I wish I had more to say about food. My intention for coming out here was to have the opportunity for gastronomic exploration and invention. Unfortunately to cook something different each week when you?re cooking four courses for ten people would mean that you would never leave your chalet.

This means that most of what I have to say about the food I?m cooking is how much I can?t bear eating it anymore. The pork, red wine and chorizo casserole that used to make my mouth water now makes me feel slightly nauseous; my amazing salmon dish has become a chore to eat and don?t even get me started on white chocolate cheesecake.

In fact, I have to admit, and please don?t judge me for this, is that the most exciting gastronomic moment of my week is ordering a chicken balti pie in the local bar on day off. I know what you?re thinking, because believe me, I thought the same when I first came upon these little monsters, but there is just something about cutting into soggy pastry to release the aroma of spicy curry sauce accompanied by cold beer that is more exciting than I can describe.

Have I lost my foodie status?