No Shows... an idea

Fellow restaurant people...no shows hurt us all, so on the ride back from work tonight i had a thought...THE LITTLE BLACK BOOK ! Simple really..we share details privately between ourselves of those guests that no show, and if a guest is no showing say twice, we could a) name and shame or B) the idea i like is that we could red flag their bookings in other restaurants.. a bit like PUB WATCH..and have a policy of maybe taking deposits from these red flagged guests or a simple statment on our websites/email confirmations along the lines of "failure to cancel booking may effect your bookings in other restaurants" A simple way for us to work together for the benefit of all. Your thoughts are most welcome.. reply on twitter might be easiest. Cheers Adrian Oliver

PUSH THE BOAT OUT II

Push The Boat Out II

Monday 18th July

Homemade Herb Bread, Cornish Butter
and Kalamata Olives
*****
Crab and Fennel Soup with Cream and Dill

+++++++
Smoked Duck Breast, Cucumber, Caper Berries and Balsamic Reduction

+++++++
Lamb Cutlets with Roast New Potatoes
and Rosemary Sauce
Or
Grilled Fillet of Wild Black Bream with Warm Tomato and Chive Dressing, Leeks and New Potatoes

++++++++++
Saffron Poached Pear with Berry Jelly
and Clotted Cream
+

Cornish Cheeses, Plum Chutney
and Mini Loaf
++++++++++++++

Coffee Teas with Homemade Fudge, Orange Biscuits
and Caramelised Walnuts

5 course tasting menu £45


£2.50 per person donation to RNLI
will be added to your bill…thank you!

Optional wine flight chosen by bintwo of Padstow £35

Push the Boat Out II

This monday night..

Push The Boat Out II

Monday 18th July

Homemade Bread, Cornish Butter
and Kalamata Olives
*****
Crab and Fennel Soup with Cream and Chives
++++

Smoked Duck Breast, Cucumber, Caper Berries and Balsamic Reduction

+++++++
Lamb Cutlets with Roast New Potatoes and Rosemary Sauce
Or
Grilled Lemon Sole with Lemon Oil and New Potatoes

++++++++++
Saffron Poached Pear with Pimm’s Jelly and Clotted Cream
++++++++++++++

Cornish Cheeses, Plum Chutney and Mini Loaf
++++++++++++++

Coffee Teas with Homemade Fudge, Orange Biscuits and Caramelised Walnuts

5 course tasting menu £45


£2.50 per person donation to RNLI will be added to your bill

Menu subject to change


There will be a optional wine flight by bintwo of Padstow, details to be confirmed

Also a Vegetarian Menu aswell

Push the boat out..

Hers what the final menu was

Push The Boat Out

Thursday 7th July

Champagne
Angoisselles Brut NV

Roast Butternut Squash Soup
with Parmesan Crisp

Smoked Duck Parfait, Cornichons, Cucumber Pickle and Toast

Grilled Sea Bass with Cabbage
and Crab Cream Sauce

Saddle Of Cornish Lamb Stuffed with Spinach And Almonds with Minted Broad Beans and Peas and Saute New Potatoes

Coffee Panna Cotta, White Chocolate
Whisky Cream and Brandy Snap

Cornish Cheeses, Plum Chutney and Mini Loaf

Coffees with Homemade Fudge, Orange Biscuits and Caramelised Walnuts

6 courses £45

Optional wine flight £35
Wines chosen by bintwo , Padstow

£2.50 per person donation to RNLI will be added to your bill



i will get the wine details from David and post them soon..ish

First draft menu for July 7th

Decided to call this night " PUSH THE BOAT OUT"

heres a first draft menu, subject to change etc etc wines to be paired by Bintwo..proper glass full, not a sip!

Push The Boat Out

Thursday 7th June


Roast Butternut Squash Soup

Smoked Duck Parfait with Pickle, Toast
and Corichons

Grilled Sea Bass with Cabbage and Crab Cream Sauce

Loin Of Cornish Lamb

Coffee Panna Cotta

Cornish Cheeses with
Our Rhubarb Chutney and Mini Loaf

Coffees with Homemade Fudge
and Caramelised Walnuts


6 courses £45
Optional wine flight £35

£2.50 per person donation to RNLI to be added to your bill

Thusday 7th July a new idea

I was going to take the day off and go boating/fishing but as the engine still needs work ( or dumping in the harbour)i have decided to open instead..... As no one is booked, i thought we might try something different.

Tasting Menu only ,6 courses, option for paired wines as chosen by that lovely David at Bintwo.A chance for us to try some new dishes, or bring back some classics.We may even get the table cloths out!Ball park figures about £40 for tasting menu only, accompanying wines maybe £30.

Just an idea at this stage.. but let me know if it floats your boat ( cos mine is going nowhere)

Pip Pip

Adrian

tonights menus

Dinner Menu

Grilled Fillets of Mackerel with Cucumber and Caper Berries

Cornish Asparagus and Smoked Duck Breast
with Toasted Almonds and Herb Oil

Warm Salad of Sauté Mixed Mushrooms, Spinach
and Chorizo with Parmesan

Grilled Goats Cheese with Tomato, Red Onion and Basil Salsa

Seared Cornish Scallops with Smoked Bacon and Lemon
(£3 supp )
**********************************

Roast Fillet of Pork with Mustard Mash, Crisp Ham
and Sage Cream sauce

Confit Of Duck Leg with Spring Onion Mash
and Red Wine and Thyme Sauce

Grilled Fillet of Grey Mullet with Chive Butter Sauce
and New Potatoes

Roast Cod Fillet with Garlic, Anchovies and Parsley
with New Potatoes

******************************

Sticky Toffee Pudding with Butterscotch Sauce

Chocolate Panna Cotta with Caramelised Banana
and Brandy Snap

Saffron Poached Pear with Jelly and Clotted Cream

Cornish Cheeses with Our Rhubarb Chutney and Mini Loaf
(Brie, Blue, Old Smokey and Yarg)

2 Courses £23.50 3 Courses £29.50



Tasting Menu


Thursday 28th April


5 smaller courses

Seared Cornish Scallops with Smoked Bacon and Lemon

Cornish Asparagus and Smoked Duck Breast Salad with Toasted Almonds

Any Main Course

Any Dessert

Cornish Cheeses with
Our Rhubarb Chutney and Mini Loaf


£36

Hello again

Been really busy with work and i got involved with the Kai We Care pop up resturant in that there London.A massive undertaking by the organisers ,only 5 weeks planning for 200 guests 9 courses, 50 chefs, countless other's putting in time, produce, effort and support.

A Twitter request for help by Matt Follas of the Wild Garlic set the ball rolling, and as i had only met him a couple of weeks before and we had enjoyed a bottle of wine till the early hours, seemed rude not to put my hand up to help.

Can't say what an impressive show of talent, teamwork, and logistics this event produced.The most awesome thing i have had to pleasure of playing a small part in (I was allocated to cold fish course, working under Russel Brown of Sienna Restaurant in Dorchester)

There are too many people to say well done too, but i must mention Grant Hawthorn who ran this bridgade of chefs so impressively.The man is a legend.

Check out pics from the night here..
http://www.richardbudd.co.uk/blog/?p=1416

NZ Earthquake Fundraiser !

This taken from Dave Ahern's blog..get involved people

"KaiWeCare
I don’t have to remind people of the shocking and saddening events that occurred in Christchurch New Zealand on the 22nd of February last.

We all sat stunned as the pictures of the earthquake were broadcast round the world. New Zealand is a proud and prosperous country but in moments its second largest city, Christchurch was devastated. Its iconic cathedral lay in ruins, the proud symbol of the city reduced to rubble. As sad as it was to see, its a building, and buildings can be rebuilt, the lives however that were just as devastated may be far harder to repair.

Last Monday I was chatting on-line to Kiwi chef and Masterchef winner Mat Follas, it was just a general chat about maybe meeting up for a beer later than evening as Mat was going to be in London overnight. Needless to say we began to talk about the earthquake and I said if there was anything he was doing to raise funds then I was more than happy to help. The idea of a supper club was mentioned and we figured that we could do a supper club or pop-up for 20-30 people with Mat doing most of the cooking and me putting my event management background to use organising it. Then we both Tweeted the idea and everything changed beyond recognition.

Within 30minutes the 30 people idea was a distant memory, the numbers increased and the offers of help of all sorts flooded in. From chefs wanting to cook, to producers offering their best products to be used for the menu, to people who were happy simply wash up or wait tables.

I grabbed hold of a friend of mine John Comyn, who has kindly offered to take care of the admin on this, and we met up with Mat in a very late night pub in Borough about half past midnight to try and make sense of it all, the numbers were mind-blowing, the offers of help were humbling and the task facing us was daunting but one thing we agreed on was that we would take this as far as we possibly could and raise as much money as possible. I immediately recruited chef Grant Hawthorne to oversea the technical side of the meal and let us know exactly what was achievable with what time, personnel and produce we had to work with.

There is so much talk of social media these days and how it is changing the world and to be honest it is something I have always had a somewhat sceptical view of but now I see just how true it is. Twitter has taken this to a place we never even dreamed of. From a 30 person supper this is where we now stand.

The date choosen was the 4th of april, this is the soonest we could pull this together but more importantly it is the last day of the tax year so the tickets for the event and the raffle can be written off against this years tax bill! You can also go nuts at the auction safe in the knowledge that if you don’t spend it the government would only waste it!

200 guests attending a 7 course dinner cooked by a variety of very highly rated chefs, including the likes of

DominicChapman, Head Chef at The Royal Oak and Michelin Star holder

Mark Poynton, Chef Patron at Restaurant Alimentum, 3AA Rosettes and listed in the UK’s Top 60 Restaurants

Russel Brown, Chef Patron at Sienna and Michelin Star Holder

Alex Wood, Head Chef at St Stephens Club London

Adrian Oliver, Chef Patron of Margot’s Padstow

Mathew Tomkinson, Head Chef at The Montagu Arms and Michelin Star Holder

Darren Goodwin, Head Chef at Losehill Hotel and Spa

Not only that but

Mat Follas and Dhruv Baker winners of the last 2 series of Masterchef will be cooking alongside these guys

Just like Steve Groves winner of Masterchef The Professionals and now working alongside Toby Stuart at Roux Parliament Sq.

We even have Celebrity Masterchef winner Lisa Faulkner and Master Chef Judges Jon and Gregg on hand to help out on the night.

I can’t even begin to list the prizes that will be auctioned or raffled on the night, full details will be on the website soon but if you have been following us on Twitter @KaiWeCare then you know there are some truly amazing things already offered by so many generous people.

We plan to stream the auction and raffle live as well as make the raffle tickets available to those who won’t be able to make it on the night.

The ticket price will be £150 per person and include wine.

A full menu will be up on the site in the coming days once all the chefs have had a chance to swap ideas and steal the donated ingredients from each others courses!

We will also show the incredible quality of the produce and who so generously donated them.

The auction too is surpassing all expectations and a catalogue of items and those who were wonderful enough to give them to us will be available to view so you can be prepared to get your wallet out on the night. We are hoping to allow people bid via Twitter who are watching the live stream

Vanessa Kimbell contacted me and insisted that she be allowed organise the raffle, those of you who know her know how hard it is to say no to her and those of you who don’t just take my advice it’s pointless, just buy the tickets, it will be far easier and the prizes which will be announce shortly will be mind blowing.

What I ask now is this, those of you who have blogs will you please reprint this on your sites and put the links there for those who wish to contact us.

Twitter @Kaiwecare hashtag #KaiWeCare

Website: http://kaiwecare.weebly.com/

email: kaiwecare@gmail.com

Thank you all for your help and amazing support, it is ye who have changed this and helped make it what it is, Mat, John, Grant and I have merely tried our best to cling on.

There will be far more to follow but for now all I can say is that we are staggered and humbled by the out pouring of generosity

Regards

Dave Ahern

No More Lunch..sorry guys

Tomorrow Sat 26th Feb will be our last LUNCH for awhile, Cherie leaves for pastures new next week, so for now, we will be an evenings only bistro.Sorry, but only so much i can do on my own.If you have lunch bookings, we WILL be here to honour them,of course.

Thanks

Adrian

Mid Week Light Supper Menu

Available Tuesdays to Thursday



LIGHT SUPPER MENU


Cornish Smoked Duck Breast with Fine Beans, Toasted Almonds
and Balsamic Reduction

Grilled Goats Cheese with Tomato, Red Onion
and Coriander Salsa

Mushroom, Spinach and Chorizo Risotto with Herb Oil and Parmesan

Grilled Fillet of Mackerel with Cucumber and Caper Berries

Seared Cornish Scallops with Crisp Ham and Lemon
(£3 supp)
---------------

Sticky Toffee Pudding with Butterscotch Sauce

Vanilla Panna Cotta with Shortbread and Caramelised Banana

Saffron Poached Pear with Jelly
and Clotted Cream

Cornish Cheeses with Our Plum Chutney and Mini Loaf
(Brie, Blue , Old Smokey and Yarg)



£6 A COURSE

Coffee /Tea Homemade Petit Fours £2.50

Rumour Control..straight from the horses mouth

It's no secret that Margot's is on the market.

After 11 years as owners , the time has come for us to move on to something else.Not sure what exactly, but we have no plans to leave Cornwall, we love it here.

Can i take the time, now i have your attention to thank a few people....

The People of Padstow for being the best community you could ever wish to be welcomed into.

The guests who have supported us over the years, the regulars are really the nicest people.

The staff who have helped us to do our thing, made me endless coffee and generally tolerated my funny little ways.

My energies at the moment are concentrated on reopening on Thursday night, because until we get a sale, its carry on as normal! We will, of course keep you up to speed with any developments as they happen.


As for the future..who knows? If you have any ideas, i am open to offers (keep it clean)

Thank you

Adrian xx