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Da Terra
This was our first visit to Da Terra but not our first time at this venue. We'd dined here at the Town Hall Hotel before when it was the Typing Room. Since then the restaurant and the bar has undergone a makeover turning it into a fantastic restaurant serving Latin American cuisine with an Italian influence. We arrived early on Saturday to enjoy a pre lunch drink in the bar. The bar which I remembered as being quite dark is now nice and bright and not only serves cocktails like before but also beer , wine and bar snacks. It was quiet so we sat up the bar which is quite nice as we could have a chat to the barman who I have to say was very friendly and a pleasure to talk to. After a discussion about what our favourite cocktails and spirits were we decided to order a Monkey 47 Gin & Tonic & a Negroni which I have to say was one of the best I've tasted. The barman asked us our plans for the afternoon and once we said we were dining in the restaurant he immediately went across to notify them that we'd arrived & were in the bar. A short time after that Head Chef Rafael Cagalli came over to say hello and have a quick chat before heading back to the restaurant only to reappear a few minutes later with a complimentary snack from the bar menu for us to enjoy. These were fabulous Cod Croquettes with Burnt Chive Mayo. As he headed back into the restaurant he told us to take our time and enjoy our drinks and come through when we were ready. This really gave you a great feeling of wanting to dine here.
Once we'd finished our drinks & snacks we thanked the barman and headed into the restaurant where we were given another delightful welcome before being shown to our table. While seated we then had a quick look around to see that there seemed to be more floor space which was probably due to the majority of the tables were now round. The walls were now a light grey colour broken up with some nice artwork with the open kitchen remaining at the head of the restaurant. We were then shown the menus which are both Surprise Tasting Menus. One being a short six course and the other being the long eleven course. We both decided to go for the eleven course. With this I also decided to go with the eight glass matching wines which I must also say was great value for money. My wife on the other had wanted to have three glasses of wine to take her through the menu and the sommelier who's wine selections were excellent was more than happy to oblige.
Now it was time for our first course and a truly fabulous way to start with a Mackerel , Beetroot & Creme Fraiche. This was followed by the Scallop , Fennel & Apple where they also served the coral in a crispy stone shaped shell.
We then enjoyed a fabulous Chicken course before moving on to enjoy some amazing Bread with Bone Marrow & Butter. This was followed by a fantastic Risotto with Hen of the Woods & Wild Garlic.
Our next course was a delightful Cod , Hispi Cabbage & Buerre Blanc which was accompanied by a Crispy Potato with Foie Gras filling and grated Truffle. It was then time for the main course which was a stunning Short Rib of Beef with Artichoke & Chard.
We then moved on to the Cheese course which certainly was different. It was a Goats Cheese Flan with a Sweet Potato Gel. This was a flavour combination that really did work and was accompanied with Fennel & Wholegrain crackers.
It was now time for our pre dessert and an interesting choice of flavours it was to Rum Ice Cream , Avocado & Caviar and to be honest it was delicious. I would say though that to call it a palate cleanser it does need to be paired with the sommeliers matched wine a Moscato d'Asti which cut through the creamy texture of the dish. Now on to the main dessert a fabulous and another interesting flavour combination a Jerusalem Artichoke with White Chocolate Ice Cream.
We finished with Coffee & Petit Fours which brought to an end a truly memorable dining experience. The food with some amazing flavour combinations was fantastic and matched by excellent wine pairings. It was a pleasure talking to Rafael & the Sous Chef as well as Manager Antonio. I also have to commend our waiters who's service was first class. I will certainly look forward to a return in the not to distant future and would highly recommend putting this restaurant near the top on your dining list.[shareaholic app="share_buttons" id="7569756"]
Review of Murano – London
A visit to Murano will always be a highlight of my dining calendar especially as I am a lover of Italian food. So, therefore, it came as a great surprise when I realised that it's been over two years since my last visit. But I will honestly say that after this fabulous lunch I definitely won't be leaving it that long before I return again. There's always a nice relaxed feel when you dine at Murano and this was enhanced once more during our visit on Saturday. We arrived to the usual friendly greeting before being shown to our table which was along the far wall which gives you a great overall view of the restaurant. We started with an Italian Gin & Tonic and for me when having Italian food it has to be a Negroni. These were enjoyed along with some amazing snacks & bread while we browsed through the menu. The Al a Carte is set out into five sections in an Italian style i.e starters, pasta, fish & meat with a separate dessert menu. This is nice as it gives you the opportunity to create your own tasting menu if you so wish. There is also a lunch menu which I think is good value for money and was quite popular.
We decided to go for the four-course option to be followed by dessert. So now it was on to our first courses which were a Pea & Wild Garlic Soup with a Smoked Trout Crostini & a Beef Carpaccio with Pecan, Caviar & Truffle. Both of these dishes were amazing and a perfect way to start.
Before our next course, we received a delightful surprise as Chef Martina sent us out a couple of little extra dishes. These were the Scallop with Chicken Wing, Taramasalata & Grapefruit plus a Herb Agnolotti, Morels & Crottin de Chavignol. These dishes were fabulous and a nice touch from the chef.
Now it was on to our Pasta course where we enjoyed a Carnaroli Risotto with Cauliflower & Smoked Almonds as well as the Gnocchi with Cime de Rapa, Pecorino & Tomato Oil.
Next to come was the Fish course and these were both amazing. The Halibut with Herb Farfalle, Chicken Broth & Spring Vegetables was a delight as was the Cornish Brill, White Asparagus, Jersey Royals & Marjoram.
It was now time for our Mains the first being a Rib of Beef with Sunchoke, Porcini & Smoked Bone Marrow this was matched perfectly with a glass of Taurasi Sant ' Eustachio 2007. The second was a Herdwick Lamb, Braised Neck, Sweetbreads, Peas & Goats Curd which was also delightfully matched with a glass of San Leonardo Villa Gresti 2013. I'd like to thank Sommelier Franco for her excellent wine pairings that accompanied all our dishes.
Now it was time to finish with dessert where our waiter Lorenzo who it was a pleasure to meet gave us his recommendations with his favourite being the Rum Baba. With that in mind, we decided to choose the Peanut Mousse with Madagascan Chocolate & Banana Sorbet plus the Savarin Cheesecake with Lemon Blueberry & Cucumber Sorbet. A nice surprise was to come through as not only did our choice of desserts arrive but our waiters favourite Rum Baba also arrived and just like our choices it was delicious so thank you Lorenzo.
Before we finished with a coffee & petit fours we were asked if we'd like to see the kitchen and meet the Chef. With delight, we said that would great and enjoyed a lovely chat with Martina while the rest of the team were either finishing off the lunch dishes or prepping for the evening. This really was a fantastic way to end our lunch which is definitely one I won't forget in a hurry. The food was amazing, the wine selections were excellent and the staff were all very friendly and professional so yes I would highly recommend a visit[shareaholic app="share_buttons" id="7569756"]
Cornerstone Hackney
This was our fourth visit to Cornerstone so you might be wondering why we love it here so much. Well actually it's very simple the fish dishes created by chef Tom Brown are amazing and the desserts by Kelly Cullen are delicious so when you match this along with the great friendly service the decision to keep coming back is very easy.
It was also, therefore, no surprise when they received yet another award meaning they are now the proud holders of 3 AA Rosettes. The surrounding area in Hackney Wick where the restaurant is situated is being developed all the time which surely can only benefit this place as well. It's very easy to get to as its only a very short walk from the station and also close to the Olympic Village which in fact as it was a nice day is the route we took from Stratford. On our arrival we were given the usual friendly welcome just like our previous visits. Our table couldn't have been better as it was right opposite the pass where Tom completes and makes sure each dish is perfect before it's sent out. Our lunch started with a complimentary glass of bubbles courtesy of Tom. We were then given the menu which was full of fabulous new dishes to try as well as a couple of old favourites.
On our previous visits we've always ordered the entire menu so after deliberating if we could leave anything out only to remember how good they were before we decided to once again order everything. This decision brought a smile to the managers face as she remembered that we did this the last time.
We started with the most amazing Sourdough Toast with Netherend Farm Butter which was quickly followed by two selections of Oysters. The first is the original Pickled Oyster with Celery, Horseradish & Dill and the new Native Oyster with a Seaweed Hot Sauce.
Once we finished the oysters we then ordered a fabulous bottle of Certosa an Italian Rose Wine from the Island of Capri which was a real delight and accompanied the remainder of the dishes nicely Next on the list was the first of stunning new dishes a fantastic Brill Tartare with Wild Garlic, Mushrooms & Egg Yolk. This was followed by Cured Gurnard with Grapes, Almonds & Sherry Vinegar. We finished this little section with a favourite the Mackerel Pate with Cider, Sea Purslane & heavenly Treacle Bread After enjoying a little break we were then treated to some fantastic St Austell Bay Mussels in a Cafe de Paris sauce just sublime especially when you come across a couple of beautiful Clams hidden at the bottom.
Following this was another fabulous new dish of Fried Jerusalem Artichokes with Cod's Roe & Hazelnuts before enjoying a couple of fabulous Hand Dived Scallops, Coral Butter & Lime a pure delight We then continued to another old favourite with a slight change the Potted Shrimp Crumpet now with Kohlrabi, Gherkins & Parsley but still amazing. This was followed by two more new dishes the first being a fabulous Roast Cornish Hake with Celeriac, Anchovy & Chilli. Then came the highlight of the day a truly stunning Whole Monkfish Tail with the famous Chicken Butter Sauce.
If you come here even for just one dish then this is it.
After enjoying the amazing dishes another rest was required. During this time manager then came over to ask if we'd like the cheese course or dessert. We looked at her and just smiled and she knew what was coming as we said you may now bring the rest. This is where the amazing Kelly Cullen takes over starting with a fabulous Cheese Course consisting of a Blue Cheese, Honey Cake, Figs & Walnuts a perfect combination. Now it was time for desserts and once again Kelly excelled herself with three absolute beauties. The first was a fantastic Sea Salt Praline Tart & Pecan simply amazing. The second was a stunning Pavlova with Rhubarb, Clotted Cream & Ginger. Then our last dessert was a fabulous Dark Chocolate Torte with Blood Orange & Creme Fraiche Ice Cream.
We finished with a coffee and Petit Fours which brought to end another memorable lunch here at Cornerstone. Before we left it was nice to have a chat with Tom who really is such a nice person. I'd like to Thank Tom, Christian & Kelly for the amazing food plus thanks to the front of house team for their excellent service. Another plus is that the menu changes often which is great if you are local and are able to visit on a regular basis. So yes I would highly recommend a visit as you are really missing out if you haven't been yet. I for one certainly won't be leaving it too long before I return and try more of this restaurant's amazing dishes[shareaholic app="share_buttons" id="7569756"]
The Frog Hoxton
If I start by saying I've already booked in for a return visit then what's to follow will not surprise you. This was an excellent lunch from start to finish combining stunning food & drink with fabulous service. We arrived at Liverpool Street station and decided to take the fifteen-minute stroll along Curtain Road then as you cross Old Street this will lead you straight to the restaurant.
The restaurant itself is set on a corner of Hoxton Square which is another area in Shoreditch that has been developed into a hip & trendy location. When we arrived at the restaurant we were greeted by restaurant manager/sommelier George who really looked after us throughout our visit. After a brief chat, he showed us to our table which was along by the window overlooking the square. Once seated we had a look around the restaurant which was actually very spacious. On the left as you enter is the long open kitchen then in front there are three rows of seats with an additional seating area at the opposite end where on the wall is some amazing artwork.
There is also the addition of a bar area downstairs. We started with a drink from there extensive wine & beer list where they in fact have over two hundred beers so unless you have a favourite it's best to ask George for some advice. It was then time to look at the menus which there was a choice of A La Carte or our choice the Tasting Menu which you can have matched wines or beers.
First up from the menu was some amazing snacks that were so delicious and just a fantastic way to start. One was a Heritage Carrot, Roasted Hazelnuts & Mint and the other was Trout, Buckwheat & Passion Fruit. Next to come was the Bread with the simply amazing Chicken Butter that was so good we were given some to bring home. This was accompanied by the Beef, Chilli & Lovage on a cracker with delightful Indian flavours.
While enjoying your food you get to listen to some great tunes which I have heard people say can be quite loud but I can assure you that is not the case. What's also good is that the chefs bring out each course themselves which is a really nice touch especially with it being an open kitchen giving you the opportunity to interact if you so wish. So on to our next dish and which in fact is Adam's signature dish the Celeriac, Yolk, Apple, Dates & Truffle was an absolute delight.
This was followed by a fabulous Mussel & Pumpkin Curry with Wild Rice very light and delicate but giving a nice warm feeling in the throat. Now it was time for our main course and there was no disappointment here either as we enjoyed a fabulous Duck, Rhubarb & Pistachio dish which was brought to us by head chef Jamie who it was great to meet and have a chat with.
Before desserts, we were then treated to a heavenly Cheese Doughnut which George matched with a fabulous glass of Banyuls Dessert Wine. It was to die for as our waitress Tamsin who also a pleasure to meet and looked after us very well verified.
Now it was time for desserts to which there were three to choose from. My wife chose the Blood Orange, Lemon Balm & Oats so it was only right that I chose the other two. One is the Chocolate Tofu, Coconut & Lime and the other a Caramelised White Chocolate, Buckwheat & Apple.
All desserts were pure heaven and delightfully matched with fabulous sweet wines a Mount Horrocks Gordon Cut and a light Rude Mechanicals Frizzante To finish we enjoyed a coffee and a delightful Petit Four which brought to an end an outstanding lunch.
I'm already looking forward to our return in April and I would highly recommend booking a table here. I'd like to say a Thank You to Jamie and his chefs for the amazing food and also to George, Tamsin and the team for taking care of us which really added to our lunch experience[shareaholic app="share_buttons" id="7569756"]
Haywards Restaurant – Epping
For the last five years, I've been a frequent diner here at Haywards. This to me is an easy decision as for one it's only half an hours drive away. The other reasons are is that the food is simply amazing which is matched by the fabulous service you receive from an excellent young team.
It's not hard to see why this restaurant once again won Best Restaurant in Essex and now also has the well deserved honour of being a 2 AA Rosettes restaurant to which I'm sure in the future will increase. So as I said the food created by Chef Jahdre Hayward is fantastic and full of stunning flavours which without any doubt has been improving year by year. So what to expect in 2019 well if our first visit of this year is anything to go by then I would recommend booking a table now as you'll be in for a treat. We arrived on Saturday for lunch and received our usual nice welcome before being shown to what I can now say is our regular table. While enjoying our pre-lunch drinks owner Amanda said that if it was ok with us Chef has created for us a Special Tasting Menu which would include all the new dishes.
A lunchtime Tasting Menu is something that they're looking to introduce so please feel free to ask about its availability. Well, honestly how could we refuse so gladly accepted and couldn't wait to see what he'd produced. We started first with some fabulous Granary Sourdough Bread before enjoying a Carrot & Ginger Veloute along with Paprika Crackers & Arancini Balls.
Now it was time for our first course and wow it was outstanding a Foie Gras & Green Tea Ballotine with Salted Grapes & Pickled Apple a truly amazing way to begin. This was followed by a fantastic vegetarian dish a Roasted Cauliflower with Ricotta Dumplings, Capers, Pine Nuts & Raisins – just heaven.
Now on to our next course and yes it was another dish full of flavour as we were treated to a Ham Hock Boudin, Jerusalem Artichoke Purée & Thyme Foam simply delicious. This heavenly dish led us on to our main course which consisted of a Pan Roasted Breast of Pheasant, Confit Leg & Caramelised Celeriac Purée with the added delight of Potato Dauphinois which is always amazing here.
We now needed a short rest before moving on to desserts to which we were told there would be two. This was music to my ears as yes I love desserts. The first dessert was a divine Coconut Brûlée with Mango Sorbet & White Chocolate Aero. This was followed by a Pumpkin Tart with Nutmeg Ice Cream & Poached Clementines & Purée. We wondered if the Tart would be a bit savoury but it was nice & light and worked well with the nutmeg ice cream it was just delicious.
We finished with a coffee and petit fours to bring to an end another fabulous lunch at Haywards and if this is what's to come in 2019 then all diners are in for something special.
I would highly recommend a visit so you can see for yourself why this restaurant gets the accolades it deserves. In Jahdre they have one of the best chefs around & under the guidance of Amanda & Anne the front of house team are so friendly and professional. So don't delay and book a table today you will not be disappointed. I'll probably be back in a couple of weeks for another fantastic visit[shareaholic app="share_buttons" id="7569756"]
Chef Cyrus Todiwala sits down with Chef's Table
Favourite Tables recently sat down with Bombay-born chef Cyrus Todiwala OBE the Chef Patron of the iconic City of London restaurant, Café Spice Namaste, and the eponymous Mr Todiwala's Kitchen at the Hilton London Heathrow Airport Terminal 5. Heathrow is soon to be followed by a New Opening of the same name at the brand new Lincoln Plaza London in Canary Wharf.
Cyrus is a champion of the environment, sustainability and follows closely the ethos of his Parsee community to undertake good works for others. He recently launched the ground-breaking Zest Quest Asia, a student culinary competition designed to develop skills and raise the profile of Asian cuisine ably supported by wife Pervin Todiwala and the Master Chefs of Great Britain.
He is an Ambassador for The Clink Charity and Patron of the British Lop Pig Society. He appears regularly on BBC Saturday Kitchen, has written numerous best-selling cookbooks, and has his own line of hand-crafted pickles, chutneys and sauces.
With such a busy schedule we made the most of the time we had and fired off our questions…
Q: What would be your last dish (to eat) "the death row question"
CT: "Dhaan Daar Nay Vaghaar" — quite simply, Parsi-style daal with rice and caramelised onions and garlic. Or breakfast prepared by my wife Pervin.
Q: Before you chose to be a chef did you have another career in mind?
CT: I would have wanted to get a degree into agricultural studies, I have always loved nature, plants and the soil.
Q: Which restaurant would you like to go to? (that you haven't had the opportunity to visit yet)
CT: Le Gavroche
Q: Have you ever been presented with a dish/ingredient that you just could not eat and where was that?
CT: I once struggled miserably with fermented tarantula. It wasn't the most appetizing, but I ate it, partly to look good…choke!
Q: Which city or country is the most innovative in terms of food?
CT: I feel it's London. Here you find creativity and novel ideas everywhere, every day.
Q: What is set to be the next 'new' ingredient? And which in particular interests you?
CT: These aren't so much ingredients, but tastes and processes. Umami and fermenting have certainly made a comeback. I've already run two master classes on them.
Q: If you could change any misconceptions about restaurants/restaurant food, what would they be?
CT: There are so many misconceptions surrounding restaurants. Not all restaurateurs are making money hand over fist, and neither are we all ogres when it comes to staff welfare, which is sometimes what the media makes us out to be. In fact, restaurants have to work very hard to survive and landlords and councils need to be more considerate towards owners and operators.
Tough it may be, but it's also true that the restaurant industry is open to people from all walks of life, and regardless of age, it can offer career opportunities. You could be starting out your career or making a change, or wanting to develop new skills. All the industry asks for is the right attitude, aptitude and the desire to work. The restaurant industry can help solve unemployment problems so long as Government is understanding and flexible with us. How? By taxing us less so we can be allowed to flourish.
Q: Have you been featured or would you like to be featured on any TV food programmes. Are these types of shows a good thing for the restaurant industry and chefs?
CT: I have been featured and would definitely like to be featured more. On whether these shows are a good thing for the restaurant industry depends on how well the programme is made and the light it shines on the industry. This is how impressions are made. Young people are either motivated or disillusioned by what they see, and producers have a role in seeing to it that the right message gets across. Chefs do benefit immensely from these food programmes. But the danger is they can also relay the wrong impression to young budding chefs, who then feel that getting on TV is an absolute necessity.
Q: How important is a Michelin star? A growing number of chefs and restaurants have recently asked that they be removed, because of the pressure – your thoughts.
CT: It depends on how much you desire it. It's this desire and determination, and sometimes desperation, for whatever reason, personal or professional, that can drive some to insane lengths. Michelin is a recognition of all round standards, though it has also become such a status symbol that some obsess over it, adding to the pressure. Perhaps some are giving it up because they discovered that they chased it for the wrong reasons, or perhaps misunderstood its core meaning. Maybe the fear of losing the stars is simply too great. On a personal note, the media and the industry do give great importance to it, to the extent, it seems that those who hold Michelin stars then belong to an elite club. But Café Spice Namaste has held a Michelin BIB Gourmand longer than any other in the Michelin Guide and we're very proud of this. It means good value, good food. Maybe this is what most people are looking for today.
Q: What do you think about negative reviews?
CT: Unless totally justified, I think sometimes they're not as honest as they ought to be. At times, reviews can be quite vindictive to the extent of destroying an establishment. But sometimes a negative review kick-starts the recognition of weakness and can drive one towards achieving excellence too. One incident, one bad interaction, or just one bad day for the restaurant or individual does not mean that the place is bad or that all staff are indifferent. So I think a review should be backed up by more than one or two visits.
Q: If you received a call from Buckingham Palace with a request for Chefs who have received an OBE to prepare one dish each for a Dinner for The Queen and a small group of visiting dignitaries, what would be your dish?
CT: I would still do what we prepared for Her Majesty during the beginning of her Diamond Jubilee tour, the "Country Captain" or Indian Shepherd's Pie. I think that would stand out by providing a real cultural connection with India. It will help showcase how the very first spice influences weaved their way into Britain, leading to the current desire for spices and hot food. It would showcase Britain today as the most multi-cultural nation in the world where people don't just mingle and live together but take part in one of the most important things in life — good healthy eating made using top quality ingredients!
Q: What is your favourite dish on the current menu that you have created in the past 6 months and why.
CT: "BEEF XACUTTI". It's always challenging to put this curry on the menu except if you are in Goa itself. Being one of the most intricate and labour – intensive curries it can let you down heavily. It is performing extremely well on the menu and is impressing diners as we had hoped it would, making all that effort that went into it worthwhile.
Q: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?
CT: Oh, there are too many! The reason, moment, or event would play their part in my choice. For one, I would like to cook alongside a regional Italian master to showcase the similarity and the link to one's Persian heritage. Franco Tarusho would be the most likely companion as his style of cooking is brilliant. Though retired now, I still have a very deep respect for this grand master. Having said that, Mr Mosimann is my hero and perhaps doing a selective menu with him would suit me very well!
My Favourite Tables – Two restaurants I have visited and why?
Restaurant (1): Green Papaya, Mare Street, Hackney, London.
191 Mare Street, London E8 3QE, England. www.green-papaya.com
Well, we dine here more often than not. It's the place for us to relax and chill, enjoy some good food and very friendly staff. We know the owner very well too. We're never disappointed.
Restaurant (2): Good Earth Cromwell Road.
Address: 233 Brompton Rd, Chelsea, London SW3 2EP. www.goodearthgroup.co.uk
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The Five Fields
This was a long overdue return to The Five Fields but I have to say it was definitely worth the wait as it turned out to be a truly fabulous evening. We've been here twice before but the last time was over two and a half years ago and I can honestly say it won't be anywhere near as long before we're back again.
Set just off the Kings Road and only a short walk from Sloane Square tube station is where you'll find the restaurant. As you enter the restaurant you immediately get a lovely homely feeling along with a warm and very friendly greeting. As you look into the dining area you see the tables down each side are set out for couples where each person faces inwards. There are larger tables down the centre plus upstairs is a Private Dining Room.
Once seated we were treated to a delightful glass of Welsh Sparkling Rose from the Ancre Hill Estates. We also enjoyed some amazing snacks while we looked at the menu. On this occasion, we decided to opt for the eight-course Tasting Menu. It was then time to meet the wonderful sommelier Anna who it was a pleasure to chat to throughout the evening. Regarding our choice of wine, we said that we would like to just have a bottle than the matched wine option to which Anna recommended a fabulous Riesling Trocken from Germany which was an absolute delight and really matched each course nicely.
Now onto the food itself and we started with a stunning Scallop with Tomatillo & Lime this was followed by a heavenly Lobster with Fennel & Lardo. These dishes were brought to us by our Spanish waitress Lourdes who was so friendly and professional and truly added to our magical evening The next two courses were equally fantastic.
The first being an amazing Beef Tartare with Mushroom followed by a simply stunning Foie Gras with a Beetroot Brioche & Blackberries Before we got to the main course we had the pleasure of a beautiful Turbot dish which came with Seaweed & Garlic So now it was time for the mains to which there was a choice of two. One being Roe Deer served with Courgette & Potato and the other was Grouse which came with Pumpkin & Girolles. We decided to have one dish each and can honestly say they were both worthy of being the highlight dish of the evening as they were just amazing Before dessert we decided to opt for a cheese course which apart from one French cheese the rest were British & Irish. The cheese was nicely presented to us by our delightful waitress Lourdes.
We then had a pre-dessert which was a fabulous Melon with Hazelnut & Orange. This led us into our last course a delightful dessert of Honey, Lemon & Tarragon and the Sweet Wine chosen by Anna a Vouvray from the Loire Valley matched the dessert beautifully. This brought an end to an outstanding evening where the food, wine and service were of the highest order and will definitely go down as one of the highlights of the year.
Therefore I would highly recommend that you put a visit to this restaurant very close to the top of your list and as I said at the beginning it certainly won't be very long before I return[shareaholic app="share_buttons" id="7569756"]
We meet with Alex Boyd Executive Head Chef at Caxton Grill for Chef's Table
Alex Boyd grow up in Aldershot and then at the age of 18 moved to London. For two years prior to moving Alex travelled to Westminster College to study for a Professional Chefs Diploma having decided at the age of 12 that a chef is what he wanted to be.
In his second year at college, one of the work placements he attended was at Scotts of Mayfair. Two months in, Alex was offered a position in the kitchen. Not wishing to give up his college position he studied and had the theory in the mornings and worked the late shift at Scotts in the evening, gaining invaluable experience and as he says "best thing I ever did" As a commis Alex worked on all stations and was always asking questions.
His culinary CV continued with time working for Pierre Koffman at La Tante Claire. The "very tough environment" of a Michelin kitchen under Chef Koffman instilling lessons that remain with him today. His career includes working at the Montcalm Hotel, where he progressed from Chef de Partie to Senior Sous Chef in just three months and the Bluebird Restaurant, Chelsea. He was then involved in the launch of the V Restaurant & Bar in Hong Kong, where he spent three years learning new skills and experimenting with a variety of local ingredients. Alex then returned to London to join L'Atelier de Joël Robuchon, another two Michelin starred restaurant, before his appointment as Head of Catering at the Lawn Tennis Association. Here he spent six years before leaving for a senior role as Executive Head Chef at The Mansion House, the official residence of the Lord Mayor of London.
He is now Executive Head Chef at the St. Ermin's Hotel and for the Caxton Grill. We chatted to him in the Private Dining room of the Caxton Grill. That morning Alex had already been busy up in the Roof Kitchen Garden on top of the hotel checking on the 350,000 Buckfast honey bees that produce the St. Ermin's Hotel's own honey and the homegrown fruits and vegetables utilised in his inspired new afternoon tea and Caxton menus.
Q: Before you chose to be a chef did you have another career in mind?
A: Racing Driver – I could have been the next Lewis Hamilton…
Q: Which restaurant would you like to go to? (that you haven't had the opportunity to visit yet)
A: Alinea in Chicago. I think Grant Achatz is just amazing he is so far ahead of other restauranteurs. So innovative in the plating and the way desserts are served direct on to the tables, definitely somewhere I want to visit.
Also, I have to say I really want to get to the Fat Duck, not managed that yet
Q: How important is a Michelin star? A chef in France, who has 3 Michelin stars, recently asked that they are removed because of the pressure – your thoughts
A: Its a very interesting topic of conversation. Because you've got the customer and you've got a chef, and a chef will work hard because for him it's a status symbol it's recognition of hours and hours of hard work, pushing the limits, maintaining consistency and training his brigade to put out what you need them to put out. It's a huge amount of work. From a customers point of view, I think people look to it as a certain standard of food. They like to go, certainly in London, to place they hear about, oh did you know this place has a star, or that place has a star. It can really help business and I think it almost puts you on the map especially in a city where there are lots of great restaurants getting that star elevates you to another status. So, I do think they're important and I do think the industry needs them it's almost like getting a BAFTA or an Oscar.
Q: What do you think about negative reviews?
A: You have to be aware of them but take them with a pinch of salt. I mean it depends if there are constantly negative reviews about a place, that's telling you something. But if you've got a hundred reviews and two of them are negative so the majority of customers are happy, then that's a good place. I think you need to look at reviews as a bigger picture rather than reacting to one person's comments. All of the online services like TripAdvisor make it so easy for people to be negative in fact they almost encourage it. We get it here, but I would personally much rather a customer speak to us at the time and we can sort out the issue and hopefully end up with a happy customer.
Q: Having spent some time in Hong Kong do you use any of the techniques or ingredients from the in your cooking/kitchen now?
A: I would say I'm a lot more comfortable working with asian spices etc. But Chinese cooking is so different to how we cook in the UK. Caxton's menu is modern British so it would not be appropriate to bring too many Chinese influences into the kitchen, but I do have the techniques if required. There is one dish I would like to maybe try on the menu. I had it a couple of times whilst in Hong Kong, it's called Scallops baked in Crab Milk. It's almost like a very light crab mouse with the scallops baked through it. Like a savoury blancmange but full of flavour. I'm trying to emulate it but not totally successfully yet.
Q: What are your personal favourite dishes that are currently on the Caxton menus: A) to cook and B) to eat
A: To eat it would be one of the starters. Beef Carpaccio its done with Basil Dressing, smoked almonds and parmesan. We use fillet of beef from a farm we work closely with, in Sussex. It is incredible beef and which we dress with pickled shallot rings, basil leaves and little parmesan croquettes.
To prepare would be a salmon dish. We cure the salmon for an hour and then sous vide at 42 degrees to get a really soft melting piece of salmon. Served with Horseradish Cream, Pickled Cucumber and a smoked salmon foam.
Q: If for one night you could be invited to cook alongside any chef past or present who would that be and why?
A: oh wow… anyone? Then It would have to be Anton Mosimann he's an inventor of modern gastronomy, nouvelle cuisine. He was right at the forefront of that and an incredibly knowledgeable chef. I've heard he has thousands and thousands of cookbooks, a room full of them apparently and that he is a real gentleman. That would be an incredible opportunity.
My Favourite Tables– Two restaurants I have visited and why?
Eleven Madison Park
Last year In April I had the chance to visit again 11 Madison Park in New York. The night we were there was the day it was announced they had won the Best Restaurant in the world. Everything about this restaurant is amazing. I would suggest to anyone going there to try the Baked Sweet Potato because whats put in front of you looks just like a piece of baked potato, but when you taste it it's simply an incredible depth of flavour and texture.
Website – https://www.elevenmadisonpark.com/
Facebook – https://www.facebook.com/ElevenMadisonPark/
Kitchen W8
I used to live just down the road from here and my wife and I started going when they first opened. Phil Howard is behind the concept and it recently got its first Star. Right from the beginning, you could see that they just wanted to serve really great food
Website – https://www.kitchenw8.com/
Twitter – @KitchenW8
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At the Chef's Table – Jeremy Villanueva, Head Chef, Romulo Café London
Romulo Café London, on High Street Kensington W8, has had remarkable success since opening just over two years ago. It's now considered the 'go-to' restaurant for fine Filipino cuisine in London. The recent appointment of Jeremy Villanueva as Head Chef has led to a new menu and even greater attention. Like owner Rowena Romulo, Jeremy is on a mission to make fine Filipino food as popular as other Asian cuisines.
Our Chef's Table team thought we should get to know Jeremy a little better…
CT: Who influenced you in the past? Who influences you now?
JV: Two chefs stand out in my past. One is Richard Blades, who was Executive Chef at Simpsons-in-the-Strand when I joined as a commis straight out of catering college (Blackpool and the Fylde). He had a very well thought out style of management, and a logical approach to his staff. He was a good people manager, and chefs who are good with their people can get a lot out of them. Richard also used to be the Head Chef at the Atlantic Bar and Grill at the height of its fame.
The other is Michel Roux Jr, another great people manager. He had a healthy respect for the traditions and the legacy of his father and uncles. The Rouxs were always firm but they treated their people well. I trained with him at Le Gavroche before going to the Waldorf Club.
Today there is no particular person who influences me, but it's more the innovations I see in Filipino food right now. Filipino food has evolved so now we look at the food beyond its utilitarian value – as a means of sustenance. Filipino food is as much food for the senses, not just the belly.
CT: What would be your last dish (to eat) 'the death row question'.
JV: A version of Poulet de Bresse. It would be cooked free-range chicken done in the 'inasal' style of Bacolod, the capital of the province of Negros Occidental in the Philippines. It would be cooked over Bincho Tan, charcoal from Japan, with a side salad of Cos lettuce, radish and ramsons. I'd wash it down with a glass of fresh calamansi (Philippine lime) juice.
CT: If you were not a chef, what could you have become?
JV: To be honest, I would never have considered being anything else but a chef. I decided at 18, and that was it. I'm interested in electronics, but it's not something I would see myself doing as a job. Once I started to cook, I never looked left or right. I always enjoyed being in the kitchen when I was young. For fun, my uncles used to make pizzas and several kinds of pasta. My family has always been into food.
CT: Which restaurant would you like to go to (eat at)? (that you have NOT had the opportunity to visit)
Chef Monica Galetti's Mere in Charlotte Street. I would tell her, 'Congratulations, well done.' I worked with her in Le Gavroche.
CT: Which are the next 'new' ingredients'?
'Ube', which is purple yam, and 'Langka', or jackfruit. I don't know of anyone else who uses ube as much as Filipinos do, apart from people in Fiji or Guam. The Filipino community in Hawaii love ube cheesecake. But generally, the purple colour seems to be catching! Langka is the new pork for vegans, meaty and flavourful and very versatile. It can be eaten green or ripe. It can be sweet or savoury. That leaves a lot of scope for chefs. I actually saw fresh langka being sold in Peckham.
CT: What is the one piece of equipment you could not do without?
JV: Our Rational oven.
CT: What is your favourite dish in which you use produce from your most local supplier?
JV: The supplier is obviously not based in London where we are, but my favourite dish is Dingley Dell Pork Adobo. The produce is highly sustainable, and we source it from the only RSPCA accredited suppliers of pork. They create a really good grade of pork, the best quality. Today it's not so much about the seasoning that creates flavour, although it does, so much depends on the quality of the meat, the primary product.
CT: If you could invite any chef, past or present, to cook alongside you for one night who would that be and why?
JV: Fernand Point. He was the chef patron of La Pyramidein Vienne, France. His book, 'Ma Gastronomie' is one of the first books I read by a known chef. I was fascinated by what he said. One of his signature dishes was a chicken with crayfish. He was of the old school. He still influences the mentality of many kitchens. Many of his quotes endure and continue to guide chefs today, such as 'Success is the sum of a lot of small things done correctly' and 'I'm not hard to please; I'm content with the very best'. Chef Fernand is someone I can imagine cooking with, in the evening, champagne in hand, listening to his musings.
My Favourite Tables– Two restaurants I have visited and why?
Le Gavroche. It's the traditional service as much as the cuisine. It's a complete experience. Their service is intuitive. They take care not to make you feel uncomfortable.
Website – http://www.le-gavroche.co.uk/
Twitter – @legavroche_
Social Eating House. I like the Blind Pig bar. It's innovative and exciting. I went to catering school with Chef Paul Hood. If I am not mistaken, I think that out of the 30 of us who went to catering school together, we are the only ones still cooking.
Website – http://www.socialeatinghouse.com/
Twitter – @Socialeathouse
CT: Finally Is there a message you would like to convey about Filipino food and Romulo Cafe?
JV: People should come in and see that ours is not the same as Vietnamese food or Thai. Filipino food tends to get lumped with other Southeast Asian foods. But ours is different. Even the influences we get from other culinary traditions we have made our own. So our Pollo Relleno is not a lesser version of what they have in Spain. It stands by itself, as do our Callos or Paella. Our Pancit Guisado is not Chow Mein. It is a Filipino dish, and not an interpretation of something else. It has its own terroir.
At the Chef's Table with Daniel Kent of Wiltons
Daniel joined Wiltons in 2011, having previously worked at some of London's finest restaurants such as Le Café Anglais, Skylon and The Wolseley. He initially went to university with the idea that he would become a Restaurant Manager. However, upon graduating, he fell in love with cooking, having been previously inspired by the many Sunday lunches at his aunt's house where she would put on a feast of local Yorkshire produce and sherry-laced trifle! He has a firm belief that use of great ingredients and an exceptional team behind him is the perfect recipe for a world-class establishment. He has enjoyed re-introducing many of Wiltons classic dishes as well as showcasing many of his own creations.
Question: What would be your last dish (to eat) "the death row question"
Daniel: A cep risotto, it's a classic but I absolutely love this dish.
Question: Before you chose to be a chef did you have another career in mind?
Daniel: I loved History at school and I had a brilliant teacher who really got me interested in it and I think it made me want to be a History teacher. But then came the part-time job in the kitchen and I got the hospitality bug.
Question: Which restaurant would you like to go to? (that you haven't had the opportunity to visit yet)
Daniel: Faviken in Sweden, the whole experience is so far away from what we do here it really appeals to me.
Question: What do you think about negative reviews?
Daniel: I hate them! We have let the guest down, but you have to look at them and understand where we let them down, was it the cooking, the ambience or not understanding why they were visiting our restaurant and in turn, how do we make them feel comfortable as our guests. We have to make the reviews a tool to understand how we can improve. We have a policy of not questioning the guest if they have made the wrong choice of wine or dish and we will go some way to replacing it if they let us know during the meal we are more than happy to correct it there and then.
Question: If you received a call from The White House to say the President was in town and wanted a British Dinner Menu at Wiltons what would you feature?
Daniel: We know now that President Trump is in love with American Food but I think we would have to bring him back to his ancestral roots with some amazing Scottish salmon and the amazing products we have in the United Kingdom, be that the beef we use to make the consommé or the oysters that are paired with it. I'm sure he has a sweet tooth as well so he won't go wrong with our formidable Summer pudding…
River Yealm oysters with jellied beef consommé and horseradish
Steamed Wild salmon with asparagus and watercress
Summer pudding the best of British products.
Question: What is your favourite dish on the current Wiltons menu/s that you re-introduced from the long history of the restaurant?
Daniel: The Cropwell Bishop twice baked soufflé is the dish that I reintroduced as it was on the menu in the past as a Souffle Monico and it is a dish that has really found a following with our regulars. We even put it on our private dining room menu as people have asked for it several times… I think it's the balance of the cheeses we use the texture of the soufflé that seems to have the guests wanting more and even asking for the recipe!
Question: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?
Daniel: I would love to cook with Thomas Keller as I think he has a level of perfection that is inspiring and I love his use of using producers who are driven in their fields. I would love to talk to him about how he has trained so many talented chefs through his kitchens and how he uses his "on the pass moments" that he posts on Instagram to inspire his team and of course how I can replicate the infamous oyster and caviar dish.
My Favourite Tables– Two restaurants I have visited and why?
Restaurant (1): J Sheekey's it's a little dinner treat for me and the wife before the theatre and I love that it gets me brownie points for the intimate and romantic feel of it. @JSheekeyRest
Restaurant (2): Noble Rot, I just love Lamb Conduit Street and how this restaurant has found its place here, brilliant food and wine, the table just by the fireplace in Winter is brilliant. @noblerotbar
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Our ethos is about places people love – always has been, always will be.
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All Shopping Malls in NJ in Atlantic County
Showing all Shopping Malls in NJ listings in Atlantic County
Get Your Shop On!New Jersey is known for having an abundance of malls and there is no shortage of shopping in Atlantic County, NJ. Hit one of your favorite local malls and get the deals you deserve!
Featuring a custom-made Deep Sea Carousel!
Hamilton Mall is right by the shore, making it the perfect place to have s special aquatic-themed carousel. Swap the horse in for a dolphin or orca and enjoy the ride.
Hamilton Mall609-646-8326 | Atlantic County
A Mall With The Best StaffHamilton Mall located in Mays Landing may seem out of place. In such a small community, this large shopping center easily becomes the epicenter for shopping and food. It wouldn't be out of place to find the locals hanging out at this mall at any point of the day or week. Luckily,... Read MoreView Details
Plan to Shop All Day LongFigured out which mall you'd like to head to but don't want to stop there? Create your very own FunNewJersey.com account to begin saving listings and creating your very own custom itineraries!

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Ship Sail WIP in Houdini
Igor Zanic – Houdini 15.5 this is custom waveLayer setup, mix of waveLayer and splash tank. All sim details, core sim and foam sim count you can see on video.
Ship Sail WIP in Houdini, houdini, foam, fluid, flip, pbr, mantra, particles, wavelayer, splashtank, illusion of houdini, Houdini – Go Procedural, Houdini Club, Unofficial Side Effects Houdini Group, SideFX Houdini


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Bringing a biological baby into the world can cost $180,000.
For twins it can be around a quarter million. The biggest question is: Can
we make it cheaper?
Through our podcast we have met so many dads in various
stages of the parenthood journey. But whether it's in gay dad Facebook groups
or in face-to-face interaction, there's no doubt that the biggest issue gay
dads tackle is the cost of surrogacy.
In our season premiere of Daddy Squared we decided to dive
into the costs of surrogacy and try to figure out how flexible (downward, we
mean) these costs are. The first step for us was to find a surrogacy agency
that we can trust and that agrees to be transparent with us on the money issue.
Our motto was: no hidden costs.
Yan conducted research by asking gay dads in Facebook groups and dads in the community on our Instagram account. In the research, Circle Surrogacy was the #1 agency that dads were happy with in terms of client service and support. We turned to Circle Surrogacy asked to talk about money, and surprisingly (to us) we were answered quickly and warmly. — A quick disclosure: Circle Surrogacy, through this process has also become a sponsor of Daddy SQR podcast, but in our episode they speak generally about options, not specifically about themselves, and their openness has been truly refreshing.
According to Sam Hyde, President of Circle Surrogacy, costs
can be flexed up or flexed down based on small choices you can make along the
journey. Examples include travel costs, surrogate location, egg donor history,
"When you're going through a journey like this there are, unfortunately, quite a few 'fingers in the pie' with regard to costs," Hyde explains, "and I think that what drives confusion sometimes, or anxiety around the costs, is the different parties that are involved."
"To break it down at a high level, there are a couple of big
buckets you'll be looking at when it comes to cost," Sam says. "The first one
that I list, just because of my position, is the agency fee. This is the cost
associated with the surrogacy or egg donation agency that will help you and holds
your hand along the journey."
During our research we realized that some agencies (Circle,
for example) include in their fees all the legal costs as well. Other agencies
use an outside fertility lawyer that bills separately, so when comparing agency
fees make sure you're comparing "apples to apples."
"The second bucket," continued Sam Hyde, "is compensation
for the actual women helping you along on this journey. So that's compensation
for the egg donor to go through a cycle to produce the eggs that create the
embryos, and compensation for the gestational surrogate who carries the child.
"The third big bucket you'll run into is costs around the
actual medical care that needs to be done. You'll work with a clinic that
you'll pay for the medical work of the journey.
"The last big bucket that you'll run into is about maternity
insurance. This is usually a point of confusion for some of our international
clients who come from countries with a universal coverage. In the U.S. we need
to put insurance vehicles in place for both the egg donor and the surrogate."
Conclusion: In the case of Circle Surrogacy, your surrogacy
costs split between two parties: agency and fertility clinic.
Here's your journey and how it splits financially:
Stage 1: Embryo CreationAgency ExpensesCircle$9,500Legal Support FeeCircle$3,200Freeze Sperm and TestsFertility ClinicSee BelowEgg donor compensation Circle$9,000Travel CostsCircle$2,500Egg donor legal feesCircle$600Creating embryos for freezingFertility ClinicSee Below
Stage 2: PregnancyAgency Costs Circle$27,750Surrogacy Program Costs*Circle$9,200Surrogate's Legal FeesCircle$1,200Arrangement of Surrogate's Local Clinic for monitoringCircle$500Surrogate Travel Circle$2,500Embryo TransferFertility ClinicSee BelowPregnancy feesCircle$46,500Birth+hospital feesInsurance$20,


text: Sitting on an agate slice this 8" tall hand wrapped copper wire tree has Amber stone leaves. These trees are also know as Feng Shui Trees to help depending on the stones with balancing areas of your life and home. Amber is known to absorb pain and negative energy, helping to alleviate stress. Amber clears depression, stimulates the intellect and promotes self-confidence and creative self-expression. It encourages decision-making, spontaneity and brings wisdom, balance and patience. Included with your tree is a Manifest Your Dreams card and envelope.


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Date of birth1996-08-10 (22 years old)
Place of birthVolzhsky, Russia
LanguagesRussian and English
Sergi Belechki is 21 years old. Born and raised in Volzhsky just across the Volga river from Volgograd. Most of his life he spent it partying and chasing girls, never really giving a thought for his future. As he turned 19 he enlisted in the army to serve his 3 years of conscription. Although he grew up hearing the grand war stories from his Grandfather about his time serving the military during the great war he never wanted to serve, but it was his duty and there was no getting out of it. During his training, all hell broke out in Cherno and his unit was sent down to help keep order. His unit was attacked by the infected and while most died he was able to get away and now is just focusing on survival.
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museum quality:16x20(40x51cm)=$69
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He was born in Laval in the Loire Valley into the family of a plumber. He attended Laval High School as a day student and then as a boarder, after his father became a debtor and his parents had to leave the town upon the seizure of their house. He was mediocre in some subjects at the high school but won prizes for drawing and music. He worked for a lawyer and studied law, but "attempted a small perjury and sought refuge in the army," serving for four years, starting in 1863. With his father's death, Rousseau moved to Paris in 1868 to support his widowed mother as a government employee. In 1871, he was promoted to the toll collector's office in Paris as a tax collector. He started painting seriously in his early forties, and by age 49 he retired from his job to work on his art. His wife died in 1888 and he later remarried.
Rousseau claimed he had "no teacher other than nature", although he admitted he had received "some advice" from two established Academic painters, Felix Auguste-Clement and Jean-Leon Gerome. Essentially he was self-taught and is considered to be a naive or primitive painter. china oil painting Henri Rousseau Wader
Related Paintings to Henri Rousseau :. | Oil painting in USA | Savery, Jacob (I) -- Landschap met de geschiedenis van de dochter van Jefta, 1580-1589 | Sir Thomas Lawrence074 | Thomas Fearnley - A Terrace in Amalfi in Moonlight | William Hogarth - Marriage A-la-Mode - 5, The Bagnio | Dughet, Gaspard-Paisaje con un anacoreta predicando a los animales-161 cm x 235 cm | Pontormo-Eve were driven out of | Caspar David Friedrich-Eiche im Schnee | kathe kollwitz-kvinnlig rygghalvakt med stav | Andrea del Verrocchio-Madonna di Piazza | HOLBEIN, Hans the Younger-Portrait of a Lady with a Squirrel and a Starling (detail) sf |
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Hi Wendy! Our updated wedding websites no longer offer a built in song request tool but some couples like to add a note to request guests add this information in the comment box during the RSVP process. I'm happy to share the feedback to add this tool with our Development team!
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Wondering what to make for the next holiday season or themed party? Get inspired with these baking and decorating blogs
It's nearly Valentine's Day! We've got loads of chocolate-y Valentine's themed bakes for you this week to try, and all of them are amazing. So, whether you want to make...Read More
12 Ways to Decorate a Gingerbread Man
The Christmas Season is upon us, so get baking some gingerbread men for home and work. These 12 different ways to decorate a gingerbread men will mean you never get...Read More


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Some experienced investors may purchase calls in order to hedge against short sales of stock they've made. Most call contracts are sold before expiration, allowing their holders to realize a profit if there are gains in the premium. For certain investors, buying calls is an attractive alternative to buying stock on margin. If you purchase calls, you have the same benefit of low initial investment as the margin trader, but if the value of the stock drops, the main risk you face is loss of the premium, an amount that's usually much smaller than the initial margin requirement. Definition: A call option is an option contract in which the holder (buyer) has the right (but not the obligation) to buy a specified quantity of a security at a specified price (strike price) within a fixed period of time (until its expiration).
The short call is covered if the call option writer owns the obligated quantity of the underlying security.
When the option traders write calls without owning the obligated holding of the underlying security, he is shorting the calls naked.
The strike price is the price at which the underlying asset is to be bought or sold when the option is exercised.
In exchange for the rights conferred by the option, the option buyers have to pay the option seller a premium for carrying on the risk that comes with the obligation. The underlying asset is the security which the option seller has the obligation to deliver to or purchase from the option holder in the event the option is exercised. The contract multiplier states the quantity of the underlying asset that needs to be delivered in the event the option is exercised.
Call Options need Big Moves to be ProfitablePutting percentages to the breakeven number, breakeven is a 6.2% move higher in only 30 days. In the case of the 20% loss, the option holder can strike out for over 16 months and still not lose as much as the stockholder.
The strategy is simple: You buy calls on a stock or other equity whose market price you think will be higher than the strike price plus the premium by the expiration date. In that case, it's key to pick a call that will react as you expect, since not all calls move significantly even when the underlying stock rises. If you've purchased a call with the intent of owning the underlying instrument, however, you can exercise your right at any time before expiration, subject to the exercise cut-off policies of your brokerage firm. Calls offer the same leverage that you can get from buying on margin, but you take on less potential risk. For the writer (seller) of a call option, it represents an obligation to sell the underlying security at the strike price if the option is exercised. Novice traders often start off trading options by buying calls, not only because of its simplicity but also due to the large ROI generated from successful trades.
A call option contract with a strike price of Rs40 expiring in a month's time is being priced at Rs2. Call option writers, also known as sellers, sell call options with the hope that they expire worthless so that they can pocket the premiums. The covered call is a popular option strategy that enables the stockowner to generate additional income from their stock holdings thru periodic selling of call options. Naked short selling of calls is a highly risky option strategy and is not recommended for the novice trader. Call options confers the buyer the right to buy the underlying stock while Put options give him the rights to sell them.
It's relation to the market value of the underlying asset affects the moneyness of the option and is a major determinant of the option's premium.
The option premium depends on the strike price, volatility of the underlying, as well as the time remaining to expiration.
Once the stock option expires, the right to exercise no longer exists and the stock option becomes worthless.
In the case of stock options, the underlying asset refers to the shares of a specific company. The call option writer is paid a premium for taking on the risk associated with the obligation. Selling calls, or short call, involves more risk but can also be very profitable when done properly. Options are also available for other types of securities such as currencies, indices and commodities. Buying calls allows short sellers to protect themselves against the unexpected increase, and limit their potential risk.
But if your option is in-the-money, you should be careful not to let expiration pass without acting. As each call option contract covers 100 shares, the total amount you will receive from the exercise is Rs1000.Since you had paid Rs200 to purchase the call option, your net profit for the entire trade is Rs800. Option holders are said to have long positions, and writers are said to have short positions. It is also interesting to note that in this scenario, the call buying strategy's ROI of 400% is very much higher than the 25% ROI achieved if you were to purchase the stock itself.
Buying call options and continuing the prior examples, a trader is only risking a small 1.2% of capital for each trade.
Stock paper trading software
Trade in options ltd


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Liverpool FC Chrome Double Rung Neon Clock
Price: $152.00
You will earn 152 Reward Points by purchasing this product.
- 14.5"H x 14.5"W x 3"D
- Requires one AA battery (not included)
- Power cord: 6 feet
- Quartz movement
- Official LiverpoolFC product
- Please Note: This item ships directly from the manufacturer. Please allow an additonal 5 days transit time.
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Where will your retirement money come from? If you're like most people, qualified-retirement plans, Social Security, and personal savings and investments are expected to play a role. Once you have estimated the amount of money you may need for retirement, a sound approach involves taking a close look at your potential retirement-income sources.
The Power of Tax-Deferred Growth
Why are 401(k) plans, annuities, and IRAs so popular?
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Traditional vs. Roth IRA
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Choosing a Retirement Plan that Fits Your Business
To choose a plan, it's important to ask yourself four key questions.
Is a SEP-IRA Right for Your Business?
For some, the idea of establishing a retirement strategy evokes worries about complicated reporting and administration.
What's So Great About a Rollover?
Making a career move requires tough decisions, not the least of which is what to do with the funds in your retirement plan.
A Bucket Plan to Go with Your Bucket List
Longer, healthier living can put greater stress on retirement assets; the bucket approach may be one answer.
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Self-Employed Retirement Plans
Estimate the maximum contribution amount for a Self-Employed 401(k), SIMPLE IRA, or SEP.
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Estimate your monthly and annual income from various IRA types.
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Estimate how much income may be needed at retirement to maintain your standard of living.
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This calculator compares employee contributions to a Roth 401(k) and a traditional 401(k).
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Spectacular Postmodern Home In Pristine Condition, Having Exceptional Custom Improvements And Incredible Flow. Come See The Custom Kitchen, Bathrooms, Accents And Exceptional Taste That Pervades This One Of A Kind Masterpiece. Overlooking The Beautiful Harbor With Gorgeous Views Of Waterfront Tranquility! Impeccable Attention To Detail, Ig Pool, Lion's Share Of Pond!
132 E Shore Rd, Huntington Bay, NY, 11743
Wonderful Opportunity! Breathtaking Views Of Huntington Harbor From This Custom Built Well Maintained Home.Enjoy Western Sunsets Year Round From Almost Every Room! This Property Also Includes a Two Story Beachfront Cottage. Wincoma Homeowners Association With Private Beach, Dock and Mooring. View Virtual Tour For Additional Photos!
1 Heckscher Dr, Huntington Bay, NY, 11743
Exquisite Home & Setting. East Hampton Charm! Private & All Redone! Prof Landscaped. 3650 Sq' Of Elegance. Wonderful Moldings, Hw Flrs, 4 Fp's, Fabulous Ci Kitchen W/Fp, Hi Ceilings, Top Of Line Appliances & Radiant Heat. New: Slate Roof, Copper Gutters, Cedar Shks, Iinsulation, Windows, 300 Amp, Hw Boiler & Ha Furnace, Cac. Whole House Generator.Nathan Hale Private Beach Assoc. Vacation in Huntington Bay and avoid the traffic to the Hamptons!
36 Taylor Rd, Huntington Bay, NY, 11743
Stately and gracious Huntington Bay colonial with wonderful flow. Screened porch, library and family room open to kitchen, two fireplaces, new driveway, new CAC, new windows. Mature landscaping, beautiful gunite pool with cabana. Cabana has hot water shower and sink, as well as refrigerator for your entertaining. Master bath has radiant heat. Large rooms, French Doors & beautiful atrium windows complement this Very Special Home. Private & Tranquil. Walk to deeded Nathan Hale Beach.
2 Kaiser Hill Rd, Huntington Bay, NY, 11743
Vacation At Home In This Stunning Custom-Built, Spacious, Open-Plan Home With A Brand New Eat In Kitchen. Floor To Ceiling Glass Panels And Skylights Bring The Lush Outdoors In. Situated On 1.24 Acres Of Private, Prof Manicured Property In Beautiful Huntington Bay. A Short Stroll To A Private Beach With Deeded Rights And Splendid Sunsets. Large Master Suite, Plus 4 Additional Bedrooms, 3 Full Bths, Gorgeous Hard Wood Floors, Wine Cellar, Whole House Generator And More! A Must See!
10 Taylor Rd, Huntington Bay, NY, 11743
Forget The Hamptons -- All Right Here In Huntington Bay Without The Traffic And Congestion. Property Now Staked With Orange Colored Flags.*** See Attached Site Plan For 5000 Square Ft Home With 3 Car Garage And Breezeway.
36 Baycrest Dr, Huntington Bay, NY, 11743
Enjoy Beach living by the Bay! Water views from every room of this 4/5 bedroom Colonial w/ Spacious and Graceful rooms.Gleaming hard wood floors and custom built ins throughout are just part of this beautifully maintained homes charm! Situated on .62 acres in sought after Wincoma Beach Association offering a dog friendly beach, mooring rights, dock, gathering areas and a vacation at home. This is truly a rare offering!Please see the attached amenities list for updates.Taxes being grieved
266 Bay Ave, Huntington Bay, NY, 11743
This beautiful spacious colonial is a short distance to L'ecluse beach.The backyard is secluded & serene- it backs Cresent Beach Park.Charming wrap around porch overlooks the incredible landscaped property.Immaculate home with High ceilings, grand principle rooms, three cozy fireplaces, Ecobee Smart thermostats, generator, CVAC, IGS and hardwood floors throughout. Stunning eat in kitchen with quartz countertops and Wolf stove. A fabulous home with generous living space for relaxing & entertaining.
7 Lecluse Ln, Huntington Bay, NY, 11743
Rare Chance To Make This 4, 000+Sqft Farm Ranch. One Of The Most Desirable Blocks Of Huntington Bay Your Own! Deeded Nathan Hale Beach Rights. Bay Club Around Block. Open Layout Is Ideal For Entertaining! Possible 7 Bedrooms. New Dark Oak Floors Throughout. New Roof. Freshly Painted W/ Gorgeous Custom Molding Throughout. 2 Fireplaces. Cac. Hi Hat Lighting Throughout. Master En Suite. Private Guest Qrtrs. W/ Updated Bath+Sitting Room + Tons Of Storage. Basement W/Ose & Tons Of Potential & Storage!
3 Locust Ln, Huntington Bay, NY, 11743
Lifestyle! Waterviews! Build Your Dream Home Or Expand Existing Home. On Private Cul-De-Sac With Deeded Beach And Mooring.
14 Beaux Arts Ln, Huntington Bay, NY, 11743


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After 73 days from our accepted offer. After a terrible ordeal for my client refinancing his current home. After 2 extensions. After a TV being dumped in the back yard. After problems with the inspection (because the heater didn't work and it was freezing outside). After the client leaving a ladder on the property before closing.
My HUD deal is closing! It isn't an expensive home. I could have flipped burgers for my commission! Lots of aggravation.... HUD deals always are that way. YEAH MY CLIENTS WILL HAVE THEIR NEW HOME and I will have PEACE.


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@INPROCEEDINGS{Sköld97activedatabase, author = {Martin Sköld}, title = {Active Database Management Systems for Monitoring and Control}, booktitle = {Linköping University}, year = {1997}}
ii Active Database Management Systems (ADBMSs) have been developed to support applications with detecting changes in databases. This includes support for specifying active rules that monitor changes to data and rules that perform some control tasks for the applications. Active rules can also be used for specifying constraints that must be met to maintain the integrity of the data, for maintaining long-running transactions, and for authorization control. This thesis begins with presenting case studies on using ADBMSs for monitoring and control. The areas of Computer Integrated Manufacturing (CIM) and Telecommunication Networks have been studied as possible applications that can use active database technology. These case studies have served as requirements on the functionality that has later been developed in an ADBMS. After an introduction to the area of active database systems it is exemplified how active rules can be used by the applications studied. Several requirements are
active database management system
active rule
case study
authorization control
computer integrated manufacturing
possible application
several requirement
long-running transaction
active database technology
control task
telecommunication network
active database system
Developed at and hosted by The College of Information Sciences and Technology
© 2007-2019 The Pennsylvania State University


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Chesterfield 01246 563 060
Millhouses, Sheffield 0114 399 0567
Crystal Peaks, Sheffield 0114 361 1000
New Homes Chesterfield 01246 889 222
New Homes Sheffield 0114 299 4144
Chesterfield 01246 380 414
Sheffield 0114 361 0140
***GUIDE PRICE £300,000 - £315,000 *** Viewing is essential to fully appreciate this stunning four bedroom semi detached house, situated in the sought after suburb of Beauchief. Fully refurbished to the highest standard throughout with modern fixtures and fittings, this extended property offers light & airy accommodation across two levels. A fabulous modern kitchen/diner with double bay & lounge on the ground floor provide superb entertaining space, alongside four well proportioned bedrooms (including a master with en suite) and luxury bathroom all combine to create a fantastic family home. Well placed for local shops/amenities, numerous parks and transport links to/from the city centre and surrounding areas.
Viewing is essential to fully appreciate this beautifully presented four bedroom detached house. Occupying a quiet cul-de-sac position in the sought after suburb of Halfway, the property offers in excess of 1300 sq. ft. of well appointed and maintained accommodation across two floors. With a generous breakfast kitchen, lounge with adjoining conservatory and separate dining room on the ground floor alongside four well proportioned bedrooms (one en suite) & bathroom, all combining to create a fabulous family home. Landscaped gardens with patio & decked terrace to the rear, a detached garage and driveway further enhance this desirable property. Well placed for local shops/amenities and transport links.
*** Guide Price £299,995 - £325,000 *** A superbly presented & beautifully styled four bedroom detached family home, located on a quiet cul-de-sac in the sought after village location of Wingerworth. Ideally suited to modern living, this stunning property is finished to a high specification throughout & has an open plan feel to the downstairs, providing over 1600 sq. ft of well ordered, flexible accommodation across two levels including fabulous entertaining spaces
Situated in a quiet cul-de-sac in the popular suburb of Mosborough is this four bedroom detached family home. With 1426 sq. ft. of well ordered living accommodation set across two floors including a generous kitchen, conservatory and four well proportioned bedrooms alongside an enclosed rear garden and integral garage. The property would be ideally suited to growing families and is well placed for access to local shops, amenities and transport links.
**EXCHANGED** A luxury two bedroom, first floor, apartment located within the exclusive new Beauchief development. Backing on to the River Sheaf, the apartment features two double bedrooms, a contemporary bespoke kitchen, luxury bathroom and Juliet balcony.
£290,000 (Offers In Region Of) Occupying a fantastic corner plot on a quiet cul-de-sac, is this beautifully presented and superbly styled four bedroom detached house. Deceptively spacious the property offers well ordered, neutrally decorated accommodation set across two levels, a tiered, landscaped rear garden and ample off street parking with garage. Ideally placed for transport links, commuter routes and a short distance from local shops, amenities and schools.
Situated within the recently renovated Bluecoats House is this stunning two bedroom, luxury apartment. With a ground floor position, this beautifully presented and styled property offers light & airy accommodation finished to the highest standard throughout. Open plan living & dining space with double height ceilings, together with a hi spec breakfast kitchen provide a focal point alongside two double bedrooms, luxury bathroom and en suite. Set in landscaped communal grounds, this imposing building sits within walking distance of the many amenities of Ecclesall Road/Sharrow Vale areas, benefits from allocated parking and is available with no onward chain.
***GUIDE PRICE £280,000 - £290,000*** A superbly presented and well maintained four bedroom detached family home located in the sought after suburb of Walton and within the normal school area for Brookfield. Ideally suited to modern living, the property provides 1273 sq. ft of well ordered, flexible accommodation set across two levels, an enclosed rear garden and ample off street parking with garage. Conveniently located for Somersall Park, local shops, Morrisons supermarket and bus services
This two bedroom detached bungalow is situated in the highly sought after suburb of Beauchief. Occupying a favourable position adjoining Hutcliffe Wood to the rear, the property offers in excess 876 sq. ft. accommodation incorporating two double bedrooms, lounge with bay window and an 'L' shaped dining kitchen with stove. There is potential to further extend and convert the loft space (subject to the necessary consents)...
Situated in the much sought after suburb of High Storrs is this well presented three bedroom semi detached house. With 945 sq. ft. of accommodation across two floors including an open plan lounge/dining room, kitchen with storage, three bedrooms (two double, one single) and bathroom with separate W.C. The property offers the purchaser an opportunity to modernise/extend according to their taste/requirements (subject to necessary consents) and is likely be of interest to growing families. Well placed for local shops/amenities, close proximity to well regarded primary/secondary schools and transport links to/from surrounding areas. Available with no onward chain.
***Guide Price - £275,000 - £295,000*** This superbly presented five double bedroom detached house is situated in the popular suburb of Killamarsh. Occupying a quiet cul-de-sac position, the property offers in excess of 1700 sq. ft. of flexible, well appointed accommodation across three floors including a fitted kitchen diner, superb lounge leading to landscaped gardens at the rear, separate dining room, master & guest bedroom with en suite, family bathroom and three further double bedrooms. Contemporary styled throughout with modern fixtures & fittings, the property will make a superb family home. Well placed for local shops/amenities and transport links...
**EXCHANGED** A luxury two bedroom, ground floor, apartment located within the exclusive new Beauchief development. Backing on to the River Sheaf, the apartment features two double bedrooms, a contemporary bespoke kitchen, luxury bathroom and Juliet balcony


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Spezia - Steaks, Italian & Seafood
We love brunch at Spezia and dine there for almost every occasion (Easter, Mother's Day and Fathers Day)! For this year we chose Fathers Day brunch again and the food was amazing, as always! Our favorite items on the regular brunch are Dave's Italian Eggs (angel hair pasta with scrambled eggs, ham, Alfredo sauce and cheese) and the malted waffles! I love all the cold cuts of cheese and salami, salads and selection of pastas along with the many breakfast options and the desserts are always delicious (especially the bread pudding). For Fathers Day, they also offered sirloin tips and sliders which were a nice touch for the guys! We will be back again as frequently as we can!
Birthday and Father's Day!!!
Good experience; go here often! Always enjoy the friendly service and predictably-good food!
Always have great food there and the service is amazing
Our special lunch was "a rather disappointment this time". Sandwich bread was dry and the fruit was not fresh. Not the usual treat to eat there that we've experienced in the past.
Great service.
Waited more than 5 minutes for water/drink order after being seated; service excellent thereafter. Lamb sirloin is my reason for going to Spezia - always very good. A full bar would make Spezia much more appealing to me, since only wine & beer.
Awesome environment. Outstanding food! Thanks for helping to make a night out special!!
was very happy with the whole evening. was very happy with katie our waitress
Very slow service.
Food was great.
superb...great restaurant--excellent food-good value
good food, overpriced
We always enjoy celebrating special occasions at Spezias, by ourselves and with friends. This time we were enjoying a birthday, spending the evening with dear friends over delicious Italian food and a good glass of wine. Our server, Dalton, was outstanding and appreciated. Thank you for a delightful evening.
Everything was amazing except for the fact that they made us eat on paper... All tables were covered in paper, to keep the linens clean. Nothing like paying $60-100 for date night to eat like it's McDonald's. The main meal was the saving grace! Chicken alfredo 6 out of 5 stars!
Very nice evening. We were able to get a booth instead of a table which worked well with us.
It took the waiter 45 minutes to take our order.
They have a very extensive menu, and the two items we ordered were just excellent. They offer many gluten free choices, which included GF penne pasta with steak and a salmon salad with veggies and balsamic dressing. The service was quick, competent and friendly. We'd go back again without question. Very nice place to dine.
I had the lamb. asked for medium/rare. I got actually what I wanted. Two others had the ocean scallops and were great. one had a steak and one had the walleye. All great.
Great food. Great selection for celiac. Gave you crackers gluten free instead of bread. Server was great, suggested what to have if wanted appetizer that was gluten free. Great regular food too.
Server was very friendly and prompt. Very knowledgeable of the menu. Great atmosphere.
The restaurant was not even halfway full but we still had to wait for a table (had reservations). My water glass had lipstick on it (I don't wear lipstick). The only really good breakfast item was the Italian egg casserole. I used to like this brunch at the old location, but fairly disappointed here.
Great food always. Service was a bit slow for me but still good
The place is nice, the food isn't great. Not sure if there is anything better nearby, but don't expect anything great here.
The restaurant shouldn't be on OpenTable. On 2 occasions, the receptionist each time told me they honor phone reservations more than Open Table. Waiter was very good and I liked the food but don't reserve there with the app.
I got violently ill after eating dinner there last Friday night.
I left a message for a manager to call me to talk about my dinner,
I did not mention I was ill on the message and no one ever called me back. Very disappointing and will never return.
Excellent food and great service from Dalton!
The food was very good and the ambience equally great. Would definitely recommend to anyone of my family and friends.
Highly recommend the Spezia Sunday Buffet. Excellent.
Even with reservations we waited 10 minutes for a table and another 10 minutes before a server stopped by. They were packed. After that it was fine, the server was friendly and efficient. The chicken parmesan is excellent. The salad was crisp but too much dressing, ask for it on the side instead.
I had the sausage ravioli dish. I cook a lot of pasta and could instantly tell the red tomato sauce was from a can. Not good at all . For over $20 you would think everything would be made from scratch.not impressed at all. Will not order that again or ever suggest it to anyone.
Waitress took too long to get the stuff we asked for because she had a party in the other room. Salad looked like it came from the weeds outside and steak was too small for the price
We visit Spezia for special occasions and always look forward to it. I read some recent mixed reviews but was optimistic. It was nothing compared to what it has been in the past. After being told it would be a half hour for a booth, even though we requested in our reservation, the waiter came and got us after 5 minutes and said it was ready. The waiter was very nice but the food was not. Our appetizer was burned, chicken was way over done and food was not seasoned at all. I paid extra to upgrade to a caprese salad and it basically was all iceberg lettuce. Very little mozzarella and tomatoes. Very bland and over cooked meals. We will not be coming here again. I will go to Minerva's for the same priced food. We were disappointed- this used to be a favorite.
Great food and great service. Definitely would recommend to anyone looking for a great place to eat.
food was great and we were very happy with the food taste and service
It was my husband's 50th Birthday. Our server was great but I had some expectations that were not met. We had originally had our reservation for Thursday which was my husbands actually birthday but the restaurant called and said they were closing due to weather. I totally understood but they promised to "Do something extra special for your husband's birthday beyond the regular brownie and ice cream" to make it up to us. I was not upset about the closing but I was looking forward to whatever something special they were going to do for him. Well he didn't even get the brownie and ice cream. And the only acknowledgement was letting the birthday boy order first. The meal was great and everything else was wonderful but it is disappointing when you plan for something special for your family and that doesn't happen. I hope this feedback gets to the restaurant but I would not want it published because overall I am usually very satisfied with Spezia. Had it been a normal night out, I would have been completely satisfied with the food, service and everything else from the evening! My 2 sons were extremely happy with the extra bread!
It appeared that Saturday night was a bad night for the staff. From the time we were seated we waited a full 30 minutes before we received our order from the bar. Dinner was a full 2 hours .
We were able to get to our seat quickly without having to wait no more than five (5) minutes. The waiter was very friendly and knew about the menu. We have a dairy allergy and so the waiter and chief were accommodating to our needs. Enjoyed my experience at this restaurant.
Disappointing service overall. The hostess was not friendly, waiter was slow, salad came out before drinks and bread, the food took at least twice as long as I would expect, the waiter didn't pre bus our table at all. The food was very mediocre. Lamb had been sliced by the kitchen staff to check temp, which I find very strange. Maybe they were just having a bad night?
Came as a dinner before a dance we had later that night. Very friendly service and the food was amazing. My date and I are both vegetarian, and they did there best to make sure our food would also be vegetarian.
It was a busy night with a local winter formal, however our service was excellent and the food was superb.