One of the Food Ministry's programs during the war was the creation of the British Restaurants - cafeteria like establishments which offered a hot 3-course meals for just a few pence and without the use of any ration coupons. More than 2000 would be established by the end of the war, and eating out exploded in popularity among the British population because of them. The food was often not exciting, but it was hot, cheap, and readily available.
Private restaurants were able to remain open and in business through the war, but were restricted in several key ways to ensure that they did not become a loophole in rationing for the wealthy. A restaurant could serve only 3 courses, only one could include meat, and a limit was put on what could be charged for a meal.
Day 6 Menu:
Breakfast: Oatmeal with jam, tea
Lunch: Liver, onions and kale
Tea: Leftover Peach Clafouti, tea
Dinner: Lamb Pasties with Gravy
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