Actually, I noticed twats coming into retail quite some years ago when my wife's nephew, now a hotshot lawyer in Dubai, was doing a stint.  These had evidently failed to make it in the cut-throat world of house-selling, used-car selling, ladies-underwear selling and so decided to bring their hair gel, Donald Duck ties, clown shoes and witty repartee into the arena of gents' outfitting.  Then they faded away and their place was taken by ex-graduates with woolly hats and second-class degree in PPE from third-rate universities.  Call me 'dude' again, sonny, and you'll get a knuckle sandwich.

‘Dude’ Was never a good way to be addressed in a place of business.
But when they got together and decided that Dude was not appropriate and should immediately be replaced with ‘Buddy’ they took it to a whole new level.

Everything can curated it seems, even cups of coffee.

^ He’s a self absorbed tool.

(not you Kingy)

@Woof, "His blogs have been read and praised by hundreds of thousands, combining a sense of humour with a mandate of inclusivity"

I like the term pan-fried.
It says to me that the author knows not to make that common mistake of trying to fry something without a frying pan.
The hospitality industry are past masters of the superlative. I should know I work in advertising. LOL

At last a subject I know quite a lot about.

Curated comes the Hipster lexicon. You know the type. Beard, redwings, chore jacket. In raptures about coffee and wooden clothes pegs.
About ten years ago a retail trend emerged where shops pulled together an odd assortment of products to look and feel different from the mainstream. Each product was typically from a niche manufacturer and would be accompanied by a compelling back story. "Oh yes mate, these paper clips were designed by the father of post modernism and are now only manufactured in a Swedish farm that works between the hours of 2-4."

In order to make sense of this rubbish, the term curated was utilised to somehow add value to was often a disparate collection. It quite quickly crossed over to other sectors to justify what was sold or more often justify a premium price.

In truth, the term is pure nonsense. Some of the greatest taste makers of all time have done the same for decades without opting to use this silly expression. Terrance Conran for example.

'‘Curated civility’ is apparently big on Ivy Style.

The new owner is a singer/songwriter too. Looking at his photo, I imagine he is very much in the Roger Whittaker vein.'

He's a big fan of James Taylor.

"His blogs have been read and praised by hundreds of thousands, combining a sense of humour with a mandate of inclusivity"

That's got to be bullshit. He cannot write.

I like the term pan-fried.
It says to me that the author knows not to make that common mistake of trying to fry something without a frying pan.
The hospitality industry are past masters of the superlative. I should know I work in advertising. LOL
I do love a De-constructed Apple Pie or Eton Mess.

BTW, is it only the English, who are more than capable of fucking up simple food like scrambled eggs or cheese on toast who go in for this nonsense?  I know the food in places like Venice can be meagre and overpriced but you can get away from Rialto or San Marco and eat pretty decently. 
But the English have that Basil Fawlty approach: 'What do you mean the scrambled eggs taste like rubber?  No-one else has complained'. 
Then you get people like my late mother-in-law.  'Ooh, look, they do Two For One at £2.99'.

Mr RG,
Either through good genetics or your passion for cycling you've managed to keep in shape. I have only got to look at an Eton Mess and my Keydges start to feel tight.

This town is a touch 'artis-anal', I've noticed.  There's a much trendier (and more expensive) place a few miles up the valley.  You will not find anything worth eating there.  A would-be trendy pub between the two towns offers beef brisket with dripping on sourdough, some varieties of vegetables I can't even pronounce, and water biscuits the colour of road tar.  I tend to stick to one particular place now for plain, inexpensive food.  If I want something more interesting - Turkish or Italian.  Turkish bread is cheap, delicious when warm, better than most English bread when cold.  Polish rye bread is also highly acceptable.  The truth about the English is, they're simply no good at catering.  This even comes across in Byng in the 18th century and Dickens in the 19th.  Oh, and Orwell in the 20th was none too impressed. 
Finest meal I've sat down to in years back back in 2012 when, following in TRSs footsteps, I flew to Barcelona and took the train to Gerona.  A warm courtyard, a gorgeous Catalan girl who kept me company, a three-course meal at ten thirty in the evening.
Be lucky to get a bag of pork scratchings round here.  'Oh, no, chef knocks off at ten...'

As for dogs...  'Oh, yeah, it's because a Yorkshire Terrier got tupped by a Saint Bernard...  Worth a fortune, mate...' as it craps all over the pavement.