Chapters (37)
- Cover
- Dedication
- Chapter One
- Chapter Two
- Chapter Three
- Chapter Four
- Chapter Five
- Chapter Six
- Chapter Seven
- Chapter Eight
- Chapter Nine
- Chapter Ten
- Chapter Eleven
- Chapter Twelve
- Chapter Thirteen
- Chapter Fourteen
- Chapter Fifteen
- Chapter Sixteen
- Chapter Seventeen
- Chapter Eighteen
- Chapter Nineteen
- Chapter Twenty
- Chapter Twenty-One
- Chapter Twenty-Two
- Chapter Twenty-Three
- Chapter Twenty-Four
- Chapter Twenty-Five
- Chapter Twenty-Six
- Chapter Twenty-Seven
- Chapter Twenty-Eight
- Acknowledgments
- Thank you for reading…
- You will also love…
- About the Author
- Also by Julie Caplin
- One More Chapter...
- About the Publisher
The woman patted her arm. ‘We’ll be in it together then. Of course, I can cook. But it’s the fancy stuff I want to learn. I mean, I watch Great British Bake Off and half the stuff they do I’ve never even heard of. Me and my friend are going to open a little cafe. Well, I say open. It’s already open, but the current owners are selling up and have given us first refusal.’ At Hannah’s open mouth, she said, ‘I’m doing it again, aren’t I?’
She clapped a hand over her mouth and mumbled. ‘Someone else talk. I’m not going to say another word.’
Alan took pity on her with a cheerful smile. ‘That cake is grand. And now I’m feeling really nervous. I’ve had to do the cooking for the five years since my wife died. More recently I started experimenting. Moroccan food, Thai, Chinese – you name it, I’ve had a go. Anyway, my two daughters said I ought to come; one of them had heard of it. I took early retirement last year, read more about this place and thought, what the heck? Why not?’ He looked pensive for a moment, before adding, ‘You only live once, don’t you?’
‘I’m not nervous,’ said Jason with a touch of scorn. ‘My boss at the restaurant I work in wants me to learn posh stuff. He’s payin’ so why not?’
Fliss looked down her nose, her mouth curling. ‘This is one of the best cookery schools in the world. Killorgally lit the beacon. Chefs from all over the world come here to teach and graduates from the programme have gone on to run Michelin-starred restaurants. You do realise it’s not for the faint-hearted.’
‘Well, that makes me feel a whole lot better,’ said Meredith, rolling her eyes.
‘I’m just pointing out the facts,’ said Fliss a little stiffly. ‘This is one of the best cookery schools in the world.’
‘It is,’ said Alan. ‘Adrienne Byrne is a big name in Ireland and all over the world.’
‘I ain’t heard of her,’ said Jason sulkily. ‘She’s not that big.’
Fliss gave a superior tut without looking at him, her thin lips compressing. ‘In the bona fide cookery world she is.’
‘Not in mine, she ain’t.’ Jason shot her a grin, almost as if he took pleasure in winding her up. He couldn’t have been more than nineteen.
‘It’s certainly a beautiful place,’ she chipped in. ‘The small bit I’ve seen. It definitely lived up to expectation.’
‘Yes. I’m dying to see the accommodation and the kitchens and the herb gardens,’ said Meredith, clearly incapable of staying quiet for very long.
‘I’m staying at the hotel,’ announced Fliss.
‘What ’otel?’ asked Jason.