food1
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Always thought the whole 'optional' service charge/ scams has been a complete piss take. Its not going to change until folk actually take stock. SERVICE SHOULD BE THE RIGHT OF THE CUSTOMER.
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I think MW has to be given a little time before all this three star stuff comes about etc. He needs to properly find his feet and be allowed to settle down. Everybody is expecting great things of him and I do think he will deliver on it. At the moment it sounds like he is trying too hard, bless him! As I said before MW has got alot of baggage at the moment as this thread outlines. If I were betting I'd image it will be several years before we really see MW in top gear. Just to get off the point slightly, not too long to wait and see who's up or down in the little red book. Any predicitions!?
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So hear Bruno has left H.H. I know its already been banded about but does anybody know where Bruno has gone on to? Have any of you been recently, if so whats the bob now? Has the menu changed at all? This was my only critisim on the place. Been four times over an eighteen month period and the menu barely changed. Suppose they were playing it safe, with Michelin in mind etc.
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Ratatouille, a great little flick!
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Just ask where ever you go to turn the heating off, job done!!!
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Then maybe you should plum for RHR. I honestly don't think you'll get the huge food 'wow' factor there either though, in view of your MW experience. I reckon they both cook in a very similar style, which is obviously to be expected. Waring will be the chef to watch. Wants to be recognised as his own man and move away from GR. Still, not sure if MW made the right choice with his attack in Waitrose mag.Whether he likes it or not GR gave him the breaks that alot of chefs would have given their right nad for.
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Thats a bit harsh on MW, Gary!!!!!!!!
Hmm, was planning a trip to MW in Jan. I'll have to go and see what its all about now. Interestingly,what did you find dull about it? On a personal note, I enjoyed MW(Petrus) last year more so than the food at RHR. That said, the service at RHR was simply outstanding and really stands out. My thoughts on the food at RHR, is similar to Garys thoughts of MW. Presented brilliantly but very safe. Easy to be too judgemental but I think we have seen the best on the food front at RHR restaurant. Can't ever see GR putting his energies into the place anymore. Is it still a three star gaff, not too sure on that one. -
Come on everybody, wheres all the great advice/ tips to eat in Paris?!!!
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Wild sorrel - Isn't that run by the chef who claimed to have worked for all the greats and then got found out to be telling HUGE lies!!! What and its already shut down? Christ!
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Hello
Has anybody out there got a great recipe for sous vide pork belly and also shoulder of lamb, cooked sous vide. ( Times & temps) Thanks
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Hoping to get away in Jan for a few days and Paris is on the agenda. Would love to hear recommendations from you of where to visit. Enjoy the small, michelin (quality) sort of places/ up and coming restaurants. Any accomadation rec's, would also be welcome.
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Gary, one last time, its NOT a bad eatrie, he's NOT a bad chef, Im NOT stopping anyone going, I haven't likened him to 'ready steady toss'. The place just didn't do it for me, which you seem to find hard to accept. The gaff has recieved absolutely tons of PR, through the trade press which is great for them. My argument goes further than the Kitchin, its the whole media celeb on the telly chef thing. Can we put this one to bed now, its more knackering than a service this!!!!!
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I readily understand the in's and outs of the charges. Again this isn't the point I'm trying to address. I, like others cannot understand why these charges are imposed in the first place and why the whole service thing goes unchallenged? My firm belief is that service should be left to the right of the customer, regardless of a good, bad or indifferent experience. Whatever next, an admission charge perhaps?! I feel that I'm again in the minority here, but I want to give my customers the very best experience I can, without having to fleece them further for actually doing our job. The beauty of this industry is that it is great to be appreciated for what you do and if somebody wants to pay a tip on top of their bill, then that should be the customers right.
This isn't like the states whereby service charges make up salaries.( or shouldn't be!)
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I am certainly not being harsh in anyway. Obviously there are loads of Kitchin fans on this site, so it seems I was one of the unlucky (truthful) ones. I could say it was fab, but it wasn't. It was a disappointing meal. What more can I say? Dare I say it, but I just couldn't see what the fuss was about. It may not be popular but I stand by everything I say on my experience here. The rump of lamb in question had to be returned to the 'kitchin' as it was badly overcooked. Not gonna stop the world spinning but it wasn't right. As for the pudds we had, they were very plain jane. Apples that were supposed to be crisps weren't, blahh blahh, As I recall the chef on GBM was pulled up on his desserts. Maybe the judges they were being harsh!
I also feel Wisharts is definately more the real deal. Some of the food we had was simply outstanding. For my money Wisharts should have two star status. Some may disagree but thats why restaurants are so subjective. Still love you Tom!!!!!
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As sombody who works stupidly hard in the industry, I still cannot accept all the bloody service charges, cover charges etc. Reading some of the comments, you'd think that restaurants are doing the customer a favour, charging service instead of pricing their menus correctly. Total crap. How many other service industries are there, whereby service is added on? I completely standby my first comment on this thread, the CUSTOMER should always have the right to pay service and not have it forced upon them. And before somebody says, Oh but service charges are all discretionary, don't bother!!
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Just been shown a very funny but silly comment from the owner of WF, featured in their regional newspaper. Following a very average 'score on the doors' by the local council, they still claim and I quote 'to have the cleanest kitchen in the WORLD'!! ludicrious!
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A pee take none the less!!! Christ, don't they charge around twenty five quid as it is for a fry up!?
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I really don't believe any restaurant has the right to to charge for service etc. Restaurants do it because they can get away with it, end of. Tipping etc should always be the right of the customer. I think its a shame that so many restaurants have forgotten that they are actually in the hospitality industry.
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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!
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Sorry food snob, missed your wit, as previously been on a thread whereby celebrity and hype seem to be the only thing that matters now to being a good chef/ restaurant.
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Can't wait!!! Whats the big deal abount J.O opening yet another restaurant??? I'm I missing something here?
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I agree, been a few times and for the amount of covers they do, the food can be sublime.
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Did'nt ever say it was a 'bad' restaurant. My point was that somehow because of the hype it gets, its now THE place to be, over very geniue and class establishments like Wisharts. I've been to both. Wisharts was so good that following a dinner there, went back for lunch the next day. How many places can you say that about. At the minute, its almost like 'whats in fashion this season' when it comes to restaurants and food. Maybe Im old fashioned or naive but its reasurring to know that when you go to the likes of Wisharts, the chef is 9 times out of ten actually cooking and he has resisted the temptation to sell his soul to the media.
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Martin Wisharts gets the nod everytime, followed by No 1. I honesty cannot see the fasination of the Kitchin. Had an absolutely terrible experience there earlier in the year. The worst of it was my partners awful lamb, which had been murdered and the puddings, well I wish I taken my own along! We were so peed off with the place, that we stomped our way back to our hotel, in the rain, which was three miles away. In my opinion, Kitchin is completely overhyped and overated. Is it a case nowadays that the more media hype a place gets, then the better it must be? Why do so many people buy into this nonsense? Im sure I will be in the minority here but frankly if a meal is bad, then its bad, regardless of the pr.
The £250 Challenge
in United Kingdom & Ireland: Dining
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Lucky you!