Claridge's, London, December 1898 Sizes:A1 (594x840mm) Archival Print (Unframed) Almond Crisp Plateau Salmon with

Almond Crisp Plateau Salmon with Egg Shell - To be eaten in the isolation Booth only) and Strawberries (Charlton) Heston (Fresh Strawberries with Sour Cream

Escoffier died in 1935 but his Le Guide Culinaire remains an influential textbook on cooking and chefs throughout the world continue to follow the rules he laid down

His sister Jane introduced the concept of light lunches and Schrafft’s developed into a chain of restaurants that was particularly popular with women

Billingsley was kidnapped and held for ransom by "Mad Dog Coll" who was a rival of his mob partners

The establishment was run by Isaiah Dunn

Claridge's, London, December 1898 Sizes:A1 (594x840mm) Archival Print (Unframed) Almond Crisp Plateau Salmon withA lovely handwritten menu from London's celebrated Claridge's Hotel in Mayfair, this has the feel of a historical document. It's fascinating to read. There are oysters and caviar to start and lobster cooked American style. The menu is one of several from this grand British hotel, held in the University of Nevada's Menus: the Art of Dining collection. Courtesy University of Nevada, Las Vegas, Libraries Collections. Each print is accompanied by a copy