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but also the temperature of the food and its consistency.
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And we tried it all,
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from the freezing cold to the scorching hot.
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It was dry, it was moist, it was crisp,
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it was spongy,
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it was crunchy and it was all at the highest level,
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up to and including the dessert -
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a light pudding with
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caramelised knots and a bright orange sorbet,
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"And a dark blue... dark
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blue coulis on blackberries and blackcurrant."
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Chew on that.