He took another sip of coffee. No. He had nothing to worry about. He would never use that escort agency again and he would lie low for a while. And if he needed to exercise that deliciously dark side of his nature, then he would travel to another city.

Oliver drained his cup. He pulled on surgical gloves of a particularly heavy latex and snapped the cuffs around the sleeves of his protective gown. He went through the door and into a room flooded with a cheerless, harsh luminescence from neon strip lights. The steel tray was already set out with all the blades and tools he would need.

The taint hung faint but growing in the air. Oliver knew the causes of it, understood the science behind it: the smell of cellular degradation escaping from the large open wounds, the pooling of stagnant blood in livid blotches in the lowest points, the odour leeching out through the skin. But no matter how scientific the explanation or professional the understanding, it was still quite simply the smell of death. He took a deep breath, picked up a large-bladed scalpel and held it poised for a moment as he looked down on the corpse, already split with large gashes, before him.

CHAPTER FIVE

25–26 January

1.

There was no such thing as a slow day at the Speisekammer and Ansgar Hoeffer always arrived at the restaurant early for his shift. He was the Head Chef and saw his duties extending beyond when he officially clocked on and off. It was, after all, his reputation that had been behind the Speisekammer’s growing success. The restaurant was doing the best trade it had known in its ten-year history. When Ansgar had first taken over the kitchen the Speisekammer had closed on Wednesdays. Now it did brisk midweek business for both lunches and evening meals. People came from across the city and beyond to savour Ansgar’s fusion cuisine which combined the best of German dishes with influences as varied as Thai, French and Japanese. And that was quite an accomplishment in Cologne: there were thirty or more world-class restaurants in the city. Even the delicatessen attached to the Speisekammer was benefiting from what Ansgar had done to elevate the restaurant’s reputation amongst Cologne’s discerning diners. Not that this had gone unnoticed or unrewarded. Ansgar was amongst the highest-paid chefs in Cologne and the owners, Herr and Frau Gallwitz, had even talked about making him a partner. Ansgar had responded positively but cautiously to this suggestion: he had enough common sense to realise that the Gallwitzes’ offer was as much motivated by sound commercial acumen as by any fondness for Ansgar who, even by his own admission, was a rather cold and distant man whose entire passion seemed concentrated on food. Everyone knew that if Ansgar moved to another restaurant, the greater part of the clientele would move with him.