I could smell the food fill up my hunger before the order was even
placed.

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.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

They have no electric, no nothing. And they're cooking food by the pots out on their grills. And they're just overly friendly here. And here they're the ones that are basically down and out.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

Lunt was trained as a chef. He liked to use fresh food in his cooking.