Rose.   Giles     - Complete copy of one of the rarest cookery books
A perfect School of INSTRUCTIONS For the Officers of the Mouth:
SHEWING The Whole ART of A Master of the Household, A Master Carver, A Master Butler, A Master Confectioner, A Master Cook, A Master Pastryman. Being a Work of singular Use for Ladies and Gentlewomen, and all Persons whatsoever that are desirous to be acquainted with the most Excellent ARTS of Carving, Cookery, Pastry, Preserving, and Laying a Cloth for Grand Entertainments. The like never before extant in any Language. Adorned with Pictures curiously Ingraven, displaying the whole Arts. By Giles Rose one of the Master Cooks in His Majesties Kitchen. LONDON, Printed for R. Bentley and M. Magnes, in Russel-street in Covent Garden, 1682.
FIRST and SOLE ENGLISH EDITION. 12mo. 2fep. Title Page with single line border. 8pp The Dedication. 10pp To the Reader. 4pp The Contents. 1-563 [1] 2fep. Forty two woodcut illustrations (most of which are full page) in the text. Internally very clean with no browning or foxing. Contemporary dark brown calf with double blind-fillet around the sides. Red morocco label with gilt lettering. Raised bands and overall, a nice patina. In it's original complete state; an exceptional rarity.
- The rare English edition of 'L'Ecole Parfaite des Officers de Bouche' first French edition of 1662. One of the most important and popular titles of 17th century French Gastronomy. This English edition comprises of the six original books, (and not five as is sometimes supposed) 'Le Maistre de Hostel; or, Steward of a Family; 'Le grand Escuyer tranchant; or, The Great Master Carver; 'Le Sommelier Royal; or, The Royal Butler; 'Le Confiturier Royal; or, The Royal Confectioner; 'Le Cuisinier Royal; or, The Royal French Master Cook; and 'Le Pastissier Royal; or, The Royal Pastry Cook'. Including numerous primitive woodcuts depicting table settings and various carving methods, including more than fifty ways of carving fruit. An interesting aside is that the engraved plates mirror (especially the fruit carvings) the very rare treatise on the art of carving by Jacques Vontet's - 'L'art de Trancher la Viande et Toutes Sortes des Fruits' [circa Lyon 1647]. Oxford states "It seems an excellent book, although it contains some strange things: 'Wine for the Gods', 'Sauce d'Enfer', 'Sheeps Feet for an Afternoon drinking" There are directions for folding napkins. There are dozens of ways of cooking eggs -- 'Eggs a l'Intrigue', 'Eggs a la Negligence', etc - and dozens of different pies and tarts, including 'a tart of frogs', 'a tart made with tortoise' and Sausages made from the Brain of a Capon'. Simon Gough states with insight in one of his wonderfully eccentric catalogues 'Food for Thought' -- "it is curious how few great collections of cookery books contain this volume". By way of an answer, he further proclaims, -- "It is one of the rarest cookery books in the English language" In past years at auction, there are no copies in any of the great cookery book collections of Schraemli, Westbury, Simon, Lambert, Crahan, Wretman, Marks. There was an incomplete copy from Simon Hall's collection, sold at the Dominic Winter Book Auctions in 2005. In the 80's Simon Gough had the complete 'Lister' copy for sale in his 47th catalogue. The Lister copy came up again at auction in the Cetus Library sale at Bloomsbury Books on Sept. 22nd 2011, proving just how very few there are in circulation. No more than three recorded; with one of them incomplete. One complete copy was available at the online California Book Fair, March 2021. OCLC indicates eight copies only; Bitting p.407; Cagle p970; Oxford p42; Wing R1933.

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Antiquarian category
ref number: 10959

Roux.   Michel     - Signed by the Author.
Desserts.
A Lifelong Passion (a small photograph of a small Bombe) TRANSLATED AND EDITED BY KATE WHITEMAN - PHOTOGRAPHS BY MARTIN BRIGDALE - CONRAN OCTOPUS.
FIRST EDITION. Published October 13th 1994. 275 x 225mm. 1fep. Half-title with inscription To Robert Hendry dated 7.3.95. and Michel's signature, with a tipped in complimentary illustrated sheet for The Waterside Inn. Verso with a full page Frontis of a mousse and fruit cake. Title page. Verso with Acknowledgements and publisher's info. 1p Contents. 1p Dedication to Lucien Peltier. 1p My Secret Obsession. 8-9 Introduction. 10-189. 190 Food Suppliers. 191-192 Index. 1fep. Bottle green full cloth hardcover with gilt text and small printer's device on the spine. The dust wrapper very good. The whole book as new. Illustrated throughout with Martin Brigdale’s stunning photographs and designed in a clear, modern, easy-to-follow style,
- Michel Roux trained in the classic French style and has been inspired by many influences to develop an outstanding repertoire of desserts. Classic recipes are given a modern twist, while original recipes boast new combinations of flavours or a lighter or simpler style of cooking. His book is divided into 10 chapters, each focusing on a particular type of dessert, from simple fruit desserts, hot soufflés and puddings, ice creams and sorbets, through meringues, mousses and parfaits to delectable tarts, pastries and gâteaux. Step-by-step photographic sequences guide you through specific techniques throughout the chapters as Michel presents recipes that are straightforward to prepare and designed to suit today’s fresher, lighter palate. Desserts is set to become a classic from the moment it was published. In 1967, Michel opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert. Several other restaurants followed, including The Waterside Inn at Bray, where Michel has held three Michelin stars for an astonishing 25 years. Michel holds countless other culinary honours, including the Meilleur Ouvrier de France en Pâtisserie in 1976, the Chevalier de l’Ordre National du Mérite in 1987, the Chevalier de l’Ordre des Arts et des Lettres in 1990 and Doctor of Culinary Arts Honoris Causa, from Johnson & Wales University, in Providence, Rhode Island. In recognition of his achievements, he was awarded the OBE in 2002 and the Chevalier de la Légion d’Honneur in 2004.

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Modern category
ref number: 11323

Roux.   Albert & Michel     - With both brother's signatures.
French Country Cooking.
The title page of this book is a two-page spread. A bunch of red radishes obviously in summer, in a French open country market; The Roux Brothers (a single long line) FRENCH COUNTRY COOKING Albert and Michel Roux. Photographs by MARTIN BRIGDALE. With a tipped in 'good-wishes' card from Albert and Michel Roux, signed by each.
FIRST ENGLISH TRANSLATION 1989. 4to. 268 x 215mm. 1fep. Half-title. Title pages. Printer's info. on verso. (1)Contents. p6-9 Introduction. p10-251. p252 Specialities of Provence. p253-256 Index. 1fep. Full of fantastic colour plates of prepared dishes. Dark brown cloth boards with vibrant dust jacket. Condition as new. ALSO ENCLOSED: A three folding page booklet for The House of Albert Roux 'Focus' Menu. A four page card advertising 'Sutherland's Eldon Wild Blue Pork' being sold by Roux. 1xA4 sheet of Traiteur menu items also available.
- In 1967 the brothers opened their first restaurant, Le Gavroche (The Urchin) at Lower Sloane Street in London. The opening party was attended by celebrities such as Charlie Chaplin and Ava Gardner. For the following week, Chaplin was reportedly shuttled across London so he could eat there. In 1972 the brothers opened a second restaurant, the Waterside Inn, in Bray, Berkshire, and launched a catering business. (see image #6 below). called the 'House of Albert Roux' at 229 Ebury St. London SW1. In 1967 Albert and Michel moved and opened Le Gavroche at 43 Upper Brook St, in Mayfair, London. In 1974, the Roux brothers were awarded their first Michelin star for their cooking at Le Gavroche. In 1977, they were awarded a second, and in 1982 they were awarded their third. Le Gavroche was the first British restaurant to be so honoured. Michelin stars for the brothers' other restaurant, the Waterside Inn at Bray, in Berkshire, soon followed. Graduates from the kitchens of Le Gavroche include Marco Pierre White, Gordon Ramsay, Marcus Wareing, Rowley Leigh, Paul Rankin, Bryn Williams, Andrew Fairlie, including, of course, Albert's son, Michel Roux Jr, now in charge at Le Gavroche, and Michel's son, Alain, in charge at the Waterside Inn. According to Rowley Leigh, "The fact that it is run by an incredibly strong family is key." Paul Rankin: "Whenever you go back you are made to feel amazing and special – a part of the family." In his book White Heat (1990), Marco Pierre White acknowledged Albert Roux as a mentor and father figure. Marcus Wareing calls the Roux brothers "the godfathers of British haute cuisine". In 2010, the Waterside Inn became the first restaurant outside France to have held three Michelin stars for a period of 25 years. An incredible achievement. This book essentially presents, not only the gastronomic heart of the Roux brothers but that of France as well. The Roux restaurants have stayed true to those roots and rather than try to pander to constant innovation, they have presented those timeless French regional classics to the highest standard. Largely because of the Roux Family's influence on the many British chefs who were trained in the Roux establishments, we now have an accepted 'Modern British Cuisine', supported with great appreciation by the many key food suppliers and artisanal producers, up and down Great Britain, capable of suppling the highest quality of all kinds of incredible produce. This is especially highlighted by the three items enclosed from Albert Roux's high-class shop first opened in Ebury Street. Pimlico, in the early 90's. An proud legacy. A fantastic cookbook.

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Information

Modern category
ref number: 11311

Roux.   Albert & Michel     - With both brother's signatures.
On Patisserie.
MICHEL & ALBERT ROUX. (A THIN LINE) PHOTOGRAPHS BY ANTHONY BLAKE (A THIN LINE) A large illustration of cooking equipment. Macdonald Illustrated. With a tipped in 'good-wishes' card from Albert and Michel Roux, signed by each.
Second reprint 1991. 254 x 198mm. 1 marbled fep. Half-Title. The brother's signatures on the verso. Title page. Printer's info. on verso. (1)Dedication page to Jean-Louis Berthet. p6-8 Contents. p9 Forward. p10-19 Introduction. p20-242. p243-245 Glossary. p246-247 Templates. p248-255 Templates. [1] 1 marbled fep. Full of fantastic colour plates of prepared dishes. Blue cloth boards with vibrant dust jacket. Condition as new.
- This book about pastry is largely the story of Michel Roux's career and accomplishment as one of the Master Patissiers of France. Even tho' he followed in the footsteps of his older brother Albert, it was Michel that shone as a Patissier. Every three years the French state organises the most prestigious competition for representatives from 217 professions, assembled into 17 groups comprising among others, such disparate trades as mosaics, ironmongery, sculpture, floral art and of course culinary art; all trades where 'hand and mind' combine. This competition is to achieve the title of 'Meilleur Ouvrier'. This entitles the holder by an official decree, to teach at the highest technical level. Michel achieved after a gruelling competition, that tests every participant to their limit, the title of 'un des Meilleurs Ouvriers de France 1976, Patissier-Confiseur'. Thereafter to be considered one of the finest craftsmen in patissierie, in France. This book beyond doubt, reflects that Mastery. It also pays homage to all the friends, colleagues, craftsmen, mentors, and even the lasting influence of his Mother and of course his equally gifted brother, Albert. An incredible book full of full-page photographs, recipes and the history of true master craftsmen.

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Information

Modern category
ref number: 11310

Roux.   Albert & Michel     Signed by both brothers.
The Roux Brothers New Classic Cuisine.
With a chapter of Wine by MICHAEL BROADBENT by PAUL HOGARTH and photography by ANTHONY BLAKE. MACDONALD & CO LONDON AND SYDNEY. The attractive title page and frontispiece surrounded by a double line border and covering 2pages. Incorporating a nice water-colour of a French and garden.
FIRST ENGLISH EDITION 1983. 269 x 200mm. 1fep with a tipped in 'best wishes' card in red and cream, signed by both brothers. [1] Half-title. The two-page Frontis and title page. Verso with publisher's info and dedications. 2p Contents. p7 Forward. Verso with a b/w photograph of a young Michel. 9-11 Introduction. p14 A sepia watercolour of a Chateau. 15-19 The Culinary Tradition. 1p Verso. a watercolour of a Sommelier. 21-251. 252-256 Appendices, Glossary and Index. 1fep. Maroon cloth hardcover with silver text on the spine. Fine slipcase. Very fine condition, as new.
- This excellent book was the Roux Brothers first published literary effort. It was very well received and went on to cover demand with a total of 4 editions. Next came in 1986, another of Albert's equally fine titles 'The Roux Brothers on Patisserie' that also required another edition later. Next we see in 1988, with a total of 3 editions, "At Home with the Roux Brothers'. Followed one year later in 1989, 'The Roux Brothers. French Country Cooking'. Albert Roux followed quickly in 1991 with 'The Roux Brothers Cooking for Two', printed after a run of 13 cooking programmes on the BBC. This had a total of 2 editions. !992 saw 'French Country Cooking' published with a total of 2 editions. 1996 saw Albert bring out, 'Cher Albert: Answers to everything Gastronomique'. Michel Roux brought out his own Master tome in 1994, titled 'Desserts'. A immense output from two of the most important modern Master Chefs to reside and work in England. Along with Escoffier and Elizabeth David, the Brothers were, in Culinary terms, epoch changers in the United Kingdom.

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Information

Modern category
ref number: 11326

Roux.   Albert & Michel     - With both brother's signatures.
At home with the Roux Brothers.
ALBERT AND MICHEL ROUX. BBC Books.
FIRST EDITION 1988. 230 x 150mm. Half Title. On the verso - a tipped in 'good-wishes' card from Albert and Michel Roux, signed by each. Title page. Printer's info. on verso. p5 Contents. p6 Acknowledgements. p7-13 Introduction. 14-219. 220-223 Index. [1]. Soft cardboard covers. In very good condition. As new.
- The Roux brothers themselves come from a family of humble charcutiers in Charolles, France. The brothers trained as pâtissiers, and came to London to seek their fortunes in the 1950s. Albert worked as a private chef for Nancy Astor; Michel worked for the Rothschilds. In his memoir-cum-recipe book, A Life in the Kitchen (2009), Michel Jr describes an idyllic childhood – a world of everyday feasts and family gatherings, living on a big estate in Shipbourne, Kent. The only arguments Michel Jr can remember were about food. "My father and my uncle would have furious arguments over how to make an omelette ... As far back as I can remember, family and food were the most important things in our lives." In the school holidays, Albert would wake Michel Jr at one or two in the morning to go to Billingsgate fish market, then Smithfield for meat, and Covent Garden for fruit and veg. Albert's wife, Monique, would drive to Paris for ingredients unobtainable in England. Eventually, of course, the pressures took their toll: Albert and Monique divorced in 2001. They both remarried. Albert and Michel opened the present Le Gavroche at 43 Upper Brook St, in Mayfair, London. In 1974, the Roux brothers were awarded their first Michelin star for their cooking at Le Gavroche. In 1977, they were awarded a second, and in 1982 they were awarded their third. Le Gavroche was the first British restaurant to be so honoured. Michelin stars for the brothers' other restaurant, the Waterside Inn at Bray, in Berkshire, soon followed. The Roux family tradition continues. Michel Jr trained as a patissier, and now runs Le Gavroche, having taken over the restaurant from his father in 1993. Michel Sr's son, Alain, now runs the Waterside Inn, which has been awarded three Michelin stars for 25 years consecutively. In an article online from the Radio Times a small synopsis tells us that the Roux Brothers are going to do a series of 13 programmes starting on BBC 2 on the 23rd October 1988. It further states; Albert and Michel Roux , famous chef-restaurateurs, dip into the stock pot; pull apart some bouquets garnis; argue about the way to make watercress soup, and clarify consommes. But whatever the arguments, both brothers agree that the important thing is to enjoy cooking. As Albert says, good food is a pleasure that transcends national boundaries. You don't have to be French to be good at it. This is the book from that cookery show.

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Information

Modern category
ref number: 11312

Royal Menu       - From Osborne House.
Her Majesty Queen Victoria's Dinner
Dated Monday August 29th, 1900.
225 x 140mm. Thick cardboard. Handwritten in ink in a neat script. The menu and the border are very bright. The edges are rubbed and slightly spotted and browned. Overall slightly age browned. Housed in a marbled cardboard folder with a label on the front cover. Overall a very nice item of very rare Royal ephemera. Queen Victoria died on January 21st 1901. Her Majesty had this dinner 5 months before.
- Osborne House is a former royal residence in East Cowes, Isle of Wight. The house and its 800 hectare estate was bought from Lady Isabella Blachford in 1845, demolished, and a new house built by 1851 as a summer retreat for Queen Victoria and Prince Albert. Prince Albert designed the house himself in the style of an Italian Renaissance palazzo. The builder was Thomas Cubitt, the London architect and builder whose company built the main façade of Buckingham Palace for the royal couple in 1847. At Osborne an earlier smaller house on the site was demolished to make way for the new and far larger house. Queen Victoria died at Osborne House in January of 1901. Following her death, the house became surplus to royal requirements and was given to the state with a few rooms retained as a private royal museum dedicated to Queen Victoria. From 1903 until 1921 it was used as a junior officer training college for the Royal Navy known as the Royal Naval College, Osborne. Today it is fully open to the public. The house consisted of the original square wing known as 'The Pavilion', which contained the principal and royal apartments. The apartments contain reminders of Victoria's dynastic links with the other European royal families. The Billiard Room houses a massive porcelain vase, which was a gift of the Russian Tsar. The grandeur of the Billiard Room, the Queen's Dining Room and the Drawing Room on the ground floor forms a marked contrast with the much more homely and unassuming decor of the royal apartments on the first floor. These rooms contain the Prince's Dressing Room, the Queen's Sitting Room, the Queen's Bedroom and the children's nurseries, which were intended for private domestic use, and were therefore arranged to be as comfortable as possible. Both Queen Victoria and Prince Albert were determined to bring up their children in as natural and loving environment as their situation allowed so that as a consequence the royal children visited their parents' bedrooms when other children of a similar status lived in a far more detached manner. The 'main wing', containing the household accommodation, council and audience chambers were added later. The final addition to the house was a wing built between 1890 and 1891. It contains on the ground floor the famous Durbar Room which is named after an anglicised version of the Hindi word darbar. This word means court. The Durbar Room was built for state functions and decorated by Bhai Ram Singh in an elaborate and intricate style, with a carpet from Agra. It now contains the gifts Queen Victoria received on her Golden and Diamond Jubilees. These include engraved silver and copper vases, Indian armour and even a model of an Indian palace. The Indian associations of Osborne House also include a collection of paintings of Indian persons and scenes, painted at Queen Victoria's request by Rudolf Swoboda. There are both depictions of Indians resident or visiting Britain in the 19th Century and scenes painted in India itself when the painter went there for the purpose. The first floor of the new wing was for the sole use of Princess Beatrice and her family. Beatrice was the Queen's youngest daughter, who remained permanently at her side. The royal family stayed at Osborne for lengthy periods each year: in the spring for Victoria's birthday in May; in July and August when they celebrated Albert's birthday; and just before Christmas. In a break from the past, Queen Victoria and Prince Albert allowed photographers and painters to capture their family in the grounds and in the house, partly for their own enjoyment and partly as a form of propaganda for the nation to show what a happy and devoted family they were. Many thousands of prints of the royal family were sold to the public which led Victoria to remark, "no Sovereign was ever more loved than I am, I am bold enough to say." Writing to her daughter Victoria in 1858 about the gloominess of Windsor Castle, Queen Victoria stated, "I long for our cheerful and un-palace-like rooms at Osborne." The domestic idyll at Osborne was not to continue. In December 1861, Prince Albert died at Windsor Castle. During her widowhood, Osborne House continued as one of Queen Victoria's favourite homes. Today, Osborne House is under the care of English Heritage and is open to the public from spring through to autumn. The former Naval College's cricket pavilion was converted into a holiday cottage in 2004 and can be booked by members of the public. Guests staying at the cottage are given the right to use the Osborne Estate's private beach. Photographs 4 and 5 below show Osborne House as it is today. Photograph number 6 is a print of a painting in 1870 by Sir Edwin Landseer, of Queen Victoria and John Brown at Osborne. In it the Queen sits grandly on her horse while perusing state documents. On the ground are discarded documents and the Queen's gloves beside the red dispatch box. John Brown deigns not to pick them up, instead he rigidly guards the Queen's security and safety by not letting go of the horses reins. By the horse we see an amusing vignette of a small black scotch terrier on hind legs with paws together in a frozen pose of absolute devotion. The elaborate and decorous menu on offer here also gives a glimpse of the ultimate privilege of the Queen's household.

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Information

Ephemera category
ref number: 11141

Royal Menu.       - Lunch at the Guildhall.
Her Majesty the Queen and Prince Philip, Duke of Edinburgh.
CORPORATION OF LONDON LUNCHEON AT GUILDHALL to HER MAJESTY THE QUEEN and HIS ROYAL HIGHNESS THE PRINCE PHILIP, DUKE OF EDINBURGH Upon Their return from Their Tour of Commonwealth and other Countries FRIDAY, 10th MARCH, 1961 The Right Honourable the Lord Mayor SIR BERNARD NATHANIEL WALEY-COHEN. COLONEL RICHARD HOME STUDHOLME, O.B.E., M.A., Alderman. ADAM KENNEDY KIRK Sheriffs. WALTER BASIL HOLDEN Chairman of the Special Reception Committee.
285x210mm. A highly decorated menu in hard cardboard with folded outer cover and 2 folded sheets inside making 4 leaves and eight pages. Top cover. [1] Title page. 1p Guildhall history. 1p Music Programme by the Royal Marine Orchestra. 1p Menu and Wines. 1p Toasts. 2p Names of the Special Reception Committee. 1p Explanation of the cover design. [1] Back cover plain. Inside are 2 folded sheets with Coats of Arms and the precise ceremonial arrangements for the day. All sheets held together with a red and white decorative cord. Housed in a neat marbled cardboard folder with a label on the front cover. A very clean, handsome item of Royal ephemera.
- The Queen and Prince Philip had just visited India, Pakistan, Nepal and Iran. The very colourful water-coloured front cover of the menu depicts impressions of the Commonwealth tour just undertaken. At the top are two drawings of Buckingham Palace and London Airport, depicting points of departure for the tour. In the left panel is the 238 foot Qutab Minar, Delhi, one of the highest stone towers in the world. This is followed at the bottom left, by the Taj Mahal at Agra. On the bottom right we find an impression of Mount Everest in Nepal. In the lower portion of the right panel an image of an Iranian mosque with beautiful Minarets. Lastly above this, two vignettes of Pakistan; Frere Hall, Karachi and the Harbour. On page 2 an essay on the interesting history of the Guildhall. We learn that the Hall and its environs have been consecrated to civic government for more that 1000 years. Two major fires in 1666 and 1941 enveloped the hall. The crypt, porch and mediaeval walls are still original, emerging from the flames without irreparable damage. Each year the Mayor and Sheriffs are elected by the Liverymen after meeting in the Common Hall. In the UK, the Guildhall is one of the most important places of high ceremony. It hosts many important banquets to the Sovereign and Members of the Royal Family, Prime Ministers, Ministers of State and Foreign Leaders. A very interesting document as well as being a menu.

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Information

Ephemera category
ref number: 11142

ROYAL MENU.      
ON BOARD THE ROYAL YACHT 'BRITANNIA'.
Menu: Filet of Red Snapper Fecampoise. (a single small line) Supreme of Chicken with Wild Mushrooms. Salad. (a single small line) Chocolate and Ginger Mousse. Friday 30th May 1997. Tokyo.
173 x 110mm. A white card with on the top left-hand corner, E11R embossed in gilt with gilt embossed crown on top. On the right side is a very nice copy of a painting of 'Britannia' with three sail boats around her. Underneath is a gilt embossed ribbon with 'H.M.Y Britannia' printed inside. then the menu below that and finally the date and location on the bottom. The menu has rounded corners and the edges in gilt. In very good condition. Housed in an orange marbled cardboard folder.
- The Royal Yacht 'Britannia' was launched 16th April 1953, commissioned 11th January 1954. It was in service from 1954 to 11th December 1997, when it was decommissioned. She was the 83rd such vessel since King Charles II acceded to the throne in 1660. This menu printed on the final year of the yacht's service is quite rare.

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Ephemera category
ref number: 11315

Royal Menu.       - Visiting the Scottish Highlands.
Luncheon for Her Majesty the Queen and Prince Philip, Duke of Edinburgh.
THE ROYAL BURGH OF INVERNESS (the coat of arms of Inverness). Visit of Her Majesty The Queen and His Royal Highness The Duke of Edinburgh. Luncheon In STATION HOTEL., INVERNESS On FRIDAY, 26th JUNE, 1964. Provost W. J. MACKAY Presiding.
177 x 113 mm. One sheet of cream-coloured cardboard folded in half, thereby creating 4 pages. Outside page - see above. Verso with 2 wines. 3rd page with menu. Back outside cover blank. Very slightly stained on first 3 pages. Housed and inserted in a marbled sleeve.
- This was the last leg of a three day visit by the Queen and Prince Phillip to the Scottish Highlands on 24th to 26th June, 1964. It included Caithness, Sutherland, Easter Ross and Inverness. I was a very young commis chef starting in the Pastry Department of the Station Hotel, Inverness. The Chef Patissier was a Spaniard called Jose who was a very good and patient teacher. There was another young commis pattisier like me, so a team of three. The sweet course on the menu was a very traditional Strawberries and Cream. I remember helping with small intricate Petit Fours; my first time seeing and making those exquisite mouthfuls. Another thing I remember hearing, that the Chef de Cuisine, an Italian called Mr Lyola, had been given a list of items to chose from that the Queen liked, to make a menu. (I should imagine that the menu had to be sent back to the Queen's tour organisers for approval). Part of the brief was to keep the menu simple. Chef Lyola, who was near to retirement age, had been the Chef de Cuisine at the Central Hotel in Glasgow and had been sent to Inverness to raise the standards. He was a very exacting boss, with a big reputation. We commis chefs were in awe of him and not a little afraid to become the focus of his ire for the slightest mistake. For the first course of 'Foie Gras a la Gelee de Porto', a French chef from the Central Hotel came for three days to prepare it. I remember also the excitement I felt in the kitchen at that time. None of the commis took time or days off. We just wanted to see and learn the new dishes, even though now, when I read the menu I'm surprised by its relative simplicity. I had the privilege many years later to be the Chef Poissonnier at Claridges Hotel in London. There was during the height of every season, eight high level diplomatic banquets, coordinated with the relative Embassy, and held for up to two hundred guests with the Queen attending each one. (most times with Heads of State as the Queen's main Guest). Those were much more sophisticated affairs, but the excitement of those did not compare to the awe and wonder of that first one in Inverness when I was just starting out.

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Information

Modern category
ref number: 11278