I am pleased to announce that I have just signed a cheque for £700 to the RNLI. This was from the sponsorship we recieved and a percentage of our takings that weekend.
Thank you to everyone that helped us- the boys that did the pedaloe laps overnight so my staff could get some sleep, the Rangers and "friends of the Cafe" that did some laps too, and the more serious sailors that didn't shout too much when we drifted onto their course! Also all of our customers that sponsored us and supported us, and continue to do so every year
This year is the Parks 21st Birthday. Next weekend- 8th and 9th we have a Family weekend. The Park has invited all of the groups that use the park throughout the year to do displays etc for the weekend. Heart FM are coming with their stage, there will be an '80s Tribute band and Pat Sharpe- he of the Saturday morning shows. There is also kite flyers, face painting,taster courses in sailing and windsurfing, fire and police stands, willow work, Stick making, demonstarions by the Rangers and of course The Collabor8tors will be at the cafe on Sunday lunchtime to serenade you while you eat.
We also have a Hydrosphere in the park now, up on the small lake(Lynch Lake) next to us. For those uninitiated with the concept, and I still don't really understand it, you are in a see-through ball filled with air and the idea is to walk across the water. This is apparently very difficult to do and most end up falling and then crawling around. Very funny to watch, possibly quite annoying while you are in it. It is weather dependant and should be on each day over the summer.
So lots happening and I hope you can come and see what the park is all about on
8th and 9th August.
Saturday, 1 August 2009
Wednesday, 29 July 2009
Things people say
Those of you that pop in now and again will have noticed the vast amount of newbies we have on the staff. The "summer" hols mean that we are rushed off our feet and our new Uni students are a welcome breath of fresh air, never mind really useful. In this lovely weather we have been discussing staff past and present and the funny moments we have had over the years. Often Jodie or I will cry "That has to be quote of the day" and the story is resigned to the "for a rainy day" file. As we have a few rainy days I thought I would share a couple of quotes with you.
Tables on the balcony are numbered 1-6 from the steps. On asking a waitress to take a sandwich to Balcony two, I got the reply " But we only have one balcony"
On learning that we employed two Emily's one summer, Emily B asked "What's the other Emily called?"
On restocking the chocolate bars, I was confronted with a waitress that informed me that all the Bounty bars were broken.
A member of staff was showing a newbie how to clean the loos. She went through the chemicals and then stressed that the sanitary bins needed to be emptied. She asked him to then clean the Gents and he asked if he should clean the sanitary bins in there too.
On working the BMC rally- formerly British Leyland cars built in the 50's, 60's and 70's Jodie looked at the old R reg burger van and said that surely cars THAT old shouldn't be allowed on the road.
"Do you buy bread from the butchers as well?"
Many members of staff answer the phone, in my office, in my cafe, then call me and say "It's for you, I don't know who it is" (Always helpful!)
"Will you do the barbecue indoors if it's raining?" I'm thinking the insurance on lit coals in a wooden building would be quite high!
"The ocean is looking rough today- is it a sea or an ocean?" What's the cafe called- does that give you a clue?
On a really quiet morning where we had not seen any people at all, we convinced -almost- a member of staff that there had been some dramatic event and we were the only people left on the planet. Discussion ensued and on being asked what he'd do if he was the only person left he said excitedly "I'd go and rob a bank"
It's comforting to think that in our dotage these are the people that will be looking after us and running the country.
Tables on the balcony are numbered 1-6 from the steps. On asking a waitress to take a sandwich to Balcony two, I got the reply " But we only have one balcony"
On learning that we employed two Emily's one summer, Emily B asked "What's the other Emily called?"
On restocking the chocolate bars, I was confronted with a waitress that informed me that all the Bounty bars were broken.
A member of staff was showing a newbie how to clean the loos. She went through the chemicals and then stressed that the sanitary bins needed to be emptied. She asked him to then clean the Gents and he asked if he should clean the sanitary bins in there too.
On working the BMC rally- formerly British Leyland cars built in the 50's, 60's and 70's Jodie looked at the old R reg burger van and said that surely cars THAT old shouldn't be allowed on the road.
"Do you buy bread from the butchers as well?"
Many members of staff answer the phone, in my office, in my cafe, then call me and say "It's for you, I don't know who it is" (Always helpful!)
"Will you do the barbecue indoors if it's raining?" I'm thinking the insurance on lit coals in a wooden building would be quite high!
"The ocean is looking rough today- is it a sea or an ocean?" What's the cafe called- does that give you a clue?
On a really quiet morning where we had not seen any people at all, we convinced -almost- a member of staff that there had been some dramatic event and we were the only people left on the planet. Discussion ensued and on being asked what he'd do if he was the only person left he said excitedly "I'd go and rob a bank"
It's comforting to think that in our dotage these are the people that will be looking after us and running the country.
Wednesday, 1 July 2009
Fruit cake
I have been asked to publish this recipe as it is really lovely for wedding and christening cakes because it is not too heavy, and very good for afternoon tea and seems popular with the caravaners and ramblers.
It is a recipe from the Lake District. When the trade routes first opened the wool from the area was shipped all over the world. The ships bought back spices and sugar. One of the first spices to get to this country was pepper, and was used in all sorts of recipes, and although we now use it mainly for savoury dishes it does go extrordinarily well with fruit.
Westmoorland Pepper Cake
300ml water
125g demarara sugar
425g mixed dried fruit
75g glacee cherries- preferably natural
125g butter
pinch salt (optional, if you use salted butter, you really don't need it)
--------------------------------------------
300g plain flour
2 heaped teaspoons baking powder
1teaspoon mixed spice
Quarter teaspoon nutmeg
Quarter teaspoon ground black pepper
1 tablespoon orange juice
1 egg
Put all of the top set of ingrediants in a pan. Bring to the boil- be careful at the beginning so the sugar doesn't catch the bottom. Turn the heat down to simmer, and cook for 20-30 minutes. The fruit will all plump up and your kitchen will smell of Christmas!
Let the fruit and juice cool while you weigh out the rest and line a 10inch tin. Put all the bottom set of ingrediants in a large bowl. When the fruit is cool- blood tempreture will be fine, add it to the large bowl and stir well.
Pour into a lined tin and cook at 325F for about 2 hours. If it looks like it is getting too brown on the top, cover the tin with foil, greaseproof paper or newspaper.
To check if it is cooked insert in the middle of the cake a skewer, or a kebab stick. If it comes out gooey then it is still raw. If it's clean, then it's done.
Tips
~Rather than just using normal dried fruit, add some chopped dates, figs, apricots etc. I add the amount of fruit and cherries up together, then make that amount up with a good mixture.
~You can also add nuts- walnuts go really well. Take out some fruit and replace the amount with nuts. Don't boil them though as it's good to have a bit of crunch and texture. You can decorate the top with pecans or walnuts, just before you cook the cake. We do this so our customers know it contains nuts.
~To get the shiny finish you see on television fruit cake, heat some apricot jam, add a little hot water and brush it over the top of the warm cake.
~The cake can be frozen, and it keeps well- as do most fruit cakes, in a sealed container.
It is a recipe from the Lake District. When the trade routes first opened the wool from the area was shipped all over the world. The ships bought back spices and sugar. One of the first spices to get to this country was pepper, and was used in all sorts of recipes, and although we now use it mainly for savoury dishes it does go extrordinarily well with fruit.
Westmoorland Pepper Cake
300ml water
125g demarara sugar
425g mixed dried fruit
75g glacee cherries- preferably natural
125g butter
pinch salt (optional, if you use salted butter, you really don't need it)
--------------------------------------------
300g plain flour
2 heaped teaspoons baking powder
1teaspoon mixed spice
Quarter teaspoon nutmeg
Quarter teaspoon ground black pepper
1 tablespoon orange juice
1 egg
Put all of the top set of ingrediants in a pan. Bring to the boil- be careful at the beginning so the sugar doesn't catch the bottom. Turn the heat down to simmer, and cook for 20-30 minutes. The fruit will all plump up and your kitchen will smell of Christmas!
Let the fruit and juice cool while you weigh out the rest and line a 10inch tin. Put all the bottom set of ingrediants in a large bowl. When the fruit is cool- blood tempreture will be fine, add it to the large bowl and stir well.
Pour into a lined tin and cook at 325F for about 2 hours. If it looks like it is getting too brown on the top, cover the tin with foil, greaseproof paper or newspaper.
To check if it is cooked insert in the middle of the cake a skewer, or a kebab stick. If it comes out gooey then it is still raw. If it's clean, then it's done.
Tips
~Rather than just using normal dried fruit, add some chopped dates, figs, apricots etc. I add the amount of fruit and cherries up together, then make that amount up with a good mixture.
~You can also add nuts- walnuts go really well. Take out some fruit and replace the amount with nuts. Don't boil them though as it's good to have a bit of crunch and texture. You can decorate the top with pecans or walnuts, just before you cook the cake. We do this so our customers know it contains nuts.
~To get the shiny finish you see on television fruit cake, heat some apricot jam, add a little hot water and brush it over the top of the warm cake.
~The cake can be frozen, and it keeps well- as do most fruit cakes, in a sealed container.
Sunday, 28 June 2009
Pirates of the East of England
The 24hour sail in aid of the RNLI is a spectacle to behold in the cafe. The flags and the bunting go up, the staff are briefed and there is a sense of expectation in the air.
The theory is that each team keep a vessel on the water for 24hours, counting the laps of the lake, and the time in which it takes to go around. Some of the sailors take this really seriously, it is a race after all. We, on the other hand, dress as pirates and take a pedaloe out, and generally get in the way. We do however have a really good weekend and try to get a generous donation to the RNLI.
This year the staff really got in the mood. We got a pedaloe team going, and even the Newbies got involved, not forgetting the help from Barry's lads from nextdoor, some random customers who just fancied a go and even Ian the Ranger who did laps for us before and after his ranger shifts on that weekend.
There seemed to be more boats on the water this year, and a good wind saw them flying over the lake. This is brilliant for them, but not good when you are so low on the water, but our chaps carried on regardless. The 5am shift- valiantly covered by Jodie, is great- calm water so you can overtake the boats, much to their chagrin.
There is a flypast every year- this time it was a Hurricane, a Spitfire both of which were dwarfed completley by the majestic Lancaster.
Shakehands Eric(see post below) played a set in the cafe, and were once again fantastic. They then moved to Barrys side to play for the worn out sailors. They played in the garage- although I don't think they now come into that genre- and said how lovely it was to play overlooking such a beautiful lake. They are sorry for the view their audience had!
Our team managed to do 30 laps, and we won the prize for most committed team. That may have been the team that needed to be comitted most! Thanks to the fabulous generosity shown by our customers the cafe has raised over £300 for the RNLI. The figure for the whole weekend has yet to be published. The race has been a great success this year, and we hope will continue to be so. It always takes place around the longest day. We hope to see you there next year- dressed as pirates if you wish.
The theory is that each team keep a vessel on the water for 24hours, counting the laps of the lake, and the time in which it takes to go around. Some of the sailors take this really seriously, it is a race after all. We, on the other hand, dress as pirates and take a pedaloe out, and generally get in the way. We do however have a really good weekend and try to get a generous donation to the RNLI.
This year the staff really got in the mood. We got a pedaloe team going, and even the Newbies got involved, not forgetting the help from Barry's lads from nextdoor, some random customers who just fancied a go and even Ian the Ranger who did laps for us before and after his ranger shifts on that weekend.
There seemed to be more boats on the water this year, and a good wind saw them flying over the lake. This is brilliant for them, but not good when you are so low on the water, but our chaps carried on regardless. The 5am shift- valiantly covered by Jodie, is great- calm water so you can overtake the boats, much to their chagrin.There is a flypast every year- this time it was a Hurricane, a Spitfire both of which were dwarfed completley by the majestic Lancaster.
Shakehands Eric(see post below) played a set in the cafe, and were once again fantastic. They then moved to Barrys side to play for the worn out sailors. They played in the garage- although I don't think they now come into that genre- and said how lovely it was to play overlooking such a beautiful lake. They are sorry for the view their audience had!
Our team managed to do 30 laps, and we won the prize for most committed team. That may have been the team that needed to be comitted most! Thanks to the fabulous generosity shown by our customers the cafe has raised over £300 for the RNLI. The figure for the whole weekend has yet to be published. The race has been a great success this year, and we hope will continue to be so. It always takes place around the longest day. We hope to see you there next year- dressed as pirates if you wish.
"The Crows would gather on the railing"
Mark Twain wrote a lot on crows- specifically the Indian crow. He felt they chatted about him, remarking on his clothes, his actions and why he had not been arrested, when he shooed them away they would fly up in circles laughing at him, only to return to the balcony and start the process again.
The crows at the cafe are getting more familiar, and more plentiful. I feed them on crumbs in the morning, and having done so since we opened, they now come to my whistle. I have always been fascinated by them and the stories that follow them.
Often believed to be a symbol of bad omens, war, and death they have been written about for centuries. Celts thought they heralded war- although this seems to be because they are seen flying around a battle field, after the war was over. Apollo is always associated with them, and Odin had Hugin(thought)and Munin(memory)on either shoulder to whose council he listened before battles. They are often said to be the keepers of sacred laws and tricksters. In Russia they are thought to be shape shifters or witches that have turned themselves into crows.
To me crows are clever, fascinating and amusing. They work together sometimes. One stands on the top of the bin and pulls the bag, standing on the fold each time. Eventually the base of the bag comes to the top and the contents falls out into the waiting beak of the crow that waits at the bottom.
One that has been coming to us for the last two years has learnt that speed is of the essence. He gathers four or five large bits, then picks them all up until his beak is stuffed full. He then flies to either a puddle in the car park, or the edge of the lake and soaks each bit. Thus they become soft and easier to eat, and as he's alone he does not have to hurry.
The staff often eat their lunch on the steps at the back of the building and the main crow sits and watches them. If they leave their plate the crow will hop up the steps, circle the plate, hop down one step, look around, and then hop back and take whatever is on it. One of my girls lost an entire sandwich to the crow, as she left a full plate of food on the steps while she went and had a cigarette.
We had two cases last week where crows took food off plates on the balcony- a scone from a lady who had turned and tied her dog up, and another couple nearly lost half a panini, had one of the other customers not shooed it away.
You may also see them sitting on cars. They have been known to remove windscreen wiper blades and the seals around the sunroof of cars. They are fascinated by their own reflections and will slide down the car windscreens just to hop back up to the roof. If you are getting plagued by them, either don't wash your car or cover the windows with newspaper. They only seem attracted to certain sorts of cars, I don't know how they differentiate.
You will often see the main crow sitting either on the roof of the cafe, or near the jetty if there are not a lot of sailing people about. Sometimes if we are quiet enough he will sit on the railing, or on the picnic benches. Say hello if you see him- he sometimes answers back!
The crows at the cafe are getting more familiar, and more plentiful. I feed them on crumbs in the morning, and having done so since we opened, they now come to my whistle. I have always been fascinated by them and the stories that follow them.
Often believed to be a symbol of bad omens, war, and death they have been written about for centuries. Celts thought they heralded war- although this seems to be because they are seen flying around a battle field, after the war was over. Apollo is always associated with them, and Odin had Hugin(thought)and Munin(memory)on either shoulder to whose council he listened before battles. They are often said to be the keepers of sacred laws and tricksters. In Russia they are thought to be shape shifters or witches that have turned themselves into crows.
To me crows are clever, fascinating and amusing. They work together sometimes. One stands on the top of the bin and pulls the bag, standing on the fold each time. Eventually the base of the bag comes to the top and the contents falls out into the waiting beak of the crow that waits at the bottom.
One that has been coming to us for the last two years has learnt that speed is of the essence. He gathers four or five large bits, then picks them all up until his beak is stuffed full. He then flies to either a puddle in the car park, or the edge of the lake and soaks each bit. Thus they become soft and easier to eat, and as he's alone he does not have to hurry.
The staff often eat their lunch on the steps at the back of the building and the main crow sits and watches them. If they leave their plate the crow will hop up the steps, circle the plate, hop down one step, look around, and then hop back and take whatever is on it. One of my girls lost an entire sandwich to the crow, as she left a full plate of food on the steps while she went and had a cigarette.
We had two cases last week where crows took food off plates on the balcony- a scone from a lady who had turned and tied her dog up, and another couple nearly lost half a panini, had one of the other customers not shooed it away.
You may also see them sitting on cars. They have been known to remove windscreen wiper blades and the seals around the sunroof of cars. They are fascinated by their own reflections and will slide down the car windscreens just to hop back up to the roof. If you are getting plagued by them, either don't wash your car or cover the windows with newspaper. They only seem attracted to certain sorts of cars, I don't know how they differentiate.
You will often see the main crow sitting either on the roof of the cafe, or near the jetty if there are not a lot of sailing people about. Sometimes if we are quiet enough he will sit on the railing, or on the picnic benches. Say hello if you see him- he sometimes answers back!
Tuesday, 26 May 2009
Barbecues and Bank Holidays
Do they always go together? With british weather we often aim for a barbecue and end up grilling everything in our woefully small domestic grills with the children moaning that it's raining and not getting that you don't want to stand outside on your own over a sputtering and smokey barbecue so their burgers can have a charcoal taste. Strange they moan if it's burnt under a grill, yet eat with gusto if it's off an open fire!
The Park have produced a leaflet on barbecues and picnics (although they have called it "picnicing", surely that's not English, is it?)so I thought I would add a few tips etc as people get this sort of thing so very wrong.
Firstly barbecues are meant to be fun. Try not to get stressed. They are never on time, and should not be rushed. Ensure everyone has drinks and put a few nibbly things out and don't panic.
Buy proper charcoal. Don't use those brickette things. They are too hot and don't last long if you are cooking for a lot of people. If you can, get some made charcoal- Pete and Tom, both Rangers, make it occasionally in the park, and have been known to sell it.
Buy meat from nice butchers- you know my views by now. Treat yourself to good sausages, better burgers, maybe some prawns, anything you like. Marinate things- this not only helps them to taste delicious, but it will tenderize meat, and it will cook faster. If you have steak put in a mixture of fresh herbs, black pepper and oil. Leave them as long as you want. If you have lamb chops, put them in oil, garlic and rosemary, add a little lemon juice if you like. Chicken you can add eveything to, but cut it small. The basic idea is cut everything the same size, and it will all cook at the same rate. Beware the cheap "barbecue packs" people sell. It's either cast offs or bad cuts that will toughen on a fierce heat.
Pre-cook some of the stuff. I know you'll say it's cheating. It isn't. You will be less stressed and things like sausages will be meaty and smokey and glorious, rather than charred, raw in the middle and dry. Cook sausages in the oven- cover them if you like until they are cooked, but with very little colour. Then cool them as quickly as possible, or throw them straight on the grill and colour them and let them take on the smokey taste. Steak and chops don't need precooking. Chicken, if you are doing thighs or larger solid pieces I would put through the oven first and then finish on the barbecue.
The other thing I have found when organizing these things is that people seem to think you need 10lb of meat per person. You really don't. Keep it simple. Dress it all with good fresh salads and you only need two types of meat. Do some roast vegetables- herbs and oil and garlic. They are so simple, but powerful flavours and you can serve them on skewers on the barbecue or in a dish from the oven.
If you would like onions- the type you get at fair grounds, start them early add oil and a little butter to a pan on a medium/low heat and add lots of onions. Leave them alone. Stir them occaisionally, when you are passing, but let them do their own thing. They will slowly release all their sugars and go a light brown colour, and smell heavenly. Leave the room every so often and when you return breathe in. You can smell them when they are done. They will have liquid in them, be a beige colour and people should walk past your house saying "I don't know why, I just really fancy a hotdog". You can let them go cold, and reheat them later. You can put them on full heat to reheat them- but stir them.
Don't skimp on salads- fresh leaves, tomatoes and red onions, coleslaw and some new poatoes, dressed gently in oil and fresh mint. Add some bread, and a bottle of robust red wine- if that's your thing, and away you go. Smile gracefully at any of your guests who tell you that you shouldn't light it like that, that they always do a whole leg of lamb on theirs or come and tell you that you'll burn everything and are you sure it's cooked? Just remember not to invite them next time!
The Park have produced a leaflet on barbecues and picnics (although they have called it "picnicing", surely that's not English, is it?)so I thought I would add a few tips etc as people get this sort of thing so very wrong.
Firstly barbecues are meant to be fun. Try not to get stressed. They are never on time, and should not be rushed. Ensure everyone has drinks and put a few nibbly things out and don't panic.
Buy proper charcoal. Don't use those brickette things. They are too hot and don't last long if you are cooking for a lot of people. If you can, get some made charcoal- Pete and Tom, both Rangers, make it occasionally in the park, and have been known to sell it.
Buy meat from nice butchers- you know my views by now. Treat yourself to good sausages, better burgers, maybe some prawns, anything you like. Marinate things- this not only helps them to taste delicious, but it will tenderize meat, and it will cook faster. If you have steak put in a mixture of fresh herbs, black pepper and oil. Leave them as long as you want. If you have lamb chops, put them in oil, garlic and rosemary, add a little lemon juice if you like. Chicken you can add eveything to, but cut it small. The basic idea is cut everything the same size, and it will all cook at the same rate. Beware the cheap "barbecue packs" people sell. It's either cast offs or bad cuts that will toughen on a fierce heat.
Pre-cook some of the stuff. I know you'll say it's cheating. It isn't. You will be less stressed and things like sausages will be meaty and smokey and glorious, rather than charred, raw in the middle and dry. Cook sausages in the oven- cover them if you like until they are cooked, but with very little colour. Then cool them as quickly as possible, or throw them straight on the grill and colour them and let them take on the smokey taste. Steak and chops don't need precooking. Chicken, if you are doing thighs or larger solid pieces I would put through the oven first and then finish on the barbecue.
The other thing I have found when organizing these things is that people seem to think you need 10lb of meat per person. You really don't. Keep it simple. Dress it all with good fresh salads and you only need two types of meat. Do some roast vegetables- herbs and oil and garlic. They are so simple, but powerful flavours and you can serve them on skewers on the barbecue or in a dish from the oven.
If you would like onions- the type you get at fair grounds, start them early add oil and a little butter to a pan on a medium/low heat and add lots of onions. Leave them alone. Stir them occaisionally, when you are passing, but let them do their own thing. They will slowly release all their sugars and go a light brown colour, and smell heavenly. Leave the room every so often and when you return breathe in. You can smell them when they are done. They will have liquid in them, be a beige colour and people should walk past your house saying "I don't know why, I just really fancy a hotdog". You can let them go cold, and reheat them later. You can put them on full heat to reheat them- but stir them.
Don't skimp on salads- fresh leaves, tomatoes and red onions, coleslaw and some new poatoes, dressed gently in oil and fresh mint. Add some bread, and a bottle of robust red wine- if that's your thing, and away you go. Smile gracefully at any of your guests who tell you that you shouldn't light it like that, that they always do a whole leg of lamb on theirs or come and tell you that you'll burn everything and are you sure it's cooked? Just remember not to invite them next time!
Monday, 27 April 2009
Music on the Water
I think I have become a fan. I have never been a "fan" of anything- not a full blown supporter. Jodie has the football. At this juncture I should say well done to Posh. They apparently have gone up a division, or a league or something, which is good. And the same weekend Manchester United won 5-2 to Tottenham. This all made Jodie very happy, and those of you who came in on Saturday evening will have heard her voice raised in football chants as she exclaimed her joy.
Those of you who missed her somewhat interesting versions of classic pieces, and joined us on Sunday instead, will have a notion of why I am now a fan.
We were joined by "Shakehandseric and the Collabor8tors". These guys are proper acoustic musicians. They play instruments and don't do things by computer!There were four on Sunday, but the numbers go up depending who can collaborate with them (now you get the name). Between them they play guitar, bass, drums, mandolin, harmonica, ukuele, banjo and piano. They even do accapella, which is impressive in this day and age of synthesised everything.
Richard Young is the main vocalist, and as "Shakehandseric" write his own stuff. Roberto is vocals and lead guitar amongst other instruments, and has several CD's. Andy plays piano, and John- one of our regulars- sings and plays guitar, banjo and sometimes even the ukulele.
They do covers if they are not singing Richards songs, a mixture of pop, folk and modern classics, from Dirty Old Town, I'll Tell Ma, If I said You Had A Beautiful Body to Valerie, Chasing Cars and Halleluia.
They were kind enough to give us a CD, which we will gladly play in the cafe to share with you all. They have a gig list, and you can see and hear them on www.myspace.com/shakehandseric
I am hoping they will join us again to play at the 24hour Sail, in aid of the RNLI in June, and also at the Parks 21st Birthday Celebrations in August.
Those of you who missed her somewhat interesting versions of classic pieces, and joined us on Sunday instead, will have a notion of why I am now a fan.
We were joined by "Shakehandseric and the Collabor8tors". These guys are proper acoustic musicians. They play instruments and don't do things by computer!There were four on Sunday, but the numbers go up depending who can collaborate with them (now you get the name). Between them they play guitar, bass, drums, mandolin, harmonica, ukuele, banjo and piano. They even do accapella, which is impressive in this day and age of synthesised everything.
Richard Young is the main vocalist, and as "Shakehandseric" write his own stuff. Roberto is vocals and lead guitar amongst other instruments, and has several CD's. Andy plays piano, and John- one of our regulars- sings and plays guitar, banjo and sometimes even the ukulele.
They do covers if they are not singing Richards songs, a mixture of pop, folk and modern classics, from Dirty Old Town, I'll Tell Ma, If I said You Had A Beautiful Body to Valerie, Chasing Cars and Halleluia.
They were kind enough to give us a CD, which we will gladly play in the cafe to share with you all. They have a gig list, and you can see and hear them on www.myspace.com/shakehandseric
I am hoping they will join us again to play at the 24hour Sail, in aid of the RNLI in June, and also at the Parks 21st Birthday Celebrations in August.
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