Dinner on the slate

SIR – Marion Gilbert (Letters, August 18) scratches at the surface of the current food presentation trend. Chips in tiny steel buckets or mini deepfryer baskets, and the main meal on anything other than a plate.

As a soon-to-be former pub restaurateur, I look forward to eating once again a whole meal served simply on a single plate – and to closing our account at the local builders’ merchant for “crockery”. Kevin Henley

Crewe, Cheshire