1 00:00:00,080 --> 00:00:03,880 Speaker 1: Welcome to Ruthie's Table four, a production of iHeartRadio and 2 00:00:03,920 --> 00:00:05,320 Speaker 1: Adamized Studios. 3 00:00:08,680 --> 00:00:11,760 Speaker 2: A year ago, I used every bit of access and 4 00:00:11,880 --> 00:00:15,200 Speaker 2: influence to get tickets to Cabaret for one reason, only 5 00:00:15,600 --> 00:00:18,920 Speaker 2: to see Eddie Redmain, and I went back two times. 6 00:00:19,239 --> 00:00:21,959 Speaker 2: I would have liked to have gone back more. And 7 00:00:22,120 --> 00:00:25,439 Speaker 2: last week, conquering my enormous fear of being afraid, I 8 00:00:25,520 --> 00:00:27,240 Speaker 2: watched him in The Good Nurse and was a bit 9 00:00:27,360 --> 00:00:31,120 Speaker 2: unnerved about just how beautifully he made a mass murderer 10 00:00:31,160 --> 00:00:35,319 Speaker 2: not only empathetic but almost lovable. But I and all 11 00:00:35,360 --> 00:00:38,000 Speaker 2: of us in the River Cafe really know Eddie as 12 00:00:38,040 --> 00:00:42,760 Speaker 2: a great lover of food. Actually, I'm here alone as 13 00:00:42,840 --> 00:00:45,280 Speaker 2: Eddie is in the kitchen with the chefs making pizzas 14 00:00:45,720 --> 00:00:48,159 Speaker 2: a little annoying, as I don't go around acting in 15 00:00:48,200 --> 00:00:51,040 Speaker 2: plays and movies. But how could I possibly mind? 16 00:00:53,080 --> 00:00:55,640 Speaker 3: Hi, I'm Jess and I'm a chef at the River Cafe. 17 00:00:55,800 --> 00:00:58,480 Speaker 3: We've been here for four and a half years, and 18 00:00:58,520 --> 00:01:01,800 Speaker 3: we're making pizzas pizza section, so you want to roll 19 00:01:01,840 --> 00:01:04,600 Speaker 3: it out quite quite. 20 00:01:04,360 --> 00:01:07,920 Speaker 4: Wise, I obviously made the rookie era to begin with, 21 00:01:08,120 --> 00:01:11,720 Speaker 4: putting far too much stuff on top, which is I 22 00:01:11,720 --> 00:01:12,119 Speaker 4: think it's. 23 00:01:12,040 --> 00:01:15,640 Speaker 5: Sort of like Day one exactly. All spledges over in 24 00:01:15,720 --> 00:01:16,160 Speaker 5: a sort of. 25 00:01:16,120 --> 00:01:33,480 Speaker 6: Hi, pizza, that's great, Wow, thank. 26 00:01:33,319 --> 00:01:33,800 Speaker 3: You so much. 27 00:01:38,120 --> 00:01:40,400 Speaker 2: Today Eddie and I are here in the River Cafe 28 00:01:40,640 --> 00:01:44,120 Speaker 2: about to begin our conversation, thank you so much with 29 00:01:44,280 --> 00:01:47,120 Speaker 2: the so nice to see, so nice, so thank you. 30 00:01:47,280 --> 00:01:48,600 Speaker 2: How is it making the pizzas? 31 00:01:48,920 --> 00:01:52,920 Speaker 5: It was? You fulfilled a childhood dream of mine. 32 00:01:53,200 --> 00:01:55,160 Speaker 2: I like childhood dreams. What would that be? 33 00:01:55,760 --> 00:02:00,240 Speaker 5: I mean it was watching Chef. 34 00:02:00,680 --> 00:02:03,920 Speaker 4: As a kid, we didn't really go to restaurants that much, 35 00:02:03,960 --> 00:02:05,800 Speaker 4: but it became a thing when we were sort of 36 00:02:06,320 --> 00:02:08,919 Speaker 4: I think about nine ten years old, that the weekends 37 00:02:08,960 --> 00:02:11,600 Speaker 4: would be playing sport on a Saturday, and then the 38 00:02:11,639 --> 00:02:15,200 Speaker 4: evenings we would go to Pizza Express, watch pizzas be made, 39 00:02:15,560 --> 00:02:18,800 Speaker 4: take them home and watch. That was like sort of 40 00:02:19,240 --> 00:02:22,239 Speaker 4: and so but my parents always said I would sit 41 00:02:22,320 --> 00:02:25,440 Speaker 4: there sort of clutching onto the marble, kind of watching 42 00:02:26,160 --> 00:02:29,080 Speaker 4: the process. Nothing like the pizza that I got to 43 00:02:29,120 --> 00:02:31,720 Speaker 4: make today, But it was extraordinary. 44 00:02:31,760 --> 00:02:32,560 Speaker 5: You fulfill my. 45 00:02:32,480 --> 00:02:34,359 Speaker 2: Lifelong It's very dramatic. 46 00:02:34,440 --> 00:02:37,080 Speaker 4: You're absolutely right, and it's but also the process of 47 00:02:37,160 --> 00:02:40,600 Speaker 4: watching food be made has always been something that I've 48 00:02:40,800 --> 00:02:45,799 Speaker 4: just adored and so open kitchens. You think it's theatrical, Oh, 49 00:02:47,000 --> 00:02:48,799 Speaker 4: maybe it is that. Maybe it is that. And it's 50 00:02:48,840 --> 00:02:51,520 Speaker 4: also kind of organized chaos, you know what I mean. 51 00:02:51,560 --> 00:02:55,680 Speaker 4: There's sort of the choreography of it, even just going 52 00:02:55,720 --> 00:02:58,120 Speaker 4: into the kitchen today and hearing about the process of 53 00:02:58,160 --> 00:03:03,320 Speaker 4: the different numbers of some where they which section they're 54 00:03:03,360 --> 00:03:05,400 Speaker 4: in charge of, and how they arrive at they're not 55 00:03:05,600 --> 00:03:08,800 Speaker 4: knowing whether they're going to be on the wood oven 56 00:03:09,040 --> 00:03:12,840 Speaker 4: or making pieces or I love the ordered chaos of it. 57 00:03:13,360 --> 00:03:16,120 Speaker 2: There's also I always say, and there is something about 58 00:03:16,160 --> 00:03:19,720 Speaker 2: the drama of a restaurant that the curtain goes up, 59 00:03:19,960 --> 00:03:22,040 Speaker 2: yeah at twelve thirty, you know, and at that point 60 00:03:22,160 --> 00:03:25,600 Speaker 2: everybody has to have you know, cleaned the carpet or 61 00:03:25,680 --> 00:03:28,480 Speaker 2: grated the cheese or you know, made sure the olive 62 00:03:28,480 --> 00:03:30,560 Speaker 2: oil was on the shelf, and that the menu had 63 00:03:30,560 --> 00:03:34,079 Speaker 2: been written. And I have never acted in a play, 64 00:03:34,480 --> 00:03:37,560 Speaker 2: but I assume that if the actor doesn't know their lines, 65 00:03:37,640 --> 00:03:41,200 Speaker 2: or the stage that hasn't been painted, or the program 66 00:03:41,360 --> 00:03:44,280 Speaker 2: hasn't been printed, that the show doesn't go on. 67 00:03:45,840 --> 00:03:48,080 Speaker 4: And also the feeling of I think I imagine it's 68 00:03:48,120 --> 00:03:51,320 Speaker 4: similar in restaurants, but of when we were doing cabaret, 69 00:03:51,360 --> 00:03:52,320 Speaker 4: for example. 70 00:03:51,920 --> 00:03:54,480 Speaker 5: You have your own weird path of. 71 00:03:54,480 --> 00:03:57,600 Speaker 4: Superstitions that you've created over the run of the thing 72 00:03:57,680 --> 00:04:00,560 Speaker 4: that involve for me, because I'm old, having to sort 73 00:04:00,560 --> 00:04:02,880 Speaker 4: of roll out a lot in order that your body 74 00:04:02,880 --> 00:04:05,920 Speaker 4: doesn't break vocally warm up and all that stuff. But 75 00:04:05,960 --> 00:04:08,880 Speaker 4: then also as a group meeting on the circle of 76 00:04:08,920 --> 00:04:12,320 Speaker 4: the stage and warming up together since greeting each other, 77 00:04:12,400 --> 00:04:15,320 Speaker 4: seeing how that everyone's days have been. And at that 78 00:04:15,440 --> 00:04:17,920 Speaker 4: point the space has a kind of fluorescent light on it, 79 00:04:18,279 --> 00:04:21,719 Speaker 4: and then we could hear the audiences coming in, and 80 00:04:21,760 --> 00:04:24,359 Speaker 4: then we all shift out and the lights go down 81 00:04:24,400 --> 00:04:27,719 Speaker 4: and the space takes on this kind of magical potency 82 00:04:27,800 --> 00:04:29,080 Speaker 4: I suppose is that. 83 00:04:29,000 --> 00:04:35,920 Speaker 2: Similar so collaborative. But going back about working and food, 84 00:04:36,400 --> 00:04:40,160 Speaker 2: I'm so intrigued about whether actors and if it's a matine, 85 00:04:40,200 --> 00:04:40,919 Speaker 2: do you have munch. 86 00:04:41,480 --> 00:04:43,640 Speaker 4: Well, generally, what happens with me when I do theater 87 00:04:43,760 --> 00:04:48,600 Speaker 4: is I lose weight because you're firing on adrenaline. 88 00:04:49,200 --> 00:04:52,280 Speaker 5: And the truth is I can't eat. 89 00:04:52,080 --> 00:04:56,640 Speaker 4: Just before a show, It's too soon. So I try 90 00:04:56,640 --> 00:04:59,360 Speaker 4: and eat a really good breakfast. I try and drink 91 00:04:59,400 --> 00:05:01,120 Speaker 4: a shed load of water first thing in the morning, 92 00:05:01,120 --> 00:05:04,279 Speaker 4: which I'm not good at but recently doing cabaret, my 93 00:05:04,360 --> 00:05:05,760 Speaker 4: wonderful singing teacher. 94 00:05:06,279 --> 00:05:07,960 Speaker 5: Said that apparently it takes the six out. 95 00:05:08,160 --> 00:05:11,440 Speaker 4: Your vocal cords are the last things that hydrate, and 96 00:05:11,600 --> 00:05:12,560 Speaker 4: it takes six. 97 00:05:12,360 --> 00:05:14,000 Speaker 5: Hours for the hydration to get through. 98 00:05:14,160 --> 00:05:16,400 Speaker 4: So sort of first thing in the morning, you I 99 00:05:16,440 --> 00:05:19,919 Speaker 4: would sort of come downstairs and down glasses of water. 100 00:05:20,880 --> 00:05:23,039 Speaker 4: But then of course after the show, you're riding on 101 00:05:23,080 --> 00:05:28,360 Speaker 4: adrenaline and it's late and you don't so on matinee 102 00:05:28,440 --> 00:05:31,080 Speaker 4: days you sort of have to force yourself to eat, 103 00:05:31,160 --> 00:05:34,480 Speaker 4: which is yeah, and normally for me it's something kind 104 00:05:34,560 --> 00:05:38,600 Speaker 4: of it could be noodles with prawns or something that light, 105 00:05:38,880 --> 00:05:42,200 Speaker 4: something that's easy. There's a weird thing about our job, 106 00:05:43,400 --> 00:05:46,360 Speaker 4: both in theater and on film that, particularly on film, 107 00:05:46,400 --> 00:05:48,839 Speaker 4: I suppose when you because you wake up very early, 108 00:05:49,040 --> 00:05:51,120 Speaker 4: you can be up at sort of you know, four 109 00:05:51,240 --> 00:05:54,400 Speaker 4: or five or something, and then back late that I 110 00:05:54,440 --> 00:05:56,719 Speaker 4: feel like you turn more into a child in the 111 00:05:56,760 --> 00:06:00,479 Speaker 4: sense that your body clock like straight off to lunch. 112 00:06:00,520 --> 00:06:05,200 Speaker 4: On a film set, quite often you just hit this 113 00:06:05,360 --> 00:06:08,360 Speaker 4: total wall of like you eat and then you can 114 00:06:08,480 --> 00:06:14,320 Speaker 4: completely pass out because and then you sort of wake 115 00:06:14,360 --> 00:06:17,560 Speaker 4: again and you kind of I suppose dose yourself with 116 00:06:17,640 --> 00:06:19,480 Speaker 4: caffeine in order to sort of then put you through. 117 00:06:19,480 --> 00:06:21,560 Speaker 4: But I never feel it when I'm not working, but 118 00:06:21,640 --> 00:06:24,480 Speaker 4: that real feeling of straight after lunch, you're a bit 119 00:06:24,520 --> 00:06:27,920 Speaker 4: like a baby. You sort of go straight to yeah, 120 00:06:27,960 --> 00:06:34,040 Speaker 4: but learning to eat and coffeminate yourself. The odd things 121 00:06:34,040 --> 00:06:37,760 Speaker 4: about film sets and theater is the rhythms of it. 122 00:06:38,080 --> 00:06:40,920 Speaker 4: You know, you can be you can be shooting an 123 00:06:40,920 --> 00:06:45,000 Speaker 4: intense scene on a film set and have done the 124 00:06:46,080 --> 00:06:49,640 Speaker 4: wide shots, and then they'll call lunch, and then you'll 125 00:06:49,640 --> 00:06:52,599 Speaker 4: have your food. You'll have that exhaustion, and then you 126 00:06:52,640 --> 00:06:55,240 Speaker 4: straight off to lunch. You're coming back into the most 127 00:06:55,279 --> 00:06:59,919 Speaker 4: intimate of close ups and you've somehow got a recap 128 00:07:00,200 --> 00:07:05,520 Speaker 4: that energy, and that's beret. So weirdly, food and drink 129 00:07:05,640 --> 00:07:08,320 Speaker 4: does affect all that, and you are having to kind 130 00:07:08,360 --> 00:07:10,760 Speaker 4: of give yourself false energies. 131 00:07:10,400 --> 00:07:13,600 Speaker 7: At moments to push yourself to a place that's kind. 132 00:07:13,400 --> 00:07:16,480 Speaker 2: Of I thought it was a very beautiful scene in 133 00:07:16,520 --> 00:07:19,480 Speaker 2: The Good Nurse that takes place at the very end 134 00:07:19,720 --> 00:07:23,880 Speaker 2: and that diner where you're clearly going into a place 135 00:07:23,920 --> 00:07:27,640 Speaker 2: of eating, a place where you sit down in a 136 00:07:27,680 --> 00:07:31,440 Speaker 2: booth and there's the expectation that you're meeting and you're 137 00:07:31,440 --> 00:07:34,520 Speaker 2: going to have probably something, you know, a meal that 138 00:07:34,560 --> 00:07:39,960 Speaker 2: you're going to have, and then that conversation and it 139 00:07:40,000 --> 00:07:42,880 Speaker 2: was very beautiful. I thought that dynamic of the two 140 00:07:42,880 --> 00:07:46,600 Speaker 2: of you over a couple of you didn't have anything, did. 141 00:07:46,480 --> 00:07:48,680 Speaker 5: You, Yeah, we ordered the food. 142 00:07:50,160 --> 00:07:53,560 Speaker 2: And then that thing that also resonates so much as leaving. 143 00:07:53,760 --> 00:07:56,440 Speaker 2: You know that you walking out of a restaurant is 144 00:07:56,560 --> 00:08:00,760 Speaker 2: quite or a diner or any situation where the expectation 145 00:08:00,920 --> 00:08:03,240 Speaker 2: of a nice meal and then that kind of thing 146 00:08:03,280 --> 00:08:05,559 Speaker 2: of walking out is pretty pretty tough. 147 00:08:05,680 --> 00:08:08,720 Speaker 4: There was something about the architecture of that Dina. You know, 148 00:08:08,800 --> 00:08:11,360 Speaker 4: diners force you to kind of sit opposite. There's no 149 00:08:11,920 --> 00:08:14,680 Speaker 4: that and also the director to be, as Lindholms an 150 00:08:14,720 --> 00:08:18,520 Speaker 4: amazing man to set the scene. It's it's a moment 151 00:08:18,560 --> 00:08:20,800 Speaker 4: in the film when these two people who are close 152 00:08:20,840 --> 00:08:28,200 Speaker 4: friends meet and my character has been doing horrendous things 153 00:08:28,280 --> 00:08:31,720 Speaker 4: and this friend knows about it and is wired. So 154 00:08:31,760 --> 00:08:34,840 Speaker 4: it's being is recording the conversation to try and get evidence, 155 00:08:34,960 --> 00:08:37,520 Speaker 4: but hasn't given away that. 156 00:08:37,240 --> 00:08:39,679 Speaker 7: She knows anything. So it's filled with sort. 157 00:08:39,480 --> 00:08:44,480 Speaker 4: Of tension and to beis did this these interesting things? 158 00:08:44,600 --> 00:08:48,600 Speaker 4: For example, giving these gigantic menus. You know that that 159 00:08:48,600 --> 00:08:53,000 Speaker 4: that that that almost stop you from these obstacles to 160 00:08:53,040 --> 00:08:56,160 Speaker 4: the scene, Like he kept having the woman in charge 161 00:08:56,160 --> 00:08:59,640 Speaker 4: of the restaurant come and interrupt the scenes, so adding 162 00:08:59,679 --> 00:09:02,360 Speaker 4: the kind of odd rhythms to a scene that is 163 00:09:02,559 --> 00:09:06,040 Speaker 4: that is filled with angles and edges, I suppose, But no, 164 00:09:06,120 --> 00:09:10,760 Speaker 4: you're right. Restaurants are extraordinary places because they're you know, 165 00:09:13,240 --> 00:09:18,720 Speaker 4: the real man Charles Cullen that I played. I got 166 00:09:18,720 --> 00:09:22,000 Speaker 4: the sense that his relationship with Amy Lockran, which is 167 00:09:22,080 --> 00:09:26,320 Speaker 4: Justic Justtain's character, was always one of friendship. But I 168 00:09:26,480 --> 00:09:29,080 Speaker 4: believe that this was the only time that he began 169 00:09:29,160 --> 00:09:31,679 Speaker 4: to think maybe there was something more. She had invited 170 00:09:31,760 --> 00:09:35,320 Speaker 4: him on a sort of out of work date and 171 00:09:35,360 --> 00:09:38,960 Speaker 4: so he's got slightly dressed up, and that that filled 172 00:09:38,960 --> 00:09:42,000 Speaker 4: that scene potentially. So restaurants can be places of first love, 173 00:09:42,080 --> 00:09:47,280 Speaker 4: or they can be places of breakup, of power negotiations 174 00:09:47,320 --> 00:09:48,719 Speaker 4: of you know, they are. 175 00:09:49,120 --> 00:09:52,360 Speaker 2: People do very private things in a very public space. 176 00:09:52,920 --> 00:09:55,920 Speaker 2: So people get divorced in restaurants and now it's affairs 177 00:09:55,920 --> 00:09:59,440 Speaker 2: and restaurants. They get fired in restaurants, and you know, 178 00:09:59,480 --> 00:10:02,400 Speaker 2: you think of maybe you might want to do that 179 00:10:02,480 --> 00:10:05,640 Speaker 2: at home. You know, in the office, and instead there's 180 00:10:05,720 --> 00:10:08,360 Speaker 2: a safety net I think of knowing that if you're 181 00:10:08,400 --> 00:10:11,520 Speaker 2: firing somebody or announcing an affair. We have had people, 182 00:10:12,000 --> 00:10:15,080 Speaker 2: you know, spilled a glass of boy and very rarely 183 00:10:15,320 --> 00:10:20,199 Speaker 2: or totally yeah, the drama. Well, the best one I've 184 00:10:20,240 --> 00:10:22,240 Speaker 2: said it before is the man who said he called 185 00:10:22,280 --> 00:10:24,320 Speaker 2: up and said that he was going to propose to 186 00:10:24,360 --> 00:10:27,200 Speaker 2: his girlfriend, and we right, will you marry me on 187 00:10:27,280 --> 00:10:31,200 Speaker 2: the cake? So he did, of course marry me, you know, 188 00:10:31,280 --> 00:10:34,280 Speaker 2: you know it. And halfway through the meal he came 189 00:10:34,360 --> 00:10:37,440 Speaker 2: and said, cancel the cake, and so we never knew why, 190 00:10:37,679 --> 00:10:41,200 Speaker 2: you know, but it is that has been No, I 191 00:10:41,240 --> 00:10:43,079 Speaker 2: don't know who he was. It was just like one 192 00:10:43,080 --> 00:10:45,200 Speaker 2: of those I probably wasn't even here that night. 193 00:10:45,240 --> 00:10:46,040 Speaker 5: One of the oddest. 194 00:10:47,800 --> 00:10:51,720 Speaker 2: I have to say. I wish I had more dramatic stories. 195 00:10:51,840 --> 00:10:55,640 Speaker 2: There's I've been asked, you know, I mean, just people. 196 00:10:56,320 --> 00:10:58,800 Speaker 2: Very often people want to bring their own food, you know, 197 00:10:58,840 --> 00:11:09,640 Speaker 2: which is a bit odd. Yeah, exactly, bring that, Yeah, 198 00:11:09,840 --> 00:11:13,440 Speaker 2: bring that, choose fastive. But sometimes people will say can 199 00:11:13,480 --> 00:11:17,760 Speaker 2: I bring somebody gave me a trustful Kenny grade and 200 00:11:17,760 --> 00:11:20,840 Speaker 2: that's fair enough. They want to bring it or basically, 201 00:11:20,960 --> 00:11:22,400 Speaker 2: you know, That's what we were saying before, is we 202 00:11:22,600 --> 00:11:26,679 Speaker 2: just say yes, you know, people want a surprise. They 203 00:11:26,760 --> 00:11:29,280 Speaker 2: want the you know, the proposal moment. They want to 204 00:11:29,280 --> 00:11:32,200 Speaker 2: get down on their knee, or they want we've had 205 00:11:32,320 --> 00:11:35,360 Speaker 2: a surprise party, and we've told I had to see 206 00:11:35,360 --> 00:11:39,800 Speaker 2: somebody in the restaurant and then take them into the room. 207 00:11:41,960 --> 00:11:44,120 Speaker 5: I once tried to hold I tried to hold her 208 00:11:44,160 --> 00:11:44,800 Speaker 5: for Hannah, and. 209 00:11:45,400 --> 00:11:47,240 Speaker 4: She could see it straight on my face, like this 210 00:11:47,920 --> 00:11:50,319 Speaker 4: group of people behind the door or else. 211 00:11:50,360 --> 00:11:52,680 Speaker 2: You call up somebody and say, you know it's your partner, 212 00:11:52,720 --> 00:11:54,720 Speaker 2: so looking forward to seeing your Advan says, I didn't 213 00:11:54,720 --> 00:11:55,679 Speaker 2: know anything about it. 214 00:11:56,160 --> 00:11:56,199 Speaker 3: No. 215 00:11:56,320 --> 00:11:58,760 Speaker 2: We we love restaurants and we love that as you 216 00:11:58,800 --> 00:12:13,440 Speaker 2: say that, drama, I'm really pleased that you've chosen a 217 00:12:13,480 --> 00:12:17,600 Speaker 2: recipe from the River Cafe book thirty to read what 218 00:12:17,800 --> 00:12:18,079 Speaker 2: is that? 219 00:12:19,000 --> 00:12:24,120 Speaker 4: The recipe is Rigatoni with cavalonero and new olive oil. 220 00:12:25,760 --> 00:12:32,040 Speaker 4: Serves six one kilogram cavalonaro leaves, two garlic cloves peeled, 221 00:12:32,679 --> 00:12:35,400 Speaker 4: two hundred and fifty millimeters of extra virgin olive oil, 222 00:12:36,000 --> 00:12:41,720 Speaker 4: five hundred grams of rigatoni freshly grated parmesan. This pasta 223 00:12:42,080 --> 00:12:44,520 Speaker 4: is the celebration of two ingredients that arrive at the 224 00:12:44,559 --> 00:12:48,480 Speaker 4: same moment in the year, cavaloneero and the first pressed 225 00:12:48,559 --> 00:12:52,040 Speaker 4: peppery extra virgin olive oil. When we started the River 226 00:12:52,160 --> 00:12:55,920 Speaker 4: Cafe in nineteen eighty seven, cavaloneo was nowhere to be found, 227 00:12:56,200 --> 00:12:59,120 Speaker 4: so we brought the seeds back from Italy. Now you 228 00:12:59,120 --> 00:13:02,080 Speaker 4: can find it everywhere, but only by it after the 229 00:13:02,160 --> 00:13:06,520 Speaker 4: first frost, and not after the winter months. Never after 230 00:13:06,520 --> 00:13:11,160 Speaker 4: the winter months. Remove the stalks from the cavalon narrow leaves. Now, 231 00:13:11,280 --> 00:13:14,240 Speaker 4: this is the bit about this recipe I enjoy the most. 232 00:13:15,640 --> 00:13:19,120 Speaker 4: There's something about the texture of cavalon nero that is 233 00:13:19,200 --> 00:13:22,000 Speaker 4: so satisfying. And you can just tear out the stalks, 234 00:13:22,520 --> 00:13:24,840 Speaker 4: or you can get a very sharp knife and just 235 00:13:24,960 --> 00:13:28,520 Speaker 4: kind of in size down the middle, and I love. 236 00:13:28,720 --> 00:13:30,640 Speaker 4: I think that's the part of cooking that I find 237 00:13:30,679 --> 00:13:35,240 Speaker 4: Thera is the sensations of things. Anyway, So you have 238 00:13:35,320 --> 00:13:38,400 Speaker 4: to keep the leaves whole. You blanch them in a 239 00:13:38,440 --> 00:13:41,360 Speaker 4: generous amount of boiling salted water along with the garlic 240 00:13:41,400 --> 00:13:45,280 Speaker 4: cloves for five minutes. You drain, put the blanched cavalon 241 00:13:45,320 --> 00:13:48,880 Speaker 4: nero and the garlic into a food processor and pulse 242 00:13:48,960 --> 00:13:52,440 Speaker 4: chopped to a pure. In the last couple of seconds 243 00:13:52,480 --> 00:13:55,400 Speaker 4: of blending, pour in about two hundred millimeters of extra 244 00:13:55,480 --> 00:13:58,880 Speaker 4: virgin olive oil. This will make a fairly liquid, dark 245 00:13:58,920 --> 00:14:03,640 Speaker 4: green pure. Season well, cook the rigatoni in a generous 246 00:14:03,640 --> 00:14:06,959 Speaker 4: amount of boiling salt of water, and then drain thoroughly. 247 00:14:07,480 --> 00:14:09,880 Speaker 4: Put the pasta in a bowl at the sauce and 248 00:14:09,960 --> 00:14:13,600 Speaker 4: stir until each piece is thickly coated. Pour over the 249 00:14:13,640 --> 00:14:20,520 Speaker 4: remaining extra virgin olive oil, and serve with parmesan. I 250 00:14:20,680 --> 00:14:25,520 Speaker 4: chose this recipe because during lockdown, my wife Hannah is 251 00:14:25,920 --> 00:14:28,680 Speaker 4: a wonderful gardener and had always dreamt of having a 252 00:14:28,760 --> 00:14:31,800 Speaker 4: kitchen garden, and lockdown was one of those occasions when 253 00:14:32,280 --> 00:14:34,720 Speaker 4: we could fully commit to it without the fear of 254 00:14:35,040 --> 00:14:38,960 Speaker 4: travel and other things. And it became this amazing thing 255 00:14:38,960 --> 00:14:40,720 Speaker 4: for me because I generally do the cooking in our 256 00:14:40,760 --> 00:14:44,560 Speaker 4: house and she would just start bringing things to me 257 00:14:44,680 --> 00:14:48,440 Speaker 4: that already in the country. This is in Staffordshire, Yeah, 258 00:14:48,520 --> 00:14:54,520 Speaker 4: and cavalonero was brought in by the armful and I no, 259 00:14:56,440 --> 00:15:01,480 Speaker 4: and I found this recipe and it was so simple. 260 00:15:02,000 --> 00:15:03,960 Speaker 7: So I made vats of the stuff and froze it 261 00:15:04,000 --> 00:15:05,000 Speaker 7: and it's lasted us. 262 00:15:04,920 --> 00:15:08,600 Speaker 2: For good that's good, you know. I think what's interesting 263 00:15:08,720 --> 00:15:12,400 Speaker 2: also is that moment when you actually boiled the garlic 264 00:15:13,000 --> 00:15:16,960 Speaker 2: with the vegetable, you know, so to fry it or 265 00:15:17,000 --> 00:15:19,320 Speaker 2: if you were to chop it. But somehow the fact 266 00:15:19,360 --> 00:15:22,160 Speaker 2: that it's a whole cold garlic, it almost almost makes 267 00:15:22,160 --> 00:15:22,920 Speaker 2: it a bit creamy. 268 00:15:23,040 --> 00:15:25,440 Speaker 4: Doesn't have to do that, Yeah, it does, and it's 269 00:15:26,120 --> 00:15:29,400 Speaker 4: and there's something so odd about throwing garlic clothes into 270 00:15:30,480 --> 00:15:32,160 Speaker 4: and you have to kind of you have to sort 271 00:15:32,160 --> 00:15:33,600 Speaker 4: of scoop them up with your maid. 272 00:15:33,840 --> 00:15:37,800 Speaker 2: I'm so glad that you chose this recipe. So, going 273 00:15:37,840 --> 00:15:41,040 Speaker 2: back to the beginning of the Redmon family, did you 274 00:15:41,320 --> 00:15:43,880 Speaker 2: grow up with a feeling that food was to be 275 00:15:44,000 --> 00:15:48,680 Speaker 2: taken seriously or enjoyed or was it something was the 276 00:15:48,760 --> 00:15:49,560 Speaker 2: feeling in your house? 277 00:15:49,680 --> 00:15:50,200 Speaker 5: I grew up. 278 00:15:50,280 --> 00:15:57,160 Speaker 4: My mum is a a wonderful cook. She she learned 279 00:15:57,200 --> 00:16:00,000 Speaker 4: from her mother, and it's very It was vegetable. 280 00:16:00,320 --> 00:16:02,920 Speaker 5: So she had there were three boys. 281 00:16:02,960 --> 00:16:06,880 Speaker 4: I have two brothers and an older half brother and 282 00:16:06,880 --> 00:16:09,680 Speaker 4: half sister. But it was three of us growing up 283 00:16:09,680 --> 00:16:11,600 Speaker 4: at home, and she had a lot on her hands, 284 00:16:11,720 --> 00:16:15,920 Speaker 4: like we were sort of running circles around and quite hyperactive, 285 00:16:16,320 --> 00:16:20,560 Speaker 4: and so the food I remember from my youth was very. 286 00:16:20,400 --> 00:16:25,520 Speaker 5: Traditional British food. It was cottage pies, it was. It 287 00:16:25,560 --> 00:16:26,480 Speaker 5: was also the eighties. 288 00:16:26,800 --> 00:16:29,720 Speaker 2: Was it from a region did she come from the She. 289 00:16:30,080 --> 00:16:31,280 Speaker 5: Actually came from Scotland. 290 00:16:31,880 --> 00:16:35,360 Speaker 4: She grew up in Edinburgh and so all those kind 291 00:16:35,360 --> 00:16:38,000 Speaker 4: of things, like my mom learned from my grandma, who 292 00:16:38,800 --> 00:16:39,800 Speaker 4: still lives in Edinburgh, is. 293 00:16:39,760 --> 00:16:41,080 Speaker 5: One hundred and one years old. 294 00:16:41,320 --> 00:16:45,960 Speaker 4: I remember my grandma makes the greatest bacon sandwich. She did, 295 00:16:46,320 --> 00:16:52,040 Speaker 4: oh she It's streaky bacon fried to a crisp Then 296 00:16:52,600 --> 00:16:56,760 Speaker 4: you use either the softest bap that you can find, 297 00:16:57,400 --> 00:17:01,320 Speaker 4: or the cheapest white bread, but nothing posh about the bread, 298 00:17:01,600 --> 00:17:05,359 Speaker 4: and the freshest, cheapest white bread, and you put the 299 00:17:05,440 --> 00:17:09,600 Speaker 4: bread once you've done the bacon. You put the bread 300 00:17:10,600 --> 00:17:13,840 Speaker 4: onto the frying pan with all those juices and you 301 00:17:13,920 --> 00:17:16,960 Speaker 4: just fry that for a few seconds. That then what 302 00:17:17,040 --> 00:17:20,720 Speaker 4: you have, I smother it in heinz ketchup. I can't 303 00:17:20,720 --> 00:17:23,840 Speaker 4: be dealing with posh ketchup. And then put all the 304 00:17:23,840 --> 00:17:28,240 Speaker 4: bacon in and when it goes into your mouth, fantas 305 00:17:28,640 --> 00:17:29,359 Speaker 4: and salty. 306 00:17:29,560 --> 00:17:31,960 Speaker 2: So back to your mother in the eight digress, what 307 00:17:32,080 --> 00:17:34,240 Speaker 2: did we digress? We could be here for hours but 308 00:17:34,280 --> 00:17:36,600 Speaker 2: go back because I heard you I say something about 309 00:17:36,600 --> 00:17:37,679 Speaker 2: it. It was the eighties. 310 00:17:38,880 --> 00:17:41,479 Speaker 4: So my memory of the like when Mum would go, 311 00:17:42,040 --> 00:17:44,760 Speaker 4: you know, get really stuck in it was things like Vollevon, 312 00:17:45,280 --> 00:17:49,120 Speaker 4: like I love a chicken Volivart and I feel like's. 313 00:17:48,440 --> 00:17:49,400 Speaker 5: Need of resurgence. 314 00:17:49,600 --> 00:17:55,359 Speaker 4: Okay, not puff pastry with creamy sauces and tarogony chicken ey. 315 00:17:56,280 --> 00:17:58,320 Speaker 4: But the thing about Mum that was really influential for 316 00:17:58,359 --> 00:18:00,159 Speaker 4: me is because she had so much going on on. 317 00:18:00,920 --> 00:18:04,919 Speaker 4: She again was quite a It was the most punch 318 00:18:05,320 --> 00:18:07,560 Speaker 4: for the least effort, I suppose. 319 00:18:07,840 --> 00:18:08,600 Speaker 5: And so all the. 320 00:18:08,520 --> 00:18:12,159 Speaker 4: Recipes that I've learnt, you know, from her are they 321 00:18:12,280 --> 00:18:14,120 Speaker 4: sort of got me through being a student. They got 322 00:18:14,160 --> 00:18:18,200 Speaker 4: me through it's through, yeah, and it's interest. It's certainly 323 00:18:18,240 --> 00:18:20,720 Speaker 4: why the cavalonera what appealed because I don't have. 324 00:18:20,640 --> 00:18:22,520 Speaker 2: A huge entertained. Did she make full of. 325 00:18:22,480 --> 00:18:23,760 Speaker 5: Off for her She did. 326 00:18:23,960 --> 00:18:26,479 Speaker 4: She did entertain And again she was like me, she 327 00:18:26,560 --> 00:18:29,840 Speaker 4: has to she has to prep everything in advance, because. 328 00:18:30,480 --> 00:18:33,280 Speaker 2: Did you get involved? Did she get her kids to Yeah? 329 00:18:33,320 --> 00:18:36,679 Speaker 4: I would, I would always, you know, help when I could, 330 00:18:36,720 --> 00:18:38,240 Speaker 4: and then do that thing of company. We lived in 331 00:18:38,280 --> 00:18:40,679 Speaker 4: a very tall, very thin house, and I would do 332 00:18:40,680 --> 00:18:43,160 Speaker 4: that thing of creeping down sitting on the stairs listening 333 00:18:43,200 --> 00:18:45,160 Speaker 4: to her. And again, it was the eighties, so when 334 00:18:45,160 --> 00:18:47,160 Speaker 4: it was like a proper dinner party, everyone properly got 335 00:18:47,240 --> 00:18:47,760 Speaker 4: dressed up. 336 00:18:47,800 --> 00:18:50,800 Speaker 7: And I remember the glamor of that film. 337 00:18:50,920 --> 00:18:53,680 Speaker 2: And you know famously. I'd love the story that your 338 00:18:53,720 --> 00:18:57,520 Speaker 2: brother Charlie, who eats in the River Cafe more often 339 00:18:57,640 --> 00:19:00,680 Speaker 2: he ates in the River Cafe when Harper are down 340 00:19:00,720 --> 00:19:03,280 Speaker 2: the road. Yeah, he telled a very funny story about 341 00:19:03,359 --> 00:19:04,760 Speaker 2: your father and McDonald's. 342 00:19:04,760 --> 00:19:07,520 Speaker 4: Would you like to tell Yeah, there's I don't remember 343 00:19:07,560 --> 00:19:09,800 Speaker 4: being there that there's apocryphals at the story about my 344 00:19:09,880 --> 00:19:12,440 Speaker 4: dad going to McDonald's and asking for a rare hamburger 345 00:19:12,720 --> 00:19:13,560 Speaker 4: which didn't. 346 00:19:13,640 --> 00:19:16,920 Speaker 5: Which didn't didn't exactly didn't go down. 347 00:19:16,960 --> 00:19:21,200 Speaker 2: So well, did you rests? Did you go to a restaurants? 348 00:19:21,240 --> 00:19:21,600 Speaker 5: We did? 349 00:19:21,720 --> 00:19:28,320 Speaker 4: We didn't other than you know, Saturday night before especially, 350 00:19:28,680 --> 00:19:29,960 Speaker 4: but very occasionally. 351 00:19:30,200 --> 00:19:33,760 Speaker 5: I remember once and this was quite a seminole moment. 352 00:19:33,840 --> 00:19:36,840 Speaker 4: Actually, when I was probably about nine or ten, my 353 00:19:37,000 --> 00:19:42,040 Speaker 4: dad decided to take his children just before Christmas to 354 00:19:42,080 --> 00:19:44,240 Speaker 4: have a roast lunch at the Savoy and it was 355 00:19:44,280 --> 00:19:47,440 Speaker 4: going to be a really this was a big, glamorous thing, 356 00:19:47,480 --> 00:19:48,800 Speaker 4: and I don't know if it was something that his 357 00:19:48,880 --> 00:19:52,160 Speaker 4: father had done for him. And I remember going into 358 00:19:52,200 --> 00:19:55,840 Speaker 4: the Savoy and seeing the glamour and the. 359 00:19:57,320 --> 00:20:00,359 Speaker 5: Dance at the theater of it, I suppose. Anyway, we 360 00:20:00,359 --> 00:20:01,360 Speaker 5: were sitting there. 361 00:20:01,320 --> 00:20:05,480 Speaker 4: And we had ordered food, and the soup came and 362 00:20:05,520 --> 00:20:06,920 Speaker 4: I was sort of eating it, but I was being 363 00:20:06,960 --> 00:20:09,639 Speaker 4: sort of fussy, and eventually my mum and mum were saying, 364 00:20:09,680 --> 00:20:13,320 Speaker 4: you know that this is incredibly indulgent, like we were 365 00:20:13,359 --> 00:20:17,400 Speaker 4: in this extraordinary place. Why aren't you eating your soup? 366 00:20:17,560 --> 00:20:19,440 Speaker 4: And I sort of said to her, it's too salty. 367 00:20:20,320 --> 00:20:24,520 Speaker 4: My mom was like, Dad, we have bought you this 368 00:20:24,640 --> 00:20:25,800 Speaker 4: extraordinary place. 369 00:20:26,160 --> 00:20:28,520 Speaker 5: You know it's very dope. 370 00:20:28,520 --> 00:20:30,240 Speaker 4: Be ridiculous. Of course it's not too salty. This is 371 00:20:30,280 --> 00:20:33,560 Speaker 4: one of the great restaurants. Anyway, Eventually Mum tasted it 372 00:20:33,600 --> 00:20:36,080 Speaker 4: and she was like, you're absolutely right, it is too salty. 373 00:20:36,680 --> 00:20:39,280 Speaker 4: And so they called over the waiter and the weather 374 00:20:39,320 --> 00:20:41,120 Speaker 4: waiter tasted it, and I was like, I'm so sorry, 375 00:20:41,119 --> 00:20:44,280 Speaker 4: and so the chef, the head chef, came out and 376 00:20:44,320 --> 00:20:46,080 Speaker 4: he took my older brother, James, and. 377 00:20:46,040 --> 00:20:47,240 Speaker 5: I on a tour. 378 00:20:47,359 --> 00:20:49,639 Speaker 4: I apologized and said he had been on the phone 379 00:20:49,720 --> 00:20:52,840 Speaker 4: or something when he had been seasoning, and he took 380 00:20:52,880 --> 00:20:55,480 Speaker 4: us on a tour of the kitchens of the samoy 381 00:20:55,680 --> 00:20:58,680 Speaker 4: and it was like I sort of watched that film 382 00:20:58,760 --> 00:21:01,200 Speaker 4: ratted too, you know. It was it was again being 383 00:21:01,720 --> 00:21:04,560 Speaker 4: low in height and seeing things being flow made, and 384 00:21:05,720 --> 00:21:07,480 Speaker 4: I was completely hypnotized by. 385 00:21:07,359 --> 00:21:09,639 Speaker 2: It, you know. But also you didn't turn to your 386 00:21:09,640 --> 00:21:11,320 Speaker 2: mother say I don't like it, which a lot of 387 00:21:11,359 --> 00:21:14,080 Speaker 2: kids might just say I don't like it. You knew 388 00:21:14,200 --> 00:21:15,200 Speaker 2: that it's too salty. 389 00:21:15,320 --> 00:21:16,160 Speaker 5: Well you were right. 390 00:21:16,520 --> 00:21:19,880 Speaker 4: What's interesting is now later in life, I'm a salt addict. 391 00:21:19,960 --> 00:21:22,520 Speaker 2: But oh yeah, yeah, but still I think that, and 392 00:21:22,600 --> 00:21:24,960 Speaker 2: actually their response it's the same thing I always prefer. 393 00:21:25,560 --> 00:21:27,960 Speaker 2: You know, sometimes people write a letter and they'll say, 394 00:21:28,040 --> 00:21:31,240 Speaker 2: you know, I you know, my fish was overcooked on 395 00:21:31,359 --> 00:21:34,199 Speaker 2: my pasta was undercooked, And you say, why didn't you 396 00:21:34,200 --> 00:21:36,960 Speaker 2: tell us at the time, because of course you want 397 00:21:36,960 --> 00:21:39,240 Speaker 2: that feedback. It doesn't matter if they're right or wrong, 398 00:21:39,400 --> 00:21:41,600 Speaker 2: it doesn't matter. You just want them to leave having 399 00:21:41,680 --> 00:21:44,600 Speaker 2: had the best meal we could give them. So I 400 00:21:44,600 --> 00:21:47,640 Speaker 2: think that you said it, and then it's a nice story. 401 00:21:49,160 --> 00:21:50,879 Speaker 2: Then you went to boarding school, didn't you. 402 00:21:51,080 --> 00:21:51,440 Speaker 5: I did. 403 00:21:51,480 --> 00:21:53,719 Speaker 4: I went to well I went to school in London, 404 00:21:53,760 --> 00:21:56,760 Speaker 4: just across from where we are now until I was thirteen, 405 00:21:57,240 --> 00:21:59,280 Speaker 4: and it's why I have whenever I come to the 406 00:21:59,359 --> 00:22:02,320 Speaker 4: River Cafe, I have a mixture of like of joy 407 00:22:02,440 --> 00:22:05,800 Speaker 4: mixed with slight PTSD because it was these towpaths that 408 00:22:05,800 --> 00:22:07,440 Speaker 4: are right next to the River Cafe and on the 409 00:22:07,480 --> 00:22:09,160 Speaker 4: other side that was where we had to run our 410 00:22:09,400 --> 00:22:12,280 Speaker 4: cross country every year. So I've got sort of memories 411 00:22:12,320 --> 00:22:15,520 Speaker 4: of like freezing little legs, sort of having to My 412 00:22:16,119 --> 00:22:18,320 Speaker 4: little brother was very clever and sort of feigned asthma 413 00:22:18,400 --> 00:22:19,560 Speaker 4: in order to sort of get out of it. 414 00:22:19,600 --> 00:22:21,440 Speaker 5: But I didn't have the ingenuity for that. 415 00:22:21,560 --> 00:22:24,600 Speaker 4: So what was the food like boardings for It wasn't 416 00:22:24,600 --> 00:22:29,159 Speaker 4: great now, it wasn't bad, but it was also where 417 00:22:29,520 --> 00:22:32,240 Speaker 4: you had this thing, a sort of tea time where 418 00:22:32,240 --> 00:22:36,359 Speaker 4: you would cook yourselves, and that is where I first 419 00:22:36,440 --> 00:22:38,480 Speaker 4: and because I didn't love the food at school, I 420 00:22:38,520 --> 00:22:40,840 Speaker 4: would start sort of I mean, it was never something adventurous, 421 00:22:40,840 --> 00:22:42,640 Speaker 4: but you learned to do something that you had one 422 00:22:42,760 --> 00:22:45,480 Speaker 4: little hot what's it called the hot pa basically which 423 00:22:45,600 --> 00:22:50,280 Speaker 4: which you share between ten students, and the sort. 424 00:22:50,160 --> 00:22:52,760 Speaker 5: Of one pot pasta became a thing you. 425 00:22:52,680 --> 00:22:54,880 Speaker 2: Could just cook they would let but then and then 426 00:22:54,880 --> 00:22:55,400 Speaker 2: you would have. 427 00:22:55,359 --> 00:22:56,840 Speaker 5: Dinner, and then there would be dinner afterwards. 428 00:22:56,840 --> 00:22:58,959 Speaker 4: But if you kind of sustained yourself, then you perhaps 429 00:22:59,040 --> 00:22:59,720 Speaker 4: didn't have to. 430 00:23:00,080 --> 00:23:02,800 Speaker 2: And so it was just and that the food was 431 00:23:03,600 --> 00:23:07,280 Speaker 2: your brother actually said another he said that the British 432 00:23:07,320 --> 00:23:10,239 Speaker 2: are very good at the British upper class would be 433 00:23:10,280 --> 00:23:13,600 Speaker 2: very good in prison because they've been institutionalized since a 434 00:23:13,720 --> 00:23:16,480 Speaker 2: very young age, you know, and so you get what 435 00:23:16,600 --> 00:23:17,600 Speaker 2: you're you know, taken. 436 00:23:17,760 --> 00:23:17,960 Speaker 5: Yeah. 437 00:23:18,920 --> 00:23:22,280 Speaker 4: Now it's some yeah, But there were some people that 438 00:23:22,400 --> 00:23:26,560 Speaker 4: were I remember, very adventurous. I remember one one person 439 00:23:26,600 --> 00:23:29,720 Speaker 4: at Eaton who had come back, had been away for 440 00:23:29,760 --> 00:23:31,680 Speaker 4: the weekend, and I was sort of cooking some sort 441 00:23:31,720 --> 00:23:34,720 Speaker 4: of stirring pasta and and he just sort of threw 442 00:23:34,760 --> 00:23:37,280 Speaker 4: a rabbit on a on a sort of on a 443 00:23:37,400 --> 00:23:39,600 Speaker 4: on a frying pan and cooked himself. 444 00:23:40,200 --> 00:23:41,560 Speaker 5: Which I thought was pretty robust. 445 00:23:53,520 --> 00:23:58,640 Speaker 4: When I left home, I moved to Burrow and I 446 00:23:58,680 --> 00:24:02,360 Speaker 4: lived there for a decade, right by the market. And 447 00:24:02,400 --> 00:24:05,000 Speaker 4: my mom did this wonderful thing when I was about 448 00:24:05,040 --> 00:24:09,040 Speaker 4: twenty three, I think two, and as a Christmas present 449 00:24:09,080 --> 00:24:12,040 Speaker 4: she bought me this this class and this amazing woman 450 00:24:13,080 --> 00:24:16,520 Speaker 4: took this group of us there was random people for 451 00:24:16,600 --> 00:24:19,960 Speaker 4: different ages, and took us to the market and introduced 452 00:24:20,000 --> 00:24:25,320 Speaker 4: us to the traders and taught us how to spot 453 00:24:25,680 --> 00:24:29,840 Speaker 4: a decent produce versus the stuff that was being flung me. 454 00:24:30,119 --> 00:24:33,320 Speaker 4: And then we went back to her home and this 455 00:24:33,480 --> 00:24:36,280 Speaker 4: assembled group of people were taught. We were talked three 456 00:24:36,359 --> 00:24:41,720 Speaker 4: or four very simple things that totally changed the way. 457 00:24:41,520 --> 00:24:43,800 Speaker 2: I do you remember what they were? 458 00:24:44,000 --> 00:24:48,280 Speaker 4: Attitude or recipes and attitude obviously, Like one of them 459 00:24:48,520 --> 00:24:51,560 Speaker 4: was a olive oil in the pan, a punnet of 460 00:24:51,680 --> 00:24:57,760 Speaker 4: cherry tomatoes, salt and lid on and then fry, then 461 00:24:57,800 --> 00:25:00,760 Speaker 4: squashed them once they get thingy, and at the end 462 00:25:00,920 --> 00:25:02,760 Speaker 4: you can grate in some cheese if want, but I 463 00:25:02,760 --> 00:25:04,920 Speaker 4: never do, and just put in some basil torn basil 464 00:25:04,920 --> 00:25:07,240 Speaker 4: at the end, and then you the cherry tomato skins 465 00:25:07,240 --> 00:25:09,960 Speaker 4: are so sort of fine that they almost disintegrate. And 466 00:25:10,280 --> 00:25:13,000 Speaker 4: I sort of since then have never bought her a 467 00:25:13,000 --> 00:25:16,320 Speaker 4: tomato sauce again. But it was also there was a 468 00:25:16,359 --> 00:25:20,880 Speaker 4: time when I was about six or seven when my 469 00:25:21,119 --> 00:25:24,719 Speaker 4: mum had my mom and dad had an opair. This 470 00:25:24,800 --> 00:25:28,320 Speaker 4: amazing woman called Arianna, and she came. She came from Italy, 471 00:25:29,000 --> 00:25:32,520 Speaker 4: she came and from then on she would when she 472 00:25:32,560 --> 00:25:35,280 Speaker 4: came went back, a friend would come, and so Italian 473 00:25:35,320 --> 00:25:38,480 Speaker 4: food started kind of infusing my life. 474 00:25:38,880 --> 00:25:42,119 Speaker 5: And when I was just between school and. 475 00:25:42,200 --> 00:25:45,480 Speaker 4: University, I went and traveled and in Italy a bit, 476 00:25:45,520 --> 00:25:47,720 Speaker 4: and we went to stay with her, and I remember 477 00:25:47,760 --> 00:25:52,760 Speaker 4: it being this moment when it was all of the 478 00:25:52,800 --> 00:25:55,720 Speaker 4: tomatoes that have been grown by her family, her extended family, 479 00:25:55,720 --> 00:25:57,280 Speaker 4: had all been given to her, and it was that 480 00:25:57,320 --> 00:25:59,520 Speaker 4: time of year when she made pasata basically, and I 481 00:25:59,560 --> 00:26:01,960 Speaker 4: just remember her in the kitchen and I sort of 482 00:26:02,040 --> 00:26:05,399 Speaker 4: helping to kind of grind the tomatoes through and that 483 00:26:05,560 --> 00:26:07,520 Speaker 4: would be bottled off and back and then passed back 484 00:26:07,520 --> 00:26:11,240 Speaker 4: out to the family, and that there was something just 485 00:26:11,560 --> 00:26:12,920 Speaker 4: generous spirited about it. 486 00:26:12,920 --> 00:26:15,880 Speaker 2: It's a beautiful thing to watch and as you say, 487 00:26:15,920 --> 00:26:19,040 Speaker 2: a process. So if we've sort of talked about school 488 00:26:19,440 --> 00:26:22,960 Speaker 2: and food and family and food and being young and food, 489 00:26:23,359 --> 00:26:26,000 Speaker 2: and what was it like when you started your career 490 00:26:26,200 --> 00:26:28,439 Speaker 2: working and food, you know, when you were acting. 491 00:26:30,280 --> 00:26:32,720 Speaker 4: I was starting to act and travel quite a lot. 492 00:26:32,800 --> 00:26:38,080 Speaker 4: And travel has been one of the wonderful elements of 493 00:26:38,119 --> 00:26:41,560 Speaker 4: what I do, you know, whether it's to Japan or 494 00:26:41,600 --> 00:26:43,679 Speaker 4: I spent a lot of time in Hungary and Budapest, 495 00:26:43,800 --> 00:26:48,199 Speaker 4: and then in North Carolina I remember, and then Dan 496 00:26:48,280 --> 00:26:53,000 Speaker 4: in Louisiana and having grits and crawfish and sweet corn 497 00:26:53,040 --> 00:26:54,280 Speaker 4: and the simplicity of that. 498 00:26:54,320 --> 00:26:55,920 Speaker 5: And one of the wonderful. 499 00:26:55,480 --> 00:26:59,639 Speaker 4: Things about my job is, particularly when you're filming, you 500 00:26:59,680 --> 00:27:03,320 Speaker 4: were right in these cities and rather than basically it's 501 00:27:03,320 --> 00:27:06,000 Speaker 4: a tourist but you're there to work, but often the 502 00:27:06,080 --> 00:27:10,080 Speaker 4: crew are from there, and so you have this amazing 503 00:27:10,119 --> 00:27:14,480 Speaker 4: thing of having an introduction to cities that means you 504 00:27:14,480 --> 00:27:18,560 Speaker 4: can get quite quickly slightly beneath the surface and get 505 00:27:18,560 --> 00:27:22,159 Speaker 4: told where the sort of great places are. And it 506 00:27:22,200 --> 00:27:24,479 Speaker 4: was then, I suppose that my sort of food taste 507 00:27:24,640 --> 00:27:26,080 Speaker 4: started expanding. 508 00:27:26,720 --> 00:27:28,320 Speaker 2: If you knew you were going to be filming in 509 00:27:28,400 --> 00:27:31,520 Speaker 2: Venice or in Budapest, or would you start thinking about 510 00:27:31,640 --> 00:27:33,680 Speaker 2: restaurants before you went? Would you ask people? 511 00:27:33,680 --> 00:27:35,840 Speaker 4: I'm not good at that, but I know many actors 512 00:27:35,920 --> 00:27:41,760 Speaker 4: that are the greatest of those is Jeremy Strong. Jeremy 513 00:27:41,920 --> 00:27:47,480 Speaker 4: wonderful actor and absolute passionate foodie. And it was great 514 00:27:47,520 --> 00:27:50,280 Speaker 4: when we were making the Trial of Chicago seven. Wherever 515 00:27:50,320 --> 00:27:54,119 Speaker 4: we were, I would just get a sort of email 516 00:27:54,160 --> 00:27:57,160 Speaker 4: from him saying, right I've got a table at this 517 00:27:57,400 --> 00:28:01,880 Speaker 4: place that was on Chefs Table. We shot a bit 518 00:28:01,960 --> 00:28:04,040 Speaker 4: in Chicago and then actually. 519 00:28:03,680 --> 00:28:05,960 Speaker 7: In New Jersey, but we were based in New York. 520 00:28:06,359 --> 00:28:09,919 Speaker 2: We've had a lot of conversations people who say, mostly 521 00:28:09,960 --> 00:28:12,199 Speaker 2: the directors were just like, really not to stop for 522 00:28:12,280 --> 00:28:16,120 Speaker 2: lunch because it just stops the flow of the filming, 523 00:28:16,160 --> 00:28:18,879 Speaker 2: of the acting, and then actors saying that actually the 524 00:28:18,960 --> 00:28:22,760 Speaker 2: food on set could be terrible you feel about working 525 00:28:22,880 --> 00:28:23,840 Speaker 2: and youto, No. 526 00:28:24,320 --> 00:28:28,320 Speaker 5: It shifts and it changes. I mean definitely. 527 00:28:28,320 --> 00:28:30,520 Speaker 4: When I was starting on British sets, there's this thing 528 00:28:30,600 --> 00:28:34,520 Speaker 4: craft Service, which in the UK is a couple of 529 00:28:34,560 --> 00:28:39,160 Speaker 4: sort of slightly MOULDI digestive biscuits and you know, some 530 00:28:39,240 --> 00:28:41,960 Speaker 4: instant coffee. And I remember when I did my first 531 00:28:41,960 --> 00:28:46,840 Speaker 4: film in America, which was being directed by roberts Niro 532 00:28:47,160 --> 00:28:48,760 Speaker 4: and was a big. 533 00:28:49,000 --> 00:28:53,240 Speaker 2: Shepherd that movie. I love that movie, but it. 534 00:28:53,280 --> 00:28:55,440 Speaker 4: Was a big shock to me now because suddenly you 535 00:28:55,600 --> 00:28:58,440 Speaker 4: arrived and on the streets of Brooklyn it was like 536 00:28:58,760 --> 00:29:02,040 Speaker 4: it was like Borough Market had these sort of gigantic 537 00:29:02,160 --> 00:29:09,360 Speaker 4: piles of bagels and and well, I think it's also 538 00:29:09,360 --> 00:29:12,160 Speaker 4: an American thing. And of course I was completely seduced 539 00:29:12,200 --> 00:29:14,560 Speaker 4: as my children remained. They came to the set of 540 00:29:14,600 --> 00:29:16,840 Speaker 4: The of the Goodness and not quite sure what it 541 00:29:16,880 --> 00:29:18,360 Speaker 4: is I do, But as far as they can see, 542 00:29:18,360 --> 00:29:19,720 Speaker 4: I just work at a sweet shop. 543 00:29:20,680 --> 00:29:23,520 Speaker 2: And we're going to say something about Jessica. 544 00:29:23,720 --> 00:29:26,760 Speaker 4: Well, now, Jessica Chesstain was saying recently what sort of 545 00:29:26,800 --> 00:29:31,280 Speaker 4: tips had she learnt from about being an actor, and 546 00:29:31,440 --> 00:29:33,800 Speaker 4: one of them was that Alpacino had said that careers 547 00:29:33,800 --> 00:29:37,080 Speaker 4: get ended at the craft service table people who become 548 00:29:37,440 --> 00:29:41,880 Speaker 4: too obsessed with the girl's age. But my greatest on 549 00:29:42,080 --> 00:29:44,560 Speaker 4: set food was I made a film many years ago 550 00:29:45,040 --> 00:29:47,840 Speaker 4: called Savage Grace with Julianne Moore, and we shot it 551 00:29:47,920 --> 00:29:51,800 Speaker 4: all in in Barcelona, and even though it was set 552 00:29:51,840 --> 00:29:55,120 Speaker 4: in kind of London and New York and Cadercares, it 553 00:29:55,120 --> 00:29:57,200 Speaker 4: was a sort of low budget movie and Barcelona was 554 00:29:57,200 --> 00:29:58,640 Speaker 4: passing for all of these things. 555 00:29:59,320 --> 00:30:02,280 Speaker 5: But the span cruise, we're just wonderful lunch. 556 00:30:02,360 --> 00:30:04,640 Speaker 4: You suld pot her out and they put a table 557 00:30:04,760 --> 00:30:07,040 Speaker 4: up with a kind of umbrella and that'd be just 558 00:30:07,200 --> 00:30:10,560 Speaker 4: the most exquisite dispatch show in little cups for everyone 559 00:30:10,640 --> 00:30:12,800 Speaker 4: just to sort of start, and then it felt like 560 00:30:12,840 --> 00:30:14,680 Speaker 4: you were living. I mean, I think there was even 561 00:30:14,760 --> 00:30:19,000 Speaker 4: wine on the table, which I think would probably have 562 00:30:19,320 --> 00:30:20,240 Speaker 4: aided my performance. 563 00:30:20,280 --> 00:30:24,280 Speaker 2: Well, I think, you know, investing in good food for 564 00:30:24,320 --> 00:30:26,600 Speaker 2: the people who work for you or that you work with, 565 00:30:27,320 --> 00:30:30,480 Speaker 2: it's so important because we all work better, we all 566 00:30:30,600 --> 00:30:34,000 Speaker 2: are better when we have good food. So I think 567 00:30:34,040 --> 00:30:37,280 Speaker 2: that your mother is coming any minute, you do not 568 00:30:37,360 --> 00:30:40,640 Speaker 2: want to keep her waiting. We always say that, you know, 569 00:30:40,760 --> 00:30:44,560 Speaker 2: we've discussed, you know, food in childhood and food in school, 570 00:30:44,640 --> 00:30:48,200 Speaker 2: and food and acting. I also say that food is comfort. 571 00:30:48,440 --> 00:30:50,920 Speaker 2: If you needed food for comfort, is there something you 572 00:30:50,960 --> 00:30:51,560 Speaker 2: would turn to? 573 00:30:52,960 --> 00:30:55,200 Speaker 5: Can it be any quite specific? 574 00:30:55,320 --> 00:30:57,440 Speaker 2: Can be a you know, ball of cereal, that can 575 00:30:57,480 --> 00:30:58,720 Speaker 2: be anything you want. 576 00:30:58,880 --> 00:31:02,560 Speaker 4: So there was a restaurant in France, in a village 577 00:31:02,680 --> 00:31:06,840 Speaker 4: called Grimau that was an Italian restaurant called Las Spaghetto. 578 00:31:08,440 --> 00:31:10,800 Speaker 4: I'm not sure it's there anymore, but I went there 579 00:31:10,840 --> 00:31:12,480 Speaker 4: as a child and. 580 00:31:14,720 --> 00:31:22,040 Speaker 5: They did a starter called which was well. 581 00:31:22,360 --> 00:31:24,200 Speaker 4: For years, I've been trying to work out how the 582 00:31:24,240 --> 00:31:26,480 Speaker 4: heck they make it, and everyone does their version of 583 00:31:27,200 --> 00:31:29,920 Speaker 4: mozzarella and cut off so that sort of thing. But 584 00:31:30,080 --> 00:31:33,280 Speaker 4: I think it was done with sort of the cheapest mozzarella, 585 00:31:33,400 --> 00:31:35,640 Speaker 4: you know, so of that that really sort of plastically 586 00:31:35,680 --> 00:31:38,800 Speaker 4: stuff with bread crumbs, and it's just a very simple 587 00:31:40,000 --> 00:31:43,480 Speaker 4: uh fried and then and it was and you could 588 00:31:43,560 --> 00:31:45,440 Speaker 4: you had to eat it quickly before it got. 589 00:31:45,600 --> 00:31:46,280 Speaker 5: Before it got it. 590 00:31:46,800 --> 00:31:51,320 Speaker 4: And it remains my comfort. And my brother, my brother James, 591 00:31:51,360 --> 00:31:53,120 Speaker 4: particularly my older brother James, and I would go and 592 00:31:53,120 --> 00:31:55,200 Speaker 4: we would order it for starter. 593 00:31:55,400 --> 00:31:56,040 Speaker 5: For main course. 594 00:31:57,840 --> 00:32:01,680 Speaker 4: It was and so and we tried to ask how 595 00:32:01,680 --> 00:32:03,080 Speaker 4: they made it, and they would never tell us. 596 00:32:03,400 --> 00:32:08,080 Speaker 2: Let's go find that. I said, you were a food lover. 597 00:32:08,560 --> 00:32:11,640 Speaker 2: I did, and we love you. Thank you so much 598 00:32:11,680 --> 00:32:19,200 Speaker 2: for today. Well, yeah, where's that. Let's go make another one. 599 00:32:19,640 --> 00:32:21,200 Speaker 2: I'd never tasted your seats. 600 00:32:26,400 --> 00:32:29,120 Speaker 1: The River Cafe Look Book is now available in bookshops 601 00:32:29,120 --> 00:32:33,320 Speaker 1: and online. It has over one hundred recipes, beautifully illustrated 602 00:32:33,680 --> 00:32:37,840 Speaker 1: with photographs from the renowned photographer Matthew Donaldson. The book 603 00:32:37,880 --> 00:32:41,800 Speaker 1: has fifty delicious and easy to prepare recipes, including a 604 00:32:41,800 --> 00:32:45,320 Speaker 1: host of River Cafe classics that have been specially adapted 605 00:32:45,320 --> 00:32:49,880 Speaker 1: for new cooks. The River Cafe Lookbook Recipes for cooks 606 00:32:49,880 --> 00:32:58,080 Speaker 1: of all ages. Ruthie's Table four is a production of 607 00:32:58,120 --> 00:33:03,200 Speaker 1: iHeartRadio and Adami Studios. For more podcasts from iHeartRadio, visit 608 00:33:03,240 --> 00:33:07,200 Speaker 1: the iHeartRadio app, Apple podcasts, or wherever you listen to 609 00:33:07,240 --> 00:33:08,120 Speaker 1: your favorite shows.