Madness II
Those people who were suckered into bidding on ebay (bids are currently standing at £129) for a Waitrose Heston Blumenthal Christmas pudding (with an orange in the middle) may well be feeling rather foolish today.
Unsurprisingly, the alleged "shortage" of puddings has been resolved.
How?
Simple, Waitrose put more on the shelves!
Could it be that the temporary "shortage" was nothing more than a marketing ploy, designed to maximise publicity and boost sales?
Surely not?
Showing posts with label pudding. Show all posts
Showing posts with label pudding. Show all posts
Tuesday, November 30, 2010
Sunday, November 28, 2010
Madness
Madness
The Telegraph reports that demand for Heston Blumenthal's £13.99 Waitrose Hidden Orange Christmas Pudding is so high, that the supermarket has almost run out and the pudding is now on e-bay with bids currently standing at £77.
It's a farking Christmas pudding for fark's sake!
Get a life people!
The Telegraph reports that demand for Heston Blumenthal's £13.99 Waitrose Hidden Orange Christmas Pudding is so high, that the supermarket has almost run out and the pudding is now on e-bay with bids currently standing at £77.
It's a farking Christmas pudding for fark's sake!
Get a life people!
Friday, August 17, 2007
The World's Most Expensive Dessert
The World's Most Expensive Dessert
The golden plum souffle, a British creation, has made the Top Ten of the world's most expensive desserts (it came tenth); the list is compiled Forbes Traveler magazine.
The golden plum souffle costs £24, and is served at the Waterside Inn in Bray, Berkshire.
The dish is the creation of Michel Roux, and contains mirabelle plums, a delicacy from Alsace in France.
Top of the list was Fortress Aquamarine, costing £7,300, available in Galle, Sri Lanka. This contains an 80-carat aquamarine which is balanced on an upright sliver of chocolate shaped like the resort's logo. It comes with cassata served in a vase of sugar.
Oddly enough, no one has bought this absurdly priced dessert yet.
The golden plum souffle, a British creation, has made the Top Ten of the world's most expensive desserts (it came tenth); the list is compiled Forbes Traveler magazine.
The golden plum souffle costs £24, and is served at the Waterside Inn in Bray, Berkshire.
The dish is the creation of Michel Roux, and contains mirabelle plums, a delicacy from Alsace in France.
Top of the list was Fortress Aquamarine, costing £7,300, available in Galle, Sri Lanka. This contains an 80-carat aquamarine which is balanced on an upright sliver of chocolate shaped like the resort's logo. It comes with cassata served in a vase of sugar.
Oddly enough, no one has bought this absurdly priced dessert yet.
Tuesday, August 15, 2006
Odin's
Restaurant
Odin's
27 Devonshire Street
London
W1
Phone:- 0207 935 7296
Website www.langansrestaurants.co.uk
Overview
Eva and I went up to London the other day to try out one of the Langan's chain of restaurants, Odin's. It was founded by the late bon viveur Peter Langan, who partied hard, as per the New York Times:
"Langan was burned in a fire at his home in October 1988 and died on the 8th of December 1988 at the age of 47.
Mr. Langan, whose Langan's Brasserie in Mayfair was a favorite with entertainers, was co-owner with the actor Michael Caine."
Odin's tries to stay true to his memory by serving indulgent food in a relaxed atmosphere.
Odin's serves hearty 2 and 3 course set meals that are English and French in inspiration. It is rumoured to be well liked by celebrities, keen to avoid the unwanted attention of the public and paparazzi.
You should note that it is not open at the weekends.
Ambience
The restaurant is a joy in itself to visit, as it houses a remarkable collection of artwork copiously hung throughout the walls of the restaurant. The walls are adorned with pieces by Hockney and Patrick Proctor, in fact the walls are positively groaning under the weight of the artwork hanging there.
The restaurant is luxurious, yet cosy and intimate, the tables are laid with linen cloths and napkins, and the seats soft and comfortable. Indeed our table was furnished with two rather fine low back armchairs, which definitely encouraged one to linger.
We had booked for 8:30PM, the restaurant was not that busy and indeed seemed a little "hushed". However, as the evening progressed a few more people entered and the mood livened up.
Menu
The menu offered an excellent range of French/English cuisine which can be taken in the form of two or three set courses. The dishes are changed regularly. However, on the evening that were were there the menu included; roast duck, stuffed guinea fowl, grilled seabream, veal, smoked eel and sausage and mash.
Service
The staff were highly professional and efficient. However, they were at first a little stiff not smiling as naturally/genuinely as they could have done. They did "loosen" up as the evening progressed, and managed to smile more warmly towards the end.
Food
I started with the tortellini with prosciutto ham in a tomato and garlic sauce. This was a highly enjoyable dish, small parcels of tortellini wrapped around delicately flavoured ham accompanied by an exquisite tomato and garlic sauce. A perfect combination of taste and texture, not overpowered by the sauce. I was more than pleased with this as a starter.
I chose the roast duck for my main course. This was undoubtedly, and I do not exaggerate here, one of the best ducks that I have had in a long time. The duck had been well cooked so that no blood oozed forth when I cut into it, yet it was still moist and flavoursome, the skin crispy and moreish.
I would also emphasise that the duck portion was a very good size indeed, consisting of; leg, thigh and a very large breast. A far cry for some of the dry disappointments that have been served to me in other establishments. It was accompanied by a very generous portion of home made sage and onion stuffing and apple sauce; these were ideal accompaniments for this noble bird.
Eva started with the seared scallops in saffron sauce. She was absolutely delighted with her choice, as the scallops were tender and beautifully complimented by the delicate sauce.
She chose the breast of guinea fowl, stuffed with bacon and tarragon in a Madeira sauce for her main course. A true delight, the breast had been cooked to perfection and the taste when combined with the stuffing was unctuous.
Our main courses were accompanied by paprika potatoes and carrots.
Rather unusually I decided also to have a dessert, and went for the date and ginger pudding. This was superb, a strong ginger flavour matched by an unbelievable sweetness.
Eva had the creme brulee which was a real treat, a crispy caramlelised top contrasting against the moist decadent underside.
The meal, which included a bottle of Chablis and liqueurs, came to £131 including service.
Opinion
A first class restaurant which is well worth a visit. We are more than happy to recommend it.
Odin's
27 Devonshire Street
London
W1
Phone:- 0207 935 7296
Website www.langansrestaurants.co.uk
Overview
Eva and I went up to London the other day to try out one of the Langan's chain of restaurants, Odin's. It was founded by the late bon viveur Peter Langan, who partied hard, as per the New York Times:
"Langan was burned in a fire at his home in October 1988 and died on the 8th of December 1988 at the age of 47.
Mr. Langan, whose Langan's Brasserie in Mayfair was a favorite with entertainers, was co-owner with the actor Michael Caine."
Odin's tries to stay true to his memory by serving indulgent food in a relaxed atmosphere.
Odin's serves hearty 2 and 3 course set meals that are English and French in inspiration. It is rumoured to be well liked by celebrities, keen to avoid the unwanted attention of the public and paparazzi.
You should note that it is not open at the weekends.
Ambience
The restaurant is a joy in itself to visit, as it houses a remarkable collection of artwork copiously hung throughout the walls of the restaurant. The walls are adorned with pieces by Hockney and Patrick Proctor, in fact the walls are positively groaning under the weight of the artwork hanging there.
The restaurant is luxurious, yet cosy and intimate, the tables are laid with linen cloths and napkins, and the seats soft and comfortable. Indeed our table was furnished with two rather fine low back armchairs, which definitely encouraged one to linger.
We had booked for 8:30PM, the restaurant was not that busy and indeed seemed a little "hushed". However, as the evening progressed a few more people entered and the mood livened up.
Menu
The menu offered an excellent range of French/English cuisine which can be taken in the form of two or three set courses. The dishes are changed regularly. However, on the evening that were were there the menu included; roast duck, stuffed guinea fowl, grilled seabream, veal, smoked eel and sausage and mash.
Service
The staff were highly professional and efficient. However, they were at first a little stiff not smiling as naturally/genuinely as they could have done. They did "loosen" up as the evening progressed, and managed to smile more warmly towards the end.
Food
I started with the tortellini with prosciutto ham in a tomato and garlic sauce. This was a highly enjoyable dish, small parcels of tortellini wrapped around delicately flavoured ham accompanied by an exquisite tomato and garlic sauce. A perfect combination of taste and texture, not overpowered by the sauce. I was more than pleased with this as a starter.
I chose the roast duck for my main course. This was undoubtedly, and I do not exaggerate here, one of the best ducks that I have had in a long time. The duck had been well cooked so that no blood oozed forth when I cut into it, yet it was still moist and flavoursome, the skin crispy and moreish.
I would also emphasise that the duck portion was a very good size indeed, consisting of; leg, thigh and a very large breast. A far cry for some of the dry disappointments that have been served to me in other establishments. It was accompanied by a very generous portion of home made sage and onion stuffing and apple sauce; these were ideal accompaniments for this noble bird.
Eva started with the seared scallops in saffron sauce. She was absolutely delighted with her choice, as the scallops were tender and beautifully complimented by the delicate sauce.
She chose the breast of guinea fowl, stuffed with bacon and tarragon in a Madeira sauce for her main course. A true delight, the breast had been cooked to perfection and the taste when combined with the stuffing was unctuous.
Our main courses were accompanied by paprika potatoes and carrots.
Rather unusually I decided also to have a dessert, and went for the date and ginger pudding. This was superb, a strong ginger flavour matched by an unbelievable sweetness.
Eva had the creme brulee which was a real treat, a crispy caramlelised top contrasting against the moist decadent underside.
The meal, which included a bottle of Chablis and liqueurs, came to £131 including service.
Opinion
A first class restaurant which is well worth a visit. We are more than happy to recommend it.
Monday, August 14, 2006
Fabada
Fabada
Continuing the temporary Spanish theme of this site, here is a simple fabada recipe that I have made a few times since we returned from holiday in Spain. It serves 4.
Ingredients
2 large tins (400g each) of cannellini beans, drained
4 medium sized chorizo, sliced thickly
2 Spanish blood puddings, sliced thickly
1 head of fresh garlic, peeled and chopped coarsely
Olive oil
4 thick slices of belly of pork, cut into thick cubes
Saffron
4 bayleaves
Salt and black pepper to taste
Method
Lightly saute the garlic, add the pork and chorizo.
Gently saute for a few minutes, then add the blood pudding and the beans.
Cover with water, adding the remaining ingredients
Simmer gently with the lid on for around 45 minutes. Stir occasionally.
Transfer into earthenware dishes, place these in a preheated oven (180 degrees) and bake for around 15-20 minutes.
Serve immediately with bread.
Ideal for a late supper or as a hearty starter.
Continuing the temporary Spanish theme of this site, here is a simple fabada recipe that I have made a few times since we returned from holiday in Spain. It serves 4.
Ingredients
2 large tins (400g each) of cannellini beans, drained
4 medium sized chorizo, sliced thickly
2 Spanish blood puddings, sliced thickly
1 head of fresh garlic, peeled and chopped coarsely
Olive oil
4 thick slices of belly of pork, cut into thick cubes
Saffron
4 bayleaves
Salt and black pepper to taste
Method
Lightly saute the garlic, add the pork and chorizo.
Gently saute for a few minutes, then add the blood pudding and the beans.
Cover with water, adding the remaining ingredients
Simmer gently with the lid on for around 45 minutes. Stir occasionally.
Transfer into earthenware dishes, place these in a preheated oven (180 degrees) and bake for around 15-20 minutes.
Serve immediately with bread.
Ideal for a late supper or as a hearty starter.
Wednesday, August 09, 2006
el Yantar de la ribera
Restaurant
el Yantar de la ribera
Roger de Flor
08013 Barcelona
Spain
Phone 93 265 63 09
Website www.elyantardelaribera.com This contains a video of the chef cooking.
Overview
As noted previously, Eva and I went to Barcelona a few weeks ago for a well earned holiday. Despite being on holiday, we managed to continue on our mission to seek out new dining experiences and tried out a number of very enjoyable restaurants and eateries.
One of my personal favourites was this restaurant, situated near the Victory Arch some 30 minutes walk from the harbour.
el Yantar de la ribera is a traditional rustic restaurant, that specialises in Castilian cuisine cooked in open wooden fired ovens.
Ambience
el Yantar de la ribera is tucked away on rather quiet and unassuming road, unless you knew where you were going you would miss it. The entrance is modest, a thick old wooden door, behind which is a rather pleasant small entrance vestibule.
The entrance vestibule leads into the main dining rooms, one for smokers the other for non smokers. Now here is a tip, if you like to smoke you will need to book; as they reserve that part for their regulars, who come in at around 10:00pm, and stay to the small hours smoking and drinking after their meal.
The dining room resembles a rustic wine cellar, the tables were neatly laid with white linen cloths and towards the far end of the dining room the chefs laboured in the open plan kitchen (the wood fired oven clearly visible).
The restaurant is clearly very popular with local families, many of the tables were occupied by family groups of varying ages, Eva and I were the only non Spaniards there that evening.
Menu
The menu offered a most wonderful selection of hearty Castilian dishes; black pudding, roast lamb and suckling (spelt sucking) pig were on the menu. I saw no evidence of any form of vegetarian offerings.
Service
The service was of a high quality, although the staff had only a modest command of English. That being said we had no trouble ordering, as the menu was in English and we had a phrase book. I would also point out that of course I speak no more than a few words of Spanish, so it is not my place to criticise.
We were though made to feel very welcome.
Food
We both started with the selection of regional specialties these being ; black pudding and two types of chorizo (one spicy the other mild).
This dish was presented in one large dish in the centre of the table, from which we helped ourselves. The black pudding was rather like haggis, and the chorizos both spicy and mild provided a juicy and flavoursome contrast to the pudding.
The freshly baked bread that accompanied it was an unnecessary, but very pleasant, indulgence.
We selected another dish to share for our main course, this time the house specialtiy; a whole quarter joint of lamb (leg, ribs and shoulder) roasted in the oven.
The cooked joint was proudly borne to our table on a large earthenware dish by one of the staff, who asked us to approve it before he took it away for carving.
Given the size of the portions, the restaurant does not offer vegetables or potatoes as an accompaniment. Instead they provide a rather good quality green salad which, together with the bread, provides a more than adequate accompianmnt to this most noble of dishes.
The lamb itself was absolutely unctuous. The meat tender yet full of flavour, juicy and oozing with goodness; culinary heaven.
I make no apology in stating that we pigged out on this, and enjoyed sucking the bones dry at the end.
Quite unecessarily I opted to try the egg custard to round off my meal. This was rather an interesting dish, as it resembled in taste and texture a traditional school egg custard and a creme brulee all in one. Rather jolly I thought.
When we had finished our meal, we were rather impressed to see that the liqueurs consisted of a large wicker basket of quarter bottles of various spirits (such as vodka) that was deposited on our table together with two ice chilled shot glasses.
The basic idea being that we could have as much as we wanted, at no extra cost.
Now there's something that you don't encounter every day!
We managed a couple, then reluctantly decided that it was time to call it a night.
The meal, which included a bottle of good bottle of Cava and the basket of spirits, came to 80Euros before service.
Overall Opinion
An outstanding restaurant, you would be very foolish not to visit it if you have the opportunity.
el Yantar de la ribera
Roger de Flor
08013 Barcelona
Spain
Phone 93 265 63 09
Website www.elyantardelaribera.com This contains a video of the chef cooking.
Overview
As noted previously, Eva and I went to Barcelona a few weeks ago for a well earned holiday. Despite being on holiday, we managed to continue on our mission to seek out new dining experiences and tried out a number of very enjoyable restaurants and eateries.
One of my personal favourites was this restaurant, situated near the Victory Arch some 30 minutes walk from the harbour.
el Yantar de la ribera is a traditional rustic restaurant, that specialises in Castilian cuisine cooked in open wooden fired ovens.
Ambience
el Yantar de la ribera is tucked away on rather quiet and unassuming road, unless you knew where you were going you would miss it. The entrance is modest, a thick old wooden door, behind which is a rather pleasant small entrance vestibule.
The entrance vestibule leads into the main dining rooms, one for smokers the other for non smokers. Now here is a tip, if you like to smoke you will need to book; as they reserve that part for their regulars, who come in at around 10:00pm, and stay to the small hours smoking and drinking after their meal.
The dining room resembles a rustic wine cellar, the tables were neatly laid with white linen cloths and towards the far end of the dining room the chefs laboured in the open plan kitchen (the wood fired oven clearly visible).
The restaurant is clearly very popular with local families, many of the tables were occupied by family groups of varying ages, Eva and I were the only non Spaniards there that evening.
Menu
The menu offered a most wonderful selection of hearty Castilian dishes; black pudding, roast lamb and suckling (spelt sucking) pig were on the menu. I saw no evidence of any form of vegetarian offerings.
Service
The service was of a high quality, although the staff had only a modest command of English. That being said we had no trouble ordering, as the menu was in English and we had a phrase book. I would also point out that of course I speak no more than a few words of Spanish, so it is not my place to criticise.
We were though made to feel very welcome.
Food
We both started with the selection of regional specialties these being ; black pudding and two types of chorizo (one spicy the other mild).
This dish was presented in one large dish in the centre of the table, from which we helped ourselves. The black pudding was rather like haggis, and the chorizos both spicy and mild provided a juicy and flavoursome contrast to the pudding.
The freshly baked bread that accompanied it was an unnecessary, but very pleasant, indulgence.
We selected another dish to share for our main course, this time the house specialtiy; a whole quarter joint of lamb (leg, ribs and shoulder) roasted in the oven.
The cooked joint was proudly borne to our table on a large earthenware dish by one of the staff, who asked us to approve it before he took it away for carving.
Given the size of the portions, the restaurant does not offer vegetables or potatoes as an accompaniment. Instead they provide a rather good quality green salad which, together with the bread, provides a more than adequate accompianmnt to this most noble of dishes.
The lamb itself was absolutely unctuous. The meat tender yet full of flavour, juicy and oozing with goodness; culinary heaven.
I make no apology in stating that we pigged out on this, and enjoyed sucking the bones dry at the end.
Quite unecessarily I opted to try the egg custard to round off my meal. This was rather an interesting dish, as it resembled in taste and texture a traditional school egg custard and a creme brulee all in one. Rather jolly I thought.
When we had finished our meal, we were rather impressed to see that the liqueurs consisted of a large wicker basket of quarter bottles of various spirits (such as vodka) that was deposited on our table together with two ice chilled shot glasses.
The basic idea being that we could have as much as we wanted, at no extra cost.
Now there's something that you don't encounter every day!
We managed a couple, then reluctantly decided that it was time to call it a night.
The meal, which included a bottle of good bottle of Cava and the basket of spirits, came to 80Euros before service.
Overall Opinion
An outstanding restaurant, you would be very foolish not to visit it if you have the opportunity.
Wednesday, April 05, 2006
Tripe
Tripe
According to a recent survey carried out by Olive magazine, of British food preferences, the most hated food in Britain is Tripe (the lining of a cow's stomach).
The worst 5 were:
1 Tripe
2 Jellied eels
3 Deep fried Mars bar
4 Brawn
5 Black pudding
Yet ask another group of people and you will find that they love some, or all, of the above.
Taste is a very personal thing.
According to a recent survey carried out by Olive magazine, of British food preferences, the most hated food in Britain is Tripe (the lining of a cow's stomach).
The worst 5 were:
1 Tripe
2 Jellied eels
3 Deep fried Mars bar
4 Brawn
5 Black pudding
Yet ask another group of people and you will find that they love some, or all, of the above.
Taste is a very personal thing.
Monday, January 09, 2006
The Balmoral Christmas Day Brunch
The Balmoral Christmas Day Brunch
Eva and I stayed at the Balmoral Hotel in Edinburgh over Christmas, and partook of their special Christmas Day Brunch on the 25th.
It was superb!
We dined in one of the function rooms that had been specially set aside for the brunch, and were warmly and cheerfully greeted by all the staff.
A glass of welcoming champagne whetted our appetites for the buffet feast to follow. This included:
At £37 per head, the brunch doesn't come cheap. However, Christmas is but once a year!
Eva and I stayed at the Balmoral Hotel in Edinburgh over Christmas, and partook of their special Christmas Day Brunch on the 25th.
It was superb!
We dined in one of the function rooms that had been specially set aside for the brunch, and were warmly and cheerfully greeted by all the staff.
A glass of welcoming champagne whetted our appetites for the buffet feast to follow. This included:
- Cereals, juices and yoghurts
- Hams, smoked salmon and prawns
- Scrambled eggs, Ayreshire back bacon, black pudding, tomatoes, Musk sausages (the Queen eats these when she stays in Holyrood), saute potatoes and mushrooms
- Strawberries, chocolates and bread
At £37 per head, the brunch doesn't come cheap. However, Christmas is but once a year!
Monday, November 07, 2005
Roast
Restaurant
Roast
The Floral Hall
Borough Market
Stoney Street
London
Phone:- 0207 940 1300
Website: www.roast-restaurant.com
Overview
Eva and I decided to try out the newly opened Roast restaurant in Borough Market last Friday.
Roast is the brainchild creation of Iqbal Wahhab, who founded The Cinnamon Club in Westminster. Roast has 120 seats, and is constructed on the site of Britain's oldest surviving food market, by London Bridge.
Edward Barry designed the Floral Hall in 1858, to house flowers for resale by the market traders; the upper floor now houses Roast, whilst the ground floor will house market traders.
Roast serves traditional British food in a modern lively setting, and is open for breakfast, lunch and dinner.
I would advise you to book, as the restaurant was packed when we went there.
Ambience
Roast is situated on the first floor of the Floral Hall of Borough Market. It consists of a large split level dining room and open fronted spit roast kitchen, together with a bar placed mid centre of the main part of the dining room.
The building has been given a stunning frontage in the form of the portico of the old Covent Garden flower market, which offers diners views onto the market on one side and over into St Paul's Cathedral on the other.
If you like the colour scheme white, then you are in for a treat; white is the order of the day for the walls and high ceilings, together with the linen napkins and tablecloths.
This, coupled with the large glass windows, gives Roast an airy and spacious atmosphere.
The layout of the restaurant means that those diners who are placed on the upper split level by the windows are afforded an excellent view of the market and St Paul's, whilst many of those on the lower level are afforded an excellent view of the bar and kitchen.
I would therefore advise you to specify your preference when booking your table.
As noted the restaurant was very lively, bright and spacious; as such it may not be first choice for a romantic cosy meal for two.
We were given a very good table on the "upper deck" by the window. I was more than pleased to note that, despite the fact the restaurant has a high ceiling and large glass frontage, it was not cold.
Menu
The menu was unashamedly British, and contained a variety of traditional dishes such as; roast pork with black pudding, potted shrimps, roast pheasant, steak and fish.
However, rather bizarrely for a restaurant that calls itself Roast, the one dish that was missing was Roast Beef!
I find this omission to be more than a little daft, and indeed said as much to the staff.
I really would suggest that this dish, that is widely regarded as the national dish of Britain, should be included on Roast's menu as soon as possible.
One other point that I would suggest that Roast address, is the fact that their website does not at the time of writing have a sample menu uploaded. The key feature of any well designed restaurant website is the menu page.
Service
We were warmly greeted, and promptly shown to our table.
The staff were very friendly and efficient. The service and attention to detail was smooth and well co-ordinated as it needed to be, given the number of covers.
Eva's dropped butter knife, was replaced immediately without prompting.
Food
I started with the green split pea soup with salt beef and vegetables. This was a little too thin and watery for my taste; I have been brought up eating yellow split pea soup, which had a much thicker consistency.
I would also suggest that the split peas and vegetables could have benefited from being cooked for a little longer; as they were, to my view/taste, a touch underdone.
I chose the roast suckling pig with black pudding for my main course.
This consisted of several slices of good quality pork, a good cut with just the right amount of fat and crackling, served with a thin slice of black pudding which had been placed atop half an apple.
The pork was very good, the taste and texture was first class.
I would, however, make two observations:
Unlike the pork, they were hot.
The slices of roast pumpkin were splendid, and had been roasted to perfection.
Eva started with the potted shrimps, which came with a lemon wedge and a little toast. They were delightfully indulgent, rich, tasty and filling.
Eva then chose the roast pheasant for her main course, she chose mashed potatoes to accompany it.
The pheasant consisted of a generous portion of both breast and leg, served on top of sherry glazed parsnips. The bird had been well, but not over, cooked. It was succulent, tender and had a delicate game flavour. The size of the portion defeated Eva; so we made off with the remainder in a doggy bag, and had it the next day in a sandwich.
The mashed potatoes were smooth and creamy, and had a better taste and consistency than many that we have had elsewhere.
The meal, which included a bottle of Pinot Grigio (unaccountably they had no Chablis on the wine list) and a liqueur, came to £100 including service.
Overall Opinion
We enjoyed our evening; once the few “teething” issues that I have raised above are addressed, Roast will enjoy commercial and culinary success.
Roast
The Floral Hall
Borough Market
Stoney Street
London
Phone:- 0207 940 1300
Website: www.roast-restaurant.com
Overview
Eva and I decided to try out the newly opened Roast restaurant in Borough Market last Friday.
Roast is the brainchild creation of Iqbal Wahhab, who founded The Cinnamon Club in Westminster. Roast has 120 seats, and is constructed on the site of Britain's oldest surviving food market, by London Bridge.
Edward Barry designed the Floral Hall in 1858, to house flowers for resale by the market traders; the upper floor now houses Roast, whilst the ground floor will house market traders.
Roast serves traditional British food in a modern lively setting, and is open for breakfast, lunch and dinner.
I would advise you to book, as the restaurant was packed when we went there.
Ambience
Roast is situated on the first floor of the Floral Hall of Borough Market. It consists of a large split level dining room and open fronted spit roast kitchen, together with a bar placed mid centre of the main part of the dining room.
The building has been given a stunning frontage in the form of the portico of the old Covent Garden flower market, which offers diners views onto the market on one side and over into St Paul's Cathedral on the other.
If you like the colour scheme white, then you are in for a treat; white is the order of the day for the walls and high ceilings, together with the linen napkins and tablecloths.
This, coupled with the large glass windows, gives Roast an airy and spacious atmosphere.
The layout of the restaurant means that those diners who are placed on the upper split level by the windows are afforded an excellent view of the market and St Paul's, whilst many of those on the lower level are afforded an excellent view of the bar and kitchen.
I would therefore advise you to specify your preference when booking your table.
As noted the restaurant was very lively, bright and spacious; as such it may not be first choice for a romantic cosy meal for two.
We were given a very good table on the "upper deck" by the window. I was more than pleased to note that, despite the fact the restaurant has a high ceiling and large glass frontage, it was not cold.
Menu
The menu was unashamedly British, and contained a variety of traditional dishes such as; roast pork with black pudding, potted shrimps, roast pheasant, steak and fish.
However, rather bizarrely for a restaurant that calls itself Roast, the one dish that was missing was Roast Beef!
I find this omission to be more than a little daft, and indeed said as much to the staff.
I really would suggest that this dish, that is widely regarded as the national dish of Britain, should be included on Roast's menu as soon as possible.
One other point that I would suggest that Roast address, is the fact that their website does not at the time of writing have a sample menu uploaded. The key feature of any well designed restaurant website is the menu page.
Service
We were warmly greeted, and promptly shown to our table.
The staff were very friendly and efficient. The service and attention to detail was smooth and well co-ordinated as it needed to be, given the number of covers.
Eva's dropped butter knife, was replaced immediately without prompting.
Food
I started with the green split pea soup with salt beef and vegetables. This was a little too thin and watery for my taste; I have been brought up eating yellow split pea soup, which had a much thicker consistency.
I would also suggest that the split peas and vegetables could have benefited from being cooked for a little longer; as they were, to my view/taste, a touch underdone.
I chose the roast suckling pig with black pudding for my main course.
This consisted of several slices of good quality pork, a good cut with just the right amount of fat and crackling, served with a thin slice of black pudding which had been placed atop half an apple.
The pork was very good, the taste and texture was first class.
I would, however, make two observations:
- The majority of the crackling did not crackle
- The pork was luke warm rather than hot, I suspect that it had been left a little too long on the plate before being taken from the kitchen to our table
Unlike the pork, they were hot.
The slices of roast pumpkin were splendid, and had been roasted to perfection.
Eva started with the potted shrimps, which came with a lemon wedge and a little toast. They were delightfully indulgent, rich, tasty and filling.
Eva then chose the roast pheasant for her main course, she chose mashed potatoes to accompany it.
The pheasant consisted of a generous portion of both breast and leg, served on top of sherry glazed parsnips. The bird had been well, but not over, cooked. It was succulent, tender and had a delicate game flavour. The size of the portion defeated Eva; so we made off with the remainder in a doggy bag, and had it the next day in a sandwich.
The mashed potatoes were smooth and creamy, and had a better taste and consistency than many that we have had elsewhere.
The meal, which included a bottle of Pinot Grigio (unaccountably they had no Chablis on the wine list) and a liqueur, came to £100 including service.
Overall Opinion
We enjoyed our evening; once the few “teething” issues that I have raised above are addressed, Roast will enjoy commercial and culinary success.
Tuesday, September 06, 2005
School Fat Ban
School Fat Ban
The image of school dinners, once associated with chips stodge and stew, is going to be given a makeover.
Burgers, chips, sticky puddings and other fondly remembered food stuffs will be banned from British schools. This follows a government edict, that says that food fed to children should not contain more than 10% fat.
Ruth Kelly, the Education Secretary, will announce the plans to eradicate junk food from school canteens when she addresses the Labour conference in Brighton next month.
Experts are recommending limits on the number of times per week that ice cream, chips and other fun food will be served.
One idea is that they should be served only once a week, to try to wean children off them. The trouble with this "noble idea" is that the fat children, being targeted, eat this stuff at home all the time; there is no chance of weaning them off it, until the diet at home is changed.
Additionally, unless you lock children in the school during lunchbreaks, they will simply go out and buy chips and burgers elsewhere.
A well meaning idea, no doubt, but destined to fail.
The image of school dinners, once associated with chips stodge and stew, is going to be given a makeover.
Burgers, chips, sticky puddings and other fondly remembered food stuffs will be banned from British schools. This follows a government edict, that says that food fed to children should not contain more than 10% fat.
Ruth Kelly, the Education Secretary, will announce the plans to eradicate junk food from school canteens when she addresses the Labour conference in Brighton next month.
Experts are recommending limits on the number of times per week that ice cream, chips and other fun food will be served.
One idea is that they should be served only once a week, to try to wean children off them. The trouble with this "noble idea" is that the fat children, being targeted, eat this stuff at home all the time; there is no chance of weaning them off it, until the diet at home is changed.
Additionally, unless you lock children in the school during lunchbreaks, they will simply go out and buy chips and burgers elsewhere.
A well meaning idea, no doubt, but destined to fail.
Monday, April 11, 2005
Franklins
Restaurant
Franklins
157 Lordship Lane
Dulwich
Phone:- 0208 299 9598
Website www.franklinsrestaurant.com
Overview
Eva and I went to Dulwich last week to try out Franklins, a pub and restaurant that has gained a reputation for good quality English food. I also understand that the pub is recommended for its beer as well.
Ambience
Franklins consists of a small cosy pub at the front, and an intimate romantic restaurant at the rear. The restaurant is situated on both the ground floor and the basement.
It was a Friday evening, and both the pub and restaurant were very busy, it is therefore advisable to book in advance.
The restaurant was lively, with the open kitchen situated along the wall at the back, yet intimate and cosy. The wooden floor of the restaurant contrasted with the brick walls, on which were hung several large antique mirrors and a large picture of an Empire day outdoor party.
The tables were laid with paper cloths, and were quite close together but not uncomfortably so.
The atmosphere was relaxed, but lively; I would swear that I saw Prince William dining at the table next to us.
Menu
The menu, which was unashamedly English, is varied on a regular basis and had a variety of hearty dishes to choose between. This particular evening, amongst others, it contained; devilled kidneys, jellied oxtail, pork belly with snails, rack of lamb, calves liver with Pease pudding and a sirloin steak.
They even serve a savoury course, which is something that is not so common in restaurants these days.
Service
We were warmly greeted, and promptly shown to our table.
The staff were very friendly and efficient. Service and food preparation were well coordinated as they needed to be, given the number of covers.
We were kindly offered another, less central table, when it became free; a nice gesture.
Food
I started with the devilled kidneys on toast. This was a splendid dish, consisting of a very generous portion of lambs kidneys served atop a chunky cut piece of well toasted bread.
The kidneys were delightful; tender, rich and very piquant.
First class!
I chose the spring chicken with leeks for my main course. This dish was a combination of a succulent, tender whole poussin served with a delicate white wine tarragon sauce on top of leeks.
I chose boiled new potatoes to accompany it. Both the chicken and the potatoes were delightful.
Eva started with the scallop roe on toast. This consisted of a generous portion of pink, fluffy delicate tasting roe accompanied by two triangles of thick cut toast.
It was delicate, delicious and a pleasure to eat.
Eva then chose the rack of lamb with garlic for her main course. This was pink and tender. I tried some and was impressed with the flavour, and texture, of the lamb; it was not overpowered, but complimented, by the garlic. Eva ordered the dauphine potatoes to accompany the lamb, an ideal combination.
Now, by this stage, we normally opt for coffee and liqueurs. However, I was feeling greedy and decided to try the savoury. Therefore I ordered a Welsh rarebit.
I was not disappointed; a more piquant and flavoursome rarebit I could not have wished for, duly arrived.
It consisted of a very generous slice of thick cut toast, smothered in melted Irish cheddar and mustard.
Outstanding!
The meal, which included a bottle of Chablis and liqueurs, came to £87 before service.
Overall Opinion
We had a most splendid meal, and evening. I guarantee that we will be returning to Franklins again.
We have absolutely no hesitation in recommending this fine restaurant.
Franklins
157 Lordship Lane
Dulwich
Phone:- 0208 299 9598
Website www.franklinsrestaurant.com
Overview
Eva and I went to Dulwich last week to try out Franklins, a pub and restaurant that has gained a reputation for good quality English food. I also understand that the pub is recommended for its beer as well.
Ambience
Franklins consists of a small cosy pub at the front, and an intimate romantic restaurant at the rear. The restaurant is situated on both the ground floor and the basement.
It was a Friday evening, and both the pub and restaurant were very busy, it is therefore advisable to book in advance.
The restaurant was lively, with the open kitchen situated along the wall at the back, yet intimate and cosy. The wooden floor of the restaurant contrasted with the brick walls, on which were hung several large antique mirrors and a large picture of an Empire day outdoor party.
The tables were laid with paper cloths, and were quite close together but not uncomfortably so.
The atmosphere was relaxed, but lively; I would swear that I saw Prince William dining at the table next to us.
Menu
The menu, which was unashamedly English, is varied on a regular basis and had a variety of hearty dishes to choose between. This particular evening, amongst others, it contained; devilled kidneys, jellied oxtail, pork belly with snails, rack of lamb, calves liver with Pease pudding and a sirloin steak.
They even serve a savoury course, which is something that is not so common in restaurants these days.
Service
We were warmly greeted, and promptly shown to our table.
The staff were very friendly and efficient. Service and food preparation were well coordinated as they needed to be, given the number of covers.
We were kindly offered another, less central table, when it became free; a nice gesture.
Food
I started with the devilled kidneys on toast. This was a splendid dish, consisting of a very generous portion of lambs kidneys served atop a chunky cut piece of well toasted bread.
The kidneys were delightful; tender, rich and very piquant.
First class!
I chose the spring chicken with leeks for my main course. This dish was a combination of a succulent, tender whole poussin served with a delicate white wine tarragon sauce on top of leeks.
I chose boiled new potatoes to accompany it. Both the chicken and the potatoes were delightful.
Eva started with the scallop roe on toast. This consisted of a generous portion of pink, fluffy delicate tasting roe accompanied by two triangles of thick cut toast.
It was delicate, delicious and a pleasure to eat.
Eva then chose the rack of lamb with garlic for her main course. This was pink and tender. I tried some and was impressed with the flavour, and texture, of the lamb; it was not overpowered, but complimented, by the garlic. Eva ordered the dauphine potatoes to accompany the lamb, an ideal combination.
Now, by this stage, we normally opt for coffee and liqueurs. However, I was feeling greedy and decided to try the savoury. Therefore I ordered a Welsh rarebit.
I was not disappointed; a more piquant and flavoursome rarebit I could not have wished for, duly arrived.
It consisted of a very generous slice of thick cut toast, smothered in melted Irish cheddar and mustard.
Outstanding!
The meal, which included a bottle of Chablis and liqueurs, came to £87 before service.
Overall Opinion
We had a most splendid meal, and evening. I guarantee that we will be returning to Franklins again.
We have absolutely no hesitation in recommending this fine restaurant.
Thursday, March 31, 2005
The Rib Room and Oyster Bar
Restaurant
The Rib Room and Oyster Bar
The Carlton Tower Hotel
On Cadogan Place
London
SW1X 9PY
Phone:- 0207 235 1234
Website www.carltontower.com/dining/
Overview
Eva and I were intent on celebrating the launch of my new company, and so decided to push the boat out and try the Rib Room of the Carlton Tower Hotel in London.
The Rib Room was established in 1961, and is renowned for serving the tender Aberdeen Angus beef and fine traditional British cuisine. There is also an Oyster Bar, which serves a variety of oysters and caviar.
Ambience
The Rib Room harkens back to a bygone era of elegance and opulence, rarely seen these days in mainstream restaurants.
The dining room and bar were spacious and calm. The walls lined with dark wood panelling, the bar modern and comfortable, with deep sofas. There was a piano in the corner, but as this was a Good Friday no pianist was on duty.
The dining room had a warm, intimate interior and was decorated with bronze statues, pyramids and artworks by Feliks Topolski. It had more of the feel of an ocean liner from the 1950’s.
The tables were laid with linen cloths, napkins and silver cutlery. There was also a loaf of home baked granary bread, in the centre of the table, which was light and crusty.
The atmosphere was relaxed, and not overtly formal.
Menu
The menu is traditional British, with a fine selection of; oysters, caviar, Cornish crab, goose liver, beef, duck chicken and lamb on offer.
Service
The staff were friendly, efficient and very welcoming. We partook of a few drinkies at the bar whilst perusing the menu, and lingered for an hour before being escorted to our table.
Our waiter was very attentive and accommodating, he happily conveyed my request to the chef to ensure that my beef was not trimmed of its fat.
Food
I chose the Cornish crab to start with. This was a delightful arrangement of dark and white crab meat in a crab shell, interspersed with a generous quantity of chopped egg. This came with a small side salad.
In my view this was an ideal starter, an excellent combination of flavours and textures.
I chose the 454g roast Aberdeen Angus rib of beef (one of the signature dishes of the restaurant) for my main course. This was absolutely superb, it had been cooked medium as requested and was so tender and succulent it just melted away in the mouth. It was absolutely unctuous!
The beef was accompanied by Yorkshire pudding, sauté potatoes and cauliflower cheese. I was absolutely delighted with my meal, and unashamedly “pigged out”; let’s be honest I could have opted for just 250g, but I am a greedy piggy!
Eva started with the scallops on pureed parsnips. These were delightful. Three tender moist and succulent scallops, served atop of pureed parsnips; an excellent combination. She was very pleased with her choice.
Eva then had the spit roast duck for her main course. This was a leg, thigh and carved breast of duck. The meat was tender, flavoursome and succulent; it had been well cooked as requested. Eva chose creamed potatoes to accompany the duck. These were rich and smooth; utterly indulgent.
We demurred on the tempting desserts, and instead had liqueurs and coffee.
The entire bill, which included pre dinner champagne a bottle of Chablis and liqueurs, came to £249 including service.
Overall Opinion
Whilst the Rib Room is not cheap, the meal was definitely one of the best that we have had. Whilst we will not be visiting every week, we will most definitely be dining there again. In our view, if you want to have a special evening then the Rib Room is certainly one place that is worth visiting.
The Rib Room and Oyster Bar
The Carlton Tower Hotel
On Cadogan Place
London
SW1X 9PY
Phone:- 0207 235 1234
Website www.carltontower.com/dining/
Overview
Eva and I were intent on celebrating the launch of my new company, and so decided to push the boat out and try the Rib Room of the Carlton Tower Hotel in London.
The Rib Room was established in 1961, and is renowned for serving the tender Aberdeen Angus beef and fine traditional British cuisine. There is also an Oyster Bar, which serves a variety of oysters and caviar.
Ambience
The Rib Room harkens back to a bygone era of elegance and opulence, rarely seen these days in mainstream restaurants.
The dining room and bar were spacious and calm. The walls lined with dark wood panelling, the bar modern and comfortable, with deep sofas. There was a piano in the corner, but as this was a Good Friday no pianist was on duty.
The dining room had a warm, intimate interior and was decorated with bronze statues, pyramids and artworks by Feliks Topolski. It had more of the feel of an ocean liner from the 1950’s.
The tables were laid with linen cloths, napkins and silver cutlery. There was also a loaf of home baked granary bread, in the centre of the table, which was light and crusty.
The atmosphere was relaxed, and not overtly formal.
Menu
The menu is traditional British, with a fine selection of; oysters, caviar, Cornish crab, goose liver, beef, duck chicken and lamb on offer.
Service
The staff were friendly, efficient and very welcoming. We partook of a few drinkies at the bar whilst perusing the menu, and lingered for an hour before being escorted to our table.
Our waiter was very attentive and accommodating, he happily conveyed my request to the chef to ensure that my beef was not trimmed of its fat.
Food
I chose the Cornish crab to start with. This was a delightful arrangement of dark and white crab meat in a crab shell, interspersed with a generous quantity of chopped egg. This came with a small side salad.
In my view this was an ideal starter, an excellent combination of flavours and textures.
I chose the 454g roast Aberdeen Angus rib of beef (one of the signature dishes of the restaurant) for my main course. This was absolutely superb, it had been cooked medium as requested and was so tender and succulent it just melted away in the mouth. It was absolutely unctuous!
The beef was accompanied by Yorkshire pudding, sauté potatoes and cauliflower cheese. I was absolutely delighted with my meal, and unashamedly “pigged out”; let’s be honest I could have opted for just 250g, but I am a greedy piggy!
Eva started with the scallops on pureed parsnips. These were delightful. Three tender moist and succulent scallops, served atop of pureed parsnips; an excellent combination. She was very pleased with her choice.
Eva then had the spit roast duck for her main course. This was a leg, thigh and carved breast of duck. The meat was tender, flavoursome and succulent; it had been well cooked as requested. Eva chose creamed potatoes to accompany the duck. These were rich and smooth; utterly indulgent.
We demurred on the tempting desserts, and instead had liqueurs and coffee.
The entire bill, which included pre dinner champagne a bottle of Chablis and liqueurs, came to £249 including service.
Overall Opinion
Whilst the Rib Room is not cheap, the meal was definitely one of the best that we have had. Whilst we will not be visiting every week, we will most definitely be dining there again. In our view, if you want to have a special evening then the Rib Room is certainly one place that is worth visiting.
Monday, January 17, 2005
Restaurant
The TreeHouse
78 South End
Croydon
CR0 1DP
Phone:- 0208 688 9837
Website www.treehousepeople.com
Overview
Eva and I were in the TreeHouse bar on Sunday, having a drink, and decided to try out their restaurant.
The Treehouse is a bar and restaurant, serving imaginative dishes far removed from traditional wine bar and pub fayre.
Ambience
The TreeHouse is a quirkily decorated bar and restaurant, occupying the premises of a former pub. The outside of the building is illuminated by a wall of white fairy lights.
Inside, the ceiling is also illuminated by a “net” of the same fairy lights interspersed with tree branches. The emphasis of the décor is wood, wood and wood. The chairs in both the bar and restaurant range from an eclectic mix of traditional wooden four legged affairs to exotic carved tree trunks.
The bar is cosy and positioned at the front of the Treehouse, the restaurant is open to the bar yet secluded and intimate.
We sat by the fireplace, which had been decorated with a mosaic of broken crockery. The intimate ambience of the restaurant was enhanced by the fact that it was illuminated by a bountiful number of candles.
A live Latin band played in the corner of the bar, the music was good and not intrusive.
The bar was quiet, but the restaurant was quite busy; unusual for a Sunday night in Croydon.
Menu
The main menu had a variety of gourmet dishes including; gigot of lamb, scallops, ribs, vegetable shepherds pie, pan fried fillet of sea bass and smoked bacon & stilton salad. There was also a blackboard list of specials.
Service
The staff, in both the bar and restaurant, were very friendly and welcoming. I was particularly pleased that our waitress was honest enough to advise us not to have the lamb, as it was apparently a little tough.
Food
I chose the beetroot and pine nut risotto to start with. This was superb, the risotto was creamy and rich. The taste was a well balanced blend of nuts, rice and cream; topped off with a few shavings of Parmesan.
I decided to try the calves liver for my main course. This was excellent, thick and succulent. The liver had been cooked pink, just as I like it, and was exceptionally tender and flavoursome. It was served on a bed of hazelnut mash, with bacon slices. The mash was delightful.
Eva started with the scallops and peppers. These were lightly poached in white wine, and served with a piquant medley of peppers.
The scallops were excellent, tender and juicy; the portion was just right for a starter.
Eva then opted for the guinea fowl for her main course. This dish consisted of a breast and leg of guinea fowl, stuffed with black pudding; roasted and served on a bed of garlic crushed new potatoes.
The dish was first class, the black pudding complemented the tender and succulent guinea fowl; and the potatoes were a delight.
I will have that myself next time we go there.
We pigged out, and had a side dish of hazelnut mashed potatoes as well; this of course was not really required.
The meal, which included a bottle of Chablis and liqueurs, came to £83 including service.
Overall Opinion
This is definitely one of Croydon’s better restaurants, and one of the few that does not serve reheated or microwaved food. We heartily endorse The Treehouse, and will definitely be visiting it again.
The TreeHouse
78 South End
Croydon
CR0 1DP
Phone:- 0208 688 9837
Website www.treehousepeople.com
Overview
Eva and I were in the TreeHouse bar on Sunday, having a drink, and decided to try out their restaurant.
The Treehouse is a bar and restaurant, serving imaginative dishes far removed from traditional wine bar and pub fayre.
Ambience
The TreeHouse is a quirkily decorated bar and restaurant, occupying the premises of a former pub. The outside of the building is illuminated by a wall of white fairy lights.
Inside, the ceiling is also illuminated by a “net” of the same fairy lights interspersed with tree branches. The emphasis of the décor is wood, wood and wood. The chairs in both the bar and restaurant range from an eclectic mix of traditional wooden four legged affairs to exotic carved tree trunks.
The bar is cosy and positioned at the front of the Treehouse, the restaurant is open to the bar yet secluded and intimate.
We sat by the fireplace, which had been decorated with a mosaic of broken crockery. The intimate ambience of the restaurant was enhanced by the fact that it was illuminated by a bountiful number of candles.
A live Latin band played in the corner of the bar, the music was good and not intrusive.
The bar was quiet, but the restaurant was quite busy; unusual for a Sunday night in Croydon.
Menu
The main menu had a variety of gourmet dishes including; gigot of lamb, scallops, ribs, vegetable shepherds pie, pan fried fillet of sea bass and smoked bacon & stilton salad. There was also a blackboard list of specials.
Service
The staff, in both the bar and restaurant, were very friendly and welcoming. I was particularly pleased that our waitress was honest enough to advise us not to have the lamb, as it was apparently a little tough.
Food
I chose the beetroot and pine nut risotto to start with. This was superb, the risotto was creamy and rich. The taste was a well balanced blend of nuts, rice and cream; topped off with a few shavings of Parmesan.
I decided to try the calves liver for my main course. This was excellent, thick and succulent. The liver had been cooked pink, just as I like it, and was exceptionally tender and flavoursome. It was served on a bed of hazelnut mash, with bacon slices. The mash was delightful.
Eva started with the scallops and peppers. These were lightly poached in white wine, and served with a piquant medley of peppers.
The scallops were excellent, tender and juicy; the portion was just right for a starter.
Eva then opted for the guinea fowl for her main course. This dish consisted of a breast and leg of guinea fowl, stuffed with black pudding; roasted and served on a bed of garlic crushed new potatoes.
The dish was first class, the black pudding complemented the tender and succulent guinea fowl; and the potatoes were a delight.
I will have that myself next time we go there.
We pigged out, and had a side dish of hazelnut mashed potatoes as well; this of course was not really required.
The meal, which included a bottle of Chablis and liqueurs, came to £83 including service.
Overall Opinion
This is definitely one of Croydon’s better restaurants, and one of the few that does not serve reheated or microwaved food. We heartily endorse The Treehouse, and will definitely be visiting it again.
Tuesday, April 27, 2004
Restaurant
The Bleeding Heart Tavern
19 Greville Street
Hatton Garden
London
EC1N 8SQ
Phone:- 0207 242 2056
Website www.bleedingheart.co.uk
Overview
Eva and I found ourselves out and about in the Smithfield area of London, on Friday evening. This afforded us an ideal opportunity to try The Bleeding Heart Tavern. This offers a selection of spit roasts and other British meat served with a French twist.
It is open Monday to Friday for breakfast, lunch and dinner.
Ambience
The Bleeding Heart Tavern restaurant is in the basement of the Bleeding Heart Tavern. Although it had no windows, it was modern, light, bright and cheerful.
The floors were stripped wood, the walls were painted a light yellow and decorated with large pen and ink drawings of chickens, cows and pigs. Lighting was provided by spotlights recessed in the ceiling. The tables were laid with linen cloths and napkins.
The restaurant was not very busy that evening, and even though we had not booked, we were given a nice large round table in a booth in the corner.
The staff, all French, were very friendly welcoming and efficient.
Menu
The menu offered a very good selection of British dishes including; onion and ale soup with cheese croutons, tartar of Scottish salmon and mustard on toast, poached free range egg on a crunchy vegetable salad, slow-cooked pork belly with an organic white bean stew, poached haddock topped with a poached egg on mash with hollandaise sauce and rabbit and ratte potato casserole with whole grain mustard sauce.
The meat is sourced from Smithfield, so it should be of good quality.
There were two wine lists available, one more detailed and extensive than the other.
Service
As noted the staff were friendly and efficient. The restaurant was not that busy, and so we received 100% attention; even down to the refolding and sculpting of my napkin between courses.
Food
I chose the black pudding on brioche for my starter. This dish consisted of chunks of black pudding interspersed with chunks of apple resting on a slice of warmed brioche. The dish was accompanied by a rocket salad, drizzled with grain mustard.
I was very pleased with my choice; the taste of the black pudding was well complimented by the apple, and the brioche provided an excellent base to soak up the juices.
I had half a spit-roasted chicken for my main course. This was a very generously proportioned corn fed bird, its flavour was tender and succulent. It was served with roasted potatoes in their skins and caramelised carrots and parsnips together with French beans. The chicken was served with a light jus, and tasted absolutely superb. An excellent choice, even if I say so myself!
Eva started with the tartar salmon. This was rather similar to the gravad lax served in Sweden. It was quite pleasant, but lacked the smokiness of smoked salmon (self evident, as it was not smoked) which I prefer.
Eva chose the roast pork for her main course. This was rather splendid, as it was stuffed with black pudding. Served with jus, it was accompanied by the same vegetables as my main course. I tried some of it, and was very impressed; the taste and flavour were well complimented by the black pudding.
I finished off with a dessert, a rarity for me. I chose the sherry trifle. Absolutely unctuous! Thick double cream, cherries and sponge soaked in an ocean of sherry. Top marks!
The meal which included pre dinner cocktails, Chablis and liqueurs came to £92 before service.
Overall Opinion
A very enjoyable evening, the Bleeding Heart is definitely worth visiting.
The Bleeding Heart Tavern
19 Greville Street
Hatton Garden
London
EC1N 8SQ
Phone:- 0207 242 2056
Website www.bleedingheart.co.uk
Overview
Eva and I found ourselves out and about in the Smithfield area of London, on Friday evening. This afforded us an ideal opportunity to try The Bleeding Heart Tavern. This offers a selection of spit roasts and other British meat served with a French twist.
It is open Monday to Friday for breakfast, lunch and dinner.
Ambience
The Bleeding Heart Tavern restaurant is in the basement of the Bleeding Heart Tavern. Although it had no windows, it was modern, light, bright and cheerful.
The floors were stripped wood, the walls were painted a light yellow and decorated with large pen and ink drawings of chickens, cows and pigs. Lighting was provided by spotlights recessed in the ceiling. The tables were laid with linen cloths and napkins.
The restaurant was not very busy that evening, and even though we had not booked, we were given a nice large round table in a booth in the corner.
The staff, all French, were very friendly welcoming and efficient.
Menu
The menu offered a very good selection of British dishes including; onion and ale soup with cheese croutons, tartar of Scottish salmon and mustard on toast, poached free range egg on a crunchy vegetable salad, slow-cooked pork belly with an organic white bean stew, poached haddock topped with a poached egg on mash with hollandaise sauce and rabbit and ratte potato casserole with whole grain mustard sauce.
The meat is sourced from Smithfield, so it should be of good quality.
There were two wine lists available, one more detailed and extensive than the other.
Service
As noted the staff were friendly and efficient. The restaurant was not that busy, and so we received 100% attention; even down to the refolding and sculpting of my napkin between courses.
Food
I chose the black pudding on brioche for my starter. This dish consisted of chunks of black pudding interspersed with chunks of apple resting on a slice of warmed brioche. The dish was accompanied by a rocket salad, drizzled with grain mustard.
I was very pleased with my choice; the taste of the black pudding was well complimented by the apple, and the brioche provided an excellent base to soak up the juices.
I had half a spit-roasted chicken for my main course. This was a very generously proportioned corn fed bird, its flavour was tender and succulent. It was served with roasted potatoes in their skins and caramelised carrots and parsnips together with French beans. The chicken was served with a light jus, and tasted absolutely superb. An excellent choice, even if I say so myself!
Eva started with the tartar salmon. This was rather similar to the gravad lax served in Sweden. It was quite pleasant, but lacked the smokiness of smoked salmon (self evident, as it was not smoked) which I prefer.
Eva chose the roast pork for her main course. This was rather splendid, as it was stuffed with black pudding. Served with jus, it was accompanied by the same vegetables as my main course. I tried some of it, and was very impressed; the taste and flavour were well complimented by the black pudding.
I finished off with a dessert, a rarity for me. I chose the sherry trifle. Absolutely unctuous! Thick double cream, cherries and sponge soaked in an ocean of sherry. Top marks!
The meal which included pre dinner cocktails, Chablis and liqueurs came to £92 before service.
Overall Opinion
A very enjoyable evening, the Bleeding Heart is definitely worth visiting.
Sunday, April 18, 2004
Restaurant
The Harbour Room
Pomme d’Or Hotel
Liberation Square
St Helier
Jersey
The Channel Islands
Phone:- 01534 880110
Website www.pommedorhotel.com
Overview
Whilst we were on holiday in Jersey we tried the Harbour Room, the restaurant of our hotel the Pomme d’Or, for breakfast and dinner. The Harbour Room serves traditional English food. The breakfast is the full English buffet, and the dinner is a buffet carvery.
Ambience
The Harbour Room was spacious and comfortable. As the name implies it overlooks St Helier harbour.
The restaurant was pleasantly decorated; tables laid with linen cloths and napkins, the cutlery good quality silverware.
In the centre of the Harbour Room were two large buffet serving stations, where diners serve themselves their breakfast and dinner.
Despite this being a buffet style restaurant, there were a good number of staff on hand at both breakfast and dinner to serve wine, coffee and indeed to help serve you the buffet.
Menu
The breakfast menu was very substantial, and included; sausages, eggs (fried, boiled and scrambled), bacon, beans, fried bread, mushrooms, kippers, porridge, hams, hash browns, black pudding and tomatoes.
The carvery dinner menu also offered a good selection including; roast joints of beef and lamb, chicken, fish, vegetables and a fair selection of cold cuts and salads for starters.
Service
There was a good number of friendly efficient staff, who were on hand to serve wine, coffee and generally help make the breakfast/dinner as enjoyable and relaxed as possible.
Food
At breakfast we tried a little of everything. I am happy to pronounce the food as first class, hot, properly cooked but neither greasy nor dry.
An excellent way to start to the day!
At the carvery for dinner we tried many of the starters. They were reasonably good, as far as they went. However, we were a little disappointed that there was not such a good selection of seafood (eg lobster or crab) on offer as one might have expected in Jersey. That being said I understand that every Friday evening they serve a special seafood buffet in the Harbour Room.
We tried both the beef and lamb for our main course, which were craved by the chef. The joints were cooked medium rare, and were succulent, tender and of good quality.
The potato and vegetable selection were decently cooked, and complimented the meal.
The cost of the breakfast was included in the price of our room. Our dinner, which included a good bottle of Medoc, came to £55.
Overall Opinion
Good food, and good value for money, served in very pleasant surroundings. Even if you are not staying in the hotel; the Harbour Room is worth popping in to one evening, or indeed one morning.
The Harbour Room
Pomme d’Or Hotel
Liberation Square
St Helier
Jersey
The Channel Islands
Phone:- 01534 880110
Website www.pommedorhotel.com
Overview
Whilst we were on holiday in Jersey we tried the Harbour Room, the restaurant of our hotel the Pomme d’Or, for breakfast and dinner. The Harbour Room serves traditional English food. The breakfast is the full English buffet, and the dinner is a buffet carvery.
Ambience
The Harbour Room was spacious and comfortable. As the name implies it overlooks St Helier harbour.
The restaurant was pleasantly decorated; tables laid with linen cloths and napkins, the cutlery good quality silverware.
In the centre of the Harbour Room were two large buffet serving stations, where diners serve themselves their breakfast and dinner.
Despite this being a buffet style restaurant, there were a good number of staff on hand at both breakfast and dinner to serve wine, coffee and indeed to help serve you the buffet.
Menu
The breakfast menu was very substantial, and included; sausages, eggs (fried, boiled and scrambled), bacon, beans, fried bread, mushrooms, kippers, porridge, hams, hash browns, black pudding and tomatoes.
The carvery dinner menu also offered a good selection including; roast joints of beef and lamb, chicken, fish, vegetables and a fair selection of cold cuts and salads for starters.
Service
There was a good number of friendly efficient staff, who were on hand to serve wine, coffee and generally help make the breakfast/dinner as enjoyable and relaxed as possible.
Food
At breakfast we tried a little of everything. I am happy to pronounce the food as first class, hot, properly cooked but neither greasy nor dry.
An excellent way to start to the day!
At the carvery for dinner we tried many of the starters. They were reasonably good, as far as they went. However, we were a little disappointed that there was not such a good selection of seafood (eg lobster or crab) on offer as one might have expected in Jersey. That being said I understand that every Friday evening they serve a special seafood buffet in the Harbour Room.
We tried both the beef and lamb for our main course, which were craved by the chef. The joints were cooked medium rare, and were succulent, tender and of good quality.
The potato and vegetable selection were decently cooked, and complimented the meal.
The cost of the breakfast was included in the price of our room. Our dinner, which included a good bottle of Medoc, came to £55.
Overall Opinion
Good food, and good value for money, served in very pleasant surroundings. Even if you are not staying in the hotel; the Harbour Room is worth popping in to one evening, or indeed one morning.
Thursday, April 17, 2003
Restaurant
Shepherd’s
Marsham Court
Marsham Street
London
SW1P 4LA
Phone:- 0207 834 9552
Website www.langansrestaurants.co.uk
Overview
Shepherd’s serves traditional English food and is owned by Richard Shepherd who, recognising that some of his clientele are MP’s, has installed a division bell so that they can enjoy a good meal and can then rush back to the House of Commons to vote.
Eva and I, together with our good friends David and Gabi, went there on Tuesday evening.
Ambience
The restaurant is pleasantly set out with good sized tables, laid with white linen cloths, and discrete comfortable booths. The walls are decorated with wood panelling and oil paintings. The genteel ambience is enhanced by faux gas lighting. The background music was provided by a CD of “old blue eyes”.
I would venture one criticism, relating to the air conditioning which was turned on full blast towards the end of the evening; presumably to hasten the departure of the guests. I find this trick, employed by some restaurants, to be quite annoying.
Menu
The menu offers a good selection of traditional British dishes including; carrot and coriander soup, crab salad, veal chop, steak and kidney pie, liver and Eton Mess.
Service
The service was exceptionally efficient, and the staff were polite but not intrusive.
Food
I started with half a dozen plump Irish oysters. These were served with the traditional accompaniments of brown bread and Tabasco sauce, and were delicious. I opted for the roast beef as my main course. The menu claimed that it was carved from the trolley. However, this was not done at the table so I cannot confirm the existence of said trolley. That being said, the meat was tender, of good quality and had a good layer of fat; it had been cooked medium rare. It was accompanied by roast and boiled potatoes, Yorkshire pudding, mashed Swede and string beans.
I eschewed the dessert in favour of a Welsh rarebit savoury. This was a well balanced combination of cheese, Worcestershire sauce and mustard served on toasted bread.
Eva and Gabi started with scallops and bacon, which they both professed to be tasty and tender. David kicked off with a stilton and onion tart, which was a rich caramel brown colour; this showed that the onions had been well cooked to maximise their flavour and sweetness.
Eva had venison in a red wine sauce for her main course, whilst she enjoyed the flavour she felt that it could have been a little more tender. Gabi had pork in a rich, dark chestnut sauce which she was delighted with. David opted for the rib eye steak and chunky chips. He was satisfied with the portion, but felt the steak was a little dry.
Eva had the Eton Mess, a combination of raspberries, cream and meringue, for dessert; whilst David and Gabi had sticky toffee pudding. All received top marks.
The overall meal, which included two bottles of Cabernet Sauvignon Club cocktails and liqueurs, came to £219 including tip.
Overall Opinion
An enjoyable evening was had by all, I would go there again.
Shepherd’s
Marsham Court
Marsham Street
London
SW1P 4LA
Phone:- 0207 834 9552
Website www.langansrestaurants.co.uk
Overview
Shepherd’s serves traditional English food and is owned by Richard Shepherd who, recognising that some of his clientele are MP’s, has installed a division bell so that they can enjoy a good meal and can then rush back to the House of Commons to vote.
Eva and I, together with our good friends David and Gabi, went there on Tuesday evening.
Ambience
The restaurant is pleasantly set out with good sized tables, laid with white linen cloths, and discrete comfortable booths. The walls are decorated with wood panelling and oil paintings. The genteel ambience is enhanced by faux gas lighting. The background music was provided by a CD of “old blue eyes”.
I would venture one criticism, relating to the air conditioning which was turned on full blast towards the end of the evening; presumably to hasten the departure of the guests. I find this trick, employed by some restaurants, to be quite annoying.
Menu
The menu offers a good selection of traditional British dishes including; carrot and coriander soup, crab salad, veal chop, steak and kidney pie, liver and Eton Mess.
Service
The service was exceptionally efficient, and the staff were polite but not intrusive.
Food
I started with half a dozen plump Irish oysters. These were served with the traditional accompaniments of brown bread and Tabasco sauce, and were delicious. I opted for the roast beef as my main course. The menu claimed that it was carved from the trolley. However, this was not done at the table so I cannot confirm the existence of said trolley. That being said, the meat was tender, of good quality and had a good layer of fat; it had been cooked medium rare. It was accompanied by roast and boiled potatoes, Yorkshire pudding, mashed Swede and string beans.
I eschewed the dessert in favour of a Welsh rarebit savoury. This was a well balanced combination of cheese, Worcestershire sauce and mustard served on toasted bread.
Eva and Gabi started with scallops and bacon, which they both professed to be tasty and tender. David kicked off with a stilton and onion tart, which was a rich caramel brown colour; this showed that the onions had been well cooked to maximise their flavour and sweetness.
Eva had venison in a red wine sauce for her main course, whilst she enjoyed the flavour she felt that it could have been a little more tender. Gabi had pork in a rich, dark chestnut sauce which she was delighted with. David opted for the rib eye steak and chunky chips. He was satisfied with the portion, but felt the steak was a little dry.
Eva had the Eton Mess, a combination of raspberries, cream and meringue, for dessert; whilst David and Gabi had sticky toffee pudding. All received top marks.
The overall meal, which included two bottles of Cabernet Sauvignon Club cocktails and liqueurs, came to £219 including tip.
Overall Opinion
An enjoyable evening was had by all, I would go there again.
Wednesday, November 06, 2002
Restaurant
The Grand Divan
Simpson’s in the Strand
100 Strand
London
WC2R 0EW
Phone:- 0207 836 9112
Website http://www.simpson’s-in-the-strand.com
Overview
Simpson’s is part of the Savoy group (indeed the hotel is next door) and is one of London’s top class restaurants, offering traditional English cooking; breakfast, lunch and dinner. It comprises a number of restaurants, function rooms and bars on two floors.
Myself and three chums from university went to the Grand Divan (the restaurant on the ground floor) on Monday night, for a boys’ night out.
Ambience
The restaurant is traditional in décor, attitude and service; which resembles a gentleman's club from the Victorian era. The dining room offers tables or booths, all are fully laid with white tablecloths, linen napkins, silver cutlery and a variety of glasses for water and wine.
As befits a quality restaurant, that prides itself on its cuisine, Simpson’s expects people to take pride in their appearance, as a courtesy to others; as such you are required to wear a jacket and tie.
When we arrived we were courteously greeted by one of the many waiters, and shown to our table. The restaurant was almost full, and so it is advisable to book.
Menu
The restaurant offers an extensive menu comprising traditional British dishes such as roast beef (carved on the trolley), potted shrimps, rack of lamb, steak and kidney pudding and steamed sponge pudding.
Service
The service is attentive, courteous and professional. When we sat down we were promptly offered our menus, bread rolls and napkins which were unfolded and placed on our laps.
Within five minutes of receiving our gin an tonics, one of my friends had succeeded in knocking his over. Instead of fussing over changing the tablecloth we were promptly offered another table, instead of disturbing us by relaying the table with us sitting there.
Food
I started with smoked salmon, simply served on a large plate with a slice of lemon and buttered brown bread. This was very good, and an ideal starter if you are following on with a heavy meal. My main course was an easy choice, roast beef from the trolley. The joint is carved in front of you, and you are offered a choice of well done or rare. The chef is happy to carve as much or as little as you wish.
I opted for a large portion together with and extra slice of fat, very unhealthy but absolutely mouth watering. The beef is served with roast potatoes, Yorkshire pudding and cabbage. Should you wish other vegetables the menu offers you a choice. Additionally, they are flexible enough to provide you with things not on the menu, for example you can even order bubble and squeak. The food was excellent, the beef succulent, tender and flavoursome; clearly it had been properly hung thereby allowing the flavour to mature and the meat to tenderise naturally.
My friends opted to start with potted shrimps, but all went for the same main course. Dessert was easy, four steamed sponge puddings with custard. Very sweet, moist and filling.
We finished off with some malt whisky.
The overall meal, which included two bottles of Croze Hermitage, four gins, four whiskies and mineral water, came to £275.
Overall Opinion
Definitely one of the more reliable London restaurants, well worth a visit by locals or tourists.
The Grand Divan
Simpson’s in the Strand
100 Strand
London
WC2R 0EW
Phone:- 0207 836 9112
Website http://www.simpson’s-in-the-strand.com
Overview
Simpson’s is part of the Savoy group (indeed the hotel is next door) and is one of London’s top class restaurants, offering traditional English cooking; breakfast, lunch and dinner. It comprises a number of restaurants, function rooms and bars on two floors.
Myself and three chums from university went to the Grand Divan (the restaurant on the ground floor) on Monday night, for a boys’ night out.
Ambience
The restaurant is traditional in décor, attitude and service; which resembles a gentleman's club from the Victorian era. The dining room offers tables or booths, all are fully laid with white tablecloths, linen napkins, silver cutlery and a variety of glasses for water and wine.
As befits a quality restaurant, that prides itself on its cuisine, Simpson’s expects people to take pride in their appearance, as a courtesy to others; as such you are required to wear a jacket and tie.
When we arrived we were courteously greeted by one of the many waiters, and shown to our table. The restaurant was almost full, and so it is advisable to book.
Menu
The restaurant offers an extensive menu comprising traditional British dishes such as roast beef (carved on the trolley), potted shrimps, rack of lamb, steak and kidney pudding and steamed sponge pudding.
Service
The service is attentive, courteous and professional. When we sat down we were promptly offered our menus, bread rolls and napkins which were unfolded and placed on our laps.
Within five minutes of receiving our gin an tonics, one of my friends had succeeded in knocking his over. Instead of fussing over changing the tablecloth we were promptly offered another table, instead of disturbing us by relaying the table with us sitting there.
Food
I started with smoked salmon, simply served on a large plate with a slice of lemon and buttered brown bread. This was very good, and an ideal starter if you are following on with a heavy meal. My main course was an easy choice, roast beef from the trolley. The joint is carved in front of you, and you are offered a choice of well done or rare. The chef is happy to carve as much or as little as you wish.
I opted for a large portion together with and extra slice of fat, very unhealthy but absolutely mouth watering. The beef is served with roast potatoes, Yorkshire pudding and cabbage. Should you wish other vegetables the menu offers you a choice. Additionally, they are flexible enough to provide you with things not on the menu, for example you can even order bubble and squeak. The food was excellent, the beef succulent, tender and flavoursome; clearly it had been properly hung thereby allowing the flavour to mature and the meat to tenderise naturally.
My friends opted to start with potted shrimps, but all went for the same main course. Dessert was easy, four steamed sponge puddings with custard. Very sweet, moist and filling.
We finished off with some malt whisky.
The overall meal, which included two bottles of Croze Hermitage, four gins, four whiskies and mineral water, came to £275.
Overall Opinion
Definitely one of the more reliable London restaurants, well worth a visit by locals or tourists.
Monday, October 14, 2002
Maggie Jones's
6 Old Court Place
Kensington Church Street
London W8 4PL
Phone:- 0207 937 6462
Overview
It is a sad fact of life that some restaurants can be variable, offering a great time one evening and a disappointment another. I have been frequenting Maggie Jones’s for over ten years now, and can honestly say that I have never had a disappointing meal there. Eva, I and Kajsa (Eva’s daughter) visited it last Sunday, and I am happy to report another enjoyable experience. It comprises a rustic style English restaurant on three floors.
Ambience
The restaurant is decorated in a traditional English rustic style, furnished to evoke the atmosphere of a cosy farmhouse; with wooden tables, chairs, benches and intimate booths set against a backdrop of dried straw and grass sheaths, antique farm equipment and other “nic nacks” hanging from the ceiling and placed on shelves around the rooms.
You can easily forget that you are in London. The atmosphere suits all types of occasions from romantic dinners, business meals to larger gatherings. The restaurant is always busy and you should book; be warned that if you are late you may well loose your reservation.
Should you wish to sit on a particular floor, or reserve a booth, then mention this when booking; the staff will try to accommodate you. The tables are decorated with potted plants and candles in wine bottles. One nice touch is that the salt and pepper are in small bowls, enabling you to take a pinch and sprinkle it over your food. When we arrived we were greeted in a professional and courteous manner by one of the many staff, and promptly shown to our table.
The restaurant, as expected, was busy and it had been wise to make a reservation.
Menu
The restaurant offers an extensive selection of traditional English food including, but most certainly not limited to: quiche, home-made soup, stuffed roast chicken, roast pork, rabbit, venison, steak, steak pie, sausages, game, bread and butter pudding. Specials are shown on the blackboards dotted around the restaurant.
Service
The service is attentive, courteous and professional.
On being seated we were promptly offered our menus, bread and a small dish of carrots and cucumber in a vinaigrette dressing.
Food
I started with salmon parcels stuffed with crab. This consisted of two good sized parcels of smoked salmon generously stuffed with fresh crab; very tasty and moist with a good texture. They were placed on a bed of rocket leaves, with a quarter of fresh lemon, and made an ideal starter.
I tried the saddle of lamb, from the “specials”, for my main course. I was offered a choice of garlic or rosemary (I chose both) as a flavour enhancer, and also asked how I would like it done, a good sign that it is freshly cooked; I chose medium.
The lamb was a generous cut (taken at 90 degrees to the back bone) from the saddle and was cooked to my specification. The rosemary and garlic added flavour, but did not overpower it. The lamb was tender and succulent, a very good choice; I used my hands and teeth to take the final vestiges of meat from the back bone.
I rounded off the meal with a Remy Martin, no room for the dessert.
Eva started with potted shrimps, presented without the ramekin in which they were made, served with a very large portion of hot toast and butter. She was pleased with her choice.
Her main course was a grilled salmon steak, very large, succulent and served with a side dish of hollandaise sauce. The latter was so good that she asked for second dish of sauce, no problem at all. Eva had no room for a dessert either!
Kajsa decided to take it easy and not have starter. She chose the rack of lamb for a main course; again she was, quite correctly, asked how she wanted it cooked. The lamb was a good sized portion of four ribs cooked well done, as requested, yet succulent and tasty. It was evident that she enjoyed it as she employed her fingers towards the end; and picked the ribs up to clean the meat from them.
Kajsa had an apple crumble with custard for dessert; hot, sweet and sticky. We shared a selection of vegetables which consisted of a large bowl of sauté potatoes (cut thin yet moist), boiled new potatoes in their skins firm but properly cooked (the best way to enjoy them) and cauliflower baked in a rich (but not overpowering) cheese sauce.
The overall meal, which included one bottle of Malbec and one bottle of Malvern water, came to £113 including the suggested 12.5% service charge (which I felt had been earned by the staff).
Overall Opinion Definitely one of London’s better restaurants, one that I rely on to entertain friends and visitors alike.
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