Comments on: Review of The Pressure Cooker (RTE) http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/ Local stuff and other stuff from a blow-in Fri, 11 May 2012 17:02:59 +0000 hourly 1 http://wordpress.org/?v= By: Niall Harbison http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-112334 Niall Harbison Wed, 26 Mar 2008 10:48:54 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-112334 Conor Restaurant staff are weekly on the whole. I worked for Conrad and when he was messing with the checks on the Friday i'd just walk out and go for a pint. I was running the fish section at the time so he knew that if he didnt call with cash before 6 there would be no fish on the menu that night! I was always surprised how many people went weeks being given excuses. Conor

Restaurant staff are weekly on the whole. I worked for Conrad and when he was messing with the checks on the Friday i’d just walk out and go for a pint. I was running the fish section at the time so he knew that if he didnt call with cash before 6 there would be no fish on the menu that night! I was always surprised how many people went weeks being given excuses.

]]> By: conor http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-112327 conor Wed, 26 Mar 2008 08:31:08 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-112327 Thanks for the comment Peter. Why didn't your friend walk after not getting his first paycheck? As a matter of interest, are restaurant staff paid weekly or monthly. We'll know soon enough if the quality is there since my fab parents have got us a meal in Mint for my 40th in May. If it's awesome, I really won't care what a bollix he is. A bit like people wearing Nikes not being that worried about sweatshops ;-) Thanks for the comment Peter. Why didn’t your friend walk after not getting his first paycheck? As a matter of interest, are restaurant staff paid weekly or monthly.

We’ll know soon enough if the quality is there since my fab parents have got us a meal in Mint for my 40th in May. If it’s awesome, I really won’t care what a bollix he is. A bit like people wearing Nikes not being that worried about sweatshops ;-)

]]> By: Peter Gladstone http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-112322 Peter Gladstone Wed, 26 Mar 2008 04:13:25 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-112322 plain and simple the guy is a complete asshole i have a friend who worked there for 2 months and was never paid, and when he wanted to go have lunch, was ejected from the restaurant. Dylan Mcgrath is a child. Talented or not i used to work in a 1,2 and 3 star michelin restaurant and found two out of the three to be the most enjoyable, calm, friendly enviroment to work in. if staff are happy they stay and from what i hear Mcgrath is losing staff left, right and centre, so how can he expect consistency. Even Ramsey's brigade stayed with him for years. Im sorry but some of you people have no clue what your talking about. plain and simple the guy is a complete asshole i have a friend who worked there for 2 months and was never paid, and when he wanted to go have lunch, was ejected from the restaurant. Dylan Mcgrath is a child. Talented or not i used to work in a 1,2 and 3 star michelin restaurant and found two out of the three to be the most enjoyable, calm, friendly enviroment to work in. if staff are happy they stay and from what i hear Mcgrath is losing staff left, right and centre, so how can he expect consistency. Even Ramsey’s brigade stayed with him for years. Im sorry but some of you people have no clue what your talking about.

]]> By: Niall Harbison http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108656 Niall Harbison Thu, 14 Feb 2008 16:21:21 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108656 Yeah the food was excellent back in the day alright! I probably was cooking there when you went! When i say cooking i Don't mean cooking the whole meal but probably one tiny part of it! I tried emailing you there about a project I wanted to discuss with you but email getting rejected? Drop me a line at niallharbison@hotmail.com and i'll send you details straight back. Its a foodie project and right up your street i think! Yeah the food was excellent back in the day alright! I probably was cooking there when you went! When i say cooking i Don’t mean cooking the whole meal but probably one tiny part of it! I tried emailing you there about a project I wanted to discuss with you but email getting rejected? Drop me a line at niallharbison@hotmail.com and i’ll send you details straight back. Its a foodie project and right up your street i think!

]]> By: conor http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108577 conor Wed, 13 Feb 2008 23:56:52 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108577 Myself and the wife were talking earlier about Peacock Alley. For many years, two of the best meals we ever ate were there (and one of the worst). It was out first introduction to great food. I know critics say it was just a rip-off of the stacked food thing in New York at the time, but so what, it was new to Ireland. It's a pity Conrad managed to piss off so many people. Don't get my ex-CERT friend started about him! I'll watch Dylan over the next two years and see. I just hope the money guy doesn't work in property or it could be another car crash of a business. Also, let's not forget that Kevin Thornton has now been on two reality shows so he's not exactly above free PR when he can get it. And not to be catty but we ate in his place when he was still in Portobello and it was one of the more forgettable meals I've had over the years (along sadly with Guilbauds). Myself and the wife were talking earlier about Peacock Alley. For many years, two of the best meals we ever ate were there (and one of the worst). It was out first introduction to great food. I know critics say it was just a rip-off of the stacked food thing in New York at the time, but so what, it was new to Ireland. It’s a pity Conrad managed to piss off so many people. Don’t get my ex-CERT friend started about him!

I’ll watch Dylan over the next two years and see. I just hope the money guy doesn’t work in property or it could be another car crash of a business.

Also, let’s not forget that Kevin Thornton has now been on two reality shows so he’s not exactly above free PR when he can get it. And not to be catty but we ate in his place when he was still in Portobello and it was one of the more forgettable meals I’ve had over the years (along sadly with Guilbauds).

]]> By: JD http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108565 JD Wed, 13 Feb 2008 22:42:28 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108565 I agree, Niall, with your comment re Kevin Thornton & his second star. But I do think that Ireland and its' media breeds a wanna-be culture when it somes to (& in particular, chefs - celebrity being the 'operative'). Not a week goes by when there's a programme on tv that exalts one chef or another. I think the proof (literally) is in the pudding. The finest food does not have to cost the king's ransom nor does it need a broadsheet platform. I have had finer meals in places serving the simplest dishes from Co Wexford to Bandon, where I now live. Back to my original comments, bullying such as carried out by McGrath has no place in a workplace & to portray it as nothing other than a battle for a Michelin acolade is wrong. I agree, Niall, with your comment re Kevin Thornton & his second star. But I do think that Ireland and its’ media breeds a wanna-be culture when it somes to (& in particular, chefs – celebrity being the ‘operative’). Not a week goes by when there’s a programme on tv that exalts one chef or another. I think the proof (literally) is in the pudding. The finest food does not have to cost the king’s ransom nor does it need a broadsheet platform. I have had finer meals in places serving the simplest dishes from Co Wexford to Bandon, where I now live. Back to my original comments, bullying such as carried out by McGrath has no place in a workplace & to portray it as nothing other than a battle for a Michelin acolade is wrong.

]]> By: Niall Harbison http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108560 Niall Harbison Wed, 13 Feb 2008 21:42:29 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108560 Having worked with both Dylan and Conrad i can safely say that there is a massive difference. Both were driven and tremendous chefs but Conrad was a genius and had a gift of both personality and culinary ability. Dylan was jus and ignorant young man who was totally driven. I admire his food but the programme basically made gim look a lot better than he actually is. As Kevin Thorton says "Michelin is losing its appeal with PR as big a factor as any". Did Kevin have film crews in when he got his 2nd star? Never and nor would any decent self rrspecting chef. Having worked with both Dylan and Conrad i can safely say that there is a massive difference. Both were driven and tremendous chefs but Conrad was a genius and had a gift of both personality and culinary ability. Dylan was jus and ignorant young man who was totally driven. I admire his food but the programme basically made gim look a lot better than he actually is. As Kevin Thorton says “Michelin is losing its appeal with PR as big a factor as any”. Did Kevin have film crews in when he got his 2nd star? Never and nor would any decent self rrspecting chef.

]]> By: conor http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108421 conor Tue, 12 Feb 2008 19:14:26 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108421 I think the test of him will be whether he builds a core team of loyal chefs in the medium term. Churn at this stage is probably natural. The first time I saw Ramsay in action I was shocked but later realised that all the people he was "abusing" - Wareing, Hartnett, Sargeant etc, have been by his side for years. That aggressive approach is the complete antithesis of how I work but damn, it can get great results. Just spotted in the Opinion that Poachers starting cookery lessons soon. That could be a very nice mid-range between the Ballymaloe/Dunbrody level and the Adult Education level. Hope someone does it and lets us know how it goes. Had lunch again in Poachers last week. The chowder really is very very good. I think the test of him will be whether he builds a core team of loyal chefs in the medium term. Churn at this stage is probably natural.

The first time I saw Ramsay in action I was shocked but later realised that all the people he was “abusing” – Wareing, Hartnett, Sargeant etc, have been by his side for years.

That aggressive approach is the complete antithesis of how I work but damn, it can get great results.

Just spotted in the Opinion that Poachers starting cookery lessons soon. That could be a very nice mid-range between the Ballymaloe/Dunbrody level and the Adult Education level. Hope someone does it and lets us know how it goes.

Had lunch again in Poachers last week. The chowder really is very very good.

]]> By: JD http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108416 JD Tue, 12 Feb 2008 18:18:25 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108416 Sorry Conor, I can't agree with your opinion (& a very well written opinion too) on the recent Dylan McGrath documentary on his Mint restaurant. The guy appears to me to have some serious underlying issues - he was close to tears on 2 occasions being interviewed OUTSIDE his restaurant. True the 'hard work' ethic and attention to detail is admirable but the only he is seeing further than us is because he is truely standing on the shoulders of giants... the giants in this case being his team of clearly unhappy sous & commis chefs. These folk do the work, the prep, the boiling, the heating...in essence the mechanics of it. I don't like/ admire/ advocate chefs (or anyone in general) who has to shout to get a point across, especially in a small kitchen. It is a classic form of bullying and it's not something I will ever agree with. The scene where the waiter on his first night is 'name-called' & subsequently given his marching orders by McGrath is shocking and worthy of censure. The kid wasn't treated like a human being & made for terrible viewing,all for the sake of a Michelin acolade? Brendan O'Connor wrote a good article on this particular part of the documentary in last Sunday's Independent. All in all I'm not impressed by this chef. Heading to the Poacher's again this Fri night as a belated Valentine's with 'Erself (am in Dublin this week) and am going to munch my way through 3 courses! Will tell all when I recover! Sorry Conor, I can’t agree with your opinion (& a very well written opinion too) on the recent Dylan McGrath documentary on his Mint restaurant. The guy appears to me to have some serious underlying issues – he was close to tears on 2 occasions being interviewed OUTSIDE his restaurant. True the ‘hard work’ ethic and attention to detail is admirable but the only he is seeing further than us is because he is truely standing on the shoulders of giants… the giants in this case being his team of clearly unhappy sous & commis chefs. These folk do the work, the prep, the boiling, the heating…in essence the mechanics of it. I don’t like/ admire/ advocate chefs (or anyone in general) who has to shout to get a point across, especially in a small kitchen. It is a classic form of bullying and it’s not something I will ever agree with. The scene where the waiter on his first night is ‘name-called’ & subsequently given his marching orders by McGrath is shocking and worthy of censure. The kid wasn’t treated like a human being & made for terrible viewing,all for the sake of a Michelin acolade? Brendan O’Connor wrote a good article on this particular part of the documentary in last Sunday’s Independent. All in all I’m not impressed by this chef.
Heading to the Poacher’s again this Fri night as a belated Valentine’s with ‘Erself (am in Dublin this week) and am going to munch my way through 3 courses! Will tell all when I recover!

]]> By: conor http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108093 conor Sat, 09 Feb 2008 20:22:28 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108093 According to some of the locals, Rossini's is infamous for slow service? <a href="http://alexiablogs.com/2008/02/05/cork-blogger-dinner-march-2nd-for-blogging-week-2008/" rel="nofollow">Blogger dinner on March 8th</a> is there. Hope it works out ok! According to some of the locals, Rossini’s is infamous for slow service? Blogger dinner on March 8th is there. Hope it works out ok!

]]> By: Rusty http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108092 Rusty Sat, 09 Feb 2008 20:17:54 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108092 Oh you don't want to know about my last trip to Rossini's! Disaster from start to finish. When the food EVENTUALLY arrived I was so hungry I couldn't appreciate it properly so can't concur or disagree. It was all because of that new chef/maitre'd combo they had going, the latter being quite a prick. Apparently it's all been fixed since, but I'll bide my time I think. Oh you don’t want to know about my last trip to Rossini’s! Disaster from start to finish. When the food EVENTUALLY arrived I was so hungry I couldn’t appreciate it properly so can’t concur or disagree. It was all because of that new chef/maitre’d combo they had going, the latter being quite a prick. Apparently it’s all been fixed since, but I’ll bide my time I think.

]]> By: conor http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108089 conor Sat, 09 Feb 2008 19:37:35 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108089 Yup, Sorrento's is solid. I was in Rossini's in Cork recently and it was similar - quite heavy on the sauces but still tasty. Yup, Sorrento’s is solid. I was in Rossini’s in Cork recently and it was similar – quite heavy on the sauces but still tasty.

]]> By: Rusty http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108086 Rusty Sat, 09 Feb 2008 19:07:59 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108086 True true! I quite like Sorrento's myself, although feather-light is not the best description. Also, I'd really love if they revamped their menu, it's been the same for years and the special ALWAYS seems to be monkfish or something with prawns :( True true! I quite like Sorrento’s myself, although feather-light is not the best description. Also, I’d really love if they revamped their menu, it’s been the same for years and the special ALWAYS seems to be monkfish or something with prawns :(

]]> By: conor http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108085 conor Sat, 09 Feb 2008 19:02:52 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108085 Reminds me of Lisa's The La Trattoria in Terenure handlily co-located with their chipper. I'll never forget an advertorial they did in a local Dublin freesheet a few years back. They were quite open about the fact that nothing on the menu was traditional to where they came from in Italy. They seemed to think this was a good thing! Could you imagine a cafe in West Cork doing inexpensive feather-light Italian food? They'd have queues out the door and there wouldn't be a spag bol to be seen. Reminds me of Lisa’s The La Trattoria in Terenure handlily co-located with their chipper. I’ll never forget an advertorial they did in a local Dublin freesheet a few years back. They were quite open about the fact that nothing on the menu was traditional to where they came from in Italy. They seemed to think this was a good thing!

Could you imagine a cafe in West Cork doing inexpensive feather-light Italian food? They’d have queues out the door and there wouldn’t be a spag bol to be seen.

]]> By: Rusty http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108080 Rusty Sat, 09 Feb 2008 17:45:24 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108080 Ah...well I'll give you a hint. It all started with that delightful establishment on South Main Street whose dishes really pay something (though not homage) to the owners' Italian backround, "Danielle's". They then spread out into neighbouring towns like Innishannon and Dunmanway and have thereby introduced parts of rural West Cork to what the poor locals, I can only assume, think is classic Italian food. Ah…well I’ll give you a hint. It all started with that delightful establishment on South Main Street whose dishes really pay something (though not homage) to the owners’ Italian backround, “Danielle’s”.

They then spread out into neighbouring towns like Innishannon and Dunmanway and have thereby introduced parts of rural West Cork to what the poor locals, I can only assume, think is classic Italian food.

]]> By: conor http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108045 conor Sat, 09 Feb 2008 12:29:38 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108045 LOL, sadly Herbies was before my time ;-) What is the Quatrana empire? When I type ItalBistro into Google I only get my own blog as a result. LOL, sadly Herbies was before my time ;-)
What is the Quatrana empire? When I type ItalBistro into Google I only get my own blog as a result.

]]> By: Rusty http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-108036 Rusty Sat, 09 Feb 2008 11:11:32 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-108036 I'd have to agree with your original assessment of McGrath (and Emma). I really just got the impression from watching it that if I ever met him in real life I'd want to do him physical harm, work ethic or no. As for the Italbistro, anything that forms part of the Quatrana empire I'd sooner avoid. I also can't keep thinking of what used to be there before it....Herbies *shivers and throws up a little into mouth*. I’d have to agree with your original assessment of McGrath (and Emma). I really just got the impression from watching it that if I ever met him in real life I’d want to do him physical harm, work ethic or no.
As for the Italbistro, anything that forms part of the Quatrana empire I’d sooner avoid. I also can’t keep thinking of what used to be there before it….Herbies *shivers and throws up a little into mouth*.

]]> By: Grace http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-107709 Grace Wed, 06 Feb 2008 12:23:13 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-107709 Having recently watched the Pressure Cooker I can only say that Dylan McGrath is an inspiration not only to chefs but to those who work and strive hard to succeed in life. A year and a half at Mint and he gets a Star, just goes to show his hard work, (and working ethics!), motivation and passion has paid off and I'm sure if he continue on this road there will be plenty more stars to follow. Alot of talented people are happy with their talent, not all continue to work on it, Dylan does. I'm looking forward to eating at Mint and wish Dylan nothing but success for the future. Having recently watched the Pressure Cooker I can only say that Dylan McGrath is an inspiration not only to chefs but to those who work and strive hard to succeed in life. A year and a half at Mint and he gets a Star, just goes to show his hard work, (and working ethics!), motivation and passion has paid off and I’m sure if he continue on this road there will be plenty more stars to follow. Alot of talented people are happy with their talent, not all continue to work on it, Dylan does. I’m looking forward to eating at Mint and wish Dylan nothing but success for the future.

]]> By: Emma http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-107561 Emma Tue, 05 Feb 2008 15:59:15 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-107561 I can't agree with the review I'm afraid (apart from your original assessment of McGrath). No doubt the food is technically brilliant (as Michelin have indicated by awarding a star) but I found McGrath, with his tortured genius persona, obnoxious, arrogant and self-obsessed. His faux "it makes no difference to me" attitude when the star was finally given was sickening. I am no Michelin judge, but as a regular restaurant-goer, I would hope that a chef is more concerned with the customer's experience than with further inflating his own ego. Knowing that he is treating his staff with utter disrespect back in the kitchen would just leave a bad taste in my mouth. I honestly wouldn't take a free meal cooked by McGrath. Lose the attitude Dylan, even if it means losing the coveted star. I can’t agree with the review I’m afraid (apart from your original assessment of McGrath). No doubt the food is technically brilliant (as Michelin have indicated by awarding a star) but I found McGrath, with his tortured genius persona, obnoxious, arrogant and self-obsessed. His faux “it makes no difference to me” attitude when the star was finally given was sickening. I am no Michelin judge, but as a regular restaurant-goer, I would hope that a chef is more concerned with the customer’s experience than with further inflating his own ego. Knowing that he is treating his staff with utter disrespect back in the kitchen would just leave a bad taste in my mouth. I honestly wouldn’t take a free meal cooked by McGrath. Lose the attitude Dylan, even if it means losing the coveted star.

]]> By: conor http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/comment-page-1/#comment-107533 conor Tue, 05 Feb 2008 11:45:42 +0000 http://conoroneill.com/2008/02/04/review-of-the-pressure-cooker-rte/#comment-107533 Bandon isn't gourmet central but it is improving. You'll find some of my opinions in the reviews category here. Some also here: http://www.loudervoice.com/search?q=bandon+restaurant Poacher's Inn was best meal I had here recently. I want to try out some of the new cafes and the ItalBistro. Anyone been in any of them who wants to pass comment? Or even sign-up on LouderVoice and SMS your reviews in :-) Bandon isn’t gourmet central but it is improving. You’ll find some of my opinions in the reviews category here. Some also here: http://www.loudervoice.com/search?q=bandon+restaurant

Poacher’s Inn was best meal I had here recently.

I want to try out some of the new cafes and the ItalBistro. Anyone been in any of them who wants to pass comment? Or even sign-up on LouderVoice and SMS your reviews in :-)

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