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.