Gareth Mullins

And a three made well.

You guys are up here.

So it's a total ignorance.

If you don't like that type of food, then it's like, yeah, of course.

Oh, yeah.

I love a Jacob's Ladder.

Gorgeous.

And what about dessert?

Or we'll have a piece of cheese.

Some people like them but they're really gooey.

Look, thanks so much for coming in.

Pleasure.

Continued success.

mexican in uh celebration of the rooftop reopening guys is it yeah and like we you and i speak about this all the time but probably we forget to talk about it we're on here but this year uh i'm relaunching the we've just reopened the rooftop at the hotel and this year i've taken the inspiration for the menu from mexico so um the yucatan region of mexico is uh settle down now exactly settle yourself

There's a very important word there, inspired.

So anyway, I thought I knew a little bit about Mexican food, but turns out I know a lot less than I think.

So the last three or four words.

But what is cool about our jobs, and I don't know what every job has this, is that I had to go down and start thinking and researching about this whole new type of cuisine that I knew a little bit about, right?

I mean, I've obviously eaten a lot of Mexican restaurants when you're on holidays and all that stuff.

I've travelled in the States a bit, but...