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In the late 1980s my favourite restaurant in Wellington was an unlikely looking place on a seedy street with pictures of jazz musicians on the walls of the narrow front room. It was a friendly setting, but it was the food we were there for: everything arrived deliciously enhanced by the most surprising combinations of fruits and spices and herbs. The restaurant and what it served defied categorisation, and were sorely missed when the genius in the kitchen decided to move to London, taking the name with him. When Peter Gordon eventually found the backing to repeat his experiment in London, The Sugar Club in its new incarnation became a roaring success.
Approximate Word count = 384
Approximate Pages = 1.5
(250 words per page double spaced)
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