Raymond Frenken, writer and editor, is one of our frequent guests in Lloyd Restaurant. “Writing is a craft. That I’m able to contribute to artist books, as cultural artefacts, is a luxury. The titles I work on aren’t throw away books: they are designed with a lot of attention and time, they can be appreciated and kept for 100 years or more. As a freelance writer I don’t have an office. I am at my most productive in a place that’s anonymous enough to work and personal enough to feel at home. That’s why I come to Lloyd Restaurant. It’s not completely silent but the buzz doesn’t demand my attention. The kitchen prepares a special toast PDC for me, made with pain the campagne. And when Bjorn is in the kitchen, some extra ham and cheese.