BARONET AS COOK

Timaru Herald, Volume CXXXIX, Issue 20098, 3 May 1935, Page 6

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 fellowworkers call him “Pat.” He is Sir Patrick Ivor Heron-Maxwell, Baronet, of Springkell, head in mate* Jine of the Maxwells of Pollok- of the Clydesdale Maxwells. O At the hotel he is known as a chef’s apprentice. He wears a chef’s hat, white coat and grey trousers, and his salary amounts to a few shillings a week. "I have taken on this job be-

cause I do not see that there are 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 i 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 my main idea is to have an hotel of my own one day. Having served in a first-class hotel, I shall know what to do.” Sir Patrick’s mother is Lady HeronMaxwell, a grand-daughter of the sixth Earl of Macclesfield. He has three sisters. He succeeded to the baronetcy on the death of his father, Sir Walter Heron-Maxwell, in 1928. Sir Patrick lives with his mother in Palace Gardens Terrace, Kensington,

and their country home is Springkel House, Burgh Heath, Tadworth, Surrey.