Enfield Clubhouse

Thanks to Ashley, Patrick and Vedaste for cooking everyone a superb roast beef dinner at the Clubhouse on Monday.

What a great way to start the week and to banish any winter blues!

A big thank you to everyone who made our Summer BBQ such a special occasion. As well as a perfect Summer day to relax in our beautiful garden, it was a great opportunity for people to sample the buffet menu provided by our new Catering Service.

We had over sixty friends, neighbours and supporters attend and the Catering team headed up by Gunsel Fevzi worked miracles to keep everyone fed and happy! The food was washed down with jugs of Pimm's and the odd glass of Rose with plenty of fruity and non-alcoholic alternatives, too.

We had lots of great comments about our burgers, especially  the  BBQ sauce, which was made by one of our members.

Special thanks go to our BBQ Chefs for this event, Andy and Chris, and Raheem for organising the raffle, which raised over £70 to help cover some of the costs for food and drinks.

Invitation graphic design by Andy Frost

You're invited to join us for a Summer BBQ at Enfield Clubhouse!

41 Ridge Avenue (Solna Road junction), Winchmore Hill.

1-4 pm on Wednesday 30th July 2008.

Enjoy our home-made, organic food with us in our beautiful garden. This is a great opportunity to sample the culinary skills of our new Catering Service and to meet us and find out more about what we are doing to support people recovering from mental health problems into work, education and other community activities.

Please RSVP by Monday 28th July by commenting below, contact form or by calling 020 8360 6660.

Please also state any preferences e.g., vegetarian.

Just what is it that makes members and staff look forward to lunch time at Enfield Clubhouse?  Maybe these photos can explain...

Having lunch together is one of the core work and social activities at any Clubhouse. If not always the most important decision of the work-ordered day, what to have for lunch? - and who is going to make it? - are decisions that affect everyone directly. It's a bit of a balancing act between trying to cater for all different tastes and preferences while at the same time providing a wholesome and nutritious meal with alternatives at a fair price.

We currently price up the lunches according to how much we spent on buying the food and how many people are eating. So lunch prices vary usually between £1 and £2. We always offer an alternative to the main course, too, such as jacket potato or sandwiches.

To mark Halloween or All Saints' Eve we had a delicious homemade pumpkin soup with fresh crusty bread and soft cheese. We had a special treat with homemade apple pie to follow. We all know about pumpkins and Halloween, but I hadn't realised until later that apples are also traditional fayre at this time of year. I'll ask Gunsel and Tina to post their recipes.

We like to eat well and eat healthily, so salad is often on the menu. This was a special nut and mushroom salad created by Stephen.

Fish is also a favourite, especially on Fridays.

Shepherd's Pie is another favourite now the days are getting colder and we like to make sure we have plenty of vegetables to go with it. We always prepare a vegetarian alternative with either mince substitute or lentils to replace the meat.

Last, but by no means least, we often have a stir-fry or other rice or noodle dish. It's usually a little bit spicier than the other meals, too!