Serving breakfast - you MUST renew your license

I offer our guests a choice of times but have to point out that if they want fresh bread & croissants the boulangerie doesnt open until 7am & is 10 mins drive from here. If they want earlier than that I will try to do something ...but dont encourage it!

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Yes, perhaps I should have said that Harry.
Nice to know that my other half is a rare commodity and maybe I
am too!

i cannot comment on that I have never had his food.

i should have said master chefs are a rarity though, I know many great chef’s

I have eaten some bad food too but never gone back.

One particular pace I will never go back to is a river boat in a town near me. 30 people went and 30 people hated the food. the portions were crazy too. the lady next to me got a massive portion where mine and the persons next them both got miniature portions. the food and service was awful, many of the dishes coming out cold.

You do not have to comment on that the restaurant guide books have done this!
We were in the Gault Millau, Michelin with a red M, 3 Automobile Assoociation Rosettes.
High rating in the Good food guide and an Egon Ronay Star oh and good rattings in Hardens guide.
At one point we were one of the top 50 restaurants in UK but not sure if this makes us master chefs.
Big portions do not make fine cuisine what makes fine cuisine is using good fresh ingredients and having the gift of making them taste really special, and at the same time the plate should be very presentable giving good contrasts of texture and even colour.
We are not in any guide books now because we have no restaurant but we still understand about food and cooking.

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My last comments were not a reminder of being a chef in London
they were sent to explain our credentials as chefs.

im pretty sure given your success in your place to me you would be a master chef. My mum while not a actual chef, often is requested to cook for events as she has a great reputation for being an amazing cook. she to me and our village in England would certainly be a master chef. Only reason she didn’t do it full time is time consuming and she loves cooking but as a job is a no.

Not all chefs are trained at college.
Jonathon and I are untrained and found technique and style through interest and developing a skill
which was, perhaps a hidden treasure. As it happens some of the very best are untrained.
We have worked and spent time with a few TV chefs but was not enchanted by all of them.
Training does not always make magic
magic comes from inside and is a delight to discover.
Where does mum live?

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You certainly are rare Barbara.:grinning:

dare I say a house on a farm in england?

that actually was taken as a compliment.

Being like every one else would be horrid.

Hi Geoff
I looked into that when I started my B&B in 2014.
The license was cancelled in 2011.
" Par la loi no 2011-302 du 22 mars 2011, entrée en vigueur le 1er juin 2011.
I have not heard about anything new since.
Regards Gitte

Hi Gitte, thanks for the reply - but having just looked at this law - I have no way of concluding as you did, that the need for a license has been removed.
May I ask how you reached that conclusion?
cheers
geoff

Hi Geoff

Yes we (me and another b&b) concluded that we no longer need a license to serve coffee, tea and juice.

If you don’t need the license for a bar you don’t need it for a b&b.

Unless that has changed lately, this is what we think.

Best regards Gitte