Lord Michael Lewis

Stagg Inn.

Brilliantly said, and giftedly put. Shaun Hill is arguably the best chef cooking in the U.K. The question is though; why is no one imitating him? I think I know the answer.

Would, but this were true.

There's nothing fundamentally wrong with a limited repertoire, provided it's done well. In fact it's an excellent gauge of talent.

eCapital.

No. It's Burton-Race at L'Ortolan in '94. Next please.

Tony is right of course, but I think one must take when talking of foreign cuisines. Britain today is a multi-cultural society, therefore these cuisines are British.

No.

What I mean is that, the fact that there is no 'British Way of Eating', is at once its defining feature. Fat Guy has it right with his categories, to which many, many more could be added. Once agreed on a suitable definition of 'Briton', then better to ask about 'British Ways of Eating'.

No.

There is no 'British Way of Eating'.

We've already had the Carved Angel.

No. Another clue, the restaurant is outside London.

No and no. This menu is ten years old.

Curry Scented Mussel Soup. Saddle of Venison, Port and Brandy Sauce, and Red Cabbage. Pear Gratin with Nuts & Chocolate. Sadly, no velouté, but then this is yesteryear.

Le Champignon Sauvage, Cheltenham.

Sounds a bit pony to be honest. Very antipodean. Are you sure it's British?

Any connection with Stillking in Prague?

Well done! Your turn.

Benares, a place where devout and elderly Hindus go to die. Rather like Eastbourne for Anglicans.

Never heard of it.

That would have been a good guess if his food were in any way similar.

While I agree with your sentiments, and I can't actually speak for Simon, I think his comments are slightly tongue in cheek. After all, I believe he lives in Islington, and as everyone knows, that's a complete shithole.

In Devon, not a million miles away from you, Basildog.

Tee Hee! (shouldn't that be savoury ice creams?)