Allie got called in early to prep for Roast Night at the country club, and I went in at 4pm.
Allie had put all the roasts on and my job was to calve them up and we set tables and got things ready.
We served about 30 or so meals (incl takeaways), so it was a slow night. Normally each meal is cooked and served individually to tables - but Sunday night is Roast night from the bain marie.
The locals who dine at the Country Club are getting to know us now. Some really nice people.
We got back to the van about 8pm fro leftover roast lamb - yummy.
You will note the blogs coming a little slower (and a smidge boring) until we get on the road.
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  Me facing of with my Nemisis (Bread and Butter Pud)  Chef Ruthie and us.  |
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