Catering memories:
Cranwell early 50s: late supper kept warm for returning sportsmen to help themselves - pilchards tinned in tomato sauce, dipped in batter and deep-fried. Surprisingly tasty.
Gibraltar late 50s: late lunch for arriving crew - the remains of the meal prepared for the SoS and party, on their way to S America. It started with lobster and went on from there.
El Adem also late 50s: early breakfast for departure to Eastleigh - fried sliced spam and dried egg 'omelette'. Edible, but one nav started with cereal and the reconstituted milk got him about 4 hours later. Straight to SSQ on arrival.