himself on the receiving end of sympathetic glances from waitresses wondering why a good-looking chap like him should be landed with such a frump.
They were seated in a far corner and left to study their menus. An agitated-looking blonde in her mid-twenties whisked through from the kitchen, murmured something to another waiter and whisked back again. As the doors swung shut behind her, the smell of burned garlic wafted across to their table. A party of eight, evidently still going strong from the night before, piled noisily into the restaurant and bombarded the girl behind the bar with orders. A loud cheer went up as the girl fumbled and dropped a glass on the tiled floor.
This could be promising. Liza had been given a lecture at the staff Christmas party by her editor-in-chief.
‘We’ve been getting a bit of negative feedback,’ he had explained as he sloshed whisky into a half-pint mug. ‘Your reviews, my darling. Too complimentary by half. Some readers are asking if the restaurants pay us to advertise them. All this crap about enchanting presentation ... elegant sauces .. . heavenly fish dishes ... darling, a critic has to criticise, don’t you see? You need to get the claws out, bitch it up a bit. Be wicked! Think more Michael Winner, less Dana. More Private Eye, less Hello! magazine. Aim for the jugular, sweetheart. Give the readers something to smirk about. Don’t be afraid to make those restaurant owners cry.’
Liza didn’t want to be Michael Winner. She wasn’t naturally an aim-for-the-jugular type. But she saw her editor’s point and the Dana jibe had hurt.
In the past she knew she had tended to gloss over the occasional less-than-perfect paella, the chef’s overexuberant use of salt, the insufficiently chilled vichyssoise.
Maybe she was about to have her chance to bitch it up a bit, here at the Songbird. Liza glanced across at the flustered waitress on her knees sweeping up broken glass and mentally hardened her heart. If the meal wasn’t up to scratch, she decided, she would go for it.
She still had the remains of her hangover too. That would help.
To begin with, Liza chose deep-dish aubergine Parmesan torte. Which was good, if a bit on the heavy side. The accompanying tomato sauce could have done with being a little less sweet.
Bah, humbug.
Mark had Provencal fish soup. He pronounced it delicious. Liza tasted some.
‘Too much saffron,’ she remarked briskly. ‘And the bread should be hot.’
Mark raised his eyebrows.
‘Whose bed did you get out of on the wrong side this morning?’
‘No one’s. I’m in training to be a cow.’
The restaurant was beginning to fill up. The party of eight, seated by the window at the front of the restaurant, emptied bottles of wine at a rate of knots and sang rousing choruses of ‘Why Are We Waiting?’. The flustered waitress, serving them finally, got her bottom pinched. The other girl, the blonde, came out of the kitchen and told them sharply to keep their wandering hands to themselves. Three fingers on her own left hand were adorned with blue catering plasters.
‘What happened?’ jeered the chief bottom-pincher. ‘Don’t tell me, you tried to stab the chef and missed.’
For their main course, Mark had ordered tournedos of beef with wild mushrooms and vin santo.
‘Is the steak tough?’ Liza asked eagerly.’No.’
‘You asked for it rare. That’s not rare, it’s medium.’ Mark sat back in his chair.
‘I don’t think I like you like this.’
‘It’s my job.’ Narrow-eyed, she surveyed her lamb with polenta and artichokes. It looked divine, which was no good at all.
Happily, when she tasted the lamb with its herb and breadcrumb coating, she hit paydirt. The garlic they had smelled burning earlier was right here, on her plate.
The wine was good and Mark stubbornly refused to fault his sweet – which was a trio of home-made ice creams in a brandy snap basket – but Liza was well into her stride now. Her plum and apricot tart was definitely stodgy, the sweet almond pastry case way too thick. The crust around the edge, which had been doused with icing sugar in a futile attempt at a cover-up, was burnt.
‘It’s busy,’ said Mark, valiantly defending the little restaurant. ‘Must be good to be so popular.’
‘It’s New Year’s Day.’ Liza wasn’t to be deterred. ‘Everywhere else is shut. Anyway,’ she pointed out, ‘you’re only saying that because you fancy the blonde.’
‘I feel sorry for her. Poor thing, she’s in a flap.’
‘Not surprising. I’d flap too, if I had to serve up burnt offerings like this.’
‘Shall we ask for the bill?’
‘No way. I want to try the coffee. Wouldn’t it be fab if it was instant? Oh my God—’
Liza stared at the door, opening to admit two more customers.
‘What? What?’
Twisting round in his seat, Mark craned his neck to see who had come in. Liza was just glad she was wearing her glasses and mousy wig.
It was Phil Kasteliz, Pru’s husband. He was laughing and holding the hand of a woman with piled-up white- blonde hair.
Her leopard-print top ended above her belly button, and a black rubber skirt began several inches below it. The amount of make-up she wore was staggering. She looked like Lily Savage, only less demure.
She wasn’t Pru by a long chalk.
