"London the chefs perfected an omelette incorporating smoked haddock, Parmesan cheese and cream, which pleased him so much that he insisted that it be prepared wherever he travelled. The Omelette Arnold Bennett has remained a standard dish at the Savoy ever since. A number of streets in the Bradwell area of Newcastle-under-Lyme, which neighbours Stoke-on-Trent, are named after places and characters in Bennett's works, and Bennett himself. Two blue plaques have been installed to commemorate Bennett. The first, at his former residence in Cadogan Square, London was placed by London County Council in 1958. The second was placed in 2014"
"Harry Craddock Harry Craddock (August 29, 1876 – January 25, 1963) was an English bartender who trained in the US and became one of the most famous bartenders of the 1920s and 1930s. He is known for his tenure at the Savoy Hotel in London, and for his 1930 book, ""The Savoy Cocktail Book"". Born in Stroud, Gloucestershire, Craddock moved to the United States in 1897, where he worked at Cleveland's Hollenden Hotel and New York's Knickerbocker Hotel and Hoffman House, becoming a United States citizen. He left America during Prohibition and sailed to Liverpool with his wife and daughter"
"before joining the American Bar at the Savoy Hotel, London, in 1920. Craddock’s ""The Savoy Cocktail Book"", a collection of 750 cocktails, was first published in 1930 and is still in print today. He is sometimes credited with creating a number of classic cocktails, including the famous Corpse Reviver #2 and White Lady. While at the Savoy, Craddock co-founded the United Kingdom Bartenders' Guild in 1934. In 1938, he moved to the Dorchester Hotel and then the Browns Hotel, retiring in 1947. He died in 1963 and was buried in a pauper's grave. Harry Craddock Harry Craddock (August 29, 1876"
"Benedick"" in 1894. In an interview recorded in the ""Talk of the Town"" column of ""The New Yorker"" in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered ""buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise"". Oscar Tschirky, the ""maître d'hôtel"", was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the"
"Oliver Wendell Holmes Sr. Oliver Wendell Holmes Sr. (; August 29, 1809 – October 7, 1894) was an American physician, poet, and polymath based in Boston. A member of the Fireside Poets, he was acclaimed by his peers as one of the best writers of the day. His most famous prose works are the ""Breakfast-Table"" series, which began with ""The Autocrat of the Breakfast-Table"" (1858). He was also an important medical reformer. In addition to his work as an author and poet, Holmes also served as a physician, professor, lecturer and inventor and, although he never practiced it, he received"
"Hanky-Panky cocktail The Hanky-Panky cocktail was the brainchild of Ada Coleman (known as ""Coley"") who began as a bartender at the Savoy Hotel in 1903. Her benefactor was Rupert D'Oyly Carte, a member of the family that first produced Gilbert and Sullivan operas in London and that built the Savoy Hotel. When Rupert became chairman of the Savoy, Ada was given a position at the hotel's American Bar, where she eventually became the head bartender and made cocktails for the likes of Mark Twain, the Prince of Wales, Prince Wilhelm of Sweden, and Sir Charles Hawtrey. Hawtrey was the man"
"and to provide work for members of the Decadent movement as it began to decline with the imprisonment of Oscar Wilde. The magazine was started by Leonard Smithers, writer Arthur Symons (The Symbolist Movement In Literature) and artist Aubrey Beardsley. It is considered a little magazine, and was described as ""a manifesto in revolt against Victorian materialism"". The name was inspired by the Savoy Hotel, a glamorous hotel in London which opened in 1889 and became infamous for being the location for Oscar Wilde's trysts. Hubert Crackanthorpe tried to convince Grant Richards to join him in buying ""The Savoy"" but"
"the famous old restaurant Antoine's, invented a dish called Eggs Sardou in honor of the playwright's visit to the city. Victorien Sardou Victorien Sardou (5 September 18318 November 1908) was a French dramatist. He is best remembered today for his development, along with Eugène Scribe, of the well-made play. He also wrote several plays that were made into popular 19th-century operas such as ""La Tosca"" (1887) on which Giacomo Puccini's opera ""Tosca"" (1900) is based, and ""Fédora"" (1882) and ""Madame Sans-Gêne"" (1893) that provided the subjects for the lyrical dramas ""Fedora"" (1898) and ""Madame Sans-Gêne"" (1915) by Umberto Giordano. Victorien"
"classic American jazz every day on a baby grand piano in the centre of the room. The Beaufort Bar is a new bar created in the 2010 renovation, specialising in champagne as well as cocktails. Decorated in an Art Deco design of jet-black and gold, it offers a nightly cabaret. In 1930, the Savoy Hotel first published its cocktail book, ""The Savoy Cocktail Book"", with 750 recipes compiled by Harry Craddock of the American Bar and Art Deco ""decorations"" by Gilbert Rumbold. The book has remained in print since then and was subsequently republished in 1952, 1965, 1985, 1996, and"
"Hotel Savoy (novel) Hotel Savoy is a 1924 novel by the Austrian writer Joseph Roth. Its story is set in the Hotel Savoy in Łódź, where lonely war veterans, variety dancers and others dream of better places. The novel was serialised in the ""Frankfurter Zeitung"" between 9 February and 16 March 1924. It was published in book form in Germany by ""Verlag Die Schmiede"" later the same year. It was translated to English by John Hoare and published in 1986 through The Overlook Press. Herbert Gold reviewed the book for ""The New York Times"" in 1987: ""Like the ceiling of"
"world renown, including the Waldorf salad, Eggs Benedict, Thousand Island dressing, and Veal Oscar. The Waldorf salad—a salad made with apples, walnuts, celery, grapes, and mayonnaise or a mayonnaise-based dressing—was first created in 1896 at the Waldorf by Oscar. The original recipe, however did not contain nuts, but they had been added by the time the recipe appeared in ""The Rector Cook Book"" in 1928. Tschirky was also noted for his ""Oscar's Sauce"", which became so popular that it was sold at the hotel. Another of the hotel's specialties was red velvet cake, which became one of its most popular"
"Gunvald Larsson. Murder at the Savoy Murder at the Savoy (original title: ""Polis, polis, potatismos!"" literally ""Police, Police, Mashed Potatoes!"") is a crime novel by Swedish writers Maj Sjöwall and Per Wahlöö. It is the sixth book out of ten in the detective series by revolving around police detective Martin Beck. ""Murder at the Savoy"" is the English title of the novel. The Swedish title of the book, meaning ""Police, police, mashed potatoes"", is explained in a scene where Gunvald Larsson is telling off the miserably lazy policemen Kristiansson and Kvant. The two policemen had, instead of obeying their orders"
"the largest hotel in the world at the time. It was designed specifically to cater to the needs of socially prominent ""wealthy upper crust"" of New York and distinguished foreign visitors to the city. It was the first hotel to offer electricity and private bathrooms throughout. The Waldorf gained world renown for its fundraising dinners and balls, as did its celebrity ""maître d'hôtel"", Oscar Tschirky, known as ""Oscar of the Waldorf"". Tschirky authored ""The Cookbook by Oscar of The Waldorf"" (1896), a 900-page book featuring all of the recipes of the day, including his own, such as Waldorf salad, Eggs"
"them: ""Teacher of Anatomy, Essayist and Poet"". It ends with a quote from Horace's ""Ars Poetica: Miscuit Utile Dulci"": ""He mingled the useful with the pleasant."" Sources Other Oliver Wendell Holmes Sr. Oliver Wendell Holmes Sr. (; August 29, 1809 – October 7, 1894) was an American physician, poet, and polymath based in Boston. A member of the Fireside Poets, he was acclaimed by his peers as one of the best writers of the day. His most famous prose works are the ""Breakfast-Table"" series, which began with ""The Autocrat of the Breakfast-Table"" (1858). He was also an important medical reformer."
"Murder at the Savoy Murder at the Savoy (original title: ""Polis, polis, potatismos!"" literally ""Police, Police, Mashed Potatoes!"") is a crime novel by Swedish writers Maj Sjöwall and Per Wahlöö. It is the sixth book out of ten in the detective series by revolving around police detective Martin Beck. ""Murder at the Savoy"" is the English title of the novel. The Swedish title of the book, meaning ""Police, police, mashed potatoes"", is explained in a scene where Gunvald Larsson is telling off the miserably lazy policemen Kristiansson and Kvant. The two policemen had, instead of obeying their orders to arrest"
"Curnonsky Maurice Edmond Sailland (October 12, 1872, Angers, France – July 22, 1956, Paris), better known by his pen-name Curnonsky (nicknamed 'Cur'), and dubbed the Prince of Gastronomy, was the most celebrated writer on gastronomy in France in the 20th century. He wrote or ghost-wrote over 65 books and enormous numbers of newspaper columns. He is often considered the inventor of gastronomic motor-tourism as popularized by Michelin, though he himself could not drive. He was a student of Henri-Paul Pellaprat. The name ""Curnonsky"" comes from the Latin ""cur"" + ""non"" ""why not?"" plus the Russian suffix ""-sky"", as all things"
"character from his novels, Lucien de Rubempré, eat there. In the novel ""In Search of Lost Time,"" Marcel Proust's character Swann enters the restaurant looking for Odette. When he doesn't find her there, he falls deeply in love. The restaurant is also mentioned in the novel ""The Old Wives' Tale"" by Arnold Bennett. It has been claimed that the dish tournedos Rossini was created by the chef of the Maison Dorée, Casimir Moisson, who created the recipe for the composer Gioachino Rossini, a regular customer. In the building above the restaurants, several newspapers opened editorial offices. In 1853, Alexandre Dumas"
"during the mid-16th century, but the versions ""alumelle"" and ""alumete"" are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (""Pantagruel"", IV, 9) mentions an ""homelaicte d'oeufs"", Olivier de Serres an ""amelette"", François Pierre La Varenne's ""Le cuisinier françois"" (1651) has ""aumelette"", and the modern ""omelette"" appears in ""Cuisine bourgoise"" (1784). According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper,"
"Library in Paris. On his death in 1884, the French press was unanimous in eulogizing him. ""Sole à la Dugléré"" consists of fish poached in stock ""fish fumet"" with white wine on a bed of ""tomates concassées"", minced onion and shallots and chopped parsley. It is served with a ""beurre blanc"" consisting of the cooking liquid mounted with butter. ""À la Dugléré"" indicates a garnish of shallots, onions and tomatoes. Adolphe Dugléré Adolphe Dugléré (3 June 1805 in Bordeaux – 4 April 1884 in Paris) was a French chef and a pupil of Marie-Antoine Carême. Dugléré was a ""chef de"
"Alan Geisler Alan Stark Geisler (September 30, 1931 – January 6, 2009) was an American food chemist, best known for creating the red onion sauce most often used as a condiment topping on hot dogs in New York City. Specifically, the sauce, which is marketed as Sabrett's Prepared Onions, is usually served on Sabrett brand hot dogs sold by New York's many pushcart hot dog vendors. Sabrett brand hot dogs and the red onion sauce which Geisler created are the flagship products of Marathon Enterprises, Inc. The company is headquartered in Englewood, New Jersey. Geisler was a graduate of Tenafly"
"at the American bar and then sent over to Claridge's where Nixon was staying. Created for Sarah, Duchess of York’s Created for Edward Shelly at his request. Created to mark the Investiture of HRH The Prince Charles as Prince of Wales.. Created in 1960 to mark the birth of HRH The Prince Andrew. Created by Joe Gilmore at the Atlantic Hotel, Hamburg, Germany. Created for HM Queen Elizabeth The Queen Mother on one of her private visits to The Savoy. The corpse revivers are a series of hangover cures invented during prohibition. This recipe is a variation invented by Gilmore"
"of the Waldorf"" (1943), rather, reads much like an autobiography. Most of Oscar Tschirky's recollections therein are devoted to the Waldorf-Astoria Hotel and its founder, George C. Boldt, and his wife, Louise Kehrer Boldt. Oscar Tschirky Oscar Tschirky (1866 – November 6, 1950) was a Swiss-American restaurateur who was maître d'hôtel of Delmonico's Restaurant and subsequently the Waldorf-Astoria Hotel in Manhattan, New York, United States. He was widely known as ""Oscar of the Waldorf"" and published a large cookbook. Oscar Tschirky was born in 1866 in La Chaux-de-Fonds, Switzerland. He left for the United States in 1883, settling in New"
"Coleman and Ruth Burgess. They were replaced by the naturalised American Harry Craddock, who had worked the service bar for five years while the women worked the front bar. Craddock later wrote The Savoy Cocktail Book, which included Coleman's recipe for the Hanky Panky. In February 1926, five London newspapers published the story of Coley's retirement from bartending. In an interview with The London Daily Express, who called her ""England's most famous barmaid"" and The Queen of Cocktail Mixers"", Coleman estimated she had served one hundred thousand customers and poured one million drinks. After Coleman left the bar, some cocktail"
"by French chefs, and it had a specialist in Russian soups and Viennese pastry; its cakes became so famous that King Edward made regular orders from Buckingham Palace. M. Malley, who had been ""saucier"" at the Paris Ritz was appointed Chef des Cuisines, and invented dishes such as ""Saumon Marquise de Sevignre"" (Salmon with a crayfish mousse), ""Filet de Sole Romanoff"" (served with mussels, small slices of apple and artichokes), and ""Poulet en Chaudfroid"" (chicken accompanied by a curry-flavoured pinkish mousse) at the hotel. The Ritz is renowned for its supreme catering service, as well as using its fine rooms"
"""Oscar of the Waldorf"", ""maître d'hôtel"" from the hotel's inauguration in 1893 until his retirement in 1943. Tschirky had arrived in the United States from Switzerland 10 years prior to applying for the position at the new Waldorf, and over the years grew to possess a great knowledge of cuisine. He authored ""The Cookbook by Oscar of the Waldorf"" (1896), a 900-page book featuring all of the popular recipes of the day, including his own, for which he garnered great acclaim, such as Waldorf salad, eggs Benedict, and Thousand Island dressing, which remain popular worldwide today. James Remington McCarthy wrote"
"Sachertorte. Others have achieved fame by association with dishes or cocktails created on their premises, such as the Hotel de Paris where the crêpe Suzette was invented or the Raffles Hotel in Singapore, where the Singapore Sling cocktail was devised. A number of hotels have entered the public consciousness through popular culture, such as the Ritz Hotel in London, through its association with Irving Berlin's song, 'Puttin' on the Ritz'. The Algonquin Hotel in New York City is famed as the meeting place of the literary group, the Algonquin Round Table, and Hotel Chelsea, also in New York City, has"
"Chamberlin Inn The Chamberlin Inn is a historic Cody, Wyoming hotel and landmark, known famously as the hotel where Ernest Hemingway stayed and finished his manuscript, ""Death in the Afternoon"". Located at 1032 12th Street in downtown Cody, Wyoming the small boutique hotel is 21 units made up of a series of suites, rooms, cottage and garden studios, as well as the Court House Residence, all within a brick and wrought iron courtyard. In 1900 Agnes (Aggie) Chamberlin made the journey from Kansas to Cody based on a job awarded to her to work for the famous Buffalo Bill Cody"
"Dior, Sophia Loren, Julie Andrews, Lena Horne, Marlon Brando, Jane Fonda, Barbra Streisand, Jimi Hendrix, The Beatles, Elton John, U2, Led Zeppelin, The Who, George Clooney, Whoopi Goldberg and Stephen Fry are just a few of the celebrities who stayed there in recent decades. Richard Harris lived at the hotel for the last several years of his life. While being carried out on a stretcher before he died, he joked, ""It was the food."" The Savoy hotel has long been associated with the arts. Monet served as the hotel's first artist-in-residence in 1901, and that program continues. George Gershwin gave"
"hangover symptoms abound. The ancient Romans, on the authority of Pliny the Elder, favored raw owl's eggs or fried canary, while the ""prairie oyster"" restorative, introduced at the 1878 Paris World Exposition, calls for raw egg yolk mixed with Worcestershire sauce, Tabasco sauce, salt and pepper. By 1938, the Ritz-Carlton Hotel provided a hangover remedy in the form of a mixture of Coca-Cola and milk (Coca-Cola itself having been invented, by some accounts, as a hangover remedy). Alcoholic writer Ernest Hemingway relied on tomato juice and beer. Other purported hangover cures include cocktails such as Bloody Mary or Black Velvet"
"the Grand Union Hotel in Saratoga, New York, the Delavan House in Albany, New York, and the Fort William Henry Hotel on Lake George, New York, as well as an in-law's hotel in Milford, Pennsylvania, which he purchased in 1867 and renamed the Hotel Fauchère. Louis Fauchère Louis Fauchère (March 4, 1823 - September 11, 1893) was a Swiss-American chef and hotelier, sometimes credited with being the inventor of Lobster Newberg, which is unlikely, and best known for his role as chef at Delmonico's Restaurant in New York City. Fauchère was born in Verbier, Switzerland. At age 15, he became"
"wife, Jean Geisler, his daughter, Martha Geisler, his son, Glenn Geisler, his brother and a grandson. Alan Geisler Alan Stark Geisler (September 30, 1931 – January 6, 2009) was an American food chemist, best known for creating the red onion sauce most often used as a condiment topping on hot dogs in New York City. Specifically, the sauce, which is marketed as Sabrett's Prepared Onions, is usually served on Sabrett brand hot dogs sold by New York's many pushcart hot dog vendors. Sabrett brand hot dogs and the red onion sauce which Geisler created are the flagship products of Marathon"
"filet mignon, frog legs, eggs Benedict and sausages on toast, the restaurant became known for their chocolate soufflés, which were served to each guest in an individual portion. Although Romanoff's restaurant is also known for popularizing the ""American version"" of the famous dessert Strawberries Romanoff, it was actually created by Escoffier when he was the chef at the Carlton Hotel in London – where he had originally called it ""Strawberries Americaine Style"" - strawberries in Grand Marnier, blended into whipped cream and softened ice cream. Noodles Romanoff originally appeared at Romanoff’s, back in the mid-1950s. It was later spun off"
"offer a choice of fourteen cheeses, twenty clam or oyster dishes, eleven soups, twenty-four relishes, seventeen kinds of fish, and fifty-eight entrées from hamburger to Bohemian ham."" Breakfasts included 203 different preparations of eggs, such as ""Eggs Moscow"" stuffed with caviar. In addition to naming dishes after guests (such as ""Eggs Sarah Bernhardt"", with diced chicken), Hirtzler invented or renamed a number of dishes after himself including ""Chicken Salad Victor"", ""Crab Cocktail Victor"", ""Victor Dressing"", and the best known, ""Celery Victor"". Hirtzler may also have invented ""Crab Louie"". Hirtzler returned to Strasbourg in 1925, returning to San Francisco briefly in"