On April 29th, the Pie-n-Mash Away Team took a 176 Bus into the Deep South of London. The destination was Arment's in Walworth. We hadn't been there for a few years, and were impressed with what looks like a major refurb., perhaps to celebrate 90 glorious years of pie making.

'At least it's clean,' observed Mr Chung, somewhat drily. Indeed, our spacious surroundings were spick, span and spotless, the front-of-house ladies gracious and elegant. In keeping with current trends, you can see the chefs at work in their ginormous cuisine.

We detected a playful Damien Hirst influence in the innovative use of pharmaceutical containers for salt and pepper (see close-up) and the cherry pie and aerosol cream was positively post-indulgent. If you are in this neck of the woods and hungry, I highly recommend this friendly establishment ; young or old, rich or poor, black or white; pie and mash.

The final meeting of the season beckons on Friday 21st May. It will be at Goddard's of Greenwich. Yes, it will be open — I have checked — and it's a very nice venue, for those who've not been. If there is sufficient interest, I will reserve some seating.

When the chomping has ceased, the cutlery laid to rest and the trophy moments savoured and snapped, we shall make for the river boat. Conveying us back to Embankment Pier, it takes approximately 60 minutes and costs about a fiver. And there's beer to be had on board, though if the weather's looking inclement, I may be tempted to fill a hip-flask with a drop of digestif.

There's little point in pretending you're going to get back and do some work afterwards, so I advise taking the afternoon off.

For those travelling from central London, meet us on the bridge over the platforms at Waterloo East at 12.45. There is a direct train to Greenwich at 12.55, ride takes about 12mins. Then there is a one-stop jaunt on the DLR to Cutty Sark, so I imagine we'll be in the queue at about 13.17

Be seeing you, Jean-Gabriel Statistuta