Fork & Chance

Rupert Stockbridge has optimized his life to the minute: four running routes, a twenty-eight-day meal rotation, and a spreadsheet that scores his friendships. Then his firm hires a caterer who arrives seventeen minutes late with turmeric on her sleeve and a sourdough starter she describes as "going through a phase." Georgie Birkett cooks on instinct, plans nothing, and finds his binder hilarious. Two hundred clients, one terrifying food critic, and four hundred pounds of artichokes later, something has to give.