normally have as a chef. you're on the go. you're having staff food, you're doing whatever, and all of a sudden it feels like you're having a normal tea, baked beans on toast. it's great. you know, those sort of things have been fantastic. and i guess the key ingredient, and it's obvious in your voice, is the love you put into it. yeah. i mean, listen, i'm so, so fortunate. i'm 47 years old and i'm sat in a beautiful restaurant. and it is because, as an 18—year—old, i walked into a kitchen and i fell in love with an industry and everything that we've built on it. that industry is food and meeting like—minded, passionate people, the cheesemaker, the winemaker, the beer brewer, the cattle farmer. when you meet these people that have the same sort of passion about what they're creating and what they're doing, it's a wonderful industry to be in. and you can't help but ride that wave and that kind of snowball effect as you meet people along the way that are so excited about what they do. and then when you get the opportunity to create restaurants and you speak to somebody who makes furniture or artists or whatever else to put into the room, and you constantly meet these vibrant, uplifting souls,