At 7.30pm on the 14th of April 1912, first class passengers on RMS Titanic sat down for drinks,

at a light dinner in the ship's Cafe Parisier. The first of its kind on a passenger liner,

brochures promoted the eatery as a replica of a Parisian sidewalk cafe painted in white,

with ivy covered trellises and dotted with wicker tables and chairs,

a long green carpet that ran the length of the room, and a view of the Atlantic through French windows.

The menu is our evening offered oysters, salmon, roast duckling,

soul on a beef, pate de frère gras, peaches in char truers jelly, and chocolate and vanilla

a-clares. If you were young and rich, this was the place to wile away the afternoons and evenings socialising.

In the second class, dining room passengers enjoyed baked haddock, spring lamb and plum pudding.

For many of the third class passengers who might experience scarcity back home,

meal times on the Titanic were in comparison quite decadent. The evening offering of tea,

consisted of cold meat, cheese, fresh bread, stewed figs and rice.

Two decks below, a huge team laboured around the clock in Titanic's massive galley.

More than 6,000 meals were prepared every single day. The galley featured serving

pantries, a butcher shop, a bakery, vegetable kitchens, specialised rooms for silver and China,

rooms for wine, beer and oysters and huge storage bins for the tons of coal needed to fuel the 19

ovens cooking tops, ranges and roasters. Further down, in the bowels as a ship with a fireman.

The stokers who fed the hungry furnaces 600 tons of coal a day, driving the ship here across the

Atlantic. It was back breaking later and men worked stripped down to their waste in the

ferocious heat. This is where we'd find the unsinkable stoker, Southampton man Arthur John Priest,

whose remarkable tale of survival defies the odds. You'll be hearing more of his story later on.

The sea was calm and up to this point the weather had been mild. Most of the journey from Southampton

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