Ashley Palmer-Watts

I had one guy working with me on a day-to-day basis.

I said, look, we've got to make an apple in a week and a half.

And it's going to be served on this plane for Johnny Ive.

This is going to be brilliant.

But as you know, apple, as soon as you cut into it, it discolours, it oxidises.

So how do you make a really green apple that doesn't taste oxidised or look oxidised?

Anyway, we made this thing look like a Granny Smith with even the air bubbles, like the little sort of dots on it.

And so I sent five oranges and one apple in the middle.

And I thought, this is it.

He's going to be on the phone going, this is bloody brilliant.

You need to come out, see apple.

Didn't hear a word.

So I'll see him one day, I'll remind him.

If he ever comes on our podcast, we'll bring that up.

But go back to the menu thing.

When we were doing this, when you construct your menu and you lay out your stall of your restaurant and what you want to give people,

It's really important to look at 10, 15 things that you really want to drive home.

So there's a bakery downstairs.

For the bacon sandwich, which is on the bar menu, we make the bread, we make the bacon, we make the butter.

That's a great little story.