Chop-chop down to Dublin 4...

[chefsmith]

Originally Posted by fontane77

I think the only way to resolve this is to put a sticky post at the top of the forum for new openings in Ireland.

I personally don't think there is anything to 'resolve' , one of the reasons i enjoy f+c so much is that its not a strictly moderated website, we can say pretty much what we want, about who we want and there is a mutual respect in regards controversy.

If someone wants to talk about or post a press release about a new place, where is the issue? The fact that its such a free for all here is what makes it great, one of the best forums ive used.

I reckon Ernies bollocks are big enough to say when we've overstepped the mark.

[italian foodie]

Originally Posted by Prime Cut

So has Kevin Arundel left The Schoolhouse or is this another venture? Does anyone know.

Kevin always loved the London gastropub thing, places like The Eagle and The Quality Chop House on Farrington Rd .

Got my free copy of the Eagle Cookbook from Absolute Press yesterday, looks really good!

[meatmonger]

Talking of books, just bought new bridgestone good food guide today. A good stocking filler. Good mention for several FnCs.

[dovetail]

Originally Posted by fontane77

I think the only way to resolve this is to put a sticky post at the top of the forum for new openings in Ireland.

Press releases are carefully doctored marketing pieces that (imho) have no place on fork n cork. Sure you can link to a press release on another site but I for one, have no interest in reading what some PR guy thinks I want to hear.

I'd listen to any solid poster on this site 1000 times before paying the blindest bit of heed to a press release.

easy bob did,nt realise it was a press jargon as fontaine says solid posts are the best recomondations what you posted was pants

[fontane77]

Was in there for lunch today.

So I arrive in at about 12.30, the owner comes over shakes my hand and tells me I'm very welcome. Great start, get our seats, sit down, and then about 5 seconds later the fire alarm goes off (and I mean off). Sit there for a while, cracking funny jokes like the music is a bit odd, 'this is great craic' and the like....but eventually it was going through us. We said we'd nip out and come back in ten minutes.

Came back to this http://twitpic.com/u0cwb

Anyways we go back in and although there is men dressed as firemen with full regalia and helmets in the restaurant, the noise is gone. We sit down and order. the place is not too different from Rumms before it, but there is comfy chairs and we got a sofa near the bar.

They gave a free charcuterie to begin (for all the fuss) and it was excellent. Ham hock terrine, chicken terrine, rabbit pate, sausage terrine and a duck dish (not confit or terrine but nice all the same). Not your average charcuterie but a very pleasant surprise.

We had a la carte and lunch options. The menu is pretty good....lunch option is a little limited (fish and chips - 12.50, ribeye for 16.50, chicken dish (les landes) 14.50 and veggie option - 9.50). A la carte was better, so we went for that. Mate got the Beef Pie (14.50), I went for the Old Spot Pork Belly(16.50). Wine list was not too bad, but few options for wine by the glass (3 of each, I think).

Food arrived and my mates dish was really excellent - delicious pastry with melt in the mouth beef and mushrooms. Top notch. My belly of pork was with fondant of potato. It was pretty good all in, I had a little issue with the pork fat on the top. It was a little glutenious - gloopy and the consistency of a firm jelly (or say quince). I felt it should have been a bit crispy and by the end of the dish, I thought it was a little much. I love pork belly, not for the meat, but for the fat, this was just, imho, not right. The piece of pork was of excellent quality but it lacked crispyness. I asked the owner about it and he said that the way its done here. Fair enough and he was very decent about it but it wouldnt be my cup of tea.

We got Creme brulee for desserts and they were pretty good.

to be brutally honest, its very early days and it will probably improve. Service was sketchy, there was no coffee machine (although espressos on the menu) and their till didnt work (so we will go back and pay next week).

Fair dues to them for keeping things going whilst the fire brigade were there - I'd go back at a later date (maybe to pay) and the food was interesting. Not the experience I wished to have but it does have some promise.

[dovetail]

Sounds like they had a real nightmare. Just wanted to clarify I have no issue with the chophouse and as a resident of the area am really looking forward to trying this place out and if it's good becoming a regular! Just thought it was being bigged up before the place had even opened, the proof is in the pudding, or in this case, the souffle as Bob so kindly highlighted. Unfortunately I have no interest in any rival business or dillingers, but I am a follower of temple garners food having been a regular in TB & G over the last few years.
To be honest I am a big foodie but was interested in FnC because for one Ernie is one of the few Critics who i genuinely respect, he is not affiliated with any "paid for" plaque but feel he has a genuine interest in the food scene witrhout being prejudiced by his own commercial interest. The same cannot be said for Paolo Tullio, Tom doorley or Lucinda O'Sullivan.
Secondly I found the quality of posters was excellent, the likes of UnclePat, Punto, Cyprien, Fontane et al. had little to gain from offering their opinion and if they liked or disliked somewhere, in the most part I felt their experiences mirrored my own.
However, Sean dru, another excellent poster, has mentioned on occasion that Ireland and particularly Dublin suffers from cronyism and mutual appreciation where only a select few can enter the upper echelons. this site was, before, a welcome place where you could get an honest opinion devoid of self interest and where anonymity also ensured an honest reflection. however I feel this is now being called into question, even Punto!!!! has become rather matyish and cuddly as of late. I hope for our sakes you didn't attend that dinner because I feel your integrity, based largely on your anonymity, will be called into account if you did.
I suppose I just feel the need to highlight that this site should not be an old school tie congregation of foodies who all know eachother and because of friendliness or any other association feel compelled not to give their true opinion. If it is to remain one of the few places where honest, forthright and unbiased opinion is to be heard, then press releases, personal and particularly business interests should play no part.

[dovetail]

Sounds like they had a real nightmare. Just wanted to clarify I have no issue with the chophouse and as a resident of the area am really looking forward to trying this place out and if it's good becoming a regular! Just thought it was being bigged up before the place had even opened, the proof is in the pudding, or in this case, the souffle as Bob so kindly highlighted. Unfortunately I have no interest in any rival business or dillingers, but I am a follower of temple garners food having been a regular in TB & G over the last few years.
To be honest I am a big foodie but was interested in FnC because for one Ernie is one of the few Critics who i genuinely respect, he is not affiliated with any "paid for" plaque but feel he has a genuine interest in the food scene witrhout being prejudiced by his own commercial interest. The same cannot be said for Paolo Tullio, Tom doorley or Lucinda O'Sullivan.
Secondly I found the quality of posters was excellent, the likes of UnclePat, Punto, Cyprien, Fontane et al. had little to gain from offering their opinion and if they liked or disliked somewhere, in the most part I felt their experiences mirrored my own.
However, Sean dru, another excellent poster, has mentioned on occasion that Ireland and particularly Dublin suffers from cronyism and mutual appreciation where only a select few can enter the upper echelons. this site was, before, a welcome place where you could get an honest opinion devoid of self interest and where anonymity also ensured an honest reflection. however I feel this is now being called into question, even Punto!!!! has become rather matyish and cuddly as of late. I hope for our sakes you didn't attend that dinner because I feel your integrity, based largely on your anonymity, will be called into account if you did.
I suppose I just feel the need to highlight that this site should not be an old school tie congregation of foodies who all know eachother and because of friendliness or any other association feel compelled not to give their true opinion. If it is to remain one of the few places where honest, forthright and unbiased opinion is to be heard, then press releases, personal and particularly business interests should play no part.

[Ernie Whalley]

Originally Posted by Bob

That's a bit harsh dovetail, myself, ChefSmith and others had been talking about this opening on another thread, in view of this I found the press release interesting so I presumed that they would too. If you don't like & aren't interested you don't have to read it (you had no problems discussing Dillinger's if I remember rightly, I did wonder at the time if you were John or his PR). This site is about food, drink, hospitality etc and who are you to say what should or shouldn't go up on it?

Well, Bob, I think I have that right. I do think you should have made it clear that your post was a cut-and-paste off the press release not a personal recommendation. I saw through it but then I did have the same press release
I'm all for giving new businesses a shove, as some here will attest, but I don't think this is the way to do it.

If anyone wants to draw attention to a new restaurant or food business via forkncork, that's fine by me. At the same time, I'd like it (a) made known if the provider of the info has any connection with the business and (b) any info supplied by way of blurb or press release ought to be clearly stated as such.

Lastly, I don't want my site to turn into an exclusive, cosy club either. The last thing I want is 'cosyness'. However, some people, me included, enjoy the clubby aspect and I have to say that the infrequent functions we've organised have been enjoyed by all who attended. No-one is compelled or arm-twisted to attend.

The forkncork forums were conceived as a place where members of the dining public could interface to chefs, restaurateurs, food producers, hoteliers and others in the industry. Other critics too, if they were bold and ballsy enough.
I do moderate with a fairly light hand. My only task has been to keep it the right side of the libel laws and ensure that nothing is posted of an immoral, sexual or otherwise illegal nature without me getting my 20% - here do I have to say 'joke!'. to avoid misunderstanding?

So far as 'cronyism' is concerned I've tried hard to steer clear. I had a long stand-off with a good friend for criticism I'd made on the site. Furthermore, I've actually lost work from refusing to remove negative comment. I'm happy that my integrity is intact but of course you lot must be the judges of that.

[meatmonger]

Excellent forum it is too Ernie, thank you from all of us. I certainly would not have joined had I thought it was a closed shop, and have made great contacts and learned loads. It's great u have a spread of people from kinsale to Inishowen! So I encourage any onlookers to do likewise.

I want HP's exact burger mix receipe. And maybe Prime Cut or Pigoftheday can explain why the tamworth tasted nothing like the saddleback? And I would get a laugh from the coffee angel if he knew how much I walked around the Ifsc at an ungodly hour on thur am in search of the perfect brew!!

Happy christmas all, keep up the good work ernie.

[markh]

The mix of posters on this forum and the opportunity for ordinary punters with an interest in their stomachs to listen to and learn from the professionals is what makes it attractive to me and why I log in almost every day from the other side of the world. I am glad that the moderation is "light-handed" and think that the forum self-regulates very well, when I read Bob's OP I immediately saw it as a press release but was surprised that it wasn't flagged as such but can accept that that was an oversight rather than a deliberate attempt to con us... (I'm sure Bob would have done a far better job of it if that was what he wanted to do !)

The forum is a great source of information and it would be a great pity if information about new openings etc. were not to be posted so please keep things as they are !

With many thanks to everyone on here for all the input that keeps me salivating daily and Happy Christmas to all ! (And special thanks to Ernie of course for keeping the whole thing going !)

Mark

[YumYum]

Originally Posted by markh

The mix of posters on this forum and the opportunity for ordinary punters with an interest in their stomachs to listen to and learn from the professionals is what makes it attractive to me and why I log in almost every day from the other side of the world. I am glad that the moderation is "light-handed" and think that the forum self-regulates very well, when I read Bob's OP I immediately saw it as a press release but was surprised that it wasn't flagged as such but can accept that that was an oversight rather than a deliberate attempt to con us... (I'm sure Bob would have done a far better job of it if that was what he wanted to do !)

The forum is a great source of information and it would be a great pity if information about new openings etc. were not to be posted so please keep things as they are !

With many thanks to everyone on here for all the input that keeps me salivating daily and Happy Christmas to all ! (And special thanks to Ernie of course for keeping the whole thing going !)

Mark

Hear hear! Well said that man! Happy Christmas one and all

[fontane77]

Originally Posted by YumYum

Hear hear! Well said that man! Happy Christmas one and all

can we get back on topic please

scrooge

[unclepat]

I share your views about the pork Fontane...it wasn't cooked long enough so the fat hadn't rendered properly and also wasn't crisped up at the end of the cooking process like it should be.
Early days though and there is definitely potential in the kitchen. I'll go back and try it in a couple of months.

[chefsmith]

Originally Posted by meatmonger

Talking of books, just bought new bridgestone good food guide today. A good stocking filler. Good mention for several FnCs.

I brought myself a christmas gift yesterday, the darina allen forgotten skills book, had a right ol look at it last night, would reccomend, between that and the ballymaloe and the hugh fearnley meat book, its all just about covered.

Does anyone know where to get the bridgstone guide on the northside? i've looked a few places but cant find and im not touching town with a bargepole.

[Bob]

The Darina Allen book is top of my list at the moment, Easons or Hughes&Hughes in the Pavilions have always had the Bridgestone books in the past but having said that my wife had to queue for 20 mins just to get into the car park there the other day so maybe park across the road and walk over the footbridge if you go up there, alternatively I'm sure that they sell them through their website

[Bob]

Originally Posted by Bob

If Ernie has an issue with any of it then he should post the do's & do nots for all to see.

Well, Bob, I think I have that right. I do think you should have made it clear that your post was a cut-and-paste off the press release not a personal recommendation.
.

Ernie as you can see from above I did say that what you do/don't want on your site is entirely up to you & you should just let us know, so I hope you don't think I was being proprietorial as that was far from my intention (& I had simply copied & pasted the Press Release mistakenly thinking that it was obvious what it was). I just thought it was wrong for someone else bar you to tell me what I could/couldn't post, I wouldn't dream of telling someone else what to do (although you are quite welcome to say it was a load of boll*cks DoveTail) on your forum.

I do agree with DoveTail in some respects that we want people to be honest with each other and say when we disagree with them etc and also to tell them to take a hike if they are talking complete cr*p (which I think is still happening at the moment) but I do however think that he/she is wrong to have an issue with people becoming "matyish". What in Gods name is wrong with people being nice to each other on a forum? Are people generally not at least nice to each other when they respect each others opinions?

[sean_dru]

I dont think f/c needs to change in one bit, it is an excellent forum with a wide range of different people who are strong opinonated and have core values, to change it would be a slap in the face against all the rubbish boys clubs that exist in our island.

I have met bob a few times in person and i can say without doubt that he is a very genuine guy with no bull shit or agendas, he never hassles me to buy plaques etc like a few other companies ( and thats all they are, companies) and his views on a wide range of things to do with hospitality in ireland are welcomed and appriciated, he comes up with new ideas and initiatives all the time and is always willing to help regarding me using his montly newsletter as a source of advertising, even though i didnt sign up last year, he will be only one of two i will be signing up to this year.

[Hanna]

Originally Posted by Bob

..... I do however think that he/she is wrong to have an issue with people becoming "matyish". What in Gods name is wrong with people being nice to each other on a forum? .....

Totally agree with you Bob. Forumistas are perfectly entitled to become buddies in RL.

[italian foodie]

Originally Posted by Hanna

Totally agree with you Bob. Forumistas are perfectly entitled to become buddies in RL.

Me 3, I think F&C has become a lot more user friendly since it changed format. I lurked for about 2 years before I started to contribute but find the friendly banter more welcoming and think more lurkers might contribute. Anyway thanks Ernie for a great site!

Buon Natale a tutti

ciao

Lorrainexx

[Hanna]

Originally Posted by chefsmith

I brought myself a christmas gift yesterday, the darina allen forgotten skills book,.

Yeah, I've been eyeing that up myself - it's a lovely lookong book.