She said pastry, He said food

New Year Resolution

noreply@blogger.com (Jitti) — Sat, 24 Dec 2011 17:43:00 +0000

1. Last downsizing step : Get rid of storage - ship stuffs back home or concise it to 1/2 price. _ apr (result = save 3 grands - reinvest that in cooking/kitchen gadget)

2. Consolidate medical bill and etc _ jan

3. Learning goal - This year focus - Charcuteries/Butchery/Artisan Bread Baking

read 1. Ryan Farr book - cover to cover 3 times

2 Read Paul Bertoli both C-B- Hand and Chez P. once more.

3. Amatuer bread class at FCI

4. Speak to High Rise, Iggy's or Clear Flour, or Joan at Flour about spending days off there

4. Len Poli sausage file - must be done/ burn on 3 set CD

5. Revisit business plans - once a week

6. Continue to update cookbook to recipe filing (diary of cooking blog)

7. Sending letters out to revisit desire to stage next 3 years @

7.1. Heston B- as he mentioned "refer NY Food & Wine

7.2. Joan Roca - Harvard Cooking

7.3. Mugaritz - refer Starchef/Kitchen Art Booth

7.4. Sunghoon D B - Belgium - Starchef/Kitchen Art Booth

8. Pull all address of 2-3 michelins in Europe out on A4 sheet. Map out by countries, address, and check list. Draft letter for next 3 years. Check mark what done/sent.

Focus - Provence, Lyon, Paris, San Sebastian - food mega region.

9. Finish budgeting Europe stage and plan on saving to reach goal.

10. Saving money for Chicago visit to Tyler/Aya in 2013- 3 set up stages ( work on Alinea/Trotter/Blackbird stage ) - finish up plan in Chicago and where to visit - food related only.

11. NO MORE Cookbook. Unless finding good deal. Save save save.

Recent R&D and to do lists (deadline mid Jan 2012)

noreply@blogger.com (Jitti) — Thu, 15 Dec 2011 19:25:00 +0000

Finish updating cookbook library list - 2011 purchase - done

http://www.seatme.com/events/saison-chefs-counter/ Chef table. Great idea

Momofuku KO - Call Chef Peter for stage around March again on day off.

http://www.youtube.com/user/cookinginvein update more cooking technique list. Transfer the one under PookandHouse account to this one.

Call Mike - Concord Prime and Marissa at Butcherguild founder ( numbers on Twitter message) (after new year)

Call Doc - blogger ( John Sconzo ) and explain about why not able to travel to hang out with his family. (after new year)

Get a get well card - send to Chef Mike Anthony of Gramercy. Wish him recovery heart surgery, and thank him, kyle, duncant, rodger, and team for great meal back in Oct.

Check out Ashley's place. Send letter to congrat her and Juan. http://www.ac-restaurants.com/

Tool buying - Dec (Sausage stuffer)

-next month ( bone saw, scrabboard, bone breaking knife)

Chef R&D this month : Regis Marcon - King of Schroom - Bocuse d' or winner http://www.regismarcon.fr/prepage.php Read everything about him - and introduction part of his books.

bilbao (to eat)

noreply@blogger.com (Jitti) — Thu, 15 Dec 2011 09:01:00 +0000

Casa Victor Montes

For a traditional, classic taste of Bilbao, eat lunch or dinner at Casa Victor Montes. They also serve pintxos in the bar, but the sit-down restaurant menu is old-school Basque and the wine list is worth a lingering browse

Cafe Iruna

Like stepping back in time to when it was established in 1903. The bartenders are formally dress and in some respects, it looks like nothing has changed.

La Vina is About The Ham

If it’s jamon you are looking for, then look no further than La Vina. One person working behind the bar was constantly slicing meat for pintxos. The staff at La Vina were in a constant buzz, taking orders from hungry and thirsty patrons.

benito sandwich

The Guggenheim

The Guggenheim has transformed Bilbao, which means there is much more to see and do beyond the shiny metal object.

Puppy and the Town

Jeff Koons floral sculpture of a West Highland Terrier looms large over the entrance to the Guggenheim museum, both welcoming and almost protecting visitors.

The flower coat is changed twice a year to show off the season’s new blossoms.

What to eat in France (Lyon)

noreply@blogger.com (Jitti) — Thu, 15 Dec 2011 03:12:00 +0000

http://www.lesfedeslyon.com/ by Tony Maws

Oeufs en Meurette (Paoched Eggs in Red Wine Sauce).

- Keep in mind there are 20 remaining true Bouchon in Lyon.

Spain ( Barcelona)

noreply@blogger.com (Jitti) — Thu, 08 Dec 2011 16:40:00 +0000

Place to Eat (( Barcelona )) by Chef Marc Vidal (native spain) - Boqueria

Kiosko Universal in the Boqueria market
"This family-owned tapas restaurant in Barcelona's famous Boqueria market (and my restaurant's namesake) offers incredibly delicious yet simply prepared tapas and fresh fish, using ingredients purchased from the market every day. My favorite tapas include fried vegetables, clams in salsa verde, seafood cooked à la plancha and sautéed mushrooms. You know this kiosk is exceptional because it's always full of workers from the Boqueria market, who like to order the €14 prix fixe four-course lunch. After eating here, I like to go for a walk at the nearby Las Ramblas."

2. Quimet i Quimet
"Open since 1914 and located in the Poble Sec neighborhood of Barcelona, the city's theatre district, this casual eatery is known for offering the best canned food and an excellent 500-bottle wine list in a space without any chairs! The chef creates interesting montados, amazing cheeses, smoked fish 'mojama' (filleted salt-cured tuna), cod and salmon that are among the best in Barcelona."

3. Coure
"This well-known restaurant recently opened a very little bar upstairs, serving upscale tapas that combine high-end products with sophisticated culinary techniques. Chef Albert Ventura is one of the most dedicated chefs in the city – he opens the restaurant every morning and is always the last one to leave. Try the veal cheeks and the beef tartare, you will love them! I never miss a meal here when I'm back home."

4. La Cova Fumada
"Located in the Barceloneta neighborhood, the market menu at this restaurant offers fresh fish à la plancha, langoustines, octopus, amazing sardines, different 'escabeches' (proteins cooked in vinegar, olive oil and vegetables) and their signature fried eggs with chickpeas. The famous bullfighter José Tomás liked to go here after his fights. The restaurant is now in its third generation, having been open for about 65 years, and is best known for inventing the Bombas de la Barceloneta - a potato dumpling with spicy meat and bravas sauce. Cova Fumada is near the beach so I especially like to visit this restaurant over the summer."

5. Can Jubany
"If you're craving high-end traditional Spanish cuisine, I'd recommend renting a car and driving to this gem. It's in Vic, a beautiful and historic city about 50 miles from Barcelona, and home to one of the best restaurants in Cataluña. Order the arroz de espardenyes (sea cucumbers) and you'll be in heaven. If it's truffle season, do yourself a favor and order the tasting menu. When game birds are in season, order them too. But honestly, you can't go wrong here - it's all delicious."

noreply@blogger.com (Jitti) — Sat, 07 May 2011 01:37:00 +0000

Kanzuri Cured Longfin Yellowtail, Cucumber Water and Mint

Dish creation/drafting/idea - Tasting (Soup)

noreply@blogger.com (Jitti) — Wed, 27 Apr 2011 10:03:00 +0000

Asian Style Lobster Bisque (lobster bisque infused with tom yum herb) served with dots of Avocardo mousse (top each mousse with hard seared lobster hash) - frog meat/lobster - make mousse, gallantine it (Sousvide), then cut and seared..like scallop.

Bone Appetit Wylie Dufresne, WD-50 – Potato, Bone Marrow, Scallops, Beets, Enoki Mushrooms, Assorted Herbs

noreply@blogger.com (Jitti) — Thu, 21 Apr 2011 22:15:00 +0000

Dish: Wylie Dufresne, WD-50 – Potato, Bone Marrow, Scallops, Beets, Enoki Mushrooms, Assorted Herbs

Some plating shots of Wylie's cave man dish. Upper photo is enoki mushrooms dried to look like twigs. Left are the potato "bones" filled with bone marrow gelee. On the right is the process of plating.

the idea of fabricating something that looked like a discarded bone emerging from a pile of forest twigs, injecting a little humor into the theme. We also looked at what a Paleolithic diner might have ingested. There is evidence that they cracked open bones and consumed the bone marrow. It is also assumed that they ate tubers, fruits, fungi, and shellfish. We realized that making food truly adherent to the diet of this era wouldn’t have been very tasty, so we took some liberties! –

Aldea Stage -things I learned. speak to Mike more....

noreply@blogger.com (Jitti) — Tue, 12 Apr 2011 21:34:00 +0000

Kitchen ( Deadline ? - Finish note this by Jan 2012)

Bonnet - Maestro series kitchen range

3 line cook

1 pastry person (and 1 pastry chef)

Chef de cuisine

Chef

Veg Entremet

Meat and Fish - One station/one person

Pastry

Things I learned

Shrimp head stock - rich

" " " soaked couton ( dehydrated it ) and served as dish component

Sea Urchin Toast:

- cauliflower cream, sea lettuce, lime

Right out of the gate: this was one of the best uni bites I have ever had, including the ones I preparedmyself. Very delicate, flavorful, yet it was just a preview of things to come.

Squid

Baby Cuttlefish:

- caramelized lychee, mentaiko, squid ink.

- cuttlefish a la plancha, cuttlefish essence with sweet fruit and spicy roe. Rrrrrrrrr.... Masterpiece of a plate.

Pasta Dish

noreply@blogger.com (Jitti) — Fri, 18 Feb 2011 02:58:00 +0000

Ravioli

Cappellacci - Pig Head, Chestnut Parmesan, brown butter stuffed with pig head consomme,

head cheese canape

Dish creation/drafting/idea - Tasting (Appetizer)

noreply@blogger.com (JC) — Wed, 16 Feb 2011 22:46:00 +0000

Shrimp rice cracker (chip) with nathang

- rice cooked in shrimp broth, pureed, pipe on silpat, free form, dry, fried - make it look like tree branches.
- Nathang sauce (no cilantro, no nut)
- Cilantro oil --

Spread nathang sauce on plate
Sliced confit shrimp
cilantro oil on nathang
shrimp cracker tree on top
Cilanto aioli dots on blanch
Red curry aioli dot on blach
Shaved (microphane) toasted peanut.

Garnish Flowers

__________________________________________________________________________________

Sesame Rice Ball with foie mouse

Sweet Potatoes (ka nom kai nok ka ta) fritter with foie mousse or foie fat aioli ( good amuse too)

Kao kreab park mor cooking in foie fat.

Dish creation/drafting/idea - Tasting (Appetizer)

noreply@blogger.com (JC) — Wed, 16 Feb 2011 22:36:00 +0000

Shrimp rice cracker (chip) with nathang

- rice cooked in shrimp broth, pureed, pipe on silpat, free form, dry, fried - make it look like tree branches.
- Nathang sauce (no cilantro, no nut)
- Cilantro oil -

Spread nathang sauce on plate
Sliced confit shrimp
cilantro oil on nathang
shrimp cracker tree on top
Cilanto aioli dots on blanch
Red curry aioli dot on blach
Shaved (microphane) toasted peanut.

Garnish Flowers

__________________________________________________________________________________

Menu Drafting Idea ( Raw course)

noreply@blogger.com (JC) — Wed, 16 Feb 2011 22:19:00 +0000

Raw : Hamachi or Fluke or Salmon Sashimi

   1. - Thai Green Papaya, long bean on each, dot of peanut butter (own
   made)
   Or shrimp roulade - glue with activa. Cut slice, quick grill for char mark.

   2. Savory soy caramel with toasted sesame seed, scallion hot sesame oil salad, Panda soy milk
   foam/cavier ?? need something sour to round it.



   Squid

   Squid ring marinated in blacken squid jus - soy sweet glazed jus, reduced jus to glaze like
   marinated in chorizo oil
   Grilled callion ginger(juiced) puree (gel)
   Quick pickle - Cryo vac -mandorin thin sliced cuke, rice wine vin, sugar, salt, togorashi
   Almond confit
   Squid ink aioli (for dotting)
   Chorizo oil aioli ( for dotting )

   Alternated 4 on each plate/ 4 cukes - squid 1 on two with

best dish 2010

noreply@blogger.com (Jitti) — Sun, 13 Feb 2011 20:07:00 +0000

Marble of Goose Liver with Sweet and Sour Fruits and Vegetables

Chef Geert Van Hecke of De Karmeliet - Brugge, Belgium

Terrior: Fromage Blanc Sorbet, Kiwi Fruit, Almond Milk, Beet Root Cake, Avocado Oil Jelly, Freeze-dried Cranberry and Rasberry, Sorrel Ice, and Sorrel Shoots

7. "Dieppe" Scallops with Parsley Root, Chestnut, and Comte

Chef Peter Goossens of Hof Van Cleve - Kruishoutem, Belgium

Photo by Will Blunt

Moules, Couteaux, Bulots, Aioli Gingembre and Combawa: Marinated Mussels, Razor Clams, Whelk, Physalis, Ginger and Combawa Condiment. Tasting at Ze Kitchen Galerie in Paris, France with Chef William Ledeuil

Tasting with Chef William Ledeuil of Ze Kitchen Galerie - Paris, France

. Roasted Marron with Bisque Glaze Served on Hot River Stone

Chef Shannon Bennett of Vue de Monde – Melbourne, Australia

Eels in Carbonara Sauce

Chef Ferran Adria of elBulli – Roses, Spain

Lamb, Eggplant in White Miso, Pine Nut, and Chlorophyll

Chef Dan Hunter of Royal Mail - Dunkeld, Australia

perse

noreply@blogger.com (Jitti) — Fri, 11 Feb 2011 22:48:00 +0000

Pate a choux with gruyere cheese

Garden Vegetable Gazpacho (Compressed Summer Melon)

Chilled White Bean Soup (Greek Bottarga and Preserved Meyer Lemon)

Chilled Celery "Veloute"

Sashimi of Atlantic Fluke

Soft Scrambled Egg with Truffles

Sea salt

Chicken Galantine

Salmon Tartare

Red Abalone

Butter Poached Lobster

Crispy Skin Fillet of Pacific Moi

Pigeon

Pigeon with Foie Gras and Polenta

ice cream sandwich

coffee and doughnuts

rownie and malted milk

ow all

Researching and Reading

noreply@blogger.com (Jitti) — Thu, 30 Dec 2010 07:46:00 +0000

James Syhabout of Commis (Formerly Manresa)

Daniel Patterson of Coi

Cooking Video from Epicurious (great chefs - Thomas Keller, Patterson, etc) - Watch it all !!!!

Do and Don't List for my own restaurant

noreply@blogger.com (Jitti) — Sat, 11 Dec 2010 17:26:00 +0000

Kitchen added to previous listing

Don't

1. No drinking soda, coffee, milk during shift - mask flavor. Citrus flavored drink and water only allowed

1. Seperate plastic, metal tools when sent to dish pit. Pan/Pot/Tray to pan sink

Front of the House

1. Breakdown dishes when return dirty dishes to dish pit.

pasta machine

noreply@blogger.com (jc) — Sat, 27 Nov 2010 14:59:00 +0000

Let The Good Times Roll
Emiliomiti Nina pasta roller

"Before these machines came out, there was basically one kind of machine you could get that was small and compact that you could roll pasta with. It was called an Imperia, which just about every kitchen has. I was trying to find that middle-of-the-ground, perfect machine that was compact and could fit on a tabletop, and that's exactly what the Nina is. It's from a San Francisco-based company, that this Italian guy runs. You know, he just hit the nail on the head with these machines. There's nothing else like it. It's a workhorse with all metal gears that turns out more pasta than you could think from a machine that's as compact as it is."

Read More http://www.gq.com/style/ten-essentials/201011/nick-anderer-ten-essentials#ixzz16UkKtEMW

http://www.pastabiz.com/pasta-manufacturing.html

http://www.pastabiz.com/restaurant-machines.html

http://www.youtube.com/watch?v=YTVFK39ZroI

http://www.pastabiz.com/machine-restaurant/MP12-pasta-extruder.htm

starting farmstead dairy operation

noreply@blogger.com (jc) — Sat, 20 Nov 2010 19:40:00 +0000

State Requirements for getting a small farmstead dairy operation licensed in New York state.

Notes from an October 2005 presentation by Linda Smith of Sherman Hill Farmstead.

Linda and her daughter Morgan own and operate a 40-head dairy goat farm and creamery. Linda has owned goats for over 30 years, shipped milk from 1988 to 1993 and has been making cheese since 1993.

Barn - inspected every 6 months

limited manure pack
healthy animals
no other species co-mingled

Milk parlor - easiest to construct

concrete floor - smooth surface (doesn't need to be perfect)
floor drain
washable walls and ceiling - plywood, wafer boards, etc.
use a high quality oil base white paint
adequate lights - inexpensive fixture are fine - near milking areas
concrete, PVC plastic, metal milk stands or stanchions - your choice
doors usually open out - automatic use a bungy
floor drain - goes to dry well
water source - water tested every 6 months - wells or municipal preferred. To remedy: ultraviolet light or chlorinator. If in doubt, sample water before you begin all this.
machine milking - your choice of type (hand milking is still allowed)
- be aware of state guidelines, but check with others using a pipeline. Do not use the state's 1-1/2" recommendation.

Milk House - Except for bulk tank, this room can be very basic. You will need drawings showing the perimeter, floor drain, sink, etc. This can be a sketch with dimensions (rather than a blueprint).

concrete floor, with floor drain
perimeter should be block - hopefully creates a seal with floor
floor drain - located near valve on a bulk tank
2 bay sink for wash-yup should be big enough for milk pail
hand wash sink
size the milk house to center bulk tank with 3' clearance on each side
lights - over wash-up sink protected lights over bulk tank "shatter-proof"
source for hot water - 40 - 50 gal. hot water tank is usually adequate
- Electricity - most costly
- Gas
- Oil allows a heat source for cheese house and will be most efficient.
racks to store milking units etc.
walls need to be painted and washable
don't forget milk strainer
- nice to have a claw washer, automatic washer for milking unit
- use appropriate cleaning supplies and Chlorox
doors and windows - tight, with screens
double-walled - insulation helps
bulk tank: 100 - 200 gal. tanks are hard to find. 300 gal. works but you'll need enough milk to make the agitator work.

Cheese House

concrete floor
floor drain
block between floor and walls
washable walls, bright paint
3-bay sink
hand sink
tight doors and windows -- goOd ventilation for moisture control
placement of lights - over sink, work area, and/if pasteurizer
coolers or refrigerators
must be double walled, insulation important
pasteurizer:
- recorder

recording thermometer
air space thermometer
size
new or used

air space heater for pasteurizer - hot plate with pressure canner
Delvo test for antibiotics (even if you do not use antibiotics on your farm)
Equipment - your choice, stainless
transfer pump - move milk
extras:
- bulk tank for cooling purposes
- air conditioner
- aging room
- storage room
- product liability insurance
- labels

State inspections

Every month the inspector samples your milk and two tests are run: somatic cell count (SCC) and standard plate count (SPC)
Cheeses are sampled:
- to prove pasteurization (unless aged for at least 60 days under required conditions)
- to test for E. coli, listeriosis, etc.

Raw Milk Licensing Requirements:

Lower SCC (somatic cell count)
Lower SPC (Standard Plate Count) g 30,000
Visit from Quality Control
Brucellosis and TB Testing

Things to think about:
Physical proximity to each other

Parlor close to animals - less handling of animals in/out arrangement is helpful
Milk house and cheese house - close to each other means less handling of milk
If they are distant, you'll need a tank for moving milk.

Duck Press

noreply@blogger.com (jc) — Tue, 26 Oct 2010 18:42:00 +0000

http://fxcuisine.com/default.asp?language=2&Display=13&resolution=high

Nice Le Cling review

noreply@blogger.com (JC) — Thu, 16 Sep 2010 00:37:00 +0000

http://www.foodbuzz.com/blogs/fr/france/paris/2675522-summer-trip-2010-le-cinq-restaurant-review

Charcuterie stuff I read

noreply@blogger.com (jc) — Sat, 14 Aug 2010 16:16:00 +0000

http://www.acpallavicina.com/relais/_eng/visitecorsi_eng.htm

http://www.theatlantic.com/food/archive/2009/04/the-king-of-parma-hams/16948/

http://www.starchefs.com/features/offal_good/html/index.shtml#id=album-129&num=12

http://www.starchefs.com/features/head_to_tail/html/index.shtml

http://www.starchefs.com/features/lamb/html/index.shtml

http://www.starchefs.com/features/travel/south_america/html/index.shtml

http://www.starchefs.com/features/trends/charcuterie/html/index.shtml

http://www.southernboudintrail.com/introduction.shtml xxxxxxxxx

http://holeman-finch.com/menu.html

new n not so new exciting restaurants

noreply@blogger.com (me) — Mon, 07 Jun 2010 05:32:00 +0000

http://www.lagazzetta.fr/Site/La_Gazzetta.html

http://restaurant.abemadi.com/f/132.html

http://foodsnobblog.wordpress.com/2009/06/25/le-chateaubriand-paris/

http://www.zekitchengalerie.fr/uk/flash.html

2 Clips from a UK michelin rate restaurants

noreply@blogger.com (me) — Mon, 07 Jun 2010 05:07:00 +0000

The Future Of Food: Part 1: Simon Rogan at L'enclume from George Amponsah on Vimeo.

The Future Of Food: Part 2: Nuno Mendes at Bacchus from George Amponsah on Vimeo.

Nuno Mendes host a dinner with great chefs around the world eating at his restaurant... also see at this youtube clip

Micheline rated restaurant in UK, more than ever

noreply@blogger.com (me) — Mon, 07 Jun 2010 05:02:00 +0000

I researched articles about Michelin rated restaurant around US and came across UK one because I worked for MARC group who own two michelin rated restaurants in UK, Greenhouse and Umu and one in NYC, Avoce which has Missy Robin, a recently winner of Best Young Chef America 2010 by Food and Wine Magazine.

Oh, well...here is the list of UK Michelin rated restaurants.

ONE STAR

LONDON

Chapter One, Farnborough Common, Kent

Hakkasan, Bloomsbury

Club Gascon, City of London

Rhodes Twenty Four, City of London

The Harwood Arms, Fulham (new)

River Cafe, Hammersmith

La Trompette, Chiswick

St John, Clerkenwell

Rasoi, Chelsea

Tom Aikens, Chelsea

Bingham Restaurant (at Bingham Hotel), Richmond-upon-Thames, Surrey (new)

The Glasshouse, Kew, Richmond-upon-Thames, Surrey

Chez Bruce, Wandsworth

Amaya, Belgravia

Apsleys (at The Lanesborough Hotel), Belgravia (new)

Nahm (at The Halkin Hotel), Belgravia

Zafferano, Belgravia

Benares, Mayfair

Galvin at Windows (at London Hilton Hotel), Mayfair (new)

The Greenhouse, Mayfair

Helene Darroze at The Connaught, Mayfair

Kai, Mayfair

Maze, Mayfair

Murano, Mayfair

Nobu (at The Metropolitan), Mayfair

Nobu Berkeley St, Mayfair

Semplice, Mayfair

Sketch (The Lecture Room and Library), Mayfair

Tamarind, Mayfair (new)

Umu, Mayfair

Wild Honey, Mayfair

L'Autre Pied, Marylebone

Locanda Locatelli, Marylebone

Rhodes W1(Restaurant) (at the Cumberland), Marylebone

Texture, Marylebone (new)

Arbutus, Soho

Yauatcha, Soho

Quilon, Victoria

Roussillon, Victoria

REST OF ENGLAND

Drakes on the Pond, Abinger Hammer, Surrey

The Samling, Ambleside, Cumbria (new)

Michael Wignall at The Latymer, Bagshot, Surrey

Fischer's at Baslow Hall, Baslow, Derbyshire

The Park (at Lucknam Park Hotel), Colerne, Wiltshire

The Terrace (at Montagu Arms), Beaulieu, Hampshire

The Pipe & Glass Inn, South Dalton, East Yorkshire (new)

The West House, Biddenden, Kent

Fraiche, Birkenhead, Merseyside

Purnell's, Birmingham, West Midlands

Simpsons, Birmingham, West Midlands

Turners, Birmingham, West Midlands

Northcote, Langho, Lancashire

Morston Hall, Morston, Norfolk

The Burlington (at The Devonshire Arms Country House), Bolton Abbey, North Yorkshire

Lords of the Manor, Upper Slaughter, Gloucestershire

The Royal Oak, Bray-on-Thames, Berkshire (new)

Casamia, Bristol

The Goose, Britwell Salome, Oxfordshire (new)

Manor House Hotel and Golf Club, Castle Combe, Wiltshire

Atlantic, Jersey

Bohemia (at The Club Hotel and Spa), Jersey

Simon Radley at The Chester Grosvenor, Chester, Cheshire

West Stoke House, West Stoke, West Sussex

Apicius, Cranbrook, Kent

Ockenden Manor, Cuckfield, West Sussex

The New Angel, Dartmouth, Devon

Sienna, Dorchester, Dorset (new)

36 on the Quay, Emsworth, Hampshire

Read's, Faversham, Kent

L'Enclume, Cartmel, Cumbria

Harry's Place, Great Gonerby, Lincolnshire

The Star Inn, Harome, North Yorkshire

The Neptune, Hunstanton, Norfolk

Box Tree, Ilkley, West Yorkshire

The Stagg Inn, Titley, Herefordshire

La Becasse, Ludlow, Shropshire

Mr Underhill's at Dinham Weir, Ludlow, Shropshire

The Harrow at Little Bedwyn, Little Bedwyn, Wiltshire

The Hand and Flowers, Marlow, Buckinghamshire

The Nut Tree, Murcott, Oxfordshire

Restaurant Sat Bains, Nottingham, Nottinghamshire

Hambleton Hall, Hambleton, Rutland

The Yorke Arms, Ramsgill-in-Nidderdale, North Yorkshire

JSW, Petersfield, Hampshire

L'Ortolan, Shinfield, Berkshire

Drakes, Ripley, Surrey

Mallory Court, Royal Leamington Spa, Warwickshire

Old Vicarage, Sheffield, South Yorkshire

The Masons Arms, Knowstone, Devon

The Olive Branch and Beech House, Clipsham, Rutland

The Room in the Elephant, Torquay, Devon

Sharrow Bay Country House, Ullswater, Cumbria

Auberge du Lac, Welwyn Garden City, Hertfordshire

The Sportsman, Seasalter, Kent

The Hambrough, Isle of Wight

5 North St, Winchcombe, Gloucestershire

Holbeck Ghyll, Windermere, Cumbria

SCOTLAND

Summer Isles, Achitibuie, Highland

Braidwoods, Dalry, North Ayrshire

Number One (at The Balmoral Hotel), Edinburgh

21212, Edinburgh (new)

The Kitchin, Edinburgh

Martin Wishart, Edinburgh

Plumed Horse, Edinburgh

Sangster's, Elie, Fife

Inverlochy Castle, Fort William, Highland

Champany Inn, Linlithgow, West Lothian

The Albannach, Lochinver, Highland

Boath House, Nairn, Highland

The Peat Inn, Peat Inn, Fife (new)

Knockinaam Lodge, Portpatrick, Dumfries and Galloway

Kinloch Lodge, Isle of Skye (new)

WALES

The Walnut Tree, Abergavenny, Monmouthshire (new)

Tyddyn Llan, Llandrillo, Denbighshire (new)

Ynyshir Hall, Machynlleth, Powys (new)

The Crown at Whitebrook, Whitebrook, Monmouthshire

NORTHERN IRELAND

Deanes, Belfast, Antrim

REPUBLIC OF IRELAND

The House (at Cliff House Hotel), Ardmore, Waterford (new)

Chapter One, Dublin

L'Ecrivain, Dublin

Thornton's (at The Fitzwilliam), Dublin

Bon Appetit, Malahide, Dublin

:: TWO STARS

LONDON

Pied a Terre, Camden, Bloomsbury

The Ledbury, Kensington (new)

Marcus Wareing at The Berkeley, Belgravia

Le Gavroche, Mayfair

Hibiscus, Mayfair

The Square, Mayfair

L'Atelier de Joel Robuchon, Covent Garden

REST OF ENGLAND

Midsummer House, Cambridge, Cambridgeshire

Gidleigh Park, Chagford, Devon

Le Champignon Sauvage, Cheltenham, Gloucestershire

Whatley Manor, Malmesbury, Wiltshire

Le Manoir aux Quat'Saisons, Great Milton, Oxfordshire

SCOTLAND

Andrew Fairlie at Gleneagles, Auchterarder, Perth and Kinross

REPUBLIC OF IRELAND

Patrick Guilbaud, Dublin

:: THREE STARS

LONDON

Gordon Ramsay, Chelsea

Alain Ducasse at The Dorchester, Mayfair (new)

REST OF ENGLAND

Fat Duck, Bray-on-Thames, Berkshire

The Waterside Inn, Bray-on-Thames, Berkshire

:: DELETIONS

ONE STAR

LONDON

Aubergine, Chelsea

Ambassade de L'lle, South Kensington

Assaggi, City of Westminster

Foliage (at Mandarin Oriental Hyde Park Hotel), Knightsbridge

Gordon Ramsay at Claridge's, Mayfair

Richard Corrigan at Lindsay House, Soho

REST OF ENGLAND

Bath Priory, Bath

Le Poussin at Whitley Ridge, Brockenhurst, Hampshire

Christophe, Guernsey

Nathan Outlaw, Fowey, Cornwall

Seaham Hall, Seaham, Durham

SCOTLAND

Ballachulish House, Ballachulish, Highland

REPUBLIC OF IRELAND

Mint, Dublin

TWO STARS

LONDON

The Capital, Chelsea

REST OF ENGLAND

The Vineyard at Stockcross, Newbury, Berkshire