4 minute read
45 years of Bev Fletcher
Staff in the spotlight
45 years of BEV FLETCHER
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When we found out that Bev was celebrating her 45th year at the College, it seemed quite unbelievable really; 45 years of service shows a level of incomparable loyalty.
Food Glorious Food
OW Malcolm Smith (SH 1954-1958) recounts his memory of Worksop’s culinary delights. “I remember chocolate pudding with white custard for dinner every other Thursday in the 1950’s. I have to say that I never had a problem with the food and was always up for seconds of anything left over, especially the ‘plastic’ fried eggs at breakfast. I learned to eat fast at Worksop so that I was available for any second helpings that might be going. I still eat fast now nearly 70 years later!”
Bev, originally from Worksop, joined her own mum at the age of 16. Bev’s mum, Rosie, had already worked at the College for over a decade, primarily within the school shop alongside Squadron Leader Toup and Mr Bennett, before moving across to Laundry where she worked until her retirement with Nancy and Margaret. Bev joined just a few years before former Catering Manager, Simon Youngs, began his career and the two together have become two of Worksop’s longest-standing members of staff in the College’s history.
We sneaked into the kitchen to ask our Bev a few questions
What made you want to start working at the College?
I didn’t! I was actually set to go for an interview at Ranby House – I was going to be a cook there. I went into the kitchen at Worksop to ask my mother, who worked there at the time, for a lift to the interview. When the Catering Manager heard where I was heading, there was outrage. “You’re not going there,” she told me, “you’ll work here.” And here I am 45 years later. That was my interview!
There aren’t many people who have passed through the doors at Worksop College in the last 45 years, who won’t have fond memories of our lovely Bev. Perhaps you’ll remember her serving you watered-down cider, or maybe serving your daily cooked breakfast, but most of you will know her by her legendary ham, egg and chips.
To ignite some nostalgia in some of you, we thought we could bring a little bit of Worksop College into your own kitchens, by sharing her top-secret recipe with you.
1. Preheat your Aga oven to 190°C. Bring your La Bonnotte potatoes to the boil and cook for 13 minutes, until par boiled.
2. Once dried and roughened, place the potatoes in a roasting pan with garlic, rosemary, butter and oil, then cook until golden brown.
3. Whip up a quick salsa verde, using garlic, capers, gherkins, herbs and anchovies. Add in mustard, vinegar and season adequately.
4. Heat oil over a medium heat and carefully crack in the free-range duck eggs. Cook until the whites are set and the yolk is to your liking.
5. Serve the eggs in a porcelain dish, along with the potatoes, rocket, salsa verde and prosciutto.
Or, to make things simpler, you could do what Bev really said, and simply ‘cook some chips and fry an egg!’.
How have things changed since you started?
We used to have kitchen staff and separate staff for the dinner room when I first started, it’s just the way it was. I was part of the team in the kitchen with five other members of staff in the dining area looking after the masters and the students.
Is there a particular OW who stands out to you?
Ha ha - there are too many to choose from! Fraser Cuttle, Liz Wilkes and Simon Langley do stand out though!
What has been your favourite meal to serve over the years?
It has to be sausage and bean pie. Sausage meat and beans – simple but tasty!
Is there one memory that stands out to you?
How could I choose just one? So many memories, so many pupils, so many staff and four different Heads. It’s been my life for many years – a very special place to me.
What has kept you here for all these years?
Firstly, it’s convenient. It only takes me fifteen minutes to walk here in the morning. But really, Worksop College was a home away from home for me for many years.
