Mr Tibble says it is good to see the dining area segregated from the kitchen and the takeaway service counter to limit draughts and changes in temperature.
It doesn't take Mr Tibble very long to find the source: "A lot of the heat down here is not just from the boiler, I would say 60-70% of the heat is from this, " he says, pointing at unclad pipes carrying hot water from the boiler.