The Daily Telegraph - Saturday
The need for a fresh approach to serving food
SIR – Given the well-publicised problems facing the hospitality industry and the ever-increasing cost of living (Money, February 7), not to mention the growing problem of obesity (report, February 6), I am surprised that pubs and restaurants still invariably serve only standardsize portions. Yes, some menus offer “small dishes” or “light bites”, but this is not the same as offering a smaller portion of a main dish.
In common, I am sure, with many others, my friends and I are frequently overwhelmed by the enormous platefuls establishments present us with, some of which will inevitably end up as expensive food waste.
Since any cost involved in designing and managing a “small plate” menu would be significantly less than paying to make food that is then wasted, surely this must make sense – not just economically and ethically, but also for the sake of the nation’s health.
Tony Stone
Oxted, Surrey
SIR – Dining with my wife at a small restaurant near Angers (Letters, February 9), I noticed to my delight that they had steak tartare on the menu. The waitress took our order, giving me a quizzical look but saying nothing. Minutes later the chef rushed over to our table with an obvious preconception.
“C’est cru! C’est cru, monsieur,” he exclaimed.
I responded with something like: “Calmez-vous, mon ami, pas tous les anglais aiment leurs bifshteks ‘well done’.” He was much relieved and the steak tartare was delicious.
Steve Haynes
Sidmouth, Devon
SIR – Craig Heeley’s letter about opinionated French staff (February 9) reminded me of a friend’s mother, who ordered duck at a small restaurant while touring France.
Waiter: “How would madame like the duck cooked?”
Mother: “Well done.”
Waiter: “Non.”
Mother: “Please.”
Waiter: “Non.”
Mother: “But it’s my choice.” Waiter: “Pah – it’s my duck.”
Paul Browne
Streetly, Staffordshire
SIR – In the 1980s I worked with a small team in Turin. We had very generous expense allowances, which we didn’t get if we didn’t spend them. One evening, we dined at one of the most costly restaurants in the city, which had a sommelier. He brought the bottle of Barolo we had ordered to the table, tasted it, told us to wait while it breathed, and tasted it again. He then called the head waiter over, who also tasted it. They both tasted it again – then finally allowed us to drink the remaining quarter of a bottle.
Steven Romback
Ashton Keynes, Wiltshire