test please delete

[norrahe]

It's not as good as it used to be. I can comment as I take one client there every year

WHS - Been there twice, once when they first got their 3rd star ( and you didn't have to spend 2 hours on the phone trying to make a booking. The first time was great, no branding, hardly any staff and we didn't have to wait ages to get a booking and we got a guided tour of the kitchen, second time there were more staff than customers and everything was very branded and boring.

[SimonMac]

Some poor bugger at ClientCo has been given a locker he can barely reach

[Alias]

Some poor bugger at ClientCo has been given a locker he can barely reach

bet he keeps a step stool in there

[Mich the Tester]

WHS - Been there twice, once when they first got their 3rd star ( and you didn't have to spend 2 hours on the phone trying to make a booking. The first time was great, no branding, hardly any staff and we didn't have to wait ages to get a booking and we got a guided tour of the kitchen, second time there were more staff than customers and everything was very branded and boring.

We went to the Librije a couple of months ago (3*) and frankly, I can't be arsed with all that Michelin starred food any more. I don't want to have to pick apart a piece of abstract art to get at a single steamed bean hiding in the middle, I don't like toilet duck flavoured sorbet, and frankly I think it's all got fook all to do with food.

I grew up eating liver with onions, hare stewed in red wine, pollo alla cacciatore, trout fresh from the lake or river, mushrooms from the woods, juicy over-ripe Italian tomatoes with some basil and oil (sod the vinegar if the tomatoes are ripe) and my attitude to food is to get good ingredients and do as little as possible to them. The more work the chef does the more chance he has of ruining it. Maybe I'm a philistine, but I'm a well fed philistine that's just eaten some fegato alla limone washed down with a bottle of slightly cooled Dolcetto, and I really do prefer that to the poncey stuff at 3* restaurants.

[TheFaQQer]

We went to the Librije a couple of months ago (3*) and frankly, I can't be arsed with all that Michelin starred food any more. I don't want to have to pick apart a piece of abstract art to get at a single steamed bean hiding in the middle, I don't like toilet duck flavoured sorbet, and frankly I think it's all got fook all to do with food.

I grew up eating liver with onions, hare stewed in red wine, pollo alla cacciatore, trout fresh from the lake or river, mushrooms from the woods, juicy over-ripe Italian tomatoes with some basil and oil (sod the vinegar if the tomatoes are ripe) and my attitude to food is to get good ingredients and do as little as possible to them. The more work the chef does the more chance he has of ruining it. Maybe I'm a philistine, but I'm a well fed philistine that's just eaten some fegato alla limone washed down with a bottle of slightly cooled Dolcetto, and I really do prefer that to the poncey stuff at 3* restaurants.

Well said that man

[eek]

bet he keeps a step stool in there

No but that's a plan for tomorrow. Also he really should have gone for the full height locker two along. School boy error.

[Alias]

...Also he really should have gone for the full height locker two along. School boy error.

maybe but then there is the danger of being locked in there by his workmates <cough>

[eek]

maybe but then there is the danger of being locked in there by his workmates <cough>

I don't think SimonMac would fit....

[BrilloPad]

Day trip to Calais today

[BrilloPad]

Going to get wet.

Don't let Mrs Thatcher find out......