1 00:00:00,640 --> 00:00:03,600 Speaker 1: We have good news. Ruthy's Table four is now a book. 2 00:00:04,080 --> 00:00:07,440 Speaker 1: Table four at the River Cafe Conversations about Food and 3 00:00:07,520 --> 00:00:12,280 Speaker 1: Life is a collection of guests, interviews, photographs from over 4 00:00:12,360 --> 00:00:16,680 Speaker 1: two hundred and forty episodes. We have Paul McCartney, Tina Fey, 5 00:00:16,920 --> 00:00:22,480 Speaker 1: David Beckham, Meltbrooks, Austin Butler, Sarah Jessica Parker and many 6 00:00:22,600 --> 00:00:26,320 Speaker 1: many more telling their stories through the lens of food. 7 00:00:26,800 --> 00:00:31,040 Speaker 1: What are now Ruthy's Table four dot com slash book 8 00:00:33,200 --> 00:00:37,920 Speaker 1: Ruthie's Table four presented by sky Food. 9 00:00:37,680 --> 00:00:40,680 Speaker 2: Is a fabulous It's a beautiful magnet. Yeah, and it 10 00:00:40,680 --> 00:00:42,159 Speaker 2: can mean so many things, can't it. 11 00:00:42,159 --> 00:00:44,000 Speaker 3: It can be but well, it can be. Food could 12 00:00:44,000 --> 00:00:44,960 Speaker 3: be therapy. 13 00:00:45,200 --> 00:00:48,720 Speaker 2: You know, if someone dies and you're morning like, you 14 00:00:48,800 --> 00:00:52,400 Speaker 2: can absolutely create an environment where you're cooking something which 15 00:00:52,440 --> 00:00:54,640 Speaker 2: can still be full of love and it can be therapy. 16 00:00:54,760 --> 00:00:56,240 Speaker 3: You can cook for romance. 17 00:00:56,280 --> 00:00:58,640 Speaker 2: You can cook because you need to be electrified and 18 00:00:58,680 --> 00:01:00,680 Speaker 2: you need to feel alive. You might want to cook 19 00:01:00,680 --> 00:01:02,600 Speaker 2: something that makes you feel sluggish and does you dial 20 00:01:02,720 --> 00:01:03,400 Speaker 2: up and have a puddle. 21 00:01:03,440 --> 00:01:07,600 Speaker 4: The best thing of alls cooking for people to satisfy, 22 00:01:08,200 --> 00:01:10,399 Speaker 4: whether it's your family or your friends or something. 23 00:01:10,360 --> 00:01:11,600 Speaker 3: There is nothing better. 24 00:01:11,800 --> 00:01:13,920 Speaker 5: It's just a lovely thing to do for people. 25 00:01:19,000 --> 00:01:22,679 Speaker 1: A few weeks ago, just hours before the opening of 26 00:01:22,800 --> 00:01:27,199 Speaker 1: Jamie's Italian in Leicester Square, Jamie Oliver came to see 27 00:01:27,200 --> 00:01:29,399 Speaker 1: me in the River Cafe to talk about our new 28 00:01:29,440 --> 00:01:33,080 Speaker 1: podcast book, Table four. At the River Cafe, we were 29 00:01:33,160 --> 00:01:37,479 Speaker 1: joined by friends around the table, Gary Lineker, footballer, presenter 30 00:01:37,600 --> 00:01:41,959 Speaker 1: and podcaster, and Seth Duban foreign correspondence. 31 00:01:41,200 --> 00:01:43,600 Speaker 6: For CBS News was based in Rome. 32 00:01:44,040 --> 00:01:48,960 Speaker 1: Together we spoke about restaurants, podcasts, Italian food, cooking for family, 33 00:01:49,080 --> 00:01:53,120 Speaker 1: writing cookbooks, and navigating the world around us. We began 34 00:01:53,240 --> 00:01:55,960 Speaker 1: with Jamie and I flicking through the chapters of the book, 35 00:01:56,280 --> 00:01:59,640 Speaker 1: most of all his chapter remembering his early days at 36 00:01:59,640 --> 00:02:02,600 Speaker 1: the River Cafe when we worked together. I was looking 37 00:02:02,640 --> 00:02:05,280 Speaker 1: at the photographs here and I looked at all these 38 00:02:05,280 --> 00:02:07,880 Speaker 1: photographs of people and there's a lot of affection going on. 39 00:02:08,320 --> 00:02:11,800 Speaker 1: And then I looked at the one of your men, Ah, 40 00:02:12,560 --> 00:02:14,400 Speaker 1: and I thought, you know that says a lot, doesn't 41 00:02:14,600 --> 00:02:14,960 Speaker 1: I just. 42 00:02:14,960 --> 00:02:15,720 Speaker 6: Literally have you. 43 00:02:17,200 --> 00:02:18,320 Speaker 3: And I love that picture. 44 00:02:18,480 --> 00:02:19,080 Speaker 6: Beautiful book. 45 00:02:19,480 --> 00:02:21,720 Speaker 1: Here is it at the end if you look at 46 00:02:21,720 --> 00:02:26,040 Speaker 1: this one, I think it's here. And there two pictures 47 00:02:26,040 --> 00:02:28,239 Speaker 1: that I thought were so great? Was one of us 48 00:02:28,480 --> 00:02:29,320 Speaker 1: in love with each other? 49 00:02:29,400 --> 00:02:31,600 Speaker 6: Hugging? And how old were you in that picture? 50 00:02:31,880 --> 00:02:31,960 Speaker 3: Me? 51 00:02:32,480 --> 00:02:36,960 Speaker 2: I came to work for you at twenty one twenty 52 00:02:37,360 --> 00:02:38,079 Speaker 2: look at you? 53 00:02:38,200 --> 00:02:39,040 Speaker 3: Yeah, baby? 54 00:02:39,639 --> 00:02:40,760 Speaker 6: So how many years ago? 55 00:02:40,840 --> 00:02:43,320 Speaker 3: Was it? Thirty years years ago? 56 00:02:43,440 --> 00:02:43,920 Speaker 6: So there you go. 57 00:02:43,960 --> 00:02:47,000 Speaker 3: And then I was looking at the thirty years. 58 00:02:48,080 --> 00:02:50,320 Speaker 6: Forty, so you became ten years. 59 00:02:50,360 --> 00:02:52,880 Speaker 1: We're going to talk about that because it's a long 60 00:02:52,919 --> 00:02:55,440 Speaker 1: time ago. So what we did with this book is 61 00:02:55,520 --> 00:02:58,520 Speaker 1: to say we've wrapped it into chapters because with all 62 00:02:58,560 --> 00:03:00,520 Speaker 1: the people, how do you kind of group with? We 63 00:03:00,560 --> 00:03:03,639 Speaker 1: thought food is family, and so we have families here, 64 00:03:03,639 --> 00:03:07,040 Speaker 1: the McCartney's, and we have the Beckham's, and we have 65 00:03:07,160 --> 00:03:11,560 Speaker 1: food is tradition, food is discovery, and then food is art. 66 00:03:11,600 --> 00:03:13,880 Speaker 1: So these are the artists, Food is politics, and food 67 00:03:13,919 --> 00:03:14,320 Speaker 1: is food. 68 00:03:14,360 --> 00:03:15,680 Speaker 5: Which are the chefs your guests. 69 00:03:17,120 --> 00:03:18,640 Speaker 1: If I was going to put you in a chapter, 70 00:03:18,720 --> 00:03:20,919 Speaker 1: I don't know where i'd put you, because I thought 71 00:03:20,960 --> 00:03:24,600 Speaker 1: you are family, right, your tradition, because as you said, 72 00:03:24,639 --> 00:03:27,760 Speaker 1: we've been together for a while. You definitely are discovery, 73 00:03:28,360 --> 00:03:30,880 Speaker 1: You definitely are art. I would say you are a 74 00:03:30,919 --> 00:03:34,520 Speaker 1: work of art. And then political, Yes, food is politics 75 00:03:34,560 --> 00:03:36,680 Speaker 1: because you are and then food is food. 76 00:03:37,000 --> 00:03:38,400 Speaker 6: So there you go. You could have you could have. 77 00:03:38,320 --> 00:03:40,800 Speaker 1: Been in a single chapter, right, well, thank you, and 78 00:03:40,840 --> 00:03:43,120 Speaker 1: so this was the food chapter that we put you 79 00:03:43,160 --> 00:03:44,360 Speaker 1: in in the end, thank you. 80 00:03:46,040 --> 00:03:46,920 Speaker 6: Next to Martha. 81 00:03:47,560 --> 00:03:49,360 Speaker 1: And I thought, I was looking at what this chapter, 82 00:03:49,400 --> 00:03:51,240 Speaker 1: and I was looking what we talked about, thinking what 83 00:03:51,280 --> 00:03:53,520 Speaker 1: we talked about, and I was thinking, what we should 84 00:03:53,560 --> 00:03:55,160 Speaker 1: really do is what I'd like to do is talk 85 00:03:55,200 --> 00:03:56,600 Speaker 1: about what you're doing. 86 00:03:56,640 --> 00:03:56,920 Speaker 6: Now. 87 00:03:57,360 --> 00:03:59,600 Speaker 1: You know what is your you know the project you're 88 00:03:59,640 --> 00:04:00,960 Speaker 1: working on. Now that's so exciting. 89 00:04:01,120 --> 00:04:08,000 Speaker 2: Well today I'm opening a restaurant today. Yeah, last night 90 00:04:08,120 --> 00:04:09,280 Speaker 2: was my first soft launch. 91 00:04:09,440 --> 00:04:11,400 Speaker 6: So can you imagine that shame is actually here? 92 00:04:11,640 --> 00:04:14,000 Speaker 3: Yeah, well that's because you're my Rufi Rodgers and. 93 00:04:15,720 --> 00:04:18,920 Speaker 6: Of course no restaurant. 94 00:04:20,080 --> 00:04:23,680 Speaker 2: As you know, about twenty years ago, I started James 95 00:04:23,720 --> 00:04:27,160 Speaker 2: Italian and it was supposed to be a really beautiful 96 00:04:27,200 --> 00:04:29,599 Speaker 2: mid market offer into fresh pastor and all the things 97 00:04:29,600 --> 00:04:33,480 Speaker 2: that we love. It was incredibly successful for eight years. 98 00:04:33,560 --> 00:04:35,800 Speaker 2: It was it was like a dream come true. And 99 00:04:35,839 --> 00:04:39,080 Speaker 2: then for two years it fell apart and I lost 100 00:04:39,120 --> 00:04:41,160 Speaker 2: them all and it was so I had the best 101 00:04:41,440 --> 00:04:45,520 Speaker 2: of my life, literally and then I had the worst. 102 00:04:46,240 --> 00:04:51,120 Speaker 2: So in a really nice philosophical positive way. I feel 103 00:04:51,120 --> 00:04:53,760 Speaker 2: like a fully rounded restaurant turn now. 104 00:04:53,800 --> 00:04:55,160 Speaker 3: Because I've had it and I've lost it. 105 00:04:55,880 --> 00:04:58,320 Speaker 2: But really I also think that in life, the concept 106 00:04:58,400 --> 00:05:02,640 Speaker 2: of second chances and comebacks, and the attitude in a 107 00:05:02,480 --> 00:05:04,880 Speaker 2: in a in a world that can be quite tricky 108 00:05:05,080 --> 00:05:08,719 Speaker 2: and dark. That's at times in the world we live in, 109 00:05:08,800 --> 00:05:11,480 Speaker 2: or personally, I think dusting yourself down and going again, 110 00:05:11,560 --> 00:05:14,799 Speaker 2: and I know you would call it being relentless is important. 111 00:05:15,560 --> 00:05:16,800 Speaker 2: So this is my second chance. 112 00:05:16,839 --> 00:05:20,919 Speaker 1: I think it's relentless and resilience, Yeah, empathy, you know those. 113 00:05:21,040 --> 00:05:23,920 Speaker 1: I think if you can teach somebody, I would say, yeah, 114 00:05:24,600 --> 00:05:27,480 Speaker 1: resilience is right up with the resilience. 115 00:05:27,520 --> 00:05:29,320 Speaker 6: You have to have a kind of empathy. 116 00:05:28,880 --> 00:05:31,360 Speaker 3: Too, totally. That's so it's quite a big deal. 117 00:05:31,400 --> 00:05:33,839 Speaker 6: Really go back to that what helped you kind of 118 00:05:34,440 --> 00:05:34,760 Speaker 6: But I. 119 00:05:34,680 --> 00:05:37,680 Speaker 2: Think, like when you've when I lost them all, you 120 00:05:37,760 --> 00:05:40,400 Speaker 2: obviously spend quite a long time doing an autopsy in 121 00:05:40,760 --> 00:05:42,120 Speaker 2: why what happened? 122 00:05:42,160 --> 00:05:42,720 Speaker 3: What went wrong? 123 00:05:43,279 --> 00:05:47,000 Speaker 2: And without trying to massage my own self or ego, 124 00:05:47,720 --> 00:05:50,359 Speaker 2: we got most of it right. We've got the important 125 00:05:50,400 --> 00:05:53,240 Speaker 2: bits right, and we've got the hard bits right. The culture, 126 00:05:53,560 --> 00:05:59,279 Speaker 2: the feeling keeping yeah, and keeping the staff and taking 127 00:05:59,320 --> 00:06:01,920 Speaker 2: a pop washer and training them to be senior chefs. 128 00:06:02,800 --> 00:06:04,839 Speaker 2: But what we got wrong was the business side really, 129 00:06:04,880 --> 00:06:06,800 Speaker 2: which is kind of you know, it was the thing 130 00:06:06,839 --> 00:06:09,359 Speaker 2: that people always said I was a businessman, but I 131 00:06:09,520 --> 00:06:14,360 Speaker 2: really wasn't. So this time around, keeping the locations really small, 132 00:06:15,080 --> 00:06:18,360 Speaker 2: making sure I do all the grown up stuff properly. 133 00:06:18,120 --> 00:06:19,159 Speaker 3: And then yeah I was. 134 00:06:19,240 --> 00:06:23,279 Speaker 2: I did a team a team briefing yesterday, like seventy 135 00:06:23,320 --> 00:06:28,080 Speaker 2: people and they've had all the kind of training and 136 00:06:28,360 --> 00:06:31,120 Speaker 2: they're tasting and the show and the tail and the 137 00:06:31,200 --> 00:06:33,159 Speaker 2: role play. But then I was trying to get into 138 00:06:33,200 --> 00:06:35,520 Speaker 2: the feeling. And you were there by the way, you 139 00:06:35,560 --> 00:06:38,000 Speaker 2: were there with me, But the feeling is a hard 140 00:06:38,040 --> 00:06:40,599 Speaker 2: one to teach. So I was talking about trying to 141 00:06:40,600 --> 00:06:45,560 Speaker 2: find their words for mojo, like getting your confidence, like 142 00:06:45,640 --> 00:06:48,880 Speaker 2: you and Rose were always so good at having these 143 00:06:49,279 --> 00:06:53,200 Speaker 2: waiters and waitresses that were so individual and yeah they 144 00:06:53,240 --> 00:06:54,760 Speaker 2: had to do it the River Cafe way, but you 145 00:06:54,800 --> 00:06:57,720 Speaker 2: didn't want robots. You wanted them to be individual. So 146 00:06:58,200 --> 00:07:01,560 Speaker 2: finding that confidence and having that confidence with the customer 147 00:07:01,640 --> 00:07:03,800 Speaker 2: to sort of scan them and sort of see what 148 00:07:03,880 --> 00:07:06,359 Speaker 2: mood they're in, you know, what vibe are they into, 149 00:07:06,400 --> 00:07:09,000 Speaker 2: Like are they into they want to get going quick 150 00:07:09,160 --> 00:07:10,800 Speaker 2: or do they want to kind of have an antipacity 151 00:07:10,840 --> 00:07:14,080 Speaker 2: a pastor and share a SECONDI you know. So that's 152 00:07:14,120 --> 00:07:15,840 Speaker 2: the stage that we're in. And of course they all 153 00:07:15,840 --> 00:07:18,920 Speaker 2: think I'm mad, but well, I think they think I'm 154 00:07:19,000 --> 00:07:22,239 Speaker 2: very enthusiastic. But but but when, because they're so young, 155 00:07:23,280 --> 00:07:26,040 Speaker 2: getting them to tune into like heart and soul and 156 00:07:26,200 --> 00:07:29,720 Speaker 2: energy and vibe and feeling. Is it sounds a bit hippie, 157 00:07:29,720 --> 00:07:32,520 Speaker 2: But we both know that it's a very important. It's 158 00:07:32,560 --> 00:07:34,040 Speaker 2: the secret, isn't it. 159 00:07:34,240 --> 00:07:37,360 Speaker 6: Making people who work for you feel there is? 160 00:07:37,440 --> 00:07:40,680 Speaker 1: Actually say, it's good for business too, because if they're happy, 161 00:07:41,040 --> 00:07:42,600 Speaker 1: they're going to be kind to the customer. 162 00:07:42,840 --> 00:07:46,360 Speaker 6: It's their feel and it's not huggy kissy that. 163 00:07:46,800 --> 00:07:51,080 Speaker 1: It's also knowing that there's a structure, knowing there's a system, 164 00:07:51,360 --> 00:07:53,400 Speaker 1: knowing that it's a protocol, knowing all that. 165 00:07:53,440 --> 00:07:55,720 Speaker 3: But it's all those things that give them the confidence, isn't. 166 00:07:55,520 --> 00:07:57,600 Speaker 6: The confidence and then they can relax. 167 00:07:57,760 --> 00:08:01,280 Speaker 2: I was on the past once with Rose and my 168 00:08:01,320 --> 00:08:02,640 Speaker 2: wife Jules was a waitress. 169 00:08:02,920 --> 00:08:03,600 Speaker 6: That's how you met. 170 00:08:03,840 --> 00:08:06,200 Speaker 2: Yeah, yeah, I didn't meet here, but like we were 171 00:08:06,280 --> 00:08:08,080 Speaker 2: kind of we were kind of That was the time 172 00:08:08,120 --> 00:08:12,120 Speaker 2: when we kind of got together. And when she's concentrating, 173 00:08:12,160 --> 00:08:14,960 Speaker 2: she always puts her foot up like a pelican. It's 174 00:08:15,000 --> 00:08:18,320 Speaker 2: like in a restaurant, really, and she goes, look look 175 00:08:18,320 --> 00:08:21,440 Speaker 2: at your girlfriend. And Rose was there, I mean Jeels 176 00:08:21,560 --> 00:08:24,000 Speaker 2: was there with her foot as a pelican. And she 177 00:08:24,160 --> 00:08:26,240 Speaker 2: was struggling to get the cork out of a bottle 178 00:08:26,240 --> 00:08:28,880 Speaker 2: of prosecco. So she gave it to the male customer 179 00:08:28,960 --> 00:08:31,560 Speaker 2: and said can you do it? And I went on, 180 00:08:31,600 --> 00:08:33,520 Speaker 2: I'm so sorry. She goes, I love it. 181 00:08:34,640 --> 00:08:37,000 Speaker 3: But of course somehow Emily. 182 00:08:36,720 --> 00:08:39,200 Speaker 1: Mortimer who said she always likes to say that she 183 00:08:39,320 --> 00:08:43,320 Speaker 1: was the worst waitress in the restaurant we ever had. 184 00:08:43,840 --> 00:08:47,840 Speaker 1: And then she always tells the story that she brought 185 00:08:48,080 --> 00:08:50,880 Speaker 1: two people, one had lamb, one had fish, and the 186 00:08:50,920 --> 00:08:52,839 Speaker 1: person who had the fish said I'd like some lemon, 187 00:08:53,120 --> 00:08:54,480 Speaker 1: so she shook the lemon off the lamb. 188 00:08:54,600 --> 00:08:55,360 Speaker 6: So you don't need that. 189 00:08:57,840 --> 00:09:00,960 Speaker 1: But those are the characters, those people. As long as 190 00:09:01,000 --> 00:09:04,559 Speaker 1: it's done with that kindness, that you can teach somebody 191 00:09:05,120 --> 00:09:07,920 Speaker 1: to be a really good way to you know, to 192 00:09:08,000 --> 00:09:10,560 Speaker 1: clear the plates, to hold the plates, to pour the one. 193 00:09:10,960 --> 00:09:14,000 Speaker 1: But it's harder to teach somebody to have kindness. Yes, 194 00:09:14,120 --> 00:09:16,079 Speaker 1: they don't have it, and that's what I think we do. 195 00:09:17,640 --> 00:09:17,800 Speaker 3: Well. 196 00:09:17,840 --> 00:09:20,000 Speaker 2: Whenever I come here, it feels like coming home, and 197 00:09:20,040 --> 00:09:21,520 Speaker 2: I'm sure it's the same for your customers. 198 00:09:21,559 --> 00:09:23,960 Speaker 1: Well know, you're a big difference and that, you know, 199 00:09:24,000 --> 00:09:27,600 Speaker 1: I tell you that quite often. I'm brought here and 200 00:09:27,840 --> 00:09:29,839 Speaker 1: by a taxi cab driver and they say to me, 201 00:09:29,920 --> 00:09:32,920 Speaker 1: is we're pulling up? They said, Jamie Oliver worked here. 202 00:09:33,280 --> 00:09:36,680 Speaker 1: I go, yeah, that's really interesting. And one of them said, 203 00:09:36,760 --> 00:09:38,960 Speaker 1: you know, this is Jamie Oliver's restaurant. 204 00:09:38,960 --> 00:09:39,480 Speaker 6: And I didn't. 205 00:09:39,640 --> 00:09:42,160 Speaker 1: I didn't contradict him because I thought, yeah, actually there's 206 00:09:42,200 --> 00:09:46,240 Speaker 1: Jamie Oliver's. So there's a whole history there. Tell me 207 00:09:46,280 --> 00:09:47,520 Speaker 1: more about the new restaurant. 208 00:09:47,600 --> 00:09:51,800 Speaker 2: So well, as you know, it's a pretty rough time 209 00:09:51,800 --> 00:09:55,319 Speaker 2: out there in the hospitality, and it's certainly in mid market. 210 00:09:55,120 --> 00:09:55,640 Speaker 3: Is a mess. 211 00:09:56,040 --> 00:09:58,040 Speaker 6: So I think, do you think that's true. 212 00:09:59,040 --> 00:10:05,280 Speaker 2: I think that COVID post Brexit, we lost a lot 213 00:10:05,280 --> 00:10:08,360 Speaker 2: of our amazing front of house staff that were Portuguese 214 00:10:08,360 --> 00:10:11,240 Speaker 2: and Spanish and Italian, and the proportion of them went home. 215 00:10:12,520 --> 00:10:16,160 Speaker 2: I think that obviously financially, people are a bit struggling 216 00:10:16,200 --> 00:10:19,280 Speaker 2: at the moment, which is mid market but at the 217 00:10:19,360 --> 00:10:22,040 Speaker 2: same time, when I opened James Italian twenty years ago, 218 00:10:22,160 --> 00:10:25,880 Speaker 2: that was the last recession and we were like just 219 00:10:25,960 --> 00:10:30,720 Speaker 2: giving that optim you know, having optimism and beautiful feelings 220 00:10:30,760 --> 00:10:33,360 Speaker 2: and delicious food when it's bad is quite a good time. 221 00:10:33,800 --> 00:10:36,280 Speaker 2: So unless I'm wrong, last time I did it, it worked. 222 00:10:36,320 --> 00:10:39,600 Speaker 2: And it's interesting because the industry actually are so supportive. 223 00:10:39,640 --> 00:10:41,200 Speaker 2: They really want me to sort of get back in 224 00:10:41,520 --> 00:10:43,720 Speaker 2: mid market and get that energy downey in. 225 00:10:43,760 --> 00:10:45,400 Speaker 3: But I think you'd be really proud of me like that. 226 00:10:45,440 --> 00:10:51,200 Speaker 2: I am proud, yeah right now, yeah, bless but really 227 00:10:51,320 --> 00:10:53,959 Speaker 2: nice ingredients, like the past is being made like twice 228 00:10:54,000 --> 00:10:54,920 Speaker 2: a day every day. 229 00:10:55,480 --> 00:10:56,640 Speaker 3: It's really simple food. 230 00:10:56,720 --> 00:10:59,400 Speaker 2: We were doing a carbonara, but it's the classic Roman 231 00:10:59,440 --> 00:11:02,520 Speaker 2: way you know, you go to Have you been to? 232 00:11:03,640 --> 00:11:06,120 Speaker 3: I mean I tried to go a couple of times. 233 00:11:06,600 --> 00:11:08,760 Speaker 2: If I'm lucky, and if I'm really lucky, I might 234 00:11:08,800 --> 00:11:13,080 Speaker 2: be in the mountains and you know, I love it. 235 00:11:13,120 --> 00:11:16,400 Speaker 3: I mean I started going to Italy with you. Yeah, 236 00:11:16,640 --> 00:11:18,200 Speaker 3: so good. Best trips of my life? 237 00:11:18,240 --> 00:11:18,600 Speaker 6: Do you remember? 238 00:11:18,679 --> 00:11:18,760 Speaker 7: What? 239 00:11:18,800 --> 00:11:20,280 Speaker 6: Do you remember? Which one do you remember? 240 00:11:20,520 --> 00:11:22,400 Speaker 1: So let's just tell it was ever listening that this 241 00:11:22,480 --> 00:11:26,160 Speaker 1: is when Rose and I started the river cafe almost favorish. 242 00:11:26,160 --> 00:11:28,040 Speaker 1: First year, we had the idea that we would take 243 00:11:28,679 --> 00:11:32,440 Speaker 1: ourselves because it really was just ourselves and a few, 244 00:11:32,679 --> 00:11:35,160 Speaker 1: you know, one other person whoever was here, Aussie who 245 00:11:35,200 --> 00:11:37,760 Speaker 1: was doing the wine, and we would go to the source. 246 00:11:37,800 --> 00:11:39,439 Speaker 6: We would go to the people who make the. 247 00:11:39,400 --> 00:11:42,679 Speaker 1: Olive oil, produce the olive oil and the wine and 248 00:11:42,960 --> 00:11:45,400 Speaker 1: stay with them and eat with them. And that really 249 00:11:45,480 --> 00:11:48,679 Speaker 1: is that we've done when we were five people working here. 250 00:11:48,920 --> 00:11:51,240 Speaker 6: Right now, when we're one hundred and thirty. 251 00:11:50,920 --> 00:11:53,760 Speaker 2: People, well you you were the only people doing that. 252 00:11:53,880 --> 00:11:56,120 Speaker 2: And what's beautiful now is if you look at that, 253 00:11:56,320 --> 00:11:58,400 Speaker 2: if you look at the family tree of the River Cafe, 254 00:11:59,040 --> 00:12:01,920 Speaker 2: so many of your chefs that have gone off to 255 00:12:01,960 --> 00:12:06,520 Speaker 2: do amazing things replicate what you do, and no one. 256 00:12:06,360 --> 00:12:07,000 Speaker 3: Did it before you. 257 00:12:07,080 --> 00:12:09,400 Speaker 2: But I mean the idea of your boss taking you 258 00:12:09,559 --> 00:12:12,560 Speaker 2: on what looks like a holiday for like three four 259 00:12:12,640 --> 00:12:15,559 Speaker 2: days to eat professionally three or four times a day, 260 00:12:15,559 --> 00:12:15,840 Speaker 2: which is. 261 00:12:15,800 --> 00:12:17,520 Speaker 3: Actually no one feels sorry for you, but it's quite 262 00:12:17,520 --> 00:12:18,000 Speaker 3: hard work. 263 00:12:19,559 --> 00:12:23,079 Speaker 2: But I think it's interesting because like you can train somebody, 264 00:12:23,679 --> 00:12:27,120 Speaker 2: but you until they've been there and seen them and 265 00:12:27,240 --> 00:12:30,599 Speaker 2: been been like in that area or upper mountain or 266 00:12:30,640 --> 00:12:33,560 Speaker 2: seeing the non as making this or seeing the charcuterie 267 00:12:33,600 --> 00:12:36,760 Speaker 2: kent that came from that village. That's what changes them. 268 00:12:36,800 --> 00:12:38,880 Speaker 2: And it's that change I think that gives you your 269 00:12:39,280 --> 00:12:41,480 Speaker 2: spark on your mojo when I think that you. 270 00:12:41,440 --> 00:12:44,760 Speaker 1: Know your children or my children, how exposed they are. 271 00:12:44,840 --> 00:12:49,760 Speaker 1: It's about exposures and exposure to them a museum, it's 272 00:12:49,880 --> 00:12:54,839 Speaker 1: exposure to music, it's exposure to totally social values. 273 00:12:54,960 --> 00:12:56,280 Speaker 6: And you know that we. 274 00:12:56,440 --> 00:13:00,480 Speaker 1: In the way taking them to people to Italy really 275 00:13:00,480 --> 00:13:03,000 Speaker 1: be good cooks, but they haven't been exposed to what 276 00:13:03,040 --> 00:13:06,240 Speaker 1: it's like to sit down at an Italian table and 277 00:13:06,360 --> 00:13:08,480 Speaker 1: it's something that was cooked at a kitchen buy as 278 00:13:08,559 --> 00:13:10,520 Speaker 1: you say, one of the members of the family, or 279 00:13:10,600 --> 00:13:11,880 Speaker 1: to be exposed to. 280 00:13:11,720 --> 00:13:12,280 Speaker 6: You know, I did. 281 00:13:12,320 --> 00:13:15,040 Speaker 1: I was exposed to suddenly how olive oil is made 282 00:13:15,280 --> 00:13:17,600 Speaker 1: and how and when they come back from the trip 283 00:13:17,960 --> 00:13:21,280 Speaker 1: and they pour olive oil over a piece of lamb 284 00:13:21,360 --> 00:13:23,959 Speaker 1: of turbid or a piece of bread, they do it 285 00:13:24,000 --> 00:13:26,959 Speaker 1: in a different way because they've seen the olives come 286 00:13:27,000 --> 00:13:29,319 Speaker 1: from the tree, They've seen people press the olives. 287 00:13:29,320 --> 00:13:33,000 Speaker 2: They've seen that that was such a gift, though I 288 00:13:33,000 --> 00:13:35,800 Speaker 2: mean it's obviously it was sensible to help the River 289 00:13:35,880 --> 00:13:39,400 Speaker 2: Cafe amplify what you and Rose were trying to do, 290 00:13:39,480 --> 00:13:43,040 Speaker 2: but also for every cook that went on those buses 291 00:13:43,160 --> 00:13:46,440 Speaker 2: around the mountains of Tuscany, like it changed us forever. 292 00:13:47,080 --> 00:13:51,319 Speaker 2: And we had such fun. Do you remember, I mean 293 00:13:51,320 --> 00:13:53,720 Speaker 2: I remember so many things, but I remember. 294 00:13:53,679 --> 00:13:56,520 Speaker 6: A little bit wild. They were much more strict. 295 00:13:56,640 --> 00:13:57,280 Speaker 3: Yeah, I'm sure. 296 00:13:57,360 --> 00:13:59,120 Speaker 2: I mean we had a lot of fun, but you know, 297 00:13:59,240 --> 00:14:02,360 Speaker 2: like just I remember you guys were the first people 298 00:14:02,360 --> 00:14:05,160 Speaker 2: to ever bring Cavaloniro to Britain, and then I remember 299 00:14:06,080 --> 00:14:09,520 Speaker 2: sainsbury started to stock it and they're like, what is this? 300 00:14:09,679 --> 00:14:11,520 Speaker 3: And you know that source that you make. 301 00:14:12,640 --> 00:14:14,400 Speaker 1: We brought back the seeds and we gave them to 302 00:14:14,960 --> 00:14:19,320 Speaker 1: a farmer in Somerset and what are you saying? 303 00:14:19,520 --> 00:14:21,840 Speaker 2: Well, I could have sworn it was some Italian growing off. 304 00:14:21,840 --> 00:14:24,440 Speaker 2: The M twenty five had all your scenes them. 305 00:14:24,680 --> 00:14:30,520 Speaker 1: Yeah, yeah, but you know and then as you say, 306 00:14:30,880 --> 00:14:34,320 Speaker 1: you know Sainsbury's, we hadn't brought it, somebody else would 307 00:14:34,360 --> 00:14:36,960 Speaker 1: have because that that is also something that connection. 308 00:14:37,040 --> 00:14:38,760 Speaker 6: That's why Brexit was such a tragedy. 309 00:14:39,360 --> 00:14:42,320 Speaker 1: I think because the connection between Europe and I was 310 00:14:42,640 --> 00:14:45,080 Speaker 1: smaller and smaller. You know that a truck would leave 311 00:14:45,080 --> 00:14:47,880 Speaker 1: them a landmarket and be here the next day that you. 312 00:14:47,840 --> 00:14:50,560 Speaker 3: Know, everything is more complicated. 313 00:14:49,960 --> 00:14:53,760 Speaker 6: Now, finding that everything with supply. 314 00:14:53,600 --> 00:14:57,200 Speaker 2: Getting everything's just harder. Everything's just harder, and everything's just 315 00:14:57,200 --> 00:15:00,920 Speaker 2: more painful. And whether that's people, or whether that's our 316 00:15:01,000 --> 00:15:04,200 Speaker 2: kids being able to travel around Europe like infinitely to 317 00:15:04,680 --> 00:15:08,600 Speaker 2: learn and be inspired, or whether it's produced trying to 318 00:15:08,600 --> 00:15:12,680 Speaker 2: get a shipment of something special in So yeah, I 319 00:15:12,720 --> 00:15:14,560 Speaker 2: mean you just got a crack on there, haven't you. 320 00:15:14,640 --> 00:15:16,280 Speaker 2: I mean it's sort of survival of the fitties, so 321 00:15:16,320 --> 00:15:17,120 Speaker 2: you just keep going. 322 00:15:17,160 --> 00:15:20,320 Speaker 6: But look, we're so lucky. We have the best job 323 00:15:20,360 --> 00:15:20,720 Speaker 6: in the world. 324 00:15:21,000 --> 00:15:22,040 Speaker 3: I think we do. 325 00:15:22,280 --> 00:15:25,000 Speaker 1: No you know, I will go into the kitchen and 326 00:15:25,480 --> 00:15:28,680 Speaker 1: you see what we're cooking, and we know, walk through 327 00:15:28,680 --> 00:15:30,680 Speaker 1: the restaurant, see you a table that might be having 328 00:15:30,680 --> 00:15:33,320 Speaker 1: a hard time and they seem happier. Or you see 329 00:15:33,360 --> 00:15:36,200 Speaker 1: a waiter who broke up with her boyfriend the day before, 330 00:15:36,240 --> 00:15:38,280 Speaker 1: but somehow it's being consoled by the other people. And 331 00:15:38,280 --> 00:15:41,320 Speaker 1: I just think to be surrounded by people who are really. 332 00:15:41,040 --> 00:15:43,440 Speaker 3: Trying feeding people is a privilege, isn't it. 333 00:15:43,680 --> 00:15:45,600 Speaker 6: How are the kids? How are the kids? 334 00:15:45,800 --> 00:15:48,640 Speaker 2: My kids, They're amazing. Actually one is twenty three she's 335 00:15:48,680 --> 00:15:50,960 Speaker 2: a teacher. That they're twenty two year old and nurse, 336 00:15:51,520 --> 00:15:54,240 Speaker 2: and then the other three are still in school and 337 00:15:54,640 --> 00:15:57,920 Speaker 2: they're all different and wonderful and wild and they keep 338 00:15:57,960 --> 00:16:01,080 Speaker 2: me on my toes and Jills is amazing, mum. So 339 00:16:01,120 --> 00:16:06,240 Speaker 2: I've been very blessed and they Yeah, it's nice seeing 340 00:16:06,280 --> 00:16:11,920 Speaker 2: the kids having young ladies as my daughter's is quite unbelievable. 341 00:16:12,480 --> 00:16:13,640 Speaker 2: Well you kind of get there's a bit of a 342 00:16:13,680 --> 00:16:16,160 Speaker 2: mic drop moment at thirteen, isn't it. They're sort of 343 00:16:16,200 --> 00:16:18,720 Speaker 2: not interested in you for about five years, maybe six, 344 00:16:18,920 --> 00:16:22,240 Speaker 2: possibly seven, but they love me again now. So now 345 00:16:22,240 --> 00:16:25,200 Speaker 2: we're like best friends. And actually I'm seeing Poppy tonight. 346 00:16:25,280 --> 00:16:27,240 Speaker 2: She's coming with her friends to the restaurant. 347 00:16:27,280 --> 00:16:29,160 Speaker 6: This is a big opening night. It's so excited. 348 00:16:30,280 --> 00:16:30,560 Speaker 3: Yeah. 349 00:16:30,680 --> 00:16:35,240 Speaker 2: Yeah, in Leicester Square, and it's an interesting place. The 350 00:16:35,280 --> 00:16:38,840 Speaker 2: building's beautiful, the size is perfect, the kitchen's open. 351 00:16:38,720 --> 00:16:41,240 Speaker 6: And the name of the restaurant it's James Italians. 352 00:16:41,360 --> 00:16:43,400 Speaker 2: Yeah, I mean, I wanted to have a creative name, 353 00:16:43,440 --> 00:16:45,280 Speaker 2: but we just kept we just kept going back to 354 00:16:45,520 --> 00:16:48,720 Speaker 2: Jamie's search. All right, no, no, but in a way 355 00:16:48,840 --> 00:16:52,240 Speaker 2: it's not We just want to over deliver it. Simple 356 00:16:52,280 --> 00:16:55,680 Speaker 2: food and We're not trying to change your philosophies of 357 00:16:55,760 --> 00:16:59,600 Speaker 2: food or gastronomy, like, but I know, I know because 358 00:16:59,600 --> 00:17:02,040 Speaker 2: I enjoy it. That's some of those those dishes are 359 00:17:02,080 --> 00:17:07,560 Speaker 2: just undeniable, right, there's is and yeah, I mean like 360 00:17:07,600 --> 00:17:09,240 Speaker 2: we got we've got an old we've got a soft 361 00:17:09,280 --> 00:17:12,160 Speaker 2: serve machine, which is like from my childhood. But normally 362 00:17:12,240 --> 00:17:14,600 Speaker 2: they put like powdered milk stuff in there. So we 363 00:17:14,640 --> 00:17:18,240 Speaker 2: make proper anglais with like lovely eggs and cream and milk. 364 00:17:18,000 --> 00:17:20,880 Speaker 3: And vanilla eggs and yeah, much less. 365 00:17:20,960 --> 00:17:24,240 Speaker 2: Yeah yeah, and it comes out so silky. And then 366 00:17:24,680 --> 00:17:26,680 Speaker 2: last night I just had one with a little expresso 367 00:17:26,760 --> 00:17:29,440 Speaker 2: over the top and it's just like simple, it just works, man. 368 00:17:30,280 --> 00:17:32,239 Speaker 2: And there were serv interior misouit at the table from 369 00:17:32,280 --> 00:17:34,320 Speaker 2: a big from a big dish, so it kind of 370 00:17:34,320 --> 00:17:43,639 Speaker 2: feels right, it's going to be there. Yeah, tell me 371 00:17:43,640 --> 00:17:51,560 Speaker 2: about the book Barbecue. I love cooking over fire. I 372 00:17:51,600 --> 00:17:56,320 Speaker 2: adore it actually, And I think British people, if I'm 373 00:17:56,480 --> 00:17:59,600 Speaker 2: being fair and generalizing, are terrible at barbecuing. 374 00:18:00,160 --> 00:18:01,960 Speaker 3: And yeah, I think that's just the truth. 375 00:18:02,000 --> 00:18:04,800 Speaker 6: Do you think it's the weather, No, I think it's. 376 00:18:04,800 --> 00:18:09,040 Speaker 2: I think it's a really interesting thing we consider I'm generalizing, 377 00:18:09,040 --> 00:18:12,240 Speaker 2: but largely we think barbecuing is direct grilling, so without 378 00:18:12,240 --> 00:18:14,000 Speaker 2: the lid. I think a lot of people buy barbecues 379 00:18:14,000 --> 00:18:14,880 Speaker 2: and go, what's the lid for? 380 00:18:15,320 --> 00:18:15,600 Speaker 3: You know? 381 00:18:15,720 --> 00:18:18,520 Speaker 2: And when you look at that, because I'm a bit weird, 382 00:18:18,560 --> 00:18:23,560 Speaker 2: when you look at the statistics around fire brigade callouts 383 00:18:24,000 --> 00:18:27,479 Speaker 2: and why houses burnt down from barbecues in summer in Britain, 384 00:18:27,680 --> 00:18:31,000 Speaker 2: the amount that are started with aerosol, alcohol or perfume, 385 00:18:32,800 --> 00:18:35,119 Speaker 2: like you know, like sister, what's going on? 386 00:18:36,480 --> 00:18:37,800 Speaker 6: Garry Linico, get them off? 387 00:18:38,720 --> 00:18:42,880 Speaker 1: I bet you come on, I bet you barbecue barbecue 388 00:18:43,040 --> 00:18:48,600 Speaker 1: because they're a chair for Carrie, Yeah, do you barbecue? 389 00:18:48,840 --> 00:18:50,200 Speaker 5: Talking about barbecue everything? 390 00:18:50,280 --> 00:18:53,320 Speaker 6: I think it's a really male thing. You know, he's 391 00:18:53,359 --> 00:18:54,120 Speaker 6: a really good cook. 392 00:18:54,600 --> 00:18:56,160 Speaker 3: I've heard he's got a reputation on. 393 00:18:56,119 --> 00:19:00,720 Speaker 1: The grape vine on football or you know, kickball, and 394 00:19:00,880 --> 00:19:01,520 Speaker 1: it comes. 395 00:19:01,280 --> 00:19:04,600 Speaker 5: Into cooks w Northern. 396 00:19:08,440 --> 00:19:09,639 Speaker 6: What's about that? 397 00:19:09,960 --> 00:19:14,760 Speaker 5: It's because she went into that's how they say it 398 00:19:14,760 --> 00:19:18,719 Speaker 5: in the North like that. 399 00:19:18,720 --> 00:19:22,760 Speaker 2: Okay, that's good. 400 00:19:25,720 --> 00:19:28,520 Speaker 4: When I I started cooking, i'd never cooked in my 401 00:19:28,600 --> 00:19:32,200 Speaker 4: life until ten years ago. I remember, I'm ancient now, 402 00:19:32,240 --> 00:19:35,320 Speaker 4: obviously I never cooked in my life and I got 403 00:19:35,359 --> 00:19:37,080 Speaker 4: single again, and I was at home and I was 404 00:19:37,200 --> 00:19:40,479 Speaker 4: ordering takeaways and I was going to wrestle, even on 405 00:19:40,520 --> 00:19:43,480 Speaker 4: my own, and I thought, come on, Gary, learn to 406 00:19:43,800 --> 00:19:44,320 Speaker 4: get a grip. 407 00:19:45,400 --> 00:19:49,520 Speaker 5: It's now the biggest passion. I just love it. 408 00:19:50,080 --> 00:19:54,040 Speaker 8: And particularly in the early days, your genuinely in this 409 00:19:54,560 --> 00:19:58,480 Speaker 8: saying I got your cookbooks and they were so easy 410 00:19:58,520 --> 00:20:00,720 Speaker 8: to follow, and you an inspiration. 411 00:20:00,840 --> 00:20:03,280 Speaker 5: So thank you, thank you, and I still. 412 00:20:03,280 --> 00:20:09,760 Speaker 4: Lost you say, particularly they roast my my boy's favorite launch, 413 00:20:10,280 --> 00:20:10,919 Speaker 4: pork belly. 414 00:20:11,359 --> 00:20:15,199 Speaker 3: Yeah, brilliant, beautiful. Well I'm touched. I'm so touched. But 415 00:20:15,280 --> 00:20:17,520 Speaker 3: also you really have got a reputation of being your cooking. 416 00:20:17,560 --> 00:20:20,840 Speaker 2: I think cooking is an interesting one and actually, to 417 00:20:20,880 --> 00:20:23,200 Speaker 2: sort of take it back to you, Ruthie. 418 00:20:22,800 --> 00:20:24,080 Speaker 3: And Rose, like. 419 00:20:25,720 --> 00:20:28,399 Speaker 2: Not in a political way, but I think because a 420 00:20:28,440 --> 00:20:32,359 Speaker 2: lot of cooking and cheffing is masculine and alpha, what 421 00:20:32,480 --> 00:20:35,560 Speaker 2: I learned from Rose and Ruthie was like, you have 422 00:20:35,640 --> 00:20:44,440 Speaker 2: to chute. You have got a tune into the Feminine's. 423 00:20:40,920 --> 00:20:41,920 Speaker 6: Just been joined by. 424 00:20:44,600 --> 00:20:44,959 Speaker 5: CBS. 425 00:20:45,720 --> 00:20:50,600 Speaker 7: Seth done from CBS doing a story on Ruthie and 426 00:20:50,640 --> 00:20:53,040 Speaker 7: the River Cafe and the new book. 427 00:20:53,200 --> 00:20:55,840 Speaker 1: Let's go back to men cooking because I do think 428 00:20:56,080 --> 00:20:58,720 Speaker 1: you taught well women, You've told everybody, but with your 429 00:20:59,280 --> 00:21:02,000 Speaker 1: first book, I've I really think that. And I'm not 430 00:21:02,119 --> 00:21:05,439 Speaker 1: the first Simpson to say that Jamie made cooking, you know, 431 00:21:06,040 --> 00:21:09,040 Speaker 1: gender freak, you know, and also encourages boys to cook, 432 00:21:09,080 --> 00:21:11,480 Speaker 1: and it made it kind of sexy and fun and 433 00:21:11,680 --> 00:21:13,399 Speaker 1: that you could you know that. I think that was 434 00:21:13,440 --> 00:21:15,400 Speaker 1: a really radical thing. 435 00:21:15,640 --> 00:21:16,560 Speaker 3: I think I was lucky. 436 00:21:16,680 --> 00:21:18,919 Speaker 2: I was lucky to have come through you guys at 437 00:21:18,920 --> 00:21:22,040 Speaker 2: the River Cafe and I was there's a lot of luck. 438 00:21:22,040 --> 00:21:24,720 Speaker 2: But I think in Britain at that if you follow back, 439 00:21:24,760 --> 00:21:28,000 Speaker 2: what made me famous so quickly it was largely female 440 00:21:28,080 --> 00:21:31,240 Speaker 2: journalists and there was a moment in time where men 441 00:21:31,280 --> 00:21:33,000 Speaker 2: and women were going to work. They were putting in 442 00:21:33,040 --> 00:21:36,320 Speaker 2: a ten twelve hour shift, getting home tired, and men 443 00:21:36,359 --> 00:21:39,560 Speaker 2: around Britain would go, what's for dinner? Love yea, all 444 00:21:39,600 --> 00:21:41,760 Speaker 2: of them and the young women at Britain And I'm 445 00:21:41,800 --> 00:21:44,119 Speaker 2: going back thirty years like this is at the beginning 446 00:21:44,119 --> 00:21:47,120 Speaker 2: of the Naked Chef. We're like, well yeah, and obviously 447 00:21:47,520 --> 00:21:49,639 Speaker 2: and a lot of the journalists were saying, if this 448 00:21:49,760 --> 00:21:52,040 Speaker 2: young kid on TV can do it, well. 449 00:21:51,960 --> 00:21:52,840 Speaker 3: Why can't everyone do it? 450 00:21:52,880 --> 00:21:55,280 Speaker 2: So really, the Naked chef's job was to get men 451 00:21:55,320 --> 00:22:01,000 Speaker 2: in the kitchen, and it pretty much worked a long time. Yeah, 452 00:22:02,080 --> 00:22:06,440 Speaker 2: if you're a little twenty years in my life, it's 453 00:22:06,560 --> 00:22:07,920 Speaker 2: that I didn't cook when I was young. 454 00:22:08,200 --> 00:22:11,000 Speaker 5: And I've got four boys. They're not boys. 455 00:22:10,720 --> 00:22:15,000 Speaker 4: Anymore, their men, three of them in the thirties now 456 00:22:14,440 --> 00:22:15,320 Speaker 4: and twenty eight. 457 00:22:15,720 --> 00:22:16,960 Speaker 3: But they all cook now. 458 00:22:17,600 --> 00:22:20,760 Speaker 5: And also it keeps them coming back, you know. 459 00:22:21,000 --> 00:22:23,680 Speaker 4: Yeah, I cook and they come every Sunday they can, 460 00:22:24,640 --> 00:22:29,120 Speaker 4: and it's keeps its food is food is a fabulous. 461 00:22:28,640 --> 00:22:30,159 Speaker 3: It's a beautiful magnet. Yeah. 462 00:22:30,200 --> 00:22:32,560 Speaker 2: And it can mean so many things, can't it. It 463 00:22:32,560 --> 00:22:35,200 Speaker 2: can be well, it can be food could be therapy. 464 00:22:35,840 --> 00:22:39,159 Speaker 2: You know, if someone dies and you're a morning like, 465 00:22:39,280 --> 00:22:43,719 Speaker 2: you can absolutely create an environment where you're cooking something 466 00:22:43,760 --> 00:22:45,639 Speaker 2: which can still be full of love, and it can 467 00:22:45,680 --> 00:22:46,200 Speaker 2: be therapy. 468 00:22:46,320 --> 00:22:47,760 Speaker 3: You can cook for romance. 469 00:22:47,840 --> 00:22:50,199 Speaker 2: You can cook because you need to be electrified and 470 00:22:50,240 --> 00:22:52,400 Speaker 2: you need to feel alive and you feel a little 471 00:22:52,440 --> 00:22:54,919 Speaker 2: bit sluggish, or you might want to cook something that 472 00:22:54,960 --> 00:22:56,320 Speaker 2: makes you feel sluggish. 473 00:22:55,960 --> 00:22:57,280 Speaker 3: And do you curl up and have a puddle. 474 00:22:57,400 --> 00:22:58,240 Speaker 5: The best thing of all. 475 00:22:59,800 --> 00:23:05,720 Speaker 4: Its joyous for cooking for people, because to satisfy, whether 476 00:23:05,760 --> 00:23:07,639 Speaker 4: it's your family, or your friends or something. 477 00:23:07,680 --> 00:23:08,879 Speaker 3: There's nothing better. 478 00:23:09,040 --> 00:23:11,160 Speaker 5: It's just a lovely thing to do for people. 479 00:23:11,560 --> 00:23:12,040 Speaker 3: I think. 480 00:23:15,520 --> 00:23:17,919 Speaker 2: Some of my happiest moments are in my kitchen with 481 00:23:18,240 --> 00:23:22,119 Speaker 2: a nice some good tunes on, maybe a little glass 482 00:23:22,119 --> 00:23:22,639 Speaker 2: of something. 483 00:23:22,720 --> 00:23:25,520 Speaker 3: Definitely, and I'm just I'm just in bliss doing something. 484 00:23:26,240 --> 00:23:28,160 Speaker 3: Does that still happen every weekend? 485 00:23:28,440 --> 00:23:31,960 Speaker 7: You can just dad from the restaurant empire. 486 00:23:32,160 --> 00:23:35,920 Speaker 2: I've tried to be religious about weekends since I thought 487 00:23:35,960 --> 00:23:39,919 Speaker 2: I could carry on working too much. But when my 488 00:23:40,000 --> 00:23:42,240 Speaker 2: kids got to three, I realized you have to got 489 00:23:42,280 --> 00:23:44,600 Speaker 2: to be you know, you've got to yourself out. So 490 00:23:44,640 --> 00:23:46,920 Speaker 2: I've been very religious about I only work at weekends 491 00:23:46,920 --> 00:23:51,360 Speaker 2: if there's trouble, and there's not too much trouble, so 492 00:23:51,400 --> 00:23:52,119 Speaker 2: I'm very lucky. 493 00:23:52,240 --> 00:23:55,040 Speaker 6: I also kind of respect people who don't cook. 494 00:23:55,359 --> 00:23:57,440 Speaker 1: You have to sort of make time for the woman 495 00:23:57,480 --> 00:23:59,919 Speaker 1: who says, you know, i'd rather do homework with my 496 00:24:00,119 --> 00:24:03,160 Speaker 1: kid worn out, and you know, I'd rather do something 497 00:24:03,160 --> 00:24:06,160 Speaker 1: with them other than cook, or you know, people who 498 00:24:06,320 --> 00:24:09,400 Speaker 1: just say it doesn't it's not my thing. The pressure 499 00:24:09,440 --> 00:24:12,439 Speaker 1: is sometimes be the family around the table, and somehow 500 00:24:12,480 --> 00:24:13,440 Speaker 1: you're a failure. 501 00:24:13,119 --> 00:24:13,800 Speaker 3: For you don't do it. 502 00:24:13,800 --> 00:24:16,560 Speaker 1: I think we attain that we want that, but I 503 00:24:16,600 --> 00:24:18,960 Speaker 1: also feel that the pressure. 504 00:24:18,640 --> 00:24:21,639 Speaker 2: Is a bit if you were never talked, because you 505 00:24:21,680 --> 00:24:24,240 Speaker 2: can see it in people's fear, you know, if you 506 00:24:24,320 --> 00:24:28,359 Speaker 2: were in the UK. We're like four generations into kids 507 00:24:28,359 --> 00:24:31,680 Speaker 2: not learning to cook from their parents for school. So 508 00:24:31,720 --> 00:24:37,600 Speaker 2: then and anything online or on we can't we can't 509 00:24:37,640 --> 00:24:40,160 Speaker 2: replace what an a mama or an auntie or someone 510 00:24:40,200 --> 00:24:43,239 Speaker 2: in the street. And I think like so that the 511 00:24:43,280 --> 00:24:45,800 Speaker 2: fear they have is like it's a terrible science example. 512 00:24:46,359 --> 00:24:48,440 Speaker 2: It's like, no, no, it's not supposed to it's just a sandwich. 513 00:24:48,560 --> 00:24:51,479 Speaker 2: It's like it's so I think that's why. I mean, 514 00:24:51,480 --> 00:24:54,840 Speaker 2: I think we're both so passionate about like primary schools 515 00:24:54,880 --> 00:24:57,800 Speaker 2: and getting kids involved in seeing growing and cooking and 516 00:24:57,840 --> 00:25:01,440 Speaker 2: having that kind of that handheld dexterity that just using 517 00:25:01,480 --> 00:25:02,440 Speaker 2: a peela or a knife. 518 00:25:02,640 --> 00:25:04,920 Speaker 1: So in the time it takes to put a bag 519 00:25:04,960 --> 00:25:07,880 Speaker 1: of pasta and boiling water, you know, and then put 520 00:25:07,920 --> 00:25:09,639 Speaker 1: some cheese and butter on it or a little bit 521 00:25:09,680 --> 00:25:13,000 Speaker 1: of tomato on it, it's faster than getting a ready 522 00:25:13,040 --> 00:25:15,399 Speaker 1: made meal that you can actually make it yourself and 523 00:25:15,440 --> 00:25:18,240 Speaker 1: have fun, you know, being able to teach someone something, 524 00:25:18,400 --> 00:25:21,200 Speaker 1: you know, I do think is a responsibility. 525 00:25:20,720 --> 00:25:26,560 Speaker 6: Of the government to to make food and here is shaming. 526 00:25:26,640 --> 00:25:29,640 Speaker 1: You should really talk about what you've done for education 527 00:25:29,800 --> 00:25:31,720 Speaker 1: for kids, for hunger for. 528 00:25:31,920 --> 00:25:33,800 Speaker 3: Yeah, it goes on. I mean we've actually just started 529 00:25:33,840 --> 00:25:34,960 Speaker 3: in this in the United States. 530 00:25:35,000 --> 00:25:39,920 Speaker 2: Should Yeah, I think it's it's a shame that all 531 00:25:39,960 --> 00:25:44,359 Speaker 2: the science and all the data and everything proves that 532 00:25:44,840 --> 00:25:47,159 Speaker 2: teaching children about food, where it comes from, how it 533 00:25:47,160 --> 00:25:51,400 Speaker 2: affects their body, they get better results, better educational attainment, 534 00:25:51,600 --> 00:25:55,399 Speaker 2: better health outcomes. Currently, when kids go to elementary school, 535 00:25:56,600 --> 00:26:00,280 Speaker 2: they're getting more unhealthy in that time, not healthier. So 536 00:26:00,720 --> 00:26:04,320 Speaker 2: you know, so you know, the amount of obese like 537 00:26:04,440 --> 00:26:07,760 Speaker 2: eleven year olds has just gone up. So it's it's 538 00:26:07,800 --> 00:26:10,520 Speaker 2: such a shame. It's such a waste. So obviously one 539 00:26:10,520 --> 00:26:12,639 Speaker 2: of the best ways to teach geography or history or 540 00:26:12,680 --> 00:26:15,840 Speaker 2: science or biology or the you know, it's through food 541 00:26:16,720 --> 00:26:17,880 Speaker 2: and through seeing stuff grow. 542 00:26:17,960 --> 00:26:20,439 Speaker 3: So it feels still like it's. 543 00:26:20,280 --> 00:26:22,440 Speaker 2: An add on and it's cute and it's a luxury, 544 00:26:22,840 --> 00:26:24,320 Speaker 2: and I just think, I don't know when they're going 545 00:26:24,400 --> 00:26:27,639 Speaker 2: to get it, when they realize it's a necessity not 546 00:26:27,680 --> 00:26:30,200 Speaker 2: a luxury, and. 547 00:26:29,480 --> 00:26:30,560 Speaker 6: It's also an investment. 548 00:26:30,600 --> 00:26:34,119 Speaker 4: They'll get it when I think it's a vote. 549 00:26:34,760 --> 00:26:36,040 Speaker 5: It's also it should be. 550 00:26:36,600 --> 00:26:37,080 Speaker 6: It should be. 551 00:26:37,119 --> 00:26:40,280 Speaker 1: But I also know that the health the head Start 552 00:26:40,320 --> 00:26:43,960 Speaker 1: program in America which gave kids breakfast at school, that 553 00:26:44,240 --> 00:26:47,160 Speaker 1: what the children who were fair in those years did 554 00:26:47,200 --> 00:26:51,520 Speaker 1: not need benefits later on, you know, they so that 555 00:26:51,680 --> 00:26:55,480 Speaker 1: investment in early education, if you want to just look 556 00:26:55,480 --> 00:26:58,840 Speaker 1: at it from finance, you know, it's an investment that 557 00:26:59,000 --> 00:26:59,840 Speaker 1: really pays off. 558 00:27:00,840 --> 00:27:04,600 Speaker 2: Trying to make this Chrya make like proper change is tough, 559 00:27:04,640 --> 00:27:08,479 Speaker 2: and like we just got free school lunches for primary 560 00:27:08,480 --> 00:27:13,480 Speaker 2: school kids across the country just because there's quite a 561 00:27:13,560 --> 00:27:16,760 Speaker 2: large proportion of free school lunch kids at poverty, et cetera. 562 00:27:17,400 --> 00:27:20,720 Speaker 2: And so we have to make documentaries tell stories. 563 00:27:20,920 --> 00:27:21,119 Speaker 3: You know. 564 00:27:21,440 --> 00:27:23,960 Speaker 2: Luckily there's good people like Mark Karne that used to 565 00:27:24,000 --> 00:27:25,679 Speaker 2: run the Bank of England. He helped me put a 566 00:27:25,720 --> 00:27:29,280 Speaker 2: team together to prove that giving free school lunches not 567 00:27:29,320 --> 00:27:31,880 Speaker 2: only was money well spent, but it would actually make 568 00:27:32,680 --> 00:27:36,679 Speaker 2: the country money over a ten year period. So you know, 569 00:27:36,840 --> 00:27:39,760 Speaker 2: it's having a feeling about something's one thing, but in 570 00:27:39,800 --> 00:27:41,680 Speaker 2: this day and age of government, you have to prove it. 571 00:27:43,040 --> 00:27:45,600 Speaker 1: What about this man and his and what he's done 572 00:27:45,680 --> 00:27:47,280 Speaker 1: for Podcasts for people listening. 573 00:27:47,800 --> 00:27:50,160 Speaker 6: You know, you've given us so much, Gary. 574 00:27:49,880 --> 00:27:54,200 Speaker 5: Really, you know it's only apologize. Why No, You've. 575 00:27:54,000 --> 00:27:58,960 Speaker 1: Given a whole life to listening to people, to people talk, 576 00:27:59,040 --> 00:28:02,119 Speaker 1: to educating, you know, but you don't have one our 577 00:28:02,160 --> 00:28:03,600 Speaker 1: food I think we should do well. 578 00:28:03,640 --> 00:28:07,640 Speaker 4: We don't know, we don't, we don't, but we've looked 579 00:28:07,640 --> 00:28:09,240 Speaker 4: at food for a long time. 580 00:28:09,240 --> 00:28:11,399 Speaker 1: So we should tell them. Tell the American audis what 581 00:28:11,480 --> 00:28:14,240 Speaker 1: you do. Tell the audience. We've got to tell them about. 582 00:28:14,000 --> 00:28:18,000 Speaker 4: What we've got to kind of podcast business that thankfully 583 00:28:18,000 --> 00:28:18,840 Speaker 4: has done quite well. 584 00:28:19,600 --> 00:28:21,240 Speaker 5: You know, we've got the biggest podcast in the world, 585 00:28:21,320 --> 00:28:23,800 Speaker 5: and the rest is history. Got a group of podcasts. 586 00:28:23,960 --> 00:28:28,120 Speaker 4: The rest is including football and entertainment and politics which 587 00:28:28,160 --> 00:28:32,360 Speaker 4: is also enormous, and Politics US, which is that's say 588 00:28:32,400 --> 00:28:36,119 Speaker 4: interesting at the moment, Yeah, with Anthony Scaramochie is one 589 00:28:36,160 --> 00:28:39,720 Speaker 4: of our hosts. So we need a food one you busy. 590 00:28:39,680 --> 00:28:44,560 Speaker 2: I'm actually free available, I'll do it with you. I 591 00:28:44,560 --> 00:28:47,520 Speaker 2: think it's interesting that the podcast in a day of 592 00:28:47,560 --> 00:28:52,080 Speaker 2: so much technology, like there's something about listening that goes 593 00:28:52,120 --> 00:28:55,640 Speaker 2: in differently and a bit like reading affects people differently, 594 00:28:55,640 --> 00:28:57,920 Speaker 2: which sadly, as a dyslexic I never could take part 595 00:28:57,960 --> 00:28:59,560 Speaker 2: in that, but podcasts. 596 00:28:59,040 --> 00:29:01,920 Speaker 6: Talk about that from the as a dyslexic. 597 00:29:02,400 --> 00:29:04,640 Speaker 2: Well, when I was a kid, like I didn't do 598 00:29:04,760 --> 00:29:06,800 Speaker 2: very well at school and words were my enemy. 599 00:29:07,520 --> 00:29:11,920 Speaker 3: And so and actually I used to watch you. 600 00:29:11,840 --> 00:29:15,840 Speaker 2: And Rose laying your books out because design was such 601 00:29:15,880 --> 00:29:17,719 Speaker 2: a big part of what you're doing. Design is very 602 00:29:17,720 --> 00:29:20,920 Speaker 2: helpful dyslexics because that whole idea of illustrations or step 603 00:29:20,960 --> 00:29:25,680 Speaker 2: by steps or kind of simplifying things for a dyslexic, 604 00:29:25,760 --> 00:29:27,600 Speaker 2: that's a oh, do you know what I mean? 605 00:29:27,600 --> 00:29:28,760 Speaker 3: It just makes it all easier. 606 00:29:28,840 --> 00:29:33,320 Speaker 2: So I think it's been It's something that you have 607 00:29:33,360 --> 00:29:36,320 Speaker 2: to deal with as a kid. If it's not acknowledged young, 608 00:29:36,360 --> 00:29:38,960 Speaker 2: it can kind of stain in a bad way lots 609 00:29:39,000 --> 00:29:41,520 Speaker 2: of people. I did a documentary on it last year, 610 00:29:43,520 --> 00:29:49,560 Speaker 2: and yeah, I was quite shocked how many well achieved, 611 00:29:49,920 --> 00:29:54,920 Speaker 2: robust people would come to me and sob and and 612 00:29:55,120 --> 00:29:56,840 Speaker 2: I did an interview, which is where it came from. 613 00:29:56,880 --> 00:29:59,240 Speaker 2: I did an interview about a book that a kid's 614 00:29:59,240 --> 00:30:01,400 Speaker 2: book that I'd written, and it's something they asked me 615 00:30:01,440 --> 00:30:03,320 Speaker 2: a question and I started crying. 616 00:30:03,600 --> 00:30:05,160 Speaker 3: It's not what we want to do, really, and it 617 00:30:05,200 --> 00:30:06,240 Speaker 3: certainly wasn't in the plan. 618 00:30:06,360 --> 00:30:10,000 Speaker 2: And then when so you go, well, why that's I'm 619 00:30:10,040 --> 00:30:12,920 Speaker 2: not really like that, And I think it's just basically 620 00:30:13,000 --> 00:30:17,960 Speaker 2: seven year old Jamie concepts of being thick, stupid, dumb 621 00:30:18,160 --> 00:30:21,240 Speaker 2: and like not fitting into the normal protocol of school. 622 00:30:21,440 --> 00:30:23,760 Speaker 3: So now it's kind of like I'm getting my head 623 00:30:23,760 --> 00:30:24,160 Speaker 3: around it. 624 00:30:24,200 --> 00:30:26,680 Speaker 2: And even to the new restaurant, I wrote the menu, 625 00:30:26,840 --> 00:30:29,160 Speaker 2: which I never would have done, and I just thought, well, 626 00:30:29,200 --> 00:30:31,680 Speaker 2: just grow up, get around it. And I employed someone, 627 00:30:32,000 --> 00:30:35,080 Speaker 2: a lady to come in and teach me how to 628 00:30:35,080 --> 00:30:36,440 Speaker 2: to write for two hours, and then I. 629 00:30:36,440 --> 00:30:38,640 Speaker 3: Spent seven hours doing it and now it's on the menu. 630 00:30:38,720 --> 00:30:41,200 Speaker 2: Funny enough, I've I've written like thirty books, but I've 631 00:30:41,200 --> 00:30:42,400 Speaker 2: never written one I did. 632 00:30:43,280 --> 00:30:48,000 Speaker 7: I Did you talk about dictating or you mentioned dictating 633 00:30:48,040 --> 00:30:50,200 Speaker 7: that for a school? I wondered, how you how do 634 00:30:50,240 --> 00:30:50,600 Speaker 7: you do that? 635 00:30:50,640 --> 00:30:51,320 Speaker 5: How can you keep? 636 00:30:51,760 --> 00:30:51,920 Speaker 3: Well? 637 00:30:51,920 --> 00:30:54,160 Speaker 2: It's quite beautiful really, because everyone goes, oh, your style 638 00:30:54,200 --> 00:30:55,560 Speaker 2: of writing is very chatty, and I. 639 00:30:55,480 --> 00:30:58,640 Speaker 3: Go, well, that's because it was chatty. And you go 640 00:30:58,720 --> 00:30:59,280 Speaker 3: to a kid I. 641 00:30:59,240 --> 00:31:01,680 Speaker 2: Dictate, I addictaphone and they're like what And I'm like, 642 00:31:02,040 --> 00:31:03,880 Speaker 2: you know, like a little cassette, you know, And every 643 00:31:03,880 --> 00:31:06,840 Speaker 2: cassette was a chapter and they're like, and I'm an app, 644 00:31:08,520 --> 00:31:10,600 Speaker 2: but no, I think as soon as I earned a 645 00:31:10,600 --> 00:31:13,080 Speaker 2: bit of money, I employed an editor who just types 646 00:31:13,120 --> 00:31:13,680 Speaker 2: what I say. 647 00:31:13,840 --> 00:31:16,720 Speaker 7: But you really have to have very clear thoughts to 648 00:31:16,760 --> 00:31:17,680 Speaker 7: be able to dictate. 649 00:31:18,320 --> 00:31:19,560 Speaker 3: The thoughts were always there. 650 00:31:20,160 --> 00:31:22,520 Speaker 2: It was getting it down and then if you couldn't 651 00:31:22,520 --> 00:31:24,560 Speaker 2: get it down right, you get frustrated. And then if 652 00:31:24,560 --> 00:31:26,880 Speaker 2: you get frustrated, then you become one of those. 653 00:31:26,960 --> 00:31:31,440 Speaker 1: And it's also Gary's given us is that we can 654 00:31:31,520 --> 00:31:34,560 Speaker 1: listen that all of us can listen to. 655 00:31:36,400 --> 00:31:36,480 Speaker 3: You. 656 00:31:36,800 --> 00:31:41,080 Speaker 4: Apart from brilliant podcasts like your own, which is like 657 00:31:41,200 --> 00:31:45,520 Speaker 4: interviews and people, it's quite hard. There's not one big 658 00:31:45,920 --> 00:31:49,040 Speaker 4: podcast out there in terms of food and you know, 659 00:31:49,080 --> 00:31:51,840 Speaker 4: in terms of recipes and teaching people helping people. 660 00:31:52,360 --> 00:31:53,160 Speaker 3: It's so visual. 661 00:31:53,320 --> 00:31:55,600 Speaker 4: But what's happened in the podcast world now is it's 662 00:31:55,640 --> 00:31:59,880 Speaker 4: gone basically from TV show into audio show. Now, as 663 00:31:59,880 --> 00:32:03,840 Speaker 4: we can see here, it's twisting back towards television. So 664 00:32:04,000 --> 00:32:06,880 Speaker 4: everything is filmed now, I think, and you know, it's 665 00:32:07,480 --> 00:32:10,040 Speaker 4: you can view things on Spotify or YouTube or whatever 666 00:32:10,080 --> 00:32:10,440 Speaker 4: it is. 667 00:32:10,960 --> 00:32:14,560 Speaker 5: But there's there's definitely a challenge. Now's the moment for 668 00:32:14,680 --> 00:32:16,280 Speaker 5: food a really big food long. 669 00:32:16,440 --> 00:32:18,680 Speaker 7: Do you think some of that will change the intimacy 670 00:32:18,680 --> 00:32:21,200 Speaker 7: of podcasts if you have to worry so, because one 671 00:32:21,240 --> 00:32:23,920 Speaker 7: of the great things somebody who always thinks about television 672 00:32:24,400 --> 00:32:26,960 Speaker 7: is to go and just talk with someone or put 673 00:32:27,000 --> 00:32:28,640 Speaker 7: a microphone down and hear from somewhere. 674 00:32:28,720 --> 00:32:30,800 Speaker 5: You've still got the choice. You've still got the choice 675 00:32:30,840 --> 00:32:31,360 Speaker 5: at the moment. 676 00:32:31,440 --> 00:32:35,560 Speaker 4: I think it's that intimacy with if it's too hosts 677 00:32:35,640 --> 00:32:37,960 Speaker 4: or or you're seeing a guest or whatever it is, 678 00:32:38,000 --> 00:32:41,520 Speaker 4: you feel like you're in the room when it's just audio. 679 00:32:42,440 --> 00:32:45,040 Speaker 4: And everything is now filmed as well, but you don't 680 00:32:45,240 --> 00:32:48,200 Speaker 4: have to watch it, and there's still we get a 681 00:32:48,200 --> 00:32:51,240 Speaker 4: lot of data in a business, but there's about still 682 00:32:51,400 --> 00:32:56,200 Speaker 4: sixty sixty two percent of people prefer it and do 683 00:32:56,920 --> 00:33:00,440 Speaker 4: just listen to the podcasts in terms of just audio. 684 00:33:01,480 --> 00:33:03,320 Speaker 5: But it is it is changing. 685 00:33:03,600 --> 00:33:06,040 Speaker 4: A year ago it would have been seventy thirty now 686 00:33:06,080 --> 00:33:07,760 Speaker 4: it's sixty forty. 687 00:33:07,960 --> 00:33:10,120 Speaker 7: But you don't fear that something will be lost in 688 00:33:10,160 --> 00:33:12,480 Speaker 7: the production of podcasts as you have to think so 689 00:33:12,600 --> 00:33:14,800 Speaker 7: much about cameras and lights and TV. 690 00:33:16,040 --> 00:33:18,320 Speaker 9: It will be more costly and probably more difficult for 691 00:33:18,360 --> 00:33:21,960 Speaker 9: people to just do a podcast like that, but we're 692 00:33:22,200 --> 00:33:24,800 Speaker 9: kind of in terms of ourselves, were so far down. 693 00:33:24,840 --> 00:33:27,720 Speaker 4: We've been recording and filming our podcast for years anyway 694 00:33:28,280 --> 00:33:32,320 Speaker 4: on the off chance. But yeah, the production levels will 695 00:33:33,160 --> 00:33:36,880 Speaker 4: I think grow as we go, and then that will 696 00:33:36,880 --> 00:33:40,200 Speaker 4: be an opening for things like food, because I think 697 00:33:40,240 --> 00:33:41,120 Speaker 4: it's so interesting. 698 00:33:41,120 --> 00:33:43,120 Speaker 3: It's like when you get food and radio is amazing, 699 00:33:43,200 --> 00:33:44,240 Speaker 3: like sizzling and chop. 700 00:33:44,600 --> 00:33:48,200 Speaker 4: Recipe, but you've you've had lots of them. I always 701 00:33:48,240 --> 00:33:50,680 Speaker 4: go when I particularly in the early days and reading 702 00:33:50,680 --> 00:33:54,240 Speaker 4: your books and whoever else I used to you would 703 00:33:54,280 --> 00:33:57,480 Speaker 4: do the recipe where there's an image next to it, 704 00:33:57,920 --> 00:34:01,320 Speaker 4: a picture of what the results and the pages. 705 00:34:01,440 --> 00:34:04,920 Speaker 5: In some books way there's there's no image. You flip, 706 00:34:06,320 --> 00:34:08,440 Speaker 5: and you flip because it's food. 707 00:34:08,719 --> 00:34:11,240 Speaker 3: That's why. 708 00:34:11,920 --> 00:34:13,520 Speaker 2: Also in my slightly I always had it on the 709 00:34:13,560 --> 00:34:15,360 Speaker 2: right hand side as well, so when you're flicking you 710 00:34:15,360 --> 00:34:16,160 Speaker 2: could always see them. 711 00:34:18,160 --> 00:34:21,560 Speaker 1: And we when we did the children's book, we put 712 00:34:21,880 --> 00:34:24,760 Speaker 1: there was no printed word for one hundred pages. 713 00:34:24,800 --> 00:34:27,080 Speaker 6: It's all photographs, so kids could. 714 00:34:26,960 --> 00:34:28,800 Speaker 1: Look at it and go, oh, I like that, where's 715 00:34:28,840 --> 00:34:31,880 Speaker 1: that recipe, rather than sometimes seeing a recipe which is 716 00:34:32,160 --> 00:34:35,160 Speaker 1: a bit overwhelming and daunting. So you say, well, let's 717 00:34:35,239 --> 00:34:37,400 Speaker 1: just look at this and then at the end with 718 00:34:37,480 --> 00:34:41,120 Speaker 1: the recipes. But I think for us, I just loved listening. 719 00:34:41,400 --> 00:34:44,560 Speaker 1: The idea somebody who had never done anything before was 720 00:34:44,600 --> 00:34:47,320 Speaker 1: the fact that you could put a microphone and start talking. 721 00:34:47,520 --> 00:34:51,600 Speaker 2: And my wife the house with podcasts going off, everything 722 00:34:51,640 --> 00:34:53,360 Speaker 2: she does around, how she's got she's listening. 723 00:34:53,719 --> 00:34:56,200 Speaker 3: I think they feel it's very it. 724 00:34:56,280 --> 00:34:59,520 Speaker 1: But now that people's attention span, it's like, if you 725 00:34:59,520 --> 00:35:01,800 Speaker 1: don't get them on YouTube in the first thirty seconds, 726 00:35:01,880 --> 00:35:04,080 Speaker 1: then they're onto something else. 727 00:35:04,560 --> 00:35:07,680 Speaker 4: I think podcasts disproves that theory to a large degree. 728 00:35:07,840 --> 00:35:09,640 Speaker 4: I mean we get a lot of datsa as I 729 00:35:09,680 --> 00:35:13,240 Speaker 4: said before, you know, even for the like Restish Politics 730 00:35:13,239 --> 00:35:15,320 Speaker 4: and the Restish History, they're a huge podcast. 731 00:35:15,480 --> 00:35:17,720 Speaker 5: Yeah, the average age. 732 00:35:18,560 --> 00:35:22,919 Speaker 4: Is around thirty one thirty two, which is very very young, 733 00:35:23,719 --> 00:35:26,319 Speaker 4: very very young, and it's a long form. 734 00:35:26,480 --> 00:35:27,719 Speaker 5: Yeah, it's not sure. 735 00:35:27,880 --> 00:35:31,000 Speaker 9: So I think that disproves that there's a lot of 736 00:35:31,040 --> 00:35:33,399 Speaker 9: old wife tales, isn't there here? 737 00:35:33,520 --> 00:35:37,600 Speaker 2: You And I'm always a believer that if it's quality 738 00:35:38,760 --> 00:35:40,520 Speaker 2: and if you've got a bit of frequency, then you 739 00:35:40,520 --> 00:35:44,960 Speaker 2: can build a relationship. And funny enough, I've watched podcasts 740 00:35:45,000 --> 00:35:48,319 Speaker 2: for years as as a presenter and I've never done 741 00:35:48,360 --> 00:35:52,040 Speaker 2: it and just been watching watching, and I just did six. 742 00:35:53,480 --> 00:35:55,879 Speaker 3: As just a limited run, but very like. 743 00:35:55,960 --> 00:35:59,279 Speaker 2: Science and health based world experts on different things like 744 00:35:59,360 --> 00:36:01,879 Speaker 2: the gut and sleep. And I did it at home 745 00:36:02,080 --> 00:36:05,040 Speaker 2: and just things like talking about stuff and how it 746 00:36:05,040 --> 00:36:08,319 Speaker 2: affects you, but also with the noise of nature and 747 00:36:08,400 --> 00:36:09,840 Speaker 2: do you know what I mean, it's like quite hippie, 748 00:36:09,840 --> 00:36:11,480 Speaker 2: but when you listen to it, you feel like you're 749 00:36:11,480 --> 00:36:14,080 Speaker 2: differently there and I'm pulling stuff out of the garden 750 00:36:14,080 --> 00:36:16,040 Speaker 2: and talking, you know. So I think that was my 751 00:36:16,120 --> 00:36:17,640 Speaker 2: first dabble. I think I'll do it again. 752 00:36:17,640 --> 00:36:19,040 Speaker 6: I think the three of us should do another one. 753 00:36:19,080 --> 00:36:20,640 Speaker 6: Let's go. I think we found a good thing. Let's 754 00:36:20,680 --> 00:36:21,959 Speaker 6: go and have some lunch. 755 00:36:22,040 --> 00:36:24,760 Speaker 3: Thank you, you have to get back. Is making me feel. 756 00:36:27,000 --> 00:36:30,000 Speaker 6: Okay, thank you, Thank you having so good. 757 00:36:35,600 --> 00:36:39,480 Speaker 1: Ruthie's Table four is proud to support Leukemia UK. The 758 00:36:39,680 --> 00:36:43,480 Speaker 1: Cartwheel for a Cure campaign raises funds for vital research 759 00:36:43,920 --> 00:36:46,920 Speaker 1: and more effective and kinder treatments. 760 00:36:46,400 --> 00:36:48,239 Speaker 6: For a cute my Lloyd leukemia. 761 00:36:48,719 --> 00:36:52,680 Speaker 1: Please donate and to do so search Cartwheel. 762 00:36:52,320 --> 00:36:52,960 Speaker 4: For a Cure. 763 00:37:03,640 --> 00:37:06,920 Speaker 2: Ruthie's Table four was produced by Alex Bell Robbie Hamilton 764 00:37:07,120 --> 00:37:10,160 Speaker 2: and Zad Rogers with Andrew Sang and Bella Selina. 765 00:37:10,600 --> 00:37:12,960 Speaker 3: This has been an atomized production for iHeartMedia.