Andy Hayes. Fledgling food critic and something of a novice. He was the most determined fresh blood on the scene, having blagged his way into his first job working for renowned gourmet cuisine mag, Dégorger et Farce. The publication's readership comprised mainly of frequent travellers, those always on the lookout for their next juicy morsel of Chateaubriand or an independently produced local cheese to dig their chops into. Those fucking hipsters. They were just like sheep, gluttons, utter twats.