Carlovski

Sourcing locally, and in the amount of area enclosed by the M25 is a worthwhile and noble idea. But the actual area enclosed by the M25, i.e London is a rubbish place to try and source decent ingredients. Restaurants in New York which try and source locally do it by buying from the markets, which bring produce from New York STATE - a bit more sensible. As a gimmick it might work, but culinary wise I think he should be more selective - give preference to the most local producers but temper it with consideration of quality and availability. Fish caught in Essex and brought to Billingsgate is local as far as I'm concerned - it's not a product of modern logistics - it's been going on since roman times.

Thanks Tim - take me a while to get rid of THAT image. I used to like them when I was a nipper (Butter sauce one please - doubt it had ever seen any real butter, but tasted ok to me) What about dried peas - the sort that come with the little tablet of some sort of chemical to make them edible, every supermarket seems to sell them, but I've no idea who buys them - even the packaging still looks like it's from the 50's.

For some retro inspriration I heartily recommend The Prawn cocktail Yearsby Simon Hopkinson.

Actually I think that's on the menu at Juniper!

No because everyone on these boards has probably seen at least one episode of this, whereas only a handful will have been to those restaurants and most may never go. Maybe the whole thing should be in the food media forum, but I think a major tv series which many (wrongly) will feel adequately reflects the state of British cuisine is more relevant than a few restaurants which will probably have closed down this time next year.

Good point - seems similar to the wine tasting phenomenon where 'Big' wines come out on top, where are the good quaffing ales (I love that word!)? Something refreshing, lightly hoppy and a moderate alcohol level (around the 3.5-4% mark) I have seen an old brewery poster in the UK listing all the beers they have made, and they used to make a 'Luncheon Ale' - designed so you could have 3 or 4 pints of it then go back to work!

Everyone knows Lasagne was really invented by M&S so thats fine. Surprised none of the chefs got clever and tried to get one of the judges to complain about a creme brulee not being British (Would have to call it burnt cream though) If they really wanted to keep the royal family happy they should probably serve bratwurst and sauerkraut though.....

If he was feeling really brave he would have made cow heel pie...

Risotto - hot, stodgy (And I don't mean that in a negative way!) and standing over a hot stove stirring? No thanks! Spicy I have no problem with, though I do tend more towards the zingy southeast asian variety of spicy rather than more warming indian or mexican kind.

Ditto on the Carbonara - hardly anywhere makes it right (cream, mushrooms and god knows what else) and anywhere that does make it right probably has something more exciting on the menu that I can't do well at home.

One thing strikes me as a bit odd - they keep going on about seasonality - lots of asparagus about for example, but what is in season for the competition won't be for the actual meal will it?

Been Booked into the Bellhouse Hotel, which is a bit out of town so I'll be getting a few taxis anyway so could venture a bit further. Hotel looks ok - I'll give a full report on the breakfast (If usual hotel experience holds true it will be fairly poor)

If the final menu choice comes down to a viewer vote any sort of menu balance could go out of the window - could easily end up with salmon followed by salmon for a start. Also aren't the public are more likely to favour things with a bit more impact over something more subtle? - could you have seen Marcus Wareing's custard tart beating Simon Rimmer's toffee bread and butter pudding thing on a viewer vote? Most people like a bit of fruit on the side! Some of the ingredient sourcing scenes have been a bit contrived, visting the farm for your beef or a fisherman fine but going to see a spice importers warehouse or a fishmonger seemed pointless - and how many wholesale places are going to be impressed when you take up a load of their time and then buy two fish (Although I suppose supplying the Banquet for 350 would be worthwhile - I guess they could stick on the royal crest afterwards too!)

You would of thought they could of at least put in a tandoor oven for Atul's Tandoori Chicken. The regional thing makes very little sense. Some weeks it is a chef from nowhere near the area representing it because they have a restaurant there, next week someone who was born there but who lives in london and probably never goes back except for every other Christmas. I love the token regional nods as well - one small spoonfull (Well to be honest you wouldn't want any more) of laver bread does not make a dish welsh. Oh, and while i'm on a rant, could someone please buy Oliver Peyton a new jacket. Oh and stop all of them shoving there noses in the food in every scene.

I actually quite liked the guy - from his advert appearances and UKTV Food spots I didn't but he came across as a genuinely nice bloke with enthusiasm for food and learning more about it. Re the veggie black pudding, yes it sounds wrong (I used to live in Bury, so I know!) but if it tastes ok (And Marcus Wareing seemed to enjy it) then why not?

Could they even be called San Marzano if they weren't from Italy? Aren't they DOC protected?

Celery and Cucumber. When I mention this people say 'But it doesn't taste of anything, why don't you like it?' - Well If it doesn't taste of anything, why should I like? But it isn't true - I can detect the tiniest bit of Cucumber in anything - I've eaten kebabs, drenched in vicously hot chilli sauce, but one rogue sliver of cucumber and I can instantly detect it. Celery is more of a texture thing, but again, one tiny slice and I know it's there.

Interesting - but I don't know about you people, but I don't really want my risotto to be light - If I want light I'll have a salad

I tried a version of the Prawn, Parsley and Lemon Frittata from Jamie Oliver's Italy book the other day - it sounds wrong - it involves adding the zest AND Juice of a lemon to the eggs but it somehow works pretty well

I always used to order a Potato Scallop when I got sent to the Chippy to eat on the way home. was many years before I found out there was any other kind.

Yey - yet another pub claiming to be the oldest in England - i must have been in at least 5! Loch fyne isn't that bad - at least it means you can get SOME seafood in a provincial town. And I have a soft spot for Pizza Express (Or as my friend calls it Mcdonalds for the middle classes...) I'm stopping at the Bellhouse Hotel I have just found out. Looks fairly bog standard.

I never took a "packed dinner" to school ← Good point - some strange semantics going on here. School dinners are always dinners - all over the country it seems. hence dinner ladies - I guess it's different in the states based on the ever reliable Simpsons evidence (Lunchlady Doris) However a packed lunch is always a packed lunch. Some sort of hot/cold food divide.

I was brought up on Breakfast, Dinner, Tea. Wsn't until I went to university that I stopped referring to my mid day meal as Dinner - not as any desparate desire to turn middle class but rather the fact that almost all my friends wouldn't have a clue what I was on about. My evening meal is still tea though. Supper to me is something consumed just before bedtime.

Loch fyne and Pizza Express should be fine for two nights - Although it would be like not leaving Winchester. Could try and venture further afield for one night. full english every morning will probably keep me going most of the day anyway! You can usually find a half decent pint somewhere if you look hard enough I find. And there must be an half decent Indian restaurant surely?

I get quite used to that living in Hampshire.... Other thing - I don't drive! Which might make getting there interesting....