I was intrigued by the feta mousse, offered as a starter at London’s Carlton Club at lunchtime. It certainly looked artistic! Cubes of feta cheese-flavoured mousse were decorated with pomegranate seeds, strips of beetroot of various colours, and some thin strips of red something-or-other. It was good, with the fruit’s sweetness complementing the acid of the feta. I followed it with some unexciting roast lamb, so in this case the starter was the star turn.