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Everything posted by food1

  1. Hello all Wanted to bring to your attention that Artisan is very soon going to be offering a three course dinner for the absolute bargain price of just twenty five pounds p.p. This is an offer which is being run in partnership with the Michelin guide and Telegraph newspaper. It will commence from the middle of July to mid September. If it takes off and is a viable propostion to the restaurant, L and I may well carry the deal on. The deal will be on offer from Tuesday night through to Thursday night inclusive. As per norm, there will be NO table turning, added service charges etc, just good hearty Yorkshire food. My fab value tasting menu will also be available throughtout, priced at forty five pounds per person. P.S This not tight, little portions! All details of the promotion and how to participate will be printed in the Telegraph, on Saturday 11th July 09. www.artisanrestaurant.com
  2. food1

    Tokyo and Michelin

    Im perplexed, has anybody got the slightest idea why Tokyo has been awarded so many stars? 227 I believe. It just seems a little strange when you think of how many stars are handed out in the whole of the UK each year. What was it last year, about ten. I can't help thinking what a hard deal we get here when compared to the recent Tokyo guide. Im certainly no expert on Japanese cuisine but I have wondered how a French guide can be so 'generous' in their awards. Does this sort of outcome devalue the red guide and can we expect a big increase in star handouts, this coming January!
  3. Just read that G.R is to sell his west hollywood restaurant, The London, less than one year after opening. The wheels seem to be coming ever more loose. Apparently the reason for the sale has been citied as very slow business. What does the man expect? He is NEVER anywhere near the place, like pretty much all the other places that bear his 'name'. His (ex)customers are saying that they became fed up of the man never, ever being in the kitchen. ABOUT bloody time. There has to be a point, which I think we've reached, when people say enough is enough. I hope dinners are now beginning to see they are been taken for a ride. These celeb chefs have been for along time taking the piss. Charging mega bucks for food they merely consult on. Pretending to be chefs as and when it suits may be coming to an end. They spend more bloody time in tv studios it seems, than in their restaurants. How has it been allowed to get to this stage? Is it merely the power of telly and that folk are taken in on the whole celeb thing? I for one think its about time these chefs come back down to earth, get their whites back on and get back where they belong. When chefs start winning tv awards instead of stars then someting to my mind is a little wrong. I mean for god sake, AWT even endorses toilet cleaner. Pretty apt, I know!! I was talking to the three star chef of L'Astrance back in January about how things are here with the celeb chef culture. He just could'nt get his head round it. His take was that he is here to cook. Thats what he does. He didn't expect his customers to pay large summs of money for food that was nothing to do with him. He felt (thank god) he had an obligation to his customers. The French wouldn't tolerate it he felt. Shame its not like that here. If these hard times do anything, I really hope it brings back a little honesty to the restaurant trade.
  4. Yeah, I saw that interview too. Who is he still trying to kid? He's in danger of losing all credibilty. He still doesn't seem to want to accept the fact that he's bit off far more than he can chew. As the report suggested, if he acts more of a diva then a chef etc, it was always going to catch up with him. This is what gets me R, he such a contrary bloke. I got slated by some of the celeb chef lovers on here when I started this thread, condonning all he did. Hmm......... The downturn will have had an effect, like it has on pracitically everyone but I still firmly believe he only has himself to blame for the position he finds himself in. I nearly pissed myself laughing when he said 'it was time chefs got back in their boxes'. I couldn't agree more, but again, talk about hipocrisy on his part. I really do think it will be a shame, if R ends up being remembered as a total gobshite, rather than the fine chef he was (is?????)
  5. food1

    La Trompette

    Forgot to say, sister restaurant, The Greenhouse is doing a cracking deal until the end of August. They are offering their dinner menu at half price. Its something like £18 n something for three courses. Offer valid on every night of the week they are open (not Sat). I think they are doing the same offer for lunch but not 100% sure. So if your in or around kew, then looks like you could be on to a winner
  6. It has always puzzled me why the restaurant has never been awarded a star. Its a lot better than a few starred places that spring to mind. Never mind, they are not alone!!!!
  7. food1

    La Trompette

    The folks of Chiswick DO know this place is there, which is why this place has been quite busy for years. ← Well top marks to Chiswick then!
  8. food1

    La Trompette

    Visted here a week ago. Another very enjoyable experience. The only duff note was an under cooked souffle, which wasn't a big deal, but the chef was pissed off with himself. Good to know some still care!! (Wasn't charged for pudd by the way). Good service by Will, who seems right at home in the place now. One of the pudds they have on at the mo, is a 'lemon meringue pie' with a black currant sorbet. It looked superb and I would have definately choose, if wasn't intolerant to eggs and blackcurrant!! Was going to suffer the consequences but had to fly next day Had the grilled calves liver, which was just the job. Yum The folks of Chiswick are a lucky bunch. That said, I bet most don't know the place is there
  9. I've also been to both Wareing and Aikens. Personally, I would never go back to Aikens again. Im just not a fan of the bloke, although Aikens did do a cracking lunch time deal. Not sure what the bob is now on that front. I think his food is a real mixed bag, great at times and piss poor at other times. Not sure if its anything to do with his monthly cycle!!!! Wareings was a fine experience, a wee bit 'Ramsayish', which you would expect I suppose. A very luxury setting, more suited to dinner, IMO. Just be careful if you decide to have the wine flight, it costs a kings ransom!! Probably won't help you but I would much rather visit the Square, over the other two. Dined there the other night, great experience.
  10. Yes Matt, I would definately go with Roast Chicken and other Stories. A great read by a fellow who really understands food. A few other books that I have enjoyed a flick through are, Passion For Flavour & Gordon Ramsay Three Star Chef, which is a proper coffee table book, fantastically photographed. Do any of the recipes actually work?? Essence by David Everitt Mathias Nico by Nico Landis, such a single minded chef, who didn't suffer fools. Great intro by him, detailing his life etc. Rhubarb & Blackpudding by Matt Fort, Paul Heathcote (IMO, Idea pretty much copied by another recent cookbook!!) Fat Duck cookbook, just through the sheer attention and input given. Canteen Cuisine by MPW, probably used by every aspiring chef over the last ten years. One chef I know, practically based whole menu upon book. And he's got a star!!! Meat by Hugh Fearnley Whittingstall, packed with info. The first seafood cookbook by Rick Stein. Any book by Ainsley!!!!!!!!
  11. food1

    La Trompette

    The Square has always been bang on for me, where as I've visted The Capital twice, and have pondered as to how the the place has a two star rating.??Loved the wines, but I thought the food was a real mixed bag. Then again, I've pondered over how a few restaurants have star ratings. Thats another thread I suppose.
  12. food1

    La Trompette

    Its what I consider a proper restaurant, not flash, no pretention, just really appealling food that you what to eat. Also been a favourite place of mine for a long time. We are actually back down at the restaurant on Saturday, 25th for Mrs big 40 birthday!! I think all the restaurants under the platts-martin umbrella are class acts. Not too keen on the glasshouse though. For me its the weakest of the bunch.
  13. God, I wish I had parents like you when I was 10.
  14. Upmarket bistro at the sumptuous MO - oh how hath the mighty fallen and we can all see what happens eventually to absentee chefs - reference GR! ← To be fair Pam, I reckon it will be more than just a simple bistro serving ciabatta sarnies etc. We are talking a three star chef here, who I believe deserves a bit more respect. I don't think the place should be knocked, even before its opened. Seems the British way though doesn't it. If its H.Bs take on a 'Bouchon' set up, then it will be grand.
  15. Will do Erica, I'll keep you posted. Be interesting to note any north/ south divide! L & I are virgins to this type of promo but willing to participate in a bit of rough!!! :laugh Hope you do well Erica.
  16. Thanks for your comments Time. I'd not really thought the 'javascript' before, due to the fact Im no web wizard!! It sort of does the job that Im after at the moment. Good point anyway.......p.s Your never too far!!!!!!
  17. If it is going to be a Bouchon sort of set up, then I totally agree with you Tony. I dined at Bouchon in Yountville a fews years ago whilst on honeymoon, taking in the French Laundry. I absolutely loved the place. It was pure classic cooking done brilliantly well. Ah, that French onion soup. What a soup. One of the very best things I have ever had the pleasure in eating. Wasn't even my dish either, Mrs ordered it!!! Like you say, if HB pulls off something similar, then he's on to a winner.
  18. There are lots of places to go at. Some of my favourites are the square restaurant, la trompette (a little off the beaten track, but worth it) and the ledbury in Notting hill. All great places to eat and sister restaurants of chez bruce. As for food markets etc, you've got far better in NYC. There is wholefoods in kensington which Im sure you will have been to before! Stay away from oxford street, nothing there, apart from the usual over priced nonsense. If you are planning to go to borough market (similar to the market you have in union square) on a Saturday, well worth a vist, then go early, as it can get very, very busy. Hope you enjoy yourselves.
  19. So just how busy is this place at the moment, in view of the times we are in, the price of the place and very mixed bag of reviews?
  20. Wow, it seems the kitchen is inconsistent. We did have a really good meal there earlier in the year. We didn't leave hungry but have vowed to avoid tasting menu's in the future as the portion size irritates. Was Nathan in the kitchen? Now he has two places to look after and slots on TV (Saturday Kitchen?) there is a distinct danger he over stretches himself. Good to hear the FOH staff are still good. ← Phil, I can think of one restaurant tasting menu where silly little portion sizes are completely outlawed, excuse the pun!! P.s Unfortunately, wife and I didn't have the best of times at N.O last year. Service for us was a very mixed bag. Explained in earlier post.
  21. Just regarding this point...I was always under the impression that costs are higher in Paris - for ingredients, for staff - then in London. Taking l'Astrance say, it is E190 for dinner (~£175), that is only £65 more than GR. And it does not turn tables. And it has only 25ish covers. ← Good to see you back food snob, where have you been hiding?! The last thing I would add to this debate, is that GR's RHR charges are completely relative to the rest of the UK restaurant industry. I.e Top end, which it should be.
  22. Whether the customer is told or not, for me a three star restaurant turning tables, just doesn't sit right. It doesn't matter if is London, Paris or New York. How an earth can a restaurant claim to be three star, if they are only allotting a certain time space? Its not about get em in n get em out. No, its not right. If RHR does operate this sort of system then Im with all the diners who say that the place is not three star anymore. Is G.R's three star status no more now than the Michelin looking after him and the celeb chef looking after them? Also to answer your question Matthew, my last two three star outings were an early sitting at L'Astrance and likewise at the French Laundry. With the menu set up etc, there would be no way they could of put a time limit on the diner. This just renforces my thoughts of the fact, is GR really a three star restaurant anymore, regardless of what Michelin proclaim?
  23. I do not agree for one minute that a three star restaurant should turn tables. No way. This is supossed to be the ultimate in dining and hospi- fucking- tality, a leisurely, relaxed affair for the customer. At the end of the day alot of people have to save long and hard for such an experience and will not appreciate being told to politely fook off, we want your table back. There are too many places now that set the stop watch as soon as their 'valued' customers enter. Three star restaurants should not be in this league From my own limited three star experiences, I have never been asked to vacate the table.
  24. Don't tell me it was an Andy Pern teddy bear!!!!