Jarvis Cocker is sitting in The Park restaurant in Queensway in front of a rather beautiful hot dog which he’s worrying about how to eat — “I don’t know how I’m going to eat it now and not disgust you,” he shrugs.
Dressed in quintessential Cocker attire — blue cardigan, checked shirt, taupe cords (“they’re a bit dirty actually, sorry”) — his only concession to fame is a baseball cap and some sunglasses which he wore into the restaurant 10 minutes early for our interview, and are now laid out neatly beside him.
