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chefsimon

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Posts posted by chefsimon

  1. 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

  2. At least he tries to be original and he doesn't just cook by numbers like alot of other British chefs.

    I think you'll find that is exactly what he does, temperatures, pressure, time etc. etc. All designed to give exacting results every time :raz: (That's not knocking him by the way)

    Another way it could be described is taking the risk out of service or consistancy,

  3. It's impossible to guarantee, but restaurants shouldn't be offering a standard menu: the whole point of the promotion is that it should be a unique ‘deal’, and this point was made quite explicit to all participants.

    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

  4. Thanks for the suggestions - please keep them coming! I would love to try some "hard core" chinese and indian resturants.

    For more upmarket dining, you tend to hear some names floating around like Tom Aikens, Pied a Terre...?

    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

  5. Giles Coren of The Times reviews it here.      I read his column most weeks and i can't remember a much more vitriolic review than this one!!

    Chilean Seabass is also known as Black Cod? Is it? I thought Black Cod was Sablefish and Chilean Seabass was Toothfish? :unsure:

    I believe chilien seabass and black cod are very different

  6. are you sure you want to spend an evening in the company of people who believe restaurant dining and romantic gestures are only required annually?

    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

  7. Ate here on Thursday and thought it was excellent. Started with a incredibly rich but not heavy smoked eel veloute with smoked olive oil (do these smoke the olives or the oil?) that came with a perfect beignet of eel. Very satisfying stuff.

    I would imagine they smoke the oil,

  8. a friend of mine ate there recently and also declared it shocking, mousses and foams everywhere.  Your meal sounds like the pits, real country house bollocks at its very worst.

    I am intrigued by why you think ice creams and sorbets are a cop out, i love to have them and especially at le gavroche where they are served at table i look forward to it immensely.  For me so much more enjoyable than a fiddled with dessert with seven different preperations of one flavour showing how technically able the chef is.

    Are you still at Alexander's Simon or is the Drakes guess correct?

    I left Alexanders the beginning of July

  9. 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

  10. Anybody been here recently? I just tried to book a deuce and was told that the next available table would be in ... September.

    Has the award of two stars put this among London's unbookables? (and, more to the point, why does London have so many damn unbookables?)

    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!!!

  11. I've been reading about the "king of mangoes" various places and am really curious to know what they're like. (Apparently the Alphonsos are way better than the Tommy Atkins/Haden varieties we're used to eating in the U.S.) Does anyone know where I can get my hands on some?

    I was thinking the Indian market at 42nd and Walnut would be worth a shot (though doubtful). Percy got them online at approx. $10/mango, which is a bit pricey for just satisfying my curiosity... anyways, suggestions appreciated!

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

  12. Sorry - off topic  but........

    This is not my favourite establishment at the moment. We are in Bray this weekend and can't get down in time for the lunch slot offered to us at the Hind's Head. So I rang the Riverside Brasserie -no answer- so I tried four further times- all at a reasonable hour. Still, no bugger deigned to pick the bloody phone up, nor was there an answer machine. Gaaah :angry:

    As you were- rant over.

    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

  13. From a press release I received today:

    "Alexander’s at Limpsfield is pleased to announce the introduction of its new fixed price à la carte menu for the main restaurant. From Friday 9th March guests will be able to enjoy two courses for £33 and three courses for £40.  In addition, there will also be a weekday set lunch menu at £19.50 and £23.50 for two and three courses respectively.

    Head chef Simon Attridge’s new menu reflects his undoubted skills that were garnered under such culinary luminaries as Heston Blumenthal and Gordon Ramsay. With no compromise on quality, it offers exceptional value for money and will allow diners to discover this fantastic dining experience without breaking the bank."

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

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