“As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country.” CookingRestaurantsChefs Book:Kingdom of Cooks: Conversations with Britain's New Wave Chefs Source: Kingdom of Cooks: Conversations with Britain's New Wave Chefs