Carry on, Chef! Available to Purchase

Inside every principal there is a refectory manageress yearning to get out. Why this should be I do not know unless, deep down, we fancy ourselves as potential restaurateurs who somehow missed out on vocational guidance. Or perhaps we are possessed by a troll with an unhealthy desire to do other people's jobs for them. (There have been cases.) But whatever the reason, the interesting fact remains: principals seem drawn to refectories like wasps to fallen apples. We hover there, fascinated by the delights of large‐scale catering equipment and by the niceties of refectory organisation and kitchen management. A little holiday of the spirit! It is just like having a shiny new toy to play with — but, like most toys, this one can be pretty sharp at the edges.