, i have definatly had my eyesopened!!!

There seems to be a lot of executives and directors!!

i have heard the first chef left due to a fall out with owner, dont know how true this is?

I left Alexanders the beginning of July

Arbutus £8 taxi from waterloo

Is there really a right or a wrong list or order of restuaurants to go to? How long is this journey going to be before you arrive at your destination? surely you should go to the ones that intrest you most, or 100 different people are going to give you 100 different lists?

Anybody want to buy a seven month old paco jet, well looked after, i bought it new as the chef and now i am moving on from the restaurant, the owners do not require anymore

He was doing the pass the monday i went also

I went 3 months ago on a monday lunchtime, because claridges was fully booked, Absolutly fantastic food and service, restaurant manager had a real presence in the room, and really made the meal for me, there was several tables spare too!!!

Wait for next year and try the mumbai mangos, there even better, but only in season for 4-6 weeks!

yes and it seems they liked it very much!!good show

Sorry this was ment to be posted in the "Where do I get" section. Ooops! ← Msk have not got number to hand but will let you know, think there out of stock at the moment but you can buy in any quantities

You do know Heston isn't involved any more? Is it even still operating? ← it is closed over winter for about 5 months i believe, its now owned by Garrey Dawson and partners

Hey Andy will you post the menu aswell!you only get 3 scallops now not 4!!!!!!!!