Beyond
the
kitchen
door
WITH
CHEF
S
SPRINKLED
across
our
tele-
vision
schedules
lik
e
so
many
shittak
e
mush-
rooms,
it8217s
clear
that
the
British
public
has
an
obsession
not
only
with
food,
but
also
with
the
inspiration,
perspiration
and
vein-
bulging
bawling
that
goes
into
the
prepara-
tion
of
said
food.
The
Sheraton
Hotel
has
tapped
into
this
fad
by
offering
a
unique
dining
ex
perience.
Th
ey
8217v
e
pl
on
ke
d
one
of
their
finely
present-
ed
tables
in
the
kitchen,
and
for
around
163140
per
person,
diners
can
enjoy
a
tailor
-
made
menu
created
by
exe
cutive
chef
Martin
We
bster
.
Ramsayphiles
and
others
who
enjoy
watching
shouty
tyrants
humiliate
those
less
famous
than
themselves
may
be
a
tad
Stu
ar
t
Fa
rquhar
dons
his
bib
to
go
behin
d
the
scene
s
to
check
out
the
Shera
ton
8217s
uniqu
e
new
dinin
g
exper
ience
TA
STE
disappointed
to
find
that
We
bster
seems
a
lot
more
mild-mannered
than
some
of
his
belli-
cose
peers
and
is
unlik
ely
to
drench
any
of
his
staff
in
profanities
or
spittle
in
front
of
you.
He
is,
though,
lik
ely
to
serve
up
some
incredible
creations
and
ex
plain
a
bit
about
where
the
food
comes
from
and
how
it
was
prepared.
From
sumptuously
tender
Ko
be-
style
beef
8211
the
highest
grade
available
out-
side
Japan,
apparently
8211
to
ornately
craf
ted
desserts
that
wouldn8217t
look
out
of
place
in
Fa
ber
g2338217s
workshop,
We
bster8217s
flamboyant
cooking
is
matched
only
by
his
affability
and
modesty
.
Contrary
to
what
you
might
think,
this
is
not
a
hot,
smelly
and
noisy
ex
perience,
but
a
sedate
and
delightfully
quirky
one,
as
you
chow
down
food
fit
for
a
king
amid
white
tiles,
sinks
and
stainless
steel
worktops.
The
chef
8217s
table
is
available
for
up
to
six
guests.
Prices
for
bespok
e
menus
may
vary
.
Contact
the
Sheraton
on
0131-221
6422.
HOT
STUFF
Mar
tin
We
bster
,
right,
is
inviting
guests
into
the
bowels
of
his
kitchen
to
not
only
enjoy
eating
his
food,
but
watch
him
create
it
too
The
culinary
excellence
of
restaura
nts
in
and
around
Edinburgh
was
acknowledged
by
a
trio
of
new
entries
in
the
2008
Michelin
Food
Guide,
the
8220Bible8221
of
good
eating
.
Champany
Inn
8217s
Michelin
star
came
out
of
the
blue,
and
The
We
e
Re
staurant
and
Duck
8217s
at
Le
March233
Noir
also
received
unexpec
ted
Bib
Gourmands,
recognising
8220g
ood
food
at
moderate
prices8221.
There
are
now
11
Scottish
establishment
s
with
a
Michelin
rating
,
six
of
which
are
in
or
around
Edinburgh.
Star
turns
Must
go
to
Gusto
Step
into
Gusto
on
George
Street,
and
life
becomes
lik
e
a
classic
movie,
where
Sophia
Loren
could
easily
be
sitting
in
the
corner
.
The
influence
is
clearly
the
glamour
of
1950s8217
New
Yo
rk
Italian
restaurants,
while
the
food
is
modern
Italian,
freshly
prepared
and
served
with
elegance.
As
with
many
Italian
restaurants,
children
are
made
very
welcome
and
are
encouraged
to
create
their
own
pizza.
There8217s
nothing
to
rival
a
pizza
fresh
from
a
wood-fired
oven,
but
the
rest
of
the
menu
gives
a
good
account
of
itself
.
The
con
amici
Italian
banquet-
style
menu
is
perfect
for
celebrations.
8220Cho
w
down
food
fit
for
a
kin
g
ami
d
whit
e
tile
s
and
sink
s8221
SPRING
THE
PULSE
l
51
P50-53_Pulse_Feb_
12/2/08
10:44
pm
Page
51
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