Ashley Palmer-Watts

Listening to the guys on before me, you know, we listen to those guys.

So when it comes down again, you know, fair's fair.

But I think there are people out there that take the opportunity and, you know, exploit that a little bit, I would say.

We like to build relationships that last and mean something.

And we bring a lot of our suppliers in.

to the Devonshire, most people come and enjoy it as a place to come.

And you just hope that you have this really great honesty and integrity with these guys and that everything's fair.

Generally, I mean, I let the team deal with most of it, but we have... It's an honest answer.

But with the caveat that when I step in or Osh steps in or Charlie steps in, you know, it's pretty serious.

And if it's repeated, there's always going to be mistakes.

It's how we rectify those and make sure that it doesn't happen again or we minimalise that.

But I always keep a, you know...

keep an eye on the messages that are going between all the top chefs.

I call them, we've got a group called the top dogs in the kitchen.

And you step in when you need to step in.

And if I only need to phone the fish supplier or whatever, you know, it's a serious conversation, but it's not, I don't blast them down the phone.

It's just like, hey, look, what is going on?

And there's often, you know, there's two sides to everything.

And, you know, it's just the way it is.

In terms of the bell, I've not really got past episode two.