For people who don't know, don't know who Fergus Henderson is and the sort of influence that he was exerting, particularly at the time on the food scene in London, what sort of lessons do you particularly remember?

[lips smack] Uh, yeah, so I was very f- really fortunate.

So to be honest, when I landed in London, I sort of, I landed pretty sort of open-minded and, and clueless a little bit.

And he used to come into the store where I worked, and, um, he was always immaculately dressed in a three-piece pinstripe suit, and, um, I was just intrigued by this guy, and he took an interest in me, and, um, we just...

And then I sort of found out who he was and what he was about, and luckily sort of was invited down to St. John's to, um, sort of just hang out and explore what he was about and what he pushed.

And he brought out a sort of nose-to-tail cookbook years ago, and I guess this, this book is just sort of like a nod and a more sort of modern approach to that book and a follow on from that.

And, um, he was, he was just the one that sort of just showed the respect around that if we're going to take the animal and we're gonna do-- because it is a life, and we're gonna take that, so it's let's look past the back steaks that we traditionally just eat, and let's utilize the whole animal.

Where would you point people towards if they wanted to begin?

So the, the cookbook, tell us how about how the cookbook came about.

So the cookbook came like really not long after I opened the Orua store.

So opened-- It originally started, so I had a-- So up where I live, I, I remember I just had a meeting with a company who wanted me to open butcher shops for them around Auckland.

And I remember I got home and I was like, "I don't wanna do that.

Like I wanna do it for myself.

I don't, I just, I don't wanna do that.

I've thought, I've thought about this idea.

... to understand some of those experiences and stories.