Search results

On the prairie.

Oh? I didn't know that - thanks.

You might want to try Martin Wishart in Leith on your return. Also 1 star. Also hard to get into on short notice...

Yep. Eaten there - it's great. A 3 course menu (even with a couple of extra nibbles) is really a "set" menu rather than a tasting menu though. Kitchin do their proper tasting menu at around £120.

I'd agree. The place I'm thinking of doesn't go any higher than £85/bottle. I imagine they have very limited stocks of wines at those prices!

I know that was your point; I was mostly correcting the other poster's assertion that the wine will make up a hefty proportion of £100 per head dinners. Generally, he's right, it will. But there are at least 200 UK restaurants where £100 is at the bottom end for food alone. Beluga 000 is £370...

You should eat in restaurants that don't do this then! Nowhere I've eaten in the last several years applies anything close to a 400% mark up. I know of several where they charge a fixed £/bottle uplift. The cheapest is £10/bottle. In the offy at £10? It'll cost you £20 in the restaurant...

Depends on the establishment. Most high end (say, just for example, anything with one or more stars) places will have a tasting menu where food alone will be £90 - £140 pp. Of course, there are only about 175 restaurants in the UK with one or more stars, so it's a tiny % of the catering...

That Lawrence chap off this year’s Masterchef Professionals is the bollocks. Winner, shirley? Anyway, his cooking has persuaded me to book a Sat Bains package for my birthday. £155/head for a room, 7-course tasting menu, and breakfast at a Michelin 2* joint? Bargain.

I’m surprised you dined with someone with such close ties to the Donald. Shame on you.

:lol:

Not passed enough, I think.

That sounds right up my street. Particularly the terrine. Thanks - it's on the list.

Their main problems appear to be the word “bullying” and the fact that I talk about one chef “gripping the neck of..” the deep fry chef. If you’ve used either phrase in a TA review and had it published I’d welcome a link, so that I can cite precedence.

I was talking with Bozza and Papa Lazarou about this last night. TA have refused to publish my review as it stands and have requested edits. We’re currently “negotiating”. I’m “impressed” by your interest in my review, which you’ve already read.

It’s in their review chain...

If anything, I’m even crosser this morning. At one point, the section head of the wok brigade (now that’s a phrase I’ve never used before) firmly gripped the deep fry chap’s neck from behind and physically manoeuvred his body into the precise position that he wanted the chap to adopt while at...

Ha! Tosser. Never have I been so conflicted. Well, about a restaurant, I mean. Food, wine, service, price = brilliant. Making a sous chef feel 1” tall, 3 feet away from paying punters = unforgiveable.

Such a shame. The food really was truly exquisite. Wine was cheap too (by 1* restaurant standards, ridiculously cheap - nearly everything was under £50),

He said that it “wasn’t serious”; it was “meant in the nicest possible way”. Effectively - it was just bantz. Edit : wait for my tripadvisor review... :smile: