Speaker 1: Welcome to River Cafe table for a production of I
Speaker 1: Heart Radio and Adam I Studios. Everybody is interested in process.
Speaker 1: How do actors memorize their lines, how does a car
Speaker 1: get designed? And how does an aeroplane stay up in
Speaker 1: the sky. In my case, the question I'm most often
Speaker 1: asked is how does a restaurant work. How does the
Speaker 1: mozzarella come out the same time as ravioli? How do
Speaker 1: you know how many portions of sea bass to order?
Speaker 1: What do you do when a chef calls in sick?
Speaker 1: The answers to this questions are simple. It's people, and
Speaker 1: two of the most important people for me at the
Speaker 1: River Cafe are Sean Manoan and Joseph Travelli, who, between
Speaker 1: them have merely clocked up fifty years of experience in
Speaker 1: this restaurant. Sean, if I were to ask you to
Speaker 1: introduce Joseph of Ellie, how would you introduce him? Well,
Speaker 1: Joseph is one of my best friends. I've worked with
Speaker 1: him for twenty plus years. And how would you introduce Sean?
Speaker 1: You have to say she's one of your best friends.
Speaker 1: Actually say I don't know Sean very well? How dare you? So?
Speaker 1: There were cheers Okay, Champagne, this is the first for me.
Speaker 1: At the beginning of this interview might be better than
Speaker 1: the end, or maybe the end would be better at
Speaker 1: the beginning, in terms of process and in terms of
Speaker 1: how a restaurant works, how does a menu get written?
Speaker 1: Do whatever we can both talk about. I think we have.
Speaker 1: What we would encourage chefsidy when we employ them is
Speaker 1: to have a constant dialogue about food. So from the
Speaker 1: minute I get up in the morning, I would cycle
Speaker 1: to work, go straight to the pool, and for that
Speaker 1: half an hour where I'm just swimming my lengths, I
Speaker 1: just think about the menu. I think who's working, what's
Speaker 1: the weather like? It's a scorcher, is it cold? You know?
Speaker 1: And no one can interrupt me because I'm just swimming
Speaker 1: up and down. So basically I can get the menu
Speaker 1: in my head thinking about all those nuances of a
Speaker 1: balanced menu, color, obviously seasonality. And I remember once writing
Speaker 1: a menu in in the early days at the River Cafe,
Speaker 1: and I remember Ruthie saying to me, every person who
Speaker 1: comes to River Cafe is coming for a different reason,
Speaker 1: but there's many people who are coming to celebration. So
Speaker 1: one person's working lunch is someone else's wedding, anniversary or birthday,
Speaker 1: and so to write a menu that considers all those things,
Speaker 1: it's a real skill because if you're if you're eating
Speaker 1: out seven days a week, you don't want to eat
Speaker 1: the same way as if you've saved up to come
Speaker 1: here and this is your big day. So you need
Speaker 1: to write a menu that thinks of all of that.
Speaker 1: The fussy eater, the celebratory eater. Do you think about
Speaker 1: it when you're swimming every day? I don't swim every
Speaker 1: day anymore. I used to, um, I think about it
Speaker 1: cycling in, And when I'm writing the menu, I always
Speaker 1: think about Yes, it's the balance on one line of
Speaker 1: a dish, you know, like Chilian lemon or whatever, and
Speaker 1: the colors, and then the balance on the menu. And
Speaker 1: then there'll be a soux chef on that shift. He'll
Speaker 1: be working with us, So while we're writing the menu,
Speaker 1: they're manning the kitchen and making sure that the prep
Speaker 1: is done, you know, checking this and that, dealing with
Speaker 1: the fish suppliers phoning up and the butcher's phoning and people.
Speaker 1: You know, there's many calls coming in about because we're
Speaker 1: working with the seasonality and we're only cooking what's reflected
Speaker 1: in the market. You know, if there's no scollops, we
Speaker 1: won't put them on the menu. It's not like we've
Speaker 1: got a three month menu where we have scollops on
Speaker 1: every day. If there's no cavalon ero and the you know,
Speaker 1: everything reflects the market. I always like to call on
Speaker 1: my way in or the night before as probably really frustrating,
Speaker 1: but to kind of know what you have. You know
Speaker 1: that you have in your head that you have Langston
Speaker 1: but you don't have so you have Sea Best but
Speaker 1: you don't have to. You can then start planning, you know.
Speaker 1: I think how that goes. I think one of the
Speaker 1: things that both of you is that you are incredibly
Speaker 1: patient with new chefs. I do. I think you are.
Speaker 1: I've always tried to if ever I was to tell
Speaker 1: someone off in the kitchen, I would always try and
Speaker 1: make sure that it it was never a personal would only
Speaker 1: be like to do with what they've done. I take
Speaker 1: a lot of pride and not being aggressive chef, never
Speaker 1: really raising my voice and people some people want to
Speaker 1: see you behave like that in the kitchen because I
Speaker 1: think that's what head chef would do. And I just
Speaker 1: think I refuse to do that that's not her roll
Speaker 1: and never do that. Take a lot of pride in it,
Speaker 1: and you're a brilliant boss. Just like it's just so
Speaker 1: focused on everyone being in the right zone all the time,
Speaker 1: which is so important. Is importan alton as being clean
Speaker 1: and washed down. We always say that, don't we. Being
Speaker 1: in a professional kitchen is I always liken it to
Speaker 1: being on the West End doing two shows a day,
Speaker 1: because you've got two non negotiable deadlines a day where
Speaker 1: you have to be ready and ready to go. And
Speaker 1: so when I opened the door to come down into
Speaker 1: the kitchen and I've got my chef's outfit on, and
Speaker 1: I'm always comes straight into my professional persona. So I'm
Speaker 1: like morning morning everyone. Morning. I think of morning to everybody,
Speaker 1: and I like boil myself up by my good morning
Speaker 1: nous and then to have a feeling of good will
Speaker 1: and that really does perpetuate teamwork and respect for working
Speaker 1: environment that I take really really seriously. Also the building
Speaker 1: as well. You know we haven't talked about the building.
Speaker 1: I mean it's just like the room and the kitchen
Speaker 1: being in the room, so it's just got this lovely
Speaker 1: feeling of calm, you know, and after twenty two years
Speaker 1: whatever it is of going into it every morning, opened
Speaker 1: the door and just think, oh, this is just you know,
Speaker 1: this is for me, for us at home, but it's
Speaker 1: also just it's impeccable. If I come in the morning,
Speaker 1: this is like ever so slightly topical. But if I
Speaker 1: come in the morning and someone's left a bottle of
Speaker 1: wine I haven't finished on table one, you know, it
Speaker 1: really annoys me because it's just sounds okay. Also, you
Speaker 1: should be able to from the table. Table one is
Speaker 1: right in the kitchen. Table twelve is literally in the kitchen,
Speaker 1: and in theory you should be able to walk into
Speaker 1: the kitchen at any moment. I mean, don't try it
Speaker 1: at home. And there's nothing hidden. Everything is fully on
Speaker 1: the show, so there's nothing dodgy going on behind the scenes,
Speaker 1: everything in which the ruthie's a real stickler for, like
Speaker 1: make sure the bin the get rid of that bin.
Speaker 1: And I love it when someone comes into the kitchen
Speaker 1: they say show me the kitchen and they just go,
Speaker 1: this is it. There's something else like downstairs that this is.
Speaker 1: I'd think I looked after you on your first day
Speaker 1: massively and then we both worked our way up through
Speaker 1: the River Cafe kitchen together, so we became friends really
Speaker 1: like that. I remember once being on the cold section
Speaker 1: with Joseph and saying, how much oil do you think
Speaker 1: we will like on this dish? We were, you know,
Speaker 1: we had a comraderie, and then we were on our
Speaker 1: same journey all the way up to the top, to
Speaker 1: the point now that I get to basically work with
Speaker 1: my best friend, because I hadn't say to chefs, especially
Speaker 1: sometimes I say it when a chef has been fear
Speaker 1: for a while and it's kind of slightly impatient with
Speaker 1: a very very young chef has just started. I said,
Speaker 1: you remember your first day, you know, it's like remembering
Speaker 1: your first kiss. Can you remember your first day here?
Speaker 1: Either of you? Oh gosh, absolutely? What was it like?
Speaker 1: I was terrifying was I here? So Rose was there.
Speaker 1: I remember the whole process of arriving. Wrote a letter
Speaker 1: and gave it to Rose, incredibly nervous when I had
Speaker 1: lunch and she invited me to come the following week
Speaker 1: to work. And yeah, you were away that week and
Speaker 1: I was just terrified, to be honest, until you came back.
Speaker 1: And then you made me a cup of tea and
Speaker 1: I thought, Okay, I think I can get up with this.
Speaker 1: But I was the first week. I was like in
Speaker 1: awe and so scared. I remember leaving and just thinking like, okay,
Speaker 1: I'm okay, I've got through another day. It was literally
Speaker 1: day by day. But I'm sure you know that is
Speaker 1: the same for anyone in a You know, I wanted
Speaker 1: to work here for a couple of years at that point,
Speaker 1: and it just meant so much I could barely cope
Speaker 1: with it. Did you remember yours your first day? I
Speaker 1: remember meeting Rose on my first day and she said
Speaker 1: something I always quote still said, I'll teach you to
Speaker 1: slice a piece of prisciuto the perfect thickness. I'll teach
Speaker 1: you to cook pelotti beans perfectly. I'll teach you the
Speaker 1: art of simple cooking. And I remember thinking that sounds easy,
Speaker 1: But actually that is the essence of the river, isn't it.
Speaker 1: Simplicity and the understanding of simplicity, which, as I've worked
Speaker 1: with Ruthie over the years, I've never understood it more
Speaker 1: than watching you and how you take one thing more away.
Speaker 1: But were you scared? Yeah, definitely, And what was still here?
Speaker 1: It was the fear that you could do something wrong
Speaker 1: if someone would tell you. All For I think maybe
Speaker 1: twenty years ago, when I was younger, chef kitchens, even
Speaker 1: though the River Cafe wasn't like that, having come through
Speaker 1: London kitchens and then being quite hierarchical and aggressive and
Speaker 1: well dominated, I really, you know, to go somewhere as
Speaker 1: Revere River Cafe, the preconception would be more of that.
Speaker 1: But as I was going along my journey, I was
Speaker 1: becoming more sure of what I didn't like. So when
Speaker 1: I arrived at the River Cafe and met two women
Speaker 1: that I was like, Wow, this this is like a
Speaker 1: life goal here, you know, and then you could pursue
Speaker 1: your own values as we went up the ladder. Are
Speaker 1: the things that were really important to us as you
Speaker 1: became more of a manager. I suppose absolutely right. This
Speaker 1: interesting about how immediate your performances judged in the restaurant.
Speaker 1: Chefs the judge as soon as they walk into the kitchen.
Speaker 1: I mean, you can judge a chef by the the
Speaker 1: chef's trousers they were even or if they're come in
Speaker 1: the jacket that's not clean or tied neatly. And how
Speaker 1: you present yourself before you've even picked up your knife,
Speaker 1: which people are judging you by your knife quietly, even
Speaker 1: though I don't believe in the what your knife says
Speaker 1: about you, per say, But a lot of chefs will
Speaker 1: just have a little look at someone's knife before they've
Speaker 1: even chopped anything. Did you start being so afraid? How
Speaker 1: long did it take two years ago or just after
Speaker 1: two years? About two years to settling? What do you
Speaker 1: think there was? I think what? Because what the River
Speaker 1: Cafe does. We write the menu every day, twice a
Speaker 1: day for lunch and dinner, and so it's very unique.
Speaker 1: When I worked in for example, Bluebird, I was the
Speaker 1: queen of Mason Plus and we would do and so
Speaker 1: when you say about music plus, it means you have
Speaker 1: to have your breath, all your vegetables and stuff done
Speaker 1: for you know, for the like in the River Cafe,
Speaker 1: we have have vegetables done just for lunch, and most
Speaker 1: things we do to order. So if we have parsley,
Speaker 1: we'll chopped parsty to order, and we chopped garlic to order,
Speaker 1: and we do everything to orders as fresh as it
Speaker 1: could be. When I worked in Bluebird, I had the
Speaker 1: whole fridge stock for the week. So when I started
Speaker 1: at the River Cafe. I was like, you're mad, how
Speaker 1: can you do everything to order that? This is a
Speaker 1: recipe for disaster. I'm the queen of muse on Plus.
Speaker 1: You know when a new chef comes, when you've interviewed
Speaker 1: someone and you know, I used to say, what books
Speaker 1: do you read? Michelle Rue used to say, make me
Speaker 1: an omelet? But what do you look for in terms
Speaker 1: of somebody coming for a job here? If we interview
Speaker 1: people together, that we try and put them off because
Speaker 1: some people come with they have maybe a law degree
Speaker 1: or they've done a degree in dark medicine. We have
Speaker 1: and we're like, okay, so you know, you have to
Speaker 1: stand up for a living. You know, you have to
Speaker 1: work nights, you have to work weekends. It's shift work.
Speaker 1: If you love cooking, you can always cook at home.
Speaker 1: And then if you're really, really, really really really set
Speaker 1: on it, then you know, because some people you think,
Speaker 1: my god, you could earn the fortune being a lawyer.
Speaker 1: I look for people that I think will fit into
Speaker 1: the team because if someone wants to learn, we can
Speaker 1: teach you anyone to cook. But going back, what actually
Speaker 1: made you want to be a chef? I didn't study it,
Speaker 1: but I grew up having long summer holidays in Italy,
Speaker 1: and my grandmother started cooking before we got up, and
Speaker 1: I slept in a room where the only window was
Speaker 1: to the kitchen. There wasn't a window to the outside,
Speaker 1: so I think it was kind of they had to
Speaker 1: pass through the kitchen to get through. There was no
Speaker 1: I was actually not you know, there was no outdoor window.
Speaker 1: There was just a hatch to the cooker and NONEA
Speaker 1: was impatient for us to wake up so she could
Speaker 1: be with her grandkids. That should open the thing and
Speaker 1: put cups of like sweet coffee and you know, do
Speaker 1: everything to wake us. So that's how it got in me.
Speaker 1: But I didn't realize that I could make it into
Speaker 1: a career. I got a job washing up in the
Speaker 1: kitchen with a for a guy called Chris, who's a
Speaker 1: dear friend, and one day he m burned himself so
Speaker 1: badly had to go to hospital and I was left
Speaker 1: to make Sunday lunch and I just loved it. And
Speaker 1: I think that's when I thought, Okay, I could I
Speaker 1: could really enjoy this, and what about you. My mom
Speaker 1: was a really brilliant cook, and really in the eighties
Speaker 1: she was a sort of Robert Carrier generation, and I
Speaker 1: aspired to where she was coming from. Probably you know
Speaker 1: that French influence. And my parents were real um, you know,
Speaker 1: the gastronomic in the seventies eighties, and I was fortunate
Speaker 1: enough to travel and eat well. And then as I
Speaker 1: became older, I read cookbooks like literally, like there were novels.
Speaker 1: I don't haven't read the classics, but I've read the
Speaker 1: classics and cookbooks, and then I well, I probably, I mean,
Speaker 1: I've read my Italian repertoire, but the ones that really
Speaker 1: got me into cooking when I was young, I loved
Speaker 1: reading the French ones. I loved the Rue Brothers. But
Speaker 1: you know, Sophie Griggson, But did you read Richard only
Speaker 1: or not? I didn't have more America Elizabeth David or
Speaker 1: not much Elizabeth David. Yeah. I wanted to be a chef,
Speaker 1: but my parents would not entertain the idea. And obviously
Speaker 1: I was being such a good person. I just did
Speaker 1: what they said. So I went off to university and
Speaker 1: then I became a chef after I had graduated, much
Speaker 1: against everyone else's you know, what they thought was a
Speaker 1: good idea, and just work my way up from the bottom.
Speaker 1: Then aged twenty two, I started, did you Yeah, and
Speaker 1: you had to overcome your parents disapproval took a while,
Speaker 1: and then your father, I know it was so fiercely
Speaker 1: proud of being a chef. He was yeah, yeah, he
Speaker 1: definitely was a chef, but also a chef who took
Speaker 1: the River Cafe and moved it forward. So you know,
Speaker 1: we've talked about both of you being interviewed by Rose
Speaker 1: or in all of her in love with her, as
Speaker 1: you know we were. People often ask me, they say,
Speaker 1: how did the River Cafe survive a fire? What would
Speaker 1: happen if two of your great Shana Joseph left, What
Speaker 1: would happen if you had something happened, and how would
Speaker 1: you get through it? And I say, well, the worst
Speaker 1: thing that ever could have happened, the most imaginable thing
Speaker 1: that could have ever happened. I'm gonna start to cry.
Speaker 1: It was Rose dying, that Rose left us, and if
Speaker 1: we could get through that, then we could almost do anything,
Speaker 1: because it was a lot, and she was not only
Speaker 1: she don't really died, but she was sick and we
Speaker 1: went through different stages of that illness. And we don't
Speaker 1: have to focus on her death. Can focus on her life.
Speaker 1: What was she like? When I think about Rose, I
Speaker 1: think about was she was? Really she was very different
Speaker 1: to you in many ways, wasn't she like you know,
Speaker 1: of course this is probably the secret of a good
Speaker 1: working relationship. But she was an avid gardener, wasn't she.
Speaker 1: The garden was something she was very the vegetable garden.
Speaker 1: She had encyclopedic knowledge of plants, which was you know,
Speaker 1: she encouraged us to think about the River Cafe Garden
Speaker 1: with only having an edible for every single plant in
Speaker 1: the River Cafe gardens edible and she was very proud
Speaker 1: of that. The other thing I think of when I
Speaker 1: think of Roses is vin Italy. How I was lucky
Speaker 1: enough to go to Vinitaly with her. Like soin Italy
Speaker 1: is a big wine tasting where you go for a
Speaker 1: I mean, you could go for a week, you may
Speaker 1: never come back. Probably goes two days is perfect. And
Speaker 1: we'd go and we try I don't know, fifties wines
Speaker 1: and they maybe maybe that's the exaggeration, but a lot
Speaker 1: of wine, and towards the afternoon, Roses get a little
Speaker 1: bit like, you know, the pallett is starting to fade.
Speaker 1: Let's go into Verona and getting a pair of TiVo
Speaker 1: and sit in the square and watch the world go by,
Speaker 1: and and go, let's go and eat a cake here,
Speaker 1: and and that appetite for for that sort of hedonistic cheffing,
Speaker 1: which was you know, really fun as well. That's that's
Speaker 1: why I would remember her. What do you think about
Speaker 1: when you think about Rose. I've got no idea what
Speaker 1: kind of chef i'd be without Rose, what kind of
Speaker 1: cook cook i'd be even home, let alone in a restaurant.
Speaker 1: I don't even know where to start, you know. As fortunate,
Speaker 1: I had an Italian grandmother who also taught me a
Speaker 1: lot of things. But I came to the River Cafe,
Speaker 1: Rose taught me, retaught me how to make tomatoes. Source
Speaker 1: just feel very lucky to have sat literally holding on
Speaker 1: their april drings, probably being a bit annoying and trying
Speaker 1: to take it in. And I suppose a part of
Speaker 1: it as well, particularly in the early days, was trying
Speaker 1: to please her, impress her. You know, I think loads
Speaker 1: of people say this, it's so true. It's just like
Speaker 1: three nice words from Rose could like get you through
Speaker 1: half a year, and so looking for that an awful
Speaker 1: lot and just enjoying it so much being here cooking
Speaker 1: with you and her people away say, oh, you give
Speaker 1: up so much being a chef, especially your twenties. What
Speaker 1: you can't come to the concert on Saturday night? You know,
Speaker 1: I wouldn't, didn't want to be anywhere else. I mean,
Speaker 1: you're kidding me. I remember one time we had a
Speaker 1: huge lunch in Tuscany and then we drove to Pierre
Speaker 1: Monte and we went out to dinner and there was
Speaker 1: I remember there was again a grand dinner, and I said,
Speaker 1: next year. I remember when the fifth course came out,
Speaker 1: I just started to cry, literally started, I can't take this, Moore,
Speaker 1: It's too much. And she was just you know, there
Speaker 1: she was, come on Roger's, Rogerina. She used to call
Speaker 1: me next time. There were so many She was very
Speaker 1: much her own person, I think in terms of what
Speaker 1: she chose to do, and fiercely loyal, fiercely proud. I
Speaker 1: was saying, you know, we used to get into a
Speaker 1: taxi in Paddington in the early early days and she
Speaker 1: just said to the driver river Cafe, and I used today,
Speaker 1: I hope this guy knows where the River Cafe days
Speaker 1: going to be rude, and she was really just such
Speaker 1: a character. So actually speaking of changes we've made and
Speaker 1: the way we've grown, we did grow and the beginning
Speaker 1: of lockdown, and I was wondering if you might like
Speaker 1: to tell the story of how we reacted to a
Speaker 1: closure which we didn't know it would be for weeks
Speaker 1: or for months, and what is the story of Shop
Speaker 1: the River Cafe. Well, we start we were all in
Speaker 1: different places working remotely. Sean was stuck in Wales which
Speaker 1: she couldn't leave. You were at yours, I was at
Speaker 1: my house, and then we had a fridge full of
Speaker 1: cheese and other things that I had to come in
Speaker 1: and look after the from anything else. So we started
Speaker 1: to see if we could sell them. We had a
Speaker 1: lot of food that we were left with. It was
Speaker 1: just criminal to see it, just you know, we couldn't
Speaker 1: waste it, and we tried to. There was some amount
Speaker 1: that you can we can give stuff to charity away,
Speaker 1: but there's some sort of strict rules about what you
Speaker 1: can and can't give and fresh food, and so because
Speaker 1: we had no idea how long it was going to
Speaker 1: go on for, so we kind of did some entrepreneurial
Speaker 1: ideas to sort of empty the kitchen and then after
Speaker 1: we've done that, Ruthie, who's like a voracious appetite for
Speaker 1: never resting, was like, okay, right now we've got rid
Speaker 1: of that, but hang on, what we're going to do
Speaker 1: with ourselves. Yeah. I think what happened is that we
Speaker 1: sat here in the private dining room and we thought
Speaker 1: we're going to have to close this restaurant. We don't
Speaker 1: know how long for. But we did have all these
Speaker 1: ingredients and pastas and everything, and so that's what we thought.
Speaker 1: We could sell the olive oil, we can sell the pasta,
Speaker 1: and we would have an online business where we could
Speaker 1: never the way we could sell it. And then I
Speaker 1: think I think I made tomato sauce. There's a photograph
Speaker 1: of me with seven jars of tomato. And then you
Speaker 1: said that you thought, Joseph, that pesto would be possibility.
Speaker 1: So I think we had tomato sauce and pesto, and
Speaker 1: then and then we just added bit by bit, didn't we.
Speaker 1: And then as it we realized it was as as
Speaker 1: everyone in Lockdown was so keen to have something from
Speaker 1: a restaurant. I think that was, you know, we were busy,
Speaker 1: starting to become busier, but it culminated I think on
Speaker 1: Mother's Day of the first the second one at one
Speaker 1: of the lockdowns where we had so many orders that
Speaker 1: we had to prep a thousand artichokes and we had
Speaker 1: the boxes came in the floor to ceiling and it
Speaker 1: took a whole day to prepare them. Because everything we
Speaker 1: do it shop. The cafe is made at the River
Speaker 1: Cafe by our River Cavery chefs, and it was like
Speaker 1: we were and it was actually kind of cool to
Speaker 1: see that we could actually pull that off, I think,
Speaker 1: wasn't it. I think everyone really enjoyed. I think by
Speaker 1: that stage of it, the team was ready to be
Speaker 1: together and just to be doing something. It just felt
Speaker 1: really good. We kept people in different teams since week,
Speaker 1: so we didn't have everyone could be had bubbles. We
Speaker 1: had bubbles. Yeah. What I found with the shop is
Speaker 1: that's been such a learning curve because we've gone from
Speaker 1: understanding how to cook and then we had the packaging
Speaker 1: and then we were like, oh my god, the packaging
Speaker 1: is leaking or someone's potatoes have fallen out of the box,
Speaker 1: and so it was like, oh God, and how are
Speaker 1: we going to solve this problem? So we were doing
Speaker 1: problem solving and then we were like, okay, how can
Speaker 1: we get this to a customer who wants it in Scotland?
Speaker 1: And then we were throwing had the box packed and
Speaker 1: we have all the stuff, And remember throwing off the
Speaker 1: balconies if it broke to check out packaging materials with work.
Speaker 1: I remember having the chefs and being you have these
Speaker 1: little kind of lunch boxes, but they're filling them up
Speaker 1: with food and saying you must just put this in
Speaker 1: here as beautifully as if it was for a plate
Speaker 1: in the restaurants, and when they open it's lovely, you know.
Speaker 1: And then we put it all in and then I
Speaker 1: saw the levy driver come and pick them up and
Speaker 1: threw them over shoulder, and I just, oh no, it's
Speaker 1: a really whole other world doing these podcasts. Advice was
Speaker 1: given to me to always have a common question that
Speaker 1: you asked everyone before we say goodbye on this afternoon,
Speaker 1: what would be your comfort food? Do you have one
Speaker 1: who hads to go first? I almost reckon that I
Speaker 1: could answer, could maybe can you product, but just answer
Speaker 1: to what's your comfort? I reckon you die the same
Speaker 1: bread or pastor bad pastor. I mean I feel free
Speaker 1: to answer for yourself. Slice of bread. What would you
Speaker 1: put on the bread? Maybe nothing, nothing, but yeah maybe
Speaker 1: not tested just a piece of bread if it was
Speaker 1: like warm bread, I think maybe nothing. Yes, And you
Speaker 1: know what shance comfort feel is. I've got a few choices, actually,
Speaker 1: but maybe spaghetti botago. Maybe I say that because that's blank,
Speaker 1: but that's a yeah, that's true. But I know that
Speaker 1: you eat that when you're home alone, you know, And
Speaker 1: that's your kind of treat for yourself. That's true. Okay,
Speaker 1: now you can come and on each other. So yours
Speaker 1: would be bread? Would your target? It's in my top
Speaker 1: five four o four cheese any cheese, any cheese. So
Speaker 1: bo target is dried. I mean it sounds really not
Speaker 1: that appetizing. It's a it's a row of a of
Speaker 1: a gray mullet, and it's a Sardinian specialty. Do you
Speaker 1: just grate it into spaghetti? I mean generally, I think
Speaker 1: people would probably use about a third of a stick
Speaker 1: per person. I could eat a whole stick. I love it.
Speaker 1: And then you put it into the spaghetti with lots
Speaker 1: of olive oil, a little tiny one drop of lemon juice,
Speaker 1: plenty of black pepper, Oh my god, making yourself hungry? Okay,
Speaker 1: So Sean said that if you said there was nothing
Speaker 1: on your bread, what would be on your pasta? And
Speaker 1: what would the pasta? I think it would probably be
Speaker 1: pasta with tomato. Thank you. Well, I can say that
Speaker 1: I don't know what food is my comfort, but I
Speaker 1: have to say a hundred percent YouTube are my comfort.
Speaker 1: Thank you, stop me all thanks to visit the online
Speaker 1: shop of The River Cafe. Go to shop the River
Speaker 1: Cafe dot co dot uk. River Cafe Table four is
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