NEWSLETTER

by Stephen Guy of the Friends

The Earl of Sefton tucked into a breakfast of omelette, six rashers of bacon and kedgeree before finishing off with scones washed down with tea or coffee.

Hugh, the 7th and last Earl, spent half an hour eating in the dining room before heading for the estate office at  9.15pm to meet staff.

He would then go to the Home Farm to see the manager and gamekeepers before striding off on a long walk around his estate.

Many fascinating glimpses into Upstairs, Downstairs life at the Hall have been recalled by Elda Lempereur in an interview recently recorded for the Croxteth Hall Friends’ archive.

Elda met her future husband Raymond Lempereur at a family party in Avignon . He later secured a top job as French chef to Lord Sefton – Elda joined him when they

married.?She could speak no English but mostly taught herself by looking at The Gambols, the popular newspaper comic strip.

After working for a time for a top Bold Street dressmaker, she joined Raymond as his assistant.?Elsa described a typical working day at Croxteth Hall in the 1950s:

“Staff breakfasts were at 8 am with Lady Sefton having hers at the same time in her bedroom – usually a big cup of coffee with a jug of milk, toast and croissants, jam and honeycomb.

“She would be served by her maid. Lady Sefton would approve the day’s family menus over breakfast. The staff had a cooked breakfast of bacon and eggs or sausage and bacon, for example.”

Numbering about eight people, the staff ate lunch in their own dining room next to the kitchen. They would have meat, vegetables and potatoes followed by dessert.

Lord and Lady Sefton sat down to their three-course lunch at 1.15 pm .

“Some of the food, including fruit and vegetables, came from the estate,” adds Elda , “Cooper’s theLiverpool grocers came every Friday with a big delivery. Meat and fish came from other suppliers in  Liverpool  city centre.”

Salmon came from Aberdeen and a dozen lobsters would be delivered together to be kept alive at the Hall until ready for the pot.

The Earl and Countess enjoyed evening meals of fish, meat, vegetables and potatoes prepared in different ways followed by dessert. Cheese and biscuits were then served in another room.

Elda remembers: “Lord Sefton loved peaches and cream and used to put on extra cream.•He was 6’ 5” tall with an appetite to match and his waist ballooned out – he went up to 20 stone. Lady Sefton was very cross and told him to go on a diet.”

The couple spent most of their time at Croxteth Hall when not away at the races or visiting friends.

They visited their Abbeystead estate near the Trough of Bowland in north Lancashire about six times a year, accompanied by Raymond, Elda and other staff members:

“Mr Palmer, Lord Sefton’s butler, was very fit and used to cycle all the way to Abbeystead.”

David Ball

Dave Ball was one of our Heritage Guides. He was always a footman or Butler and  delighted in taking parties of schoolchildren around the Hall and passing on his

knowledge of Croxteth.

Before retiring he had been an Education Welfare Officer with Liverpool Education and knew many of the schools and staff who came to visit Croxteth.

Dave was a very friendly man interested in many things including history, photography and travel. He was an enthusiastic and willing member of the Heritage Guides

being one of the first to volunteer when a school group was due in and becoming a Victorian at Christmas time.

Dave fought his illness for the past few years but sadly passed away on 13 January 2014 . His funeral was attended by so many friends and colleagues , too many to fit

into the chapel. He will be missed by us all.

 Our thoughts and prayers are with his family.

Maureen Lavelle

Heritage volunteers .