For Churchill, dining was about more than good food, fine French champagne and a robust Havana cigar. He used dining as an art to both to display his conversational talents and to engage in political debate. During the WWII, he presided over dinners at key conferences, using them to exert his considerable conversational skills to attempt to persuade his allies, Franklin Roosevelt and Joseph Stalin, to fight the war according to his strategic vision. Churchill used dining and the dinner table to do what could not always be done at the conference table.
Throughout his life, he relished his food and ate out often, spending considerable amounts of money on fine meals at hotels and restaurants. He liked traditional English dishes like roast beef and Yorkshire pudding as well as French haute cuisine. He enjoyed shellfish more than fish – he particularly enjoyed raw oysters – and Stilton cheese more than sweet desserts (‘pudding’), but he could easily be persuaded to have both when the opportunity arose! He insisted that ‘puddings’ be expressive. His family heard him announce on more than one occasion, ‘Take away this pudding – It has no theme!’
[My ideal of a good dinner] is to discuss good food, and, after this good food has been discussed, to discuss a good topic – with myself the chief conversationalist.
Churchill, 1925, “Ephesian” [Roberts C. Bechhofer] in Winston Churchill (cited in Langworth, Churchill: In His Own Words)
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