Magazine
Latest Issue

Chef’s night out

I've gotten a little fragile since the lobsters started looking at me funny

To be honest, it didn’t start with what Jimmy said. It didn’t start last night, during that long, ugly bar crawl. And as much as I’d like to lay it off on the drinking, or the coke, or the pressure of the busy season-it didn’t start there either.

It was the lobsters. And that steak. I think that steak might have had something to do with it.

That’s where things started to slide.

Understand; I’ve been killing lobsters for like, 22 years now. I’ve boiled them alive. Steamed them to death. I’ve torn them in half, chopped them into…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to letters@prospect-magazine.co.uk

More From Prospect