A Dish Best Served Cold

A scathing review, a dead chef, and a tangled web of culinary rivalries—food writer Saffron Tate must uncover the truth before the final course is served.

When food writer Saffron Tate pens a brutal review of rising-star chef Marc Bouchard, she expects backlash, not a death. But when Marc is found dead in his restaurant kitchen under suspicious circumstances, guilt and curiosity drive Saffy back to Bristol. Amid simmering rivalries, stolen recipes, and high-stakes ambition, Saffy peels back the polished façade of the culinary world to reveal a darker underbelly. As tensions boil over, she must navigate jealous partners, embittered investors, and ambitious chefs—all while confronting the uncomfortable power of her own words. A scathing review, a dead chef, and a tangled web of culinary rivalries—food writer Saffron Tate must uncover the truth before the final course is served.

With wit, warmth, and a dash of danger, A Dish Best Served Cold is a deliciously sharp cosy mystery about taste, truth, and the fine line between critique and cruelty.