Former pastry chef pursues £200,000 claim against The Fat Duck alleging work caused her repetitive strain injury

and then would spend the remaining piping 550 individual 'whisky gums.'

“The process had to be carried out under time pressure as it had to be completed before the chocolate set in each mould,” her lawyers claimed in court papers, and her barrister added that “she was essentially on what was effectively a production line,” according to The Guardian.

Additionally, she claims that she was not given adequate rest periods, support, and the restaurant "required her to work under time pressure throughout the day.”

After a brief court hearing, the judge adjourned the dispute and directed a case management conference for May 2022, which will take place ahead of a trial of her compensation claim.

The restaurant's lawyers have argued that the tasks given to the pastry chef were common practices in many fine dining restaurants and that the pastry chef's case showed a stark lack of medical evidence.

They have also stated that management moved the pastry chef to lighter duties upon her reporting her injuries, that her workload was not oppressive and that she filed her complaint too late on for the restaurant to take appropriate action.