4 THE RADLEIAN NEWSLETTER 4 THE RADLEY NEWSLETTER
Hall A Hundred Years On In July 1909 work began on architect Robert Jackson’s design of Hall and thus we celebrate this year the centenary of the completion of this imposing building. Reminiscent of the dining hall of an Oxford college with its oak panelling and portraits of past Wardens and, to some, not unlike the dining hall in Hogwarts, the present building is rendered more welcoming with the rich coral that covers the walls above the heraldic shields of erstwhile Senior Prefects and School Prefects. Before the self-service system was introduced in the final months of the 60s, there was no choice of food, which was often cold and rarely appetizing. The current Radleian benefits from an altogether more pleasurable experience, enhanced by recent refurbishments of the kitchens and serving areas. Whilst all meals are taken in Hall, he can choose when to eat, what to eat and importantly with whom to sit. Meal times now have a more informal air and the family nature of the school is reflected in the presence of the families of the younger dons at lunch. However, like an army, <strong>Radley</strong> marches on its stomach and it is the food itself that is inevitably uppermost in teenaged boys’ minds many hours of the day. Overwhelmingly, Radleians and visitors consider the food to be of a high standard and credit for this must go to the Catering Manager, Pam Dickens, and her team, ably led by the Head Chef, Tomasz. There is a great variety of dishes on offer, ranging from the well-stocked salad bar to Lamb Tagine and Hungarian Lecho, but the caterers are always mindful of the importance of a balanced and healthy diet. For most boys, however, there are two highlights of the week: burger night on Wednesday, when the McDonald’s factor kicks in, and Friday evenings when the duty Social chooses the menu, often of the Caesar Salad/Chicken Kiev variety. Formal dinners for dons, boys and guests are, of course, outstanding. Twice a term the Senior Master’s Advisory Committee (the acronym SMAC may be a brave one in these litigious times), which includes a representative from each Social, meets with the Catering staff to discuss catering issues. These range from queuing times to the lack of salt on tables, from why smoothies cannot be produced everyday to why a particular variety of onion has suddenly appeared in the spaghetti bolognese. The most popular dishes and the least favoured are discussed and, importantly, the catering staff take heed of the boys’ views. Occasionally a tasting session is held to decide which is, for example, a preferred variety of sandwich or flavour of ice cream. Socials, too, play their part in keeping the boys well fuelled, particularly at Cocoa from 9.00pm onwards when the boys benefit from a spread of cakes and biscuits as well as stimulating conversation. On Saturday evenings the Tutors have open house in the winter months when the boys are treated to a roast joint or a pizza, while in the summer the sound of meat sizzling on the barbecue can be heard most weekends. As if this were not enough, the boys can stock up between meals in Shop, which offers such delights as chicken rolls, chips and sweets. Charlie Barker, Senior Master THE RADLEIAN NEWSLETTER 5 THE RADLEY NEWSLETTER 5