The Talk Of The Town - Opening Programme

To Wine and Dine

THEATRES have been transformed into Theatre Restaurants before. but (maintains CHARLES FORTE) the transformation of the HIPPODROME into THE TALK OF THE TOWN is unique in that for the first time (in Europe) the requirements of the restauranteur were studied and met in the first stages of planning-even before demolition began-on the grounds that, the customer being both diner and theatregoer, the meal is as important as the show, and the kitchen, therefore, as important as the stage. As a result, the restaurant equipment and dining facilities at THE TALK OF THE TOWN are as efficient as modern techniques and imaginative planning can make them.

There are three main kitchens-a vast preparation kitchen at basement level, where the refrigeration plant is housed, and two service kitchens-one on each service level. Mr AMANADA maintains that he has under his cortrol the most efficient staff in London. Headed by the restaurant manager and assistant manager, it consists of two maitres d'hotel, two head wine butlers, head-waiters and wine-butlers for each group of tables, and about a hundred waiters and commis-waiters: the kitchens are in the charge of the head chef, who has a second chef (one on each floor) and forty cooks; there are also specially-trained coffee-men and pages.

The cuisine is international-classical as prescribed by ESCOFFIER and SAVARIN; selected provincial dishes and national specialities are also served. The cellars are stocked with all the famous wines characteristic of France, Germany, and the Commonwealth.

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