A tribunal hears that a sous chef at Tom Kerridge’s Harrods fish and chips restaurant is bringing a claim for unfair dismissal after, the employer alleges, he left seafood to spoil. According to the tribunal account, Giresse Mbala left about 10kg of lobster and 150 scallops in the kitchen for roughly a week without refrigeration during summer conditions. The reports say the seafood was left out in the workplace, leading to spoilage valued at nearly £700. Mbala is seeking to challenge the dismissal, arguing the decision was unfair. The coverage describes the matter as being considered by an employment tribunal, with testimony focusing on the handling of the seafood and whether it breached company procedures. Other details about the timeline, the dismissal date, and the specific internal policies referenced are not included in the excerpts provided. The tribunal is still examining the circumstances that led to Mbala’s departure and the reasons given by the employer.