WEBVTT - Keira Knightley and James Righton 0:00:00.160 --> 0:00:03.720 You are listening to Ruthie's Table four in partnership with Montclair. 0:00:05.000 --> 0:00:11.879 One of the many things I love about cooking is collaboration, sourcing, prepping, presenting, delighting, 0:00:11.920 --> 0:00:14.400 and healing each other with the food we choose to 0:00:14.440 --> 0:00:17.560 eat or to cook. Ask any of the friends of 0:00:17.640 --> 0:00:20.880 Kiera Knightley and James Ryden as I did, or people 0:00:20.960 --> 0:00:23.800 have worked with them as I did, and they talk 0:00:23.880 --> 0:00:27.360 of them as almost one person. How they parent their children, 0:00:27.680 --> 0:00:31.160 Edi and Delilah, bringing music and acting into their home, 0:00:31.600 --> 0:00:35.120 immersing themselves in the communities they live in, and most 0:00:35.159 --> 0:00:38.519 appealing to me, investing a large amount of time and 0:00:38.560 --> 0:00:42.600 deciding what and where they're all going to eat. Kia 0:00:42.720 --> 0:00:46.760 and James love and they are loved. We've seen Kiera's 0:00:46.840 --> 0:00:50.280 jewels bend it like Beckham, Elizabeth Bennett, Pride and Prejudice, 0:00:50.520 --> 0:00:54.320 Annacrenna Collette. We've listened to James as a keyboardist of 0:00:54.440 --> 0:00:58.640 indie rave Sensation that Clason's. He's now solo artists working 0:00:58.720 --> 0:01:03.720 in TV film, recently helping Benny and Bjorn create abb 0:01:03.760 --> 0:01:08.440 a Voyage two worlds joining together music and theater. I 0:01:08.560 --> 0:01:10.640 last saw Kier and James a few months ago in 0:01:10.680 --> 0:01:14.000 the River Cafe with our close friends Erdam and Joseph, 0:01:14.520 --> 0:01:17.440 after an evening of non stop talking how to raise 0:01:17.520 --> 0:01:20.960 children in a tumultuous world, the movies we've been watching, 0:01:21.040 --> 0:01:24.399 and above all, where and what we've been eating. We 0:01:24.520 --> 0:01:28.360 vowed to meet soon. Schedules, families, work and travel got 0:01:28.360 --> 0:01:31.080 in the way. But here we are on a Monday 0:01:31.120 --> 0:01:35.160 morning in the River Cafe, three friends together. Now that's 0:01:35.240 --> 0:01:36.440 the best collaboration. 0:01:37.200 --> 0:01:42.000 Oh how do we speak after that? So we do 0:01:42.200 --> 0:01:43.399 talk a lot about food. 0:01:43.480 --> 0:01:45.720 But you did choose, of all the recipes in all 0:01:45.959 --> 0:01:50.400 twelve cookbooks spaghetti I love Angelais and Imagen is here 0:01:50.480 --> 0:01:52.480 to bring us the recipe? 0:01:52.600 --> 0:01:53.280 Did you make it? 0:01:53.360 --> 0:01:53.760 Imagen? 0:01:53.920 --> 0:01:54.080 Is this? 0:01:54.760 --> 0:01:56.480 Do you want to just tell us about this? What 0:01:56.520 --> 0:01:57.160 do we have here? 0:01:57.720 --> 0:02:01.520 We've got fresh taglerini which has just been made now 0:02:01.640 --> 0:02:05.280 with eggs and flour and semolina and the clams. The 0:02:05.360 --> 0:02:09.520 bongolais from Cornwall, very fresh, and this is one of 0:02:09.520 --> 0:02:13.200 my absolute favorite dishes. It's cooked finished off with butter 0:02:13.320 --> 0:02:16.080 and our lovely olive oil, and it's got a little 0:02:16.080 --> 0:02:18.880 bit of lemon, and it's cooked with fiano white wine. 0:02:20.040 --> 0:02:23.360 Yum. Now, can I ask everybody how would you if 0:02:23.360 --> 0:02:26.160 you've got the bongol eate you're the professional. Do you 0:02:26.240 --> 0:02:28.960 use the shell to take the clams out, do you know? 0:02:29.040 --> 0:02:30.040 Or do you just like get it with. 0:02:30.000 --> 0:02:32.760 The Yeah, I mean they normally sort of fall out 0:02:32.800 --> 0:02:33.720 as you cook them. 0:02:34.320 --> 0:02:36.959 That's delicious, woe. 0:02:37.880 --> 0:02:41.280 Yeah, they're gorgeous, aren't they. Initially we cook them with 0:02:41.639 --> 0:02:46.519 fresh chili parsi stalks, which are really sweet, and then 0:02:46.560 --> 0:02:50.280 you once you've got them coated in the lovely olive oil, 0:02:50.919 --> 0:02:53.440 we finish it with the white Fiano white wine and 0:02:53.600 --> 0:02:55.200 just let them steam open. 0:02:57.200 --> 0:03:00.000 They always say littally, you know, take take the person 0:03:00.160 --> 0:03:02.520 out of the cupboard and then decide what sauce you're 0:03:02.560 --> 0:03:05.400 going to have with it, because they're very clear about 0:03:05.440 --> 0:03:09.200 different sauces. And also and then we just love it 0:03:09.240 --> 0:03:12.480 with the tag. And so we've broken the rules a 0:03:12.480 --> 0:03:14.480 few times. So many rules to break. But is that 0:03:14.560 --> 0:03:17.079 actually then you find out it's not breaking a rule, 0:03:17.560 --> 0:03:21.079 you know, because spaghetti bongelais comes from the South, and 0:03:21.160 --> 0:03:24.680 so you know, butter is really no not the norm, 0:03:24.960 --> 0:03:27.519 so you know, but it just makes that sauce a 0:03:27.560 --> 0:03:30.200 bit richer, doesn't it. All Right, let's read the recipe 0:03:30.240 --> 0:03:31.120 then so we have. 0:03:31.120 --> 0:03:33.560 No I'm going to do the list, and then you're 0:03:33.560 --> 0:03:36.680 going to read the difficult bit. I find recipes one 0:03:36.680 --> 0:03:43.720 of the most with dyslexia that it all okay. Spaghetti 0:03:43.800 --> 0:03:49.480 alivongla for six seventy five grams butter, extra virgin olive oil, 0:03:49.960 --> 0:03:55.280 two garlic cloves peeled and chopped, one dried red chili crushed, 0:03:55.640 --> 0:04:00.520 one kilogram small clams washed, half a bunch fresh flat 0:04:00.840 --> 0:04:04.280 leaf parsley, picked and chopped. Two hundred and fifty milli 0:04:04.360 --> 0:04:08.120 liters Vermanino wine. Four hundred grams dried spaghetti. 0:04:08.840 --> 0:04:11.960 Check over the clams and discard any that are not closed. 0:04:12.680 --> 0:04:15.040 Place half the butter in a wide pan with two 0:04:15.040 --> 0:04:19.039 tablespoons of olive oil. The garlic and chili, season with 0:04:19.080 --> 0:04:22.400 salt and freshly ground pepper. Fry for a minute and 0:04:22.520 --> 0:04:25.920 add the clams and passy and toss over the heat. 0:04:26.200 --> 0:04:29.359 Add the wine and cover with a lid. Cook for 0:04:29.360 --> 0:04:32.520 about five minutes. Shake in the pan from time to time. 0:04:33.120 --> 0:04:36.000 Cook the spaghetti and plenty of boiling water until al dente. 0:04:36.440 --> 0:04:39.560 When the clams are open, discard any that remain closed, 0:04:40.200 --> 0:04:43.200 Mix them with the drained spaghetti and toss in the 0:04:43.240 --> 0:04:45.120 remaining butter serve. 0:04:46.080 --> 0:04:50.920 There you go go beautiful. So growing up in your house, 0:04:51.440 --> 0:04:55.039 what was food like? Did you my mom's down she was, yeah, 0:04:55.200 --> 0:04:56.360 but she of full time. 0:04:56.800 --> 0:04:59.279 No, she's a writer. Yeah, so she's a writer. My 0:04:59.400 --> 0:05:03.200 dad's an actor. But my mum was the cook and 0:05:03.360 --> 0:05:07.120 it was very seventies. We were not allowed sugar. It 0:05:07.200 --> 0:05:10.320 was very like brown ricey, but it was very very good. 0:05:11.160 --> 0:05:14.440 Mum's bastard pasta sauce. He was very when he's gone 0:05:14.480 --> 0:05:16.960 for his like you go for your purest moments and 0:05:17.000 --> 0:05:20.560 you go very anti. My mother's bastard pasta sauce. It delicious, 0:05:20.560 --> 0:05:23.160 but it's delicious, delicious, Yeah, yeah, delicious. 0:05:24.040 --> 0:05:24.680 What is it? 0:05:24.680 --> 0:05:27.840 It's everything that I wouldn't do. That's why I love it. 0:05:27.880 --> 0:05:30.880 Onions and garlic, like literally everything. 0:05:31.080 --> 0:05:33.920 Me and my brother ate everything. There were roast chickens, 0:05:33.960 --> 0:05:36.120 there was fish, there was fish cakes. There was I 0:05:36.120 --> 0:05:38.520 remember she made a green sauce with fish cakes. But 0:05:38.640 --> 0:05:41.000 we had a very tiny kitchen, so you could never 0:05:41.040 --> 0:05:43.160 cook with her. But it meant that, I think for her, 0:05:43.800 --> 0:05:46.520 the private time was the cooking time. So I never 0:05:46.600 --> 0:05:48.400 learned to cook from her because you couldn't be in 0:05:48.400 --> 0:05:50.159 the kit You couldn't both be in the kitchen cooking. 0:05:50.520 --> 0:05:52.839 Did you cook with your No, No, I was a 0:05:52.880 --> 0:05:55.800 different kind of I grew up with my dad who 0:05:56.000 --> 0:05:57.520 had a little kind of business that you ran at 0:05:57.520 --> 0:06:00.080 the same time, and so I grew up on it. 0:06:00.200 --> 0:06:01.560 Probably killed me for saying this, but it was, you know, 0:06:01.600 --> 0:06:04.280 Marks and Spencer's Carbonara ready meals in the. 0:06:04.200 --> 0:06:06.960 Microwave fair enough, which you know, but I have to say, 0:06:07.160 --> 0:06:10.440 he makes shepherd pie incredible. Every time we go back, 0:06:10.440 --> 0:06:11.719 I asked for his Shepherd's pie. 0:06:11.520 --> 0:06:12.560 Because it's it's really good. 0:06:12.720 --> 0:06:14.800 It's really great. But my nan would cook for me 0:06:14.839 --> 0:06:17.039 like she was kind of a real old school lots 0:06:17.040 --> 0:06:17.520 of lard. 0:06:18.120 --> 0:06:19.359 She the mother of your father. 0:06:19.760 --> 0:06:22.440 No, no, my mother's mother, your mother's mum. But it 0:06:22.560 --> 0:06:24.039 was a lot of kind of sausage rolls and that 0:06:24.120 --> 0:06:27.080 kind of British kind of where were they from area, 0:06:27.160 --> 0:06:29.040 Stratford upon Avon, And so. 0:06:29.040 --> 0:06:31.120 It was this a kind of cooking that she'd grown 0:06:31.200 --> 0:06:31.360 up with. 0:06:31.760 --> 0:06:35.240 Saying so, yeah, there's lots of pastries, was terrible looking 0:06:35.240 --> 0:06:39.120 about cakes, sausage rolls. Cheese on toast was the big thing. 0:06:39.720 --> 0:06:42.200 Crust off the cheese on toast, the whitest of white 0:06:42.240 --> 0:06:44.040 bread with had It was amazing. Though it still kind 0:06:44.040 --> 0:06:46.040 of feel I still miss that. I still don't know 0:06:46.080 --> 0:06:48.320 how she made that cheese on toast taste? 0:06:48.360 --> 0:06:51.280 Did she ever let you go in the kitchen if you. 0:06:51.279 --> 0:06:52.000 Just hang out there? 0:06:52.000 --> 0:06:54.360 But I have to say when we first met, you 0:06:54.440 --> 0:06:56.760 did You've always made an amazing roast. 0:06:57.080 --> 0:06:57.600 And that was her. 0:06:57.680 --> 0:07:00.360 She made an amazing roast in Yorkshire put in you know 0:07:00.440 --> 0:07:03.880 classic there was it was. They were always incredible and 0:07:03.920 --> 0:07:05.200 she used to I had a job where I worked 0:07:05.200 --> 0:07:07.080 on a boat on the River Aven, so be a 0:07:07.080 --> 0:07:11.560 boat boy and like these a mini like cruise ships 0:07:11.560 --> 0:07:13.880 that do least half hour towards the River Aven. 0:07:14.400 --> 0:07:15.680 And every time. 0:07:15.960 --> 0:07:17.880 I'd always go into a bridge, she'd be at the 0:07:17.920 --> 0:07:20.200 top with these sausage rolls in a little kind of 0:07:20.200 --> 0:07:23.520 tupperware and she dropped them and I'd have to catch them. 0:07:23.640 --> 0:07:25.760 And with my mom, I just remember being this kind 0:07:25.760 --> 0:07:29.000 of I mean, she's amazing my mum. But a lot 0:07:29.160 --> 0:07:33.200 of my food phobias stemmed from kind of her slightly 0:07:33.280 --> 0:07:37.760 chaotic but wonderful kind of kitchen lots. What was it 0:07:37.840 --> 0:07:40.120 like There were a lot of kind of jars of 0:07:40.240 --> 0:07:44.679 things with like Hellman's e jars that were kind of oozing, and. 0:07:44.960 --> 0:07:46.520 He has condiment issues. 0:07:49.080 --> 0:07:52.200 Amazing no content in America. 0:07:52.320 --> 0:07:54.520 Being in America, I think I heard the word condiment 0:07:55.200 --> 0:07:57.920 or we just had probably ketchup and Mustard. 0:07:57.640 --> 0:08:08.280 World condiments, condiments, anything's at the end of it, mustard, 0:08:08.640 --> 0:08:09.240 can't stand it. 0:08:09.800 --> 0:08:11.000 Catch up. Butter. 0:08:12.480 --> 0:08:15.000 There was a butter. No butter you'll have when it's 0:08:15.120 --> 0:08:15.960 when it's melted. 0:08:16.640 --> 0:08:18.840 Not that makes sense because it doesn't can't get you. 0:08:20.560 --> 0:08:22.440 Did you why did you begin? 0:08:23.720 --> 0:08:25.120 I think I, like I said, I think it was 0:08:25.280 --> 0:08:27.360 maybe because I don't want to blame my mom for it. 0:08:27.840 --> 0:08:28.360 Did she did? 0:08:28.440 --> 0:08:29.360 She? Did? 0:08:29.440 --> 0:08:31.680 She have a refrigerator, Yeah, but it was just she 0:08:31.800 --> 0:08:33.760 put it in the don't you know? 0:08:33.960 --> 0:08:36.000 It was kind of like that Helman's he must have thing, 0:08:36.040 --> 0:08:40.120 and it was it's mayonnaise, mayonnaise, that one on the same. 0:08:40.160 --> 0:08:41.360 I banned them all together in this. 0:08:41.800 --> 0:08:43.920 But so this was when when we first got together 0:08:43.960 --> 0:08:46.719 and I really found out about the issues, and I 0:08:46.840 --> 0:08:49.520 knew that it was serious when he very seriously turned 0:08:49.520 --> 0:08:51.600 around to me and said, you know, if you want 0:08:51.679 --> 0:08:54.440 to keep mayonnaise in the fridge, you can, And I was. 0:08:54.480 --> 0:09:04.040 Like, that was that was yeah, I get it with 0:09:04.240 --> 0:09:09.199 the mayonnaise and the ketchup and the mustard and all that. 0:09:09.640 --> 0:09:11.480 But it's interesting that you have butter. 0:09:11.720 --> 0:09:13.839 Is that you know, it is a shame, but this 0:09:14.000 --> 0:09:15.520 is it as well a ketch up. You know when 0:09:15.559 --> 0:09:18.840 you see on a table mayonnaise that's had some ketchup 0:09:18.880 --> 0:09:19.520 in it, and it's. 0:09:19.400 --> 0:09:22.360 That swirl of like this is your dad, your dad, 0:09:22.640 --> 0:09:24.800 You've got a big There's a butter and jam issue 0:09:24.920 --> 0:09:27.160 which I found out again when I stayed with his dad, 0:09:27.480 --> 0:09:29.679 and like you must now maybe you agree with this, 0:09:30.320 --> 0:09:33.360 but you must never use the same knife. The butter 0:09:33.640 --> 0:09:35.120 and the jam must never meet. 0:09:35.720 --> 0:09:38.360 Yeah, probably say that's logical, logical. 0:09:39.960 --> 0:09:41.040 I don't have my issues. 0:09:42.559 --> 0:09:45.040 I never noticed that I've got one knife. Maybe I 0:09:45.080 --> 0:09:45.319 don't know. 0:09:45.480 --> 0:09:47.719 It's like that. I would never be just proving of 0:09:47.840 --> 0:09:49.440 it at all. You could do anything you want. 0:09:49.679 --> 0:09:51.480 Well, no, I've now got I've got big. 0:09:51.679 --> 0:09:52.079 I know. 0:09:52.240 --> 0:09:54.720 Really, I'm very careful about the separate. 0:09:55.440 --> 0:09:56.880 Do you think you could ever fall in love with 0:09:56.960 --> 0:09:58.720 somebody who didn't care about food? 0:09:59.440 --> 0:09:59.480 No? 0:10:00.440 --> 0:10:03.520 Yeah? Did you ever go out to restaurants? 0:10:03.559 --> 0:10:03.760 Yeah? 0:10:03.760 --> 0:10:03.960 We did. 0:10:04.080 --> 0:10:06.079 I remember one of my best my favorite Christmas is 0:10:06.240 --> 0:10:09.960 was Dad took us to the local Chinese for Christmas 0:10:10.120 --> 0:10:11.080 dinner and it. 0:10:11.160 --> 0:10:11.720 Was just duck. 0:10:11.920 --> 0:10:13.800 Did you go out to restaurants as a child. 0:10:13.920 --> 0:10:16.959 We had the local Indian restaurant, which I loved, and 0:10:17.080 --> 0:10:19.679 then the local Chinese restaurant, which I remember the name 0:10:19.720 --> 0:10:22.920 of it was called Walk This Way. That was brilliant. Ye, 0:10:23.559 --> 0:10:26.360 that was amazing. Yeah, so you do. I mean, it 0:10:26.480 --> 0:10:28.839 was definitely like treats. But we'd got know. We'd go 0:10:28.920 --> 0:10:31.040 once a week to the Indian restaurant, which I loved. 0:10:31.240 --> 0:10:32.640 It's still a family thing, isn't it. I mean, you 0:10:32.720 --> 0:10:33.640 guys want everyone'm there. 0:10:33.800 --> 0:10:37.920 It's an Indian takeaway all the way. Yeah, And I 0:10:38.040 --> 0:10:40.600 remember I have a love of spicy food, a deep 0:10:40.679 --> 0:10:42.480 love of spicy food. But it was all from being 0:10:42.640 --> 0:10:45.079 ten and being there with my brother who is five 0:10:45.160 --> 0:10:47.199 years older, and his friend and then daring me to 0:10:47.280 --> 0:10:50.800 eat a spicy curage and me just like being I'm 0:10:50.920 --> 0:10:53.640 going to eat this and I'm and just sweating but 0:10:53.800 --> 0:10:55.760 eating it. And every week after that, I'd go for 0:10:55.840 --> 0:10:56.640 the spiciest thing. 0:10:56.800 --> 0:10:59.920 And now still do I mean, crazy spy. 0:11:01.640 --> 0:11:02.240 I do love it. 0:11:02.440 --> 0:11:03.000 You do love it. 0:11:03.080 --> 0:11:03.640 I do love it. 0:11:09.920 --> 0:11:13.599 The River Cafe Cafe steps away from our restaurant is 0:11:13.720 --> 0:11:17.439 now open. In the morning an Italian breakfast with cornetti, 0:11:17.520 --> 0:11:21.760 ciambella and cristada from our pastry kitchen. In the afternoon, 0:11:21.920 --> 0:11:25.599 ice creamed coops and River Cafe classic desserts. Come in 0:11:25.679 --> 0:11:28.800 the evening for cocktails with our resident pianist in the bar. 0:11:29.520 --> 0:11:40.319 No need to book, see you here. What was it 0:11:40.880 --> 0:11:43.679 like when you left? How old were you when you 0:11:43.800 --> 0:11:44.280 left home? 0:11:44.520 --> 0:11:46.560 By the time I was sixteen, I was working away 0:11:46.640 --> 0:11:49.760 a lot, and then eighteen I was properly out. Did 0:11:49.840 --> 0:11:52.280 you know that you wanted to add I'd wanted to 0:11:52.400 --> 0:11:55.040 act from the age of three, and my mom and 0:11:55.120 --> 0:11:56.800 dad had not let me because they did not want 0:11:56.840 --> 0:11:58.400 a child actress in the family. 0:11:58.520 --> 0:11:59.600 Were they involved in theater? 0:11:59.760 --> 0:12:03.360 Yeah, so one's a writer, one's an actor. And they didn't, 0:12:03.559 --> 0:12:06.000 you know, they didn't want me doing it at all 0:12:06.520 --> 0:12:08.040 because they wanted me to be a kid, you know, 0:12:08.200 --> 0:12:11.280 I think. But I was absolutely desperate. And then finally 0:12:11.360 --> 0:12:13.440 the school said, well, look, she can't read at all, 0:12:13.480 --> 0:12:15.280 and we need a carrot to dangle in front of 0:12:15.400 --> 0:12:17.480 us so she knows there's something that she wants. And 0:12:17.559 --> 0:12:20.600 they said, well, she wants an agent. They said, it's 0:12:21.000 --> 0:12:23.560 no I want an asia because they always had agents calling, 0:12:23.720 --> 0:12:27.280 and I remember answering had land and it could be 0:12:27.400 --> 0:12:30.640 it's your mum's agent. So I think it was like, well, 0:12:30.640 --> 0:12:31.959 if you've got an age of wine and I have 0:12:32.000 --> 0:12:34.599 an agent, that is so unfair. But also i'd be 0:12:34.720 --> 0:12:37.599 with them, you know, a lot backstage at theaters, so 0:12:37.880 --> 0:12:39.840 my dad, if they didn't have any childcare, then i'd 0:12:39.840 --> 0:12:41.800 be sitting in his dressing room and he'd go on stage, 0:12:41.840 --> 0:12:43.360 you know what I mean. And it was that was 0:12:43.559 --> 0:12:45.120 how it was. So I wanted to be a part 0:12:45.160 --> 0:12:48.040 of that anyway. So they said, right, there's your carrot. 0:12:48.200 --> 0:12:51.240 And it was always if you read, if your grades 0:12:51.360 --> 0:12:53.880 go up, you're allowed to keep on acting, but if 0:12:53.920 --> 0:12:58.560 they go down, then it stops. It was a carrot. 0:12:59.040 --> 0:13:01.839 It works, didn't you memorize a lot of well, yeah, 0:13:01.880 --> 0:13:02.200 this is the thing. 0:13:02.280 --> 0:13:05.199 So it's still sit reading I find really hard. It 0:13:05.360 --> 0:13:07.440 really bounces. But I listened to it again. I mean 0:13:07.480 --> 0:13:09.079 I basically I record it and listened to it and 0:13:09.120 --> 0:13:10.280 listen to it and listen to it, and that's how 0:13:10.320 --> 0:13:12.600 I learn it. But now we have a dyslexic kid 0:13:12.640 --> 0:13:15.600 and she's doing the same thing. Her memory is absolutely amazing. 0:13:15.640 --> 0:13:18.520 She'll look at but she'll have memorized the book basically. 0:13:18.800 --> 0:13:20.440 Yeah, yeah, it's amazing. 0:13:20.600 --> 0:13:20.760 Yeah. 0:13:21.360 --> 0:13:24.280 So you left home? What age then to be an actor? 0:13:24.360 --> 0:13:24.520 Well? 0:13:24.600 --> 0:13:27.600 Sixteen? So were you so bender like Beckham? I did 0:13:27.640 --> 0:13:29.599 at sixteen, but I was living at home. But I 0:13:29.760 --> 0:13:32.360 really remember on that one the because we had a 0:13:32.400 --> 0:13:35.679 lot of Indian actors and their families would come and 0:13:35.760 --> 0:13:36.640 they brought food. 0:13:36.920 --> 0:13:37.160 Wow. 0:13:37.480 --> 0:13:41.079 And I remember Grinda Chada's family, she was the director, 0:13:41.400 --> 0:13:43.280 bringing this amazing Indian food. 0:13:43.600 --> 0:13:45.360 Did you have your own apartment? When did you have 0:13:45.440 --> 0:13:46.320 your own apartment? 0:13:46.480 --> 0:13:48.160 When eighteen? I had my own apartment? 0:13:48.360 --> 0:13:49.000 What was that like? 0:13:49.160 --> 0:13:50.400 You know, I was doing quite well, so it was 0:13:50.480 --> 0:13:55.559 very nice. Yeah, and I lived with my brother and 0:13:56.120 --> 0:13:58.839 his then girlfriend, and she was a great cook, and 0:13:59.000 --> 0:14:00.319 we had a lot of Indian take aways. 0:14:00.600 --> 0:14:06.320 Yeah, you would you entertain? Would you have friends over? 0:14:06.640 --> 0:14:08.839 We had a lot because at that point I was 0:14:09.320 --> 0:14:12.439 ridiculously famous and I couldn't get outside and so the 0:14:12.520 --> 0:14:14.440 only way to see people was to have them around 0:14:14.480 --> 0:14:17.199 at my apartment. So we had big Yeah, it was 0:14:17.240 --> 0:14:19.960 a big. Big parties were always around at mine. 0:14:20.320 --> 0:14:21.120 When did you leave? 0:14:21.200 --> 0:14:23.560 When I say eighteen, I went to UNI in Cardiff, 0:14:23.600 --> 0:14:25.720 and then I spent a year in Madrid, which was 0:14:25.960 --> 0:14:26.520 kind of fun. 0:14:26.640 --> 0:14:29.840 Year after graduation, Yeah, and then I moved to London. 0:14:29.600 --> 0:14:30.840 And tell me about Madrid. 0:14:31.160 --> 0:14:33.720 I was amazing, but it was food. Like in Madrid 0:14:33.960 --> 0:14:35.920 for me, it was like I get this beer and 0:14:36.000 --> 0:14:38.520 then I get free food with it. This is amazing. 0:14:38.840 --> 0:14:44.400 I'm just going to go where that pretty minimal condiments, 0:14:44.520 --> 0:14:47.080 you know, I can deal with this. So I went 0:14:47.120 --> 0:14:49.880 there for a year and taught English, which was really fun, 0:14:50.400 --> 0:14:54.480 and just playing music at that point, played music since 0:14:54.480 --> 0:14:56.800 I was a kid, since I think I was ten 0:14:56.960 --> 0:14:59.280 or eleven. At primary school there were there was this 0:14:59.560 --> 0:15:01.760 band primary school, like the other kids in my year, 0:15:01.760 --> 0:15:05.000 who are the coolest kids. They're just amazing. They're into Nirvana. 0:15:05.160 --> 0:15:07.920 It is just at the time I think Kirkmaye just 0:15:08.080 --> 0:15:11.600 died basically, and my dad is a brilliant musician. He didn't, Yeah, 0:15:11.640 --> 0:15:15.240 he studied, got a scholarship at Durham clarinet, piano, guitar. 0:15:15.320 --> 0:15:16.120 He just plays everything. 0:15:16.200 --> 0:15:18.200 So we had a lot of music in the always. 0:15:18.600 --> 0:15:20.840 Yeah, and I remember like in the house, like being 0:15:20.880 --> 0:15:23.240 in my dad's car just listening to like the Stranglers 0:15:23.280 --> 0:15:25.680 and like Golden Brown and it was just music always 0:15:26.320 --> 0:15:28.000 and so then I was away, you know, and then 0:15:28.040 --> 0:15:30.240 at Union in Madrid, I just kind of made music 0:15:30.880 --> 0:15:31.360 on my own. 0:15:31.960 --> 0:15:33.400 But yeah, it was just always something. 0:15:33.240 --> 0:15:37.720 That Madrid was exposure to, food, to tap us to. Yeah, 0:15:38.080 --> 0:15:40.040 did you ever live in a foreign country? Were you 0:15:40.200 --> 0:15:42.800 when you were not? Were always on set? 0:15:42.960 --> 0:15:44.880 I mean I was always on set, so sort of, 0:15:44.920 --> 0:15:48.240 but like early on Rome, and I mean America a 0:15:48.320 --> 0:15:51.320 lot and the Caribbean a lot. I think catering on 0:15:51.400 --> 0:15:53.600 film sets it's the hard It is the hardest thing 0:15:53.680 --> 0:15:56.720 to do because you've got to be there so insanely early, 0:15:57.280 --> 0:15:59.560 and then often we do these things called running lunches, 0:15:59.600 --> 0:16:01.600 which means that you have to have all the food 0:16:01.640 --> 0:16:04.080 ready for like this three hour period where it just 0:16:04.160 --> 0:16:06.040 sits there and you grab it when you know. So 0:16:06.120 --> 0:16:08.880 it's an incredibly difficult kind of thing. But I don't 0:16:08.920 --> 0:16:10.840 think that you get a love of food from it, 0:16:10.920 --> 0:16:13.000 although that was the amazing guy. Do you remember it, 0:16:14.240 --> 0:16:17.560 run it through the garden. In America, they famously have 0:16:17.680 --> 0:16:20.440 much better catering. You know, there's there's just more. So 0:16:20.640 --> 0:16:23.200 they always had like a guy that would do like 0:16:23.240 --> 0:16:25.640 an omelet stand or something, you know, like he'd be 0:16:25.680 --> 0:16:27.640 the guy making and he had this thing if you 0:16:27.680 --> 0:16:29.480 wanted like vegetables in it, and he'd say, do you 0:16:29.520 --> 0:16:30.760 want to run through the garden? 0:16:34.200 --> 0:16:34.960 Run it through the garden. 0:16:35.040 --> 0:16:37.160 Yeah, run it through the garden. But it's really hard. 0:16:38.040 --> 0:16:40.320 And then you go you go back and you're always 0:16:40.400 --> 0:16:41.680 slower when you go back, are you. 0:16:41.840 --> 0:16:42.040 Yeah? 0:16:42.080 --> 0:16:45.640 Yeah, you shouldn't take you should always it on an 0:16:45.680 --> 0:16:49.440 empty stomach, a vocal take any takes as a band, Yeah, yeah, 0:16:49.560 --> 0:16:50.880 you don want to eat and then do a gig, 0:16:51.320 --> 0:16:54.200 you know what I mean before and no one likesping 0:16:54.240 --> 0:16:55.320 on the mar I mean, no one's going. 0:16:55.240 --> 0:16:55.920 To appreciate that. 0:16:56.440 --> 0:16:59.200 So you were in Madrid, get there? 0:16:59.480 --> 0:17:03.560 Yeah, And then I started This was in his band collection, 0:17:03.680 --> 0:17:06.640 so we did that for I started that two thousand. 0:17:06.280 --> 0:17:09.000 And five, touring a lot. 0:17:08.880 --> 0:17:13.760 Of ten years all over them everywhere, which is Asia, everywhere, Australia. 0:17:13.800 --> 0:17:16.960 I feel like, food wise unbelievable. That was my favorite 0:17:17.000 --> 0:17:19.720 bit about kind of touring was to go to he's. 0:17:19.600 --> 0:17:23.720 An amazing traveler, Like it's no, but you are, like 0:17:23.800 --> 0:17:25.760 it's a skill that and you have. Like so when 0:17:26.040 --> 0:17:27.480 he used to be in the band and we get 0:17:27.520 --> 0:17:29.480 on the tour bus, and so you'd only ever have 0:17:29.600 --> 0:17:31.760 like what a couple of hours in each place to 0:17:31.840 --> 0:17:33.960 do things, and everybody else would sort of stay and 0:17:33.960 --> 0:17:35.680 they'd be on their computers or they'd be watching a film. 0:17:35.760 --> 0:17:38.879 And he has researched the top things to do in 0:17:38.960 --> 0:17:40.880 the city and the top places to eat in the city, 0:17:41.160 --> 0:17:43.119 and he's like, right, in three hours, we can hit 0:17:43.200 --> 0:17:44.520 this and we can get there, and we can get there. 0:17:45.280 --> 0:17:48.160 His band called it fear tours, because you never quite 0:17:48.200 --> 0:17:49.240 knew if you were going to die. 0:17:49.440 --> 0:17:50.239 We almost did die. 0:17:52.960 --> 0:17:54.879 I didn't know this, but I was told there's a 0:17:54.960 --> 0:17:58.680 really good steak place in this near La Bocca in 0:17:58.720 --> 0:18:02.040 Buenos Aires. So I convinced the band to all follow 0:18:02.119 --> 0:18:05.080 me on this like magical mystery tour to the restaurant. 0:18:05.119 --> 0:18:05.480 I didn't know. 0:18:05.560 --> 0:18:08.040 The Boka is quite a heavy area of buen As. 0:18:08.480 --> 0:18:11.719 We're all dressed like Duran Duran or something, with our 0:18:11.800 --> 0:18:14.719 cameras out, you know, and then from out of nowhere, 0:18:14.840 --> 0:18:18.119 some guy came over and whacked our drummer with something, 0:18:18.200 --> 0:18:19.960 and his camera went flying, and we ended up in 0:18:20.000 --> 0:18:21.720 a police car going around. 0:18:23.800 --> 0:18:25.879 Quite a lot with him police car. 0:18:26.080 --> 0:18:28.240