Favourite Tables

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Favourite Tables Top Ten Restaurants

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The Favourite Tables Top Ten Restaurants from the last twelve months has been compiled from the number of visits to the restaurant’s page on the Favourite Tables website. This was then weighed against the social marketplace of active “Facebook” likes. More weight was given to restaurants with the most recent new likes on Facebook.

Unlike some other “lists” which are compiled from single “Food Experts” comments or the hit and miss “drive-by” reviews some “Travel” websites favour, the Favourite Tables list has been formed from analysing the locations that were most popular with ordinary people using the website to find great places to eat. With the restaurant’s social media activity across Facebook, where real people “like” a restaurant because they genuinely had a good experience and Twitter for follows and re-tweets were added as a rating.

The cumulative total creates a list of the most popular and best-loved restaurants: 


Topping the list is the very popular – Adams Restaurant in Birmingham

Head Chef: Tom Shepherd’s recent Interview with Chef’s Table HERE

Tom Shepherd Profile Adams_001

 

 

The Top Ten UK Places People Have Wanted To Eat At:

 

1) Adams Restaurant – Birmingham   Screen Shot 2018-09-25 at 14.43.03

(http://www.favouritetables.com/restaurant/adams/)

Position Last Year – 03

2) Ynyshir – North Wales

(http://www.favouritetables.com/restaurant/ynyshir/) – Head Chef Interview HERE

Position Last Year – Highest New Entry

3) Romulo Cafe – London

(http://www.favouritetables.com/restaurant/romulo-london/) – Head Chef Interview HERE

Position Last Year – New Entry

4) The Dining Room at Chewton Glen – Hampshire

(http://www.favouritetables.com/restaurant/dining-room-chewton-glen/)

Position Last Year – New Entry

5) 64 Degrees – Brighton

(http://www.favouritetables.com/restaurant/64-degrees/) – Head Chef Interview HERE

Position Last Year – 01

6) Lympstone Manor – Exmouth Devon

(http://www.favouritetables.com/restaurant/lympstone-manor/) – Head Chef Interview HERE

Position Last Year – 04

7) The Old Downton Lodge – Ludlow

(http://www.favouritetables.com/restaurant/old-downton-lodge/) – Head Chef Interview HERE

Position Last Year – New Entry

8) The Coal Shed – London Tower Bridge

(http://www.favouritetables.com/restaurant/the-coal-shed-london/)

Position Last Year – New Entry

9) Pale Hall – North Wales

(http://www.favouritetables.com/restaurant/pale-hall/) – Head Chef Interview HERE

Position Last Year – New Entry

10) Prevost – Peterborough

(http://www.favouritetables.com/restaurant/prevost) – Head Chef Interview HERE

Position Last Year – 05
A few restaurants have proved very popular recently and are just outside the Top Ten simply because they have only been listed for a short period so when looked at over the past twelve months the count of visits was lower.

Notably:
Alchemilla – Nottingham (http://www.favouritetables.com/restaurant/alchemilla/)

The Hand – North Wales (http://www.favouritetables.com/restaurant/the-hand-at-llanarmon/)

Lympstone

Chef’s Table talk with Chef Michael Caines MBE

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MICHAEL CAINES

Chef Michael Caines grew up near Exeter where his parents, who were school teachers recognised his early interest in food and cooking and set him on his way to a culinary career. Following two years of catering college, an Exeter chef sent him to the Grosvenor House Hotel in London. He was then recommended to Raymond Blanc in Oxfordshire, for whom he had to do a three-day trial without pay. Three years later, Blanc arranged for him to cook at the Michelin three-star Cote d’Or in Burgundy. He cooked there for 15 months before moving to another three-star establishment, Restaurant Jamin, in Paris.

Michael’s career to date has been well documented, through to becoming Head Chef at Gidleigh Park Hotel in Devon.

Early In 2017, Michael opened Lympstone Manor, a luxury boutique hotel and restaurant set in Parkland overlooking the river Exe near Exmouth, Devon. He describes Lympstone as “the realisation of a dream, my vision of country house hospitality for the 21st Century”. This has been a very personal project for him and one that has seen him involved in every detail. From the first vines being planted to establish a vineyard in the estate to produce, in three years time, a house champagne-method sparkling wine.

Magpie Room copy Berryhead copy Heron Lounge Kingfisher

 

We asked Michael about his continued involvement in catering for the Williams Formula 1 team.

Q: You have spent a couple of seasons working with the Williams F1 team, in particular in Monaco… how much fun was that and what was Monaco in 2017 like?

A: Being anywhere with Williams F1 is amazing but Monaco is the best. This year I was able to cook on a yacht for Williams and go to their VIP party, along with attending events on the Financial Times yacht. I was also invited to Martini’s VIP party which was a brilliant evening. We have also just held a charity event with Williams here at the manor.

 

Lympstone_Williams

Q: Which restaurant would you like to go to? (that you have not had opportunity to visit)

A: I would like to visit Japan, there are many restaurants there I would like to try in particular  Sukiyabashi Jiro in Tokyo and Hujime in Osaka.

 

Q: Japanese cuisine sometimes includes ingredients we may not be familiar with, Is there a food you would not eat?

A: Bugs, or anything very obscure like a form of testicles or spiders.

Q: What would be your last dish (to eat) “the death row question”

A: I would make this the longest meal ever, most probably a tasting menu which included a seafood platter to start followed by roast chicken with a combination of summer fruits and sorbet to finish.

Q: If you could change any misconceptions about restaurants/food, what would they be?

A: I view food like it is an elite sport, great food, and food wealth is what it’s about. Not about the expense but how well it is cooked and how good it is. There is plenty of places that have great food and are cheaper. It’s to do with the combination of flavours and spices.

Lympstone_Food1 Lympstone_Lunch

Q: What is your favourite dish at Lympstone Manor in which you use produce from your most local supplier?

A: There is a number at present, however Jacobs Lamb, boulangerie & confit shoulder, pea puree and tapenade jus, the lamb is from Powderham Castle, which we can see from our terrace.

Q: If you could invite any Chef past or present to cook alongside you for one night who would that be and why?

A: Keith Floyd because he is a legend.

floyd_Lympstone

 

Favourite Tables were delighted to include Lympstone Manor on our Unique Destinations pages and wondered what you would consider as your own favourite tables….

Firstly Zuma in London because of its fusion of Japanese cooking and Asian styled foods, and then  The Manoir aux Quat’Saisons, Raymond Blanc – it is my favourite country house hotel, the food and experience is exceptional.

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A Chefs Table feature on the family run Haywards

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Jahdre Hayward_FT

Jahdre Hayward was born in Bermuda, at 15 he moved to the United States to live with his aunt and uncle while he studied culinary arts in Tampa Florida. When his studies were complete he moved to the UK and gained a commis job at The Savoy Hotel, London under Anton Edelmann, where he progressed quickly up the rankings to Chef de Partie. Jahdre`s employment in London and the Home Counties also includes Hanbury Manor, Rules Restaurant, the Oxo Tower, Novelli in the City and The Ritz.

Amanda Hayward_FT

Amanda Hayward was born and brought up in Essex and lived in the family owned traditional 17th century free house the Forest Gate Inn which is situated on the outskirts of Epping Forest and the charming market town of Epping.  Amanda knew from an early age she was interested in cooking and after leaving school she took a place at Westminster College and trained to be a chef. She has gained experience in many fine restaurants in London and abroad including Simpsons on the Strand, London Capital Club, and then started her own catering company.

Jahdre met Amanda when they both worked at The London Capital Club. They travelled to Australia in 2003 and Jahdre worked briefly at Guillaume at Bennelong, Sydney Opera House whilst experiencing life in Australia. They returned to London for 3 years before migrating to Australia and settling in Melbourne. Jahdre worked as a sous chef at The National Gallery then moved on to become head chef at the Melbourne Wine Room followed by The Millswyn Restaurant. Amanda whilst in Melbourne went from being a chef to a waiter and after working at Grossi Florentino`s and Maze by Gordon Ramsey went on to work at Circa, The Prince and became assistant restaurant manager of the two hat restaurant.

After five and a half years in Melbourne and gaining Australian citizenship, Jahdre and Amanda decided to return to the UK to oversee the development of Haywards in the grounds of the family owned pub the Forest Gate Inn.

24590920 Long-front-1

The restaurant was converted from an old coach house, stable and skittle alley. Amanda and Jahdre oversaw the whole process to create their dream restaurant, sympathetically restoring the buildings and retaining many original features. Haywards opened in May 2013 and has gone from strength to strength and both Amanda and Jahdre are passionate about continuous development and progression for the business. The Haywards kitchen garden is thriving and the restaurant has been working with a local bee keeper to keep some bee colonies and produce their own honey.

Haywards_002 Haywards_003 Haywards_04 Haywards_005

 

 

With Jadhre’s global background, our questions were many.  Here are some of them:

Influences – now and then?

“My grandmother, with her love of food and family, was really inspiring and I used to love to watch her in the kitchen.  The chef who has really influenced me is Brett Graham at The Ledbury.  His passion for the industry and for sourcing quality local produce is something that we have adopted at Haywards.  He is also passionate about his customers and our many conversations have influenced decisions we have made”

What are your views on the difference between Australian and British restaurant industries? 

“There are quite a lot of differences between restaurants and food styles.  All are positive differences, and in terms of gaining experience and developing my career, I feel very privileged to have worked in many great restaurants in both locations.   Australian restaurants are often slightly Asian inflenced and there are many different products available and not so much emphasis on the seasons. Due to the warmer climates across the country there is more produce available year round.  There is also access to beautiful and more unusual fresh fish such as snapper, barramundi (similar to sea bass and delicious!) and yabbies, which I love.  However, here in the UK I really enjoy the fact that our native produce is seasonal and we can change our menus accordingly.  We also have fantastic, quality British produce and our scallops are amazing!”

If you were not a chef – where would you be now? 

“My career path was destined to been an aircraft mechanic but whilst studying, I took a part time job in a kitchen and my fate was sealed!”

Are there restaurants you would like to go to? 

“If I am lucky enough to travel to the Far East again, I would love to dine at Sukiabashi Jiro, a three Michelin starred sushi restaurant in Japan.  Another three Michelin starred restaurant is Michel Bras in France which is also high on my list.

Haywards Honey – what is your favourite honey dish? 

“We have a beautiful dish on our menu described as Honey, Dill, Almond.  It is a honey parfait garnished with honeycomb, bee pollen and dill ice cream”

A chef to work with – past or present? 

“I would love to work alongside Michael Caines.  I have dined at Gidleigh Park twice and really admire him for his determination, drive and skill” I saw that his latest venue Lympstone Manor is featured on favourite tables so I will be booking dinner there soon.

Finally – where are your favourite tables? 

One of my favourite tables has to be The Ledbury in Notting Hill.  Always an amazing experience and I love everything about this restaurant.

I also think The Artichoke in Amersham is a fantastic restaurant.   They are gaining a lot of recognition but deserve more!

Finally, I celebrated my birthday just before Christmas at the Bildeston Crown in Suffolk.  We had a wonderful stay and a really great meal in their restaurant so I am sure that they will go on to achieve great things.