- NEWS & ACHIEVEMENTS -

2011
Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

2010
Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Tuesday, 26 October 2010

Halloween - Top Tips For Using Pumpkin

It's Halloween this weekend and pumpkins are absolutely everywhere! I can't believe that Sainsburys are selling them for just £3.00! Credit crunch in full effect, I would say... but why not stock up and get cooking? Here are 3 great suggestions for what to do with pumpkin this time of year:

Roasted Pumpkin and Rosemary Soup
Preheat your oven to 180 degrees and line a large baking tray with oven paper. Peel and cut the pumpkin into 2 inch chunks and season generously with Maldon sea salt, and cracked black pepper. Sprinkle with a teaspoon of dried rosemary and roast in the oven for about 40-50 minutes (until browned and cooked through). Make up 2 pints of chicken or vegetable stock and bring to a boil in a pan. Add your pumpkin pieces and using a hand blender, blitz the mixture until smooth. Serve with a drizzle of olive oil.

Seasonal Wild Rice Salad
Peel and chop your pumpkin into 1 inch cubes and in a preheated pan over a medium-high heat, sautee the pumpkin until cooked through and nicely browned and remove from heat. Take 250 grams of either black rice (or black and white mixed rice ) or red Camargue rice, boil per packet instructions and strain and rinse with cold water to stop cooking process. In a large salad bowl, add your rice, a generous handful of dried cranberries, the same of juicy golden raisins and add your pumpkin. Dice 1 medium sized red onion, chop a small bunch of flat leaf parlsey and take a handful of pine nuts and add them all into the bowl. In a small bowl, measure out 4 tablespoons of olive oil, 200ml of apple juice and 3 tablespoons of red wine vinegar and dress the salad mixing it well. Allow the flavours to soaks in for 2 hours at room temperature and serve.

Spiced Pumpkin Martinis
250g of peeled pumpkin flesh, diced into chunks and placed in a pan over a low-medium heat. Spinkle 1/2 teaspoon of cinnamon, a pinch of nutmeg, 5 tablespoons of light brown sugar and add 250ml of water. Bring to a gentle boil and cook the pumpkin thoroughly with the spices and sugar. Blitz the mixture to a smooth puree using a hand blender and taste to adjust sweetness, remembering that it should be as sweet as a jam would be. Then pass the mixture through a sieve and allow to cool. Pour 2-3 tablespoons of the mixture into a cocktail shaker filled 2/3's with ice, add 50mls of Vodka (or white rum if you prefer), place lid on tightly and shake well. Serve in a Martini glass.

Sunday, 24 October 2010

RECIPE: Dark Chocolate Brownies (Ooeey, gooey and to die for...)

Nothing beats the unctuous, chocolatey gooodness of a rich, dark chocolate brownie. There are many pretenders to this title, some of them pathetic imposters using cheap ingredients, mass produced and not remotely in the same league as the really good stuff.

Lately I have found myself spending many a Sunday in the kitchen not just cooking, but baking; Madeleines, loaf cakes, breads and now brownies. I spotted this recipe in a magazine and it boasted pools of gooey dark chocolate, which drew me in, hook, line and sinker. So I made a few tweaks and came up with something really lovely. Now I must tell you that this is not like other brownie mixes; the centre is a lot more sludgey than chewy and when you first remove it from the oven, it does look like it is raw. But the flavour is 100% sinful and utterly scrumptious and for the chocolate lovers among you, this is as close to chocolate Nirvana as you may ever find yourself. The key is to make it the day before you want to consume it, although I confess that I didn't entirely observe this rule and hacked a generous, oozing square of it a couple of hours after it came out of the oven.

Dark Chocolate Brownies

200g dark chocolate, roughly chopped (Tesco 72% is fantastic!)
80g cocoa (I used Green & Blacks cocoa powder)
350g caster sugar
60g plain flour
4 large eggs
1 heaped teaspoon of Porters Vanilla bean paste (or 2 tspn of vanilla extract)
1 heaped teaspoon of baking powder
200g of melted butter (salted of unsalted)
100g of pecan nuts (optional)
Baking/oven paper

21/22cm squared baking tin

Method
Preheat your oven to 160 (or 150 if fan assisted) and line your baking tin with oven paper.

Add your flour, sugar, cocoa, baking powder, eggs, melted butter and vanilla into a mixing bowl and mix well using a wooden spoon. Then add your chopped chunks of chocolate into the mixture and mix well again. If you want to use pecan nuts, add them now and stir the mix well again, breaking down some of the pecan halves as your stir. Then pour the mixture into the baking tin and bake the brownies for 45-50 minutes. Remove from the oven and allow to cool for a couple of hours. If you can wait til the next day, take a scoop/square of the mixture and eat it now... But if you can wait til the next day, a more sophisticated and thickly gooey brownie awaits you.

INGREDIENTS: Porters Vanilla Bean Paste

It would be fair to say that I never endorse anything I do not 100% believe in and use myself. I get a lot of product samples sent to me that I don't use or care to endorse and in fact those that I do, such as Maldon Sea Salt, are products not sent to me, but instead items that I cannot live without when cooking.

I was recently sent a release about Porters Vanilla Bean paste and as an avid fan of all things vanilla, I decided to put it to the test. I must admit, I am a purist when it comes to using vanilla, I either use the pods themselves, which are not only terribly expensive, but you end up wasting most of it. Let's face it, once you have scraped the seeds out of a pod, there is only one thing to do... place the hollowed out pod into a jar of sugar; but how many jars of vanilla sugar does one person use in a lifetime? So my favourite alternative is always 'Neilson Massey' vanilla extract, priced at £5.25 per bottle, but you don't get the lovely black flecks of vanilla seeds in your baking, which just isn't the same.

A teaspoon of Porter's vanilla bean paste is the same as using a whole pod and with each squeezy tube containing over 15 pod, a little goes a long way and you really do get your moneys worth. They also have lovely little packs containing 4 x 9g sachets at £4.25 or if you are like me you will go for the larger, better value 270ml squeezy bottle costing £14.25, which at the moment is on special offer at just £9.99 so stock up! Christmas is coming and there are many uses for an ingredient such as this.

Don't limit the use of vanilla to desserts and cakes... I have had some fabulous seafood dishes that used vanilla in the accompanying sauces and foams. Be creative! Just like cinnamon, vanilla isn't sweet unless you add sugar. It is abundently aromatic and can add a wonderful scent and flavour to sauces, chutneys, breads and so much more.

You can order Porters vanilla bean paste online at:

www.porterfoods.co.uk or at the Virtual Farmers Market: www.vfmuk.com

Wednesday, 20 October 2010

RECIPE: Tomato Tarte Tatin with Goats Cheese

I really believe that ready rolled pastry is seriously underrated in this country; just because it is ready-made it does not mean it is bad. In fact, most Chefs would happily use it at home (obviously not in their restaurants) and say that it is a perfectly acceptible substiture to making your own pastry. Phew!

I am a lover of savoury dishes, so this kind of Tarte Tatin is right up my street and topping it with goat's cheese after baking, makes it even more appealing; so here is what you need to recreate this terrific Tatin;

Tomato Tarte Tatin with Goat's Cheese

800g of good quality cherry tomatoes
1 Jus Rol Puff pastry sheet
Good quality balsamic vinegar
1 teaspoon of dried thyme
2 teaspoons of caster sugar
Your favourite goat's cheese (I used St Maure) - as much as you like
Maldon sea salt
Olive Oil
Oven/baking paper

METHOD
Keep your pastry refrigerated until it is needed. Preheat your oven to 220 degrees (or 200 if fan-assisted). In a large heavy-based pan over a medium to high heat (gas) or high heat (electric), drizzle some olive oil and add all your tomatoes, dried thyme and sugar and mix well. After 5 minutes, drizzle some balsamic vinegar over the tomatoes (about a generous tablespoon) which should make the pan sizzle and if it doesnt, turn the heat up to the highest heat. You want to make sure that the tomatoes don't stew, burst or get squashed so a high heat and quick cooking is best.

Remove your pasty from the fridge, score a 1 inch border away from the edge of the pastry. Line your baking tray with oven paper and place the pastry sheet onto the paper. Then using a slotted spoon, gently place the tomatoes within the border that you have created on the pastry. The amount should be just enough to fill the area and then place the tray in the oven and bake for 15-20 minutes until the pastry is lovely and brown. Remove from the oven and then slices (or crumble) your favourite goat's cheese on top and voila! The perfect starter, side dish or even main course!

Monday, 18 October 2010

Perfect Roast Chicken

So making roast chicken may not be rocket science but judging from the number of people I know who claim not to know how to produce juicy, moist meat along with deliciously crispy skin, I felt I should share my simple technique with you. Now is the time to enjoy all things roasted; the weather is colder, root vegetables are in season and a juicy, plump chicken beckons!

I must confess that I don't like to go for the larger chickens (or Franken-chickens) that are sold in supermarkets. I lay the blame squarely on my mother for putting me off them as she always said BIG chickens are OLD chickens. Although I now know that this isn't entirely true, there is still something unsettling about a giant chicken with breasts the size of Pamela Andersons. Instead I prefer to opt for a small or medium sized bird, weighing no more than 1.5kg and (as if you needed to ask) YES! IT HAS TO BE FREE-RANGE!!! So here goes:

Perfect Roast Chicken

1 small or medium free-range chicken (forget Organic, free-range is more important!)
2 teaspoons of dried sage (you can use dried thyme if you prefer, or omit herbs entirely)
Maldon sea salt
Black pepper
Good quality olive oil
1 pint of water
Baking/Ovenproof paper
Aluminium foil

METHOD
Preheat the oven to 200 degrees and line your tray with baking paper. Place your chicken sideways in the centre of the tray and liberally drizze olive oil over the bird, ensuring the wings, legs, breast and whole bird get a good coating. Use your hands if need be. Then using a couple of teaspoons of Maldon sea salt (DON'T even be tempted to use any other salt) crumble it all over the bird ensuring all parts get a good sprinkle of salt. Then season the bird with black pepper and lastly, the dried sage.

Pour a pint of cold water into the baking tray and roast the bird for 45 minutes (medium bird) and then remove the chicken from the oven and generously baste your it with the juices in the pan (legs, breasts and wings) and then turning the pan the opposite way round, cook for another 45 minutes. TIP: If you choose a small bird, reduce the cooking time to 1hr and 10 minutes. Allow the bird to rest for 10 minutes (covered with foil) before serving. Delicious! For a different variation, before drizzling the oil over the bird, I squeeze the juice of 2 lemons over the bird and then grate the zest of both lemons over it also. Then drizzle oil, season with salt and pepper and use thyme (or dried rosemary) and follow the same cooking instructions to produce a variation on the same perfect roast chicken.

KITCHEN EXCLUSIVE: Top Chefs Pierre Koffmann, Angela Hartnett, Mark Hix and Herbert Berger Cook for Charity

How many Michelin stars can you cram under one roof? The truth is, I lost count after 3. So when I was given exclusive access to the kitchens at 1 Lombard Street restaurant, I took my camera with me to see what I could capture when 4 maestros like Pierre Koffmann, Angela Hartnett, Herbert Berger and Mark Hix joined forces in the name of charity at Action Against Hunger's 'Fine Wine Auction Dinner'.

With a 4-course menu to be prepared and over 180 guests to feed, activity in the kitchen needed to be smooth-running and efficient and I made sure I was there to capture every single step on camera. To my amazement, the Chefs all seemed like old friends and all worked to help each other slice, chop, sear and garnish each others courses. You wouldn't be entirely out of line for believing that Chefs of this calibre would have short tempers and big egos, but you couldn't be more wrong. I had previously had the pleasure of meeting all the Chefs except Angela Hartnett and I was surprised at how incredibly relaxed and down-to-earth she was. To work for Gordon Ramsay is tough enough but to be one of the only leading women in his male-dominated empire, you would have to be tough as old boots. Angela is warm and funny and kept the humour up in the kitchen with tales of when she worked in this very kitchen alongside her best friend that used to work in the pastry department. In fact all 4 Chefs seemed incredibly relaxed on the night and I stopped to chat with each one as they did their thing.

Whilst the kitchen was in full swing, hungry diners chowed down on dishes including Angela Hartnett's 'Vitello Tonnato' and Mark Hix's 'Ling with cockles and sea vegetables'. Chefs, Hotels, Restaurants and Vineyards from around the world donated exquisite, money-can't-buy prizes including a dinner for 16 guests cooked in your own home by Italian Chef supremo Giorgio Locatelli, a VIP dinner at Noma in Copenhagen courtesy of Rene Redzepi as well as art works by Salvador Dali and trips to exclusive resorts and hideaways around the world. Theses incredible auction items helped raised an astounding £227,000 for Action Against Hunger's worthy field projects and aid campaigns.

To read more about this event, click HERE

And to donate or get involved with Action Against Hunger, click HERE

Tuesday, 12 October 2010

Madeleine Recipe - From Disaster to Master

I've said it before and I'll say it again... I suck at baking. But sometimes I eat something and think "God, I really need to learn how to make these..." and the delicate little Madeleine cakes at the 3 Daniel Boulud restaurants in NYC, London and Vancouver, are truly wonderfully light Madeleines, gently crisp on the outside and comfortingly warm and featherlight on the inside. I decided that these little sponge beauties are worth the effort and so I ordered a this wonderful Madeleine pan from Amazon and found a recipe online for the exact Madeleines I was looking for.

My first batch were a complete disaster (see 3rd image above)... I realised that the recipe measurements were beyond ridiculous after a bit of guesstimated tweaking, I baked 6 batches of perfectly formed Madeleines that were fantastic. I even got creative and found some pistachio 'butter' (basically 100g of pureed pistachios) from Whole Foods and tweaked the recipe again, using less butter and less flour and produced an even better Madeleine than I could have hoped for in the first place... and here is how I did it:

Perfect Madeleines (Makes 20-22 large Madeleines)

110g plain flour
2 large eggs
75g butter, melted (salted or unsalted, makes no difference really!)
2 heaped tablespoons of light brown sugar
4 heaped tablespoons of caster sugar
Grated zest of 1 unwaxed lemon
1 tablespoon of clear honey
1 teaspoon of best quality vanilla extract
1 teaspoon of baking powder
Pinch of salt
A little icing sugar for dusting
Spray oil for greasing Madeleine pan

Method
Sieve the plain flour and baking powder into a bowl. In a seperate bowl, add your grated lemon zest, honey, brown and white sugar, eggs, vanilla extract and melted butter and mix well with a whisk until the mixture is smooth. Add your flour and baking powder and incorporated well, without over-mixing it but until an even consistency is reached. Cover the bowl with cling film and refrigerate for an hour.
About 10 minutes before the hour is up, preheat your oven to 190 degrees (180 if fan assisted) and then spray your madeleine pan lightly with oil spray. If you have a piping bag, pour the batter into it and carefully pipe your batter in a line into the mould, allowing a gap of about half a centimetre from each side (as the cake will expand!) If you don't have a piping bag (which I didn't) you can use a sandwich bag and cut a small cm wide incision in one corner or simply spoon 1 heaped teaspoon of the mix into the centre of each mould - which will spread out during cooking.

Then place the tray in the oven for 4 minutes, after which you need to turn the tray around so the Madeleines brown evenly and bake for another 4 minutes. Once done refill your tray and repeat baking process. You should if you correctly measured the batter out, have anywhere from 20-22 Madeleines. Allow them to cool for about 10minutes and gently remove them from the mould and dust with a little icing sugar and serve. I defy you not to eat 6 of them all in one go... !

To make the pistachio version, I used 50g of butter instead of 75g and added 100g of pistachio butter with only 50g of flour and I omitted the lemon zest. I must say, these were my favourite...! Maybe its because I'm a pistachio junkie, but they were (past tense, because I literally inhaled them all) very, very good!

Seasonal Produce - Quince


So what exactly is quince? Well, it's fair to say that most people don't have a clue but those who do would say that it in an old English fruit made popular in Tudor times (and Tudor rhymes!) and others would say it is the main ingredient, along with sugar and lemon juice, to a popular Spanish accompaniment to cheese, called 'Membrillo'. Indeed this is true, but what else can I tell you about this knobbly looking giant apple? The Quince is a relative of both the pear and apple and the ripe fruit resembles a very large, yellowish apple. The tree is native to countries such as Iran (woohoo!), Turkey, Syria, Bulgaria and Greece but to name a few, although Turkey are now the world leaders in Quince production.

Usually Quince must be cooked, but my Mother was regaling tales of eating them uncooked - which I would not recommend. The fruit makes wonderful jam and chutney as well as being a great accompany to roasted meats such as pork and chicken. But Persians like to make stews of everything we can lay our hands on and this is exactly how I first came across Quince, nestled in between slow-braised hunks of lamb in a sweet and savoury sauce.

Quinces are greatly underused in this country and I encourage you all to try roasting them by coring and cutting the Quince into quarters, skin on and drizzling with olive oil, seasonsing with salt and roasting them for 45 mins in a preheated oven on 180 degrees. Serve with a nice roasted chicken or maybe even pork belly... delicious.

REVIEW: The Bombay Brasserie

In all the years that I have lived in the neighbourhood, I have never been to Bombay Brasserie, but that is not to say that I haven't wanted to. Finally managed to have dinner there recently and my only disappointment was that I didn't try it sooner and with Chef Oberoi present to host the meal, I know I couldn't possibly in better hands!

The dining room is vast with the opulence of a 5-star hotel ball room; decadent with oversized chandeliers suspended from the ceiling that twinkle in the dimly lit dining area. Both rooms are full of diners, mostly larger groups as well as quite a few groups of Texan business men; their familiar slow-drawl accent faintly twanging in the background and making the room look like a scene from ‘Dallas’ (minus the gallon hats, of course). In another corner of the room, a famous Hollywood actor tucks into a discreet meal as he hides behind his handle-bar moustache whilst fellow diner ogle him.

The food at Bombay Brasserie is quite unique and the combinations, definitely brave. Boldly spiced seared scallops with more than a subtle kick inferno of chilli spice and turmeric, which despite its ferocious heat, worked surprisingly well although my mouth did take some time to reciver from the inferno. Tandoori Halibut on a bed of spicy prawns, crispy coated Tandoori chicken with curry leaves and dainty little potato cakes with a yogurt and sweet tamarind sauce, were all superb. The spicing was a little more subtle with these dishes than the fiery scallop dish but every bit as enjoyable.

Main courses included a perfectly cooked chicken biryani, golden with saffron and turmeric spice, studded with tender chunks of flavoursome chicken and a chicken tikka dishes with a tomato sauce and pickled baby red onions was beyond superb, a really great flavour sensation with the pickling on the baby onions which really complimented the spice layering of the dish.

Desserts are always my least favourite part of the meal in an Indian restaurant. Modern Indian desserts don't cut it for me and this was no exception. A trio of minature desserts including a creme brulee (of sorts) with some kind of spiced cake slices layered into it, reminded me of a bread and butter pudding and was somewhat enjoyable but the orange scented sticky pancake was not my cup of 'chai' at all and the chocolate shell filled with some type of creamy, sweet curd with cardamoms did very little for my tastebuds either. I am, at heart, a savoury girl really and after so many starters and mains, I was perfectly happy with the meal and would whole-heartedly recommend Bombay Brasserie to anyone looking for a glamourous ambience for an Indian meal. I will be going back there again to try the famous weekend buffet lunch (which I'm told you have to book weeks in advance), which is priced very reasonably at £22.00 per person. Certainly a more budget-friendly way to enjoy Bombay Brasserie as the prices can be as eye watering as some of the chillies, but with quality such as this, it's not unreasonables to expect prices to match.

Sunday, 3 October 2010

AA Hospitality Awards 2010

Once in a while I am lucky enough to get invited to some pretty fabulous events and this was most definitely one of them. The London Hilton on Park Lane, where I was once an employee, played host to a gathering of over 700 of the industry's leading Chefs, Restaurateurs and Hoteliers.

The evening's menu was especially created by Marcus Wareing, holder of the AA's ultimate and much-coveted accolade of five Rosette's for Restaurant Marcus Wareing at The Berkeley Hotel. Carpaccio of beef with horseradish cream followed by Halibut with razor clams and lobster accompanied by leek mash and lobster jus and a chocolate and raspberry fondant for dessert, all made for an exquisite meal. Dinner was swiftly followed by entertainment in the form of the incredible Heather Small (formerly of 'M People') who belted out hits her classic hits including 'Proud' and 'Search for the hero'.

The awards section of the evening was hosted by former GMTV host Penny Smith with a little help from England International, Liverpool Midfielder and owner of Southport's 'Warehouse Brasserie' Steven Gerrard. Awards included 'Best Restaurant 2010' for London, Wales, Scotland and England and I was absolutely thrilled that two of my favourite Chefs, Chris and Jeff Galvin took the accolade of London's Best Restaurant for their yearling City-based restaurant Galvin La Chapelle. The Galvin Brothers continue to turn all they touch to 24 karat gold, through a combination of highly-skilled cooking and impeccable front of house standards; an extremely well deserved award, indeed.

The Hardwick in Abergavenny scooped the 'Best Restaurant 2010' award for Wales, where Chef Patron Stephen Terry continues to win admirers from both near and far. Terry has worked with Chefs Michel Roux Jnr and Marco Pierre-White as well as a spell in France at Le Roches and the famous L'Arpege in Paris. I was fortunate enough to be seated with Stephen Terry and his lovely wife Joanna who are wonderfully passionate and Stephen's unpretentious, highly accomplished cookery using well-sourced ingredients are just why he deserves this award. The Hardwick have recently spent over a million pounds adding 8 stylish bedrooms to their existing restaurant and bar and I hope to visit them in Abergavenny in the not too distant future, so watch this space.

For a full list of the 2010 awards winners, visit: http://aahospitalityawards.com/aa-awards-2010.php

Galvin La Chapelle - 35 Spital Square,London E1 6DY
T: 020 7299 0400
W: http://www.galvinrestaurants.com/


The Hardwick - Old Raglan Road, Abergavenny, Wales NP7 9AA
T: 01873 854220
W: http://www.thehardwick.co.uk/

Friday, 1 October 2010

REVIEW: Gauthier Soho

I hate the fact that you have to ring the bell to be let in to Gauthier, like it is some exclusive private club that is inaccesible, when simply a phonecall will ensure you have a table here. Even more frustrating is that virtually all through the evening, the doorbell rings almost constantly. Service is nothing short of a complete and utter farce. They claim to offer complimentary still/sparkling water to all guests, yet getting a single glass of the stuff would be a fine thing. We had to ask 4 times for top ups throughout the evening and once he did actually make it over to our table, he carelessly sloshed water into our glasses like we were at some cheap motorway service station.

Service aside, the food is fantastic, of which there is no denying. A starter of Foie Gras was seared to perfection with a sweet sauce and plump raisins scattered across the plate. The Autumn truffle risotto was also excellent, rice perfectly al dente bound in a creamy, rich sauce pungent with white truffle oil and topped with an absurd and flavourless mass of shaved truffle. This truffle-less-truffle seems to be shaved onto virtually every dish throughout the evening. Not unpleasant, just not particularly imparting any flavour either. The seabass with clams and artichoke puree paled in comparison to the previous two courses with an underseasoned, sludgy puree and an unrecognisable cut of seabass that lacked the delicate nature that seabass has. Service remained unattentive with no wine or water at the table at one point, despite it being ordered.

Our main course took a whole hour to arrive which was beyond ridiculous. When speaking to the manager about it, though he did apologise, there seemed to be little interest and his remedy was to send a waiter over with bread which was laughable if not a tad patronising. The main course finally arrived with thick slices of venison fillet, perfectly rare accompanied by williams pear, truffled savoy cabbage and a bizarre chunk of bland pumpkin, which did the dish no harm. Full marks for the venison and overall there is little doubt that Alexis Gauthier's style of cooking is very impressive indeed, however the kitchen are a little slow, to say the least and the front of house definitely let the whole experience down greatly. We didn't bother with dessert in the event we would have to wait another hour and I can confidently say that I shall not be returning to Gauthier again. Whilst the cooking is technically very good and in some cases even faultless, the overall experience was a disappointment and somewhere between the constant ringing of the door bell and being ignored by the wait staff, my patience took a leave of absence.