WEBVTT - Eddie Redmayne 0:00:00.080 --> 0:00:03.880 Welcome to Ruthie's Table four, a production of iHeartRadio and 0:00:03.920 --> 0:00:05.320 Adamized Studios. 0:00:08.680 --> 0:00:11.760 A year ago, I used every bit of access and 0:00:11.880 --> 0:00:15.200 influence to get tickets to Cabaret for one reason, only 0:00:15.600 --> 0:00:18.920 to see Eddie Redmain, and I went back two times. 0:00:19.239 --> 0:00:21.959 I would have liked to have gone back more. And 0:00:22.120 --> 0:00:25.439 last week, conquering my enormous fear of being afraid, I 0:00:25.520 --> 0:00:27.240 watched him in The Good Nurse and was a bit 0:00:27.360 --> 0:00:31.120 unnerved about just how beautifully he made a mass murderer 0:00:31.160 --> 0:00:35.319 not only empathetic but almost lovable. But I and all 0:00:35.360 --> 0:00:38.000 of us in the River Cafe really know Eddie as 0:00:38.040 --> 0:00:42.760 a great lover of food. Actually, I'm here alone as 0:00:42.840 --> 0:00:45.280 Eddie is in the kitchen with the chefs making pizzas 0:00:45.720 --> 0:00:48.159 a little annoying, as I don't go around acting in 0:00:48.200 --> 0:00:51.040 plays and movies. But how could I possibly mind? 0:00:53.080 --> 0:00:55.640 Hi, I'm Jess and I'm a chef at the River Cafe. 0:00:55.800 --> 0:00:58.480 We've been here for four and a half years, and 0:00:58.520 --> 0:01:01.800 we're making pizzas pizza section, so you want to roll 0:01:01.840 --> 0:01:04.600 it out quite quite. 0:01:04.360 --> 0:01:07.920 Wise, I obviously made the rookie era to begin with, 0:01:08.120 --> 0:01:11.720 putting far too much stuff on top, which is I 0:01:11.720 --> 0:01:12.119 think it's. 0:01:12.040 --> 0:01:15.640 Sort of like Day one exactly. All spledges over in 0:01:15.720 --> 0:01:16.160 a sort of. 0:01:16.120 --> 0:01:33.480 Hi, pizza, that's great, Wow, thank. 0:01:33.319 --> 0:01:33.800 You so much. 0:01:38.120 --> 0:01:40.400 Today Eddie and I are here in the River Cafe 0:01:40.640 --> 0:01:44.120 about to begin our conversation, thank you so much with 0:01:44.280 --> 0:01:47.120 the so nice to see, so nice, so thank you. 0:01:47.280 --> 0:01:48.600 How is it making the pizzas? 0:01:48.920 --> 0:01:52.920 It was? You fulfilled a childhood dream of mine. 0:01:53.200 --> 0:01:55.160 I like childhood dreams. What would that be? 0:01:55.760 --> 0:02:00.240 I mean it was watching Chef. 0:02:00.680 --> 0:02:03.920 As a kid, we didn't really go to restaurants that much, 0:02:03.960 --> 0:02:05.800 but it became a thing when we were sort of 0:02:06.320 --> 0:02:08.919 I think about nine ten years old, that the weekends 0:02:08.960 --> 0:02:11.600 would be playing sport on a Saturday, and then the 0:02:11.639 --> 0:02:15.200 evenings we would go to Pizza Express, watch pizzas be made, 0:02:15.560 --> 0:02:18.800 take them home and watch. That was like sort of 0:02:19.240 --> 0:02:22.239 and so but my parents always said I would sit 0:02:22.320 --> 0:02:25.440 there sort of clutching onto the marble, kind of watching 0:02:26.160 --> 0:02:29.080 the process. Nothing like the pizza that I got to 0:02:29.120 --> 0:02:31.720 make today, But it was extraordinary. 0:02:31.760 --> 0:02:32.560 You fulfill my. 0:02:32.480 --> 0:02:34.359 Lifelong It's very dramatic. 0:02:34.440 --> 0:02:37.080 You're absolutely right, and it's but also the process of 0:02:37.160 --> 0:02:40.600 watching food be made has always been something that I've 0:02:40.800 --> 0:02:45.799 just adored and so open kitchens. You think it's theatrical, Oh, 0:02:47.000 --> 0:02:48.799 maybe it is that. Maybe it is that. And it's 0:02:48.840 --> 0:02:51.520 also kind of organized chaos, you know what I mean. 0:02:51.560 --> 0:02:55.680 There's sort of the choreography of it, even just going 0:02:55.720 --> 0:02:58.120 into the kitchen today and hearing about the process of 0:02:58.160 --> 0:03:03.320 the different numbers of some where they which section they're 0:03:03.360 --> 0:03:05.400 in charge of, and how they arrive at they're not 0:03:05.600 --> 0:03:08.800 knowing whether they're going to be on the wood oven 0:03:09.040 --> 0:03:12.840 or making pieces or I love the ordered chaos of it. 0:03:13.360 --> 0:03:16.120 There's also I always say, and there is something about 0:03:16.160 --> 0:03:19.720 the drama of a restaurant that the curtain goes up, 0:03:19.960 --> 0:03:22.040 yeah at twelve thirty, you know, and at that point 0:03:22.160 --> 0:03:25.600 everybody has to have you know, cleaned the carpet or 0:03:25.680 --> 0:03:28.480 grated the cheese or you know, made sure the olive 0:03:28.480 --> 0:03:30.560 oil was on the shelf, and that the menu had 0:03:30.560 --> 0:03:34.079 been written. And I have never acted in a play, 0:03:34.480 --> 0:03:37.560 but I assume that if the actor doesn't know their lines, 0:03:37.640 --> 0:03:41.200 or the stage that hasn't been painted, or the program 0:03:41.360 --> 0:03:44.280 hasn't been printed, that the show doesn't go on. 0:03:45.840 --> 0:03:48.080 And also the feeling of I think I imagine it's 0:03:48.120 --> 0:03:51.320 similar in restaurants, but of when we were doing cabaret, 0:03:51.360 --> 0:03:52.320 for example. 0:03:51.920 --> 0:03:54.480 You have your own weird path of. 0:03:54.480 --> 0:03:57.600 Superstitions that you've created over the run of the thing 0:03:57.680 --> 0:04:00.560 that involve for me, because I'm old, having to sort 0:04:00.560 --> 0:04:02.880 of roll out a lot in order that your body 0:04:02.880 --> 0:04:05.920 doesn't break vocally warm up and all that stuff. But 0:04:05.960 --> 0:04:08.880 then also as a group meeting on the circle of 0:04:08.920 --> 0:04:12.320 the stage and warming up together since greeting each other, 0:04:12.400 --> 0:04:15.320 seeing how that everyone's days have been. And at that 0:04:15.440 --> 0:04:17.920 point the space has a kind of fluorescent light on it, 0:04:18.279 --> 0:04:21.719 and then we could hear the audiences coming in, and 0:04:21.760 --> 0:04:24.359 then we all shift out and the lights go down 0:04:24.400 --> 0:04:27.719 and the space takes on this kind of magical potency 0:04:27.800 --> 0:04:29.080 I suppose is that. 0:04:29.000 --> 0:04:35.920 Similar so collaborative. But going back about working and food, 0:04:36.400 --> 0:04:40.160 I'm so intrigued about whether actors and if it's a matine, 0:04:40.200 --> 0:04:40.919 do you have munch. 0:04:41.480 --> 0:04:43.640 Well, generally, what happens with me when I do theater 0:04:43.760 --> 0:04:48.600 is I lose weight because you're firing on adrenaline. 0:04:49.200 --> 0:04:52.280 And the truth is I can't eat. 0:04:52.080 --> 0:04:56.640 Just before a show, It's too soon. So I try 0:04:56.640 --> 0:04:59.360 and eat a really good breakfast. I try and drink 0:04:59.400 --> 0:05:01.120 a shed load of water first thing in the morning, 0:05:01.120 --> 0:05:04.279 which I'm not good at but recently doing cabaret, my 0:05:04.360 --> 0:05:05.760 wonderful singing teacher. 0:05:06.279 --> 0:05:07.960 Said that apparently it takes the six out. 0:05:08.160 --> 0:05:11.440 Your vocal cords are the last things that hydrate, and 0:05:11.600 --> 0:05:12.560 it takes six. 0:05:12.360 --> 0:05:14.000 Hours for the hydration to get through. 0:05:14.160 --> 0:05:16.400 So sort of first thing in the morning, you I 0:05:16.440 --> 0:05:19.919 would sort of come downstairs and down glasses of water. 0:05:20.880 --> 0:05:23.039 But then of course after the show, you're riding on 0:05:23.080 --> 0:05:28.360 adrenaline and it's late and you don't so on matinee 0:05:28.440 --> 0:05:31.080 days you sort of have to force yourself to eat, 0:05:31.160 --> 0:05:34.480 which is yeah, and normally for me it's something kind 0:05:34.560 --> 0:05:38.600 of it could be noodles with prawns or something that light, 0:05:38.880 --> 0:05:42.200 something that's easy. There's a weird thing about our job, 0:05:43.400 --> 0:05:46.360 both in theater and on film that, particularly on film, 0:05:46.400 --> 0:05:48.839 I suppose when you because you wake up very early, 0:05:49.040 --> 0:05:51.120 you can be up at sort of you know, four 0:05:51.240 --> 0:05:54.400 or five or something, and then back late that I 0:05:54.440 --> 0:05:56.719 feel like you turn more into a child in the 0:05:56.760 --> 0:06:00.479 sense that your body clock like straight off to lunch. 0:06:00.520 --> 0:06:05.200 On a film set, quite often you just hit this 0:06:05.360 --> 0:06:08.360 total wall of like you eat and then you can 0:06:08.480 --> 0:06:14.320 completely pass out because and then you sort of wake 0:06:14.360 --> 0:06:17.560 again and you kind of I suppose dose yourself with 0:06:17.640 --> 0:06:19.480 caffeine in order to sort of then put you through. 0:06:19.480 --> 0:06:21.560 But I never feel it when I'm not working, but 0:06:21.640 --> 0:06:24.480 that real feeling of straight after lunch, you're a bit 0:06:24.520 --> 0:06:27.920 like a baby. You sort of go straight to yeah, 0:06:27.960 --> 0:06:34.040 but learning to eat and coffeminate yourself. The odd things 0:06:34.040 --> 0:06:37.760 about film sets and theater is the rhythms of it. 0:06:38.080 --> 0:06:40.920 You know, you can be you can be shooting an 0:06:40.920 --> 0:06:45.000 intense scene on a film set and have done the 0:06:46.080 --> 0:06:49.640 wide shots, and then they'll call lunch, and then you'll 0:06:49.640 --> 0:06:52.599 have your food. You'll have that exhaustion, and then you 0:06:52.640 --> 0:06:55.240 straight off to lunch. You're coming back into the most 0:06:55.279 --> 0:06:59.919 intimate of close ups and you've somehow got a recap 0:07:00.200 --> 0:07:05.520 that energy, and that's beret. So weirdly, food and drink 0:07:05.640 --> 0:07:08.320 does affect all that, and you are having to kind 0:07:08.360 --> 0:07:10.760 of give yourself false energies. 0:07:10.400 --> 0:07:13.600 At moments to push yourself to a place that's kind. 0:07:13.400 --> 0:07:16.480 Of I thought it was a very beautiful scene in 0:07:16.520 --> 0:07:19.480 The Good Nurse that takes place at the very end 0:07:19.720 --> 0:07:23.880 and that diner where you're clearly going into a place 0:07:23.920 --> 0:07:27.640 of eating, a place where you sit down in a 0:07:27.680 --> 0:07:31.440 booth and there's the expectation that you're meeting and you're 0:07:31.440 --> 0:07:34.520 going to have probably something, you know, a meal that 0:07:34.560 --> 0:07:39.960 you're going to have, and then that conversation and it 0:07:40.000 --> 0:07:42.880 was very beautiful. I thought that dynamic of the two 0:07:42.880 --> 0:07:46.600 of you over a couple of you didn't have anything, did. 0:07:46.480 --> 0:07:48.680 You, Yeah, we ordered the food. 0:07:50.160 --> 0:07:53.560 And then that thing that also resonates so much as leaving. 0:07:53.760 --> 0:07:56.440 You know that you walking out of a restaurant is 0:07:56.560 --> 0:08:00.760 quite or a diner or any situation where the expectation 0:08:00.920 --> 0:08:03.240 of a nice meal and then that kind of thing 0:08:03.280 --> 0:08:05.559 of walking out is pretty pretty tough. 0:08:05.680 --> 0:08:08.720 There was something about the architecture of that Dina. You know, 0:08:08.800 --> 0:08:11.360 diners force you to kind of sit opposite. There's no 0:08:11.920 --> 0:08:14.680 that and also the director to be, as Lindholms an 0:08:14.720 --> 0:08:18.520 amazing man to set the scene. It's it's a moment 0:08:18.560 --> 0:08:20.800 in the film when these two people who are close 0:08:20.840 --> 0:08:28.200 friends meet and my character has been doing horrendous things 0:08:28.280 --> 0:08:31.720 and this friend knows about it and is wired. So 0:08:31.760 --> 0:08:34.840 it's being is recording the conversation to try and get evidence, 0:08:34.960 --> 0:08:37.520 but hasn't given away that. 0:08:37.240 --> 0:08:39.679 She knows anything. So it's filled with sort. 0:08:39.480 --> 0:08:44.480 Of tension and to beis did this these interesting things? 0:08:44.600 --> 0:08:48.600 For example, giving these gigantic menus. You know that that 0:08:48.600 --> 0:08:53.000 that that that almost stop you from these obstacles to 0:08:53.040 --> 0:08:56.160 the scene, Like he kept having the woman in charge 0:08:56.160 --> 0:08:59.640 of the restaurant come and interrupt the scenes, so adding 0:08:59.679 --> 0:09:02.360 the kind of odd rhythms to a scene that is 0:09:02.559 --> 0:09:06.040 that is filled with angles and edges, I suppose, But no, 0:09:06.120 --> 0:09:10.760 you're right. Restaurants are extraordinary places because they're you know, 0:09:13.240 --> 0:09:18.720 the real man Charles Cullen that I played. I got 0:09:18.720 --> 0:09:22.000 the sense that his relationship with Amy Lockran, which is 0:09:22.080 --> 0:09:26.320 Justic Justtain's character, was always one of friendship. But I 0:09:26.480 --> 0:09:29.080 believe that this was the only time that he began 0:09:29.160 --> 0:09:31.679 to think maybe there was something more. She had invited 0:09:31.760 --> 0:09:35.320 him on a sort of out of work date and 0:09:35.360 --> 0:09:38.960 so he's got slightly dressed up, and that that filled 0:09:38.960 --> 0:09:42.000 that scene potentially. So restaurants can be places of first love, 0:09:42.080 --> 0:09:47.280 or they can be places of breakup, of power negotiations 0:09:47.320 --> 0:09:48.719 of you know, they are. 0:09:49.120 --> 0:09:52.360 People do very private things in a very public space. 0:09:52.920 --> 0:09:55.920 So people get divorced in restaurants and now it's affairs 0:09:55.920 --> 0:09:59.440 and restaurants. They get fired in restaurants, and you know, 0:09:59.480 --> 0:10:02.400 you think of maybe you might want to do that 0:10:02.480 --> 0:10:05.640 at home. You know, in the office, and instead there's 0:10:05.720 --> 0:10:08.360 a safety net I think of knowing that if you're 0:10:08.400 --> 0:10:11.520 firing somebody or announcing an affair. We have had people, 0:10:12.000 --> 0:10:15.080 you know, spilled a glass of boy and very rarely 0:10:15.320 --> 0:10:20.199 or totally yeah, the drama. Well, the best one I've 0:10:20.240 --> 0:10:22.240 said it before is the man who said he called 0:10:22.280 --> 0:10:24.320 up and said that he was going to propose to 0:10:24.360 --> 0:10:27.200 his girlfriend, and we right, will you marry me on 0:10:27.280 --> 0:10:31.200 the cake? So he did, of course marry me, you know, 0:10:31.280 --> 0:10:34.280 you know it. And halfway through the meal he came 0:10:34.360 --> 0:10:37.440 and said, cancel the cake, and so we never knew why, 0:10:37.679 --> 0:10:41.200 you know, but it is that has been No, I 0:10:41.240 --> 0:10:43.079 don't know who he was. It was just like one 0:10:43.080 --> 0:10:45.200 of those I probably wasn't even here that night. 0:10:45.240 --> 0:10:46.040 One of the oddest. 0:10:47.800 --> 0:10:51.720 I have to say. I wish I had more dramatic stories. 0:10:51.840 --> 0:10:55.640 There's I've been asked, you know, I mean, just people. 0:10:56.320 --> 0:10:58.800 Very often people want to bring their own food, you know, 0:10:58.840 --> 0:11:09.640 which is a bit odd. Yeah, exactly, bring that, Yeah, 0:11:09.840 --> 0:11:13.440 bring that, choose fastive. But sometimes people will say can 0:11:13.480 --> 0:11:17.760 I bring somebody gave me a trustful Kenny grade and 0:11:17.760 --> 0:11:20.840 that's fair enough. They want to bring it or basically, 0:11:20.960 --> 0:11:22.400 you know, That's what we were saying before, is we 0:11:22.600 --> 0:11:26.679 just say yes, you know, people want a surprise. They 0:11:26.760 --> 0:11:29.280 want the you know, the proposal moment. They want to 0:11:29.280 --> 0:11:32.200 get down on their knee, or they want we've had 0:11:32.320 --> 0:11:35.360 a surprise party, and we've told I had to see 0:11:35.360 --> 0:11:39.800 somebody in the restaurant and then take them into the room. 0:11:41.960 --> 0:11:44.120 I once tried to hold I tried to hold her 0:11:44.160 --> 0:11:44.800 for Hannah, and. 0:11:45.400 --> 0:11:47.240 She could see it straight on my face, like this 0:11:47.920 --> 0:11:50.319 group of people behind the door or else. 0:11:50.360 --> 0:11:52.680 You call up somebody and say, you know it's your partner, 0:11:52.720 --> 0:11:54.720 so looking forward to seeing your Advan says, I didn't 0:11:54.720 --> 0:11:55.679 know anything about it. 0:11:56.160 --> 0:11:56.199 No. 0:11:56.320 --> 0:11:58.760 We we love restaurants and we love that as you 0:11:58.800 --> 0:12:13.440 say that, drama, I'm really pleased that you've chosen a 0:12:13.480 --> 0:12:17.600 recipe from the River Cafe book thirty to read what 0:12:17.800 --> 0:12:18.079 is that? 0:12:19.000 --> 0:12:24.120 The recipe is Rigatoni with cavalonero and new olive oil. 0:12:25.760 --> 0:12:32.040 Serves six one kilogram cavalonaro leaves, two garlic cloves peeled, 0:12:32.679 --> 0:12:35.400 two hundred and fifty millimeters of extra virgin olive oil, 0:12:36.000 --> 0:12:41.720 five hundred grams of rigatoni freshly grated parmesan. This pasta 0:12:42.080 --> 0:12:44.520 is the celebration of two ingredients that arrive at the 0:12:44.559 --> 0:12:48.480 same moment in the year, cavaloneero and the first pressed 0:12:48.559 --> 0:12:52.040 peppery extra virgin olive oil. When we started the River 0:12:52.160 --> 0:12:55.920 Cafe in nineteen eighty seven, cavaloneo was nowhere to be found, 0:12:56.200 --> 0:12:59.120 so we brought the seeds back from Italy. Now you 0:12:59.120 --> 0:13:02.080 can find it everywhere, but only by it after the 0:13:02.160 --> 0:13:06.520 first frost, and not after the winter months. Never after 0:13:06.520 --> 0:13:11.160 the winter months. Remove the stalks from the cavalon narrow leaves. Now, 0:13:11.280 --> 0:13:14.240 this is the bit about this recipe I enjoy the most. 0:13:15.640 --> 0:13:19.120 There's something about the texture of cavalon nero that is 0:13:19.200 --> 0:13:22.000 so satisfying. And you can just tear out the stalks, 0:13:22.520 --> 0:13:24.840 or you can get a very sharp knife and just 0:13:24.960 --> 0:13:28.520 kind of in size down the middle, and I love. 0:13:28.720 --> 0:13:30.640 I think that's the part of cooking that I find 0:13:30.679 --> 0:13:35.240 Thera is the sensations of things. Anyway, So you have 0:13:35.320 --> 0:13:38.400 to keep the leaves whole. You blanch them in a 0:13:38.440 --> 0:13:41.360 generous amount of boiling salted water along with the garlic 0:13:41.400 --> 0:13:45.280 cloves for five minutes. You drain, put the blanched cavalon 0:13:45.320 --> 0:13:48.880 nero and the garlic into a food processor and pulse 0:13:48.960 --> 0:13:52.440 chopped to a pure. In the last couple of seconds 0:13:52.480 --> 0:13:55.400 of blending, pour in about two hundred millimeters of extra 0:13:55.480 --> 0:13:58.880 virgin olive oil. This will make a fairly liquid, dark 0:13:58.920 --> 0:14:03.640 green pure. Season well, cook the rigatoni in a generous 0:14:03.640 --> 0:14:06.959 amount of boiling salt of water, and then drain thoroughly. 0:14:07.480 --> 0:14:09.880 Put the pasta in a bowl at the sauce and 0:14:09.960 --> 0:14:13.600 stir until each piece is thickly coated. Pour over the 0:14:13.640 --> 0:14:20.520 remaining extra virgin olive oil, and serve with parmesan. I 0:14:20.680 --> 0:14:25.520 chose this recipe because during lockdown, my wife Hannah is 0:14:25.920 --> 0:14:28.680 a wonderful gardener and had always dreamt of having a 0:14:28.760 --> 0:14:31.800 kitchen garden, and lockdown was one of those occasions when 0:14:32.280 --> 0:14:34.720 we could fully commit to it without the fear of 0:14:35.040 --> 0:14:38.960 travel and other things. And it became this amazing thing 0:14:38.960 --> 0:14:40.720 for me because I generally do the cooking in our 0:14:40.760 --> 0:14:44.560 house and she would just start bringing things to me 0:14:44.680 --> 0:14:48.440 that already in the country. This is in Staffordshire, Yeah, 0:14:48.520 --> 0:14:54.520 and cavalonero was brought in by the armful and I no, 0:14:56.440 --> 0:15:01.480 and I found this recipe and it was so simple. 0:15:02.000 --> 0:15:03.960 So I made vats of the stuff and froze it 0:15:04.000 --> 0:15:05.000 and it's lasted us. 0:15:04.920 --> 0:15:08.600 For good that's good, you know. I think what's interesting 0:15:08.720 --> 0:15:12.400 also is that moment when you actually boiled the garlic 0:15:13.000 --> 0:15:16.960 with the vegetable, you know, so to fry it or 0:15:17.000 --> 0:15:19.320 if you were to chop it. But somehow the fact 0:15:19.360 --> 0:15:22.160 that it's a whole cold garlic, it almost almost makes 0:15:22.160 --> 0:15:22.920 it a bit creamy. 0:15:23.040 --> 0:15:25.440 Doesn't have to do that, Yeah, it does, and it's 0:15:26.120 --> 0:15:29.400 and there's something so odd about throwing garlic clothes into 0:15:30.480 --> 0:15:32.160 and you have to kind of you have to sort 0:15:32.160 --> 0:15:33.600 of scoop them up with your maid. 0:15:33.840 --> 0:15:37.800 I'm so glad that you chose this recipe. So, going 0:15:37.840 --> 0:15:41.040 back to the beginning of the Redmon family, did you 0:15:41.320 --> 0:15:43.880 grow up with a feeling that food was to be 0:15:44.000 --> 0:15:48.680 taken seriously or enjoyed or was it something was the 0:15:48.760 --> 0:15:49.560 feeling in your house? 0:15:49.680 --> 0:15:50.200 I grew up. 0:15:50.280 --> 0:15:57.160 My mum is a a wonderful cook. She she learned 0:15:57.200 --> 0:16:00.000 from her mother, and it's very It was vegetable. 0:16:00.320 --> 0:16:02.920 So she had there were three boys. 0:16:02.960 --> 0:16:06.880 I have two brothers and an older half brother and 0:16:06.880 --> 0:16:09.680 half sister. But it was three of us growing up 0:16:09.680 --> 0:16:11.600 at home, and she had a lot on her hands, 0:16:11.720 --> 0:16:15.920 like we were sort of running circles around and quite hyperactive, 0:16:16.320 --> 0:16:20.560 and so the food I remember from my youth was very. 0:16:20.400 --> 0:16:25.520 Traditional British food. It was cottage pies, it was. It 0:16:25.560 --> 0:16:26.480 was also the eighties. 0:16:26.800 --> 0:16:29.720 Was it from a region did she come from the She. 0:16:30.080 --> 0:16:31.280 Actually came from Scotland. 0:16:31.880 --> 0:16:35.360 She grew up in Edinburgh and so all those kind 0:16:35.360 --> 0:16:38.000 of things, like my mom learned from my grandma, who 0:16:38.800 --> 0:16:39.800 still lives in Edinburgh, is. 0:16:39.760 --> 0:16:41.080 One hundred and one years old. 0:16:41.320 --> 0:16:45.960 I remember my grandma makes the greatest bacon sandwich. She did, 0:16:46.320 --> 0:16:52.040 oh she It's streaky bacon fried to a crisp Then 0:16:52.600 --> 0:16:56.760 you use either the softest bap that you can find, 0:16:57.400 --> 0:17:01.320 or the cheapest white bread, but nothing posh about the bread, 0:17:01.600 --> 0:17:05.359 and the freshest, cheapest white bread, and you put the 0:17:05.440 --> 0:17:09.600 bread once you've done the bacon. You put the bread 0:17:10.600 --> 0:17:13.840 onto the frying pan with all those juices and you 0:17:13.920 --> 0:17:16.960 just fry that for a few seconds. That then what 0:17:17.040 --> 0:17:20.720 you have, I smother it in heinz ketchup. I can't 0:17:20.720 --> 0:17:23.840 be dealing with posh ketchup. And then put all the 0:17:23.840 --> 0:17:28.240 bacon in and when it goes into your mouth, fantas 0:17:28.640 --> 0:17:29.359 and salty. 0:17:29.560 --> 0:17:31.960 So back to your mother in the eight digress, what 0:17:32.080 --> 0:17:34.240 did we digress? We could be here for hours but 0:17:34.280 --> 0:17:36.600 go back because I heard you I say something about 0:17:36.600 --> 0:17:37.679 it. It was the eighties. 0:17:38.880 --> 0:17:41.479 So my memory of the like when Mum would go, 0:17:42.040 --> 0:17:44.760 you know, get really stuck in it was things like Vollevon, 0:17:45.280 --> 0:17:49.120 like I love a chicken Volivart and I feel like's. 0:17:48.440 --> 0:17:49.400 Need of resurgence. 0:17:49.600 --> 0:17:55.359 Okay, not puff pastry with creamy sauces and tarogony chicken ey. 0:17:56.280 --> 0:17:58.320 But the thing about Mum that was really influential for 0:17:58.359 --> 0:18:00.159 me is because she had so much going on on. 0:18:00.920 --> 0:18:04.919 She again was quite a It was the most punch 0:18:05.320 --> 0:18:07.560 for the least effort, I suppose. 0:18:07.840 --> 0:18:08.600 And so all the. 0:18:08.520 --> 0:18:12.159 Recipes that I've learnt, you know, from her are they 0:18:12.280 --> 0:18:14.120 sort of got me through being a student. They got 0:18:14.160 --> 0:18:18.200 me through it's through, yeah, and it's interest. It's certainly 0:18:18.240 --> 0:18:20.720 why the cavalonera what appealed because I don't have. 0:18:20.640 --> 0:18:22.520 A huge entertained. Did she make full of. 0:18:22.480 --> 0:18:23.760 Off for her She did. 0:18:23.960 --> 0:18:26.479 She did entertain And again she was like me, she 0:18:26.560 --> 0:18:29.840 has to she has to prep everything in advance, because. 0:18:30.480 --> 0:18:33.280 Did you get involved? Did she get her kids to Yeah? 0:18:33.320 --> 0:18:36.679 I would, I would always, you know, help when I could, 0:18:36.720 --> 0:18:38.240 and then do that thing of company. We lived in 0:18:38.280 --> 0:18:40.679 a very tall, very thin house, and I would do 0:18:40.680 --> 0:18:43.160 that thing of creeping down sitting on the stairs listening 0:18:43.200 --> 0:18:45.160 to her. And again, it was the eighties, so when 0:18:45.160 --> 0:18:47.160 it was like a proper dinner party, everyone properly got 0:18:47.240 --> 0:18:47.760 dressed up. 0:18:47.800 --> 0:18:50.800 And I remember the glamor of that film. 0:18:50.920 --> 0:18:53.680 And you know famously. I'd love the story that your 0:18:53.720 --> 0:18:57.520 brother Charlie, who eats in the River Cafe more often 0:18:57.640 --> 0:19:00.680 he ates in the River Cafe when Harper are down 0:19:00.720 --> 0:19:03.280 the road. Yeah, he telled a very funny story about 0:19:03.359 --> 0:19:04.760 your father and McDonald's. 0:19:04.760 --> 0:19:07.520 Would you like to tell Yeah, there's I don't remember 0:19:07.560 --> 0:19:09.800 being there that there's apocryphals at the story about my 0:19:09.880 --> 0:19:12.440 dad going to McDonald's and asking for a rare hamburger 0:19:12.720 --> 0:19:13.560 which didn't. 0:19:13.640 --> 0:19:16.920 Which didn't didn't exactly didn't go down. 0:19:16.960 --> 0:19:21.200 So well, did you rests? Did you go to a restaurants? 0:19:21.240 --> 0:19:21.600 We did? 0:19:21.720 --> 0:19:28.320 We didn't other than you know, Saturday night before especially, 0:19:28.680 --> 0:19:29.960 but very occasionally. 0:19:30.200 --> 0:19:33.760 I remember once and this was quite a seminole moment. 0:19:33.840 --> 0:19:36.840 Actually, when I was probably about nine or ten, my 0:19:37.000 --> 0:19:42.040 dad decided to take his children just before Christmas to 0:19:42.080 --> 0:19:44.240 have a roast lunch at the Savoy and it was 0:19:44.280 --> 0:19:47.440 going to be a really this was a big, glamorous thing, 0:19:47.480 --> 0:19:48.800 and I don't know if it was something that his 0:19:48.880 --> 0:19:52.160 father had done for him. And I remember going into 0:19:52.200 --> 0:19:55.840 the Savoy and seeing the glamour and the. 0:19:57.320 --> 0:20:00.359 Dance at the theater of it, I suppose. Anyway, we 0:20:00.359 --> 0:20:01.360 were sitting there. 0:20:01.320 --> 0:20:05.480 And we had ordered food, and the soup came and 0:20:05.520 --> 0:20:06.920 I was sort of eating it, but I was being 0:20:06.960 --> 0:20:09.639 sort of fussy, and eventually my mum and mum were saying, 0:20:09.680 --> 0:20:13.320 you know that this is incredibly indulgent, like we were 0:20:13.359 --> 0:20:17.400 in this extraordinary place. Why aren't you eating your soup? 0:20:17.560 --> 0:20:19.440 And I sort of said to her, it's too salty. 0:20:20.320 --> 0:20:24.520 My mom was like, Dad, we have bought you this 0:20:24.640 --> 0:20:25.800 extraordinary place. 0:20:26.160 --> 0:20:28.520 You know it's very dope. 0:20:28.520 --> 0:20:30.240 Be ridiculous. Of course it's not too salty. This is 0:20:30.280 --> 0:20:33.560 one of the great restaurants. Anyway, Eventually Mum tasted it 0:20:33.600 --> 0:20:36.080 and she was like, you're absolutely right, it is too salty. 0:20:36.680 --> 0:20:39.280 And so they called over the waiter and the weather 0:20:39.320 --> 0:20:41.120 waiter tasted it, and I was like, I'm so sorry, 0:20:41.119 --> 0:20:44.280 and so the chef, the head chef, came out and 0:20:44.320 --> 0:20:46.080 he took my older brother, James, and. 0:20:46.040 --> 0:20:47.240 I on a tour. 0:20:47.359 --> 0:20:49.639 I apologized and said he had been on the phone 0:20:49.720 --> 0:20:52.840 or something when he had been seasoning, and he took 0:20:52.880 --> 0:20:55.480 us on a tour of the kitchens of the samoy 0:20:55.680 --> 0:20:58.680 and it was like I sort of watched that film 0:20:58.760 --> 0:21:01.200 ratted too, you know. It was it was again being 0:21:01.720 --> 0:21:04.560 low in height and seeing things being flow made, and 0:21:05.720 --> 0:21:07.480 I was completely hypnotized by. 0:21:07.359 --> 0:21:09.639 It, you know. But also you didn't turn to your 0:21:09.640 --> 0:21:11.320 mother say I don't like it, which a lot of 0:21:11.359 --> 0:21:14.080 kids might just say I don't like it. You knew 0:21:14.200 --> 0:21:15.200 that it's too salty. 0:21:15.320 --> 0:21:16.160 Well you were right. 0:21:16.520 --> 0:21:19.880 What's interesting is now later in life, I'm a salt addict. 0:21:19.960 --> 0:21:22.520 But oh yeah, yeah, but still I think that, and 0:21:22.600 --> 0:21:24.960 actually their response it's the same thing I always prefer. 0:21:25.560 --> 0:21:27.960 You know, sometimes people write a letter and they'll say, 0:21:28.040 --> 0:21:31.240 you know, I you know, my fish was overcooked on 0:21:31.359 --> 0:21:34.199 my pasta was undercooked, And you say, why didn't you 0:21:34.200 --> 0:21:36.960 tell us at the time, because of course you want 0:21:36.960 --> 0:21:39.240 that feedback. It doesn't matter if they're right or wrong, 0:21:39.400 --> 0:21:41.600 it doesn't matter. You just want them to leave having 0:21:41.680 --> 0:21:44.600 had the best meal we could give them. So I 0:21:44.600 --> 0:21:47.640 think that you said it, and then it's a nice story. 0:21:49.160 --> 0:21:50.879