The Grand Hotelier

A behind-the-scenes picture of the hospitality business as the author remembers the famous, the fantastic - and the fun. He recalls the post-war escalope de veau which was really rabbit, and the one-eyed pastry-cook who took snuff and sneezed over the desserts.

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Ronald Jones was not born with a silver spoon in his mouth, but as a hotelier he has used the best cutlery for most of his life. This engaging and informative biography gives an enthralling being-the-scenes picture of the hospitality business as the author remembered the famous, the fantastic - and the fun. He recalls the post-war escalope de veau which was really rabbit, the one-eyed pastry-cook who took snuff and sneezed over the desserts, and the royal banquet at which Moroccan waiters tried to supplant Claridge's own and the hosts suggested the Queen should use her fingers!