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With a hospitality background myself, I agree with many of Sam Wilson’s points in ‘The customer is often wrong’ [Oct, p130]. But I take exception to describing mothers as ‘“MumsNet types with battering prams... nursing two lattes, as if that were enough to keep the place in profit”.
After having both my babies, cafés were lifesavers. I was on maternity pay and couldn’t afford expensive lunches. New mums are encouraged to socialise and breastfeed, and for me this would take hours, but I was always aware of not outstaying my welcome.
I’m sorry if mothers aren’t profitable enough, that breastfeeding takes time, that prams take up space. The customer may not always be right, but mothers need more compassion and less berating.
FEBRUARY’S FEATURE ON SUSTAINABLE VENISON [P72] GARNERED LOTS OF INTEREST
From: Brenda Moody Informed and inspired by the ar ticle, I popped to my butcher and asked about the venison. They explained theirs was wild, from an estate less than a mile away – as local as you can get! I bought mince and cooked the venison smash burgers. We learnt a lot from the ar ticle, enjoyed the food and felt we were helping the environment.
From: Venetia I was pleased to see venison championed as a naturally lean red meat with benefits to the environment. It’s widely available as haunches to roast, as mince, sausages and cuts for stews, but recipes in food magazines are rare. Please keep giving recipes to encourage less adventurous cooks to eat venison. It’s good value for money too.