Signpost: Home, Air and Overseas An Intimate and Independent Guide to Pleasant Ports of Call in Britain, the Channel Isles, Orkney & Scilly - W. G. [William Gordon] McMinniesE. J. Larby, 1960, Hardback in Dust Wrapper.
Condition: Good — in Good Dust Wrapper. Unlaminated dust wrapper a little edgeworn and faded with heavier tanning to the spine and fraying starting at the spine ends and corners. Edges of the text block heavily tanned. Text complete, clean and tight but a little age-tanned.
Publishing date unstated, dated from references. Illustrated by way of: Black & White Photographs; Colour Photographs; Maps;
From the cover: “My guide is not infallible because between the time of a visitation and the publication of the book there may be changes of owner, manager or even chef.
Apart from this hazard the book describes truthfully a very carefully considered collection of pleasant places whereat discerning people may rest or refresh. There are castles and cottages, resort hotels, roadside inns and restaurants to suit various tastes, moods and pockets.
Most of these places are checked up yearly which, with other information provided by readers all over the world, helps to maintain the high standard of a Signposted hotel.
Two notable tributes to the book’s reputation are of interest. The publishers of Holiday, the leading American class journal dealing with international tourism, commissioned me to choose and provide details of a number of inns, local dishes, etc. , for inclusion in a British supplement they brought out in their magazine. And then The Caterer and Hotel-keeper, the hoteliers’ bible, when reviewing Signpost wrote: ‘Of all the lists of selected hotels which appear nowadays, Signpost retains its pre-eminent position as the most reliable, authoritative and independent’.
Such tributes and my fan mail go a long way to making up for the long hours spent on the road and in testing the hotels. How much simpler it would be if one could sleep in several places each night and eat several lunches and dinners each day, as apparently some of these new guides to gastronomies seem to do.”