Food Cuts in Famous London Restaurants
A pictogram sheet compares weekly use of eggs and sugar at Claridge's, meat at Simpson's, and butter and cream at The Ritz, before the war and 'now', with figures in dollars and pounds. The tell is selection: three luxury establishments are offered as 'a few examples' of rationing's reach, with no denominator or figures for ordinary kitchens, so the pile reads as one shared sacrifice.
Propaganda techniques used in this poster
- Date
- 1939
- Period
- Second World War
- Made by
- Issuer not named on the sheet; printed in London by Chromoworks Ltd. (G.P.G./AM series), as a British wartime information sheet
- Region
- Western and Central Europe
- Country
- United Kingdom
- Medium
- Poster
- Issuer type
- State
- Regime
- Churchill Government
- Leader
- Winston Churchill
- Audience
- Foreign public
- Purpose
- Persuade or win support
- Themes
- Home front, Economy and finance
- Event
- World War II
- Leader
- Winston Churchill
- Source
- Unidentified Source blurred: contractors, cutouts, buried disclosure
- Source
- U.S. National Archives and Records Administration, Record Group 44, World War II Foreign Posters, retrieved October 3, 2026
- Rights
- Held by NARA, Unrestricted; hosted by owner decision (printed in England 1939-1945; issuer not stated on the sheet)
Chromoworks Ltd., London (printer), National Archives and Records Administration, 44-PF-348b.
Text on the object
FOOD CUTS IN famous London restaurants Claridge's EGGS AND SUGAR USED (per average week) PRE WAR 9,100 Eggs 700 lbs. of sugar NOW 378 Eggs 180 lbs. of sugar Simpson's VALUE OF MEAT USED (per average week) PRE WAR $1200 worth NOW $70 worth The Ritz BUTTER & CREAM USED (per average week) PRE WAR 392 lbs. of butter 40 gallons of Cream NOW 77 lbs. of butter Only SYNTHETIC Cream. (10 galls.) NONE A few examples taken from three of London's well known luxury hotels and restaurants [stamp:] INCLOSURE 8 TO REPORT No. 52225 MILITARY ATTACHE, LONDON. G.P.G./AM./6. [imprint:] PRINTED IN ENGLAND BY CHROMOWORKS LTD., LONDON 51-2968







