Victor G D Garvey
@ChefVGGP
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Trying to make the world a better place, one bite at a time. @solasoho #Enthusiast he/him. All opinions my own & not affiliated w/ any business
London, Uk
Joined February 2014
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There’s a Greek and an Italian in my kitchen arguing about who’s mom cooks the best food and this will not end well.
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I’ve got my girlfriend asking me to buy a chicken, mustard, and butter to do
@GaryusherChef
’s roast chicken and Im wondering what the point of being a chef is anymore if your GF just wants to eat other chefs’ food.
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Mate, when the guy who knows more about this than anyone says "fuck it, I'm out", we have to start entertaining the idea that we fucked up.
UK's top ambassador to EU resigns before start of Brexit negotiations
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Someone has come in tonight trying to claim he is
@gilescoren
and that he would like some free cava. If you’re gonna try and impersonate a food critic, maybe don’t do someone who’s on TV🤷🏻♂️
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Molecular gastronomy was cheerier than New Nordic Dude Food, wasn’t it? A scientific revolution- everyone was distilling, freeze drying, spherifying...
& then, all of a sudden, it was like: “Bro, you think those weeds out back the cat keeps pissing on would make a good dessert?”
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Natural Wine List
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Soho, the only place on earth where Hare Krishnas and Morris dancers overlap.
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Lady on phone sitting on
@RamblaSoho
‘s doorstep as I walk out and sit on the bench: are you eavesdropping on my conversation?
Me: nope, just having a cigarette.
Lady: move it along then, this is private property!
Me: ermm...I know. I own it.
My very own bitchy Essex scarecrow.
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I’d like to take this opportunity to remind everyone losing their goddamn minds over Din Tai Fung that A. Wong is still the best Dim Sum in town and you don’t even have to risk frostbite in a queue to eat there.
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Would be nice if we could all take a break from slagging off Polpo for a second and remember that Russell & co changed dining in London forever and without them a lot of us wouldn’t be here. 👍🏼
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The restaurant cat at La Pastaia on Old Compton street absolutely does not wish you a good morning.
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Wow. Ok. Before I go celebrate, I’d like to leave you with this thought: Stars are awarded to restaurants, not chefs. As such, every single person who works
@solasoho
is equally responsible for this incredible honour tonight. Thank you MICHELIN and thank you all!
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Ive never gotten any awards. Tonight was a bit of a big one for me.
@RamblaSoho
is 77th in the top 100 restaurants in the UK. Thank you to everyone who has believed in us from way back when. I’m looking at you
@Fay_Maschler
@gilescoren
@timhayward
@StefanChomka
@wyahaw
@gracedent
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Reopening a restaurant double the size? Brand new menu? 9 canapés? Two floors? Christmas season?
I’m fine- why do you ask?
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There’s a lady who has been in solo 11 times in the past 3 months. She’s booked in again this week and I feel like I should probably comp her. That’s cool, right? Like…11 solo lunches/dinners and I feel like the 12th should be free.
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Young chefs of London: I don’t care if you spent time at Osteria Francescana or how many foraged herbs you can name by blind tasting.
Nothing. And I mean NOTHING. Will get you to where you wanna be faster than showing up to work on time, keeping your head down, and grinding.
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Front fucking page of the LA TIMES!!!! That’s gonna be a tough one to top 🤟🏼
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“We once ruled the world, you know” is the thinking that is going to sink this island.
#OnThisDay
1978: The British public were not impressed at the prospect of switching from miles to kilometres.
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Made a beurre Blanc type thingy with reduced roasted tomato juice, the olive oil left over after confiting tomatoes, saffron, and a bit of oloroso vinegar. It’s pretty fantastic. Luscious as hell and dairy free. On the sea bass dish from tonight
@RamblaSoho
.
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Just went to Chinatown for my second late night meal in a week. It’s deserted and it’s fucking tragic because the food is sooo good and it’s a treasure. Stop being racist, y’all, and go eat some Xiao Long Bao.
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What an outstanding birthday dinner at The Pie Room
@HolbornDining
. Great time had by all and that potato & cheese pie 🤤. Thanks a mil
@chefcalum
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If you are gluten free and vegan and you don’t let us know if your dietary requirements in advance, we will absolutely do our best to accommodate you but please do not get salty when we cannot go like for like on a 12 course tasting menu. Thank you.
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@StevieParle
@gilescoren
Can you please do a mushroom foraging book with descriptions EXACTLY like this?
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I applaud the crafty girl who said she had a table booked by name dropping *my name* while talking to me and not knowing who the fuck I was. 10/10 for hustle. (We squeezed her in at the bar)
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High five to any and all restaurants that have maldon sea salt in a small ramekin on the table from the start without having to ask.
You want my “food prediction” for 2020?...
Maldon salt on the motherfucking table. From the start. Without having to ask. 👊🏼
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Once more for the haters in the cheap seats👋🏼
It’s an incredible honour to say that we have retained our
@MichelinGuideUK
star. Another year of hard work lies ahead to continue to uphold & improve upon the standards that have gotten us where we are. Thank you to all our guests & friends and here’s to a great 2023!!!
✌🏼❤️🥂
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Whats the first movie you remember seeing that you knew at the time was definitely not appropriate for your age?
Mine was ‘The Devil’s Advocate’ at 10 years old.
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My plate design for
@LifeKitchen
at
@RamblaSoho
has arrived. Mom used to hang roses until they dried and decorate the house with them. This is my ode to her. Thanks
@RyanRileyy
for making this possible. 😘
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Mom (far left) would’ve been 67 today. She also would’ve been a bottle and a half deep in Rose de Provence, telling me to marry a nice Spanish girl, and blasting Whitney Houston on the sound system. I miss her.
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@chefcalum
Poking large holes in the cling film around 1/9 pans instead of taking all the film off. It TAKES 3 FUCKING SECONDS.
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Daughter just told me “so…all foods need salt, right? Sushi needs soy sauce, which is basically salt…steak needs salt before and after you cook it. I like salt, I think”
Honestly, she’s got a leg up on 70% of chefs in London 🤷🏻♂️
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Soy Pork belly, Hirata buns, gyoza, ha Kau, black vinegar ponzu, honey mustard miso. Before anyone says anything, I am aware that I am serving a pan Asian meal and am not claiming authenticity at all. It just tastes really nice.
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Sofia selling her radishes that she grew herself to our head chef, Salvo.
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Chefs,
Learn the basics please. Anyone can tweeze sorrel. It takes skill to make a proper Demi-glacé and fabricate a saddle of deer.
Go to France. Go to Japan.
Forget spherifications and foams until you can nail a beurre Blanc with your eyes closed.
Please. Please.🙏🏼
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I see a lot of people bitching that they are stuck with their families and I don’t wanna be Debbie downer but I would give my right arm to have my dad here with me instead of across the world.
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My Basque sous chef made his interpretation of Pastilla today for staff food and my Moroccan commis decided to try his hand at a Spanish tortilla and it was all brilliant. How anybody thinks free movement is anything but great for the world is beyond me...
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At this time on Mother’s Day my mom would’ve had 37 people over to our house (which could only fit about 15 comfortably), the neighbours would be complaining about the music, and we’d just be breaking out the “good” Orujo. RIP you wonderful, crazy, magical woman.
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Got a call from the council saying that my daughter’s BMI is too high following a recent school weigh-in & we should consider changing her diet. This is a picture of my daughter. We told them to get fucked. How many eating disorders are caused by
@CamdenCouncil
do you reckon?
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Well fuck. That was a night. Almost £10k to a worthy cause. Everyone well fed and drunk. And I’ll be asleep before midnight. Huge thanks to
@jayrayner1
@RyanRileyy
@HRWright
@japster2008
@joshbythesea
@bobgranleese
@LifeKitchen
@R_McCormack
and everyone else involved. Peace out!
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we are serving mushroom & truffle Croquetas & someone asked me today “isn’t that a bit cliché?”.made me wonder if pressure to innovate at the expense of flavour is one of the things that’s hindering chefs. ‘Shrooms & truffle taste great together. Soz if that’s not cool enough🤷🏻♂️
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That’s me laughing, at 10 years old, meeting the president and First Lady of the United States. I was nervous to pose for a picture so Bill grabbed me by the shoulder and told a joke. Remember when we had presidents we looked up to? Photo Credit: Dad.
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Dad got home last night/this morning, three sheets from the wind, at 2am, screaming about how he met a girl and London is his favourite city, all while scarfing down a street kebab. It’s happened, people. I’m now the primary guardian of a 66 yr old teenage boy.
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So we wanted to refine our chocolate dessert. After some research, we saw that all of the elements contained the same volatile molecule. So, naturally, we made it look like that molecule. I present to you Chocolate Croustillant | Banana | Coffee | Salt Caramel | Porcini.
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It’s Calçot season
@RamblaSoho
...as some of you may know, calçots are char-grilled and rested in newspaper. We decided “Why throw out the newspaper?”. Our calçots are served wrapped in a thin layer of edible newspaper with roasted hazelnut powder and a traditional romescu 👍🏼
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All-I-Oli made at the table like they do back home has been a dream of mine to do here for years. Now
@RamblaSoho
, it's happening. 👍🏻
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I am so incredibly humbled and grateful. Thank you
@Fay_Maschler
and
@EveningStandard
for recognising my team’s immense effort. 🍾🥂🍻🎉
Fay Maschler finds Catalan food at its very best at Soho's Rambla
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Daughter just showed up for work with this. How does one give a 12 year old up for adoption?
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Not much to look at but probably the best paella I’ve ever cooked. Giant “Gambon” prawns, confit ibérico pork belly, fire roasted piquillo peppers, Calasparra saffron rice, cooked in smoked ñora pepper and shellfish stock. Tastes like home.
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Not normally one to bitch about no-shows but 32 in two days in a restaurant with 24 seats is *a bit much*.
Please don’t be dicks, y’all.
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Please come and visit. We are in the city and I have absolutely no idea what I’m doing. 🤷🏻♂️
The next restaurant from Rambla's
@ChefVGDG
is nearly here.
@barulloEC3
opens on Thursday! Expect plenty of paella:
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My dad just dropped off these knives
@RamblaSoho
. They were my grandfather’s knives. He was a chef at the Waldorf Astoria. He used these knives in his kitchen. In 1953. Dad said he would’ve wanted me to have them. 😢
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Today is exactly 182 days from when I quit smoking. Half a year...no smoking. I was going through the better part of 2 packs per day for about a decade before I quit. Quite proud atm.
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A guy booked a table for a woman and left his home number on the reservation. Called to confirm and his wife picked up and the name on the booking wasn’t hers and judging by her reaction I think I’ve (unintentionally) ruined someone’s day/life.
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Lunchtime win
Thanks for coming in,
@GordonRamsay
! Glad you enjoyed!
(And thanks for taking a picture with Salvo- he is frantically forwarding it to all of his relatives as we speak🤣)
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God bless all of you city boys who come in and get absolutely ripped on Viña Tondonia on a Wednesday lunch. Thank you from the bottom of the bursar of my daughter’s school’s heart.
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Spare a thought for the professional chefs today who have been forced to eat 3lbs of food in one sitting when their stomachs are used to one mouthful every 15 minutes, 14 hours a day.
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I cannot express how long I’ve wanted our own bread program but didn’t have the space or equipment to do it. This new iteration of SOLA is quite literally my dream come true.
Sexiest bread service this side of the channel? Yes. It’s not even close.
San Francisco sourdough
Sprouted sesame and miso flatbread
Thyme & Truffle laminated bun
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Had a really good service last night. Managed to get one of the commis to capture it on video so we can give you an insight into what it is working in our kitchen daily. Enjoy!
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Good friend took this picture and tried to explain to Sofia that this was a big deal for her daddy. She could not give the slightest of fucks.
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To the couple that came in
@RamblaSoho
tonight & necked 2 magnums of Viña Tondonia & 3 glasses each of dessert wine: you are my heroes.😘👍🏻❤️
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I’ve just asked a date if she has “any special dietary requirements” and realised that hospitality has sucked all of the romance out of me and I should probably be put out to pasture and forgotten.
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Vaccination passports that also record how many times the person has been a no-show for their restaurant reservation.
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Real talk to any and ALL former Gaucho and CAU employees (except for the fund in charge- you guys are idiots): we are currently looking to fill no less than 30 positions across 2 existing restaurants and 2 new projects. Good pay and a fun environment. Please RT.
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We had a bunch of white truffle left when we closed for the first lockdown, so we decided to preserve them. They are now reborn as this canapé of preserved white truffle, aged Comté, and porcini...designed to look like everyone’s favourite fungus.
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I don’t fully understand the love-hate relationship the Brits have with the BBC but as an outsider looking in, I can tell you that I have lived in 7 countries on 3 continents and I have never seen better journalism.
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Loon Fung has 8 of these guys on for £12 and they need your business because...well...racism. In keeping with lockdown rules, if you live close to W1 (and you want to have nice places to shop when this shit is over) please consider doing your grocery shopping there.
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Absolutely beside myself that since the daily briefing started 40 minutes ago, we’ve gotten 11 booking enquiries. We are a small restaurant and are incredibly flattered that we were people’s first thought. 🥰
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We must find humour in these times and Salva’s response here just did it for me
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Literally every chef trial interview these days:
Them: I did a stage at (insert world’s 50 best restrsaurant here)
Me: cool. Can you get that Mornay going please and make sure the roux is toasted but not too dark?
Them: err...More-nay? What’s a Morenay?
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A German chef of mine, when I was quite young, once told me to “add a little squeeze of lemon into your risotto when finishing- it will make it ‘pop’”. This is, to this day, better and more useful advice than all the Italian advice I have ever received regarding risotto.
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I did a thing
I made lasagna.
Layer A: Mornay of vacche rosse Parmesan, morel, pertuis asparagus, and confit guinea fowl leg.
Layer B: Mousseline of the breast with truffle and duck liver.
Quick fricassé of asparagus and morels and a glaze of noilly prat and black truffle demi glace.
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Loaded potato skins need to make a comeback. And fried mozzarella sticks with marinara sauce.
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Everyone, please listen to me: do not walk, RUN to @
@Indian_Accent
before the critics ram it full of people. It is one of the best meals I’ve ever had. Amazing value at £55 for 3 courses and though In Mayfair, it doesn’t feel too “Mayfair-y”. Unbelievably good.
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Natalia, a little catalán lady who splits her time between Girona and Kent, made a point of pulling me aside tonight
@ramblasoho
and saying that whenever she misses Catalunya, she drives down to London to come eat with us. This has made my month.
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Gonna go ahead and tick “live in a Soho penthouse” off the bucket list. 🤗
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Black Forest Gateau Development.
Kirsch soaked griottine cherries, 80% XOCO chocolate mousse, Tonka & Kirsch Creme Pat, Chocolate Sable, Caramelised Chocolate Crisps
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Two fucking weeks just obsessing over this. From trying 14 different lemon varieties to 3D printing the tuile moulds to getting the perfect consistency on the whipped curd, we built this one from the ground up. We got there in the end, though.
Sorrento Lemon Meringue cake. The lemon element is a very sharp whipped vanilla & lemon curd. The crunchy element is the vanilla and lemon zest tuile and a crunchy center of verbena meringue coated in white chocolate (see second pic). Ice cream is lemon + fromage blanc + vanilla.
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Had a great day with my daughter, looked her in the eye, and said “you are the best thing I’ve ever done- you know that?”
She looked right back at me and said “Ugghhh dad you’re so dramatic!”
So…yeah. The teenage years are gonna be fun.
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A late cancellation/no-show fee is probably the best decision I’ve made in 2021.
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Have to admit...”I’m vegetarian but I eat Foie Gras” is a new one for me.
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Rail strikes fucking us hard this week but I still support what they’re doing. We need to live in a world where everyone is paid enough to live a decent life and if my bookings need to take a hit for that to happen then 🤷🏻♂️
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Please have your man see a doctor that is not the colour of healthy sperm
Personal trainer vegan claims drinking sperm fortifies her against Covid-19
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Could eat Dahl 3 times a day, everyday, for the rest of my life. Top 5 best food ever.
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Can’t tell you how many times we’ve had a party of 7-10 cancel the night of and threaten a bad tripadvisor review unless we didn’t charge them the cancellation fee. It’s terrorism. Don’t negotiate with terrorists.
Not for the first time we seem to have been threatened with bad reviews online unless we let them off the cancellation policy to which they previously agreed. As an industry how do we deal with this? I think we should never back down to what appears to be blackmail.
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