I don’t need every potato chip to be a perfect rectangle, or all of the basil leaves on the top of my dish to be of exactly the same size, that is just farcical. I think though that the number of “fine dining” restaurants that work that way are decreasing (except maybe in France) and I think that food programmes on TV will follow suit.

As for the Michelin rating system, it’s hugely flawed and elitist, but it does give a pretty good indication that the food is going to be of a certain quality level.

Having said that, I have eaten some amazing food in places without Michelin stars, that probably deserve them by any kind of fair measuring system, the major difference being that the chef doesn’t care what Michelin thinks and therefore does not try to pander to their very specific view of what makes a good restaurant.

Eating Michelin starred food shouldn’t (and doesn’t – check midweek lunch menus) have to be expensive though, and I think the guide would be far better if it took into consideration value – the cost of the ingredients and the labour involved in a dish compared to the price on the menu.

I’ll also concur about what food can look like, taste like and how it can make you feel.

What I will add though, is that all the wonderful recipes that are often shown on TV, on various programmes and channels, it very wasteful, in time, money and availability.

I don’t like to criticize the chefs or the programme makers, but, if, like me, you work 60 plus hours every week, just to make a living, then “those” type of dishes are out. Plus it means that we have to be Aldi/Lidl/Tesco shoppers, rather than Waitrose/M&S etc.

So while I like the idea of the Michelin rating system, I wouldn’t use such establishments, because they seem to think that it’s a good excuse to charge ridiculously high prices, and boost the ego’s of the chefs and diners…….