The Weekend Edition

The main big news from the world of Hospitality, is that legendary hotelier Phillip Newman-Hall has retired. Formerly Raymond Blanc’s right hand man & general keeper of Le Manoir aux quat’ saison, Newman-Hall has now embarked on what looks like semi-retirement rather than the full blown thing, want to wish him all the best for the future, & I’ll miss those morning ties on Twitter.

Also, after 11 years Clare Smyth is leaving Restaurant Gordon Ramsay, Royal Hospital Road. Funnily enough, also making the news, was Bradley Cooper. The actor, who is releasing a chef orientated film, said that his character was based on Ramsay, Wareing & MPW. So that’ll be two lots of urban myth & the film’s creative consultant then.

Stories from the Inbox

Louis from Tonic emailed to let me know about their client Verden, a restaurant & wine bar in Clapton, which has introduced a new Feasting menu. Saying:

Feasting menus are available for groups of twelve or more ordered a week in advance and start at just £30 a head. Guests select two starters for the table to share from a generous selection including Chicken liver parfait, gooseberries and sourdough and Duck rillettes.

Then two pre-ordered main courses are presented for the group alongside a selection of seasonal vegetables.These include Roast Porchetta, Herb roasted monkfish tail, Whole roast chicken with bread sauce or an entire Forerib of beef. And continuing in the sharing vein the table is served a choice of two generous and indulgent dessert dishes like Seasonal Cheesecakes, Chocolate and salted caramel or Sticky Date pudding.

Sounds great, more details from Verden: Here


Restaurant Mark Greenaway sent me a cheeky communiqué about their offering for Edinburgh Restaurant Festival, which starts on October 8th. Here is the menu:

Edinburgh Restaurant Festival Menu

LUNCH £15 /  DINNER £25 – includes a welcome drink

(The dinner menu is available to tables sitting down between 5.30pm and 6.30pm)


Crab “Cannelloni” – Smoked Cauliflower Custard, Lemon Pearls, Herb Butter, Baby Coriander

Main Course 

11 Hour Slow Roasted Clash Farm Belly Pork – Spiced Fillet, Pomme Purée, Savoy Cabbage, Toffee Apple Jus


Mark’s Great British Menu “Knot” Chocolate Tart – Custard Jelly, Frozen Cookies, Crème Fraîche Parfait, Salted Caramel, Kumquat Purée


For more details see: Restaurant Mark Greenaway’s website quote ‘Edinburgh Restaurant Festival‘ when making your reservation.


Ernst van Zyl (@ErnieChef) direct messaged me about his latest venture, The Hanging Gate.

It won’t be a rival to the 3Rosette Lord Clyde, instead it’ll be there to compliment.

Full story: The Caterer

Why chefs shouldn’t write menus or adverts

An element of ‘told you so’ …..

Yes, it has finely happened, Demetre & Smith have finally announced their new restaurant and it’s going to be the Dog’s bollocks. Yes, the cheeky pair have opted to call their new Soho restaurant ‘ Les Couilles du Chien’, French for The Dog’s bollocks.

I say finely, principally because this has been a long time coming, reported that the pair were looking for a new operation back in June 2014: What’s next for Anthony Demetre & co ?

demtre & co

Full story: The Caterer

Tweet of the week

Black is the new……………………Burger?!?

International Coffee day, Yorkshire style



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