The Caterer

Over to you

27 August 2004
Over to you

Should chefs reduce salt in their cooking?

I think people can latch on to trends, which is not always the healthiest approach. Focusing on one aspect, such as salt, is not the answer. Eating out should be a pleasurable experience and not part of a six-month health regime.
Tom Etridge, Gastropub entrepreneur
Chefs are a bit precious about things like that. When you go to a good restaurant you are saying "chef, I trust you". I would rather remove salt from tables. The British public should get out of the habit of seasoning food before they even taste it."
Antony Worrall Thompson, Chef-restaurateur
Personally there's nothing I like better than eating well-seasoned Italian food. However, from a professional point of view we are aware that people's eating habits are changing and that too much sodium is harmful. We are lowering our salting and sometimes eliminating it altogether.
Martin Dibben, minister of excellence at contract caterer Artizian

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