When I owned a wine store and bar, I used to sell wine to an excellent local restaurant. One of our customers had an 18-year-old son who wanted to become a chef one day, so we hooked him up with a job at the restaurant. He started at the bottom, mentored by the head chef and owner.

Yesterday — eight years later — that customer messaged to say his son has just opened his own restaurant. “In part, that’s down to you. Thank you. Dinner is on us next time you visit the UK.”

I’ve never felt more fuzzy inside.