Early Career
Having left Chapman, the next ten years of Cradock’s life in London began with her living in destitution, selling cleaning products door to door. She then worked in a dressmaking shop. Things finally picked up for her when she began to work at various restaurants and was introduced to the works of Auguste Escoffier, which proved influential. She later wrote passionately about the change from service à la française to service à la russe and hailed Escoffier as a saviour of British cooking - although she also fiercely defended her opinion that there was no such thing as English Cuisine, "Even the good old Yorkshire pudding comes from Burgundy."
Fanny and Johnnie Cradock began writing a column under the pen name of "Bon Viveur" which appeared in The Daily Telegraph from 1950 to 1955. This sparked a theatre career, with the pair turning theatres into restaurants. Cradock would cook vast dishes that were served to the audience. They became known for their roast turkey, complete with stuffed head, tail feathers and wings. Complete with French accents, their act was one of a drunken hen-pecked husband and a domineering wife. At this time, they were known as Major and Mrs Cradock. She also wrote books under the names Frances Dale and Phyllis Cradock.
Read more about this topic: Fanny Cradock
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