On this All Hallow’s Eve, where the veil between the living and the spirit world is at its thinnest, celebrate your connection to your ancestors underneath this full moon. Remember, we are the daughters of the witches that they couldn’t burn…
Hushed rumours of a new restaurant were circulating on the message boards. Apparently, you had to sign up to a mailing list to get an invitation for the website address link.
Rule 2. You do as you’re told.
Everyone at the entire table had to have the full tasting menu. No exceptions. No substitutions. The menu changed slightly every day, and completely each season. Two hours after the first reviews on Food Cube, the website crashed. Bookings from then on were taken three months in advance on a rolling basis. At 10am on the first Monday of every month, fixed slots opened up for three months later. Friday and Saturday evening bookings were often sold out within thirty seconds, and it was rare for there to be a table still available by the afternoon of the day the bookings were released. Food critics and celebrities had to take their chances with the rest of the hoi polloi. No special treatment.
The website had specific instructions with the requirements for booking a table.
We cannot accommodate food intolerances, allergies, vegetarians or vegans.
It is strongly recommended that patrons do not drive a vehicle or operate heavy machinery for at least 8 hours after dining. We can provide a courtesy car to pick you up and return you to a local hotel. Please indicate when booking your table if you require this complementary service. Driver gratuities are at your discretion.
A non-refundable deposit of £150 per person is required when booking a table.
We cannot cater for parties of over six people.
Persons under 18 are not allowed in the restaurant.
Please allow 3 hours for your meal.
No party will be seated until all guests are present. Please arrive promptly. It is at the discretion of chef patron whether latecomers can be admitted.
All guests must provide legal, photographic identification upon arrival. No guest may dine in the restaurant on more than one occasion. Bookings are non-transferrable. Should this occur, then the management reserves the right to cancel the entire reservation.
No recording devices of any kind are permitted in the restaurant, including cameras. Lockers are provided for mobile telephones.
Rule 3. You eat what you’re given.
This is a copy of one of the actual menus.
Corpse reviver cocktail (contains absinthe)
Vegan mushroom faux gras mousse with sorrel (and a microdose of Psilocybin.)
Spherified olive, pickled juniper berries and cucumber.
House pumpernickel sourdough bread with virgin lava bread butter. (70 year old starter, smuggled from behind the Iron Curtain)
Three-cheese profiteroles, sprinkled with chive dust. (Grown from the oldest variety of chives on earth.)
Pea and ham hock shot, with pork crackling infused foam and micro leaves. (Endangered rare breed British Landrace Pig.)
Quail egg with asparagus and (million year old) pink himalayan salt.
Langoustine ravioli in a clear broth.
50 year old Crab in an avocado shell, topped with trout roe, dusted with dehydrated miso.
Smoked eel, pickled radish, with celery powder.
Corn Fed chicken with monkfish liver and onion cream.
Tomato consomme. Served poured from a silver teapot into 17th century vintage teacups.
Salt marsh lamb with samphire, kale, mashed heritage roots and port reduction.
Customers were also given a little bag of goodies (to take home for later) which contained soft tangy rhubarb and creamy custard sweets. Three jelly gummy bears, (each containing 25mg of CBD oil) and a tiny wrapped walnut brownie. (All of these sweets were clearly marked as not suitable for children due to the cannabis content).
Rule 4. Keep them wanting more.
A fragment of one of the first reviews on the home page of Pumpernickel’s website stated “this meal heals. I felt soothed, comforted, nourished. There is an enviable depth and complexity of such simple ingredients. It’s elemental. I hugged the maître d’ as I left.” Another simply stated “I sold my soul tonight and it was worth it.”
Brian and Laura Jones considered themselves to be innovators whose entire existence relied on being ahead of the curve. By the time their friends heard about something, they had already done it or were booked to do it next weekend. Front row of the circle concert tickets of the next big thing. Eco-tourism. That new tv show. They’d ticked off the bucket list of things to do before you’re forty, well before that half-decade.
A day or so after dining at Pumpernickel, basking in the smug know-it-all glow, trying not to boast, thinking of the casual remarks they would enjoy dropping, to let those who know, know, that they had already been-there-done-that, their teenage son tragically died while skateboarding in the street. At his funeral, (no flowers please, but donations to a child hunger charity were welcomed) whenever someone asked which university Joel would have attended in a few weeks, the word “Yale” now seemed a hollow victory. Even Mrs Jones’ funeral dress was an advance, bespoke, pre-season exclusive and her Italian sunglasses frames were made from a prototype material.
The post-mortem revealed that Joel had cannabis in his system which may have impaired his judgment, and an accidental death verdict given.
Neither Brian nor Laura ever mentioned that their son had eaten their take-home sweets. They let people believe that he smoked a few joints, as teenagers were prone to do.
The authorities deemed that no further action was taken against the woman driving the car that killed the youth, but she never got over it. She changed her name, then moved house because of the scandal, and vowed to never get behind the wheel ever again. Her depression prevented her returning to work, and she soon lost her job. Her sedentary lifestyle at home and ruminations contributed to insomnia, back pain and an apathetic low mood. To try to lift her spirits, her husband booked a special treat for them both. After months of trying, he had managed to get them a table at Pumpernickel, the restaurant that everyone was talking about.
This is a story I wrote specifically for the brief of ‘GLASS’ for a competition, but it was not longlisted.
Some things that people assume are fragile, are often the most resilient, because they have to be to survive. If I’d never tapped that screen, then I wouldn’t know what happened and Mum would still be here.
When I was little, I stood on a chair, climbed under the net curtains and tiptoed precariously on the window ledge, between the photographs. I remember stretching up my arms like an angel. That window was bigger than I was. Mum was so happy to see me waiting for her, that she forgot to tell me off.
In my first year, almost everything I made broke, so I reused the smashed shards in my other work. By year four, I instinctively sensed how glass flowed. I could control my breath and feel the stresses and tensions. There was always a risk that kiln shock might crack a piece, but that was part of the process. People only saw the results, not the work leading up to it. Failure to produce or anticipate the market, meant I couldn’t pay my bills. It was all or nothing.
As the car drew up to what was left of Mum’s house, molten lead dripped into my stomach, and fizzed. I howled like a dog left home alone. A flapping stripy ribbon was the only barrier keeping strangers out.
I knew we would bicker over the scraps. His wife never appreciated the sentiment of unfashionable stem crystal, kept safe for best in a velvet-lined box, but she didn’t want me to have them either. I pretended that a new dandelion clock paperweight was Mum’s pride and joy and reluctantly gave it up for the wine glasses. If they had ever visited my shop, then they would know that the bowl they loved was one from my ‘Empty Vessel’ collection.
I hadn’t been a little sister for years but I still needed my big brother. This may as well have been a closed visit with a 6mm invisible barrier between us. I tried to reach out but I still couldn’t touch him. I think we both knew this would be the last time we didn’t speak.
He poured Mum’s ashes onto the sand. I picked up a muted, green pebble from the shoreline and sucked it like a travel sweet. Mum used to call these ‘mermaid’s tears’. Everything that fused us together was gone. I looked at the frosted, weathered sea glass nugget and wondered what it once was. I think I’ll make it into a pendant and wear it next to my heart.
When I got home, I wrote him a letter and pushed it into a bottle. I thought about throwing it into the sea, to be with Mum, but decided to slump it in the kiln. Flat bottles were always my best-sellers.