Chapter 1: Jingle bells and jangling nerves

If no one was quite sure what to call the first decade of the new millennium, for David Moore it was a trivial issue. His restaurant Pied à Terre had always closed for Christmas and New Year, a tradition he had brought with him from his days at the Le Manoir aux Quat’ Saisons. For Moore and his team, it was time to relax, celebrate and recharge the batteries before the coming year.

In the calamitous closing weeks of the year, following months of growing discord, Moore had lost head chef Tom Aikens and sous chef Shane Osborn was hesitant to take the reins in the kitchen. For a restaurant with two Michelin stars, there was everything riding on Osborn’s decision.