A post shared by Mark Hix (@markehix)There’s that five per cent of diners whose general anxiety spills over into getting cross with us, for example, when we can’t guarantee what fish or shellfish will be on the menu when they come here to eat.
I have noticed we are getting more of it than ever before, and a greater reluctance to accept that because we only serve fresh, locally caught fish, what we serve is decided by the nature of the sea and the seasons.I understand where the irritability and impatience come from.
We all wish that Covid would just go away and we could all get on with our lives. Or that the rules/recommendations coming from the Government were clearer and more consistent.
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