Hello Nancy!
Sunday June 23 1996 14:53, Nancy Vaine wrote to Ian Hoare:
 NV> Hello, Ian!  How have you been?
Fine thanks. Quite busy with our B&B and refurbishing our wine cellar. GREAT 
progress today, thanks to a good friend who came round and helped by showing 
me how to build with breeze blocks (I don't know if the name exists in the 
USA, but they're hollow concrete building blocks 50cms X 20cms) in varying 
thickness.) We laid the first three courses, and I now feel reasonably 
confident about continuing on my own.
 IH>> To convert exactly from Fahrenheit to Centigrade
 NV> Oh heck, Ian, two days ago I was going crazy looking for this.
I'm really sorry, Nancy. If I'd known I'd have posted it earlier ;-)))
 NV> I've been meaning to ask you for a while now (I've been too busy to
 NV> look at the BBS!) ... I'll be in London soon, and I was wondering if
 NV> you could recommend a restaurant or two.
I'm not really the _best_ person to ask, as I left London nearly 7 years ago. 
Not only that, but I didn't eat out much when I lived there.
  Firstly can I warn you that you should not expect to find good English food 
in a restaurant there. I'm not saying there's NO good restaurant English 
food, but the cuisine is very badly adapted to the restaurant trade. When I 
used to eat out in London, I usually went to Indian or Thai restaurants, and 
even then, fairly close to where I lived, which was a very poor part of the 
city.
  I'm really sorry, Nancy, to be so unhelpful. But there's little point in 
saying "Go here" and then finding out that it has been closed for 3 years!
OK, that said, I had a meal to kill for about 4 years ago at the Oak room of 
the Meridien Hotel in Picadilly. It is VEDDY expensive, (we were guests 
there) and has one of the best wine lists I've ever seen. The food was french 
(fairly modern) and the service intelligent and attentive without being 
servile. What you might like to do is to buy one of the restaurant guides 
(costs less than the price of one single good meal). I used to like Egon 
Ronay's "Good Food Guide".
 When you get back, do let me know how you got on.
All the Best
Ian
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