Author Richard Clayman


“I was to meet with chief mate, The Foodie Ed. and take on board a cargo of the finest seafood available this side of the Mariana Trench.”


It’s late on Wednesday when the phone goes. It’s Foodie Ed. The conversation goes something like this: “Is that you Richie? Course it is. Listen, I’ve got a job for you. See I need someone solid, reliable, not afraid to put a bit of fork about, know what I mean?

London Restaurants

“How’s the meat situation?” – This enigmatic question was graffitied onto a work top at my old university and is, bizarrely, permanently etched in my mind.