BEING a food nerd by nature, I'm not drawn like a moth to the flame by franchised restaurants, where food is prepared according to an operations manual. Cooking by rote is the order of the day, anathema to the creative chef who allows his taste buds and popular trends in food to influence his style and to vary his menus from time to time. Having said that, when a friend visiting from Australia some months ago, said that he and a colleague had spent many happy hours at the Borrowdale News Cafe, said to be a premium cocktail bar with an interesting cafe menu, I threw caution aside, and we set off for Sam Levy's Village. It was Friday evening,…