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Chef Hermes Blog

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  1. Hi, I ate there quite recently, and to be honest I wouldn't go again. $500 meal for 2, in a 1Michelin*!!!! That is the same price I paid for us to go to The Fat Duck, a 3*. I finished my review with:
  2. Tis true, total of 6 deletions plus the 3 deleted from 1* & promoted to 2* (which is the way Michelin do it) All the info you'll need plus comment on the blog
  3. as I've been all over this story since it broke this morning, trawling the internet for various bits of research, I'll try to get you upto speed. The new version (ie 2013 guide) was up for about 1-2hours then it reverted back to the old version (ie 2012) hence the confusion about places such as Sharrow Bay (which has indeed lost a star) On the blog now is the full listing including the Michelin PDF, deletions, additions & comment, along with comparisions to other guides. Incidentally, I spoke to one of the new 1* holders this morning @ The Raby Hunt, genuinely such a nice bloke & it wa
  4. Oh please. That is the worst analogy I've ever heard of. For a start Mr Sewell is a well respected in his industry, professional & an expert critic, the critical couple are none of these. If you drive Ferrari everyday it doesn't make you the font of all knowledge about cars. But yet again, they are generating interest by this cry wolf attitude. If they were really that bothered they would scrap their blog & start again. New name etc and see where it goes. I'm done talking about this subject, am now bored of it.
  5. There were a number of things that I disliked about CC, I say dislike because hate is a very strong word in my world. The manipulation of PR, name dropping & attention seeking are just three things which irritated me. Maybe tinged with a soupçon of jealousy, after all we started at the same time and they've clearly done very well in growth terms. But yet again this "I'm taking my ball home because I don't play any more" attitude just makes me laugh. In a post about bloggers (in which they were quoted) Johnnie Mountain commented by saying: That was July. Maybe they just want to do the LMQ
  6. Hi, I tend to use a blender more than I would a food processor. But then I do more purees & soups that way. Kenwood do a unit which comes with both attachments so maybe look at that. prices start at about £45 stg and to to over £100stg for the metal case ones.
  7. And other than the 2 places I've mentioned & somebody else talking El Bulli who is saying which restaurant is 2M*? Compared to other 2M* places I've eaten L'Enclume falls short. This opinion is based on: a)places I've eaten & b) 20+ years in the industry some of it in 1M* places & 2years training under one of the youngest 2M* chefs the UK has had. If people want to continually say its worth 2M* thats fine. But at least base it on more than a comparison to one other meal you've had. Some of my contributions are actually based on conversations with senior inspectors not rumour &
  8. The consultancy ending has been sometime coming. Mr Campbell was originally full time staff but moved to consultancy in April, which was when the departures started. Whilst Coworth park may trot out the line that there will be a re-branding of the restaurant, Dorchester Collection have a habit of bringing in stellar names to their properties. Ducasse - London Dorchester Wolfgang puck - 45 Park Lane Ducasse - Plaza Athénée Yannick Alléno - Restaurant le Meurice Wolfgang Puck - Hotel BelAir With a rumour that a 3M* Italian chef is being brought on board for one of their european hotels. It will
  9. OK, what you might have to understand is the difference. Martin Wishart is a classic fine dining restaurant in every sense of the word. El Bulli is/ was a niche restaurant & didn't simple arrive at 3M* by serving food in plastic cups (I'm assuming this is the microwaved espuma sponge). People complain that they dont know what Michelin is about, but if they actually listen/read what they(Michelin) say then it might be clearer. How can Michelin put the Hand & Flowers at the same level as LMQS? Simple They are graded for their respective categories, as the guide actually says. So to serv
  10. Believe they do offer a wine flight option but didnt see a price for it when I was there.
  11. Ate at Martin Wishart as part of my road trip recently (and post will be up soon). Only really one question: WHY IS HE NOT 2M* ? Best meal I've had in a long time, definitely on a par with Gidleigh & LMQS from past experiences. Just for a tease, here is one of the canapes, a Beetroot & horseradish macaroon:
  12. The Martin Wishart canape? Really good, it was a fishcake. I know you're going to make the point 'Well what does it matter what it's served on', but when pushing for 2M* (which I believe he is) EVERYTHING counts. It's the attention to detail. Unfortunately the lighting wasn't great in the restaurant so the pics aren't as good as they should be. I refuse to use flash, in consideration of other diners.
  13. Yes it was a good meal, but not great. Going to 2* level is a massive jump & the consistency just isnt there. Hence why I cant understand 5AA rosettes (competing with international cuisines highest chefs). The meal I had the following night at Martin Wishart was outstanding and with the minor blip of a canape being served on a tin foil disc beat L'Enclume hands down on every front.
  14. On the back of the experience both Jay Rayner & myself had (independently I might add) it's far from a 2* restaurant. When it's good, it's very good, The Beetroot & mozzarella is a worthy 2* dish. But the carrots & milkskin was wrong, 25% of the carrots under cooked, over seasoned & fried bread which tasted like stale popcorn. Glad I've been, but will be looking elsewhere for a top end experience.
  15. Could always try the Aiden Byrne approach by asking Ashley Watts (FD's Group Chef) on twitter
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