entertainment, visit The Carriage House.

Now celebrating 20 years of service, the St. George's facility is renowned for its heavenly a-la-carte offerings and stellar service. As such, whether one opts for lunch, dinner, English high tea or the award-winning Sunday brunch, the experience is always a pleasurable one.

According to owner/operator George Hoerrmann, the reputation was not achieved by accident. Having spent years working in fine restaurants, he brought that experience to the Water Street establishment. And the service he ensures each client receives, is none less that he provided while employed as butler to the American ambassador in Germany or to the many movie stars and members of the Royal Family who dined at London's internationally-acclaimed Savoy Hotel while he worked there.

"I came to Bermuda in 1966 from the Savoy in London and started at the Castle Harbour,'' the German National said. "I then went to the Hamilton Princess in 1969, moved to the Waterlot in 1972 and was at the Newport Room at Southampton Princess in 1975. Between 1977 and 1981, I was banquet manager at the Southampton Princess and between 1981 and 1982, I was assistant director of food and beverage there. I took over The Carriage House in 1982.

"I started in the business in 1958. My mother was the head chef for a hotel in Germany in the Bavarian Alps, so I became interested through her.

Basically, the service at The Carriage House is structured pretty well along the lines of where I've worked previously but we have a menu which has something for everyone -- lobsters, roast beef, pasta dishes with vegetable plates, children's dishes; there really is something there for every one and every budget.'' Initially intending to only spend a year on the Island, Mr. Hoerrmann said he became attached to the Island, especially her people and their warmth, marrying a Bermudian more than 20 years ago. That warmth, he added, was later exemplified when, in the first few weeks after he and his wife Juliette opened the restaurant, the banqueting staff at the Southampton Princess offered their services in the dining room to help them get on their feet.

The building was built sometime around 1825 with the restaurant serving as the Commissary Department for the British Army in the 1800's, explained Horace Frith, curator of the Bermuda Carriage Museum, which operates from the same building. At the time, the Army occupied the property and had it's garrison at Top Square in St. George's, so the location was a convenient one.

"It then became the Wilkinson Lumberyard,'' he added. "They closed the lumberyard 30 years ago, redesigned the whole area, made a shopping mall down below, and what is now called The Carriage House, was redesigned. It was opened in 1976 when the complex out in play, so there's quite a bit of history to the place.'' The historic site provides a wonderful atmosphere for dining -- which can be done inside or by candlelight on the harbourside patio -- and also adds great ambiance to wedding receptions, private parties, Christmas parties or large luncheons. Or so, according to Mr. Hoerrmann, Edward Kennedy, Ross Perot and members of the Saudi Arabian royal family seem to think.

"The Prince came with a party of 12 for lunch, reserving the entire restaurant,'' he said. "Everything went well until on the way out, he met (St. George's eccentric), Alabama. My heart was in my shoes. But, in Saudi Arabia, they look at eccentrics differently, they consider them as special; blessed by Allah. So he had great fun with him, taking pictures with his arms around him.'' The exceptional cuisine draws many to the restaurant, said Mr. Hoerrmann, and varies frequently.

"We feature international cuisine and have a nightly roastbeef trolley and of course, fresh fish. We also have a large variety of seafood; lobster of course at the moment, spring lamb. We have our own baker so we do our own bread and our own pastries as well.

"Our Sunday brunch has won the `Best of Bermuda Award' given by the The Bermudian magazine for three years. It offers a large selection of everything from smoked salmon and caviar to shrimp and delicious salads, soup, quiche, sirloin of beef, chicken, leg of lamb, vegetables, potato, European cheeses and complimentary champagne.'' The entertainment, he added, compliments the menu. Andrew Chamberlain receives many accolades during Sunday brunch and on Saturdays and Mondays, diners are able to dance after or during their meals with music by Tony Bari and Chalky Virgil.

"Tony Bari is very versatile and has played on a number of cruise ships,'' said Mr. Hoerrmann. "He is married to a Bermudian and he and his partner provide entertainment with a Bermudian flavour from 8 p.m. until. And I'm proud to say that we have a good team of staff, represented by Bermudians and several other nationalities, all working nicely as a team, and extremely attentive to the needs of our guests.'' Lunch at The Carriage House is served daily from 11.30 a.m. to 4.30 p.m.; afternoon tea from 2.30 p.m. to 4.30 p.m.; early-bird specials are served Monday through Saturday from 5.30 p.m. to 6.45 p.m. and dinner is served from 6 p.m. to 9.30 p.m. Sunday Brunch beings at Noon, running until 2.30 p.m.

The Carriage House, on Water Street in St. George's, marks its' 20th anniversary this year with continued first-class service and excellent cuisine.

WE'RE HERE FOR YOU -- Carriage House staff (from left) Stuart Brown, Daniel Rachbauer, Felix Felizardo, Aktar Hussein and Talisa Wade.

George Hoerrmann