On a rare day off, two chefs took some cheese, a baguette and a stolen bottle of wine down to the banks of a slow-moving creek.

It was a cloudy autumn day.

When the conversations drifted into matters of their work, they wondered why the finest tables in town were all bastions of opulence, housed in movie sets and presented as though the customer was going to leave the meal a fundamentally changed person.

Why, they wondered, dishes inspired with brilliant creativity, constructed with amazing ingredients and artful execution were never served in venues that are cosy, comfortable and welcoming to all?

They could think of no reason for this.
So they solved the problem.