All of One Mind - Trades Council and The Restaurant Site

Rushden and District Trades Council, meeting on Tuesday under the chairmanship of Mr. W. Ainge, regarded it as a happy coincidence that the action of the Urban Council in securing Messrs. C. F. Poole’s premises for a British Restaurant corresponded with their own recommendation made at a meeting on June 22nd, and passed on to the Urban Council by letter.

The meeting noted with pleasure the progress already made and expressed the hope that the Ministry of Food would assist the Rushden authorities in expediting the scheme.

“The lack of control of tomatoes” was discussed, one member stating that a woman who fainted in a tomato queue was found to have 4 lbs of tomatoes already in her basket. It was agreed to ask the T.U.C. to suggest a national plan by which all persons would secure a fair share of tomatoes.

It was felt that the Trades Council should have a seat on the local Appeals Board, and the secretary (Mr. J. S. Sharp) was asked to write to the authorities concerned.

Final arrangements were made for the competition in which the Trades Council will assist at Rushden Holiday Fete, and it was stated that 44 prizes were being given.

They’re Off! - Contractors Preparing Rushden’s British Restaurant

Though a meal on the table is worth two in the Council’s imagination, it cannot be denied that the Rushden British Restaurant scheme is progressing.

Last Saturday a notice appeared in the window of No. 93, High-street, announcing that the premises had been taken over for use as a British Restaurant and would be opened to the public as soon as possible. This meant that the plans had at last been approved by the Ministry of Food, leaving the Urban Council free to call in the contractors who will remodel the two-storey building for its new role.

Since then Mr. Robert Marriott’s men have begun work on the job, and with two months to go a Christmas opening becomes an intriguing possibility.

The Rushden Echo and Argus, 26^th May, 1944, transcribed by Gill Hollis

British Restaurant Is Late But Lucky
Rushden’s Dining Centre Has Its Own Kitchen

  Though somewhat late on the scene, the Rushden British Restaurant will open next Thursday with one great distinction and advantage.  It is the only British Restaurant for miles around where the cooking is done on the premises.

  Until recently the policy of the Ministry of Food was to have the food prepared at district cooking centres and transported to the various towns in containers.  Rushden came in at a time when the Government was prepared to relax this rule, and the restaurant has a fully equipped kitchen with every facility for good service.

  The roomy two-floor shop in High-street formerly occupied by Messrs. Poole has been converted and extended to give a seating capacity of 120, two-thirds of the tables being upstairs.  Meal or course tickets are obtained from an office just inside the main door, and rails guide the visitor to the service counter in front of a large sliding hatch, behind which is the kitchen.

  Both dining rooms are well-lighted, decorated in pale green and white, and set out with separate tables.

Behind The Scenes

  The main kitchen range is heated by gas and contains two large ovens.  A smaller oven is for the heating of plates.  The steamer is an excellent piece of equipment, able to heat 240 puddings at a time.  There are three 20-gallon coppers for boiling potatoes, soup and second vegetables, and the potatoes are cleaned by an ingenious electrical machine which employs a revolving plate to scrape them.  The parings and the water are conducted automatically to the outside of the premises.

  Tea, coffee, etc., are prepared in large porcelain-lined heaters so controlled that nothing can emerge except at boiling point.  Pantries and food stores are provided, and a hand-operated lift supplies the upper floor, where the food is set on a hot plate to which a Bain Marie is attached.

  Diners will be asked to return their plates from the tables to the serving counters.

Cash and Carry

  The cash and carry service may be an important feature of the restaurant.  It means that anyone may call and purchase courses – at exactly the same prices as are charged to diners on the premises – for consumption at home.  These customers must, of course, bring their own receptacles.

  Rushden’s restaurant will open under the experienced management of Mrs. Headland, who was trained at the Domestic Science College, Buckingham Palace-road, London, and has managed the British Restaurant at Market Harborough.  The complete staff has already been engaged.

  For a start the restaurant will open each week-day from 12 noon to 2 p.m., and well-varied dinner menus will be the aim.  The question of providing teas has been left open, but the Council will take note of any public demand and extend the service if required.

The Rushden Echo and Argus, 2^nd June, 1944, transcribed by Gill Hollis

Rushden’s British Restaurant Opens Promisingly
Full House for First Meal - The Council Dines

  Business was brisk when Rushden’s British Restaurant opened on Thursday after years of “delayed action.”  Coun. W. E. Capon, chairman of the Urban Council’s War Emergency Committee, unlocked the door at noon, and within a few minutes both floors were full to capacity.  The Council members and officers and others who attended as guests of Mr. Capon occupied several tables on the first floor and obtained their courses from the service counter in the normal manner.  Factory workers and family parties were among the miscellany of diners.

  Dinner, as all agreed, was ample and well-cooked.  When the councillors were finishing up with a cup of tea, a few minutes were devoted to speechmaking.

One of 2,000

  In a speech at the tables Mr. Capon said there were 2,000 British Restaurants in the country, the North Midland Region, of which Rushden formed part, now having 135, which provided about 40,000 meals daily.

  A restaurant for Rushden was first discussed in 1940, but it was not until November, 1942, that the War Emergency Committee asked the Council to approve a scheme.  Various premises were afterwards inspected without result, and the Ministry of Food would not allow the Council to erect a new building.

  Premises were finally secured last July, and the first scheme provided for the cooking to be done elsewhere, but to the Council’s delight the Ministry had it amended so that the food could be cooked on the spot.  Delays occurred as the result of prevailing conditions, but commendation was due to Mr. R. Marriott, the contractor, Mr. T. Watson, of the Gas Company, Mr. Armstrong, of the Divisional Food Office, the staff of the Council, and Mrs. Headland, the supervisor.

  “The Government,” continued Mr. Capon, “see in the setting up on British Restaurants a value which cannot be overestimated.  There are few homes even in Rushden where work of national importance of some kind is not being done, thereby reducing the opportunities of shopping and more particularly of providing a hot nourishing meal in the middle of the day.

Cutting Out Waste

  “The Ministry recognise that the nation’s health and strength must as far as possible be maintained to ensure the fitness of the next generation.  Community feeding, the Government assert, does a great deal towards eliminating waste – waste of effort, of time, of fuel and of food.  It also helps to create confidence, health, and a sense of well-being.

  “What the post-war period will reveal as to the continuance of British Restaurants remains to be seen.  The Government so far has not been able to determine exactly what form this should take.”

  The staff, said Mr. Capon, consisted of a supervisor, a cook, four helpers in the kitchen, four servers (part time) and a ticket office clerk.  For the present it was proposed to provide a mid-day meal only.  Other suggestions had been made – morning coffee, afternoon tea and suppers – but, nice as all these things might seem, many factors had to be considered.  With public support, however, success to the venture was assured.

  At the end of his speech Mr. Capon declared the restaurant open.

Doctor Pleased

  Dr. R. W. Davies, J.P., Chairman of the Council, thanked Mr. Capon for his work in getting the restaurant for Rushden.  It had not been an easy job, he said, but now that they had enjoyed an excellent meal they were in no two minds about the value of the work.  The restaurant would meet a long-felt need and be a great boon to many people.

  Mr. H. F. Armstrong, Assistant Divisional Food Officer (Wartime Meals) tapped his burly frame jovially as he told the diners: “Look at me, and if you eat British Restaurant meals you will get like I am.”

  The restaurant, he said, had been provided for everybody in Rushden: the Ministry of Food wanted people to use centres of that kind.

  Speaking of food wastage as a very serious matter, Mr. Armstrong urged them not to waste food in the restaurant or in their homes.  He declared that Rushden was fortunate in its Council Clerk (Mr. T. L. Watts), its Surveyor (Mr. J. W. Lloyd) and the restaurant supervisor (Mrs. Headland).

  “But for the speed of your Clerk,” he added, “you would not have been sitting here to-day.  I know it has been trying for your officers because things have been slow – but Ministries always are.”

Rushden Echo & Argus, 6^th October 1944

Sound Position of Restaurant
Income Covers Running and Advance Costs

A full statement on the British Restaurant, showing that it has continued to pay its way, was received with appreciation at Wednesday’s meeting of the Rushden Urban Council.

From June 1^st (the opening day) to September 30^th the average daily number of meals was 230 and the average takings were £13 1s 4d. The income of £1,294 represented the following items: Soup 2,324, main course 17,737, sweet 19,429, tea 12,743, full meal 5.005.

Provisions cost £447, wages £351, rent and rates £91, light, heating and cleaning £65. Other charges brought expenses within the trading period to £1,054, and there was a surplus of £239. The total cost per main meal works out at 11·13d.

Rushden Echo & Argus, 23^rd March 1945

More Meat For Rushden Restaurant

Rushden’s British Restaurant has been reclassified as an industrial canteen, and the meat ration for each person per meal has been increased from a pennyworth to three-halfpence worth, it was stated at a meeting of Wellingborough Food Control Committee on Tuesday.

The Food Executive Officer (Mr. Merrill) explained that a British Res­taurant could be described as an industrial canteen if it could be proved that over 60 per cent, of the customers were industrial workers. "There are 80 per cent, at Rushden, and Wellingborough falls into the same category" he said.

Rushden's Sub Food Office started a new scheme of increased hours for the convenience of the public this week.

The office  is now open from 9.30 to 12.30 and from 2.0 to 5.0. On Saturdays the hours are from 9.30 to 12.30.

Coun. Mrs. A. U. Muxlow expressed thanks to the Food Officer for the alteration, stating that it would be of great benefit to many people.

A reply was received from the Ministry of Food to a question by Coun. H J Harrison, who wished to know why icing, etc., was permitted on the outside of the cakes, when extra ingredients were not allowed to be put inside. The Ministry stated that extra internal ingredients were now permitted.

Mr. Merrill stated that the recent late delivery of chocolate to the town was due to adverse weather conditions.

It was reported that since March 4th the National Milk Cocoa scheme had been extended to youth clubs for the consumption of members under the age of 21, whether or not the clubs were recognised as catering establishments. Small private consumers were allowed to buy 6lb tins, instead of the former 20lb. containers.

An appeal for the prompt return of milk bottles by householders was made by Mr. W. Pearce, who said that situation was becoming acute.

The 11^th allocation of oranges was expected in the town shortly.