Duck off

A few years ago, I had a run of bad luck. Well, *I* didn’t, personally, but the people I interviewed did; in the space of a few months, there were two deaths and an emergency heart bypass.

Then, towards the end of last year, I wrote a feature about the Thai tourist industry, quoting a respected hotel manager thus: “So long as they don’t blockade the airport, we’ll be all right.” The day after it went to press... well, you probably saw it on the telly.

In the past fortnight, I’ve submitted two separate food-related stories, each suggesting that forward-thinking restaurateurs should seek to emulate, er, Heston Blumenthal’s Fat Duck.


Who or what should I write about next, do you reckon?