What were you doing there that made it so special? Well, I was

using all the – you know, like – By now I'm on a journey with food, so I'm experimenting and trying to come up with a new concept.

And it was focused around fish because it worked on the fish section in London.

Sales have been fish.

So I sort of stayed on the fish path.

Well, not 100 percent, but at least 50 percent of the menu was fish.

And, you know, my father, who was an accountant, although never owned his own business, worked for very large companies, you know, dairy board, turners and growers, all those primary industries, meat, AFCO.

So what would you say is the best business approach to what's happening in the industry right now?