Rainu returned to ESK for another Tea shift. In her own words it "was very good". She cut up cakes and bread. Hoovered and basically helped out where she could in the preparation of anothe Friday Hub session Also unwrapped and tied up plastic Aprons. Felt great 👍

Four Goodgymers present for the lunch service. It started very quite in the morning and throughout the day the temperature was going up but the flow of people was still very smooth which helps the table service. James was giving out parcels ...90 of them. Delphine joined the kitchen crew as was on pot was duties. Rainu was serving guests and was in her element. Steph Ducat was still in kitchen plating either the chicken casserole or a veggie option with a hand made mash and sone green beans. The temperature reached 30 degres in thr kitchen despite having a fan put i it. The flow was very smooth and the guests enjoyed the food. We started getting Michelin ratings and we got several 20/10 for the food. Let's put a Michelin star outside of the ESK entrance. the crew plated just over 100 main courses...yet we counted and to be exact it was 105 plates. Dessert was either you love it or you hate it : you make your own mind on this one. The desert was a Tiramisu!!This was a last minute option as originally it was going to be apple pie with custard. We know the guests love their custard so maybe next time it will be apple pie and custard.

This was a two person operation today.

Me and the lovely Rainu got involved in some dead heading. We also checked the garden for vandalism and whilst no one vandalized the signs and boards, we did notice some of the plants had been pucked out from the flower pots. We simply filled up those areas with the nearby compost to make sure new plants can placed.

Overall this was a very quick, but good job done.