WEBVTT - Erdem Moralıoğlu

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<v Speaker 1>Welcome to River Cafe Table four, a production of iHeartRadio

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<v Speaker 1>and Adamized Studios.

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<v Speaker 2>My name is Erda Moraleo Glue. Thank you so much

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<v Speaker 2>for having me do this. By the way, I'm so otherwise.

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<v Speaker 3>It's so nice. It's just an excuse to see you.

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<v Speaker 2>It's a good make you go to extreme lengths.

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<v Speaker 4>I had to see people.

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<v Speaker 3>I did doing this podcast I could get.

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<v Speaker 4>It's great.

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<v Speaker 3>That's some things else stooped to. Meeting someone in another

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<v Speaker 3>country often forms an immediate friendship. In twenty nineteen, Urdam,

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<v Speaker 3>the designer of Beautiful Clothes, and his husband Philip Joseph

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<v Speaker 3>and I were together in Mexico City. They were days

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<v Speaker 3>of discoveries, searching for the perfect tequila, breakfast at Nito,

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<v Speaker 3>our favorite spot, eating every taco and tamali we could find.

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<v Speaker 3>A friendship that began on vacation has followed us home

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<v Speaker 3>to London, where three years later we are still talking,

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<v Speaker 3>discovering and sharing food together here in the River Cafe

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<v Speaker 3>with a glass of perfect tequila. That's what we're going

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<v Speaker 3>to do today.

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<v Speaker 2>I'm here to read the recipe of pan fried calves

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<v Speaker 2>liver with cavalonero. This recipe serves two. In my case,

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<v Speaker 2>I would be normally eating the entire recipe or by myself,

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<v Speaker 2>so I'll begin. What you'll need are two thick slices

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<v Speaker 2>of calves liver, sea salt and some freshly ground black pepper,

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<v Speaker 2>a tablespoon of extra virgin or olive oil, fifty milliliters

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<v Speaker 2>of balsamic vinegar, and also my favorite part, fifty millilters

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<v Speaker 2>of crem fresh. Now to serve, you're going to need

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<v Speaker 2>some braised cavalonaro. There's a wonderful recipe for that well,

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<v Speaker 2>which I won't get into today, but do keep that

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<v Speaker 2>to one side and keep it warm. Season the liver

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<v Speaker 2>on both sides with salt and pepper. Brush a large

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<v Speaker 2>frying pan with olive oil, and when it's very hot,

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<v Speaker 2>fry the liver for one minute on each side. Very

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<v Speaker 2>important that it's only a minute. You could even do

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<v Speaker 2>a little bit less because you want the liver pink.

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<v Speaker 2>Add the balsamic vinegar and turn the liver so that

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<v Speaker 2>it absorbs the vinegar, which will reduce almost immediately. This

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<v Speaker 2>is the wonderful part. Add the crem fresh and let

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<v Speaker 2>it melt into the vinegar. Remove and serve on top

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<v Speaker 2>of the delicious cablonaro pouring over some of the sauce

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<v Speaker 2>that we've just made in the pan.

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<v Speaker 3>Delicious, delicious and beautifully red. Actually, you haven't really looked

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<v Speaker 3>at that recipe for a while. It's in our very

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<v Speaker 3>very first cookbook, and as why wonderful Ardam did you

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<v Speaker 3>choose the recipe?

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<v Speaker 2>Liver is a funny thing to serve. It's a very

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<v Speaker 2>divisive meal, and liver I remember as a child for

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<v Speaker 2>something that I hated, something my father loved, and gradually

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<v Speaker 2>as I grew up, I grew up to love liver.

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<v Speaker 2>And this recipe is wonderful. I've tried it a few

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<v Speaker 2>times and it's and it's always something I so enjoy. However,

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<v Speaker 2>my other half, Philip, hates liver, so this recipe that

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<v Speaker 2>serves two is really truly a recipe that serves me

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<v Speaker 2>one perfectly, So it's delicious.

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<v Speaker 3>If you knew you had an evening on your own,

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<v Speaker 3>would you say, I think I'll have a liver tonight,

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<v Speaker 3>Because it's just me.

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<v Speaker 2>That is exactly what I do. So if I know

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<v Speaker 2>that I'm not cooking for both of us, I'll be

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<v Speaker 2>able to get into offel, which I love. Kidneys, kidneys

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<v Speaker 2>I love, yes, yeah, absolutely, the kind of and also

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<v Speaker 2>kind of gamey things. I also really really like it's.

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<v Speaker 3>Interesting about this recipe. I was looking at it again

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<v Speaker 3>and I was thinking that, you know, before we open

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<v Speaker 3>the River Cafe, Richard and I lived in Paris for

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<v Speaker 3>six years, and the revelation for me was again the

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<v Speaker 3>butchers having veal liver, which is so delicate, and the

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<v Speaker 3>idea that you'd go to buy liver and there'd be

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<v Speaker 3>a hole liver. They would never have pieces of liver

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<v Speaker 3>in a tray. They'd bring up the whole liver and

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<v Speaker 3>they would slice it to the thickness that you wanted.

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<v Speaker 3>And the other extreme if you had brains, which is

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<v Speaker 3>another awful I don't know if you'd like brains. I

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<v Speaker 3>remember they would bring out the head, the head of

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<v Speaker 3>the calf and take the brains out, which is kind

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<v Speaker 3>of extreme for a twenty five year old living from

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<v Speaker 3>upstate New York in Paris. And then bringing this love

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<v Speaker 3>for the old liver back to the River Cafe. We

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<v Speaker 3>italianated it both through Bosomic vinegar which is made in Modina,

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<v Speaker 3>and then as you say, the cavalo narrow and when

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<v Speaker 3>you were growing up and talking just now about growing

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<v Speaker 3>up with them. It was your father was Turkish and

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<v Speaker 3>your mother was British. British, so how did that fit

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<v Speaker 3>in with a kind of education or awareness of food

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<v Speaker 3>through two very different food cultures.

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<v Speaker 2>Well, it's interesting, Ruthie that you mentioned brains, because literally

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<v Speaker 2>I remember my father cooking brains, and when he would

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<v Speaker 2>cook brains, my sister and I would literally take refuge

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<v Speaker 2>in the basement.

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<v Speaker 3>It was.

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<v Speaker 4>It was a thing.

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<v Speaker 2>My father would every so often go on a kind

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<v Speaker 2>of awful tangents exactly, Well for a seven year old me,

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<v Speaker 2>it was aw yeah, exactly, it was the awful. But

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<v Speaker 2>it's such an interesting way to grow up, you know,

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<v Speaker 2>looking back on our childhood, you know, it was all

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<v Speaker 2>about contrast. My father would make these wonderful kind of

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<v Speaker 2>Turkish dishes, amazing stuffed eggplants and dolma and cookde and

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<v Speaker 2>lukmash and all of these great foods, and of course

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<v Speaker 2>contrasted with my mum, who was from the Midlands. She

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<v Speaker 2>was straightforward English food, cottage pie, sausage and mash and

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<v Speaker 2>you know, good Sunday roast, all all of those kind

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<v Speaker 2>of good, straightforward dishes. And the contrast between the two

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<v Speaker 2>was amazing.

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<v Speaker 3>Where did your father grow up? Tell me about this

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<v Speaker 3>Turkish man cooking this incredible food from his Yeah, this

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<v Speaker 3>is such an identity.

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<v Speaker 2>Well, it's an interesting story. So my father grew up

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<v Speaker 2>in eastern eastern eastern Turkey, so in a place called Antakia,

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<v Speaker 2>which is an in an area called Hattai, which is

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<v Speaker 2>really not far away from the Syrian border Syrian border, yees,

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<v Speaker 2>so really very eastern. And my father was going to

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<v Speaker 2>university in Geneva and my mum was working in Geneva

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<v Speaker 2>at the time.

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<v Speaker 3>Like here would it be?

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<v Speaker 2>Oh, this is like in the late sixties, early seventies,

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<v Speaker 2>And so they met in a cafe.

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<v Speaker 3>Fell in love save food again.

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<v Speaker 2>Yeah, they absolutely fell in love over a dish of

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<v Speaker 2>some kind. And so they fell in love and then

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<v Speaker 2>spent many years in Switzerland and then decided to I'm

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<v Speaker 2>a to Canada, where myself and my twin sister were born.

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<v Speaker 3>Do you always cook? Could he get the ingredients? Do

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<v Speaker 3>you think? In Canada?

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<v Speaker 4>Well?

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<v Speaker 2>I remember the ingredients were always a big It involved

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<v Speaker 2>a big family trip to a local Lebanese grocery store

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<v Speaker 2>called Adonis that was on the outskirts of Montreal, and

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<v Speaker 2>it was amazing because they had a great selection of

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<v Speaker 2>Lebanese food and of course Turkish food. You know, keep

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<v Speaker 2>in mind there's a huge Turkish community in Canada as well.

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<v Speaker 2>But what I remember the most was both my parents cooking,

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<v Speaker 2>and there were both avid cooks, and even I remember

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<v Speaker 2>my mum making, you know, homemade yogurt. So you'd be

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<v Speaker 2>having kind of some kind of baked aubergine with my

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<v Speaker 2>mum's homemade yogurt. And it was, you know, looking back

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<v Speaker 2>at it, extraordinary, very healthy, great food. As a child,

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<v Speaker 2>I wanted a hot dog, or I wanted you know,

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<v Speaker 2>craft dinner, macaroni and cheese. I was, you know, I wanted.

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<v Speaker 2>I was attracted to foods that were very unnatural colors.

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<v Speaker 3>And do you think that was a kind of rebellion

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<v Speaker 3>or do you just loved a natural other colors?

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<v Speaker 2>Unnatural color, the more unnatural, the more I you know,

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<v Speaker 2>I wanted exactly. I wanted kind of soda that was

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<v Speaker 2>like bright orange, and you know, all of those things

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<v Speaker 2>that kids of my generation I think were really attracted to.

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<v Speaker 3>Do you still crave a coke and a hot dog

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<v Speaker 3>or have you left that behind?

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<v Speaker 4>I've left that behind, actually, And and I definitely lean

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<v Speaker 4>more towards you know, my mother's homemade yogurt or a

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<v Speaker 4>kind of a wonderful you know, roasted eggplant dish from

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<v Speaker 4>my dad.

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<v Speaker 3>As if good Turkish restaurants in London, do you always

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<v Speaker 3>cook it at home or do you find places that

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<v Speaker 3>you can go to?

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<v Speaker 2>There's some wonderful Turkish restaurants actually, and where we used

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<v Speaker 2>to live in Hackney, there's a whole you know, extraordinary

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<v Speaker 2>Turkish community and with that some some really fantastic restaurants.

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<v Speaker 3>Food takes you to a culture, you know, that's actually

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<v Speaker 3>you know, if you asked me about Istanbul, yes in Turkey,

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<v Speaker 3>I would say, you know, yes, we went to the

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<v Speaker 3>Blue Mask, we went to the I thought the Bosphorus

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<v Speaker 3>was probably the most romantic vision I ever had. But

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<v Speaker 3>I can tell you that practically every meal I had

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<v Speaker 3>to have the way they cook auber jeans in Turkey,

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<v Speaker 3>the way the very thin ober jeans with the tomatoes sauce,

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<v Speaker 3>and that both the delicacy of the food and the

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<v Speaker 3>strength and confidence of that food. I thought it was

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<v Speaker 3>so exciting, the Turkish food diet. And do you work

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<v Speaker 3>in a restaurant? We told people who love going to

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<v Speaker 3>a restaurant by themselves and just working.

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<v Speaker 2>I actually thought you meant had I ever literally and

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<v Speaker 2>have you worked in a restaurant? And I did work

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<v Speaker 2>in a restaurant, and it was the only job I

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<v Speaker 2>was ever fired from as a waiter. I was fired

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<v Speaker 2>after day one.

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<v Speaker 3>What did you do?

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<v Speaker 2>I was given the food to deliver to a table,

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<v Speaker 2>and I think I might have just discreetly pointed at

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<v Speaker 2>the table to confirm what direction I was going in,

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<v Speaker 2>and the pointing perhaps I was gesticulating quite in an

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<v Speaker 2>animated manner. I didn't think I was. But that was

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<v Speaker 2>that was it. I had to I had to return

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<v Speaker 2>my uniform and it was a very short lived career

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<v Speaker 2>in the restaurant world. In Where was it in London? Yeah?

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<v Speaker 2>We were in London. Yeah it wasn't. It wasn't the

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<v Speaker 2>River Cafe.

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<v Speaker 3>I was fired my I think my third day of

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<v Speaker 3>working as a waitress and wouldstock and I just kept

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<v Speaker 3>telling people, please don't get a cross with me because

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<v Speaker 3>it's my first day. But actually I think I'd been

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<v Speaker 3>there a week and I was still making the mistakes.

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<v Speaker 3>You designed the most beautiful clothes. I would say that

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<v Speaker 3>I probably never in all my years, owned a dress

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<v Speaker 3>with a flower on it, until you gave me the

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<v Speaker 3>most beautiful dress, which I wore over and over I

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<v Speaker 3>still wear, and you've given me many clothes your generosity.

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<v Speaker 3>I wore dress you designed for your wedding. And as

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<v Speaker 3>one of how in the world, of your career, of

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<v Speaker 3>your profession, how food merges with fashion.

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<v Speaker 2>Of course, every season there's a show, a live fashion shows,

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<v Speaker 2>which for the past fifteen years we've been able to

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<v Speaker 2>have twice a year, and it's extraordinary. And of course

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<v Speaker 2>after the show, there's always a moment where usually I

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<v Speaker 2>show on a Monday, usually Monday morning, so inevitably I'll

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<v Speaker 2>have a kind of quite blurry eyed lunch with Philip,

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<v Speaker 2>my sister and various friends, just a small little lunch

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<v Speaker 2>after the show. So's it's kind of a funny moment

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<v Speaker 2>because you've kind of done this thing. It's a huge

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<v Speaker 2>body of work that you've kind of put out into

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<v Speaker 2>the world, that you've been working on for six months,

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<v Speaker 2>and then it kind of ends with them, just a

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<v Speaker 2>lovely meal with everyone you really with everyone you really love.

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<v Speaker 3>Is it always in London or is it in Paris?

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<v Speaker 2>Or is it always in London? Because the show's in London.

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<v Speaker 2>It's really actually it changes every season because it's dependent

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<v Speaker 2>on where the show is.

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<v Speaker 3>Tell us about the last show.

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<v Speaker 2>The last show we were able to show in the

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<v Speaker 2>Bridge Theater, which was wonderful and it was it was

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<v Speaker 2>really the last show was a kind of a love

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<v Speaker 2>letter to the world of ballet, which is a world

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<v Speaker 2>I love and very much a world I miss. I

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<v Speaker 2>think the seed for that collection was probably planted about

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<v Speaker 2>three years ago when I was invited by the Royal

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<v Speaker 2>Ballet to design costumes, and there was something about standing

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<v Speaker 2>in the wings and watching the rehearsals and that kind

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<v Speaker 2>of moment when the curtains are closed, which is almost

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<v Speaker 2>kind of slightly hitchcocky in it's like something's about to happen.

0:12:43.160 --> 0:12:45.720
<v Speaker 2>The dancer is kind of walking across the stage taking

0:12:45.800 --> 0:12:48.360
<v Speaker 2>their position, and it was that kind of moment that

0:12:48.440 --> 0:12:50.360
<v Speaker 2>really kind of inspired the last collection.

0:12:50.640 --> 0:12:53.520
<v Speaker 3>So beautiful, there's something so different about them, and also

0:12:53.600 --> 0:12:56.080
<v Speaker 3>how short they are and how you get in a way,

0:12:56.600 --> 0:12:59.560
<v Speaker 3>you'd almost say a parallel of cooking, because when I cook,

0:12:59.600 --> 0:13:01.880
<v Speaker 3>I was I have created something really beautiful and then

0:13:01.920 --> 0:13:05.679
<v Speaker 3>it's eaten and it's over. Yes, okay, that's it. And

0:13:06.080 --> 0:13:09.680
<v Speaker 3>seeing your show, seeing the models walking down at Lincoln's

0:13:09.720 --> 0:13:11.200
<v Speaker 3>Field and then it's over.

0:13:11.880 --> 0:13:14.360
<v Speaker 2>Well, you know, it's it's funny, it's exactly as you say.

0:13:14.440 --> 0:13:17.839
<v Speaker 2>It's that kind of creation of a fleeting moment. And

0:13:17.840 --> 0:13:20.080
<v Speaker 2>and there's something kind of quite beautiful about having a

0:13:20.080 --> 0:13:22.480
<v Speaker 2>show that is a fleeting moment. You know, it's that

0:13:22.640 --> 0:13:25.080
<v Speaker 2>eight minutes that you have to be there. I think

0:13:25.120 --> 0:13:28.839
<v Speaker 2>there's definitely something about having a live audience that gives

0:13:28.880 --> 0:13:30.960
<v Speaker 2>it a kind of an electricity.

0:13:31.360 --> 0:13:34.280
<v Speaker 3>We talked to an actor does theater. Yes, you know,

0:13:34.360 --> 0:13:37.680
<v Speaker 3>he described exactly what you described as after the show,

0:13:38.040 --> 0:13:40.280
<v Speaker 3>you're starving and you go out with your friend or

0:13:40.280 --> 0:13:42.120
<v Speaker 3>somebody who's in the show, or you discuss. You know,

0:13:42.280 --> 0:13:45.400
<v Speaker 3>that's the after and then before the show you have

0:13:45.440 --> 0:13:49.240
<v Speaker 3>to eat because otherwise, but you're there in this pristine

0:13:49.320 --> 0:13:52.800
<v Speaker 3>environment of fabric and pins, and you know, what do

0:13:52.840 --> 0:13:53.679
<v Speaker 3>you do about food?

0:13:54.160 --> 0:13:57.000
<v Speaker 2>Well, food's really important actually, and I think for a show,

0:13:57.800 --> 0:14:00.680
<v Speaker 2>we definitely have a moment where the entire team stops,

0:14:00.960 --> 0:14:04.960
<v Speaker 2>and we really truly stop for about forty five minutes,

0:14:05.480 --> 0:14:09.240
<v Speaker 2>and we'll generally get something catered that's usually quite healthy

0:14:09.960 --> 0:14:13.559
<v Speaker 2>roast chicken breast with the salad and you know, something

0:14:13.600 --> 0:14:15.920
<v Speaker 2>a little bit stodgy to kind of keep everyone going,

0:14:15.960 --> 0:14:18.679
<v Speaker 2>and particularly like you know, when you have the entire

0:14:18.720 --> 0:14:21.000
<v Speaker 2>team are on their feet, the models, everyone is, you know,

0:14:21.120 --> 0:14:24.480
<v Speaker 2>it's a very kind of it's quite physical, so definitely

0:14:24.520 --> 0:14:26.360
<v Speaker 2>good to have that moment to stop. And it's a

0:14:26.360 --> 0:14:29.160
<v Speaker 2>tradition in the studio the night before the show, because

0:14:29.280 --> 0:14:32.400
<v Speaker 2>usually inevitably it's quite a late night, there is a

0:14:32.560 --> 0:14:36.080
<v Speaker 2>massive pizza delivery and so pizza is.

0:14:36.040 --> 0:14:37.880
<v Speaker 3>Had by all models included.

0:14:38.320 --> 0:14:40.640
<v Speaker 2>Usually the models have been and gone by that moment,

0:14:40.800 --> 0:14:43.400
<v Speaker 2>so so it's all of us in the in the trenches.

0:14:54.040 --> 0:14:56.200
<v Speaker 3>Your wedding. Tell us about where it.

0:14:56.200 --> 0:15:00.280
<v Speaker 2>Was, Well, it was at the Queen's House. It's an

0:15:00.320 --> 0:15:05.320
<v Speaker 2>extraordinary beautiful building kind of tucked away next to the

0:15:05.400 --> 0:15:09.680
<v Speaker 2>Maritime Museum along the river, and it's a very architecturally,

0:15:09.680 --> 0:15:12.480
<v Speaker 2>a very important building. And my other half, Philip, is

0:15:12.480 --> 0:15:16.480
<v Speaker 2>an architect. We've been together for you know, over eighteen years,

0:15:17.920 --> 0:15:20.680
<v Speaker 2>and so to do something really kind of special, to

0:15:20.800 --> 0:15:23.640
<v Speaker 2>mark that and celebrate it was was amazing.

0:15:23.760 --> 0:15:27.600
<v Speaker 3>It was beautiful and I thought all the speeches with

0:15:27.720 --> 0:15:31.480
<v Speaker 3>your sisters, I remember, I remember yours, I remember Phillips.

0:15:31.480 --> 0:15:35.000
<v Speaker 3>But at the end of yours. Do you remember you

0:15:35.120 --> 0:15:40.080
<v Speaker 3>thanked the movement of brave people who had made a

0:15:40.160 --> 0:15:42.080
<v Speaker 3>marriage between two men possible.

0:15:42.240 --> 0:15:42.440
<v Speaker 2>Yes.

0:15:42.720 --> 0:15:45.240
<v Speaker 3>I thought that was very moving, and that you took

0:15:45.280 --> 0:15:48.960
<v Speaker 3>it away from your love to a kind of recognition

0:15:49.200 --> 0:15:52.400
<v Speaker 3>and gratitude, which was you know, it took us into

0:15:52.440 --> 0:15:54.640
<v Speaker 3>another part of what love is. It.

0:15:55.520 --> 0:16:00.760
<v Speaker 2>It was a very kind of important moment for us

0:16:00.800 --> 0:16:05.360
<v Speaker 2>both to acknowledge everyone who had actually gotten us to

0:16:05.400 --> 0:16:07.880
<v Speaker 2>the point where we could legally get married, and it

0:16:07.920 --> 0:16:10.280
<v Speaker 2>was a battle that had long been fought by many,

0:16:10.280 --> 0:16:12.280
<v Speaker 2>many people, some of whom are here, some of whom

0:16:12.280 --> 0:16:17.680
<v Speaker 2>are not, And it felt like it was absolutely appropriate

0:16:17.840 --> 0:16:21.960
<v Speaker 2>to acknowledge that what we were able to do on

0:16:22.080 --> 0:16:25.960
<v Speaker 2>that day was something that really wasn't legally allowed until

0:16:26.040 --> 0:16:30.000
<v Speaker 2>very recently, which is kind of mind boggling. Really it

0:16:30.160 --> 0:16:32.640
<v Speaker 2>was a dream, and I really truly mean that, you know,

0:16:32.720 --> 0:16:35.880
<v Speaker 2>growing up, the idea that I would be able to

0:16:36.280 --> 0:16:41.440
<v Speaker 2>you know, fall in love and marry someone you know,

0:16:43.800 --> 0:16:46.360
<v Speaker 2>you know, twenty five years ago, that was something that

0:16:46.400 --> 0:16:48.320
<v Speaker 2>would be impossible.

0:16:48.720 --> 0:16:51.160
<v Speaker 3>And I think that it would be interesting to know

0:16:51.520 --> 0:16:55.880
<v Speaker 3>about gender and cooking, you know, gender and food, because again,

0:16:55.920 --> 0:16:58.560
<v Speaker 3>as I alluded to before about father's not cooking and

0:16:58.640 --> 0:17:04.199
<v Speaker 3>mother's cooking, or how certainly my husband's generation, Richard, I mean,

0:17:04.240 --> 0:17:06.199
<v Speaker 3>he was very definitely kept out of the kitchen, you

0:17:06.200 --> 0:17:10.160
<v Speaker 3>know somehow. And then when I spoke to Christian Annapoor,

0:17:10.440 --> 0:17:13.000
<v Speaker 3>who grew up in an Iranian family and her father

0:17:14.080 --> 0:17:16.080
<v Speaker 3>had such ambitions for her that there was a feeling

0:17:16.080 --> 0:17:18.639
<v Speaker 3>that if he went into the kitchen that somehow that's

0:17:18.760 --> 0:17:21.040
<v Speaker 3>as a woman, that would be your role. Yes, you know,

0:17:21.560 --> 0:17:24.400
<v Speaker 3>and I've heard of other stories of fathers who really

0:17:24.480 --> 0:17:27.000
<v Speaker 3>encouraged their daughters not to go in the kitchen. Yes,

0:17:27.000 --> 0:17:29.440
<v Speaker 3>I would say, it's a bit like me. Not my generation.

0:17:29.520 --> 0:17:31.000
<v Speaker 3>We didn't want to learn how to type because we

0:17:31.040 --> 0:17:34.119
<v Speaker 3>thought we'd be secretaries. Yes we had English degrees, but

0:17:34.119 --> 0:17:36.080
<v Speaker 3>we would be a secretary. And so do you think

0:17:36.119 --> 0:17:38.520
<v Speaker 3>that men in the kitchen is something that is now

0:17:39.200 --> 0:17:42.040
<v Speaker 3>more recognized or acceptable or.

0:17:42.200 --> 0:17:44.280
<v Speaker 2>I think it's a really interesting question actually in gender

0:17:44.320 --> 0:17:46.720
<v Speaker 2>and growing up was a very interesting thing. Also having

0:17:46.840 --> 0:17:49.960
<v Speaker 2>a twin who's the opposite sex, and you know, going

0:17:49.960 --> 0:17:52.240
<v Speaker 2>through every single stage of your life as someone who

0:17:52.320 --> 0:17:55.280
<v Speaker 2>is a part of you, but the female. So I think,

0:17:55.920 --> 0:17:58.200
<v Speaker 2>you know, right from the beginning, these kind of constructs

0:17:58.200 --> 0:18:01.760
<v Speaker 2>of gender were kind of almost like not applicable. It

0:18:01.800 --> 0:18:04.159
<v Speaker 2>didn't I didn't, you know, I would play with my

0:18:04.200 --> 0:18:06.119
<v Speaker 2>sister's toys. My sister would play with my toys. So

0:18:06.119 --> 0:18:10.119
<v Speaker 2>it wasn't specific roles for specific people within the family.

0:18:10.160 --> 0:18:12.119
<v Speaker 2>And you know, when it comes to cooking and my

0:18:12.240 --> 0:18:15.680
<v Speaker 2>father and my mother, they definitely very much worked as

0:18:15.680 --> 0:18:18.760
<v Speaker 2>a team. I would never ever think that like cooking

0:18:18.880 --> 0:18:23.280
<v Speaker 2>is a woman's role or or associated with a gender.

0:18:23.400 --> 0:18:26.600
<v Speaker 2>That was just not something I ever I ever did.

0:18:26.680 --> 0:18:31.280
<v Speaker 3>Actually, do you and Philip cooked together? Do cook well together?

0:18:31.320 --> 0:18:34.000
<v Speaker 3>Do you argue? Do you have fun like your parents did?

0:18:34.160 --> 0:18:37.720
<v Speaker 3>Is it competitive or is it's sort of different because

0:18:37.720 --> 0:18:39.320
<v Speaker 3>he's he really loves food.

0:18:40.119 --> 0:18:43.199
<v Speaker 2>Philip loves food, but he's also very specific on the

0:18:43.240 --> 0:18:47.359
<v Speaker 2>foods that he that he loves and also quite vocal

0:18:47.359 --> 0:18:49.680
<v Speaker 2>about the foods he doesn't like. But yeah, no, Philip's

0:18:49.680 --> 0:18:52.840
<v Speaker 2>an excellent cook and also on my list of recipes

0:18:52.840 --> 0:18:55.359
<v Speaker 2>to read was going to be a lemon tart, but

0:18:55.800 --> 0:18:58.520
<v Speaker 2>that would have been dishonest because Philip is the one

0:18:58.520 --> 0:19:03.159
<v Speaker 2>who has made numerous times the lemon tart. So Philip's

0:19:03.160 --> 0:19:08.080
<v Speaker 2>also an excellent baker. He's very he's very good. It's

0:19:08.119 --> 0:19:12.040
<v Speaker 2>exactly that it's the kind of like exact kind of measurements,

0:19:12.080 --> 0:19:15.280
<v Speaker 2>which I will admit that I'm a little bit more

0:19:15.280 --> 0:19:17.440
<v Speaker 2>of a free spirit in the kitchen.

0:19:17.920 --> 0:19:20.880
<v Speaker 3>So did you put more pisama vinegar in your calves liver?

0:19:22.520 --> 0:19:22.920
<v Speaker 4>I might have.

0:19:23.080 --> 0:19:25.280
<v Speaker 2>I might have freestyled a little bit with the vinegar.

0:19:25.400 --> 0:19:29.640
<v Speaker 2>I certainly the crumb fresh, I will admit to.

0:19:31.840 --> 0:19:33.160
<v Speaker 3>You, eat it every chance you get.

0:19:33.320 --> 0:19:35.240
<v Speaker 2>I love crumb fresh. And actually the last time I

0:19:35.280 --> 0:19:39.840
<v Speaker 2>had crumb fresh, really truly was when Philip last weekend

0:19:40.119 --> 0:19:43.400
<v Speaker 2>made a lemon tart. He made your lemon tart, which

0:19:43.440 --> 0:19:46.000
<v Speaker 2>is quite a big lemon tart. And so the rest

0:19:46.000 --> 0:19:48.520
<v Speaker 2>of the evening was spent kind of dividing the lemon tart,

0:19:49.480 --> 0:19:55.560
<v Speaker 2>wrapping each piece in wax paper, perfectly decanting crumbfresh, and

0:19:55.600 --> 0:20:00.320
<v Speaker 2>then sending off a piece to my sister and then

0:20:00.400 --> 0:20:04.800
<v Speaker 2>another piece to another friend so that we wouldn't sit

0:20:04.840 --> 0:20:07.080
<v Speaker 2>in front of the TV and eat the whole thing,

0:20:07.280 --> 0:20:08.679
<v Speaker 2>the entire lemon, the whole thing.

0:20:09.320 --> 0:20:12.359
<v Speaker 3>Yeah, what might happen the foods that we go to

0:20:12.440 --> 0:20:15.760
<v Speaker 3>when we feel, you know, that we want to eat

0:20:15.800 --> 0:20:20.120
<v Speaker 3>not just because we're hungry, but because we need some

0:20:20.160 --> 0:20:23.320
<v Speaker 3>sort of comfort. And I was wondering what would be

0:20:23.320 --> 0:20:24.120
<v Speaker 3>your comfort food.

0:20:24.359 --> 0:20:27.800
<v Speaker 2>I would say my comfort food because we used to

0:20:27.800 --> 0:20:30.720
<v Speaker 2>do on occasion at home and not even on occasion,

0:20:30.760 --> 0:20:35.480
<v Speaker 2>quite often have spaghetti bolonnaise. And my sister can make

0:20:35.960 --> 0:20:39.960
<v Speaker 2>the most perfect spaghetti bolonnies, my twin sister, and so

0:20:40.160 --> 0:20:46.879
<v Speaker 2>I would describe my comfort food as her spaghetti bolonnaise.

0:20:47.000 --> 0:20:51.200
<v Speaker 2>It's incredibly comforting. Yes, makes it quite sleepy actually after

0:20:51.280 --> 0:20:51.600
<v Speaker 2>you you.

0:20:51.600 --> 0:20:55.200
<v Speaker 3>Know, there's something about the meat and the past. Anyway,

0:20:55.440 --> 0:20:58.359
<v Speaker 3>thank you, you're my comfort. Thank you for coming.

0:20:58.520 --> 0:20:59.760
<v Speaker 4>You're mine. Thank you so much.

0:20:59.800 --> 0:21:01.159
<v Speaker 2>Thank you, thank you so much for having.

0:21:00.920 --> 0:21:05.080
<v Speaker 3>Me well as spahetti balladays I love it. And yeah,

0:21:05.160 --> 0:21:06.560
<v Speaker 3>comfort food Okay, thank you.

0:21:06.640 --> 0:21:07.920
<v Speaker 4>Dan, Yeah, thank you.

0:21:12.720 --> 0:21:16.000
<v Speaker 3>To visit the online shop of the River Cafe, go

0:21:16.160 --> 0:21:19.480
<v Speaker 3>to shop Therivercafe dot co dot uk.

0:21:22.560 --> 0:21:25.439
<v Speaker 1>River Cafe Table four is a production of iHeartRadio and

0:21:25.480 --> 0:21:30.639
<v Speaker 1>Adami Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app,

0:21:30.800 --> 0:21:33.760
<v Speaker 1>Apple Podcasts, or wherever you listen to your favorite shows.