Scott

if true, perhaps a prime reason why he shouldn't have them? if you cannot innovate. develop and take your cuisine forward - it doesn't say much now does it?

isn't it all about whether she's right or not? I have no idea either way, but not sure the writing is the main part?

I'd suggest that Time Out reviews are always heavily slanted towards new places because that's what the readers want to know about. It's a local listings magazine after all. As a marketing tactic, the awards are a means of showing the world that TO is making discoveries and uncovering gems that you could know about first for a mere £3 cover charge. After all, if the design, kid-friendly, local and wine bar gongs were won by Hakkasan, Locanda Locatelli, Chez Bruce and Cork & Bottle respectively every year (as they probably should), who'd bother buying the magazine? Similarly, if the Booker gave the prize to Wuthering Heights every year (as it probably should) it would only serve to bore the readers and irritate the booksellers. Perhaps it's best to consider TO as London's New and/or Most Improved awards, albeit with a tilt towards ethnic and prejudice against stars and tablecloths. (Again, I guess that comes down to the readership demographic.) ← Of course I understand that is the way it functions, but it is not the way it 'claims' it functions. an important difference for me. the booker corollary is invalid, because as a general rule a single piece of literature is more a single serving than a restaurant. As a result it is implicitly about new releases. I would probably argue, though I probably should think some more about this, is that the awards are not marketed as a best of new releases because that is not what the market demands. The long lifespan of a successful restaurant effectively makes this redundant when the proposition is presented this way. Say, I am looking for the best Chinese, I probably want the name Hakkasan to be somewhere in the frame as you suggest. that it is unlikely to be represented in this years awards, just says to me that this awards do not do what it says on the tin - and as such has limited use for me. It's not the end of the world, and most locals probably understand this inflection in the way the awards are presented - but it is still based around what they, the publishers need, and not what the customers might expect or need.

I never understand how the participants change from year to year. for example: a restaurant is best - cheap eats/steak/wine/goat shagging whatever. next year there is no mention, does this mean that: a) they have slipped b) the competition has eclipsed them so soon? the results strike me as a bit random at times. ok, entirely random and often without any discernable basis

Chris, could you expand upon the bottle of wine you disliked, and why? Ordinarily, a wine is presented for tasting as inspection of condition rather than one of preference. depending on the circumstances, taking back something you just didn't like is a very generous thing to do.

we had a table for six about 4 weeks ago, and it was magnificent. the texture on the foie wasn't quite right, but that was about the only fault. A sous vide bass was remarkable. hope you enjoy!

Which is precisely my point... What's the point of giving a rating based on an early-doors experience which you admit yourself real customers are unlikely to receive??? It doesn't help the "real customers" It doesn't help the restaurant It doesn't help the critic look less of the prat I can only guess it helps the bean counters on the paper who want the commercial kudos of being "first thru the door" "Hi I've just reviewed a car. It wasn't actually been finished yet - they haven't finished fitting out the interior so the seats were really uncomfortable. Because the seats are really uncomfortable the measly one-star rating reflects the experience we had. I got the feeling that, with more real customers and once the seats are fitted and its given time to get into gear it'll be really good. But I'm going to review it half finished anyway cos I'm the biggest critic in town, I know best and I wanna be first to get in print." QED J ← Jon, I'm sorry but I cannot disagree more. it absolutely benefits the reader, particularly if they were to expect a full service experience to match the full service prices. where does it end, do you expect the customer to not complain if they have a less than experience because they are bedding in? what about an embargo on sending dishes back for the first 6 months? if you say you are up to snuff, charge as if you are, then I as a reader couldn't be more interested in hearing if it's started off a bit rough. ps. your car example does not apply in anyway. if you charge full price for the car, and claim it is in full working order...

Jon, I think everyone believes in soft openings, readers will be able to discern them by the concessionary prices. I don't think readers are being done a disservice as long full prices are charged.

just read that Robuchon has installed Frederick Simonin as executive chef. he is a crack player, and obviously no chances are being taken.

would anyone know where I can purchase, this side of the channel - of course, some Chateldon mineral water?

agree. it is almost intimidatingly authentic.

never been to NYC, but the paris one offers phenomenal value imo.

I went about 2 months ago, it was good. But some of the dry crumbing techniques left a bit to be desired. it's still fair value, and if I was staying in the hotel, I would certainly eat there.

At Borough Market this morning I noticed that Fish on Bedale St are fitting out what was Loco for what they claim will be an outlet only doing fish and chips and doing them well. We'll see. ← yeah, it's a bit of a rip off, from "the fish club" in Clapham. mind you, if it's half as good as that (and Fish! has been rubbish on balance) then it will be a welcome addition.

I needed a nice warm cup of cocoa before my afternoon nap!

Hi Matt, must say from the get go, I've become a bit of a fan of this place though a little disappointed to see the prices creep up. but hey, thems the breaks. I had 2 of the dishes above, which I thought merely good. not that that's a terrible crime of course. the bouillabaisse, was for a me a trifle bland. I also recently had the black chicken with white beans and lemon cocoa. Which I enjoyed, would have loved more lemon confit, but again that's just picking. I liked this because it was what I really felt like, and it hit the spot on all levels. not sure it was anymore than the sum of the parts. The summer berries with lime gratin, I really enjoyed. did just what it said on the tin, with an excellent biscuit to the gratin sorry, it must sound like I'm being much too picky; as i said I am a fan, have been a few times and will go back, but I just felt that maybe you were a little over enthusiastic in praise for these dishes? or perhaps just as likely, maybe your dishes were marked out for a little more care. cheers Scott

I know Handford very well, they will look after you properly.

good call ← but not exactly midway between Maidenhead and Redditch so you'll condemn the Redditch people to a 2+ hour drive (although to be fair even Oxford is going to be an hour and three quarters for them). ← aw c'mon, it's a hop skip and a jump from maidenhead

good call

erm, are you sure about that? they seemed to be selling over-priced rubbish, under the guise of birth year vintages last I checked? ← Then you should look again Scott. they supply some of the best restaurants and hotels in London and around the UK, have a huge catalogue, and can get almost anything that they don't have in their catalogue for you at very reasonable prices. Indeed they do do wine gifts like the "year of your birth" bottles, but if you go to the harrisonvintners.co.uk site you will see they are far more than a novelty vintner ← ok 3rd time lucky. just having a look harrison vintners looks like a bog standard ontrade wholesaler, and the gift site doesn't have too much I would call "fine". As an example the burgundy section seems to have some ordinary negociant offerings for, erm, 'confident' prices. I am sure they're probably nice people, running a smart operation, but it does appear that they are more heavily laden with obscure brands (rebranded even?), for volume trade customers, than anything to do with the higher end quality side of the market. May I ask if you have any relationship with this business?

erm, are you sure about that? they seemed to be selling over-priced rubbish, under the guise of birth year vintages last I checked?

dude, virtually any serious restaurant will do this with advance warning. I am certain GR@RHR and Petrus would have no worries with this. relax, and remember you're the customer. this is a useful thing to do, in case they forget

Common sense doesn't always go hand in hand with the front of house. they're either super brilliant, or... err... not. Besides, if they give you a window seat now, what will they do if someone more important just drops by on the day

of course Andrew E only takes bookings 1 week in advance, starting on Monday morning... so not always that easy to have your choice of up/downstairs.

are they ever going to change the damned menu?