yeah lovely really important so can you tell us a bit more about your father's story particularly

Yes, well, he was, I would say to start with that he was in his early 60s when I was born.

Otherwise, the dates I give will make you think that I must be at least 100 years old, which thankfully I'm not.

So he was born in 1894, had a younger sister as well.

And when he was seven, his father, my grandfather died.

He died.

He was a stoker on the railways, got the cold dust disease in his lungs, and he died at a very early age.

And tell me about the apology from the British government in 2010.

And you, uh, you work a lot with local provenance, so working with farmers, growers, et cetera?

Yeah, I mean, my ethos has always been from setting up, up north again, where I'm from, is to tap into everything that's local, and I really wanted to p- champion my local suppliers as well.

So not only do I use local suppliers, I also have a, a, a map on my menu and my website where it shows exactly where I get everything from.

So within sort of like a 20 to 30-mile radius of where we are, within reason.

Of course, we don't have oceans in Derbyshire, so we get our fish from Cornwall, which comes up overnight from Johnny Godden at Flying Fish.

That, that gets delivered, uh, literally I order the fish in the morning, like, say, this morning, it'll be in my fridge by Thursday night.

They'll let themselves in, and they'll put it in the fridge for us, and then we'll come in and we'll prep it.

I'm just feeding pi- and we're just feeding pigs, Chris, really