Prawn cocktail, steak and Black Forest gateau: Difference between revisions

Laura Mason in ''Food Culture in Great Britain'' wrote that "In mid-twentieth-century Britain, eating out had a dreadful image. Badly served, poor and unimaginative food, discourteous staff, and dining rooms with limited and inconvenient hours".<ref name="Mason2004">{{cite book|author=Mason, Laura.|title=Food Culture in Great Britain|url=https://booksarchive.google.comorg/books?id=9rFIyN1OWfQC&pgdetails/foodcultureingre0000maso|url-access=PA153registration|date=2004|location=Westport|publisher=[[Greenwood Press]]|isbn=978-0-313-32798-8|page=[https://archive.org/details/foodcultureingre0000maso/page/153 153]}}</ref> Food rationing, introduced during the Second World War, did not end until 1954 and the range of eating-out options and variety of meals available remained limited, only gradually expanding through the 1950s and 60s.