Lethal Intent

Fifty-two

In his student days, when his world was young and he had dreamed of becoming a broadsheet journalist, uncovering hidden truths and holding them up for the world to see, Sean Green had bridged the gap between malnutrition and comfort by working as a waiter, five nights a week, in an Indian restaurant in Oxford.

There had been a customer, a regular, a bookish man with big thick-lens spectacles that from certain angles made him look like a frog. He had been a good tipper, always cash too, rather than credit card; naturally, the staff had paid him special attention. He was a visiting lecturer, or so the student waiter had come to understand, at Exeter College. Their paths had never crossed outside the restaurant, since Sean was enrolled at Balliol.

And so it came as a surprise when, in the week in which he had completed his final examinations, the man gave him a business card and an invitation to lunch in London a week later.

The 'lecturer' was Rudy Sewell, and two weeks later, to his complete amazement, Sean Green had found himself a member of the Security Service, MI5.

It had come full circle, he reflected, as he laid two bowls of iskembe before a man whose demeanour shouted 'police officer' and a woman who was clearly not his wife, wondering if they knew that they were about to consume a traditional Turkish hangover cure. Ten years on he was carrying plates once more, only this time the pay was much better and the job description much more interesting.

He was aware that Peter Bassam was watching him, but he felt relaxed in the knowledge that it was only his waiting technique that was under scrutiny. He had no worries about not completing his trial successfully, especially when he compared himself with his colleagues, who seemed barely competent. One was Asian, and the other looked like a reincarnation of his old student self.

Already he was able to judge that the Delight's reputation was built on the reliability of its kitchen, rather than front-of-house slickness. Diners did not go to Elbe Street to be astonished by the skills of the waiters: they went for the food, which was consistent if not spectacular. The chef was an evil-tempered man called Sukur, but unlike Bassam he was one hundred per cent Turkish, and seemed very proud of both his nation and his work. He ran his kitchen with a mouth that was as foul as his disposition, but he filled his orders on time.

Green nodded to his boss as he emerged from the kitchen with a plate of orkinos and mercimek, tuna with lentils, and another of sucuk and balka, sausage and beans; Bassam smiled back. 'No worries,' he thought.

He did not expect that his assignment would produce results. He regarded it as a long shot, no more than a line cast into a very large lake in the hope that its one and only fish might bite. So what if Bassam's origins were Albanian? The fact that he had anglicised his forename and chosen to serve Turkish food indicated, if anything, that he was trying very hard to distance himself from his homeland, and from its lawless reputation.

He knew that the man had a wife and family: their photograph was pinned to the wall, beside the till, and they lived in Northfield. He could tell, from one night's work, that the business was profitable. So, he asked himself, would he put it all at risk by harbouring a bunch of gangsters? Not that he had seen any sign of the Albanians during his first hours on the job.

However, he knew that Amanda Dennis would not be interested in his opinions, only in his findings. His thoughts were private and would be kept to himself until he was asked to voice them. In the meantime, he would keep his eyes open and try not to drop any plates.