Twenty years ago if you were going to be a cook, it was because you didn't make it in the army. It was the last stop before you were on the street.
English food in the last 30 years has come to grips with English products, their dairy culture and their cheeses and their creams and their seafood.
Finishing food is about the tiny touches. In the last seconds you can change everything.
My last meal? The food would be much less significant than the company.