“They can be manipulated, chosen and framed . . . to support whatever arguments the communicator wants to make,”

Jemima Kelly:

From the point of view of health risks, the raw oyster that Sir David Spiegelhalter is in the process of releasing from its shell and preparing to slide into his mouth probably wasn’t the safest bet. But from the perspective of sheer pleasure, after a year of restrictions and restraint, it feels like the perfect choice. He chews it a few times — the correct way to eat an oyster — and slurps it down, beaming. “Oh, lovely!”

Besides, his nickname might be “Professor Risk” but if there’s one thing the 67-year-old Spiegelhalter wishes he’d done more of over the years, it’s throwing caution to the wind. “My one regret in my life is that I haven’t taken enough risks,” he tells me wistfully. “I’ve been too cautious — in my career, in my travels. I wish I’d done far more adventurous things.”