Lieut.-Col. Newnham-Davis

Lieut.-Col. Newnham-Davis was a notable figure in the culinary literature of the early 20th century, recognized for his contributions to the gastronomic scene in Europe. His works, including "Dinners and Diners: Where and How to Dine in London" and "The Gourmet's Guide to Europe," reflect his passion for fine dining and his expertise in the culinary arts. Newnham-Davis's writings not only provide practical advice on dining but also offer insights into the culture and etiquette of the time. His guides remain a valuable resource for food enthusiasts and historians alike, capturing the essence of gourmet dining during his era.