I take no notice of the reviews posted by restaurant customers (‘The customer isn’t always right’: top chef loses appetite for difficult diners, 15 March). Many are just feeding their own egos, but that isn’t why I ignore their reviews. I check out the owner’s response to a poor review. If it is robust and the restaurateur does not pander to the customer, I am happy to eat at this establishment.
Paul Ticehurst
Morchard Bishop, Devon
Re making sourdough bread (Everything you need to make great sourdough – and the kit you can do without, The Filter, theguardian.com, 13 March , a lot of the items listed are nice to have, but in no way essential. I regularly bake sourdough without a lame or banneton, and mostly use supermarket own-brand bread flour. I would hate for anyone to miss out on the joy of home-baked bread because they didn’t want to splash out on special equipment.
Penny Baker
London
The letters on art appreciation (13 March) remind me of when my oldest son was around five or six and he was reluctantly dragged around the Estorick Collection in London. Encountering an exhibit of a tower of shoeboxes, he pronounced loudly to the entire gallery: “Is this what they call art?”
Elli Woollard
London
Friends of a certain age tend to start conversations with the “organ recital” – an inventory of the bits of the body that are currently letting them down (Letters, 13 March).
Ruth Eversley
Paulton, Somerset
Re keeping children safe online (‘Kids can bypass anything if they’re clever enough!’ How tech experts keep their children safe online, 16 March), our rule was: “Don’t view anything you would not want us to know about.” No disasters to report so far – they’re nearly 40.
John Bibby
York