Lieut.-Col. (Nathaniel) Newnham-Davis

After serving in the British Army, Newnham-Davis moved into journalism and became widely known for writing about restaurants, hotels, and dining. He developed a reputation as a food writer and gourmet at a time when eating out was becoming a subject of popular interest in its own right.

He is especially remembered for works such as The Gourmet’s Guide to London, Dinners and Diners: Where and How to Dine in London, and, with Algernon Bastard, The Gourmet’s Guide to Europe. His writing is valued not just for culinary advice, but also for the picture it gives of social life and travel in the late 19th and early 20th centuries.

Alongside his food writing, he was also active in journalism and had some involvement in the theater. Today, his books remain appealing to readers interested in food history, old London, and the pleasures of smart, well-observed travel writing.