Cafes of London - past and present

that's a lovely article:

I run my cafe the old fashioned way, we don’t do frozen stuff, it’s all fresh. I get up around twelve thirty/one o’clock, but people won’t believe you if you tell them that. I cook my own ham and cut all my chips by hand. My grandson gets in at five fifteen and we open at seven, serving breakfast until eleven thirty. No toast after eleven thirty and no chips before twelve. At eleven thirty we clean up and put serviettes and glasses on the tables, and I go upstairs and put on a clean coat.