First, some cyber news for all you foodie techno-geeks out there: Radisson Edwardian Hotels are putting QR codes beside every dish on their menus. If you scan it with your smartphone, it’ll show you a video of the dish being prepared. In addition, The Hilton has received over 100,000 bookings through mobile phone apps since launch in 2010. On the back of our last post, we’re just saying ‘Hellooo restaurateurs – is anybody out there? Because we are – with the technology – and we’re just waiting for you.’ Read full post
Posts Tagged ‘dish’
So it’s official. From September all dining establishments are ‘on plan’ to encourage the public to change their eating habits by declaring health information including calories per dish, ingredients and perhaps even fat content. All this will be appetisingly displayed on the menu, right next to your seared scallops (good) or your foie gras and sour cherry terrine (Hello? What were you thinking?). Of course, it’s not legislation (yet) but the government and the NHS would like to achieve the changes without such action and apparently 85% of us are in agreement, according to the Food Standards Authority, in that restaurants should make clear what’s in their food. Read full post
What a hoo-ha. In the blue corner, food bloggers The Critical Couple, taking the blows over their review of their disappointing experience at Marcus Wareing at The Berkeley; in the red corner, ladle swinging, Marcus himself who took such umbrage at the blog post he rang them personally to rant about it and – according to Mrs CC – made some rather personal comments, unbecoming to a supposedly professional chef.
Let the record show that The Critical Couple had previously been to his restaurant no less than six times , twice blogging their experience incredibly enthusiastically. This latest visit – a celebration birthday dinner, a fact completely ignored by the staff and their CRM system – cost them £600, no small amount. Their main gripes were the service – a new maitre d’ and poor customer relations – and the fact that neither Wareing nor his head chef were in the kitchen, a fact they feel showed in some under-par dishes in their (obligatory on a Saturday night) Tasting Menu. Read full post