Letters

Sweet success for conference treats

Conferences might be the latest danger for executives who want to watch their weight. Even if they can resist lunch and drinks, they don't seem able to keep off the jellybeans.

Swansea's Forte Posthouse hotel is tempting conference guests with these childhood favourites. Apparently, hard-nosed, fast-talking executives can't get enough of these treats. So much so, that staff are having trouble keeping up with demand. Watch out for give away bulging waistlines.

Not enamoured by love's young dream

Overheard conversation between young waitress and four sniffy diners when the bill was presented:

"We've deducted the service charge and we're not leaving a tip. One of us was given the wrong dish at every course."

The young waitress replied: "I'm sorry, but I've just fallen in love for the first time and I can't concentrate."

Taken aback by bureaucracy

The hard core of cynics who doubt the real value of ISO 9000 (or BS 5750) in the hospitality industry can take heart from the experience of Caterer's northern editor, Bob Gledhill.

A phone conversation went along the lines of: "Hello, Mr Gledhill, we're ringing about the complaint you wrote to us about."

"But I wrote that letter in April 1994. Why bother answering it now?"

"We've got ISO 9000 and we now respond to every complaint we get. Unfortunately, I have to tell you that we can't do anything about it."

Inspiration from far-flung places

After 30 years in his legendary restaurant in Lyon, one would have thought Paul Bocuse was ready to take things easy - not so. Mr Bocuse has just returned from a trip researching the diet of the Eskimos of northern Canada. Should the sharp-eyed, trendy brasserie brigade now watch out for caribou Lyonnaise?

Patronised by an ex-premier

So much did the new private dining room at London's Dukes Hotel remind Baroness Thatcher of her years at 10 Downing Street that she insisted her recent nine hours of interviews with Sir David Frost be held there.

Said general manager Andrew Phillips: "The chair she sat on will probably be donated to a charity for auction this Christmas. It's the hottest seat in the house."

Would the real mark stand up

Talking of Baroness Thatcher… it's all an elaborate cover-up. Mark Thatcher may not be the multi-millionaire wheeler-dealer that the national newspapers would have us believe. He is, we are reliably informed, the executive chef at the House of Lords.

Good to see Maggie has kept some of her influence when it comes to job appointments.

A pie by any other name

Word has reached us, via Mary Ann Gilchrist of Carlton House, Llanwrtyd Wells, Powys, of a wonderful pudding that she tried on a recent visit to the Wye Valley Hospital in Hereford. The dish was "plump, seasonal fruits encased in light shortcrust pastry and draped with custard or cream."

"I did enjoy my fruit pie and custard," said Ms Gilchrist.

A bit of what you fancy in minorca

on the subject of menu items, thanks to Nigel Potts of Cliffden GDBA Recreational Services, Teignmouth, South Devon, who, while on holiday in Minorca last year, spotted a dish called "lamb's bit" on the menu. The mind boggles.