What a journey over two decades off.

Absolute utter perfection on you Know what I bought The Russian, often amazing Frenchman called Pierre Kaufman.

Andi, I solved my flat on my country up the money to buy this, but I was short.

Do you know what he did?

He told me to pay some.

Now on the rest of the year's time, after the success of the first year's trading on that was generous beyond belief.

Since then two decades later was still here.

19 years this year as a three star Michelin on.

Honestly, it feels like 22 weeks because striving for that level of perfection is hard.

But this may be the name above the door, but the real talent is inside.

Let me introduce you.

Let's go way celebrating 22 years way.

Get chance to let the customers now 22 years.

Yeah, on when everyone says, What were you doing 22 years ago?

I was in the shit with John.

Flawed Matt.

Good morning.

Oh, man.

First of all, happy birthday.

22 years Today, 22 years you've been here now, just coming up 12 years took over the reins literally five years ago.

I'm so happy that you are the chef patron.

What's the difference by standing that side to run this side?

How do you in your mind cope with not just the pressure, Andi, that level off inside.

But how do you separate that difference are the biggest difference for me now standing this side of the past instead of in the kitchen eyes, allowing myself thio, orchestrate the service, watch over the guys and to make sure that everything is coming together properly.

How do you think you've changed the last 10 years?

How have I changed in the last 10 years?

Well, there's been a lot of change.

I've grown as a chef.

My palettes developed a group of confidence.

Uh, I've grown in my managerial skills and my leadership and leading the team.

Ross Road is always being instrumental with clean flavors.

Literally close your eyes on identifying You know what you're eating, not overworked over first.

But what's being the what's been the highlight of those ingredients in your mind?

You know, whether it's the land of beef, the turban but what stands out?

So my stand out product will have to be The herd wick lamp from the lake district got amazing balance of meat to fat ratio, the flavors stunning.

It's an absolute pleasure to cook every day.

22 years in the making.

I'm one of the fish for meat today where we owe on the meat.

Please don't shout at me.