Food Glorious Food

All Dame Prue Leith wanted was a romantic dinner the night before a special day... "No chance of that," she said, as the pair were repeatedly interrupted by a waiter with a "lecture" accompanying each course. Leith, 85, has taken umbrage with restaurants' addiction to superfluous explanation, which she says has resulted in menus far too long to take in before ordering. During the meal, the couple were handed a map of the location of the restaurant's suppliers and were expected to read it, she wrote in The Oldie magazine... "Pandering to foodies, menu devisers now write essays on every course: 'Hand-dived Scottish king scallops, daily picked marsh samphire from the Solway Firth, Arran victory organic new potatoes' and on and on. Eva's Green Apple Otto Schade (b. 1971) Photo Credit: Fanshaw St, Hackney [CC BY-NC-ND] "Last week I was in what used to be a good pub and is now a gastro temple. I ordered 'sustainability-certified North S...