We are one of those tribes who have appeared in recent years, linked to cuisine, somewhere between a fine diner and food critic.
We are not after complex elaborations on a dish but to savour new experiences, sample novel proposals and try things we never have made before.
We are cuisine enthusiasts, but enthusiasts so knowledgeable we may even be the equal of professional chefs, though you won’t often see us slaving over a hot stove.
