to supply his venison from Scotland, as well as herrings for smoking. Simpson's, like all luxury restaurants, was included in the wartime rule imposing a five shilling limit on the price of a restaurant meal. After World War II After the war Simpson's, like the rest of the Savoy Group, was hit by a strike of its employees in support of a waiter dismissed from the Savoy Hotel. The matter was judged so serious that the government set up a court of inquiry. After the resolution of that dispute, the next major development in the history of the restaurant was the resuscitation of the pre-war plan to open a sister establishment on the site of Stone's Chop House near Leicester Square. In 1959, Simpson's lost another notable member of its staff. Frederick William Heck died on his way home, having consumed a heavy luncheon, and having completed 55 years' service, 40 years as manager. Ralph R. Smythe, Heck's assistant since 1955, was appointed manager. In 1963, the Savoy group finally achieved its aim from 1939 of opening a second Simpson's at the revived Stone's Chop House. When the first Michelin Guide to England was published in 1974, no UK restaurant was judged worthy of the maximum three stars, or even two, but Simpson's was one of nine London restaurants, including Le Gavroche, awarded a star. In 1978 Simpson's celebrated its 150th anniversary with a luncheon consisting of all the items from the earliest recorded menu, starting with turtle soup, going on with roast sirloin of beef and saddle of mutton and ending with boiled syrup roll. The next year, mutton had to be dropped from the menu, replaced by lamb because procuring top quality mutton was increasingly difficult, and the meat was no longer fashionable. In 1982, after a thirty-year absence, rabbit was restored to the menu; it was served in a cream and mushroom sauce. In 1984 Simpson's dropped its rule forbidding women from using the panelled street-level dining-room at lunchtime. Before 1984, ladies were asked to use the dining room in the floor above, which was specially decorated in pastel colours. Also on the first floor is the richly decorated late-Victorian banqueting room, which can comfortably seat more than 100 people. Another banqueting room on the lower ground floor is in a more modern 1930s style. There are also two cocktail bars, the Knight's Bar on the first