food1

I have tried many times, unsuccessfully, to get a reservation here over the past year. Due to their size and being in a similar situation, they must have a cut off point for taking bookings. I got the impression that they may be at the moment, restricting bookings from Thursday to Saturday? I can fully understand if thats the case. I have visted Harry's on two occasions and really enjoy the unpretentious way they do things and I can identify with their idea's, running a similarish operation, all be it more modern in style. The only real sticking point for me is the ultra stella prices that are in place. You are looking at nine pounds for a simple soup and thirty six pounds a piece for the two main course. From my visits, the meat and fish mains are served with the same salad garnish and the puddings are very, very simple affairs, which if Im totally honest do not warrant the price tag. Obviously, being in the same sort of territory, you can't help making price comparisons. That said, I would most certainly recommend a visit. Its individual and totally different to the 'fashionable, foam on every thing restaurants' and the same old gastro pubs. Its a shame that there isn't more chefs and restaurants operating with a similar attitude in this country. Sadly, I reckon there will be a lot of folk out there who just woudn't get or understand restaurants like Harry's. For me the likes of Harry's and my own gaff, Artisan restaurant, Hessle, definately offer something that is a bit different from the norm. I can tell you, it takes a bit of nerve to buck the 'safe, everything for everyman' trend, especially up ere in't North!!

Taking my wife to Barcelona for her big 4.0 birthday. Going the end of July for around three days. Not visted the area before and would be very grateful for ideas on where to eat. Enjoy all great food from Michelin to everyday, local market feeds! Would be interested in any places doing fine cuisine but without all the pomp and ceremony. Many thanks.

Its a shame you didn't enjoy your experience Pam. The Sportsman is somewhere I really want to go myself but just can't get there for one reason or other. I've heard and read nothing but positive reviews and the chef seems a pretty down to earth fellow. Its maybe a little tight to be charging extra for their butter , which obviously is what alot of people like and remember. Anyone who works in the catering industry will say, you can have the best food ever, served on the swankist plates etc etc BUT without decent staff, it counts for nothing. Reading between the lines, it comes across as if the place has been overwelmed with custom, due to the massive coverage it has had. Eateries can and do become victims of their own success. This in turn can result in a high level of staff turn over, which until they can settle things down will obviously reflect in an unfortunate service. For all the goodwill in the world, there will be times when places get things wrong etc. Its how they react and respond to these shortcomings, which will really tell you what they are all about. Have you called The Sportsman to voice your concerns? If not, you should, as Im sure the owners will be very disappointed to hear you have not enjoyed your visit. By all accounts it seems a quality, unpretentious operation that maybe finding the pressure hard going. This is by no means an excuse though.

Mark Askew eh, really? It looks like G.R definately wants to give Wareing a run for his money then, as well as chuck a few knives into his back!! Im I right in thinking that the 'new' Petrus will be within spiting distance of M.W? I wonder just how much G.R worries about M.W getting three star status? This could turn out to be interesting!

Richard, I think a weekly visit to eat his food would be in order if we lived in Edinburgh. I can categorically claim not to be on the payroll, or receive any special treatment, but admit to being a bit of an obsessive of late ← You do right David! Its great that you enjoy your eating. Edinburgh now seems to boast an excellent draw, when it comes to decent restaurants. Certainly wish I could visit more often. Wisharts is still the place for me. Enjoyed some grand food there, although the portions can be a wee bit on the tame side! Also, No 1 at the Balmoral is definately worth going to. Again have enjoyed it there too. Not sure about the Plummed horse though. For saying it recieved a star, I wasn't impressed one bit. To my reckoning it was no more than the michelin looking after their own, so to speak. Would be interested in hearing others comments on this place. So wheres next on the agenda? You certainly get about a bit!!!

David, sounds like its love between you and the 'maestro' PK!!!!!!!

Has anybody out there got any idea of how to get a reservation at the FL for the end of July. Given up trying to call! Visted the FL five years ago for honeymoon, travelling from UK. Its my wifes big 4.0 coming up and so would love to suprise her again, by coming back. IDEAS Please!!!!! P.S Im a chef who runs and owns a small restaurant in UK, not a hot shot lawyer etc!

Which is why i struggle to justify demanding the person whose name is on the door (so to speak). If theyre still making great food... ← Theres a very fine line, which in my opinion, too many chefs have been allowed to cross it seems. Im very suprised that folk couldn't care less whether or not the chef is in residence. I'm not too sure what this really says. I don't think there is anything wrong with chefs having other interests BUT I strongly feel this should not take presidence over their main job. Look at the sorry state of the MP's. Been allowed to pay lip service to the job in hand, at the end of the day, won't do. Its no different for chefs. They may get away with it for a time but it seems to catch up with them in the end. What better example that G.R. A chef who obviously thought everybody wanted a (consulted) culinary piece of him. Times are changing and I reckon the eating public are wanting more honesty right across the board.

Its plain to see G.R is more chef than businessman. Whats bugged me for a long time is that G.R, becoming a total media tart, he seems to have lost the three most important attributes, passion, flair and culinary drive, befitting a three star chef. I think we are all bored to death now with the over exposure, the tacky, scripted tv shows. So will his near business collapse change anything???

It looks and sounds like G.R really needs to focus on many facets of his business. For example, all I hear and read from people who visit RHR is how does the place warrant three stars. Losing a star has to be the last thing G.R wants to happen. I would imagine that could be very damaging. It will be interesting to see what transpires over the coming months.

I agree that the restaurant world is better off with G.R in it. I do think the writing was on the wall when it came to his rapid expansion plans and his obvious ambition to take over the world. Maybe the hard times he has gone through will humble him slightly and help to concentrate his energies into what he does best. I certainly hope so because at the end of the day the fella really is a cracking chef.

You're probably right, it's odds-on that I'll be back before the end of the year as my Father-in-Law's a big fan; I just hope it is better as the thought of Tom's ability and potential being wasted depresses me. Next time you venture to the Athens of the North to visit 21212, you should definately try Restaurant Martin Wishart; it's rather more "Michelin" than the Kitchin or 21212 but is simply exquisite and truly deserves a second star. ← Ross, I totally agree with your comments with regards to Kitchins. I made the trip last year and it was the biggest disappointment, let down of the year. I've never being able to understand all the fuss, other than kitchin is on the telly, which obviously carries a ton of weight. My misses had an awful meal. The worst of it, a very poorly cooked lamb main dish. This was further compounded by the diner next to us, a certain Mr J Rayner, who was eating the same dish and it looked spot on, after we 'compared'! Plus the fact he was also getting plied with virtually every bit of the menu, which came across as false and prententious. I still stand by my comments I made last year. I firmly believe that Kitchin is far more concerned with being famous than anything else.

You know, I don't like the sound of Snail Porridge or Bacon and Egg Ice-Cream but I'm willing to bet that Michelin and the body of opinion is correct and when I get the chance to try them they'll be lovely. I hate tapioca with a passion but I still tried Thomas Keller's "Oysters and Pearls" at Per Se and it was one of the most sublime experiences of my life. And I do include losing my virginity. With this in mind, let's remember that lemon is a classic aromat with beef and then stretch our imagination just slightly to consider that the lemon tart in question isn't a bog-standard tarte citron. So, unless you've tried, are you qualified to condemn? Personally I'm of the belief that eating out should sometimes be theatre and you should always give something a try before writing it off, I've written off The Kitchen but that's after going there! ← I do agree with some of your comments Ross BUT there are times when experience of working with high quality foods on a daily basis comes into its own. There are times when you don't need to physically visit an establishment, to have a fair idea of whats going on. What works, what doesn't etc. Sounds a little daft but there will be others on here who know exactly what Im talking about. While we are at it with name dropping, I've also been to Keller's, French Laundry. Was it the best meal of my life? no. Was it one of the best experiences? Without a doubt. You work it out

Found yourselves here on Wednesday night, following a flip of a coin a week earlier, between going to Midsummer or the Sportsman.( In retrospect, wish Sportsman had come out winner) Anyway heard alot of pro's and con's for Midsummer, as you do and so went with an open mind. Wasn't too sure if was going to be a full on avant guard of more traditional experience. I reckon it was somewhere inbetween, with more of a leaning to avant guard. I have to say, to begin, we were a little peeved, as when we booked they gave the distinct impression of being fully booked, citing they had only one table left for 7 30pm. Fair do's I thought, recently being on GBM, they must be full. They were no where near full, with many empty tables. As it was a lovely evening, it would of been great to sit outside for a little with a drink etc. Wasn't given any opportunity to do this and was shown straight to the table. It seemed they were doing one sitting only and it felt a little like get em in and get em out. They present savoury sweets with pre dinner drinks. Save them for your coffee because they are bloody awful with champers etc! Not a good start. We both thought here we go again! To the menu which was showcasing the GMB dishes, two of which I went for. From what we had, there were three stand out dishes. Firstly the amuse, a deconstructed cullen skink soup. It was slighty smokey with a beautiful velvet mouth feel. Lovely pieces of smoked haddock. The next dish was the asparagus veloute/hens egg aka GBM. As good an asparagus veloute as you are likely to eat. Great flavour, real modern comfort food. The egg was very well timed but was very awkward to eat, as you only get a spoon and fork. Came within a cats whisker of being covered in exploding egg yolk, trying to cut the thing!!! You've been warned! The last dish to leave an immpression was Mrs J scallop starter. Two HUGE scallops, kept whole, not sliced, as the norm. They were served with the classic apple, cauliflower and truffle garnish. An excellent dish. As for the main courses and pudds, well thats unfortunately where the down side comes. Mrs J had turbot. Lovely piece of fish but covered with a very thick peanut crust which absolutely murdered the fish. Poorly concieved. I had the pork GBM dish. Honestly, it was a really boring dish, which I was very surprised at, as I love pork. It looked a picture but it lacked the depth of the starter dishes. The very tiny piece of pork belly was really dry. Unfortunately would have to agree with the judges on GBM, It was a dish that was more style over content. That said, the strip of crackling was very crunchy!! The pudds in my opinion are the weakest part of the menu at present. The best part of both puddings were the garnishes. One being a sorbet, that was a garnish to an orange cheesecake, which to be honest was more like a mascapone mousse. Poorly flavoured with no textures. Again it was a garnish of lavender ice cream that was the best part of misses apricot pudding, which was very bland otherwise. So all in all, a real mixed bag. Great in parts, totally boring (not bad) in others. I don't think I would make a special journey to return, which brings me on to the restaurants two star rating. Very subjective but in my veiw and in comparision to LCS, Petrus, The Square, La Man Saisons, not a two star, more a very strong one star.

So we are talking turning water into wine at this gaf!!. Now that IS avant guard! Praise the lord, aka Saint P Kitchen.!

Lemon tart with fillet steak?? What? It could be im missing something here but what is so clever and creative about that? Maybe its the purist in me but for fu.k sake. What was he trying to do, clear out his fridges? If thats gets your juices going, then fair play to you. Im all for avant guard cooking but there comes a point in my view, when it just becomes a nonsense.

Im sorry to add a negative but the menu reads like pretentious tosh. I mean lemon tart with a champagne & carrot sorbet etc. Wheres it going to end? Thats no more than being different for the sake of it. Lets be honest here, who really can't wait to eat such 'novelities'? I can't see Wishart and co kakking themselves at the mo.

I actually started my cooking life off in Bottesford many moons ago, at the very restaurant, now know as Pauls!! I wouldn't make a special trip to go there now. You will find the area very light on the ground as far as good eating goes. There is Hambleton hall which is in Rutland but you will need deep pockets. That said no different from the prices Harrys charge. As for Olive Branch, yeah its got a michelin star etc but again nothing to write home about. When compared to the likes of the Star at Harome, no comparison. That no good to you I know, its miles away from where you are going!! Anyway, hope you enjoy Harrys. Been a few times in the past.

That dish for me is purely Tom Aikens. Byrne worked under Aikens for a long time and I think you can tell, with the style of his grub and that 'underlying' attitude. Hope Byrne doesn't end up turning into a complete wa.ker!, if you take my drift!

Aiden Byrne needs to stop worring about being the next big thing. I didn't realise what an opinion he seems to have of himself. Aiden Byrne this, Aiden Byrne that. I thought the soup was lazy. Would be better suited as an amuse. I do like Haworths attitude, a real pro. Given the choice, Northcote would be my preference out of the two.

Bloody hell thats cheap. Great for the punters but seems a wee desperate on Dennis part. Any idea what trades like at mo? Haven't been for ages. Used to go an awful lot at one point before they dumbed it down. Have you been at all recently?

Well when you do next eat there let us know about it. I really sincerely hope, what I sampled, isn't the new way forward for them. As I said earlier, it certainly wasn't like that on previous visits. What did you eat at the Star? One of my suppliers was telling me the other day that Andy Burton is now the head chef of the Star, nothing to do with the Pheasant as previously told. Just hope Pernie keeps a tight grip on the style of food. I was pretty suprised at the appointment, as Burton is a chef in his own right with a completely different style. I was also told he(pernie) is stepping away to concentrate on a cook school and the telly?? How times change eh!

Took a rareish day off today and decided to venture over to Leeds, back to the Piazza, looking forward to my third visit. What a disappointment. What the hell has gone on with portion sizes? Small, you what, the main courses we had were absolutely no bigger than starter sizes. This a generous description, unlike the food. For example, I had the seared calves liver with horseradish mash. Sounded great. What came was tasty enough, but it would be no exaggeration to say the dish comprised of two one and half inch squares of liver, with a dessert spoon of mash and slick of sauce. Thats it. £11.95 a pop. I was expecting from previous visits, at least a full piece of liver and maybe a little quenelle of mash. Totally shocked. For the fist time ever, I thought I had to complain to the waitress. She sort of shrugged her shoulders, said sorry. That was it. Not good enough and I said so. I feel pretty embarrassed as I've raved to people about this place from previous visits. Was never going to expect builders portions at the prices but I don't expect tapas either. Something as gone faux. Its a brilliant, brave concept but on the face of what we were served today, they are taking liberties and its better than that. My worry is, if they going down 'the lady who lunches' formula, less is more, they will suffer. We had two glasses of wine, two starters and two 'mains'. This came to fifty quid dead. When I read what David Goodfellow spent on a three course lunch at Purnells, feeling pissed off from our experience is an understatement. Unfortunately will not be rushing back anytime soon.

So obviously Nathan Outlaw is the 'in' chef of the moment? Excellent chef, down to earth bloke. No quibble. But come on, his food does not stand above Le Champignon or Martin Wisharts. I too have been to all three and if I were to judge, Outlaw would come third. Unfortuneatly, my overiding memories of Fowey was Mrs being extremely sick in the early hours of the morning, following meal. Yes, I fully realise could have had nothing to do with restaurant! That said I have to really think hard as to what I ate, which is not the case for LCS or Wisharts. Had one of the best dishes of my life at Wisharts last year. God knows why the place hasn't two stars. For me, Outlaw is a good solid one star restaurant, which I honesty (not the popular opinion) believe is no better or worse than any other strong one star, with or without tablecloths!

Who is this Nik Pure? Deffo got in for Sat. What a ridiculous piece to write. Yet another total GOBSHITE! I'd just love to see some of these A holes try and run a restaurant. I reckon some would need a recipe to boil a pan of water. Alot of these critics could do to try and write with some perspective. Many of them seem forget this point and drone on with absolutely no regard for the people they are self deemed to judge. If an eaterie is truely bad and incompetent, then by all means blast away. The place deserves it but in most cases, a little perspective is callled for and a dash of first hand catering experience perhaps!