I am writing wishing to contact David Smolt. I am not sure if that is your real name or a nom de plume.
I read your last article (Caterer, 27 April, page 24), and it reminded me of last year reading a disparaging article by you on Hell's Kitchen, after which I contacted Caterer and asked to be put in touch with you, to no avail.
I do not entirely disagree with some of your points of view, but I wonder: why the anonymity? I have lived and worked as a chef in Essex for most of my life, and not only have I not heard of the six-bedroomed, AA-two-star Auberge du Montbazillac (which has a superfluous "t"), it is impossible to find through Google or directory enquiries.
As I would like to dine at the Corpulent Cock, and perhaps buy you a drink and discuss the trivialisation of gastronomy, please be so kind as to forward the number for reservations. I look forward to hearing from you.
Mark Webb
by e-mail
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