I was not at all impressed by the writings of your carnivorous contributor Nicholas Martin (re: cheese on plane flights, Oct. 10). He obviously thought it was amusing.

I have been a lifelong vegetarian (I was brought up on a farm, so the reasons for my avoidance should be evident), and later acquired a gourmet interest in food and wine. Not for me are lentils, quorn and rice. Instead, I enjoy a Mediterranean diet rich in pasta dishes; plus ratatouille; stuffed filo parcels cooked in sherry; fondue; and raclette, for example. Plus all the glorious cheeses that are so lovingly crafted, accompanied by astonishing Australian wine.

I make many international flights on business. But ordering veggie food (especially from BA) is nigh-on an impossibility. Even in Business Class you’re lucky to be served with a lettuce leaf and a couple of grapes.

The flight attendants have to go to First Class to pinch their leftover cheese and biscuits. Even when you specify that you’re an egg- and cheese-eating veggie, you get a vegan meal. Usually accompanied by insipid French wine. I always rejoice at travelling Qantas or Air New Zealand!

So please, Mr Martin: think yourself lucky. While you tuck into your meaty meal ‘invaded’ by cheese, think of the veggies starved of it!

And – just one final point to everyone. When you eat meat, think – have you really thought about where it comes from? – Heather Couper, by email