Stuart, Francis. "Stuart, Francis (Frank) (1844–1910)", Australian Dictionary of Biography, vol. 12 (1990). Retrieved 16 March 2012 In the final episode of this World Cup marathon, Tom and Dominic chart the dish’s prominence over the years and how, as an affront to the French, it became a rallying point for British patriotism and conservatism. Join The Rest Is History Club (www.restishistorypod.com) for ad-free listening to the full archive, weekly bonus episodes, live streamed shows and access to an exclusive chatroom community. Thompson, Charles Willis, "Thirty Years of Gridiron Club Dinners", The New York Times, 24 October 1915, p. SM16

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Colman, George; Bonnell Thornton (1754). The Connoisseur, By Mr. Town, Critic and Censor-General. London: R. Baldwin. OCLC 83521763. Morrissey, Silvia. "Ievers, William (1839–1889)" Australian Dictionary of Biography, vol. 4 (1972). Retrieved 16 March 2012 Deegan, John F. The Chronicles of the Melbourne Beefsteak Club. Volume 1, 1886-1889 (Melbourne: The Club, 1890) Report of the fiftieth anniversary dinner, "Beefsteak and Brotherhood", Cairns Post, 6 June 1936, p.13.Arnold, Walter (1871). Life and Death of the Sublime Society of Steaks. London: Bradbury, Evans and Co. OCLC 4110424. Thomas Sheridan founded a "Beefsteak Club" in Dublin at the Theatre Royal in 1749, and of this Peg Woffington was president. According to William and Robert Chambers, writing in 1869, "it could hardly be called a club at all, seeing all expenses were defrayed by Manager Sheridan, who likewise invited the guests – generally peers and members of parliament. … Such weekly meetings were common to all theatres, it being a custom for the principal performers to dine together every Saturday and invite 'authors and other geniuses' to partake of their hospitality." [3]

Beef and Liberty : Roast Beef, John Bull and the English Nation Beef and Liberty : Roast Beef, John Bull and the English Nation

At the weekly meetings, the members wore a blue coat and buff waistcoat with brass buttons bearing a gridiron motif and the words "Beef and liberty". The steaks and baked potatoes were accompanied by port or porter. After dinner, the evening was given up to noisy revelry. The club met almost continuously until 1867. Sir Henry Irving continued its tradition in the late nineteenth century. The Sublime Society was revived in 1966 and holds many of the original Society's relics in safe keeping. Its membership includes lineal descendants from the nineteenth century membership, and it adheres to the Society's early rules and customs. [1] The club has had at least one prime minister in its ranks: in 1957 the members gave a dinner to Harold Macmillan "to mark the occasion of his becoming Prime Minister, and in recognition of his services to the club as their senior trustee." [40] Who's Who lists 791 men, living and dead, who have been members of the present Beefsteak Club. As well as men of the theatre, they include politicians such as R. A. Butler, Roy Jenkins and Robert Gascoyne-Cecil, the writer Evelyn Waugh, poets including John Betjeman, musicians including Edward Elgar and Malcolm Sargent, filmmakers and broadcasters such as Richard Attenborough, Peter Bazalgette, Richard Dimbleby, Barry Humphries and Stephen Fry, and philosophers including A. J. Ayer and A. C. Grayling, as well as figures from other spheres such as Robert Baden-Powell, Osbert Lancaster and Edwin Lutyens. [41] See also [ edit ]

At a dinner at the club in 1890, Stoker was introduced to a Hungarian professor, Arminius Vambéry, who told him of the Dracula legend. [35] The Sublime Society of Beef Steaks was re-formed in 1966 and has met continually since then. Several nineteenth century members have lineal descendants among today's membership, who wear the original blue and buff uniform (of a Regency character) and buttons and adhere to the 1735 constitution whenever practicable. [1] This revival started to meet at the Irish Club, Eaton Square, in 1966, then at the Beefsteak Club, Irving Street, and today meets in a private room at the Boisdale Club and Restaurant in Belgravia/ Victoria and, annually, at White's Club in St James’s, where it is able to dine at the early society's nineteenth century table and where it also keeps the early society's original "President’s Chair", which Queen Elizabeth II gave to the current society in 1969. [1] [33] Although other of the society's relics (such as the original Grid Iron, Sword of State, Halberts and early members' chairs, rings, glasses, documents, etc.) have passed down to members of the current society from ancestors in the original society, the current society "leaves such items in safety, keeping less fragile replicas and proxy items for its normal meetings in Central London". [1] Other early customs of the original society, such as the singing and composition of songs, are also encouraged by the current society. [34] Beefsteak Club, Irving Street [ edit ] Early members of the 1876 Beefsteak Club: (top) Henry Irving (l) and W. S. Gilbert; (below) Henry Labouchère (l) and F. C. Burnand The oldest dining club in Australia is the Melbourne Beefsteak Club, established in May 1886, [21] when merchant John Deegan, [22] City Councillor William Ievers, [23] solicitor James Maloney and manufacturer Frank Stuart [24] gathered with friends for regular lunches. [25] Their motto was "Beefsteak and Brotherhood", and the membership was made up of gentlemen from business, the professions, and academia. [26] It held its 300th dinner on 14 October 1916 [27] and its 400th on 11 August 1928, in the Hotel Windsor. [28] [29] "Leadership in War", the speech that General Sir John Monash gave to the Club on 30 March 1926, was included in a 2004 collection entitled The Speeches that Made Australia. [30] Successors to the Sublime Society [ edit ] Dining room at the Lyceum, used by the Sublime Society and later by Henry Irving. The kitchen is at the rear, beyond the gridiron-shaped grating. Irving's dinners and the present Sublime Society [ edit ] Allen, Robert Joseph (1933). The Clubs of Augustan London. Cambridge: Harvard University Press. OCLC 2174749. The first beefsteak club was founded about 1705 in London by the actor Richard Estcourt and others in the arts and politics. This club flourished for less than a decade. The Sublime Society of Beef Steaks was established in 1735 by another performer, John Rich, at the Theatre Royal, Covent Garden, where he was then manager, and George Lambert, his scenic artist, with two dozen members of the theatre and arts community ( Samuel Johnson joined in 1780). The society became much celebrated, and new members included royalty, statesmen and great soldiers: in 1785, the Prince of Wales joined.

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Hollingshead, John (1903). Good Old Gaiety: An Historiette & Remembrance. London: Gaiety Theatre Co. OCLC 1684298. Gilbert, who could not bring himself to sit through the opening nights of his own plays, often waited at the club until it was time to go to the theatre for the curtain calls. [36] While it has now been dethroned by the mighty Tikka Masala and the moreish fish and chips, Britain's most iconic dish was once - indisputably - Roast Beef.The first known beefsteak club (the Beef-Stake Club, Beef-Steak Clubb or Honourable Beef-Steak Club) seems to have been that founded in about 1705 in London. [2] It was started by some seceders from the Whiggish Kit-Cat Club, "desirous of proving substantial beef was as prolific a food for an English wit as pies and custards for a Kit-cat beau." [3] The actor Richard Estcourt was its "providore" or president and its most popular member. William Chetwood in A General History of the Stage is the much quoted source that the "chief Wits and great men of the nation" were members of this club. This was the first beefsteak club known to have used a gridiron as its badge. [3] In 1708, Dr. William King dedicated his poem "Art of Cookery" to "the Honourable Beef Steak Club". His poem includes the couplet: The club originally met at the Imperial Phiz public house in Old Jewry in the City of London, but finding that venue not private enough, it ceased to meet there, and by 1709 it was not known "whether they have healed the breach and returned into the Kit-Cat community [or] … remove from place to place to prevent discovery." [4] Joseph Addison referred to the club in The Spectator in 1711 as still functioning. The historian Colin J. Horne suggests that the club may have come to an end with the death of Estcourt in 1712. [2] There was also a "Rump-Steak or Liberty Club" (also called "The Patriots Club") of London, which was in existence in 1733–34, whose members were "eager in opposition to Sir Robert Walpole". [5] Sublime Society of Beef Steaks [ edit ] Badge of the Sublime Society: a gridiron and the motto "Beef and Liberty" Our name originates in 18th century Britain where the leading members of London society gathered in beef-steak clubs to partake in great food, fine booze and entertaining company. The brilliantly named ‘Sublime Society of Beefsteaks’ was the most famous of all clubs and its motto was “Let Beef & Liberty be my reward”. We loved this so much, we took it as our name! Other "Beefsteak Clubs" included one in Dublin from 1749, for performers and politicians, and several in London and elsewhere. Many used the gridiron as their symbol, and some are even named after it, including the Gridiron Club of Washington, D.C., US. In 1876, a Beefsteak Club was formed that became an essential after-theatre club for the bohemian theatre set, including W. S. Gilbert, and still meets in Irving Street. The Liberty Beef Steak Club sought to show solidarity with the radical John Wilkes MP and met at Appleby's Tavern in Parliament Street, London for an unknown duration after Wilkes's return from exile in France in 1768. John Timbs wrote in 1872 of a "Beef-Steak Club" which met at the Bell Tavern, Church Row, Houndsditch, and was instituted by "Mr Beard, Mr Dunstall, Mr Woodward, Stoppalear, Bencroft, Gifford etc". [17] It is not clear if the Ivy Lane Club, of which Dr Johnson was a member, was a "Beef-Steak Club", but it met at a famous beef-steak house. [n 2]

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a b c Horne, Colin J., "Notes on Steele and the Beef-Steak Club", The Review of English Studies, July 1945, pp. 239–44 Perfect for pairing with your favourite meat or barbecue dish, there’s a Beefsteak Club wine for every occasion. The Sublime Society of Beef Steaks was established in 1735 by John Rich at the Theatre Royal, Covent Garden, of which he was then manager. One version of its origin has it that the Earl of Peterborough, supping one night with Rich in his private room, was so delighted with the steak Rich grilled him that he suggested a repetition of the meal the next week. Another version is that George Lambert, the scene-painter at the theatre, was often too busy to leave the theatre and "contented himself with a beefsteak broiled upon the fire in the painting-room." His visitors so enjoyed sharing this dish that they set up the Sublime Society. William and Robert Chambers, writing in 1869, favour the second version, noting that Peterborough was not one of the original members. [3] A third version, favoured by the historian of the society, Walter Arnold, is that the society was formed out of the regular dinners shared at the theatre by Rich and Lambert, consisting of hot steak dressed by Rich, accompanied by "a bottle of old port from the tavern hard by." [6] Whatever the details of its genesis, Rich and Lambert are listed as the first two of the society's twenty-four founding members. [7] Women were not admitted. From the outset, the society strove to avoid the term "club", but the shorter "Beefsteak Club" was soon used by many as an informal alternative. [6] Meetings were held every Saturday between November and June. All members were required to wear the society's uniform – a blue coat and buff waistcoat with brass buttons. The buttons bore a gridiron motif and the words "Beef and liberty". The steaks were served on hot pewter plates, with onions and baked potatoes, and were accompanied by port or porter. The only second course offered was toasted cheese. After dinner, the tablecloth was removed, the cook collected the money, and the rest of the evening was given up to noisy revelry. [10]Timbs (1872) gives no date for this club but cites Memoirs of Charles Lee Lewis, vol ii, p. 196 as his source. Stedman, Jane W. (1996). W. S. Gilbert, A Classic Victorian & His Theatre. Oxford: Oxford University Press. ISBN 0-19-816174-3. Weinreb, Ben; Hibbert, Christopher; Keay, Julia; Keay, John (2008). The London Encyclopaedia. London: Macmillan. ISBN 978-1-4050-4924-5.