Ashley Palmer-Watts

But my question to him was, and we don't know the answer yet, he's coming back in June and we're going to try and figure this out with Osh as well, is that as the volume of beer in the keg reduces,

The relative gas saturation to it could be have a sliding scale of the solubility, but then there's the thing of saturation of the solubility of the gas.

So it's a really complicated thing, probably a little bit above my understanding, but we're never happy just going, you know what, that's finished.

And I think that's key with anything to do with the restaurant.

Well, it has to be done to be fair.

Yeah.

It's not a bad place to be at work.

When I joined Osh and Charlie...

Originally, they just wanted one recipe of a dish that we used to serve in Bray.

I said, yeah, this is no problem.

You can have it.

It's fine.

I said, why don't we make something synonymous with the pub?

And it was more about creating things.

The economic side is really, really important, but it's more about what is it you're coming to experience?

What are you going to feel?

What are we doing for you?

Why are you coming to us?

So after the hours Guinness chat, we then brought Guinness into the beef cheek and suet pudding and finished the sauce with some Guinness.

And it became synonymous with the pub.