Kevin Burke

And yada, yada, yada.

So I went, I left Pollen Street because it was of a similar sort of place to Gibo's.

Yada, yada.

And I sort of was thinking to myself, like, in the future, if I were to run my own restaurant or have my own restaurant, whatever, I don't think I'm going to have a Pollen Street.

I don't think I'm going to have a Gibo's.

I went to Pollen Street a few times, actually, yeah.

So I wanted to go somewhere that was sort of

Foam is foam Foam is foam We're ready Thanks Kevin Thanks a million No stress along Good luck lads Be good

It's kind of a new energy because even leading up to the Michelin Guide this year, there was restaurants and you would always think like finger on the pulse, like being a chef or whatever.

But then restaurants are getting spoken about.

And I'm like going, Jesus, where's that place?

And all of a sudden,

the likes of you or Marie Claire or Katie McGinnis, where they're all chatting about these different places and you're like going, oh, my God, like not only are there's new places opening, but they're opening in Michelin.

Just before you came in, Kevin was in here and he said the word texture three or four times.

It really, really stood out to me.

And then I was in the kitchen with him earlier just before you arrived there and we were chatting about the Japanese, the Conros, whatever you call them, and he's got the charcoal sparking up.

So another thing that you're starting to see, you never ever saw in conventional kitchens as well, is what chefs are using to cook on.

And it's complicated.

If you imagine...

You reference this cabbage dish there.