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Ready meal fantasy?

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Messages: 1 - 50 of 87
  • Message 1. 

    Posted by carrick-bend (U2288869) on Thursday, 27th September 2012

    If Tom and Brenda were, only a week or so ago, trying to source a kitchen to do the trial run of their ready meals, still having discussions over whether they would be chilled or frozen, how could they have got a major contract sorted out so fast, when it would take a little longer than a week or so to sort production, and especially packaging and labelling?

    This handy BBC guide for 14 - 16 year olds refers.
    www.bbc.co.uk/school...

    There's "things happening fast" and there's total fantasy.

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  • Message 2

    , in reply to message 1.

    Posted by Tayler Cresswell (U14232848) on Thursday, 27th September 2012

    Hi Carrick

    Tom has been working on the ready meals for quite some time. He had samples that they promoted when Bridge Farm relaunched as Ambridge Organics a few months ago.

    Tayler

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  • Message 3

    , in reply to message 2.

    Posted by returnmigration (U14260026) on Thursday, 27th September 2012


    Morning Tayler,

    You know as well as we do that this storyline is truncated nonsense.

    Report message3

  • Message 4

    , in reply to message 2.

    Posted by carrick-bend (U2288869) on Thursday, 27th September 2012

    The SWs had Tom and Brenda trying out different recipes, cooked in their own kitchen, for the Bridge Farm relaunch. That's a very, very different thing from getting a firm, large-scale order contractually sorted.

    The OP refers - should I just accept that this is magic realism, and stop expecting any plausibility?
    I'm not the only one with, possibly, unrealistic expectations - a couple of threads in TB refer, with much more technical background knowledge than I have.

    Report message4

  • Message 5

    , in reply to message 2.

    Posted by Chris Ghoti (U10794176) on Thursday, 27th September 2012

    Where is he planning to cook these meals for the "humungous order" for the October holiday-lets? I doubt that Jaxx kitchen has enough spare capacity for it, and that was the only place he could find to cook samples this month:

    Lowfield:
    Monday 10th September, 2012
    * Back home, Tom is allowed to explain that Kirsty and Frank are both willing to cook sample ready-meals in the Jaxx kitchen. They don't think Kenton will have a problem with that.

    BBC synopsis:
    10/09/2012
    Tom's happy that Kirsty and Frank have agreed to make up some of his ready meal samples at Jaxx. He's found storage for them too. Brenda asserts it's great to have some good news for a change.

    Samples and "a humungous order" are slighty different in quantity, I would hope.

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  • Message 6

    , in reply to message 2.

    Posted by A Frend (U2249422) on Thursday, 27th September 2012

    "Tom has been working on the ready meals for quite some time. He had samples that they promoted when Bridge Farm relaunched as Ambridge Organics a few months ago."

    Hi Tayler, where is he going to make these readymeals and who is going to cook them? Has the packaging been sorted out and who has calculated all the stuff about calorific content, sell by dates etc?

    He can't have been doing this since January as he was not even sure a few weeks ago whether they were to be frozen or fresh and he hadn't even found anyone to cook them or anywhere to make them.

    If we are to assume he did it all himself, surely this holiday company, if they were reputable, would want to know what his bona fides were as a cook. He's a farmer afterall. He might prepare sausages but that's very different from cooking pork so that it ends up as a tasty frozen meal. In his personal life he requires his mummy or Brenda to feed him so the SWs write him as though he can't even boil an egg.

    Report message6

  • Message 7

    , in reply to message 5.

    Posted by A Frend (U2249422) on Thursday, 27th September 2012

    Good God Chris, this makes the SL even more incomprehensible. If producing the samples was a favour orivided by Kirsty using a borrowed chef and kitchen from Jaxx how on earth is Tom to scale up to the industrial production for next week? What are the SWs on? And more to the point do they think we are complete nitwits? I feel patronised.

    Report message7

  • Message 8

    , in reply to message 7.

    Posted by Chris Ghoti (U10794176) on Thursday, 27th September 2012

    Maybe all the cooking is to be done in the place in Shrewsbury that we have not heard mentioned for several months.

    Report message8

  • Message 9

    , in reply to message 8.

    Posted by Almond_Aire (U2259917) on Thursday, 27th September 2012

    I was directed here by Carrick-Bend, and asked to repost my observations made in DissTA, so here they are, edited and added to, so they contain mostly facts rather than opinions:

    He hasn't even *tried* scaling up the manufacturing process to factory scale. Ingredients do not behave in the same way if stored for a period of time - what if his sauce separates? What if the seasoning needs adjusting on a larger scale? *How* is he going to manufacture it?

    What about food safety? Tom needs to keep the dish for a period of time and test it for the use-by date with a margin of safety built into the date. Does he know how to do a bacteriological reading? He's a farmer, not a microbiologist. Cook/chill stuff is a big source of food poisoning if not handled correctly - he's going to need a large preparation and storage area that is chilled.

    He's going to need to do a HACCP analysis on the whole process. I remember that when Helen started cheesemaking, she learned all about HACCP. That was years ago. Is her knowledge even still current? As he has a (possible) "expert" in the family, perhaps Tom can ask her. But isn't Helen too currently wrapped up in babycare to spend much time helping Tom? Presumably if she bothers to go to work, the shop is her priority.

    If he wants to freeze the meals, he needs a blast freezer.

    Is the place Tom was using for a while in Shrewsbury a proper factory, or just a place where he could test things?

    It seems to me that Tom would have to outsource a lot of this work if he does not have the skill, time or space to do it. If he is going to do it himself, he needs staff as well as equipment and space. All the staff will need food hygiene training, and possibly to a higher level than required by e.g. someone running a B&B who is only working in a domestic kitchen.

    I just do not see how any of this is feasible in the time frame of delivery of a finished product by October half term.

    Alma.


    Report message9

  • Message 10

    , in reply to message 9.

    Posted by Reggie Trentham (U2746099) on Thursday, 27th September 2012

    Maybe, someday, someone will explain why this kind of detail is so important and what it would add to the programme, apart from a couple of extra hours of broadcast time a day and a lot of boredom.

    It''s a fictional drama. Suspend your disbelief.

    Report message10

  • Message 11

    , in reply to message 9.

    Posted by Organoleptic Icon (U11219171) on Thursday, 27th September 2012

    Alma did you miss the episode where Tom had found a commercial kitchen which did his chilled and frozen samples on the understanding that they would get the business if he succeeded?

    So, he has available people who already do the whole thing, for whom these are what they do all the time. Sell by dates established. Computer produces nutrition info from the recipe.

    Report message11

  • Message 12

    , in reply to message 11.

    Posted by Almond_Aire (U2259917) on Thursday, 27th September 2012

    Even if you have a ready factory, you need to set it all up. Unless the factory has a spare production line (and why would a successful factory have this?) it all needs to be slotted into the factory's rota. Plus making a few samples in a test kitchen is not the same as a full production run, which would still need testing on the production line.

    I don't want the airwaves cluttered up with the full detail. Yes, it would be boring. But a few passing remarks about the thing being at a certain stage of testing, along with a realistic timescale, is all I ask.

    I know it's drama not RL. But TA is different from just about every other drama, in that it follows real time. So if a story is hurried, it's far more obvious than in other shows.

    Alma.

    Report message12

  • Message 13

    , in reply to message 10.

    Posted by Black-fevvered mourning Sparrer (U14335374) on Thursday, 27th September 2012

    Reggie, part of the appeal of The Archers is that it is supposedly set in something like the real world, and deals with real problems - as opposed to dragons and aliens and killer robots and so on.

    It is becoming increasingly clear that The Archers is _not_ set in the real world. If someone with a history of psychiatric problems can buy AID in less than a month; if a ready-meal operation can be set up out of nothing with no consideration of the difficulties; if one person can single-handedly run an entire milk herd... all dramatic tension is lost, because the answer to every challenge is "the script-writers will magic it away".

    Report message13

  • Message 14

    , in reply to message 13.

    Posted by Reggie Trentham (U2746099) on Thursday, 27th September 2012

    It is becoming increasingly clear that The Archers is _not_ set in the real world 

    Never has been, Hedge Sparrow, and I am more than happy that it isn't.

    We get twelve minutes a day. It isn't possible to clutter it up with unnecessary detail. Why do we need to know the precise and no doubt tedious detail of how Tom's ready meals will be produced? And if the SWs want to accelerate, for purposes of the plot, the time the arrangements would take why shouldn't they? Isn't that what is called dramatic licence?

    Report message14

  • Message 15

    , in reply to message 10.

    Posted by Dinah Shore (U14984316) on Thursday, 27th September 2012

    Care is taken over so many details - Ed needs £2,000 for a business plan to buy into the extended herd scheme, Vicky takes Real Time to explore making Veal calves pay their way (and fails), Jamie retakes a poor GCSE maths exam on the right date, even, for briefcase's sake, they get the /correct/ /beetle/ /noise/ in Costa Rica:

    so it grates, it really grates, when

    the time scale is ignored, (3 weeks from some chap giving the idea to SLT, Brenda making half a dozen recipes, Tom testing these on other people, decision made to "launch ready meals" six weeks later):

    Heath and Safety Regs are brushed aside (kitchen hygiene certificates for cooks, eg Brenda, Frank, Kirsty or whoever, plus suitability of hygiene standards of The Bull to meet, so the 100 samples could be provided for the Tuesday food fair, where were they frozen and stored, was this up to hygeine certificate standards?),

    financial considerations are airily ignored ("I can't use the professional cooks, I don't want to pay them!") ("Fallon said I could use the Bull kitchen for free, BUT I'd have to find my own cook!!") ( So what is the budget for cooks and packaging and wastage and freezing and transport? And who budgeted for it? And from where is the money coming?)

    A little time scale is a dangerous thing...

    Report message15

  • Message 16

    , in reply to message 15.

    Posted by Organoleptic Icon (U11219171) on Thursday, 27th September 2012

    I really do wish people who like to complain would listen to the programme first.

    The idea of using the Bull kitchen was NOT proceeded with. The samples were done at a commercial kitchen. Which already had all the hygiene etc. stuff.

    And, re another post above, We are taking a batch processing kitchen not a massive production line.

    1) Such a kitchen might well have spare capacity - if only from extra hours, second shift, weekend working.
    2) As the reason the factory took on the sample making was in the hope of getting the business if successful, clearly they DID have unutilised capacity.

    Report message16

  • Message 17

    , in reply to message 15.

    Posted by Chris Ghoti (U10794176) on Thursday, 27th September 2012

    Dinah, in the end Tom got his samples done by a couple of people in the catering trade, and I suppose he must have paid those as professional cooks, unless he managed to have it as "a favour in the family": Monday 10th September
    * Back home, Tom is allowed to explain that Kirsty and Frank are both willing to cook sample ready-meals in the Jaxx kitchen. They don't think Kenton will have a problem with that.  
    So he had enough samples for his food fair thing, but I don't see where they plan to cook the "humungous order" by half-term.

    Report message17

  • Message 18

    , in reply to message 17.

    Posted by Dinah Shore (U14984316) on Thursday, 27th September 2012

    Kirsty works full time as manager of a Health Food shop. and is waiter at a wine bar.

    Why would she have hygiene certificates?

    Report message18

  • Message 19

    , in reply to message 18.

    Posted by Chris Ghoti (U10794176) on Thursday, 27th September 2012

    It is a good question Dinah! She said she and Frank would cook the samples even if she *doesn't* have the certification to do so legally.

    Honestly, you would think that after his family farm nearly went under because of a food-poisoning incident Tom might have the sense to *check* about such a thing, but no...

    Report message19

  • Message 20

    , in reply to message 10.

    Posted by Perkin Warbeck is not a cannibal (U14797366) on Thursday, 27th September 2012

    Maybe, someday, someone will explain why this kind of detail is so important and what it would add to the programme, apart from a couple of extra hours of broadcast time a day and a lot of boredom.

    It''s a fictional drama. Suspend your disbelief. 
    Too true!

    Report message20

  • Message 21

    , in reply to message 17.

    Posted by Organoleptic Icon (U11219171) on Thursday, 27th September 2012

    In reply to : Ikan Christi

    Dinah, in the end Tom got his samples done by a couple of people in the catering trade, and I suppose he must have paid those as professional cooks, unless he managed to have it as "a favour in the family":Monday 10th September
    * Back home, Tom is allowed to explain that Kirsty and Frank are both willing to cook sample ready-meals in the Jaxx kitchen. They don't think Kenton will have a problem with that. So he had enough samples for his food fair thing, but I don't see where they plan to cook the "humungous order" by half-term. 


    Chris your habitually encyclopaedic TA perfection has failed.

    They used a commercial kitchen.

    Report message21

  • Message 22

    , in reply to message 1.

    Posted by barwick_green (U2668006) on Friday, 28th September 2012

    Tommy Archer -

    * Can't cook

    * has no experience in producing ready meals,

    * has no premises,

    * has his Bridge farm work, supporting his sick father milking etc,

    * is doing ALL the BF office work because no else can be trusted,

    * is buying, erecting, filling and harvesting from new poly tunnels.


    Where is the snarky little twonk going to get the capital - thousands of pounds - he needs to fund this first batch of ready meals? Do a pitch on Dragons Den? (And be shown up for the puffed up little chancer he is.)

    Tommy and his child poisoning family deserve nothing but failure, humiliation, poverty and disgrace. Venal briefcasers the lot of them and the only thing that stinks more than Tommy ruddy ready meals is the SWs belief we'd think this storyline is credible and entertaining.



    Report message22

  • Message 23

    , in reply to message 21.

    Posted by cath (U2234232) on Friday, 28th September 2012

    >Chris your habitually encyclopaedic TA perfection has failed.

    They used a commercial kitchen.<

    If, by a commercial kitchen, you mean Jaxx then you're both right.

    My understanding was they developed the recipes at that place in Shrewsbury, ready to launch in the spring and then pulled out at the last minute because of everything else that was going on. I have a vague memory of them having even agreed the packaging (I wasn't listening closely to all the shenanigans) and so presumably all the technical stuff was sorted out in the spring.

    Then they needed samples for the food fair. SLT said it would cost a lot to get the Shrewsbury place to make them up (I assume, because of the relatively small quantities) so in the end Frank & Kirsty did them in the Jaxx kitchen - presumably according to the recipe developed last spring.

    But I assume that the order itself will be made up at the place in Shrewsbury.

    Report message23

  • Message 24

    , in reply to message 21.

    Posted by My Mum is turning in her grave (U13137565) on Friday, 28th September 2012

    What commercial kitchen? Where? AFAIK they used Jaxx.

    Report message24

  • Message 25

    , in reply to message 11.

    Posted by Mustafa Grumble (U8596785) on Friday, 28th September 2012

    Alma did you miss the episode where Tom had found a commercial kitchen which did his chilled and frozen samples on the understanding that they would get the business if he succeeded?

    So, he has available people who already do the whole thing, for whom these are what they do all the time. Sell by dates established. Computer produces nutrition info from the recipe. 

    OI - can you recall roughly when that might have been, please?

    Report message25

  • Message 26

    , in reply to message 24.

    Posted by Dinah Shore (U14984316) on Friday, 28th September 2012

    [[AFAIK they used Jaxx.]]

    Did they? I thought the used The Bull? Fallon said they could, but not with someone to cook.

    Report message26

  • Message 27

    , in reply to message 26.

    Posted by Dinah Shore (U14984316) on Friday, 28th September 2012

    Ah, found it

    Back home, Tom is allowed to explain that Kirsty and Frank are both willing to cook sample ready-meals in the Jaxx kitchen.

    Which must have been the compromise.

    Brenda and Tom discussed Shrewsbury, "the place we used for the original testing" but he said he didn't want to pay them.

    Report message27

  • Message 28

    , in reply to message 18.

    Posted by irene (U14262395) on Friday, 28th September 2012

    well anyway kirstys''so loved up' now she probably wont want to be slaving over a hot stove for tom anymore. so thats one hurdle over.

    Report message28

  • Message 29

    , in reply to message 27.

    Posted by Chris Ghoti (U10794176) on Friday, 28th September 2012

    Yes, back at 17 I quoted that exact bit of Lowfield from 10th September. Not sure where the idea of their then having gone off and used some other kitchen for the samples came from, to be honest.

    Report message29

  • Message 30

    , in reply to message 29.

    Posted by Mustafa Grumble (U8596785) on Friday, 28th September 2012

    On 7th September T&B were 'agonising' over where to get 80-100 ready meals prepped for the food fair and pondered inter alia whether to use "Borchester Food Services " - but that they would charge the earth and not have the home-cooked feel Tom was after.

    That's the only recent reference I can quickly find to any "industrial" provider other than much earlier in the year when they were getting HEFF (Heart of England Fine Foods) in Shrewsbury to test out their various recipes - but HEFF does not seem to be a bespoke production operation for business like Bodge Farm.

    OI - if you can recall roughly when you heard whatever it was, do please post an aide memoire.

    Report message30

  • Message 31

    , in reply to message 30.

    Posted by Chris Ghoti (U10794176) on Friday, 28th September 2012

    I have gone and listened and there is no mention of the samples being made in an industiral kitchen onther than Jaxx' one that I can find, unless it is in some scene with neither Brenda nor Tom in it.

    Report message31

  • Message 32

    , in reply to message 30.

    Posted by Organoleptic Icon (U11219171) on Friday, 28th September 2012

    OI - if you can recall roughly when you heard whatever it was, do please post an aide memoire. 

    I can't recall but it must be after 10/9 when

    "Back home, Tom is allowed to explain that Kirsty and Frank are both willing to cook sample ready-meals in the Jaxx kitchen. They don't think Kenton will have a problem with that. "

    And before the exhibitioin

    I can't find it in lowfield, but I don't /think/ I imagined it.

    I recall mention of the firm doing both frozen and chilled samples.

    Report message32

  • Message 33

    , in reply to message 32.

    Posted by Mustafa Grumble (U8596785) on Friday, 28th September 2012

    Have just had the immeasurable pleasure of listening over and over to a number of SLT & BB conversations. My ears are bleeding. And I must credit your memory, I think, OI.

    On Sept 4th, T&B were discussing the relative merits of chilled and frozen ready meals, and tried to get a firm opinion from Kathy. On the 7th they had the conversation I referred to above.

    On the 10th they had their conflab about trying to find somewhere to get the samples cooked, and Tom expressed his relief that Frank (at Kirsty's request having herself been appraised of the problems by Fallon) would cook some at Jaxx and Kirsty would cook some as well.

    Tom then referred (with some relief, the clear implication being that it was a different firm to that referred to only three days earlier, Borchester Food Services) to having found "this food service firm" which could freeze and store a batch of samples - as you say, in the hope of getting some regular business out of it - they have a blast freezer, and would have been prepared to do a batch of short shelf-life samples as well.

    So, while the samples for the food fair were cooked in the Jaxx kitchens, at present it seems - certainly in the absence of any further clarification on air - as if the actual production could be carried out by either of the two 'food service' firms that have been mentioned.

    Report message33

  • Message 34

    , in reply to message 33.

    Posted by Organoleptic Icon (U11219171) on Friday, 28th September 2012

    Well done Grumble.

    I'm a little confused about cooking at Jaxxs and packing somewhere else, but I suspect that will have to do!

    Report message34

  • Message 35

    , in reply to message 34.

    Posted by Buntysdaughter (U7084475) on Saturday, 29th September 2012

    So the ready meals that Speakman (?) gets won't in fact be cooked by the same people (nor in the same kitchen) wot cooked the samples Speakman tried at the Food Fair ??? To what extent can these meals be described as Tom Archer's ?? Does he have sufficient pig & assorted ingredients to meet the demand ? What have we heard about a) the contract Speakman wishes Tom to sign and b) the contract the commmercial kitchen wants him to sign ? Would it be possible for the SWs to give us a conversation between the SLT and his lady love, St Brenda of the Picture Frieze, outlining what profit he expects to make on this deal ? No ? Oh, OK.

    Report message35

  • Message 36

    , in reply to message 23.

    Posted by waslantana (U15073790) on Sunday, 30th September 2012

    But I assume that the order itself will be made up at the place in Shrewsbury.  

    The place in Shrewsbury is real (Heart of England Fine Foods or HEFF as the SLT has it), and as far as I can see, while it offers tasting facilities, it does not offer services for the preparation of food on a commercial scale. Even if did, they have to have sufficient spare capacity to take on and produce Speakmans' order in 3 weeks (the same would apply of course to any other commercial food producer Tom might want to use)

    Report message36

  • Message 37

    , in reply to message 36.

    Posted by Chris Ghoti (U10794176) on Sunday, 30th September 2012

    He doesn't want to use any professionals because they cost money.

    If we have been told that he has done a six-month test of a tried recipe, I have missed it.

    Report message37

  • Message 38

    , in reply to message 37.

    Posted by carrick-bend (U2288869) on Sunday, 30th September 2012

    I personally don't think that the answer given (very promptly - thanks, Tayler) in post 2,

    "Tom has been working on the ready meals for quite some time. He had samples that they promoted when Bridge Farm relaunched as Ambridge Organics a few months ago"

    addresses the question asked in the OP, but I may well be wrong.
    What's the opinion of other posters on this thread, please?

    Report message38

  • Message 39

    , in reply to message 38.

    Posted by barwick_green (U2668006) on Sunday, 30th September 2012

    < "Tom has been working on the ready meals for quite some time. He had samples that they promoted when Bridge Farm relaunched as Ambridge Organics a few months ago" >

    The answer (nothing personal Tayler) is a master class in obfuscation.

    Preparing a few samples is nothing compared to scaling up, manufacturing, packaging, refrigeration, transportation, distribution and advertising (etc etc) that will be required over the next couple of weeks in order to get Tarm's pork balls to Unspeakables in time for half-term.

    The SW's are flogging a dead dog with this story. (Much like the puffed up little twit himself .)

    Report message39

  • Message 40

    , in reply to message 39.

    Posted by Organoleptic Icon (U11219171) on Sunday, 30th September 2012

    The SW's are flogging a dead dog 

    Part of the tenderisation process IIRC.

    Didn't know he had a Korean range.

    Report message40

  • Message 41

    , in reply to message 40.

    Posted by returnmigration (U14260026) on Sunday, 30th September 2012



    If even we here at Mustardland, the vaguely clued up members of the listening fraternity, cant keep up with T&B's Ready Meals fiasco and exactly what has been agreed, and what revolting concoction is going to be cooked/stored/transported where, by whom and for how much or how long, then surely this sends a LOUD message to the Editor - that the rest of the R4 populous will have lost any form of overall understanding of this crackpot storyline several lifetimes ago.

    Its time to bin it.

    .

    Report message41

  • Message 42

    , in reply to message 6.

    Posted by Tayler Cresswell (U14232848) on Sunday, 30th September 2012

    Hi Tayler, where is he going to make these readymeals and who is going to cook them? Has the packaging been sorted out and who has calculated all the stuff about calorific content, sell by dates etc?  

    Tom hasn't organised where the ready meals will be produced yet. He used Jaxx to create samples for the food fair.

    I think Tom said when they got the order in that he'd have to get a move on with organising everything.

    Tayler

    Report message42

  • Message 43

    , in reply to message 42.

    Posted by returnmigration (U14260026) on Sunday, 30th September 2012


    And surely, after all the carnage with the ice-cream, the Environmental Food chaps will be very careful about doing a very thorough inspection of any premises being used for chilled food from a BF associate. That could take weeks to organise.

    Report message43

  • Message 44

    , in reply to message 42.

    Posted by Chris Ghoti (U10794176) on Sunday, 30th September 2012

    I take it that he has been producing them for testing as to how they behave after storage, at some point during the past six months? Frozen ready-meals can't just be sorted out in a few days or even a few weeks, and if they are not going to be frozen I can think of no way that a "humungous" order could possibly be known (by a company who merely make them available as an option for holiday lets) to be needed all at the same time.

    Report message44

  • Message 45

    , in reply to message 42.

    Posted by barwick_green (U2668006) on Sunday, 30th September 2012

    < Tom said... in that he'd have to get a move on with organising everything. >

    Yes Tayler, in that sort of way I'm going to get a move taking the junk in the loft to the dump, get a move on with losing a stone in time for Christmas and get a move on learning the guitar before my next birthday.

    Tom and his ready meals story-line is pile of pants and an insult to TA listeners.

    Report message45

  • Message 46

    , in reply to message 45.

    Posted by Buntysdaughter (U7084475) on Sunday, 30th September 2012

    Tayler, could the SWs please let you know, so that you can inform us, who exactly will be cooking these ready meals ? Is it HEFF in Shrewsbury ? Is it Kirsty and Frank in Jaxx's kitchen ? Is it Tom and Brenda at home ? Thanks.

    Report message46

  • Message 47

    , in reply to message 46.

    Posted by Mustafa Grumble (U8596785) on Monday, 1st October 2012

    It won't be HEFF, but if you refer to my post 33 above you will see that on 10th September T&B discussed on air & dismissed "Borchester Food Services" as being one producer of samples for the forthcoming food fair, but expressed interest in the potential offered by another local food services company which had offered to do the samples in the hope of securing the business itself.

    It was made clear in the broadcasts that the assistance given by Kirtsy & Frank was only to fulfill the short-term need of samples for the food fair.

    As the SLT said on receiving the 'unexpectedly' good news about Speakmans, he's got a lot of work to do, very quickly, to get the order fulfilled.

    Report message47

  • Message 48

    , in reply to message 42.

    Posted by A Frend (U2249422) on Monday, 1st October 2012

    "Tom hasn't organised where the ready meals will be produced yet. He used Jaxx to create samples for the food fair. "

    So without info on contents, E nos and calories and without knowing how the real readimeals will taste instead of the samples, Speakmans or whatever have placed a huge order for delivery by half term in the middle of this month. Sounds like a bit of a leap from samples cooked up by a cook and waitress in Jaxx to the full boona of food prepared in bulk in an industrial hired in kitchen.

    I think the company must have fallen out with its usual suppliers because of failure to pay bills. They are now seeking a replacement to fulfil orders already bought and paid for.

    I do hope so as that'd mean the saussage king going down the tubes yet again.

    I've a distrust of this SL simple because the timescales are all worng. If the order had been made for next summer that'd be fine and an interesting development. Again, it's this do it here do it now approach that drives me barmy.

    Meanwhile we'll have to listen to weeks of the kin Christmas play and rehersals but will hear very little more of this supply SL excpet perhaps the SLT working late on the the night before deliver and bloddy Brenda giving up her job to staff the phone lines.

    Report message48

  • Message 49

    , in reply to message 48.

    Posted by barwick_green (U2668006) on Monday, 1st October 2012

    < bloddy Brenda giving up her job to staff the phone lines. >

    Job? Making coffee, answering the phone, emptying the ashtrays and looking after the petty cash? That's a role for a keen teenager with minimal qualifications not for an aged 30-something graduate with (so-called) ambitions.

    Where will she be in three or five years time at Backside (if they are, incredibly, still in business)? Brendurgh will still be doing the photocopying and chucking Lilian's empties in the recycling bin.

    Stupid, stupid short-sighted woman.

    Report message49

  • Message 50

    , in reply to message 49.

    Posted by A Frend (U2249422) on Monday, 1st October 2012

    "Stupid, stupid short-sighted woman."

    I agree - she's reversed the more usual trajectory and gone from a jouno to a tea maker.

    And to hear reports of her moaning the other day because she'd had to do something a bit more than coffee making made me wonder whether the Tuckers have any enterprise anywhere. They are a singularly dull and dismal family.

    Report message50

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