A few weeks ago I helped serve at a dinner in conjunction with the Gwangju Design Biennale. For the starter, diners were presented with syringes filled with olive oil, vinegar and mascarpone

… to inject into rolls suspended in mid-air.

In Paris last week, I had the lunch menu at La Gazzetta :

At another meal, I tried a Crozes-Hermitage for the first time. It reminded me of a Melville pinot noir, even though it’s mostly made of Syrah.

Back in London, Meateasy was back a new location at The Rye.  The onion rings and burgers perfect as ever. Everyone was pleased.