Nebbish Where Do I Eat? The Informed Investor 
"Vere do I fress in Svinging London & Rainy Manchester?"
List of Kosher Restaurants, Hotels, Food Provisions,
Attractions, Events & Contacts 

  Welcome to The Informed Investor. Press Control+B to Bookmark this site for later reference. updated 26th June 2008.
Founded 1972 now in 36th year    (Over 7.5 million visits - 2.6 million in 2007)
   TEL : +44 (0)870 199 3871 or +44 (0)870 794 2180   FAX: +44 (0)870 134 0103
Website : www.ukinformedinvestor.co.uk            email :info@ukinformedinvestor.co.uk or CONTACT US CLICK
Mench Blooms today
BRICK LANE USED TO BE THE JEWISH CENTRE OF
LONDON
TODAY IT IS MAINLY
PEOPLE FROM BANGLADESH. THE FAMOUS BLOOMS IN WHITECHAPEL IS NOW A BURGER BAR. NO ONE KNOWS WHERE THE RUDEST WAITERS IN BRITAIN HAVE GONE!   YOU HAVE TO LOOK ELSEWHERE IN LONDON FOR KOSHER RESTAURANTS- SO IF MAMA ISN'T AVAILABLE TO COOK FOR YOU......
BELOW FIND A LIST OF SOME OF THE RESTAURANTS, KOSHER FOOD STORES  AND A SEPERATE SECTION ON THE LONDON BEIGEL.
Click on appropriate section below

Kosher Restaurants in London
Kosher Food Stores in London
Kosher Restaurants in Manchester & Provinces
The British Jewry Hall of Fame Kosher Food Stores in Manchester & Provinces
 Jewish Attractions
Jewish Contacts Beigal Beigals
Kosher Hotels
Jewish Immigration to England Wessex Tourism
Mercia Tourism
London Tourism
Oy Vey Jewish Jokes
Jewish Events
Matzah Wars


MATZO WARS AS BIG STORES GO FOR PASSOVER TRADE

by Riazat Butt - Religious Affairs Correspondent in The Guardian April 19th 2008



To Jews celebrating Passover, matzo represents redemption and freedom from slavery. But this year the cracker-like flatbread has come to symbolise a weapon in an unholy price war.
The major supermarkets have gone head-to-head with independant Jewish retailers as they compete for Passover trade by slashing prices on specialist items for the holiday which starts to-day
Tesco claims people will spend less time "schlepping round the shops", Waitrose says its home delivery service will "beat Elijah to the door",


a reference to a Passover custom, and Asda has been enticing customers with prize draws. One branch of Tesco imposed a limit of 15 matzo boxes a shopper, selling for 49p a box.  The aggressive pricing has not fazed small shopkeepers. At Kosher Kingdom in north London, which stocks organic, wholemeal, spelt, Brooklyn, diet, miniature, Israeli and round varieties of matzo, store manager Chuny Rokach shrugged off the competition. " There are certain items they can undercut us on, but we have thousands of lines they don't stock."

In Manchester, Richard Hyams, co-owner of Jewish Deli Titanics - motto " You shop, we schlep" - closed its on-line delivery service three weeks ago. " We've 430 orders from the Shetland Isles to Penzancw. There was a danger we'd either run out of stock or we'd run out of time."
The punishment for Jews who eat leavened products during Passover is excommunication and this commandement sends families into a frenzy of shopping and cleaning as they rid their homes of every crumb and grain.
An invitation to Passover Traditional Seder is rich with readings, rituals and symbolic foods
By Julie Wiener
- Associated Press
 

The first time Abigail Auer attended a Passover Seder, she was eager to make a good impression and asked the hostess — also her future mother-in-law — to suggest a dish she could bring.

Auer, who is Roman Catholic, spent hours chopping and pureeing squash for a casserole.

As she spread on the bread-crumb topping, she asked her future husband and his roommate, both Jewish, "How come you can have bread crumbs, but not bread?"

"Their faces just said, 'Oh no,'" recalled Auer. Her mother-in-law, who had provided the recipe, had forgotten it included a bread-crumb topping, which the family had always left off in adherence to kosher-for-Passover laws.

When Auer's attempts to scrape off the bread crumbs failed, she left the casserole at home and brought flowers instead.

For Passover novices, an invitation to a Seder can be exciting, and a bit intimidating.

The most widely celebrated Jewish festival, Passover, which begins at sundown Saturday and is also known by its Hebrew name Pesach, commemorates the ancient Israelites' liberation from Egyptian slavery.

At a Passover Seder, a celebratory meal, the story of the Exodus is retold through readings, rituals and symbolic foods.

While some foods, such as matzo and bitter herbs, are required eating, others, including bread, are forbidden. Traditional Jews can't even store the taboo items in their homes or eat from dishes or cutlery that have touched them.

To a newcomer, the numerous rules and traditions can be overwhelming. Even veteran Seder-goers can find them confusing, particularly since the diversity of American Jews results in many different ways of celebrating.

Here's what you need to know:

The basics

All Seders include a few basic elements, such as kosher wine, matzo (unleavened bread), a Seder plate (a special plate that displays symbolic foods) and a reading of the Haggadah, the book that serves as a guide to the ceremony.

Beyond that, family traditions generally dictate.

Some families will dress formally and spend hours before the meal reading the Haggadah in Hebrew. Others are decidedly more casual, zip through the rituals in English and make the food the main event.

Many families create their own Haggadah, incorporating contemporary readings. Those who use published Haggadahs have hundreds to choose from, including books that embrace vegetarianism, feminism and other causes.

Some families conclude with dessert, while others continue into the night with singing, readings and prayers.

Four questions

Early in the Seder, the youngest participant typically will ask "The Four Questions." These are:

r Why does one eat matzo? (To remember their ancestors, who fled Egypt in a hurry and did not have time to let their bread rise before the journey.)

r Why does one eat bitter herbs? (A reminder of the bitterness of slavery.)

r Why does one dip parsley in salt water (a symbol of the tears shed by slaves) and bitter herbs in charoseth, a sweet fruit paste (the texture evokes the mortar slaves used when making bricks)?

r Why does one lean on a pillow or recline during the meal? (To symbolize the comforts of freedom.)

The food

Passover lasts eight days and begins with two nights of Seders. The menu varies greatly depending on a family's background. While many Ashkenazi Jews won't eat legumes, corn, rice, most other grains or products made from them, Sephardic Jews are more lenient. Ashkenazi Jews are descended from people who lived in Germany and Eastern European countries, while Sephardic Jews have roots in Spain and Portugal.

Most Jews eschew "the five species of grains" — wheat, rye, oats, barley and spelt, all of which contain gluten.

The exception is matzo, which is made from wheat, but has not been allowed to ferment. Matzo must be baked within 18 minutes of the flour being combined with water.

Legumes also are forbidden, though Sephardic and Conservative Jews consume rice and legumes.

So what is allowed? Fruit is always a safe bet, as are potatoes and other root vegetables, leafy greens, nuts, eggs, fish, dairy and meat (although, in accordance with kosher laws, meat and dairy must be served separately).

If, like most American Jews, your hosts are of Ashkenazi descent, you are likely to start the meal with chicken-matzo ball soup, as well as gefilte fish (ground fish mixed with matzo meal, eggs and seasonings).

Other Passover favorites include brisket, roast lamb and a variety of side dishes, such as potato kugel, tzimmes (sweet potatoes and carrots) and assorted casseroles bound together with eggs and matzo meal.

For dessert, expect macaroons, fruit compote, candy and cakes and tortes made with ground nuts or other kosher-for-Passover flours. Beer and most other liquors are not allowed, but wine generally flows freely throughout the Seder.


 

 

 


Sauteed Carrots with Mint and Shallots

These simple, speedy carrots get a fresh taste from the mint. They make a great accompaniment to broiled or grilled meats or poultry.

8 medium carrots, cut into 1/2-inch-thick slices on the diagonal

2 tablespoons extra-virgin olive oil

2 large shallots, chopped (about 1/4 cup)

2 medium garlic cloves, minced

2 tablespoons minced fresh mint

Salt and freshly ground black pepper, to taste

Start to finish: 20 minutes

In a medium saucepan, bring several inches of lightly salted water to a simmer. Add the carrots, return to a simmer and cook until the carrots are tender but firm, about five minutes.

Drain the carrots under cold water and set aside.

Heat the olive oil in a large skillet over medium heat. Add the shallots and saute one to two minutes, or until slightly softened. Add the garlic and saute briefly.

Add the carrots, mint, and salt and pepper. Saute for about two minutes, or until the carrots are hot and slightly crispy on the surface.

Makes four servings.

From Ronnie Fein's "Hip Kosher," Da Capo Lifelong Books, 2008


The rituals

The Seder consists of 15 rituals, most of which occur before the meal is served. They include lighting candles, blessing wine, washing hands, breaking the matzo, dipping vegetables and telling the story of the Exodus from Egypt.

Usually, one of the hosts serves as the leader, but guests take turns reading sections from the Haggadah.

Interspersed are various traditional songs. Many Seders also feature contemporary readings on the themes of slavery and liberation.

The gracious guest

r Don't show up ravenous. You're going to have to wait awhile until the real food gets served, says Micah Sachs, online managing editor of InterfaithFamily.com, a Web magazine for interfaith families exploring Jewish life.

"If you're lucky, and the hosts are compassionate, they'll include some finger foods for you to nibble on, but don't count on it," Sachs says.

r Don't touch the food on the Seder plate, a large dish that holds a shank bone, parsley, bitter herbs, a hard-boiled egg, charoseth and matzo.

"Some of it is symbolic and is never eaten," Sachs says. "Some of it is eaten, but only at proscribed times during the Seder. Follow your host's lead."

r If you bring wine or prepared food, make sure it is labeled "Kosher for Passover" or that your host approves it in advance.

"You can't go wrong with fresh fruit or kosher wine or kosher-for-Passover candy," suggests Gil Marks, author of numerous Jewish cookbooks and a forthcoming encyclopedia of Jewish food.

r If you want to bring a gift, but want to avoid the quest for kosher-for-Passover food, consider bringing flowers or a book of Jewish interest instead, says Stuart Matlins, co-author of "How to Be a Perfect Stranger: The Essential Religious Etiquette Handbook."

r Watch your alcohol. During the Seder, participants traditionally drink four cups of wine. Use your judgment as to how full your cup should be each time, whether to substitute grape juice and how much, if any, additional wine to drink during the meal.

Greek Garlic Chicken

Garnish this dish with whole Kalamata olives and sprigs of fresh oregano.

2 whole chickens, cut into eighths

2 yellow onions, cut into large chunks

2 lemons

12 to 16 sprigs fresh oregano

8 cloves fresh garlic, halved

Fine sea salt and freshly ground black pepper, to taste

1/2 cup olive oil

1 cup kosher white wine

2 cups pitted Kalamata olives

Start to finish: 1 1/2 hours (30 minutes active)

Preheat oven to 450 degrees.

Arrange the chicken pieces in single layers, skin side up, into two 9-by-13-inch baking pans. Add the onion chunks.

Slice the lemons in half lengthwise. Squeeze the lemon halves over the chicken, then cut each half into four pieces and add to the pans.

Set aside four sprigs of oregano, then strip the leaves from the rest. Scatter the leaves and the stripped sprigs over the chicken.

Scatter the garlic between the chicken parts, then season with salt and pepper. Drizzle with the oil and wine. Coarsely chop about 1 1/2 cups of the olives, then sprinkle them over the chicken.



Bake, uncovered, for 45 minutes to one hour, or until the chicken is fully cooked and no longer pink, or a meat thermometer inserted into the thickest part of the thigh reads 180 degrees.

Transfer to a platter and garnish with remaining whole olives and reserved oregano sprigs.

Makes six to eight servings.

From Susie Fishbein's "Passover by Design," Art Scroll Shaar Press, 2008

Potato Kugel

This low-fat recipe does best with russet potatoes, which are dry and produce a lighter, fluffier kugel. And while nice as a side, a large slice also makes a satisfying lunch.

3 pounds russet potatoes

12 eggs

2 medium yellow onions, peeled and cut into chunks

2/3 cup matzo meal

1 tablespoon salt

3/4 to 1 teaspoon freshly ground black pepper

3 tablespoons kosher-for-Passover vegetable oil

Start to finish: 2 hours (30 minutes active)

Preheat the oven to 350 degrees.

Peel and cut the potatoes into small chunks. Place them in a bowl of water and set aside.

In a very large bowl, beat the eggs. Set aside.

In a food processor, pulse the onions until finely chopped. Transfer the onions to the bowl with the eggs and mix them in. Stir in the matzo meal.

Drain the potatoes, then set a strainer over a bowl or in the sink.

In the same processor bowl (no need to clean), process the potatoes in three batches, until very finely chopped. The pieces should be smaller than a grain of rice.

As each batch of potatoes is processed, immediately scrape it into the strainer. With a rubber spatula or the back of a spoon, press out the moisture so it drains into the bowl or sink.

Immediately stir all of the pressed potatoes into the egg mixture. Season with salt and pepper.

Use 2 tablespoons of the oil to coat the bottom and sides of a 13-by-9-inch baking dish. Warm the baking dish in the oven for five minutes.

Remove the baking dish from the oven and transfer the potato mixture into it. Drizzle the surface with the remaining tablespoon of oil. Bake for one hour and 15 minutes, or until lightly browned.

Let rest for at least 15 minutes before cutting and serving. Serve hot or warm. The kugel can be reheated, uncovered, in the oven at 350 degrees.

Makes 12 servings.

From Arthur Schwartz's "Arthur Schwartz's Jewish Home Cooking," Ten Speed Press, 2008

Sauteed Carrots with Mint and Shallots

These simple, speedy carrots get a fresh taste from the mint. They make a great accompaniment to broiled or grilled meats or poultry.

8 medium carrots, cut into 1/2-inch-thick slices on the diagonal

2 tablespoons extra-virgin olive oil

2 large shallots, chopped (about 1/4 cup)

2 medium garlic cloves, minced

2 tablespoons minced fresh mint

Salt and freshly ground black pepper, to taste

Start to finish: 20 minutes

In a medium saucepan, bring several inches of lightly salted water to a simmer. Add the carrots, return to a simmer and cook until the carrots are tender but firm, about five minutes.

Drain the carrots under cold water and set aside.

Heat the olive oil in a large skillet over medium heat. Add the shallots and saute one to two minutes, or until slightly softened. Add the garlic and saute briefly.

Add the carrots, mint, and salt and pepper. Saute for about two minutes, or until the carrots are hot and slightly crispy on the surface.

Makes four servings.

From Ronnie Fein's "Hip Kosher," Da Capo Lifelong Books, 2008

London Revisited London Jubilee
London Millenium
London

The above drawings are by   www.stuartsoriginals.com/cities.html

Kosher Pages
Whether you are from Golders Green, Stamford Hill, Edgware, Leeds or the Bronx chat with others interested in the contents of these pages or try & find old & New Friends. We have named the chatroom after Hugo Hackenbush the other persona of Groucho Marx. Those who don't wish to chat may remain in Harpo's room!
 
Chat here CLICK HERE


Dancing On Ice
CLICK HERE FOR ICE SKATING & SKIING REFERENCE UK
Crystal
Our recommended
Mastercard Debit Card:

Click on banner
Crystal Banner
The Jews in London

Something happened in 1656 that was "good news" for Jews - but what was it? To understand, we must look back before Oliver Cromwell and the "Whitehall conference" of that year, the event popularly considered the turning point.

In the late 13th century, the small Jewish community that existed in England became less useful to the monarch after it was hammered by successive rounds of swingeing taxation.

Edward I decreed in July 1290 that all Jews should leave England by 1 November. Apart from a small number in the Domus Conversorum (House of Converts) in Chancery Lane, that is exactly what happened.

A few centuries later, Jews in Europe faced a new threat from the Spanish and Portuguese Inquisitions.

Jewish refugees fled the Iberian Peninsula during the 15th and 16th centuries, seeking safer realms away from religious persecution.

By coincidence, in England, there was a king who found a different point of view useful. Henry VIII imported Jewish rabbinical advisors to help find a Biblical way out of his marriage to Katherine of Aragon, the first of his six wives. He also welcomed Italian Jewish musicians to his court.

And from the mid 16th century onwards, Jews entered England as Spanish and Portuguese merchants. They lived a double life: practising their true faith in secret while in public attending Lutheran churches.

Somehow they managed to observe feasts, fast-days and some dietary laws.

 

Even though their Jewishness was tacit knowledge in London and Bristol, a blind eye was turned to their private religious activities.


 
There was no Inquisition in England.
In fact, Jews became a useful political tool for an English court at odds with Spain and Portugal. The throne found it was able to make good use of these exotic merchants with their overseas contacts.

It is impossible to say how many such "conversos" lived in England - perhaps they numbered no more than 100 at any one time - but without a synagogue or official recognition, they did not constitute a community.

In Rabbi Menasseh ben Israel, a scholar, publisher and ambassador for Jews, petitioned Oliver Cromwell in 1656, asking for his community to have the right to settle. That petition was a catalyst for change.

By the time of the Whitehall conference called to decide the issue, those in favour of the Jews may have had millenarian or mercantile aspirations, while those against, cited theology and the fear of competition.

The result was inconclusive - but perhaps the fact that the debate took place at all effected a change in the climate of tolerance.

Crucially, the conference accepted that the1290 Edict of Expulsion applied only to Jews resident in England at that date; technically there was no barrier to resettlement.

Furthermore, the renewed hostilities with Spain meant that it was safer to come out as a Jew than be taken for a Spaniard in London.

And so, in December 1656 Antonio Fernandes Carvajal, the leader of a small group of settlers, acquired land for a Jewish cemetery, a public statement of existence.

In 1657 his hitherto private synagogue in Creechurch Lane was extended to accommodate an influx of worshippers - and in 1659, his memorial service was attended by Samuel Peyps.

Ashkenazi Jews from Germany and Poland founded their first synagogue in 1692 in Broad Street, Mitre Square.

The magnificent Spanish and Portuguese Jews' synagogue in Bevis Marks, a road in the City of London, followed in 1701.

Despite intermittent attempts by some clerics and city merchants to have Jews banished once more, the presence of the small community appeared secure. The small group had become a community.

In the 350 years since the Whitehall conference, the relationship between the Jews and the host community has not always run smoothly.

The Jew Bill of 1753, drafted to enable foreign Jews to naturalise, met with violent opposition and had to be axed.

Civil rights came at a snail's pace in the 19th century - although that it is true for Catholics and dissenters too.

Today, most Jews in Britain regard themselves both as integrated citizens with a rich historical and cultural background.

But the fact that anti-Semitism remains alive - while more recent immigrants find themselves demonised by a bigoted minority - demonstrates that although Britain has become an increasingly multicultural society, there remains, in some quarters, an innate suspicion of difference.

Nevertheless, 2006 marked 350 years during which Jews have found somewhere they could come and find their feet, whether they were fleeing Russian pogroms in the 19th century, or the Nazis in the 20th. And that is something worth celebrating.


As reported by the BBC
http://news.bbc.co.uk/1/hi/magazine/5341424.stm

For a free copy of the following walking guide leaflets, please e-mail your name and address to tourism@towerhamlets.gov.uk or visit www.towerhamlets.gov.uk/data/discover to download a copy

Discover the Vanishing Jewish East End of London

The fantacinating history of the area is detailed in, Exploring the Vanishing Jewish East End, which included an nostalgic introduction by writer, actor and director Steven Berkoff, an East End resident and son of a Stepney tailor.  The two self guided walks also introduce places that have been home to, and inspired, Jewish writers, artists and entertainers such as Bud Flangan. Amongst the wealth of history, pockets of thriving contemporary Jewish life are not forgotten with one walk leading to Rinkoffs, the only remaining Jewish Bakers in the East End, where visitors can indulge in a slice of delicious cheesecake.

This section is taken from:



*
Immigrant seder
*
*
Immigrant * seder
* Moving Here catalogue reference (JML) 67.5
Newly arrived Jewish immigrants had a tendency to create close-knit, distinctive communities. They wanted to live and work near to their fellow Jews, especially * landsleit - people from the same original village - and within walking distance of a * synagogue, ritual baths and * kosher food shops. The language of the newcomers was * Yiddish.

*
map of Jewish East London
*
*
Russell and Lewis's map of Jewish East London, 1900, shows street by street the density of Jewish settlement.
* Moving Here catalogue reference (JML) 2002.25
The immigrants settled in inner city areas like the East End of London, the Leylands in Leeds, Strangeways in Manchester and the Gorbals in Glasgow.

In 1880 there were around 46,000 Jews in London, but by 1900 this figure had almost trebled to 135,000, and most were living within the two square miles of the East End.

In 1889 Charles Booth observed:

The newcomers have gradually replaced the English population in whole districts, Hanbury Street, Fashion Street, Pelham Street, and many streets and lanes and alleys have fallen before them; they have introduced new trades as well as new habits and they live and crowd together.
*
London Evening Standard
*
On 25 January 1911, the London Evening Standard published the first of a series of long Catarticles on 'the alien problem'.
By 1900 many of these streets were entirely Jewish. To non-Jews, the new arrivals presented a curious spectacle - they spoke a foreign language, wore different clothes, ate strange-smelling foods and practised an unfamiliar religion. Many non-Jews were horrified by what they saw as an 'alien invasion'. In his book Living London, GR Sims describes Whitechapel in 1904:

It is its utterly alien aspect which strikes you first and foremost. For the Ghetto is a fragment of Poland torn off from Central Europe and dropped haphazard into the heart of Britain.
By settling in tight-knit communities, the Jews were creating an environment for themselves in which they could retain their distinctive culture and tradition and slowly adapt to the difficulties of life in a new, often hostile, country. The East End historian William Fishman gives his own description of Jewish life in the teeming streets of Whitechapel:

The Jews formed their own self-contained street communities with workshops, * stiebels and all-purpose stores where the men would gather on Sundays to discuss the '* rabbi's' sermon, politics and local scandal. On Fridays, the eve of * Sabbath, the cloistered alleys and thoroughfares came to life as candles blazed from the front parlours of shabby one-storeyed cottages or tenements.



*
Immigrant home
*
*
Cramped conditions in an immigrant home.
* Moving Here catalogue reference (JML) 779.1
The immigrants were settling in areas already characterised by poverty and overcrowding. The flow of new arrivals only worsened the conditions of severe overcrowding, dirt and lack of sanitation.

In 1884, The Lancet reported the case of a Jewish potato dealer who lived with his wife, five children and a huge pile of potatoes in one room which measured only five yards by six! But the demand for accommodation, regardless of how bad it was, kept rents high.

*
'Jewesses taking the air'
*
*
'Jewesses taking the air'
* Moving Here catalogue reference (LMA) SC/PHL/02/953/79/6356
The Jewish Board of Guardians, an organisation set up in 1859 to help the 'strange poor', tried to relieve the worst conditions. Other wealthy Jews pressed for improvements in the form of model tenement blocks.

In 1885 Lord Rothschild and others formed the Four-Percent Industrial Dwellings Company, which aimed to charge fair rents and build flats that were large enough to house families in more than one room. The largest of a series of tenement blocks built by the company were the Rothschild Buildings on Flower and Dean Street, clearing an area known as 'the foulest and most dangerous in the whole metropolis'. Read about Manchester Jewry* .


* Synagogues

*
chevra
*
*
Early morning service at a chevra.
* Moving Here catalogue reference (JML) 1997.1p258
* Synagogues were of prime importance in the community life of the new immigrants. The existing synagogues, with their imposing interiors and anglicised services, were not popular with the new arrivals. It was not long before a network of small synagogues, also known as * stiebels or * chevras, sprang up all over the East End and other areas of new Jewish settlement.

The chevras were established in attics, back rooms and even former chapels. They were often named after the town or district in Russia or Poland from which their founders had emigrated, and they not only served as places of worship, but provided welfare help, study and mutual support.

*
Inside synagogue
*
*
Inside Philpott Street synagogue.
* Moving Here catalogue reference (JML) 194.1
There were an enormous number of small synagogues in areas of dense Jewish population. Families living in the Rothschild Buildings were within walking distance of at least 15 synagogues in the neighbouring streets.

The writer Israel Zangwill* recognised the importance of the synagogue to the Jewish immigrant.

He commented:

They dropped in, mostly in their workday garments and grime, and rumbled and roared and chorused prayers with a zeal that shook the window panes, and there was never a lack of a minyan - the congregational quorum of ten.
*
Schewzik's Vapour Baths
*
*
Schewzik's Vapour Baths.
* Moving Here catalogue reference (JML) 2002.27
In 1887, Sir Samuel Montagu, the Whitechapel MP, founded the Federation of Synagogues, which incorporated most of the East End chevras. By 1900, the Federation's membership was larger than the United Synagogue, which represented the synagogues of the existing Anglo-Jewish establishment.

Before attending synagogue on a Friday night, many men visited a bath-house. A local East End landmark was Schewzik's Vapour Baths in Brick Lane, offering the 'Best Massage in London: Invaluable relief for Rheumatism, Gout, Sciatica, Neuritis, Lumbago and Allied Complaints. Keep fit and well by regular visits'! Reverend Schewzik, the manager of the baths, also conducted Holy Day services at the Great Assembly Hall in Mile End.


* Everyday Life

*
A bagel seller on Petticoat Lane
*
*
A bagel seller on Petticoat Lane.
* Moving Here catalogue reference (MOL) IN2236
In the areas where Jews were concentrated, the community became almost entirely self-sufficient. In the East End, for example, the streets were thronged with Jewish shoppers, housewives, and children running errands. Everything they needed was available from the thriving street market centred round Petticoat Lane or the many small grocery shops selling pickled herring, smoked salmon and onion bread, which were often open till midnight.

Nearly all the shopkeepers and stallholders were Jewish. There was even a herd of cows just off the Whitechapel Road that supplied * kosher milk.

*
Kosher Labels
*
*
Kosher wine and grocery labels.
* Moving Here catalogue reference (MOL) 2002.128/52
The established Jewish community frowned on the use of * Yiddish and encouraged the use of English as much as possible.

But among the newly-arrived community Yiddish predominated:

  • Shop signs and posters were in Yiddish
  • A range of Yiddish language newspapers and books were published
  • Yiddish theatre productions thrived.
From the late-1890s, the Pavilion Theatre in Whitechapel Road showed Yiddish language plays, and Yiddish theatre was its principal attraction from 1906 until its closure in 1935.


* Community Support

*
Nightingale House
*
*
Residents at Nightingale House, a home for elderly Jews in Wandsworth.
* Moving Here catalogue reference (LMA) LCC/PH/GEN/4/253
During the 19th century, many charities were set up for the welfare of the community. The Jewish Board of Guardians, founded in 1859, provided help for those who had been in the country for over six months, prompted by both humanitarian motives and a reluctance to see Jews becoming a burden on the state.

The immigrants also wanted to look after each other in times of trouble, and set up charities such as the Russian Jews Benevolent Society in Manchester. Hundreds of * friendly societies, often associated with individual synagogues, were also established, as were homes for the aged, orphanages, and day nurseries.

A Jewish hospital movement led to the opening of the Manchester Victoria Memorial Jewish Hospital in 1904, and eventually the London Jewish Hospital in 1921.


*
Speeches at a party
*
*
Speeches at a * bar mitzvah party for a member of Tottenham Hebrew Congregation c.1965, with the Reverend Chazen standing far left. The congregation peaked at over 400 members in the mid-1950s, but has since declined
* Moving Here catalogue reference (HMA) ldbcm2002.65
*
new community
*
*
A new community establishes itself: the order of service for the laying of the foundation stone at the New Synagogue, Greenbank Drive, Liverpool 1936
* Moving Here catalogue reference (LRO) 296 NHC 30/4 (6)
*
School Playground
*
*
The playground at Darley School in Leeds c.1895, with a number of Jewish boys wearing * kippahs
* Moving Here catalogue reference (WYAS) WYL5043/13/1
The problem of overcrowding began to improve in the early 20th century as Jewish families started to move away from the East End. The first step up the ladder was to adjacent areas like Hackney, Dalston and Islington, and then to the more suburban areas, such as Golders Green, Hendon, Cricklewood and Ilford that opened up with the expansion of the underground railway. As Jews moved into these areas, synagogues were founded, and the structure of a Jewish community became established.

Outside London, the settlement of Jewish families followed a similar pattern, with movement away from the inner cities into more desirable areas like Cheetham Hill in Manchester or Chapeltown in Leeds.


* Refugees from Nazism

*
Memories of home
*
*
Memories of home: The first page of Gina Bauer's memories of life in Austria, written at Harris House, 1939-40
* Moving Here catalogue reference (JML) Gina Bauer
The 50,000 or so Jewish refugees from central Europe who settled in England after fleeing from Hitler had a very different experience from their counterparts 50 years earlier. At first, many were scattered all over the country:

* Kindertransport children were first housed together in Dovercourt Camp on the outskirts of Harwich in Essex, but were then separated and sent on to foster homes and hostels all over Britain:

  • Women arriving on domestic visas might find themselves employed in houses anywhere in the country
  • Children were evacuated, and many men were imprisoned as * enemy aliens during the war years
*
Refugees
*
*
Refugees outside Swiss Cottage station, London.
* Moving Here catalogue reference (JML) 1341.1
The refugees soon began to cluster in particular areas, principally along the Finchley Road in North-West London, rather than the East End in which earlier generations of new arrivals had been concentrated. Many found homes in other cities like Manchester and Leeds. The new settlers had the support of immigrants from similar backgrounds, and organisations such as the Association of Jewish Refugees, founded in 1941, to help them settle in to their new life. They would be joined after the war by refugees scattered by evacuation, internment and war service, and in their turn helped them to settle in.

With its * émigré clubs and coffee houses, the Finchley Road area took on a Jewish character of its own, and bus conductors would call out 'Passports please' or 'Finchleystrasse' as the buses stopped there!

As Jews became more integrated into English society, they left behind the distinctive Eastern European flavour of their first areas of settlement. Today, there are very few Jewish people left in those parts, which have taken on a new character as immigrants from other parts of the world have moved in. The external Spitalfields and Whitechapel area of London, for example, is now home to a thriving Bangladeshi community, and what were once synagogues have been turned into * mosques.


See our Page of Jewish Jokes

Chicken Soup + In London
If you are not listed- Call us on 0870 199 3871 or CONTACT US CLICK

LIST OF KOSHER EATERIES
Hey Jewde  Ever thought what Matsa balls feel like?
Our advertising Beadles at work
CUISINE
Blooms Waiter

AUTHORITY
Where Do I Eat?

Six 13
19 Wigmore Street, Marble Arch . Oxford Street, London, W1
020-7629-6133
International
Meat
london beth din
86 Restaurant
86 Brent Street, Hendon, London, NW4
0208 202 5575
French
Meat
Federation of Synagogues, London
Amor's Take-Away
8 Russell Parade Golders Green Road, London, NW11
0208-458-4221
Deli
Meat
kedassia
Art to Heart
Golders Green Road, London, NW11
0208-201-9991
European
Dairy
london beth din
Aviv
87 High Street, Edgware, London, Middx
44-020-8-952-2484
Israeli
Meat
local rabbi/vaad
Bevis Marks - The Restaurant
4 Henege Lane, London, EC3 5DQ
0207 283 2220
Mixed
Meat and Parve
Sephardi Kashrut Authority, London
Bloom's
130 Golders Green Road, London, NW11
020-8455-1338
Jewish Traditional
Meat
london beth din
Cafe Dan
14 Halleswelle Parade, Finchley Road, London, NW11
020-8455-3731
Cafe / Bakery
london beth din
Carmelli Bakery Ltd
128 Golders Green Road, London, NW11
020-8455-2074
Pastries
Dairy
london beth din
Cinnamon Cafe Bar
90-92 High St, Edgware, HA8 7HF
0208 951 0100
Cafe / Bakery
Dairy and Parve
Sephardi Kashrut Authority, London
Cobys Coffee Shop
115a Golders Green Road, NW11
02032095049
Cafe
Dairy
london beth din

Daniel's Bagel Bakery
13 Hallswelle Parade, Finchley Road, London, NW11
0208-455-5826
Pastries
Dairy
london beth din
Dino'z Bakery
11 Edgwarebury Lane, Edgware, Edgeware, Middx
0208-958-1554
Pastries
Dairy
london beth din
Dizengoff
118 Golders Green Road, London, NW11
0208-458-9958
Israeli
Meat
Sephardi Kashrut Authority, London
Folman's Fish
134 Brent Street, Hendon, London
0181-202-1339
English style
Meat
london beth din
Galillee Bakery
388 Cranbrook Road, Ilford, London, Essex
0208-954-5333
Pastries