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1. What, according to Michael Mitchell, is the biggest plus of Vintage Inns?
1) Picturesque locations.
2) Nostalgic landlords and landladies.
3) Tourists from all over the world.
2. What point does Michael Mitchell make about Vintage Inns’ gardens?
1) They are perfect for any season.
2) All Vintage Inns must have them.
3) They are an alternative to dine in good weather.
3. Why does not Michael Mitchell do anything to advertise his inns?
1) They are close to local places of interest.
2) They are not far from city centers.
3) They are situated around London.
4. What is typical of all the Vintage Inns?
1) Traditional old style.
2) Victorian design.
3) Good food and atmosphere.
5. According to Michael Mitchell, Vintage Inns menus
1) preserve traditional style in cooking.
2) modernize traditional dishes.
3) offer mainly international food.
6. When is the menu likely to be more varied?
7. What is the booking policy of Vintage Inns?
1) It is not an accepted practice there.
2) You need to book well in advance.
3) Booking is possible only on Fridays.
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Presenter: With us in the studio today we have the owner of famous British Vintage Inns. Good afternoon, Mr. Mitchell.
Michael Mitchell: Good afternoon, but, please, call me Michael.
Presenter: So, Michael, what is so special about Vintage Inns for Englishmen or tourists?
Michael Mitchell: I must say one of our greatest advantages is that we are in really prime places. Imagine a summer’s day, a river gently flowing past as you enjoy a light lunch or an evening meal with friends. Or, maybe, it is winter and you sit in front of a log fire. Our inns are always in a quaint village in the heart of the English countryside which makes it attractive for both nostalgic British people and enthusiastic tourists.
Presenter: As I understand, most of your inns have their own gardens.
Michael Mitchell: Yes, it is certainly true. They are every bit as pleasant as the places the inns are in — ideal for a meal in fine weather, which is, of course, seasonal.
Presenter: Still, competition is high in your sphere. Being not so close to centers of big cities, what do you do to make sure people will drive specially to you?
Michael Mitchell: Actually, I do nothing special to attract potential customers. You see, I do not have to as the inns are generally located in places worth visiting and many are close to enchanting walks. Very often there is a Vintage Inn close to a stately home or a historic village or another tourist attraction. What could be a better way to spend a day off with your family? Even London pubs cannot offer this.
Presenter: Any chain store risks becoming boring for clients as they all look exactly the same. What do you think about this opinion?
Michael Mitchell: I’d like to say that every Vintage Inn is different, but they are all the same. All our inns will definitely offer the same high quality menu and standards of service. All our landlords and ladies share the same passion for ‘getting it right’. However, each Vintage Inn has its own unique character. You will discover thatched roofs, soft, natural slate, buildings of hewn stone. There are Tudor, Georgian, Victorian and many more styles of architecture, including modern ones.
Presenter: What about food in Vintage Inns?
Michael Mitchell: What we offer is best described as leaning towards traditional home style cooking but with a contemporary twist. Still, we do allow the best of great food from around the world to add a little influence on what we do. Many of our dishes are our own creation — and all dishes are designed to look tempting and great on the plate.
Presenter: Is there a difference between an afternoon menu and an evening one?
Michael Mitchell: Well, on working days at lunch time you can choose anything from a range of sandwiches to full three-course meals. Our evening meals also offer lighter choices but includes fish, chicken, pasta, salads, steaks and pies too. On Sundays we include a choice of traditional roasts and puddings.
Presenter: What is your booking policy? You must have a long line of people wishing to visit your places!
Michael Mitchell: I know many people prefer to book for their Friday dinner well beforehand. Nevertheless, in fact, at Vintage Inns you cannot book! That is because we are always ready to welcome you — seven days a week. Just turn up and we will make you feel welcome, even if you choose to come at the busiest time. As soon as a table is vacant, you can have it.
Presenter: Thank you, Michael.
Michael Mitchell: Pleasure.