Boundary Community Launderette

A Not-For-Profit Enterprise Serving the Community Since 1992

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Posts Tagged ‘Boundary Community Launderette’

Great News…

Posted by Boundary Community Launderette on 18/04/2015

On Friday we were informed by the Living Wage Foundation that we can become an accredited living wage employer, we’re in the process of sorting out the paperwork to make it official.

We’re really proud that we’ve been operating as a community not-for-profit enterprise since 1992, providing a necessary and much-valued service to residents of the Boundary Estate and beyond. Our brilliant and beautiful little launderette has been presented with two awards over the years, one for community involvement and one for community action, which we couldn’t have received without the great work our staff do – especially Maire, our much loved manager, who’s been with us since day one. To be able to pay them the London Living Wage and be recognised for it is another indication of our commitment to best practice as employers and to our community. People often find the idea of a community run not-for-profit launderette a bit unusual, especially with the management and financial oversight being done by unpaid voluntary directors, but they soon realise its worth and we’re grateful for all the support we’ve been shown. At times like this it’s good to thank Lorraine Hart for ensuring the project got off the ground and keeping in touch over the years.

Jean, Anita & Philip

love your launderette


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London Living Wage

Posted by Boundary Community Launderette on 03/04/2015

As a not-for-profit community enterprise it has always been our aim that our costs to our customers are kept fair and reasonable and our staff receive fair pay and conditions. We’re pleased to say that as of April 1st we’ve been able to pay all our staff the London Living Wage, a better and fairer rate than the minimum wage. This won’t mean increases in our charges in the foreseeable future, (as long as gas, electricity and water charges don’t jump dramatically).

We’ve applied to the London Living Wage Foundation for accreditation and we’re hoping to hear from them soon.


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Posted by Boundary Community Launderette on 01/04/2015

Thursday 2nd April is the last day to get your washing done before Easter, but don’t panic as we’re open from 8am and the last wash is at 6pm. Don’t forget that we do service washes so you can drop your washing off on your way to work and pick it up before we close at 7pm.

Easter 2015 scan

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It’s Pancake Day!

Posted by Boundary Community Launderette on 17/02/2015

Today is Shrove Tuesday, so here’s our traditional offering of Launderette Towers favourite pancake recipe – Delia’s. It’s easy, tasty and too good for just one day a year! We hope you enjoy the results, we’ll be tucking in…

Delia Smith’s Pancake Recipe

Equipment: A good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.

Ingredients: 4oz (110g) Plain Flour; A Pinch of Salt; 2 Large Eggs; 7 Fluid Oz (200ml) Milk mixed with 3 Fluid Oz (75ml) Water; 2oz (50g) Butter.

To Serve: Caster Sugar, Lemon Juice & Lemon Wedges.

Method: First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next, gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon. You can also serve them with maple syrup, fresh fruit, stewed fruit, ice cream…


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Only a Month To Go…

Posted by Boundary Community Launderette on 24/11/2014

Here’s advance warning of our opening times over the Christmas holidays – there’s nothing like forward planning!

Christmas 2014 Scan

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