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Description: | The Dorchester Hotel produced this lunch menu for Monday 6 September 1943. A note at the top of the menu, 'Not more than three courses may be served at a meal', reflects restrictive wartime conditions. Printed in French with some English translations, the menu lists main courses including boiled turbot, stewed beef, chicken escalope and sausages and rice.
The Dorchester opened in 1931. Some guests stayed at the hotel, which was reinforced with concrete, for the duration of the war. During the Blitz the restaurants were moved to the Gold Room and the Ballroom away from exposed windows. | License: | http://creativecommons.org/licenses/by-nc-sa/2.5/ | Publisher: | Museum of London | Rights holder: | Museum of London | Subjects: | Leisure London at War | Temporal: | 1943 | Source: | Museum of London | Identifier: | http://www.20thcenturylondon.org.uk/rser... | Go to resource |
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