Two environmental groups last night closed ranks in a row over senior figures who voted in favour of Government's plan to allow fast food franchises into Bermuda.

Architect Henry Ming and former Keep Bermuda Beautiful president Kendaree Burgess-Fairn both backed the plan -- despite both their organisations coming out strongly against foreign fast food on the Island.

Mr. Ming, vice president of the Bermuda National Trust, and Ms Burgess-Fairn both voted with the plan to allow foreign fast food franchises to operate -- although with conditions attached.

But yesterday both organisations said the two were not appointed to the special franchise committee as members of their organisations, but as private individuals.

National Trust president Hugh Davidson said: "Henry Ming was asked to serve on this committee -- we are a democratic organisation and we don't have any great problem with this.

"He was not a National Trust representative and we have faith he exercised his judgment as he saw fit.

"There will be no upheavals -- he serves as a dedicated volunteer with the Trust and because of his planning and architectural experience he was asked to serve on the franchise committee as well.'' The Keep Bermuda Beautiful submission to the franchise committee said the group were "unanimously and implacably opposed'' to fast food franchises in Bermuda.

But KBB administrator Vanese Flood agreed with the National Trust and said the members of the committee were appointed by Government as individuals reflecting their own viewpoints.

"Every person on the committee was selected because they represent a broad cross-section of Bermudian experience and expertise...they were not appointed by the groups they are affiliated with and therefore did not vote the conscience of those groups.'' The two organisations hit back after committee member Phyllis West-Harron slammed Mr. Ming and Ms Burgess-Fairn for voting for limited franchise operation.

Committee chairman David Dodwell also took issue with claims by Mrs.

West-Harron that there was no discussion of the dozen submissions to the committee before the vote was taken.

He said: "There were two meetings totalling four to five hours discussing the subject, then we moved on to specific recommendations. We also had many discussions either before or after the 12 organisations made their presentations.'' RESTAURANT EAT