Suzi Edwards

And I'm guessing you still mourn this loss of innocence? *chunk-ee chups*

Isn't Ilkley where Bonaparte's was? For the uninitiated, Bonaparte's is where the first episode of Ramsey's Kitchen Nightmares was filmed. Now I'm not suggesting that I believe everything that I see on the TV, but Ilkley wasn't portrayed as a budding destination food town.

I didn't know that about J-G. I guess Wylie was also a name Chef with a very strong repuation before he started WD-50. That had to help... I wouldn't worry about not knowing what you're talking about (although clearly you do!) Try reading some of Andy's posts, it's clear he just makes it up as he goes along ;-)

I'm glad you went there. All my friends tease me for my obsession with Nandos but I don't care anymore. The only thing I wouldn't recommend there are the chicken livers.

Why's that? WD-50 does very well in NY and they are serving the same genre of food (even if they don't have the same ambience)

I've been waiting for this thread for a while!!! Thanks for starting it. I *love* Nandos. I kept my love of Nandos a secret for a very long time. But I'm out and proud now. I love the fact that they know exactly what they do and they deliver that. There's no deviating from the plan with them (apart from the Prego steak roll which I've also heard good thigns about) it's chicken all the way. The staff seem to enjoy working there, the food is simple, honest, tasty and reasonably price and their brand is really carefully thought out. I love Nandos and will probably have to go tonight now I've written this.

The proximity of the words "oozy wet" to "Jamie Oliver" has just made me retch.

Out of interest, are the chefs at these places (specifically the Star, L'Enclume and Anthony's) originally from the places that they open restaurants in?

I think that if you want to go over Christmas you might want to call them now. They are closed (I think) on the Monday and Tuesday after Christmas and were very booked up other nights. I've ended up staying in a B&B down the way as they had no rooms either (less of a problem for you I'm guessing)

My first meal at Moto was a GTM by myself. I recall found the servicestaff very keen to interact, in fact they interacted more when I ate alone than when I went back accompanied. That said, your point about having someone to bounce comments off is a good one - I would definitely agree that a pad is a very good idea, I think you'll have a pleasantly cerebral experience and you'll want to make notes! On the subject of WD-50 I think you might find that the food is even more "out there" and innovation. Certainly more interactive and with a very different atmosphere. I'll be keen to hear your thoughts on how the two compare. Promise you'll post?

I have a smorgasboard for you this week, starting with Giles Coren's review of L'Enclume in Cartmel. No mention of Rumblies Pies though Graham! You can discuss this review here. Tracy MacLeod finds a new star in ChinatownThe Chinese Experience on Shaftesbury Avenue while her colleague Terry Durak demotes Thyme from 17 points to 14. No review from Victor, instead Matthew Fort did The Guardian's round up of the year in food. Jay Rayner visits Conran's Paternoster Chophouse and it's clear that he consistenly has poor experiences in today's batch of British restaurants. AA Gill's on a roll at the moment. For the second week running he has written a review that you might actually want to read. Bravo! This week he's musing on restaurant's run by anorexics, Indian food and Bluebird Restaurant Finally Jan Moir visits The Star at Harome and makes me wonder why does it seem that some of the best food in the UK is being cooked outside of London? You can discuss that concept here.

This week's media round up has two stellar reviews; L'Enclume in Cartmel and The Star at Harome in Yorkshire. Add Anthony's to this equation and you have an interesting concept. Is the best food in the UK being cooked outside of London? Is this true? And if it is true, why?

I just found this small mention of a Dublin place on The Independent's website which I thought I would share with you: Mint, 47 Ranelagh, Dublin, tel: 00 353 (0)1 497 8655 This cosy (read small) dining-room on Ranelagh's trendy dining strip in the middle of Dublin opened late last year with some real skill in the kitchen. It shows in clever modern dishes such as sea bream with wild mushroom foam, confit chicken and ham hock terrine and a ballotine of fresh and smoked salmon. (review by Terry Durack as part of a round up of restaurants)

Totally stellar review from Giles Coren in Saturday's Times Is Simon Rogan the best chef in the UK? I'll tell you next week :-p

Sounds fab and as ever I salute your commitment to eating delicious meals so we can share in them. We tossed up between Putney Bridge and Chez Bruce for our Christmas meal and Chez Bruce won. Went last night and with hindsight and from reading this post I think we chose the wrong place!

Hi there, A friend of mine was kind enough to bring me back a Buche de Noel from Pierre Herme but forgot to ask how long it will keep for. It was purchased on Saturday...any ideas? I'd ask about the macaroons as well but I doubt they'll last beyond lunchtime :-)

So I've googled "Rumblies Pies" and I get a link to the Blackadder forums but there's no other mentions and the forums didn't tell me anything other than that it's a sketch and black pudding may be involved. As an aside, it was the closest I've got to a googlewhack without trying; three results. My previous trip to L'Enclume was cancelled because of work, however I'm going on the 29th so this time will report back. It really, totally seems to be in the middle of nowhere and seeing as I can't drive I'm in the hands of Railtrack to get me there. Please wish me luck.

Come on! The suspense is killing me! I'm eating vicariously through you at the moment Very Ape!!!

I think he might have staged at El Bulli and then had his own place in San Sebastian for a while before moving to Walford. I understand he has also branched out with a fish restaurant.

Tell me more, am intrigued.

I don't know if any of you are following the thread about Manresa Restaurant in California but it has thrown up an interesting question for me. Pim wrote: No, I don’t think Manresa can beat the top *** in France, but to call them not even fitting the category of haute cuisine, I entirely disagree with. I found Jeff’s offending sentence –at best- misguided, and entirely unsubstantiated. (excuse me, but I do not know how to quote from one thread to another) So, what is Haute Cuisine? What elements have to present in a dish or a restaurant to qualify. Should we really even be talking about "qualifying" for Haute Cuisine?

Maroush has opened a deli, it's at 45-47 Edgware Road W2 2HZ. You can call them on (020) 7723 3666.

Totally with you on the Stella. The concept of rearing Kobe beef in the UK and giving them a lager that is nicknamed "wife beater" and using a large brush to massage them struck me as very, very strange. It's as if even when we're trying to create an artisanal product we cut corners. Bet the Stella was on three for two in the supermarket. There were a few errors in the talking heads as well. Apart from the aforementioned woman (who surely was an outtake from the Monty Python sketch about growing up in a hole in the ground and eating gravel) There was also the man who loved kleftiko because it was a mixture of "lamb and cheese"

Where can we buy this cheese?

Don't worry Paula, give people a couple of days. I must admit though, I read your post, thought about it and then decided that I didn't have any favourite Maitre D's in the UK so went back to watching "Murder She Wrote" repeats on BBC1. Maybe Maitre D's are less important in UK restaurants? Maybe if we widened the net to include favourite waiters we might get more of a response? I can't name (m)any by name. I thought the guy at RHR was great, but I think I would need to go back to see if he remembers me in any way shape or form (quite important for a Maitre D' I reckon) I also like the guy at Moro, as my most often visited restaurant he always manages to squeeze me in, but Moro isn't really a Maitre D' place and he feel like more of a restaurant manager to me. It gets easier for me in the US; Jared Slipp at Nectar in DC and Chris Gerber (sp?) formerly at Trio in Chicago are perfect examples of people who really make a restaurant experience very, very special. I can think of one "famous" Maitre D' in the UK, Elena at Elena's Etoile on Charlotte Street. Haven't eaten there though.