Saturday, 24 August 2013

A Long Apprenticeship

Antionakis Sheftalia felt that the secret to being a successful chef was to understand plumbing thoroughly.

Thus it was that after twenty-years of u-bends and financially remunerative emergency call-outs, Mr Sheftalia decided that he had paid his dues and could finally open up his restaurant.

The menu was mainly over-brewed sugary tea and the occasional digestive, but the loos were executive standard.

No comments:

Post a comment