THE PHILADELPHIA JUNTO.: Sir Henry "Chips" Channon

Sunday, 16 May 2021

Sir Henry "Chips" Channon

Somehow he was able to keep his chef when most men were off to war. As a result his parties didn't suffer till war's end. Liquor flowed and the food was good. In a book called Lord of
Hosts: The Life of Sir Henry 'Chips' Channon I read, "Yet he fared better than most. Unlike many households that early on in the conflict lost key staff to the war effort, Chips was able to hold on to his Italian chef well into 1942. 'I am having domestic difficulties with my staff,' he moaned, 'as the Ministry of Labour wish to call up both my butler and the cook. I mustn't grumble, as I have had three years and three months of comfort, even luxury....'"

"Faced with austerity, Chips put on a brave face. Nevertheless, coupon rationing and shortages didn't quite seem to apply to him, and Chips spent as freely as ever. Delicacies were less than plentiful. Still, a typical menu at Scholss Chips, even as London tightened its belt, might include oysters, salmon, dressed crab and minced chicken, or blinis and platefuls of caviar, served with Swedish schnapps. In between, brandy and Champagne, Chips' favorite party drink at £3 a bottle, flowed."

The PJ depends on reader support. Please help us by contributing financially or by contributing editorial content via PhiladelphiaJunto@ymail.com. Empowered by WritersClearinghouse | S.P.Q.R. 1976 Richard Carreño, Editor Copyright MMXXI. All Rights Reserved.

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Celebrating ....

Sunday, 16 May 2021

Sir Henry "Chips" Channon