MobyP

When will the piece be published, Andy? Can you give us any more details on the food - how it was presented, any of the other highlights?

because hakkasan stops serving dim sum at conventional (early evening) times whereas yauatcha just keeps on dumpling. x dumpling-ing? Shortened to D-pling! Which is like J-Lo, but tastier.

I only have myself to blame. I should've known. Had a lovely meal here last night - my first of an incalculable future amount. Given how close I am, I think I'll be returning as often as the wallet allows or the soul requires. It's been a while since I simultaneously wanted to eat at least 6 things on the menu. What a great place. Simple food, done very well.

Going this Friday lunchtime, and more excited than heroin junkie swimming in vat of McDonald's milshakes.

Wine in the UK Press Super Plonk "The really good, cheap stuff in those days was not, in fact, the cheapest - and, today, it is among the most luxurious wines of all." Tim Atkin - One hitch to getting married is the bar bill - unless you buy it in France Jonathan Ray meets the Bob Dylan fanatic who is producing extraordinary wines in a neglected corner of Italy. Richard Ehrlich - Rosé is the great, mindless gluggable drink. Anthony Rose - Don't turn your nose up at vins de pays. Cellar notes#32: And in the red corner.

Please note : some of these links may require free or paid registration to view. This week's selection comes from: The Times The Independent The Guardian The Observer The Telegraph This is London Restaurants Terry Durack The Zetter, London EC1. Tracey MacLeod - Inn the Park, London SW1 Giles Coren - Inn The Park. Jan Moir - Le Cercle Matthew Fort - Manicomio, London EC4. AA Gill: molé est da peeple: 1492. Jay Rayner Elena's L'Etoile, 30 Charlotte Street, London W10 Features Star chef, glitzy restaurateur, Brazil's social darling. But not long ago, Dada was living in poverty. The River Cottage Meat Book, part two: slow cooking. Food Nigel Slater - crushing fresh peppercorns. Mark Hix - salad days. Hugh's slow cooking recipes. 3 from Jill Dupleix. Francesco Quirico - 3 recipes from slow food. Heston Blumenthal the difference between taste and flavour. Wine Super Plonk "The really good, cheap stuff in those days was not, in fact, the cheapest - and, today, it is among the most luxurious wines of all." Tim Atkin - One hitch to getting married is the bar bill - unless you buy it in France Jonathan Ray meets the Bob Dylan fanatic who is producing extraordinary wines in a neglected corner of Italy. Richard Ehrlich - Rosé is the great, mindless gluggable drink. Anthony Rose - Don't turn your nose up at vins de pays. Cellar notes#32: And in the red corner.

In addition to the above, do you have a favourite brand of flour in the UK that you have found good for baking and pastry? Or even an all-purpose flour that covers a wider range of uses?

I think the rule is - for whatever meal you're interested in - go early. Or rather 15 minutes before early. Otherwise you have kick away the little people.

Howard, I remove my sizeable chapeau to you! The finest display of gourmand gluttony since my wife pulled in for a drive-through cheeseburger after our French Laundry meal.

Thank you for taking the time to join us. I was recently in the South West of France, and since the foie gras was so plentiful and so comparatively inexpensive, I bought a couple of fresh ones (from different vendors in different locations) and took them home to experiment. The first thing I noticed was how much less fat they contained. I had only cooked American or Belgian foie gras before, but whatever the cooking method (fry, steam, roast), I usually ended up with enormous pools of melted fat, even if it the end product seemed perfectly cooked. In contrast I found the French ones much leaner. I was wondering if you could tell us how and where you learned to deal with foie gras; what your favourite approaches were, what pitfalls to look out for.

In this Saturday's Times: 12 Perfect Pubs

John. I thought you considerded Borough to be a scam run by scoundrals - or is it just certain stalls with ludicrously overpriced wares?

Stigand - thanks for finding that (where's your Hastings Avatar?). Just returned from the Marylebone market (as I was leaving, Jamie pulled up in a new Porche SUV, with Jules and baby, unusually). 40-50% of the stalls were the same as Notting Hill, as far as I could tell. Fairly good veg. Superb looking asparagus (overheard farmer talking of extremely short UK season - so get it while you can). Some very nice local beef. Still, 100ft from the Ginger Pig and La Fromagerie, and 100m from the E.Caumartin cooker in the window of the kitchen shop (left ten fingterprints and my tongue imprint on the window, so the police should have no trouble tracking me down).

I came across the London Farmers' Markets website yesterday, and on its recomendation found the medium-sized one in Nottinghill. There are some excellent stalls there - dairy (butter/milk/cream) artisinal cheeses, meats (found some perfectly cut 'pot-au-fea' short-ribs), very nice veg (new season English Asparagus, great tomatoes etc). The tarts and baked goods look a little amateurish compared to Borough, but if any of you West or North London types needed a market fix, this one might just tide you over. Interestingly, Borough isn't listed on the website - presumably not offficially a farmers' market. Has anyone tried the one in Islington recently? When I lived there I thought it was fairly rubbish. Has it improved? And what about the one in Marlybone mentioned above by John - any front line reporting possible?

I moved this to the General Foods so all could join in. Let me reiterate the point made earlier. Some of these posts are tip-toeing along the fence of national stereo-types (as well as other realms of dumbness). Let's stay away from any more of these, shall we? Otherwise the eGullet Goon Squad are going to come to your house in the middle of the night, and steal your fridge. Maybe make a ham sandwich and leave a mess. Possibly start some chicken stock and then abandon it half-way through. I'm not kidding. These guys mean business. This has been a public service message.

London Gal Welcome! We've done a deal with JBR - all newbie egulleters get free parking for the first four and a half minutes of their reservation (thereafter 10 quid an hour standard ).

Literary, tragic, hilarious. Please let us know how the meal turns out. Chavot and Aikens actually trained together under Koffman at RHR - it's interesting to see now how they've diverged.

Gagnaire was an incredible, blissful experience - unless you talk to Jon Tseng, in which case it's only so so.

Judy, either info@tomaikens.co.uk or laura@tomaikens.co.uk should get through. Let us know how the meal goes.

The Pelican All Saints Road, Notting Hill We were told this place was owned and run by the same group that runs the Duke of Cambridge up up in Islington. As someone said, the winds must've been blowing pretty hard when the apple fell from that tree. The meal I had was dreadful. The room is an 'L' shaped box - entirely charmless. Industrial paint over industrial paint. For some reason the smoke really bothered me, and I'm usually a passionate second hander. The music kept on getting turned up until it was deafening. It was just one of those meals that you regret leaving the house for. To start: baby squid on rocket salad - the squid were, as far as I could tell, essentially warmed through. There was no char, no singe marks. No lemon. No nothing. It was tasteless. The salad had no discernable dressing. Really. A waste of half-decent ingredients. Slow cooked pork-belly on parsnip mash, and broccoli: this was just dreadful. Over-cooked, dried-out cardboard (How do you overcook pork-belly?). It had some odd hoi sin sauce thing happening on the plate which tasted out of a Safeways bottle. The parsnip mash had no discernable seasoning. The broccoli sat there as the humiliated representative of the vegetable family. Ugh. I don't even feel like being vitriolic. It was bad. We fled into the night...

No - for some reason the web site doesn't cover the magazine content - they've been running an Aikens series for several weeks which I haven't been able to find. If anyone could help me with that I'd appreciate it!

Please note: some of these links may require free or paid registration to view. This week's selection comes from: The Times The Independent The Guardian The Observer The Telegraph This is London Restaurants Jan Moir - Cipriani. Jay Rayner - Inn the Park, St James's Park, London SW1. Richard Johnson - Yauatcha. Terry Durack - Yauatcha. Matthew Fort - Muddy Waters, Essex. What do you get if you cross a goat with Chemical plant from Minsk? A A Gill: Man of the People: Winkles. Features Terry Durack on the sorry state of fish and chips. Hugh Fearnley-Whittingstall is on a mission – to educate consumers that it is their moral responsibility to know under what conditions their food is reared and slaughtered. Food Nigel Slater - Bring in the spring. 3 more death defyingly unexciting dishes from Ramsey! Nayla Audi - the home cooking of Southern Lebanon. Mark Hix plays with the pig. Hugh Fearnley-Whittingstall has a new book coming, The River Cottage Meat Book. Today - Roasting. Wine Anthony Rose From Bordeaux to the New World. Cellar notes #31: War in cyberspace. Super plonk - pinot noir. Tim Atkin - Coming up rosé. Joanna Simon - South Africa’s pinotage grape is starting to produce some stylish red wines.

Mighty Quinn - congratulations! And remember - all mistakes are edible!

I don't know if it's available in the US, but I discovered using the incredibly fruity, young wine from Cahors goes brilliantly with short ribs. They've become the savoury equivalent of a chocolate fudge sunday in my house.

If you want cheaper you should head away from the star places. You won't get change from 2 stars in this town. It's about 30 mins by train to FD, and it's immensely picturesque - what about lunch? You could walk through the village afterwards. Go down to the river. Throw stones at the ducks and rich people. It's very romantic. Otherwise you have the non-starred 'places of interest.' St. John. Thyme. Hakkasan (which may have one star). I'm sure people will give you their lists. There's a lot of really good food in this town. But cheap this place ain't.