Some of the worst experiences I have had were in Michelin star hotel restaurants. Michelin chefs have very carefully designed set dishes, so if you canot eat, say lactose or gluten, in many cases you cannot eat in their restaurant. Either that, or they just remove the offending items and you are left with a fraction of the dish (at the same price of course!).

However, this is not always true. At Grand Hotel du Cap Ferrat, we had superb food - all of which we could eat, and including some excellent suite amenities.

My daughter is vegetarian and when a hotel goes out if its way to not only accomodate that, but also delight in providing tasty dishes, your loyalty to that establishment is huge.

Chefs, on the whole, need educating about food preferences and intolerences. It is shocking how many are completely ignorant and/or indifferent, yet in a world where a vast proportion of people now suffer from allergies, surely this should be a priority?