I WOULD like to thank Winnie Cheung for her letter concerning our anti-fur policy (South China Morning Post, January 30).
We are always willing to comment on our environmental and animal welfare policies; indeed we are delighted when they prompt debate. Through discussion we hope to achieve progress.
It is certainly not our contention that the methods used to produce meat and leather are satisfactory; it is, however, our position that the methods used to produce fur are entirely unsatisfactory.
Meat is still considered by many people to be an essential dietary requirement.
As a bar/restaurant chain we have to recognise that and work within it, doing what we can until it is commercially viable to operate an exclusively vegetarian restaurant. To that end we ensure all our meat is free range and our menus this year will be 50per cent vegetarian.
As for leather, we can only agree with Ms Cheung that the line between fur and leather is to an extent arbitrary. However, it must be pointed out that leather is at least a by-product of an industry many consider vital.