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At the top of Morton's Solicitors' "10 Craziest Convictions", published earlier this year, is an unexpected case involving cheese – it lists a dairy farm that became an unlikely target in 2013.

“That’s the thing about mac and cheese. It should be textural,” said Churchill, who also offers a dairy-free sauce option made from cashews, tofu and miso.

“She’s in her nineties but bakes the best cakes. She comes to Grandma’s house every Sunday for dinner, along with Grandma’s siblings and their kids and grandkids. Everyone brings a dish. Mom does the mac and cheese, it’s her specialty. She makes sure I get the corner piece. That’s my favorite part. Everyone’s there all day, watching movies and playing games. It’s like a weekly family reunion.”

“It was quite obvious for me to make a croissant that I could twist. So, you have a bit of artichoke puree, a poached egg, a bit of truffle and a bit of cheese. It’s both vegetarian and still mouthwatering.”

“Is it good or bad for our agriculture? The assessment is extremely clear. It’s very good for milk, it’s very good for cheese, it’s very good for wine.”