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Thread: Restaurant 2017

  1. #431
    You can change this Bozza's Avatar
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    Quote Originally Posted by BensGrandad View Post
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    You are like me an oldie who expects VFM.
    VFM doesn't mean "cheap" though does it?

    VFM can be achieved at a wide range of price levels.
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    • #432
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      Quote Originally Posted by Bozza View Post
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      VFM doesn't mean "cheap" though does it?

      VFM can be achieved at a wide range of price levels.

      Indeed but other than the meat there is very little that you can do with roast potatoes and accompanying veg. It is either cooked or not but I do remember in my early days being told by a top chef that there is no such thing as being cooked correctly. Just cook it as you thi nk it should be done and some will like it that way and come back some may not and wont come back. You just have to make sure there is more that like it than dont.

      So much so that if you ask a pub to cater for large number they will invariably try to steer you towards a roast.
    • #433
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      This looks an interesting addition to the Brighton food scene...

      http://10radius.co.uk/
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      Not overly impressed with the current menu.
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      The guy has got quite the CV. Looks relly interesting.
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    • #436

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      Quote Originally Posted by BensGrandad View Post
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      Not overly impressed with the current menu.
      Shock.
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    • #437
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      Quote Originally Posted by CHAPPERS View Post
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      The guy has got quite the CV. Looks relly interesting.
      I was a bit disappointed actually. It seems it's just the main ingredient which is locally sourced....which isn't particular new or interesting in my opinion.
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    • #438

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      Quote Originally Posted by Herr Tubthumper View Post
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      I was a bit disappointed actually. It seems it's just the main ingredient which is locally sourced....which isn't particular new or interesting in my opinion.
      Quite true actually. Plenty of places doing that already in town. The guy has clearly got some talent though.
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    • #439
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      Quote Originally Posted by Bozza View Post
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      This looks an interesting addition to the Brighton food scene...

      http://10radius.co.uk/
      I can't sy that looks particularly inspiring.

      To a degree, as a self confessed quantity over quality man, the menu tells you precisely nothing about the meal. Just saying things like Beef - Watercress - Turnip , gives no indication of how the meal is put together. What cut is the meat? how is it cooked? Just saying beef it could be anything from entrecote to braising steak!
      Last edited by Cowfold Seagull; 21-07-2017 at 14:42.
    • #440
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      Quote Originally Posted by CHAPPERS View Post
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      Quite true actually. Plenty of places doing that already in town. The guy has clearly got some talent though.

      As an aside I've been to this place https://www.nobelhartundschmutzig.com. These guys really push the idea of locally sourced quite far. They source within Brandenburg with a few exceptions like the Baltic coast for salt. But, there's noticeably no pepper, spices, citrus fruits etc. It really does force creativity when you have such restrictions. In the main it worked and it's a lovely vibe and venue.
      "I will design a town in the image of your face. Round the wrinkles of your eyes my footsteps you can trace. We could promenade down infra-nasel depression. The streets of your hands will never feel a recession."

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