LITMIR.BIZ

       Chapter One

      I hadn’t been outside at seven p.m. on a Thursday in years, not with a full kitchen to run. But I knew that if you parked your car carefully – not by the side of the green which, as the many signs point out, is strictly forbidden – and strolled around, you’d think to yourself, ‘What a peaceful place.’ It’s what I had thought when I’d moved here.

      The green, with its fenced-off play area, a couple of mothers exercising children before bed in the summer, and maybe a dog walker or two, seems like a nice place to raise a family or live a quiet life. Even the tasteful Parish information noticeboard gives details of Zumba classes and yoga in the village hall. Locals can be spotted sitting outside the local Three Bells pub having a quiet pint. And then there’s my restaurant, the Old Forge Café.

      In the calm, tranquil dining room that Thursday night, there were about twenty-five people, enjoying good food (at reasonable prices!) efficiently and charmingly served by my young manager and her assistant waiter.

      A peaceful place to eat in a peaceful Chiltern village. Until you get to the kitchen …

      Heat from the stove, heat from the chargrill, heat from the hot plate, heat from the lights keeping the food warm on the pass, heat from the backs of the fridges, heat from the deep-fat fryers, heat and steam from the dishwasher …

      ‘Cheque on!’ I shouted to Francis over the kitchen fans. It was unbelievably hot. My jacket was sodden with perspiration. I wiped my forehead with the back of my sleeve.

      ‘Two hake, one fillet steak medium rare, peppercorn sauce … no starter …’

      Francis’s large, red, sweaty face beamed at me from underneath his bandanna that he’d taken to wearing in the kitchen, and he turned away to get the vegetable accompaniments ready.

      And not just heat to contend with, but noise too. The roar of the extractor fans, which in this small space were like a jet taking off, the hiss and bubble of the deep-fat fryer, the clang of the pans on the stove, the crash of fridges as we frantically opened and closed them, the crackle of the cheque machine as new orders came into the kitchen …

      I added the cheque to the row of five that were already lined up in chronological order above the pass. An easy order to do.

      I quickly finished plating the dish that I had just cooked, glanced at the clock, pulled a frying pan off the stove and balanced it on the side.

      ‘Service …’ Jess, my waitress, appeared, and I pointed at the pass. She was back from uni for the summer, thank God. Jess might be only twenty-two but she was by far the most mature person I knew, myself included. ‘Two lamb, one smoked aubergine feuilleté. Thank you, Jess.’

      ‘Thank you, Chef.’

      She disappeared with the food, efficient as always. I turned to Francis as I took the cheque down and spiked it, and looked at the next three, to see they were all in hand. I opened my little locker fridge and took out two pieces of hake and a steak fillet and put the piece of meat on the bars of the chargrill.

      ‘Francis, get the red pepper relish out.’ I liked the red pepper relish, simple to make (cheap to make come to that), versatile, a real winner.

      ‘We haven’t got any, Chef!’ came the shouted reply.

      For a second, the world stood still as I digested the news, then I was back in action, mechanically turning the various pieces of meat on the chargrill, checking that the three small frying pans I had on the go with yet more meat inside were all to hand, making sure that the piece of turbot protected by tinfoil under the lights on the pass wasn’t going over, getting too cooked. I was cooking fifteen meals simultaneously, and now this.

      I turned to Francis who quailed under my gaze. I was very cross indeed. At five o’clock he had assured me that

Скачать книгу