Looking at him now, it's a little more obvious. Even without the puffy hat.
So tonight, we've been invited to sample his wares at the Blandford Street Restaurant, smack bang in the middle of the city. With Robin and Girly remaining out of action, the rest of us head out for our first night on the town.
Along the way, we arrange to meet up with cousin Angie who was so very, very kind to us during our last visit here. Upon arrival, we are easily impressed by the offer to remove our coats. You know you're in a classy joint when that happens. Especially when you get them back.
(Note: the following visual account of the meal will be accompanied by horribly vague descriptions of each course, none of which will do proper justice to the gastropalooza we actually experienced. If you're reading this, Martin, feel free to correct us with the true nomenclature. Otherwise, it's all going to sound pretty much like this:)
The hors d'oeuvres arrive on cute little rectangular dishes and look like a variety of yummy dip-like stuff on biscuits. That this coincides with a sudden and profound attack of the munchies means that they all disappear before I remember I have a camera with me.
Our starter dish has an array of tasty treats, including (spot them yourselves - like a game!) duck foie gras, duck terrine, duck ham and some chutney that may well have had some passing acquaintance with a watery fowl someplace. Angie, however, is an ovo-lacto vegetarian which means she'll quite happily enjoy a goat's cheese egg souffle in which the duck content is equal to none.
For second(!) starters, we get seared scallops with some sort of vinaigrette salad thing. By now, we're all compelled to converse entirely in Iron Chef subtitles.
Our main course arrives in three different flavours:
A fabulously scrummy chicken dish with new potatoes, runner beans and dollops of herb butter.
Something similar to the above but with roast beef, which, according to their menu, "only ever comes from grass-fed herds and is hung by our butcher for a minimum of 21 days". Probably not something Angie needs to know as she tucks into her quiche...
And by the time we get to dessert, a refreshing triple sorbet of rockmelon, mandarin and pear, we are utterly foodgasmically in awe of our New Favourite Chef.
When Martin emerges from his kitchen for a brief chat and a round of beer, it's like hanging out with a rock star. But not for long as it's a working night and for reasons we totally understand, the customers keep turning up.
If we were restaurant critics, we would say stuff like this and maybe this but we're not, so here's our 1000 word shortcut:
To which I would add:
Cheers, Norm.
*That ought to do something for your web profile. You can thank me later.









