Kevin Burke

like a mosaic, a heat brick.

I don't think, I remember it was actually a year ago, I text the lads that I got it from going like, they were like, we've never seen that before.

And I was like, yeah, we have them rocking, rocking every service.

And do you finish a lot of the proteins on there?

Nearly everything, kind of.

Does your cabbage dish come off there?

Cabbage goes off there.

Like as much as we can, like you kind of have to hold yourself back a bit because like when you see yourself writing a menu and then you're beginning chargrill, chargrill, chargrill, everything.

It's like I'm in a dictionary, you know what I mean?

Char-grilled, char-grilled.

But it just gives such a fang of flavour at the end, doesn't it?

It does, yeah.

We cook everything from scratch from there, really.

We don't really finish it.

Yeah, we cook start to finish.

The only thing that we're kind of starting to pound would be the pork that you'd render the fat for a while.

That's just to stop the guys losing their eyebrows so the fat doesn't take them off, you know?

Like, as much as we can.

But then, like, at the beginning, it was, like, nearly every dish.

But then you get bored of that.