It was super boiling in the Washeroo today, all that steaming water puffing steam at me as I loaded and emptied the dishwasher, one I have never met. The wash is fiery hot and quick and very effective, plates and cups too hot to touch for at least three rounds of ‘He’s a jolly good fellow’. I am so happy that, back in the 80’s, my adventurous and spontaneous culinary skills were ‘allowed’ to develop without any eye from Health and Safety, bringing in some besuited interference with a clipboard of rules, immovable rules, no matter that we live on an island with a dispirited ferry and, thus, limited deliveries of fresh anything much.

We, up here, in the thankful coolish climes, with a wind that, once November comes, can wheech a skinny old woman off her feet, we are happy it’s gentle now, warm and soft, and more than happy we are not in Englandshire nor in any other Hotshire. I thought I was hot in the Washeroo, but I can imagine, actually I cannot, the temperature in a restaurant in a confined city place, with no access to a seawind, no chance of a blast of cool.

However, this is not the thing I wanted to say. I gave a lift home to a young beautiful woman, shy, smiling, respnsive, smart, definitely in the room. I watch her head turn, saw her respond to a customer demand, watched her serve, clear tables, respond to a sudden rush. I watch from the Washeroo, where I am definitely hiding, because there is a lorry load of plates, cups, glasses, bowls, and more coming in on trays so fast I can barely keep up. But even focused inward, the dishwasher, the drying, the response to askers. More Teapots, now, This Knife, More quiche plates, that sort of dynamic. I do this dynamic all through the middle of the day which is when the everyone of everything arrives with a list. Two soups, one with bread, one with cheese scone, yes, extra cheese and Mull seaweed chutney, yes. Four quiches, no, wait, two are vegan, so no this nor that. The kids want juice, ice, no ice, baby chinos, is the banana loaf nut free, is the lemon polenta ok for vegetarians, are the blueberries safely sourced for those muffins, can I have this tea, that tea, this coffee, that coffee with oat milk, soy milk, no milk, extra water, warm, not iced?

We do it so well in the Best Cafe Ever. We duck and dive, juke and swivel, guided by the bosses. Actually I wonder if they like that title. Just wondering. We are well led. When something looks like a lack (always wanted to write that) it’s a turning, an opportunity and what I have found in that wee serving space, with goodness knows how many conversations and solutions burgeoning like new blooms every minute, we are a flipping marvellous team. The leaders, the we of us, the whole impact on this summer, this place, this dynamic. I’m so glad I’m here. The fun we. have, the shenanigans. Everyone is jealous. Work is boring after all, a thing to get through.

Not here.