The Gourmet's Guide to LondonNewnham-Davis, Lieut.-Col. (Nathaniel)
General
The Gourmet's Guide to London
Newnham-Davis, Lieut.-Col. (Nathaniel)
Restaurants -- England -- London -- Guidebooks
As I said good-bye to my host and to Mr Amendt, I remarked that I
should be at Liverpool Street again early next morning, as I was going
down to Southend for the week-end, and that if I had not been due at a
London theatre that night I should have enjoyed sleeping in the fresh
sea air. Whereon Mr Amendt pointed out to me that I could perfectly
well go to the play and catch the supper train down to Southend at
midnight. If this suited me I had only to telegraph to the hotel at
which I was going to stay, and Mr Amendt said that he himself would
order my supper for me. It all seemed to fit in so admirably that I
said, "Thank you very much," and sent off my telegram at once.
I had abundant time to change my clothes after the theatre, and taxied
down to Liverpool Street Station through the deserted City streets.
At the station, however, there were many people on the platforms, the
refreshment rooms blazed with light, and scores of little parties in
them seemed to be partaking of midnight tea. I found that a table had
been reserved for me in the restaurant car of the Southend train,
and a white-jacketed waiter told me that my supper would be served
immediately the train started, and that a compartment in the carriage
next to the restaurant car was at my disposal. Mr Amendt had been even
better than his word.
Waiting on the platform, I watched another train, a suburban one, on
the next line of rails, fill up. Bare-headed ladies, clutching in
their hands the programmes of the theatres to which they had been,
came sailing along; little messenger boys, their evening's work
over, climbed into the carriages, and one gentleman, who evidently
thought his time for rest had arrived, took the whole of one side of a
third-class compartment to himself, lay down, and went at once to sleep.
Public-domain text, read in full here on John Shaqi.
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