Lucrezia

I had really a nice dinner at Edera this week. Fab presentation and flavours, wonderful service and reasonable prices. I will definitely go back again and recommend to others

If you are willing to travel towards Green Park, I think that the 28th floor at the Hilton's has absolutely gorgeous views

Thank you very much for the leads. I have also contacted the Wine & Spirit Education trust, and they should send me a prospectus with all the info and forthcomings workshops. I will keep you posted Txx

I would like to do a wine course, on how to decant, taste and appreciate wine. Not one of those lenghty sommelier courses but more like a 1 days workshop on the subject. Any suggestions, tried and tested, or at least word of mouth? Ideally in central London Tx

Passione?

Bloated, I think you went to Paolo’s before they changed the menu, chef, and style (no more granite tables, they have white linen now). I have tried it both before and after the upgrade, and I prefer it now. I went to Paolo’s on Wednesday, and find out that their chef is from Stefano Cavallini’s School (Maurizio Morelli, from the Green Olive) that might explain the difference, and I agree with Rjs 1, it is difficult to beat their fish ravioli….. In regards with original topic, I agree with the fact that London restaurant should be more generous with the portions or charge less for the little they give. I remember a joke about bars, which can be translated to some of the restaurants’ philosophy in a way ‘What’s the difference between a barman and an Eskimo?’ ‘None, they both make their house with ice….’

well, at least so it seams by reading this

CLUB CHEF DIRECT, phone :01275 474707 and ask for Steve Downey

I'm sorry, but is the Gourmet a magazine, a book or a website.?pls enlighten!!

Had many memorable meals there. I think they deserve to be doing much better though…they are probably still too young and need be better known from the public. At the moment Paolo is like one of London’s best kept secrets

A French friend of mine will be going to Rome in a few months time. She doesn't have much time to spend, and asked me about tips on the Rome eating scene. Couldn't be of much help myself (only been there once, a while ago). I was wondering if any of you experts could be so kind to make a list of typical restaurants 'not to be missed' from budget to mid-expensive and probably one to where to splurge. Thank you. PS. Of course, I will oblige to report on her behalf when she comes back!

Thank you for the link Indiagirl, it was a very interesting article. I cannot open the first link (the actual website) though

I don't really think a coffe would be more palatable if 'they work the Italian into the name', but simply if they use the word'espresso' or 'cappuccino', they should stick to the original meaning. Would you like to be served some Prosecco instead of the Champagne you asked for? They're both sparkling.....

Wouldn't -- Fuck off! -- be more satisfying? Well, that's what I really thought of, but I just didn't want to be rude!

I'm a real espresso lover, but in my experience in London's coffee shops I have only found deception. 90% of the time I leave my cup full, feeling robbed of the obscene amount of money I spend for some poison- tasting dirty water. First of all, why they call espresso a cup containing 1/2 liter of the vicious drink? It should be short, strong and with a top layer of 'cream', but is not, so again they are abusing the terminology of the Italian gastro-dictionary. Starbuck in not exception. They're cappuccino is albino, and you can only get a proper one after you ask for several shots of espresso. Not too mention their stupid terminology: where the hell are they getting it from? Not only it doesn't mean anything, but also makes even more confusing ordering a coffee with their unprofessional baristas-hell. I hate it. I should probably open my espresso bar, where people can only get medium size, half skimmed milk and avoid pointless queuing. And if someone asks me for an "extra-large skinny double espresso shot cappuccino with marshmallows" I will simply tell them to get a life.