The Tank Museum | NAAFI User Handbook

NAAFI User Handbook

A New Archive Addition

13th June 2019

“An Army marches on its stomach”, as one famous leader would say. This detailed NAAFI “Standard Prices, Menus and Costing Schedules for Special Caterings” handbook offers a fantastic snapshot of the Army’s diet in 1935.

NAAFI image 3

A typical “5/” (5 shillings) Dinner featured:
Grape Fruit
Clear Gravy Soup
Poached Turbot, Lobster Sauce and Steamed Potatoes
Roast Chicken, Bread Sauce and Chip Potatoes
French Salad
Pineapple Coupe
Cheese and Biscuits

While your selection of sandwiches included: Cream Cheese and Apple, Banana and Tomato and a filling sensationally described as “Kiss-Me-Not” which involved minced beef and onions!

A variety of menus throughout the handbook cover all possible catering requirements including Dinners, Christmas Dinners, Luncheons, Teas, Buffets, Sandwich Fillings and Bread Roll Fillings. Each Menu is for a minimum of 100 people and fully costed; with a price breakdown for individual ingredients, salaries for serving staff, with waitresses paid a considerable sum more than the manager/ress!

Separate price lists cover the cost and quantities of crockery and cutlery needed and even includes a plan for Tabling and Seating in Marquee for 312 individuals. While the back page features the most important table regarding Official Prices and Measures for Wines and Spirits!

NAAFI (Navy, Army & Air Force Institutes) was officially established on 6th December 1920, following a committee set up by the Secretary of State for War, Winston Churchill. The committee unanimously recommended one, not for profit organisation, to serve all three Services.