It's time to change our attitudes to school meals
The school meals debate continues. The problem, as I see it, is reluctance on behalf of the Government to see that school meals become an integral part of the education process.
The provision of good quality food in schools can become a powerful learning tool, but food education itself is never a high priority, often because the decision-makers themselves know very little about the subject. English, maths, science, etc, are all considered more important by those in control.
It is highly unlikely that we could influence what should be taught in schools. However, there are opportunities for school meals with the right amount of investment to become the vehicle for learning and promoting food knowledge and related subjects.
If you increase the status of school meals by valuing the educational contribution they make, there's a chance that you may start to change young people's and teachers' attitudes towards food. It may even start to develop a food culture enjoyed by European countries such as Spain and Italy.
Being more optimistic, good quality school meals provision may even be able to help to promote careers in hospitality.
Prof David Foskett, Associate Dean, Thames Valley University
Enough talk - it's time for action
I read the correspondence on the Sector Skills Council (SSC) (Caterer, 24 April and 1 May) with some incredulity. It does no good when representatives from the employers and education continue to debate semantics instead of directing their energies into supporting the SSC.
The only way to reach and teach those in need, and thus improve standards throughout the industry, is "from the bottom up".
The professional and trade organisations should help establish the requirements of the employers and those in need of training and then, through co-operation, ensure that information is collated and passed on to the SSC which, in conjunction with the educationalists and training bodies, can then provide essential training programmes where they are needed.
Those able to act in a positive manner have already talked, theorised and debated for far too long. Action is now required.
Chris Chapman, managing director, Best Practice, Devon
Benefits of including the origin of meat on menus
Congratulations to Marcus Wareing (Caterer, 17 April) for his decision not only to serve braised Wiltshire pork belly, but also for including details of the origin of the pork on the menu at the Savoy Grill.
Research commissioned by the Meat & Livestock Commission has shown that more than 75% of people wish to know the origin of the meat they are being served when dining out.
Many caterers already realise the tremendous benefits of including the origin of meat on menus. Not only does it provide reassurance for customers by demonstrating that the chef has complete confidence in his supplier, but it also adds interest to the dishes on the menu.
Naming the origin of the meat on menus is a step that all caterers who care about their customers should make, and we hope others will follow Wareing's example.
Mick Sloyan, British Pig Executive (BPEX), by e-mail
What happened to home economics in schools?
The hospitality industry underpins the economy, being worth some £75b, and one in 10 of the population is employed in it, but still it's considered to be a low-status industry. I believe this stems from school teachers, many of whom have a negative attitude towards catering.
The national curriculum doesn't help. What happened to home economics? Why aren't children taught about food, cooking and nutrition? Children who leave school having excelled in maths will be able to perform a complex algebraic equation but won't be able to cook a meal or supply their bodies with a balanced diet.
Schools should be teaching life skills, like cooking, plumbing, how to apply for a job or a mortgage, how the tax system works, etc.
If a child left school with a greater knowledge of food, where it comes from, and how to cook it, maybe we would eat better as a nation, do away with convenience food and start eating together as families again.
Jeremy Ford, executive head chef, Tower 42, London
Is this a case of the pot calling the kettle black?
Jan Moir is a restaurant reviewer who, quite rightly, criticises menus which are over-decorated with flowery prose. What, then, does she mean by "practically oscillates with garlic" (Caterer, 10 April) when applied to a chicken curry? I didn't know garlic could swing from side to side by itself.
Rosie Inge, Churton Inge Associates, Wells, Somerset
Staff can help to put gay couples at ease
The article on the value of the "pink pound" to hotels in the UK (Caterer, 1 May) was interesting.
I have been in the hospitality industry for 25 years and have a same-sex partner.
We both have professional and demanding jobs and we try to take short breaks at least four times a year. When staying in large, corporate hotels we don't have any problems with presenting ourselves. However, we prefer to stay at quality, small, individual hotels. The problem with this is that our enjoyment at these hotels is usually spoilt for the first 24 hours because we worry about how we are going to be received - by reception, housekeeping and in the restaurant.
After this period, staff become familiar with seeing us together and we begin to feel relaxed. On the whole, we're treated with warmth and courtesy.
There is a massive growth potential for gay men and women in the quality short-break market, and small hoteliers need to be aware of this potential revenue stream and how to tap into it.
After all, we are two burnt-out, professional people looking to escape for two or three nights, spend time together relaxing, and are prepared to pay a premium price for this luxury.
We are not unique; there must be thousands more like us with, as the article so rightly called it, "check-in phobia".
Paul Jones, Hotel and Catering Consultant, By e-mail