Oisin Rogers

So when we're full, we're not so worried.

Yes, of course, our costs are really high.

But, you know, when you have margin and it kind of balances itself out.

I would say don't go into business with someone who has got the same skills as you because you will both be doing the same thing.

You need to find someone who has completely different skills to you.

And in the case of me, Ashley and Charlie, it's a perfect example.

Charlie is a big picture guy.

He's set up his own restaurant chain, Flatiron, and was incredibly successful there.

He thinks really from the top down.

He's very commercial.

He's brilliant in meetings when it comes down to the financial side of things and great like that.

We've got Ashley, who spent 20 years working alongside the best chef in the world, earned five Michelin stars in that time.

His attention to detail on the food and product and purchasing side is second to none.

And he's also a wonderful guy.

And I think you're going to be speaking to him, which is great.

He has the best palate for tasting things I've ever seen.

He knows ingredients inside and out.

And he was able to really choose dishes that we could do all year round so we don't have to change them.

So we don't have to be seasonal like everybody else.

And that makes a big difference on the impact of cost.