Matthew Grant

The launch menu is very competitively priced, I wonder what the proces will be after a few weeks?

Gary, I think it's an illusion that the Ivy is expensive, a illusion driven by the tabloid press who keep touting it as one of London's most expensive and exclusive restaurants. I was only commenting yesterday that it is actually one of the better value restaurants in London.

pissed off now - just wait till the credit card bill comes in ← I'm going for two meals in 2 weeks! Strangely, the only gripe I would have had about my last visit would have been our tables position. Wilst not quite in the "xtra room", we were the last table before it and we commented at the time that we didn't think this end was the greatest for service. This wouldn't account for Moby's poor food however.

Please expand?

Holland and Barrat is where I got mine! Quite a large tub (500g?), not wholeslae I know but it's not badly priced. 2kg is a whole lot of Lecithin!!!!! Edit: whoops just realised - H&B stuff is Granules, not sure if they do powder as well, I would be interested to know if you find the powder in convenient sizes. ← ← How much are you addingto theliquid Alex? I'm only making for home use but I'm only using a teasoon or half a teaspoon at a time (maybe 1 litre of liquid?) Agree it doesn't dissolve properly in cold liquids, not sure whether the powder does or not. Have you tried grinding the granules?

Holland and Barrat is where I got mine! Quite a large tub (500g?), not wholeslae I know but it's not badly priced. 2kg is a whole lot of Lecithin!!!!! Edit: whoops just realised - H&B stuff is Granules, not sure if they do powder as well, I would be interested to know if you find the powder in convenient sizes.

I think another problem is with the production, there are too many long awkward silences during the "live" bits, so much so that I thought it was live until Andy confirmed otherwise. Surely they could make the show a bit sleaker in editing?

Was that deliberate?

always been a favourite? It's only been there a few months (since April/May?)!

Deadpan and cynicism? I thought it was disinterest! Is there anybody that does like it? Please join in, we won't bite (typed with fingers crossed behind back).

Gordon Ramsay via Joel Robuchon

Interesting to see the cherries back on at the end of the meal, this is an ol Ramsay trait, one he got from Robuchon (I think)

Sally Clarke's sells beautiful "tarts" (Bakewell, Lemon, Apple) for 80p!!!!! Cheaper and better than my local Coughlans!!! The Market is wholesale during the week, not on Saturdays.

I haven't had a chance to buy anything from there yet but it was recommended to me by a chef. I believe that it is used by a lot of restaurants.

I raised a similar issue on the Full on Food thread. Free range doesn't necessarily mean organic and vice versa.

They sell whole hams for far less, I think about £300 - £350. Unfortunately it's no good comparing prices in Madrid to those in London. Sayell Foods sell Jamon Iberico leg on the bone for £50/kg. Unfortunately it isn't open on a Saturday.

My pleasure, how did it turn out? Although I haven't being buying less and probably go 40 plus times a year I have noticed my bill creeping up. Although I am cooking quite abitiously at home I still fin it shocking that I regularly spend £40 - £50 for ingredients for one meal My Waitrose certainly doesn't have a selection of Mushrooms like Booth's at Borough market My local Greengrocer sells a lot of the same brands fruit produce as borough market and charges the same if not a little more. The queue at weekends suggests that people don't mind paying those prices even outside of the market. Agree re: the chicken. People keep raising the Jamon Iberico as an example, this is probably a difficult one to compare. Brindisa is expensive but the Joselito Iberico is the best of the best, where else in London can you find it cheaper than €150/kg? For me Borough is still enjoyable if you go early and avoid the masses of tourists, living in Croydon means it is difficult for me to get to several different shops specialising in the ingredients I want. The extra cost still outweighs the convenience of being able to shop for everything in one place.

I'm sure I've reviewed the restaurant on here before but I can't find it. I can't remember much of what I ate but I do remember being reasonably impressed especially as it was a degustation that was 2 for around £50 and included a few luxury ingredients.

How about VLS or Winner?

I had already asked MSK and they don't stock it. Agreed they do have some unusual stuff.

I've gone full circle on Corrigan, before this show I used to find him a bit arrogant and a few years ago I had posssibly the worst Michelin starred meal I had ever eaten at Lindsay House (hard to decide between this and a meal at Pied a Terre). However, his simple cooking and use of local ingredients is proving very effective on the show. For those that are interested, Wild Salmon was down as low as £17/kg at Borough Market last weekend and Lardo is available from the Italian stall. The rest of the show is still pants.

I think it is a little unfair to say that the article didn't tackle the question of what does cause CRS - nobody knows. How are you qualified to claim "The article did not tackle the question of what substance causes Chinese Restaurant Syndrome and it is caused by the consumption of monosodium glutamate (MSG) as opposed to the pure glutamate as found in its natural form as in the seaweed, but the food industry would prefer to reduce their own costs and feed us manufactured MSG instead of the natural product glutamate? Have you carried out your own scientific studies?

If you get good chicken it is one of the better meats in my opinion. The trouble is getting good chicken.

I've just realised that the MG you were referring to wasn't me but Molecular Gastronomy!

I hope you weren't referring to me as gullible! When I say perfectly cooked I am talking about the meat being cooked evenly all the way through not that it is the ultimate, set down in stone, way that meat should taste. Cook a piece of meat at 5 degrees for 20 hours and the whole piece of meat will be at 55 degrees. I don't suggest for one minute that I prefer this method of cooking.