Ummm, well -- have to wonder if they do takeout there. But thanks for a really, really great read. Also thanks for saving me uncountable dollars/pounds/whatever; I now know I can safely give molecular cuisine a pass, had I not learned that already from reports on El Bulli. It may be fun to experiment, but that is a fad. Maybe this is something of a minority report here, but I have to believe there are, maybe, 13,000 bistros/pubs/brasseries/classic places/even mom-and-pop trattorias or tiny Asian joints in greater London where one would eat better today -- and enjoy it far more -- regardless of the final tab; and guess what, they can be original too. That said, I do greatly admire your willingness to submit yourselves to the chef's whims, and to treat everyone here to such a thorough and entertaining critique. And of course too, the chef's creativity is to be celebrated in a way, maybe eventually that will lead to something genuinely sublime. Bravos all around.

Now let's see, don't we have your return flight in BA F to anticipate, maybe THAT will finally be the culinary high-point of your brilliant TR, thanks again for sharing everything.