1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Teams podcast 2 00:00:10,573 --> 00:00:13,173 Speaker 1: from News Talks at b Guest. 3 00:00:13,173 --> 00:00:17,773 Speaker 2: This morning is Key Wee culinary legend Josh Emmett. He 4 00:00:17,853 --> 00:00:21,133 Speaker 2: has worked as culinary magic in the restaurants of Gordon 5 00:00:21,253 --> 00:00:25,173 Speaker 2: Ramsey and earned an incredible four Michelin stars before returning 6 00:00:25,173 --> 00:00:29,453 Speaker 2: home to New Zealand and establishing iconic restaurants like Guilt 7 00:00:29,653 --> 00:00:33,133 Speaker 2: and The Oyster in There is no doubt in Josh's 8 00:00:33,213 --> 00:00:36,013 Speaker 2: part in shaping our country's modern dining and this year 9 00:00:36,013 --> 00:00:40,533 Speaker 2: he has a very special role as sale GP's culinary collaborator, 10 00:00:41,253 --> 00:00:43,973 Speaker 2: responsible for showcasing the incredible food we have to the 11 00:00:44,013 --> 00:00:46,693 Speaker 2: tens of thousands of spectators who are expected to descend 12 00:00:46,813 --> 00:00:49,813 Speaker 2: on Auckland for the event. Josh Emmett is with us 13 00:00:49,893 --> 00:00:51,573 Speaker 2: in studio. Good morning, Happy New Year. 14 00:00:52,093 --> 00:00:52,573 Speaker 3: How are you. 15 00:00:52,693 --> 00:00:53,373 Speaker 2: I'm very well. 16 00:00:53,373 --> 00:00:53,733 Speaker 3: Thank you. 17 00:00:54,293 --> 00:00:58,293 Speaker 2: Tell us what a culinary collaborator for sale GP actually does. 18 00:00:58,573 --> 00:01:02,013 Speaker 3: Well. I've overseen the Adrenaline Lounge, which is the lounge 19 00:01:02,133 --> 00:01:05,373 Speaker 3: for I Guess Corporates VIPs under the big stand. 20 00:01:05,413 --> 00:01:07,173 Speaker 2: I wouldn't expect you to be anywhere else but with 21 00:01:07,213 --> 00:01:07,893 Speaker 2: the vopiece. 22 00:01:08,053 --> 00:01:11,893 Speaker 3: No, it'll be you know, it's Russell Coots's thing, and 23 00:01:12,293 --> 00:01:15,733 Speaker 3: there's a stand above with about ten thousand people in it. 24 00:01:15,733 --> 00:01:18,493 Speaker 3: It is smack bang in front of the you know, 25 00:01:18,533 --> 00:01:22,333 Speaker 3: the sailing. Yeah, it is so much fun. I've got 26 00:01:22,373 --> 00:01:25,213 Speaker 3: a ringside seat pretty much there. So I'm cooking a 27 00:01:25,213 --> 00:01:29,493 Speaker 3: few dishes, some amazing food. I work with a great 28 00:01:29,493 --> 00:01:32,933 Speaker 3: catering company who I've worked with on many other projects 29 00:01:33,013 --> 00:01:35,813 Speaker 3: like this, and we're just going to deliver some excellence. 30 00:01:35,933 --> 00:01:36,453 Speaker 3: Oh how good. 31 00:01:36,493 --> 00:01:38,693 Speaker 2: It's a bit of an opportunity to celebrate New Zealand Day, 32 00:01:38,733 --> 00:01:41,853 Speaker 2: Like everything about the event is an opportunity to celebrate 33 00:01:41,853 --> 00:01:44,373 Speaker 2: New Zealand. So what kind of dishes are you looking at? 34 00:01:44,653 --> 00:01:47,493 Speaker 3: Well, I've got I actually I've got a tomato dish 35 00:01:47,573 --> 00:01:50,293 Speaker 3: up my sleeve because i love the tomatoes a spectacular 36 00:01:50,333 --> 00:01:54,453 Speaker 3: at this time of year, with a gaspaccio style sauce. 37 00:01:55,093 --> 00:01:57,653 Speaker 3: Bit of seaweed through the tomato dish as well. Actually, 38 00:01:57,733 --> 00:02:00,813 Speaker 3: people seaweed, which is really lovely and pungent. I'm thinking 39 00:02:00,813 --> 00:02:03,573 Speaker 3: of bringing back Crayfisher clears. That was where my mind 40 00:02:03,653 --> 00:02:07,773 Speaker 3: went because people just go crazy for them. So but 41 00:02:07,813 --> 00:02:10,093 Speaker 3: I'm still scheming. I'm in the scheming phase. 42 00:02:10,173 --> 00:02:12,533 Speaker 2: Yeah right, Yeah, it's I mean, look, like I say, 43 00:02:12,613 --> 00:02:15,613 Speaker 2: it is a huge kind of celebration. Are you someone 44 00:02:15,613 --> 00:02:18,093 Speaker 2: who's into sailing usually, yeah, I am. 45 00:02:18,693 --> 00:02:21,413 Speaker 3: You know, what I'm probably most impressed with with what 46 00:02:21,453 --> 00:02:24,653 Speaker 3: I saw last year was the fact that they you know, 47 00:02:25,533 --> 00:02:28,053 Speaker 3: got and built an incredible stadium right on the side 48 00:02:28,053 --> 00:02:30,613 Speaker 3: of the on the side of the water, you know, 49 00:02:30,853 --> 00:02:33,693 Speaker 3: pretty much on it. You know, sometimes I feel in 50 00:02:33,693 --> 00:02:36,013 Speaker 3: New Zealand that they don't get those things over the line, 51 00:02:36,053 --> 00:02:39,733 Speaker 3: and and you know, when you see it happen, you're like, 52 00:02:39,933 --> 00:02:41,733 Speaker 3: why aren't we doing more of this? Yeah? You know, 53 00:02:41,813 --> 00:02:43,533 Speaker 3: this is this is what the city is. The city 54 00:02:43,613 --> 00:02:47,973 Speaker 3: is there to celebrate, put on events, put on music, sailing, 55 00:02:48,133 --> 00:02:50,093 Speaker 3: all sorts of stuff. And it's a great time of 56 00:02:50,213 --> 00:02:53,813 Speaker 3: year in Auckland because I think sometimes a few of 57 00:02:53,813 --> 00:02:56,693 Speaker 3: the Aucklanders move away. It's generally quite settled, you know, 58 00:02:56,733 --> 00:02:58,493 Speaker 3: they're off at their beach houses. So it's a really 59 00:02:58,573 --> 00:03:00,493 Speaker 3: nice time to be in Auckland, easy to get around, 60 00:03:00,573 --> 00:03:03,613 Speaker 3: and with things like sale GP, it drives you know, 61 00:03:03,773 --> 00:03:07,213 Speaker 3: local tourists and international tourists back in to the city. Yeah. 62 00:03:07,253 --> 00:03:12,053 Speaker 2: I just think it's so nice to focus the region's 63 00:03:12,053 --> 00:03:15,093 Speaker 2: attention on the White Matar and to have action in 64 00:03:15,133 --> 00:03:18,533 Speaker 2: the harbor, like racing in the harbor, especially sail gp 65 00:03:18,653 --> 00:03:21,373 Speaker 2: where the racing is so fast and furious, but to 66 00:03:22,213 --> 00:03:25,173 Speaker 2: really celebrate what is the duel of kind of of 67 00:03:25,213 --> 00:03:26,133 Speaker 2: the Auckland region. 68 00:03:26,293 --> 00:03:29,333 Speaker 3: Totally. Yeah, one hundred percent agree boating out there. We've 69 00:03:29,333 --> 00:03:31,373 Speaker 3: got thousands of yachts and boats and when they all 70 00:03:31,373 --> 00:03:33,253 Speaker 3: get out on the water or on land, it's it's 71 00:03:33,333 --> 00:03:35,093 Speaker 3: it's just a glorious place to be. Yeah. 72 00:03:35,093 --> 00:03:36,693 Speaker 2: So how do you how do you manage the juggle 73 00:03:36,733 --> 00:03:38,293 Speaker 2: at the moment, because it feels to me like you 74 00:03:38,373 --> 00:03:41,773 Speaker 2: are kind of spinning plates and you've got fingers and 75 00:03:41,813 --> 00:03:43,773 Speaker 2: lots of different pies, so to speak. But how do 76 00:03:43,853 --> 00:03:45,133 Speaker 2: you how do you kind of manage it? 77 00:03:45,293 --> 00:03:49,133 Speaker 3: Well, Helen, my wife and I we have three restaurants. 78 00:03:49,133 --> 00:03:51,813 Speaker 3: We have Onslow Guilt, which are both in the city, 79 00:03:51,853 --> 00:03:53,853 Speaker 3: and then we have the Oyster in on Wayaheki Island. 80 00:03:54,253 --> 00:03:56,533 Speaker 3: I think, you know, we've all we all know what 81 00:03:56,573 --> 00:03:58,773 Speaker 3: the last five six years has been like. I think 82 00:03:58,773 --> 00:04:01,693 Speaker 3: for the last eighteen months for us, we have never 83 00:04:01,773 --> 00:04:04,253 Speaker 3: been busier. We haven't really taken a break in the 84 00:04:04,333 --> 00:04:08,133 Speaker 3: last eighteen months. Last year was hard, but you know, 85 00:04:08,213 --> 00:04:10,133 Speaker 3: we've had we've had a we had a great winter 86 00:04:10,733 --> 00:04:14,973 Speaker 3: this year, and that's interesting. 87 00:04:14,973 --> 00:04:16,053 Speaker 2: What do you put that down to. 88 00:04:16,653 --> 00:04:18,933 Speaker 3: I just think it's a turn in the economy. I 89 00:04:18,973 --> 00:04:23,733 Speaker 3: think there's our clientele has been around, you know, our 90 00:04:23,773 --> 00:04:27,973 Speaker 3: spend behead's been great, our you know, we've we've had 91 00:04:27,973 --> 00:04:30,773 Speaker 3: a healthy old time, but we have worked incredibly hard 92 00:04:30,813 --> 00:04:34,613 Speaker 3: at it. And for once, I feel like we're in control. 93 00:04:34,853 --> 00:04:37,213 Speaker 3: You know, we had a great run into Christmas and 94 00:04:37,253 --> 00:04:42,613 Speaker 3: all that sort of thing, so we don't feel like 95 00:04:42,693 --> 00:04:45,493 Speaker 3: we're sort of constantly getting slapped with challenges. We feel 96 00:04:45,493 --> 00:04:47,413 Speaker 3: like we're in control of our businesses. But and we 97 00:04:47,453 --> 00:04:50,133 Speaker 3: haven't felt like that for years. That's amazing. Yeah, and 98 00:04:50,173 --> 00:04:51,413 Speaker 3: now we just want to take a break. 99 00:04:51,453 --> 00:04:54,733 Speaker 2: Yes, yeah, yeah, funny that. I mean, that is a 100 00:04:54,773 --> 00:04:57,573 Speaker 2: real kind of vein of optimism that I think has 101 00:04:57,613 --> 00:05:00,373 Speaker 2: maybe been we've all been missing for a couple of 102 00:05:00,413 --> 00:05:03,013 Speaker 2: years now. But quite interesting that you've noticed a like 103 00:05:03,133 --> 00:05:04,853 Speaker 2: a real shift in that sense. 104 00:05:04,933 --> 00:05:07,173 Speaker 3: One hundred percent. And you know, I know it's not 105 00:05:07,533 --> 00:05:10,493 Speaker 3: in every area of our industry. You know, there's some 106 00:05:10,573 --> 00:05:14,733 Speaker 3: that are still finding it really tough, but you know, 107 00:05:14,813 --> 00:05:17,093 Speaker 3: we're at the top end of the market. There is 108 00:05:17,493 --> 00:05:21,173 Speaker 3: there is a large part of New Zealand who a 109 00:05:21,333 --> 00:05:25,453 Speaker 3: very wealthy sort of part of New Zealand that are 110 00:05:25,493 --> 00:05:28,693 Speaker 3: doing well. You know, still the rest of New Zealand. 111 00:05:28,773 --> 00:05:30,893 Speaker 3: We love to see the rest of New Zealand and 112 00:05:30,933 --> 00:05:33,773 Speaker 3: the rest of New Zealand in some ways isn't traveling 113 00:05:33,813 --> 00:05:36,613 Speaker 3: as much as they used to. But can't wait to 114 00:05:36,613 --> 00:05:38,773 Speaker 3: see them back in the restaurant and hoping for way 115 00:05:38,813 --> 00:05:41,853 Speaker 3: more positivity in twenty twenty six because it's just been 116 00:05:42,293 --> 00:05:43,733 Speaker 3: a bit of a slog for everyone. 117 00:05:43,773 --> 00:05:46,773 Speaker 2: Yeah, I totally agree with that, and I suppose events 118 00:05:46,853 --> 00:05:49,893 Speaker 2: like sal GP are just like for when you're in 119 00:05:49,933 --> 00:05:52,973 Speaker 2: the hospitality business, seeing big events like that that bring 120 00:05:53,053 --> 00:05:56,173 Speaker 2: people to the city and get people out. It's the 121 00:05:56,213 --> 00:05:57,453 Speaker 2: sort of thing that just gives you life. 122 00:05:57,533 --> 00:05:57,693 Speaker 1: Right. 123 00:05:58,213 --> 00:06:00,973 Speaker 3: They are critical to our business. And the more you 124 00:06:01,013 --> 00:06:04,053 Speaker 3: know there's big you know, the ongoing Eden Park discussions 125 00:06:04,093 --> 00:06:07,373 Speaker 3: and the waterfront discussions and you know, so much of 126 00:06:07,413 --> 00:06:10,253 Speaker 3: that is really important. The more concerts we're doing, the 127 00:06:10,293 --> 00:06:13,653 Speaker 3: more it's just brings so much. You see it when 128 00:06:13,813 --> 00:06:17,413 Speaker 3: you know Metallica was here last year and you know 129 00:06:17,493 --> 00:06:19,573 Speaker 3: there was a big conference going on at the same time, 130 00:06:19,613 --> 00:06:23,093 Speaker 3: and the city just explodes with energy. You know, that's 131 00:06:23,133 --> 00:06:23,693 Speaker 3: what we want. 132 00:06:23,853 --> 00:06:26,853 Speaker 2: Yeah, so you talked about getting a break. Does this 133 00:06:26,933 --> 00:06:28,133 Speaker 2: mean that you do get. 134 00:06:27,893 --> 00:06:29,733 Speaker 3: A bit of a break. Well, we sort of, we 135 00:06:30,133 --> 00:06:33,853 Speaker 3: sort of take this. We end up working at the 136 00:06:33,853 --> 00:06:36,973 Speaker 3: Oyster in you know, through January because it just gets 137 00:06:37,013 --> 00:06:40,213 Speaker 3: ridiculously busy. We seem to know half the restaurant every 138 00:06:40,253 --> 00:06:43,573 Speaker 3: single days that that's that's coming through the door. And 139 00:06:44,053 --> 00:06:47,133 Speaker 3: it's actually high energy and great fun. And we just 140 00:06:47,173 --> 00:06:50,493 Speaker 3: take take our time when we can. And then you know, 141 00:06:50,533 --> 00:06:52,773 Speaker 3: once we get through those two long weekends and everyone 142 00:06:52,813 --> 00:06:55,333 Speaker 3: starts to go back to work, then we sit there, 143 00:06:55,333 --> 00:06:57,453 Speaker 3: we'll sneak away and have a bit of a break. Yeah, 144 00:06:57,533 --> 00:06:58,293 Speaker 3: I'm pleased to hear it. 145 00:06:58,533 --> 00:07:01,493 Speaker 2: One other thing that I've noticed is the effort that 146 00:07:01,493 --> 00:07:03,773 Speaker 2: you're putting into the gram these days. And you are 147 00:07:03,893 --> 00:07:06,973 Speaker 2: very very good at social media. Like, don't take the 148 00:07:07,053 --> 00:07:09,173 Speaker 2: wrong way, but you're shockingly good at social media. How 149 00:07:09,173 --> 00:07:11,053 Speaker 2: important is that to the business side of thing. 150 00:07:11,253 --> 00:07:17,733 Speaker 3: It's incredibly important to our restaurants. We're quite different than 151 00:07:18,573 --> 00:07:21,733 Speaker 3: possibly a normal hospitality group. We are a small business. 152 00:07:21,773 --> 00:07:24,173 Speaker 3: You know, Helen and I are very hands on across 153 00:07:24,213 --> 00:07:27,853 Speaker 3: three businesses, but we have three in our marketing team 154 00:07:27,973 --> 00:07:30,813 Speaker 3: and then Helen, who works full time in sort of 155 00:07:30,813 --> 00:07:34,253 Speaker 3: that space as well. So it's a really large investment 156 00:07:34,773 --> 00:07:38,013 Speaker 3: across the businesses to make sure that we are always 157 00:07:38,133 --> 00:07:40,933 Speaker 3: front of mind and always doing great activations. And then 158 00:07:40,973 --> 00:07:44,853 Speaker 3: we've got great people inside our businesses that are using 159 00:07:44,853 --> 00:07:47,133 Speaker 3: their brains in that way as well and constantly coming 160 00:07:47,213 --> 00:07:50,493 Speaker 3: up with great ideas. And then the personal stuff. Helen 161 00:07:50,533 --> 00:07:52,053 Speaker 3: and I we get a bit lax at it every 162 00:07:52,133 --> 00:07:54,693 Speaker 3: now and then can't keep up because we're just in 163 00:07:54,773 --> 00:07:56,293 Speaker 3: the businesses doing It's. 164 00:07:56,013 --> 00:07:57,773 Speaker 2: Like a satiable demand, doesn't it. 165 00:07:57,813 --> 00:08:00,413 Speaker 3: Well, we just we sort of we want to do 166 00:08:00,453 --> 00:08:02,253 Speaker 3: the cooking at home, and then we have an argument 167 00:08:02,293 --> 00:08:04,053 Speaker 3: about it, and then we finally cook, and then we 168 00:08:04,133 --> 00:08:06,733 Speaker 3: argue where we're cooking, but in a nice way. It's 169 00:08:06,813 --> 00:08:09,773 Speaker 3: quite an intense process. Helen and I are both working 170 00:08:10,613 --> 00:08:14,373 Speaker 3: twenty four to seven together, but she has a great 171 00:08:14,413 --> 00:08:17,693 Speaker 3: brain for the social media side, and I can cook supposedly, 172 00:08:17,853 --> 00:08:21,373 Speaker 3: so we've put that too together and it works well. 173 00:08:21,413 --> 00:08:23,253 Speaker 2: I'm sure you've been asked this a thousand times already. 174 00:08:23,253 --> 00:08:25,973 Speaker 2: What do you make of the Michelin Star Guide coming 175 00:08:26,013 --> 00:08:26,493 Speaker 2: to New Zum. 176 00:08:26,733 --> 00:08:29,653 Speaker 3: I think it's I think it's really positive, you know, 177 00:08:29,813 --> 00:08:34,093 Speaker 3: you've got to be in that conversation from a hospitality 178 00:08:34,173 --> 00:08:38,333 Speaker 3: point of view. You know, I had a young New 179 00:08:38,453 --> 00:08:42,933 Speaker 3: Zealand couple who are up in the UK email me 180 00:08:43,133 --> 00:08:46,253 Speaker 3: and they wanting to return home to New Zealand their 181 00:08:46,373 --> 00:08:49,613 Speaker 3: dream of achieving a Michelin Star. You know, that thought 182 00:08:49,653 --> 00:08:54,813 Speaker 3: pattern is really important bringing international staff talent who will 183 00:08:54,813 --> 00:08:56,773 Speaker 3: come to work in New Zealand because they can still 184 00:08:56,773 --> 00:08:59,493 Speaker 3: be part of that Michelin Star program. You know, it 185 00:08:59,573 --> 00:09:02,573 Speaker 3: is really really important. It just it helps bring talent 186 00:09:02,613 --> 00:09:05,173 Speaker 3: to New Zealand, and that is it's you know, there's 187 00:09:05,213 --> 00:09:08,973 Speaker 3: a cuisine magazine does a fantastic job. You know, there's 188 00:09:09,013 --> 00:09:13,253 Speaker 3: other there's other reviewing platforms that do great job, but 189 00:09:13,333 --> 00:09:16,093 Speaker 3: the Michelin Guide is the most respected guide in the 190 00:09:16,093 --> 00:09:18,453 Speaker 3: world and then the biggest guide in the world, and 191 00:09:18,733 --> 00:09:21,493 Speaker 3: they generally get it right. So that's I think it's 192 00:09:21,493 --> 00:09:21,933 Speaker 3: a positive. 193 00:09:22,013 --> 00:09:26,533 Speaker 2: That's really interesting. I hadn't thought about that component, about 194 00:09:26,533 --> 00:09:29,333 Speaker 2: the likelihood that actually it means that lots of New 195 00:09:29,453 --> 00:09:32,653 Speaker 2: Zealand talent overseas might come home because they know that 196 00:09:33,813 --> 00:09:36,213 Speaker 2: by creating in New Zealand, they're going to see that 197 00:09:36,413 --> 00:09:40,333 Speaker 2: dish or or or that experience recognized in a way 198 00:09:40,373 --> 00:09:43,253 Speaker 2: that will be recognized by other other globes platform. 199 00:09:43,293 --> 00:09:45,613 Speaker 3: Yeah, one hundred percent. It's really interesting and it was 200 00:09:45,613 --> 00:09:49,813 Speaker 3: a consideration for me after working, you know, in that 201 00:09:49,853 --> 00:09:52,173 Speaker 3: Mischelin forum for years, that I come home to New 202 00:09:52,253 --> 00:09:54,213 Speaker 3: Zealand and that wasn't going to exist. It wasn't going 203 00:09:54,253 --> 00:09:56,053 Speaker 3: to be part of my life anymore. And so many 204 00:09:57,373 --> 00:10:01,413 Speaker 3: you know, young waiters, restaurant chefs that go out there 205 00:10:01,453 --> 00:10:05,093 Speaker 3: in the world and work in those sorts of restaurants, 206 00:10:06,453 --> 00:10:08,333 Speaker 3: then they think I'll come back to New Zealand. But 207 00:10:08,373 --> 00:10:10,293 Speaker 3: I'm not part of that anymore. Yeah, so it is 208 00:10:10,853 --> 00:10:15,653 Speaker 3: actually really important. Does it make you nervous at all? Nervous? No, 209 00:10:16,133 --> 00:10:20,453 Speaker 3: I think I'm you know, I'm really hell and I 210 00:10:20,573 --> 00:10:24,413 Speaker 3: really focused on running great businesses. And you know, I've 211 00:10:24,413 --> 00:10:27,293 Speaker 3: always been under the opinion that I don't necessarily go 212 00:10:27,333 --> 00:10:30,373 Speaker 3: and do something to chase something, but if we do 213 00:10:30,493 --> 00:10:33,053 Speaker 3: certain things a certain way and do them incredibly well, 214 00:10:33,053 --> 00:10:35,893 Speaker 3: then the results will come. And first and foremost in 215 00:10:35,973 --> 00:10:40,013 Speaker 3: hospitality these days, my focus is running really smart businesses 216 00:10:40,013 --> 00:10:42,533 Speaker 3: and that, you know, sort of means that from a 217 00:10:42,853 --> 00:10:46,293 Speaker 3: financial point of view, that we're running incredible businesses. It 218 00:10:46,413 --> 00:10:48,733 Speaker 3: should be a given that we do great food, great 219 00:10:48,773 --> 00:10:52,053 Speaker 3: service and great atmosphere and daycore and that sort of thing, 220 00:10:52,093 --> 00:10:54,573 Speaker 3: because that's like the bread and butter of what we're 221 00:10:54,773 --> 00:10:59,613 Speaker 3: right but running, as we know, hospitality businesses are tough, 222 00:10:59,653 --> 00:11:02,733 Speaker 3: so running really smart businesses is probably one of our 223 00:11:02,813 --> 00:11:03,693 Speaker 3: key priorities. 224 00:11:03,813 --> 00:11:07,053 Speaker 2: Yeah, all fantastic. I do hope that between the cooking 225 00:11:07,053 --> 00:11:08,573 Speaker 2: you're going to be doing at Sale GP you get 226 00:11:08,613 --> 00:11:10,133 Speaker 2: a little bit of a chance to enjoy the racing 227 00:11:10,173 --> 00:11:10,533 Speaker 2: as well. 228 00:11:10,573 --> 00:11:13,173 Speaker 3: It's so good to see you, Andrew, Andrew, hopefully I'll 229 00:11:13,173 --> 00:11:13,693 Speaker 3: see you there. 230 00:11:14,173 --> 00:11:17,573 Speaker 2: That is Josh Emmett. He is the culinary collaborator this 231 00:11:17,693 --> 00:11:20,333 Speaker 2: year's Sale GP, and of course he's the founder of 232 00:11:20,413 --> 00:11:22,413 Speaker 2: Guilt Brassary and the Oyster Ring. 233 00:11:23,453 --> 00:11:26,573 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 234 00:11:26,653 --> 00:11:29,453 Speaker 1: to News Talks ed B from nine am Saturday, or 235 00:11:29,533 --> 00:11:31,453 Speaker 1: follow the podcast on iHeartRadio