Really good food can make people nervous.
Most of us just aren’t used to it, if truth be told. Even if it’s not always open the packet, slam it in the oven or boil in the bag the amount of preparation seldom goes beyond varied forms of slicing and dicing.
And then there is all the paraphernalia of fine dining. So many pieces of cutlery. And don’t get me started on the mysteries of the Correct Wine. White for fowl, red for beasts and rosé for when you’re not sure.