IN THE CLUB ENCLOSURE 



become jubilant over a success or sympathetic about 

 a reverse. Another great attraction is the prehminary 

 luncheon on an English course. In France, with the 

 exception of Chantilly, ninety per cent, of race-goers 

 take their dejeuner before going out to the races, thus 

 what can be such a pleasant function here is missed 

 over there. For the most part luncheons are well 

 served in our club enclosures. " Father " William 

 Bertram takes a pride in what he serves, and never 

 spares any trouble or expense in obtaining good 

 lobsters. When there are none he will say : " Sorry 

 there are none to-day for you ; there were only a poor 

 lot of Dutchmen in the market this morning, not the 

 things I would give." " Father " William is a great 

 personality, and I have often wondered how he avoids 

 backing half-a-dozen horses in a race, so many are the 

 tips which are given him. He hasn't the facilities 

 everywhere to cater in the way he would wish, but at 

 Gatwick and Kempt on in particular the kitchens are 

 good, and he can serve the best. He took over Good- 

 wood after Benoist. This is always a very big job, and 

 in bad weather a most difficult undertaking. Good 

 prices are obtained there, which is only as it should 

 be, considering the haulage for miles up to the top of 

 that hill where the racecourse is. 



Mr Bertram has nothing to do with the catering on 

 Epsom racecourse. It has long been a source of dis- 

 cussion, that luncheon charge in the public stands of six 

 shillings ; it is complained about as being an extortion. 

 The food is good enough, though roughly served, but it 

 is a bad impression to give visitors from abroad, for 

 there is nothing attractive except in the food, which is 

 of the best — the lobsters, the salmon, and especially 

 the aforementioned pigeon pie. There would be just 

 as much profit if the price were lowered to five shillings, 



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