PXG GEN2 golf irons are presented in four models featuring innovative design and advanced technology, engineered to increase performance for golfers at all levels.
Latest Martin Tillier Articles Martin Tiller's new must-read column on the markets. Enlightening. Entertaining. Every day. Only at Nasdaq .
Aspen Technology, Inc, the asset optimization software company, today announced that PETRONAS, Malaysia's fully integrated oil and gas multinational company, ...
Whether you sketch your tool on a napkin, prepare detailed prints, or just have a concept in mind, our technical team is here to help you create the custom tools for your appliion.
Details of suppliers and contractors involved in the development and production of the Airbus A350 XWB
Advance Hydrautech Pvt Ltd is a leading manufacturer and exporter of Scrap Processing Machines since its establishment in 1981 at New Delhi India Advance Hydrautech from India has exploited the concept of turning waste into resourceWorldwide The company is a conception of two visionaries Mr Sudhir Gupta and Mr Bharat.
Shape your ride Charge down, cruise back up, our 160 mm enduro bike is the most advanced on the scene. NO ROUTINE Our take on the modern trail bike. A New Chapter An e-MTB with true trail performance. Go anywhere. Do anything. All-round full-suspension trail bike that can take you anywhere. FLIGHTSPEED Our lightest full suspension XC bike ready for modern .
This is about our history. Shinko – the world renowned company is in the world market share of cargo oil pumps and drive turbines for tankers, and marine LNG pumps!
Ink on linen; location, type, amount of plantings; cross-section of pool construction and drainage; signed; 98 x 39 cm; Scale: 1" = 10'
Discusses the history of epilepsy, its diagnosis, treatment, and special concerns for teenagers who must cope with this condition.
Epilepsy has been around for centuries, but there are still many myths and misunderstandings about what it is, what causes it, and what people who have epilepsy are like. The topic is especially important for young people, since 50 percent of all cases of epilepsy develop before age ten. Emanuele provides a solid introduction to epilepsy and offers teens advice on how to cope with the condition.
We love a pop-up at Muddy. It usually signals something a bit different (not experimental) but the opportunity to try something new and exciting. Pop-up restaurants have been around for some years in London and other major cities, but they struggle to gain much traction in the rural towns. It’s a shame because they shake things up, and get you out of your culinary comfort zone.
Before we all start drowning our sorrows (although, a cheeky prosecco would be nice), Henry & Joe’s is a Friday night pop up in Newbury. You’ll find them @16BartholomewSt, in a restaurant owned by the Mansfield Boys (aka Restaurant Nomadic) in a rather uninspiring part of Newbury (opposite the Kennet Centre), it’s not the buzziest part of town but the dining room is simple and contemporary.
It’s a simple set up Henry Ireson is the chef, tucked away in the kitchen creating beautiful plates of food. More abut that in a minute. Joe Byrne is the man keeping diners happy and basically running around taking orders, serving drinks and delivering food. He is an absolute star. Utterly charming, knows what is being served and cannot do enough to make your experience a good one. But that’s it. There’s no army of staff, and it works really well. Both Henry and Joe have worked at the Royal Oak Yattendon and The Woodspeen, so they know about good service, good food and how to run a busy kitchen and restaurant well. We’re in safe hands.
The food? Well, when you book you know what the menu will be and it’s limited to two starters, two main and two puds. A vegetarian menu is available on request. A basket of freshly baked Thyme and Salt Focaccia was delivered to the table while we finalised our order. I went for the lemon-cured salmon to start, Mr Muddy chose the crispy ham hock.
The plates that came out were delicate, beautifully presented and bursting with flavour. The salmon was outstandingly good but it was the smoked beetroot and pineapple that really brought the dish to life. I had to threaten Mr Muddy with my fork as he kept trying to sneak more of my starter onto his plate. This is largely because he had had hoovered up the ham hock bon bons, quails egg with a delicious mustard hollandaise.
The mains were equally good with an emphasis on good quality, seasonal ingredients. My duck with rosemary dauphinoise, rhubarb and heritage carrots was rich and utterly delicious. The seabass with wild garlic gnocchi with samphire was also a great tasting plate of food. The only criticism is the main courses could have been bigger. The dishes are delicate and taste as good as they look, but there just wasn’t enough of it. Did someone say greedy? Hmm probably, judging by the elasticated wardrobe I now own.
Puds were amazing. I hit the ginger and cardamon cake with rhubarb sorbet and the most amazing smoked vanilla dressing, that on paper shouldn’t work, but was to die for. The banana parfait, caramelised white chocolate, almond crumble with malt chantilly was delicate and light – and it didn’t go unnoticed that it looked like two boobs on a sandy beach (boys, you can’t take them anywhere).
Good for: lovers of relaxed refined dining – this really is top notch. Perfect for foodies, a romantic dinner date, small tables of friends and family, or rowdier groups can use the private dining room (max about 10-12 people).
Not for: for kids unless they have very sophisticated tastes. If you like lots of choice on a menu, probably not for you either.
Had dinner at Henry & Joe’s on Friday night after seeing this article – outstanding food, service and wine! Would highly recommend a visit, the restaurant was full and the atmosphere was great.