1 00:00:00,360 --> 00:00:04,519 Speaker 1: You're listening to Ruthie's Table four in partnership with Montclair. 2 00:00:06,320 --> 00:00:10,400 Speaker 1: Around forty years ago, when a Rogers my stepson was twelve, 3 00:00:10,960 --> 00:00:13,920 Speaker 1: he asked of a school friend his best friend could 4 00:00:14,000 --> 00:00:17,799 Speaker 1: join us for lunch. I know you're going to love him. 5 00:00:18,600 --> 00:00:20,960 Speaker 1: And three hours later we were in the company of 6 00:00:21,000 --> 00:00:24,160 Speaker 1: one of the greatest kids ever, cheeky, funny, bright. 7 00:00:25,360 --> 00:00:28,960 Speaker 2: Hi. My name's Guy Richie. I am a chef and 8 00:00:29,200 --> 00:00:31,320 Speaker 2: that's my day job, and my second job is a 9 00:00:31,320 --> 00:00:34,800 Speaker 2: film director. And here we are. We've been cooking outside 10 00:00:34,800 --> 00:00:39,160 Speaker 2: on the Gentleman's table, the Wild table, a rather thick 11 00:00:40,000 --> 00:00:40,640 Speaker 2: realvi steak. 12 00:00:41,800 --> 00:00:44,240 Speaker 1: Now, when you ask Guy Richie to do a podcast, 13 00:00:44,280 --> 00:00:47,159 Speaker 1: you don't just get Guy Today. He's been in the 14 00:00:47,200 --> 00:00:50,639 Speaker 1: garden at the River Cafe with the chefs, setting up 15 00:00:50,680 --> 00:00:53,559 Speaker 1: his wild kitchen to cook a ribby steak for us 16 00:00:53,600 --> 00:00:55,800 Speaker 1: all to try. 17 00:00:56,240 --> 00:00:57,280 Speaker 2: We just bring us with you. 18 00:00:57,360 --> 00:01:02,160 Speaker 1: Yeah, one does exactly go. 19 00:01:02,960 --> 00:01:12,960 Speaker 2: Around to this is great. It's fabulous. Now if you want, 20 00:01:12,959 --> 00:01:14,840 Speaker 2: you're gonna have the whole thing like that. But I 21 00:01:16,240 --> 00:01:21,600 Speaker 2: would I would just let that nibble away a bit 22 00:01:21,640 --> 00:01:23,560 Speaker 2: at its center. Now, the next time it comes off, 23 00:01:23,600 --> 00:01:24,400 Speaker 2: I think you'll be done. 24 00:01:25,360 --> 00:01:27,640 Speaker 1: I've been in contact over the years, with Guy in 25 00:01:27,760 --> 00:01:30,039 Speaker 1: and out, eating in his pub The Lord of the Land, 26 00:01:30,120 --> 00:01:33,440 Speaker 1: drinking the beer from his brewery, the Gritchy Company, having 27 00:01:33,520 --> 00:01:36,200 Speaker 1: him and Jackie, his children and his friends and his 28 00:01:36,240 --> 00:01:39,600 Speaker 1: family in the River Cafe, and most of all, watching 29 00:01:39,640 --> 00:01:42,840 Speaker 1: his movies from lock Stock to Smoking Barrels and his 30 00:01:42,959 --> 00:01:46,440 Speaker 1: most recent The Covenant with two friends and actually guests 31 00:01:46,560 --> 00:01:49,600 Speaker 1: of the podcast, Jake Chill and All and Josh Bruger. 32 00:01:50,120 --> 00:01:51,960 Speaker 2: Now you've already got se it on. But because it's 33 00:01:52,000 --> 00:01:58,920 Speaker 2: such a thick piece of me, right, we got hack 34 00:01:58,960 --> 00:02:01,480 Speaker 2: through that. You hack through it because I've got to 35 00:02:01,600 --> 00:02:06,960 Speaker 2: get on with its beautiful. It's got to go. It's 36 00:02:07,000 --> 00:02:09,600 Speaker 2: got to go. We got the rest of it to go. 37 00:02:13,400 --> 00:02:14,320 Speaker 2: Here we go, here comes. 38 00:02:17,400 --> 00:02:19,760 Speaker 1: So, Guy, do you want to talk about before we 39 00:02:19,800 --> 00:02:22,440 Speaker 1: go into your movies and food and food and life? 40 00:02:22,520 --> 00:02:25,160 Speaker 1: Do you want to talk about grilling a steak? What 41 00:02:25,240 --> 00:02:26,240 Speaker 1: do you like about a ribby? 42 00:02:26,680 --> 00:02:29,880 Speaker 2: I like the fat and I like the crispiness of 43 00:02:29,880 --> 00:02:32,880 Speaker 2: the fat. It seems to be the right ratio of 44 00:02:32,919 --> 00:02:37,040 Speaker 2: fat and meat for me. But that's that's usually what 45 00:02:37,080 --> 00:02:40,320 Speaker 2: I eat is a ribbi five or six days a week. 46 00:02:40,520 --> 00:02:42,399 Speaker 2: And I'll play with other things. But in the end, 47 00:02:42,520 --> 00:02:45,200 Speaker 2: it's it's easy for me to cook, and I don't 48 00:02:45,200 --> 00:02:48,200 Speaker 2: really want anything on it other than salt and recently pepper, 49 00:02:48,639 --> 00:02:50,760 Speaker 2: But I have a feeling pepper's a crush and it 50 00:02:50,800 --> 00:02:52,680 Speaker 2: won't last for very long and I'll just creep back 51 00:02:52,720 --> 00:02:53,200 Speaker 2: into salt. 52 00:02:54,600 --> 00:02:56,400 Speaker 1: And you and I like it the same way, which 53 00:02:56,480 --> 00:02:59,560 Speaker 1: I I hate going to a restaurant and telling the 54 00:02:59,600 --> 00:03:01,840 Speaker 1: way to how I like something cooked, and so I 55 00:03:01,960 --> 00:03:04,239 Speaker 1: rarely do that. But when I have a steak, or 56 00:03:04,280 --> 00:03:05,760 Speaker 1: if I have a piece of the only other thing 57 00:03:05,960 --> 00:03:09,400 Speaker 1: is salmon, is I like a really dark crust and 58 00:03:09,440 --> 00:03:12,320 Speaker 1: then a quite medium rare inside rare. 59 00:03:12,480 --> 00:03:14,800 Speaker 2: Yeah, well, I'm with you on that. To me, everything's 60 00:03:14,800 --> 00:03:18,120 Speaker 2: about the patina of the meat. So and you can 61 00:03:18,160 --> 00:03:19,800 Speaker 2: only really get that patina if you've got the fat. 62 00:03:20,080 --> 00:03:22,120 Speaker 2: That's I think you and I are probably an agreement 63 00:03:22,120 --> 00:03:26,320 Speaker 2: on this. I want the combination of that fat just 64 00:03:26,400 --> 00:03:29,799 Speaker 2: before it's become completely incinerated, but I want it to 65 00:03:29,840 --> 00:03:32,920 Speaker 2: be crispy and then I'm in heaven and it never 66 00:03:32,960 --> 00:03:33,919 Speaker 2: gets never gets boring. 67 00:03:37,200 --> 00:03:40,200 Speaker 1: Okay, So going from the beginning, at the beginning, we 68 00:03:40,200 --> 00:03:42,560 Speaker 1: would talk about growing up in the Richie house before 69 00:03:42,600 --> 00:03:45,040 Speaker 1: you went to boarding school. Well you at home was 70 00:03:45,040 --> 00:03:47,080 Speaker 1: your your parents. Your father was a friend of a 71 00:03:47,080 --> 00:03:50,040 Speaker 1: friend of mine, John somerl And they said he loved 72 00:03:50,080 --> 00:03:50,680 Speaker 1: food and wine. 73 00:03:50,720 --> 00:03:53,080 Speaker 2: Yeah, yeah, yeah, yeah, my father liked wine more than 74 00:03:53,080 --> 00:03:55,800 Speaker 2: you like food. But yes, he was a good friend. 75 00:03:55,800 --> 00:03:57,600 Speaker 2: And John Summer used to live on the same street, 76 00:03:57,880 --> 00:04:01,160 Speaker 2: so he was about five dolls now, but they were Yeah, 77 00:04:01,160 --> 00:04:03,120 Speaker 2: he was a big foodie. We were like the only 78 00:04:03,160 --> 00:04:06,480 Speaker 2: middle class family and apart from John in the streets. 79 00:04:06,520 --> 00:04:09,640 Speaker 2: So when we moved in, it was an old fashioned 80 00:04:12,600 --> 00:04:14,720 Speaker 2: in theory. It wasn't a sort of Cottney community, but 81 00:04:14,800 --> 00:04:18,600 Speaker 2: it was an old fashioned English community there. So this 82 00:04:18,640 --> 00:04:23,200 Speaker 2: is in sixty They bought that house in sixty in 83 00:04:23,200 --> 00:04:28,160 Speaker 2: Fulham and they were like foodies and boozies then, which 84 00:04:28,160 --> 00:04:31,320 Speaker 2: is quite early doors and that house then in sixty 85 00:04:31,400 --> 00:04:33,120 Speaker 2: nine was eight pounds. 86 00:04:33,200 --> 00:04:35,800 Speaker 1: Yeah, there you go. So you grew up in the 87 00:04:35,839 --> 00:04:36,799 Speaker 1: house that loved food. 88 00:04:36,839 --> 00:04:38,479 Speaker 2: And then my mum was very go cook. 89 00:04:38,560 --> 00:04:39,359 Speaker 1: Where did she cook? 90 00:04:39,760 --> 00:04:43,760 Speaker 2: My favorite was watercress soup. Really it was quite exotic, 91 00:04:44,760 --> 00:04:47,840 Speaker 2: so Rabert carriers an idea, but she was a very 92 00:04:47,839 --> 00:04:52,000 Speaker 2: good cook. I used to like baked eggs and watercrest 93 00:04:52,000 --> 00:04:52,800 Speaker 2: soup and. 94 00:04:52,760 --> 00:04:55,440 Speaker 1: Would you sit down to dinner like most nights as 95 00:04:55,440 --> 00:04:57,080 Speaker 1: a fam Who's in your family, your. 96 00:04:57,080 --> 00:05:00,960 Speaker 2: Brothers and one sister, a sister and a. 97 00:05:01,000 --> 00:05:04,200 Speaker 1: Mother, and so would you sit down to me with 98 00:05:04,440 --> 00:05:06,000 Speaker 1: the kind of family supper. 99 00:05:06,240 --> 00:05:11,520 Speaker 2: I heard something earlier on that I'm not can't remember 100 00:05:11,520 --> 00:05:14,000 Speaker 2: which generation we are, but we are still the sort 101 00:05:14,000 --> 00:05:16,720 Speaker 2: of the I suppose maybe the last generation that lived 102 00:05:16,720 --> 00:05:20,200 Speaker 2: more outdoors than we did indoors. So I knew all 103 00:05:20,240 --> 00:05:24,360 Speaker 2: the other kids in the street, so you were never indoors. 104 00:05:24,920 --> 00:05:27,280 Speaker 2: You were always out with your mates. And we were 105 00:05:27,279 --> 00:05:31,159 Speaker 2: on bicycles. I remember used to cycle to quite far 106 00:05:31,200 --> 00:05:33,279 Speaker 2: Afield and we were on biscles when we were six. 107 00:05:34,400 --> 00:05:36,160 Speaker 1: So I went to local school. 108 00:05:36,520 --> 00:05:39,599 Speaker 2: Local, I went to thirteen school. I went thirteen thirteen. 109 00:05:39,760 --> 00:05:44,680 Speaker 1: Okay, yeah, local school or no school could cope with 110 00:05:44,760 --> 00:05:46,160 Speaker 1: no educating. 111 00:05:46,200 --> 00:05:48,800 Speaker 2: Cool school could cope. And I sort of picked up 112 00:05:48,800 --> 00:05:50,920 Speaker 2: the reputation that it was because I was naughty, and 113 00:05:50,960 --> 00:05:53,680 Speaker 2: it wasn't because I was naughty. It was it was 114 00:05:53,960 --> 00:05:59,680 Speaker 2: just I was remarkably slow in understanding what they were 115 00:05:59,680 --> 00:06:02,800 Speaker 2: trying to translate, and I had no ability to translate it. 116 00:06:03,120 --> 00:06:06,880 Speaker 2: So very probiscuous for schools. And I went to about 117 00:06:06,880 --> 00:06:10,279 Speaker 2: five local schools and then gradually, I mean even the 118 00:06:10,279 --> 00:06:12,160 Speaker 2: one I went to school with Abe that was which 119 00:06:12,200 --> 00:06:14,560 Speaker 2: is subsequently shut down. Most of the schools I went 120 00:06:14,600 --> 00:06:17,840 Speaker 2: to subsequently shut there because they were all learning disability schools, 121 00:06:17,880 --> 00:06:21,080 Speaker 2: and they did well. They sort of fumbled around as 122 00:06:21,120 --> 00:06:23,640 Speaker 2: best they could, and I'm sort of grateful for their efforts. 123 00:06:23,640 --> 00:06:25,840 Speaker 2: But there was only one person I met that was 124 00:06:25,880 --> 00:06:29,000 Speaker 2: more dyslexic than me, and that was Abe. 125 00:06:29,880 --> 00:06:32,560 Speaker 1: I've been to my kids' schools, you know, there was 126 00:06:32,680 --> 00:06:35,440 Speaker 1: Abe or it was you know, my children, And I 127 00:06:35,480 --> 00:06:38,560 Speaker 1: remember saying the only I don't care if they learned 128 00:06:38,560 --> 00:06:41,320 Speaker 1: to read when they're eight or six or ten or 129 00:06:41,360 --> 00:06:44,200 Speaker 1: twelve or fourteen. What you do never want your child 130 00:06:44,200 --> 00:06:46,960 Speaker 1: to do is to feel stupid, you know, because I said, 131 00:06:46,960 --> 00:06:48,839 Speaker 1: those are the people that come into the River Cafe, 132 00:06:48,960 --> 00:06:51,400 Speaker 1: and they was coming and they say, I don't want 133 00:06:51,400 --> 00:06:53,000 Speaker 1: to sit here. I don't want that, I don't want this, 134 00:06:53,080 --> 00:06:54,719 Speaker 1: And I almost want to say, did you have a 135 00:06:54,720 --> 00:06:56,960 Speaker 1: hard time in school? You know, because it's. 136 00:06:56,680 --> 00:06:58,880 Speaker 2: I'm going to challenge you lenge. I'm going to challenge 137 00:06:58,880 --> 00:07:03,200 Speaker 2: you that I from the best roses, come from the 138 00:07:03,200 --> 00:07:06,920 Speaker 2: worst menure. So I think a certain amount of adversity 139 00:07:07,760 --> 00:07:09,720 Speaker 2: is rather essential, and I don't think it did me 140 00:07:09,880 --> 00:07:13,600 Speaker 2: much harm being told. You never told you were stupid, 141 00:07:13,640 --> 00:07:17,160 Speaker 2: it was implicit. Well, you were clear, it was clear 142 00:07:17,200 --> 00:07:19,760 Speaker 2: that you couldn't follow right, and you were clear that 143 00:07:19,960 --> 00:07:25,360 Speaker 2: kids that weren't that quick were following quicker than you 144 00:07:25,400 --> 00:07:29,640 Speaker 2: could follow. So you knew there was an issue, but 145 00:07:31,400 --> 00:07:35,040 Speaker 2: no one was actually cruel enough to explicitly say you're stupid. 146 00:07:35,280 --> 00:07:38,600 Speaker 2: But you found after you were on school ten that 147 00:07:39,600 --> 00:07:42,440 Speaker 2: there was an issue. And then you kept meeting experts 148 00:07:42,480 --> 00:07:45,240 Speaker 2: that would sort of have men in white coats that 149 00:07:45,280 --> 00:07:48,000 Speaker 2: would give you sort of blocks to play with and 150 00:07:48,040 --> 00:07:52,040 Speaker 2: boxes to tick. And then it quickly, you see their 151 00:07:52,080 --> 00:07:54,880 Speaker 2: eyes eyebrows were raised by the time you'd finished, and 152 00:07:54,920 --> 00:07:58,760 Speaker 2: you could quickly rejuice that you were not firing on 153 00:07:58,800 --> 00:08:01,520 Speaker 2: the cylinders that they want you to fire. But fair 154 00:08:01,600 --> 00:08:03,640 Speaker 2: play to everyone. They never actually called me stupid. It 155 00:08:03,680 --> 00:08:06,760 Speaker 2: was just implicit. And then but I would argue though, 156 00:08:06,800 --> 00:08:10,000 Speaker 2: that that gave me a sort of a myriad of 157 00:08:10,000 --> 00:08:17,160 Speaker 2: skills that otherwise I would never have developed. And feeling 158 00:08:17,320 --> 00:08:20,480 Speaker 2: like you're an outside of some description, and feeling diminished 159 00:08:20,800 --> 00:08:22,680 Speaker 2: at some point in the end, I just don't think 160 00:08:22,720 --> 00:08:24,000 Speaker 2: that did me any harm? 161 00:08:24,280 --> 00:08:27,520 Speaker 1: You and A became and Richard, my husband, became stronger 162 00:08:27,560 --> 00:08:29,360 Speaker 1: because of it. But there might be a lot of 163 00:08:29,400 --> 00:08:32,800 Speaker 1: people around gave up, you know, who didn't fight back. 164 00:08:33,000 --> 00:08:36,480 Speaker 1: They just made me. It's about I agree with you 165 00:08:36,520 --> 00:08:38,160 Speaker 1: about a lot of that. I mean, I agree with 166 00:08:38,480 --> 00:08:41,040 Speaker 1: self esteem. I used to think self esteem was the 167 00:08:41,080 --> 00:08:44,559 Speaker 1: most important thing. Now I think maybe not. It was 168 00:08:44,600 --> 00:08:48,640 Speaker 1: a paradox that, Yeah, that's a paradix. Okay, Well, going 169 00:08:48,720 --> 00:08:52,200 Speaker 1: back then thirteen schools, do you remember any of those 170 00:08:52,240 --> 00:08:53,839 Speaker 1: thirteen schools having good food? 171 00:08:54,960 --> 00:08:58,480 Speaker 2: Yeah, you'll be surprised what kind of food I can enjoy? Yeah, 172 00:08:58,600 --> 00:09:04,040 Speaker 2: tell me everything. My mum wasn't fussy, and I've never 173 00:09:04,080 --> 00:09:07,679 Speaker 2: been fussy. The only thing I couldn't eat was rhubarb, 174 00:09:08,400 --> 00:09:12,400 Speaker 2: and even that I can eat now, and I was. 175 00:09:12,640 --> 00:09:17,080 Speaker 2: I'm quite interested and enjoy industrial quantities of food that's 176 00:09:17,080 --> 00:09:19,480 Speaker 2: not necessarily to consume, but there's a sort of it 177 00:09:19,520 --> 00:09:22,839 Speaker 2: takes on certain qualities they used to do, like school, Lasanya, 178 00:09:22,880 --> 00:09:24,920 Speaker 2: when you're cooking for a few hundred kids, it takes 179 00:09:24,960 --> 00:09:30,200 Speaker 2: on complex characteristics that are impossible to derive if you're 180 00:09:30,440 --> 00:09:35,680 Speaker 2: if you're using quality product. So, yeah, I liked school food. 181 00:09:36,360 --> 00:09:38,320 Speaker 1: Out of thirteen schools, which one did you? Did you 182 00:09:38,480 --> 00:09:40,640 Speaker 1: do something like graduating from school or did you just 183 00:09:40,720 --> 00:09:41,280 Speaker 1: leave school? 184 00:09:41,760 --> 00:09:47,040 Speaker 2: It just left fifteen and it was anticlimactic sort of. 185 00:09:47,440 --> 00:09:50,120 Speaker 2: I left and then they said, don't bother coming back. 186 00:09:50,480 --> 00:09:51,479 Speaker 1: That was at Stanbridge. 187 00:09:51,559 --> 00:09:52,720 Speaker 2: That was at stanbridg Yeah. 188 00:09:52,800 --> 00:09:56,559 Speaker 1: Nice. Yeah. And did your parents were they Were they 189 00:09:56,600 --> 00:09:57,960 Speaker 1: worried about you? Yes? 190 00:09:58,280 --> 00:10:01,400 Speaker 2: Yeah, yes, because I I had no qualifications at all. 191 00:10:01,400 --> 00:10:04,240 Speaker 2: I could barely spell my name, but I was. I mean, 192 00:10:04,280 --> 00:10:07,560 Speaker 2: I was working by the time I was fifteen, not 193 00:10:07,640 --> 00:10:11,160 Speaker 2: far from here. Actually it some Peter Square in amismthre Yeah. 194 00:10:11,160 --> 00:10:13,079 Speaker 2: I worked in the island records, which I don't know 195 00:10:13,080 --> 00:10:15,199 Speaker 2: if it's still there, but I worked as a two 196 00:10:15,240 --> 00:10:16,360 Speaker 2: boy in records. 197 00:10:16,880 --> 00:10:18,839 Speaker 1: Were you living at home? Did your mom still cook 198 00:10:18,880 --> 00:10:19,240 Speaker 1: for you? Who? 199 00:10:19,520 --> 00:10:24,920 Speaker 2: No? I left home early door. So I was from 200 00:10:25,000 --> 00:10:26,560 Speaker 2: fifteen onwards. I was in and out. 201 00:10:26,679 --> 00:10:28,080 Speaker 1: And what were you changed? You remember? 202 00:10:29,880 --> 00:10:33,800 Speaker 2: No? There's the answer that no, because then it was 203 00:10:33,920 --> 00:10:37,680 Speaker 2: it was all work from fifteen to now. It's really 204 00:10:37,760 --> 00:10:40,040 Speaker 2: all been work, although it has been sort of messy 205 00:10:40,080 --> 00:10:42,480 Speaker 2: periods along that way. I've been working pretty much since 206 00:10:42,480 --> 00:10:43,120 Speaker 2: I was fifteen. 207 00:10:44,280 --> 00:10:46,400 Speaker 1: We talked about your mother, but what about your father. 208 00:10:46,440 --> 00:10:48,360 Speaker 1: He was he more into wine? As you said, did 209 00:10:48,360 --> 00:10:49,520 Speaker 1: he teach you about wine? 210 00:10:49,840 --> 00:10:52,160 Speaker 2: I didn't like why until I was forty forty? 211 00:10:52,240 --> 00:10:52,920 Speaker 1: How old are you now? 212 00:10:53,080 --> 00:10:54,280 Speaker 2: I am fifty four? 213 00:10:54,520 --> 00:10:55,959 Speaker 1: Okay? And what changed all that? 214 00:10:56,480 --> 00:10:56,600 Speaker 2: Lot? 215 00:10:56,760 --> 00:10:57,960 Speaker 1: What didn't you like about wine? 216 00:10:58,000 --> 00:11:02,000 Speaker 2: It just meant nothing to me. And you could see 217 00:11:02,000 --> 00:11:05,360 Speaker 2: the price disparity, and that had no impact on me. 218 00:11:05,520 --> 00:11:08,000 Speaker 2: I was what, you know, I was happy on two 219 00:11:08,040 --> 00:11:10,200 Speaker 2: pound fifty as other people were on two hundred and fifty, 220 00:11:10,600 --> 00:11:12,960 Speaker 2: and I couldn't I did. The nuance was wasted on me. 221 00:11:13,240 --> 00:11:18,320 Speaker 2: And then at forty a light bulb went off off. 222 00:11:18,360 --> 00:11:19,680 Speaker 1: Do you remember where you were? 223 00:11:20,520 --> 00:11:22,640 Speaker 2: You know, you think it's your friend Josh Berger had 224 00:11:22,640 --> 00:11:24,679 Speaker 2: something to do, and I think it was like a 225 00:11:24,720 --> 00:11:28,720 Speaker 2: weekend away somewhere and someone brought out the big guns 226 00:11:29,720 --> 00:11:32,040 Speaker 2: and like on the third bottle where I was sort 227 00:11:32,080 --> 00:11:34,200 Speaker 2: of taking the mick, and then all of a sudden 228 00:11:34,240 --> 00:11:38,960 Speaker 2: something happened. And once it happened, then I lost a 229 00:11:39,080 --> 00:11:44,080 Speaker 2: decade to enjoying file mines. And then I did the 230 00:11:44,080 --> 00:11:44,840 Speaker 2: wine tours. 231 00:11:44,920 --> 00:11:45,480 Speaker 1: Where did you go? 232 00:11:46,240 --> 00:11:50,120 Speaker 2: Well, I'm a Bordeaux man that's recently recently drifted into Burgundy. 233 00:11:51,840 --> 00:11:56,880 Speaker 2: I'm on terra firma with the Bordeaus. So the classic 234 00:11:56,960 --> 00:12:03,080 Speaker 2: obvious ones, which it's boring because they're cliches, but Latour 235 00:12:03,280 --> 00:12:06,120 Speaker 2: will be my go to if I was going to 236 00:12:06,160 --> 00:12:11,600 Speaker 2: go for an event of some description. So I'll go 237 00:12:11,679 --> 00:12:20,040 Speaker 2: over all the obvious, the Moutons, Lafitte, Margo, Lynch Bash, 238 00:12:20,080 --> 00:12:21,719 Speaker 2: you know, all the well known ones and what about it, 239 00:12:23,440 --> 00:12:26,240 Speaker 2: super touscans, manisetto and so on. 240 00:12:26,440 --> 00:12:29,080 Speaker 1: But do you like them? Do I do? Do you 241 00:12:29,080 --> 00:12:29,880 Speaker 1: have a wine cellar? 242 00:12:29,920 --> 00:12:30,800 Speaker 2: Then I do? 243 00:12:31,160 --> 00:12:32,880 Speaker 1: And you go, Do you go down and say that 244 00:12:32,960 --> 00:12:34,280 Speaker 1: tonight we're going to have this? 245 00:12:35,080 --> 00:12:40,280 Speaker 2: Yeah? I mean I'm essentially French, right, So I am 246 00:12:40,280 --> 00:12:44,840 Speaker 2: prejudiced towards the French in the sense that I think 247 00:12:45,000 --> 00:12:49,719 Speaker 2: both food wise and wine wise, they're the layers of 248 00:12:49,800 --> 00:12:55,080 Speaker 2: sophistication that the French developed over however long. I my 249 00:12:55,200 --> 00:12:59,360 Speaker 2: first love of real food was French, and I was 250 00:12:59,480 --> 00:13:02,160 Speaker 2: tremendous slee impressed by the layering. 251 00:13:03,960 --> 00:13:05,960 Speaker 1: You call layering, you mean the way. 252 00:13:05,840 --> 00:13:09,719 Speaker 2: That I felt as though there was every nuance was investigated. 253 00:13:09,880 --> 00:13:11,920 Speaker 2: There was a place on Pimlico Road that was run 254 00:13:11,960 --> 00:13:14,840 Speaker 2: by those brothers. Yeah, it was next to the Blipot. 255 00:13:14,960 --> 00:13:17,320 Speaker 1: Yeah, but that's when I was there. 256 00:13:17,200 --> 00:13:19,280 Speaker 2: Was a little supermarket. There was next door a little 257 00:13:19,320 --> 00:13:22,160 Speaker 2: shop and a little French shop, not much bigger than 258 00:13:22,200 --> 00:13:26,000 Speaker 2: this room. And when I was a van driver, I 259 00:13:26,080 --> 00:13:30,119 Speaker 2: used to go in there and it was absurdly expensive, 260 00:13:30,880 --> 00:13:35,080 Speaker 2: but the quality was mind blowing. You've run a career 261 00:13:35,120 --> 00:13:40,240 Speaker 2: off the quality of your ingredients, though, Avenue. 262 00:13:39,080 --> 00:13:41,319 Speaker 1: I would say that about French food and Italian food. 263 00:13:41,360 --> 00:13:43,640 Speaker 1: You know that I saw nothing I love more than 264 00:13:43,679 --> 00:13:46,640 Speaker 1: a piece of fish, both blanc and spinach on the bottom, 265 00:13:46,679 --> 00:13:49,400 Speaker 1: as you say, almost layering the way. But there's something 266 00:13:49,440 --> 00:13:51,480 Speaker 1: also when you go to Italy and then you have 267 00:13:52,120 --> 00:13:55,280 Speaker 1: a piece of sea bass and nothing, you know, you 268 00:13:55,400 --> 00:13:57,400 Speaker 1: just get this bass and maybe, if you're lucky, a 269 00:13:57,400 --> 00:13:59,760 Speaker 1: bit of sALS of earlier lemon. And so if you're 270 00:13:59,760 --> 00:14:02,160 Speaker 1: going to have only two ingredients, a lemon and a 271 00:14:02,240 --> 00:14:05,120 Speaker 1: sea bass, or sea bass and a bit of wilderegona, 272 00:14:05,200 --> 00:14:07,720 Speaker 1: the wild diregona has to be wild and the sea 273 00:14:07,720 --> 00:14:10,080 Speaker 1: bass has to be incredibly fit, you know, fresh, because 274 00:14:10,080 --> 00:14:12,640 Speaker 1: there's no masking of it. You're not looking at the 275 00:14:12,679 --> 00:14:15,480 Speaker 1: Hollandais or the Burnet's or the other stuff, you know. 276 00:14:15,559 --> 00:14:18,120 Speaker 1: So I think we are the River Cafe definitely is 277 00:14:18,280 --> 00:14:20,400 Speaker 1: very ingredient based. Yeah, we are. 278 00:14:21,760 --> 00:14:23,960 Speaker 2: I went fishing for sea bass this week actually as 279 00:14:24,000 --> 00:14:29,240 Speaker 2: you were Portland anyway. So I caught four very healthy baths. 280 00:14:29,280 --> 00:14:32,880 Speaker 2: We're actually called fourteen. We returned ten of them. Wet 281 00:14:32,880 --> 00:14:37,400 Speaker 2: fishing with my ten year old is obsessed and English bass. 282 00:14:38,440 --> 00:14:41,960 Speaker 1: We get it is we get all our fish off 283 00:14:41,960 --> 00:14:44,440 Speaker 1: the coast. We don't bring any two now or anything in. 284 00:14:47,320 --> 00:14:50,280 Speaker 1: We once had one of my was we had the 285 00:14:50,680 --> 00:14:52,600 Speaker 1: we you know, we call it the end of service, 286 00:14:52,640 --> 00:14:55,160 Speaker 1: So at eleven o'clock at night, we know how much 287 00:14:55,200 --> 00:14:58,120 Speaker 1: bass we've sold, how much you know, turbot we've sold, 288 00:14:58,160 --> 00:14:59,760 Speaker 1: and we know that the next day we're going to 289 00:14:59,840 --> 00:15:01,800 Speaker 1: change to the menu. So we never have the menu. 290 00:15:02,320 --> 00:15:04,160 Speaker 1: It just depends what there is in the fridge and 291 00:15:04,200 --> 00:15:06,080 Speaker 1: what there is in the sea. And then we got 292 00:15:06,120 --> 00:15:09,040 Speaker 1: a call from the boat and he said, I'm just 293 00:15:09,120 --> 00:15:12,120 Speaker 1: reeled in a turbot and it's so big that either 294 00:15:12,160 --> 00:15:14,680 Speaker 1: the river cafe takes it or we put it back 295 00:15:14,680 --> 00:15:15,160 Speaker 1: in the sea. 296 00:15:15,920 --> 00:15:18,280 Speaker 2: What do you want? And we took it. How big 297 00:15:18,400 --> 00:15:18,600 Speaker 2: was it? 298 00:15:18,720 --> 00:15:21,720 Speaker 1: I can't remember, maybe I having no eight kill. 299 00:15:23,640 --> 00:15:26,560 Speaker 2: And I came back. I came past here one evening 300 00:15:26,600 --> 00:15:28,960 Speaker 2: with Josh and I had your turbot. 301 00:15:29,080 --> 00:15:31,880 Speaker 1: Ye, did you like it? 302 00:15:31,960 --> 00:15:32,160 Speaker 2: Yeah? 303 00:15:33,080 --> 00:15:34,800 Speaker 1: We do it on the trunch, so you have this 304 00:15:34,920 --> 00:15:37,440 Speaker 1: thick bone and then you have the thick turbot, and 305 00:15:37,440 --> 00:15:39,520 Speaker 1: so we put you know, it depends what the chef 306 00:15:39,560 --> 00:15:41,120 Speaker 1: wants to do. I think last night we did it 307 00:15:41,120 --> 00:15:44,040 Speaker 1: with zucchuini and zucchini flowers, and today we might do 308 00:15:44,080 --> 00:15:47,280 Speaker 1: with capers and you know, black olives. 309 00:15:47,560 --> 00:15:49,040 Speaker 2: It was a real winner. It was a real winner. 310 00:15:49,080 --> 00:15:53,360 Speaker 2: Would you buy your nature go sea vass or turbot? 311 00:15:53,920 --> 00:15:58,600 Speaker 1: Oh? It depends probably pass. I love pass. But if 312 00:15:58,600 --> 00:16:00,200 Speaker 1: I have the turbot in the wood oven, it's a 313 00:16:00,280 --> 00:16:05,920 Speaker 1: very rich fish. It's I love. Yeah. The thing about 314 00:16:06,280 --> 00:16:08,240 Speaker 1: fish for me is I love it on the bone. 315 00:16:08,600 --> 00:16:08,840 Speaker 2: You know. 316 00:16:08,880 --> 00:16:11,440 Speaker 1: I always think I know that you don't, you know, 317 00:16:11,560 --> 00:16:14,320 Speaker 1: And so it's really nice to have a whole agreed. 318 00:16:14,360 --> 00:16:16,040 Speaker 1: So what happened to the fish that you reeled in? 319 00:16:16,160 --> 00:16:17,200 Speaker 1: Where are those best? Now? 320 00:16:17,440 --> 00:16:19,800 Speaker 2: I et them, all of them? Ye? Yeah. My son's 321 00:16:19,880 --> 00:16:22,040 Speaker 2: very insistent on eating them as quickly as possible. You've 322 00:16:22,040 --> 00:16:23,520 Speaker 2: got to wait we find it. We have to wait 323 00:16:23,520 --> 00:16:25,800 Speaker 2: twenty four hours because you get over the rigging mortis. Yeah. 324 00:16:26,000 --> 00:16:28,120 Speaker 2: The idea that you can eat fish that she doesn't work. 325 00:16:29,000 --> 00:16:31,640 Speaker 1: I know, I know they just that her, but it's 326 00:16:31,640 --> 00:16:33,840 Speaker 1: the same thing, even dover sold it. I mean so 327 00:16:34,560 --> 00:16:38,239 Speaker 1: and I kind of what you would think, but the idea. 328 00:16:38,080 --> 00:16:41,920 Speaker 2: Took so last forever too. I'll show you passed me that. 329 00:16:42,480 --> 00:16:44,880 Speaker 2: I'll show you this because my son is now obsessed 330 00:16:44,880 --> 00:16:49,520 Speaker 2: with fishing, and that means I'm now get all well, 331 00:16:49,560 --> 00:16:50,440 Speaker 2: this is all on the shore. 332 00:16:50,680 --> 00:16:52,520 Speaker 1: Oh, I see you're not on a boat's. 333 00:16:52,560 --> 00:16:55,720 Speaker 2: So I don't have the picture of the bass. But 334 00:16:55,760 --> 00:16:57,760 Speaker 2: I'll tell you. Look at the signs of this brown 335 00:16:57,800 --> 00:16:58,560 Speaker 2: trout that you caught. 336 00:16:59,720 --> 00:17:01,320 Speaker 1: Wow, Wow, look at that. 337 00:17:02,560 --> 00:17:06,520 Speaker 2: Wow is amazing. I mean, that's how much of that 338 00:17:06,520 --> 00:17:09,920 Speaker 2: thing when six and a half pounds? But that will lie. 339 00:17:10,000 --> 00:17:12,880 Speaker 2: That will feed you know you don't feed feed ten. 340 00:17:13,920 --> 00:17:17,040 Speaker 2: But most of the photographs they are fish. That's rafa. 341 00:17:19,440 --> 00:17:31,919 Speaker 1: That's great. Did you know The River Cafe has a shop. 342 00:17:32,359 --> 00:17:35,960 Speaker 1: It's full of our favorite foods and designs. We have cookbooks, 343 00:17:36,080 --> 00:17:40,320 Speaker 1: linen napkins, kitchen were toad bags with our signatures, glasses 344 00:17:40,320 --> 00:17:43,760 Speaker 1: from Venice, chocolates from Turin. You can find us right 345 00:17:43,760 --> 00:17:46,919 Speaker 1: next door to the River Cafe in London or online 346 00:17:47,040 --> 00:17:50,120 Speaker 1: at shop Therivercafe dot co dot UK. 347 00:17:54,320 --> 00:17:55,200 Speaker 2: I'm always in the kitchen. 348 00:17:55,240 --> 00:17:56,600 Speaker 1: You always in the kah. 349 00:17:56,920 --> 00:17:58,880 Speaker 2: Well, actually I'm not in the kitchen. I mean I'm 350 00:17:58,920 --> 00:18:02,399 Speaker 2: outside in the kitchen, but the internal kitchen is. I 351 00:18:02,440 --> 00:18:05,960 Speaker 2: was just explaining to your chefs. I've become increasingly frustrated 352 00:18:06,000 --> 00:18:08,560 Speaker 2: with because I've got quite nice knives, and people have 353 00:18:08,600 --> 00:18:11,280 Speaker 2: bought me good knives, and subsequently no one wants to 354 00:18:11,280 --> 00:18:13,840 Speaker 2: sharpen them because they're frighting of sharpening and they don't 355 00:18:13,840 --> 00:18:15,960 Speaker 2: want to mess them up. And what I quite like 356 00:18:16,080 --> 00:18:19,959 Speaker 2: is a cheap knife with a brutal sharpener, and I 357 00:18:20,000 --> 00:18:23,800 Speaker 2: want it accessible. So I'll you buy a Knight good 358 00:18:23,880 --> 00:18:29,680 Speaker 2: knife for a fine knife for twelve quid sharpen every couple. 359 00:18:30,920 --> 00:18:33,560 Speaker 2: I have a brutal sharp what is it? I buy 360 00:18:33,560 --> 00:18:35,720 Speaker 2: my sharpness for two quid two and a half euros 361 00:18:36,200 --> 00:18:41,440 Speaker 2: and I drag them through that nasty thing and I 362 00:18:41,720 --> 00:18:44,199 Speaker 2: do that. That's too posh. I find that you do 363 00:18:44,280 --> 00:18:50,000 Speaker 2: the brutal one and it shaves off quite a capacious 364 00:18:50,040 --> 00:18:54,600 Speaker 2: amount of steel, and your knife done off but a year, 365 00:18:54,640 --> 00:18:55,560 Speaker 2: and it costs twelve quid. 366 00:18:55,600 --> 00:18:57,639 Speaker 1: We had we had, I remember we used to have 367 00:18:57,720 --> 00:19:01,320 Speaker 1: somebody just to come and sharpen the knives. We had 368 00:19:01,480 --> 00:19:03,399 Speaker 1: bel sized grove when it was growing up. So that 369 00:19:03,440 --> 00:19:05,360 Speaker 1: must have been when I first came to London. Can 370 00:19:05,359 --> 00:19:08,000 Speaker 1: you imagine this American girl. I didn't know what anything 371 00:19:08,200 --> 00:19:12,240 Speaker 1: was and they delivered bottles of milk and you didn't 372 00:19:12,240 --> 00:19:14,000 Speaker 1: lock your door and they and the man came to 373 00:19:14,040 --> 00:19:16,160 Speaker 1: sharpen the knives and sell onions. They used to sell 374 00:19:16,200 --> 00:19:18,640 Speaker 1: onions like on the back of their bicycle. This must 375 00:19:18,640 --> 00:19:19,560 Speaker 1: have been in the seventies. 376 00:19:19,600 --> 00:19:21,080 Speaker 2: Well, yeah, it was the seventies. Used to get We 377 00:19:21,119 --> 00:19:23,280 Speaker 2: used to have a rag and bone man, any old 378 00:19:23,320 --> 00:19:25,520 Speaker 2: iron they used to see as they were. By then 379 00:19:25,560 --> 00:19:26,440 Speaker 2: you had the knife man. 380 00:19:26,520 --> 00:19:28,879 Speaker 1: The knife man, I definitely remember by the. 381 00:19:28,880 --> 00:19:30,159 Speaker 2: Way it's consist of the knife man. 382 00:19:30,200 --> 00:19:31,680 Speaker 1: Actually, I know, why do we still and I remember 383 00:19:31,720 --> 00:19:33,679 Speaker 1: to bring back knife many knife. 384 00:19:33,400 --> 00:19:38,560 Speaker 2: Man worked and you had the milk. 385 00:19:38,640 --> 00:19:41,680 Speaker 1: The milk definitely, you didn't have that like creamy stuff 386 00:19:41,680 --> 00:19:42,080 Speaker 1: at the top. 387 00:19:42,119 --> 00:19:44,600 Speaker 2: You could have like a when you used to sell everything. Yeah, 388 00:19:44,640 --> 00:19:45,879 Speaker 2: you used to have everything on there and then he 389 00:19:46,040 --> 00:19:48,560 Speaker 2: just went from selling everything to not existing. 390 00:19:48,880 --> 00:19:52,680 Speaker 1: Yeah. So when we're going to talk about work and food, 391 00:19:52,760 --> 00:19:55,280 Speaker 1: so when you go to is a set in Spain 392 00:19:55,520 --> 00:19:58,520 Speaker 1: with you and Jake and Josh and all your people. 393 00:19:58,920 --> 00:20:00,320 Speaker 1: Do you worry about what they're eating? 394 00:20:00,440 --> 00:20:03,440 Speaker 2: Not really, No, no, because everyone's If no one complains, 395 00:20:03,840 --> 00:20:05,919 Speaker 2: then I don't stick my nose into it. And they 396 00:20:05,960 --> 00:20:08,920 Speaker 2: don't really complain, so they're sort of happy. You'll find 397 00:20:08,920 --> 00:20:11,080 Speaker 2: out at some point or another of the caterers aren't winning, 398 00:20:11,080 --> 00:20:14,520 Speaker 2: but recently doesn't need to be too much complaints. I 399 00:20:14,640 --> 00:20:17,359 Speaker 2: barbecue every day. I've got I've got a sort of 400 00:20:17,400 --> 00:20:20,639 Speaker 2: old wooden trailer that we reside in and where we 401 00:20:20,680 --> 00:20:25,000 Speaker 2: have communal meals. I play mother and I usually do 402 00:20:25,080 --> 00:20:27,360 Speaker 2: a We've got a stove in there, and I cook 403 00:20:27,400 --> 00:20:29,919 Speaker 2: in there, and we'll cook in a very similar fashion 404 00:20:29,920 --> 00:20:31,640 Speaker 2: to just how we cook in there. I'll donok abbit, 405 00:20:31,680 --> 00:20:34,360 Speaker 2: I'll put it in, take slices off the side, put 406 00:20:34,400 --> 00:20:36,880 Speaker 2: it back in again, and we'll do that five days 407 00:20:36,920 --> 00:20:37,240 Speaker 2: a week. 408 00:20:37,320 --> 00:20:39,440 Speaker 1: Yeah, you just invite various people. 409 00:20:39,720 --> 00:20:42,120 Speaker 2: There's usually usually ten people in there. 410 00:20:42,280 --> 00:20:43,840 Speaker 1: Yeah. Jake's a good eater, isn't he. 411 00:20:44,200 --> 00:20:44,720 Speaker 2: Yeah? 412 00:20:44,800 --> 00:20:46,280 Speaker 1: He really cares. 413 00:20:46,040 --> 00:20:49,640 Speaker 2: About and carries no weight, carries no weight, doesn't drink much, 414 00:20:49,960 --> 00:20:52,080 Speaker 2: so he's in good nick. He really cares, but he 415 00:20:52,119 --> 00:20:54,520 Speaker 2: cares about his food, and he rather sadly sends me 416 00:20:54,600 --> 00:20:56,199 Speaker 2: pictures and I send him pictures of that. 417 00:20:56,600 --> 00:20:58,359 Speaker 1: But what about other actors you've worked with? 418 00:20:59,440 --> 00:21:02,960 Speaker 2: Had to come acros someone that's not interested in Almost 419 00:21:02,960 --> 00:21:05,679 Speaker 2: no one I know is not interested in food. But 420 00:21:05,720 --> 00:21:07,919 Speaker 2: in order sometimes you have to switch off and see, 421 00:21:07,920 --> 00:21:09,960 Speaker 2: food is fuel, and as soon as food is fuel, 422 00:21:10,280 --> 00:21:11,200 Speaker 2: you tend to lose weight. 423 00:21:11,400 --> 00:21:13,600 Speaker 1: And when you go to is a set like you 424 00:21:13,600 --> 00:21:17,439 Speaker 1: were in Spain for the Covertant being Afghanistan, do you 425 00:21:17,520 --> 00:21:19,920 Speaker 1: think about where you're going and the food they're having 426 00:21:20,000 --> 00:21:22,120 Speaker 1: and what that will be like or do you think 427 00:21:22,160 --> 00:21:24,320 Speaker 1: wherever you are you're kind of eating what. 428 00:21:24,520 --> 00:21:27,879 Speaker 2: You Yeah, I mean, I'll go local. We spent we 429 00:21:27,960 --> 00:21:29,920 Speaker 2: spent quite a lot of time last two movies I've done, 430 00:21:30,440 --> 00:21:33,439 Speaker 2: or outside of The Covenant, which is in Spain, we 431 00:21:33,480 --> 00:21:34,160 Speaker 2: did in Turkey. 432 00:21:34,440 --> 00:21:35,560 Speaker 1: I remember that, what was that? 433 00:21:35,640 --> 00:21:36,280 Speaker 2: I like Turkey? 434 00:21:36,359 --> 00:21:36,920 Speaker 1: What did you like? 435 00:21:38,400 --> 00:21:41,560 Speaker 2: I like the Turks? And I can't believe that's the 436 00:21:41,600 --> 00:21:47,119 Speaker 2: country as large as that that people don't talk about much. 437 00:21:48,400 --> 00:21:50,520 Speaker 2: And we were just very impressed with it. We love 438 00:21:50,560 --> 00:21:51,960 Speaker 2: the people and we love the food. 439 00:21:52,000 --> 00:21:55,320 Speaker 1: And I was in this temple three weeks ago and 440 00:21:55,400 --> 00:21:58,040 Speaker 1: I hadn't been there before, and I was blown away 441 00:21:59,080 --> 00:22:01,880 Speaker 1: for us sitting there. And then the food. We went 442 00:22:01,920 --> 00:22:04,880 Speaker 1: to all these different restaurants once, some on the pass, 443 00:22:04,960 --> 00:22:07,840 Speaker 1: for some in the little town, some in the I 444 00:22:07,880 --> 00:22:09,840 Speaker 1: thought it was a fantastic food culture. 445 00:22:10,200 --> 00:22:12,760 Speaker 2: It is, but everything in that part of the world 446 00:22:12,840 --> 00:22:16,040 Speaker 2: is do you think I do? I mean, you're still 447 00:22:16,160 --> 00:22:20,480 Speaker 2: sort of you. You're tethered to the med so I 448 00:22:20,520 --> 00:22:22,359 Speaker 2: don't know. If you've done tel Aviv, You've done tele Aviv. 449 00:22:23,160 --> 00:22:26,560 Speaker 2: The food culture in Israel is insane. We spent quite 450 00:22:26,560 --> 00:22:28,159 Speaker 2: a lot of time in the Middle East. We like 451 00:22:28,200 --> 00:22:33,000 Speaker 2: the Middle We got mates in Bahrain, so we go 452 00:22:33,080 --> 00:22:36,600 Speaker 2: over a year for the race, a little bit in Saudi, 453 00:22:37,280 --> 00:22:38,639 Speaker 2: quite a lot in Israel. 454 00:22:39,600 --> 00:22:41,760 Speaker 1: And the food wise, do you have one place that 455 00:22:41,800 --> 00:22:43,560 Speaker 1: you're actually in the Middle Eastern food? 456 00:22:43,800 --> 00:22:47,159 Speaker 2: Well, it's Israel's sort of nicking it at the moment. 457 00:22:47,280 --> 00:22:48,679 Speaker 2: But then Dubai. I don't know if you spend any 458 00:22:48,720 --> 00:22:53,879 Speaker 2: time by the Dubai, I mean, it's it's a cliche, 459 00:22:53,960 --> 00:22:56,000 Speaker 2: and it is for a reason, because it's pretty brilliant. 460 00:22:57,600 --> 00:22:59,440 Speaker 1: A lot of of our you know, I've been asked 461 00:22:59,480 --> 00:23:01,639 Speaker 1: top restaurant in Park. I think there must be. I 462 00:23:01,640 --> 00:23:03,119 Speaker 1: think there's no, But there are quite a lot of 463 00:23:03,160 --> 00:23:04,199 Speaker 1: Western restaurants here. 464 00:23:04,440 --> 00:23:07,560 Speaker 2: I've been with lots of people that have been talking 465 00:23:07,560 --> 00:23:12,080 Speaker 2: to you about opening places over the years, and you 466 00:23:12,240 --> 00:23:13,840 Speaker 2: never seen anywhere else. 467 00:23:13,920 --> 00:23:15,520 Speaker 1: So I went to look at a site the other 468 00:23:15,600 --> 00:23:18,960 Speaker 1: day with our friend who does all the architecture for us, 469 00:23:18,960 --> 00:23:20,760 Speaker 1: you know, and he said, I was sitting in this 470 00:23:20,840 --> 00:23:22,920 Speaker 1: place near Grove the Square, and I heard this guy 471 00:23:22,960 --> 00:23:25,159 Speaker 1: going and with you, you know, look at the space. 472 00:23:25,200 --> 00:23:26,800 Speaker 1: You can have your kitchen here, and you could do this, 473 00:23:26,880 --> 00:23:28,680 Speaker 1: and you could do that. And he said, I want 474 00:23:28,720 --> 00:23:33,200 Speaker 1: to say, listen, you know she's not going to do it, 475 00:23:33,320 --> 00:23:36,199 Speaker 1: but that's not true. I go, I would do it. 476 00:23:35,200 --> 00:23:38,320 Speaker 1: I don't know. It's interesting. I think we just haven't 477 00:23:38,359 --> 00:23:39,240 Speaker 1: found the right site. 478 00:23:39,400 --> 00:23:40,479 Speaker 2: You spent spent some time. 479 00:23:41,040 --> 00:23:43,520 Speaker 1: Yeah, we went to La But the fact is that 480 00:23:44,640 --> 00:23:47,240 Speaker 1: it's it's a long answer to a short question. Why 481 00:23:47,280 --> 00:23:49,280 Speaker 1: don't I do it? I think I still would do it. 482 00:23:49,680 --> 00:23:51,920 Speaker 1: We could just do another restaurant in London. We don't 483 00:23:51,920 --> 00:23:52,639 Speaker 1: have to go abroad. 484 00:23:52,880 --> 00:23:55,359 Speaker 2: Although you know what will be quite interesting is it 485 00:23:55,359 --> 00:23:59,680 Speaker 2: would break or break a cliche. You'll I know you're 486 00:23:59,720 --> 00:24:01,720 Speaker 2: not gonna go to Dubai, which I would quite like 487 00:24:01,800 --> 00:24:05,280 Speaker 2: you to do, just because it's unpredictable, and I think 488 00:24:05,280 --> 00:24:07,879 Speaker 2: it's important to be unpredictable, and I think it's important 489 00:24:07,880 --> 00:24:13,720 Speaker 2: to prove yourself wrong. I'm constantly I'm constantly doing things 490 00:24:14,640 --> 00:24:20,359 Speaker 2: which against my better judgment, I do because I have 491 00:24:20,440 --> 00:24:22,680 Speaker 2: to or unforced into a corner or whatever. And then 492 00:24:22,760 --> 00:24:25,840 Speaker 2: subsequently I'm very grateful that I did, and thought, wold on, 493 00:24:26,400 --> 00:24:28,400 Speaker 2: I probably should have started doing this a long time ago. 494 00:24:28,920 --> 00:24:33,640 Speaker 2: Just do things that are really that's not on your tuitive. 495 00:24:34,000 --> 00:24:36,199 Speaker 2: It's counter intuitive, it's not on yours. 496 00:24:36,200 --> 00:24:39,200 Speaker 1: Also, somebody said they were suggesting I, you know, I 497 00:24:39,240 --> 00:24:42,560 Speaker 1: had this idea for doing sort of fast food kind 498 00:24:42,560 --> 00:24:45,040 Speaker 1: of thing, and then he said, you know, but I 499 00:24:45,040 --> 00:24:46,240 Speaker 1: said that I don't think I want to do it 500 00:24:46,240 --> 00:24:49,200 Speaker 1: because it could fail. And they said, really, everybody's failing 501 00:24:49,240 --> 00:24:51,480 Speaker 1: these days. This is what you do in silicon value. 502 00:24:51,480 --> 00:24:54,200 Speaker 1: You start a startup, you start a business, and it fails. 503 00:24:54,200 --> 00:24:54,920 Speaker 1: It's not a big deal. 504 00:24:55,080 --> 00:24:55,240 Speaker 2: You know. 505 00:24:55,280 --> 00:24:57,679 Speaker 1: I always think failure is like a big deal, but 506 00:24:57,720 --> 00:24:59,000 Speaker 1: apparently it's not the biggest. 507 00:24:59,080 --> 00:25:01,560 Speaker 2: It's not what it was. Failures not well, this is 508 00:25:01,600 --> 00:25:02,280 Speaker 2: the upside. 509 00:25:02,480 --> 00:25:04,399 Speaker 1: It's the new success. 510 00:25:04,400 --> 00:25:08,560 Speaker 2: Well, and people don't seem to notice like they used to. Yeah, yeah, 511 00:25:08,680 --> 00:25:10,960 Speaker 2: you know, and subsequently go, well, I mean that didn't 512 00:25:10,960 --> 00:25:13,080 Speaker 2: work very well. But guess what no one's talking about. 513 00:25:13,240 --> 00:25:14,320 Speaker 1: You had a movie that failed. 514 00:25:14,640 --> 00:25:17,240 Speaker 2: Now, oh yeah, I've had movies that have not works. 515 00:25:17,440 --> 00:25:22,520 Speaker 2: Let's put it. Let's put it that way. And it's 516 00:25:22,600 --> 00:25:27,800 Speaker 2: not the same anymore. And you go. Because the thing is, 517 00:25:27,880 --> 00:25:30,560 Speaker 2: it's hard to calibrate success. It used to be very easy. 518 00:25:30,640 --> 00:25:33,040 Speaker 2: Used to open up on a by on a Thursday 519 00:25:33,080 --> 00:25:35,359 Speaker 2: evening that used to know whether you're it was going 520 00:25:35,440 --> 00:25:38,240 Speaker 2: to work right within two or three hours, they can 521 00:25:38,240 --> 00:25:40,119 Speaker 2: pretty much predict what your box office will be at 522 00:25:40,119 --> 00:25:44,400 Speaker 2: the end of the weekend. And you're it's a roulette wheel, right, 523 00:25:44,640 --> 00:25:47,919 Speaker 2: so you you know, you're you're you're playing with hundreds 524 00:25:47,920 --> 00:25:52,679 Speaker 2: of millions of dollars and you let that bead go 525 00:25:52,840 --> 00:25:56,000 Speaker 2: around the roulette table and you're waiting for that phone 526 00:25:56,040 --> 00:25:58,560 Speaker 2: call on a Thursday night and is it going to 527 00:25:58,640 --> 00:26:01,840 Speaker 2: be and you'll be able to predict whether your movie 528 00:26:01,960 --> 00:26:03,959 Speaker 2: is more or less going to make a billion dollars 529 00:26:04,480 --> 00:26:06,359 Speaker 2: or it's going to make fifty million dollars or it's 530 00:26:06,359 --> 00:26:11,119 Speaker 2: going to make less. Right now, that's a big bead, right, 531 00:26:11,160 --> 00:26:14,520 Speaker 2: And I'm not sure what other what other trades do that. 532 00:26:15,359 --> 00:26:19,480 Speaker 2: It's that bigger swing, right, and and you find that 533 00:26:19,600 --> 00:26:23,920 Speaker 2: all out in two three hours fortunately those days and. 534 00:26:23,880 --> 00:26:26,240 Speaker 1: At lasts, so they can tell that. So well. 535 00:26:26,240 --> 00:26:28,480 Speaker 2: Now it's complicated because now is. 536 00:26:28,440 --> 00:26:30,600 Speaker 1: A movie that you find, you know, do you have 537 00:26:30,640 --> 00:26:31,200 Speaker 1: one or does it? 538 00:26:31,600 --> 00:26:33,000 Speaker 2: How were going to calibrate success? 539 00:26:33,080 --> 00:26:34,439 Speaker 1: Yeah, that's what I'm going to say, the one that 540 00:26:34,480 --> 00:26:34,760 Speaker 1: you like. 541 00:26:35,400 --> 00:26:40,960 Speaker 2: No, I like all of them equally, but you know it's. 542 00:26:40,480 --> 00:26:43,800 Speaker 1: It doesn't This is something question saying which is your favorite? 543 00:26:43,840 --> 00:26:45,600 Speaker 1: It is? Will always say to me, you know, what 544 00:26:45,680 --> 00:26:47,359 Speaker 1: do you like best to cook? Or what do you 545 00:26:47,480 --> 00:26:50,080 Speaker 1: like the wind? And you know it depends on the day, 546 00:26:50,200 --> 00:26:50,600 Speaker 1: the weather. 547 00:26:51,280 --> 00:26:52,320 Speaker 2: I forget about my work. 548 00:26:52,480 --> 00:26:55,200 Speaker 1: Yeah. Richard uced to say, you know that when you 549 00:26:55,280 --> 00:26:57,840 Speaker 1: finished the building, it was kind of done, and you're 550 00:26:57,880 --> 00:27:00,280 Speaker 1: you know, you're now it's done and it's there and you. 551 00:27:00,760 --> 00:27:04,359 Speaker 2: And then you kind of oddly discover you rediscover your 552 00:27:04,400 --> 00:27:06,119 Speaker 2: films because you go to someone's house to know watching 553 00:27:06,160 --> 00:27:08,640 Speaker 2: it and you sit down and halfway through and then 554 00:27:08,720 --> 00:27:10,800 Speaker 2: you sort of drift in and drift out your hold 555 00:27:10,800 --> 00:27:15,760 Speaker 2: on and it feels oddly reminiscent. But you can't remember 556 00:27:15,800 --> 00:27:19,199 Speaker 2: going through the process, although you were so intimate with 557 00:27:19,240 --> 00:27:21,919 Speaker 2: the process, you's just forgotten and you go through the process, 558 00:27:21,960 --> 00:27:24,560 Speaker 2: and I just become the viewer and I'm sitting there 559 00:27:24,560 --> 00:27:26,960 Speaker 2: and go, oh, that's fun or that's not fun, And 560 00:27:27,000 --> 00:27:29,000 Speaker 2: why did he make that decision? Why didn't I? And 561 00:27:29,040 --> 00:27:31,720 Speaker 2: I'm completely surprised. I completely forget the plot although I've 562 00:27:31,720 --> 00:27:35,040 Speaker 2: written them all, and I become a complete voyeur in 563 00:27:35,080 --> 00:27:35,560 Speaker 2: the equation. 564 00:27:35,640 --> 00:27:38,360 Speaker 1: Yeah, there's a lot SI. But Crystal the artist did 565 00:27:38,400 --> 00:27:42,320 Speaker 1: a fence through southern California. He wanted to get the 566 00:27:43,400 --> 00:27:45,920 Speaker 1: people of the town to permit it, and they didn't 567 00:27:45,920 --> 00:27:48,119 Speaker 1: want to do it because they didn't think it was 568 00:27:48,280 --> 00:27:51,280 Speaker 1: art because it was temporary. You know, Crystal, everything he 569 00:27:51,359 --> 00:27:53,280 Speaker 1: did just lasted a little while, whether it was a 570 00:27:53,359 --> 00:27:56,720 Speaker 1: fence or whether it was sheets or umbrellas in central part. 571 00:27:56,960 --> 00:27:59,480 Speaker 1: And so the argument was, it's not art because it's temporary. 572 00:27:59,480 --> 00:28:01,640 Speaker 1: And in fact, I realized that, you know, I make 573 00:28:01,640 --> 00:28:04,320 Speaker 1: a cake and that's temporary, or I grill a piece 574 00:28:04,359 --> 00:28:06,320 Speaker 1: of beef for this temporary, isn't it. You just get 575 00:28:06,400 --> 00:28:09,439 Speaker 1: eaten right away. Your movies last forever, buildings last forever, 576 00:28:09,480 --> 00:28:12,120 Speaker 1: but food sort of you eat it and then you're 577 00:28:12,200 --> 00:28:14,919 Speaker 1: criticized for it's either well to cooked or undercooked. 578 00:28:15,320 --> 00:28:17,960 Speaker 2: I'm a big fan of things that are ephemeral. I 579 00:28:17,960 --> 00:28:20,040 Speaker 2: spent a lot of time thinking about what is creativity 580 00:28:20,040 --> 00:28:23,720 Speaker 2: and what is art, and it being ephemeral is neither 581 00:28:23,760 --> 00:28:28,440 Speaker 2: here nor there. Art seems about the expression of that 582 00:28:28,520 --> 00:28:35,000 Speaker 2: which is concealed finds an interesting conduit to become revealed. 583 00:28:35,920 --> 00:28:39,400 Speaker 2: It's kind of irrelevant what the format is as long 584 00:28:39,440 --> 00:28:42,240 Speaker 2: as you can see that that which is revealed is 585 00:28:42,840 --> 00:28:46,880 Speaker 2: secondary and subservient to that which is concealed. You know, 586 00:28:46,960 --> 00:28:49,760 Speaker 2: the number of the conversation, or the nub of any 587 00:28:49,800 --> 00:28:54,480 Speaker 2: interesting conversation is just is understanding essence and concealed essence 588 00:28:54,520 --> 00:28:58,320 Speaker 2: and the unseen engine that drives creativity and all the 589 00:28:58,360 --> 00:29:02,680 Speaker 2: different conduits and man festations of creativity. I find that 590 00:29:02,800 --> 00:29:05,920 Speaker 2: in itself the most inspiring of conversations. 591 00:29:13,400 --> 00:29:16,640 Speaker 1: If you like listening to Ruthie's Table for would you 592 00:29:16,800 --> 00:29:20,760 Speaker 1: please make sure to rate and review the podcast on 593 00:29:20,880 --> 00:29:25,840 Speaker 1: the iHeartRadio app, Apple Podcasts, Spotify, or wherever you get 594 00:29:25,880 --> 00:29:41,040 Speaker 1: your podcasts. Thank you. So, when you're working, somebody you 595 00:29:41,080 --> 00:29:42,400 Speaker 1: wake up in the morning and what do you have 596 00:29:42,440 --> 00:29:43,040 Speaker 1: for breakfast? 597 00:29:43,480 --> 00:29:44,640 Speaker 2: I'm not a breakfast man, so. 598 00:29:44,600 --> 00:29:46,680 Speaker 1: You're not a breakfast man, not a lunchment. What do 599 00:29:46,720 --> 00:29:47,200 Speaker 1: you okay? 600 00:29:47,200 --> 00:29:50,040 Speaker 2: So try and I've lost a stone, which I'll quite 601 00:29:50,200 --> 00:29:54,200 Speaker 2: smug about. I've done quite well in the last six weeks. 602 00:29:54,760 --> 00:29:55,360 Speaker 1: I'm that drug. 603 00:29:55,520 --> 00:29:57,800 Speaker 2: You No, I'm not in the drug. So what's your 604 00:29:58,600 --> 00:30:02,080 Speaker 2: It's because I late. So I'll have lunch. I'll get 605 00:30:02,080 --> 00:30:05,080 Speaker 2: a bit pinchy, quite like coffee. So I'll go on 606 00:30:05,280 --> 00:30:10,360 Speaker 2: Ice Americanos at about one and then I'll have a 607 00:30:10,360 --> 00:30:15,680 Speaker 2: little nibble of something and then they do these like 608 00:30:15,720 --> 00:30:19,120 Speaker 2: sort of healthy bars, which they they do on the front. 609 00:30:19,160 --> 00:30:22,880 Speaker 2: It's like dates, cashew nuts and something else. But anyway, 610 00:30:22,720 --> 00:30:26,520 Speaker 2: they've got just enough naughtiness in them to keep you entertained, 611 00:30:27,040 --> 00:30:29,480 Speaker 2: but not enough to get you in trouble. So I'll 612 00:30:29,480 --> 00:30:30,840 Speaker 2: get and there are a couple of hundred canaries, so 613 00:30:30,840 --> 00:30:33,800 Speaker 2: they keep me ticking over. I mean, I'm on contracting 614 00:30:33,800 --> 00:30:36,520 Speaker 2: mode at the moment rather than expanding mode. Right. I 615 00:30:36,560 --> 00:30:39,200 Speaker 2: spent most of my life expanding, So every now and 616 00:30:39,280 --> 00:30:41,160 Speaker 2: then when I'm in contraction, I'm trying. And this is 617 00:30:41,160 --> 00:30:43,000 Speaker 2: the first bed I've had in a while. Actually, you've 618 00:30:43,000 --> 00:30:43,560 Speaker 2: corrupted me. 619 00:30:43,760 --> 00:30:46,440 Speaker 1: There is a little round hill, so we're going to 620 00:30:46,440 --> 00:30:47,200 Speaker 1: be in expanding. 621 00:30:47,320 --> 00:30:50,040 Speaker 2: Now, well, I'm going to be quite good at this, 622 00:30:50,080 --> 00:30:51,960 Speaker 2: but I've got quite a lunch coming up tomorrows. How 623 00:30:51,960 --> 00:30:54,200 Speaker 2: I can tell someone's birthday tomorrows, I can tell I 624 00:30:54,240 --> 00:30:59,960 Speaker 2: might as well warm. Yeah, so yeah, so I eat late, 625 00:31:00,520 --> 00:31:00,920 Speaker 2: that's right. 626 00:31:00,960 --> 00:31:03,440 Speaker 1: You know in Mexico we used to when I lived 627 00:31:03,480 --> 00:31:06,960 Speaker 1: in Mexico City when Richard was not well. The ideas 628 00:31:06,960 --> 00:31:10,960 Speaker 1: that Mexicans have a good breakfast at about eleven and 629 00:31:11,000 --> 00:31:12,240 Speaker 1: then ten. 630 00:31:13,160 --> 00:31:14,720 Speaker 2: Eleven's good. I think eleven's good. 631 00:31:14,800 --> 00:31:19,560 Speaker 1: Then they eat lunch about five four, but you have 632 00:31:19,680 --> 00:31:21,680 Speaker 1: like a two hour lunch and then that's it. 633 00:31:22,640 --> 00:31:23,040 Speaker 2: On there. 634 00:31:23,200 --> 00:31:23,920 Speaker 1: I love that. 635 00:31:24,680 --> 00:31:26,920 Speaker 2: Eleven o'clocks for me is quite a good time and 636 00:31:26,960 --> 00:31:28,960 Speaker 2: you have a little something just to keep you going. 637 00:31:29,320 --> 00:31:31,000 Speaker 2: And then if you can press on through and you 638 00:31:31,040 --> 00:31:36,480 Speaker 2: get a bit pinched, and then three four five if 639 00:31:36,480 --> 00:31:38,760 Speaker 2: you get stuck in, and then that's your life. 640 00:31:38,920 --> 00:31:43,600 Speaker 1: You've lost weight. That's since when actually. 641 00:31:43,360 --> 00:31:46,120 Speaker 2: I've rather proudly got the photograph on there, so about 642 00:31:46,120 --> 00:31:46,640 Speaker 2: six weeks. 643 00:31:46,760 --> 00:31:47,280 Speaker 1: That's good. 644 00:31:47,360 --> 00:31:50,640 Speaker 2: Yeah. And by the way, struggling, it's not being a struggle. 645 00:31:51,440 --> 00:31:54,520 Speaker 1: And I with your kids, do you have would you 646 00:31:54,560 --> 00:31:57,040 Speaker 1: sit down for dinner with your kids? So yeah, they're 647 00:31:57,040 --> 00:31:59,000 Speaker 1: all quite quite early with you. 648 00:31:59,080 --> 00:32:01,880 Speaker 2: Yeah, yeah, and you're watching out eating the kids, as 649 00:32:01,920 --> 00:32:04,600 Speaker 2: everyone knows, because you soon fall into a bowl of 650 00:32:04,640 --> 00:32:06,880 Speaker 2: spaghetti and it's hard to get out of it, and 651 00:32:06,920 --> 00:32:10,080 Speaker 2: they fish fingers. You forget how good they are until 652 00:32:10,200 --> 00:32:12,080 Speaker 2: I mean, that's a problem with kids food. Kids food's good, 653 00:32:13,000 --> 00:32:15,360 Speaker 2: and you just don't want to go near the gravitational 654 00:32:15,360 --> 00:32:17,440 Speaker 2: puol of kids food because once you do, it's hard 655 00:32:17,480 --> 00:32:19,640 Speaker 2: to get out of it. So we try not sit 656 00:32:19,680 --> 00:32:24,080 Speaker 2: with the kids for that reason, and then I'll end 657 00:32:24,160 --> 00:32:25,000 Speaker 2: up eating their food. 658 00:32:25,080 --> 00:32:27,400 Speaker 1: Yeah, of course you do. And when but they're going 659 00:32:27,440 --> 00:32:29,400 Speaker 1: back because when I thought when you were in Spain, 660 00:32:29,560 --> 00:32:31,760 Speaker 1: you did did you eat cookies? 661 00:32:31,840 --> 00:32:36,520 Speaker 2: We were very good to begin with and then yeah, 662 00:32:36,560 --> 00:32:38,600 Speaker 2: we were on about a thousand calories and we were 663 00:32:38,680 --> 00:32:40,440 Speaker 2: very good. And then Josh took me to a Spanish 664 00:32:40,520 --> 00:32:46,760 Speaker 2: gaff where we fell off a cliff and we spectacular. 665 00:32:47,080 --> 00:32:48,200 Speaker 1: What did you have? Do you remember? 666 00:32:49,080 --> 00:32:51,640 Speaker 2: I actuallygot the pictures. I'm one of those people that 667 00:32:51,720 --> 00:32:54,040 Speaker 2: rather sadly takes pictures of interesting meals. 668 00:32:55,240 --> 00:32:57,280 Speaker 1: Then was just in where you're making. 669 00:32:57,080 --> 00:32:59,480 Speaker 2: The movie, it was it was like hole in the wall. 670 00:33:01,560 --> 00:33:02,560 Speaker 1: What city were you're near? 671 00:33:02,640 --> 00:33:07,840 Speaker 2: You were near we were near Alicante, now I'm sure anyway, whatever, 672 00:33:08,600 --> 00:33:10,640 Speaker 2: then we fell off a cliff because then we ended 673 00:33:10,720 --> 00:33:14,760 Speaker 2: up in the Spanish wine world, and I remember sobbing 674 00:33:15,160 --> 00:33:17,800 Speaker 2: by the time we came to the second meal because 675 00:33:18,160 --> 00:33:23,120 Speaker 2: of the impact of not having drunk or eaten too 676 00:33:23,200 --> 00:33:26,280 Speaker 2: much in six weeks. I think we're being very good girls. 677 00:33:26,800 --> 00:33:29,480 Speaker 2: And then that was it, and then we were very 678 00:33:29,560 --> 00:33:33,480 Speaker 2: naughty for the remainder of the for the shoot everything 679 00:33:33,520 --> 00:33:37,160 Speaker 2: I'd lost in the first half and then quickly found 680 00:33:38,360 --> 00:33:42,200 Speaker 2: for the remainder. But it was just brilliant. And I'm 681 00:33:42,240 --> 00:33:44,600 Speaker 2: perfectly happy to go up and down in wait, yeah 682 00:33:44,720 --> 00:33:47,000 Speaker 2: you are, Yeah, I can't see your. 683 00:33:46,880 --> 00:33:49,600 Speaker 1: Cot say contract and expand and. 684 00:33:49,560 --> 00:33:52,720 Speaker 2: I'm happy with that. My biggest challenge in life is 685 00:33:52,760 --> 00:33:56,280 Speaker 2: not eating too much, and I will become I will 686 00:33:56,760 --> 00:34:00,520 Speaker 2: expand to the point of danger if I let my 687 00:34:01,800 --> 00:34:06,360 Speaker 2: nature loose. So really it's the battle that I suppose 688 00:34:06,440 --> 00:34:10,360 Speaker 2: everyone has. You've done very well to remain the whippet 689 00:34:10,440 --> 00:34:10,680 Speaker 2: that you. 690 00:34:10,800 --> 00:34:13,080 Speaker 1: Oh I am not kidding, No, you're a whippit. 691 00:34:14,120 --> 00:34:17,279 Speaker 2: Now, how hard is it for everyone? I'm shocked that 692 00:34:17,680 --> 00:34:21,640 Speaker 2: anyone north of forty is not four hundred pounds because 693 00:34:21,719 --> 00:34:25,440 Speaker 2: the amount of resistance that you need, a restriction, you 694 00:34:25,520 --> 00:34:29,399 Speaker 2: need in order not to endlessly expand is really kind 695 00:34:29,400 --> 00:34:30,120 Speaker 2: of admirable. 696 00:34:30,120 --> 00:34:33,120 Speaker 1: And it's so delicious, isn't it. So it's such a pleasure. 697 00:34:33,360 --> 00:34:36,240 Speaker 2: It's such a pleasure. It's a dilemma. It's a dilemma 698 00:34:36,280 --> 00:34:38,799 Speaker 2: that we all face it two or three times a day, 699 00:34:38,840 --> 00:34:41,920 Speaker 2: and everyone does so in proportion to the blessing, as 700 00:34:41,960 --> 00:34:45,200 Speaker 2: they say, is in proportion to the curse. So food 701 00:34:45,360 --> 00:34:48,760 Speaker 2: is that thing, right, So as much pleasure it gives 702 00:34:48,760 --> 00:34:51,520 Speaker 2: you is as much trouble as it can give you. 703 00:34:52,040 --> 00:34:54,520 Speaker 2: And so I live in this world of desperately trying 704 00:34:54,560 --> 00:34:57,319 Speaker 2: to create and sometimes I win and sometimes I lose, 705 00:34:57,480 --> 00:34:59,800 Speaker 2: trying to find balance with food and booz. 706 00:35:00,000 --> 00:35:03,040 Speaker 1: Actually, also when you hold back on food, have you 707 00:35:03,160 --> 00:35:05,040 Speaker 1: been to when you know that? And I know that 708 00:35:05,080 --> 00:35:07,080 Speaker 1: because I've had it, is that when you sort of 709 00:35:07,120 --> 00:35:08,840 Speaker 1: sit down and then you know I'm not going to 710 00:35:08,920 --> 00:35:12,200 Speaker 1: have you know, something fattening or something too much or 711 00:35:12,320 --> 00:35:14,680 Speaker 1: you know, sugar, you kind of hold back in every 712 00:35:14,680 --> 00:35:15,440 Speaker 1: way do. 713 00:35:15,400 --> 00:35:18,719 Speaker 2: You think you do? But subsequently I can't like it? 714 00:35:18,880 --> 00:35:21,839 Speaker 2: Subsequently at the time I don't, and then subsequently, yeah, 715 00:35:22,360 --> 00:35:22,960 Speaker 2: I think. 716 00:35:23,880 --> 00:35:26,799 Speaker 1: When we talk about food and this is always you know. 717 00:35:27,280 --> 00:35:30,680 Speaker 1: My last question, is there food that you would turn. 718 00:35:30,560 --> 00:35:35,719 Speaker 2: To for comfort comfort food? It will be either marmite 719 00:35:36,239 --> 00:35:40,000 Speaker 2: on toast. And I'm actually quite snotty about my toast, 720 00:35:40,120 --> 00:35:41,440 Speaker 2: so I do like a good sowdough. 721 00:35:42,560 --> 00:35:47,160 Speaker 1: Do you have butter or just moremy but also quite 722 00:35:47,200 --> 00:35:49,759 Speaker 1: like posh buttter too. I like posh. 723 00:35:49,480 --> 00:35:56,319 Speaker 2: Bread and posh butter. That's anything that the closer it 724 00:35:56,360 --> 00:35:58,440 Speaker 2: came from a cow, the poshare it is, as far 725 00:35:58,480 --> 00:36:00,560 Speaker 2: as I'm concerned. And I went to place called the 726 00:36:00,600 --> 00:36:01,960 Speaker 2: New in Somerset the other day. 727 00:36:02,520 --> 00:36:04,000 Speaker 1: Do you know I haven't been there, but. 728 00:36:04,200 --> 00:36:07,680 Speaker 2: Well, anyway did They did a sour though there and 729 00:36:07,719 --> 00:36:11,360 Speaker 2: a big wedge of local butter, and it's just no 730 00:36:11,440 --> 00:36:14,799 Speaker 2: point in anything else. So it will probably be I do 731 00:36:14,920 --> 00:36:18,160 Speaker 2: like Marmie. I do like marmalade. By the way, I 732 00:36:18,200 --> 00:36:20,759 Speaker 2: can talk about marmalade for sometime now. I'm not going 733 00:36:20,800 --> 00:36:25,800 Speaker 2: to fall down into the that's episode two. So although 734 00:36:25,880 --> 00:36:31,080 Speaker 2: my nature is not bread driven, arm I when I 735 00:36:31,160 --> 00:36:34,880 Speaker 2: do taste good bread and good butter hard to trumpet 736 00:36:35,080 --> 00:36:39,720 Speaker 2: and like anchovies on toast to anchovies on toast. But actually, 737 00:36:39,760 --> 00:36:42,120 Speaker 2: if you get enough of the olive oil in the anchovies. 738 00:36:42,320 --> 00:36:43,719 Speaker 2: Then I don't find I don't need the butter. 739 00:36:43,800 --> 00:36:46,239 Speaker 1: But is really nice with anchivies. You know, even Italians 740 00:36:46,280 --> 00:36:49,359 Speaker 1: have butter and anchovies. Is there something about as salted. 741 00:36:49,120 --> 00:36:51,880 Speaker 2: ANCHI yeah, you do a lot of anchovies. You're very well, 742 00:36:51,920 --> 00:36:55,640 Speaker 2: you're big on anchovies. But hold on, I'm feeling as though, 743 00:36:56,000 --> 00:36:59,960 Speaker 2: and then I do they're all going to be It's 744 00:37:00,040 --> 00:37:00,799 Speaker 2: it's okay. Bread. 745 00:37:01,120 --> 00:37:01,960 Speaker 1: Bread is comforting. 746 00:37:03,280 --> 00:37:07,680 Speaker 2: The question was about what's comforting, so yeah, so it 747 00:37:07,760 --> 00:37:12,480 Speaker 2: will They're all bread related. I do like pigeon, I know, yeah, yeah, 748 00:37:12,480 --> 00:37:16,040 Speaker 2: I love pigeon. I'm giving you lots of answers. 749 00:37:16,080 --> 00:37:17,640 Speaker 1: So I'll be like it. This is well, there's a 750 00:37:17,640 --> 00:37:21,560 Speaker 1: difference between liking and something you might turn to when 751 00:37:21,600 --> 00:37:23,040 Speaker 1: you really thought, you know. 752 00:37:23,000 --> 00:37:26,840 Speaker 2: What, where'd your cheddar? Where did you che branson pickle? 753 00:37:27,160 --> 00:37:27,520 Speaker 1: Okay? 754 00:37:27,800 --> 00:37:28,400 Speaker 2: Own bread? 755 00:37:28,680 --> 00:37:29,239 Speaker 1: Yeah? 756 00:37:29,320 --> 00:37:30,239 Speaker 2: Yeah, big on that. 757 00:37:30,920 --> 00:37:34,839 Speaker 1: So we've had comfort, we've had creativity, we've had and 758 00:37:34,880 --> 00:37:37,480 Speaker 1: we've had a great piece of meat, didn't we That 759 00:37:37,640 --> 00:37:40,560 Speaker 1: was a rebby to remember. That was delicious. So yeah, 760 00:37:40,760 --> 00:37:43,359 Speaker 1: there's not very many people that you interview who bring 761 00:37:43,400 --> 00:37:45,719 Speaker 1: their own who bring their own grills. So we have 762 00:37:45,760 --> 00:37:49,279 Speaker 1: a lot more to do more talking, more, cooking, more 763 00:37:49,280 --> 00:37:50,000 Speaker 1: eating together. 764 00:37:50,680 --> 00:37:51,560 Speaker 2: Yeah, fabulous. 765 00:37:51,680 --> 00:37:53,560 Speaker 1: That was the little boy that I met when he 766 00:37:53,640 --> 00:37:57,359 Speaker 1: was twelve years old. You've come a long way. Thank you, 767 00:37:57,480 --> 00:38:04,000 Speaker 1: thank you, thank you for listening to Ruthie's Table four 768 00:38:04,480 --> 00:38:06,040 Speaker 1: in partnership with Montclair. 769 00:38:15,560 --> 00:38:19,240 Speaker 2: Ruthie's Table four is produced by Atamei Studios for iHeartRadio. 770 00:38:19,600 --> 00:38:23,000 Speaker 2: It's hosted by Ruthie Rogers and it's produced by William Lensky. 771 00:38:23,760 --> 00:38:26,839 Speaker 2: This episode was edited by Julia Johnson and mixed by 772 00:38:26,960 --> 00:38:32,000 Speaker 2: Nigel Appleton. Our executive producers are Fay Stewart and Zad Rogers. 773 00:38:32,560 --> 00:38:36,040 Speaker 2: Our production manager is Caitlin Paramore, and our production coordinator 774 00:38:36,120 --> 00:38:40,240 Speaker 2: is Bella Selini. This episode had additional contributions by Sean 775 00:38:40,440 --> 00:38:43,520 Speaker 2: Wynn Owen. Thank you to everyone at The River Cafe 776 00:38:43,800 --> 00:38:49,240 Speaker 2: for your help in making this episode.