Pork pies might be one for summer,problem with pork pies is that because they are gelatine topped you only have a safety net period of 2-3 hours to sell them when warmed,therefore it might be a case of a cold pork pie ploughmans lunch style but I'll get back to you on that,hope that helps dreamer.

Quite understand Andrew, I used to help run a fish shop in my youth and we used to keep the menu as simple as possible to meet the demands of the customer whilst also giving us a rapid turnover of stock.

think the feedback has been really good from folk today ...

Progress Cafe can only grow and prosper , Project 6 have had a great reaction to today for their efforts , and they will only learn from their endeavors today...

All comments are welcome , but today was only the start ...

[isee below[/i

on the subject of ' food in the bar'..the signs are only there to try and stop folks heading up to MC-D's n KFC ,then coming in the HOF . not consuming any beverages on the premises, and then expecting Cougar staff who are employed to sell beverages behind the bar, to clean up after them.........not..

Grub from the Progress Cafe does n come into this ...

A big pat on the back for all concerned

and a tremendous job done , I've owned 4 sandwich shops in the past and know how hard it is running a food outlet.......getting quality food out fast and so many things go on behind the scenes that people don't see , food tempratures ,cleaning etc etc etc.

So , Well done everyone involved and long may it continue ,

just get rid of the carp butty van and the jobs sorted !!!