Unit Five
　　Many people often enjoy eating out either before or after a visit to the theatre. However, most of us would rather keep the two 11 separate. One man who thinks that they can be successfully combined has not only expressed his ideas in a recent book, but also set up an establishment where the theory is put very 12 into practice. The man is Paul Thornton, and the place is the Hollics, an old farmhouse.
　　Whenever I visit a new restaurant, I feel the same excitement that keen theatre-goers must experience on opening night. I had this feeling last Friday evening at dusk, as my wife and I were taking a walk in the beautiful gardens of the restaurant 13 after we had arrived. Dinner was as excellent as we had been 14 . There is no menu, for Mr. Thornton creates his meals rather as a director produces a play. Nevertheless, the various combinations of 15 at each course are always 16 as if they were done by magic. He and his team of highly skilled helpers serve, cut and cook the food, moving about the "stage" as confidently as 17 actors. The meal is as different from what one finds in ordinary restaurants as a 18 performance of A Midsummer Night’s Dream would be from a second-rate television production.
　　May I offer a few words of advice in case you are thinking of paying him a visit. Try not to arrive just after noon, as Mr. Thornton does not serve a normal lunch. His "brunch" which 19 the best 20 of a traditional English breakfast, is served around eleven o’clock and is so plentiful that lunch is unnecessary.

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