My thoughts from the editor's chair

This was an opportunity that I couldn't turn down. Sitting in my restaurant, Mash, the editorial team were all ears as I sat before them, ranting, raving and gesticulating wildly about my current bugbears. Yet from this somewhat unconventional and unpromising start, they diligently and thoughtfully sifted through the wildly unstructured ideas I'd flung around and masterfully put this issue together.

To start with, Caterer's reporters were set off on the track of things that had, quite simply, been "bugging me". Why aren't our catering colleges as good as those of some of our foreign neighbours? A couple of years ago I'd visited both a large catering college in this country and one in Lyons. I was staggered by the difference in facilities and attitudes and, ever since, have been unable to reconcile the gulf in standards. Now I had someone willing to investigate whether my observations and gut instinct were correct and what the future could be. It's time our pride led us to holler: "We want better!"

I also thought this issue could benefit from some inspirational stories, and therefore I decided to interview Nino Sassu, chef-proprietor of Assaggi, a man I admire immensely, as do the many food critics and insiders who frequent his seminal Italian restaurant in London's Notting Hill. This man has also achieved the best work-play balance of anyone I know in the industry, and as I catch myself pulling my hair out in clumps, I often ask myself: "How the hell does he do it?" Here was my chance to find out.

The opportunity to comment on matters that affect all of us, from the smallest caf‚ to the grandest hotel, was also something I wanted to tackle with this issue. The strategy for future tourism in London was unclear to me and I wanted to know what the man in the driving seat had in mind. Before the close of the day Caterer reporters were knocking on David Campbell's door to ask. To his credit, Campbell accepted the challenge, and then deftly threw one right back at us. A man should be expected to lead - but we can all contribute to our future, right?

This has been an education, and I thank everyone at Caterer for biting their tongues, allowing me to win some battles and for being, moreover, patient and receptive. It's been a pleasure.