Hi Johnoldjohn wrote: You must have a menu tucked away - they were imitation parchment and rolled up.
The chef's name was Perks I think. One of the porters was related to Gary Glitter . . . when that was ok! and Erin was the make of soup. And the fudge was deadly.
And cricket in the kitchen probably fitted right in with the hint of decadence which infected the place for a while. Logarithmic spirals on the beach didn't feature, Diane, but Adnams did. I remember drinking an awful lot of Asti Spumante ... endlessly ... just because it was there.
And just to keep it decent, yes, I am a Leonard Cohen fan, though I think I actually put "Blue Boar" +cambridge into google to see what would happen and up came this happy event.And met my wife of several decades who was working there.
John
yes..I have a copy of the rolled parchment menu framed on the wall but we had to cut it slightly to make it fit.
and now you tell me they're imitation!!!The most expensive course is double fillet steak with butter sauce at £3!!!
I also remember working with a Japanese student called Akira Sakumoto and for a while we were in charge of the dishwasher. He was learning English so I taught him some more (in my Derbyshire accent) and his favourite phrase became "eee lad, lets go t'pub' with a Japanese/Derbyshire twang. He also taught me to say 'gokicanikakadeska' or something like that.
I can picture the chef now but because we just had to call him chef as in 'yes, chef' 'sorry, chef' 'it'll not happen again chef' I don't think I got to know his real name.
Pete