Gary O'Hanlon

But then the restaurant, so the tasting goes on too late.

But the restaurant opens.

So if that recording goes on and on and on and on, half five still comes around.

So ten past five, quarter past five, tasting's over.

There's a camera crew change.

I have now 15 minutes to change nine hours work.

And that next thing you can just feel the camera crews are honing in.

Whereas back in the first couple of years, you just go into chef mode, survival mode.

But now you become aware then, like, oh, Jesus Christ, keep seeing footage of yourself going fucking mental.

I'm like, oh, no, no, no, you're not going to catch me out anymore.

But it took years to learn, you know, to still give them enough, but not the full, not the full amount.

Yeah, but you've got to, sometimes you can do too many, though you've got to keep people waiting.

And what's the magic number on a reel?

But you see it now, like any article, if it's a news article, you might see like anything from the end or whatever.

And sometimes...

you know it'll show the beginning few lines of comments whatever some of the stuff that people say it's crazy and their names are up there you're just like Jesus Christ have you time to be at this what the fuck is wrong with you yeah yeah so I just try and keep it I try and keep it all nice and uh

It's probably hard not to get sucked into that kind of crack, isn't it?

No matter what you're at, you know what I mean?

But you would, like when you're young, you're obsessed with presentation.

Yeah, yeah, it's gas.