News Masterchef The Professionals Final: Five facts about Monica Galetti

How much do we really know about Michel Roux Jr’s right hand woman?

Can we face any more?; profile; The Duchess of York

Idle, extravagant and indulged, she failed to be royal.

ARTS: CALIFORNIA DREAMING

In 1967, the Beach Boys took 10 suites at the Hilton. Now they're taking a coach to Croydon. Where did it all go wrong?

Restaurant / From Le Gavroche to le pub

The roast beef of Old England with foreign accents

Roux's exotic foods prove to be a recipe for disaster

DAVID HELLIER

Posh nosh

Set price heaven at Le Gavroche

Roux food business runs into trouble

Catering flop: Top chef's New Covent Garden operation ceases trading despite directors' cash injection of pounds 270,000

Want to be a new New Man? First cut your ties

Fashion/ the Versace version

Emily Green suggests Six hosts with the most welcoming manners

The people who greet us may have as much to do with the enjoyment of a meal as those in the kitchen. Here we highlight six hosts with the most.

FOOD & DRINK / Eating Out: Land of the rising sum: TATSUSO, 32 Broadgate Circle, London EC2 2QS. Tel: 071-638 5863. Open for lunch and dinner Monday to Friday. Closed weekends. Average menus start at around pounds 30 per person for lunch and pounds 50 for dinner. All credit cards accepted

LAST week I went to what has been nominated the third best restaurant in the country by a recently published restaurant guide. What? Better than Le Gavroche? Better than Manoir aux Quat'Saisons? I haven't been to either, but even I can see that the new Gault Millau Guide, the second British edition of a French publication, is either being deliberately controversial - or it has discovered somewhere pretty wonderful. It was an unusual nomination because the restaurant in question, Tatsuso, is almost completely unheard of. It's also Japanese.

Food and Drink: Winner from the Roux stable: Emily Green raises a glass to the chef at the Brown Horse pub, in Cumbria

There is hotplate coffee served with UHT milk, and dry, shop- bought bread at the Brown Horse in Winster, Cumbria. There, however, ends any similarity with dismal British pub food. In every other respect, the food at the Brown Horse is a model of what, in the best of possible worlds, we might encounter in a no-frills local.

Paris puts British cuisine on the map

FOR dessert there was an excellent flan brioche aux fruits confits, better known in its land of origin as bread and butter pudding.

Food & Drink: Doing very nicely, and no thanks to us: Robert Mabey's restaurants are popular and fun, but Emily Green still has doubts

To judge by the affection Robert Mabey inspires in East Anglia's leading restaurateurs, he is a genuinely nice man. This is no mean praise for a chef, whose profession typically involves long hours, short tempers and tangled grudges.

Food and Drink: Don't be put off by how good he is: Les Saveurs is formal, French and affordable. Its chef, Joel Antunes, has earnt his place among London's top restaurateurs, says Emily Green

NEXT WEEK the finalists of the Independent/Le Cordon Bleu cookery competition will celebrate at the 18- month-old London restaurant Les Saveurs. Amid the toasts to the competitors, a glass should be raised to Joel Antunes, the 33-year-old French chef feeding them; and another to his staff. They have endured a particularly harsh rite of passage into the British restaurant world.

Media Types: Hero in the image of Dr Johnson: The sub-editor

THE sub-editor (Spikus vulgaris) is a retiring beast inhabiting the jungle of journalism, writes Robert Richardson. On morning papers, he - the female of the species was not discovered until the Sixties, so the masculine pronoun will suffice - spends his life in the twilight zone, arriving anonymously in the afternoon, ruminating over spelling and syntax as the day dies, and padding softly into the night when all is finished.

Media Types / Lunch? I was proactively interfacing: The account handler

ACCOUNT handlers are the public face of an advertising agency, often known as 'suits' because they exist to look smart and sell the agency's work - advertising campaigns - to clients, writes Rhys Williams. Most suits balk at the idea that they are merely well-dressed salesmen and hate the title. They will have you believe that 'as the interface between client and agency' they 'contribute significantly to the overall strategic development of a brand'.
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