No more Mr.Nice Guy…

November 18, 2009 No Comments

Martin barrelBe warned! The most urbane of meeters’n'greeters, the maitre d’ so silver-tongued he’d make Nat King Cole sound like Johnny Rotten, is a changed man since he got his hands on that bloody big sharp adze.

No more “Ah Mr. Simpkins, how honoured…” – instead a quick flash of the blade and there’s another bit of meat for Ross’ s stockpot.

I found this gem in a collection of pictures featuring notables from the Irish wine and hospitality biz (plus a couple of journalistic hangers-on) during a spot of barrel-making in Hennessy’s caves.  Might be a good idea to avoid any Cognac that includes eau de vie from the 2008 vintage in case they used the barrel we made!

One thing  is for sure, though. The only way to travel is via the LVMH jet. LVMH lunch

Cognac company

Tags: , BLOG

BLOG – IDIOSYNCRATIC OR WHA’?

  Found this on an (Irish) blog today – “Big brands are capturing increasingly large shares of the market,...

RECIPE Bacon ribs, cabbage and butter beans – The Big, Big Compromise

My old man and I had little in common but we did follow the same football team and we...

BLOG – Albert Zenato in Dublin

My good friend Maureen O’Hara who runs Premier Wine Training sends me news that  Alberto Zenato will present a...

RESTAURANT REVIEW: Alexis

American business psychologist Warren G. Bennis, described by Forbes magazine as ‘the king of leadership gurus’  is on record...

‘YOU DON’T NEED A POSH CANON” – blogpix for newbies

I’ve been a photo hobbyist since I got given  my first serious camera as a fourteenth birthday present. A...

YOU’LL NEVER BLOG ALONE – the day I discovered I’m a blogger and other stories

There are now over 400 food bloggers in Ireland. Though www.forkncork.com my food and drink website, Ireland’s first, has...

Natural Wine: Dog’s bollocks or the King’s new clothes?

Natural Wine Tasting at Fallon & Byrne, Dublin  by Le Caveau My first encounter with what has come to...

BLOG – variations on a sweet-and-sour theme

I cooked my first sweet and sour dish in 1984. Pork, of course. The recipe came from Ken Hom’s...

BOOK REVIEW Dunne & Crescenzi – The Menu

“We really cook very simply. Remember that the methods and ingredients have been used for generations and in the...

BLOG – 2 good blends tested but why is most coffee in Ireland shit?

  I’ve just been road testing a brace of quality coffees from a small and relatively new Irish supplier,...