Ashley Palmer-Watts

It's not a house wine.

It punches a little bit higher up the list than that.

But the prices are down where house wines are because we don't want to penalize people for coming in at entry level.

But I think when you construct the wine list, the higher you go up in the value, the sort of better value you get, the margins are less.

We don't apply a whole three or four times across the whole thing and hope for the best.

You want to be smart.

You want to reward people and encourage people to drink better.

A bit of both.

But I mean, a lot of suppliers, when you do speak to someone, you say, you know, are you sure you can do the volume?

Yeah, yeah, yeah, yeah.

Yeah, we're going to need like 3,000 scallops a week.

Yeah, yeah, it's not a problem.

And then you order 3,000 and they're like, you actually do want 3,000.

I'm like, of course, I'm not telling you 3,000 to get them 10p cheaper.

It's all about paying the right price, a fair price for the best quality.

And that's what we're about.

If you're trying to drive the price down on everything all the time, you're never going to have the best relationship with the people that...

either farming it, catching it, and giving it to you.

I mean, it varies massively.

You know, the scallops, for example, it was last week, you know, the fuel went up and, you know, I'm going to have to put, you know, 30 pence on a scallop.