food1

Olicollett, I have just been corrected, I was way out, it was a fifteen pound supplement not sixteen pounds!! This was last June, so not sure what the state of play is now. But it was gilding the lilly somewhat. Sats prices have sky rocketed in the last eighteen months, due to GBM.

I agree with the above comments. It takes seven good years to become an all round chef ( sous chef) and not one series of masterchef. Like anything, you have to pay your dues. To my mind its a romantic notion to open a restaurant on the back of a tv show. Look at the other series, The Restaurant, what an F'ing farce. What is it six weeks from zero to hero. I believe the 'winners' of the first series of that show lasted all of two minutes before they chucked in the towel. What makes me laugh is when you hear this contestants being interviewed, they all spout the same. 'All I ever wanted is to be a chef'! Yeah right, via the telly. If their that blinking keen why not try to actually get a job in a kitchen etc. Obviously not as glamerous

His father in law, is the business brains of GRH. Apparently a real driving force. I don't think GR would want to lose him with regards to 'other' activities!

We can all argue that he has sold his soul somewhat since becomining an uber celeb chef. Im always in two minds about him. He is though, very, very good at what he does. I strongly believe the trade is better for having him in it, even though he can be a very contrary fellow. Some of his most trusted lieutenants have been with him since his Aubergine days. Thats got to say it all. Chefs like Mark Askew, who you never hear of, is still with him and he is a cracking chef, who could of gone off to do his own thing by now. I reckon the tv personality is different from the 'chef'. I also strongly believe Angela Hartnet and for that matter, Wareing have an awful lot to be thankful for. I don't think either one would be in the positions they are now if it wasn't for Ramsay. Hartnet in my opinion has got away with murder being under Ramsay, totally over rated I believe. Wareing I thought, just got way above his station in the interview he gave last year. I don't know what went on between them but he would of been the bigger man if he had just got on with the job, instead of shooting his mouth off, which doesn't suit him. Was it for his art or publicity? I do think Ramsay has that talent to get the best out of his staff and looks after them pretty well. I think as well you don't get three stars by blagging it. Just wish he didn't act like a total dick at times and remembered what and who he is.

The word is Mr R is gunning for 3stars. That would put him on level terms with Ducasse and Thomas Keller. I would of thought that he would need to spend more than five minutes in the place though, even if he has got a crack squad in place. There again, his absence doesn't seem to be a problem at RHR.

Power of the T.V. Bloody hell! Food snob you are definately right about the maze blt dish. I went to maze last year and what did I have?!!!! Sat Bains was doing the same thing with his duck egg/ pea sorbet dish. He had it on his tasting menu at an additional sixteen pounds EACH!! Im not sure if I could do the same, if I was in the postion. Thats why I will never be rich Anyway a little bird told me the other day that Andy Pern of the Star was offered the chance to appear on GBM?. Was told he initially agreed then changed his mind. Good on yer Pernie!!!

Yeah I think too there may be a little mix up here! SHAUN Rankin is a fine chef, who cooks in Jersey. I believe the other Rankin has enough on his plate at the moment to deal with. Going through some hard times by all accounts. I think the end prize on GBM is getting evermore obscure. Im struggly to see the point really. Possibly needs reformating? Interested to hear what others think. My cousin is a serving Royal Marine, who came back form the middle east last year. He loves food, just so long as there is tonns of it! He see's food as fuel which helps him in his job. He for one couldn't care less what chef cooked his dinner. Is this a fair comment or is there such things as combat gourmets!? Anyway hope it will be for the blokes at the sharp end and not the toffs!

I find your negative comments on s.v strange, in respect of the fact that you have stated on egullet how much you enjoy the food of chefs like Anthony Flinn and Claude Bosi who both use s.v in their kitchens as a matter of course. It is wrong to imply that the Fat Duck has closed due to the use of low temp cookery, which at the moment is looking more like foul play. S.V is an excellent technique when performed in the correct manner. All the meats that I prepare spend 'time' in a pan, which finishes the cooking. At these temperatures and with meat being pasterized in the first place, what food pathogens are going to survive? You really need to understand what your talking about. You are just as likely to become 'ill' from meat cooked in a traditional fashion.

In my experience E.H.O's don't like the idea of anything being cooked and served less than welldone, be by trad or modern methods. Every thing is pretty much black and white with them due to their training (or lack of it!). As far as Im aware, there are no national guide lines regarding s.v. Its been down to chefs like H.B who have educated us its applications.

Whatever it is, Im sure the Fat Duck need it like a hole in the head. I would be extremely suprised if the problem was down to poor pratices. I don't think people should start jumping on the band wagon until the cause is proven. In my opinion, the only real concern is that with m.g cuisine, raw products can go through a multitude of steps, with many pairs of hands coming into contact with the food stuffs. This will need to be strongly policed in such places, which Im sure in the FD case it is. That said, I am NOT suggesting for one minute that this is in anyway the cause of FD problems. It is merely a common sense observation. As for sous vide, I believe it is a perfectly safe style of cookery, so long as the health and safety measures are closely observed. This pratice has been around for some thirty years now and as yet to be proved unsafe. The only people I find who whinge about it are the E.H Officers because they have no training or knowledge of the practice. I cook and prepare most red meats in this fashion, which produces excellent results. Lets be honest here, you are far more likely to encounter food poisoning in establishments whereby the workforce doesn't give toss, i.e general take aways and the numerous 'buy it in, microwave/ deep fat frying brigades'.

They may have possibily prepared your chicken sous vide, if it appeared to be 'pink'. As long as it was in the water at a temp of at least 63.5 degrees and left long enough to be pasterized, it will be safely cooked, even though it may appear to look 'raw'. OR you may well have been served uncooked poultry, which is shocking. Symptoms can take up to seven days to show, before you start rushing for the loo! Hope you won't be. Quality pork is perfectly safe to eat pink, whether preparded sous vide/ traditional. There has been no case of trichosis worm for many years in the UK, which was attributed to amongst other things, poor farming practices in days of old. As with many food predjuices, pork to the masses still has the 'unsafe, cook the shite out of it' before eating. Some beliefs die very hard!.

Stop press, Leeds, Jamie O n fifteen have pulled the plug on opening in the city. Bad times!!!!!

I don't feel that all michelin restaurants in the UK are out to fleece their customers, especially the smaller places that just go about their business. Folk have to realise good ingredients etc cost, there are very few bargains to be had. As far as Im concerned you don't visit a michelin restaurant for a spot of tea. Dinner for you southerners!! I do feel the practice of service charges is out of control, which pumps up a bill but thats another story. That said there are some eye wateringly expensive restaurants in this country, which franky take liberties. There is one restaurant I know of that still thinks it acceptable to charge £95 for a four course meal,(not inc wine) which also carries menu supplements on top of this. Is it a one star, two star, three star perhaps? No, two rosettes. How can these prices be justified? A little like Fred the shred recieveing £12,000 a week in pension, despite running up the biggest losses in history!(sorry for political slant but seemed relevant!) I'm not in a hurry to rush back to Paris anytime soon, christ that was expensive. I realise the euro etc has to be taken into consideration but for me Paris makes London feel cheap! As for Le manior, I've been once and yes I think you have to take a deep breath before looking at the bill. Is it worth it, not really sure. Obviously Blancs overheads will be huge but again one could argue is the price relative to the experience. For what its worth I enjoyed myself and would much rather pay here than the aforementioned restaurants.

Certainly wouldn't be my first choice of London restaurant. This of course is only my opinion based on my experience. That said you may well really enjoy it and wonder what an earth Im talking about!!!!

I have to say that I had one of my worse meals ever last year, at L'ambassade. I found the restaurant totally overpriced and underwhelming, especially the wine list, which was a complete piss take. The service was all over the place and the food took for ever to arrive. I remember having a rump of veal that had to changed as it was so badly overcooked, which I recall was around thirty nine pounds for the dish. This was incomparison to a great piece of veal at Lindsay House the day before and at half the price. I thought at the time the place was trying to punch way above its weight. Obviously from the recent comments, sounds like they may of got a grip of the place. Still not sure if I will be rushing back, too many better places to go in London.

So are we going see you manning your own bar in another fine pub anytime soon!????????? I completely agree they should inspire any 'gastro', restaurant operator with their steadfast dedication to the job in hand. Just hope A.P will keep on cooking at the star and it doesn't sort of become a victim of its own success.

Wow! Just read that the Perns have invested £1.3 million with the purchase of the Pheasant, Harome (soon to be Pernome!). Apparently they plan to spend another £500,000 on the refurb. Credit crunch, what credit crunch! I really take my hat off to them in the way that they certainly put their money where their mouth is. Im just scratching my head as to how they raise such capital in these times? Partners perhaps? Nothing to do with you is it Gary?!!!! I'll have to ask when I next see him. Obviously the Star must turn over zillions a year, so I imagine that must put them in great stead. Anyway really looking forward to seeing the end result.

Went here today for lunch. Nice Sunday hum about the place. Really does deserve to do well. Couldn't leave without buying a couple of their muffins, there the business! As for the Jay Rayner piece, Im sure it will do them the power of good. From experience, the review he gave us last year, turned into six months solid business off the back of it. Far better for business than any guide book entry and accolades we have recieved.

I'd bet he still has star ambition, just that its fashionable to pretend otherwise.

I think its going to be called 21212. Something to do with menu set up. You wouldn't get fed up having to say that on the phone constantly!!!! Never went to Juniper but isn't this the chef who cooks with weetabix n the like? Does anybody know if he is going to continue using brekkie cereal or is it a new start with new (proper) food!

Thats my cover blown now David! Please do visit if you are ever in the area.

Why don't you just go yourself and let us all know what a spectacular meal you had for a tenner.

Don't disagree with your comments at all Judy. Im just about astute enough to realise that the H&F is operating a pure marketing ploy. Its the carrot and the stick tool. I don't believe for one minute its anything more than to entice people in and then show what they are really about. Nothing wrong with that at all. I don't understand though just what people really think they are going to get for ten pounds in a michelin starred restaurant and will it really do the place justice? I don't think so. Im all for giving diners the best value for money but you've got to draw the line somewhere, otherwise what do you stand for? I don't believe that H&F should be confused with how a local, neighbourhood restaurant goes about its business and that it is all to do with the econmic downturn. There again I may be completely wrong

Whatever happens I don't suppose we'll see him queuing in the breadline any time soon! I believe he now as a personal fortune of sixty million. Possibly, if anything, his company could be at risk on the grounds of such a rapid and explosive expansion. It would be great to see GR cooking again in just one restaurant. DREAM ON!!!!!!