Tash and I have been very busy the last two weeks cooking the meals-on-wheels for the local community. It has been very enjoyable and reminds me of being a younger Chef in hotels. Big pans, big trays, lots of chopping. Last meal tomorrow and then we have to start planning and hoping to open.
We’ve looked at everything we do here to see what we need to change to ensure that we can offer a safe and healthy place to stay for our Guests and for our family. I think we have everything in place and we have published the what we’re going to be doing in our mitigations plan. We’ve tried to find a balance and let’s hope we’ve struck a good one.
Any spare time I been dedicating to making the grounds look as nice as they can, growing plants, dead heading, watering and sowing more seeds. Unless I plan very well next season I am going to struggle. Still, I’ve had my second crop – Parsnips.
Had a very mixed bag of weather recently but we have had some spectacular Sun Sets. Last night it looked like the sky was on fire.
