There is an animated painting, dated 1881, which depicts a variety of Londoners congregating around a “day stall” set up outside the gates of a park or square. The female proprietor is washing up a cup-most of the stalls were indeed run by women on the principle, maintained by many public houses of the present day, that aggressive customers were less likely to cause trouble and offence if a female was present. There is bread on the table, but no sign of the ham sandwiches and “water cresses” which were also part of the daily menu. A boy in a red jacket, bearing the livery of the City of London, sits in a wheelbarrow and blows upon his saucer of liquid; he was one of those employed by the City to run after horses in the street and scoop up their manure. A female crossing-sweeper and a female vendor, both with expressions of sorrow or perplexity, seem to be looking on at the feast. A well-dressed young lady, with umbrella and band-box, sips delicately from her cup on the other side of the stall. It is a suggestive picture of late Victorian London. In competition with such a stall was the baked-potato van, a portable oven wheeled around the streets. There were also oyster stalls where Londoners, as the saying goes, ate “on their thumbs.”
The ordinaries and the eating-houses continued well into the nineteenth century as chop-houses or ham-and-beef shops or à-la-mode beef-houses. There were also taverns or public houses where it was customary for the client to bring in his own piece of meat which was then dressed and cooked upon a gridiron by a waiter, who charged a penny for the service. The origin of twentieth-century pub food lies in these nineteenth-century establishments where “fine old cheese” and mutton pies and baked potatoes were generally on sale by the counter.
The old chop-houses and beef-houses were not necessarily of good reputation. Nathaniel Hawthorne described one such establishment, in The English Notebooks (1853-8), with “a filthy table-cloth, covered with other people’s crumbs; iron forks, a leaden salt cellar, the commonest earthen plates; a little dark stall, to sit and eat in.” He noticed that the conditions of this place, the Albert Dining-Rooms, were not uncommon. It was a measure of the discomfort and dirtiness to which Londoners, historically, have accommodated themselves. There were gradations in service and comfort, however. In the more formal dining-house a waiter, with napkin over his left arm, would announce to the client what was “just ready”; in a “rapid but monotonous tone” he would go through the list of “Roast beef, boiled beef, roast haunch of mutton, boiled pork, roast veal and ham, salmon and shrimp sauce, pigeon-pie, rump-steak pudding.” In the à-la-mode beef-houses there was a sixpenny plate and a fourpenny plate-“Two sixes and a four” the waiter would call out to the cook in a nearby kitchen.
Such places of resort, having dominated London in various forms for several centuries, were displaced in the latter half of the nineteenth century by “dining-halls,” “restaurants” associated with the new hotels, and “refreshment rooms,” connected to the new railway stations. They were not necessarily an improvement on their predecessors. In fact London’s reputation as the purveyor of drab and unpalatable food began essentially in the mid-nineteenth century. Henry James, in 1877, was scathing about London’s restaurants “whose badness is literally fabulous.” And yet they flourished. The St. James’s Hotel was reputed to be the one in which “separate tables for dining were first introduced,” but it was M. Ritz who capitalised upon the idea; the advent of his hotel restaurant effectively ended the old London fashion “of people dining together at large tables.” From the 1860s, the number of restaurants, “dining-rooms” and “luncheon bars” multiplied-the Café Royal opened in 1865 and the Criterion Restaurant (like many, named after an adjacent theatre) in 1874. Spiers and Pond Gaiety Restaurant, next to the Gaiety Theatre in the Strand, opened in 1869. There is a photograph of its “Restaurant amp; Ballroom”; a hansom is parked outside with men in top hats milling about the entrance. A contemporary description in Building News mentions a luncheon bar, a café and two dining-rooms all fitted out with an “ostentation of design” worthy of “the stained glass designer, or even the scene painter.” Restaurant and theatre were eventually swept aside for the construction of Aldwych.
Social changes were engineered by the advent of the restaurant. Women, for example, were no longer excluded from dinner. Walter Besant wrote in the early twentieth century that “Ladies can, and do, go to these restaurants without reproach; their presence has made a great alteration; there is always an atmosphere of cheerfulness, if not of exhilaration,” a description which by indirection suggests the somewhat mournful or low tone of the old-fashioned, all-male chop-house. The first restaurant to introduce music during meals was Gatti’s at Charing Cross, and the fashion spread quickly until by the 1920s only the Café Royal remained defiantly silent. With the new century, too, came the fashion for dancing at dinner and even between the courses. Other alterations were more gradual and subtler. Ralph Nevill, the author of Night Life in 1926, noted that the pace of the Victorian restaurant had been much slower with “always a pause between the appearance of the various dishes” as opposed to the speed and hustle of modern restaurants which the author ascribed to the advent of “the motor” on the streets of London. In the city everything connects.
In the new century, too, emerged the great chain of Lyon’s Corner Houses; they were instituted in 1909, and sprang from a number of tea shops and restaurants established at the very end of the nineteenth century-including the first entirely underground restaurant, Lyons of Throgmorton Street, with a grill room forty feet below ground level. All types of Londoners mingled within the plainer London coffee houses; similarly the London tea shops were considered to be “democratic … in the mixture of classes that you see therein seated together eating and drinking the same things.” Theodore Dreiser visited a “Lyons,” just above Regent Street, in 1913 and observed “a great chamber, decorated after the fashion of a palace ball-room, with immense chandeliers of prismed glass hanging from the ceiling and a balcony furnished in cream and gold.” Yet the dishes were “homely” and the customers “very commonplace.” Here, then, the demotic and theatrical characteristics of city living were effortlessly combined.
There is a vivid account of East End food at the beginning of the twentieth century in Walter Besant’s East London, with descriptions of salt fish for Sunday morning breakfast, of slabs of pastry known as “Nelson,” of the evening trade in “faggots, saveloys and pease pudding” and of course of the ubiquitous pie-houses or “eel-pie saloons” where jellied eels, saveloys or hot meat pies with mashed potatoes were the standard fare. These were rivalled only by the fish-and-chip shops.
In the years before the Second World War, a typical “Cockney” menu would comprise saveloy and pease pudding, German sausages and black pudding, fried fish and pickles, pie crust and potatoes, faggot and mustard pickle. Strong tea and lashings of bread and butter were the other staples of life. The situation was more complex in other parts of London, where there was much less emphasis upon a traditional cuisine, but the standard dish was always meat, potatoes and two veg swimming in gravy, thus reinforcing London’s reputation as a city with no real culinary skills.
Between the wars, and after the Second World War, London’s restaurants were considered very much below the standard of other European capitals. Some were restaurants of the middling English sort, serving beef and mutton and greens, sausage and mash, apricots and custard. But in Soho the restaurant trade flourished because of the influence of French, Italian, Spanish, Russian and Chinese cooking. In the purlieus of Soho, too, an informality of eating was introduced or, rather, reintroduced. The first sandwich bar, Sandy’s of Oxendon Street, was opened in 1933; very soon sandwich bars and the new snack bars were springing up all over the capital. This revolution in taste was complemented, twenty years later, by the opening of the first coffee bar, also in Soho, the Mika, in Frith Street.