Table talk
Corrigan gets back on track
It would seem that the London Stadium Hackney has waxed a little too lyrical in its interpretation of the role Michelin-starred chef Richard Corrigan is taking at its new restaurants.
Contrary to an earlier press release, Mr Corrigan - who until recently was ensconced at London's Fulham Road restaurant - has not gone to the dogs permanently but is employed as a consultant chef to set up the greyhound track's two new restaurants.
Having overseen that task, he will be moving on to open his own 65-seat restaurant in London's Mayfair in January. Corrigan's, as it will be called, will serve food described as "best of British or modern traditional". The refit is expected to cost around £300,000.
Plain speaking at granada
The silly season may have drawn to a close, but the rumour-mongers are still out in force at Granada, whose acquisitive sights are said to be trained on Aramark.
The latest story doing the rounds is that the group's chief executive, Gerry Robinson, may be considering a move to GrandMet.
The company's response? "It's a load of bollocks." That's us told!
A rose by any other name
Table Talk offers the following description of Prue Leith from the RAGB newsletter: "Striking, medium-sized, with a long attractive stem and six yellow petals with a yellow cup and a fine orange-red rim."
This depiction may ring true in some respects, but it actually describes a rose named after Prue Leith that was presented to her by the RAGB committee in recognition of her four years as chairman.
Alternatively, you might prefer Miss Leith's view of herself, taken from a recent interview with a national newspaper: "I'm bossy and an egoist. I'd love to be Lady Leith."
Sausages that go with a bang
Far from being regarded as a basic food commodity, the British banger continues to be reinvented with ever more exotic spices and flavours.
Joining sage and apple, chicken and bacon and the bizarre curry sausage is the alcoholic sausage - chopped pork with more than a dash of spirit. It is surely only a matter of time before a restaurant offers "bangers and smash".
Doing a whey with the traditional
Judges at last week's British Cheese Awards - aimed at promoting the best of this country's cheeses - were amused by a handful of new novelty products.
How about curried mango chutney cheese? Equally "innovative" was a mock orange cheesecake, which one judge declared to be more cheese than cake.
Table Talk will be sticking to good old Cheddar and Stilton!
A little-known tea-time delicacy
This column is always pleased to hear of strangulated menu-speak.
The latest to come to our attention is a Scottish tea shop offering "Kwasongs". According to reports, these items look and taste remarkably similar to croissants.
Full of Christmas cheer at the Ritz
Sixteen months on from the arrival of Mandarin Oriental at the Ritz, the industry is still awaiting news of the group's refurbishment plans.
General manager Brian Williams said he was unable to give details as the plans were still being formulated, though he quickly dismissed rumours that the hotel might close at Christmas. "We're definitely not closing," he declared.
