I made it! Not particularly fast, mind (crossed the finish line in 1hr 14min), but I ran the whole way and it was a particularly hilly course. By 3/4 of the way through, my legs were screaming.
It felt so good to cross the finish line. But I was really wobbly - didn't have much breakfast (too early, so just a banana smoothie and some water and coffee. I had my carbo-loading session the night before, so I wasn't too bad.
Right after the run: an energy top-up was necessary - a banana and some water.
But an hour or two later, it was lunchtime. Time for a mix of protein for muscle repair and healthy carbs for energy. I wanted something comforting, but didn't want to eat something unhealthy. Went for a fish pie - lots of prawns, mussels and salmon with some mash on top. Luckily, not too creamy or heavy. (Husband went for beef pudding - looked heavy - but hey, he ran the 10K a good 20 min faster than me, so who am I to judge?)
Dinner: More protein - we went to Belgo's in Covent Garden for a kilo of moules traditionelle - mussels cooked in white wine, garlic, onion and celery. It was really satisfying - helped by the fact that mussels are right in season now, so they're at their best. Of course, it was all washed down with lots of Belgian beer - which helped quiet the screaming calves and knees, at least for the rest of the evening.
Showing posts with label london restaurants. Show all posts
Showing posts with label london restaurants. Show all posts
Sunday, 13 September 2009
Friday, 11 September 2009
A good old fashioned carbo-loading session
I'm off for an Italian meal tonight, the night before my 10K race tomorrow at Bedgebury National Forest. Going to Piccolino, one of the less-ubiquitous Italian restaurant chains in the UK. Obviously, like a good little runner, I have been preparing by stuffing my face with all things starchy.
A bowl full of fresh cantaloupe and natural yogurt, with sunflower seeds.
Lunch today was jacket potato with cheese and lots of salad.
For dinner, I'm not so sure. Here's the menu [pdf]. Now, obviously I'm thinking pasta, though I'd like to have a pasta dish that's not too incredibly heavy.
So I'm thinking perhaps the linguine with king prawns, garlic, chilli and courgettes. I like the sound of the fusilli with smoked salmon, but it also has asparagus, and that is just NOT in season.
And no wine. But maybe a dessert, if I'm still hungry. I need the fuel, after all! Wish me luck.
----
UPDATE: I went for the linguine with prawns, garlic, chilli and courgettes in the end. I was glad I went for the lighter option, because it was quite heavy on its own. I'm sure there was loads of butter in it - my arteries were struggling to keep up. My husband had the veal piccata with spaghetti. Not sure I'd go back again, though it was very convenient. Now, for the post-race eating...
A bowl full of fresh cantaloupe and natural yogurt, with sunflower seeds.
Lunch today was jacket potato with cheese and lots of salad.
For dinner, I'm not so sure. Here's the menu [pdf]. Now, obviously I'm thinking pasta, though I'd like to have a pasta dish that's not too incredibly heavy.
So I'm thinking perhaps the linguine with king prawns, garlic, chilli and courgettes. I like the sound of the fusilli with smoked salmon, but it also has asparagus, and that is just NOT in season.
And no wine. But maybe a dessert, if I'm still hungry. I need the fuel, after all! Wish me luck.
----
UPDATE: I went for the linguine with prawns, garlic, chilli and courgettes in the end. I was glad I went for the lighter option, because it was quite heavy on its own. I'm sure there was loads of butter in it - my arteries were struggling to keep up. My husband had the veal piccata with spaghetti. Not sure I'd go back again, though it was very convenient. Now, for the post-race eating...
Wednesday, 10 October 2007
A dozen Michelin stars for Gordon Ramsay
Gordon Ramsay has received two more Michelin stars, rounding his total to twelve and putting him at the top of the list for most stars received with French chef Alain Ducasse.
His latest pair of stars comes for his restaurant in New York City, Gordon Ramsay at the London, which opened last November. The Michelin rating system awards two stars for venues with “excellent cuisine, worth a detour.”
Not all would agree: Frank Bruni, the New York Times food critic was not impressed on his first outing at the restaurant, which has been reportedly further plagued by neighbourhood complaints and staff disagreements.
The Michelin guide has existed in some form since the early 20th century, and is known for its minimalist approach to awarding stars. One star denotes "a very good restaurant in its category"), while three stars identifies "exceptional cuisine, worth a special journey".
Gordon Ramsay’s eponymous restaurant in London is the only three-starred venue in the UK capital. Speaking about his New York City restaurant, he was quoted as saying, “I won’t sleep until I get three stars in the bag.”
Three menus are available at the London: a set lunch menu, an a la carte menu, and the prestige menu, a set menu available from 5:30-10:30pm.
The prestige menu includes nine courses: a canapé; pressed foie gras and game with port sauce and pickled mushrooms; lobster ravioli with celery root cream and shellfish vinaigrette; striped bass fillet with pak choi and caviar velouté; either fillet of corn-reared Brandt beef with braised oxtail and sauce Bordelaise or roast cannon of lamb with candied onions, confit tomatoes and marjoram jus; roasted pineapple with crystallized cilantro or Selection of cheeses from the trolley; apricot soufflé with Amaretto ice cream; and teas, coffees, infusions and a Bon Bon trolley.
A vegetarian version of the prestige menu is also available.
His latest pair of stars comes for his restaurant in New York City, Gordon Ramsay at the London, which opened last November. The Michelin rating system awards two stars for venues with “excellent cuisine, worth a detour.”
Not all would agree: Frank Bruni, the New York Times food critic was not impressed on his first outing at the restaurant, which has been reportedly further plagued by neighbourhood complaints and staff disagreements.
The Michelin guide has existed in some form since the early 20th century, and is known for its minimalist approach to awarding stars. One star denotes "a very good restaurant in its category"), while three stars identifies "exceptional cuisine, worth a special journey".
Gordon Ramsay’s eponymous restaurant in London is the only three-starred venue in the UK capital. Speaking about his New York City restaurant, he was quoted as saying, “I won’t sleep until I get three stars in the bag.”
Three menus are available at the London: a set lunch menu, an a la carte menu, and the prestige menu, a set menu available from 5:30-10:30pm.
The prestige menu includes nine courses: a canapé; pressed foie gras and game with port sauce and pickled mushrooms; lobster ravioli with celery root cream and shellfish vinaigrette; striped bass fillet with pak choi and caviar velouté; either fillet of corn-reared Brandt beef with braised oxtail and sauce Bordelaise or roast cannon of lamb with candied onions, confit tomatoes and marjoram jus; roasted pineapple with crystallized cilantro or Selection of cheeses from the trolley; apricot soufflé with Amaretto ice cream; and teas, coffees, infusions and a Bon Bon trolley.
A vegetarian version of the prestige menu is also available.
A dozen Michelin stars for Gordon Ramsay
Gordon Ramsay has received two more Michelin stars, rounding his total to twelve and putting him at the top of the list for most stars received with French chef Alain Ducasse.
His latest pair of stars comes for his restaurant in New York City, Gordon Ramsay at the London, which opened last November. The Michelin rating system awards two stars for venues with “excellent cuisine, worth a detour.”
Not all would agree: Frank Bruni, the New York Times food critic was not impressed on his first outing at the restaurant, which has been reportedly further plagued by neighbourhood complaints and staff disagreements.
The Michelin guide has existed in some form since the early 20th century, and is known for its minimalist approach to awarding stars. One star denotes "a very good restaurant in its category"), while three stars identifies "exceptional cuisine, worth a special journey".
Gordon Ramsay’s eponymous restaurant in London is the only three-starred venue in the UK capital. Speaking about his New York City restaurant, he was quoted as saying, “I won’t sleep until I get three stars in the bag.”
Three menus are available at the London: a set lunch menu, an a la carte menu, and the prestige menu, a set menu available from 5:30-10:30pm.
The prestige menu includes nine courses: a canapé; pressed foie gras and game with port sauce and pickled mushrooms; lobster ravioli with celery root cream and shellfish vinaigrette; striped bass fillet with pak choi and caviar velouté; either fillet of corn-reared Brandt beef with braised oxtail and sauce Bordelaise or roast cannon of lamb with candied onions, confit tomatoes and marjoram jus; roasted pineapple with crystallized cilantro or Selection of cheeses from the trolley; apricot soufflé with Amaretto ice cream; and teas, coffees, infusions and a Bon Bon trolley.
A vegetarian version of the prestige menu is also available.
His latest pair of stars comes for his restaurant in New York City, Gordon Ramsay at the London, which opened last November. The Michelin rating system awards two stars for venues with “excellent cuisine, worth a detour.”
Not all would agree: Frank Bruni, the New York Times food critic was not impressed on his first outing at the restaurant, which has been reportedly further plagued by neighbourhood complaints and staff disagreements.
The Michelin guide has existed in some form since the early 20th century, and is known for its minimalist approach to awarding stars. One star denotes "a very good restaurant in its category"), while three stars identifies "exceptional cuisine, worth a special journey".
Gordon Ramsay’s eponymous restaurant in London is the only three-starred venue in the UK capital. Speaking about his New York City restaurant, he was quoted as saying, “I won’t sleep until I get three stars in the bag.”
Three menus are available at the London: a set lunch menu, an a la carte menu, and the prestige menu, a set menu available from 5:30-10:30pm.
The prestige menu includes nine courses: a canapé; pressed foie gras and game with port sauce and pickled mushrooms; lobster ravioli with celery root cream and shellfish vinaigrette; striped bass fillet with pak choi and caviar velouté; either fillet of corn-reared Brandt beef with braised oxtail and sauce Bordelaise or roast cannon of lamb with candied onions, confit tomatoes and marjoram jus; roasted pineapple with crystallized cilantro or Selection of cheeses from the trolley; apricot soufflé with Amaretto ice cream; and teas, coffees, infusions and a Bon Bon trolley.
A vegetarian version of the prestige menu is also available.
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