Great news about Lucas Gardens! Re: the trees getting the chop — I heard from one tree surgeon that they err heavily on the side of caution because they don’t want to get the blame for any headbanging branches etc. Any rot, wind-damage or even growing too close to a building is enough to get you the chop. There was some real heavy pruning going on with some of those trees, alot of it seemed unnecessary, I hope they recover.

I’m one of the folk who recently moved into South House (to keep squatters out until they figure out what they’re gonna do with it). Dagmar: that may’ve been m’lady & I you noticed looking for the funny mushrooms — none to be found unfortunately! Tho lots of lovely little ones all the same… I did some research online (can’t seem to find it now, was on the Colliers www) & the property brochure did show a red hatched area close to South House that they were offering as part of the deal.

I was under the impression that no sale has yet been confirmed, and apparently it’ll take 4 months for the paperwork to go thru anyway. But I hope the uni people buy it. It’s a really lovely old building — too lovely to be chopped up into flats, a bit spooky in places but I guess that’s to be expected from an old mental hospital.

Viva South House!

http://www.southwark.gov.uk/Public/NewsArticle.aspx?articleId=39811

http://tinyurl.com/ldadesign

Great review on Le PP, Mark. Love the condiment detail. My mate went for Sunday Lunch at your place at the weekend, and he said it was really good.

http://farm3.static.flickr.com/2729/4070393890_3e643c111c_b.jpg

http://www.flickr.com/photos/markdodds/4060421701/sizes/l/

Service willing, waitress pleasant and quick, struggled to keep up with number of customers, double egg and chips for the youngest boy arrived a GOOD ten minutes before three FEB’s made with good ingredients but sausages a little on the undecooked side. Waitress did say when Egg and chips arrived that the others would be in five minutes which seemed well informed but did force me to wonder ‘why make it and send it out if it’s a long time before the rest is ready?’. Condimentsleft some to be desired. Pepper damp and solid in cellar. Mustard had ketchup in it and around the ramekin which was grubby. Brown sauce about half a cm in the bottom of the bottle, most of which stayed in the bottle. Butter fridge hard, French par baked bread oddly stale tasting.

Not sure I’d rush back.

Had Sunday lunch at The Sun and Doves. Service very quick, food arrived soon all at the same time. You might think that’s only to be expected considering I own the place but you’d be more surprised how much it’s ‘family gets held back’ when we go there. Pork with all the trimmings more than I and the woman could eat. Staff said other customers manage to eat everything without too much trouble. Fennel gratin was flavoursome but really bland looking because undercooked. It needs to be caramelised. Too much carrot and swede mash. Pork was tender, thick slices, tasty with fairly decent crunchy crackling. The boys had a Cajun chicken burger and a hamburger — they say ouor burgers are the best they’ve eaten as do quite a few of our customers.

Special announcement. Robin — our new Head Chef started today. We’ve not had a ‘Head Chef’ for three years. The above issues will change.