BARONET AS COOK

Evening Star, Issue 22031, 17 May 1935, Page 12

BARONET AS COOK

WORK IN LONDON KITCHENS A slim fair-haired youth of 18 stands peeling tomatoes, _ trussing fowls, and cutting sandwiches for more than eight hours a day in the kitchen of Grosvenor House, London, and his fellow workers call him “ Pat.” He is Sir Patrick Ivor Heron-Maxwell, Baronet, of Spfingkellj head in the male line of. the Maxwells of Pollok, and chief of the Clydesdale Maxwells. At the hotel he is known as a chef’s apprentice. He wears- a: chef’s hat, white coat, and grey check trousers/ and his salary amounts to a few shillings a week. “ I have taken on this job because I do not see that there arc very great prospects in any of the other careers open to a public schoolboy nowadays ’’ he told an interviewer, who spoke to him in the kitchens. “I work from -10 o’clock in the morning to .2.30 in the afternoon, and then from 5.30 in the evening until 9.30. Eventually I hope to become a waiter. Or I may be promoted to the post of telephone operator.: That .will mean better., money. , But, ray main idea is to have an hotel'of my own one day. Having served in a firstclass hotel I shall know what to’ do,” Sir Patrick’s mother is Lady HeronMaxwell, a granddaughter of the sixth Earl of' Macclesfield. He has ' three • sisters. He succeeded, to the baronetcy on the death of his father, Sir Walter Heron-Maxwejl, 'hi 1928. Sir Patrick ■ lives with his mother in Palace Gardens -Terrace, ■ Kensington, and their country home - is Springkell House, Burgh Heath, Tad worth' Surrey.