Restaurant Reviews

Restaurant Reviews

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Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and views on food, with you.

Friday, October 12, 2012

Happy World Egg Day!



Today is World Egg Day (apparently always on the second Friday of October).

World Egg Day is promoted by the International Egg Commission to raise global awareness about the role of eggs in people’s diets.

Wednesday, October 03, 2012

Gobi Reneges On Its Deal

The Telegraph reports that Gobi, a Mongolian restaurant in Brighton, has reneged on its "all you can eat" deal for two of its regular customers (which the manager referred to a "pigs") and banned them for life:
"George Dalmon, a former rugby player, and his friend Andy Miles were banned from all-you-can-eat restaurant, Gobi, In Brighton, after the manager branded them "a couple of pigs".

The men would each eat five bowls of stir-fry during their regular meals at the Mongolian barbecue, which invites guests to create their own dishes from the buffet.

Diners are told they can request meals "as many times as you wish" for £12.

The manager, who did not want to be named, said the two friends were eating him out of business. He said: "Basically they just come in and pig out. We have put up with them for two years but I've had enough.

"They are in such a hurry to beat everyone to the food they spoil everything. We are supposed to be a buffet but they eat everything out of the bowls before people can get there. We just can't keep doing this."

He said diners drank only water and never paid the optional service charge. He added: "We are not a charity, we're a business. It's our restaurant and we can tell people not to come back if we don't want them to."

But Mr Dalmon, 26, said the restaurant should honour its promotion. He said: "They've only got small bowls and you can't get enough in there so we always go back for more.

"We've been eating there for a couple of years then suddenly the owner came to our table in front of all the customers and went absolutely mental. He said we were a couple of pigs and we were banned for life. I couldn't believe it
."
When I was a student many years ago, my chums and I would go to one of Edinburgh's most excellent "all you can eat" carveries; where we stuffed our faces for less than a fiver each.

The manager of that that particular carvery regarded our appetites and regular custom as a badge of pride for the staff and chef, and welcomed us on very visit.

Thursday, July 19, 2012

The Sir Charles Napier Menu Offer

I would just like to give one of our very special local pubs The Sir Charles Napier another positive mention.

The menu now offers two main courses for £12 on certain nights.

Eva and I went there last night, and had a splendid meal of a shared bowl of scampi, followed by sausage and mash for Eva whilst I had the gammon with duck eggs and chips.

As always the food, in terms of quality and cooking, was first class.

Chef Craig and his colleague Olivia (who was on duty last night) are a good team, and the Napier is a great place to sample their food.

Thursday, May 24, 2012

Advice To Waiters

If you insist on making gestures with your crotch to kitchen staff, then at least do it outwith the view of your customers!

Thursday, May 03, 2012

Great Chops At The Sir Charles Napier

My compliments to chef Craig of The Sir Charles Napier at 50 Southover Street, Brighton who sourced and cooked great couple of Barnsley chops last night.

They were tender and tasty.

The gammon steaks and vegetarian cannelloni also went down very well too!

Thursday, April 05, 2012

Advice To Chefs Re "Locally Sourced"

Produce bought from your local Aldi is not, strictly speaking, "locally sourced"!

Monday, March 05, 2012

British Pie Week

Hoorah!

It is British Pie Week!

Here is my recipe for Apple Pie (from my book Accountants Can Cook).

INGREDIENTS
This should serve between 4-6 people.
• 8oz of flour.
• 4oz of butter.
• Approximately 2 tablespoons of water.
• 6 large cooking apples (preferably Bramleys), peeled and sliced.
• 4oz of castor sugar.
• 6 cloves.
• 2 tablespoons of cinnamon.
• The juice of 1 freshly squeezed lemon.
• 1 tablespoon of nutmeg
• 1 beaten egg.

PREPARATION
• As soon as you have peeled and sliced the apples, pour the lemon juice over them ensuring all apples have been in contact with it. This will prevent them going brown.
• Mix the flour and butter together with the water to make a firm dough. Should the mixture need a little more water then add another tablespoon (until the correct consistency is achieved).
• Wrap the dough-ball in cling film and put it into the fridge for 1 hour.
• Cut off one quarter of the dough, and set to one side.
• Roll the larger portion of dough into a circle approximately a ¼ of an inch thick.
• Line an appropriately sized deep pie dish.
• Fill the pie with the apple slices, interspersing with the cloves.
• Sprinkle 3oz of the sugar over the apples.
• Sprinkle the cinnamon over the apples.
• Roll the remainder of the dough into a circle, approximately ¼ of an inch thick.
• Place this on top of the pie.
• Seal the edges and trim the excess.
• Make an incision in the middle, like a cross (this lets the steam out).
• Brush with beaten egg.
• Sprinkle with nutmeg and the remaining sugar.

COOKING
Place in an oven preheated to 180 degrees for approximately 45 minutes. Bake until golden brown.

TIPS
Scrumptious hot or cold. Serve with double cream, ice cream, custard or just on its own.

Monday, February 20, 2012

Grow Your Own Burgers

It seems that researchers in the Netherlands are getting closer to being able to grow meat from stem cells, and fashion the product into something that might resemble a hamburger.

The cost of such a burger, formed from the technology as it now stands, would be around £220K.

However, it is hoped that the technique can be developed to mass produce beef, pork, chicken and lamb in the future.

The objective being, to have a core herd of animals that would be used to provide the stem cells necessary to grow the meat.

The downside of this is that the remaining animals (currently reared for meat production) would die out as they would no longer be deemed necessary for our food supply, and that relying on a core herd would expose the food chain to greater risk of disruption from disease or natural disaster.

Wednesday, January 11, 2012

The Demise of The Olympic Breakfast

Little Chef, home of the "Olympic Breakfast", is to shut around 70 of its restaurants and lose around 600 staff.

The attempt to revamp the brand three years ago, using Heston Blumenthal, has not been enough to save the brand in its current form.

Around 90 restaurants are expected to continue to operate, with the roll out of the "drive through" concept continuing.

Thursday, January 05, 2012

Welcome To The New Dynasty!



A riot broke out at New Dynasty, a Chinese restaurant in downtown Montreal, between 3.30 and 4am on New Year's Day.

Chairs were broken across people's backs as diners screamed and threw punches. Bowls of noodles and rice went flying through the air and glass doors were smashed as the waiters ran for cover.

At one point, a young woman in a slinky black dress picked a chair up over her head and tossed it at another party-goer before tipping over a table full of plates.

Happy New Year!