The reason I'm in our local chippy at 11 o'clock on a Saturday night is because the expensive restaurant we went to earlier neglected to include sufficient carbohydrate with my sea bass fillet. Although the roast tomatoes, caramelised red peppers and salsa romesco were to die for, I never expected it to be from starvation.
I consider portion size to be an important factor in any meal - particularly one that comes in at pound;35 a head not including wine. But my biggest complaint this evening is reserved for a large slab of granite. I'm not normally fussy about what my food is served on but I draw the line at an irregular-shaped lump of igneous rock.
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