Student & Members Feedback
Well Done!
I'm in my third year now, and also quite a good cook myself, so I often give the Garden Restaurant a miss as either the menus have become repetitive or else I know I can make something better myself, but I tried the Cajun chicken,pepper and tomato hot pot with jacket wedges that was for lunch today and it was delicious!
The balance of meat, veg and carbs was just the perfect portion for lunch as well as I find that getting the meal deal in order to have meat, veg and carbs, is often too filling for lunch time.
So yes, it was truly great stuff and I look forward to seeing more things like it in the future.
CatMan comment Thanks for the mail and the feedback. Much appreciated. |
Meat Balls
Firstly, I'd like to say thanks for some of the great food that's been on offer so far this term, for example, in the last few days the tasty stroganoff and very well cooked salmon (and many more).
I was excited to see meatballs on the menu for lunch today and they were indeed tasty, but my friends and I did feel that meatballs would have gone much better with pasta of some kind and the portions were quite small.
On the subject of meatballs, quite some time ago you offered cider battered meatballs in the Garden Restaurant which were delicious - I'd love to see them again!
But in general, Robinson's food is great, so thanks!
CatMan comment Thanks for the feedback and glad you like what we're doing. We'll give some thought to how we compliment dishes with the carbs offering and I'm sure you will see the cider battered meatballs making a reappearance. |
Chefs Special
The recent chef's specials have been delicious - the Italian evening was my favourite dinner I've ever had in the canteen (I'm sure you mean Garden Restaurant) and the recent locally sourced produce evening with the creme brulees were divine! Keep up the great work (but consider not having ice cream as a desert when there is snow outside!
CatMan comment Thanks for this and glad you enjoyed them. Ice cream in the snow? Well some people can't get enough. |
More chocolate pudding please!
The food continues to be great as usual at the Garden Restaurant. My personal favourite is the Cottage Pie followed by the Lasagne, so I would be biased to ask for more of that!
Just a quick point though - I have noted that whenever there is chocolate pudding with chocolate custard, normally on a Thursday evening, it always runs out by about 6.20pm, and yet the demand for that particular pudding (maybe because its chocolate?) continues to be asked until 7pm (I asked, and I noted many others did after; I have also noted people always asking well into the dinner shift on other Thursdays. Would you consider cooking one extra batch for one day (or Thursday, as it seems to be) to see how it sells, as demand for it always remains strong well into the dinner shift, and it always sells out early?!
CatMan comment Glad you like it and sorry that you've been disappointed. We will ensure the pastry team increases the portions for this and monitor what happens. |
Diet drinks
Please could we possibly have some diet coke back in the chiller cabinet in the Garden Restaurant? It makes me sad to only have the option of drinking regular coke, in all its hideous sugaryness.
CatMan comment Thanks for this. I've checked and whilst they are a bit deep into the fridge, there are usually diet drinks. If you find there aren't, do speak to the supervisor immediately please who will probably have some back-up stock to hand. |
Pasta
Could we have more pasta and less chips?
CatMan comment Thanks for your feedback. We will bear in mind your comment but reality is that whenever we cut down on chips, there are howls of indignation and when we increase the pasta, we end up with more wastage. Difficult to balance this easily I'm afraid.
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Soups
I love the soups that you offer, but I think that a basic one is missing from the menu, and that is corn soup! I think generally people like it, it's simple, and would be a nice change from the normal vegetable soups. And perhaps try variations like chicken and sweetcorn?
I hope you like this idea. But generally the food is great.
I would also like to say that the American special night last term was amazing.
CatMan comment Thanks for your feedback. We’ll have a think about your suggestions and see where we can go with this. Unlikely to include chicken as we aim for all our soups to be vegetarian. Glad you like the food generally. |
SO Proud of Garden Restaurant
I've tried other colleges food and no doubt Garden Restaurant is the best!! It so common for other colleges to overcook the vegetable. Also, is it possible to have some Asian dessert please? Something like banana fritter will keep me happy for all day. A big thank you to all the friendly staffs at the restaurant. Smiley.
CatMan comment Glad you like it and thanks very much for saying so. |
Missed out of Extra Bonus Credit
CatMan comment Sorry to any of you who missed out on the extra bonus credit dates. There have been two sessions with 10% bonus credit just recently – 1 last week at breakfast and then again this week in the RBCB. There are unlikely to be more this term so the usual level of bonus credit will apply as shown on the website - http://www.robinson.cam.ac.uk/college/catering/news.php. Generally I would send an e-mail but that relys upon my availability to send them and I’m not always here to do so. You do need to look out for other communications as well. Notices were posted on Facebook - both the Catering page http://www.facebook.com/CatManandCo and the RBCB page http://www.facebook.com/RedBricks, on the catering news on this website and there were posters around in the outlets too so there was really plenty of info about. Sorry if you missed out but maybe try and link into some of the other comms for the future so that you are not just reliant upon emails. |
Vegan meal
Last night's (24th Jan) vegan food was AMAZING - more please!!
CatMan comment Thanks for the feedback - I'm delighted that you enjoyed it. |
Haggis on Burn's Night?
How about a haggis-and-cheese panini in the cafe for Burns' Night on the 25th? It's an excellent combination I assure you....
CatMan comment Thanks for your suggestion. We are having a think about this but you may want to just go and check on Burn’s night. |
Paninis
On the subject of paninis, I would much appreciate it if there were some without cheese in. Ham and salsa, etc., make very tasty snacks.
CatMan comment Okay thanks for that feedback. I know that we do have non-cheese options from time to time but nevertheless, I’ll pass your comment on to the Kitchen. |
More Halal portions please
I was just wondering if it might be possible to have more portions of the halal option whenever it is on the menu? I only ask because even if I get there in the first ten minutes of the cafeteria being open, it's usually already finished. Clearly a lot of people are eating it so I don't think it would be wasted.
CatMan comment Thanks for the feedback and sorry you have been disappointed. We currently produce 15-20 potions per service so we will increase this to 30-35 as from Monday 23rd January. |
Halal catering
I am writing in regards to my concern over the lack of halal food available for dinner and lunch, I've noticed that a halal option is not present frequently enough, and i know it may be a lot to ask but i was wondering if there would be anyway i could get halal food on a daily basis?
Catman comment We are serving halal food in the Garden Restaurant on Mondays through Thursdays alternating between lunch and dinner. On Friday we serve fish so do not offer a halal choice. We have catered for over 120 portions through the week and there has been some wastage recently so my feeling is that the quantity and frequency are about right. This is advertised on the 'catering highlights' and always features on the Garden Restaurant menu so please refer to the website to see when the daily servings are being offered.
Thank you very much for the halal options.
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RBCB prices
Because I often missing lunch because of lectures/practices, I used to get a snack from the Red Brick Cafe.
However, charging students 2.65 for a plain salad bowl for example, in my opinion, is not acceptable and I hope that you will adjust prices to a more reasonable level.
At this price level, unfortunately, my friends and I have to get a meal/snack outside the college which would not be ideal for us and not in your interest.
CatMan comment Thanks for your email and feedback. I do recognise the point you make and accept that the cost is relatively high. The reason is that we buy in these products and sell them on and I'm afraid that the cost price to us is high such that we make a very minimal mark-up. Perhaps for the reason you have identified these salads are not popular so we are about to withdraw them. We will give some thought to more competitively priced alternatives. |
Humous
There should be more houmus (or hummus)!!! It would be nice if there were a pot of houmus like there's tomato ketchup and by the salad bar. By the way the food's amazing!
CatMan comment Well okay, whatever floats your boat... We will give this some thought. Oh and thanks for the recipe. |
veggie dish
Thank you for the wonderful cabbage vegetable option yesterday (Wednesday) evening! So much nicer than previous cabbage options and so tasty I would love the recipe! |
Amazing Food
Thanks for the amazing salmon asian street food last week, the Saturday hall of which all was excellent but deserving specific note was the beautifully tender and juicy steak (with the perfectly crispy potatoes, and the really delicious pumpkin and the sauce). Just had the pepper, asparagus and cheese tart tonight which was, again, beautiful.
I think it was because there was a heavy and consistent flow of students and or a brief drop in feedback from the front serving staff to the "back-end" but there was a shortage of veg when I arrived at 6.20. On the scale of 1, completely inconsequential, to 5, seriously, this was a definite 1. I didn't mind waiting for a few minutes and I'm certain that come summer conference session, these supply and demand peaks will once again become flattened out resulting in no delays.
The pecan desert which was served in the 'cold' area on Friday (correct?) was very nice.
CatMan comment Thanks for the positive feedback and the constructive criticism. |
Food Complaint
Please can you tell the chefs in the garden restaurant not to put so much salt in the leek and potato soup? I got it for lunch today and it was inedible because it was so salty. Soups are meant to be a healthy option but they aren't if they are dowsed in salt!
On a positive note the bronkies in the cafe are amazing!!
CatMan comment Thanks for your email and feedback. We sampled the soup immediately following your feedback and we felt that it was a little over-salted but it may be that your salt meter is more sensitive. Thanks for the comment, we will bear this in mind for the future.
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Tonights Dinner (2nd June 2011)
I just wanted to write a quick note to say that the Chinese spiced salmon with salad was truly delicious this evening! The salmon is normally very well done here, but tonight was extra special with amazing flavour and accompanying salad.
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Garden Restaurant
I am normally very happy with the Garden Restaurant but in the last week I have been really disappointed with it on a couple of occassions.
Last Friday, I went down at 7pm for dinner to find the lights in the serving area had been switched off and there was essentially no food left - I was offered the flakes that has fallen off the salmon served earlier(!)or curry without rice. When I went down for dinner today, at 6.55, there was again no food left. Whilst I appreciate the pitta's were still avaliable, the meat options had completely dissappeared and I either had to have a jacket potato or wait for Scampi if I wanted to have a hot meal.
Whilst I realise that the canteen is busy in exam term, surely you expect a surge in demand and cater accordingly? I appreciate the I was late(ish) for dinner, but if you are going to advertise that the canteen is open until 7.15, there needs to be enough food to last. Futhermore, had I arrived earlier, the food would only have run out sooner - as I see it, this is not so much an issue about when I arrived but about how much food was initally prepared.
On your menu today, you clearly highlighted the benefits of a good healthy diet to support brain activity. You can therefore understand my disappointment at being offered scampi, a cheese pitta, or a cheesey potato...
I hope that tomorrow after a long day at my faculty, there will be some hot food avaliable for my dinner as the pork stir-fry sounds delicious.
CatMan comment Thanks for your email last night and I'm sorry that you have been disappointed on a couple of occasions recently. I do understand that after a long day you would have liked the full choice to be available. Having spoken to my team, the chefs on duty reported that both main courses 85 x salmon and 85 x Turkey ran out at about 6.50pm. They replaced one of the main courses with scampi. There was still jacket potatoes, vegetarian options available, baguette and salad bar plus the scampi for the rest of service. The problem is that it is difficult to gauge the quantities accurately; we have already increased production in recognition of the busier time of year and most of the dish recipes are such that they cannot be produced at short notice, hence the scampi fall back which is very quick. Nevertheless, we will increase the production volumes again from today and I hope that you won't be disappointed again. Incidentally, Monday night's service this week, 80 x Newmarket sausages, 85 x beef and both choices still available until 7.15, so evening service is very hit and miss unfortunately and therefore difficult to get right. |
Friday's Formal
Wow. That duck was amazing. Desert was nice. Starter of the soup was v good. But Wow, that Duck was amazing. Well done to the whole team again.
Food for the Research day was also very nice. Good range of sandwich fillings. Particularly liked the Cranberry and Brie (?) / something one. Fruit was nice, though the apple I picked had a large cut in it which had resulted in some of it turning v brown and squidgy, deserts v good, particularly the one which had a very light butter coffee (I think) icing on the top which had somehow been made to have what seemed to be a thin crust... doesn't sound nice describing it here but was v nice, also the flapjacks with a raspberry on top... delicious. Finally sausage rolls, excellent... I'll have to ask, bribe, steal the recipe / retailer details from your chef(s) sometime, actually seeing some finely cut onion in it was nice.
We're really being spoilt.
CatMan comment Thanks for the detailed feedback – Very welcome and I’m delighted that we continue to please.
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Tartare Sauce
I was very disappointed by the lack of tartar sauce to accompany my scampi a few days ago, it appears to have disappeared from the condiments table. Will it be making a return?
CatMan comment Sorry this may have been a short-term absence. Did you ask anyone because it may just have failed to put in an appearance for some simpler reason and it's always worth checking? We will ensure that stocks are returned and available very shortly. |
Checking balances and transactions
I was wondering if there was a way of checking online a) how much money was on your card and b) a list of your termly transactions i.e. how much you've paid for meals? At the moment I'm keeping receipts but Clare told me that I could just check online - not sure how though... Keep up the good food.
CatMan comment Yes you can check your transactions on-line, details of how to do this on the website here http://www.robinson.cam.ac.uk/college/catering/payment.php. If you want to know your balance, ask at the till before you process your order as the amount is displayed then. You could also ask for a printed receipt but you need to ask for that at the start of the process.
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sweet-potato chips
Thank you for those deliciously amazing superfantastical sweet-potato chips that we had for lunch a couple of days ago! |
Breakfast
I'd just like to say that breakfast is excellent! The staff are always very friendly and helpful and the food is delicious. Thank you!
CatMan comment Thanks - that's really great feedback which we appreciate. |
Waffles
This morning I got out of bed several hours before I normally do so that I could enjoy a waffle for breakfast. However, I was very disappointed to find that waffles are not being offered while conference guests are here. Could you explain why this is? Perhaps conference guests don't appreciate waffles as much as students do, but do they find the very thought of waffles so offensive that it isn't possible to even offer them at breakfast?
CatMan comment Sorry you were disappointed though the early start no doubt did you a lot of good. This is a question of numbers I'm afraid. We change just about all our menus when the conference period begins and breakfast is no different. The number of conference breakfast diners would make it impossible to cook and serve waffles the way we do in term time. So whilst I'm sure there are many who would like to have waffles, we don't even offer them to avoid the congestion. This is a treat we reserve for our student customers.
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Top up hours extension
I write to you to express my dismay at the ridiculously short hours during which the 10% top up credit has been offered. An hour during breakfast & 2 hours after lunch will cause many students to miss out on these offers as our school hours extend beyond 2pm on many days. You should already be aware that many more students visit the garden restaurant & bar during dinner than they do during lunch. Extending your top up credit times for an entire day or even for dinner will result in many more plonking down large sums of money, a benefit that will result us both ie. credit for us, liquid cash for you.
CatMan comment I understand that it is frustrating if your hours preclude you being able to take advantage of offers. However, I'm sure you appreciate that the whole point of making offers available at specific times is in fact to encourage people to visit the outlets at times they might otherwise not. Many people did manage to get up a bit earlier and enjoy waffles at breakfast so I think the times are not completely unreasonable. Just a reminder by the way that there is always bonus credit available all the through term; it's just the extra bonus credit that is promoted at specified times as yesterday. |
Quality of Food
I've been frequenting your restaurant for 2 years now (nearly) and I'm afraid that your food quality has been steadily dropping this year. I'm not the only one with this opinion & aside from occasional bursts of delicious meals, all the meat has been far far too overcooked. Its tough to the point where its difficult to cut with a knife or to chew & some of the recent chefs specials have been special to the point where half the meat served was in fact fat & the other half tasted like rubber. I'm not trying to dramatize anything, it was absolutely terrible. Disappointing, as many groups that I am now part of have decided to have formals in other colleges with better food.
CatMan comment I was sorry to read of your thoughts about the food in the Garden Restaurant and have been talking things over with my team as to what has changed. We are using the same ingredients largely though the range of products on offer has increased several-fold in the last 2 years. The team are largely the same and the processes and methods we use are the same. Nevertheless, your comments have encouraged me to ensure that we do not become complacent and I hope you will find that things return to your liking. Incidentally, it is quite difficult to react to generalised statements of this sort - specifics are far easier to do something about. So, if you find that a particular dish is sub-standard - e.g. half fat, half rubber, please do bring that to the supervisor's attention immediately at the time. We would be happy to offer you a replacement or a refund there and then if the dish is of poor quality. |
Wholemeal baguettes
May I suggest that you offer brown/wholemeal bread with the white bread in the fill-your-own-baguette section? Its usually the same price & a lot healthier.
CatMan comment Thanks for the suggestion about the wholemeal baguettes. This is something we try from time to time and I have to say that in general, we throw away more than we serve. Whilst you clearly would like these, the vast majority don't. We'll perhaps have another trial again next term and see whether things have changed. |
Frank feedback
I'll keep this email short, please do not mistake my frankness for rudeness.....
CatMan comment Thanks for the email and for your comments. I'm always pleased to hear from people, especially if they are passionate about the issue they are raising. |
Hitting for 6
I did find the fair trade chicken in banana leaf with Rotti on Monday last week was very oily. IS it possible to cook it with less oil? However if it's traditionally cooked like that then that's fine. I have to say it was brilliant though!!
Chicken and sesame seeds from snack bar on Wednesday was amazing. Fair trade triple chocolate on Thursday was very nice as well.
Well done again to the whole team on a brilliant job.
CatMan comment Thanks very much for the feedback and we are all pleased that you liked it. Sorry about the chicken. The recipe for the sauce was very oily and because it was on banana leaf, there was nowhere for it to escape to. |
Cornish Pastie
http://www.bbc.co.uk/news/uk-england-cornwall-12535751
I'm not sure the "Cornish Pasties" in the Garden Restaurant can be called Cornish pasties anymore (see link)- they definitely don't look like anything I've seen before! Ever thought about getting some genuine (made in cornwall) Cornish pasties for the canteen...?
Or maybe even a "Cornish evening"- pasties, cornish clotted cream/ice cream, some cornish cider, saffron cake. I think I may be getting carried away here but it's worth a shot...
CatMan comment Thanks for your email and comment. Yes we take the point and will consider this for the future. For now, I can say that the product we sell is sold and marketed to us as a Cornish Pastie so I'm content that we are not infringing any new conditions. We have had a Cornish Evening in the past. I have to say that it was sadly not very popular. However, never say never - we will have a think about whether to include such an event in our plans in the future.
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Drip hazzard
I wanted to commend your team and yourself for the Wednesday Hall. I thought the food was brilliant. Thanks for all your hard work.
One minor suggestion is to get some kind of drip free cream pot for when the coffee is served (and, for the formals with wine, wine bottles)... though I have no idea what how this would work or where you can get one, I just mention it as I've been dripped on my both... a hazard which I'm perfectly happy to endure but others might be a little scared/annoyed by. If I have any bright ideas, I'll knock up a prototype and send it your way for testing! Otherwise, all good.
CatMan comment Thanks for the feedback – point taken and I’m sorry that you have been victim of what is at the end of the day poor service. Whether a drip-free pot or more careful serving, I will see what we can do about finding a solution to this issue. Thanks too for your kind words about Wednesday Hall.
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Half way Hall menu
I'm writing in response to the vegetarian menu for Halfway Hall - I believe there is a great financial disparity between the meat main course of 'Fillet of Scottish beef wrapped in bacon' and the vegetarian alternative of risotto comprising of Quorn and cheese. Quorn is an ingredient which is not only considerably cheaper than beef, it would not feature on the menu at an established restaurant. Seeing as Halfway Hall is considered a celebratory feast held to mark a momentous occasion, I feel that a Quorn risotto is not really an acceptable vegetarian alternative to an undoubtedly decadent and high quality main course for meat eaters.
CatMan comment I think that you point is valid in that it is obvious that the dish ingredients are less costly that fillet of beef. However, the vast bulk of the costs, over 85%, are not related to the ingredients (food preparation and service labour costs, fixed costs, variable service costs, etc) and there is therefore not a significant variance in the overall costs. Please be reassured that I will give this further attention when we are planning pricing and menu content in the future. |
Arabian Evening
The Arabian Gulf evening was delicious; the lamb was overcooked but the vegetables and dessert were delicious! |
Local suppliers
Would just like to say I am most impressed at your list of local suppliers for potatoes, apple juice, meat etc. Thankyou for supporting Cambridge farmers and minimizing food miles!
CatMan comment It’s a pleasure. Thanks for checking out our list http://www.robinson.cam.ac.uk/college/catering/foodethics.php |
Meat and Potato Pie?
It has come to my attention that we have not seen the tasty and warming snack option that is the meat and potato pie for quite some time. My friends and I are greatly concerned that it may have been swapped in favour of the Cornish pasty, which, while a perfectly acceptable snack item, just doesn't replace its foil-covered predecessor.
Please reinstate this Garden Restaurant favourite!
CatMan comment Thanks for the email and for the comment. We will give this heartfelt plea due consideration. Watch this space. |
Ready-made sandwiches
The baguette bread available for making your own sandwiches is really nice.
However the mock-baguette bread used in the ready-made sandwiches in the fridge is very heavy and spongy and rather unpleasant.
Please could the ready-made sandwiches available in the fridge be made out real baguette (e.g. like the baguette available for making your own sandwiches)?
This would improve them greatly, and, I feel, encourage people to buy them.
(The sandwiches made out of toast-type bread are fine)
CatMan comment ^Thanks for your email and the feedback.
The ready-made product is in fact a sub rather than a baguette. As you know, we buy them in so we will change the order and have some of these items as baguettes and see what you think.^
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Vegetarian Chefs Special
I have never, while at Robinson, seen a vegetarian Chef's Special. While the Chef's Special each week does sound decidedly appetising, almost making me think I might be missing out, I am unable to by-pass the reasons for my dietary restrictions. As a result, it would be lovely to see perhaps a vegetarian Chef's Special each term - I would love to witness the same gourmet touch you add readily to dishes containing meat in dishes without, even rarely. Thanks.
CatMan comment We have offered vegetarian chefs specials in the past so I guess you missed them. we have plans for more to come so keep your eyes peeled. Thanks for the comment. |
Burns Night Cheese
I would just like to thank you for the wonderful cheese course at tonight's Burns Night Formal, it really made my day.
CatMan comment Glad you liked it. |
Not fried fish
....would it be possible to have more fresh fish dishes in the cafeteria? I like fish & I don't need to go into the health benefits of it, but I try to avoid deep fried/breaded/battered fish/food, so don't tend to get through very much fish in the cafeteria.
CatMan comment We do offer a variety of fish dishes other than fried from time to time - poached and steamed - but it is fair to say that these usually prove rather more unpopular, resulting in more wastage. I will give your comments further thought though in our next round of menu planning. Thanks for taking the time to let me have your feedback. |
Bread
Last term, on one or two days, there was homemade bread on offer in the Garden Restaurant. There were three flavours to choose from, I think one was sundried tomato and another was stilton. The bread was absolutely delicious and it would be nice to see it again in the Garden Restaurant from time to time.
CatMan comment Thanks very much for the feedback. Rest assured that the speciality breads will be making a comeback from time to time. Keep your eyes peeled.
First of all, thank you for your hard work. The general standard of food at Robinson is high, and compares very well with other colleges I've eaten at.
There is one issue I'm less pleased with. The sliced bread (particularly brown) provided for toast and separate sale seems very low quality. It is heavily salted, thinly sliced and quite unpleasant to eat. I have recently stopped buying it as result.
I appreciate their are other factors involved in the choice (presumably cost and shelf life), but as a healthy and relatively inexpensive staple, providing higher quality sliced bread would be a significant improvement to the services you offer and would hopefully benefit the community.
CatMan comment Thanks for the compliment and thanks for the feedback. In fact this bread is one of the more expensive and that may be the factor in the shorter self-life. Anyway we are taking your comments into account and are looking at alternatives. Thanks again. |
Halal
Thank you for the Halal – I will be there. |
Macaroni Pudding
At lunch time today, I shared a helping of the macaroni pudding with a friend. We manfully worked through the entire portion, but it was quite a struggle.
Although we didn't particularly enjoy the dish, witnessing the unconventional use of pasta in a dessert really brightened up our meal. This is something we would like to see more of - how about a pudding based on baked potato? Or a sweet lasagne maybe?
CatMan comment Thanks for your feedback. I too had the macaroni pudding and agree that whilst I enjoyed it, it is probably an acquired taste... I'll pass on your suggestions for other off the wall carb pudds. |
Chef's Lamb something special
The Chef's special last week (or the week before?) with the lamb, pear, pastry, and onion ring like things was simply AMAZING. For 4.50, or whatever it was, that is the best meal I have had in Cambridge this year. Phenomenal. Congratulations to your chef and the whole catering team. Good work! |
Vegetable Burritos
I would just like to say how much I enjoyed the vegetable burritos at dinner today [the 13th of October].
CatMan comment Thanks for the feedback - glad you enjoyed. |
The mighty sweet potato
...as a Lacto-Ovo Vegetarian and, also, as a lover of the sweet potato, I for one would love to see more of this yummy, orange superfood on the menus for dinner and lunch. (Less so breakfast.)
CatMan comment We do feature sweet potatoes from time to time so keep your eyes peeled. In fact sweet potato mash is featuring on hall menu tonight. |
Gammon
Thank you for the excellent gammon today which more than made up for the disappointment of missing out on the special.
CatMan comment Thanks very much for the feedback, always appreciated. |
More feedback will be added as it is received
