Angus Steakhouse: How does tourist staple continue to thrive in today's gourmet market?

23 Jul 2014 - 9:11pm
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free central heatingIt's hard to imagine it now, but if you wanted to eat out in London in the 1950s, you didn't have a lot of choice. The culinary landscape, according to an article in Design magazine in 1966, "was a kind of visual and nutritional desert between the works canteen and the Ritz". Grubby caf
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