Re: The Inn on the Green Limited, Cookham Dean THEY say, "no publicity is bad publicity", so with that in mind I write not to complain about what was written about this establishment by Steve Warren, in "Lager than Life" (Freetime, August 7), but just to set the record straight on a couple of points.>

Pub critic never discussed beer

Re: The Inn on the Green Limited, Cookham Dean

THEY say, "no publicity is bad publicity", so with that in mind I write not to complain about what was written about this establishment by Steve Warren, in "Lager than Life" (Freetime, August 7), but just to set the record straight on a couple of points.

When Mr Warren visited us, he did so when we were closed, and whilst I don't remember the occasion, I can only assume that it was I who served him.

Few would expect to be quoted accurately in the press but I wish it to be known that I do nothing "under duress".

My decision to serve Mr Warren was a simple choice of doing so or not. Even in the middle of a meal I rarely decline, as I try to treat people as I would wish to be treated.

We do have some seemingly expensive wines on our list but our margins are not excessive, and you would be hard pushed to find them at our prices in other restaurants.

Such wines appear alongside others of exceptional value. We also offer a three-course dinner for £15.95, hardly expensive as it includes olives, canapes and continental breads and there are none of the usual hidden extras. A separate price for vegetables is one example which springs to mind.

We are an eight-bedroomed country inn and we try very hard to keep good standards throughout our business, be they the way we keep our beer or the tidiness of the buildings and gardens.

We appreciate that we still have a long way to go but we are not, nor do we aim to be, above anybody's station, nor are we "posh"!

Why the reference to staff laughing and shouting on their way out for the afternoon?

We were closed after all, and I hope their high spirits show that they enjoy their work and I can assure you that this is reflected in the way that they look after our guests.

Just one more point -- and perhaps the most relevant; isn't it a critic's primary job to talk about the product?

He makes no reference to what condition the beer was in (if it was beer he drank) or its price. Just a thought.

Neil Grice

Managing Director

The Inn on The Green

Cookham Dean

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