Anon.       - A rare dinner invitation to the Crown & Anchor Tavern, and the Duke's signature.
77th Anniversary Dinner for the Cumberland Society
ITEM 1. FRIDAY 1ST, MAY, 1812, His Royal Highness the Duke of Cumberland in the Chair. Stewards. H.R.H. Prince Ernest Augustus, Duke of Cumberland. The Rt, Mounsey Esqr. Tho. Monkhouse Esqr. Josh. Lowden Esqr. Heny. Oliphant Esqr. Isaac Armstrong Esqr. Stephen Morton Esqr. Wm. Sanderson Esqr. Tho. Mounsey Esq. John Carruthers Esqr. Dinner on Table at 5 o' Clock precisely. Tickets 15/s Each. No. (With an engraving of ULLSWATER from GABBAROW PARK) ITEM 2. The signature of 'Ernest' H.R.H The Duke of Cumberland, cut from the end of an autographed letter. ITEM 3. An original envelope addressed by the King (the Duke of Cumberland became the King of Hanover in 1837) to 'His Grace The Duke of Buckingham and Chandos', signed 'Ernest' on the lower left. Also annotated: King of Hanover, July 28th 1843. The envelope also has the King's black wax seal.
205x156mm. One light cardboard sheet beautifully inscribed with a lovely engraving of Ullswater by Silvester sc. Very lightly age browned but overall in very nice condition. With a manuscript ink inscription price for £10.10.0 at the top right hand corner. Blank on the verso except for an ink inscription; W. Warrington.
- The Crown and Anchor Tavern in the Strand was a well-known London landmark, as well as being a dining room of repute. The Tavern after it was rebuilt in 1790 had a large meeting/function room that could seat up to two thousand or more. The famous cooks, F. Collingwood and J. Woolams (images 3&4 below), authors of the cookery book 'The Universal Cook' were serving their tenure there at the time of this Cumberland Society dinner. The Tavern had two entrances, one on the Strand and the other on Arundel St. It is referred to in Stow's 'Survey of London and Westminster' of 1720 as boasting associations with Johnson, Boswell and Reynolds. The meeting hall at the Tavern was long associated with radical politics. Sympathisers of the French Revolution gathered there in the 1790s to commemorate the storming of the Bastille. Used as well as headquarters for Francis Burdett and other ardent reformers. It is also recorded that in the year 1799 the Tavern was the No.1 Grand Master’s Lodge, in the correct list of all the Lodges in London of the most ancient and honourable fraternity of free and accepted Masons of England. His Royal Highness Ernest Augustus, The Duke of Cumberland, who presided over this grand 77th Anniversary Dinner of the Cumberland Society was born on 5th June, 1771 and was by birth the 5th, but in survivor-ship the 2nd son of King George 111 and Queen Charlotte. He became King of Hanover on the death of his elder brother, King William the 1V, in 1837. He died in 1851. The Cumberland Society was formed by his Grandfather the Duke of Cumberland. (1721-65) In 1775 his son also the Duke of Cumberland & Strathearn founded the Cumberland Society Fleet for racing on the Thames. This was the precursor to the Royal Thames Yacht Club, formed in 1830 under the patronage King William IV. It is the oldest continually operating yacht club in the UK today. The present Duke whose dinner invitation is on view here, was carrying on the business of a venerable tradition that was the Cumberland Society. Three pertinent rare ephemeral items that have lasted well.

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Ephemera category
ref number: 11053

Anon.       - No other recorded complete copies. Extemely rare.
The Complete Housewifes Best Companion
CONTAINING I. A number of the most common and useful Receipts in Cookery, with the manner of trussing Poultry, Rabbits, Hares etc. illustrated with CURIOUS CUTS, showing how each is to be trussed. II. The best Receipts for all kinds of Pastry, Pickling etc. with some general Rules to be observed therein. III. Directions for making all sorts of English Wines, Shrub, Vinegar, Verjuice, Catchup, Sauces, Soups, Jellies etc. IV. A Table to cast up Expenses by the Day, Week, Month, or Year. GAINSBOROUGH: PRINTED AND SOLD BY H.MOZLEY. 1808. PRICE SIXPENCE.
FIRST EDITION. 12mo. Frontispiece of Complete Housewife. Title Page. 2pp. General hints and a Table. (5-84) including several engraved woodcuts of trussing. The text is lightly and evenly browned throughout. Fully bound in modern light brown calf. Spine with gilt lines, red label with gilt lettering and raised bands. A nice copy.
- Not recorded in any of the Bibliographies or Libraries. Only one other known copy in a private collection, which has a missing frontispiece. A very unusual but interesting cookery book. Nicely set out, with unusually, the receipts for Pastry and Jellies in the beginning before Cookery. The lovely woodcuts for trussing are nicely laid out within the text. Not in MacLean, Bitting, Cagle, Hazlitt nor Oxford. Copac and the BL do not have any copies either. Extremely rare in this complete state.

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Antiquarian category
ref number: 10954

Anon.       - Very rare.
The English and FRENCH COOK:
DESCRIBING The best and newest ways of ordering and dres-sing all sorts of Flesh, Fish and Fowl, whe-ther boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickl-ed; with their proper Sauces and Garnishes: Together with all manner of the most ap-proved Soops and Potages used, either in England or France. By T.P. J.P. R.C. N.E. And several other approved Cooks of London and Westminster. LONDON: Printed for Simon Miller at the Star, at the West-end of St. Pauls. 1674.
FIRST EDITION. Small thick 12mo. 1fep (rather brittle and loose) Title page a little browned and cracked at edges, without loss. 2pp The Epistle. 1-430. 431-450 Bills of Fare. 14pp The Table. 8pp Book Advertisements. 1fep. Pages 292-309 missing. Original full calf binding without end-papers, exposed on binders cardboard. The binding is torn at the top of spine without loss. Very lightly age browned throughout. Overall a nice but beaten copy with the original binders stitching just holding the gatherings. With a nice patina.
- Oxford states; This must be the book that was denounced in the third edition of (Varenne's English translation) 'The French Cook'. Oxford further states, 'The English and French Cook' appeared in 1694 under the new title 'The Compleat Cook'. Arber states there is a 1690 edition called the 'The Compleat English and French Cook'. The BL and the Bodleian each have one copy dated 1674. Notaker lists in the US the Folger, Harvard & UW Madison. All editions are extremely rare.

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Antiquarian category
ref number: 11090

ANON.       - Two instruction manuals, one old and rare; one modern.
ITEM 1. NAPKIN FOLDING: ITEM 2. THE BEAUTY OF THE FOLD.
ITEM 1. Series of Fully Illustrated Original Designs. Printed by Newton and Eskell. 1891. Full-page diagrams throughout with facing letterpress description with forty-nine designs including: The True-Lovers' Knot; The Cockle-Shell; The Lady Betty Balfour; The Turkey-Cock Tail; The Spill-Box; The Four-Pointed Fan; The Duplex Vase; and The Opera Glasses. ITEM 2. THE BEAUTY OF THE FOLD. A Conversation with Joan Sallas. Edited by Charlotte Birnhaum. Sternberg Press. ON THE TABLE SERIES.
ITEM 1. SOLE EDITION. 4to. Inside cover advertisements for Newton & Eskell publications. (1)List of designs. Verso Advert for Alfred Suzanne's Egg Cookery. No title page (not-proven, if one is called for). (1)Napkin Folding. 6-103. Each verso with explanation of Napkin shapes. Opposite page with each Napkin diagram. Last 3 pages + inside cover: Advertisements for Newton & Eskell publications. Covers are very lightly dusted. A very small damp stain to the top of the covers. Very light staining to the last two pages. Back cover advert for 'The Caterer and Hotel-keeper.' Publisher's cloth-backed printed boards. Spine re-backed with dark green cloth spine. Overall a very nice item. ITEM 2. FIRST EDITION. 2012. 183 x 113mm. 2feps (one with publisher's details. Title page. 1p Contents. [1] 7-9 Forward. On the verso; 2 b/w photographs of a huge feature from a 1677 folding manual. 11-27. [1] 2nd Title page. 30-86. The b/w photographs of folding techniques. [1] Verso with Advertisements. 1fep. Hard cardboard cream covers with decoration and text in maroon. Condition as new.
- ITEM 1. Napkin folding is most commonly encountered (but less often nowadays) as an elaborate table decoration in fancy restaurants. Although the modern trend is for clean, unstarched, simply folded white cloths, that have had the minimum of handling, giving a sense of good conscious health and safety awareness. It is now becoming quite rare to see the elaborate folded fantasies of the past. Typically, and for best results, a clean, pressed, well-starched square cloth (linen or cotton) napkin was used. There were many variations in napkin folding in which a rectangular napkin, or a napkin ring, a glass, or even multiple napkins may have been used. The earliest instruction manual for the artistic folding of napkins was published in 1639 by Matthia Gieger, a German meat carver working in Padua. It was part of a series of treatises on the culinary arts titled 'Le Tre Trattati'. Napkin folding has a centuries-old history and dates back to the times of Louis XIV of France (1638 – 1715), also known as Louis the Great (Louis le Grand) or the Sun King (le Roi-Soleil). He was the monarch of the House of Bourbon who ruled as King of France from 1643 until his death. The shift of the napkin from simply a folded cloth to a folded creative object occurred in 16th century Florence, Italy around the same time as voluminous clothing, such as ballooned sleeves, had become fashionable among the wealthy. Rather than simply laying a tablecloth flat on a table, starched linens were folded into large centre-pieces, called "triumphs," that could depict a variety of real and mythical animals, natural elements and architectural forms. (See item 1098 on this book-site, titled, 'Roger, Earl of Castlemaine's Embassy' by Michael Wright to get a sense of the amazing "triumphs" made from sculpted sugar pastilliage). A popular gift wedding guests received during this time was a personally folded napkin that distinguished whether they were related to the bride or groom. In the mid-18th century, table setting practices were so specific that in Germany there were particular traditions on how to fold napkins, display figures at the table and arrange plate. During this golden age of napkin folding, there was a school in Nuremberg devoted entirely to this art and butlers had shelves of instructional books to keep up with the changes in the field. Napkin folding in the form of table sculptures began being replaced by porcelain decorations during the 18th century. When I was in the Catering school in the early 1960's we students used to enjoy learning new shapes of folded napkin fantasies. Another age another time. ITEM 2. Features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a ''water lily'' napkin on YouTube.) A virtuoso of the fold, has meticulously researched and mastered the history and techniques of the art of the fold. With the banquet table as a setting, his expertise and philosophy pour forth in the form of splendid, folded linen. In this precious book, Sallas shares his folding wisdom, which editor Charlotte Birnbaum contextualizes in two essays on the history of napkin folding. The texts are accompanied by an illustrated catalogue of folding techniques. A fascinating little book and a good accompaniment

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Information

Antiquarian category
ref number: 11293

ANON.       - The names of authors written in ink.
THE ART OF DINING;
or GASTRONOMY AND GASTRONOMERS, (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852. 2nd PART: MUSIC AND THE ART OF DRESS. TWO ESSAYS REPRINTED FORM THE 'QUARTERY REVIEW.' (single fine line) LONDON: JOHN MURRAY, ALBERMARLE STREET. 1852.
FIRST EDITION. 172 X 110 mm. 2FEPS. Title page, with author's name; By A. Hayward QC. Verso: Adverts for John Murray publications. (1)Prefatory Notice. [1] (1) - vi Contents. (1)2 - 128. (1)130 - 137 Appendix. Verso Adverts for John Murray publications. 2nd. PART. Title page, with author's name; By Lady Eastlake. [1] (1) - vi Contents. (1)2 - 112. 2feps. Quarter light tan leather binding with marbled paper and light tan leather tips to boards. Spine with blind and gilt tooling and black and gilt label. All text block edges marbled. An elegant book.
- A hugely fascinating book with articles from at least ten famous (at the time) people: Lords, Lady's, Diplomats, Counts and Editors. The author whose name in ink adorns the top of the title page of the first part seems to be by Abraham Hayward QC. who wrote many articles, letters and reviews. The second author whose name also appears in ink atop the second title page is Lady Elizabeth Eastlake, a 43 year-old in 1852. A reviewer, translator and essayist, who was famously the object of hallucination by the great English painter J.M.W. Turner, on his deathbed. On pages 30/31 there is a very interesting detailed report by a Lady Morgan, (famous Irish author and reviewer) about a dinner cooked by Careme at Baron Rothschild's villa. Before this, on page 29, there are a series of distinctions of the varying professional merits of the two most famous Chefs of the time, and alleged rivals; Careme and Beauvilliers. Careme is viewed as superior on 'invention' and Beauvilliers' more remarkable for 'judgement' but had exhausted the old world of the art, while Careme discovered a new one. On page 73 after a discussion of the great culinary reputations of the current crop of named British Chefs and their placements, it is Louis Eustache Ude whom they place at the top, due to his twenty years educating the palate of the late Earl of Sefton. This is the same Ude who wrote the famous book of cookery titled 'The French Cook', and later the Chef de Cuisine of Crockfords Club in St. James's, Mayfair. Page after page of anecdotes, gossip and essays of the History of Cookery, the Gastronomic effects of the French Revolution, accounts of Paris Restaurants, famous Dinners in England, merits of female and male Cooks etc etc. Of great interest to anyone who wants more detailed information on the great Chefs of that era, and their famous Patrons.

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Antiquarian category
ref number: 11286

ANON.       - 6 Vols. in 3 Tomes.
DOMESTIC ECONOMY.
THE MAGAZINE OF DOMESTIC ECONIMY. VOLUME THE FIRST - FIFTH. (a single thin straight line) WE ARE BOTRN AT HOME, WE LIVE AT HOME, AND WEE MUST DIE AT HOME, SO THAT THE COMFORT AND ECONOMY OF HOME ARE MORE DEEP AND HEART-FELT, AND PERSONAL INTEREST TO US,THAN THE PUBLIC AFFAIRS OF ALL THE NATIONS OF THE WORLD. (a single thin straight line) LONDON: PUBLISHED BY ORR AND SMITH, PATERNOSTER ROW; AND W. & R. CHAMBERS, EDINBURGH. (a single very small thin straight line) MDCCCCXXXVI.
Three thick Volumes. 220 x 147 x 49 mm. 1st VOL: 1st TOME: 1fep. Title page. [1] (1)iv Preface. (1)ii - iii Introduction. 4 - 382. (1)384 - 387 Index. 2nd VOL: [1] Half Title. [1] Title Page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 3rd VOL: 2nd TOME: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 4th VOL: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 5th VOL: 3rd TOME: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 6th VOL: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. All fully bound in dark green embossed silk with light brown label. with gilt text and tooling. Overall all volumes slightly age browned with very slight foxing throughout. A fine set.
- If you look at Item Ref: 11279 on this site, you can see the four volumes of Cassell's company produced books about the 'Household' with no authorship attributed. This is also the case when you peruse these three volumes here published by William S. Orr's publishing house. It's obvious both are typical of a Victorian printed genre aimed at a burgeoning middle-class due to the huge ramp-up of the British industrial revolution. The big difference is that these Orr produced volumes are full of all manner of things that the Victorian husband and wife would need, but without illustrations nor colour plates to enrich the production, whereas the Cassell books are heavily illustrated with chromolithograph colour plates and practical black and white vignettes. The Cassell production was a direct response to the famous O.S. Beeton and Ward Lock publishing phenomenon of Isabella Beeton's 'Household Management'. But Beeton's book itself was a direct response to this type of earlier book here. One of the other big differences besides the gaps in years, between all three household books is that Beeton's is attributed to Isabella and not just a company. William S. Orr was a publishers' agent from the 1830s, and was a close associate of Robert and William Chambers, (the other publisher named in these six volumes). He printed a London edition of 'Chambers's Edinburgh Journal' by mid-1832. The arrangement used stereotype plates, and brought the circulation up to 50,000. He published these volumes of 'Household Economy' in 1936. By 1845 the overall circulation was declining from its peak, and Orr wrote to Chambers explaining that the market was changing. In 1846 Chambers terminated the arrangement with Orr. Punch magazine, set up in 1841, brought in Orr to help with distribution to booksellers and news agents. Orr died in 1873. Whatever the publishing merits or not of these books, they are fascinating pragmatic advice for everything needed to be known about the setting up of a comfortable Victorian home.

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Antiquarian category
ref number: 11280

ANON.       The complete set together; Very rare.
A Set of twelve cookery book miniatures.
Each title page the same. THE LITTLE BOOK ------. a small square printer's device. GEORGE NEWNES LTD. Southampton St., Strand. London W.C. With a double red line border.
A SOLE EDITION. Circa 1912. Each book: 90 x 60mm. 1. Book of Jellies, Creams & Ices. 2. Book of Household Hints. 3. Book of French Cookery. 4. Book of Pastry and Cakelets. 5. Book of Book of Confectionery. 6. Book of Jewish Cookery. 7. Book of Preserves and Pickles. 8. Book of Puddings. 9. Book of Simple Remedies. 10. Book of Sandwiches and Beverages. 11. Book of Salads and Savouries. 12. Book of Etiquette. Each book covered in an original colourful fine cloth, with a couple slightly rubbed at the edges of the spines. All books internally very clean. A fine set. All housed in a purpose made clam-shell box.
- Sir George Newnes, 1st Baronet (see image #1. below) (13 March 1851 – 9 June 1910) was an English publisher and editor and a founding father of popular journalism. His company, George Newnes Ltd, continued publishing ground-breaking consumer magazines such as Nova long after his demise. Decades after the proprietor's death, George Newnes Ltd continued into the 1960s as one of London's four leading magazine publishers – along with Odhams Press Ltd, C. Arthur Pearson and the Hulton Press – producing a diverse range of titles from Lady's Companion, Woman’s Own, Nova, Rave and Flair, to Practical Mechanics and Practical Television. In 1963, the company became part of the International Publishing Corporation. Today books under the Newnes imprint continue to be published by Elsevier.

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Information

Modern category
ref number: 11254

ANON.       - Extremely scarce to rare; one of only three copies found.
Every Family's Cookery Book
OR, PLAIN AND PRACTICAL DIRECTIONS FOR PROPERLY PREPARING, COOKING, AND SERVING-UP ALL SORTS OF PROVISIONS, COMPRISING MEATS, POULTRY, FISH, GAME. AND VEGETABLE FOOD. ALSO, Soups, Gravies, Sauces, Pies, Puddings, Pastry, Sweet Dishes, Sweetmeats, Cakes, Bread, Wines, Ale, Beer, Porter, Pickles, &c., &c., &c. DIRECTIONS OF CARVING. THE CHOOSING AND BUYING OF FISH, FLESH AND FOWL. BY AN EXPERIENCED COOK. WAKEFIELD: WILLIAM NICHOLSON AND SONS. London: S.D. EWINS &Co., 22, Paternoster Row.
FIRST EDITION. n/d circa 1850-64. 8vo 1fep replaced. Engraved frontispieces and Title page. [1] Title page. [1] 1p Introduction. [1] (1)8-405. (1)407-416 Index. 1fep. 10 plates of Carving, butcher's cuts, fish etc. Numerous engravings in-text. Engraved title pages uniformly browned. Slightly dusty throughout. With the original blind stamped and embossed dark green and blue fine cloth covers and spine with black relief and slightly faded gilt. Overall the text block is fine, albeit in a slightly used condition and with a lovely original cover.
- A cookery book with a difference! In the 'Introduction' we learn the book is the work of an Authoress. It is also very well laid out with very good plates that have obviously had more effort than usual applied to their production. The cover is very nice and unusual in its detail and presentation. Not in Bitting, Cagle, Attar, Oxford, Hazlitt. No copies in the B.L. Copac has 2 copies. One at the Guildhall Lib. London with no date, and another copy in Leeds, also with 416 pages, printed in Halifax dated 1864. This copy printed in Wakefield with same page collation, but with no date. A search of World Libraries provided no results. A probable minimum of 2 editions with this being the first. One assumes extreme scarcity to rarity.

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Information

Antiquarian category
ref number: 11109

ANON.       - A thoughtful publication.
EDIBLE ANDD POISONOUS FUNGI.
MINISTRY OF AGRICULTURE & FISHERIES. BULLETIN No. 23. Crown Copyright Reserved. LONDON: HIS MAJESTY'S STATIONARY OFFICE 1947.
6th Edition of August 1945 reprinted. 129 x 142 mm. 1fep with editions on verso. Title Page. Verso (iii) Contents. iv - v. Forward. 1 -7 Introduction. 8 Diagrams. 9 - 63 One page Facts/explanations facing one page Coloured Illustration of each mushroom. [1] Purchasing instruction directly form H.M. Stationary Office. 1fep with some other Govt. publications. Hard cardboard cream cover with 1/4 brown cloth binding. Very good condition.
- A very well put together important book. The first edition was printed 1910, the last is this one. It may be assumed that those were the lean years encompassing two world wars. A time when mushroom hunting and picking would have inspired hungry amateurs not fully aware of the dangers. This is why His Majesties Govt. printed it. Compared to other books about mushrooms this one is very simple in its explanation with very clear painted, full-page illustrations. This is definitely a book to carry when rambling in woods or meadows. Also with advice for cooking, eating or drying. A good book.

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Information

Modern category
ref number: 11277

ANON.      
Claridge's Cookbook.
The Claridge's emblem. CLARIDGE'S THE COOKBOOK MARTYN NAIL & MEREDITH ERIKSON WITH PHOTOGRAPHY BY JOHN CAREY - MITCHELL BEAZLEY
4to. 1fep. Half-title. Frontispiece of the main spiral staircase. Title Page. Verso - Picture of the hotel entrance. 1p Contents. 6p Forward by Rene Redzepi from Copenhagen's Noma. 1p Photograph of Redzepi. [1] 9-10 Introduction. Picture of Martyn Nail Executive Chef. 12-13 A brief history of Claridge's. 2p of Claridge's Ephemera. 16p Claridge's by Numbers. p2 Photographs. (1)Breakfast 20-250. [3] 254-257 Index and Cookery Notes. 258 Acknowledgements. 259 Glossary. (1)Dedication. 1fep. Covers and spine in light green paper. With a thin black cloth bookmarker. In mint condition. As new.
- Claridge's was founded in 1812 as Mivart's Hotel, in a conventional London terraced house, and it grew by expanding into neighbouring houses. In 1854, the founder sold the hotel to a Mr and Mrs Claridge, who owned a smaller hotel next door. They combined the two operations, and after trading for a time as "Mivart's at Claridge's", they settled on the current name. The reputation of the hotel was confirmed in 1860 when Empress Eugenie made an extended visit and entertained Queen Victoria at the hotel. In its first edition of 1878, Baedeker's London listed Claridge's as the first hotel in London Richard D'Oyly Carte, the theatrical impresario and founder of the rival Savoy Hotel, purchased Claridge's in 1894, as part of The Savoy Group, and shortly afterwards demolished the old buildings and replaced them with the present ones. This was prompted by the need to install modern facilities such as lifts and en-suite bathrooms. From 1894 to 1901, Édouard Nignon was the hotel chef. He had lived in Austria and Russia, where he served the highest dignitaries, including the emperors Nicholas II of Russia and Franz Joseph I of Austria. His experience in those huge Royal households being the major factor in his employment, as well as his reputation for fastidious craftmanship in his cookery. The new Claridge's, has 203 rooms and suites and around 400 staff. After the First World War, Claridge's flourished due to demand from aristocrats who no longer maintained a London house, and under the leadership of Carte's son, Rupert D'Oyly Carte, an extension was built in the 1920s. During the Second World War it was the base of the Kingdom of Yugoslavia's forces in exile and home of Peter II of Yugoslavia. He and his wife spent much of the Second World War in exile at Claridge's, and suite 212 was supposedly ceded by the United Kingdom to Yugoslavia for a single day (17 July 1945) to allow their heir, Crown Prince Alexander, to be born on Yugoslav soil. Along with Royalty, leaders in fashion and finance and Hollywood stars also adopted Claridge's as their London residence. Cary Grant, Katharine Hepburn, Audrey Hepburn, Yul Brynner and Bing Crosby are all guests. Spencer Tracy says he'd rather go to Claridge's than to heaven when he dies. In 1996, Claridge’s enjoyed a restoration led by designer Thierry Despont. He created Gordon Ramsay at Claridge's, The Foyer, The Reading Room and The Fumoir. In 1999, designer David Collins transformed the Causerie into Claridge’s Bar, with a brief to slip quietly into the new millennium while keeping a firm hold on the last one. In 2014 'Fera at Claridge's' opens under the Michelin-starred chef Simon Rogan. He stayed three years, gained a Michelin star, but the restaurant closed December 31st 2018. The interior of the restaurant, created by widely acclaimed British designer Guy Oliver, reflected the creative and natural style of the cuisine, as well as Claridge's art deco architectural heritage. The new owners of Claridges, the Maybourne Hotel Group opened Claridge’s new restaurant 'Davies and Brook' in 2019 under the acclaimed Chef Daniel Humm. He is the second part of the team consisting also of Will Guidara, who together presided over the three-Michelin-starred restaurant 'Eleven Madison Park' in Manhattan. Continuing the quite varied stages of this great Hotel's history and a well-wished-for future.

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Information

Modern category
ref number: 11257