david goodfellow
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Posts posted by david goodfellow
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Useful report as usual David, thanks. One of your comments strikes a chord
... but I'm afraid the truffle was too delicate a flavour for me. Not only here. This is the third truffle addition to a dish that has not made very much impression.
I also don't understand why so many chefs serve what can only be described as a defective dish just for the sake (I imagine) of having the word 'truffle' on the menu.
Really, truffle is something that either is served in adequate quantity and top quality, or it is a huge disappointment, ranging in taste and texture from nothing to cardboard.
I don't think I'll ever make it inside One-O-One anyway: once I've travelled to that corner, how to resist all the temptations within a few minutes walk?
Good report David.We eat quite a lot of sea bream it is common on local fishmongers slabs since they started farming it,much preferable to soggy farmed sea bass.Your mackeral flavour would have come from its flank where the flesh had spent to long in contact with the guts,maybe you didnt want to know that?
M, Like me, you are a Koffmanns devotee and worship at the alter of Pierre.
Although I get distracted to the lure of pastures new all too easily
Thank God its only restaurants though, as I would not be able to afford to eat out at all if it was in another direction.
Sid, Thank you, I learn something everyday, thank God. Did not know it was farmed although I don,t think it would have been farmed here, especially given the mission statement of the chef.
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I'm not very good with list's of any description. Certainly best restaurant lists bemuse me. Top this, top that, who actually votes on these things? Do they pluck a place out of thin air based on a single celebratory meal a year ago, or are they regular weekly diners that are able to make a valid comparison. In any event I always see places in food lists that have no right whatsoever to be there.
As I understand it the Times 100 best restaurants is compiled in conjunction with Hardens restaurant guide. A guide incidentaly that I contributed to last (and this) year, but am still waiting for my complimentary copy of.
Currently holding sixth spot in the Times list is One-O-One, up a very respectable three places from last years ninth.
How so? When there are a raft of highly creditable places behind it.
I wanted to try it out.
Now then, this place is not new to me. I have been looking at it for years now. The reason simply because every now and again one or another high profile Michelin starred chef would publicly praise the work of resident Breton chef Pascal Proyart Strangely another reason that it has always been in the back of my mind is its constant inclusion in Toptable. There has always been some kind of special offer or two to tempt the punters through the door.
The only reason that we have not been before now is because it is a speciality fish restaurant, whereas we mostly prefer meat and game. Although having said that, over the past year or so we are far more receptive to eating more and more fish.
Deep in the heart of Knightsbridge with a horde of competition literally metres away, this can be a tough place to trade. Virtually next door is Koffmanns, and Marcus Wareing. Literally across the road is Heston's Dinner and Bar Boulud. Around the corner is Ramseys Petrus, etc, etc, etc.
Housed in the ever so slightly, and ugly, gerkinesque Sheraton Park Tower Hotel, the resaurant is not helped but hindered by its easily walked past nonedescript frontage.
We visited on a Saturday lunch, to while away the afternoon. Especially appealing on a lunch visit is the "Petits Plats" menu of up to six plates for an amazingly good value £37. This is in fact perhaps, as good a tasting menu that you will encounter for the money.
Bread was decent with a choice of three. Especially pleasant was the tangy saline seaweed butter.
As this was not a tasting menu as such, no amuse was offered. So we were straight in with Norwegian Red King Crab.
Witness celeriac remoulade, a tower of crab, Granny smith apple jelly and sorbet, walnuts, and a featherly light samosa filled with? Can't remember.
Good start.
Pan fried Foie Gras next, perched securely on an island of baby spinach and salsify, this, lolling about in a chestnut cappuccino soup along with a flotilla of toasted croutons.
As you may expect a very nice eat indeed
Seafood saffron paella with Tiger Prawns was accompanied with chorizo sausage and a rosemary skewered chicken brochette. Said rosemary somewhat overpowered the chicken, others may not perhaps think so. Again though an extremely enjoyable eat.
Gathering pace now Royal Sea Bream fillet, served with olive tapenade, crushed butter beans, poivirade artichokes, samphire and cockles barigoule sauce. Yea baby.
I can't remember the last time that we ate bream, possibly in the South of France, where it is known as Dourade. So I did not know what to expect. First mouthful was mackerel? I swear if I blind tasted this fish, thats what I would guess. Next bite the mackerel had almost disappeared. Were my taste buds playing tricks?
In a way we were glad to see a bit of game on the menu and the slow roasted Oxfordshire wood pigeon with panchetta and thyme truffle potato mousse was much looked forward too.
Perfectly cooked pigeon, a feast for the eyes, but I'm afraid the truffle was too delicate a flavour for me. Not only here. This is the third truffle addition to a dish that has not made very much impression.
I took the cheese as one of the courses and we shared the dessert which was on the menu.
The waiter at the next table offered the customer a choice of cheeses and he chose a blue and ? I suppose its cheeky to listen in but the table was quite close by.
Blue appealed to me.
I was given no choice, the plate arrived tableside with comte and camembert on board.
I could have made a fuss I suppose, although it could have been that they were eating from a different menu, but I really don't think so, but can not be one hundred percent sure. In any event the cheese was ok.
Only one dessert on the petits plats menu, which we were not really fussed at.
Manjari chocolate and passion fruit.
The souffle was a disappointment. It needed a viagra boost. Erect it was not.
Flaccid indeed.
The passion fruit element was good. Although overall the dish was poorly executed.
Well, what did we think?
Overall a very good meal with more far more highs than lows, and on reflection we should have listened to the Michelin chefs as touched on above, and made a sooner visit.
I'm afraid I did not get the day boat, to pan, to table, zingyness that I had hoped for with the Bream dish. That is not of course to suggest anything less than pristine produce, it could even be that my expectation level was too high in any event.
Is it worthy of sixth place in the Times 100?
Have to reserve judgment on that one I'm afraid for now, but then again food is highly personal is it not.
However we have no doubts about the overall experience and would most certainly recommend a visit, and we will most certainly give it a return visit ourselves. Which should sum up what our feelings are for the place.
The carte can on first impression look expensive, however the Toptable offers are very tempting at less 30% or even more.
You can eat as little as two courses here for £17 at lunch, but you would not get as much enjoyment as trying a few more courses of what chef has to offer.
Give it a try, you know your worth it.
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----kin hell. Just watched Michael Wignall up against another top Michelin technician Adam Simmonds doing desserts on Britains Best Dish---The Chefs.
Phenomenal
John Burton Race, Ed Bains, and Jilly Goolden were astonishingly gushing and blown away by the quality of both desserts.
Michaels dish won it.
I hope to try it out on my next visit.
Simply can't wait. Bring it on.
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One thing is for sure... That this is a great debate, and a bit of an eye opener. Plus its good to see views from both sides.
Just goes to show, you can't please all of the people, etc, etc.
Not sure now as to where I stand on this.
I shall sit on the fence for now.
How did I guess, Chicken..........I think we should all accept, I too have been charged Cancellations for reduction in numbers with 48 hours notice, and no I didn't mind as I had read the cancellation policy.
48 hours is more acceptable than 72 to me, chuck
. 24 hours is far better. I can however, (off the top of my head) only think of the Fat Duck who charges anything like your cancellation charge of £95.The last place that asked for card details charged a flat rate £25 pp for cancellations/no shows. No one can compain at that, surely.
Can I ask what you paid per person in reduction charge and was it in the UK?
Out of all the Michelin and any other restaurants that we have dined at this year, (and that is very many indeed), less than a handful have asked for credit card details.
Not sure even if The Ledbury or Gavroche or Helene Darroze asked me for one. Truly a tiny minority.
As I stated at the start of this article I have every sympathy for restaurants who have to suffer the uncaring, selfish craphead people who no show. I'm not sure as to the ultimate answer to the problem is, but this thread has thrown up a few food for thought ideas.
I may throw caution to the wind and book a table with you, (trouble is now I am unable to book under a pseudonym, as I would have to give credit card details).
Would this affect my treatment in your establishment.
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One thing is for sure... That this is a great debate, and a bit of an eye opener. Plus its good to see views from both sides.
Just goes to show, you can't please all of the people, etc, etc.
Not sure now as to where I stand on this.
I shall sit on the fence for now.
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we dont take CC apart from tables of over 6 persons because that means we need to use 2 tables up and reduces the amount of potential customers we could serve that service,
however we do still have no shows on every night of the week this year alone we have had 97 tables not turn up or be bothered to even cancel!!!
most cancelations can be resold with 48 hrs but no shows are rude and make me want to start a CC policy!!
Mark, thats a staggering amount of no shows. I really am taken aback by how rife this is throughout the industry.
Problem is there must be a small percentage of people who would not be prepared to give credit card details out and it could be equally costly in putting people off in the first place.
It would certainly sort the wheat from the chaff if you did insist on a credit card, but would it work?
From my experience of booking with you I know you take telephone numbers, I did not get a call pre arrival, could this help out a bit if your reception double checked in advance of arrival? I normally get a call in advance from most of the London restaurants.
At the very least if you were full on the night it would perhaps forewarn you of a no show enabling you to sell on the table.
BTW, I'm not after a job
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This thread is a real eye opener.
I'm really surprised at just how many no shows/very late cancellations there seems to be out there.
It beggars belief, its disgusting really.
As has been touched on , goodwill is vital in the hospitality trade, do you upset your regulars, or take the hit to ensure that they return, thereby getting another chance of their business.
I would not be suited to it, I would be unable to bite my tongue.
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David - Interesting point about the notice period. I had a similar thing with the Fat Duck, but we were just going from a table of 4 to 3. I think I gave them 48hrs notice but it still wasn't enough to avoid the cover charge
Oliver, hope you don't mind me asking. How much was that.
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I hate them.
Just past experience dictates we protect ourselves.
Earlier when we first opened we never did a credit card/cancellation policy and we lost nearly 11k in no shows in a year. Crippled us, and unfortunately has made us take the precaution..
Sat, thanks for the insight.
I've been in business for decades and also hate people p-ssing me about and believe you me, we have had a huge amount.
So I know where you are coming from.
As stated above, I am very slowly coming around to giving credit card details out but I just don't get your 72 hour, £90 pp charge. Thats why we have only been the once to your place.
I really enjoyed your food on our visit, but I have this recurring vision of serious illness, or the A50 being closed off and having to pay £180 for our table a deux, with no benefit.
As a point of interest I follow you on twitter and notice that you had a cancellation last week? and sold it on in what, literally two minutes.
Is 72 hours really necessary?
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I booked a meal recently at a restaurant that we have dined at before. I was asked to confirm by credit card.
This happens to be a pet hate of mine and I have boycotted some restaurants because of this policy. I very nearly cancelled the booking there and then but decided to go ahead with it because it was for the following day.
Having said that, I am slowly coming around to a kind of acceptance since seeing it from the other side so to speak.
Lumiere who I reviewed on here a couple of weeks ago had a table of ten cancel on a Saturday night at a quarter to eight on the night, just because one of the party was ill.
I think that was despicable of them. I also think its despicable, the fairly common practice in London where some low life, multiple book and decide at the last minute where to eat and don't inform anyone, resulting in valuable revenue being lost to the restaurant as a result.
As with everything else, the tiny minority spoil it for the rest of us.
What do you think?
Really appreciate comments from the trade too.
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Just had an email from Arbutus group, which of course includes Wild Honey, and Les Deux Salon, highlighting their special offers.
They are well worth looking into.
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Michael Wignall featured on yesterdays episode of Britains Best Dish- The Chefs. His dessert of Blackberry and Pear won.
According to the programme it had sixty different processes to it.
He now has also gained his fifth AA rosette, "Cooking stands comparison with the best in the World", and one of only eight chefs in the UK to do so.
I think he is a fantastic chef and can feel a return visit coming very soon.
Anyone else been recently? who can post a report, so as to whet my appetite.
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The Alderley is part of the Alderley Edge Hotel in guess where?
Yes you got it in one.
Its not new to us, we used to dine here mostly on a Sunday lunchtime fairly regularly about a decade or so ago. At about that time, the Beckhams were Alderley Edges most famous residents. Since then however this pretty countryside fringed town has become more famous in its fight against property developers, speculators and premiership footballers who buy large houses with large grounds to knock them down to build even larger houses with all of the toys that multi millionaires demand these days. You know what I mean three/ four car garages and saunas and swimming pools, that sort of thing.
We were not here to look at houses, but to eat.
We dined here, fairly recently in fact, before this second visit. I say fairly recently, it may have been late last year ( or early this) when I found out chef Chris Holland had been awarded three AA rosettes, a really great achievement and well worthy of note if you intend on dining anywhere these days.
We were determined to make an early return as we were really impressed with the quality of food that came out of the kitchen, but needless to say were distracted elsewhere.
The dining room is formal, but bright, spacious and inviting, being housed in the conservatory at the end of the building.
Menus are full of the stuff we like to eat, beef, lamb, pork, plenty of game, good selection of fish, etc. The usual suspects really, but not always available in such abundance. The kitchen make it a bit difficult to choose, by offering a set lunch menu, a market menu, an a la carte, a vegetarian and a tasting menu, although of course the dishes do overlap some of the menus. There is also a lounge menu.
Bread was good, made on site and arrived warm at the table. Witness Cheese and Onion, granary and white. We liked the cheese and onion most and were offered more throughout the meal.
Herself started with Flame roasted Cornish Mackerel New season leek , apple and horseradish. I had a taste and enjoyed it. No complaints from across the table, so that was a seal of approval. One thing that stood out throughout the entire meal was how clean the plates were going back into the kitchen.
Its been an age since I had a cassoulet. This was "smoked" duck cassoulet, and it arrived rather theatrically in a small smoke filled glass container.
The main element of the dish was announced as, "Home cured Gressingham duck" with pickled blackberries. As a whole the dish ate rather well, although I could have quite happily just eaten a large steaming bowl of cassoulet with some crusty bread and butter, but thats just me perhaps.
We chose Pheasant and Beef as main courses but were intrigued as to the appealing sounding Roasted Monkfish Massalla, with brown shrimps, grilled leeks, saffron and tomato emulsion. We took this as a tasting, paid for, extra course.
We were glad to have tried this dish. The meaty monkfish had good texture. The little flavour bomb brown shrimp were excellent, still a bit of bite in the bok choy and some red lentils added their bit. All in all a good eat.
Back into classical mode now for my main proper.New season Pheasant at 58C. Quince puree and sloe gin. Fairly obviously it had been in a water bath for, well, can't even hazard a guess, but it worked. It was truly succulent.
The layer of corn rich seared fat did lift this to an even greater high. Taste wise, it was fabulous. It really was. The saucing was beautiful. Nicely presented too. Witness also some beetroot braised salsify.
A highly satisfying plate of food, and another clean plate to boot.
Across the table sat Guinness Cured Rib eye Filet, 48 hour braised oxtail. .
This was a veritable meatfest, an homage to beef no less. Generous to say the very least. Deep rich flavour, distinctive oxtail tower, again beautiful burgundy? sauce. Good to see crosnes on the plate too.
Again, a really satisfying and joyous plate of food.
More than my wife I was looking forward to dessert as I remembered them from our previous visit.
All we seem to be eating for dessert recently is souffles, whereas normally we would not eat them and had not done so for years.
The wife chose Hot banana Souffle with caramel icecream..
I had a bit of a harder choice as the Bramley apple "cloud", warm spice cake, granny smith ice cream was tugging away.
Eventually I settled for the more intricate sounding Liquid centre Mandarin and chocolate mousse, textures of tangerine, candied basil.
Both highly satisfying desserts and eye candy of the highest order. Me thinks we are going to be giving not only the mains a good seeing too on our return but also the desserts.
Service was friendly, efficient and unobtrusive. Just right really.
The wine list to me seems very user friendly with decent house wines (about four of each) at £17.95, and plenty of selection by the glass.
Not many miles from Manchester, perhaps twelve? as far as I'm concerned, apart from Aiden Byrnes Church Green nothing else springs to mind for food of this quality.
Given what I have said above, this place is highly recommended and we both genuinely cannot wait to make a return, especially as its less than an hour up the road from us.
Three course a la carte, just over £50 pp excluding service and drinks.
Extremely good value three course set lunch £23.95.
Six course Tasting menu £58.50.
Happy Eating.
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I'm not too sure how many chefs reach AA three rosette standard, but guess its not many at all. Especially considering how many chefs are cooking in the UK. Some who do, also have Michelin stars, certainly the most coveted award.
If I were pushed and had to hazard a guess, and a very rough one at that, perhaps one hundred and fifty chefs with the award? I really don't know.
Steve Love is one of the few with the rosettes.
I cannot believe we have not been back here in the last two years considering that it is a lot closer to us than London, which for us, is the biggest draw of them all.
Things have changed to the interior, it has been expanded by taking over a unit next door. This has resulted in not too many extra covers, more a feeling of spaciousness in the room resulting in the tables being less crammed together. The room itself is split into two with the help of partition just above head hight. It really is light and airy especially for daytime eating, as a window seat affords views over the canal with its brightly painted boats.
We could not help but notice on the sign outside, a special Wednesday night offer on the tasting menu at £48 instead of the normal £68. A very good deal resulting in a normally dead night turning into a very busy one because of it.
As we were lunching we wanted to try the carte and the set menu to compare value. This is what we had.
Bread is freshly made daily with a choice of five types.
We were offered an amuse of deep flavoured pumpkin espuma with goats cheese, and in my haste forgot to take a photo, but I did take a photo of my messy Villeroy and Boch empty dish and Villeroy and Boch spoon.
Steve has two helpers in the kitchen (last visit it was one) and perhaps because of that the menus are short on choice. Not unnaturally the Prix Fixe Menu is two, two two. The carte is three times three. The eight course tasting menu is also available, with dishes off the carte.
My starter from the set menu was a cute little pork pie shaped pasta parcel of Salmon Mousse which was billed on the menu as Salmon orellier, meaning pillow.
This was perched on a bed of creamed leeks and a couple of slices of chestnut mushroom. The pool of bouillabaise sauce in the pasta viod is centred with a drop of herb oil. I was also informed that there was pecorino cheese too. On reflection in the leeks perhaps.
The other starter, this time from the carte was billed as Gloucestershire Pigs Head. Now it seems to me there's an awful lot of pork coming out of Gloucestershire these days as that all we seem to be eating these days. Still no worries its pretty tasty stuff nevertheless
My wife thought it a bit of surf and turf as it had the addition of pickled mussels. It consisted of, braised pigs head, crispy pigs ear and at the base is iberico ham and black pudding crumbs. Oh and some spiced apple is in there too.
Mains next, and mine was Gloucestershire Pork Belly. See I told you it was popular.
Brined and water bathed over days with herbs and spices and then very slowly ovened to finish. A lot of work but ultimately worth it for the flavour packed end result. Served with the belly is the pigs tail crepinette, savoy cabbage and bacon, pease pudding and black pudding and iberico ham.
From the carte my wife chose Warwickshire Venison. Ideally I wanted her to choose the Herefordshire rib eye in carrot ash, crispy tongue, ox cheek, celeriac choucroute, smoked potato mash. This dish was on the tasting menu so it confirmed what I thought it to be a signiture dish that we should be trying. The reason she did not choose it is because she is off ox cheek, perhaps because at home I bombarded her with ox cheek dishes a number of months ago. I was still a bit surprised as the venison dish had cockscombs in it which she also does not like.
Still.
Said cascade of cockscombs were heading my way I guessed, and in a way this confirmed what I thought, that I was not too keen on them either. I think its something about the texture and really for me not a lot of flavour, still I like most things.
The venison was great, moist, tender, delicious in fact. It sat on a bed of kale and what I thought initially was oxtail, as it tasted to me like oxtail. I was wrong, I checked and it was actually shoulder.
Thinking about it I,m not too sure my wife likes barley also, but it was in the dish and she did not say anything. Intersperced between the cockscombs were pickled carrots, sprouts, and chestnuts. Not a bad dish nevertheless, although even though we had a little pot of sauce provided we both thought it needed a bit more moisture.
Nearly forgot. We were served some gorgeous mashed potato with the mains. It was top notch.
With such a medley of flavours bouncing around my mouth I needed the pre dessert to clear my palate.
Passion fruit cream, Biscotti.
I honestly though that after all the complexity of the food so far, this little dish was a stunner. It whacked my taste buds back into standby mode ready for the desserts. Looking back to my report two years ago it was on the menu then and I can understand why it has stood the test of time.
My wifes dessert off the carte first,Blackberry and Apple.
Marinated blackberries, red wine syrup, apple and walnut cake, buttermilk panacotta, apple sorbet.
Steve Love likes desserts, and it shows. He spent some considerable time learning his trade in pastry and it has paid off.
Damson jam cake poached and marinated plums, mint creme fraiche ice cream, custard, spices of angels.
Both very enjoyable desserts, well crafted, interesting tastes and textures.
Normally we dont take coffee, but it was included, as were the petit four which again were made on the premises.
So all in all an enjoyable way of spending a drizzly grey autumn day, cosetted in a warm environment with good food and good company.
If your in Birmingham, apart from its other three Michelin starred restaurants we think its worth seeking out Loves. Its quality food at good value prices very close to Brindley Place right in the heart of the City and ideal for sightseeing and to explore its restored canal networks.
One a la carte, one three course set menu including coffees and petit four, bottle of bargain priced and enjoyable Chilean Merlot, jug of STWA water, service charge, £95.70.
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Thanks for taking the time to post a detailed reply. I was initially bemused by your comments.
From a personal point of view if a place is not up to scratch on a first visit I never return. Perhaps I'm fortunate to accept that if a place is just not for me, then so be it. Having said that its far easier for me because every restaurant that we eat at is not local and involves long distance travel.
As a point of interest I searched the forum and another couple of threads exist under "Restaurant Alimentum". Your review on one of those threads states "The food went from above average to spectacular" and "some amazing main dishes" "recommend it".
I'm still bemused.
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I have been here 3 times now and the last time I had the tasting menu. I thought the old patisserie chef they had was very good though but I was told on the second visit he had left. Other than that, I found the food to be mostly unmemorable and a little on the bland side but had the occasional wow with a couple of dishes. Oddly the most memorable thing I ate from there was a desert that tasted like Toothpaste off the tasting menu.
Blimey,
So you visited three times just to make sure that it was "mostly unmemorable and a little on the bland side"
And out of seven courses on the tasting menu you did not enjoy one of them citing the most memorable as tasting of toothpaste.
Why bother?
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Did you mean Fitzbillies?
You got willies on your mind Margaret ?
If you trust tripadvisor, Look Here.
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I can see my ex-colleague Kyle in that second picture!
Yep, pleasant guy Kyle. Nice relaxed manner.
I forgot to mention the service, I assume Kyle is the Maitre D, and good with it too.
Just an observation though and its purely personal (and not only here) I would like the dishes explained in detail a bit more. When a dish is busy I miss stuff.
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Well guys this has stirred a bit of a debate
Good though, as this post has had nearly three hundred hits already today.
Andy FennPosted Today, 12:53 PM
That skinless fatless duck breast looks like the worst example of sous vide in action. Did it really taste any good?
Andy, I stick by what I said in the write up. People who know me accept that I am a spade is a spade man, and if something is not right I will say so. I have nothing against sous vide, it has its place and if thats what a chef wants to serve, great.
The amuse was not compted as such, it was served to at least one another table also. Which makes me assume that they also had the carte. The other dish may have been, but if anyone thinks one compted dish would sway my opinion they should stay on the planet they come from.
MarkAliPosted Today, 01:32 PM
View PostAndy Fenn, on 08 November 2011 - 12:53 PM, said:
That skinless fatless duck breast looks like the worst example of sous vide in action. Did it really taste any good?
maybe you should try it for your self before passing judgement?
and thank you for coming David nice pictures what do use to take them? hope to see you both again soon
A very warm welcome to egullet Mark. A bit of a rough ride to start with for you, but from a personal level its good to have chefs on here. Some strong personalities on this forum and I have come in for more than my share of stick, but persevere with it.
Glad you liked the photos, I try my best.
I have two cameras. A Nikon which is big and bulky and bought to see if I could up my game and take better photos than with my little Canon S95 point and shoot. The Canon wins hands down, its also very discrete and I never use flash with it at all. Highly recommended. I don't much use the Nikon now, if at all.
Next time we come over I will pop my head into the kitchen to say hello.
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After our recent visit to London, I decided that on the way home, instead of risking life and limb on the M1 and M6, we would instead risk it on the M11 and stop off in Cambridge for a bite of lunch.
The last time we were in Cambridge was to eat at double Michelin starred Midsummer House. What attracted us this time was the fact that one of their previous head chefs of two years Mark Poynton was heading up the kitchens here. Mark was at Midsummer for seven years in total. Before that he worked for Michelin starred Paul Kitching at Juniper. He joined Alimentum just over two years ago and I have been meaning to dine here since then.
The restaurant is located at the southern end of the city in an area dominated by new build. The modern theme is carried on throughout the restaurant with bold colours to the fore.
Sunday opening is a new feature and surprisingly all menus are on offer, embracing a la carte, tasting, and an excellent value two or three course option.
We opted for the carte.
We were offered an amuse of Butternut squash, ceps and chestnut.
Bread was, I assume home made, warm and a choice of multigrain or sage and onion.
The menu is short and to the point with a choice of five starters, five mains, four desserts and a cheese course. Its fairly priced at £30 for two courses, or £40 for three. Although having said that a dessert at £10 to me seems overpriced, but thats just me I suppose.
My starter was Quail which is a favorite of mine. This also featured on the tasting menu, " A Taste of Alimentum " a seven course extravaganza for £60.
The Quail was beautifully succulent, a nice eat which married especially well with the sweetcorn puree. The popcorn prettified the dish and added bite although popcorn being popcorn it is inconsistant of bite and I found this slightly distracting. The sweetcorn ice cream was interesting to say the least. All in all though not a bad dish.
The other starter was listed as Wood Pigeon, breast, creamed liver, cep marmalade, seeds.
This reminded me of a similar Jason Atherton dish that we ate not so very long ago. Both resulted in a clean plate.
A surprise mid course arrived at the table, a dish from the extremely high value set lunch option ( 2 courses £15.50, 3 for £19.50 )
As sea fresh a piece of fish that you could wish for, the Sesame crusted Sea Bass was bursting with flavour. The sesame seeds apart from adding texture imparted a rich nutty hint. The chick pea ragout added sweetness and extra bite. The anchovy a burst of briney lift. The dressing at the base of the dish is yogurt and anchovy.
A very nice eat indeed, and enough reason to seek out that bargain menu.
Main course proper next, and and another dish which featured on the tasting menu, Loin of Venison with juniper. In honesty I did not get the juniper, but I'm not a chef or have a chefs palette.
As you would expect from loin and dining at this level a wonderful piece of meat, full flavoured. We both loved the potato terrine with its slender slivers and deep rich buttery taste.
My main course next,Duck, breast and presse, maple, turnip..
Perfectly cooked duck, sweet, good flavour, visually tempting. Whats not to like?
We both enjoyed the crunchy cubed polenta, which looking at them, I intially thought may have been swede, given that we also had baby turnips in the dish.
Dessert next, and my wife generally skips desserts but in the interest of research I normally choose two in any event.
Nothing to do with the pricing mentioned above. We both had eaten a large amount of food the day before including a tasting menu, so we were happy just to share one.
I asked our waitress to ask the kitchen to send out their best dessert. This resulted in me getting a bollocking off my wife because she would not have chosen the Chocolate brownie, mousse and blood orange. She has strong feelings when it comes to desserts, preferring mainly to linger in savoury mode. Whilst I look forward to the sugar hit.
We both enjoyed Alimentum and would return to give all of the menus a good bashing.
The pricing is fair, and that cheap set priced option is an absolute steal. It seemed to be a good idea to open on a Sunday as on our lunchtime visit the place filled up fairly quickly.
Although we don't know Cambridge we think that this place is the next best option to Midsummer House for quality food at quite a lot less money.
Two two course a la carte @ £30, one dessert @ £10, bottle of Chilean carminere, one StreetSmart, Finest Cambridgeshire tap water., no coffees etc, dreaded discretionary 12.5% service charge, £105.75.
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Ouch
Yet reading your blog, you seem to like most of the dishes.
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We went last year, late on, in November if I,m correct. I seem to think we had the canele also.
Your right about the generosity of the place, its unbeatable. The lunch menu, including the wine is just spot on for £42, especially when you add in all of the extras.
It is a bit of a treat. I remember having grouse and confit duck foie gras and my wife had chicken and veal sweetbreads.
I took some photos, but was using a new camera (which I sent back) and most did not come out very good.
Would we return? Perhaps so, but not in a hurry. We enjoyed the experience and most of the food, but perhaps the desserts were not all that, certainly not up to what we thought would be on offer. Just a bit too simplistic, truth be told.
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Only just started on ITV this Monday. The series has got off to a cracking start with three Michelin starred chefs already featuring.
The quality of the recipes seems very high indeed and I am looking forward to trying out some straight away, in an attempt to expand my limited cookery skills.
All in all I think there are 112 chefs taking part, and a book is available from Amazon from 7th November.
Jon Howe, from Lumiere, who's food I ate last week features in December. I will be trying out his recipe, no doubt.
You can watch the previous episodes on I Player. Its on Monday to Friday at 5pm.
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Just had a email off Koffmanns.
They have a super offer of a free dessert of Croustade Aux Pommes with their Prix Fixe lunch menu.
So three courses at a superb restaurant in Knightsbridge for only £21.50.
Amazing value.
Its on until the end of November.
Alderley Restaurant, Alderley Edge, Cheshire.
in United Kingdom & Ireland: Dining
Posted
I think you will be rewarded by your visit John. You could ease into it slowly by trying the set lunch or the market menu.
Be good to get your view on it.
Flavours were spot on for us. Hope they are for you.