Kevin Burke

No one knows how to pamper a fish here.

Like, it's gas about a small restaurant.

Like, people love small restaurants or whatever and even working with them because you get close with the chef and it's really kind of hands-on.

But, like...

no one's going to learn everything they need to know from me in a year like or in a season whatever like that because like I might not be pan frying a fish this year now we are like or I might not like techniques are is what I base all my sort of menu on like something has to be really technique driven ingredients and as easy as I can get it but like yeah I got it carried away a bit by just chargrilling everything and going like maybe a piece of pan fried fish so we're obviously we're eating a bit of chargrilled gear today so you can see the flames something's been

You got everyone, the pans are out, the flames are on.

Christ, there's a foam somewhere, can you believe?

I normally don't.

Do you think?

I know it's pure practicality, by the way.

Ben was looking at me later on on the last issue and they're thinking I'm getting pure fancy.

I'm sure you get people all... It's completely like damage control.

Oh, it's damage control.

I love the window right into the restaurant as well.

I'm sure you get nosy faces poking in there.

It's busy nights.

It's deadly for us.

I don't know if the restaurant manager really likes it.

Like, I'm really easy.

I'm standing one spot.