THE traditional British Rail sandwich - stale and boring - was the target of many a joke and moan from comedians and passengers.

But now new evidence has emerged in York that even in the heyday of steam travel, the food served up on the railways was hardly up to scratch.

A collection of documents unearthed at a top York hotel has provided a fascinating insight into railway life in the 1920s - including an 85-year-old rant about lousy refreshments.

A leather binder containing hundreds of documents was found in a staff room at the Royal York Hotel, ahead of decorators moving in.

It included food menus from the York Railway Hotel, notes on how to make a perfect cup of coffee, and annual holiday days.

But among the highlights was a letter dated June 3, 1922, written by the hotel's superintendent, RP Hall Esq, regarding the quality of food at North East Railway Stations.

In it he wrote: "I visit our various stations and I cannot help thinking that the standard of our refreshment rooms and the variety of food on offer to the public is greatly deteriorating.

"And beyond finding ham sandwiches, meat pies and a small variety of cakes there seems to be nothing appetising or inviting offered to the public.

"At many stations where I think good business could be done, strawberries and other fruit are conspicuous by their absence, and in the weather I think that such things might be served at some of our most busy stations, varying of course the kind of ice supplied.

"Still lemonade would I think also go very well in the hot weather, and may be served from a bowl on the counter at about 3d per glass."

Jacqueline Naylor, the hotel's business development manager, said: "This collection of letters and documents reveals a fascinating insight into the hotel and station life 80 years ago.

"I remember when British Rail sandwiches were the brunt of many a joke and it seems the quality of food on offer in stations in the early 1920s was just as dubious."

As well as the letter from Mr Hall, the documents included a memo dated October 1920 relating to the wastage of sugar; new regulations issued in 1933 for the winding and repairs of clocks; and 1919 holiday entitlements, which had head bakers being allowed to take 14 days while bakers, waiters and chambermaids were allowed only seven.

Staff were clearing the room for work as part of a £7.5 million refurbishment of the hotel.