Season 2014-2015FRASIER'S; 72 Central Parade, Herne Bay
ROUND 11
25.04.'15
PlayedEels
(4 pts)
Pie
(4 pts)
Mash
(3 pts)
Afters
(2 pts)
Liquor
(1 pts)
SumTotal
CHRIS CHARALAMBOUS80290
NICK EVANS 111310120225
MIKE GOLDWATER 101210116186
RICHARD LUCAS81310221150
EDWARD MOSSE81110112109
JUDITH DESCHAMPS9088
TOM LEADER3086
DENISE ROUSE 4055
DOUGLAS BENFORD4049
JEAN CUNLIFFE6048
ANDY POTTER3048
SUE MADIGAN5040
MICHAEL TREACY21
2*(leftovers)
2011132
PAUL GRICE2029
SABRINA BORDIN2026
KATHARINE SCHOPFLIN2024
DANIEL BOUQUET1033032424
PAUL GALE1024
RON COX1024
LEIGH PAGET1020
PETER ROLFE1017
ALAN SMITH1016
MAX FORBES1112021616
PETER MOULE1016
MONTY MARTIN1015
TERRY CECIL1013
ANDRE DE ST JORRE1012
BEN HAYES1012
MATTHEW LOWING1012
MIKE HARRIS1010
ROBIN BAIRD-SMITH1010
IAN BURR109
MOIRA TRAFFORD109
PAT LAWRENCE108
MAIRI MACKAY10-6

The unsuspecting Kentish resort of Herne Bay was influxed by a posse of pie and mash tourists on the last Saturday of April. Fresh off the high speed Javelin service from St Pancras, they paused briefly before seeking out a park for an appetite-enhancing kick-about.

As the magic hour of one neared, they headed towards the sea front in search of Frasier's Pie and Mash Shop, finding some delightful curios along the way — including a likely potato supplier.

Shambling along the shingle, I received a droll message from club associate Daniel Bouquet. "The mash might be cooked by the time you arrive."

Frasier's occupies a prominent spot directly opposite the clock tower. I was told that the shop has been in business for six years.

Bouquet, now a Whitstable coffee baron, last saw competitive action in the Club’s visit to Harrington’s in April 2011. We caught up with him as he perused the property pages over his first plateful.

His squeezable Encona proved to be something of a loose cannon.

The stewed eels were duly anointed.

Here's Mike G evaluating that delicate dish of spice and fish.

The booth arrangement offered these two old duffers opportunity for a cosy tête-à-tête.

[Below] Ed Mossse was sporting his red hot "Team GB Pie and Mash Squad" t-shirt for the occasion.

I went for a three and one. This is it.

This event was never going to be a high-scorer; I reckoned these specimens to be 1.4 times larger than a standard Robin's pie. And, though generously scraped, there was a little more texture to the spuds than I would have liked. I put it down to a poorly-performing potato pummeler.

And that's me.

Mike's application of chilli vinegar was textbook.

Mosse's portions may be modest, but there's no denying the lad's gusto — it's fearsome!

Here's my sister Max mucking in with the rest of us. With fair weather forecast, she had decided to bring along her two 'erberts for a day out at the coast . . .

. . . but Marmaduke and Royston Forbes merely dabbled with p-n-m as a supplement to their burger and chips.

The Saturday lunchtime fixture enabled the presence of one Michael Treacy — Ed Mosse's pal and flatmate. However he didn't cover himself with glory. A cocktail of large pies, lumpy mash and a tall glass of cold water proved disastrous to his scoresheet — and mine.

By contrast Bouquet was comfortably leaning into his second platter, the day's high scorer on 24 points.

[Below] Scenes from the shop.

Our hosts were [clockwise from left]: Emma, Lee the Pieman, Jody and Lucy.

Emma has worked here for nearly a year, and helps run the business with her partner. She responded to Mike Treacy's reflux whoopsie with the commendable composure of a long-experienced dinner lady.

The group shot.

Seaside pie and mash is a winning — and warming — combination that we've enjoyed at Clacton, Walton, Eastbourne and Southend. Aside from the day's disappointment in the mash department, Frasier's offers up substantial and reasonably-priced fare in a classic seaside setting. But there's an affluent breeze blowing along the north Kent coast, and it'll be interesting to see how much of its traditional character Herne Bay can retain in years to come.

Makcari's pier-side parlour was selected for the delicious, but non-scoring, dessert course, which Ed Mosse anticipated eagerly.

It was the perfect set-up for a 5-mile walk westwards to Whitstable.

There were a number of diversions on the way, namely the Hampton Inn and the Tankerton Arms.

The hike didn't end with the glorious flaming sunset I'd imagined, but the sight of Old Neptune looming up over the shingle certainly warmed my cockles.

St@