James Pimm

In his early 20s, he moved to London where he established himself as a shellfish monger, the first step on a career in catering.

Within ten years, he was running a chain of five restaurants patronised by members of the British gentry and hoi polloi alike.

Pimm devised the cocktail to accompany the shellfish; the recipe was a closely guarded secret then, and remains so to this day.

Pimm died on 16 August 1866 at the family home in East Peckham, Kent, although he was still known to be residing in addresses in The City of London around the time of his death.

He is buried at Holy Trinity Church, East Peckham, Kent, England.