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Hello and welcome to Spectator Out Loud.

Each week, we ask a few of our writers to read their piece from the magazine aloud.

On today's episode, Olivia Potts says the reign of shouty chefs might finally be coming to a close.

Rory Sutherland says the race for university qualifications has resulted in collective idiocy.

And Tanya Gold says lobsters are a danger to themselves.

First up, Olivia Posse.

Professional kitchens have always seemed like pressure cookers. Hot, sweaty, stressful.

The caricature of a head chef is angry, sweary, unable to keep a lid on his temper.

He shouts at underlings for the most minor of infractions.

Recent events have shown how pervasive that stereotype still is.

A number of ex-employees of the Kitchen group, the set of restaurants owned by celebrity

chef Tom Kitchen, have made allegations of a range of abuse,

from being denied food, drink and breaks to deliberate burning and sexual harassment.

Two senior members of staff have been suspended pending investigation.

But the response from the food industry has been muted.

Many have simply ignored the claims, others have made excuses.

Food critic William Sitwell claimed that, in any high-pressure environment,

...