$ Grills and Martinis
19 Numara Bos Cirrik
Abeno Too
Acorn House
Anchor and Hope
Angelus
Anthony's
Baan Thai
Bacchus
Bacchus Pub & Kitchen
Baozi Inn
Bar Boulud
Bentley's
Black and Blue
Boxwood Cafe
Brickhouse
Bumpkin
Café de Turin
Camino
CellarDoor
Comerç 24
Dean Street Townhouse
East Beach Café
Ed's Diner
El Faro
Eliott's
Eyre Brothers
Flash
Foliage
Franklins
Galvin Bistrot De Luxe
Great Queen Street
Green and Red
Haché
Hat and Feathers
Hawksmoor
Hereford Road
Hibiscus
Hix Oyster and Chop House
Home
Hoxton Grille
Hunan
J Sheekey
Joe Allen
La Chaumière
La Cuisine de Joel Robuchon
La Tupiña
Le Café Anglais
Le Chardon
Le Gavroche
Le Querce
Lindsay House
Louis XV
Magdalen
Maida
Mandarin Kitchen
Mon Plaisir
Moro
New Tayyabs
Patterson's
Pierre Koffman at Sefridges
Pig's Ear
Queen's Head and Artichoke
Reindeer
Restaurant Gordon Ramsay
River Cottage
Roast
Rules
SAF
Salt Yard
Sanzz Sichuan
Savoy Grill
Scott's
Sitaaray
Skylon (Grill)
St John
Sushi-Hiro
TeaSmith
Texture
The East Room
The Essex
The Fat Duck
The Garrison
The Hambrough
The Ledbury
The Narrow
The Old Spot
The Princess
The Rake
The Reliance
The Seaview Hotel
The Secret Ingredient
The Sportsman
The Table
Tierra Brindisa
Tom's Kitchen
Trinity
Upper Glas
Vanilla Black
Water House
Waterloo Brasserie
Wine Wharf

Reviews

-->

« Wight star lines | Main | And what would sir like tweet? »

30/03/2009

Comments

Alastair Vaan

I imagine Environmental Health would love to be on the guest list :-) Having said that, if these places are really that popular, I imagine they're already tracking them down...HACCP anyone?

marmitelover

To book for the underground restaurant go to http://www.wegottickets.com/location/2522
on my blog: http://marmitelover.blogspot.com/

marmitelover

Hi, you don't have a link to how to book for my restaurant. Here it is: http://marmitelover.blogspot.com/

Sharon

Hello,

My Name is Sharon. Your blog is good online source for food lovers. As I am also into food research. Its a good blog with lots of information. Keep the good work on.

I will definitely bookmark your blog for my research work. You may also kindly visit my web site blog related to food and drinks industry that is http://foodmarketnews.blogspot.com and I would appreciate if you could kindly have a look at my blog too. It's updated on a daily basis.

Thanks & Regards,
Sharon

marmitelover

Alistair, that was said with a vicious glee. I have a food hygiene certificate and I've worked in enough professional kitchens to know that my kitchen is way cleaner.

Alastair Vaan

I'm sure it is.

Not the point I'm making however. I would love to circumvent personal and premises licensing, music licenses, health and safety and fire regulation, kitchen registration, taxes, business rates, waste collection, planning, training... the list goes on. I can't get around these bureaucracies or overheads, hence viscious glee is actually tinged with hard nosed jealousy. You are also potentially taking away custom from restaurants who need it in this current climate.

I love the concept, but as a restaurateur myself I can't possibly condone it in any way, and were you in my neighbourhood I would take action as a threat to my business.

Just a necessary point of view. I apologise if it seems a bit hardline.

alastair.

marmitelover

In California, there was a billboard...'3 things to do when in Los Angeles: 1) Go to Disneyland 2) Go to Knotts Berry Farm 3) Go to the beach' . Who paid for this billboard? Knotts Berry Farm, a rival theme park to Disney. Why did they pay for this? Because everytime attendance goes up at Disney, it goes up at Knotts Berry Farm.
A one night a week supper club with 20 people is in no way competition for local restaurants.
Anything that increases interest in food is good for restauranteurs.

Account Deleted

I think it's a fab idea in a recession, although choose your guests wisely!

Love the blog - have added you to my links - could you reciprocate?
http://londonrestaurantreview.typepad.co.uk/

Piers

Out on The Town

Competiton is good. Perhaps in this current climate restaurants will go the extra mile.

Perhaps they will view dining guest as a privilage,maybe be a little kinder, a little more concerned about their guest happiness.

A little more adventerous with the food choices, maybe go out on a limb and consistantly kind and employee people that actually care about the business.......Just a thought.

Fizz

Adrian, you miserable man.

The comments to this entry are closed.