by Gareth Groves
In an ideal world, I would celebrate tonight with a chilled beer or three and some seriously spicy food at the London fooderati’s Sichuan restaurant of choice: Chilli Cool. Cumin and chilli encrusted mini-lamb skewers? Yes please. Deep fried pigs’ intestines? Hell yeah. Sea-spicy aubergine? Never miss it.
However, owing to a change in recent circumstances, I’ll be at …