Industry takes bse scare in its stride

By Cathy Cooper

British eating habits are so diverse that restaurateurs can take the Government's latest beef ban in their stride, say trade associations.

Agriculture minister Jack Cunningham's announcement that beef on the bone was to be banned was greeted with outrage by some chefs and restaurant owners, notably those from more upmarket outlets.

But many said the issue had been blown out of proportion.

Peter Conway, chief executive of the Restaurateurs Association of Great Britain, did not believe the ban would have much affect on the restaurant trade.

He said only 5% of beef was consumed on the bone and that red meat consumption had dropped in recent years.

Today's culinary diversity would also soften the blow. "Ten to 15 years ago, when choice was much narrower, you might have had to take 15% of items off your menu, but now there's a huge choice."

Owners of some of the top steak restaurants agreed. Neville Abraham, chairman and chief executive of London-based Chez Gérard, said: "I don't believe it's going to have much impact. Beef on the bone is only about 3% of our sales."

A spokesman from the Beefeater chain, which has removed T-bone steaks from its menu, said: "We've got 84 dishes on our menu of which steak and beef account for less than 15%."

Toby Restaurants had also taken T-bones off its menus and removed full ribs of beef from its carveries, and is looking for alternative joints which were suitable for carving.

The British Hospitality Association said the ban would not affect restaurateurs' income.