Oisin Rogers

that you've got to colour it purple with the blackcurrant in order to make it sweet enough to drink.

I'm certain it's not good for you and I don't sell very much of it, thankfully.

What's missing in a bad pub?

I think there's lots of things.

I think how we are made to feel is always an amalgamation of the inputs that we've got.

So that's what we hear, what we smell, what we see, what we taste, and what we touch.

If you walk into a place and you see that the person who's likely to be serving you is miserable,

or the lighting's too bright or too dark or it sounds wrong like the music is wrong or it smells horrid or something's not quite right in terms of the visual noise that you see and it's not beautiful the chances of you having a great time and feeling great are already diminished before you go anywhere near the counter and buy anything so we always think about those sensual inputs when we're being good in terms of making sure that it looks clean and bright and that the staffer

in the right mindset to make people feel comfortable in that they're comfortable and safe and happy themselves and well-paid.

And, you know, it's amalgamation of those things that makes atmosphere.

And atmosphere is the key and making sure that that is there.

I think it's a really good question.

I'm going to answer it by saying it's a kind of a spectrum.

So on one end, you've got the codified restaurant where you have to reserve and you sit at a square table and you never talk to anyone else apart from your server and your guest.

On the other end, you've got a wet pub that doesn't sell any food at all.

And you can just wander in there, have a pint.

and end up standing anywhere you want.

You can't reserve any area and you can have a drink and stay as long as you want.

In between, you've kind of got the gastropub, which is in the middle.

Some of it will be reserved for guests and some of it will be chaotic and you can go and have a beer.