Speaker 1: Welcome to River Cafe Table four, a production of iHeartRadio
Speaker 1: and Adami Studios.
Speaker 2: I'm sorry, I think I'm going to sneeze.
Speaker 3: This is River Cafe Table four.
Speaker 2: I always managed to sneeze, like on telephone calls.
Speaker 4: With me Ruthie Rogers.
Speaker 2: I don't think I've ever sneezed on a podcast.
Speaker 3: On River Cafe Table four. I talked to friends who
Speaker 3: know the River Cafe well about food, the food they cook,
Speaker 3: the food they eat, the food of their memories.
Speaker 2: Do you know what I feel?
Speaker 3: It receding, Oh no, I wanted to hear Paul McCartney sneeze.
Speaker 2: That would have been don't worry, it may come, and
Speaker 2: when it comes, I can do up to nine. I
Speaker 2: warn you for me.
Speaker 3: Paul is not just a great musician, but a great
Speaker 3: lover of food. And one of my favorite possessions is
Speaker 3: a photograph that Paul recently sent me of him and
Speaker 3: his grandson with a plate of tomato pasta they had
Speaker 3: just cooked.
Speaker 4: They were both so proud.
Speaker 2: Cooking in Liverpool in my working class family was very
Speaker 2: much how everyone else ate, so there was not much variety,
Speaker 2: and it was only when I came down to London
Speaker 2: when the Beatles came down here to make records and
Speaker 2: eventually to live down here. That you would go to
Speaker 2: fine restaurants and try and navigate your way through the menu.
Speaker 2: The eating was pretty much fuel until I got down
Speaker 2: to London. I mean, for instance, I hated wine because well,
Speaker 2: we never had it. I mean, the nearest we came
Speaker 2: to alcoholic beverages was when we were a little older
Speaker 2: on a Sunday with the Sunday lunch, we would have
Speaker 2: a glass of cider. That was it. But whenever I
Speaker 2: tasted wine, I hated it. And I hitchhiked to Paris.
Speaker 2: He got given a fabulous birthday present by his rich
Speaker 2: relatives in Scotland, and one of them gave him one
Speaker 2: hundred pounds for his birthday. You know. I mean, I
Speaker 2: still think that's a reasonable gift.
Speaker 4: It's very reasonable, one hundred quid.
Speaker 2: I have it anyway, So we hitchhiked to Paris, and
Speaker 2: then we used the money to get food and stuff,
Speaker 2: and we thought, oh, we've got to have a wine experience.
Speaker 2: We're in France, you know. So we went into a
Speaker 2: cafe corner cafe, and we sort of sidled up to
Speaker 2: the bar and said, do van ordinaire ciavou Play, and
Speaker 2: she gave us two glasses of red wine and we
Speaker 2: took a sip and thought, oh, that is terrible. It's
Speaker 2: like vinegar. God, I don't know what the fuss is
Speaker 2: about all these people going on about wine. They're crazy,
Speaker 2: We're saying. So. We never liked wine till we got
Speaker 2: down to London. And the first time I ever remember
Speaker 2: really liking wine it was with George Martin. My girlfriend
Speaker 2: at the time was Jane Asher, and Jane and I
Speaker 2: went out with George and his wife, Judy, and we
Speaker 2: went to a little restaurant in Charlotte Street called Latroale.
Speaker 4: I probably never remember that.
Speaker 2: Yeah, I was treating so the way to the wine waiter,
Speaker 2: Somelia came up to me and said, would you like
Speaker 2: a wine? Sir? He leaned in all very intimate, and
Speaker 2: I sort of equally whispering. I said, I'd like you
Speaker 2: to recommend to me. I don't know much about wine.
Speaker 2: Said oh, yes, sir, thank you very much, leave it
Speaker 2: to me, and then he brought back a bottle of
Speaker 2: Louis Latour's court Aunt Graci nineteen fifty nine, and I
Speaker 2: took a taste of it. Oh, it was like velvet,
Speaker 2: was it. I thought, now I get it, and I
Speaker 2: see why people go crazy about one. And it was
Speaker 2: funny because years after that, I thought, Okay, got on
Speaker 2: grant Sye nineteen fifty nine. That's the wine I've got
Speaker 2: to order. And then years later I thought it was
Speaker 2: not quite as good as the one I had, and
Speaker 2: I realized that I was now ordering the fifty nine
Speaker 2: and this was now ten twenty years later, whereas he
Speaker 2: was serving it at five years. Yeah, it took a
Speaker 2: little while for that penny to drop.
Speaker 3: This is River Cafe Table four. In each episode, my
Speaker 3: guess reads a recipe they've chosen from one of our cookbooks.
Speaker 2: And this is the recipe for roast aubergine. So the
Speaker 2: Americans call eggplant. For any Americans listening, okay, So you
Speaker 2: take two aubergines cut into two centimeter thick slices, eight
Speaker 2: ripe plum tomatoes cut in haw then one hundred grams
Speaker 2: of parmesan grated, two tablespoons of basil leaves torn into
Speaker 2: small pieces, extra virgin olive oil. You place the aubergine
Speaker 2: in a colander and sprinkle with sea salt. Leave for
Speaker 2: half an hour. The pat dry preheat the oven to
Speaker 2: two hundred degrees celsius. Squeeze the juice from the tomatoes
Speaker 2: and chop into small pieces. Place the tomatoes in a bowl,
Speaker 2: season well with salt and pepper and tossed with a
Speaker 2: tablespoonful of olive oil. Then stare in the parmesan and basil.
Speaker 2: Brush an ovenproof dish with olive oil. Place the aubergine
Speaker 2: slices on the dish, brush with olive oil and season.
Speaker 2: Bake for fifteen minutes, then turn them over and spoon
Speaker 2: the tomato mixture on top. Return into the oven for
Speaker 2: five minutes. Serve warm, or they're also delicious at room temperature.
Speaker 4: Thank you, beautiful. Why did you choose this recipe?
Speaker 2: It's just one of my favorite dishes. Being vegetarian. In
Speaker 2: some restaurants, there's limited options. Not in the River Cafe,
Speaker 2: but you know certain restaurants it's a bit limited, but
Speaker 2: they often have an eggplant or aubergin parmesan. So I
Speaker 2: will go for that, and I love it and I
Speaker 2: eat it at home. It's just a great dish. It's
Speaker 2: comforting when.
Speaker 4: You were growing up where they have a lot of
Speaker 4: variety vegetables.
Speaker 3: Did you come across are we going to call them
Speaker 3: eggplant in this conversation?
Speaker 4: I should?
Speaker 3: So many words aren't there for this vegetable. I remember
Speaker 3: when I first came to London. I went into a
Speaker 3: green grocer and I asked for eggplant and he brought
Speaker 3: me out eggs, and then I said, no, I don't
Speaker 3: on eggs, and he brought me out a plant, you know,
Speaker 3: And then I realized that they called them by the
Speaker 3: French name Aubergean's, and then an Italian it smelon sata.
Speaker 4: How do you want to refer to them?
Speaker 2: Let's do aberging because that's what I let's do.
Speaker 3: Okay, So tell me about Aberjean's in Liverpool.
Speaker 2: You didn't get them. I've never heard of them till
Speaker 2: I came down to London. Really yeah, I mean vegetables
Speaker 2: would be potatoes, yeah, carrots, onion, and then you would
Speaker 2: get broad beans, which we call butter beans. I like
Speaker 2: them to this day. I like a nice butter bean soup.
Speaker 2: So yeah, but it was very limited, and that would
Speaker 2: be with a piece of meat. It was a pretty
Speaker 2: bland menu that we had.
Speaker 4: Who did the cooking in your house?
Speaker 2: My mom?
Speaker 4: Tell me about your mom? Did she like cooking?
Speaker 3: Do you think or did she see it as a
Speaker 3: duty to do she did.
Speaker 2: She have a job she did. She was a nurse,
Speaker 2: so she worked full on. Then she became a sister
Speaker 2: on the word, and then eventually she became a midwife.
Speaker 2: So she was hard working. I think she enjoyed cooking.
Speaker 2: But I'm sure there was a little bit of providing
Speaker 2: for your family in there, you know, because in those
Speaker 2: days there was no question about it. Really it was
Speaker 2: the woman's role. I would do a little bit myself
Speaker 2: sometimes because my mom unfortunately died when I was fourteen,
Speaker 2: so there was my dad and me and my younger
Speaker 2: brother left to look after ourselves. Sometimes I'd get home
Speaker 2: from school before my dad would from work, and I'd
Speaker 2: have to knock up a little bit of a meal.
Speaker 2: I became very good at mashed potatoes.
Speaker 4: What was your technique do you remember?
Speaker 2: Yeah, I mean these days it's probably like over the
Speaker 2: top and would need to be a little bit health aarized.
Speaker 2: But then I would mash them normally with a fork
Speaker 2: so we didn't have many cooking implements, and mashed them
Speaker 2: up till I got all the lumps out. And I
Speaker 2: was very keen on that. Then I would pile in.
Speaker 4: A lot of butter, yea delicious.
Speaker 2: A little bit of milk, and then whip that little
Speaker 2: soccer up. And then sometimes if I was trying to
Speaker 2: be exotic, I'd put some finely chopped onions raw, which
Speaker 2: is kind of nice.
Speaker 3: I'd say that that is a very sophisticated way. I
Speaker 3: mean that is, we always say that mashed potatoes and
Speaker 3: France are really butter with potatoes. You know, did your
Speaker 3: mother teach you how to do that or was it instinctive?
Speaker 2: I think I probably just watched her do it. So
Speaker 2: I would make that, and then my dad would leave
Speaker 2: either some sausages or chops to go with it. That
Speaker 2: was basically it. But yeah, you know, my mum was
Speaker 2: a proper cook. The only time I really couldn't eat
Speaker 2: what she had cooked and what she'd offered on the
Speaker 2: table on a plate, there was a tongue, and I
Speaker 2: did not like the look of this bloody grate cow's tongue.
Speaker 2: I was not persuaded to eat that. I'm afraid.
Speaker 3: When you said that your dad would leave you the
Speaker 3: sausages of the pork so he would do the shopping.
Speaker 3: Did he have a night job, would he come home
Speaker 3: for dinner.
Speaker 5: No.
Speaker 2: He was a cotton salesman, so he worked just during
Speaker 2: the day. He would leave roughly the same time as
Speaker 2: we left for school, so he would sell cotton it
Speaker 2: came in from the port and then he would sell
Speaker 2: that onto the mills which were behind Liverpool in Lancashire.
Speaker 2: That was a big industry at the time to this day,
Speaker 2: I know how to take the staple of some raw cotton?
Speaker 3: Do you?
Speaker 4: How do you do that?
Speaker 2: You've got a piece of cotton that's you know, just
Speaker 2: come off the bush and being packed, and you take
Speaker 2: it between your thumbs and you tease it, and you
Speaker 2: keep teasing it till you all you're left with is
Speaker 2: the one bit that won't tease off. That thing that's left,
Speaker 2: the thread that's left is called the staple. And you
Speaker 2: judge the quality of the cotton on the length of
Speaker 2: that staple.
Speaker 4: That's very beautiful. What year would this have been? What
Speaker 4: years have we time?
Speaker 3: In mid fifties, so I was coming to London a
Speaker 3: huge exposure to food and to restaurants and going out.
Speaker 2: Yeah, absolutely, I mean in Liverpool there weren't till my knowledge,
Speaker 2: any real sort of fine restaurants. You had great Chinese food,
Speaker 2: great Indian food, but the English cooking was normally done
Speaker 2: best at home. Yes, you know you had an ante
Speaker 2: or somebody who was like really made a great stew
Speaker 2: in Liverpool. There's a stew that's called scouse.
Speaker 4: What's that?
Speaker 2: It's like an Irish stew sort of everything in and
Speaker 2: then you years later, when Linda and I became vegetarian,
Speaker 2: we went up and my Auntie was very nice, very kind,
Speaker 2: and she made scouts without the meat, which Liverpolitan is
Speaker 2: called blind scouse.
Speaker 5: It.
Speaker 3: I'm sure you've written and talked about this, but how
Speaker 3: did the decision by the two of you? And Mary
Speaker 3: said to me, you must remember that my father and
Speaker 3: my mother decided this together.
Speaker 4: It wasn't my mother's that's true.
Speaker 3: We will be vegetarian, said it was a joint decision,
Speaker 3: which now everybody I have to say is thinking about
Speaker 3: the environment. All my children and grandchildren are either not
Speaker 3: eating meat or fish at all.
Speaker 2: Goodness, so thinking about the environment exactly.
Speaker 4: But what were you thinking about then? What made you
Speaker 4: do that?
Speaker 2: What it was was we were on the farm in Scotland.
Speaker 2: We had a farm in a place called Campbelltown, which
Speaker 2: is south down the Argyle Peninsula south of Glasgow, so
Speaker 2: we spent quite a bit of time there. The Beatles
Speaker 2: break up got a bit heavy in the business scene
Speaker 2: and you just couldn't deal with it. So we decided
Speaker 2: to just elope, even though we were married. We just
Speaker 2: escaped there and it was just a sheep farm. We
Speaker 2: were looking out of the kitchen window one day and
Speaker 2: there were lambs. It was lambing season, early in spring,
Speaker 2: and the lambs were gambling around so full of life,
Speaker 2: and it was like, wow, this is really cool. And
Speaker 2: I always say that what they seemed like they were doing,
Speaker 2: it would be about twenty of them. They'd start at
Speaker 2: one end of the field and then it'd be as
Speaker 2: if someone said let's go and they all go and
Speaker 2: run to the other side of the field. Let's go back.
Speaker 2: So they were just running up and down, gambling and
Speaker 2: jumping and everything were going, isn't this cute and great?
Speaker 2: Then we suddenly realized we were eating leg of lamb.
Speaker 2: So that was when the penny dropped and it was
Speaker 2: like h leg of lamb. Then it was just we said,
Speaker 2: you know what, do we try and not eat meat?
Speaker 2: We try and go veggie. And in those days of course,
Speaker 2: it was actually difficult, but we decided that we'd make
Speaker 2: it a challenge. It just became a fun challenge. Okay,
Speaker 2: what do you do? So we gradually begun filling the
Speaker 2: hole in the middle of the plate. We'd keep everything
Speaker 2: else and then we'd just work on things to take
Speaker 2: the place of where the meat had been. And it
Speaker 2: was quite funny actually, because at Christmas, you know, I'd
Speaker 2: always loved the role which I had been given in
Speaker 2: the family of carving the turkey, and Linda did cook
Speaker 2: the turkey great. She was really good at that. So
Speaker 2: suddenly here we were without anything for me to carve.
Speaker 2: So she had the brilliant idea of making a macaroni
Speaker 2: cheese so that we know it to taste good, and
Speaker 2: then she let it cool and go solid, and then
Speaker 2: we put it in the fridge overnight, and then the
Speaker 2: next day I had this big block that I could
Speaker 2: come into turkey sized portions. So it was like that.
Speaker 2: It actually became very interesting to work out how to
Speaker 2: do it because nobody else was bothering, you know. I
Speaker 2: remember going with Linda's father one night to clarages and thinking, oh, great,
Speaker 2: you know they're going to know how to do it.
Speaker 2: We said, well, where'd you turn? Can you make some suggestions?
Speaker 2: The waiter gave us a very sniffy look and said anyway.
Speaker 2: He came back with a plate of vegetables steamed. Yeah,
Speaker 2: that was the limit of his imagination. But you know,
Speaker 2: things started to change really quickly.
Speaker 3: But I think, Paul, without interrupting you, that you have
Speaker 3: to take credit for that change. Linda, have to take
Speaker 3: credit for that change, because you didn't just personally become vegetarian,
Speaker 3: but you kind of told the world about what it
Speaker 3: was like and how it was like, especially you know,
Speaker 3: with her books and her vision created a place. I'll
Speaker 3: tell you a story. Do you remember there was that
Speaker 3: restaurant called Crack. It was like the only vegetarian restaurant
Speaker 3: in London.
Speaker 2: It was, and I thought it was very cool the
Speaker 2: way they called it cranks.
Speaker 3: And I once went there with Richard the first days
Speaker 3: that I met him, and I was so happy to
Speaker 3: see him, and I kept kissing him and having my
Speaker 3: arms around him, and I saw a woman staring at
Speaker 3: us and getting very annoyed, and so of course I
Speaker 3: just did it more. She came over to the table
Speaker 3: and she said, I think that what you've been doing
Speaker 3: is appalling, but that you should be doing it in
Speaker 3: a vegetarian restaurant.
Speaker 4: Makes it worse.
Speaker 5: It was somehow the idea that you couldn't be sexy
Speaker 5: and have vegetables. So I think I think you could
Speaker 5: say that you and Linda made vegetables sexy and rock
Speaker 5: and roll.
Speaker 4: It was something very important.
Speaker 2: That is funny though, isn't it. It used to come
Speaker 2: with the territory that if people were veggie, they were cranks,
Speaker 2: and therefore they were boring, and so it gave this
Speaker 2: image of the whole thing being really boring. The people
Speaker 2: are boring, there's no kissing allowed. Yeah, you know, but
Speaker 2: that soon left the arena.
Speaker 3: Were you unique in the group of musicians and the
Speaker 3: other people that were performing at the in the sixties.
Speaker 3: Did they have the same explosion of food and enjoy
Speaker 3: of food or do you think you were kind of
Speaker 3: more passionate about it.
Speaker 2: I don't know, you know, I think a lot of
Speaker 2: them did, a lot of them didn't. Some people remained
Speaker 2: traditional eaters. I mean, you know, the a couple of
Speaker 2: people these days I know who were from those times
Speaker 2: who just want English cooking. You know, it's just like
Speaker 2: they want life to stay exactly the same as it was,
Speaker 2: and I get it. You know, it kind of split
Speaker 2: into two groups. I suppose, you know, the people who
Speaker 2: weren't bothered with all that rubbishy wine and fine food.
Speaker 2: They probably still thought it tastes like vinegar.
Speaker 3: But when you travel, when you were on tour and
Speaker 3: you were suddenly traveling in other countries, do you remember
Speaker 3: being in Japan or China or an exotic place and
Speaker 3: being confronted with food that you'd never seen before.
Speaker 2: Never Japan mainly. I mean, I haven't actually been to China,
Speaker 2: but Japan was quite an experience. I like Japanese food
Speaker 2: these days because I'm vegetarian. A lot of it's a
Speaker 2: bit fishy for me, but you can work your way
Speaker 2: around it. I enjoy Japanese cuisine. I like sort of
Speaker 2: Asian fusion. It didn't really mean that we would have
Speaker 2: it at home. It was more when you went to
Speaker 2: the country, you'd enjoy the food of that particular country.
Speaker 3: And you've just done a book, haven't you tell me
Speaker 3: about Linda McCartney's family Kitchen.
Speaker 2: Yeah, we wanted to take a lot of her cooking
Speaker 2: ideas and bring them more up to date. With the
Speaker 2: way people tend to eat. Now it's vegetarian, but we
Speaker 2: decided to actually make it vegan. Vegetarians so near to
Speaker 2: be in anyway. I mean, you're only talking about cheese
Speaker 2: and dairy products. You know that you've got so many
Speaker 2: substitutes for those these days. So yeah, we just wanted
Speaker 2: to get some really tasty, easy to make dishes that
Speaker 2: would be good for a family, because I think if
Speaker 2: you say to people, well, I'm vegetarian. These days actually
Speaker 2: it is not so shocking, but it used to be
Speaker 2: people say, oh, if you're coming to dinner, what can
Speaker 2: I do? What can I get you? You know, So
Speaker 2: that was originally why Linda got together a cookbook. So
Speaker 2: it's nice to have come through it, really, you know,
Speaker 2: it puts a perspective on it for us that it
Speaker 2: was the kind of thing where you're getting told off
Speaker 2: for kids in a restaurant, and nowadays it's just the opposite. Yeah,
Speaker 2: you know, I'll tell you a restaurant I like a
Speaker 2: lot is ABCV.
Speaker 4: In New York.
Speaker 2: Yeah, ABC is great. I forget the guy's name, Jean Pierre, George, George,
Speaker 2: that's it. Yeah, And he made ABC, which good, but
Speaker 2: ABCV is all veggie and so good. I always come
Speaker 2: out of that having eaten too much. And the other
Speaker 2: thing I like is that the waiters they're all very
Speaker 2: invested in the idea. It really is kind of quite thrilling,
Speaker 2: you know. And I sort of transport myself through time
Speaker 2: back to play the vege of lounges through to modern day.
Speaker 3: I interviewed al Gore and again, like you not a musician,
Speaker 3: but a very good politician and a very good environmentalist.
Speaker 4: And you know, it's hard to break the connection.
Speaker 3: Between what we are, what our politics are, and what
Speaker 3: our view on sustainability and how we vote, how we think,
Speaker 3: how we judge, and how we eat.
Speaker 4: You know, that is.
Speaker 3: It's all connecting now, isn't it. And I think that's
Speaker 3: so interesting. You have a farm. Al Gore has made
Speaker 3: his farm, he inherited it in Tennessee, and he's made
Speaker 3: it completely sustainable and organic. And the change the soil
Speaker 3: tell us about your fine.
Speaker 2: Yeah, well I was this organic, went organic well over
Speaker 2: twenty years ago. And when I first bought the farm,
Speaker 2: there were some fields that my farm guys would say, well,
Speaker 2: there's no worms in these fields, there's no life because
Speaker 2: basically all you did was you put on pesticides and
Speaker 2: then you put a fertilizer in. So I thought, okay,
Speaker 2: that's the challenge. You know, we're going to go organic.
Speaker 2: So I talked to the Soil Association, who were very
Speaker 2: good and kind of came and gave us some clues.
Speaker 2: And we went organic. And the local farmers would say, oh,
Speaker 2: you know, you're stupid. You're doing there. You know, it's
Speaker 2: no use. Of course, nowadays they get it and they think, oh,
Speaker 2: it's a good idea. So yeah, we changed the soil.
Speaker 2: We grow crops like I like doing things like spelt wheat,
Speaker 2: just because it's a little bit different. Rye. We grow peas.
Speaker 2: Actually we're just getting into growing hemp. You know. The
Speaker 2: funny thing is with government regulations, you've got to keep
Speaker 2: it where people can't see it. You get all the
Speaker 2: kids coming in and robbing it.
Speaker 3: You've left something else out. Because Stella told me that
Speaker 3: you're making your own hair.
Speaker 2: Yeah, we do. Through the years, I would hear like
Speaker 2: a neighbor would be selling some land that was next
Speaker 2: door to ours. So I went to this one and
Speaker 2: I said, I hear you selling that hop garden there,
Speaker 2: and he said, yeah, you know anyway, So long story
Speaker 2: should I've got it. And then I thought, well, I've
Speaker 2: got to start doing hops. You know, I've got to
Speaker 2: bring it back because the region we're in in Sussex
Speaker 2: was a very big hop growing area. So I went
Speaker 2: to a local brewer who's just in the village near us,
Speaker 2: and I said, could you make some beer for me?
Speaker 2: And so I said, I'll grow the hops. Yeah, and
Speaker 2: you put it all together and organic, it must be organic,
Speaker 2: and so he did. And then we were looking for
Speaker 2: a name for the beer. And you know, these artists
Speaker 2: and beers, they've got to have crazy names. So I
Speaker 2: was riding with Linda one day through our woods and
Speaker 2: she was behind me and I stopped and I said,
Speaker 2: you're not going to believe what you're going to see.
Speaker 2: Now what I said, Look, she caught up with me
Speaker 2: and it was a stinkhorn. I don't know if you
Speaker 2: know what a stinkhorn is.
Speaker 4: I have no idea what a stink horn is.
Speaker 2: It's a fungus that is white and erect and very phallic.
Speaker 2: I mean it looks like an erect penis. And then
Speaker 2: beside it, which is even better, there was another one
Speaker 2: which was like a limp penis. So you got this
Speaker 2: erect thing, and I'm saying, I'm saying, well, I tell
Speaker 2: people this. I said, don't blame me. This is nature.
Speaker 2: It's not me being dirty. So that's what our beer
Speaker 2: is called old Stinkhorn.
Speaker 4: So can we get it?
Speaker 2: You can, I'll put you on the list. I send
Speaker 2: it to friends. I just send it to friends.
Speaker 4: Can we have it in the river cafe?
Speaker 2: That would be well, we don't produce that many. It's
Speaker 2: more a personal I'll send you a six pack.
Speaker 4: Okay, I'm waiting for it.
Speaker 3: The connection of between you and myself, as I said,
Speaker 3: was music. It was is food. It was you know
Speaker 3: when on my Desert Island discs I played I Will Sung,
Speaker 3: Do you remember I was sung by Garrison Kelly Or
Speaker 3: And you came in and said, you'd never heard that version.
Speaker 3: And we played the memorial for our son who died
Speaker 3: aged twenty seven.
Speaker 2: That was the first time I heard of your love
Speaker 2: of that song, which it was very very lovely. To
Speaker 2: imagine it at a memorial was very poignant.
Speaker 4: It was very beautiful.
Speaker 3: And I think that if you know, for me, then
Speaker 3: for Richard and our family, that was comfort and it
Speaker 3: was connection and so I guess my last question to
Speaker 3: you is if food is something you do politically by
Speaker 3: what you choose to eat, if it's socially what you
Speaker 3: sit down with your friends and he It's also comfort,
Speaker 3: isn't it? There is that is comfort that we go
Speaker 3: to that makes us feel better. What for my last
Speaker 3: question would be, Sir Paul McCartney, your comfort.
Speaker 2: Food, Well, I like a casada or a quesadilla. It
Speaker 2: is a comfort food. It's like a pizza turned inside out.
Speaker 2: I love it. In fact, I think I'm having it tonight.
Speaker 2: All right, Ruthie, thanks a lot. I love you. Don
Speaker 2: hope you're sensible enough.
Speaker 4: You were wonderful, You are wonderful. I'll see you soon.
Speaker 4: When are you coming in?
Speaker 2: As soon as I can?
Speaker 4: Okay, come on, we're waiting for you. Okay.
Speaker 3: To visit the online shop of The River Cafe, go
Speaker 3: to shop The Rivercafe dot co dot uk.
Speaker 1: River Cafe Table four is a production of iHeartRadio and
Speaker 1: Adami Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app,
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