Caterer Letters

When is an espresso not an espresso?

Whenever I am away from home, I invariably like (using "like" as in "I like to breathe") a mid-morning espresso coffee. Unfortunately, too many outlets, from cafés to hotels to department stores, serve fake espresso - a small, strong, dark black coffee is not an espresso, it is a small, strong, dark black coffee.

Sometimes, it is the machines that are at fault, dishing up a fixed amount of liquid from a preloaded capsule; and sometimes it is the operators who, even if they have the right-sized cups, do not understand the notion of crema and are clearly unfamiliar with the idea that, when it comes to espresso, less is more.

This is important to me because a fake espresso is not just a waste of money, it is a waste of an entire day in my life. I can't walk round a town trying 10 different outlets until I find a proper one, or I would be a trembling wreck. I must hit a real espresso first time.

It is also of concern because the term "espresso" is being abused - by manufacturers of fake espresso machines, and by members of the catering industry. If there is no legal protection for the term, is there any group or organisation that can help me to distinguish real from fake, by a symbol or door-sticker, perhaps?

I don't want to start a Campaign for Real Espresso Making (if I did I would need something beginning with "A" to finish it - CREMA), I just want to enjoy a proper espresso, every time, without being subjected to rubbish masquerading as the real thing.

Jim Ainsworth, By e-mail

Personal integrity was the Harris hallmark

I would like to add my own comments to the tributes being paid to Anthony Harris (Caterer, 27 March and 3 April).

Some three years ago, Anthony asked me to go and see him in Watford to explain why Hilton was giving financial support to my charity, Holiday Care.

I was struck by the fact a senior hotelier was taking such an interest, and flattered he gave me nearly an hour of his time to discuss our work in enabling disabled people to access mainstream tourism. As a result of our talks, Hilton's support for Holiday Care was maintained. Anthony, in my view, had a distinctively personal view of all matters relating to the hospitality industry, and that is what made him stand out.

David Phillips, Chief executive, Holiday Care, Croydon, Surrey

Training success needs the right support
In response to DJ Chambers's discouraging letter about National Vocational Qualification (NVQ) training ("I'm still waiting for my NVQ certificate", Caterer, 6 March), I feel the need to leap to the defence of NVQ schemes.

I studied with Hospitality Plus for 18 months and, although my training was not rapid, owing to frequently difficult time pressures, my certificate and folders were returned within two weeks.

My advice to anyone who is serious about wanting to gain additional qualifications through NVQ programmes would be to seek a national company with an established reputation for care and quality.

After 18 months of hard work, alongside my full-time job, I have achieved both levels 2 and 3 in Bar and Restaurant Skills and levels 2 and 3 in Customer Service Skills, together with an Advanced Modern Apprenticeship.

I am convinced that my success was down to a combination of my determination to succeed and the fantastic support of my assessor (thank you, Scott Howard).

Kerry Hart, Newark, Nottinghamshire

Hair-raising sight

The article on Leuka 2003 (Caterer, 26 March) showed 20 top chefs sharing a kitchen. Were they sharing a hat too?

All that long, greasy hair - I hope none of it got in the food.

Jennifer Douglas, Weetwood Hall Hotel, Leeds

Far away from war - but it's still a major worry
I wanted to thank Caterer and Beachcomber Tours for the excellent holiday I have just enjoyed at Sainte Anne in the Seychelles as the prize for winning the magazine's Christmas Quiz.

Sainte Anne truly is the ultimate resort for luxury, providing amazing service and very fine food. Even Michael Winner would have been impressed (I think!). Being flippant, I was hoping that war would break out while I was there so I wouldn't have to come back, but the timing was against me.

Seriously, the war, 11 September, and the resulting lack of tourists in the Seychelles as a whole, was a topic dear to the heart of all those working in the industry out there, and was talked about by everybody. It's clear that it is not just the UK hospitality industry that is being affected.

Mind you, it was difficult out there to think much beyond the next Scuba dive, game of tennis, and walk on the stunning white sandy beaches.

Susan Pepperell, Marketing manager, Twinings