Ashley Palmer-Watts

It's more about what are we comfortable charging for that?

And we never want to be thought of as expensive or, you know, exclusive or excluding people from coming in.

No.

Yeah, I mean, you know, there's a big range there.

I mean, wet lead pubs are really popular.

You know, our local is in Soho and it's really busy.

It's a great place to go, but it's really kind of old fashioned in a way.

I think the danger is when you have people driving the economics of menus, examples, purchasing departments are dictating to

You know, maybe small, mid, large groups that have, let's say, chefs that run the kitchen with some sort of autonomy.

But actually they're being told what to have.

And actually this comes from a central kitchen.

And I do understand it.

I'm lucky I don't live in that world.

It would be very painful, I'd imagine.

And probably not.

how a real chef would want to do it.

And I think those things are very difficult because it's easy to cut quality, cut cost, put the price up.

And none of that, that's a race to the bottom.

But I think depending on who those people are and how your little microclimate of a business is, it's hard to fight against that when you're just a chef, when you've got a big group and you've got a board and

you know returns etc yeah so we're lucky we're not in that at the moment and um well we won't we'll never be which is good and and that's the way it's we we focus on why people want to come to us and that's why we've got 650 people in for dinner lunch and dinner today they want to be there it's the right price and and they have a great time we make them feel good