John Kelly

And then you need it at the end of the meal when people's mind is just a little tired.

Yeah.

And I was just recently talking to someone, we're thinking of getting rid of the pedi-fours, not the trolley.

And we're doing a whole rethink, and they said, what's the most memorable thing you like to have?

Well, I said, I do like a light sponge cake.

So we're going to do an old-school sponge cake as our pedi-four, a miniature version.

just to make it Irish, you know, jam, cream.

We were doing it last week in the kitchen, like Victoria sponge.

Do we need vanilla in the cream?

You know, and we were talking about how it used to be made in your house.

You have it for your tea on a Sunday, cool it on the wire rack as you're having your cooked ham and your salad cream.

So we were just, you know, it's nostalgia and people want emotions and to be evocative, you know, so.

Has your food evolved much, do you think?

How do you mean?

In what sense?

No, no, I don't think so.

I think once you have your style and you, you know, as I say to the lads, even trainees that come in or guys visits from colleges, I said, look, Michelin star cuisine, it's not for everyone.

It's not the be all and the end all.

But I said, if you open a shop and just do sausage rolls,

Sure, they're the best sausage rolls around.