Everyone, that’s staff and residents were very busy this week at Rosedale preparing for Saint George’s day. The Cook Debbie Kay and her team were very busy cooking a traditional steak and ale pie with mash and seasonal vegetables, trifle was one of the choices for afters. For Teatime cream and strawberry scones and cakes decorated with England’s flag made from icing was part of the menu. A big thank you to you all, your efforts are really appreciated.
Meanwhile Our reception, entrances and lounges were decorated with bunting and red roses.
Well done to all for your efforts.