Michelin 2014 out today

The new Michelin Guide to Britain and Ireland 2014 is out today with fifteen new stars across the UK and Ireland though none for Yorkshire. Five chefs have held on to their stars: the Box Tree in Ilkley, the Yorke Arms at Ramsgill; The Black Swan at Oldstead; the Pipe and Glass at South Dalton and the Old Vicarage, Sheffield. It’s no surprise that a change of chef (stars are awarded to the chef not the restaurant) at the Burlington Restaurant, Bolton Abbey means they have lost their star. No pressure then on their new young chef Adam Smith to earn it back for next year.

Kaushy Patel of Prashad

Kaushy Patel of Prashad

Bib Gourmand’s (meaning good food at moderate prices) have been awarded to El Gato Negro in Ripponden and Prashad in Drighlington, two of our favourites. Well done both. The only other Yorkshire Bib is Vennell’s at Masham.  Le Langhe in York which we consider serves some of the best Italian food in the UK, they’ve been stripped of their Bib.

 

And what of the rest?  Followers of Michelin should log onto www.elizabethonfood.com who is a dedicated reviewer of Michelin starred restaurants across Europe and has the full breakdown.

The headlines though are that Heston’s Dinner at the Mandarin Oriental and the Greenhouse in Mayfair have both won a second star. L’Atelier Joel Robuchon has gone down from two stars to one. Gordon Ramsey, Alain Ducasse at the Dorchester, The Fat Duck and the Waterside Inn at Bray have retained their three stars.

It’s noteworthy that of the 142 stars across the UK and Ireland, very few reach the north of England. The exceptions being the five in Yorkshire, L’Enclume in Cartmel (two stars) and a new star for the Samling in Ambleside and for the rest of the north:

Fischer’s of Baslow

Fraiche, Birkenhead

Northcote, Blackburn

Chester Grosvenor, Chester

Raby Hunt, Darlington

Holbeck Ghyll, Windermere

 

Of the 143 Bib Gourmand’s awarded, there are just 11 north of Nottingham. They are:

El Gato Negro, Ripponden

Prashad, Drighlington

Twelve, Blackpool

Waggon, Bury

Bay Horse, Hurworth on Tees

Bistro 21, Durham

Chequers, Gedney Dyke, Lincolnshire

Vennell’s Masham

Broad Chare, Newcastle

David Kennedy’s River Café, North Shields

Hearth of the Ram, Ramsbottom

We’d suggest they get a few more inspectors on the East Coast Mainline and sample a few more. On the other hand we prefer the Good Food Guide.

 

 

 

 

 

 

 

 

Red Hot Curry Courses

We make no apology for our connection with the Cooking School at Dean Clough, Halifax. They have always been great supporters of Squidbeak and we like the Focus on Food charitable ethos of providing food skills for young people. We also applaud their link up with Prashad the Gujurati restaurant in Bradford and a finalist in Channel 4s ‘Ramsay’s Best Restaurant’.

Matthew Benson-Smith & Kaushy Patel

They have now run seven Prashad courses at the Cooking School and all of them sell-outs.

The day-long courses have been hugely popular and now, to meet demand they are running additional courses on Sundays. Places are being snapped up quickly but there are still places  left for August and September.

Courses at the Cooking School are not just about curry, they range from children and teenage workshops to a Rosemary Shrager Masterclass by way of bread, pasta and fish courses at prices ranging from £45-£225. Most of them involve a full day of demonstration and hands-on cookery, lunch and your cooking to take home.

Prashad, One of Ramsay’s Best

Kaushy Patel, chef/patron at Prashad

Another glowing review for Bradford’s Prashad in the Yorkshire Post on Saturday following hard on the heels of them reaching the finals of  Channel 4’s Ramsay’s Best Restaurant 2010. In fact three of the last four were from the region with Sheffield’s Milestone and Winteringham Fields also just missing out on the podium. But talk about the impossibility of comparing apples and oranges?

Another thing. I can’t see the Winteringham Fields of the Germain and Annie Schwab heyday deigning to enter a competition which while it gave welcome publicity to the participants was first and foremost the next Ramsay vehicle and had nothing to do with finding the best restaurant in Britain. Admirable as the Milestone is in many ways, the notion of its kitchen being the best in Yorkshire let alone Britain is a joke. That hasn’t stopped them opening another. They’ve acquired the lease on the old Wig and Pen building in Campo Lane and Paradise Square, and plan a  Milestone 2 opening in the new year.

Talking to a longstanding aficionado of Prashad the other day he confirmed that 1) its success has not gone to the kitchen’s head and that it’s as good as ever but 2) the prices have inflated fast. Still, he says that he gets billed at the old rates because of his loyalty before it became famous. Not sure I like separate tariffs any more than I like separate menus in Chinese restaurants but in this case, well, respect.

Ramsay’s Best Restaurants?

Another glowing review for Bradford’s Prashad in the Yorkshire Post on Saturday following hard on the heels of them reaching the finals of  Channel 4’s Ramsay’s Best Restaurant 2010. In fact three of the last four were from the region with Sheffield’s Milestone and Winteringham Fields also just missing out on the podium. But talk about the impossibility of comparing apples and oranges?

Another thing. I can’t see the Winteringham Fields of the Germain and Annie Schwab heyday deigning to enter a competition which while it gave welcome publicity to the participants was first and foremost the next Ramsay vehicle and had nothing to with finding the best restaurant in Britain. Admirable as the Milestone is in many ways, the notion of its kitchen being the best in Yorkshire let alone Britain is a joke. That hasn’t stopped them opening another. They’ve acquired the lease on the old Wig and Pen building in Campo Lane and Paradise Square, and plan a  Milestone 2 opening in the new year.

Talking to a longstanding aficionado of Prashad the other day he confirmed that 1) its success has not gone to the kitchen’s head and that it’s as good as ever but 2) the prices have inflated fast. Still, he says that he gets billed at the old rates because of his loyalty before it became famous. Not sure I like separate tariffs any more than I like separate menus in Chinese restaurants but in this case, well, respect.

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