Hungry for simplicity

June 23, 2011

Given the choice between a restaurant that described its product as "steak and chips" and one that went for "roasted fillet of Australian Kobe beef nestling in a Kent garden pea puree, temptingly accompanied by a succulent spinach and onion compote, to-die-for triple-cooked Maris Piper chips and Indonesian long pepper sauce", I would always choose the former, suspecting that the latter spent far too much time and effort on the inessentials (Leader, 16 June).

Further, if I had read the spiel about "... to-die-for triple-cooked Maris Piper chips", I would probably have regurgitated at that point as a result of being force-fed too many sickly adjectives.

Good food should speak for itself. This principle also applies to other areas.

Digby Entwisle, London.

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