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thom

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  • Website URL
    http://www.northernrestaurantandbar.co.uk

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  • Location
    Glossop, England
  1. As far as I know Roganic is definitely shutting so The French (and adjacent soon-to-launch brasserie "Mr Coopers") are his defacto solves ventures outside his Cartmel home turf. Big Hospitality reported on this a week or so ago: http://www.bighospitality.co.uk/Venues/Simon-Rogan-to-close-Roganic-plans-second-restaurant-in-Manchester Good grief, the North hanging on to it's own talent?! Whatever next... Very, very exciting times! Cheers Thom
  2. Another weekend, another review in the nationals. This time the Independent on Sunday, with a spanking 9.5/10 rating. They love the room, the ox ribeye tartare (one of their all time top ten dishes so they say) and they even like the contentious carpet. Have any other foruministas eaten there yet? Cheers Thom
  3. Giles' review is out. In short, a sterling 8/10: "But, hell, it’s a wonderful restaurant. One of the best around." Cheers Thom
  4. Ah yes, I remember the Nico days, but I think he was in a different room, The French has always been The French. It will be interesting to see how Simon beds in, I was in there yesterday for lunch (£29 for three courses, three 'bells and whistles' and an excellent bread basket) and it was fantastic, though it should be with Simon putting in 17 hour days! It was about a third full but apparently just about every dinner slot, weekday and weekend, is booked solid for the next few weeks, and some lunches (particularly the weekends) have been stacked too. I know it's early days, but it is also unpr
  5. I believed Simon Rogan, with hopefully another few top chefs leading the charge, would pique the interest and provide a story for the national press to take notice of our fair city's gastronomic blossoming. And so it begins. Manchester has been listed as one of Observer Food Monthly's Top 50 foodie highlights from around the UK and indeed the globe. http://www.guardian.co.uk/lifeandsty...od-interactive One swallow etc etc but a nice bit of recognition and media traction. A bit of momentum never hurt anyone and nor, in terms of economic impact, did gastrotourism (a horrible phrase but a genuine
  6. Harters, don't despair, the vast majority of diners when I was there were regular customers to the French (and many of them, yes, had wrinkles). In fact they seem to have once again pursued a convention-busting approach with no hugely retainered PR team, and no all-singing all dancing launch party festooned with the stars of sport and screen. Softly soft-launching seems the order of the day. I had no problem with what the French represented previously (I am a sucker for the classic chops and formal charm of Le Gavroche) but sadly it was not executed in any way well enough. My last visit earlie
  7. I went, I ate, it was bloody spectacular. The front of house is a slightly uneasy melding of new (Rogan staff) and old (The French stalwarts) but that will resolve over time, and the fit out is bold, playful and confident - the old guard will bemoan the Scandi-chic snd un-naped tables (let alone the polarising faux wooden carpet) but personally I loved the clean modern feel and the way it offset the now restrained opulence of the room. Belting chandeliers too. The food? Not flawless (some bread has caught, and I found a recurring smidge of over-seasoning here and there, and maybe a single dish
  8. I said this too, in a previous post (apologies for lack of chronological ordering): "Yeah Holly, that's pretty much it. Very much echos my own thoughts (albeit much more articulately). I was a bit of a cynic about social media generally (I am still deeply sceptical about Facebook) and was thus late (begrudgingly late) to the party. I knew I had to get to grips with social media when it started turning my exhibition marketing campaigns on their head - my marketing team were using terminology I knew nothing about and that's never a healthy thing (or at least not when I'm a relatively young 37!)
  9. I posted is is a similar thread some time ago: "In Topic: The Demise of Online Food Forums 03 June 2011 - 02:02 PM I agree with the sentiment above. I'm a staunch long-term supporter of eGullet (signed up since 2001 no less, ahead of my ex-company launching Restaurant Magazine) and although I havent always been the most prolific poster (though I'm sure my post-count got reset some years ago during upgrades!) I have always contributed, have always taken delight in lurking and reading, and have made some real and lasting friendships. In short it saddens me that I just don't find the site as comp
  10. Room is not bad, but also not great. On a recent judging visit I was also dismayed to see dirty heavily marked tableware throughout the meal and an assiette of desserts where the knife wasn't clean between slicing each element into portions leading to cross-contamination - not a world-ending disaster but an unfortunate indication of slack kitchen habits... San Carlo is fine, but to be honest I've never found the food above acceptable (likewise for Rosso, which has previously been accused by those in the trade of buying in sauces and desserts). Personally, on the basis of much too much personal
  11. Yang Sing is 'fine', but nothing more, and is widely acknowledged to be trading on long-distant glories. Wings is also 'fine', but has ideas and prices above it's station. Red Chilli is arse-kickingly good if you stick to the authentic Sichaun stuff (hot poached mutton, French beans with minced pork, Beijing dumplings, spring onion bread are all great dishes.) Some also like the Sichuan Red and Hot, but for me it didn't quite match up, and the Hunan place in Chinatown (possibly called Hunan but I might be wrong?) Glamorous restaurant is pretty good, though Jay Rayner was underwhelmed on his l
  12. Pep, thanks so much for this, I'll have a look. The thing I love about having an app like twitter (on a smart-phone which generally doesn't allow multi-tab browsing) is that if I'm flicking through my twitter timeline and see a link I like I can click on it, which opens it in the phone browser, then still flick straight back to twitter as the app remains open whilst the page is loading. If I'm using eGullet on my phone browser and follow a link from the site then eGullet is gone (a whole "back" click away!) and thus has lost me. So yes, an app to let me view eGullet sounds great. The other is
  13. I agree with the sentiment above. I'm a staunch long-term supporter of eGullet (signed up since 2001 no less, ahead of my ex-company launching Restaurant Magazine) and although I havent always been the most prolific poster (though I'm sure my post-count got reset some years ago during upgrades!) I have always contributed, have always taken delight in lurking and reading, and have made some real and lasting friendships. In short it saddens me that I just don't find the site as compelling as I did, and that I spend so little time here (this thread is ironically the most engaged I have been for d
  14. Yeah Holly, that's pretty much it. Very much echos my own thoughts (albeit much more articulately). I was a bit of a cynic about social media generally (I am still deeply sceptical about Facebook) and was thus late (begrudgingly late) to the party. I knew I had to get to grips with social media when it started turning my exhibition marketing campaigns on their head - my marketing team were using terminology I knew nothing about and that's never a healthy thing (or at least not when I'm a relatively young 37!). Since then I haven't looked back. I follow around 625 people and have about 800 foll
  15. As per some previous posters this is an issue I have thought about on a semi-regular basis over the last year or so. As a result of my pontifications I have two main points to make: The first is that this isn't just a food fora issue. Amongst my other passions/addictions are architecture (specifically the urban built environment) and fantasy football and I also post on forums for these subjects which are near identical (scarily in terms of characters of posters as well as technical functionality) to eGullet. I hear exactly the same laments and have noticed the exact same tail-off in poster num
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