E121 Rohan Puri

This week's guest is Roan Furri, who joins us from London, England. Originally born and raised in Sheffield, Roan got his start in the industry and his mid-teens when he landed a job as a glass collector at a bar. He dedicated a hard worker, Roan eventually moved on to bartending over the years and worked at several award-winning cocktail bars such as Menzels, The Great Gatsby and Barro Boy in Sheffield. Roan eventually left the bar industry to pursue a career in social research, but he keeps his cocktail skills sharp through his drinks' Instagram page at ToobroFurlough, where he's gained several thousand followers and has partnered with various brands such as Woolies, Hog Norton, London Square Spirits and Casa Agave.

Make sure you check him out at ToobroFurlough, and that is spelled with a number two, RoFurlough, or check out the show notes for the link. One additional note, if you're going to be in Yourlands for Tales of the Cocktail, Kip will be there from July 27th to the 29th. You'd like to be interviewed for the podcast you can DM us on Instagram or email us at info at theindustrypodcast.club. Enjoy the show.

Okay, we're back with another episode of the industry podcast. My name's Kip Saunders, I'm the host, the producer of the show is Dan Soreta, so I think that me as always, how's it going buddy? Going very well, thanks. Not real complaints other than...

Well, that's new. I know. Congratulations. We're out of the first world stuff that you've been about to know.

How's it going with you? How's the weekend? Good, it's all weekend. Great show by the Brown man, Allee Electric Trio, at Sugar Run on Saturday night.

He's going to be performing a few more shows in the future, so you want to stay tuned for the info on that. Also, we should mention that every Wednesday for now, for the foreseeable future, we have Pro Wednesday stand-up comedy with Olivia Stadler, she's a professional comic in Toronto, she's going to be bringing comics from all over the country. Two Sugar Run every Wednesday night, so you don't want to miss that. And you know, Babylon's sister is up to him, Waddaloo for all your wine and cocktail needs there.

Perfect. But yeah, that's it. Aside from that, you know, business as usual. That's good.

Good show on Saturday from what I can't remember. I guess as always joining us today, come from London, England, Rowan, and Puri. We'll be bringing in just a minute. Before we get there, we should mention that that's going to help the show is to subscribe, rate, and review.

And if you'd like to be a guest on the show, or if you'd like to offer sponsorship, it's the EMTMSS at the industry podcast on Instagram, or you can email us directly at info at theindustrypodcast.club. It's a canna. It's a canna.co does all the artwork for the Instagram page, so you are going to want to check out all his great stuff. That's a canna.co.

So I think that's about all the stuff we have to mention before we get right to our interview. So let's bring in our guest for today, coming to us from London, England, Rowan, Puri. How's it going, Rowan? Yeah, good, very well.

Thank you. Perfect. Thanks for coming on the show. No worries.

No worries. I'm always enjoying this very strange heat wave. Yeah, it's really there. What are the temperatures like?

So I think it got to our 38 today, which is really weird for London. London's just not built to handle this kind of heat. Right. A lot of concrete, you know, a lot of green spaces, not enough.

Yeah. Yeah, that sounds rough. Yeah, I worked with the guys, I just felt that London had laptop kept on overheating. Yes, that's an oven to me.

Yeah. But luckily, I can work from home, so I think there's the office today. Probably won't go tomorrow, so I'm going to go on shooting the scene. Yeah.

Oh, geez. Yeah, I don't remember. Yeah. Yeah, just stay home in the air conditioning.

All right. Well, that's what's going on in London. We're going to back up a little bit and start talking about your career and how you got into the service industry. You're from Sheffield originally?

Sheffield originally, yeah. Great. Yeah. Yeah.

What was your first foray into the service industry? So I was at 15, one of my friends was leaving Sheffield to go and be a wrapping Bruce to me. And he worked at this really cool cocktail bar called Men'sles. And I think, so it's probably not the first cocktail bar in Sheffield, but I think it was the first cocktail bar to really like, popularized cocktails, get people out drinking them.

Nice to make decent proper, like, balanced drinks rather than, you know, I don't know. Not to talk shit about any of the bars, but it's kind of just basic stuff you see in some of the bars that aren't. Yeah, they're just to sell nicely to the drinks rather than delicious cocktails that bar sentence, like drinking. But I was about 15.

He was like a bar back, so I slept so he left. So he spoke to the managers, introduced me to them. And then I started off as a bus collector. And I think I can say this now, because the bar closed down a lot, quite a while ago now, probably about 20, 20, 21, 21, but I see the legal age work in UK 16.

So I was a little bit underage by about a few months. So they got hired in August on my birthdays in December. But I've seen what he'd been drinking in the bar for a little while. And he didn't realize, because I was quite a bit older for a 15 year old.

So I was looking at it for a few weeks. And then they actually hold it once, and then I told them I was 15, and then the managers basically just went completely white. Yeah. They liked me that I was a little graphic there, they thought.

So they kept me on. So I went there actually for seven years. So, you know, glass collector, I think, trying to build up to have the bar back. Group was real good about that.

I thought I was in there. I was in there. I'll talk with everything. And then eventually just before starting 18, so I get in bartering a little bit, then one or ten 18, but probably.

And what if you were just really real? I guess, I don't know how famous they would be. Well, why? But I think UK or definitely Sheffield based work was real real good.

But then there's like an empty, like, there's a brand price. He was a company now. It's a Pellek with James Hill, who owns the Rocking Room. And I go into this little bit later.

That's a selection of very, very nice cocktail bars in Sheffield. So I learned a lot of people like that. Some of the guys on the rockers who just been in the industry in a while. So then kind of like basics there.

But men's also a little bit of kugatam, I guess. Yeah, yeah. It's kind of like, well, for the social, local and economic well, I'm from a spot out of the area. It's got like a lot of, like a lot of the crowd kind of, you know, fashion the cash.

Cash and men are necessarily actually have. So it was, I kind of, like I felt at home there with them while my colleagues and stuff are only on the sand bunch. But I guess the kind of crowd itself was really my style. So then I actually quit there in my third year of uni, just to focus on uni and I was doing my dissertation and stuff.

So I worked, I worked every weekend. I was like 15 to 24 years and then to miss out. But I've been socialising, but also like, you know, doing that as well as studying, doing new exams and stuff. That was pretty tough.

I'm a degree, I don't really know how I did it. Yeah. Then took a year off, well, while studying, when I finished my first degree, so in the summer, I was going back to New Zealand Masters in September, so I started at Gatsby, the great Gatsby, which is one of the most part of the rock and the very bone-body team, I was going to buy two fellows for James Hill, James Hill, James Hill. So I kind of had it in there because James Hill was used to work on mentors, getting political work with me there.

I was in the barroom and stuff. I mean, it's kind of a job going, well, you have to put a certain bar there and that I thought they were at home now and so I was like, you know, it's quite like a cool edgy place, quite hipster, really cool crowd there. Again, kind of, you know, my cocktail skills, even more of that. I'd say I was messing around with things like then Mezcal, which we didn't have to stop that and this was a tool, got a lot of things to keep there there, that was really my thing before that was Chin, but now it's kind of my you know, my favourite spirits, little more about like the Grownies or my favourite cocktail, so playing around a lot of compounding in the move.

And just the way they present the cocktails there was just for a lot of time, detail and attention. You go there and you never get a cocktail, I didn't have to go on this for example, and doing this like really, really stuff, like you know, what head of a flowers and stuff like that. I've never seen anything like that before, so I was saying, are we talking about yours? So from when you're first part of that job to bring us, how many years have we talked about?

So that would be like eight years I guess, as a mental school, seven years, so that 15 to 22, and I have a year or so, I was like to gas be one of 23, where there are three years. Also, as I mentioned, they are in the Rockin' and Group. So gas be something cool, kind of a little divey cocktail bar. They also have an upstairs bar called Daisy's, and it was Sheffield's first table service cocktail bar, which for the time, that's not a pretty crunchy thing.

Also Sheffield's, I don't know how many of you are. The more for the UK, you know, we have a saying it's criminal. So I guess that kind of thing was kind of unusual for the time, kind of, all of this more of a London kind of thing, like, you know, kind of stuff and a good vibe. But I guess Daisy's did all right, but obviously downstairs at Gatsby was like a real part of the weekends, I was open to life for a full Friday Saturday.

So downstairs you have like DJs going on, people slinging drinks and delicious cocktails, all the car going downstairs, and then upstairs they called it the car on the book store and it was just like eight tables and real, real bespoke cocktails, house nays, syrups and shrubs. And we had the Condes of the cream charges. So we didn't have to use them as well. So yeah, I guess I got more into that, even more into like the attention you gave to cocktails and really representable, that ball was like, different plate, just hails and pops of my food and my vent.

We're just in good taste though. Yeah. There's something at the barcode picture house. They do like pizza and ping pong, but it's huge, it's not heavy, they'll go quite like hippie, behemian, airy, chef.

I used to work out a few hours there as well. So we needed me, which was quite nice change. Because Gatsby was in the seat center, so it was really, really, really busy heating every weekend. It was also open like 11 in the morning, until like three in the morning.

So we did the food in the day, tacos, as a real delicious tacos, like proper, fensick stuff. So that's what's really important. What's like, what's kind of like, that place was open for like 11 in the three in? What's like an average shift for a bartender at a place like that?

Are you working like eight, nine, 10 hours? Yeah, so we'd set the year shift to open and close. So what's the very important I was working towards? I mean, I've only ever been part-time bartender.

What's sometimes all the time I'm trying to solve all this and stuff? The eight, nine, I was doing bank holidays and we can't say a bit more like that. I was, it's a festival in chef, whatever you could try mine as well. So that always used to be a big one, like a massive piss up as well.

So it was happy Friday for some day, lots of good bands on. So yeah, your favorite ticket for but then the speaker, try mine's fringe. So all the bars in the city, we'll have like local, like kind of smaller bands by Instagram as well as he, you know, they set all their cars and stuff. And that was actually introduced to Chef as a proper university town.

So before that, summer's a bit dead. Like the bars used to, Uncle, obviously it's a really, really short on the summer's, what the students went home. The guy, one of the colors, I mentioned earlier, James Alpara, who owns a rock and green group, started this festival called, Trump, I'm trying to, you know, really big, like the economy. It's not like I've got to be a little bit changed.

And it's really, really good. It's really, really good. It's really cool. Now, the one thing, like when I was in London last, like the main amount of the bars still no tip culture.

I think if you're going to somewhere like Daisy's, we've got another one called Public Now as well, which was I built in, I built public toilet. You know, this one's where it's like super, super intimate. And it's just only small amount of tables. And you can, you basically like brand it to the bartender.

I always feel like there's a little bit more of a need to tip in those kind of establishments. Right. I think if I was like, yeah, if I was like a band to go to a bar and you get a table service or not, then, there's a table service that would maybe tip. If I was going to the bar, I'd be standing in the queue and busy bar.

I thought we wouldn't tip now. Right, okay. Okay. So obviously as a bartender, you're still making more of a living wage than right?

You're not. See for him, the Francisco and Canada, well, until just recently, bartenders and servers made less for minimum wage, there was like server and bartender minimum wage and then there was regular minimum wage, which was more than that because they counted for your tips a little bit. But yeah, that wouldn't be the case in England. No, no, no.

I think the living wage now is £11.5 here now. I'm not sure how many bars actually pay that. Pay living wage will pay minimum wage. So it's 25, it's $25.05.

I think minimum wage for 25 year, I'm actually sure any more might be like £9.50 or something. Oh wow. But it has gone up to like meet the rising cost of living, but it's still not loads, I guess. It's enough to live off this year, careful.

So again, I was going to give a part time. I never went into that salary part of it. I'm not sure. Okay, give us a little bit of a color of the scene in Sheffield at the time.

Like you said, we're in a ton of high-end cocktail bars. So what's kind of the bar scene mostly like there? And I guess like kind of give us an idea of like, even in a sort of higher-end cocktail bar, what are people drinking? Interesting.

Sheffield's a real cool town. I'm not only left because I live that my whole life and I said, you know what's trussing me there? And I was like, I'll listen to Castle for a bit in front of the turn. It's real cool to eat quite some more proper students and it's one of the greenest cities in Europe.

So a lot of trees super close to countryside, Pete district. Yeah, imagine maybe they're like, I don't know. I hope people say about the shy at that. Yeah, they're other than that.

In terms of the bar scene itself, this is real cool spots. So there's Echosor Road, which I was talking about earlier, which is kind of like a mix between the halom students, then also just the very affluent carlide middle pass Sheffield is a lot of expensive bars and restaurants. So you go to city centre, which is a bit more than next to people. Very busy, there's a street called West Street, which is that student street, and it just now absolutely ran out of a week.

People throw it down the street. One by lots of microbes, and then there's Abil road, which is like I mentioned, very hippy, very behemia. It's kind of like a lot of cool bars down there. This is what people are drinking.

I guess it's always divided between this and this yourself, like kind of popular drinks and then bartender drinks. Right. So it gets me to other people's tables there. It was usually like the tall kind of juicy ones.

As well, you know, the little icon, the little icon, the little icon, the juicy apple juice, the little one from the genie Hendrix, it's like gin, elbow file, the cure, lemon juice apple juice. So quite sweet and tall fruit. There was a zombie's or a big one there with the flavoured passion fruit. Those things are real, I catch that people are drinking.

Oh, what's that? Oh, no, those. Special martinis, big one, April Scrits. In terms of the bathrooms themselves, though, I mean, kind of bathrooms, I was like, with orders of mad on, I was always talking to these margaritas.

It's nice to have margaritas, polynos, poulomas, poulos, and Yorkshire as well. Real ale. All right, yeah. I'm not supposed to smile.

For sure. So let's talk a little bit about your transition. At some point, you pretty much left the industry altogether, but you're still keeping your feet wet and with your sort of social media presence. So it's not to me about like how you came up with the idea to do that, was that a pandemic thing?

Or is it just like you wanted, like you switched careers, but you wanted to stick with, like you want to make sure you were still in the world of bartending? Yes, cool. So maybe a little bit of long story. But I was thinking about gaspsies.

I went there for years. That was like a real party bar. So I finished, I did my master's also working part time at gasby as well, which was in social research methods. So I think for the last year of working at Gatsby, I was doing a lot of job applications, a lot of job meetings kind of get a research kind of role, whether that was the private sector, or university.

I did a lot of interviews, maybe like 13 and 15, get rejected, having a real hard time to be honest. Especially working at Gatsby as well, where we're like getting smashed every weekend and a lot of like drinking behind the bar. Real party vibes. I couldn't do it anymore.

I couldn't even go over it all the time. The nights when we weren't drinking, you'd be going out with your colleagues, getting smashed as well. So I left there, I went to a small bar for Barra Boy on Avidale Road, owned by Real nice, nice, the Morgan and Charlie proper lefties, and they paid their living wage. And just a lot of nice hours as well.

We finished the latest week of open to one midnight for my change now, more like a taste, I'm kind of vibes. I'm like a bit of a routine, a bit more healthy routine, I guess. But then yeah, I got nice to, a very special company in Newcastle. So I moved up there, left the bar set behind, which was quite emotional.

It was very, very different going for that kind of like nightlife vibes to an office job, working with a large audience all lovely. But getting very much put through my paces as well, because I was, you know, absolute junior, first at an office job, very challenging. But we did all right. It was a good work.

It was like the best paid, but it was like a foot in the right direction, foot in the door. So I worked there for like a year. Here's a really big experience getting good training and stuff and research and efforts. Then the pandemic hit was that March, 2020, or 2020.

So we're just like, it feels like it was March 1984. Yeah, it's just like donkeys. Donkeys again. Yeah.

I would have started that research job 2019. So I then put into COVID 2020 and then got on Philo with like absolutely no idea when I was going back to work. So I was actually so proud of the company that I was in the public sector team by the research team doing research projects for charities. It obviously had no money whatsoever to the pandemic.

So I was like, I thought I would definitely Philo. And he told I was actually on Philo for six months, which was kind of cool. It was cool for us. So it was cool about chilling and getting paid and making a lot of nice hotels, but also like the lack of jobs going was also this character.

Right, quite near the start, I was like, well, it looks like with the old Philo here for a while, I was living in a little flat in Newcastle, not what he was going on. Even though I had like a, because people on Philo had a 20% paper, I don't think you have that as well. But even with that paper, I still was better off because I wasn't doing anything, I wasn't traveling or anything. I was like, most people.

So I had a lot of excess money, like buying nice things, like nice booze and glass of stuff. And me and my friend, Louis, that we holiday who works at Baribol with a bit of younger dude at the time. He was quite big in the middle of me. He was actually on a cocktail page.

And I was like, yes, definitely. I'm not doing anything. So that's why it's more too broad Philo. So we'll go to the both on Philo from the bar called Peña.

And Sheffield also really, all nice and bar rail fence, Kilo Mascale, Bides and Cowan Islands, which is the Gentry by Red Light District. So that's another area. But then, so I started doing a few posts. I think my first one was the growing, it was really, really simple, but the future Kilo Mascale one, and my first one, it was like an orange, Paloma or an orange, I've got a tonne set and something that's absolutely delicious.

Somehow, we'd be like a Paloma, but somehow green orange. Fantastic. So I started doing a few, I'd maybe like four or five. I was like, come on, they could do one.

They could become a parent that you could really afford to buy all their glassware and got spirits and whatnot. And he just never did it. But you've already had the name at that point. So, yeah, yeah.

Sorry, I was carried on. I was like, well, I'll give the name. It's quite catchy. Yeah.

Yeah. Actually, do you want to spell it out for the listeners at home? Just to let you know right now. Oh, yeah.

Yes, you're on. So it's at two with a number two, bro. Perfect. I'll put a link to that in the show as well.

Thank you very much. Yeah, so, and so I'm just wondering, because obviously during the pandemic, tons of these pages started popping up, right? With people who are tenders doing these, sort of like that's like social media cocktails, whatever. So how do you, how do you stand out in this landscape where so many people are doing it?

Yeah, by one of the, like there's also, the funny thing about this is like, there's all these bartenders doing their pages, but then there's also pages dedicated to reposting what the bartenders done on their own page, right? And sometimes that's how your page gets noticed. So maybe walk us through that whole process and how you think you can stand out in the climate. Yeah, interesting.

Yeah. It's like, like you said, yeah, there was so, so many pages. I think I follow a lot and what still follow me. I guess when I first started, I was just wanting to have like a quite visually distinct style.

I think what I said in my head was, it was amateur photography, but professional hotels. So you know, the pictures might not be on an amazing camera. Like, yeah, that's what I did. Right.

I was doing it on like an iPhone, it's not an iPhone, it's not an iPhone, it's just a little bit high-pointed out of the yellow 11. So I really was very good at that. I mean, if you look at my early photos, there are some black crooked, like a little bit off-center and stuff. I still don't want to be able to understand like angles.

Like I tried to always keep it just quite clean into the point in concise. It's like a nice, large show. First image just pops out his right in the face with some of these. It's not bogged down by, you know, if you're going on the background or like, various and stuff.

And I think it's all along. If you want to see what's in it, so I always take a photo with everything that goes in afterwards. You get a kind of like, you're in a bar vibe, which was like a nice thing during lockdown. Because I said a lot of friends, a lot of my close friends who were following my page like, we used to cocktail, but I would do cocktail classes virtually.

And then I was just doing a little video at the end just to make people want to watch it. That's more like a pleasant surprise to get to the end. But I also tried to have, I mean, in my far-endy castle, it was like a tile background. But quite a bit like a surface, but nasty.

But I think the tiles kind of like made it almost seem like it's in the bar. Now my house is not going to have a lock upstairs, which has a nice white brick background. So I think that makes them quite different. It's pop, it's white and very neutral.

So especially if it's like red cocktails, really, really mix it up. And I've only started in real recently, before I really back out on the trend, it was also for girls bit against, I think people have been too old but six are, I'm fine. You almost have to do it now. I've been posting for my own fucking bars.

Like anytime I post a video or a reel at all, it's like the viewership goes up like by multiple of 10. Easy. And if you just posted a photo. But it's also like, I'm also too fucking busy to be doing that all the time.

But yeah, and so you have a full time, right? Like Dave Gigg now, and you're also trying to keep this page going. So yeah, it's kind of like, does it make it easier because this is sort of like, your side hobby to your regular job. And it's like, are you at the point where you're thinking, oh, maybe I can monetize this someday?

Or is it just still sort of a hobby for you? That's a very good question. I'm really glad to you asked that. Cause yeah, it was definitely, it has been challenging when I got to take off the photo.

And then when I got this new job in London, to carry this page on. But I guess sometimes I have it with dips. So I'm like, I can't be off the street anymore. So it's got all the hobbies and trips.

I've been running, I've been going to the gym. I've got a girlfriend as well. So yeah. I'm like, I'm like, I'm obviously pretty demanding as well as fast pace, like deadline driven.

So sometimes I can work like, no, it was some times I kind of grind my gears and I can't work on all sorts of stuff. So mostly your days with your girlfriend are just holding the phone and filming it. Yeah. Just a few of my reels.

Yeah. Just the way it's all the pictures. I mean, it's all right. I mean, right.

So yeah, like how are you finding it? Like you said, there's obviously times where you're just like, why am I fucking doing this anymore, right? Like, but you have kept it going. So there's got to be a reason.

I don't know. So tell us what that is. So yeah, so when I was first again, and I can probably not turn like two years ago now, I did start getting like people, I was going to them at this point. I was messaging like low every small brand I'd see on Insta.

And I'd like, go for a lot of search functions to find different ones. I just met, you know, let's all brands like the Cures or runs or jeans, I've got like 300 followers. I messaged them like, hey, some examples over happy to put them in front of the front and then next to my cocktails and showcase your product for you. And if you answered me and said to myself, what about all these the Cures, this is a nice little coffee in the cure, a hot of Norton, they do a wide selection of different cures.

The London square spirits, I got some weed care, which is like a weed vodka, like weed for playing vodka. Oh, nice. What are you finding? Just while you're talking about scrolling through this, like how do you find using that weed flavoured spirit in like a cocktail?

Cause I went to the Las Vegas Bar and Restaurant Show one year and the year I went, that was like the big thing that everybody was presenting at the trade was like weed and few spirits. And the one thing I found about it was that the problem is the weed odor, it's just so overwhelming. Yeah, yeah, yeah. I think this one I got on quite a look at it.

It's pretty balanced. It kind of just reminds me a little bit of Zabrozka. It's kind of just like earthy grassy vodka. Right.

I love that Zabrozka. Yeah, yeah. So it can definitely be balanced. Yeah, it's not too bad about it.

I think I'll be a fan of that. Gotcha. Yeah, I think what keeps me motivated is that I do actually get stuff to promote, which is really nice to get a free do's in it. Sure.

Yeah. Most of it. But I spent probably quite a lot of money on the page at this point, just like different experiences. And so anything I get that, and I actually did get a company, measured me recently called Yondu.

I've got a Sue Marley post I did. It's like a new Marley vegetable dressing. They came to me and like, can you promote us? And they actually can pay me, but it fell through.

But I think I'm pretty close to start, hopefully to start getting paid by companies. Well, that's like it, right? You're getting offers, even if they fall through, at least you're in the courses where you're getting offers, which means you've got to be close, right? So it's good.

So that's, I mean, you must feel good because, I mean, you obviously love bartending and making cocktails. And now you're out of the business, but you've still kept your foot in. Gave you something to do during the pandemic as like sort of a hobby. And now you're coming around full circle to kind of making money off of it, which is very similar to actually what we did with this podcast.

So yeah, we finally have sporadic sponsorship, but we're getting sponsorship now. And it's like, yeah, this is just sort of something we kind of kicked off during the, when the plague hit in the first place, to get the thing that you're doing, give us a reason to see each other every week. And so it's funny, it makes you feel that when it comes around, you're like, holy shit, the money is actually starting to pay off for some reason, you know? Yeah, yeah, yeah.

So the one I want to ask you about before, I'm going to let you get out of here, is that I know you're not in the, the firing district specifically anymore, but you are now living in one of the all-time great cocktail cities in the history of the universe. So like, it tells a little bit about what the scene is like in London post-pandemic for cocktail bars. Like, did any real, do we lose any treasures? Or most of the classic ones still there?

Is there anything new that people should know about? Right, good question. I'm honest with you, mate. I mean, London's so expensive, I don't actually got that much.

But I do try to, I mean, we went to a place the little, little, little bat bar in hybrid, is London, and that was like, I'm very, very happy we found it because the bar club is there. No, what the fuck I'm doing? You can ask, I mean, do you actually go out and get an Americano and they're like, oh, you need a coffee? I was like, no, of course not.

I knew exactly why I want this right away. I know that's like a bit of a contentious way of looking at things, but the bar club is there. I mean, anything else, I mean, that's for us, yes, sir. We go to Keyler Camporee, he's great fruit, and agave, and maybe the one, so I'm absolutely really amazing one classic at Keyler Camp so I'll and then he'll have to make that as well.

I think we spent 120 quid down at Manchester, in some sense. Right. But I like my Mexican place as well, so I usually try and, well, this is a great place to take grittacos and certainly not to say that's very close, I live in North London. We try and stick around here, and it's great little bar around here, it's cool, it's cool, it's cool, it's cool.

It's so much, if you go into Central, it's just like crazy. Right. But there are a few places, like Laet Jour, want to check out the bit, they set cocktails and I see shells and stuff, so definitely want to see that. Yeah, I just try and, you know, the rising cost of living and stuff, they'll take it easily.

Oh, that's great, yeah. Well, that's an interesting thing to talk about, because like, for most of our listeners, probably not the only answer to this, but like, going from somewhere like Sheffield to London, like how much did that increase your cost of living? Like, must be. Oh, yeah, I think, what was it my salary has increased?

Of course, yeah. So I managed to, I'm doing well, I'm doing well. It was good being a bar. Yeah, I think.

Then we could be all. Yeah. A little bit, I'm comfortable I'd say. Yeah, I think I'm a lot of people I'd say.

I think my rent in Newcastle was like, that's why I don't know if I'm at the end of the show, but I'm not going to go to a apartment uni. I've actually been like, three, 20 for rent. I'm on Newcastle's like 400 in the professional place. But now I'm paying 7.20.

Right. Yeah. I look pretty far out of the city too. They're trying to get things so good.

But I think, you know, as long as I'm careful, I can still go out and have some of my services and go from the conference and stuff. Right, yeah. Well, we really appreciate giving us the time today, and I know it's a lot later for you than it is for us. So, you're dealing with the fucking heatwave.

I was like, before talking before, I'm not sure everyone's going to show up for this, but you did appreciate it. And just one more time for our listeners to address for your website. Yeah. So that is at two brofolo and that is with a number two.

Thanks. Awesome. Well, stay cool, my friend, and thanks for tuning this show. We appreciate it.

And yeah, thanks again. Thank you. So I have to appreciate you both. I hope you keep your customers up.

Thanks. Thank you. Go really well.