So what was the food like? I never had a school dinner. Always went home. I've a feeling I may have missed out on some tasty calories...but then, does anyone remember the playground chant about school dinners?

I opened this posting believing it to be a fresh one, read John’s opener and immediately thought of “Wilf” Scarborough. I was surprised to read the next entry and to discover that I had already replied 7 years ago. (Sic transit gloria senis).

You will see, Allan, from John Felvus’ “Now and Then” , how nutritious were school dinners. From your Guest Book entry date, you must have had 4 years in the Mechanics and known by repute the nature of the victuals and some of their descriptions - in the common parlance of the victims. (Stodge; fly cemetery; camelcum; turd cart (sic); et alia. )

Whatever they may have said about the meals, there was no shortage of volunteers for extra helpings. One I recall rejoiced in the name of “Spudeater” because of the great volume of tates he ate. And the cost ? I remember, when in lower school, paying Albert Braithwaite (Clerk to the kitchen) 2/1d (10.417p) for a week’s dinners. 5d per day.

Most meals offered meat (in varying preparations) and 2 veg; never white meat; battered fish every Friday served with mashed tates, peas and thick parsley sauce, Stodge (e.g. brownies to the young’uns) with custard or white sauce most days; milk puddings (sago mainly with a dollop of red (?) jam); and pastry tarts – currants and such like. Never chips or burgers or pizzas.

Distribution was an issue. Each table had 11 boys with a 12th at the top end. With usually 2 boys from each year, they sat in descending seniority. The lower school boys took turns at queuing for the table’s quota and taking away the used plates and cutlery to the kitchen. The “top” of the table and a couple of henchmen served up the portions from the tureens (i.e. tins). The juniors would complain about having to “mug” for the others and about the size of their portions (ahem!). The whole was supervised by the master on duty.

A key position, and one which seemed to be passed down prefect to prefect obscurely and on the QT, was the job of supervising table waiters returning plates and cutlery to the wet kitchen. Here was a chance to make the acquaintance of the kitchen ladies and this paid handsomely when it came to their meal which they took on the recently vacated masters’ table on the Mechanics stage.

I think you should have given it a try, Allan.

Years at KBGS e.g. 1958-1964 (optional) 1952-60

Current location (optional) Nirvana

I should definitely have given it a try, Terry. I did flirt with school dinners (also sic) when at Guardhouse Primary. The meals there were similar, but the price a mere 1/9d per week. The mixing of the class years at the KBGS tables sounds like a good idea, even if the older lads seem to have enjoyed bigger portions and less work. Now for that playground chant. I'll start, who'll finish:
"Snot'n'bubble pasty, green phlegm pie........."

You know, I quite liked school dinners. The fried fish on Fridays was always welcome and the cheese and onion pie I always enjoyed. One thing I could have done without when I was a first former ( or perhaps I was in the second form - in any case I was seated towards the bottom of the table) was the sabotage of my rice pudding as it was passed down from the top end. A certain J J Feather always seemed to sprinkle salt on my dish. Not very nice! A few years ago I reminded him of his not very friendly behaviour - not something expected of a future Vicar. He apologised and I have forgiven him. Yes, at 2/1d for five meals, we certainly got value for money. Thinking about it, maybe the reason I liked the lunch time offering was because the war had only just ended and we had very little variety in our diet. Meat was still on ration until well into the 50's - wasn't it? I have only vague recollections of the kitchen - a small room to the side of the stage in the Municipal Hall wasn't it? Surely meals for 300 kids and a score of teachers couldn't have been prepared and cooked in that room? Were the meals cooked elsewhere and brought in?

Years at KBGS e.g. 1958-1964 (optional) 1945 - 50

Current location (optional) Norfolk

Years at KBGS e.g. 1958-1964 (optional) 1947-51

Current location (optional) Auckland, New Zealand

Well done Bill. You win a sago pudding.

Many thanks Allan. Cooked by yourself of course! Cheers.

Years at KBGS e.g. 1958-1964 (optional) 1947-51

Current location (optional) Auckland, New Zealand

... not forgetting the salt from JJW-F...

Doug