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Lots of smelling, touching and tasting this week on the Kitchen caf茅 but absolutely no sight required as Clare English experiences a bit of a sensory explosion when she dines in the dark. The first event of its kind in Scotland, Fabrice Roszczka explains how a team of blind waiters become the able bodied amongst tables of sighted diners when they are plunged into complete darkness. Also, Executive Chef Martin Hollis speaks to Clare about some of the challenges of creating a dining in the dark menu where all the focus is on the taste and not the presentation.