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| September 2009 |
| Copyright fine-dining-guide.com 2004-2005. All Rights Reserved. |
episode - The Past, Present and Future of Gastronomy? features a review of some of the great chefs of the past, assesses
the current state of play and considers the future.
You can access the podcast series (free) by typing "fine dining uk" in the main iTunes Store search box.
Our lead feature for this issue is an interview with Michelin Two Star Chef, Claude Bosi of Hibiscus - Claude talks about his
background including his move from Ludlow to London and expands upon his philosophies of both cooking and being a
successful chef/patron.
We also feature an interview with Michelin Starred Chris Horridge of Waldo's Cliveden. Chris speaks about his early
inspirations including his now consuming passion for nutrition. A truly fascinating piece. We also review Waldo's
Maureen Mills, founder of Network London PR also found time to speak to fine dining guide. Maureen is a clear leader in
her field - of top end restaurant PR and marketing - and her insights have proved the most popular twitter web link reference
to date!
The cheese board has always been an enjoyable and fascinating part of the fine dining restaurant 'theatre' experience.
Fine dining guide were delighted to interview Eric Charriaux, co founder of Premier Cheeses and leading supplier of artisan
cheese to top end restaurants. This proved an informative and educational piece.
Twitter: The fine dining guide Twitter page continues to be a popular fine dining news service
(http://twitter.com/finediningguide) with approaching 1000 followers. For those less keen on visiting Twitter, the latest 20 or
so news tweets can be found on our News Homepage
General Website Updates: The popular Restaurant Picture Gallery section continues to be updated. And we anticipate
updating all our lists (found in the 1% Club) by mid-October 2009 - to allow for the new Which? Good Food Guide 2010 and
The AA Restaurant Guide 2010. The lists will be updated for a final time at the end of January 2010 to reflect the publication
of the Michelin Red Guide.
Since the last Newsletter, the website has experienced at least 50,000 page views from around 18,000 unique visitors. In
general around 100 specific google searches each day reach a page on the website.
Opinion/News: Naturally, such are the economic circumstances of 2009, not a newsletter goes by without reference to the
recession. It has been noticable that, at different times during the year, Elizabeth Carter (Editor of The Which Good Food
Guide), Derek Bulmer (Editor, MIchelin) and Maureen Mills (Network London PR) have all made reference to how the
industry was shaping up in these difficult times. (See interviews on fine dining guide).
We know that cutting price while maintaining the value of an offering or increasing the value of an offering while maintaining
price can only be a very short term promotional tool. Why? It affects the brand! The brand value goes down. As soon as
there is an upturn re-adjusting the brand value will make the challenge twice as hard.
We see, to an extent, the guides maintaining a focus on the top end - Michelin handing out lots of stars (a GB&I record in
2009) and the Which Good Food Guide 2010 emphasising the 'Top 50' in their press release. However, both at the same
time giving significant weight to trumpeting the mid-market; Michelin Bib Gourmand has been underscored as becoming of
significantly increased interest to readers and The Good Food Guide features more informal, mid-market eateries than ever
before.
The possibilities for lasting outcomes from the recession (that are go-to-market positives) seem less easy to pinpoint than
just a few months ago. At the top end, a lower entry price point, perhaps weekday only, set menu offering at dinner times
would be a welcome lasting addition.
Until next time, Happy Eating!
editor.
the current state of play and considers the future.
You can access the podcast series (free) by typing "fine dining uk" in the main iTunes Store search box.
Our lead feature for this issue is an interview with Michelin Two Star Chef, Claude Bosi of Hibiscus - Claude talks about his
background including his move from Ludlow to London and expands upon his philosophies of both cooking and being a
successful chef/patron.
We also feature an interview with Michelin Starred Chris Horridge of Waldo's Cliveden. Chris speaks about his early
inspirations including his now consuming passion for nutrition. A truly fascinating piece. We also review Waldo's
Maureen Mills, founder of Network London PR also found time to speak to fine dining guide. Maureen is a clear leader in
her field - of top end restaurant PR and marketing - and her insights have proved the most popular twitter web link reference
to date!
The cheese board has always been an enjoyable and fascinating part of the fine dining restaurant 'theatre' experience.
Fine dining guide were delighted to interview Eric Charriaux, co founder of Premier Cheeses and leading supplier of artisan
cheese to top end restaurants. This proved an informative and educational piece.
Twitter: The fine dining guide Twitter page continues to be a popular fine dining news service
(http://twitter.com/finediningguide) with approaching 1000 followers. For those less keen on visiting Twitter, the latest 20 or
so news tweets can be found on our News Homepage
General Website Updates: The popular Restaurant Picture Gallery section continues to be updated. And we anticipate
updating all our lists (found in the 1% Club) by mid-October 2009 - to allow for the new Which? Good Food Guide 2010 and
The AA Restaurant Guide 2010. The lists will be updated for a final time at the end of January 2010 to reflect the publication
of the Michelin Red Guide.
Since the last Newsletter, the website has experienced at least 50,000 page views from around 18,000 unique visitors. In
general around 100 specific google searches each day reach a page on the website.
Opinion/News: Naturally, such are the economic circumstances of 2009, not a newsletter goes by without reference to the
recession. It has been noticable that, at different times during the year, Elizabeth Carter (Editor of The Which Good Food
Guide), Derek Bulmer (Editor, MIchelin) and Maureen Mills (Network London PR) have all made reference to how the
industry was shaping up in these difficult times. (See interviews on fine dining guide).
We know that cutting price while maintaining the value of an offering or increasing the value of an offering while maintaining
price can only be a very short term promotional tool. Why? It affects the brand! The brand value goes down. As soon as
there is an upturn re-adjusting the brand value will make the challenge twice as hard.
We see, to an extent, the guides maintaining a focus on the top end - Michelin handing out lots of stars (a GB&I record in
2009) and the Which Good Food Guide 2010 emphasising the 'Top 50' in their press release. However, both at the same
time giving significant weight to trumpeting the mid-market; Michelin Bib Gourmand has been underscored as becoming of
significantly increased interest to readers and The Good Food Guide features more informal, mid-market eateries than ever
before.
The possibilities for lasting outcomes from the recession (that are go-to-market positives) seem less easy to pinpoint than
just a few months ago. At the top end, a lower entry price point, perhaps weekday only, set menu offering at dinner times
would be a welcome lasting addition.
Until next time, Happy Eating!
editor.
Claude Bosi
Chris Horridge
Maureen Mills