And I now I do like food and find it to be interesting. For some years I'd been aware of food - after all there were enough television programmes on the subject which were impossible to miss and you couldn't be ignorant of nouvelle cuisine, the hoohah about sustainability, the tiresome utterances from Jamie Oliver, the stuff about Delia Smith teaching everyone how to boil an egg, the foul-mouthed antics of Gordon Ramsey, the exhaustingly suggestive theatre of Nigella Lawson and so on. But nothing really caught my attention. Well Nigella's programme was, er, quite good fun to watch I suppose.
But Great British Menu brought real, and often quite accomplished, British chefs to our screens sometimes bringing us fabulous new, previously undreamed-of, dishes (and sometimes some preposterous rubbish). Glyn Purnell was still on his way up when he scored "the perfect 3 tens" for his egg custard surprise which I knew, when I saw it, that I would have to go and try myself. And so I did. And then I discovered that I really did like food.
And now Great British Menu is back again and I am and shall be riveted for the next few weeks to see what comes along. I like the Friday episodes when Oliver, Matthew and Pru (plus hanger on) squabble and dither about their marks for the contestants' exhausting efforts and never cease to marvel how regularly they disagree with the opinion of the chef judge from earlier in the week.
Sometimes I think we are gradually getting away from all that French cuisine stuff on which British chefs have been fixated since the end of rationing. Of course it doesn't help that they all dream of a Michelin star and it really does seem hard to achieve the goal without giving a respectful nod in the direction of those historical characters, Escoffier and Careme. Michelin is a bastion of French chauvinism that continues to judge British chefs on the conventions of a century or two ago which first of all sought to render the vaguely vile food of French peasants at least edible and then give some order to the way a meal was served. And of course the British public is just as bad - mention that a restaurant has got a Michelin star and the punters will flock to pay extraordinarily high prices for the cheapest cuts of meat or the tiniest pieces of fish.
And of course, in a couple of days time on 3 October, we will know the verdict of the Michelin judges for 2017 and Birmingham chefs and restaurant business owners will either be wringing their hands or leaping in the air cock-a-hoop (that sounds like a good name for a dish - "Coq a hupe"!)
Will the status of Turner's be affected by his change of direction? - hopefully not - his food seems as wonderful, and expensive, as ever.
Will Purnell's finally make it over the line to a 2 star status? I had lunch there yesterday - Glynn Purnell's autumn menu was full of a thousand tastes and surprises and pleasures and had a suspiciously French theme to it - a gorgeously unctious tarte tatin, poulet au lait and spectacularly tasty mushroom duxelles and sauce Abufera but there were also some wonderful British touches to it such as the Brixham cod with a lime pickle and various preparations of cauliflower and gravlax cured sea trout, delightfully pink-orange coloured with tastes of fennel breaking out all over the dish. And all (and more) for £45. What else does the man have to do to get the recognition of 2 stars? - move to London or Cumbria, I suppose.
And then there's the immaculate Adam's. I know the new restaurant hasn't been going for long but, honestly, can it get any better? Smart, chic, spot on and fabulous food - some highly original, some rather more classical and again, such good value. I'm not sure for how long you have to show consistency in the quality of your dishes before that second star comes twinkling out but the restaurant deserves the celestial bodies' to shine on it sooner rather than later.
Will Simpson's, where a mild service chaos seemed to exist on my last visit along with a sense of the food not really being in the top flight any more (even though "The Good Food Guide" placed the restaurant in its Top 50 UK Restaurants" list only quite recently) lose its star?
Will Cheal's of Henley receive it's first star?
All will soon be revealed after the weekend.