First Course

FIRST COURSE

From the start I was bothered by visits from the Environmental Health Inspector. The existing kitchen I felt had been put together by ‘Scrap Heap Challenge’. That said, we never had any serious issues on their periodic visits.

We struggled with it for a few years but eventually afforded a new set-up. All stainless steel, white tiles and all the recognised best ovens, all appliances state of the art. The Environmental health waller was delighted, couldn’t believe his eyes, said, “This is the way it should be. You won’t be seeing me from some time” as he left. However, he expressed one wish to achieve perfection, “a blast chiller would be the icing on the cake.”

We bought ergonomic cutlery and commissioned a local potter to make crockery to my design.

And of course we built a new Octagonal Dining Room with marble lined walls floor and marble floor with electric underfloor heating.

All our food came from the best sources, mostly organic, and we offered a frequently changing menu. Being vegetarian, it was incredible that Blossom was famous for the best Roast Beef, Yorkshire Pudding Sunday lunch combination available. Weirdly the locals didn’t really avail themselves of it very often, we felt they mostly patronised the people they went to school with.