beepop

which contintent?

greg: 'sweet peach acidity' what the fuck!

You wouldn't go out of your way to eat at thestaratharome? You're mad sir/madam. For a start, you'd never get there if you didn't go out of your way. ← Sorry, I did not mean to include the Star in that bracket as I think they are closer to the Sportsman, I was meaning more Ramsey/Gun/Rosendale. I have not been to the Star for about 10 years where as the others are more recent.

The food at the Sportsman is far more enticing and their whole approach is far from the above named gastropubs. I would go out of my way, and do, to eat at the Sportsman, I would not to eat at the others.........as good as they may be.

what did you think?

About two years ago we stay at a hotle just outside Syracuse caolishka which was very hip hotles cool. We ate once but quite expensive and international. In Syracyse we ate at a great place twice - lunch and dinner. I can not remember name or exact location. It was just on a large sqaure/car park on the water front. If you stood in the square and looked at the restaurant, the main market street was just on the left. Had wonderful linguine with clams, proscecco, and orange and many other fish.

Here is Mr Ramsey's take on the matter in this Saturday FT Magazine; “I had a letter from a customer, I read it literally about three hours ago. He booked a table for his mother’s 80th birthday for lunch at The Narrow [Ramsay’s gastropub in Limehouse]. Very nice. He said the service was friendly, the atmosphere was nice. But he was bitterly disappointed that I wasn’t in the kitchen.” He pauses ominously. “Are they seriously f**king stupid? Did they think I would be there on a Sunday lunchtime, cooking monkfish and chips for them?” and that he only cooks 'about two-and-a half days a week, splitting his time between Royal Hospital Road, Claridge’s and Maze'

Makes no difference to me as long as everything is as I would have experienced with the owner present. One person can not be expected to work 7 days a week, 365 days a year and do every element (cooking or otherwise) of the restaurant by themselves. As long as they ensure that everything is done to a standard that they the owner is happy with then I judge it on that basis - if not I won't go back and in time I am sure this will tell on the establishments balance sheet which will either make the owner think about the amount of time they have off or who they employ.

For me something rich and oily but with good acidity - a sauvignon blanc from Insonzo or a light unoaked chardonnay.

I read about it two weeks ago in the FT weekend. It sounded like it has rekindled a passion in him more at Paris, Bayswater

Slicing it thinly and dressing it with oil and basamic, some warmed pinenuts is good. Or wilting it with some proscuitto and garlic and having it with fettuccine balances it. I have heard of some flouring it with icing sugar before basting it with balsamic before roasting but to me part of its joy is the bitterness - it shouldn't be too bitter, it may have been hanging around too long. there is also an excellent red wine and radicchio risotto with some blue cheese to be done.

Adlards unfortunately does not live up to what it could. Tracey McLeod reviewed it a couple of months ago for the Independent on Saturday magazine. Expensive and the food just does not deliver. Shame really because it is a nice place. If you could be bothered go as far as Morston Hall on the North Norfolk Coast but I suspect that is too far.

Apples are not in season until later this month and chicory in Cambridge......I'd love to know who grows it at this time of year. Suckling pig.............

← Planeta winery is not in Noto, planeta is on the western part of the island, near Marsala. ← http://www.planeta.it/ENG/cantine_home.php