He had the Ffion but he lacked the follicles

He had the Ffion but he lacked the follicles.Where was I? Oh yes – I’m sitting in Mr Portillo’s surgery in Chelsea Manor Street waiting for my 10-minute appointment Next please, says the secretary, showing Bob Geldof out. Sir Bob is anxious to know if the Oddbins in Oakley Street is to be one of Mr Lilley’s special outlets licensed to dispense cannabis “Ah, Mrs Arnold,’” says my MP. “What can I do for you?” And then, looking closer adds with that irresistible charm that only small, dark, handsome Mediterraneans know how to put across. “Didn’t I see you in El Gaucho the other day? Brilliant, isn’t it? I love the way they grill their steaks.” “Actually, I always have brochette of lamb,” I reply, disarmed I pull myself together. “That’s one of the reasons I’ve come to see you, Mr Portillo.

Are you aware that some boring resident has complained about the noise in the farmers’ market, so the council has slapped a restraining order on all the restaurants and now they all have to close at 8 o’clock, which is ridiculous because most of the noise in this area, as well you know, comes from burglar alarms, police sirens and lager louts fighting outside King’s Road pubs?”"I couldn’t agree with you more,” says Mr Portillo. “First thing Monday morning I shall take steps to see that the market restaurants remain open until 11pm Is that all?” “Good gracious, no. There’s legalising cannabis and installing more street lights and getting our bins emptied more often and making my landlord, Lord Chelsea, reinstate my security of tenure instead of the assured tenancy that isn’t worth the paper it’s printed on and insisting that Chelsea library has a better selection of audio books and…” “Don’t worry, Mrs Arnold, I’ll see to it all,” said Mr Portillo soothingly I wish.. The age-old expression “from the farmyard to your table” will be given fresh meaning next month with the launch of an organic meat company that will allow its customers to trace back every cut to the farm on which it was reared. The age-old expression “from the farmyard to your table” will be given fresh meaning next month with the launch of an organic meat company that will allow its customers to trace back every cut to the farm on which it was reared.
Reacting to claims that some supermarkets were selling non-organic meat as organic, Greenstuff, a company based in Ireland decided consumers required reassurance.

From 1 August, its customers can see for themselves on the internet the farm from which their meat derives, the farmer who reared the animal and even the field where it grazed.The familiarity may make one or two diners a little queasy, but the company believes it will attract many more meat-eaters who had been on the brink of giving up after the crises surrounding BSE and foot-and- mouth. Already, stores such as Selfridges and the organic specialists Fresh & Wild have signed up as clients.”There have been cases recently where supermarkets have been found to be selling organic meat that wasn’t organic at all,” said Conor Brennan, Greenstuff’s managing director. “If they buy our meat, there will be a serial number on the packaging based on the animal’s ear tag identification. Any customer can then go to our website, punch in that serial number and see when the animal was born, what sort of breed it was, the farm where it was reared and the farmer who reared it.”That kind of traceability has been available to the authorities for a number of years now, but this is the first time the customer has been given the benefit of it.”A visit to the Greenstuff website shows that a cut of meat identified, for example, as 131479330086, came from a 17-month-old shorthorn-cross reared on Anthony O’Dwyer’s farm in Miltown, Malbay, Co Clare.