Design over substance gives us food for thought

In light of celebrity chefs extending their brands into new territories, and both James Martin and Heston Blumenthal opening new restaurants, while I love cooking almost as much as I love designing, that’s where the similarities end (Voxpop, DW 24 February).

I think the mix of design and food is messy. Nouvelle cuisine, that was rubbish. Talk about design over substance.

Those artfully stacked piles of colour co-ordinated food that all the best chefs like to construct, what’s wrong with a good wholesome plate of food?

Even the old design adage less is more doesn’t work when translated to food. I like more.

Jonathan Hubbard, Creative director and founder, The Clearing, by e-mail