The new iOS 5 just launched a couple of days ago, and it looks like the developer did a decent job on features. But I would rather to hold off for now, due to some user feedback like incomplete installation, compatibility of apps (i.e. Non Apple-developed apps on your device may not be compatible with the new iOS 5), contents from Apps missing and etc. If you install the iOS 5 today, I strongly recommend that you back-up everything from your device.
iOS 5 is available for the following devices:
iPhone 4 (GSM and CDMA), iPhone 3GS, iPad (1st Generation), iPad 2 (All), iPod Touch (3rd and 4th Generation).
Should you have any queries about IT, please visit IT Centre, call 2814 5464 or email email@example.com.
I’m pleased to announce the arrival of a great chef at The Dining Room on October 14 and 15.
British native Robin Zavou’s style of cooking is contemporary with French inspirations.
Chef Robin started his culinary journey in his grandmother’s kitchen at a young age. Guided by his belief that a chef’s talent lies in respecting his ingredients, he has enjoyed an award-winning career in the culinary arts that has spanned over 20 years.
Since 1983, Chef Robin has worked with some of the best chefs in the United Kingdom, such as Raymond Blanc, John Burton-Race, Michael Womersley and Nigel Marriage. Through these chefs, he gained a true understanding of the concept of ingredients, their textures and balance to cooking. Following his appointment as premier sous chef for Raymond Blanc at Le Manoir Aux Quat’ Saisons, Chef Robin worked with another great chef, John Burton-Race at L’Ortolan Restaurant. Both restaurants held two Michelin stars and five Rosettes from the AA in the United Kingdom.
In 1999, Chef Robin accepted his first head chef appointment at the Relais & Chateau Hotel Lucknam Park in Bath, United Kingdom, where he helmed the kitchens for four years. In 2004, he was appointed the head chef of the New Angel Restaurant in Devon. He received critical acclaim for his approach to food and cooking style, which resulted in a Michelin star within seven months of the restaurant’s opening, as well as the Restaurant of the Year for England 2004/2005 award.
Come and enjoy the six course menu that Chef Robin has created The Dining Room.
Wasabi, sorbet, lime
Truffle gelee, radish pickled and raw, toast
Pea, sorbet, chicken, cream
Squid, parmesan, Madeira, cauliflower, nuts
Rib, cheek, chili, potato, capers
Sorbet, cru, crispy, spice, xeres