countryboy

Yeah, I remember that story. Isn't it something to do with a guy leaving a bottle by a river, and coming back years later to find it had become fizzy?

I was sent a copy of this book to read. I get sent alot of books to have a look at, but this one is actually good. I'm really enjoying it. Written by a guy called Ned Halley, a wine writer of some repute. And a seemingly very amusing chap.'Absolute Corkers' is full of just that. Funny and informative stories about wine and the world of wine. This looks to be the Christmas bestseller for Dad's and anyone who likes wine and food et al. Amazon are selling it Takes a nice, unstuffy approach to wine, and actually leaves me feeling better informed about the subject. I've got my copy in the loo already. And it'll be in my Dad's stocking too!!!! And then no doubt in his loo aswell. I hope that link's worked, i'm rubbish at this. If you get one, let me know what your favourite anecdote is. So far I think my favourite one is about Champagne. That bastion of French cultural pride. So why do they so many sound German? Bollinger, Heidsieck, Krug, Roederer etc etc. Because in the 18th Century the wine started to become popular and few of the French winemakers had the necessary skills to make the wine. SO what did they do? They got pros in from Germany to do it. And the wines were named after their makers because it wasn't fashionable for the owners to use their names. How great is that?! Proudest product of France. And made by the Germans. I love it.

Oooohhhh. Where's the player? tell me about it, sounds old school. i last went to lab in about 2002. i remember a fight breaking out about the wearing of a hat. whatever! have you been to kettners since the revamp? what's that like now?

Oh yeah, I've been to lab. Down the bottom of old compton street isn't it. Had any particularly memorable cocktails?

Taking a friend to pierre koffman next friday and want to take him on a little tour of the west end's coolest bars. we'll do salt yard, then onto crazy bear and then into soho via the french house and jrink. do you guys have any favourite spots i should show him even if just for a beer? Know anything about getting into gerry's? anywhoooooo..... i'd be very grateful for some recommendations, cool places, particularly good matinis etc etc

Wolseley for breakfast, Pierre 'The Bear' for lunch. It's a tough life isn't it!!!!!!! And where for dinner my friend? After two meals like that, you might aswell finish yourself off in style.

Wolseley for breakfast, Pierre 'The Bear' for lunch. It's a tough life isn't it!!!!!!! And where for dinner my friend? After two meals like that, you might aswell finish yourself off in style.

My god. I couldn't agree more. I'd remove my legs for a Marco return. Just to have eaten that oyster tagliatelle, I could die happy. I reckon he'll do it eventually. These guys get bored, and in need of a ego boost. Not that I think that's why the Koffmeister has done it. I've met him a few times and he's lovely, very down to earth.

Any chance of you heading to Somerset for a lunch or dinner. There is a truly staggeringly good restaurant/bakery/pizzeria open in a little town called Bruton, it is called At The Chapel. Matthew Norman: 9/10. Loved it. It is run by a woman called Catherine Butler, who used to own the Cafe Med chain in London. She runs a tight ship and has certainly succeeded in bringing a bit of Notting Hill glamour to sunny Somerset. They're very busy, and very good at what they do. Back to Lyme Regis. Next to Lyme is a little town called Beer. Go thyere and go to the beach and rent yourself a little boat to chug about the bay in and go mackerel fishing (equipment provided). One of the most satisfying days out there is. And you can BBQ your catch when you get home. Or do an Anthony Demetre-esque tartar, which wuold be lovely. Can't wait to tell you what I think about Wild Garlic when I have a chance to go.

Let's be vealistic. Cooked by Koffman's fair hand, a hand that whatever we say about value for money et al, did get himself three stars. A fact that should never be overlooked.

Not sure, I'll talk to him next time i'm in there. How was the front of house when you were there? I know they took on a new manager recently. Because they offered me the job. I must admit, I've found the service very charming the times I have been there. And I went once not too long after having a broken jaw and Ian was wonderful, cooking stuff for someone with problems talking never mind eating.

what? no it wouldn't be madeira sauce. that's like saying gravy becomes red wine sauce if you put a dash of red wine in it. and you are having the dish for much less than £75; in fact, as you go on to say it's £25. i look forward to letting you know about it anyway.

don't know i'm afraid. But as to mr masterchef's place, my parents went (they live in somerset) and they had an amazing meal. really good. don't miss the place just because of lots of chatter. but when it comes to actually answering your question: i know nothing i'm afraid. is it true that he isn't the chef?

With a perfectly cooked piece of rose veal, why wuold you want any sauce other than the roasting juices? beast and beast served together on a plate brought together with a dash of madiera and half a pund of butter no doubt.

Yeah, I know what you mean. And the girolles. When I was working at Salt Yard we always used to put 'Scottish Girolles' on the menu because firstly they were, but they're seasonal and expensive. The cheap ones are from Poland and no way near as nutty. God, they do know how to roast a bit of Veal at Arbutus. Anthony's blanquette is one of my all time favourite dishes.

Oooooh it's tough, the veal sounds really good. I think I'll have loster and veal and get my mate to have foie and trotter and share. What about puddings? Can you have anything apart from the infamous souffle? I must admit, I'm not really a huge souffle fan.

He is getting on a bit isn't he! Have you been to that St James' place he was consulting at? I can't remember the name, something French I think. His lobster/lemon jelly starter at Selfridges looks pretty damn good in photos i've seen. Bit 70/80s in a martini glass but you can't have everything.

I've just had an Innis and Gunn. My favourite beer on earth. Vanilla, butter, and I think, bananas. But people I give it to think I'm wierd.

Yeah, very true. I'm worried I might be expecting too much. There blatantly a bistro on the way isn't there! And Arbutus is his favourite restaurant in London. Bet he can't resist his very own Starred Bistro, with Trotter et al featuring prominently as you say. I just don't want to miss out. Bit sad I know, but if there isn't a bistro on the way, I don't want to look back and have passed by the oppotunity to eat the old boy's food. Did you ever eat at Tante Claire? I'll manage expectations by drinking lots of wine.

I love the old spot. I'm a countryboy, not far from Wells in fact. Ian Bates is a wonderful chef isn't he!! And a lovely man. I'm so glad you enjoyed it. He makes the best potato cake and poached chicken I have ever had in my life. He was one of the original Bibendum crew working under Mr Hopkinson.

What a shame. Why not go? To be honest I am expecting the trotter to be too rich but I'm going to have to have it anyway. I'm going with a friend so we'll share the dishes. I've met the big man himself quite a few times and never eaten his food, so I feel I just can't miss it. I know this is a digression but: what do the lightbulbs by the forum topics mean? I'm new to this.

A guy I know called Luke, as I said the son of a Salt Yard investor is opening a lovely sounding Vietnamese street food place on Charlotte Place, where the now closed, Blackfoot Butcher (Those wonderful Salt Yard people again). With hindsight the Blackfoot was a lovely idea, but maybe they should have learned from the famous Roux Brother's Butcher that closed down.

I'm going for lunch on the 30th and practically wetting myself with excitement. Anyone had any bargain wines or a particularly good cocktail on arrival?

I know a guy, who knows a guy called Tom, who is a sous chef at the original St John. Despite Trevor Gulliver saying he doesn't know who will be head chef at the hotel, word is that it will be Tom.

I know a guy, who knows a guy called Tom, who is a sous chef at the original St John. Despite Trevor Gulliver saying he doesn't know who will be head chef at the hotel, word is that it will be Tom.