Could do better

26 March 2004 by
Could do better

Chefs must do more to educate the British public in the value of healthy, seasonal and ethically responsible food, says Raymond Blanc, chef-patron of Le Manoir aux Quat'Saisons, Great Milton, Oxfordshire.

During his keynote speech at the 2004 Caterer & Hotelkeeper Chef Conference at the Brewery in London, Blanc said the British attitude to food in the past had cost it dear. He added that chefs had a role to play in passing on their knowledge and changing consumer attitudes. "The relationship has been sick and consumers know that and are driving change. We got it wrong in the past - agriculture has been under crisis management for 10 years - and we now know the relationship between food and ill health because we can measure the damage," he said.

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