First, the bad news. There is no doubt that menu prices in restaurants across the world are likely to rise quite significantly and, most probably, quite soon. Even those restaurateurs and chefs with harmonious working relationships with farmers and growers will be unable to escape the steep rises in a number of basic foodstuffs.

Wheat and maize prices have risen dramatically as farmers switch to growing these crops for ethanol, a move that has already had an effect on the price of bread in the UK, tortillas in Mexico and pasta in Italy. As the staple price of animal feed increases, so too will the cost of lamb, chicken and beef, while our continued failure to safeguard the bounty of the sea is only likely to lead to higher prices for the best wild fish.