5000. How do you even track that? Did they fill up three, four, ten books of names, numbers and dates? It is an insurmountable number, consider someone hanging by the phone to take 5000 calls in a continuous 24 hours period, which works out as 3.5 calls per minute, which translates to a pretty exhaustive day’s work. Yes that’s how many of you and I crashed the lines the day Pollen Street Social started taking reservations, and the last time it happened was… probably when Heston started picking lucky diners for his Dinner outfit at Knightsbridge. Such is anticipation of Jason Atherton’s debut solo venture. Oh it’s a golden era of restaurant openings alright, we thought 2010 was a crazy year for brilliant new players, 2011 has thus far been bigger, better and ever so highly produced. Mr Atherton’s new joint aims to bring his previously groundbreaking concepts at Maze to an unfussable, shrine of a dining room that (conceptually) wants to bring the sexy to social dining. Jason has a cult-like following, he was afterall, considered by many (me) to be Ramsay’s greatest protege. Adding fuel to the fire, PSS opened just in time to host a dinner for the visiting superchefs who were in town to find out how they ranked in the World’s 50 best ceremony (how Iggys managed to not only maintain but improve their position
Gordon Ramsay looms over British cooking like a big bad shadow. He owns no less than ten restaurants (in the UK) under his label and his formidable marketing machine is used extensively to turn those restaurants into brand names in their own right. All that gloss is seemingly a way of guaranteeing a quality fine dining experience, albeit one that feels manufactured (aren’t they all to some extent?) . My visit to Maze was not based on Gordon’s merit alone, rather I was drawn to the man in the kitchen, Jason Atherton. He has gained a cult status since opening Maze and I had to find out just how creative his unique taster menu really was
Kang L. says: LifeDonk - Indeed, the freefall of 1st growths is exactly the reason why I think now is a good time ...
LifeDonk says: I didn't mind it, but I do read most of your stuff. I would be interested to read more about why you...
Kang L. says: Bunface - damn, that bad huh? Haha, whats wrong with the nose?? Gotta smell that stuff man! You're p...
bunface says: it feels a little like you're trying to be one of those guys who knows abou wine without the experti...
bunface says: maybe rethink this segment Kang. It's not the most interesting read mate...
“..surrounded by the greatest wines of the world..” The dining room is relatively small...
A Prologue The first of a new series of posts I intend to write on a weekly basis. Not reviews per...
This is my 3rd visit to the fabulous Admiral Codrington in as many months. By now, you’ll have...
No doubt you’ve already heard about Ceviche, the first of a trio of Peruvian restaurants to...
Ah Norway. Good times. I spent some time in Haugesund a couple of years ago, for work, and I will...
I have asserted in the past that Bryn Williams is the most underrated chef in Britain, and that...
Rob & David’s eponymous restaurant has only just toasted its ten year anniversary. A...
Ah …Easter weekend. We drove all the way to the Sidmouth coast, to marvel at the bronze...
aka Kang’s Living Restaurant Guide version 4. Released to the wild in April 2012. Read V3, V2...
I have resisted Roti Chai for several months now, it’s right opposite Selfridges,...
