Christopher's Reviews

The best value meals have to be the ones that you couldn't prepare yourself with the same budget, even if you had equivalent culinary ability and could be bothered to invest the time. Tuesday evening at 7pm was not the time and having not visited Cantina since it's refurb in 2007 and lured by the £15.75 set menu offer an emergency table was booked. It was even on my way home.

I have often fallen for the set menu con. Those small slips of paper inside the menu that are as limited and uninteresting as they are as inexpensive as then gone a la carte to avoid boring myself to death. I am pleased to report that Cantina's set menu broke this format. I didn't feel I was sitting in economy here even after studying the first class menu. It was an excellent meal, my Salmon was cooked with skill far beyond my capabilities and I don't even know how to cook Polenta. The restaurant has a nice atmosphere, is less austere than it's more corporate neighbours and I definitely couldn't cook it at home for a shade over fifteen quid even without the free glass of Wine. Great value and choice for a casual lunch / dinner. Will go first class next time.

From a thirst quenching aperitif at the Connaught Bar to a cocktail at the Coburg Bar (which is worth a visit in its own right), I felt that an intoxicating crescendo was being slowly built. The bill had been seamlessly transferred from bar to bar to restaurant, I had been given a full history of Hendricks Gin by an enthusiastic mixologist, sampled variations thereof and was thoroughly looking forward to the main event. It was at this point that things quickly went downhill. We were seated immediately next to an elderly gentleman dining alone who I doubt was looking for the company of two young men in a celebratory mood. The restaurant was quiet on this Thursday evening, perhaps 25% capacity and remained so for the duration. We were moved to another table and found myself on a small brocaded winged highchair which was not designed for comfort or grown men. Fortunately my companion was slighter. The moment he stepped away from the table, the amuse bouche arrived so I explained upon his return exactly what he was about to eat. It was delicious. We were then informed that as the deserts were cooked ‘a la minuit’ we had to order all three courses together. I felt like I was at a bad wedding. After a great deal of confusion we managed to order drinks. A Montrachet with the starters and a Chateau Pichon Longueville 1999 for the main course. The food arrived, our decanted White was forgotten and finally after two requests our glasses were recharged seconds before the main courses were presented at the same time the sommelier produced the bottle of 10 year old wine unopened and undecanted. Naturally that was sent back – he blamed his colleague. On the whole this was a bad experience, not for the cooking which was very good but for the sniffy, arrogant service which quite frankly and for the first time almost completely ruined what should have been a terrific meal.

After excitedly reading about Seven Park place I hurriedly booked a table. With fewer than 30 covers and William Drabble's reputation I was surprised to find a table at my preferred time for Saturday lunch less than two weeks since opening. I was even more surprised to find that the maitre'd knew me by name. This, I discovered was because we were the only booking for lunch. This was a private dining experience and a thoroughly enjoyable one. The Tortellini of lobster was amazing although I was rather envious of my partners snail dish. Main courses were equally enjoyable and beautifully presented. I was left wondering exactly how it was possible to cook Lamb so well. In truth I wanted to try it all although sadly at £45 for 3 courses it's just slightly above ‘market price’ for non residents. Drabble needs to trick his customers into excellent value set meals and they'll overspend on Wine through guilt. Go on a Saturday afternoon and enjoy great food and incredibly attentive service!

The Garrick’s Head is a small pub split into two areas, dining room and saloon bar. It in a nice pub in the contemporary, free wi-fi , newspapers and lots of oask style of pub. Very metrosexual and pink with the Wine list on elegant handwritten chalkboards.
The bar itself is very nice with friendly staff and located in the centre of Bath, the menu board outside offered some very attractive options so with this and the recommendation of a Sunday Newspaper columist we sat for lunch.
The first disappointment came with the menu, which was different from the one promised outside – the gulls eggs weren’t available. Unless the family of four sitting opposite had raided the only nest then I assume the menu outside didn’t get changed very often. Starters of Ham Hock and Pigeon were good but unfortunately the same could not be said for the main course. My £18 steak ordered rare was char-grilled to within an inch of it’s life and had to be returned , the Rocket Salad hadn’t been washed and was full of grit and the selection of cheeses were pre-cut slices straight from the fridge. Rather than wait for them to reach an edible texture, we left, paid our £110 bill left and are unlikely to return.

Agree with comments as this looks to be a name only agreement – the layout of the handwritten menu is complicated with specials each day for main courses and also desserts (why not try a blackboard?). The starters were as good as you would find in most decent gastropubs although for a Steakhouse I found the quality of the steaks to be lacking slightly (particularly given the MPW stamp) – have had better at Gaucho. The sides were excellent and the Wine list was pretty comprehensive and well priced. The atomsphere was also good. Would reccomend for a party or business lunch.

Having incredibly fond memories of Hospital Road back in the days when Gordon Ramsay was at the Stoves I was very excited about returning, particularly as some of the best meals I have enjoyed in London have been (in name) at his restaurants. The Connaught, Maze and Petrus (under Marcus Waering) were all fantastic, having patiently waited for exactly 8 weeks my table was ready.

Initial impressions were good, the small dining room is cosy and quite intimate, lunchtime was a corporate crowd as expected and the atmosphere was good. Glancing through the menus there is a 3 course lunch menu available although with a limited (3) dishes available per course and the difficulty to secure a table we elected for the Menu Prestige – a walk through some of the signature dishes which were duly served and service was good although I found the staff a little cold and unengaging.

So a couple of amuse bouches later came the Ravioli of lobster, followed by Turbot, followed by Roast Duck , the dishes kept being churned out of the kitchen and I noticed that most tables were enjoying the same food. And it was enjoyable. It was very good indeed. Time for desert and the Cheese course ( £8 extra – is that really neccesary?) arrived and it was fine and then the truffles came out with silver dusting and when the dry ice arrived I realised what the problem was. This place had run out of ideas. The sideshow of the dry ice icecream was such a blatant theft from The Fat Duck and it was slightly cringeworthy.

There is no doubt that Gordon Ramsay Hospital Road will continue to delight it's customers but it will need to be innovative and stop relying on brand Ramsay. Whilst I didn't leave dissapointed I didn't feel this restaurant offered sufficient value and in no way was the experience 300% better than say, The Capital.

I tip my hat to the Michelin inspectors. This is without doubt one of the finest restaurants in London.

Perhaps a little ‘stiff’ for some tastes and the restuarant (due to the size) can lack a certain buzz, particularly at lunchtimes. That said, with the consistently brilliant food that comes out of Eric Chavot's kitchen I doubt you will even notice. I have been a customer of The Capital for several years and it never fails to dissapoint. Not ideal for a first date but perfect for a long lunch (amazing value) or occasion. Outstanding.