Claridge's, London, December 1898 Sizes:A1 (594x840mm) Archival Print (Unframed) it must have been a

it must have been a glamorous way to travel

The establishment was run by Isaiah Dunn

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

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

Claridge's, London, December 1898 Sizes:A1 (594x840mm) Archival Print (Unframed) it must have been aA lovely handwritten menu from London's celebrated Claridge's Hotel in Mayfair, this has the feel of a historical document.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