This is a picture of The Three Musketeers of food politics in the U.K. - chefs Hugh Fearnley-Whittingstall, Jamie Oliver and Gordon Ramsey.
The Three Tenors will feature heavily in Channel 4 Television's Big Food Fight, a season of factual programming that starts tomorrow and aims to change the way you think about food.
Across the season, Athos, Porthos and Aramis will be up to all sorts of jolly japes designed to raise awareness and encourage debate about food production, animal welfare and healthy eating.
They'll parry with intensively farmed chickens and supermarket hegemony; alongside Dr Gunther von Hagens who's due to carry out an hilarious - or is it tragic? - autopsy of a fast-food addict.
Just a decade ago, food didn't have such a prominent, extensive place in the TV schedules as an issue of consumer rights or current affairs.
Of course this is about food as popular culture, lifestyle and environmentalism. But is something more important going on?
Two weeks ago, I had a drink with a well-known auteur chef. Because I don't know which-chefs-do-what, I ended up treating him like an installation artist and asking a totally embarrassing question: "What's your signature dish?"
Fifteen years ago, I made documentary films about architecture since it was a useful prism for understanding contemporary culture, especially the ball and chain of 1960s modernism.
At the moment, I'm making a film for Channel 4 on contemporary taste and morality but not with an up-tight messianic designer, over-paid cultural commentator or Young British Artist - but two chefs.
The Strategy Unit at the U.K. Cabinet Office has just published an analysis of issues in food. And three headlines deserve attention:
UK consumers are spending a smaller proportion of their income on food than ever before and allocating a greater share of that outlay to eating out of the home.
Eating is becoming a more public than private phenomenon with more people spending time eating out than at home.
As well as looking for healthier options, people also want to indulge in food, particularly for reward, special occasions and at the weekend.
Take this increasingly public nature of food, add in all these chefs binning chopping boards for consumer rights, animal rights and cultural morality and you've got the makings of a tantalising recipe.
You have food not as fuel but as a key currency of public life.
And you're left with one - er, slightly pretentious - question for afters on the politics and needs of modern life:
Are chefs the new architects of the public realm?
