Restaurants to look forward to in 2012
If the tough economic climate is to continue in 2012 - and the signs are that it most likely will - then no one has told the restaurant industry, it seems. After a frenetic 2011, which saw openings from big-hitting chefs including Heston Blumenthal with Dinner, Jason Atherton with Pollen Street Social, Gordon Ramsay with Bread Street Kitchen and Wolfgang Puck with his US steakhouse Cut, it was predicted that the following year would be much quieter by comparison. Yet it isn't going to be at all. In fact, it is arguably going to be an even busier year for new openings, with some of the most hotly anticipated restaurants for years finally opening their doors. Here's our pick of the best. Yes, quite a few are in London - but expect similar trends to take off in your own area soon after:
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The article is interesting, from an academic viewpoint.
Many of us plebs out here are on a limited income and cannot afford to eat at the swanky restaurants listed here.
Also, why is it that most restaurants listed are in London? What has happened to the rest of the country? There are some fine restaurants outside the capital, and in some beautiful locations too, such as the Yorkshire Dales, the Cheshire Plains, the Highlands of Scotland, the Valleys of Wales, etc.
It would be useful if MSN would move outside the "border" imposed by the M25 and sample the rest of the country. This article is London centric and therefore only relevant to the capital.
I'm a chef in my own restaurant, just outside Brighton. I specialise in street food flavours but have found that creating fusion world food is beyond the comprehension of most folk if it isn't celebrated in the Capital. Some of the best ideas are coming out of the provinces but it seems a bigger and better financed concept can pick the basic idea up, move it into London and make millions. Then the buggers make their name, come to places like Lewes and set up shop and wipe all the little businesses out.
Shame really, but its also why a lot chefs are picking up sticks and moving to the city and leaving the middle of the road establishments to put in kitchen technicians'.