The case of the disappearing pork fat

Keeping a sense of humour at all times and a lobster curveball at lunch

This post was previously published back in April, a couple of months into my Substack journey. I thought as it’s been tucked behind a paywall for months, and that now there are so many more of you here reading my words, you might like to revisit one challenging morning in the odd world of professional kitchens.