Satnam and Susan’s Website

Laurent is not convinced that they are ready for their first star.

We are outclassed by most of the other diners.

Lunch earlier that same day in Cambridge:

• LIME GROVE
  • Nitro Poached Green Tea and Lime Mousse

• RED CABBAGE GAZPACHO
  • Pommery Grain Mustard Ice Cream

• JELLY OF QUAIL, CRAYFISH CREAM
  • Chicken Liver Parfait, Oak Moss and Truffle Toast

• SNAIL PORRIDGE
  • Jabugo Ham, Shaved Fennel

• ROAST FOIE GRAS
  • Rhubarb, Braised Konbu and Crab Biscuit

• MOCK TURTLE SOUP (c.1850)
  • "Mad Hatter Tea"

• "SOUND OF THE SEA"

• SALMON POACHED IN LIQUORICE
  • Artichokes, Vanilla Mayonnaise, Golden Trout Roe and Manni Olive Oil

• POWDERED ANJOU PIGEON (c.1720)
  • Blood Pudding and Confit of Umbles

• TAFFETY TART (c.1660)
  • Caramelized Apple, Fennel, Rose and Candied Lemon

• THE "BFG"
  • Kirsch Ice Cream and the smell of the Black Forest

• WHISK(E)Y WINE GUMS

• "LIKE A KID IN A SWEET SHOP"

Dinner at Morston Hall to celebrate Susan’s birthday (which was actually the day before) and this was also the occasion that Satnam returned to drink after over four months on the wagon. 

Lunch for £17.50 at a two star Michellin restaurant. Not a bad deal. And the food was excellent.

Steve, Jon, Jen and I had a very delicious dinner at Gordon Ramsay’s York and Albany restaurant in Camden. Starters included squid with chorizo (excellent) and fishcakes with a gribiche sauce, confit red peppers and squid taramasalata (very good). Jen’s starter was a warm wood pigeon salad with roasted quince and pickled turnips. I had a very tasty thick Caterbridge rib-eye steak with wilted watercress and mushrooms on toast which was perfectly cooked (at medium rare) with truffle chips (which I think is a little gimmicky but they were yummy enough to order twice). Jon had a somewhat unappetizing looking sea bream but it tasted wonderful and had a perfectly melt in your mouth texture. Jen had roasted corn-fed chicken, bread sauce and seasonal root vegtables. Jon and I shared a large decadent steamed treacle sponge pudding as part of his inoculation against the awful school versions he endured in the past. Jen tucked into some warm chocolate fondant with fromage blanc sorbet.

The service was too quick and we were done in about an hour for a three course meal and it was not even busy enough for turning tables. I had trouble getting the attention of our waiter on several occasions but Steve who has a more commanding presence than me got prompt attention. We sat downstairs opposite the kitchen which was certainly a thrill for me. The head chef had a nice Scottish (Glaswegian?)  accent