A dish best not served

National Post (Latest Edition) - - THE CHATTER - Laura Bre­haut

A chef from Shrop­shire, Eng­land has re­signed fol­low­ing a Face­book post brag­ging about “spik­ing” a ve­gan diner, ac­cord­ing to the Guardian.

Laura Good­man, coowner and head chef of Car­lini, felt the wrath of the in­ter­net af­ter post­ing sev­eral in­crim­i­nat­ing mes­sages in The Bor­ing Group on the so­cial net­work. “Pious, judg­men­tal ve­gan (who I spent all day cook­ing for) has gone to bed, still be­liev­ing she’s a ve­gan,” she wrote in one mes­sage. Adding: “Spiked a ve­gan a few hours ago.”

Un­der­stand­ably. Good­man’s com­ments in­duced out­rage on­line. Ve­gans and non-ve­gans alike in­un­dated Car­lini’s TripAd­vi­sor and Google pages with dis­parag­ing re­views. Due to the vol­ume of com­plaints, the restau­rant’s Face­book page has been dis­abled, the Guardian re­ports. Mean­while, TripAd­vi­sor has “tem­po­rar­ily sus­pended pub­lish­ing new re­views” for Car­lini due to “an in­flux of re­view sub­mis­sions that do not de­scribe first-hand ex­pe­ri­ence.”

At the time of writ­ing, Car­lini’s Google rat­ing had plum­meted to 2.1 stars. “How this restau­rant can sur­vive when din­ers can­not be sure what they are be­ing served from the Kitchen must be in se­ri­ous doubt,” Christo­pher Hulse wrote in his one-star Google re­view.

Michael Gale, Car­lini co-owner and Good­man’s fi­ancé, told the Guardian that their “world has been turned up­side down.” In ad­di­tion to the tor­rent of negative re­views, he re­port­edly said that they have re­ceived death threats and warn­ings of le­gal ac­tion.

The restau­rant re­leased a state­ment, which read: “Laura Good­man has to­day ten­dered her res­ig­na­tion from Car­lini and the board of di­rec­tors are cur­rently con­sid­er­ing their op­tions. Whilst this process is be­ing com­pleted, Laura will not be work­ing at ei­ther of the restau­rants, which will re­open later this week. As part of a pre­planned re­cruit­ment drive, Car­lini is also re­cruit­ing for an ad­di­tional head chef to work across both its restau­rants in Shrop­shire.”

Good­man added: “I am re­ally deeply sorry. There were no meat prod­ucts added to the dishes.”

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