HC Deb 18 February 1957 vol 565 cc31-3
47. Mr. Dodds

asked the honourable Member for Woolwich, West, as Chairman of the kitchen Committee, if he will make a statement on the accounts of the Refreshment Department for 1956.

Sir William Steward

My Committee hopes to submit its report to the House in March. Subject to audit, the accounts for the year before taking into consideration any sums received or due from the Treasury for reimbursement of wages and other costs incurred when the House is not sitting show a profit of £104. This is the second time the Department has paid its way since 1944, the last occasion being in 1954.

Mr. Dodds

Whilst congratulating all concerned on the splendid results—[HON. MEMBERS: "Why?"]—may I ask how the bank overdraft compares with the formidable figures of a few years ago? Will the hon. Gentleman also say if the Treasury is yet prepared to play the game so that the prices charged to Members of Parliament and all who work in and around this building can be reduced from the very high prices now charged to reasonable prices such as those which would be expected by any decent employer?

Sir W. Steward

The bank overdraft on 31st December, 1956, was £8,965. At that date £3,800 was owing from the Treasury. Had that been received prior to the accounts being made up, the overdraft would have been down to £5,165. In December, 1951, and December, 1953, the overdraft was approximately £42,000. The latter part of the hon. Member's question should really be addressed to my right hon. Friend the Chancellor of the Exchequer. I would, however, say that as recently as November and December last my Committee made representations to the Treasury in regard to its difficulties. Further discussions are due to take place shortly.

Mr. Gaitskell

In supporting my hon. Friend's request for lower prices, may I ask the Chairman of the Committee whether he will also consider quality? In particular, can we have some better sausages?

Sir W. Steward

I will certainly bear in mind the right hon. Gentleman's comments. I can only assure him that the majority of people who take meals in this House are only too ready to pay tribute to the labours of the staff employed and the quality.

On the question of costs, the House may be interested to know—this is worth listening to—concerning the alleged high prices, that in a busy month like last November, of the total moneys received from the sale of food, excluding private banquets, 15s. of every £1 had to be paid away in wages incurred in the preparation and the serving thereof. In those circumstances, how can we reduce prices?