Imaginary Body had a great Edinburgh success with 100 four years ago. It has taken some time but their 70-minute successor, Food, has the same unusual qualities and should win a Fringe First.
Food is the flavour of the month, potentially now the new sex. Reality TV about chefs is hard to avoid and even local hard man Irvine Welsh's new novel focuses on the world of the Masterchef.
This play portrays the rise and fall of Irish chef Frank Byrne, played by Sean Campion, a man who must like Traverse 2, having showcased Stones In His Pocketsin the same space a decade ago.
We enter the manic kitchen a month before Frank is to open The Boiling Pot. Frank's ambitions are limitless with the elusive Michelin three stars the ultimate goal. Within four years he reaches this Nirvana and the world is his (beautifully-prepared) oyster.
The Mephistophelean cost is a degree of obsession close to madness. Frank hardly notices wife Cherry or his children, leaving the marital bed at 3am to find the best fish. Similarly, he sees his staff as no more than the tools of his trade, on a par with saucepans and whisks, but more treacherous.
Having hit the peak, there is only one way to go, as Frank becomes irrationally neurotic about the risk of losing his third star.
Imaginary Body's strength, led by writer/director Christopher Heimann, is in combining a sharp script with carefully presented physical theatre.
On a minimal set designed by Jon Bausor, you really feel as if you are in a manic reataurant kitchen, even though all of the utensils are invisible.
Sean Campion provides a memorable performance as the chef who can never relax and visibly wilts as his character's confidence drains away.
Food will inevitably be one of the big hits of 2006 and is already selling well in an experimental space that can struggle to attract punters. Book early.