Margaret Blatch M.C.A.[note 1] | |
|---|---|
| Born | Margaret Kelleher 1886 Isle of Sheppey, Kent, England |
| Died | 1963 (aged 75) Islington, London, England |
| Other names | Margaret Kelcher[note 2] |
| Occupations |
|
| Years active | 1900s–1963 |
| Known for | Vegetarian cookery |
| Notable work |
|
| Spouse | |
| Awards | Three gold, six silver, and four bronze medals (Food and Cookery Exhibitions) |
Margaret Blatch (née Kelleher; 1886–1963) was an Englishvegetarian chef, restaurateur, and cookbook writer. She and her husband became vegetarian around 1907 and focused on developing new vegetarian recipes, earning several awards for their work in the field of vegetarian cookery. She served as the principal of theEustace Miles School of Cookery and published cookbooks, includingOne Hundred and One Practical Non-Flesh Recipes, in 1916, andHousehold Non-Flesh Cookery, in 1936. Blatch also managed the vegetarian restaurantShearns in London from 1923 until its closure in 1962.
Margaret Kelleher was born in theIsle of Sheppey, Kent, in the second quarter of 1886.[3] She married Joseph Francis G. Blatch in 1906 atMarylebone;[2][4] he died in 1921, at the age of 41.[5]
Blatch, along with her husband, becamevegetarian around 1907. For the next nine years, they dedicated their time to developing new combinations of vegetarian foods, focusing on nutrition, digestibility, flavour, and presentation. Their work was recognised with multiple awards, including three gold, six silver, and four bronze medals, as well as numerous diplomas for vegetarian cookery at the Food and Cookery Exhibitions held at theRoyal Horticultural Hall. Their culinary expertise was judged by some of the world's leading chefs. In addition to their achievements in competitions, they catered to the public at Blatch's Restaurant, located at 50Cannon Street, London, and other venues.[6]
For four years, Blatch worked as the principle of theEustace Miles School of Cookery and was frequently requested by her pupils to create a recipe book.[6] In 1916, she self-published this asOne Hundredand One Practical Non-Flesh Recipes.[7]: 819 [note 3] This was followed by an expanded 92-page second edition in 1917, published byLongmans, Green & Co.[7]: 823 A third edition was published in both 1917 and 1918.[7]: 828
In the 1920s, Blatch published a pamphlet titledConservative Cookery as part of theLondon Vegetarian Society'sHumane Diet Leaflets series.[9] This was followed byHousehold Non-Flesh Cookery in 1936.[10]
In 1935, four people died after consuming nut meat brawn, with three cases attributed tobotulism, prompting an inquest. Blatch, who had supervised the product's manufacture for 29 years, testified that there had never been a previous complaint. Her evidence supported the jury's verdict that there was no negligence by the manufacturers, as the germ itself was not present in the food at the time of preparation, though a toxin had developed before consumption. Experts affirmed that while botulism was a theoretical risk, British canning methods were considered safe. The coroner acknowledged the rarity of the disease and recommended additional precautions in future production.[11]
In 1940, Blatch was described in theDaily Mirror as "London's famous vegetarian chef". She was quoted in the article discussing the growing demand formock meats.[12] She worked as the manager of the London vegetarian restaurantShearns from 1923 to its closure in 1962. The restaurant served around 500 vegetarian meals per day, with customers includingGeorge Bernard Shaw, theCountess of Warwick, and a number ofsuffragettes.[13]
Blatch died inIslington in the third quarter of 1963, aged 75.[14]
One Hundred and One Practical Non-Flesh Recipes is included in theSouthern Adventist University's "Foodies' Guide to Vegetarian Cookery in 19th Century America".[15]
Vegetarian cookbook writerRose Elliot learned to cook by readingHousehold Non-Flesh Cookery.[16] Elliot's 1972 bookSimply Delicious is dedicated to Blatch.[17]
| International | |
|---|---|
| National | |
