Heated debate

SIR – Why does seemingly every chef in Britain these days presume that all of their customers like black pepper – or even worse, chilli – in or on their food?

I loathe both. Far from enhancing flavour, chilli particularly detracts from it. I came across it in a dollop of hummus the other day – and even in a sweet biscuit.

I have no problem with the use of either – but please, if possible, do ask me first. Louise Broughton

Bowness, Cumbria