STAR EMAIL ★ Subject: The customer is often wrong From: Charles Bath
Thank you, Sam Wilson, for an entertaining article [Oct, p130]. I’ve long since left hospitality, but you brought back the horrors I suffered with a smile. Your wonderful description of ‘battering prams’ brought back the most vivid memories of all. Thank goodness I can laugh about them now.
Although no longer in the trade I’m familiar with the unpleasantness that review sites have brought to the business. There’s an irresponsibility in offering people the opportunity to be rude anonymously and I think this has encouraged boorishness in some customers.
I knew the trade was fighting back and was pleased to see you mention it. Let’s hope your words are read on both sides of the counter. Persuading more owners to respond and encouraging customers to make their complaints in person, politely and respectfully, can only be a good thing for us all.
Subject: The love of toast From: Fiona Campbell
I read with delight Debora Robertson’s article on toast [Oct, p34]. For me, it’s always been the ultimate comfort food. When my children were young, making my own bread helped provide affordable meals, not least of which was toast. A cheese toastie is still the first thing my son asks for when he comes to visit. I’m looking forward to trying Debora’s French onion toast as the weather turns and comfort is needed, but hot toast with melting butter needs no invitation.
Subject: Food (magazine) waste From: Marion King
I found the article on food waste [Sep, p30] useful. Many magazines explain where we make waste, but these recipes were truly inspiring. One little grumble, though – could we take the same approach with the paper used in the magazine? So many pages are taken up with a tasteful photo of the dish and then you have to go to a different page for the recipe. It seems a waste of newsprint.
Editor Karen replies…
Delighted you enjoyed the zero-waste ideas. As for the pictures, readers tell us they love to see a big image as it inspires them to cook the recipes. And, by the way, our magazine is printed on paper from sustainably managed forests.
What you’ve been cooking
Caroline Earth
Thanks for the interesting vegetarian recipes in the August issue. For me, the star of the show was the tomato tatin [p51], which I made with help from my five-year-old son. It used up our glut of homegrown toms.
Subject: Pear-fect timing From: Joyce Lloyd The October issue of delicious.
saved my life! Having received a large bag of pears from a well-meaning friend I was left with the question “What on earth can I do with so many?” I was delighted, then,
