Ashley Palmer-Watts

Nothing ever comes down, to be fair.

Occasionally fish will come down, but, you know, pretty much, you know, we're now seeing the effects like the guys were saying earlier.

You know, the fuel and prices are going up, you know, another 30p on a scallop.

It's quite a lot, you know.

I think you've just got to be clever.

I mean, we buy direct from abattoirs because of the scale that we can and Charlie's relationships with different beef producers.

But it's about having an entry level.

So we use skirt steak, you know, which is on our £29 menu for three courses, steak and chips, prawn cocktail, and then sticky toffee.

And it's about utilising the right cut at the right price for accessibility and a sort of

Anyone can come to our restaurant.

It's not expensive.

But then you can come and spend £100 on a beef chop, for example.

So there's that range, you know.

It's top and bottom.

Well, I'm sure in some places he could be right, but I mean, I can only talk about, you know,

Well, we do.

And, you know, we have a nice list and it does range, but it really does focus on that entry level.

So instead of, you know, that old thing of, you know, having your house wine and it's the cheapest one and no one orders it because it's the cheapest one and go for the other one.

We actually work with one of Osh's friends in Portugal and he makes our Devonshire wine.

Now,