So I like pink cocktails. What of it? Free country and all that, eh?

So I like pink cocktails. What of it? Free country and all that, eh?

If music be the food of love, play on.’ said a frustrated Duke Orsino in Twelfth Night. Very poetic, but consider if Shakespeare had written ‘If food be the music of love, eat on’, we’d have been probably a bit confused because the music of love is, well, music. Food of love, or rather love of food, is why you’re probably here and not because Google has brought you after you put the famous phrase into its ‘mysterious type bar of knowledge' hoping for some help with your English Lit exam.

You may disagree, and if you do I’ll ignore it, but we all love food. Eating and drinking is almost as guaranteed a daily necessity as breathing, restroom relief or checking your Facebook/Twitter. We all do it, most of us enjoy it. Dare I say some of us indulge in it. Eating, that is. I could never indulge in Facebook. Urgh.

But yet another food blog, I hear you yawn? (NB, I have just yawned just by writing the word ‘yawn’ so apologies if you have too just by reading it - go on, admit it, you have.)

Yes. Another food blog, restaurant review site, whatever you want to call it, blah de blah. Are we any different to the millions of others? Not much. Do we give an overcooked chocolate fondant about it? Not much. But what we will try and do is inform, entertain, reveal and educate YOU as to the eateries you may be thinking of spending your hard earned cash in.

And that’s important right? Money is not easily earned. Even Premier League football players have to earn their ridiculous salaries by putting real effort and practice to ensure they fall over convincingly just inside the penalty area. It’s a hard life and on top of eating in the best establishments, they also have to service and maintain their Ferraris. Weep with me, do.

Fine dining is not cheap. Spending for example over one hundred pounds on a meal where the raw material cost is probably only a few pounds doesn’t look like the most prudent or sane financial decision you can make. What EXACTLY are you paying for? Where’s the premium? Where’s the worth? That massive ‘gross profit margin’ must surely be filled with other added value to make your lightened wallet easier to carry out to the waiting taxi with a smile and a skip?

We believe fine dining is an experience. Like going to the theatre or an event. It has to be if it’s an experience you want to repeat. That, after all, is the ultimate goal of any chef/restauranteur - to want you to leave happy and wishing to return again and again.

I’ve waffled enough. My name is Rich, and my partner in culinary crime is Helen. We will tell you what we know and what we think. Hopefully it will help, inform and make you hungry. We enjoy eating out. We don’t particularly enjoy spending the insane amounts of cash, but if a restaurant is worth it, we’ll tell you. If it isn’t, then we’ll tell you anyway. And to the restauranteurs - please use this site as a feedback form and even a crafty way of seeing what your competitors are up to. We never tell anyone we’re restaurant bloggers. That way we don’t get treated with extra care. Extra care should be given to all at these prices! If you feel like getting your social on, I’m @cunarders on Twitter. Follow me. I’ll bore you there as well. 

I’ll leave you with another almost as famous phrase as the one we began with, this time it’s origins rather surprisingly come from a 1985 song by the band Faith No More.

'It’s a dirty job, but someone’s gotta do it.’

Bon Appetite! Or something.