Our traditional start to the Fringe, getting the train up from London in first class (we’ll see whether this is still doable next year, the first year without a railcard). Normally, we do this first thing in the morning when the menu options are a lot more variable, but with a 12pm start, we’re guaranteed a hot lunch. Today, an aloo gobi chana masala, which is at least a step up above a ready meal curry, and does the job perfectly nicely, and comes with mini poppadoms which is always a treat. A St Clements dessert pot, which is basically just a citrusy set cream, is fine if a bit rich and a bit too much. The main draw is eventually realising that it’s 3pm and I’ve inadvertently had two double G&Ts, plus as much tea as they can metaphorically throw at me, so fair play.