Just over 10 years ago I was very fortunate to dine in one of Florence’s best and most popular restaurants. It was a wonderfully unusual experience — it was late evening and we ate in an unlit courtyard, which made it difficult to see what we were actually eating. I guess, not surprisingly, that that very sensation probably heightened the senses of taste and smell. Anyway, the food was both simple and simply delicious. To this day — over a decade later — I can still easily evoke the taste. I had a seafood dish, the star(s) of which were the fattest, juiciest langoustines, or Dublin Bay Prawns. Why is this important...?…
You probably know the little story about the cobbler who was so busy making and repairing shoes for his customers that he didn’t have time to make sure that his own children had decent shoes on their feet. We’ve all come across someone with Cobbler’s Children Syndrome… … the hairdresser with an awful haircut. …the builder whose house looks like it might fall down. …the marketing consultant with a rubbish website… Okay, it’s time for me to admit it: I’ve been something of a cobbler for the better part of four years now.…