Spare a thought…

It is almost upon once again… that time of year many chefs love to hate. What is it - I hear you ask… well “Valentines Night” of course.

Firstly the tables are filled with couples all looking either lovingly -or more commonly not talking to each other. To add to this we are blighted with it being on a Saturday this year so even more challenging to establishments to make the normal Saturday night revenue they can.

I have also been guilty of it as much as others and that is the “corny menu compilations” and themes places seem to think will sell the package… something with a pink tinge to it always seems to rear its ugly head!!!

You might think I have lost my romantic streak… no I am just another year older and wiser.

I have fond memories of a few years ago a busy “Valentines Night” in a restaurant where for my sins I was paid to cook the food.

We had a couple who once they turned the menus the right way up obviously realised they were dining out in a place not of their liking or style. When they sent the cremated steak back (their request) saying it was tough and tasteless I committed the ultimate faux pas by telling the server to return to the table with the famous quote of Chinese foodie “Confucius” who said…

“Man who eats meat and peas on same plate is very unhygienic”…

I know I shouldn’t have but it did make me feel better in that stressful moment and well it was justified… honest.

Virgin on the ridiculous...

The following link is something to enjoy… the resultant letter was to Sir Richard Branson following a passengers experience of an in flight meal on a flight from India to London…

Do let us know if you have had any similar experiences please...

http://www.telegraph.co.uk/travel/travelnews/4344890/Virgin-the-worlds-best-passenger-complaint-letter.html

Obsessive even now...

I have just been listening to the recent broadcast on the Radio 4 Food Programme about Egon Ronay. It bought back many memories for me as a former inspector of this guide to hear about Egon's passion for perfection and his obsession towards quality.

His guides were in their heyday an important barometer to the culinary scene within the UK and he has done much to ensure a change within our thinking towards food in the UK.

He is still very much a champion for quality and just hearing him talk about a filled baguette purchased at Victoria station today might not look bad but it is all about the taste and quality of the ingredients.

I feel much has improved but then again Egon really does make us think about the whole picture when he so eloquently makes his case.

It is sad to think though he feels his greatest achievement was his first restaurant in London "The Marquee" ahead of his Guidebook achievements... he was one of the first people to teach me though the power of the media and there is no such thing as bad publicity.

It's just how you manage it....

http://www.bbc.co.uk/iplayer/episode/b00gq4n4/Food_Programme_Egon_Ronay/

Dinner with Ken Hom...

Ever fancied having dinner with a living legend...

Please click the following link to find out how you could be having a highly entertaining meal with this well known gourmand...

http://www.brookesalumni.co.uk/NETCOMMUNITY/Page.aspx?pid=600&srcid=194

Little Chef - a ray of hope?

I believe there could be a chance that Little Chef is about to re-invent itself...

Heston Blumental is soon to be seen on our screens giving their menu a makeover.

Check out the following link...

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/eating_out/article5390168.ece

Masterchef drinking games...

Well a new series of Masterchef has hit our screens…much discussion has already begun about it the following though did amuse me…

Rule One - Down a double whiskey whenever "ingredients expert" Gregg Wallace threatens to stick his head in a pudding, lick the plate clean or just grins manically after scoffing a few mouthfuls of something chocolaty.

Rule Two - Drink your shot of choice each time John Torode displays his unusual eating method, where he wolfs down forkfuls of food and munches furiously, as if he's never eaten a meal before.

Rule Three - Down a pint of lager when Gregg shouts at the camera: "Cooking doesn't get tougher than this!"

Rule Four - Down a second pint if John follows that up by shouting: "This competition is going to change somebody's life....forever!"

Rule Five - Have a glass of red wine whenever the voiceover women tells us that a contestant can "pack in flavours" but "needs to work on their presentation".

Rule Six - Follow it with another glass of red wine if the next contestant "shows great technique", but needs to "pack in flavours".

Rule Seven - Have some Tequila slammers each time Gregg and John start bickering about who should go through and the camera quickly flashes between them both putting on their best angry faces.

Rule Eight - Crack into some rum each time John angrily tells a contestant: "There's just too much going on with that plate!"

Rule Nine - Have another swig of rum each time you spot Gregg or John standing over a hopeful like mad stalkers or conspicuously spying on them from behind some pots and pans.

Rule Ten - Knock back another glass of wine and yawn if a contestant reveals: "My dream is to run my own restaurant."

Rule Eleven - Drink a double gin if a contestant smiles optimistically and says they are making a chocolate fondant.

Rule Twelve - Finish off the gin when Greg and John end up pushing the fondant around the plate tutting at another failure.

Different Cultures...

I was talking to the other half of an old friend and Chinese chef who has been opening a new high class Chinese eatery within the Middle East… she was relating to me the opening of this establishment had not been without its problems especially when it had come to how the punters ordered their food.

Here in the UK such ethnic establishments tend have their customers order a range of dishes that they then share amongst the party. Well no such practice at this new place they all want their own plate of grub and in no way are they going to share it…it reminded me of a similar experience in a Chinese eatery in Co Wicklow south of Dublin… here a family gathering all tucked in to their own choice of individually chosen dishes and our order of a selection of dishes were met by some really cursory looks that we must have flown in from another planet…
Seems like the front of house crowd need to do a bit of education on the punters. Still it does illustrate rather well some cultural differences when it comes to table manners…