As we commemorate the 80th anniversary of the end of World War II, our menu pays homage to the ingenuity and resilience of those on the home front.

By the time the war broke out in September 1939 the British government had already been planning the distribution of food in wartime for several years. This was not a rare example of forward thinking on the part of the authorities, but rather a reflection of the lessons learned from the mistakes and failures of the First World War.

With rationing shaping daily life, families made do with what was available, turning simple ingredients into hearty, resourceful meals.

‘The way to lose the war is to try to force the British public into a diet of milk, oatmeal, potatoes etc. washed down on gala occasions with a little lime juice.’

Winston Churchill

The wartime diet was not as stringent as Churchill feared, especially as campaigns to encourage people to grow their own food gathered pace and the convoys bringing supplies from Canada and the United States also carried new types of food such as Spam and soya flour. For many people the problem was more to do with the lack of variety. A long list of items remained unobtainable, such as lemons and other citrus fruits, fish and imported spices.

Inspired by wartime cookbooks, ration-friendly recipes, and the creativity of those who kept households fed during times of scarcity, each dish reflects the spirit of endurance and adaptation.