I've just got back from lunch in London. I went to Gordon Ramsay's Maze Restaurant with a good friend of mine. I had 9 course's for lunch including Braised Pigs Head, fucking lovely. The bill for 2 came to £290, bargain. The whole meal took 5 hours.

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What else you have? Are you full? I've just watched 5 hours of Man vs. Food on travel channel. a great show if nobody's seen it. Guy goes around the US and pigs out and competes in food challenges at restaurants. Sounds like you just did one chunky;)

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Nice ... isn't Jason Atherton the Head Chef there ?

How much of the bill was for booze ?

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[quote=simonr;774312]Nice ... isn't Jason Atherton the Head Chef there ?

How much of the bill was for booze ?[/quote]

Yeah Jason Atherton is the head chef. We had 2 half bottles of wine £25 each. 2 glasses of Armagnac £15, one beer £5 and one glass of wine with the cheese.

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I had

Chilled English pea velouté, pea and lobster salad, parmesan parfait

Sea bass ceviche, baby fennel, pink grapefruit pearls and tomato strawberries

Marinated beetroot, Sairass cheese, pine nuts and Cabernet Sauvignon dressing

Slow roast quail with walnut purée and pickled lemons, white bean and Madeira sauce

Chinese style pork belly, braised pig’s head, crackling, jasmine tea

Selection of farmhouse cheeses

Chocolate délice, honey gelatine,banyuls, olive oil ice cream

Pineapple carpaccio, coconut sorbet, seaweed croquette and Malibu lime jelly

The eye candy looked nice to, unfortunately it wasn't on the menu

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^^ greedy bastard ... bet you had a big mac or kebab on the way home too :lol:

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^ :roflmao:

9 courses [I]is[/I] a lot, but it all sounds excellent, minus the head of a pig, just my opinion of course.

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[quote=floridaorange;774332]^ :roflmao:

9 courses [I]is[/I] a lot, but it all sounds excellent, minus the head of a pig, just my opinion of course.[/quote]

The pigs head was the best course of the meal, hands down

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[IMG]http://www.fbworld.com/Recipes/thomas%20Keller/braised%20stufd%20pig%20head/pig%20head%20_braisd_di.jpg[/IMG]

[FONT=Arial, Helvetica, sans-serif][SIZE=1][COLOR=#000000][FONT=Verdana][B][COLOR=#660000]Rendering the Pig's Head[/COLOR][/B][COLOR=#660000]:[/COLOR] Cut off the ears and reserve. Split the skin and meat down the center of the head,[/FONT][/COLOR][/SIZE][/FONT] [FONT=Verdana][SIZE=1][/SIZE][/FONT] [SIZE=1][FONT=Arial][B]COLOR=#ff0000[/COLOR][/B] [COLOR=#000000]beginning at the top and working around the snout and to the back of the head to split the skull down the middle.[/COLOR][/FONT][/SIZE] [FONT=Verdana][SIZE=1][/SIZE][/FONT] [IMG]http://www.fbworld.com/Recipes/thomas%20Keller/braised%20stufd%20pig%20head/pig%20head%2001_fi.jpg[/IMG]

[SIZE=1][FONT=Arial][B]COLOR=#ff0000[/COLOR][/B] Then, beginning on one side of the head, run the knife along the contour of the head, following the bone structure, to remove the skin and the attached meat. [/FONT][/SIZE]

[IMG]http://www.fbworld.com/Recipes/thomas%20Keller/braised%20stufd%20pig%20head/pig%20head%2002_fi.jpg[/IMG]

[SIZE=1][FONT=Arial][B]COLOR=#ff0000[/COLOR][/B] Be careful to remove the piece of meat on the temple, behind the eye, first and then the cheeks; you want these pieces of meat to stay attached to the skin. Follow the line from the jawbone to the snout. Repeat on the other side. Remove the tongue and set it aside. Lay out the piece of pig, skin side down. At the back of the top of the head is a flap of meat that is very fatty. Trim off the fat until you reach the meat. Run a knife along the skin and remove the skin from the meat and remaining fat (much as you would skin a fish fillet)[/FONT][/SIZE]

[IMG]http://www.fbworld.com/Recipes/thomas%20Keller/braised%20stufd%20pig%20head/pig%20head%2003_fi.jpg[/IMG]

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^^ Anyone thinking of going vegetarian ?

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You would be surprised how good it actually tastes. When its cooked properly

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I assume they slow cook it in loads of red wine and stock and then seperate the meat from the mush ?

I can see it having a really deep flavour too.

Now I'm feeling hungry !

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I went there last year, the best Ramsey place I've been too. Jason Atherton is a great chef.

I'm taking a team from work to it's sister reataurant, Maze Grill, in October, we've got the chef's table (called the Butchers Block). Should be great.

I love my food. And the booze!

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the head and the belly of the pig are the best parts of it.

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And you guys think Asians eat weird stuff!

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[quote=feather;775128]And you guys think Asians eat weird stuff![/quote]

they do.

and i now want to try this restaraunt while i'm out there for bedrock 11. you have to book long in advance to get in chunky?

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No we booked on the Wednesday and dined on the Sunday

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Love love a bit of fine dining.

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wow, nice. I´ve been in London a month ago, but did the obligatory tourist´s paths, plus some visits to record stores and beer places. I´ll have it in mind if I go back again. thanks! it looks good all that meal