National Kitchens

National Kitchens were restaurants established in a British Government initiative during the First World War to feed people cheaply and economically, at a time when food supplies were scarce because of the German U-boat campaign.

In wartime, the increased costs of shipping together with a complete lack of any government controls led to a rapid rise in the price of food, especially meat and bread.

In addition, the Imperial German Navy had launched an unrestricted submarine blockade; in April 1917, a record 550,000 tons of shipping had been sunk.

One government official stated: "It was thought that Public Kitchens were to be inflicted on the poor as some kind of punishment for a crime unstated".

[3] They were mainly staffed by volunteers, particularly well-to-do women who were anxious to "do their bit" for the war effort; serving in the kitchens became known as "canteening".