Want to make your almost unhealthy interest in food look a little more highbrow? We've heard of a couple of events that could work for you.
First up, the British Library is taking chef interviews to a new level. Several London chefs, including David Eyre, of Eyre Brothers, are taking part in "Food: From Source to Salespoint" - an oral history of the history of British food.
Eyre has contributed a huge 14 hour interview alongside others such as Albert Roux, Prue Leith, Fergus Henderson and Antonio Carluccio. In Eyre's interview you'll hear about his upbringing in Mozambique and its crucial and formative influence on his cooking as well as stories of his opening of The Eagle in Farringdon and Eyre Brothers.
Alternatively, if you have more of a music bent and fancy being serenaded while you eat, then head down to one of the opera gala and dinner evenings at Quaglino's. Here, opera arias will be performed by singers from Opera A La Carte over champagne followed by a three course dinner, interspersed with more operatic interludes, and Opera A La Carte director Nicholas Heath will also talk guests through the upcoming highlights of the company's 2012 season.
Food: From Source to Salespoint is at The British Library Sound Archive, 96 Euston Road right now.
The Opera evenings at Quaglino's are on Monday 5th March and Monday 23rd April 2012.