I try my very best to not screw up. I don’t like that sinking feeling of making mistakes. I spent the early part (the first 40 years) of my working life on the service side of business. Having spent my time always trying (and occasionally failing) to meet the needs, wants and even whims of my customers, I have been left with a Pavlovian reaction to my mistakes. I own up, I apologise and I ask what I can do to make it right. So, picture me in the butcher’s wearing my mask, talking through the small gap in the perspex screen and intending to ask for a generous half kilo of venison mince. What arrived was a generous half kilo of veal mince.