Richard1

Yes I agree with Marcus. The food and cooking is far better than certain other one star restaurants I could mention. Its just unfortunate that there is a growing band of folk who expect everything to be so'bang on trend'. I do agree with some of the comments with regards to the rooms. If you are staying over, I would recommend bagging a garden room, which are far better appointed than the rooms in the main house. Just enjoy it for what it is.

Its one list after another, all total pr driven, lets X factor everything, political bollocks, to put it bluntly. The restaurant industry in this country, where the media are concerned, is on a par with the fashion industry. The pretention of it all is just awful. By definition, most of these lists are very contradictory. This particular list is just ridiculous. I agree Bar Bould, for christ sake! Its not even as good as its grown up sister version in New York, DB Modern, which I haven't ever seen being raved about. Unfortunatly in this land we seem to love all these meaningless awards and best ever lists !

Looks a grand place David. Some of the food shots look really good. Had to double take the first dish mind, the egg, ham and mushy. That has been one of my staples over the past two and half years(minus the bread sauce). Makes me laugh,a couple of years back,the silly cow from the Telegraph, in her inate wisdom, deemed it to be a cheap skate dish!! I wonder what she will make of this one......!!!!!! Atherton is a class act and Im sure he will do extremely well. As for stars, goes without saying, smashed all over it, which to be fair looks completely justified. By the way, did you get his autograph to add to your collection!!

Im with Sunbeam all the way on this one. Another celeb tv chef/ travel presenter, game show host, clown (they are all so multi talented these days!!) opening yet another souless cash cow is about exciting to me as dishwater. Will Mr M have anything to do with the cooking, narrgh, they never do, except maybe for the undoubted flash media opening. Is this really what folk want now? Says alot if so. Wouldn't it be lovely to hear that a genuine, driven, passionate chef is opening a restaurant in Leeds. Now that would be exciting. Like many other places, Leeds is a city that is now crying out for quality, independent restaurants. Well to my thinking anyway

Watched the first episode last night after work. Not looking like the one horse race I thought it might. Not too sure what Pernie is doing, seems to have lost his way a bit. So glad I didn't get picked for this series,knowing now what the chef brief is. Couldn't think of anything I would rather not do. Half expected it to be geared towards Will & Kates wedding, now that would of been a series!

Sounds like it has alot to live upto then!! First time in ages that Im really looking forward to a meal. Thanks for the comments. PS Booked the tasting menu today, sorted!

Finally getting myself down to the Sportsman next week. Really looking forward to it. Hope it is still true to its what you see, is what you get set up. Don't think I could stand another one of the usual 'overhyped, we want/ have loads of michelin stars, overbearing and underwhelming restaurants', you know the places!Errrr!Just give me something genuine! Anybody out there visited of late? Any recommendations would be greatly appreciated. Do I need to book the tasting menu in advance? Heard they now have a sister restaurant? Worth a visit? First time ever in the garden of England, any other food things going on of interest? Cheers

Nowt wrong with a little truffle oil unless you just too posh to eat it of course!

I'm led to believe that she left Clocktower yonks ago and is now employed on the college tutor front. Nothing against the lass at all, just seems an odd choice to me. Anyway I've got used to being overlooked now!! haha! If Koffman can do it, then so could Germain, that would be a good one. Might have to get his walking frame out mind! I would imagine he must miss it all.

Agreed, the GMB producers have decided not to go with the two chefs that may have made things alittle more interesting for your mate Perny, James Mckenzie & yours truely!! Im not too sure why they have gone for a consultant chef, other than for the obvious. Ah well, wasn't meant to be. PS It was said last year that when the screen tests were carried out, that the programme would be 'shooting' two series back to back. Not sure if that is still the case but will post if I hear anything.

Enjoyed my experience here 18 months or so ago. Would definately return again, if I was down in Brum. Was far more enjoyable than Purnells, which I honesty think is very over rated.

Glad you enjoyed your meal. So why do they not offer a tasting 'David cooks for us' menu to everybody who graces their restaurant? Seems very pretentious that they opt to treat folk in such differing manners. Were you the only two in or are you a fellow starred chef etc? Or have I got it wrong and you pre ordered a multi course menu in advance? Either way I still think they are missing a few tricks, especially front of house, despite the two star status, which as I stated before, stands for what these days?

I realise this goes against the grain but we had a very off experience when we last visited.I do not believe it to be anywhere as good as le manior, Square Lebury etc (which is where I reckon the bacon brioche bread idea comes from but not in same class as Ledbury). We went along on a Friday night and the restaurant was near empty all night. We were part of twelve covers. The restaurant just seems off, takes itself far too seriously, which makes the atmosphere very cold and clinical. The dining room does nothing for me. Its so blinking bright, its a wonder it cannot be seen from space! Our service was poor, to the point of non existent. They really didn't bother with us all night, apart from delivering the dishes, with no explanation. I get the immpression it is a place that if you are known to them, then you are treated in different manner, which seems apparent from certain other threads here. Visited three times now but cannot understand why it is held in such awe. Is it because it holds on to Michelin star status, what ever that stands for nowadays?