Episode 436: From Chef To Entrepreneur: Paul Ainsworth On Building A Legacy
Discipline is about maintaining consistency even when motivation wanes. The ability to consistently show up, regardless of the challenges, paves the way to success.
In this episode, Adam Stott welcomes the accomplished chef and entrepreneur, Paul Ainsworth. Known for his exemplary work in the culinary world, Paul shares his journey from humble beginnings to becoming a notable entrepreneur in the hospitality industry. Having been shaped by a strong work ethic and family influences, Paul’s trajectory is a testament to hard work and dedication.
Discipline, sacrifice, and finding something you’re passionate about, as Paul did with cooking, are emphasized as foundational to achieving success.
Show Highlights:
- Paul emphasizes that discipline is critical to success, especially when initial motivation wanes, highlighting the importance of consistency and commitment in his journey.
- Having the right mentors shaped Paul’s path, providing guidance, expertise, and support essential for his professional growth.
- Through strategic decisions and hard work, Paul has built a collection of diverse and complementary businesses centered around customer experience and quality.
- Prioritizing team well-being is crucial, as a motivated and appreciated team directly benefits the customer experience.
- Paul discusses the necessity of adapting business strategies to suit personal strengths and market demands, showcasing informed decision-making and growth.
Links Mentioned:
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Transcript:
Please note this is a verbatim transcription from the original audio and therefore may include some minor grammatical errors.
Adam Stott: Hello everybody and welcome to this very special episode of Business Growth Secrets. I’m super excited to welcome Paul Ainsworth on today to the show. He is a celebrity chef and entrepreneur that has started many ventures, including the number six restaurant by Paul Waynesburg. Cafe Ano the Padstow townhouse, the Mariners public house, and so much more.
[00:00:30] He’s also an author who’s written his, uh, cookbook for the Love of Food. He has, uh, appeared on shows like the Great British Menu Master Chef Saturday Kitchen, and so much more. Welcome, Paul to the podcast. I’m super excited to have you on. Um, how are we doing today? You feeling good? Very good
[00:00:49] Paul Ainsworth: Adam. Thank you.
[00:00:49] And uh, yeah, what a lovely introduction. Thank you very much.
[00:00:53] Adam Stott: Yeah, there’s a lot there. A lot there to cover off as we said, which is, uh, super cool. So, you know, I’m really excited to have you on Paul because there are a lot, lot of people out there in the market. I mean, you’ve done a great job of building your brand.
[00:01:07] I’ve been really, really successful at that. But what you’ve also done to build so many, you know, successful enterprises as well, is super impressive and I’m really looking forward to. Digging into that and, and finding for our audience, which are business owners looking to grow their businesses, you know, how have you managed so much and, and how have you kind of built that, that together not only the brand, but also the successful businesses and, and really had a great career.
[00:01:32] So if you were to take us back to kind of where this, where this started from, you know, as an entrepreneur, as a, as a business owner, what are the roots of that, Paul? Where, where does that start for you?
[00:01:45] Paul Ainsworth: I think the roots of it starts from an early age. Of having, you know, a strong work ethic instilled into me, um, you know, by my parents, but probably, you know, certainly by my dad.
[00:01:58] Uh, and I’m talking like really young, you know, it, we’re talking, you know, when your mates are out playing and there was, there was jobs to do. I was born into a self-employed environment, so I was sort of surrounded by that from an early age. And I can remember. You know, going to, going to macros every, you know, Saturday with, you know, with my dad and, you know, and then I’d start to ask questions like, you know, what, what, what, so why do we come here?
[00:02:23] What, why don’t we go to, why don’t we go to, why don’t we go to Safeway? Because that’s where we would sort of shop and we would needed emergency supplies. But my mom and dad had a bed and breakfast and. So then he sort of explained to me about, you know, well we come here because, you know, VAT and stuff.
[00:02:40] So I was, I was sort of, I was kind of surrounded by like a really sort of strong work ethic and. Then sort of from about 10, 10 years old, I started to kind of do paper rounds. Then I took on more paper rounds, and then by the time I was like 13, I had, you know, I was working at a paper shop, um, five mornings a week.
[00:03:01] Then I’d do the, I was born in Southampton, then I’d do the Daily Echo in the evenings. Then I’d, as soon as I’d finished delivering the last papers, I’d work at Fruit and Veg Merchants on the top. So, I. They would be closed at half five, but I’d go in and restock all the shelves. Uh, then I got into, you know, like that plastic goods company called Better Wear and Stuff.
[00:03:20] And this is all while I’m, all, while I’m at school, but. What I was sort of, you know, I wasn’t very good at school. I was, I was really not academic at all and I struggled at school. Uh, I wasn’t, I didn’t struggle with friends or anything like that. I had a good friendship circle, but I just wasn’t very good at school.
[00:03:40] And school definitely for me wasn’t sort of fond memories. It was. It, it was sort of a place where, you know, I’d go and I’d feel not very good. Like I wasn’t very good at it. And that was across the board, not just in being bottom set, bottom set for everything in, you know, pick last for, you know, football pick last for, you know, for this and, and stuff.
[00:04:04] And. I got to, I got to sort of GCSEs, they were miserable. Um, really miserable, you know, coursework didn’t, didn’t back up the, the GCSEs. And I remember Adam on my last day of school. It was literally like a theme from Grain Chill. You know, Ty Roundhead, you know, a bit of the class clown. And I had my shirt on and it was signed by everyone.
[00:04:31] Oh, and Z gonna miss you. Oh, and Z are the best. Oh, you know, we love you, you, you know, gonna miss you, making us laugh and all of that. And there was this real feeling at 16 years old of what? Now I actually walked home on my own. And I never did that. I, I always walked home with my mates and I remember walking home thinking, crikey, what now?
[00:04:49] That actually this sort of comfort blanket of school’s gone. What do I do now? And I just remember just taking, not a lot because I didn’t know what was ahead of me, but I took a bit of comfort from knowing that what I lacked in sort of, you know, academia and being, you know, sort of good with, you know. As, as, as, as the school system wants you to be.
[00:05:13] And as as society suggests, like I knew I could outwork most and I knew that I had already had a work ethic that was far beyond any sort of, you know, kid leaving school. And that was my, that was my kind of thing to hold onto, you know? Okay, I might not be able to outsmart you on paper and you know, and be good at fractions and pie charts and graphs, but you know, one thing I’ll outwork you and I’ll be the hardest worker in the room and I will stop it.
[00:05:46] Nothing. And that still stands me in good stead today. You know, when I have conversations with like-minded people that I think that. You know, if you were to say what is the key to that success, you know, there’s a lot more, which I’ll come onto as you go onto, but in those early days, to answer your question, it was, there was, there was nothing I wouldn’t do, you know, if you wanted, you know, if you wanted me to kind of work when my mates were having a good time, if you, if, if that meant missing out on things further on my 21st birthday, you know, when I’m working for, you know, for Gordon Ramsey.
[00:06:18] Paul, I want you to work on the weekend. He didn’t know it was my 21st birthday. No problem, Gordon. And that night when I finished, I went back to my bed, sit. And you know, I remember on my 21st birthday I had a motorbike. I drove down the, I drove down Oxford Street, stopped at Foot Locker and bought myself a pair of Nike Max as a treat for my birthday and went back to my bed on my 21st birthday.
[00:06:40] And it’s, I’m, whether people think that’s wrong, wrong or right, that for me is, is I attribute that to that be almost willing to go where sort of. Most people will be like, well, no, that I’m, I’m not willing to go there. That’s, this is where I’m, I’m, I’m, I want to sort of plateau here. This is where I want to be.
[00:07:02] Whereas for me, it was always, no, I, I, if I want to be successful, then I’ve got to make, then I have to make sacrifices and. No sacrifices have to be, you know, you know, they, they have to be made and, and you’ve just gotta believe in them. And sometimes you think, am I, am I making the right decision? Am I, you know, what’s the, is there, is there a point to this?
[00:07:29] Am I, am I just sort of sacrificing myself for no reason? And you know, are these things more important? But. I never believed they were. I always had a, I always had a goal and the goal was never what people see now. It was very much one foot in front of the other, work hard and make some good decisions and surround myself.
[00:07:51] I. This is the big one with people that are better than me.
[00:07:55] Adam Stott: Hey everyone, hope you’re enjoying the podcast. We’ve got a free training that I’m doing right now online from the comfort of your own home called Standout Brand. What this does is it shows business owners how to get noticed on social media standout.
[00:08:10] Get more leads and get more sales. So if you want to make more money in your business, head over to adam.com/sob. That’s adam.com/sob and join us on the free three-day workshop, standout brand. I think this is a tremendous amount in everything you just said as as tips and, and things for certain people that are listening.
[00:08:35] Um, what’s so funny is as you’re talking, I’ve got a strong resignation there with a lot of that. I grew up in a, a transport calf, right? So I went to Costco and Macro and these different things on the weekend as well. I remember that, uh, almost that same walk of leaving school. I remember having the paper rounds.
[00:08:52] There’s a lot there and, and what I find that, that I resonate with for sure, I’m sure there’ll be a lot of people listening that do too, and that. What’s really interesting, you said about my goal wasn’t where I was now my goal was put one foot in front of the other and you made all these decisions and you mentioned belief.
[00:09:09] So what do you feel that your belief was at that stage about what you would do? What would you become? What would you accomplish? Did you just believe you were at that stage destined for bigger things? Did you not know where they were, but where was that coming from? You said about belief?
[00:09:24] Paul Ainsworth: Yeah, it’s great question.
[00:09:25] I think my belief at that age was. I, I sort of went to catering college, and again, everyone was being a student and, you know, doing the bare minimum and then going to the pub near the, near the college called the Royal Oak, and I was doing breakfast. I was always five, 10 minutes late for college. I’d take the roller in.
[00:09:51] I had Electrical John Flu who actually, who, who, who I think at the time despised me. Okay. Uh, because he just thought that I was lazy and couldn’t get out of bed. What he didn’t realize was I was, I’ve been at the Star Hotel since half past five, doing breakfasts and. I then had to set up all the buffet ready for the kind of the rotary lunches and all of that, and then I’d run to the college, do a day at college, and then when everyone’s then going to the pub living the student life, which is totally cool, I then skip that straight back to the hotel and do dinner service.
[00:10:26] And I just remember feeling all of the, all of that sort of, I wouldn’t call it sort of trauma, but that sort of. Negative feeling from school. That feeling of I, yeah, I’m gonna, I’m gonna say like, yeah, feeling a bit crap a bit, sort of, you know, like I say, picked last. No good at this, no good at that. I just found that I’m actually right at this and like, I, I just sense that I.
[00:10:56] I was good at this and I felt really good in the kitchen and I understood it and I could see, because I was working at the Star Hotel and then I was going to college. And then it goes back to, you know, I started with my, you know, with, you know, with my parents, with my dad, and then I had the head chef at the Star Hotel was very influential on me.
[00:11:19] A chap called Peter Young Nickel, Martin Nash, who was a brilliant college lecturer at Southampton City College. Who was the godfather to Gary Rhodes, the late great Gary Rhodes children. And then, um, a chap called Fred and I just had these mentors in in my life that were, they could see it and they helped me and they really sort of.
[00:11:42] Just put me on the right path. And they were strict and they instilled discipline. And again, because of it, having it at an early age, I wasn’t afraid of it. I would, I would do anything, you know? And sometimes yeah, you’d be like, oh, we’re all going down. We all going down. Like we’re all going, we’re all gonna go hit this club and we’re all gonna do that.
[00:12:01] And don’t get me wrong. I had a good time and went and, and I made sure that I also played hard, but I also, you know, work and learning to be a chef was so important to me. ’cause finally, at the age of sort of 16. I, I’d found something that I was actually okay at, because up until that, even when I was out with my mates, you know, and my, my closest mates from Southampton, you know, I was always, you know, I was always carrying a lot of weight.
[00:12:28] I was always the kind of, you know, bit of the, you know, the lab that was, you know, behind and be like, come on, ay, and all of that. And I dunno, for me, I just found this, this, this thing called cooking that I. I just felt really something, I felt, something that I’m, I’m actually all right at this. And it was a feeling I’d never experienced before.
[00:12:53] ’cause I’d never, you know, I’d never sort of really had anything that I was sort of good at. And this, I felt I was good at. And I then turned all those feelings and like I said, I’m not gonna label it trauma or anything like that, but all of those feelings of, you know, not being good or rubbish at school or last, at this last, at that, that was the, that was, I dunno, that lit the fire Adam, that lit the fire that was like, right, okay, this is, this is what it feels like to be good at something and now I’m gonna, and now I’m gonna absolutely run with it.
[00:13:27] And that’s where the belief came from.
[00:13:30] Adam Stott: So I, I resonate a lot with this. I’m sure a lot of people do because it’s very similar for me, bit different age. I found sales and that did that for me. You know, when I found sales I just fell in love with it. I think there’s a few important parts there that I really want to get out for the audience.
[00:13:43] ’cause there might be someone that’s listening right now that you mentioned. Mentors, I think sometimes people are looking for a mentor to. Give them the idea or to save them, but it sounds to me like the mentors for you, the mentor really acts as the guide, right? So those early mentors you already had the, the, the, the spark.
[00:14:04] They’ve just got a fan, the flame, right. To get you to the point of your true potential, what, what do you feel that you picked up from those early mentors? What did they do for you? What were some of the principles that those mentors and those people that coach you early on, what did they do for you, Paul, that helped you?
[00:14:19] And how long have those lessons lasted?
[00:14:24] Paul Ainsworth: They are true every second of my life. Um, and those early mentors, I would say the key word was discipline.
[00:14:33] Adam Stott: Really? Yeah.
[00:14:34] Paul Ainsworth: Discipline. Absolutely. It is. So you are so influenced at that age, and you can really. You can mesh your life up if you, if you sort of make, you know, continue to make too many wrong decisions, and you just hit the nail on the head.
[00:14:53] Those people were a guide. Those people kept me on the straight and narrow because they could see that. I was like a, you know, I was like a, I was like a Labrador Adam. I just, um, I, I, I, I wanted to please, I, I would be, I would just be out there, you know, out there thinking like, right, what do you want me to do next?
[00:15:14] What’s next? You know, can you work then? Yes, you can work then. And thankfully for me, and I have had people in my life who can take advantage of someone like that, that has that, um, that has that sort of mentality and that work ethic. Fortunately for me, I’ve not had too many people like that. And certainly those names I’ve just mentioned, they didn’t, they saw the potential and they were, they were so incredible for me.
[00:15:42] Um, even, you know, even one of them rang my dad up and, and Pete did, and he was my first ever head chef and he said, listen, if you don’t mind me, and you know, quote unquote, if you don’t mind me kicking his ass, um, he’s, he’s, he’s really got something and. My dad just turned around to him and said, listen, Pete, that’s what he’s used to.
[00:16:04] Um, he’s used to, he’s used to, he’s used to that. So, you know, you, you, um, if you think he’s got something, then you know, um, you’ve got the full support from, you know, from me and Annabel like my mom, and that was. A, you know, that was a massive thing for me. And you’ve just hit the nail on the head really with Yeah.
[00:16:24] Um, and it’s something that I’m gonna come onto, um, because I probably think it’s up there as one of the main pieces of advice that I would give somebody, you know, especially on a podcast like yours, Adam, is mentors and just how important they are and. You know, don’t get me wrong, I know there’s a lot of people out there that can get sort of burned and, you know, and ripped off or, but if you can, it goes back to that point I just said to you, Adam, I know we live in an age now where it’s, you know, we’re all, you know, we’re all sort of, um, you know, I dunno, is it, is it sort of not right to say, you know, surround yourself with people better than you?
[00:17:05] That’s not, if, if you are looking at it from a, a sort of, you know, a holistic point of view, then you’re looking at it wrong. It’s, what I’m trying to say is, people that are better than you, because they’ve been there, they’ve got the experience and they can share that with you and they can pass it on. And the best way I can describe it is if you in, in any sort of, in any kind of sort of sport, take chess.
[00:17:31] You won’t get better, will you? If you continue to play an opponent that is of the same level as you, if you want to get better, then you’ve got to play a better opponent. And you’ve got to surround yourself with people. And that’s what I’ve always tried to do. Surround myself with people that are better than me, that I know that I can learn from, trust them and honestly.
[00:17:55] You know, one of my big, big kinda, you know, big things. I have this thing I call the recipe for life and there’s 10 things on there and I’ll send it to you if you like. And one of, you know, one of them is, you know, listen to learn, not just to reply. And, and the other one is stay teachable and even at 45 years old and, you know, looking at, you know, the sort of the past, you know, successes and that’s all well and good, but.
[00:18:24] I constantly surround myself with people that are better than me, even more experienced than me. But these are people that I adore and trust, and they’re, you know, they’re close people in my life. And, uh, I’m, you know, I’m not sort of talking about going onto Instagram and listening to all the self-help that’s on there and stuff like that.
[00:18:41] You’ve gotta take that with a pinch of salt. I’m talking about true, authentic mentorship. You know, people that the, the people that are in your life that are almost like family. And that is something that caught you, you plug into that, and I’m telling you, it’s, it’s, it’s like the, there is, it’s limitless.
[00:19:04] If you plug into that, it’s limitless because you are, you know, you are. Yeah. They’re, you know, they’re entrepreneurs, they’re businessmen, they’re they’re life coaches. There. You know, there’s one in particular that is, you know, the big, you know, the, one of the biggest influences in my life, and the biggest thing he taught me out of everything from business to everything was people and the sustainability of people.
[00:19:30] And going back to, you know, to everything. You know, you know, that introduction and all those businesses that you’ve, you know, that you’ve read out and all of that. You know, I haven’t done that by myself. I’ve done that because I’ve surrounded myself with. Good people, but also the people that are on the frontline day in, day out, you know, listening and pushing and driving what we do forward.
[00:19:54] And you know, they are the ones that actually, you know, build the businesses. And that is for me, you know, one of the biggest, if not the biggest key to my success is people.
[00:20:08] Adam Stott: Yeah. I love, I love, I love that. And I think it’s really everything that you just said. I actually, I agree with completely, uh, there’s a couple of, uh, points that I think are really interesting there.
[00:20:19] You know, you, you mentioned about mentors, uh, working with people and you’ve obviously worked with a lot of people, you prioritize that. I often say to our clients, you’ve gotta build relationship capital, you know, because that’s more important than financial capital is those, those relationships. So I’m definitely aligned with you.
[00:20:35] You mentioned that. There are some people that across the, the line took advantage, but I think that that’s actually quite natural, um, that you, you know, if you work with 10 people, if two of them are not so great and eight of them are, you’re eight steps forward rather than two back. Right. Yeah. And they also mentioned about discipline, which I loved.
[00:20:54] So on the discipline front, you said those mentors, they taught you discipline. Um, for the, for the listeners, because there’s so many business owners, um, and the things that you are saying, work hard. Say yes to opportunities. Take opportunities, seek out great people. Spend time with great people. There’s two parts I wanna ask.
[00:21:12] First of all, is the discipline. What does that actually mean? What does that mean to you? So you learn some lessons there. What does that mean to you if you were to summarize that? Because what that would allow someone to do is to say. Am I disciplined? Am I not? ’cause everyone sort of thinks they are, but are they really?
[00:21:27] So yeah. What, what do you, what do you, for you, what’s disciplined for you?
[00:21:31] Paul Ainsworth: That’s great question. And it’s one I was actually talking about with my daughter the other day. And immediately I think when people hear the word disciplines, they immediately go, they, I think they just immediately go to like finger pointing, strict telling, being told off and all of that.
[00:21:48] No, no, not for me. Motivation only lasts for so long. Whatever you’re gonna do, if you start training, ’cause you want to get fit, motivation is only there for short term. After that, if you ask most people. They don’t want to go to the gym. They, the hardest bit is getting to the gym, and that is when discipline takes over.
[00:22:15] So to then turn that, that’s the example of it for me to then sort of give you the answer of like, well, how have I used that? It goes back to, it goes back to the discipline of, no, I’m not going to the Royal Oak Pub to get pissed. I’m, I’m going into work and I, and I know, I know I’m only 16, but you know what?
[00:22:38] I want to go to work and there was times many a times when I’d be on a Saturday on the three a bus going over Coton Bridge in Southampton and I’d see Vinny Rich Cookie, the boys, all on their roller skates. We were big into like ice hockey and roller hockey. And I’d look out the bus window and I’d, I’d sort of be like, do you know what I.
[00:22:59] I really want to be with the, you know, I really want to be with the boys, you know, and go out with them. But I didn’t stop, I didn’t, I didn’t sort of pack it in and go, oh, come on, I’m only, I’m only, you know, I’m only a teenager. I want to be with the lads. I continue to do it and I, I didn’t know what that was then, but I look back at it now and that’s discipline.
[00:23:19] So that discipline’s coming from your mentors, you know? So then that was my dad. It’s coming from the people I’ve told you about at the Star Hotel and at the college who are, you know, this is what, if you want, if, if you say you want it. You, you want to be a great chef and you wanna, you, you know, you wanna excel in life, you’ve gotta mean it.
[00:23:39] And you can’t be, you can’t be half in, you can’t sort of be a bid in and a little, you know, a bid in and a bid out. You’ve gotta say. I’m in. And that doesn’t mean no social life, that doesn’t mean any of those things. But again, when I told my dad I wanted to be a chef, the first thing he said to me was, you do realize that you’re gonna be working on sociable hours and you’re gonna be, you know, when your mates are out having a good time, you are gonna be working.
[00:24:06] Now the hospitality industry has changed immensely since then. And it, it, it doesn’t always mean that, but back then it, it did as a, you know, as a chef and. And I understood that. So for me, discipline is now in, in, you know, in my life now is constantly turning up every day and trying to be as consistent as you can.
[00:24:30] Because what happens is the discipline then leads to habits, and then the habits then just naturally build the consistency. And if you just take that every day and know that. Yeah, it is okay to feel that I don’t want to do this today. I’m, I really don’t, because anyone that tells you any, you know, any, any businessman, any entrepreneur that tells you that they just skip into it every day and go and, and, and, and, and they’re just loving it.
[00:25:04] They’re, they’re lying. It’s you. You have days where you love it and you’re just on top of it and you’re winning and. You are absolutely, you are absolutely nailing it. But those are few and far between because. As you grow, you have more people, you have more personalities to manage. You have, everyone wants a slice of you.
[00:25:26] You have, and certainly in what I do, I have so many hats to wear. Like I don’t control my life from a laptop. I don’t control my life from one central hub or an office like. You know, I’ve, I, one minute I’m, you know, like, great, like, you know, one minute you, I’m sort of doing this morning yesterday and traveling to London and cooking a dish on there, and then, you know, I’ve gotta be straight back because I’ve got a meeting first thing this morning at eight o’clock and.
[00:25:50] Cornwall to London’s a long way, but I’m doing those things because, you know, especially right now, they build profile. They, they, people watch it and they go, oh, you know, I’d like to go visit his place. You know, that seems pretty, seems a pretty, seems a, you know, decent chap. I’d like to like to go and try his food and travel down to Cornwall and then you’re back to, and then you’re with the people, then you’re in the businesses.
[00:26:12] The customers want to see. You’ve gotta keep the menus. You know, evolving all the time because people want to see new dishes. And certainly when you are in the hospitality game, it is quite a sector, you know, that’s unlike so many other sectors where it is easy to poke people. People have an opinion on food and drinks and they constantly are poking and.
[00:26:35] They’re, they’re sort of, you know, got their opinion on it. And you either, you either fight that, which is not, is not how I do things. And you say, yep, okay. And you know, and you are, you are like, right, okay. And you, you sort of. You are in this, you are in this game called hospitality, and it’s, and there’s so many hats to wear and there’s so many areas to be good at, and you’ve gotta be a good businessman.
[00:27:02] You’ve gotta know how to run the business. You’ve gotta be a great chef. You’ve gotta know how to manage people. You’ve gotta then, you know, the days of a chef just wanting to hide away in the kitchen and cook great food. You, they, they are, they, they’re gone. Unless you’ve got a backup who’s willing to sort of, you know, you know, completely throw money at it, you, you’ve got to be engaging with your customers.
[00:27:25] You’ve gotta talk to your guests. You’ve gotta do all of the media things. You’ve gotta accept, kind of like partnership deals and all of that, because the margins are so fine, the margins in hospitality are getting even tighter, and you’ve gotta. You’ve gotta do everything you can. And another thing I always say, you know, on that those, you know, the recipe for life that I told you is keep hustling.
[00:27:47] And you really do have to keep hustling, especially now. And you’ve gotta go out there and you’ve gotta find other business. You can’t just rely right now on the business of guests coming into your restaurant. You’ve got to be out there. Work in those brand partnerships or work in those kind of, you know, those, you know, those, um, media opportunities that you get because all of that contributes to the success and keeping everything, you know, afloat and thriving as well.
[00:28:14] You know, we don’t want to just survive. We want to thrive. So it goes back to that point. Discipline every day when discipline for me is. Doing it when you don’t want to do it, and that is when discipline kicks in and you’ve just gotta say. Keep going, keep going. It’s okay today that I don’t feel brilliant, and some days you just wanna hide away and shut off.
[00:28:40] But I can’t because, you know, you know, the, one of the mentors are, you know, I come on to taught me, you know, one lesson I learned early on and sticks with me all the time is, you know, I’m, I’m the leader. I’m, I’m the fire dancer. I’ve gotta be, I’ve gotta be the guy that really sort of. You know, inspires this, this incredible team around me.
[00:29:05] What are they gonna be like if I come in all fuzzy head and big frown on me face and screwed up, screwed up face, you know, like a bulldog chewing a wasp. You know, what, what are they gonna be like? And what always said to me was, you know, you come in with a headache, Paul. An hour later they’ve got a migraine.
[00:29:25] Yeah. And that
[00:29:31] so much. Than the, than the sum of its parts. If you really break that down, I think that that there in itself is just a, is is just a great analogy for life.
[00:29:40] Adam Stott: Yeah. Yeah.
[00:29:40] Paul Ainsworth: Is, you know, is that, and you get some, you know, that are Well, you know, I’m not saying, I’m not saying it’s, it’s, you know, it’s not okay to be okay.
[00:29:49] I’m not saying that at all. What I’m saying is, is that I probably have more days where I’m, I’m, I’m. Can I manage all of this and can I, can I stay on top of all of this, but discipline. That’s the, that’s the thing, that’s, that’s my version in my opinion, of what I class as. Discipline is just getting up and going again, when motivation runs out, discipline kicks in.
[00:30:20] Adam Stott: Definitely, again, you know, it’s something that I strongly resonate with. I think that, you know, for me it is exactly the, you know, I, I totally agree. I, I feel like discipline is, you know, just doing it. If you say it, do it. If I say I’m gonna do it, I do it. I always say this to my behalf. It’s like if I say I’m going to meet someone, I go and meet ’em no matter what.
[00:30:41] And I never, ever, like, um, something seriously wrong if I pull out. Because I just do what I say I’m gonna do, and I think that’s left me in good stead. So I think that everything you’ve just said, if anyone is listening, and I, I definitely see it in business owners, you know, there’s some things that you just said there about self-doubt around fear.
[00:30:59] But if you just show up anyway, you, you get, you get the results. For sure. So, look, you’ve got on this, this journey, you, you had this help and you know, this is morphed into. These early lessons have morphed you into being really successful within, you know, the brand media business. How did that kind of, what, what happened next for you then?
[00:31:19] How do you go from, you know, being that chef to, you know, being the main man? What was the transition for you there? I.
[00:31:26] Paul Ainsworth: I opened a restaurant for, so I was working for Gordon Ramsey and I left, uh, go. So Gordon Ramsey, Marcus Waring. Uh, I’d been there for six years and I left and opened a business, uh, a restaurant, small restaurant in Chisel, hers for a family.
[00:31:43] I. And I took a small team with me, and after a few months, you know, the team, you know, we just, for loads of reasons, we just kind of all decided that, you know, it probably wasn’t the, you know, wasn’t the right move for all of us. And in that moment, uh, one of the lads working in the, in the kitchen introduced me to his father and, um, and his, his father, um, an incredible man called Derek Matt.
[00:32:10] Uh, introduced me to PTO and I’m gonna give you a very long story here, very short, um, for, you know, for purposes of time. And I’ll try and give you the key points ’cause this is what leads up to the mentorship. Is, um, I moved to POW in 2005 and the idea was, uh, Derek bought number six, the restaurant, and, um, bought, initially bought that for, um, his son Chris.
[00:32:38] And we moved and we opened it and we run it for three years. And I was the head chef. And again, in, in that time, you know, people’s priorities change. Different things happen in, you know, people’s lives. And again, long story short, I got to the, the end of that three years. Uh, I’m now with my, I’m now with at the time girlfriend, but now my wife Emma, and everyone that had moved down to, to do, to sort of run number six had gone and the only person left was me and Derek.
[00:33:10] And Derek said to me, I am willing to give you, you know, the opportunity to, to take over the business and take on the lease. The rent and in return I will, I’ll teach you, you know, everything I know about business and, and running a, you know, I’m running, I’m running a restaurant. ’cause Derek’s background or one of one, you know, one of many parts of Derek’s, um, background was pubs.
[00:33:36] So had a huge successful, um, chain of pubs in the, in the nineties. So from there. I made this unbelievable transition in my life, and my life changed drastically. February, you know, 2009. It was the year. It was the year me and Emma got married, but it was the year that we took on number six, called it Paul at number six had my own business.
[00:34:07] And I was now on my own, and it was down to me and all the decisions were down to me. But I had this, you know, I’d only known Derek at this point now for, you know, three years. But I, unbeknownst to me, I had a genuine mentor to somebody that wasn’t there to, to gain from me, to rip me off to, you know, sort of, you know, just use me.
[00:34:36] He was someone that was, had genuinely had so much success in his life and had reached an age and a point in his life where, and don’t get me wrong, you gotta remember people like this don’t, don’t support or, you know, get involved with people they think are a waste of time. He could see that I had something that I was eager to learn, willing to go where most people aren’t willing to go, and in return he was willing to give me.
[00:35:06] Information, the, the sort of the things that he’s learned along the way, the things that he’s got wrong along the way. And he was willing to share all of that with me. And yeah, that for me was a massive turning point in my life. And from there and fast forwarding to where we are now, you know, to. To sort of have now, you know, a board in the company that he, you know, that me and Emma appointed Derek as chairman three years ago.
[00:35:36] Um, you know, did I know back then in 2005 that this, you know, when we met and this sort of journey that we would go on, would, would lead to, would lead to this? But I suppose the point and, and there’s so much to cover, and that would be a whole different po you know, that, that we could do another
[00:35:52] Adam Stott: podcast.
[00:35:53] Maybe we’d have to do a follow up. Right. Yeah, just
[00:35:56] Paul Ainsworth: on, just, just on that, Adam, but the point I’m trying to make into anyone listening to this is that. The world is still full of incredible people and not everyone out there is a shyster trying to gain off you. And if you can find someone and trust someone, a mentor, a mentorship is, is invaluable.
[00:36:17] And, and, and like the people I’ve mentioned before, Derek, and, and also, you know, I have to make like go, you know, Gordon Ramsey. You know, there’s a lot of people that just see, you know, Gordon Ramsey, the global superstar. And, but what they don’t see is, you know. Like Gordon’s also someone that’s kind of come back into my life.
[00:36:39] You know, he’s obviously got a house in Cornwall and you know, he also helps me. And, you know, he is, has been really sort of good in, you know, cer certainly with like media and, and someone to, when he comes down we have a cup of coffee and sit around the table and do you know how surreal that is for me to sit around the table, you know, and have a cup of coffee with, you know, you have to bear in mind once upon a time I.
[00:37:03] I was an apprentice. I was an apprentice Tommy chef for this guy. Yeah. And I, one
[00:37:08] Adam Stott: of my questions was gonna be like, what did you learn from Gordon Ramsey? Because, you know, spending six years, I was in Vegas a few weeks ago, you can’t walk 10 yards without seeing his face in Vegas.
[00:37:19] Paul Ainsworth: Yeah. And yeah, and I, and I, I started for Gordon, you know, working for Gordon before, you know, any of that.
[00:37:28] And from a culinary point of view, it was, it was groundbreaking. It was world class. It was just absolutely phenomenal. But also, and I say this to my, my eldest daughter, Cece, you know, when you do find someone and you think, you know, she goes to this, she goes to this star maker’s group and there’s a, there’s a, you know, there’s a girl in in the class that’s older than her, she’s 16 and you can just see Adam.
[00:37:55] She’s absolutely on it. We went to see an amazing, um, play at Hall Hall for Cornwall. Um, so my daughter’s, she’s doing singing in the rain. Right. And I get, I told Cece, you know, like when I was working for Gordon, I, I, I was like, yes, I watched how he cooked and the things he taught us, but I was also fascinated by the way he handled himself, by the way, that even down to how he held his spoon on the past when he was placing a dish to how he stood, to how he spoke on the phone, everything and those, those sorts of things like that, that, you know, this, this girl that.
[00:38:31] That’s, you know, sort of always the lead when, you know, CC’S nine and when they do these plays and it’s amazing this group that she goes to. And, and it’s not about, you know, going on to, you know, well, you know, I want, you know, we want you to be in the West End ce. It’s nothing about that. It’s just about going somewhere where she’s surrounding herself with other people, older people, and building her confidence.
[00:38:54] And that’s exactly what it was like for me working for Gordon and. To sort of then leave and go and do my own thing and move to ow. You know, I always get the feeling, you know, and just recently someone sent me Gordon, sort of talking about it on a podcast, and it blew me away. You know, it was on a, it was, um, desert Island, desert Island Dishes.
[00:39:14] And he starts talking about sort of, um, what I’ve done in PTO and moving to PTO and kind of, you know, in a town where that was already very, very popular with a, an absolute mega chef, Rick Th. You know, to, to sort of, you, you get the feeling that he’s, he’s sort of proud and he, he also is at a stage in his life where he’s achieved so much success that he now wants to sort of pass that on and help other people.
[00:39:43] And I think that that’s truly fascinating and I think that. That goes back to my point that if you are, if you are starting up a business and you are looking to, you know, to, to move forward, there are so many people out there, fantastic business people and entrepreneurs that are also at a point in their lives where they’re looking to give back.
[00:40:06] And if you can find someone like that, if you can plug into someone like that. I’m telling you, it is absolutely invaluable. And, and, and you know, and also as well, the thing for me is I’m never, I’m never frightened to talk, they’re never frightened to talk about that. I think, I think there’s also quite a lot of people that would like, they like to sit there and let you think that they just achieved it all by themselves.
[00:40:29] And it’s you, you, you, you can’t, you can’t, you can’t do it all by yourself, whether it’s the people that are within your corporation, within your establishment, within your business, or whether it’s the people outside of it that mentor you and help you. And chefs don’t make good business people. Generally, and you know, I am very fortunate that, you know, you look at someone like Gordon, he’s a phenomenal chef, but he’s also a phenomenal businessman and, and many other things.
[00:41:01] And, and I’m lucky that, you know, I’m not saying I’m a phenomenal businessman, but I understand business and I’ve made some good business decisions because of Derek. Because I’ve had somebody to help me, guide me sound, you know, sound off and never, never suppress me. There’s, there’s lots of things, Adam, which I think is important to, to highlight here, that I’ve got wrong and, and you know, where I’ve said, look, I’m gonna do this, and usually with Derek and, and if it’s not Derek, my wife, say, not sure about that.
[00:41:38] Are you?
[00:41:43] There’s never I told you so when it’s gone wrong and it’s, but so the point there is as well, you know, it is not about, it’s not about having somebody that su suppresses you and sort of leads you down a road of what they want. ’cause that’s the key thing as well. You know, there’s no point in going, there’s no point having someone that it’s, you know, but they, they sort of, it’s what they want and they, they sort of steer you in what they would do.
[00:42:11] It, it’s what you said at the beginning, Adam. It’s a guide.
[00:42:16] Adam Stott: Hmm. It’s
[00:42:16] Paul Ainsworth: a guide. It’s a sounding board and it’s somebody to give you advice because, you know, you’ve gotta, you can’t make too many wrong decisions, especially when they come to financial ones. ’cause they can be very, very costly and they can be the difference of, you know, closing something down and, yeah.
[00:42:33] And, and you know, the other day someone said to me, you know, it’s, it’s amazing when you look over the, like the 20 years you’ve. Know, I didn’t, I did number six, but then Cafe Ano was, was nearly five years later. Townhouse was another five years later. The Mariners was another five years later. There.
[00:42:52] There’s no pattern. There’s no, I’m, I’m, I’m not saying there’s a, there’s a cycle there. The only thing I’m saying is that. They, those decisions that
[00:43:02] Adam Stott: I’ve been, that discipline. Again, though, and focus, it’s, it’s because I think that what happens with a lot of people is their focus is so bad that they, they get bored when something gets hard.
[00:43:13] But actually if you, if you finish the job right, then, then you know, obviously every, you never finish a job. But if you get the place to the point where it’s really established and stable, then it makes sense to go and do something, you know, additional, but it doesn’t make sense to do something additional when it isn’t stable.
[00:43:28] Right.
[00:43:29] Paul Ainsworth: Absolutely. And you know, and again, this is, this is very specific to to, to me and to, to my businesses, but what that discipline was about was also this, and, and I can definitely tell you this, Adam, this was more judgment than luck. The original plan with Cafe Ano back in 2012. Was to buy it, to run it for a year, and then to roll it out.
[00:43:57] And this was when middle market in restaurants was flying. Jamie’s Italians were flying the zz, the, the sort of, all of the kind of the middle market was absolutely flying. And again, without going into, you know, to loads of detail, I went to, I went to a middle market restaurant on a day off. And I was, I basically, I just froze and, and I realized at that point, this isn’t for me.
[00:44:26] This, this is not, this is not for me. I. And also I’m based in Cornwall and I’m a long way from everything. And I know that when I’ve got things that aren’t right in my businesses, now they weigh heavy on me. What’s it gonna be like when they’re 300 miles away? What am I gonna be like when I’ve got problems in the one in Glasgow and the one in Manchester and the one in London?
[00:44:48] That’s me and that’s my own personality. And. What happened was, and again, it was, it was a, it was a very deep and long conversation with, with Derek, because we had gone into Regina’s originally as a, as like myself and Emma and him and his wife, um, Karen. And the idea was, was that I would build the infrastructure and Derek would get the private equity or the, you know, the venture capital and we would roll, roll these out.
[00:45:16] And it was that long and difficult and hard conversation, you know? And again, what an incredible mentor in that. I’m expecting Derek to turn around to me and say, well, hang on a second. I’ve got involved in this. I’m an operator, I’m a commercial, you know, I’m a commercial guy. I wanna, I wanna roll out.
[00:45:35] Adam Stott: Yeah.
[00:45:35] Paul Ainsworth: And it wasn’t, and he gave me another lesson in. I think what you’re trying to tell me, Paul, is, is that you, you know, you wanna make it fortress pad stove and you want to keep what you are doing around you. And he knew that I wanted to grow and I wanted to sort of build something I. Actually to try and build something.
[00:45:55] You know, if you see how much time I spend on the road, Adam, with all the other things, trying to make everything work and build everything, whatever, whatever way I do it. Whether I fly to London and land, you know, on the new key to Heathrow, whether I get the train from Bobman Parkway or Titin or wherever I drive it is four, five hours, whatever.
[00:46:15] And. That was a real turning point back then in, and that was 2012 in that, okay, yeah, this is, this is what I wanna do and this is, this is build something. But actually, I. Really intelligently use the resource around it to all help one another. And when we’ve got kind of a bit of sickness at the Mariners, we can draw on a couple of people at ANOS to help us when we’ve got something here going on here, we can all work together and we can use that resource in a really intelligent way.
[00:46:49] Now that suits my business specifically. So what’s happened is we built something that has grown. But it’s still kind of small enough to put my arm around it. And with the recent edition of St. Hotel that takes us, that takes us over 220, you know, um, employees now, Adam, you know, so that’s a, that’s a, that’s a fairly, you know, fairly sort of, you know, substantial business.
[00:47:15] That’s a lot of personalities and, you know, for us to have that all in a, you know, in a, in a kind of quite contained area and. When people say to me, you know, what, what would you say is the biggest achievement that, that, you know, there’s, there’s lots, but what I love the most about what we’ve built is, is that it started with number six and number six is our Michelin star restaurant.
[00:47:39] And you know, you are going there for special occasion and you know, you are really looking forward to trying different things and going to number six and actually walking out of there saying, how did they do that? It’s not molecular, it’s not. It’s complicated ingredients, it’s recognizable ingredients, but I think you should go to a restaurant like number six and walk out there going, I could never recreate that at home.
[00:48:01] Yeah,
[00:48:01] Adam Stott: yeah.
[00:48:02] Paul Ainsworth: Cafe Ano, casual, you know, Italian, Mediterranean. We make all our own pizza. Doughs, pasta, grilled fish, meat, mariners, you know, proper classics. The Plowman’s, the Fish and Chips pub on, you know, seaside Pub. And now sitting in a hotel where we’re gonna put a big focus on bar and grill. You know, really cool.
[00:48:21] You know, go up there, you know, glass of wine on the terrace, you know, chops, steaks, grilled fish meat. So we’ve got this collection of businesses that are all so different. So what happens is people stay either at Paso Townhouse or people stay at, you know, Nelson och, but they’re going to all of our establishments, Adam, because they are so different.
[00:48:45] Adam Stott: Yeah,
[00:48:45] Paul Ainsworth: they are, they know that they’re going for a pub experience, uh, an Italian experience, a Michelin star experience, and that for me is, is incredible. And that shows just how diverse our repertoire is within, you know, the Ainsworth collection because we can. Do what we do at number six, but I get just as much joy out of what I do at number six as what I do at the Mariners when I go there and I see the fish and chips leaving the past, and I see, you know, and it’s not fish and chips mucked around with Adam.
[00:49:17] It’s not a pizza mucked around with, it’s not a deconstructed fish and chips. It’s just a fish and chips. It’s done well with good quality fish, crisp batter. Seasoned chips are my favorite condiments. Which is tartar curry sauce and mushy peas. And if you disagree with that, then you’re wrong.
[00:49:36] Adam Stott: I’ll definitely write a curry sauce.
[00:49:38] Yeah, right.
[00:49:39] Paul Ainsworth: But, um, but yeah, and, and that’s, uh, and that’s, you know, for me again, I think is why, you know, it’s tough out there at the moment that, you know, we’ve got all of these different, we’ve got all of these different, you know, establishments that. Offering something for everyone coming down here. You know, we’ve got, you know, I said to you at the beginning, didn’t I, before we started, you know, a a a lot of people think that we’re a bit immune down here in Pat Rock, and we’re just in this bubble.
[00:50:06] And we’re not. And it isn’t just people with, you know, high net worth or disposable income coming to our places. It’s people that are saved up, people that are camping, people that are on a caravan holiday, and they come in and they go, you are the last, you are our last experience before we go home. We’ve been looking forward to this all week.
[00:50:25] We’ve been saving up all year. That, that just is incredible. And it means, and it means the world. And I always say to our, our team, you know, just remember the expectation for us is even greater. We’re generally not cooking for people that have got home from work and said, you know what? Can’t be asked to cook tonight.
[00:50:44] Should we go out for something sweet? We are cooking for people that are serving people that have
[00:50:49] Adam Stott: on holiday one experience. You know, they’re on
[00:50:51] Paul Ainsworth: holiday and we all wanna feel good on holiday, don’t we? Of course. And all of our establishments are built on. We are privileged to have you. You are not privileged to be here.
[00:51:03] And that is something that we’d absolutely, you know, I leave from the top with that statement and that analogy because. You know, it is all about culturally
[00:51:14] Adam Stott: that’s powerful. Right. Very, very powerful
[00:51:16] Paul Ainsworth: to have that. We’re in, we’re
[00:51:18] Adam Stott: in business. Yeah,
[00:51:19] Paul Ainsworth: yeah. We’re in, we’re in hospitality. And then the final thing, Adam, you know, how do you achieve that?
[00:51:24] How do you achieve everything I’ve just said to you? Because again, I, I can’t do it. You know, we’ve got, I’ve got five businesses now. I, I can’t do that all on my own. You only achieve that by the customer is the customer is absolutely paramount. But in what you have to do is you have to make your team the number one priority, because if the team are the number one priority, the customer just benefits and that will be the same for you in sales,
[00:51:58] Adam Stott: I.
[00:51:58] Yes. You
[00:51:58] Paul Ainsworth: know, if the team are happy, if the team are valued, the customer benefits anyway. Make your team, make your people. And that’s my, you know, my key point on the sustainability of people, you know, don’t get me wrong, you know, I think there’s a lot of, I think there’s a lot of people doing it right. But I also think there’s a lot of people, you know, the green credentials who are, who are basically, you know, and I’ve witnessed it.
[00:52:22] I’ve, I’ve, you know, and I’ve never named. But I’ve been places and I’m like, this isn’t, this isn’t authentically green. This is PR green. It’s good. It’s good. It’s a good story. It’s good for public relations and you know. We, you know, we’re, we’re just by the very nature of where our businesses are. You know, they’re in the center of a, a town in, you know, we’re never gonna be able to kind of grow and do all of, do all of those things.
[00:52:50] But the thing that I never hear people talk about is the sustainability of people. And that for me is the, the big one and the biggest decision we’ve ever made in, you know, in 2023, Adam, we took out a chef’s table and a small cookery school that we’d built. Yeah. Because we had a decision to make that number six was, was just, we were running outta room fast.
[00:53:13] In fact, we’d run outta room and the decision was made on. You know, the next sort of 20 years, the next 20 years, you know, you know that building once upon a time was free in the kitchen in two out front. There’s now 40 people, you know, in that building and, and it’s always about valuing the team and putting them first.
[00:53:35] They are absolutely key and. Making it an open forum, making people feel really special and heard and valued in every possible way. And I don’t always have the best decision. I don’t always have the greatest decision. And if I do have the best idea or my, I, I come up with the idea, I might not necessarily always be the best person to implement my, you know, my ideas.
[00:54:01] So. That’s why everything that we do and, and the success of what we’ve achieved in Pat Rock over the last, you know, I, I say 16 years ’cause that’s when me and em, you know, took over. I was head chef for the first four years of number six. So the last 16 years is, has been, you know, for me the success of that is, is primarily built on people and.
[00:54:27] Going on, going on that taking people on that journey with you. ’cause they help you build the business and as long as you, you know, care for them and lead them and absolutely just value them in every possible way. Not, not just in pay. You know, that’s a default setting for me. You know, people, people have to be paid correctly and, and right.
[00:54:50] It’s more than that. It’s, it’s genuinely being there for them when they’re going through tough times, when they’re experiencing, you know, things in their life that they need help with. That’s true, true leadership. You know, and there’s a, you know, you’ve probably read it, but there’s a great book, um, you know, leaders Eat Last and um, you know, for anyone that’s go starting there.
[00:55:14] Entrepreneurial journey of starting a business. Read this book. Um, leaders Eat Last, um, by, um, Simon Sinek. And it is absolutely amazing and it’s, and it’s, and it’s true. You know, the greatest leaders are the ones that will, you know, that jump into the fire first and, but then also. They last. And that is, and that that, that analogy there for me is, that’s what it’s all about.
[00:55:42] It’s, it’s, yeah. Leaders eat, like you stand back, you let the, you know, you let the team be the one to kind of soak up the kind of the glory and the, the praise and all of that. And you, you just watch That for me is true, true leadership.
[00:55:58] Adam Stott: Well look, I think, I think it has been brilliant. I think we definitely could do another episode at, at some stage, Paul, where we dive into, you know, some of the, the nitty gritty of the lessons as well about, uh, that you’ve had from Derek and some of the business stuff, which will be really cool.
[00:56:12] But I think everything that we’ve covered has been awesome. I think it’s been a great conversation about discipline, about focus. People, you know, uh, journeying, branding, and so much more. Uh, just really appreciate you having you on. I think you’ve been incredible. So a big thank you from me for coming on, sharing that journey.
[00:56:31] I think for our audience, there are so many lessons here that people can really pick up on and start implementing. So big thank you from me. I appreciate that. All right.
[00:56:40] Paul Ainsworth: Honestly, Adam, it’s been a pleasure. It’s been genuinely an absolute pleasure talking to you. And, uh, yeah, it’s something I could talk about all, you know, all day long.
[00:56:48] And, um, yeah, and if you’ve got something that you truly believe in, just go for it. Never stop believing and, and just keep, keep going.
[00:56:57] Adam Stott: Brilliant. And, and thanks again Paul. And for, for everyone that’s been listening to this episode of Business Growth Secrets, just take a moment to go and share this with somebody that, you know, uh, that could benefit from this conversation.
[00:57:09] Perhaps there is a business owner that, you know, that’s, uh, had some up some downs, some struggles, uh, maybe they’ve, uh, you know, not been, uh, putting the shift in or lacking some of the disciplinary areas and they need a little bit of reminder or. Perhaps there’s someone you know that’s building a team that could really learn from the culture lessons here.
[00:57:27] Uh, so just go and hit the three dots, share this with someone that is how this podcast grows. And then finally, Paul, where’s a great place for people to go and connect with you and follow you? Um, do you want to just mention, I’m sure there’ll be a lot of people that are really inspired that would love to go and check out.
[00:57:42] Certainly number six are feeling like I want to go there. Right? But in addition to that, uh, where’s a good place for people to go and connect with you, buddy? Instagram.
[00:57:51] Paul Ainsworth: Yeah, so, uh, I’ve got my own Instagram, uh, page. Um, I think if you type in Paul Ainsworth, it come, comes up and then all of the businesses have their own Instagram accounts.
[00:58:02] So yeah, you get a good, good, good idea of what we do. And, uh, yeah, and you know, the whole Ainsworth collection on Instagram.
[00:58:10] Adam Stott: Brilliant. Thanks again Paul, and thanks everyone for, for being here for this episode of Business Growth Secrets. Hope you found it super inspiring and I look forward to seeing you on the next episode.