ginger chef

there is also the plantation house in ermington which i have nt heard many things about. there is a place in salcombe that is called restaurant 42 but last time we were there we were put off by the very high prices . subsequently it is now up for sale but i am not sure if they are still open. unfortunately next thing is plymouth and apart from the 2 tanner restaurants there is nt much there. simon

the seafood restaurant at the rose and crown in yealmpton always does well and for a light snack effings in totnes. fish and chips are usually good in slapton. simon

the show is to cook at the british embassadors residence in paris for a major banquet. or something to that fact. shame could of been fergies new book signing launch party.

nice to see a local chef from the south west is representing us down here.

a cadburys wispa

thanks louisa, thats about £200 cheaper than the u.k but the problem i have realised is the u.s run on 110v and we are on 240v. i think the conversion is to much for just a travelplug.

yes done that as well is $900 about the right price for a new one. cheers

thanks but they wont give me prices only redirect me to the u.k. i am trying to find a price in germany or the u.s.

simon says get your snorkel and flippers

has anyone used this range . is it viable for commercial kitchens . the design i am looking at is the souveraine set up. i have not seen any in the u.k so help would be appreciated. simon

hello looking into buying a thermomix but the price is £750 what are the prices in the u.s and the rest of europe as i am planning on travelling for a few weeks and maybe i can pick one up cheaper. thanks in advance simon.

chefsimon or me adrian.

isnt it i meant . sorry adrian

75p each from our diver. stunning hand dived scallops and the odd lobster to. benefits of being next to the sea . isnt basildog.

www.alexanders-limpsfield.co.uk

we have it on the menu and thats the temp we cook it at also martin berasategui only cooks his at this temp for 30 mins !! have nt tried that yet as always forget to pull one out half way through.

hi cook it at 60c for 1 hour and then leave in water at 50c for as long as you eant. yours looks overcooked. the white should look translucent and the yolk totally runny but all warm through. remember to season it after as a lot of chefs forget. simon

txacoli, just wondering were you the guys in the restaurant being hassled by the single guy whose wife/partner walked out on him. if so we ate the same night as a group of 5. it was like you say shocking and we only had four courses in 3 hours. espai sucre saved the day for us.

thankyou for your suggestions. one place i am interested in but cant find info is drolma (fermi puig) . and is espai sucre worth it as i can not see any recent reports. simon

i have been to can roca but not sant pau and i need to complete the spanish 3 stars i have already done akelarre. lasarte is because i know the chef. will read up on the other suggestions thankyou. what is sauc like the website will not open.

sant pau. moo , espai sucre, commerc 24. most other places are closed in the first two weeks of jan. any other suggestions would be appreciated. we are a bunch of chefs on a gastro weekender.

fantastic thankyou. lasarte was on our list.

what are the full changes please. as we are going to bcn in january.

indeed the orestone was sold. the hotel did not fit in with what the owners plans were and the sous chef s parents bought the hotel. we still have a good relationship with the hotel. bunny has moved down the road to the chasers and is doing very well. the elephant is managed by myself and my wife and we have full control with a little support from our owners who let us run the business as our own . which soon maybe the case. we are looking at other ventures to tie in with the elephant at the moment. torquay is still lacking a bit of direction but we are slowly winning over the local populus. cheers for the recos john and bapi. simon

hello, bunny has gone as reported to the chasers arms in stokeinteignhead not sure when all will open but am sure it will be good. the orestone manor was sold by our owners last week after 5 1/2 years of ownership.the new owners of the manor are the sous chefs parents. the elephant is not for sale and money from the hotel sale will be used to invest into the restaurant. andy nice write up in olive saw it yesterday cheers. simon