david goodfellow
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Posts posted by david goodfellow
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Surely it was a two star experience as it is a two star restaurant deemed as such by Michelin.
That's certainly not how I would evaluate a dining experience. Like David, I am more than happy to go somewhere and feel that the experience matched the star level, wasnt up to it, or was better. Please, let us not behave like sheep being herded around by Michelin - to suggest, as you seem to be doing, that we put to one side faults in an experience simply because of a star level might be OK for you, but I'd find it plain silly to do.
Good reply John.
We have been to four English Michelin two star restaurants this year and this is not up to the standard of the others.
Its ok for others on here to make vapid comments without backup. At the very least we get about and try these places out.
That alone puts us in a far better position to pass judgement, being able to make meaningful recent comparison.
At the end of the day though I really wish some others on here would share their dining credentials with us. In that way we may all be able to evaluate their true credibility or otherwise.
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Well at least David it made a change for you to be talking about a restaurant instead of all the crap on GBM. I find it very sad that good chefs get stars in their eyes and want to go on TV. The chefs get so far up their own arses they forget what good cooking is all about and never return to being the craftsmen they were.
We love CS but have found them to be inconsistant occasionally. But Madam, a lovely lady, does not take criticism kindly.
Hey Sid, your right they are inconsistent, and Madam is unable to accept any criticism whatsoever, constructive or otherwise.
Did you try Lumiere, best in Cheltenham, and far more pleasant in many ways.
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Good point Andrew, my feelings entirely.
Same again, some very good, but also some average fare.
And sorry to those supporters, Two Michelin stars?
No way was this a two star experience. No way at all.
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I did so want to enjoy it, but everything was wrong on the day.
We will never go back, that's for sure.
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I love GBM apart from the annoying repetitive banter. Its the best food tv that there is.
I will make a few enquiries for you Rotuts.
As I understand it some chefs prefer induction cooking today as the kitchen is a lot cooler to work in. Having said that its a huge and costly undertaking to do a compleat refit.
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Rubbish meal here today. Venison rump tougher than my well aged arse. Dry chewy tasteless Cod cheeks which were left uneaten on the plate.
Service was all the way from Siberia. Truly shocking.
This is the only place in the last decade that I was desperate to leave.
Two Michelin stars?
Your having a laugh.
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It will be a serious shame if this is the last 'competition' of The Great British Menu!
It won't.
I have it on good authority from someone whom I trust.
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Yep, some big egos have taken a battering on this weeks show. Now of course with that "can't cook your not good enough dish" Just how frustrating and humiliating must that have been for them?
Still the rewards are amazing, bookings must be sky high in some places.
Really glad now that we trecked over to Cambridge to eat Daniel Clifford's GBM dishes especially that 10 10 10 10 chicken dish. Stunning score
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We seemed to be doing well on this subject but its now gone ever so quiet.
Surprised for Mr Fish's dish?
Simon's doing well. Will be eating his food again real soon.
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Well we finally tried out Burger and Lobster, and guess what? There were no queue's. At least outside that is. Inside, we were informed that it would be a fifteen to thirty minutes wait, but to have a drink at the bar and they would call us. I must point out though that this was a Saturday lunch spot at about 1.30, not really a peak time, is it ?
The first thing that struck us was the busy buzzy atmosphere. There were a few single spaces by the bar available so don't be put off if your on your own at all, getting a seat should be far easier.
From memory, I'm sure I was told the place seated around sixty. The space consists of one long room split in the middle. Then a raised area at the rear which houses the open kitchen and toilets. Seating is varied with seemingly ever bit of available space taken up with table or counter space.
There is no menu as such, apart that is from a drinks menu. The format is simple Burger or Lobster. There are variations however, like a lobster roll or a larger lobster. Pricing again is simple. £20 buys you a burger with fries, side salad and a dressing. The same with the lobster and the lobster roll, its £20. We were offered a larger lobster than the one and a half pound standard. That was quoted as £30 or you could choose one of the big boys listed on the board by the kitchen.
Now then I was wondering why so many people were actually ordering burgers rather than the more luxury item. In fact it looked like over fifty per cent of diners in our section chose the burger. That is one big profit boost for the owners because £20 for a burger is an awful lot of money.
We ordered a lobster each and were given logo'd plastic bibs, and matching hand wipes.
The platter's arrived tableside looking like the dogs goolies. The beast had been cooked then split in half and lightly grilled, you are given an option if you would like the grilling element. On reflection I would not take that choice again. We were surprised at how large the first half lobster actually was. It was quite generous indeed. However having said that the other half which was underneath was about a third smaller and quite a bit chewy too. Not bad enough to spoil the meal, or in fact send it back, but sufficient enough to mention it too our waitress.
Chef had in fact split both large and small lobster between us and without prompting, my other half commented about the size and bite of the smaller one.
The larger lobster was all that you could perhaps expect at this price point. It was delicious, certainly not the best you will eat, perhaps far from it in fact, but for £20 for the platter its as good your going to get.
We opted for the garlic, lemon butter accompaniment. There is though a simple butter choice. For me and after a while, I found the lemon a bit overpowering. My wife thought it was fine. Witness the tail soaking up the juices.
The fries were fab, really, really tasty. Seasoned correctly and skinny enough to devour four or five at a time. Delish!
The salad was a disappointment. It had some interesting leaves, but it had stood around too long with the dressing on them which resulted in them loosing a lot of their vitality.
The table next to us both had the burger. I have to admit they did look very appealing, but we only really wanted the one thing anyway, the lobster.
Whilst we waited for a table we had a drink by the bar, The drinks list looks very interesting, if your a drinker of course. We both fancied a beer, an English bitter no less. We opted for Harvey's Best (£4.50) a new one on me. I had a pint, my missus had a half and do you know what it was fine, so we stuck with that choice throughout the meal.
The bar staff will encourage you to start a tab, but I advise you to pay for your bar drinks separately, or you will be levied a service charge on your final bill.
We skipped desserts. In fact I'm not really sure if there were any. But in any event we were sated. In fact after a big tasting menu the day before, this was just what my wife and I craved, and it did deliver.
To sum up then.
This is a very slick operation. I put two hours parking on the car but we were out of there after one hour twenty minutes. That time included waiting at the bar (20 mins approx) and a shortish wait to receive and pay the bill, go to the loo etc. The place has a good feel to it and we can easily see how it is a popular haunt with the young trendy types who seemed to be the most visible.
Rumour has it that the owners (Goodman) have two further sites to roll out the brand, and I would suggest that if they are looking for investors, go for it. £20 for a burger and chips is teaching Mcdonalds more than a thing or two about the burger market..
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Nice review Andrew. Glad to see that you enjoyed it, especially given that Jessica's did not do it for you.
Generous of them to include the glass of Krug in the wine course.
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Promising? It has a good feel so far. Decent dishes.
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Potentially one of the best weeks viewing coming up. Nathan Outlaw, Simon Hulstone and Paul Ainsworth go head to head.
Wonder who will win the fish course? With the produce available to them, be interesting to see what they use and their take on the brief.
Tom Kerridge is judging.
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The latest trend on the London dining scene is Keep it Simple.
Witness hot spot Burger and Lobster, upcoming Bubbledogs, etc,etc, and now we have Tramshed.
It seems the market is now fast turnover with £20/£30 p/person (or less even ) spend. Get em in and get em out, so the table can earn a bit more money.
The simple part about this venture again is the menu, Chicken and Steak, thats it, simple. No highly paid top chef at the helm, artwork by Damien Hirst, Mark Hix's name above the door. This all equals big profits.
It is relying on the quality of the produce of course, so lets wait and see.
Click on the link below for a preview from Hot Dinners.
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Cor, that surprised everyone, not least the chefs themselves.
Of course its easy for us armchair critics but Ange and the other chefs are the only ones to taste the dishes.
Would like to try a plate myself though. Must taste very good.
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I have it on good authority that this will most certainly not be the last GBM. Great news, but lets hope they stop some of the monotony. If I hear pushing the boundaries again I'm going to turn the sound off.
What did you make of the fish course?
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Well not such a good start for all the chefs. Nothing really that exciting on the plate for me.
Everyone seemed downbeat with the marking but I bet Ange knows her stuff.
Hoping things pick up a bit.
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Its the Welsh this week. Richard Davies, James Summerin, and Stephen Terry.
There will be no stropping about with these guys. Just heads down winning mentality.
Having spoken to James Summerin personally a couple of years ago. I know just how determined he will be to win it. He's quite a tough cookie.
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Very good interview with Ollie Dabbous by Jay Rayner.
It is however slightly inaccurate. No dinner tables available until NEXT YEAR!
Unreal ? It certainly is.
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Oh dear, main course misery!
Daniel Clifford's 10/10 chicken dish is looking pretty safe from my point of view.
Lets see what the desserts are like.
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Thanks folks. I won't go for the burger really, its too much money. The lobster is fairly priced for £20? does it come with fries etc for that price. I rather like their website although there are no menu details whatsoever, be better with some me thinks.
I just may be tempted, but that blasted queue. Will have to get my timing right.
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Really surprised that no one has posted a review on B&L. Ok it sounds too simplistic a format perhaps to go into real detail but its been hyped to death everywhere. Does it live up to it?
The thing that has put me off going in the past is the queueing thing. Its too hit and miss for my precious time.
Be most interested to be swayed into joining the back of that queue though. Anyone?
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Me thinks this weeks GBM will be sedate and a somewhat serious affair. Three good chefs. I'm especially interested in seeing what Phil Howard is doing.
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Personally this has been one, if not the best week of GBM. Three big personalities in the kitchen with Simon and Aiden cooking their socks off.
Aiden has upped his game this year, his dishes were excellent. just a shame for him that Simon was, as always, on top form, or this would have been Aiden's year.
Must not forget John Mountain who has suffered deep depression through being publically humiliated on national television. His gut wrenching fall into the dark cavernous pit of despair can be read below.
He has publically stated thankfully that he is better now.
Le Champignon Sauvage
in United Kingdom & Ireland: Dining
Posted
Wait until you read my review, it will be up shortly.
Who knows you may just have a eureka moment.
You need one