Last month, CCR had a pressed beef dish, my F flight had a pressed pork belly dish. Today in GF there is a pressed pork and prune terrine and the hot dish was a pressed beef with horseradish and onions.

I have nothing against any of the dishes above. I have nothing against the principle of pressing things either. They are a fine way to make somewhat stringy meat cuts retain a reasonably pleasant consistency but I am wondering where that pressed inflation is coming from and whether it is just fashion of the season, change in catering team with its own idiosyncratic fascination for pressing stuff, or any other reason that I cannot think of at the moment?