OUT TO LUNCH
I’ve been having a bit of a clear-out lately. As one gets older one realises that, over the past fifty or so years, one has accumulated an enormous amount of ‘stuff’. This is very often stuff that seemed like a great idea at the time but now rarely sees the light of day. Take the twelve-piece setting Mappin and Webb cutlery for example.
This comes complete with fish knives and forks (much mocked by John Betjeman) and a variety of soup ladles of various size, a carving knife and fork complete with a sharpening steel, teaspoons and smaller spoons to go with the espresso cups, cake slicers, a cheese knife, two small butter knives and at least three spoons for the sugar bowl plus a couple of pickle forks. They all sit tidily in a draw along with the solid silver napkin rings.
I married the Mappin and Webb cutlery thirty-eight years ago this week, but I brought with me to the marriage a six setting Christofle cutlery set housed in an impressive wooden canteen. The problem is, what on earth to do with them. I almost got rid of the Christofle cutlery a few weeks ago but the potential buyer decided that he needed to pay school fees and his wife probably wouldn’t approve of a few grand being spent on knives, forks and spoons.
I wasn’t asking a fortune but since a quick check on Google revealed the cost of a knife at around R700 I thought asking a mere R70 wouldn’t be too cheeky. But that would have put the cost of the whole lot at around R25 000 so the deal fell through. If I took it all along to someone like Cash Crusaders I would probably be lucky to get R10 000 so I’ve decided to hang on to it just in case we ever have eighteen guests to dinner in which case we can merge the Mappin and Webb and the Christofle. ___STEADY_PAYWALL___
The problem is that we no longer have big dinner parties and I suspect the same applies to most people, hence the lack of interest in what is rather grandly known as ‘flatware’. Back in the days when we did seat twelve guests around our long refectory table we would spend two days shopping for ingredients, an entire day preparing the meal, laying the table and then facing the washing up at around 11pm at night.