Coachman in high regard

Press, Volume CXIV, Issue 33655, 3 October 1974, Page 11

Coachman in high regard

The Coachman Steak House, in the Chancery Arcade (below), continues to draw an enthusiastic clientele to its rich red and black decor — and its 1 juicy steaks. Mr B. W. Bellis, the proprietor, has no regrets that he set out to attract diners who want steaks and nothing else but steaks (apart from side salads and smorgasbord. And desserts. And chops). The exceptions still prove the rule, however. The Coachman needs all its 74 seats upstairs and 36 downstairs on a busy night, and its reputation has come from its steaks. "It is better to concentrate and do one thing well than to try to do a lot of things, and not do any very well,” said Mr Bellis. The Coachman serves up to 1600 steaks in a week. Staff at peak periods comprises six waitresses, six kitchen hands, two chefs, and two on reception. "The keynote here is simplicity of operation,” said Mr Bellis. “This way we get a better effort and are therefore more efficient.” Piped music drifts through the restaurant all the time it is open. Mr Bellis is proud of the trade standards award, issued by the New Zealand Restaurants Trade Standards Board, which the Coachman won last year. This entitles the Coach-

man to display a plaque for excellency — the only one/ Mr Bellis believes, to be held by an unlicensed restaurant in the South Island. I The restaurant really goes to three storeys. The Coachman started on the ground floor of the arcade, the cooking of the steaks visible to the public in the arcade. It now has a "branch” (which has become the main area) in first-floor premises at the arcade, where some seating has also been put at the top of stairs under the rafters — the third storey. At ■ lunch-time the restaurant serves smorgasbord on all levels, but no steaks at the ground level. The Coachman is a beauty to look at, with rich reds and stained wood, and all sorts of furnishing effects to suggest coaching days in Merrie England. It sets out, in fact, said Mr Bellis, to recreate the atmosphere of the old English inns of the eighteenth century. The steaks — all bought from export stock — range from $l.BO for ribeye to $3 for a giant T-bone. Smorgasbord is extra at $1 a plate. There are the usual juices, sauces and desserts. EVERY DAY Hours are luncheon, noon to 2.30 p.m., Monday to Friday; and .dinner, 4.30 p.m. to midnight, every day, including Saturdays and Sundays.