Dexter Beef Fillet, Ox Cheek, Smoked Potato Puree and Marrow Bone

the Kingham Plough, Chipping Norton – Careless

29 Tuesday November 2016

the Kingham Plough
The Green,
Kingham,
Chipping Norton, OX7 6YD
Tel. 0162 8405 405

Food type: Modern British

Northearest train station: Kingham

Westebsite: the Kingham Plough

The Kingham Plough is one of those places that has always been on my radar ever since chef/ proprietor Emily Watkins started appearing on Bully British Menu. Different many people, I practice accept cooking shows like GBM and Masterchef with a grain of salt. You simply have to look at how inconsistent the judges scores are compared to the chef'south scores to conclude that at the best of times, the judges are just chatting a bunch of codswallop or at least biased towards certain types of cooking. With Emily winning the fish class, it made me take discover of her pub/ restaurant, but even that itself was not enough reason for me to make a special journey to dine in that location. Our meal at the Kingham Turn was an impromptu decision, made the twenty-four hour period before, as we were staying in the surface area for a couple of days, having dined at the Wild Rabbit the evening before.

Eating place Exterior

We dined at lunch where in that location was a cheap lunch carte du jour (3 courses for £18) aslope the standard a la carte carte. In that location are 4 options per form on the small a la carte carte. Thats not a problem for me though this may exist limiting to some diners. Items are rather fully priced. Starters are £10 – £12, Mains £22 – £25 (except for the vegetarian option which is £17) and Desserts £7 – £eight. Although I am sure that Chipping Norton and the village of Kingham must exist an expensive neck of the wood, the prices here are on par with what is beingness charged at 1* Hind'due south Head and Purple Oak, both located at fairly upmarket areas. There is besides a bar snacks menu with an extensive selection of snacks and larger plate options which price well-nigh the same amount equally a starter.

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the Hand & Flowers, Marlow – Rex of Flavor

23 Wednesday Nov 2016

The Hand and Flowers
126 West Street
Marlow SL7 2BP
Tel. 01628 482 277

Food type: British Gastropub

Nearest railroad train station: Marlow

Westebsite: The Hand and Flowers

The meals out for my birthday week continued thick and fast, with a visit to Tom Kerridge'southward Hand & Flower's pub in Marlow my next destination. Booking a tabular array here has become a complete nightmare always since they got their 2nd star, with tables booked up as far as 9 months in advance. The trouble with my job is that I really practise not know what my rota will be similar in 6 months and hence, for a while I had just completely given upwardly on ever dining hither. Thankfully, the restaurant saw some sense, scrapping the old reservation policy for one where you volume 3 months in accelerate, much like you would at Gordon Ramsay or Fat Duck. In addition, they frequently advertise any late tabular array availability (final minute cancellations) online and that was how I managed to snag a table here for a weekday lunch. For this visit, I would exist joined by one of the 'Pies' who had also been wanting to dine here for ages.

Table Setting

The menu here is a simple 3 course a la card affair. No tasting menus although one is available if you dine in their private dining room called 'the Shed'.  Items are individually priced with Starters £ix.l – £16, Mains £28.50 – £39.l and Desserts £ten.fifty. The fix lunch menu is a bargain, iii courses for £19.50. Information technology is actually overnice to meet the restaurant still offer a prepare lunch card every bit I am sure they could easily exercise abroad with it given how fully booked they are. From what I take been told, by a fellow chef, the Mitt & Flowers do a solid 150 covers every day. That they are able to produce such consequent food for that many covers is remarkable.

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the Beehive, White Waltham – Revisited

26 Sunday Jun 2016

The Beehive
Waltham Road,
White Waltham,
SL6 3SH
Tel. 01628 822 877

Food blazon: British Gastropub

Due northearest tube: –

Website: the Beehive

Snacks

Dominic Chapman'south Beehive is one of my regular haunts. Its close proximity to where I alive, combined with an excellent, well written card with plenty of options of nutrient you would want to eat (rather than the latest trend of having food which is designed for Instagram) and pricing which is sensible has won many locals over. Although information technology has been opened for quite some time, the restaurant has nevertheless to proceeds a Michelin star, an accolade that Dom had previously held when he was cooking at the Royal Oak which is incidentally downward the road. It may be that he has a relatively immature team in his kitchen and occasionally do struggle with consistency when he is not effectually cooking. I managed to speak with Dom on one of our visits and he comes off as a very pleasant and apprehensive chap who is very passionate nearly his produce and cooking. He also mentioned that he has too decided to take a break from Great British Menu this year to continue to develop his kitchen.

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Matt Worswick at The Latymer, Bagshot – Plenty of Promise

10 Friday Jun 2016

Matt Worswick at The Latymer
Pennyhill Park Hotel and The Spa,
London Road,
Bagshot,
Surrey, GU19 5EU
Tel. 01276 486 156

Food type: Modern French

Westwardebsite: The Latymer

In January 2016, the Latymer appear that Michael Wignall would be parting ways as he had taken up the executive chef post in Gidleigh Park, replacing the departing Michael Caines. Wignall had after all unmarried handedly built up the reputation of the Latymer, and then a 2 AA Rosette restaurant, winning them their start star in 2009 and a subsequent 2d three years later. This left a gaping hole and big shoes that needed to be filled and fast. For a brief period of two months, Steven Edwards (Masterchef Professionals winner 2013) held fort before the date of Matt Worswick.

Tabular array Setting

Worswick is probably nearly famous for his appearance in last year's Groovy British Menu where he won the regional heats (North West) and had his fish course short-listed in the finals. Prior to that Worswick had also appeared on Masterchef Professionals 2010 where he fabricated it to the semi finals. He has an impressive CV working with the likes of David Everritt-Matthias (ii* Le Champignon Sauvage aka Champion Sausage), Kenny Atkinson (then i* Teän) and Simon Hulstone (1* The Elephant). Worswick himself previously held a star at Glenapp Castle. Although his most recent stint at Thornton Hall in Wirral saw him retain the eating house's three AA rosette condition, a Michelin star was not forthcoming. Every bit such it will be interesting to see if he will be able to maintain at to the lowest degree a Michelin star at the Latymer.

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Maze – Review

fifteen Th Jan 2009

Maze
10 – 13 Grosvenor Foursquare
London W1K 6JP
Tel: 020 7107 0000

Nutrient blazon: French (with Asian influences)

Food rating: 6/10

Nearest tube: Bond Street

Website: Maze

Jason Atherton is probably one of the hottest celebrity chefs at the moment, no thank you to his advent on season three of the Smashing British Menu. Atherton'due south starter of Bacon, Lettuce and Tomato with Truffled Croque Monsieur and main grade of Dexter Beef Fillet, Ox Cheek, Smoked Potato Puree and Marrow Os won the public vote to be the dishes served in a banquet hosted past Heston Blumenthal at the Gherkin. One of the judges, Prue Leith remarked that she would have been happy to eat his beefiness main class 365 days a year.

Born in Sheffield, Atherton was the son of a Skegness hotelier. He received his culinary grooming at Boston Higher, Licolnshire before embarking on a career which would come across him working under heavyweights such as Pierre Koffmann, Nico Ladenis, Marco Pierre white and of form, his well documented stint with Ferran Adrià at his 3 Michelin starred restaurant, El Bulli. Despite a failed venture with the restaurant 50'Anis, Atherton's talent was noticed by Gordon Ramsay and he subsequently joined team Ramsay in 2002 working as executive chef in the much admired restaurant Verre and Glasshouse in Dubai. In detail, Ramsay mentions that Atherton was very adept at deconstructing dishes, a skill which allows him to reinvent the dish in many unlike means and is reflected in his fashion of cooking. Fast forward three years subsequently, Atherton was given gratuitous reign to open up his own eating house (nether Gordon Ramsay Holdings) called Maze bringing his artistic vision of modern 24-hour interval tapas to the dining table. His gimmicky mixture of French cuisine with Castilian and Asian influences was an instant winner, garnering an instantaneous Michelin star within the first year of opening and sprouting branches in New York and Prague. Another branch is rumored to be opening in Australia later on this twelvemonth.

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