62. Dr. Russell Thomasasked the hon. Member for Dulwich, as Chairman of the Kitchen Committee, if he is now in a position to say when he intends to reduce the prices of food in the catering establishments of the House.
§ Mr. Bracewell SmithThe prices of meals in the Refreshment Department are based on the prevailing cost of food, renewal of equipment and present rate of wages. These factors prevent any immediate reduction in the present charges, which are practically the same as in 1938.
Dr. ThomasIn spite of the hon. Member's reply and in view of the fact that overhead charges in the House are not comparable with those of restaurants outside, will the hon. Gentleman say whether he intends to continue to run the catering establishment on a commercial basis by exploring the pockets of Members, for a few days a week, for a limited number of weeks in the year, in order to pay the servants a pittance for the whole year?