I popped over to the Guildford Arms last week for a bite to eat. I had some great fishcakes to start and my dining companion had this: Chargrilled squid with roast plum tomato, rocket, chilli and lemongrass dressing. If it tastes as good as it looks (he assured me it does!), then I will be trying this on my next visit.
Don’t forget to check out our new local offers page where we details of a big discount for Greenwich.co.uk readers at the Guildford Arms this Friday.
oh, here we go – rave reviews about a place that you have done a deal with – meridian, greenwich guide magazines anyone…?
this is ON-TOPIC, so please publish
It wasn’t actually a review, it was just statement of fact that I had a good lunch there. You’re more than welcome to say if you have a differing opinion.
I like the Guildford.
I was going to a local Greenwich restaurant do a review recently, Russell. I was going to be paid for this etc etc. Things changed and I did end up paying for a lunch somewhere….I ordered some food and it came over cooked, missing half the ingredients, generally a shambles, probable due to the waiter who just did not understand English. I felt aggrieved that I had to pay my £22 and felt like not paying, however, they probably would not have understood me. I have to make a living, what do I do, a Michael Winner..it is only Greenwich?
Please does anyone have a great recipe for the original French Parisian pommes frites do go with my competition dish? Saumon beure blanc. Merci.
This is the recipe:
Depending on the amount of people but say for 6:
1/2 cup white wine vinegar and 1/2 cup white wine(good to use the one you are serving with the dish
1/2 cup minced shallots
1/4 cup whipping cream
12 oz butter
Salt and pepper
Reduce vinegar and wine with shallots until almost dry(do not let get brown or burn)
Add cream and boil until slightly thickened
Whip in butter in 1 oz chunks until all incorporated
Salt and black pepper to taste (can use white depending on your taste)
Some people strain out the shallots, I prefer to leave them in for texture
Depending on the set for the fish, I always top with minced chives
Good luck, we’ve been open 31 years this week in santa monica and 21 years at michael’s new york
Chow, michael
Beurre rouge use vin rouge!