thom

I'm in the same situation (in fact, I asked a similar question on here a month or so a go). My limited findings so far are as follows: *The Lacanche look fantastic but are expensive. *I have only heard bad feedback about the Brittanias. *Rangemaster are good but a little 'old-world' style for my tastes. *Smeg seem decent and Gary Marshall (where are you Gary?) swears by/at his. *A chef friend recommended the Wolf/Falcon semi-pro brands, which seem great but are a touch pricy for me. *The Baumatics look ok (and are very cheap), but no-one I know has any opinions on them. Ideas anyone? My big problem is that I rarely see any of the brands I am interested in displayed in kitchen shops, DIY places or electrical retailers. I do believe that when buying something like a range you do want to actually slam the doors, tweak the knobs, and break at least one vital part before you choose to part with your money. Is there a way to do this or am I just stupid? (you can read that last statement as two unconnected questions). Anyway, I'm probably leaning towards the Smeg A2-5 100cm at the minute. I would recommend buying it off the web. Try www.appliancecity.co.uk or www.theappliancepeople.com. I have used them (they delivered my shiny new Smeg fridge) and they were very cheap (about £1650 for the A2-5) are perfectly efficient. Good luck, and let me know what you choose. Cheers Thom

I had a rather fine (and very garlicky) rabbit dish at Passione a couple of months ago. Kind of like a hotpot with lots of thinly sliced potato, very, very nice though. Having recently moved to the wilds of Glossop in the Peak District I am lucky enough to have a fantastic local butcher (Mettricks) who always seems to have rabbit in. In fact, just the though has inspired me to have a crack at Gennaro's dish at home, I think it's in the Passione cookbook. Cheers Thom

Damn, damn, damn... Faux pas of that nature are exactly the sort of thing that will limit my interactions with any ladies in Estonia, Scandinavian or otherwise. Apologies Kristian, I must research my posts properly in future. Cheers Thom

Gary, I won't say another word in case you drive over in your Porsche and chop me up with your Globals. In fact, I'd appreciate it if you could email me a list of all the brands that you actually purchase so I can make sure I don't cast any misinformed aspersions as to their value, quality, or the character of the sort of people who would purchase them in the first place. Andy, You humble me. Don't worry, I don't for one minute think that a good cooker will make me a good cook. But if I can do up the kitchen to a decent practical and aesthetic standard it would be a pity not to indulge myself with a shiny stainless steel 'boys toy' that will also accomodate my delusional plans of cooking competently for posh dinner parties. This reminds me of when I started Thai-boxing private lessons with a guy who was 9-times European champion and twice world champion. I'd splashed out on some really nice bag-gloves, and as he helped me put them on he said 'I used to fight in these, but the cheaper ones. They're really good.' Yes, I felt like a poseur to a horrific degree. And he worked me so hard I was sick. Jon, Good call about the the Scalextrix. I think my personal choice would be to keep the costs of the range down and indulge myself with one of those little petrol-powered monkey-bikes that go about 30 mph and grate your knees off when you corner. Hopefully both it and me should be in one piece by the time my son is old enough to use it. If I let him. Cheers Thom

Excellent feedback; and to think I worried this was going to be my first zero-response thread. Thank you all for the very constructive responses. I am actually still debating the kitchen design. It is all freestanding solid wood units at the minute. They roughly match, but are by no means a 'set'. My inclination is to keep this sort of feel, with individual pieces of furniture, belfast sink, freestanding fridge etc. Washer/Dryer will be in a separate utility room. This does therefore make me lean towards a range, as wouldn't separate ovens/hobs etc. involve the kitchen being 'fitted' as the individual elements would need to built in? Same goes for the professional range, which sounds fantastic but also well beyond the use I would get from it. Aga's I just don't know much about. I do worry about the amount of heat they put out 24/7, especially as the kitchen is narrow and low-roofed and would double as a dining kitchen. As to what I'll be doing in this kitchen of mine? Well, hopefully ambitious family cooking; though with me and my friends from roundabout all pupping at a frightening rate I'm picturing more 'dinner parties' (is there not a less 80's way of describing them?) to compensate for the fact we can never go out where I will be desperate to strut my culinary stuff. So, I'm still leaning towards a range. I like the idea of two ovens. Do they always come with a choice so one is gas and one electric or do I need to seek this out? I assume the mix is a good thing? Also width; I have heard some discussion that the narrower units make a mockery of the two ovens format, meaning you can only simultaneously roast a small sparrow and a meadow pippet. What's the minimum size for two practical ovens? Also, if I am to choose a range (and I'm not 100% there yet) then is there anywhere I can find info on the different brands. If I buy a car I know I would prefer an Audi to a Daewoo (Gary, don't tell me you've swapped the Porsche). If I buy a range then do I want a Smeg, a Stoves, a Rangemaster, that one beginning with 'B' I saw in the homes mag? Haven't a clue. Can anyone enlighten me? Cheers Thom

Gary, It is lucky you are a sturdy Northern bloke or else you would have crumbled under this barrage of incessant faux pas... Remind me never to pass comment on any woman whilst in your presense, or I shall doubtless manage to crown it all by offending your other half. Unless your other half is not a woman? Damn. Hey, that's fine too, good for you... Oh god, too late... Cheers Thom

I knew I could depend on the good folk of the UK board. Also pleased to see a good spread of opinions to confuse my muddled mind still further... LML, I had considered the professional route, as through my job I am 'lucky' enough to meet many lovely salespeople of intimidating stainless steel equipment (we even sponsor the annual conference of CEDA - The Catering Equipment Distributors Association!). I had though heard of chef's that install professional equipment at home and then simply find it doesn't suit the usage patterns of a domestic kitchen (maybe like Schumacher dropping the kids off in a F1 car?). I could be convinced though, so tell me more. Sarah, the rangemaster looks good, and possibly the scaredy-cat novice in me will make me lean towards an integral domestic system. I keep seeing adverts for lots of different 'Smeg-a-like' cookers and it frustrates me that I just don't know which will cut the mustard. Surely there must be some worthy 'Which' type report that can give me the low-down on the good, the bad and the ugly. Gary, I do like the Smegs a lot. I have heard no more good or bad about them then any other manufacturer, so my loyalty is purely based on their sneaky, insidious, brand-building marketing (I knew Marketing Directors must have some use in the world). Also, I know that if I've bought into Smegs then when I come to sell my house some other nesting, professional couple they will also appeciate the lifestyle image of a rustic country cottage with a big shiny Smeg (I won't tell them about the dry-rot or the in-breeding neighbours). That said, if someone out there is confident that althogh Smeg is the 'name' brand real home-chefs use Brand X then I could also delight in the snob value of the unexpected choice (that's why I have Wusthofs when all my vacuous loft-living friends have barely-used Globals in their knife-blocks). More feedback please! What has worked for you? Cheers Thom

Ok, I tried this thread in 'General Food, but 30 views and no replies after 24 hours doesn't bode well. As I'm after a range which is suitable for buying/fitting in the UK anyway then I'll chance my arm with the same question here. So voila: All, I call upon the assembled domestic gods/goddesses of eGullet to advise me on a significant purchase; my new range. Let me fill you in on the details. Up to now my DINKY (double income no kids) lifestyle in a vibrant city has meant I have eaten out much, much more than I have cooked. Therefore, although I have an huge appreciation and a basic understanding of food, my technical cooking skills are of a very low standard. Sure, I can quickly throw together some great tasting dishes, but anything more exacting involving weighing, measuring, timing or other precise measures is beyond my abilities (and beyond the time/inclination I have had to improve them). Now it's all change. I'm eight weeks away from becoming a father, and I will be moving to an old (1746) cottage out in the hills. The lack of local restaurants (and demands of parenthood) mean I will be spending a lot less time eating out and a lot more time cooking - this seems an ideal opportunity to really work at improving my culinary skills. The move also represents the first time in my life I will be actively buying a range. But what should I go for? Here are the parameters: *I am in the UK *The house has gas. *The kitchen is long and thin (around 25ft by 9ft). It'll be used as a dining kitchen so excessive noise/heat etc could be an issue. *Budget? Not massive - I have a house to fit out after all. Probably around £2,000 (GBP) max. Can you get reconditioned ranges? Are they worth considering? *I still want to be able to make quick and easy food (stirfrys, pasta sauces, grills etc) but would like a range that enables me to do more baking, roasting, slow cooking etc. *Do I need two ovens? I really haven't a clue. How big do they have to be? *Will I really (as someone aspiring to a 'decent' level of home cooking) need 6 burners or would four do? *I find aga's mildly intimidating. Would I miss out by going for a straight gas cooker? *I am never going to be a 'supercook', practiciality and ease of use/maintenance will outweigh the upper levels of range capability. *Obviously the flipside is that I would like a range that could still accomodate my (hopefully increasing) cooking ambitions for the next ten years. *I am slightly shallow, so I would really like something that looks good (possibly brushed steel finish?) and has a little social cachet - hey, at least I'm honest! *What other things should I be thinking about? I appreciate that I am writing this from a position of such ignorance that I don't even know what I don't know. Up till now I was looking at the obvious choice - a Smeg; but my step-mother (who is a fantastic cook) has one and thinks the fan oven cooks too quick and reduces flexability. Any thoughts? Let me know what you think as I would like to order in the next month or two. Your input, as always, is appreciated. Cheers Thom

It may possibly be stretching the definition of 'Cardiff' to breaking point but I hear there are some fine restaurants in an area called 'Bristol', barely an hour away from the city centre - just over the national border, across a bloody big bridge over a great fat estuary. Ludlow is also not too far away if you fancy casting your net a little wider. Beyond that I hear New York has some good eating; no, I'll stop now... Cheers Thom

Ohhh good thread, everyone like banal information about other peoples houses... I'm hopefully (fingers crossed) in the process of moving from a warehouse conversion loft apartment with a kitchen and minute dining space of 117 sq ft (13 x 9 ft) to a weavers cottage dating back to 1746 which has 186.75 sq ft (22.6 x 8.4 ft) of kitchen plus a utlity room of 63 sq ft (9 x 7 ft) to take washers/driers/freezers etc. Can't wait to move. Kitchen is long and thin, so planning to have a 'socialising area' with a table for 6 and a smattering of free-standing wall furniture in the bottom half near the door, and a 'cooking area' with fitted units and sink/cooker/fridge etc in the top half. Actually, could do with some fundemendtals on kitchen design, must find time to scount the relevent threads... Cheers Thom

As a science undergrad the AJ should have been my home turf, but unfortunately it was full of nerdy lank-haired scientists. And IT students. Also, my girlfriend was an arts student ("Combined Arts, that's handy") so I had two excuses to spend more of my time in the Cambridge. Anyway, although arts students are also nerdy and lank-haired, I think they represent a better class of dweeb. Cheers Thom

I too remember the joys of visiting parents 'treating' you to a meal at Est Est Est, with gondoliers bobbing in the dock outside and crayons for scribbling on the tablecloths. The group was actually founded by my CEO, Edwina Lilley, and her husband before they sold it to City Centre Restaurants (of Frankie & Bennys and Chiquitos 'fame'). Gary, I didn't realise you an also ex-Liverpool university; the scars barely show. Funny, I would of thought the alumni organisation would have been on the phone seeking out our services as poster-boys for the 'Original Red Brick University' . Did you ever used to darken the doors of the Augustus John, or were you more of an Oxford or Cambridge chap? (The pubs, not the universities). Cheers Thom

Calm down, calm down, it was only a joke. And watch your hub caps. Anyway, where's the harm in a little intercity rivalry. What fun would life be without Scousers in curly perms dodging work; Manc's with flat caps and flares saying "Mad for it!"; Cockney pearly queens with jellied eels; 'Viz' style Geordies with their fags in their cap sleeve T-shirts; and Brummies with... With, uhmm... Well, I guess there's the funny accent... Cheers Thom

'Get your knickers on, make a cup of tea'. Cheers Monkfish

No probs Andy. I've just had a quick glance at Harden's to see if much has changed since I last ate in Liverpool regularly. It seems that my pervious rec's stand up (in fact Hope St won a 'Restaurant Remy' from them). And to be fair to Heathcoates, some of Harden's reviewers say it is the best of his outposts they have visited (though I assume they are excluding his ex-Michelin starred Longridge restaurant). Ziba gets a good rightup, but apparently it was moved to Martin's new 'Raquet Club' Spa/Hotel across the Mersey (profiled in Caterer's Liverpool issue recently). This would fit in with my understanding that the original site was leased on, I think to a Shimla Pinks style Indian. I always thought the Chinatown was pretty shocking, but Hardens's also single out Yuet Ben for praise. Good luck, and I hope you'll be wearing your ceromonial Lyne's family shellsuit for your visit. Cheers Thom

Ah Liverpool, the city that made me the man I am today... Well, it's where I went to Uni anyway. You could do worse than have a look at Ziba just between Chinatown and the top of Bold St. It's been open for years, but was always quite smart and suprisingly it got picked up for review by Giles Coren in The Times last week. He was pretty complimentary, and made special mention that a bottle of Louis Roderer Brut Premier was about half the London price. Ah, the joys of the provinces... It used to be owned by Martin Ainscough, but I heard a rumour he sold it or leased it to another operator. If not, it should still be modern med/fusion Conran+ style food. A bit like the Restaurant Bar and Grill in Manchester. Equally, unless it's been refurbed, then it will be open and light with blonde wood and big windows. All the interior was fitted out by my dad actually. Personally eating out used to be pretty grim in Liverpool (though as a student it was kebabs, lentils and pot nooddles for me anyway). A few big middle of the road players have opened in the city centre proper such as Heathcoate and The Living Room, but for more exciting food I'd head up towards Hope St by the Uni which links the two Cathedrals. Hope St (the restaurant) itself was always a fairly smart place, and at one point was angling for Michelin standards. It has a restaurant and brasserie, and always got good reviews. There was also a decent place called Beachers Brook opposite, but that may have closed. For snacking the No 7 cafe round the corner used to be excellent for pasta, salads and sandwiches in a very nice setting (also used to be owned by Martin and also fitted out by my dad!). If you are going out in Liverpool then make drinking a part of the night and take advantage of some of the most fantastic ornate Vistorian pubs in the country. Have a look in the wonderful Philamonic (corner of Hope St and Hardman St) which purportedly has the most ornate mens toilets in the world (marble and gilt a go-go). I'm sure I can rustle up some more thoughts, but that should start you off. I have a real soft spot for Liverpool, and it is actually a beautiful city with some outstanding Architecture. Cheers Thom

Yes, any minute now, one of the nation's foremost restaurant critics will join the party with some achingly funny contribution. Any minute now...

I would also have accepted 'Yes, they were laughing at the company I was keeping'. If it makes you feel any better you can hold our Glenfiddich award. For a little bit. You know, it's this sort of sparkling repartee that keeps the nations foremost restaurant critics feverishly hammering the 'Refresh' button. Cheers Thom

RE: The media's obsession with eGullet. It's all true. I can confirm that at the recent Glenfiddich awards - where the great and good of the UK food and drink publishing industry gather*, many of them were following Andy around, pointing and laughing, or simply standing open-mouthed. At his wit and eloquence respectively. I assume. Cheers Thom *and Jay.

I don't remember the soft drinks stall, but it may have been related to Bailey's tea shop in nearby Ramsbottom. This place acts as a bar/cafe, and looks like a local shop for local people. It is the last remaining temperence bar in the UK, and serves all those drinks you dimly remember from your childhood like Dandelion and Burdock and Sarsaprilla (how do you spell that?). They even do a type of liquorice water, but I may have wistful memories of this from Just William books rather than my own childhood. It really is a one-off, and some of the drinks are potently medicinal. Does anyone else drink this stuff or was it another Great British invention? Cheers Thom

Carlovski, Bury market is indeed a wonderful place. Bolton market is also excellent, housed in a beautiful Victorian building with a fantastic fish market. I second the votes for British cheeses, eccles cakes and biscuits (especially biccies which go with a good cuppa). Cheers Thom

Oh, Lancashire hotpot too, with plenty of red cabbage on the side. How could I have forgotten such a wondrous dish. Cheers Thom

Lots already covered but how about: Asparagus Samphire Apples (I struggle to eat apples once the season is over, there is no comparison between a cox and 'Le Crunch Bunch') Rhubarb (especially in a crumble) English puds (jam roly poly, treacle tart etc) Pies, puddings and pasties (steak and kidney, Cornish etc) Cumberland sausages (and other traditional regional variations) Bacon butties Seafood (wild Scottish Salmon, Irish oysters, Dover sole) Crisps (have you ever looked at the crisps selection in a foreign supermarket? Pitiful...) Could go on and on and on but I'm now starving and must just go and get a little smackerel of something. Cheers

Or... How about Passione on Charlotte St (Just off Oxford St). I have really liked the food on the occasions I have eaten there, though the setting can be a bit noisy and look a bit stark in the cold light of day. The owner Gennaro Contaldo is a lovely guy, and was Jamie Olivers father-figure in the early days of his career (not sure if everybody sees that as a positive. Simon). He's ex-Carluccios, so if you imagine a fairly authentic Italian menu with influences of Jamie and Antonio then you are there. His new cookbook is good too. Glowing review in Hardens, (marked 1,1,2 - out of 5 for Food, Service and Atmosphere respectively) featuring phrases like 'blossoming in its second year'. Cheers Thom

If you are looking for a shoppers dinner/lunch then I think Rocket (Lancashire court, of Brook St and New Bond St) is not bad and is very convinient. I go for decent, good sized pizzas which are very good value (£7-8) but the salads and pasta look ok to. I think you'd be well full for a tenner, and the only downside is the viewless upper floor location. Hardens say 'attractive', reasonably priced for the area' and good for 'a break from shopping'. Cheers Thom