WEBVTT - Guy Ritchie 0:00:00.360 --> 0:00:04.519 You're listening to Ruthie's Table four in partnership with Montclair. 0:00:06.320 --> 0:00:10.400 Around forty years ago, when a Rogers my stepson was twelve, 0:00:10.960 --> 0:00:13.920 he asked of a school friend his best friend could 0:00:14.000 --> 0:00:17.799 join us for lunch. I know you're going to love him. 0:00:18.600 --> 0:00:20.960 And three hours later we were in the company of 0:00:21.000 --> 0:00:24.160 one of the greatest kids ever, cheeky, funny, bright. 0:00:25.360 --> 0:00:28.960 Hi. My name's Guy Richie. I am a chef and 0:00:29.200 --> 0:00:31.320 that's my day job, and my second job is a 0:00:31.320 --> 0:00:34.800 film director. And here we are. We've been cooking outside 0:00:34.800 --> 0:00:39.160 on the Gentleman's table, the Wild table, a rather thick 0:00:40.000 --> 0:00:40.640 realvi steak. 0:00:41.800 --> 0:00:44.240 Now, when you ask Guy Richie to do a podcast, 0:00:44.280 --> 0:00:47.159 you don't just get Guy Today. He's been in the 0:00:47.200 --> 0:00:50.639 garden at the River Cafe with the chefs, setting up 0:00:50.680 --> 0:00:53.559 his wild kitchen to cook a ribby steak for us 0:00:53.600 --> 0:00:55.800 all to try. 0:00:56.240 --> 0:00:57.280 We just bring us with you. 0:00:57.360 --> 0:01:02.160 Yeah, one does exactly go. 0:01:02.960 --> 0:01:12.960 Around to this is great. It's fabulous. Now if you want, 0:01:12.959 --> 0:01:14.840 you're gonna have the whole thing like that. But I 0:01:16.240 --> 0:01:21.600 would I would just let that nibble away a bit 0:01:21.640 --> 0:01:23.560 at its center. Now, the next time it comes off, 0:01:23.600 --> 0:01:24.400 I think you'll be done. 0:01:25.360 --> 0:01:27.640 I've been in contact over the years, with Guy in 0:01:27.760 --> 0:01:30.039 and out, eating in his pub The Lord of the Land, 0:01:30.120 --> 0:01:33.440 drinking the beer from his brewery, the Gritchy Company, having 0:01:33.520 --> 0:01:36.200 him and Jackie, his children and his friends and his 0:01:36.240 --> 0:01:39.600 family in the River Cafe, and most of all, watching 0:01:39.640 --> 0:01:42.840 his movies from lock Stock to Smoking Barrels and his 0:01:42.959 --> 0:01:46.440 most recent The Covenant with two friends and actually guests 0:01:46.560 --> 0:01:49.600 of the podcast, Jake Chill and All and Josh Bruger. 0:01:50.120 --> 0:01:51.960 Now you've already got se it on. But because it's 0:01:52.000 --> 0:01:58.920 such a thick piece of me, right, we got hack 0:01:58.960 --> 0:02:01.480 through that. You hack through it because I've got to 0:02:01.600 --> 0:02:06.960 get on with its beautiful. It's got to go. It's 0:02:07.000 --> 0:02:09.600 got to go. We got the rest of it to go. 0:02:13.400 --> 0:02:14.320 Here we go, here comes. 0:02:17.400 --> 0:02:19.760 So, Guy, do you want to talk about before we 0:02:19.800 --> 0:02:22.440 go into your movies and food and food and life? 0:02:22.520 --> 0:02:25.160 Do you want to talk about grilling a steak? What 0:02:25.240 --> 0:02:26.240 do you like about a ribby? 0:02:26.680 --> 0:02:29.880 I like the fat and I like the crispiness of 0:02:29.880 --> 0:02:32.880 the fat. It seems to be the right ratio of 0:02:32.919 --> 0:02:37.040 fat and meat for me. But that's that's usually what 0:02:37.080 --> 0:02:40.320 I eat is a ribbi five or six days a week. 0:02:40.520 --> 0:02:42.399 And I'll play with other things. But in the end, 0:02:42.520 --> 0:02:45.200 it's it's easy for me to cook, and I don't 0:02:45.200 --> 0:02:48.200 really want anything on it other than salt and recently pepper, 0:02:48.639 --> 0:02:50.760 But I have a feeling pepper's a crush and it 0:02:50.800 --> 0:02:52.680 won't last for very long and I'll just creep back 0:02:52.720 --> 0:02:53.200 into salt. 0:02:54.600 --> 0:02:56.400 And you and I like it the same way, which 0:02:56.480 --> 0:02:59.560 I I hate going to a restaurant and telling the 0:02:59.600 --> 0:03:01.840 way to how I like something cooked, and so I 0:03:01.960 --> 0:03:04.239 rarely do that. But when I have a steak, or 0:03:04.280 --> 0:03:05.760 if I have a piece of the only other thing 0:03:05.960 --> 0:03:09.400 is salmon, is I like a really dark crust and 0:03:09.440 --> 0:03:12.320 then a quite medium rare inside rare. 0:03:12.480 --> 0:03:14.800 Yeah, well, I'm with you on that. To me, everything's 0:03:14.800 --> 0:03:18.120 about the patina of the meat. So and you can 0:03:18.160 --> 0:03:19.800 only really get that patina if you've got the fat. 0:03:20.080 --> 0:03:22.120 That's I think you and I are probably an agreement 0:03:22.120 --> 0:03:26.320 on this. I want the combination of that fat just 0:03:26.400 --> 0:03:29.799 before it's become completely incinerated, but I want it to 0:03:29.840 --> 0:03:32.920 be crispy and then I'm in heaven and it never 0:03:32.960 --> 0:03:33.919 gets never gets boring. 0:03:37.200 --> 0:03:40.200 Okay, So going from the beginning, at the beginning, we 0:03:40.200 --> 0:03:42.560 would talk about growing up in the Richie house before 0:03:42.600 --> 0:03:45.040 you went to boarding school. Well you at home was 0:03:45.040 --> 0:03:47.080 your your parents. Your father was a friend of a 0:03:47.080 --> 0:03:50.040 friend of mine, John somerl And they said he loved 0:03:50.080 --> 0:03:50.680 food and wine. 0:03:50.720 --> 0:03:53.080 Yeah, yeah, yeah, yeah, my father liked wine more than 0:03:53.080 --> 0:03:55.800 you like food. But yes, he was a good friend. 0:03:55.800 --> 0:03:57.600 And John Summer used to live on the same street, 0:03:57.880 --> 0:04:01.160 so he was about five dolls now, but they were Yeah, 0:04:01.160 --> 0:04:03.120 he was a big foodie. We were like the only 0:04:03.160 --> 0:04:06.480 middle class family and apart from John in the streets. 0:04:06.520 --> 0:04:09.640 So when we moved in, it was an old fashioned 0:04:12.600 --> 0:04:14.720 in theory. It wasn't a sort of Cottney community, but 0:04:14.800 --> 0:04:18.600 it was an old fashioned English community there. So this 0:04:18.640 --> 0:04:23.200 is in sixty They bought that house in sixty in 0:04:23.200 --> 0:04:28.160 Fulham and they were like foodies and boozies then, which 0:04:28.160 --> 0:04:31.320 is quite early doors and that house then in sixty 0:04:31.400 --> 0:04:33.120 nine was eight pounds. 0:04:33.200 --> 0:04:35.800 Yeah, there you go. So you grew up in the 0:04:35.839 --> 0:04:36.799 house that loved food. 0:04:36.839 --> 0:04:38.479 And then my mum was very go cook. 0:04:38.560 --> 0:04:39.359 Where did she cook? 0:04:39.760 --> 0:04:43.760 My favorite was watercress soup. Really it was quite exotic, 0:04:44.760 --> 0:04:47.840 so Rabert carriers an idea, but she was a very 0:04:47.839 --> 0:04:52.000 good cook. I used to like baked eggs and watercrest 0:04:52.000 --> 0:04:52.800 soup and. 0:04:52.760 --> 0:04:55.440 Would you sit down to dinner like most nights as 0:04:55.440 --> 0:04:57.080 a fam Who's in your family, your. 0:04:57.080 --> 0:05:00.960 Brothers and one sister, a sister and a. 0:05:01.000 --> 0:05:04.200 Mother, and so would you sit down to me with 0:05:04.440 --> 0:05:06.000 the kind of family supper. 0:05:06.240 --> 0:05:11.520 I heard something earlier on that I'm not can't remember 0:05:11.520 --> 0:05:14.000 which generation we are, but we are still the sort 0:05:14.000 --> 0:05:16.720 of the I suppose maybe the last generation that lived 0:05:16.720 --> 0:05:20.200 more outdoors than we did indoors. So I knew all 0:05:20.240 --> 0:05:24.360 the other kids in the street, so you were never indoors. 0:05:24.920 --> 0:05:27.280 You were always out with your mates. And we were 0:05:27.279 --> 0:05:31.159 on bicycles. I remember used to cycle to quite far 0:05:31.200 --> 0:05:33.279 Afield and we were on biscles when we were six. 0:05:34.400 --> 0:05:36.160 So I went to local school. 0:05:36.520 --> 0:05:39.599 Local, I went to thirteen school. I went thirteen thirteen. 0:05:39.760 --> 0:05:44.680 Okay, yeah, local school or no school could cope with 0:05:44.760 --> 0:05:46.160 no educating. 0:05:46.200 --> 0:05:48.800 Cool school could cope. And I sort of picked up 0:05:48.800 --> 0:05:50.920 the reputation that it was because I was naughty, and 0:05:50.960 --> 0:05:53.680 it wasn't because I was naughty. It was it was 0:05:53.960 --> 0:05:59.680 just I was remarkably slow in understanding what they were 0:05:59.680 --> 0:06:02.800 trying to translate, and I had no ability to translate it. 0:06:03.120 --> 0:06:06.880 So very probiscuous for schools. And I went to about 0:06:06.880 --> 0:06:10.279 five local schools and then gradually, I mean even the 0:06:10.279 --> 0:06:12.160 one I went to school with Abe that was which 0:06:12.200 --> 0:06:14.560 is subsequently shut down. Most of the schools I went 0:06:14.600 --> 0:06:17.840 to subsequently shut there because they were all learning disability schools, 0:06:17.880 --> 0:06:21.080 and they did well. They sort of fumbled around as 0:06:21.120 --> 0:06:23.640 best they could, and I'm sort of grateful for their efforts. 0:06:23.640 --> 0:06:25.840 But there was only one person I met that was 0:06:25.880 --> 0:06:29.000 more dyslexic than me, and that was Abe. 0:06:29.880 --> 0:06:32.560 I've been to my kids' schools, you know, there was 0:06:32.680 --> 0:06:35.440 Abe or it was you know, my children, And I 0:06:35.480 --> 0:06:38.560 remember saying the only I don't care if they learned 0:06:38.560 --> 0:06:41.320 to read when they're eight or six or ten or 0:06:41.360 --> 0:06:44.200 twelve or fourteen. What you do never want your child 0:06:44.200 --> 0:06:46.960 to do is to feel stupid, you know, because I said, 0:06:46.960 --> 0:06:48.839 those are the people that come into the River Cafe, 0:06:48.960 --> 0:06:51.400 and they was coming and they say, I don't want 0:06:51.400 --> 0:06:53.000 to sit here. I don't want that, I don't want this, 0:06:53.080 --> 0:06:54.719 And I almost want to say, did you have a 0:06:54.720 --> 0:06:56.960 hard time in school? You know, because it's. 0:06:56.680 --> 0:06:58.880 I'm going to challenge you lenge. I'm going to challenge 0:06:58.880 --> 0:07:03.200 you that I from the best roses, come from the 0:07:03.200 --> 0:07:06.920 worst menure. So I think a certain amount of adversity 0:07:07.760 --> 0:07:09.720 is rather essential, and I don't think it did me 0:07:09.880 --> 0:07:13.600 much harm being told. You never told you were stupid, 0:07:13.640 --> 0:07:17.160 it was implicit. Well, you were clear, it was clear 0:07:17.200 --> 0:07:19.760 that you couldn't follow right, and you were clear that 0:07:19.960 --> 0:07:25.360 kids that weren't that quick were following quicker than you 0:07:25.400 --> 0:07:29.640 could follow. So you knew there was an issue, but 0:07:31.400 --> 0:07:35.040 no one was actually cruel enough to explicitly say you're stupid. 0:07:35.280 --> 0:07:38.600 But you found after you were on school ten that 0:07:39.600 --> 0:07:42.440 there was an issue. And then you kept meeting experts 0:07:42.480 --> 0:07:45.240 that would sort of have men in white coats that 0:07:45.280 --> 0:07:48.000 would give you sort of blocks to play with and 0:07:48.040 --> 0:07:52.040 boxes to tick. And then it quickly, you see their 0:07:52.080 --> 0:07:54.880 eyes eyebrows were raised by the time you'd finished, and 0:07:54.920 --> 0:07:58.760 you could quickly rejuice that you were not firing on 0:07:58.800 --> 0:08:01.520 the cylinders that they want you to fire. But fair 0:08:01.600 --> 0:08:03.640 play to everyone. They never actually called me stupid. It 0:08:03.680 --> 0:08:06.760 was just implicit. And then but I would argue though, 0:08:06.800 --> 0:08:10.000 that that gave me a sort of a myriad of 0:08:10.000 --> 0:08:17.160 skills that otherwise I would never have developed. And feeling 0:08:17.320 --> 0:08:20.480 like you're an outside of some description, and feeling diminished 0:08:20.800 --> 0:08:22.680 at some point in the end, I just don't think 0:08:22.720 --> 0:08:24.000 that did me any harm? 0:08:24.280 --> 0:08:27.520 You and A became and Richard, my husband, became stronger 0:08:27.560 --> 0:08:29.360 because of it. But there might be a lot of 0:08:29.400 --> 0:08:32.800 people around gave up, you know, who didn't fight back. 0:08:33.000 --> 0:08:36.480 They just made me. It's about I agree with you 0:08:36.520 --> 0:08:38.160 about a lot of that. I mean, I agree with 0:08:38.480 --> 0:08:41.040 self esteem. I used to think self esteem was the 0:08:41.080 --> 0:08:44.559 most important thing. Now I think maybe not. It was 0:08:44.600 --> 0:08:48.640 a paradox that, Yeah, that's a paradix. Okay, Well, going 0:08:48.720 --> 0:08:52.200 back then thirteen schools, do you remember any of those 0:08:52.240 --> 0:08:53.839 thirteen schools having good food? 0:08:54.960 --> 0:08:58.480 Yeah, you'll be surprised what kind of food I can enjoy? Yeah, 0:08:58.600 --> 0:09:04.040 tell me everything. My mum wasn't fussy, and I've never 0:09:04.080 --> 0:09:07.679 been fussy. The only thing I couldn't eat was rhubarb, 0:09:08.400 --> 0:09:12.400 and even that I can eat now, and I was. 0:09:12.640 --> 0:09:17.080 I'm quite interested and enjoy industrial quantities of food that's 0:09:17.080 --> 0:09:19.480 not necessarily to consume, but there's a sort of it 0:09:19.520 --> 0:09:22.839 takes on certain qualities they used to do, like school, Lasanya, 0:09:22.880 --> 0:09:24.920 when you're cooking for a few hundred kids, it takes 0:09:24.960 --> 0:09:30.200 on complex characteristics that are impossible to derive if you're 0:09:30.440 --> 0:09:35.680 if you're using quality product. So, yeah, I liked school food. 0:09:36.360 --> 0:09:38.320 Out of thirteen schools, which one did you? Did you 0:09:38.480 --> 0:09:40.640 do something like graduating from school or did you just 0:09:40.720 --> 0:09:41.280 leave school? 0:09:41.760 --> 0:09:47.040 It just left fifteen and it was anticlimactic sort of. 0:09:47.440 --> 0:09:50.120 I left and then they said, don't bother coming back. 0:09:50.480 --> 0:09:51.479 That was at Stanbridge. 0:09:51.559 --> 0:09:52.720 That was at stanbridg Yeah. 0:09:52.800 --> 0:09:56.559 Nice. Yeah. And did your parents were they Were they 0:09:56.600 --> 0:09:57.960 worried about you? Yes? 0:09:58.280 --> 0:10:01.400 Yeah, yes, because I I had no qualifications at all. 0:10:01.400 --> 0:10:04.240 I could barely spell my name, but I was. I mean, 0:10:04.280 --> 0:10:07.560 I was working by the time I was fifteen, not 0:10:07.640 --> 0:10:11.160 far from here. Actually it some Peter Square in amismthre Yeah. 0:10:11.160 --> 0:10:13.079 I worked in the island records, which I don't know 0:10:13.080 --> 0:10:15.199 if it's still there, but I worked as a two 0:10:15.240 --> 0:10:16.360 boy in records. 0:10:16.880 --> 0:10:18.839 Were you living at home? Did your mom still cook 0:10:18.880 --> 0:10:19.240 for you? Who? 0:10:19.520 --> 0:10:24.920 No? I left home early door. So I was from 0:10:25.000 --> 0:10:26.560 fifteen onwards. I was in and out. 0:10:26.679 --> 0:10:28.080 And what were you changed? You remember? 0:10:29.880 --> 0:10:33.800 No? There's the answer that no, because then it was 0:10:33.920 --> 0:10:37.680 it was all work from fifteen to now. It's really 0:10:37.760 --> 0:10:40.040 all been work, although it has been sort of messy 0:10:40.080 --> 0:10:42.480 periods along that way. I've been working pretty much since 0:10:42.480 --> 0:10:43.120 I was fifteen. 0:10:44.280 --> 0:10:46.400 We talked about your mother, but what about your father. 0:10:46.440 --> 0:10:48.360 He was he more into wine? As you said, did 0:10:48.360 --> 0:10:49.520 he teach you about wine? 0:10:49.840 --> 0:10:52.160 I didn't like why until I was forty forty? 0:10:52.240 --> 0:10:52.920 How old are you now? 0:10:53.080 --> 0:10:54.280 I am fifty four? 0:10:54.520 --> 0:10:55.959 Okay? And what changed all that? 0:10:56.480 --> 0:10:56.600 Lot? 0:10:56.760 --> 0:10:57.960 What didn't you like about wine? 0:10:58.000 --> 0:11:02.000 It just meant nothing to me. And you could see 0:11:02.000 --> 0:11:05.360 the price disparity, and that had no impact on me. 0:11:05.520 --> 0:11:08.000 I was what, you know, I was happy on two 0:11:08.040 --> 0:11:10.200 pound fifty as other people were on two hundred and fifty, 0:11:10.600 --> 0:11:12.960 and I couldn't I did. The nuance was wasted on me. 0:11:13.240 --> 0:11:18.320 And then at forty a light bulb went off off. 0:11:18.360 --> 0:11:19.680 Do you remember where you were? 0:11:20.520 --> 0:11:22.640 You know, you think it's your friend Josh Berger had 0:11:22.640 --> 0:11:24.679 something to do, and I think it was like a 0:11:24.720 --> 0:11:28.720 weekend away somewhere and someone brought out the big guns 0:11:29.720 --> 0:11:32.040 and like on the third bottle where I was sort 0:11:32.080 --> 0:11:34.200 of taking the mick, and then all of a sudden 0:11:34.240 --> 0:11:38.960 something happened. And once it happened, then I lost a 0:11:39.080 --> 0:11:44.080 decade to enjoying file mines. And then I did the 0:11:44.080 --> 0:11:44.840 wine tours. 0:11:44.920 --> 0:11:45.480 Where did you go? 0:11:46.240 --> 0:11:50.120 Well, I'm a Bordeaux man that's recently recently drifted into Burgundy. 0:11:51.840 --> 0:11:56.880 I'm on terra firma with the Bordeaus. So the classic 0:11:56.960 --> 0:12:03.080 obvious ones, which it's boring because they're cliches, but Latour 0:12:03.280 --> 0:12:06.120 will be my go to if I was going to 0:12:06.160 --> 0:12:11.600 go for an event of some description. So I'll go 0:12:11.679 --> 0:12:20.040 over all the obvious, the Moutons, Lafitte, Margo, Lynch Bash, 0:12:20.080 --> 0:12:21.719 you know, all the well known ones and what about it, 0:12:23.440 --> 0:12:26.240 super touscans, manisetto and so on. 0:12:26.440 --> 0:12:29.080 But do you like them? Do I do? Do you 0:12:29.080 --> 0:12:29.880 have a wine cellar? 0:12:29.920 --> 0:12:30.800 Then I do? 0:12:31.160 --> 0:12:32.880 And you go, Do you go down and say that 0:12:32.960 --> 0:12:34.280 tonight we're going to have this? 0:12:35.080 --> 0:12:40.280 Yeah? I mean I'm essentially French, right, So I am 0:12:40.280 --> 0:12:44.840 prejudiced towards the French in the sense that I think 0:12:45.000 --> 0:12:49.719 both food wise and wine wise, they're the layers of 0:12:49.800 --> 0:12:55.080 sophistication that the French developed over however long. I my 0:12:55.200 --> 0:12:59.360 first love of real food was French, and I was 0:12:59.480 --> 0:13:02.160 tremendous slee impressed by the layering. 0:13:03.960 --> 0:13:05.960 You call layering, you mean the way. 0:13:05.840 --> 0:13:09.719 That I felt as though there was every nuance was investigated. 0:13:09.880 --> 0:13:11.920 There was a place on Pimlico Road that was run 0:13:11.960 --> 0:13:14.840 by those brothers. Yeah, it was next to the Blipot. 0:13:14.960 --> 0:13:17.320 Yeah, but that's when I was there. 0:13:17.200 --> 0:13:19.280 Was a little supermarket. There was next door a little 0:13:19.320 --> 0:13:22.160 shop and a little French shop, not much bigger than 0:13:22.200 --> 0:13:26.000 this room. And when I was a van driver, I 0:13:26.080 --> 0:13:30.119 used to go in there and it was absurdly expensive, 0:13:30.880 --> 0:13:35.080 but the quality was mind blowing. You've run a career 0:13:35.120 --> 0:13:40.240 off the quality of your ingredients, though, Avenue. 0:13:39.080 --> 0:13:41.319 I would say that about French food and Italian food. 0:13:41.360 --> 0:13:43.640 You know that I saw nothing I love more than 0:13:43.679 --> 0:13:46.640 a piece of fish, both blanc and spinach on the bottom, 0:13:46.679 --> 0:13:49.400 as you say, almost layering the way. But there's something 0:13:49.440 --> 0:13:51.480 also when you go to Italy and then you have 0:13:52.120 --> 0:13:55.280 a piece of sea bass and nothing, you know, you 0:13:55.400 --> 0:13:57.400 just get this bass and maybe, if you're lucky, a 0:13:57.400 --> 0:13:59.760 bit of sALS of earlier lemon. And so if you're 0:13:59.760 --> 0:14:02.160 going to have only two ingredients, a lemon and a 0:14:02.240 --> 0:14:05.120 sea bass, or sea bass and a bit of wilderegona, 0:14:05.200 --> 0:14:07.720 the wild diregona has to be wild and the sea 0:14:07.720 --> 0:14:10.080 bass has to be incredibly fit, you know, fresh, because 0:14:10.080 --> 0:14:12.640 there's no masking of it. You're not looking at the 0:14:12.679 --> 0:14:15.480 Hollandais or the Burnet's or the other stuff, you know. 0:14:15.559 --> 0:14:18.120 So I think we are the River Cafe definitely is 0:14:18.280 --> 0:14:20.400 very ingredient based. Yeah, we are. 0:14:21.760 --> 0:14:23.960 I went fishing for sea bass this week actually as 0:14:24.000 --> 0:14:29.240 you were Portland anyway. So I caught four very healthy baths. 0:14:29.280 --> 0:14:32.880 We're actually called fourteen. We returned ten of them. Wet 0:14:32.880 --> 0:14:37.400 fishing with my ten year old is obsessed and English bass. 0:14:38.440 --> 0:14:41.960 We get it is we get all our fish off 0:14:41.960 --> 0:14:44.440 the coast. We don't bring any two now or anything in. 0:14:47.320 --> 0:14:50.280 We once had one of my was we had the 0:14:50.680 --> 0:14:52.600 we you know, we call it the end of service, 0:14:52.640 --> 0:14:55.160 So at eleven o'clock at night, we know how much 0:14:55.200 --> 0:14:58.120 bass we've sold, how much you know, turbot we've sold, 0:14:58.160 --> 0:14:59.760 and we know that the next day we're going to 0:14:59.840 --> 0:15:01.800 change to the menu. So we never have the menu. 0:15:02.320 --> 0:15:04.160 It just depends what there is in the fridge and 0:15:04.200 --> 0:15:06.080 what there is in the sea. And then we got 0:15:06.120 --> 0:15:09.040 a call from the boat and he said, I'm just 0:15:09.120 --> 0:15:12.120 reeled in a turbot and it's so big that either 0:15:12.160 --> 0:15:14.680 the river cafe takes it or we put it back 0:15:14.680 --> 0:15:15.160 in the sea. 0:15:15.920 --> 0:15:18.280 What do you want? And we took it. How big 0:15:18.400 --> 0:15:18.600 was it? 0:15:18.720 --> 0:15:21.720 I can't remember, maybe I having no eight kill. 0:15:23.640 --> 0:15:26.560 And I came back. I came past here one evening 0:15:26.600 --> 0:15:28.960 with Josh and I had your turbot. 0:15:29.080 --> 0:15:31.880 Ye, did you like it? 0:15:31.960 --> 0:15:32.160 Yeah? 0:15:33.080 --> 0:15:34.800 We do it on the trunch, so you have this 0:15:34.920 --> 0:15:37.440 thick bone and then you have the thick turbot, and 0:15:37.440 --> 0:15:39.520 so we put you know, it depends what the chef 0:15:39.560 --> 0:15:41.120 wants to do. I think last night we did it 0:15:41.120 --> 0:15:44.040 with zucchuini and zucchini flowers, and today we might do 0:15:44.080 --> 0:15:47.280 with capers and you know, black olives. 0:15:47.560 --> 0:15:49.040 It was a real winner. It was a real winner. 0:15:49.080 --> 0:15:53.360 Would you buy your nature go sea vass or turbot? 0:15:53.920 --> 0:15:58.600 Oh? It depends probably pass. I love pass. But if 0:15:58.600 --> 0:16:00.200 I have the turbot in the wood oven, it's a 0:16:00.280 --> 0:16:05.920 very rich fish. It's I love. Yeah. The thing about 0:16:06.280 --> 0:16:08.240 fish for me is I love it on the bone. 0:16:08.600 --> 0:16:08.840 You know. 0:16:08.880 --> 0:16:11.440 I always think I know that you don't, you know, 0:16:11.560 --> 0:16:14.320 And so it's really nice to have a whole agreed. 0:16:14.360 --> 0:16:16.040 So what happened to the fish that you reeled in? 0:16:16.160 --> 0:16:17.200 Where are those best? Now? 0:16:17.440 --> 0:16:19.800 I et them, all of them? Ye? Yeah. My son's 0:16:19.880 --> 0:16:22.040 very insistent on eating them as quickly as possible. You've 0:16:22.040 --> 0:16:23.520 got to wait we find it. We have to wait 0:16:23.520 --> 0:16:25.800 twenty four hours because you get over the rigging mortis. Yeah. 0:16:26.000 --> 0:16:28.120 The idea that you can eat fish that she doesn't work. 0:16:29.000 --> 0:16:31.640 I know, I know they just that her, but it's 0:16:31.640 --> 0:16:33.840 the same thing, even dover sold it. I mean so 0:16:34.560 --> 0:16:38.239 and I kind of what you would think, but the idea. 0:16:38.080 --> 0:16:41.920 Took so last forever too. I'll show you passed me that. 0:16:42.480 --> 0:16:44.880 I'll show you this because my son is now obsessed 0:16:44.880 --> 0:16:49.520 with fishing, and that means I'm now get all well, 0:16:49.560 --> 0:16:50.440 this is all on the shore. 0:16:50.680 --> 0:16:52.520 Oh, I see you're not on a boat's. 0:16:52.560 --> 0:16:55.720 So I don't have the picture of the bass. But 0:16:55.760 --> 0:16:57.760 I'll tell you. Look at the signs of this brown 0:16:57.800 --> 0:16:58.560 trout that you caught. 0:16:59.720 --> 0:17:01.320 Wow, Wow, look at that. 0:17:02.560 --> 0:17:06.520 Wow is amazing. I mean, that's how much of that 0:17:06.520 --> 0:17:09.920 thing when six and a half pounds? But that will lie. 0:17:10.000 --> 0:17:12.880 That will feed you know you don't feed feed ten. 0:17:13.920 --> 0:17:17.040 But most of the photographs they are fish. That's rafa. 0:17:19.440 --> 0:17:31.919 That's great. Did you know The River Cafe has a shop. 0:17:32.359 --> 0:17:35.960 It's full of our favorite foods and designs. We have cookbooks, 0:17:36.080 --> 0:17:40.320 linen napkins, kitchen were toad bags with our signatures, glasses 0:17:40.320 --> 0:17:43.760 from Venice, chocolates from Turin. You can find us right 0:17:43.760 --> 0:17:46.919 next door to the River Cafe in London or online 0:17:47.040 --> 0:17:50.120 at shop Therivercafe dot co dot UK. 0:17:54.320 --> 0:17:55.200 I'm always in the kitchen. 0:17:55.240 --> 0:17:56.600 You always in the kah. 0:17:56.920 --> 0:17:58.880 Well, actually I'm not in the kitchen. I mean I'm 0:17:58.920 --> 0:18:02.399 outside in the kitchen, but the internal kitchen is. I 0:18:02.440 --> 0:18:05.960 was just explaining to your chefs. I've become increasingly frustrated 0:18:06.000 --> 0:18:08.560 with because I've got quite nice knives, and people have 0:18:08.600 --> 0:18:11.280 bought me good knives, and subsequently no one wants to 0:18:11.280 --> 0:18:13.840 sharpen them because they're frighting of sharpening and they don't 0:18:13.840 --> 0:18:15.960 want to mess them up. And what I quite like 0:18:16.080 --> 0:18:19.959 is a cheap knife with a brutal sharpener, and I 0:18:20.000 --> 0:18:23.800 want it accessible. So I'll you buy a Knight good 0:18:23.880 --> 0:18:29.680 knife for a fine knife for twelve quid sharpen every couple. 0:18:30.920 --> 0:18:33.560 I have a brutal sharp what is it? I buy 0:18:33.560 --> 0:18:35.720 my sharpness for two quid two and a half euros 0:18:36.200 --> 0:18:41.440 and I drag them through that nasty thing and I 0:18:41.720 --> 0:18:44.199 do that. That's too posh. I find that you do 0:18:44.280 --> 0:18:50.000 the brutal one and it shaves off quite a capacious 0:18:50.040 --> 0:18:54.600 amount of steel, and your knife done off but a year, 0:18:54.640 --> 0:18:55.560 and it costs twelve quid. 0:18:55.600 --> 0:18:57.639 We had we had, I remember we used to have 0:18:57.720 --> 0:19:01.320 somebody just to come and sharpen the knives. We had 0:19:01.480 --> 0:19:03.399 bel sized grove when it was growing up. So that 0:19:03.440 --> 0:19:05.360 must have been when I first came to London. Can 0:19:05.359 --> 0:19:08.000 you imagine this American girl. I didn't know what anything 0:19:08.200 --> 0:19:12.240 was and they delivered bottles of milk and you didn't 0:19:12.240 --> 0:19:14.000 lock your door and they and the man came to 0:19:14.040 --> 0:19:16.160 sharpen the knives and sell onions. They used to sell 0:19:16.200 --> 0:19:18.640 onions like on the back of their bicycle. This must 0:19:18.640 --> 0:19:19.560 have been in the seventies. 0:19:19.600 --> 0:19:21.080 Well, yeah, it was the seventies. Used to get We 0:19:21.119 --> 0:19:23.280 used to have a rag and bone man, any old 0:19:23.320 --> 0:19:25.520 iron they used to see as they were. By then 0:19:25.560 --> 0:19:26.440 you had the knife man. 0:19:26.520 --> 0:19:28.879 The knife man, I definitely remember by the. 0:19:28.880 --> 0:19:30.159 Way it's consist of the knife man. 0:19:30.200 --> 0:19:31.680 Actually, I know, why do we still and I remember 0:19:31.720 --> 0:19:33.679 to bring back knife many knife. 0:19:33.400 --> 0:19:38.560 Man worked and you had the milk. 0:19:38.640 --> 0:19:41.680 The milk definitely, you didn't have that like creamy stuff 0:19:41.680 --> 0:19:42.080 at the top. 0:19:42.119 --> 0:19:44.600 You could have like a when you used to sell everything. Yeah, 0:19:44.640 --> 0:19:45.879 you used to have everything on there and then he 0:19:46.040 --> 0:19:48.560 just went from selling everything to not existing. 0:19:48.880 --> 0:19:52.680 Yeah. So when we're going to talk about work and food, 0:19:52.760 --> 0:19:55.280 so when you go to is a set in Spain 0:19:55.520 --> 0:19:58.520 with you and Jake and Josh and all your people. 0:19:58.920 --> 0:20:00.320 Do you worry about what they're eating? 0:20:00.440 --> 0:20:03.440 Not really, No, no, because everyone's If no one complains, 0:20:03.840 --> 0:20:05.919 then I don't stick my nose into it. And they 0:20:05.960 --> 0:20:08.920 don't really complain, so they're sort of happy. You'll find 0:20:08.920 --> 0:20:11.080 out at some point or another of the caterers aren't winning, 0:20:11.080 --> 0:20:14.520 but recently doesn't need to be too much complaints. I 0:20:14.640 --> 0:20:17.359 barbecue every day. I've got I've got a sort of 0:20:17.400 --> 0:20:20.639 old wooden trailer that we reside in and where we 0:20:20.680 --> 0:20:25.000