Finally home after a 12-hour workday after hosting both lunch and dinner at Moosehead (with the same dishes) and all I can think of as I lie in bed is tomorrow's dinner tasting back at Moosehead.

In my defense, I blame it on the food. Mostly on the chefs of Moosehead, but also, the distinctively innovative (and addictive) food.

Like these pork scratchings on the new menu. Hand cut beef is mixed into Dijon mustard, jerkins, capers, Tabasco, a sprinkle of salt and pepper, spring onions, and an intensely fragrant olive oil, before it comfortably nests itself into a dollop of yuzu mayo and settles into a boat of dehydrated and fried pork skin with a dash of yuzu chili spice that's so crisp it crackles in the mouth.

They say, be with someone who makes you smile the way you do when you see food enter the room.

I might need to find myself a chef.