A century of catering

Press, 20 August 1986, Page 45

A century of catering

Burkes Caterers has had the contract to cater at the Addington Raceway since the early days of this century. In the past, the food has been prepared at the company’s Bush Inn complex, and brought to the raceway. Now, however, the kitchen attached to the new Twiggers Restaurant will be the centre of the Burkes catering operation. “The transition to the raceway marks a significant break in our long

association with the Bush Inn complex,” says Mr Mark Cousins, Burkes’ assistant catering manager. Twiggers Restaurant takes its name from the Twigger Estate on which the Addington Raceway stands. Burkes Caterers, Ltd, was formed in January, 1908, but the business had, in fact, been conducted since 1882 by its founder, Mr Patrick Burke. An emigrant from Gal-

way, Ireland, Paddy Burke managed sheep stations before holding the licences for several hotels, among them the Bush Inn. The Bush Inn has been associated with Burkes Caterers ever since. Catering was a natural progression from the business of hotel-keeping, and in the 1880 s, Paddy Burke become caterer at the Addington Saleyards. In 1925, Burkes bought the Winter Gardens in Armagh Street. Modem caterers may feel a twinge of nostalgia when considering catering costs of the past. Burkes’ records show that in 1910 the company was able to buy hams at B%d per pound. Six years later, the price was still only 9>4d per pound.

In 1913, potatoes could be bought for £4 10s a ton, and it cost £43 7s 6d to paint the Bush Inn. Grouse and pheasants were regularly imported from England in the early days of this century. Poultry was a bargain, in terms of today’s values: two prime-quality ducks, plucked, crated and branded, were a mere 6s 6d, and two geese could be had for 7s 6d. Anti-shouting legislation, introduced during World War I, made it an offence for any person to buy a drink lor another in a bar. The resultant drop in takings, combined with rising costs, forced Burkes to increase the charge for spirits and English beers to 9d a glass. Besides catering at

shows, races and sporting gatherings, the company catered at many social functions. Mr Burke provided for contingents departing for the Boer War. In 1920, the firm provided a sit-down supper for 2000 people at a nail to honour the Prince of Wales, and no fewer than 900 were seated at one time. Appropriately, given Burkes’ early association with the Addington saleyards and the Addington Raceway, its busiest times of the year are still during Cup Week and Show Week. During those periods, Mr Mark Nottingham, Burkes’ personnel officer, says the firm employs several hundred people on a casual basis, in addition to its permanent staff.