Taste the Caribbean: Tanty Rosie's Culinary Journey
While some might argue that the Irish are as familiar with Caribbean cuisine as a cat is with algebra, Tanty Rosie’s in Belfast is challenging this notion with their vibrant and authentic culinary journey.
It’s a place where traditional Irish stews meet the zesty fusion of West Indian flavors, where the comforting aroma of slow-cooked curries mingles with the rhythmic beats of calypso.
The founder, Joe Edwards, is not just stirring the pot of a culinary revolution, but also challenging the Belfast community’s taste buds. What’s his next step in this flavorful odyssey? You’ll have to wait and see.
Tanty Rosie’s Business Overview
Established recently in Belfast, Northern Ireland, Tanty Rosie’s is a budding enterprise founded by Joe Edwards. The business specializes in the delectable flavors of Caribbean cuisine, offering a range of products including rotis, curries, soups, and juices.
The pandemic’s impact, while challenging for many, served as a catalyst for this venture. It inspired Edwards to share his culinary heritage with the local community. Tanty Rosie’s is a testament to the vibrant and diverse Caribbean food culture, steeped in centuries of tradition and a medley of global influences.
Despite its recent establishment, the brand has already garnered a loyal following. Tanty Rosie’s offers a unique culinary experience that brings the taste of the Caribbean to Belfast. The menu blends unique flavors to create mouth-watering, hearty dishes that truly represent the region’s rich culinary heritage.
The Growth Journey of Tanty Rosie
From its humble beginnings in a home kitchen, Tanty Rosie’s has experienced remarkable growth, recently transitioning to a unit in a local entertainment center. This milestone is a testament to their culinary inspirations and rich cultural roots, manifesting in their authentic Caribbean dishes.
Its founder, Joe Edwards, fueled by his love for food and culture, has been pivotal in the company’s expansion plans. Despite initial challenges and the rigor of the food industry, Tanty Rosie’s has triumphed, showcasing the vibrant flavors of the Caribbean.
With an increasing demand for their offerings, further growth milestones are on the horizon. Expansion plans include a mobile van and an upgraded physical location. Tanty Rosie’s journey reaffirms the power of culinary dreams rooted in culture and passion.
Influences on Caribbean Cuisine
Diving into the heart of Caribbean cuisine, we find a vibrant tapestry of culinary influences, shaped by over 7,000 islands and spanning more than 3,000 kilometers. This culinary diversity is a product of historical roots reaching back to indigenous peoples, with later influences from Dutch, French, Spanish, Portuguese, African, and Indian cultures. Each culture left its mark, leading to a unique cultural fusion that’s reflected in Tanty Rosie’s menu.
From the Indian-inspired rotis and curries, to African-influenced soups, and indigenous fruits used in juices, the cuisine is a testament to a rich and varied history. Peppers, nutmeg, thyme, mint, mangoes, and bananas, common ingredients, tell a story of trade, migration, and adaptation. This melange of influences has created a cuisine as diverse and vibrant as the Caribbean itself.
Traditions of West Indies Cooking
Unfolding the heart of West Indies cooking traditions, we find a slow-cooked heritage deeply rooted in the historical context of the region. This culinary tradition, passed down generations, skillfully marries time-tested culinary techniques with a multitude of cultural influences. From the Dutch and French to the Spanish, Portuguese, African, Indian, and Arawak, each has left an indelible mark on the West Indies culinary landscape.
The magic of West Indies cooking lies in its approach – a careful layering of flavors, a communal sense of preparation, and a respect for the slow-cooked method. While the ingredients may vary, the essence remains the same – a celebration of regional produce and a testament to the rich tapestry of cultures that have shaped the West Indies’ culinary identity.
Key Ingredients in Caribbean Food
Peeking into the Caribbean kitchen reveals a vibrant palette of key ingredients defining the region’s iconic culinary creations. Flavorful spices like nutmeg and thyme, along with unique fruits such as mangoes and bananas, play crucial roles in captivating the senses.
These components, deeply rooted in Caribbean culture, go beyond being mere ingredients; they form the heart and soul of culinary traditions passed down through generations. The use of peppers provides a distinctive heat synonymous with Caribbean cuisine, while incorporating salt fish signifies the region’s historical ties to the sea.
When these key ingredients are combined, they create a culinary symphony as diverse and vibrant as the Caribbean itself, embodying the spirit of this rich and colorful culture.
Tanty Rosie’s Signature Dishes
In the heart of Tanty Rosie’s menu, you’ll find a selection of signature dishes that truly embody the essence of Caribbean cuisine. The authentic recipes are a testament to the rich cultural influences that have shaped the region’s food.
Rosie’s rotis, a flavorful pairing of curry-filled bread dough wraps, are a customer favorite. Her mutton, chicken, and fish curries showcase her mastery of Caribbean culinary techniques, as do her slow-cooked soups, made with dumplings, sweet potatoes, and yams.
The menu also features refreshing juices made from tropical fruits like mango, pineapple, guava, and sour sop. Each dish is crafted with love and served with a side of Caribbean warmth, making a meal at Tanty Rosie’s a truly immersive culinary journey.
Preparation Techniques and Recipes
While the flavors of Tanty Rosie’s dishes transport you to the Caribbean, understanding the preparation techniques and recipes behind these delicious offerings adds another layer to the culinary journey.
Roti making techniques require finesse and patience, transforming humble ingredients into perfect bread rounds ready to be filled with flavorful curries. The curries, simmered slowly, are a medley of spices, meat, and vegetables, their depth of flavor a testament to Tanty’s mastery. Each curry, whether mutton, chicken or fish, has its own blend of seasonings, echoing the diverse culinary influences of the Caribbean.
The preparation techniques aren’t just about creating mouth-watering dishes; they’re a celebration of culture, tradition, and the art of cooking. Through Tanty Rosie’s recipes, you get a taste of the Caribbean’s vibrant culinary scene.
Challenges and Support in the Journey
Despite the initial hurdles, Tanty Rosie’s journey was far from solitary, thanks to the supportive Belfast community and numerous other sources of encouragement and aid. She faced entrepreneurial challenges head-on, her fears looming large but never paralyzing.
The community backing was instrumental in her growth as a businesswoman. Facing fears, she sought assistance from local programs, women’s groups, and charities. These entities provided the necessary guidance, financial support and emotional succour, propelling her forward.
As she navigated the culinary scene, Tanty Rosie’s resilience and passion became her compass. While the journey was fraught with trials, the support she received helped her turn those trials into stepping stones, forever setting Tanty Rosie on a path of success and fulfillment in her culinary journey.
Community Engagement and Support
Tanty Rosie’s culinary venture has been significantly influenced by the robust engagement and unwavering support from the Belfast community. This support hasn’t just been in the form of patronage, but also through meaningful community partnerships.
Local initiatives have played an essential role in Rosie’s journey, facilitating connections with other businesses and fostering an environment of mutual growth. These partnerships have helped Tanty Rosie’s to not only survive but thrive amidst challenges.
The enthusiastic response of the community has been a testament to the power of collective support, proving that a shared love for food can indeed be a unifying force. In return, Tanty Rosie’s continues to provide quality Caribbean cuisine, thereby contributing to the local culinary landscape.
Increasing Demand for Caribbean Food
Just as the Belfast community’s support has bolstered Tanty Rosie’s, so too has the burgeoning appetite for Caribbean cuisine driven the business’s growth. Ethnic food trends, particularly the rising popularity of Caribbean fusion, have been instrumental in this surge.
The unique blending of flavours from different cultures, all under the Caribbean umbrella, has resonated with an increasingly adventurous and globalized palate. Tanty Rosie’s has been at the forefront of this culinary movement, satisfying cravings for authentic Caribbean cuisine, from the warming curries to the vibrant rotis.
Their offerings, brimming with the colourful influences of the West Indies, have become a beacon for food lovers. The success of Tanty Rosie’s stands testament to the surging demand for Caribbean food, signalling a bright future for Caribbean fusion.
Nutrition and Freshness in Cooking
Harnessing the vibrant array of Caribbean flavours, Tanty Rosie’s not only focuses on taste but also ensures the nutritional value and freshness of their dishes. The importance of sourcing fresh, high-quality ingredients is central to their culinary philosophy.
This commitment is reflected in the robust, authentic flavors and abundant nutrients found in every dish. From the succulent mutton in their curries to the ripe, tropical fruits in their juices, Tanty Rosie’s prioritizes freshness above all. Every ingredient’s origin is carefully vetted to ensure it meets their high standards for cleanliness and quality.
This meticulous approach results not only in superior taste, but also in meals packed with essential vitamins and minerals, making Tanty Rosie’s a choice that’s as nutritious as it’s delicious.
Future Plans for Tanty Rosie’s
While the focus on nutrition and freshness is a key element in their current success, Tanty Rosie’s is also looking towards the future with exciting plans for expansion and growth. A primary aspect of this vision includes mobile expansion, with the introduction of a van to deliver lunches and dinners, broadening their reach and accessibility.
They’re also planning to enhance their digital presence with a new website, offering an immersive online experience for customers. Additionally, Tanty Rosie’s is exploring collaborative partnerships with local producers to ensure a steady supply of fresh and quality ingredients.
Long-term goals include multiple physical locations, further cementing their place in the food industry. Through these plans, Tanty Rosie’s aims to share their unique Caribbean flavors with a wider audience.
Frequently Asked Questions
How Does Tanty Rosie’s Incorporate Sustainability Practices in Their Business Operations?
Tanty Rosie’s actively integrates sustainability into their operations. They’ve adopted eco-friendly packaging, reducing their environmental impact.
Also, they’ve implemented effective waste management practices, ensuring minimal food wastage. By responsibly sourcing ingredients, they support local producers and promote sustainable agriculture.
Their approach isn’t just about serving delicious Caribbean food, but also about respecting and preserving our environment. It’s a win for the palate and the planet!
What Measures Does Tanty Rosie’s Take to Cater to Customers With Dietary Restrictions or Allergies?
Tanty Rosie’s is committed to ingredient transparency, ensuring customers know what’s in their food. They’re mindful of dietary restrictions and allergies, customizing menus to suit individual needs. They’ve got gluten-free, dairy-free, and vegetarian options.
For those with specific allergies, they adjust recipes, replacing allergens with safe alternatives. It’s all part of their dedication to providing delicious, accessible Caribbean cuisine to everyone.
How Does Tanty Rosie’s Ensure the Authenticity of Their Caribbean Dishes While Adapting to Local Tastes?
Tanty Rosie’s maintains the authenticity of their Caribbean dishes by careful ingredient sourcing directly from the region. They’re committed to capturing the genuine flavors of the Caribbean.
However, they’re also aware of local tastes. Through recipe evolution, they tactfully adjust certain elements while preserving the dish’s core identity.
It’s a thoughtful balance of honoring tradition and catering to their Belfast customers. That’s how they ensure authentic, yet locally appealing Caribbean cuisine.
Can Customers Expect Any Special Events or Promotions at Tanty Rosie’s, Such as Themed Nights or Cultural Events?
While Tanty Rosie’s hasn’t announced specific plans for special events or promotions, customers can certainly expect surprises.
Given their commitment to sharing the Caribbean culture, themed nights or cultural events aren’t out of reach. They’re likely considering various promotion strategies and special event planning to further engage their patrons.
That’s how Tanty Rosie’s operates – always looking for new ways to bring the Caribbean culinary journey to Belfast.
How Does Tanty Rosie’s Plan to Maintain the Quality and Consistency of Their Food as They Expand to Multiple Locations?
As Tanty Rosie’s expands, they’re prioritizing menu innovation and staff training to uphold food quality and consistency. They’re focused on continuous recipe refinement while maintaining traditional flavors.
Concurrently, they’re investing in comprehensive staff training to ensure each dish meets their high standards. They’re committed to preserving the authentic Caribbean taste that customers love, regardless of the location.
Conclusion
As Tante Rosie’s brings the Caribbean to Belfast, it continues to evolve, driven by Joe Edwards’ passion for food and culture. With the support of the community and an increasing demand for Caribbean cuisine, this culinary journey is just beginning.
Future plans promise more accessibility, collaborations, and a focus on nutrition and freshness. Tante Rosie’s isn’t just a restaurant – it’s a testament to resilience, innovation, and the rich tapestry of West Indies cooking.
Video Transcript
Speaker 2 (00:07)
So welcome to Amazing Food and Drink. Today, I am delighted to have Jo Edwards, who is the founder of Tante Rose. Welcome to Amazing Food and Drink, Jo.
Speaker 1 (00:18)
Thank you. Thank you very much, Colin.
Speaker 2 (00:20)
It is lovely to see you here. So Jo, start off by telling us a wee bit about yourself.
Speaker 1 (00:25)
Well, I’m a mother of three strapping boys, and we I don’t know. I love to read anything. I’ll read a poster or a poster. I’ll read anything. I enjoy a good quiz programme. Although I wasn’t born, I was born in the UK, but my mum took me home every year to the West Indy for Christmas. I ran on black sand, I cooked by the river and sea, and it inspired me to love travelling and to love to meet people. That’s me.
Speaker 2 (00:53)
Absolutely brilliant. That sounds very exotic, I tell you. Tell me, how did Tanty Rosie start. Where did your love of food come from?
Speaker 1 (01:05)
Well, my mum. It really comes from my mum and my grandmother. We are a one or two pop cooker family, and We love to eat. We like big food, belly full of food. We want to see the food on the plate. We don’t want to have to search for it with a spoon. We want to be able to finish and be able to not get up. And we want to taste some flavour and chew and swallow and love and laugh and joke and share our food. That’s where I love food.
Speaker 2 (01:39)
Absolutely brilliant. So Tante Rosie is, for those who don’t know, Caribbean food.
Speaker 1 (01:43)
It is Caribbean. It’s West Indian Caribbean food.
Speaker 2 (01:47)
Okay, so tell me a bit about West Indian and Caribbean food for the uninitiated.
Speaker 1 (01:51)
Well, most people have heard of the Caribbean, but maybe you’re not so familiar with the West Indies. I mean, the Caribbean goes from Florida right across to Venezuela, covers over 7,000 islands and over 3,000 kilometres. But it is influenced, particularly in the Windward Islands, by history, by trade, by Dutch, French, Spanish, Portuguese, African, Indian, and Hyruam people. So we have a real mixture of food. It’s a country that wasn’t necessarily a rich country. It exported a lot of goods, which made other countries rich, but it still wasn’t a very rich country. So a lot of slow-cooked food because it was all the meats that took longer to cook to get the flavour out. We’ve got lots of flavour of peppers, nutmeg, thyme, mint, oh, mangoes, bananas. It’s just wonderful. It’s just a wonderful mixture of food. Saltfish, influence is coming from everywhere, and blended to make good food.
Speaker 2 (02:59)
So Sounds ideal. Tell me, what products do you actually offer? Give us some names. I’m going to say Jerk Chicken or something like that. What do you sell?
Speaker 1 (03:08)
We do Rotees, which is like a curry with potatoes or a chicken or a meat wrapped in a floured bread dough. A bit like you get a tortilla or a burrito, that gives a similar thing. We do curries, of course. We do mutton curry, chicken curry, fish curry. We’ve got soups, hearty soups with doubling and sweet potato and yam and dashi which are hard foods. We do juices, mango juice, pineapple juice, guava, sour stop, all the fresh and good juices. Sometimes I have a little bit of white rum in the juice, but don’t tell anybody, don’t tell anybody. Don’t tell anybody about that. 95% proof. It’s just about having fresh good flavours with things that you have around you. They take time. We’re a slow-cooked company. We don’t do fast food. The fastest food we do is probably a few hours. I marinate my meat from 12 to 48 hours. I blend my own seasonings by hand. I grate my own nutmeg from the Grana Deans. We’re slow, but hopefully we pack with The flavour. I love it.
Speaker 2 (04:21)
Brilliant. Absolutely brilliant. Tell me, how long is the business going now and how did you actually get started?
Speaker 1 (04:28)
We’re very new, so we’re just starting as a business. We’ve been cooking for years, but as a business, we’ve just started. And I suppose for us, the pandemic and the lockdown has been a good thing in as much as I miss my mum, I miss my grandparents, I miss love, I miss food. So I wanted to put some of that out. And for me, food was how I felt loved, how I felt comfort, how I felt joy. So I started cooking and sharing that with people because I wanted them to experience that as well. And then people would request, Can I have some of this? Can I try this? Can I have that? And then they were saying, Can we order? And a business started. A business was born just because I wanted to share me, my love, my culture, and my food.
Speaker 2 (05:16)
Brilliant. And are you cooking from your kitchen or have you got an office?
Speaker 1 (05:21)
Well, we were at first starting from our home base, but we’re actually going to go out into a unit. Our unit will We’ll be based in an entertainment centre, initially, just so we can be out there, and then we’ll go from there.
Speaker 2 (05:37)
Brilliant. And you’re in Belfast?
Speaker 1 (05:40)
We’re in Belfast, yeah. We’re in the city. Country down, living in the city. And we’re loving it.
Speaker 2 (05:47)
You’re bringing the Caribbean to Belfast. Absolutely brilliant. I love it.
Speaker 1 (05:52)
I hope so.
Speaker 2 (05:53)
What challenges have you faced and have had to overcome since starting?
Speaker 1 (05:58)
Well, being the new girl on the block. That’s been a challenge because I don’t have a network. I don’t have people to call. We didn’t know where we are. We didn’t know the people, what they’d like, where to go. But you know what? Belfast, Northern Ireland, but in particular Belfast has been brilliant. The people here are so helpful and supportive. They’re amazing. I’ve never been to such a supportive community. You just ask one person, Could you tell me? And that one person will tell you another person, will tell you another person, will tell you an organisation, will tell you a church, will tell you. And so it goes and so it goes. And everyone wants to help you. Everyone wants to support you. And someone knows someone, even from the oddest places, like a mechanic or I don’t know, you go down to the chip shop. Someone knows someone who knows someone. I’ve been very blessed here.
Speaker 2 (06:58)
Brilliant. That’s actually so I’d send to some of our other contributors, Ireland is a village and Belfast is a hamlet. There’s no question about it.
Speaker 1 (07:06)
You are so right. You are so right. And you have to be here to know it. But you couldn’t be in a better place. You couldn’t be in a better place. I’ve been supported by so many wonderful people who are not… Ireland and Belfast, they don’t judge you. You prove yourself to them. They’re not going to look at you and judge you. You prove yourself to them what you can do. I’ve been supported by the Go For It programme, the Kickstart programme, women’s groups, charity. In particular, Valerie Brown, Christine Watson, Steven Ellis has been fantastic because I was going to stay low, local, hide myself in a corner. And he’s just, Come on. He tasted the fruit. We’re going to do this. You need to come up. You need to have this about. You need to know about this. And he stood by me and said, By the way, people here are just great. Really great. I mean, one of the biggest things for me is being afraid. Fear is a funny thing, isn’t it? And I was afraid. I’m still a little bit afraid. We were a little bit afraid of being here today, but I’m going to get over it.
Speaker 2 (08:13)
You’re heading it well.
Speaker 1 (08:14)
I’m an extrovert introvert. I think it really is true what they say. Fear is the biggest killer, it’s the biggest thing that’s going to stop you. Listen, I’m a middle-aged woman with three kids. I don’t have any professional background. I’ve never done culinary school, I’ve never done business school. But if you’re going to start anywhere, here’s a good place for Zeli to start. There really will be behind you, 100. Look at you at the Food Summit. You don’t know me from Adam. I’m not a CEO of some Fortune 500. And you said, Come on. And to me, that’s family. That’s a blessing.
Speaker 2 (08:56)
Thank you very much. And we are trying to extol the virtues of Irish food and drink, and in this case, Irish Caribbean food and drink. Yes.
Speaker 1 (09:04)
I feel that I’ve brought that up. I’ve been Irish, yes.
Speaker 2 (09:09)
Tell me, Jo, what do you think sets you apart from your competitors?
Speaker 1 (09:15)
I think because we’re a slow-cooked, we’re not a fast-food company, we make our own blends of seasonings. Mostly all our products are made from scratch. I literally, I get up in the morning early, I start making my flour, my doughs, I start starting my meats. My meats can take up to five hours to cook, some of them. And refresh, refresh on the day, refresh on the day. We also, we’re layered with different flavours, as I said before, because we have so much influence, we’re laared by laared flavours. And I think for us, because we’re small, we’re not just trying to get those heavy numbers and just pass it through. We are trying to build a family. We’re trying to say, come and be with us, be happy. Sometimes you have a bad day, come and see Tanty Rosie, then tell me what’s going on. No, I’m a piece of cake. Let’s have a chat while we’re waiting. I’ve got time for you. We’ve all got time for each. We have time for each other. Come on, come over and see me and say hello. Tell me what’s going on. Tell me the good and the bad.
Speaker 1 (10:29)
Sometimes I have a little drooling me and have a little tune. See how it’s going.
Speaker 2 (10:36)
You’re going to fit in well here.
Speaker 1 (10:39)
I hope to. I feel at home.
Speaker 2 (10:42)
Brilliant. Tell me, have you seen an increase in demand demand for your products, obviously, and Caribbean food in general?
Speaker 1 (10:50)
I think there is an increasing demand for different food, for other food. We can’t get away at the moment. We can’t go, whether that’s to Spain, wherever we go, wherever we call our break away from them. We can’t go away. We all need that moment to remember sunshine, sea, a bit of sun, different people, a bit of love. We all need that. And food is a way that we can do that. Even for a moment, we can just sit back and say, Yeah, it’s good. I feel full, I feel relaxed, I feel happy.
Speaker 2 (11:26)
Brilliant. Tell me, is your food nutritional? Tell me about that. Tell me about what the ingredients.
Speaker 1 (11:35)
I know at the moment, there’s all these young people’s buzzwords, nutritional and all these things. But I think for me, my food and our food, West Indian food, has always been nutritional. We’ve never known it. Our food is packed with vitamins, minerals. It’s packed with antioxidants. Fresh mint, ginger, garlic, onion. These are things we use in a lot of our and they’re really good for you. Mango, banana, planting, all these things got potassium. I think, yes, they are nutritional, but they’re just good. To look at My mum just fed me. She didn’t know about nutrients. She just knew food. You need something in you. You need to eat. She knew about her pop. In the West, if you have a thing, we have a thing. We say, We know this is your tin pot here. Can you hear that? But in the West Indies, we knock a pot. We knock a pot like that. It has done good pop food and survey. So it’s nutritional for the mind and the body and the spirit.
Speaker 2 (12:44)
Brilliant. And you said earlier that there’s a lot of fresh ingredients in your cooking. Why is that so important? And why is it so important for your business?
Speaker 1 (12:54)
Because I know what’s in it. I know what’s going in it. I know where it comes from as much as I can. I know that how clean it is. I know that it’s not been sat somewhere in a packet or a storage container for days and days. I can smell it, I can taste it, I can touch it. And I know I’m giving you the best that I can give you at this time.
Speaker 2 (13:15)
Brilliant. So if people want to reach you and to buy your products, to try your products, where can we do it? Physically, where can you go? Online, where can you go? Where can I see the menu? This is your chance to give Tante Rosie a plug.
Speaker 1 (13:29)
Well, you’ll be able to go on Facebook, Instagram, and WhatsApp, initially. There will be a little van that will be coming out that will give to do lunches, and dinners will deliver to you within the three-mile radius of Belfast. And then going forward, we hope to be established in a new premises on the way, and we’ll let you know more about that through our social media.
Speaker 2 (13:56)
Super.
Speaker 1 (13:56)
Are you going to- Give me a call, we’ll work something else.
Speaker 2 (14:00)
Are you going to develop a website as well?
Speaker 1 (14:03)
Yes, along the lines. Thank you for mentioning that, Callum. We’re going to develop a website somewhere along the line going on.
Speaker 2 (14:09)
Brilliant. Look, just before we end, I’m going to ask you this $64 million question. What does the future hold for Tante Rosie and Joe Edwards?
Speaker 1 (14:22)
Well, I want to smile. I want to laugh. I want to enjoy. I want to share that with people. Sure, Short term, I suppose I want to just get out there and give people good food that they feel happy with and that they feel they get a belly full. Medium term, I would really like to have a few more locations. I would like to get a few products in some selected stores. And I would like to be able to supply people with products from local grassroots artisans and producers from the West Indies. I’d like to be able to make a trade so people can have the authentic original. Long I hope my grandchildren, great-grandchildren, will keep love, will keep the quality, and most of all, keep the people close and have the business going.
Speaker 2 (15:09)
Absolutely brilliant. And have you thought about selling online? This is everywhere.
Speaker 1 (15:15)
I have thought about selling online, Colin. That’s good to keep bringing up this fun technology to me and the way forward in life. And that’s something that’s in progress in the development department of Tantie Roses.
Speaker 2 (15:29)
Brilliant. That’s really brilliant, Joe. Well, I have to say, I can’t wait to taste this produce. I really can’t wait to taste it. So I might be finding my way over to East Belfast to get a little taste of your session.
Speaker 1 (15:44)
I Callum, you are most welcome anytime.
Speaker 2 (15:50)
Brilliant. Well, Joe, look, from Amazing Food and Drink, we have thoroughly enjoyed that. I know our viewers will thoroughly enjoy watching this, and we wish you all the best in the future.
Speaker 1 (15:59)
Oh, thank you, Callum. Callum, one day, I’m going to give you a belly full.
Speaker 2 (16:05)
Thanks so much, Joe.
Speaker 1 (16:07)
Take care. See you soon. Take care.
Speaker 2 (16:09)
Bye.
Speaker 1 (16:09)
Bye.