Joe Weisenthal

How do you decide when to make that decision?

This is the question that people from the Bank of England might be listening because they're trying to understand about how much inflation pricing power retail establishments have.

How do you think about when to make that decision?

It's like, you know what?

We're going to have to adjust to higher prices.

Is there a difference between just sort of, you know, conceptually or menu design or anything between, you know, how you think about the business of a true local, where it's the same people day in and day out and it's their pub versus a place such as yours where, yes, of course you have regulars, but also you're going to have people who are just only going to be there one time in their life.

Maybe one day he'll come on.

It's about what are those stories?

Yeah, I can't imagine there are many places making their own butter and making their own bacon.

You're talking about the designing of the apple and the oranges actually reminded me of a question I wanted to ask.

In the pub context, how much creativity can you have in the food beyond which is like, this isn't pub food anymore?

There's so much tradition bound up in the concept of a pub.

How do you think about pushing the edges of what is pub food?

Ask for Oisin.

Ashley Palmer Watts, that was amazing.

Thank you so much.

Thanks very much.

And I'm Joe Wiesenthal.

You can follow me at The Stalwart.

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