Do not fear going forward slowly; fear only to stand still

If one man is a chef and Liverpool a city of culture then surely you would be able to return your food if it turned up without the gravy you were promised? All the talk this week is of Rafa's consistency to serve cold turkey for a luke warm restaurant that is consistently fully booked but permanently overhyped and overpriced. A wannabee in the Michelin awards book but a culinary misfire bad enough to leave the foulest mouth in the Ramsay speechless? Slightly unfair on yesterday's service or is he a roadkill in waiting? It seems fair. The critics are turning up becoming more and more vocal week in week out. They are pleading for the head chef to let them go home happy with bellies full of fluent passing, mouth watering half volleys and solid pints of lager in defences. The men and women who pay their wages wanting to be entertained have had enough. It's just not satisfying enough. Fresh talent is needed but the kitchen coffers are bare. The man in charge has nowhere to go and too many of his vegetables are, well, vegetables - albeit on the physio's table for a week or a month. The prices have been too high for too long and the wine has been more Isle of Man than European. Its time for a change on the menu, Rafa. Put another lump of ice in my drink on the training pitch, an extra potato on the injury table and walk away knowing you've done yourself proud. You've won a trophy or two including the one that avoids that French chef Arsene and hang up your pinny knowing full well you've achieved, but not to the highest standard reached by so few. Its time for a new cook to burn the scouse steak. Just do us all a favour and do it before it all gets nasty as the vultures are circling and nobody likes to see a beautiful animal picked at week after week until all that's left are unwanted bones. Don't stand still or you will be looking to serve Paella abroad without redundancy rather than milky tea or a mutton stew, just like you know you love. Good luck with acquiring fresh produce this transfer window and lets hope you can clear the fridge of some unwanted dairy. All in all its not looking great for that elusive Michelin star this year.Certainly not in this restaurant.