I moved from serving teas and coffees to helping with the lunch service - chef Andrew had made a delicious bolognese pasta bake. There was a vegetarian option and both were served with salad. Dessert was fruit crumble and custard. Andrew got lots of compliments including from me as I sampled a portion - and got the recipe from him! There was a constant flow of clients joining us for lunch so the kitchen crew were kept busy. It was nice to get lots of ‘welcome back’ from the regular clients and makes me realise how much I enjoy volunteering at ESK.