Tag Archives: Big Hospitality

Restaurant Menus: do’s and don’ts!

nick-lander-why-restaurants-should-be-paying-greater-attention-to-their-menus_strict_xxlA new book by Nick Lander, husband of highly regarded wine judge and writer Jancis Robinson, has written a new book entitled ‘On the Menu‘. Lander has been a restaurateur at L’Escargot in London in the ‘Eighties, and has written ‘The Art of the Restaurateur’ previously. He is now a restaurant reviewer. Continue reading →

Triumphant Tokara Tribute to end of El Bulli, world’s greatest restaurant

I was lucky to have been able to book one of the sold-out tables for the Tokara Tribute to El Bulli, the number one restaurant in the world for many years, in honour of its alchemist chef/owner Ferran Adria, who served dinner for the last time at El Bulli last night.  Tokara Chef Richard Carstens’ advertised eight-course dinner became a 13-course feast, and was a fitting tribute to a chef who created Modernist Cuisine, and who is best known for deconstruction and molecular gastronomy. Continue reading →