Charlie Mayfield is posing for photographs in the cheese section of John Lewis’s food hall in the basement of its Oxford Street, London store.
The chairman of the John Lewis Partnership is shifting his long legs awkwardly, as he leans against the wood and glass cabinet containing the organic Roquefort, ripening Brie and mature goat Gouda.
The former army officer – dressed in a smart but not ostentatious blue suit and still carrying the upright bearing of his early career – is perplexed by a surreal opening salvo: What kind of cheese would John Lewis be?
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