Madam, - I wonder what authority Derek Davis has for his assertion that the traditional Irish breakfast is "appalling" and that Ireland produces "arguably the worst rashers and sausages in the world" (The Irish Times, April 1st)?
Has he perhaps owned a B&B for 10 or 12 years and observed at first hand what tourists want? Alternatively, has he sent a team of researchers to a statistically significant sample of the 1,400 members of the Town and Country Homes Association and analysed the results of their findings? Did he taste rashers and sausages in a number of countries on all continents? If not, his anecdotal evidence has no more credibility than any other pub story.
I have real evidence. In our B&B over several years, people have opted overwhelmingly for the traditional Irish breakfast. We don't coerce them. We offer a wide range of alternatives. But what most people want is the traditional Irish breakfast. I have never heard of Mr Davis's "deep fried sausages" and I would not fry an egg for anyone at 6am, not to talk about "keeping it alive in lukewarm fat".
The (free-range) eggs in our breakfasts are on the table approximately three minutes after they are cracked into the pan. Americans, far from "gagging", marvel at our lean rashers (from the local butcher) and constantly repeat that they cannot get bacon like that at home.
In a survey during last year's high season, not one of 85 guests responding (most representing at least two people) had a critical comment on the breakfast. Most added unsolicited compliments. Only two chose to answer a question about how breakfast could be improved.
I can only surmise that Mr Davis, being the funny man he is, knew his comments would be reported on April 1st. - Yours, etc,
BRIAN GILSENAN, Moss Cottage, Bunclody, Co Wexford.