
There is a new chef in the canteen at my high powered, executive company in the industrial wastelands of county Dublin. His cooking is reasonable. While I’d be miffed if I was served up his dishes in a restaurant, for a canteen it is perfectly acceptable, no frills stodge – both a meat and vegetarian option. While on lunch today, discussing the merits and weak points of the various chefs who have worked here, a strange incident occurred. Continue reading A stodgy plate of confusion







