Latest news with #Michelin-starred
Edinburgh Live
7 hours ago
- Entertainment
- Edinburgh Live
Gordon Ramsay says there's one dish you should 'avoid ordering' at all costs
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info When you see a "dish of the day" promoted in a restaurant, it's rather appealing to consider trying it. These meals are often showcased as something unique and described so tantalisingly that customers feel an irresistible urge to order them. However, a marketing and psychology expert has revealed this can be somewhat misleading. Despite how good they might look, these offers may not always be the fantastic bargains they're made out to be. A TikTok marketing expert Basia suggests these "specials" are rarely as special as they suggest. Instead, she says they're typically just clever ways for chefs to ensure surplus ingredients get used before expiring. For example, there could be excess steak close to its sell-by date; savvy chefs might turn it into an enticing new offering to prevent waste. In her insightful TikTok video, Basia observed: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare.", reports the Mirror. Even celebrated chef Gordon Ramsay, with his Michelin-starred reputation, endorses this view and advises guests to be cautious of soup specials. He intimates they're usually just an amalgam of whatever leftovers exist, served again and again. Ramsay suggested in Town and Country magazine: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Similarly, prominent chef Anthony Bourdain warned his readers in Kitchen Confidential against choosing fish dishes on Mondays. Such a special at the beginning of the week might imply the fish has been sitting around since Friday, unsold. Fish markets usually close over the weekend, throwing into question Monday's seafood freshness. In her video, Basia unveils common restaurant psychological ploys to enlighten her audience on these covert tactics.... 1. The power of price perception. Join Edinburgh Live's Whatsapp Community here and get the latest news sentstraight to your messages. The "anchoring effect" is often utilised by eateries to shape patrons' value perception. By listing a steak for £50 alongside another for £35, it makes the second option seem like a steal. As Basia highlighted: "It's to make others look like a deal." 2. A never-empty tip jar. Social pressure is substantial even among unnamed diners. Basia points out: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. The still or sparkling query. Upon being seated, you may be queried about your water preference, with tap water often feeling like an awkward choice and raising overall spend. Basia states: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Menus sans currency icons. To soft-pedal the pricing, some establishments list prices sans the pound sign, leaving just digits that might appear less daunting. Clarifying this approach, Basia says: "Because '£24' screams money. But '24' just looks like a number."
IOL News
8 hours ago
- Entertainment
- IOL News
A Parisian classic with South African soul in Stellenbosch: Mill St Bistro's 'L'Entrecôte Experience'
The L'Entrecôte Experience at Mill St Bistro, showcases Michelin-starred chef Phil Carmichael tribute to South African produce in a homage to French cuisine. It's not often that a plate of steak and chips lingers in your mind long after the meal—but then again, not every plate comes from Mill St Bistro in Stellenbosch. Michelin-starred chef Phil Carmichael's latest addition to the menu, the 'MSB L'Entrecôte Experience', is more than just a nod to a French classic. It's a carefully considered tribute to excellent South African produce, traditional technique, and good, honest generosity—all at a surprisingly accessible R350 per person. The experience starts with a crisp green salad lightly dressed with a fynbos and honey vinaigrette—a subtle introduction before the main event. What follows is a flame-seared grass-fed rump of beef, cooked over woodfire for that unmistakable smokiness. It arrives sliced, tender, and perfectly seasoned, accompanied by a velvety mushroom café au lait sauce and a generous pile of bottomless shoestring fries. Yes, bottomless. But what makes it even better is that the steak is served twice. Just when you think it's over, the second round arrives—ensuring you truly get to savour the moment.
Daily Mirror
10 hours ago
- Entertainment
- Daily Mirror
Gordon Ramsay says there's one dish you should 'avoid ordering' at restaurants
Brits have been warned to be wary of a specific dish in restaurants. According to Gordon Ramsay, there's a certain reason why it should be avoided by customers When you spot a "dish of the day" at a restaurant, it's often tempting to give it a go. These menu options are presented as exclusive and described in such an enticing manner that we're naturally drawn to them. Yet, a marketing and psychology guru has shed light on why this could be a trap. Despite appearances, these deals might not be as fantastic as they seem. On TikTok, marketing whizz Basia claims these "specials" are rarely special at all. In reality, they're usually concoctions designed to use up ingredients that need to be cleared out. Take, for instance, a surplus of steak that's nearing its expiry date; chefs will cleverly incorporate this premium product into a new dish to avoid waste. In her enlightening clip, Basia remarked: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare." Even Michelin-starred culinary maestro Gordon Ramsay supports this viewpoint, advising diners to steer clear of soup specials. He suggests they're often just a mix of leftovers that get served up repeatedly. Speaking to Town & Country, he advised: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Anthony Bourdain also cautioned his Kitchen Confidential audience against ordering fish on Mondays. A fish special at the start of the week could indicate it's been lingering in the kitchen since Friday, unsold. Many fish markets tend to shut down over the weekends, suggesting that dishes served on Mondays may not be as fresh as they could be. Restaurants employ various other psychological tricks. Basia shared more advice in her video, aiming to educate her followers on these subtle marketing tactics.... 1. Restaurants often use an "anchoring effect" to manipulate customers' perception of value By pricing one steak at £50 and another at £35, the latter appears relatively affordable. As Basia noted: "It's to make others look like a deal." 2. The tip jar is never empty Peer pressure can be a powerful influencer, even when it comes to strangers. Basia observed: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. The still or sparkling question When sitting down at a restaurant, you're often asked whether you prefer still or sparkling water. Requesting tap water can feel awkward, leading to increased costs. Basia pointed out: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Menus without currency symbols Some restaurants omit the currency symbol from their menus, listing only the numbers. This tactic can affect your perception of the price, making it seem lower than it actually is. Basia clarified: "Because '£24' screams money. But '24' just looks like a number."
Daily Mirror
18 hours ago
- Daily Mirror
Luxury train with spa, Michelin-star chef and £11k tickets that tours the UK
The Britannic Explorer is set to be the first luxury sleeper train to operate in England and Wales - and will be taking passengers on a three night journey through Wales For a train fare of £11,000 per couple, one would anticipate an experience out of this world, and a luxury travel company promises to deliver just that. Luxury brand Belmond is set to launch The Britannic Explorer, offering a three-night journey through Wales this year. Passengers boarding the Britannic Explorer are advised to pack not only walking shoes but also a dinner jacket or cocktail dress. This is the first luxury sleeper train to operate in England and Wales, complete with an onboard spa. Guests will slumber in stunning suites, indulge in world-class dining curated by a Michelin-star chef, and partake in excursions such as hikes in the Welsh countryside, visits to a luxury pub, and clay pigeon shooting. Prices start at £11,000, based on a double cabin for three nights, inclusive of excursions, meals, wine, and alcoholic beverages on board. A three-night route through Wales departs from London Victoria, stopping at Llandrindod Wells and Machynlleth, via Haverfordwest, Porthmadog and Barmouth, before returning to London via the Cotswolds. The itinerary reveals that on the first day, guests will check-in and enjoy an afternoon tea crafted by Michelin-starred chef Simon Rogan, featuring Welsh teacakes and Bara Brith, reports Wales Online. On the second day, visitors will disembark in Pembrokeshire, alighting at Llandrindod Wells for a guided hike that includes lavender fields, a pond dip or sauna. They'll then reboard the train to traverse the Heart of Wales line, journeying through Carmarthenshire and Powys into Eryri National Park. Other routes across England and Wales include to the Lake District and Cornwall with longer six-night trips also on offer taking in either both the Lakes and Wales or Cornwall and Wales. "Highlights on the Wales route include a picnic-style lunch featuring delights like rarebit and leek tart," the company reveals. "Each dining experience onboard will reflect the landscape outside the train's windows, using the freshest local ingredients to create an immersive culinary journey that celebrates the diverse flavours and stories of England and Wales." Dinner promises to be a "celebration of seasonal British fine dining, perfectly paired with an enchanting entertainment line up", with guests spending the night near Barmouth. On the third day, guests can opt for a visit to the wellness suite, or enjoy a lie-in followed by brunch. The train will make a stop in Machynlleth. "Machynlleth is a hub of creativity, sustainability, and exceptional cuisine. Our Concierge's curated black book of excursions offers a range of active pursuits such as clay pigeon shooting," the itinerary details. Lunch will be served while travelling through Montgomeryshire, passing Welshpool before crossing the border into Shropshire. The journey continues through the Midlands, concluding at Moreton-in-Marsh. The luxurious Britannic Explorer will then make its way to England, where it will stop for an "exclusive party" at The Fox in Oddington, a venue owned by Daylesford farm shop. Here, guests will indulge in traditional British fare such as Scotch eggs and sausage rolls, accompanied by local ales and artisan liqueurs. They'll even get to learn the art of pouring the perfect pint. The final day of the journey begins with breakfast as the train travels through picturesque Oxfordshire, ultimately returning to London in the early morning. The three-night Welsh excursions are scheduled to take place on select dates. Following a winter hiatus, the routes will resume in March 2026. The Britannic Explorer is set to launch in July 2025, offering luxury accommodations starting from £11,000 for a double cabin. This price includes a 3-night itinerary, excursions, meals, wine, and other beverages onboard.
Web Release
18 hours ago
- Web Release
RAFFLES DOHA APPOINTS CHEF CRISTHIAN SERRAINO AS HEAD CHEF OF ALBA
Raffles Doha proudly announces the appointment of Chef Cristhian Serraino as Head Chef of ALBA, its signature Italian restaurant housed within the architectural masterpiece of Raffles Doha. Known for its understated sophistication, refined culinary philosophy, and recognition in the 2025 MICHELIN Guide's 'Selected Restaurants' in Doha, ALBA enters a new era under Chef Serraino's leadership. ALBA offers a culinary narrative inspired by the rich gastronomic heritage of northern Italy, interpreted through a contemporary lens. Celebrated for its quiet elegance, seasonally driven menus, and exceptional service, the restaurant has established itself as a destination of choice for discerning diners in Qatar and beyond. A graduate of the esteemed Nino Bergese Culinary School in Genova, Italy, Chef Cristhian Serraino brings a global perspective shaped by over 15 years in acclaimed kitchens across Europe and the Middle East. His professional journey includes pivotal roles at Michelin-starred Restaurant Story in London, the innovative Humble Chicken, and most recently as Head Chef at Le Royal Méridien Doha, where he played a key role in shaping the city's evolving dining landscape.
