Some weeks ago I was reading a restaurant review by Jay Rayner in the Observer. His description of menu disappointment struck a chord. 'After eating there I wanted to nick the menu and give it to someone with enough talent to realise its potential. It is one long masterclass in disappointment.' (The Observer. 4th November 2012)
I do not handle food disappointment well. It tends to turn into an obsession about the failed potential. It is a stubborn obsession that remains until I find those promised tastes and textures. Often, this means some experimentation in the kitchen: the silver lining of poorly executed menus is new recipes back home.