Sir Noël Coward

Acquired by The Ivy Restaurant, 1990

The sheet is affixed to the mount with three tabs, one running along the upper horizontal edge, and one smaller tab at each of the upper vertical sides. There are pinholes at each of the four corners, and a further pinhole at the centre of the lower horizontal edge, only visible when viewed unmounted, and most likely inkeeping with the artist's working methods. There are creases at both the upper and lower right corners with further light creases to the lower half of the work. There is a small tear at the lower horizontal edge, measuring approximately 0.5cm, only visible when viewed unmounted.There is some time staining to the sheet, only visible when viewed unmounted. There is some minor surface dirt and studio detritus across the work. The pencil and watercolour is strong and stable and, subject to the above, the work appears to be in good condition. The work is window mounted and housed in a simple wooden frame, glazed. Please telephone the department on +44 (0) 207 293 6424 if you have any questions regarding the present work.
"In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective, qualified opinion. Prospective buyers should also refer to any Important Notices regarding this sale, which are printed in the Sale Catalogue.
NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING A LOT, ALL LOTS ARE OFFERED AND SOLD AS IS" IN ACCORDANCE WITH THE CONDITIONS OF BUSINESS PRINTED IN THE SALE CATALOGUE."

Noel Coward first visited The Ivy in 1920, at the tender age of twenty, while he was working on I’ll Leave it to You at the New Theatre on Charing Cross Road. He was a regular visitor throughout the 20s, 30s, and 40s and is frequently associated with the early years of the restaurant.