COMMENTS MADE

• On Drunken chicken:

  Posted on 10th of June 2009

  What is chicken powder?

• On Drunken prawns:

  Posted on 10th of June 2009

  I used this recipe for a starter last Friday, using Jasmin rice as a bed. Only one guest refused it, as she was allergic to prawns. There was not a scrap left on any of seven plates - including mine. It really is delicious.

• On Scallops with clementine, ham and almond salad:

  Posted on 27th of March 2009

  This looks brilliant. As a starter for a dinner party, it would be faultless. I'm going to try it on friends next Friday. The only thing I would have to leave out would be the sprouts: I've hated them since I was a child and can't get over that

• On Exmoor House:

  Posted on 20th of July 2007

  This is an extremely peaceful village hotel, at the crossroads of a tiny village in Somerset. The owner and chef, Frank, produces home made meals that would grace - or put to shame - some of the country's best known restaurants. Freshly cooked, innovative meals, different every day, he has a passion for cooking that I've rarely seen. I cook for fun, or if you like, as a hobby, but this guy produces works of art on a plate.

• On Charlie Parker's Restaurant:

  Posted on 3rd of July 2006

  My wife and I were the first customers the day this restaurant opened many years ago. Ever since then, we have never wanted for a table; we have never had a disappointing meal, we have never been offered an inferior wine after ordering a particular one. We have always been so well looked after when we've visited, the service is faultless, as is the food. John is a brilliant chef. And to top it all, we've never been charged for something we've not had, which has actually happened in other restaurants. Also, the wine we've ordered has always been the one we've received: again, other restaurants have tried to fob us off with less than we ordered or expected.