Turning Japanese… Chinese…. Thai…. Malaysian; Asian food is set to dominate the restaurant scene in the near future. Keep your tastebuds peeled for specialist ramen houses, UAE’s Noodle house making its UK debut, the expansion of the Vietnamese Pho chain, Brazil-Japanese fusion (hmmmm… the jury’s out on that one), and ‘stick specialists’ such as yakitori places.
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Children + restaurants = bad news. Everyone knows that. It’s a fact of life – you take the trouble to book a romantic table for two at a nice place down the road and odds on, you’ll be sharing it with a squabbling bunch of teenagers or a squawking baby. We’ve blogged before about the horrors of children in restaurants and even mused on possible solutions, but very few restaurants, apart from the chains, really take the fact of kids eating out on board. Until now…
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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
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
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