Sometimes, you come across an idea and think “Why didn’t I think of that first?”

I’m not talking about world-changing inventions like the World Wide Web or Facebook, not even a cure for some terrible disease – I’m not that kind of genius.

I’m talking about the simple pleasures that make us smile, like gin and cheese.

Yep, on the face of it, it’s a marriage that initially sounds like it wouldn’t work, but why not?

And when I thought about it some more, how on earth have I never stumbled across such a combination, even by accident.

I certainly consume enough of both.

From barely there, mild soft cheeses, via stronger goat’s varieties, nutty hard cheeses and ending with the blue-veined crumbly delights. I love them all.

On their own, paired with biscuits, grapes, celery or crusty bread, cold and fresh, or hot grilled in sandwiches or melting in pasta or raclette. You name it, if it’s with cheese I’ll love it.

For a sophisticated evening, fling in a few olives, cured meats and to drink? Red wine, of course.

But gin?

Well, the owners of Topes restaurant in Rochester may have sparked a new combination for me.

They are hoping to open a delicatessen, The Cheese Shop, a few doors down which will sell a wide range of both British and Continental varieties with a sit-down menu, cheese-themed but alongside charcuterie boards, accompanied by wines and port.

Back at Topes, once a week it is being transformed into The Gin Palace where customers can try up to 40 different types, including Dockyard Gin, which is distilled just up the road at the former naval base in Chatham.

It’s already a firm favourite in our house (OK, it’s a firm favourite with me. Hubby doesn’t touch the stuff).

At first I thought the Gin Palace was opening in The Cheese Shop, which all sounded rather bizarre.

Turns out I’d mixed the two up (not as well as I can mix a G&T) but having planted the idea, I gave it a go.

Turns out it’s bizarre, but it works for me.

It might not replace the tried and tested wine and cheese combo on a regular basis, but a new food and drink venture beckons, even if I’m the only customer.