1 00:00:00,400 --> 00:00:03,320 Speaker 1: Welcome to River Cafe Table for a production of I 2 00:00:03,440 --> 00:00:06,840 Speaker 1: Heart Radio and Adami's Studios. I will tell you something 3 00:00:06,880 --> 00:00:12,240 Speaker 1: about Stella McCartney. She's been coming to eat for twenty 4 00:00:12,320 --> 00:00:15,640 Speaker 1: years in the River Cafe, and ninety nine percent of 5 00:00:15,680 --> 00:00:20,079 Speaker 1: the time it has been with Alistair and her children. 6 00:00:20,840 --> 00:00:24,800 Speaker 1: When not them, then with her sister Mary, or brother James, 7 00:00:24,920 --> 00:00:27,400 Speaker 1: or her father, and the best times when they are 8 00:00:27,440 --> 00:00:34,120 Speaker 1: all here together. Stella's mother, Linda, was like her daughter, 9 00:00:34,560 --> 00:00:40,479 Speaker 1: a woman with conviction, imagination and passion, A pioneering chef. 10 00:00:40,960 --> 00:00:44,880 Speaker 1: I wish I had known her. Stella is a fashion 11 00:00:44,960 --> 00:00:50,080 Speaker 1: designer with ethics, a spokesperson for sustainability, a supporter of 12 00:00:50,200 --> 00:00:54,680 Speaker 1: young designers, an entrepreneur who takes on risks for a cause. 13 00:00:55,400 --> 00:00:59,320 Speaker 1: Will talk about food and memories of childhood, ethical eating, 14 00:00:59,480 --> 00:01:02,920 Speaker 1: cooking and more, and then we'll go into the restaurant 15 00:01:03,360 --> 00:01:06,800 Speaker 1: and have a late dinner with her four children, her husband, 16 00:01:07,040 --> 00:01:10,959 Speaker 1: and her sister ah Ruthie. Thank you for having me. 17 00:01:14,640 --> 00:01:17,280 Speaker 1: So you're going to read the recipe for I'm going 18 00:01:17,319 --> 00:01:21,440 Speaker 1: to read the recipe for chickpea and fennel fara, and 19 00:01:21,440 --> 00:01:24,760 Speaker 1: I'm going to do it in my sexiest accent. Okay. 20 00:01:24,840 --> 00:01:29,000 Speaker 1: So this recipe serves six to eight people, and for 21 00:01:29,200 --> 00:01:31,160 Speaker 1: it you will need okay, if you got your notepad 22 00:01:31,200 --> 00:01:34,440 Speaker 1: and your pencils or your devices, depending on how young 23 00:01:34,520 --> 00:01:38,240 Speaker 1: and relevant you are. Okay. First of all, you need 24 00:01:38,240 --> 00:01:43,120 Speaker 1: three hundred grams of Italian chicklee flower, one liter of 25 00:01:43,160 --> 00:01:47,080 Speaker 1: warm water, a hundred million liters of extra virgin olive 26 00:01:47,120 --> 00:01:51,400 Speaker 1: oil plus extra for the pan, one teaspoon of sea salt, 27 00:01:51,760 --> 00:01:55,840 Speaker 1: and two tablespoons of fennel seats or chopped fresh sage 28 00:01:56,000 --> 00:01:59,720 Speaker 1: or rosemary leaves, depending on the season. I would say 29 00:02:00,680 --> 00:02:03,040 Speaker 1: you put the water in a large bowl and sift 30 00:02:03,120 --> 00:02:06,720 Speaker 1: over the flour whisk to combine, and then add the 31 00:02:06,800 --> 00:02:10,360 Speaker 1: extra virgin olive oil and salt. Cover and leave in 32 00:02:10,400 --> 00:02:13,640 Speaker 1: a warm place for at least two hours. This is 33 00:02:13,680 --> 00:02:16,840 Speaker 1: the time that you can preheat your oven two fifty 34 00:02:16,960 --> 00:02:21,800 Speaker 1: degrees celsius. Then you skim the foam from the top 35 00:02:21,880 --> 00:02:24,920 Speaker 1: of the batter. You pour enough olive oil into a 36 00:02:24,960 --> 00:02:28,760 Speaker 1: faranata pan to generously coat the bottom, and add in 37 00:02:28,840 --> 00:02:32,720 Speaker 1: the batter. It should be about one to two centimeters deep. 38 00:02:33,600 --> 00:02:37,320 Speaker 1: Top with fennel seeds or herbs and black pepper. You 39 00:02:37,360 --> 00:02:39,640 Speaker 1: bake it for twenty to thirty minutes, or until the 40 00:02:39,680 --> 00:02:45,120 Speaker 1: surface has bubbled and has become crisp, and you serve warm, 41 00:02:46,440 --> 00:02:50,400 Speaker 1: just like your heart, Like your heart. Fat is a 42 00:02:50,520 --> 00:02:56,040 Speaker 1: street food of Liguria. It's a pancake. It's thin, it's vegan, 43 00:02:56,720 --> 00:02:59,920 Speaker 1: it's delicious, debu headed and if I've had it, I'm 44 00:03:00,000 --> 00:03:02,760 Speaker 1: know I've had it here, and I love it because 45 00:03:02,800 --> 00:03:06,600 Speaker 1: it's always it's really simple but really has amazing flavor. 46 00:03:06,600 --> 00:03:09,560 Speaker 1: I think I always remember the rosemary. That's kind of 47 00:03:09,560 --> 00:03:11,960 Speaker 1: how I've had it here, and I love that it's 48 00:03:12,080 --> 00:03:14,720 Speaker 1: you know, it's finger food, and everyone can just get 49 00:03:14,800 --> 00:03:16,960 Speaker 1: stuck in, so everyone just kind of goes for it 50 00:03:17,000 --> 00:03:20,079 Speaker 1: and grabs it as soon as it's available. And then 51 00:03:20,720 --> 00:03:23,200 Speaker 1: if you're too slow, you're too late, and you don't 52 00:03:23,200 --> 00:03:25,560 Speaker 1: get any it's gone, and then we make you another one, 53 00:03:25,600 --> 00:03:27,480 Speaker 1: and then we order another one, and then we're full 54 00:03:28,200 --> 00:03:30,600 Speaker 1: by the time the main course comes. You know, we 55 00:03:30,680 --> 00:03:34,400 Speaker 1: have a special stellar menu. When we have a menu 56 00:03:34,560 --> 00:03:37,040 Speaker 1: for you, you do I remember that. Actually, I really 57 00:03:37,040 --> 00:03:40,800 Speaker 1: felt like I had finally arrived when I turned up 58 00:03:40,840 --> 00:03:44,280 Speaker 1: and you had your little vegetarian vegan menu for me. 59 00:03:44,320 --> 00:03:46,000 Speaker 1: And I think it goes to show how long I've 60 00:03:46,040 --> 00:03:48,480 Speaker 1: been coming here because I don't think it was in 61 00:03:48,520 --> 00:03:51,400 Speaker 1: the days where you didn't have separate menus for vegetarians 62 00:03:51,480 --> 00:03:54,320 Speaker 1: or plant based and I remember feeling so special that 63 00:03:54,360 --> 00:03:56,800 Speaker 1: you've printed out one for me, and I would always 64 00:03:56,840 --> 00:03:58,360 Speaker 1: take them home because I was like, oh, these are 65 00:03:58,400 --> 00:04:01,280 Speaker 1: really good menu ideas and as menu for Stella. And 66 00:04:01,320 --> 00:04:04,720 Speaker 1: you have a farm where you grow vegetables and herbs, 67 00:04:04,840 --> 00:04:07,680 Speaker 1: and tell me, since we were on rosemary in sage 68 00:04:07,680 --> 00:04:11,040 Speaker 1: and fennel seats, tell me about your farm. Well, I 69 00:04:11,160 --> 00:04:13,320 Speaker 1: just came it's Monday, and I just came back from 70 00:04:13,360 --> 00:04:16,120 Speaker 1: the farm last night. And it's funny. I grew up 71 00:04:16,120 --> 00:04:17,719 Speaker 1: on an organic farm and now I have one of 72 00:04:17,760 --> 00:04:21,159 Speaker 1: my own, and it was always the vegetable patch that 73 00:04:21,320 --> 00:04:23,359 Speaker 1: was just kind of the most exciting place to be. 74 00:04:24,360 --> 00:04:27,320 Speaker 1: And I think it's such an incredible blessing and gift 75 00:04:27,360 --> 00:04:31,240 Speaker 1: to actually grow up seeing the kind of the seasons 76 00:04:31,279 --> 00:04:34,239 Speaker 1: in that way and understanding when a lettist is coming 77 00:04:34,240 --> 00:04:36,440 Speaker 1: into season, or when you know when the cabbages and 78 00:04:36,800 --> 00:04:39,640 Speaker 1: the beet roots and just kind of knowing when those 79 00:04:39,680 --> 00:04:42,120 Speaker 1: things are coming into season is kind of I find 80 00:04:42,160 --> 00:04:45,080 Speaker 1: it to be a great gift of knowledge. Actually tell 81 00:04:45,120 --> 00:04:47,719 Speaker 1: me about growing up. Then tell me about the farm 82 00:04:47,839 --> 00:04:52,599 Speaker 1: that you exposure to rosemary and fennel and sage and 83 00:04:52,640 --> 00:04:55,200 Speaker 1: your mother taking you through that. Was it your mom 84 00:04:55,279 --> 00:04:57,239 Speaker 1: or was it both of them? Or it was both 85 00:04:57,279 --> 00:04:59,240 Speaker 1: of them? I think probably a bit more mom. But 86 00:04:59,600 --> 00:05:02,680 Speaker 1: it's because the very early years were actually in Scotland, 87 00:05:03,400 --> 00:05:05,760 Speaker 1: and so we had a tiny little vegetable patch there 88 00:05:06,200 --> 00:05:08,440 Speaker 1: and I remember we'd always get into trouble because me 89 00:05:08,480 --> 00:05:11,080 Speaker 1: and Mary would go down and pick There were always 90 00:05:11,080 --> 00:05:14,400 Speaker 1: like sugar snaps and carrots and we would always kind 91 00:05:14,440 --> 00:05:16,520 Speaker 1: of nick them and eat them before you could yield 92 00:05:16,600 --> 00:05:19,120 Speaker 1: any kind of crop off it um. And then when 93 00:05:19,120 --> 00:05:21,039 Speaker 1: we got a bit older, we got the farm in 94 00:05:21,080 --> 00:05:23,760 Speaker 1: East Sussex and then we had like a proper vegetable patch. Well, 95 00:05:23,760 --> 00:05:25,960 Speaker 1: it's very touching that you say that you and your 96 00:05:25,960 --> 00:05:28,679 Speaker 1: sister would go and get a sugar snappy and a 97 00:05:28,720 --> 00:05:31,600 Speaker 1: carrot as rather the way somebody might take sweets from 98 00:05:31,680 --> 00:05:33,880 Speaker 1: the sweet club, and you know that you actually went 99 00:05:33,960 --> 00:05:36,320 Speaker 1: to the and also we had horses, so we had 100 00:05:36,360 --> 00:05:38,279 Speaker 1: you know, were always with horses, so it would always 101 00:05:38,279 --> 00:05:41,000 Speaker 1: be right Willie the carrot and the carrot heads for 102 00:05:41,120 --> 00:05:43,960 Speaker 1: the for the horses. You'd always have this journey between 103 00:05:44,400 --> 00:05:47,080 Speaker 1: picking it the soil, the smell that you know, you're 104 00:05:47,120 --> 00:05:50,240 Speaker 1: dirty fingernails, that kind of adventure to go out and 105 00:05:50,920 --> 00:05:53,240 Speaker 1: have that process, and then you take it up and 106 00:05:53,279 --> 00:05:55,000 Speaker 1: give the you know, the carrot heads to the horse, 107 00:05:55,040 --> 00:05:57,320 Speaker 1: and that would be like horse slobbery all over your hands, 108 00:05:57,320 --> 00:05:59,600 Speaker 1: and like so many different smells as well. I mean, 109 00:05:59,640 --> 00:06:03,720 Speaker 1: I've on creating perfumes, and it's so interesting how smell 110 00:06:04,120 --> 00:06:07,359 Speaker 1: has really been inspired by food for a lot of 111 00:06:07,360 --> 00:06:10,039 Speaker 1: the things that I've created. I mean, I for example, 112 00:06:10,120 --> 00:06:12,679 Speaker 1: one thing, when you're a vegetarian, there's so a few 113 00:06:12,760 --> 00:06:16,440 Speaker 1: moments of kind of extravagance, whereas with meat is so 114 00:06:16,480 --> 00:06:20,360 Speaker 1: associated with kind of well cost or you know, there's 115 00:06:20,400 --> 00:06:23,040 Speaker 1: such a kind of different kind of relationship. And when 116 00:06:23,080 --> 00:06:26,640 Speaker 1: you're a vegetarian, it's literally only truffle season that you're like, right, okay, 117 00:06:26,839 --> 00:06:29,640 Speaker 1: this is like oh, this is this moment. And so 118 00:06:29,760 --> 00:06:32,560 Speaker 1: I did a perfume with truffle in it because I 119 00:06:32,640 --> 00:06:34,800 Speaker 1: just always found that smell. It was so it kind 120 00:06:34,800 --> 00:06:37,479 Speaker 1: of reminded me always of a time of year, and 121 00:06:37,560 --> 00:06:40,600 Speaker 1: just everything associated with it seems so kind of sexy 122 00:06:40,760 --> 00:06:46,159 Speaker 1: and mysterious and incredible. So I think food and smell 123 00:06:46,279 --> 00:06:49,080 Speaker 1: is interesting. Well, when you look at you know, caracter, 124 00:06:49,160 --> 00:06:51,480 Speaker 1: you look at an onion, you look at a piece 125 00:06:51,480 --> 00:06:54,120 Speaker 1: the spinach, it moves you and you look at the color. 126 00:06:54,200 --> 00:06:56,680 Speaker 1: But when you get a truffle, you choose it by 127 00:06:56,680 --> 00:07:00,120 Speaker 1: the smell. You just take that. You open the are 128 00:07:00,160 --> 00:07:01,480 Speaker 1: and you put it on the table here and we 129 00:07:01,600 --> 00:07:05,200 Speaker 1: put them out and then you smell them. Literally, it's 130 00:07:05,240 --> 00:07:11,440 Speaker 1: like a precious diamond. Four children are working mother and 131 00:07:11,560 --> 00:07:16,720 Speaker 1: working father. Far what was meal time like in the 132 00:07:16,800 --> 00:07:22,280 Speaker 1: McCartney Eastman household. It was always together. Actually we always 133 00:07:22,400 --> 00:07:25,200 Speaker 1: ate together as far as I can remember, and it 134 00:07:25,320 --> 00:07:27,400 Speaker 1: was always either in the kitchen or in the living 135 00:07:27,480 --> 00:07:30,360 Speaker 1: room on the sofa in your lap. It was just 136 00:07:30,440 --> 00:07:32,680 Speaker 1: always what brought us together, you know. I think you 137 00:07:32,720 --> 00:07:35,560 Speaker 1: will have heard that many times during your podcast. It 138 00:07:35,680 --> 00:07:39,160 Speaker 1: was the place and the moment where we all reunited 139 00:07:39,400 --> 00:07:42,560 Speaker 1: and kind of you know, connected again from whatever we 140 00:07:42,560 --> 00:07:45,120 Speaker 1: were doing in the day. Also, you know, like we 141 00:07:45,160 --> 00:07:46,720 Speaker 1: do a lot of road trips. When I was young, 142 00:07:46,760 --> 00:07:48,520 Speaker 1: we got up to Scotland in the car, so we'd 143 00:07:48,520 --> 00:07:50,840 Speaker 1: have like a car based sandwiches and kind of big 144 00:07:50,880 --> 00:07:54,800 Speaker 1: sandwich family, but more my American side because also in 145 00:07:54,800 --> 00:07:57,680 Speaker 1: those days, like a British sandwich was butter on a 146 00:07:57,720 --> 00:08:00,400 Speaker 1: piece of white bread and a sliced cheese and very 147 00:08:00,520 --> 00:08:03,560 Speaker 1: like layered with like lettuce and pickles and mayo, and 148 00:08:03,960 --> 00:08:07,120 Speaker 1: you know, so we'd kind of have different moments for food. 149 00:08:07,440 --> 00:08:11,480 Speaker 1: I would say, it's also so interesting how food has 150 00:08:11,520 --> 00:08:15,600 Speaker 1: evolved over the years now because I think being half American, 151 00:08:15,680 --> 00:08:18,280 Speaker 1: I always got my mom always really new and loved food. 152 00:08:18,360 --> 00:08:20,920 Speaker 1: So we always grew up with extra virgin olive oil. 153 00:08:21,400 --> 00:08:24,400 Speaker 1: But when I read out your Fantanata recipe, it's like 154 00:08:24,520 --> 00:08:27,840 Speaker 1: extra virgin olivel now is kind of known and a given, 155 00:08:27,880 --> 00:08:30,440 Speaker 1: but I remember, you know, it didn't exist when I 156 00:08:30,480 --> 00:08:34,000 Speaker 1: was younger, So I find that really fascinating. Also, traveling 157 00:08:34,040 --> 00:08:36,440 Speaker 1: a lot as a child, we had access to all 158 00:08:36,480 --> 00:08:39,480 Speaker 1: these different cuisines. And then you know, we grew up 159 00:08:39,480 --> 00:08:42,120 Speaker 1: a lot in Arizona, and so we had a lot 160 00:08:42,120 --> 00:08:45,640 Speaker 1: of Mexican food growing up, and sweet corn and you know, 161 00:08:45,720 --> 00:08:49,280 Speaker 1: in Long Island and stuff. Interesting. I think that corn. 162 00:08:49,480 --> 00:08:51,280 Speaker 1: I always say that I grew up in Love State, 163 00:08:51,320 --> 00:08:53,840 Speaker 1: New York. And if we were having coin for lunch 164 00:08:54,400 --> 00:08:57,559 Speaker 1: in the morning, and if we're having a coin for dinner, 165 00:08:57,600 --> 00:09:00,839 Speaker 1: we bought it in the afternoon. It was that and media, 166 00:09:01,160 --> 00:09:03,080 Speaker 1: and my mom used to have it raw. She loved 167 00:09:03,120 --> 00:09:05,120 Speaker 1: it so much. She would just have it and she'd 168 00:09:05,160 --> 00:09:07,480 Speaker 1: just be like, oh, you wouldn't even boil it, you know, 169 00:09:07,559 --> 00:09:09,880 Speaker 1: like she'd never put butter on it or salt, nothing, 170 00:09:10,000 --> 00:09:13,400 Speaker 1: she'd just have it. She came from a really interesting family. 171 00:09:13,760 --> 00:09:18,000 Speaker 1: Tell me about them. So basically, and it's interesting, you know, 172 00:09:18,080 --> 00:09:21,160 Speaker 1: they came from the Ukraine actually and sort of you know, 173 00:09:21,840 --> 00:09:25,480 Speaker 1: through Russia to the United States. So I was also 174 00:09:26,200 --> 00:09:28,400 Speaker 1: kind of exposed to bashed and things like that and 175 00:09:28,480 --> 00:09:30,760 Speaker 1: cole slaw and pickles, you know, that was that was 176 00:09:30,840 --> 00:09:35,520 Speaker 1: something that didn't exist here too. And my grandfather Lee 177 00:09:36,280 --> 00:09:38,920 Speaker 1: became a lawyer. He was a lawyer and sort of 178 00:09:39,000 --> 00:09:41,280 Speaker 1: really did very well for himself, but he was an 179 00:09:41,360 --> 00:09:46,240 Speaker 1: entertainment lawyer. He loved creatives. He basically represented all of 180 00:09:46,280 --> 00:09:50,240 Speaker 1: the abstract expressionists. So he represented to Kooning and Rothclow 181 00:09:50,320 --> 00:09:53,400 Speaker 1: and Kline and Motherwell and Albers and you know, all 182 00:09:53,440 --> 00:09:58,320 Speaker 1: of these incredible artists. So she was exposed to you know, 183 00:09:58,480 --> 00:10:03,320 Speaker 1: extraordinary crea native talent, and then she was so brilliant 184 00:10:03,360 --> 00:10:05,320 Speaker 1: she kind of rebelled and went to the u of 185 00:10:05,400 --> 00:10:08,120 Speaker 1: A and was just like everyone's too kind of fancy 186 00:10:08,160 --> 00:10:10,240 Speaker 1: in Harvard and Yale and Smith and it was all 187 00:10:10,280 --> 00:10:12,760 Speaker 1: a bit too much for her. And then she became 188 00:10:12,800 --> 00:10:16,280 Speaker 1: a photographer and she just it was amazing. She did 189 00:10:16,400 --> 00:10:20,760 Speaker 1: Hendrix sheticed reading Aretha Franklin, the Moms and the papas 190 00:10:20,800 --> 00:10:24,880 Speaker 1: she did, I mean, you know, amazing musicians. And then 191 00:10:24,880 --> 00:10:26,720 Speaker 1: met Dad and the rest is kind of history. But 192 00:10:26,840 --> 00:10:31,280 Speaker 1: she was very just a real kind of just a beautiful, 193 00:10:31,360 --> 00:10:34,320 Speaker 1: pure soul. And I think you know, the two of 194 00:10:34,360 --> 00:10:37,240 Speaker 1: them meeting and him surrendering into that relationship meant that 195 00:10:37,280 --> 00:10:40,320 Speaker 1: we as a family went into self isolation at a 196 00:10:40,480 --> 00:10:43,280 Speaker 1: very early age, and thus went up to Scotland and 197 00:10:43,320 --> 00:10:44,720 Speaker 1: it was just kind of the six of us in 198 00:10:45,120 --> 00:10:57,400 Speaker 1: the shed. The experience that you talk about food being 199 00:10:57,440 --> 00:11:00,840 Speaker 1: that connection of food being the act of love, food 200 00:11:00,880 --> 00:11:04,040 Speaker 1: being the act of education is very moving. And then 201 00:11:04,120 --> 00:11:06,880 Speaker 1: when you left that environment, when you how old are 202 00:11:06,880 --> 00:11:10,280 Speaker 1: you when you left home? And where did you go? Well? 203 00:11:10,320 --> 00:11:12,640 Speaker 1: I kind of left home to go to college, to 204 00:11:12,679 --> 00:11:14,720 Speaker 1: go to St. Martin's, So I got into St. Martin's 205 00:11:14,760 --> 00:11:17,520 Speaker 1: to study fashion design when whatever age that is really 206 00:11:17,720 --> 00:11:21,240 Speaker 1: early twenties and um. I came to live in London, 207 00:11:21,440 --> 00:11:23,640 Speaker 1: and I was lucky that I knew how to cook, 208 00:11:23,840 --> 00:11:26,360 Speaker 1: you know. I think watching mom meant that I was 209 00:11:26,360 --> 00:11:28,480 Speaker 1: a little ahead and that I could always cook. But 210 00:11:28,559 --> 00:11:31,160 Speaker 1: I remember having my first kind of dinner party when 211 00:11:31,160 --> 00:11:33,120 Speaker 1: I got a bit older, and it was with Naomi 212 00:11:33,160 --> 00:11:35,920 Speaker 1: Campbell and Donna Tellibis Archie and it was so funny 213 00:11:36,040 --> 00:11:37,800 Speaker 1: because I had them to my house and I made 214 00:11:37,800 --> 00:11:41,160 Speaker 1: globe artichokes and this was good twenty odd years ago. 215 00:11:41,600 --> 00:11:44,080 Speaker 1: And my mom would always boil a globe artichoke and 216 00:11:44,120 --> 00:11:46,480 Speaker 1: she made this amazing dip with olive oil and kind 217 00:11:46,480 --> 00:11:48,960 Speaker 1: of lemon juice and all these sort of you know brags, 218 00:11:48,960 --> 00:11:51,840 Speaker 1: amino acid Maggie that was like a source called Maggie, 219 00:11:51,880 --> 00:11:54,880 Speaker 1: like all these kind of there's a dense kind of space. Yeah, 220 00:11:54,880 --> 00:11:57,000 Speaker 1: but used to get a liquid. And so I made 221 00:11:57,000 --> 00:11:58,640 Speaker 1: this globe bar to choke and this source. And I 222 00:11:58,679 --> 00:12:00,439 Speaker 1: remember they came around They're like what's this and how 223 00:12:00,480 --> 00:12:02,520 Speaker 1: to eat it? And I was like, wait a minute, 224 00:12:02,520 --> 00:12:04,360 Speaker 1: like you're done. A tellib thought you you should know 225 00:12:04,440 --> 00:12:06,640 Speaker 1: how to eat, like, you know, and I was so surprised. 226 00:12:07,400 --> 00:12:09,640 Speaker 1: And it's funny that whole kind of you know, how 227 00:12:09,720 --> 00:12:14,839 Speaker 1: do you take vegetarian food into being dinner party kind 228 00:12:14,880 --> 00:12:18,280 Speaker 1: of you know, worthy, when you've got people around you 229 00:12:18,320 --> 00:12:21,400 Speaker 1: want them to come and go, oh, that was asparagus season. 230 00:12:21,720 --> 00:12:24,280 Speaker 1: It wasn't that delicious. And I think that that you 231 00:12:24,400 --> 00:12:26,760 Speaker 1: kind of already got to be a little bit more 232 00:12:26,800 --> 00:12:30,560 Speaker 1: heightened on your offering when you're coming in as vegetarian. 233 00:12:30,800 --> 00:12:34,120 Speaker 1: When I talked to your father, he talked about being 234 00:12:34,120 --> 00:12:37,280 Speaker 1: a vegetarian at a time when being a vegetarian wasn't 235 00:12:37,320 --> 00:12:40,840 Speaker 1: that sexy, It wasn't interesting. It was a bit of 236 00:12:40,880 --> 00:12:43,959 Speaker 1: a It was rebellion, but a kind of certainly moral 237 00:12:44,440 --> 00:12:47,760 Speaker 1: rebellion that made you feel humorless. And I told him 238 00:12:47,760 --> 00:12:51,600 Speaker 1: the story about going to Cranks with Richard, and I 239 00:12:51,720 --> 00:12:53,600 Speaker 1: just met him, and I was all over him, kissing 240 00:12:53,679 --> 00:12:56,120 Speaker 1: him and hugging him, and and this woman was giving 241 00:12:56,120 --> 00:12:58,920 Speaker 1: me really disapproval looks, and she came over to the 242 00:12:58,960 --> 00:13:01,640 Speaker 1: table and she said, I think what you're doing is terrible, 243 00:13:01,679 --> 00:13:04,640 Speaker 1: but that you're doing it in a vegetarian restaurant makes 244 00:13:04,640 --> 00:13:07,920 Speaker 1: it even worse, as if you couldn't have sex and vegetables. 245 00:13:08,200 --> 00:13:10,680 Speaker 1: But I said to your father that he has to 246 00:13:10,720 --> 00:13:14,440 Speaker 1: take the credit for changing it that your mother and 247 00:13:14,559 --> 00:13:18,079 Speaker 1: your father, you know, really said you can be rock 248 00:13:18,120 --> 00:13:22,160 Speaker 1: and roll, you can be wild, you can be liberal 249 00:13:22,200 --> 00:13:26,720 Speaker 1: and radical and everything else, and and sexy and have vegetables. Yeah. 250 00:13:26,760 --> 00:13:28,920 Speaker 1: I would definitely, had I have been running cranks, I 251 00:13:28,920 --> 00:13:31,320 Speaker 1: would have let you have the non sexual intercourse on 252 00:13:31,360 --> 00:13:34,440 Speaker 1: the table in front of everyone. Yeah, I mean it definitely. 253 00:13:34,520 --> 00:13:37,000 Speaker 1: Growing up, it was already hard enough coming into a 254 00:13:37,080 --> 00:13:40,040 Speaker 1: room as sort of the child of these legends, but 255 00:13:40,080 --> 00:13:42,360 Speaker 1: then to sort of be at dinner party and be 256 00:13:42,480 --> 00:13:45,720 Speaker 1: served a grilled kind of courgette, it was you know, 257 00:13:45,760 --> 00:13:47,840 Speaker 1: the person next to you would look with horror and 258 00:13:47,880 --> 00:13:49,920 Speaker 1: be like what you eat? Like almost like what's wrong 259 00:13:49,960 --> 00:13:51,200 Speaker 1: with you? And why? You know, if you've got an 260 00:13:51,200 --> 00:13:54,840 Speaker 1: illness that means you can only awful kind of desperate vegetables. 261 00:13:55,240 --> 00:13:58,160 Speaker 1: And so you would already be apologizing really for your 262 00:13:58,200 --> 00:14:00,960 Speaker 1: life choice. And then when you went in to sort 263 00:14:00,960 --> 00:14:03,640 Speaker 1: of explain it you, I was often met with anger, 264 00:14:04,480 --> 00:14:07,760 Speaker 1: you know, defensiveness, or you were always the brunt of 265 00:14:07,800 --> 00:14:10,480 Speaker 1: a joke. Like every sitcom or comedy you'd watch on Telly, 266 00:14:10,480 --> 00:14:13,040 Speaker 1: it was like, did I'm vegetarian? It was always a joke, 267 00:14:13,840 --> 00:14:16,840 Speaker 1: which is weird because you know, obviously being a fashion 268 00:14:16,880 --> 00:14:20,080 Speaker 1: designer that has shunned fur and leather and feathers and 269 00:14:20,120 --> 00:14:23,640 Speaker 1: never used animal products. That happened to me also obviously 270 00:14:23,680 --> 00:14:26,800 Speaker 1: in my industry, which was even weirder because luxury fashion 271 00:14:27,080 --> 00:14:31,320 Speaker 1: is leather, is crocodiles is fur coats. When I always 272 00:14:31,360 --> 00:14:33,040 Speaker 1: sort of used to come at it saying, I don't 273 00:14:33,120 --> 00:14:36,040 Speaker 1: understand why I'm not like the coolest rebel punk rock 274 00:14:36,200 --> 00:14:38,800 Speaker 1: person in the room, because if you're all using fur 275 00:14:38,920 --> 00:14:41,400 Speaker 1: and you're all using leather, and you're all eating meat, 276 00:14:41,440 --> 00:14:44,240 Speaker 1: then you're the ones that are boring a mainstream I'm 277 00:14:44,280 --> 00:14:47,120 Speaker 1: the one that's like questioning and China like you know, 278 00:14:47,200 --> 00:14:52,120 Speaker 1: push buttons and kind of challenge convention. And has that changed, Yeah, 279 00:14:52,200 --> 00:14:55,480 Speaker 1: it has. It has very much changed. And I think it's, 280 00:14:55,560 --> 00:14:59,400 Speaker 1: you know, largely because people now associate animal agriculture in 281 00:14:59,440 --> 00:15:02,440 Speaker 1: the farming and animals with not only with disease ridden 282 00:15:02,680 --> 00:15:05,080 Speaker 1: you know, hotbeds, which we're you know, looking at today 283 00:15:05,120 --> 00:15:07,720 Speaker 1: with COVID and bird flu and bovine and all you know, 284 00:15:07,840 --> 00:15:10,680 Speaker 1: mad cow and all these things, but also I think 285 00:15:10,760 --> 00:15:15,040 Speaker 1: it's a conversation that young people, the generation of tomorrow 286 00:15:15,120 --> 00:15:17,120 Speaker 1: just you know, most of them have turned most of 287 00:15:17,120 --> 00:15:20,600 Speaker 1: the vegan. It's basically a life choice. How you eat, 288 00:15:20,640 --> 00:15:23,800 Speaker 1: what you wear, how you travel, how you consume. You know, 289 00:15:23,960 --> 00:15:27,480 Speaker 1: kids of tomorrow just have been thank god educated enough 290 00:15:27,520 --> 00:15:30,040 Speaker 1: to see that this is just not necessary. You can 291 00:15:30,080 --> 00:15:32,960 Speaker 1: still eat really, really well, you have great taste, you 292 00:15:32,960 --> 00:15:36,680 Speaker 1: can still have a community around great food, great fashion, 293 00:15:37,160 --> 00:15:39,920 Speaker 1: great you know everything. So but I think it is 294 00:15:39,960 --> 00:15:43,200 Speaker 1: the kids largely, and I think also the connection between 295 00:15:43,920 --> 00:15:47,120 Speaker 1: animal agriculture and the environment has been a big shift 296 00:15:47,200 --> 00:15:49,680 Speaker 1: for people because now they're seeing it. And you know, 297 00:15:49,960 --> 00:15:51,800 Speaker 1: I also think if you give up meat one day 298 00:15:51,800 --> 00:15:54,520 Speaker 1: a week, it's the equivalent to all transport for one week. 299 00:15:54,640 --> 00:15:56,160 Speaker 1: So you just do it one day a week, you know, 300 00:15:56,320 --> 00:15:59,000 Speaker 1: and most people don't eat meat fish every day in 301 00:15:59,040 --> 00:16:02,960 Speaker 1: the week. Now, in a world of science and technology 302 00:16:03,080 --> 00:16:07,600 Speaker 1: and substitutions and ability to create what we want to 303 00:16:07,680 --> 00:16:13,000 Speaker 1: create in a laboratory, what is your feeling about creating 304 00:16:13,640 --> 00:16:17,080 Speaker 1: meat that is not meat? That's a good question. I 305 00:16:17,200 --> 00:16:18,760 Speaker 1: was one of the first people to go to the 306 00:16:18,800 --> 00:16:22,520 Speaker 1: Impossible Burger as well, and that obviously has done incredibly 307 00:16:22,560 --> 00:16:26,040 Speaker 1: well and actually is a great success story for plant 308 00:16:26,080 --> 00:16:29,680 Speaker 1: based food versus conventional meat. And actually when you look 309 00:16:29,680 --> 00:16:32,200 Speaker 1: at the business. That's when I think we have a 310 00:16:32,320 --> 00:16:35,480 Speaker 1: chance at solving the issues because as a business woman, 311 00:16:36,200 --> 00:16:39,760 Speaker 1: you know that the minute that a plant based meat, 312 00:16:39,840 --> 00:16:42,480 Speaker 1: for example, is growing on the Stock Exchange faster than 313 00:16:42,480 --> 00:16:45,120 Speaker 1: a real meat, you know you've got something exciting about 314 00:16:45,160 --> 00:16:47,800 Speaker 1: to happen. So I'm kind of all for it, really, 315 00:16:47,840 --> 00:16:49,560 Speaker 1: I mean I also, I'm a huge fan of a 316 00:16:49,560 --> 00:16:52,320 Speaker 1: film I don't know if you've seen it, called Fantastic Fungi, 317 00:16:52,960 --> 00:16:55,160 Speaker 1: and you must watch it. If you haven't watched it, it 318 00:16:55,040 --> 00:16:57,680 Speaker 1: it will blow your brains. Tell me better. Um, it's 319 00:16:57,720 --> 00:17:01,480 Speaker 1: about mushrooms. I had worked to have been working closely 320 00:17:01,480 --> 00:17:04,359 Speaker 1: with the company in San Francisco, a tech company that 321 00:17:04,400 --> 00:17:08,520 Speaker 1: are growing leather from mushrooms and the mycelium roots. So 322 00:17:08,640 --> 00:17:11,439 Speaker 1: that kind of thing is really fascinating, the crossover between 323 00:17:11,520 --> 00:17:14,600 Speaker 1: food and fashion for me because I'm literally making handbags 324 00:17:14,600 --> 00:17:17,679 Speaker 1: out of mushroom. So those kind of things, I'm all for. 325 00:17:17,920 --> 00:17:21,800 Speaker 1: Technology really trying to be an answer to a lot 326 00:17:21,840 --> 00:17:37,120 Speaker 1: of the problems that we have. You do so much, 327 00:17:37,359 --> 00:17:40,280 Speaker 1: I know you do, and still making yourself feel like 328 00:17:40,320 --> 00:17:43,040 Speaker 1: you have time. That's one of the great gifts as 329 00:17:43,040 --> 00:17:45,760 Speaker 1: a busy person. Makes you feel that you have time. 330 00:17:46,320 --> 00:17:48,320 Speaker 1: Richard taught me that. He said, never say you're busy. 331 00:17:48,680 --> 00:17:50,159 Speaker 1: People used to come up to him at the end 332 00:17:50,160 --> 00:17:51,560 Speaker 1: of a lecture and day, I'd like to show you 333 00:17:51,600 --> 00:17:54,639 Speaker 1: my portfolio. Are you very busy? And I'm not that busy. 334 00:17:54,800 --> 00:17:57,040 Speaker 1: And it's a great quality, but I think you have 335 00:17:57,200 --> 00:18:00,880 Speaker 1: that still. And who cooks at home? It's changed a lot, 336 00:18:00,920 --> 00:18:04,080 Speaker 1: you know, as our kids have gotten older and they're 337 00:18:04,119 --> 00:18:06,840 Speaker 1: all home at different times, and I'm home at different times. 338 00:18:06,840 --> 00:18:09,000 Speaker 1: They kind of just eat when they get home, and 339 00:18:09,040 --> 00:18:11,119 Speaker 1: it's kind of either were like, for example, this weekend, 340 00:18:11,200 --> 00:18:14,040 Speaker 1: I cooked, and I cooked so that they had stuff 341 00:18:14,040 --> 00:18:16,600 Speaker 1: in the wheat. Because also when you've got vegetarian kids 342 00:18:16,600 --> 00:18:19,040 Speaker 1: and they go to school, it's normally pizza pasta. It's 343 00:18:19,160 --> 00:18:22,679 Speaker 1: kind of there's no real protein or health involved. And 344 00:18:22,680 --> 00:18:24,200 Speaker 1: when they're going to play day, it's like, oh, they're 345 00:18:24,320 --> 00:18:27,040 Speaker 1: ter share and give them pastor a tomato sauce. So 346 00:18:27,119 --> 00:18:29,760 Speaker 1: I'm always kind of overcompensating so that the weekends are 347 00:18:29,880 --> 00:18:31,800 Speaker 1: cook for in the week when they get home. So 348 00:18:31,840 --> 00:18:34,679 Speaker 1: I just always do like a big vegetable soup with 349 00:18:34,760 --> 00:18:36,879 Speaker 1: tons of fresh herbs and loads of beans, or like 350 00:18:36,920 --> 00:18:38,879 Speaker 1: you know, I did one with Keen Warren. It this weekend, 351 00:18:39,840 --> 00:18:43,720 Speaker 1: so we've charked about the ingredients we cook with, the 352 00:18:44,320 --> 00:18:47,840 Speaker 1: influences we cook with, and the seasons we're cooking. Do 353 00:18:47,880 --> 00:18:51,840 Speaker 1: you have utensils that you'd particularly like to use? I 354 00:18:51,960 --> 00:18:55,240 Speaker 1: have definitely. I think everyone that cooks has one or 355 00:18:55,240 --> 00:18:58,400 Speaker 1: two utensils in their kitchen that are so over their 356 00:18:58,440 --> 00:19:01,000 Speaker 1: cell by day and they're like knack and chip, but 357 00:19:01,040 --> 00:19:03,879 Speaker 1: you just can't throw them away. But one thing I 358 00:19:03,920 --> 00:19:06,440 Speaker 1: grew up very much with with salad balls. My mom 359 00:19:06,600 --> 00:19:09,800 Speaker 1: made a wicked salad dressing. Again in England, you didn't 360 00:19:09,800 --> 00:19:11,879 Speaker 1: have salads when I was growing up. It was literally 361 00:19:11,880 --> 00:19:15,720 Speaker 1: salad dressing and like a leaf. We never that was 362 00:19:15,760 --> 00:19:17,280 Speaker 1: like the kiss of death in our house. So she 363 00:19:17,280 --> 00:19:20,120 Speaker 1: would always make this incredible salad. I would say salad 364 00:19:20,200 --> 00:19:22,320 Speaker 1: was a big coming together because it would be like 365 00:19:22,359 --> 00:19:24,160 Speaker 1: tossing and you're all eating out of the same bowl 366 00:19:24,240 --> 00:19:26,520 Speaker 1: and the last dish out is the best one because 367 00:19:26,560 --> 00:19:30,000 Speaker 1: it's called the dressing on it. But my mom had 368 00:19:30,440 --> 00:19:32,560 Speaker 1: it was like the sacred thing in the kitchen was 369 00:19:32,600 --> 00:19:36,600 Speaker 1: this big salad bowl one piece of wood, and she 370 00:19:36,640 --> 00:19:39,720 Speaker 1: would never let anybody wash it. So you don't have 371 00:19:39,800 --> 00:19:41,800 Speaker 1: to always just dry it out with some you know, 372 00:19:41,880 --> 00:19:45,439 Speaker 1: dishcloth or with some some paper towel. And for my wedding, 373 00:19:45,480 --> 00:19:48,760 Speaker 1: my aunt Louise, my mother's sister. Sadly my mom had 374 00:19:48,800 --> 00:19:51,080 Speaker 1: passed away, but she got me as my wedding present 375 00:19:51,200 --> 00:19:53,280 Speaker 1: a salad bowl carved out of one piece of wood. 376 00:19:53,800 --> 00:19:55,520 Speaker 1: And so that I would say, would be the kind 377 00:19:55,520 --> 00:19:57,639 Speaker 1: of the house is burning down one of the things 378 00:19:58,119 --> 00:20:00,800 Speaker 1: I would say, And it's I'm exactly same with my kids. 379 00:20:00,800 --> 00:20:03,000 Speaker 1: I'm like, if I see somebody about to wash it 380 00:20:03,000 --> 00:20:05,600 Speaker 1: out with water, I have to run up and tell 381 00:20:05,640 --> 00:20:09,600 Speaker 1: them it's sort of illegal to touch it with water. Well, 382 00:20:09,680 --> 00:20:13,359 Speaker 1: there is that connection for food, isn't it? How your 383 00:20:13,440 --> 00:20:16,320 Speaker 1: children and I think having you know, bringing the kids 384 00:20:16,320 --> 00:20:18,680 Speaker 1: here tonight for dinner, for example, I remember like when 385 00:20:18,720 --> 00:20:21,080 Speaker 1: the first time we brought them here to the River Cafe, 386 00:20:21,119 --> 00:20:22,680 Speaker 1: it was like such a treat. We had to get 387 00:20:22,680 --> 00:20:25,680 Speaker 1: them to a certain age so they'd really kind of acknowledge, 388 00:20:25,840 --> 00:20:28,920 Speaker 1: you know, how special it was. So we come here 389 00:20:28,920 --> 00:20:31,720 Speaker 1: for sort of special occasions, and I think that's good 390 00:20:31,720 --> 00:20:34,439 Speaker 1: as well, to kind of associate food, you know, with 391 00:20:34,520 --> 00:20:37,639 Speaker 1: different occasions in your life. Those are the memories you 392 00:20:37,680 --> 00:20:40,360 Speaker 1: remember the time. Do you remember going out with your 393 00:20:40,359 --> 00:20:44,040 Speaker 1: parents to certain restaurants. It's funny. I had lunch somewhere 394 00:20:44,040 --> 00:20:46,679 Speaker 1: today with a friend that you know, Kate Moss and 395 00:20:46,720 --> 00:20:49,680 Speaker 1: her daughter Lila actually, and we went to a restaurant 396 00:20:49,680 --> 00:20:51,320 Speaker 1: in the Western I hadn't been there for years, and 397 00:20:51,359 --> 00:20:53,320 Speaker 1: I was like, oh my god, you remember this restaurant? 398 00:20:53,359 --> 00:20:55,800 Speaker 1: Can I say the restaurant to Coney's? But do you 399 00:20:55,840 --> 00:20:57,959 Speaker 1: remember when I was young? I was explained to them. 400 00:20:57,960 --> 00:20:59,320 Speaker 1: I was like, did you come here when it was 401 00:20:59,400 --> 00:21:02,080 Speaker 1: Mr Chaco and I might know? And I was like, 402 00:21:02,119 --> 00:21:03,800 Speaker 1: we used to go and it was such a kind 403 00:21:03,800 --> 00:21:05,760 Speaker 1: of it was that that was the equivalent for me 404 00:21:05,800 --> 00:21:08,520 Speaker 1: as a kid, because we come up to London rarely, 405 00:21:09,200 --> 00:21:10,560 Speaker 1: and when we did, it was like, you know, you 406 00:21:10,640 --> 00:21:12,840 Speaker 1: go and Lady Dining was in the corner, or you know, 407 00:21:13,000 --> 00:21:14,520 Speaker 1: still a black was in the corner, and it was 408 00:21:14,600 --> 00:21:17,840 Speaker 1: like that. I always remember going there. But yeah, I 409 00:21:17,880 --> 00:21:21,399 Speaker 1: think food is special and restaurants are special, you know 410 00:21:21,480 --> 00:21:24,040 Speaker 1: in our family anyway, Yeah, I think that there is 411 00:21:24,080 --> 00:21:26,600 Speaker 1: a sense of the special occasion. Certainly when I was 412 00:21:26,640 --> 00:21:29,600 Speaker 1: growing up, it was a special occasion. It was a birthday, 413 00:21:29,640 --> 00:21:32,679 Speaker 1: it was an anniversary, it was something. We lived in 414 00:21:32,680 --> 00:21:35,000 Speaker 1: the country, miles away from any place. So how did 415 00:21:35,000 --> 00:21:37,159 Speaker 1: you get into your food. I'm sure everyone's asked you 416 00:21:37,200 --> 00:21:40,040 Speaker 1: this and everyone on your podcast, but I always love 417 00:21:40,080 --> 00:21:43,639 Speaker 1: to cook. But it was from your mother. My mother 418 00:21:43,880 --> 00:21:45,919 Speaker 1: was not a great cook, actually, she was just a 419 00:21:46,040 --> 00:21:48,600 Speaker 1: very She was a librarian and my father was a 420 00:21:48,640 --> 00:21:53,080 Speaker 1: doctor and so they both had jobs. But food was simple, 421 00:21:53,280 --> 00:21:56,520 Speaker 1: but it was good. Apparently I had a Hungarian grandmother 422 00:21:56,560 --> 00:21:59,280 Speaker 1: who was a great cook. And it's interesting when you 423 00:21:59,320 --> 00:22:03,760 Speaker 1: talked about the Eastman's because is it about immigrants who 424 00:22:03,880 --> 00:22:05,960 Speaker 1: come to a country and bring the food with them. 425 00:22:06,000 --> 00:22:09,560 Speaker 1: So I think the first generation on a arrival cook 426 00:22:09,640 --> 00:22:12,400 Speaker 1: the food that they grew up with. They still cook 427 00:22:12,440 --> 00:22:16,199 Speaker 1: the Ukrainian food that you described, or Polish or my 428 00:22:16,320 --> 00:22:20,480 Speaker 1: family Russian, and then perhaps the next generation wants to 429 00:22:20,520 --> 00:22:23,480 Speaker 1: integrate more with the community. But I think it's really 430 00:22:23,480 --> 00:22:27,400 Speaker 1: interesting we then both have similar heritage, and I think 431 00:22:27,440 --> 00:22:30,080 Speaker 1: you're right bringing that food with you, but also making 432 00:22:30,080 --> 00:22:32,840 Speaker 1: the most of your ingredients. I mean you're talking about 433 00:22:32,920 --> 00:22:35,840 Speaker 1: quite similar to British ingredients like the root veget from 434 00:22:35,880 --> 00:22:39,960 Speaker 1: that part of the boys and you know, potatoes essentially, 435 00:22:40,440 --> 00:22:42,240 Speaker 1: and how you make the most of that how you 436 00:22:42,280 --> 00:22:45,760 Speaker 1: bring flavor with what you have, and then how that 437 00:22:45,880 --> 00:22:50,200 Speaker 1: grows into the next community. It's interesting. So food if 438 00:22:50,280 --> 00:22:53,359 Speaker 1: it's an act of love, if it's a memory, and 439 00:22:53,520 --> 00:22:55,879 Speaker 1: I think of your mother and how she cooked for 440 00:22:55,920 --> 00:22:58,560 Speaker 1: you and taught you and and talk to you about 441 00:22:58,600 --> 00:23:03,439 Speaker 1: being careful of the planet and respectful of animals, and 442 00:23:03,520 --> 00:23:06,479 Speaker 1: it also is a comfort. It's a comfort. So if 443 00:23:06,480 --> 00:23:09,800 Speaker 1: I were to ask you, as my last question, Stella McCartney, 444 00:23:10,440 --> 00:23:16,080 Speaker 1: what would be your comfort food? God, what's my comfort food? 445 00:23:16,359 --> 00:23:21,760 Speaker 1: I would say probably pasta, good bowler pasta, probably because 446 00:23:21,800 --> 00:23:25,119 Speaker 1: it's still It's funny. Even with pasta, there are different 447 00:23:25,200 --> 00:23:29,199 Speaker 1: sort of levels of entry. You know, you get any 448 00:23:29,280 --> 00:23:31,359 Speaker 1: kind of dried pasta and that's that, and then you 449 00:23:31,400 --> 00:23:33,400 Speaker 1: do the sauce. But is it, you know, your three 450 00:23:33,480 --> 00:23:36,320 Speaker 1: four hours simmering tomato sauce or is it your quick one? 451 00:23:36,400 --> 00:23:37,959 Speaker 1: Or then is it a homemade rabbit? You know, you 452 00:23:37,960 --> 00:23:42,840 Speaker 1: can get up to a truffle kind of homemade taglia 453 00:23:42,880 --> 00:23:46,359 Speaker 1: telly here, So I would probably have for that last 454 00:23:46,359 --> 00:23:49,639 Speaker 1: option here for the pastor. Okay, well, we can't have 455 00:23:49,680 --> 00:23:51,959 Speaker 1: a truffle pastor because in that season, but let's go 456 00:23:52,000 --> 00:23:55,800 Speaker 1: and eat. Can come back and do that for sure. Yeah, 457 00:23:56,440 --> 00:23:58,919 Speaker 1: thank you, Stella. I'd thank you for having me. I 458 00:23:58,960 --> 00:24:03,960 Speaker 1: love it. That wasn't too bad. I was scared by 459 00:24:04,000 --> 00:24:07,080 Speaker 1: the way I've done desert and discs. I've done everything, 460 00:24:07,520 --> 00:24:12,399 Speaker 1: and here I am terrified. Food is a connection, it's easy. 461 00:24:12,520 --> 00:24:19,960 Speaker 1: It was nice. It was really nice. Thank you. To 462 00:24:20,119 --> 00:24:23,560 Speaker 1: visit the online shop of The River Cafe, go to 463 00:24:23,680 --> 00:24:34,040 Speaker 1: shop the River Cafe dot co dot UK. River Cafe 464 00:24:34,119 --> 00:24:36,280 Speaker 1: Table four is a production of I Heart Radio and 465 00:24:36,320 --> 00:24:39,520 Speaker 1: Adam I Studios. For more podcasts from I heart Radio, 466 00:24:40,040 --> 00:24:43,200 Speaker 1: visit the I heart Radio app, Apple podcast, or wherever 467 00:24:43,280 --> 00:24:44,600 Speaker 1: you listen to your favorite shows.