Letters

Fairness in the eye of the beholder

I am writing regarding the comments in the anonymous letter "This competition can't be fair" (Caterer, 27 February, page 18) and the feeling that this gave to judges and competitors around Hotelympia last week.

This year, I was asked to judge the heats and final of National Chef of the Year, a role that is important to every judge on the competition circuit. Happily for me, my son Simon won through to the semi-finals. As a result of this, however, and sadly for me, I had no option but to withdraw from the heat in which he competed, and also from judging the final.

It is impossible not to know some of the competitors in any competition, but there never was and never will be any favouritism given to any competitor. He or she must produce the best meal on the day. The judges are there to make decisions and, as they are decisions that affect the careers of every competitor, especially in the Chef of the Year final, we do not, and cannot, take this lightly.

I know that the anonymous letter questioned the integrity of the competition, and some competitors and judges felt betrayed by Caterer for printing it. But they should let this criticism bounce off their shoulders. It is the magazine's duty to report what needs to be aired, and you should not, and I hope will not, suppress any flow of information, no matter how painful it may be to others.

Sadly, not everyone thinks this way, and I was witness to some of my friends and colleagues giving snubs, gestures and bitter comment to Caterer's representatives at Hotelympia. This was no less than bullying, and it is not the way to react when our ethics are questioned by anyone.

I only hope that, now this is all over, apologies for rude behaviour will drift back to Caterer's representatives for the heat-of-the-moment comments that were very sadly, and unnecessarily, made.

Roger Hulstone

Paignton, Devon.

• Editor's note: Roger is right to point out that, if Caterer is to have a truly independent voice, it must reflect the views of the whole industry. Sometimes those views may be controversial, and they will not be shared by the majority of the industry, or even by the magazine and its staff. It is, however, quite correct that they be allowed a platform. That is what a free and democratic press is all about.

Thanks again for a great success

As we move into the 21st century, Le Salon Culinaire International de Londres at Hotelympia 2000 was the most successful yet. When the prize giving and awards ceremony came to an end in the Live Theatre on Friday 11 February, more than 900 awards had been presented across the five different culinary features, with more than 1,400 entries received across the Salon.

The interest from competitors has exceeded all expectations. To the many competitors who must be terribly disappointed at not being able to compete, I offer my sincere apologies. I have tried to spread the entries to please as many people as possible but, unfortunately, I still had to turn away more than 350 entries in Live Theatre and 14 teams in La Parade des Chefs.

The standards of exhibits in the Display Salon was breathtaking and a credit to the very talented people in our industry. Both live theatres were full of tension and excitement, with thousands of watching visitors all week. La Parade des Chefs continues to go from strength to strength and Field Kitchen 2000 was a huge success.

To all competitors, my warmest congratulations, and well done! Your skills are a credit to our industry and its aims.

The support I received from the various companies and associations throughout our industry has been excellent. My very grateful and sincere thanks to all the sponsors for their kind support of this prestigious event.

A very special thank you to my team members and judges for their professionalism and dedication. Without you, the Salon could not happen.

Thanks also to the four colleges which supported La Parade des Chefs front-of-house - Westminster College, West Suffolk College, Thames Valley University and Waltham Forest College - and the many industry friends and colleagues who have demonstrated their strong commitment to me and Le Salon Culinaire International de Londres.

Peter L Griffiths

Salon director, Fresh RM, Richmond, Surrey.

Rosettes for not trying too hard

Rosettes are a touchy subject. I am a 30-year-old head chef in a 15-bedroom hotel, with a 60-cover restaurant and 30-cover bar. I've been there nearly 18 months and won it a rosette. I am now aiming for two. Previous to this, I worked in another nearby hotel of similar size, and got that a rosette within the year.

I and the other kitchen staff worked very hard for the one rosette. Everything on our menus is home-made, from basic breads and pasta to smoked dishes to desserts and petit fours.

I'm surprised, therefore, that a number of places where I've dined or had interviews, seem to serve "lack-of-effort" food, and yet have one or two rosettes. The quality of menus and food in some places that have rosettes clearly isn't up to standard.

How do they get away with it?

Simon Mark Hollings

Hathersage Inn Hotel, Hope Valley, Derbyshire.

Is Guide fair if you can't get a visit?

I support the view of David Lawson-Evans ("Still waiting for inspector's call," Caterer, 10 February, page 18). We have had similar problems gaining recognition. We have written twice to the AA and have had two curt replies saying that AA inspectors decide who to visit, and please don't write again.

We are from two-AA-rosetted backgrounds, but we don't know any important people and we aren't prodigies of any celebrity chef. We are, however, extremely passionate about what we do and we feel we do it very well.

Accolades and recognition give a boost to small restaurants, many of which depend on the awards for publicity (unlike high-profile restaurants).

It does cause bitterness when you feel that you've been swept under the carpet for another year. At least give us a reason for not visiting. It would at least appease the frustration of being ignored.

Paul and Jacqui Wynne

Rumbling Tum Restaurant, Bovey Tracey, Devon.

Going dotty for the millennium

Three times we had "confirmed bookings" for the whole restaurant in the run-up to New Year's Eve, and each time the party failed to produce the deposit.

Two days before New Year's Eve, we advertised on "lastminute.com" and took 70 bookings at £60-£100 in 24 hours! Long live dot com!

Michael Balliwell

Battersea Barge Bistro, London SW8.

Learning to regret a snap decision

I totally agree with Peter Hancock's Viewpoint (Caterer, 10 February, page 20).

Had we not monitored the sources of all our enquiries and bookings, we would not have been aware that, after paying more than £1,000 to appear in one of his guides, we only received one booking of four finger-clicking Americans for two nights!

Nigel Crapper

Amerdale House Hotel, Skipton, North Yorkshire.