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Written by Mrs M
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Wednesday, 09 April 2008 20:06 |
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We’ve come full circle, writes Mrs M., and now super-waters are the pariahs of the carbon footprint era. Bravo!
 Harold Pinter ordered tap water at the Ivy recently.
This is the true pioneer spirit. But will the cynical restaurants be charging him the same for their own home-brewed ‘tap-eau?’
In an era where classy restaurants like Claridge’s sport a ‘water menu’ featuring 30 varieties from Fiji, Norwegian glaciers, Newfoundland icebergs, rainwater bottled in Tasmania and a staggering £20/bottle for deep-sea water from Hawaii, we hear at last the silly-ness of the bottled water band wagon is over. Hurrah! How much is it possible to capitalize on a product and drive our restaurant prices up and up? The sky’s the limit.
With these bottles coming off the menu and to keep our bills at the same levels, filtered tap water is to be offered at £3 in a re-useable carafe. This way the restaurant doesn’t have to pay suppliers, they just bottle tap water and keep all profits. Whatever happened to free tap water? Who hasn’t suffered the disdain of the waiter sniggering when you ask for tap water? Usually we’re too intimidated to ask. Now the snobbery will spill over into the tap variety. Imagine tap water from Tibet! The next really new thing!
Incidentally, keep in mind that it’s a legal obligation of any licensed premises to have tap water available…for free!
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