I WAS intrigued to read in Business Press (January 27) that the top chef at Hazlewood Castle, John Benson-Smith, had opened two successful "brassires" in Lancashire.
Perhaps he (or you) could tell your readers precisely how success is measured in such matters?
Or could it be that someone doesn't know his brasseries from his elbow? We should be told.
Tony Lawson,
The Old Rectory,
York.
Updated: 10:50 Thursday, January 29, 2004
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