British Restaurants
Restaurants were initially exempt from rationing, but this was resented, as the rich could supplement their food allowance by eating out frequently and extravagantly. So new rules were introduced: no meal could cost more than five shillings; no meal could have more than three courses; meat and fish could not be served at the same sitting. Establishments known as British Restaurants supplied another almost universal experience of eating away from home. British Restaurants were run by local authorities, who set them up in various premises such as schools and church halls. They evolved from the London County Council's Londoners' Meals Service which originated in September 1940 as a temporary emergency system for feeding those who had been bombed out. By mid-1941 the London County Council was operating 200 of these restaurants; from 1942 to 1944 there were around 2000 of them. Here a three-course meal cost only 9d. Standards varied, but the best were greatly appreciated and had a large regular clientele. Similar schemes were run in other towns and cities.
Read more about this topic: Rationing In The United Kingdom
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