I remember fondly from my youth when Mum and Dad would announce that as a treat we would be going to eat at the 'Little Chef'. I have no recollection of where the restaurant was and I am unsure if it's still there. On the journey to the restaurant Mum would look back at my sister and I sat on the back seat of the car,
'What do you think you'd like for afters?' Mum would enquire knowingly.
'Cherry pancake!' My sister and I would answer in union. I would no doubt then accuse my sister of copying me.
There was something enticing about the bright red logo and the cartoon chef smiling broadly, yet reluctantly. A Mona Lisa smile. The fact that we had to travel a fair distance to get to the restaurant did not feel a burden, but an adventure.
In those days 'Little Chef' was very popular and we would often need to stand in line to be seated. The decor was smart and well-kept, the red branding on everything in sight.
It seems that 'Little Chef' has fallen on bad times in recent years and although millions of motorists still pass through its doors each year, it would appear that they do so through convenience rather than desire. Increasingly 'Little Chefs' all over the country are falling into disrepair and are being closed down.
In order to halt this decline, the senior managers of 'Little Chef' have brought on board, Heston Blumenthal, the three-starred Michelin chef of The Fat Duck in Bray, Berkshire. The chef is better known for his scientific approach to cooking, a precisionist who spent two years perfecting his recipe for Black Forest Gateau. The 'Little Chef' brand is better known for its 'Olympic' all-day breakfast, complete with microwaved scrambled egg.
Heston's brief is to create a new menu that will entice customers back to 'Little Chef'. After the chef's first visit to the Popham branch, the staff were left nervous of what his impact would be on the brand. A curious group of people, the 'Little Chef' staff were fiercely loyal to the company and were genuinely concerned that Heston would make a fool of them and their beloved vertically-challenged employer. Michael the branch manager, vocalised his concerns on behalf of the staff;
'I don't think that 'Little Chef' customers are ready for snail porridge or egg and bacon ice-cream,' he spoke sincerely, pausing for thought,
'Or rabbit jelly.' He offered.
His voice trailed off lost in thought,
'They weren't ready for muesli.' He murmured
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