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» home « » Food For Thought chocolate recipe « » la Bécasse « » about Alan « » l´ortolan « » AMR partners « » press releases « |
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press » about Alan Murchison  Raymond Blanc Alan first came to work for me as Sous Chef having previously worked under a number of my protégés. During his 4 years with me at Le Manoir aux Quat Saisons I watched him develop tremendously both in and out of the kitchen to become a great master of his craft.I have been fortunate over the years to have some very talented chefs grace my kitchen and Alan is up there with the best of them. His true passion for food, creativity and attention to detail are second to none. Alan has a first class team that work very well together. The ability to motivate and get the very best out of your team is an essential part of running a restaurant and in that area he excels. Reading Chronicle Review of the L’ortolan Demonstration Studio – November 2008
» about Alan Murchison’s Food For Thought... Egon Ronay - 16th January 2008 Among the hundreds of cookery books that have known in my time, there is absolutely no doubt that Alan Murchison's 'Food For Thought' is the most beautiful I have ever seen. A veritable work of art, it is the epitome of artistic imagination and exquisite taste, truly a feast for your eyes, even surpassing the evident usefulness for the ambitious cook. Its penetrating and highly selective attention to detail is overwhelming in every way. It is amazing that it has been produced (and even published!) by Alan Murchison personally. Michel Roux, The Waterside Inn "It has beautiful photography and aspiring dishes; you can be proud of your first book, it is quite an achievement." Michael Caines, Gidleigh Park "This is a fantastic book with superb images and really tempting recipes that give you an insight into Alan's culinary mind." Fine Dining Guide Review of Alan Murchison’s Food For Thought - February 2008
» about L’ortolan Hardens Guide 2007 It’s a “real treat” to visit this “lovely old rectory”, which is being put firmly back on the culinary map, thanks to Alan Murchison’s “distinctive” and “consistently impressive” cuisine; service is “immaculate”. AA Restaurant Guide 2008 This listed 17th-century converted vicarage will be known to many gourmands from its previous incarnations, receiving plaudits under Nico Ladenis and more recently John Burton Race. Today's highly talented incumbent, Alan Murchison, is a worthy successor, having in fact worked with Burton Race and also the likes of Raymond Blanc in the past. His modern French-focused cuisine - underpinned by classical foundations - now draws its own acclaim. L'ortolan's interior under Murchison is an altogether modern, design-focused affair, chic and sophisticated, stylish and uncluttered. The long dining room is enhanced by a small bar and conservatory, while two first-floor private dining rooms further complete the package, alongside confident, professional and friendly service. The kitchen focuses on high-quality seasonal produce, delivered via an excellent-value lunch jour, plus an appealing carte and seven-course gourmand offering. Clean, refined flavours, interesting combinations, polished presentation and obvious skill feature in sometimes complex dishes. Think terrine of foie gras, confit and smoked duck, quince and aniseed puree to start, followed by saddle of venison, spiced red cabbage, blackberries and sauce grand veneur, and maybe tasting plate of chocolate for dessert. Peripherals like excellent breads and amuse-bouche deliver with style, too. Reading Chronicle Review of L’ortolan” – March 2008
» about La Bécasse AA Restaurant Guide 2008 Chef-restaurateur Alan Murchison, of L'ortolan restaurant (Shinfield, Berkshire) fame, bought Claude and Claire Bosi's much-acclaimed Hibiscus restaurant site back in 2007 - after the Bosi's relocated Hibiscus to London's Mayfair - and renamed it La Bécasse (the Woodcock). From outside little seems to have changed at this one-time 17th-century coaching inn on the town's Corve Street, save a new sign perhaps, but, those who knew the old Hibiscus will spot a few changes inside to this unassuming but stylish and sophisticated restaurant. Refurbishment has brought changes to the kitchen, and, out front, there's an additional small dining area to the rear with a bar upstairs. A new stripy carpet offers the impression of more space, too, while stylish chairs and table appointments find their place alongside the retained oak panelling and exposed brick. Heading up the kitchen is Will Holland (previously head chef at L'ortolan) and there's continuity here as many of the brigade also worked there too. His cooking takes a modern French line with stylish dishes driven by prime seasonal produce, clean-cut flavours and balanced combinations; take Mortimer Forest venison loin wrapped in pancetta with whimberry preserve and sauce grand veneur, and to finish, perhaps a plum crumble soufflé served with vanilla ice cream. The fixed-price menu repertoire includes a value lunch jour. Birmingham Mail Article on La Bécasse – December 2008 Fine Dining Guide Interview with Will Holland – March 2008
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