chrisp

Agree with everything you say, Carolyn. It's good food but it's rarely, if ever, worth the hassle of getting it. Only once have I managed to get a table without sharing with strangers and without elbows in the back of the head every 2 minutes.

Yes this must be the reason why there are so few Premiership teams left in the Champion's League ...

Silverbrow picked up on the bad blood, by reading between the lines in a Sunday Times article.

I suppose that's the problem with Gordon Ramsay Inc. - as long as he can still call himself a 3-Michelin starred chef (despite the fact he hasn't been in the kitchens at RHR for years, as far as anyone knows) then his opinions and - more importantly - other business ventures carry that much more weight. I agree though, that RHR is probably due a demotion soon. Based on my last meal it's only just pushing 2* standard. The Square is better.

Hang on Andy - 'true 3 star level' is just when Michelin decide to give a restaurant 3 stars. And as RHR has 3 stars right now, I'm not sure there's much that Ramsay feels he needs to change.

Following yet another high-profile chef declaring Michelin to be "out of date" and irrelevant (usually associated with said chef losing a star or two, in contrast to the high regard they seem to hold for them while working their way up the ladder), the Today Programme on Radio 4 attempted to pick up on the debate this morning. I'm sure we all have our own opinions on which restaurants should be in or out, which have been cruelly overlooked and which lavishly overdecorated, but the debate this morningseemed to hang on the view that Michelin Stars are irrelevant because they don't say anything about the opulence of the surroundings, just the food. I could hardly believe that Quentin Letts was putting this forward as some sort of groundbreaking observation without anyone (not least James Naughtie) mentioning that Michelin stars are supposed to just be about the food. Service and general opulence are measured by the knife and fork ratings (1-5). They then moved on to interview an actual chef, Anton Mosimann, who claimed to have 'given back' his 2 stars when he moved out of the Dorchester in the late 80's, as opposed to just, well, losing them by moving premises and not being quite as good since. Contrast this with the debate on Tony Naylor's post on the Guardian Food blog, where there are some very intelligent comments (amongst, yes, the usual smattering of nutters) regarding the pros and cons of following the whims and fads of Michelin. I don't really have a grand point to make, just was spluttering into my coffee on the walk into work this morning over the shockingly ill-informed discussion between a Daily Mail theatre critic and a BBC journalist, neither particularly qualified to talk about fine dining. And I suppose it's no wonder a great many people consider Michelin dining to be elitist when the Michelin debate is reduced to the level of "my chandelier is bigger than yours" on national radio.

It's interesting they're not allowed naked flames in the kitchen - this must create some challenges for the staff. However I'm not sure I agree that ONLY gas fired stoves would be hot enough to cook a steak, as Jan Moir suggests. Surely anything can make a griddle pan hot enough, even a halogen or electric hob, given enough time?

was persuaded to drop by again for the first in years beef short rib is the beef back ribs (as opposed to the giant beef ribs they used to have). far too tough. not worth it. Lamb ribs (also new) were lovely though. wonderfully tender/fatty. J ← Hmm yes a slightly disappointing experience here too. Pork spare ribs were lovely and juicy, but the pulled pork was horrible, dry and tasteless. Buffalo wings good, service good but overall too inconsistent for me to recommend. A shame really.

Got a table for two tonight at the Soho branch - asked about the beef short rib during reservation, but they didn't have a clue what I was talking about! Anyway I'm sure I'll find something else decent to tuck into.

Oh, that's interesting. It was on my bus route into town and I was going to pop in one of these days. Ah well, will have to make do with the Cadogan over the road.

I am imminently to blog the Clapham branch, and may now even ring ahead to order that short rib which sounds great. I doubt I'd be leaving without a portion of chicken wings with blue cheese dip either, which is also brill.

I was in Swanage in September and being the good little foodie I am, I did a great deal of research to try and find anywhere decent to eat. I came up with nothing. Sorry! However there is a little bistro place near the pier that sells local oysters and glasses of cava. That's about the best I did.

really? based on what? in the dozen or so times I've been it's been fantastic. the quality of the fish is first rate - same place that supplies River Cafe & Theo Randall - and the square also I think? its always been cooked correctly, and is priced very, very fairly. the reviews and awards are numerous, for example Time Out's No.7 restaurant in london - for quality/value/style, runner up last year in Observers best cheap eats in britain etc I personally think it's as good if not better than anything else of its kind. what makes it crap? ← Maybe I was unlucky, but my fish was dry and unpleasant. Chips were OK though, I seem to remember, but I'm talking about a visit around 2 years ago now.

It gets five stars from me too. Hard to fault the meal I had on Thursday, and I can't remember a better meal I've had in years. The things they can do with cauliflower are worth going for alone.

Fish Club is crap, don't bother.

Some sort of haute hospital food perhaps? ← Triage!! Hahaha, well done spotting that Basildog. Pretentious menus are such a brilliant source of unintentional comedy. I presume they mean "trio"?

Are you going to do duck?

Somewhere in the Basque Country? ← Ooh! Ooh! Etaxbarri or something? Can't remember the spelling, the grill place in Spain.

Actually it sounds pretty much in keeping with their attitude so far. I think they're going for the "stupid and rich" demographic.

Definitely the Square. Their crab lasagne is one of the best dishes I've ever had. Never had the chance to try their herb crusted lamb but people have also raved about it.

Sounds like either the Fat Duck or El Bulli, but I'll go with El Bulli because of the sea urchins!

Ha ha, what are the chances. Yes, very well done spotting your own menu It all looks delicious by the way, and served to remind me it's worth the 3rd visit from me in almost as many months. I will take the bus known as the "Chez Bruce Express" (the G1), as it goes from right outside my front door to right outside the restaurant. Well then Matt, your turn!

Of course - but where do you work?

Yup - an easy one even for a Monday morning. That menu is from 2000 (link) and, oddly enough, sounds a a lot more on on-trend than their current offering . But I guess zeitgeist was never really Rules's first concern. Over to you, C. ← Calf’s brain salad with crisp brains, thinly sliced rosevale potatoes and sauce gribiche . Glazed, stuffed pig’s trotter with creamed potatoes and Madeira . Crème brûlée

Rules!