The Restaurant 2009

I wet my pants reading this. Haven't laughed so hard in a while. Thanks Gemo !:D:D

There is only one word for this series of the restaurant : Sh*te !

The only people worth supporting are Rebecca and Stephen I think.
 
The premise of the proper version of the Restaurant is that one person has to be head chef, the other has to run things front of house. On your line of argument you could just as well argue that Nathan's flaws did not matter either as he could hire someone to provide good customer service.
 
Good post, this series was a half-way house, the cooking parts may as well have not been in it because they counted for nothing.
I am thinking of applying for next year, I can lie well under pressure and knock up a mean cappucino if things go wrong.
 
Yet again, just like in several finals of Masterchef, the final decision completely invalidates the hours of programming that came before.

Why set cooking challenges every week when you are happy with a cook who doesn't cook?

Why emphasise local produce and the manors vegetable garden when, frankly, you are more than happy with ordering it by phone from a wholesaler?

Why ask guests their view of the risotto when frankly you couldn't care less that it looked like paste (and probably tasted like it too)?

Why set a menu for a dinner when you are happy to throw a course out completely because it's a bit difficult and serve drinks instead?

Why call it "The Restaurant" when you are perfectly happy with "The Cocktail Bar"?
 
Noooooooooooooooooo!!!!

Have just returned from my Xmas hols to see the debate still continuing!:D:D

It appears that M. blanc must have had a very busy Xmas as he still has not yet found the time to write his promised blog update! Mmmmmmmm!
 
I'm not sure about that. I don't know the full details but I believe that someone else owns a fair chunk of Le Manoir and he sold the Petit Blanc chain to Loch Fyne. If I understand correctly he is probably in a reasonable financial position these days, but I doubt that he could really be described as wealthy as such.
 
in fairness, their concept is fatally flawed because they cannot locally source their produce as they claim to do. I think thats what tipped the balance against them, because in fairness they had as much trouble getting food out as the winkers did.
 
It's the common problem with these shows, the polished diamond never wins. Happens every year in the apprentice. Raymond fancied a challenge at training a chef, they saw great potential in a cocktail/food combination concept and perhaps saw a hole in the market, and their front of house was miles better than the competition.

If you put yourselves in the shoes of the judges it does make sense why they picked the winkers.

They wanted potential, not perfection.
 
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