Ashley Palmer-Watts

The process of the menu, they had an idea of the framework of what this menu would be.

I came in quite late, obviously, just over a year before we opened.

What year did it open for those in the audience?

November 23.

Okay.

So November 22, we started talking.

And then in January 23, we sat down in Oisin's flat in Soho.

And we just talked about food for three days straight.

And it was based around that framework.

So we went through.

And there are a few things that were left off and a few things that were added in.

And I sort of was the conduit of almost like two parents' input on what they loved and what they didn't love about certain things of what this thing could be.

So we wanted to do a scallop dish, and if we could buy scallops from this diver up in Scotland, and I don't know, maybe we'll make our own bacon, and maybe if we could use malt vinegar somehow.

So I would distill this down into a plan, add my sort of...

I don't know, 25 years, 30 years experience in creating things, but then creating things that we could replicate on large numbers.

You know, we'll do 650 covers today in the restaurant, for example.

So it's great making it for 50, but you need to do it for a large volume.

So that's really where there's a lovely tension between that.

Yeah, so, I mean, it's about experience.

Experience and knowledge is probably the most powerful thing that you gain through your career.