I'M not sure I should be recommending the roast beef at Masterchef at Totley after what happened on an earlier occasion when I raved about the excellence of a Sunday joint.
But here I am at the laptop just a couple of hours after eating, waxing lyrical about my three slices of perfectly cooked, tender, rosy, juicy (indeed, its essences were still gently trickling out) beef and I can still taste it.
My congratulations to the chef and my compliments to the cow for this was no prime cut but humble silverside, dressed up on the menu as salmon cut.
On that earlier occasion similar plaudits led to a gratifying increase in business for a certain Derbyshire hostelry.
Less gratifyingly, the review brought a barrage of complaints. Unaccustomed to such numbers, waiters spilled food in …
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