N E W S L E T T E R - Radley College

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, Radley 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