Wade Murphy

It's good.

Look, and a restaurant is only ever as good as their team as well.

You know, whether it's past or present, you know, we'd be nothing without our team and, you know, some great people.

We're just going through changes at the minute, which happens, you know, like my sous chef just finished up.

He's gone working in a one star place.

As you know yourselves in this industry, to get somebody to stay for four and a half years in a...

standalone restaurant, like that's pretty good going, you know.

We've a few cases like that and stuff like that where people have stayed.

Rekha, my girl on Pastry, she's with us over two and a half years, stuff like that.

Yeah, but it does happen.

You know yourself, you get a clut and next minute, bang, all of a sudden.

It's when you start resting on your laurels and you think you're comfy enough, that's when people go, oh, I'm thinking of going, you know.

I hate that.

Yeah, yeah, yeah, yeah.

No, it's, as Elaine said to the Michelin inspector one night when he asked, is Mr. Murphy working?

Elaine said, if Mr. Murphy's not working, we're not open.

So that's the way it is.

Yeah, yeah.

I've missed, even our son who will be eight at the end of this month, like I think I've missed three services in 13 years.

Right.