Luke Sutherland

'A modern fairytale of sorts, part culinary odyssey, part unrequited love story'

'Fine storytelling . . . a treat for all sensualists, gourmets and gourmands'

'Sutherland proves that he's far from a one-hit wonder . . . he possesses a singular writing style that is as much cinematic as it is literary'

'As with his first novel, Jelly Roll, Sutherland's latest book is edge and dark while dealing with the harsh realities of life'

'A book in love with language, food and music'

In London's Delphi Restaurant, Bohemond - black, French, obsese, lonely and a wondrously talented head chef - has drawn on mythological symbolism to begin preparing the perfect wedding meal for his boss Hermione and her womanizing fiance Paris. But when he discovers a mysterious love letter, he wonders what to do. Bohemond secretly loves Hermione - should he warn her about Paris? Or does she already know?<br/>
<br/>
Meanwhile, the hotel's ancient leader Faulkner spends the evenings recounting an incredible saga of his clashes with supernaturally evil enemies. It's a great story; but when the more scurrilous members of the Delphi's staff begin reporting terrifying encounters with one of Faulkner's creations, Bohemond starts wondering if everything is morphing into something between truth and fable. Building on the promise shown in his first novel, Luke Sutherland writes with an intoxicating rhthym and style, proving himself one of the most inventive young writers around.

Sweetmeat

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Luke Sutherland

Praise for Sweetmeat

'A modern fairytale of sorts, part culinary odyssey, part unrequited love story'

'Engrossing and well-written'

'Fine storytelling . . . a treat for all sensualists, gourmets and gourmands'

'A modern fairytale of sorts, part culinary odyssey, part unrequited love story'

'Engrossing and well-written'

'Fine storytelling . . . a treat for all sensualists, gourmets and gourmands'

'A modern fairytale of sorts, part culinary odyssey, part unrequited love story'

'Engrossing and well-written'

'Fine storytelling . . . a treat for all sensualists, gourmets and gourmands'

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