Alasdair has returned from his extended stay; neither of us want to cook; we’re going out to see Tall Tales; Other have posted on Instagram that they’ve had cancellations and that’s difficult for them - it’s a perfect storm. I had forgotten how good the olives are, marinated to within an inch of their lives in lemon juice and then lightly salted. The crisps and dips - a satay sauce and an aioli - are incredibly moreish. But I must make them lessish because there’s so much more to come. I go for the special, barbecued red mullet, some battered and fried, some not, with an abundance of greenery and a gorgeous sauce. Almost overshadowed by the confit potatoes in the “million layer” style, with a pesto mayo. But still, after all that, the main event remains Zak’s doughnut, today with a lemon and poppy seed drizzle. I savour each and every morsel of it, the most delicate bites I have ever taken. I could eat these on a conveyor belt. I must be stopped.