20 JULY 1996, Page 25

Glyndebourne gourmet

Sir: A few days ago I greatly enjoyed a perfor- mance of Yevgeny Onegin at Glyndebourne.

This cannot be said about the dinner served in the Wallop restaurants. I can but agree with the report on their catering in a recent issue (Second helping, 8 June). A starter of asparagus was only half skinned, was half raw and looked most unappetising.

For the main dish we ordered rack of lamb, which was so tough it could only be cut with a steak knife. The accompanying French beans were positively uneatable, not having been cooked even to nouvelle cuisine standard.

No charge was made for the main dish, but the dinner spoilt an otherwise pleasant evening. D•H. Brett

2 Crooked Usage, London N3