The Savoy, London, New Year’s Eve 1921 - Edmund Dulac Speaking of food a tiny village near the

a tiny village near the Swiss border

Brother and sister Reg and Theresa Cahill opened a chain of restaurants in Sydney that operated between the 1930s to the 1970s

only three members of the kitchen – out of 22 in total – were foreign

It was the most expensive hotel of its era – it cost ten million dollars to build – and its architecture was inspired by the Spanish and French Renaissances

drinking champagne is mandatory

The Savoy, London, New Year’s Eve 1921 - Edmund Dulac Speaking of food a tiny village near theThis stunning Savoy menu was designed by Edmund Dulac (1882 1953). Born in France, he became a naturalised British citizen, and one of the foremost illustrators of the early 20th century. His credits include books including Jane Eyre and The Arabian Nights, magazines such as Pall Mall, stamps and bank notes. He often used his partner, the writer Helen Beauclerk, as a model for his work and we think this is the case for this menu. The Savoy Hotel was