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Big Green Egg in London at Gaucho's in Mayfair

eggnewtoy
eggnewtoy Posts: 497
in EggHead Forum
O's 
BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Eoin
    Eoin Posts: 4,304
    They are quite a 'chefy' thing over here, one of the professional chef competitions on TV had one in the kitchen recently. Did you give them some tips?
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  • eggnewtoy
    eggnewtoy Posts: 497
    No but we are thinking about eating dinner there tomorrow night.  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Stormbringer
    Stormbringer Posts: 2,477
    Eoin said:
    They are quite a 'chefy' thing over here, one of the professional chef competitions on TV had one in the kitchen recently. Did you give them some tips?
    I read somewhere that 8 of the top 10 restaurants in the Good Food Guide purport to use them. I know that Simon Rogan does at l'Enclume, was talking to one of his team recently.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • CPFC1905
    CPFC1905 Posts: 2,126
    Eoin said:
    They are quite a 'chefy' thing over here, one of the professional chef competitions on TV had one in the kitchen recently. Did you give them some tips?
    I assume you're in the UK, too?  

    I saw them on MasterChef, - indoors, so very smokey.

    Not surprised Gaucho are using them, now - but on that subject I have seen deteriorating reviews for several Gaucho restaurants.  I wonder if the novelty has passed?   Most recently I ate at the Smithfield branch, and it was OK - but not as good as I remember at Piccadilly .

    I had a very good pork chop at Paternoster Chop House - cooked on the Josper about a year ago.  No First Date filing the night, though....
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • eggnewtoy
    eggnewtoy Posts: 497
    We didn't go to Gaucho's.  We were next door at Bentley's.  We were in London on holiday.  

    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • ChrisgrillsSTLMO
    ChrisgrillsSTLMO Posts: 401
    The stacked daisy wheel/ceramic top is a nice touch. I would also worry about not having a stone under the Egg even with the nest. That said, have a great trip!

    Cheers,
    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
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  • CPFC1905
    CPFC1905 Posts: 2,126
    edited July 2017
    eggnewtoy said:
    We didn't go to Gaucho's.  We were next door at Bentley's.  We were in London on holiday.  

    So what did you make of London,  where else did you go?

    To you and all other egg-ers I am happy to give tips and advice on trips to the UK.  I am not an agent or anything,  but I get to travel a lot with work and tend to holiday in the UK too.   
    It's not all rain and tea-breaks,  there are some nice bits (and I will be honest about the not so nice bits, too :) )
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • eggnewtoy
    eggnewtoy Posts: 497
    We went to Borough Market, Benjamin Franklin's house, took some tours, ate very well at places like the Ivy, Sheekey's, Bentley's.  Shopped, walked a lot.  Slept.  Nice trip.  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • CPFC1905
    CPFC1905 Posts: 2,126
    Glad you enjoyed the trip. I guess Borough Market was perhaps subdued after the recent attack.  If you come back, Lewes in East Sussex has strong links to Thomas Paine - you could add another Founding Father to you collection.  It's an hour from London by train and a very eclectic ancient town.  Well worth the trip.  
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • TheToast
    TheToast Posts: 395
    Gaucho restaurant chain was ok but are now very touristy (ie clientele aren't steak aficionados) and they overcook their steaks. I think it's because people say they want rare but actually don't when it arrives. Last time I was in one (maybe 6yrs ago) I heard two tables send their steaks back because they said they were underdone. 

    I often see restaurants in London using BGE's to finish meat off - generally flame grilling / searing with the lid open. Not really using them for the range that you get from an Egg. Was at a food festival recently and a restaurant was using a XXL to cook burgers with the lid open - TBH they could have just used a kettle. 
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