Quick route to fame?

I'm starting to get annoyed. Sorry but it has to be said. When Horton and I started doing underground restaurants in London, I had no idea that the 'chefs', us, would become famous. I had no idea that the world's press would descend upon us.
It's been a learning curve and I have surely made mistakes. One of the worst was allowing a TV crew in one night. "We'll be there for half an hour then be out of your hair" turned into an all night ordeal with lights being rigged all over the place, and microphones stuck in faces. It was really hard to keep the kitchen going while being interviewed and I relied heavily on my wonderful sous chef for the night, Charlie Nelson.
As I was in the kitchen most of the time, I didn't realise how rude and insensitive the presenter was being to my guests. He said to one older woman "These young people don't know what they are talking about. You are mature, what do you think of this?" She looked upset. The last thing she wanted to be reminded of was her age.
To others the presenter asked "Do you feel ripped off? Don't you think £25 is an awful lot of money?" to which they replied "er no. We think it's a bargain. We are enjoying ourselves" (or trying to). Afterwards some of the guests said it had ruined their night. I felt awful.
Now I turn cameras away with the simple expedient of charging them money to film. As most TV in this country consists of tight bastards, this generally has the effect of putting them off.
However other, newer underground restaurants have no such restraints. They are clearly in it for the fame, for their 15 minutes.
There are articles being written, generally lifted straight off my blog directory of home restaurants, of 'The top ten secret restaurants in London'.
Woo hoo! What geniuses!
Some of these 'top ten' have had one or two suppers. One of them hadn't had even one!
For fuck's sake. In a year's time, articles like that have a place. I've had 25 dinners/lunches now and apart from being totally exhausted, I will be starting up again in September. But I'm going to pace myself from now on. I've expended an awful lot of effort in getting this whole thing going, cooking, being interviewed, blogging it, coming up with new ideas and concepts, collaborations...
Journalists nowadays just phone it in. They don't actually turn up and write the article from first hand experience (food bloggers will though). Lazy.
Last night I turned up at an underground supper and was informed at the door "There is a tv crew...do you mind being filmed?"
"Actually I do" I said
"Well you can sit in the corner and not be filmed" said the hapless front of house.
Wow, that sounds like a bag of laughs. Not. I turned on my heel and left. If she didn't have the manners to warn me, knowing full well that for legal reasons (I am wanted in several counties) I do not want to be filmed, then I couldn't give a toss about cancelling last minute.
You know what, I don't want to pay for the privelege of witnessing the host's ego trip. I want a well cooked meal, friendly company, intimacy, contact with the host.
You see, starting an underground restaurant in London has become a quick route to fame. Today, to get into a supper club, you have to fight your way through journos, radio people, tv people doing research for a game show format based on home dinners (currently there are four, all doing the same programme), cameramen, lighting, sound, and of course, the restaura(n)teurs swollen head.