Back to the Museum

    A School Dinner

    Suggested by Brian Newman (WS 1955-65)

    The eating experience at Warwick School has not always been particularly pleasant, or peaceful.  As early as 1882, headmaster William Grundy was complaining to his staff about “disorder at meals” in the brand new dining room:  “It is only simple good fortune...that the school has avoided a serious injury.”  At this time, of course, the boys (and staff) were fed with food grown at the school, which might explain a certain amount of dissatisfaction.

    Sixty years later, during the Second World War, rationing was in place:  “If sausages were on the menu, it meant a meat content of no more than two per cent.  What the other 98% was, no-one dared to ask.  Even fruit was not too plentiful, as bananas and oranges were completely unobtainable, as were other imported fruits.”

    In the 21st century, the catering staff provide meals for well over 1,000 boys and staff per day, and the quality of food has never been better.




    1. OB45 School dinners