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Matthew Grant

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Posts posted by Matthew Grant

  1. I'm shocked at how soon some of these restaurants were serving Grouse. The first shoot of the season was on Monday 13th and some places had them ready to serve on the 14th!?!? For me one day isn't long enough. I did have Grouse at Arbutus, it was served with wild blueberries and its offal on toast. It was very good not the strongest grouse I've had but nice enough (the offal was especially good), the wild blueberries were a first for me and they worked well.

  2. Just to add a bit of balance. TWO well respected industry figures thought the food to be very good, including Michelin star John Campbell no less.

    In my experience chefs in the public eye are unlikely to slate a meal by another chef in the public eye, this is understandable. I also think its fair to say that chefs often look for different things in a meal, especially from a technical perspective. From this we can deduce that John Campbell might be right or he might be wrong :-)

  3. If you are intending on booking for lunch (dinner is already booked up until 2013), I would add Dabbous to the mix. That said, if you opt for the Ledbury, Hedone or The Sportsman you can't really go wrong.

    With regard to Dabbous i keep hearing this 2013 rumour yet they only take reservations 8 weeks in advance - how does that work or is it just more clever marketing?

  4. If you're privileged to get a reservation, 'Dinner' by Heston Blumenthal, it's the 9th best restaurant in the world, and the best in the UK!

    Good luck finding anyone who agrees with either of those statements!

    Well, I could make a start with the jury of the World's 50 Best!

    You might want to talk to some Jury members to see the rules behind voting.

  5. I hate to be the one to tell you this but it's Comte not Compte. If you ever find yourself In Alsace, Bernard Antony should be a "must do" a non descript village with very little other than His shop. Having said that there have been rumblings that the quality has been falling , I believe a couple of places have stopped using him. I suspect this may be to do with the increased abailability, he used to be very particular about who he sent his cheese to. The 4 year old Comte was very special, I haven't had it in a while but I would hazard a guess that with it available so many places that it is probably a younger cheese, still good but not his very best.

  6. Now then, we have been fans of Glyn Purnell's cooking for some time, but during that time we have never spoken to him or had, (nor asked for) any preferential treatment. We have of course paid in full for each and every meal and that is how we like it.

    I booked the table under another name and Maitre D, Jean Benoit was surprised but pleased to see us. He thought that we were walk ins.

    Why would you feel the need to book under a different name? Are you writing about food professionally now?

  7. I can't get onto Natoora website at the moment but I believe their Guanciale is from Antica Macelleria Falorni, if so it is really excellent. The lardo from that butchers is also excellent. If you ever find yourself in Greve it is a must visit butchers.

    http://www.falorni.it/IT/it_home.php

    Have you ever tried making it yourself? It's about the easiest piece of charcuterie to prepare that you'll come across, I've got one curing at the moment :smile:

    Guanciale.JPG

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