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.
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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.
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