'From Punch and Judy to Haute Cuisine'- a Biography on the Life and Times of Arthur Edwin Simms 1915-2003

By Michael Flagg

Arthur Simms was an amazing and exceptional man and this book has recently been described as an 'evergreen'perfect for any coffee table !

Arthur was a pioneer in UK hospitality education post Second World II. As a young boy he assisted his father Quisto, performing Punch and Judy to the royal children at Buckingham Palace by special warrant from Keith Prowse. It was a conducted trip to the palace kitchens to get an ice cream (unobtainable in the mid-1920s), that gave him the firm conviction to become a chef.

Training at the only centre Westminster Technical Institute London, he gained a first class diploma, before undertaking experience at the Ciros Club Orange Street Piccadilly, well-known during the dance band era and at the Trocadero.

A chance meeting with the niece of the French Ambassador, who on his day off became his dancing partner for the swing technique with the Joe Loss Orchestra Tottenham Court Road, also gained him a visa to work in Paris at the Carltons Hotel near Montmartre, Moulin Rouge and Sacre Coeur. This opportunity enabled him to meet the Chef of Kings and King of Chefs the famous Auguste Escoffier, at a Paris exhibition.

On return to London he worked at the Savoy Caf Parisien, the Grand Hotel Leicester and the Gargoyle Club, owned by David Tennant and Lady Viola Tree in demimonde Soho. In 1939 and the outbreak of war saw a move to Aldershot, where he was selected as one of eight chef instructors for the newly formed Army Catering Corps. In 1945, as the Head Chef at the Potsdam Conference he was introduced to Stalin, Truman and Churchill.

In 1946 he Arthur became the first Head of Hotel and Catering at Brighton Municipal College and gained membership of the Regional Advisory Council for the first City and Guilds of London Institute qualifications in professional cookery. He was appointed as a judge for the Salon Culinaire Hotelympia International Exhibition, London. Later in 1952, he was chosen as Head of Hotel and Catering in a new purpose-built wing of Portsmouth Municipal College, which he saw grow from local to international repute.

In 1964 he was seconded for two years as Principal in Hotel and Catering to the new Pusa Institute, New Delhi India and under his leadership its reputation surpassed that of the first centre in Bombay.

Arthur retired in 1977 and died in 2003. He is remembered today by hundreds of former students, colleagues and friends worldwide.

• Language: English
• Publisher: AuthorHouse UK
• Release date: Nov 14, 2011
• ISBN: 9781496986481

Michael Flagg

Michael Flagg is a retired university lecturer who also dabbles in the theatre. He credits his hero Arthur Simms, with giving him his second chance in life, staying in touch with him right up until Arthurs death in 2003. Two years earlier, he made a promise to Arthur, his mentor and inspiration, that he would publish Arthurs story. This fascinating biography and memoir is the result. Geoff Felix, a leading Punch and Judy performer, maker of ventriloquial figures is also the author of two books: My life with Punch by Joe Beeby 1993 ISBN 0952137100 and Conversations with Punch edited by G. Felix 1994 ISBN 0952137119. Geoff undertook his own research on Arthurs father Quisto, a well known Punch and Judy performer to royal children at Buckingham Palace as well as a creator of ventrioquial figures, which had helped Geoff with his own ideas. Geoff has used his specialist expertise and his unique access to Arthurs account of assisting his father as a boy, to contribute to Chapter 1. The remaining thirteen chapters have involved considerable research over seven years by the biographer who was one of the many hundreds of Arthurs students at Portsmouth Highbury College Hampshire England. After gaining the then Membership of the Hotel Catering and Institutional Management Association Examinations and City and Guilds of London 151 certificate in professional cookery, Michael Flagg started as an Assistant Restaurant Manager for J. Lyons, Clifford Street Mayfair. At the Royal Garden Hotel (Oddeninos) Kensington W8 he was firstly a controller, night auditor and then sales executive, which required on-foot promotion of rooms and conference facilities to business houses and travel agents in the west end and city. He then moved to Gardner-Merchant Industrial Caterers as a Training Instructor for new unit managers, which led to seventeen years of full-time lecturing in hotel administration subjects at Westminster Kingsway College. After gaining two part-time degrees in Business Studies and in Human Resources Planning, he then entered higher education at the Polytechnic of North London (later London Metropolitan University), for a further eighteen years, during which time he was also a visiting lecturer at Schiller International, London Waterloo. Throughout his working life Michael has also followed his love of the theatre, starting with a two-year part time acting diploma at Mountview Theatre School Crouch Hill London and thirteen years with the Tavistock Repertory Company (London) at Canonbury Tower Islington. He also performed with other companies at The Cockpit, Webber Douglas, Rudolph Steiner Regents Park and the Kenneth More Theatre Ilford Essex including some directing. Now, living in Broadstairs Kent, he performs for the Dickens Players and the Hilderstone Players and has taken on professional engagements with Gordon Clarkson Productions at Margate. He is also part of the award-winning history of St Peters-in-Thanet Village Tour of costumed characters during the summer season, in the role of John Wesley.

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First published by AuthorHouse 10/18/2011

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Table of Contents

Preface

Foreword

Introduction

Chapter 1 The Ice Cream that Changed My Life!

Arthur’s early years assisting his father known as Quisto, with Punch and Judy shows at Buckingham Palace, Balmoral and Sandringham . Geoff Felix a ventriloquial figure maker had previously undertaken research contributing to the major part of this chapter, as outlined in the chapter notes. He is the author of two books on Punch and Judy: ‘My life with Punch’ by Joe Beeby 1993 ISBN 0952137100 and ‘Conversations with Punch’ edited by G. Felix 1994 ISBN 0952137119.

Appendix 1. Fading Images from a Quisto Leaflet.

Appendix 2-Edwin Simms and the Press by Geoff Felix

Chapter 2 The Foundation for Self Confidence

Arthur’s school years in Kennington London and his harsh treatment as a child with some questions on this tradition. Some areas of historical and social interest including Kennington Park, Lower Marsh and Waterloo Station, London. Also an account of Arthur’s Saturday jobs as a boy.

Appendix-Important Aspects of Local History on the route from Southwark to Kennington.

Chapter 3 The Foundation of Westminster Technical Institute

The Westminster Technical Institute Department of Cookery and Arthur’s training there from 1930-33. His first industrial placement at the Grand Hotel Broadstairs Kent at Christmas 1930. Reference sources have included the Westminster Vintage Students’ Association the College Library Archives, plus other sources. Lyons Popular Café the Trocadero, and other establishments sourced from Peter Bird and the J. Lyons website.

Appendix l-(a) Further Background on the Westminster Technical Institute.

Appendix l-(b)The 1935 L.C.C. proposal forWestminster as a ‘Model Hotel School’.

Appendix 2-Notable points on the history of the Grand Hotel Broadstairs, Kent.

Appendix 3-Lyons Corner Houses and Teashops.

Chapter 4 After Westminster-The Route To Paris-and Back

Events leading up to Arthur’s time in Paris at the Carlton’s Hotel for one year and his meeting with Escoffier. His return and work in London at the Savoy Café Parisién and at the Ciro’s Club in Orange Street, London WC2.

Appendix 1-Some Further Memories of the Savoy.

Appendix 2-The Trocadero Old Banqueting Book

Chapter 5 The Road to Aldershot and Afterwards

The Grand Hotel Leicester and the Gargoyle Club Mead Street up to 1939. Arthur’s commencement at Aldershot with the Army Catering Corps during World Warll. The role of British restaurants.

Appendix 1-A Socio-historical account of the Gargoyle Club.

Appendix 2-Some Social Effects of Food Rationing at the Approach of War

Appendix 3-HRH Duchess of Kent Visit to The Army Catering Corps

Appendix 4-Army Catering Corps Fourth Annual Reunion Dinner for Officers

Appendix 5-A.C.C.Trainees Visit to London Airport B.O.A.C Staff Canteen.

Chapter 6 The Evacuation-Brighton, Beare Green and Emerging Centres

The evacuation of Westminster students to Brighton and Beare Green, Surrey. The development of the Hotel Catering and Bakery Department at Brighton with Arthur Simms as first head. The training priorities after 1945. Information from One Hundred Years of Higher Education at Brighton obtained from the East Sussex Records Office and Brighton Technical College Jubilee brochure.

Appendix 1-Letter Concerning Beare Green CE Central School

Appendix 2-Beare Green C.E. School Statement of Accounts April 25th 1941.

Appendix 3-Re-Opening of Beare Green as a Junior School.

Appendix 4-Appointment of F/Lt. Waterman as Teacher of Hotel and Restaurant Cookery at Brighton Municipal College.

Appendix 5.1 and 5.2 Mr. A.E.G.Waterman’s Appointment at Westminster by 1948.

Appendix 6-Alterations to the Brighton College Servery and Kitchen 1945.

Appendix 7.1-Arthur’s Temporary and 7.2 Permanent Appointments.

Appendix 8.1-Appointment of Miss J. E. de Ville as Lecturer in Cookery

Appendix 8.2-Appointment of G. A. Charman as Apprentice Baker.

Appendix 9.0-New Oven for the College Bakery.

Chapter 7 History of Guilds

The history of the City and Guilds of London Institute and the establishment of the 150, 151, 152 cookery examinations. Arthur Simms as a member of the Advisory Committee of the City and Guilds for these examinations.

Appendix-Further detail on the history of the City and Guilds of London Institute.

Chapter 8 The Early Years of the Hotel and Catering Institute (HCI). Known today as The Institute of Hospitality (IH)

Arthur Simms membership of the examination committee for the Intermediate and Final Waiting certificates.

Appendix 1-The First Annual Luncheon of the HCI at the Dorchester

Appendix 2-A Short Course for Teachers’ of Hotel and Catering at Blackpool.

Appendix 3-Some Other Annual Luncheons.

Appendix 4-Importance of Membership of the Hotel and Catering Institute.

Appendix 5-An abridged Statement of John Fuller’s paper on the need for teaching

Nutrition on Hotel and Catering Institute Courses.

Chapter 9-The Portsmouth Years.

Section 1-The Early Portsmouth Years

Appendix 1-Hotel and Catering Industry Training Board

Appendix 2-Short Course for Teachers of Hotel and Catering Subjects.

Appendix 3-Official Opening of College Extensions in October 1952.

Appendix 4-PortsmouthNews ‘Students’ with Five Star Standards’.

Section 2-Some Recollections from Students in those Early Years

Section 3-Student Associations

Section 4-Some Early Function and Training Restaurant Menus

Section 5-Arthur Simms Retirement in July 1977

Section 6-The Promotion of International Gastronomy Society (P.I.G.S.)

Section 7-The College Reunions.

Contributions have come from former students including Peter Mereweather, Michael Boella, David Thomas, Roger Norman, Alan Harrison, Judith and Alan Williamson and many other students all of whom are acknowledged. Some of whom obtained headships at other centres in further and in higher education. Also from former staff and former Polytechnic Director, Dr. Davey.

Chapter 10-Hospitality Management in Higher Education Centres

Hospitality Management in Higher Education and the role of John Fuller-Battersea Polytechnic to the University of Surrey, Scottish Hotel School to the University of Strathclyde.The collaboration of further and higher education departments including Arthur’s priorities between Highbury College and Portsmouth Polytechnic, later university.

Appendix 1-Summary of Professor John Fuller’s achievements.

Appendix 2-Developments Leading to the Creation of The University of Surrey

Chapter 11-India

Arthur’s 1964-66 secondment to the Pusa Institute New Delhi India-The Indo Pakistani War in 1965 Principal, Mr Alok Shivapurt and the former fourth and longest serving Principal, Mr Brij Kishore Khanna. Dr Shyam Patiar’s experiences at Pusa prior to and during Arthur’s time there. Also on Arthur’s return, as a student at Highbury, to full time lecturer. His transfer to Hollings College Manchester and later headship at Coleg Llandrillo Cymru at Rhos-on-Sea, Colwyn Bay. Some developments at Pusa sincel966.

Appendix 1-National Council for Hotel Management and Catering Technology

Appendix 2-Hotel Rajdoot.

Appendix 3-Information currently from the website on the Pusa centre

Appendix 4-A Selection of Pictures from the 2006 ‘Sparkle N Spice’ Magazine

Chapter 12-Association Culinaire Francaise et Le Conseil Culinaire Francaise

Arthur’s membership of the Association Culinaire Francaise and the Conseil Culinaire Francaise. Contributions by Fernand Boulert (Former President d’Honneur Conseil Culinaire Francaise and of the Association Culinaire Francaise) and also from William Hamelin past President.

Appendix 1-The 1962 Function at the Dorchester Hotel London

Appendix 2-Some Past Presidents d’Honneur

Appendix 3-Hotelympia Photo January 1980

Chapter 13-Prior to Retirement and Afterwards

An account of the Chandris Line cruise ships for which Arthur undertook a contract as a catering consultant in the summer of 1975 and 1976. Personal experiences by Arthur’s surviving son John, of his full time job with Chandris up to the military coup in 1980 and the exile of King Constantine II of Greece.

Appendix-A history of other Chandris Liners

Chapter 14-Epilogue-A man alone.

A brief account of Arthur’s final years.

Conclusion

This Biography is

dedicated to Arthur’s surviving son John Simms

It contains personal contributions from Arthur’s former colleagues, students and friends at Highbury College Portsmouth (including one to whom he gave a second chance) and the Pusa Institute New Delhi India.

Michael Flagg.

7th April, 2011

Preface

Peter Mereweather MBE on Arthur Edwin Simms, FHCIMA 1915-2003

In two hundred years from the Coffee House at Lloyds until the end of World War II there was little formal education or training in British hotels and catering. In fact there was little to give it identity as an industry. London’s Westminster College catered from 1910 for the needs of the city’s international hotels and restaurants by providing training in professional cookery and first class restaurant service. Only in 1944 had a course in Hotel Keeping been commenced in Glasgow at what was later to become known as the Scottish Hotel School. Nowhere was there anything that approached the training that had been established in the medical profession and the engineering industries.

World War II pushed back boundaries and opened up the world. With developments in communication and travel, competition grew to attract both business and holiday travellers. Here at home, Arthur Simms and his contemporaries, having served their country in the armed forces, were not prepared to see a return to pre-war conditions of employment, and nowhere was that more apparent than in what had been a domestic world of catering. There arose a demand for professional qualifications and a need to take pride in work. Schools of catering opened up all around the country and early ones were those in the seaside resorts of Brighton and Portsmouth and Southsea.

This book tells of the work of a pioneer in catering education who used skills and experience gained as a chef and kitchen manager to help to obtain proper recognition for and to create boundless opportunity in what has now become the world of Tourism and Hospitality. Needs were met by the City & Guilds of London Institute and the Hotel & Catering Institute who prepared and issued the syllabuses. Arthur Simms and teams of practitioners developed and put them into operation in classrooms, kitchens and restaurants. In addition to attracting students they had also to convince apprehensive employers that, by investing in training, valuable employees would become available to them.

Beneficiaries of the training and guidance given to us by Uncle Arthur (as he was known in ‘my year’) have long felt that he should have been given recognition for his work. Unlike his father, excepting in one instance, the limelight failed to fall on him during his lifetime. We are indebted to Michael Flagg for hundreds of miles of travel and long hours of research undertaken to disclose the home-truths of not only the life but also of the very demanding times of Arthur Edwin Simms.

Foreword

To what extent is the life of any person of value or interest once they cease to exist? Memories and recollections of their deeds and work might linger perhaps for a long time afterwards in the minds of their disciples, only to be forgotten entirely as in turn, their lives come to an end. In recent years there has been a growth of interest in the biographies of the famous including politicians, artists, composers and leaders. Perhaps read by some through fascination to know what contributed to notoriety, success or failure, or even out of curiosity about the personality and a wish to learn or to emulate some of their qualities. It is perhaps easier to understand why those who achieve outstanding feats in science or medicine can be seen as models for others to learn about and imitate. However, what merit is there in knowing about the lives of those who moved in smaller circles to achieve success without any universal accolades? Such questions have been in the forefront during the long compilation of this life-story of Arthur Edwin Simms which can be in no way definitive. Arthur became an established figure in hotel and catering education in the UK after the Second World War and died in August 2003. He and his contemporaries were primarily concerned at that time, with developing proficiency in skills through practice and the acquisition of standards of achievement through awards and examinations. All regarded as the means to enhance the image of the then hotel and catering industry in the UK to a professional status. What he and his contemporaries achieved became the foundation for standards in the UK hospitality industry as it is known today. His former colleagues and students numbering many hundreds could each write an entirely different biography on his accomplishments as a life story and express their personal views as to whether he had uniqueness in his ability to nurture all those whom he later came to regard in his words as, life long friends. He was very much a ‘people person’, as his former secretary Sandra Pearce noted, although somewhat surprisingly he was a shy man. It is sad that in his latter years especially after the death of his wife Bridie, he was to become such a lonely one.

Although all who knew him personally are steadily diminishing in number, one important underlying question prevails. It is who would be interested in reading this biography and what might they derive from it? Given that those who knew him perhaps feel indebted for his guidance and assistance at some stage in their development especially if he gave them a chance. In the case of the biographer it was a second one. Perhaps they might be curious about aspects of which they never knew such as his childhood when he assisted his father ‘Quisto’ with Punch and Judy shows for the royal children at Buckingham Palace and Sandringham (Chapter 1). What can be gained by those who never knew him at all serves to raise the question as to whether this particular life story has any historical value. For do not the achievements of any past life have even greater relevance when viewed reflectively, in the context of how that person addressed themselves to the changing demands during their time as an exemplary study?

The focus of this biography therefore is that it is not just a story on his life alone. It seeks to consider some appropriate aspects of social history and how Arthur and his contemporaries reacted to the demands, restraints and opportunities which confronted them in their day. Hence the chosen title ‘The Life and Times of Arthur Edwin Simms 1915-2003’; with the mission to present a chronological account against a tableau of pertinent social changes. A background to serve as an example and to capture the interests of a broader readership, even scholars and those in other fields of work activities.

This project would not have been possible without all the contributions of some fellow students who studied at Highbury Technical College Portsmouth, between 1952 and 1977. Especially Peter Mereweather MBE who has been patient and discerning with his valuable annotations and comments throughout the long process of compiling this rendition. To David and Moira Thomas for their time and patience in deciphering the biographer’s intentions at earlier stages, their attention to detail in the interests of accuracy and again their patience in awaiting the final outcome. Also to Judith and Alan Williamson for their advice and guidance and encouragement throughout. To some Portsmouth students who later became lecturers there and Heads of Department in other centres, whose contributions are featured in Chapter 9 and are also acknowledged at the end of specific chapters throughout. Fernand Boulert who was a secretary and President d’Honneur for both the Association Culinaire Francaise (A.C.F) and the Conseil Culinaire Francaise (C.C.F). President Alain Cahour and his predecessor President William Hamelin, lecturer at Westminster Kingsway College (Chapter 12). Harry Cracknel the only survivor in Arthur’s cohort at Westminster Technical Institute (1930-33), who survived him by five years, sadly passing away in 2008 at the age of 91. Some Westminster Chef Diploma students recollections during the Second World War at the Beare Green Centre Surrey and at Brighton Technical College, which became a second centre in 1946 with Arthur at the helm. (Chapter 6) To staff of the Pusa Institute in New Delhi India, some now retired, where Arthur was seconded between 1964 and 1966 (Chapterll).

Many pertinent records which would have enhanced the factual content of this biography were destroyed prior to Arthur’s last move to a rest home. Consequently most of what is contained here has been researched over a period of seven years and during part of this time, when the biographer was in full time employment. Some six interviews were conducted with Arthur prior to his death in August 2003.

Introduction-Changing Perspectives and Values

This life story is a reflective tribute not confined to pure nostalgia and it is hopefully one in which the reader will find interest, entertainment and even amusement. The achievement of success as a leader is sometimes attributed to the possession of a set of unique capabilities, as well as recognition of the priorities of their time in which chance also plays a part. Furthermore to have the ability to be pro-active in the creation of new opportunities, having the self confidence to take the appropriate decisions necessary to make a real and a lasting difference. As such this was the remit of Arthur Simms and his contemporaries at the end of World War II. For in their time Hospitality or ‘Hotel and Catering’ as it was then known in the UK, was to transgress from 1930’s connotations of being in-service, to become an integral part of international tourism as a profession and become a major contributor to the balance of payments. Efficient hospitality staff were to be increasingly sought after by customers and by employers, in what even today continues to be a growth industry.

Perceptions of working conditions as well as role models in hospitality vary as widely now as they have done in the past. Prominent chefs might gain celebrity status, respect and admiration through the publishing of their cookery books, thereby establishing a following and achieving notoriety perhaps as a Chef Patron. Whereas, staff in other areas such as the Front Desk the Restaurant and Housekeeping might never be in the limelight. Traditionally members of the kitchen brigade who had little interaction with customers were paid wages and salaries by the management, as was the housekeeping staff. Conversely service personnel such as waiters, porters, ‘link’ (1) and concierge staff had to earn their living through discretionary tips, given by customers and some even paid a fee to the management for their positions. This was the situation before the introduction of guaranteed minimum wages for all, through the Catering Wages Act 1943, although these minimum wages were insufficient as living wages. Importantly, these were all contributory factors in the perception of an industry being in low regard as a permanent occupation, which could possibly be taken up either as a last resort or perhaps on a temporary basis.

Roles such as the hotel General Manager were usually highly respected by everyone as was the Head Porter and his assistant, especially in prestigious establishments. This was due in some part to their information networks, as well as knowledge and experience in discerning the specific requirements of regular guests during and in advance of their stay. From the management aspect the Head Porter and his assistant were also valued as a part of the hotel’s surveillance and informal security network system; comparable to a caretaker in company offices in the industrial sector, as well as in institutions such as universities and hospitals. Unskilled tasks requiring little customer interaction were often taken up by immigrants with little command of English, upon which the industry had always had a dependency. Significantly, all the aforementioned could have acted as determinants in ascribing a social value to a situation in the catering, or the ‘hospitality’ industry. Despite the major technological changes that have occurred, hospitality continues to be labour intensive because it is a personal service industry; which is a determinant of the amount each can be paid, if the selling price to the consumer is not to be prohibitive. Where high standards of personal service are required is a plausible reason for the high prices charged by some exclusive hotels and restaurants especially in Britain; for which overhead costs are often blamed.

Although low pay rates, staff exploitation and high labour turnover levels are not universal throughout the industry, or even now unique to it, they remain contributory factors in the determination of its public image as an occupation. From an entirely different aspect the status of grand and European hotels in the past was often based upon the reputation of the chef which gave emphasis to the kitchen as the most important department. Also to their notoriety and social value as establishments that were frequented by the wealthy and famous who would tip well to show their appreciation and satisfaction. In addition to this the staff working in them would acquire enhanced potential for employment opportunities elsewhere, through gaining valuable experience in an establishment of good reputation and excellence. Conversely in the United States, the focus was not on gastronomy but on higher profitability from selling rooms. Food and beverages might only be offered on a limited basis or might not be available on site, perhaps regarded as not sufficiently profitable, due to the costs of production and service. Contrastingly different to that in the grand European hotels, with a clientele would pay whatever they were charged to cover total costs and usually without question.

In London in the late 1960’s an increase in international business led to a shortage of hotel rooms together with a realisation of the limited profitability from selling food and beverages, because of the costs of this production and service. The development of new and larger luxury hotels was undertaken to capture higher room revenue rates, to compensate for some of the losses which occurred in food and beverages. Also at this time there were less budget hotels to meet the business market and tourism demands, and due to their lower profitability, there was an increased requirement for business, accounting skills and strict budgeting for successful operation; thus placing a greater emphasis on cost management.

Previously in the late nineteenth century before the development of hotels and restaurants to international standards, the wealthy entertained their guests in their own large residences and had live-in domestic staff. Hence the perception of these staff being regarded as ‘in service’.(2) Focussing on changing priorities the Times article of November 10th 1936 featuring Sir Isadore Salmon as chairman of the LCC Hotel and Restaurant Technical School, stated that young men (not women at that time) no longer fought shy of hotel and restaurant employment. A further article (3) mentioned the London County Council applying for parliamentary powers to equip an hotel at the then Westminster Technical Institute. ‘To enable the Englishman to take his proper place in the management of hotels which will become more than ever a national asset’. Recognition perhaps for the expectation of growing international business and tourism developments envisaged at this time? Sadly, this proposition never did come to fruition due to the onset of the Second World War, although it was an encouraging acknowledgement, especially during the years of economic depression. Some might suggest that Sir Isadore had a vested interest in gaining trained personnel at this time as he was also the Chairman of J Lyons and Co. In 1939 he went on to play a part in developments at the Army School of Cookery at Aldershot as did Arthur Simms. (Chapter 5)

From this discussion we can return to some valid questions for the rationale for this particular biography. What relevance and value is this life story of the past to have in the world of today? How can such a history be viewed as a contribution to the present as a construct, a learning point or more plainly; does it have any value to those who never knew Arthur Simms or his contemporaries?

Likewise will not the institutions which set benchmarks for exemplary standards and professional competence in a previous time become irrelevant, inevitably to decline from the memories of those who were trained in them on the road of life? To what extent does the first tranche of centres following the Westminster Technical Institute still continue in prominence or has not their survival meant the alteration of standards, through a need to respond to different sets of economic and market-driven priorities?

All these are debatable questions dependent upon the knowledge of a history or of personal experiences, which can feature as part of what today are called Professional Development Skills. As a concept, professional development in further and higher education is often seen as taking short courses and post-graduate qualifications. In reality it is learning in the workplace through solving real problems during work, thereby rewarding the time invested in college or university. Critically however, because of the pace of change, what is learned during an initial course becomes dated and even irrelevant, although perhaps not entirely. For according to John Wilcox, any technical knowledge has an entire life of about fourteen years. (4) More important is the maintenance of records to enable the continuity of that knowledge and information both in quantity and relevance as and when required. This becomes increasingly important in knowledge-based economies as well as being accountable to a more sophisticated public who expect a higher level of care and service from true professionals, who possess a broad spectrum of knowledge and experience in both depth and breadth. Here we may refer to Arthur’s remark to Shyam Patiar, Knowledge is power you know!(Chapter 11 India). It is not possible for every expert to know all that there is to know without reference to a knowledge database kept as a history, in order to have some application for learning in future work situations; or even to facilitate with the creation of a database, for academic interest and research purposes.

A popular theory of human motivation by Abraham Maslow cites that a need is no longer sought after once it is achieved. (5) Perhaps in the view of some students, the lecturers who taught them might have less value once the examinations have been passed. However, a referral knowledge database stands in perpetuity for reference to jog memories and stimulate ideas, with the exemplary teaching methods and achievements of these previous lecturers. Some of whom for a time might continue to research, practice and involve their protégés in their art, either through entering competitions or publishing; thereby reinforcing their qualities as role models for a much longer term than the length of the course in college. Creating a following that eventually becomes an institution of excellence perpetuated through an alumni of former students. As in the case of Portsmouth where under the management of Arthur Edwin Simms, some former students returned as lecturers to further and perpetuate the cause they believed in. A process which similarly took place in other centres starting with Westminster from 1910 onwards.

List of References

(1)   ‘Link’ personnel operate outside the hotel to open taxi or car doors to welcome guests. They also hail taxis and assist with parking information.

(2)   Fortune Fame and Folly-British Hotels and Catering 1878 to 1978 Caterer and Hotel Keeper-Chapel River Press Andover Hants 1977. Professor Derek Taylor.

(3)   News Chronicle 18th November, 1936.

(4)   UK Centre for Materials Education-Developing Professional Skills Guide-John Wilcox (Web edition 2008)

(5)   A Theory of Human Motivation-Abraham Maslow (1943) Psychological Review 50, 370-96 Reprinted in P. Harrison (Ed) Motivation and Personality by Abraham Maslow 1954 published by Harper and Row New York.Reprinted in 1970

CHAPTER 1

Beginnings-or The Ice Cream That Changed My Life

The idea for creating this biography of Arthur Simms really stemmed in the first instance from Geoff Felix (1), a puppeteer and maker of ventriloquial figures. Geoff sought to have a meeting with Arthur about his recollections of the work of his father Edwin Simms. Edwin who used the name ‘Quisto’ (2) became a well known performer of Punch and Judy in his day but was better known as a creator of ventriloquial figures. Geoff had an interest in the work of Quisto and had already carried out some research. Consequently an interview was arranged over lunch for three at the Queen’s Hotel Southsea Hants on 8th November 2002. After this it was decided that at the very least, Arthur’s unusual life which went from Punch and Judy to becoming a leading figure in hospitality education, would prove an interesting subject for a biography. Arthur began by stating that, "The day I was born my mother died. That was the 11th. September 1915 and I was handed over to my father’s sister-in-law, aunt May. Prior to the war my father had been apprenticed to a plumber and became a journeyman, an apprentice who moves about to different firms. He had met and married my mother (3) and they lived in an upstairs flat in Balham. My mother, Jessica Daines, was born in 1888 and was the youngest of eight. She was only 25 when she died so tragically, through I believe septicaemia or ‘white leg’ as a result of childbirth. My father, with a partner, had owned an engineering company prior to the First World War; but this partner had disappeared with all the money. Possibly this was while father was away at the war with the mechanical engineers (4) in France. His role was to lay wire for the troops, a very dangerous task as many people died there and he was lucky to come back. Consequently during this time I was sent to live with aunt May, who had been in domestic service and had four children of her own. Her husband was a batman (an officer’s servant) to Field Marshall Haig. After the war ended, my father visited me once per week and I used to call him ‘Uncle’. I never knew he was my father until I was about seven. On his return, wishing to push the war out of his mind, he concentrated on work and in order to keep going started a cottage industry stringing tennis rackets and making cricket bats. (5) Father moved from Balham Place to 115, Balham Hill and this is the point where I went to join him. Aunt May felt that as he had now moved into the larger premises, he should be responsible for his only son. He had previously become involved with a widow, a Mrs. Taylor, who had several children and had lived in the flat downstairs. Mrs Taylor had twin daughters who eventually went to live in Canada and there was another daughter Muriel and a son. However, he was not married to this widow with whom he had formed a liaison, a fact that I was not to discover until after his death. This widow, who I thought to be my stepmother, was unkind to me as were her children.

The willow for the cricket bats was sent by a firm called Gordons. He would spoke shave and shape each one, then lay in the handles and wind the twine, then he would send them back completed a dozen at a time. He had just enough work to keep himself and consequently we had no property and virtually no money. Then he went to evening classes at the School of Building in Brixton (now part of the Southbank University) where they had courses in Arts and Crafts and he took up woodcarving. I don’t know how it came about, but on one of his journeys he met a ‘Professor Stafford’ (6) who was a Punch and Judy man. When he mentioned he was wood carving, this Professor Stafford asked if he would like to repair some of his Punch figures to earn a bob or two(5 or 10p).

He went to Stafford’s place and got down to it. He got interested in these figures and thought that here was a good opening. Stafford said, Well, if you want to learn the routine, I’m prepared to teach you and in return you make me a complete set. This is how my father started doing Punch and Judy."

No doubt prior to this Edwin would have seen Punch and Judy performed on the streets. The original character of Punch (7) had been introduced into England as a rod marionette by an Italian puppeteer in 1662 just after the restoration of the Monarchy. He was derived from a character called Pulcinella who was part of the original ‘Commedia Dell Arte’ tradition. In those days Punch featured as a comic character that punctuated the action and plot of traditional shows. He grew in popularity in the eighteenth century in London and Bath due mostly to the skill and enterprise of showmen like Powell. (8) From about 1779, he began to appear as a glove puppet. This may have been a continuation of the old English tradition of glove puppets, or possibly due to the arrival of Piccini (9) in this country at this time. Certainly glove puppets were used at fairs to attract people to the more elaborate booths, but as these declined, the simpler more portable type of theatre, which could move from street corner to corner with an outside man making a collection, became more popular. A version of Piccini’s script was first published in 1827-8.

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The expansion of the railways in the 1840’s led to more venues for Punch, particularly at the seaside. In 1887, when Quisto was five, there was the first mass gathering of Punch show men to celebrate Victoria’s Jubilee (10) in Hyde Park. It is likely that he would have seen showman such as Samuel Bridges (11) who would perform in Brixton market every Thursday, or maybe even James Bailey (12) and his son Henry who performed with great success at the Crystal Palace in Sydenham. He would have known the basics of the show if not the mechanics and the detail because it was so well known. Stafford was a very successful and popular performer and no doubt would have made a strong impression.

Arthur went on to explain: "He did a show for West Country rail-they had a club for their senior staff in London and had a children’s party each year. Instead of paying my father in cash, they gave him a warrant so that he could travel anywhere within the United Kingdom-two tickets, first class. Very often the cost of the travel would exceed what he could charge so it was useful. In those days he charged around five guineas (13). He roped me in to help him carry the kit. We had a suitcase with all the figures and a rather long canvas bag which he made for the frame which had aluminium struts that folded up. He worked through an agent called Keith Prowse and gained a Royal Warrant.(l4) He used to go to Buckingham Palace, Balmoral and Sandringham. There were quite a lot of children’s parties organised by the aristocracy at that time and one of my responsibilities was to stand in front of the show before he opened the curtains and sing the song from the record of Gracie Fields. (15)

Come with me and I will take you back again to the days of long ago. Where we used to gather round and see the merry Punch and Judy show. Just a frame with curtains tacked upon it is made of coloured calico. And a lot of little wooden people just a jumping to and fro. There was Punch, a cunning little fellow with his funny nose and chin, and his wife, though better known as Judy, who came gaily tripping in. There were many other little figures, some were fat and some were thin. But the kids are waiting very anxiously so let the show begin.

Then I would sit on a chair at the back in case he wanted assistance. Punch would come up on his own and look through the window (16) which was at the side on a hinge. He would put his head through and call out Judy. She would reply What do you want? He would say, Bring up the baby. To which she would reply, I won’t be a few minutes, I’m putting on me Russian boots. (which was the thing in those days). What for? To cover up the ladders in the stockings. They would kiss and dance and my father would bring up the baby. (17) Punch used to sing a lullaby and then when the baby began to cry, he would get impatient. So he eventually gave the baby a wallop with the stick and Judy would send for the policeman. The policeman would then come up: I am the beadle (18) of the parish and I have the authority in my pocket to lock you up. Punch would say, And I’ve got a stick to knock you down. Wallop! There would be a general running about and then the clown would come up and start singing:

"O Mr Punch is a very funny man,

His legs are like two spindles,

He sold my dog and kept the money,

And poor little Joey swindles."

Then he would say to Punch, Would you like to have a little bet? Because there are two world famous boxers here: Carpenter and Beckett. At that time they were the current World champions. Then there would be a boxing match (19) and in the end Punch would come up and wallop them both. Then Mr Punch would get some sausages and up would come an alligator (20). Mr Punch would manage to dodge him and the alligator would disappear. Then up would appear a crocodile which was more ferocious with two red bulbs for eyes worked by a torch battery. The crocodile would grab the sausages. Then Mr Punch would go down and the alligator would come back up and grab the other end. The crocodile was quite big and the alligator was smaller, that is having a smaller head with fewer teeth and was supposed to be less ferocious. They’d start a tug-o-war, backwards and forwards and he’d make them go round in a circle so everybody saw the eye lights were alight. Then one would drop out of sight and Punch would come up again and give the remainder a good wallop. Then Joey would come up with the frying pan, he’s going to cook the sausages, and when Punch loses the sausages he hits Punch with the frying pan for being so stupid. Then there was a black man (21) but I don’t know quite what the conversation was. There was also a ghost (22) with hollow eyes, that’s standard I think. Then he had a hanging scene with Marwood (23) who at that time was a famous executioner and there was a bit more of a performance with the gallows and the hanging. Marwood would say, Put your head through the loop. and Punch would put his head outside of the loop. You show me you see. Well it ended up with Marwood being hung. Punch put the hangman in the coffin and then covered it up with a cloth, the pall, and then he manoeuvred and changed it over for another coffin with hinges on the front, lined with cotton wool to represent snow and a sleigh, with a couple of fairies and reindeers. By pulling a piece of wire, the whole thing would swing open and that would be the finish. O look it’s turned into a fairy. This transformation of the coffin into a snow scene was unique to my father’s and later my show. It had fairy lights, small torch bulbs, all round the edge. The clown always seemed to get away with everything and he usually finished the show with:

"Now the poor old Judy’s dead and gone,

And I’ll be going soon,

I hope you’ve all enjoyed yourselves,

And wish you good afternoon."

If it was evening he would say, Now Marwood’s put to flight and the last word was Good Night! I think that the basis of this was that it was a fairy story. He did enjoy this routine very much. Of course it was not easy money but once you’ve mastered it, and were doing regular shows, it becomes much easier. The worst part was the erection of the booth. On one occasion I couldn’t go because I had the mumps and he had to ask someone to give him a hand to put the top and bottom together. The proscenium was heavy because it had panels either side, one with Judy and one with Punch and then he had the Royal coat of arms on the top and his name printed. He assessed the ages of the audience. If they were very young he would tone it down.

When the crocodile and alligator were fighting and during the boxing match he would encourage the audience to join in. The figures my father made were beautifully carved and had glass eyes. Once he had repaired Stafford’s figures, he then made another set and took them to Davenports, (24) a magic shop in New Oxford Street, to see if they would buy them. While he was doing this he had the idea of making ventriloquial figures as well. He saw one of these figures in the window and thought to himself Well I could do that. and asked the man if there was a market for this kind of thing. When the man said, Yes. he set about copying it, first in wood and then in papier-maché and that’s how he started to make ventriloquial figures (25) as I remember around 1923 or 24.

He made the figure of ‘Jerry’ for Coram (26) and all the figures for David Poole (27) who used to do all the circuits of variety theatres and had a full classroom of figures, some walking, some crawling. The master’s desk was created by my father and this folded up for travelling. He also made figures for Saveen. (28)When he made the figures