WEBVTT - From the Archive: Emily Blunt 0:00:00.160 --> 0:00:03.720 You are listening to Ruthie's Table four in partnership with Montclair. 0:00:06.080 --> 0:00:11.600 This is River Cafe Table four with me Ruthie Rogers. 0:00:14.960 --> 0:00:17.640 On River Cafe Table four, I talk to friends who 0:00:17.680 --> 0:00:21.560 know the River Cafe well about food, the food they cook, 0:00:21.840 --> 0:00:24.560 the food they eat, the food of their memories. 0:00:28.800 --> 0:00:32.840 Penne with zucchini and lemon zest Serve six. 0:00:34.040 --> 0:00:42.600 This week I have wonderful, beautiful, brilliant, few adjectives emily plant. 0:00:43.120 --> 0:00:47.120 One kilo medium zucchini, yellow green or ridged. 0:00:48.840 --> 0:00:51.600 In each episode, my guest reads a recipe they have 0:00:51.720 --> 0:00:53.840 chosen from one of our cookbooks. 0:00:55.200 --> 0:00:59.600 Two tablespoons extra virgin olive oil, two hundred and fifty 0:00:59.600 --> 0:01:04.640 grams unsalted butter, one garlic clove, peeled and thinly sliced, 0:01:05.480 --> 0:01:10.319 three hundred and fifty grams penne. One bunch of fresh 0:01:10.360 --> 0:01:17.640 mint leaves, roughly torn, two lemons, preferably a Malfi. Wash 0:01:17.760 --> 0:01:21.200 and trim the zucchini and cut into small pieces, and 0:01:21.280 --> 0:01:23.640 in a large saucepan, heat the olive oil with one 0:01:23.720 --> 0:01:27.560 hundred grams of the butter. Add the zucchini and stir 0:01:30.000 --> 0:01:34.720 season well, adding the garlic, cook gently, stirring from time 0:01:34.760 --> 0:01:38.960 to time for twenty minutes. Bring a pot of salted 0:01:39.000 --> 0:01:42.320 water to the boil, Add the penne to the water 0:01:42.880 --> 0:01:47.440 and cook ten minutes or until al dente. Drain and 0:01:47.520 --> 0:01:50.840 add to the zucchini. Add the remaining butter and the 0:01:50.880 --> 0:01:54.880 mint leaves. Mix thoroughly great, lemon zest on top. 0:01:56.840 --> 0:02:03.160 Thank you, Emily. Here we are in the River Cafe, 0:02:03.240 --> 0:02:06.880 late afternoon, looking at the restaurant, getting ready actually for 0:02:06.920 --> 0:02:07.800 the evening service. 0:02:08.000 --> 0:02:08.440 Can't wait. 0:02:08.639 --> 0:02:10.799 I'm so happy that you chose this recipe because it 0:02:10.880 --> 0:02:12.680 is one of my favorites. A shud I say that 0:02:12.760 --> 0:02:15.280 most times the recipe is my favorite, but. 0:02:15.320 --> 0:02:18.320 This one is. And I was wondering why this recipe 0:02:18.360 --> 0:02:19.080 do you cook it? 0:02:19.160 --> 0:02:21.360 Honestly, it just has three of my favorite things in it, 0:02:21.440 --> 0:02:23.400 so any I just wanted to pick one of your 0:02:23.440 --> 0:02:26.440 pasta dishes because it is my ultimate favorite thing and 0:02:26.480 --> 0:02:28.040 what I crave most. 0:02:28.240 --> 0:02:32.280 And did you grow up eating pasta? Yes, the food child, but. 0:02:32.240 --> 0:02:36.200 It was more like spaghetti, you know my mom. My 0:02:36.320 --> 0:02:38.960 mom did tell me, well, God bless her. She had 0:02:39.000 --> 0:02:42.400 four kids, and I'm sure we were all wanting different things, 0:02:42.560 --> 0:02:44.560 and she just had so many kids in so little 0:02:44.639 --> 0:02:46.760 time that very often she'd be like, you know, you 0:02:46.800 --> 0:02:49.480 get what you get and you don't get upset. But 0:02:49.560 --> 0:02:53.920 I do have this lasting memory of her spaghetti bolonnaise 0:02:54.120 --> 0:02:57.120 and then always wanting just pasta with butter and cheese 0:02:57.240 --> 0:02:59.160 as well. So she would always let us have the 0:02:59.160 --> 0:03:01.560 pasta with the butter and if we had the bolonese first. 0:03:01.560 --> 0:03:03.440 And I find myself doing it to my kids, I 0:03:03.440 --> 0:03:06.200 will bribe them. They've got to have the sauce pasta 0:03:06.360 --> 0:03:09.320 and then they can have just the butter and cheeses cheese. 0:03:09.320 --> 0:03:13.200 And when kids come to the River Cafe for lunch families, 0:03:13.520 --> 0:03:15.760 you know, two pasta, butter and cheese. But in fact 0:03:15.760 --> 0:03:16.600 it is really delici. 0:03:16.720 --> 0:03:20.040 It's actually delicious. No, I have to be careble not 0:03:20.160 --> 0:03:22.160 to shovel it into my mouth as I'm serving it 0:03:22.200 --> 0:03:26.240 to them. They love lasagna, they love I mean, I've 0:03:26.280 --> 0:03:29.400 always made them all kinds of pasta, sauces, and I'll 0:03:29.440 --> 0:03:31.360 sneak all kinds of things in there and try and 0:03:31.360 --> 0:03:35.560 get it past them. My oldest one will try most things, steak, chicken. 0:03:36.120 --> 0:03:39.000 Neither of them want the fish, apart from sushi fish. 0:03:39.000 --> 0:03:41.960 It's funny about yeah, I know, my stepson said fish. 0:03:42.080 --> 0:03:42.920 He was about thirty. 0:03:42.960 --> 0:03:45.000 I think it's so weird. I don't know why. 0:03:45.440 --> 0:03:47.280 Fish maybe where they look, or maybe. 0:03:47.080 --> 0:03:50.800 The b they look. To be honest, I think it 0:03:50.920 --> 0:03:53.120 is more the way they look. They kind of envision 0:03:53.160 --> 0:03:55.600 what they look and it kind of roastes them out. 0:03:55.800 --> 0:03:58.840 Yeah, we were once Increase. It was about four and 0:03:58.880 --> 0:04:01.200 it was fishing. It's stand there all day. We made 0:04:01.320 --> 0:04:04.280 this little fishing rod in the harbor, and in the end, Richard, 0:04:04.320 --> 0:04:06.400 my husband, actually went to the market and bought a 0:04:06.440 --> 0:04:10.280 fish and we all dove put the fish on the hook, 0:04:10.640 --> 0:04:12.480 and then I think he never ate a fish again 0:04:12.560 --> 0:04:13.120 for a long time. 0:04:13.200 --> 0:04:15.280 We had a fishing experience in Martha's Vineyard, where we 0:04:15.400 --> 0:04:17.920 like to go every summer because John's from Boston and 0:04:17.960 --> 0:04:19.920 his whole family is sort of around there, and it's 0:04:19.960 --> 0:04:23.159 a magical place. Mouth's been beautiful, absolutely love it's so 0:04:23.360 --> 0:04:27.240 bizarre and bohemian special. But we took the kids fishing 0:04:27.400 --> 0:04:29.760 and Hazel pulled in a fish and it flopped around 0:04:29.760 --> 0:04:32.479 on the deck and she screamed. She never recovered. She 0:04:32.640 --> 0:04:35.640 was like, it's pleading, like it was awful, It's very real. 0:04:36.080 --> 0:04:38.000 So did they cook with you? Did they come in there? 0:04:38.040 --> 0:04:38.480 They do? 0:04:39.000 --> 0:04:41.360 I make this chicken noodle soup that they really love. 0:04:41.520 --> 0:04:43.080 How do you make that? Well? 0:04:43.440 --> 0:04:47.080 I actually used ginger in it, and it has this 0:04:47.200 --> 0:04:51.120 kind of richness to it. Either I'll use leftover roast chicken, 0:04:51.960 --> 0:04:54.479 or I'll sort of sear her or some chicken thigh 0:04:54.520 --> 0:04:56.960 usually like using chicken thighs bonus skinless. They're like a 0:04:57.040 --> 0:04:58.599 dream on there. You can kind of put them in 0:04:58.640 --> 0:05:01.720 anything and it's got. It's some celery and onions and 0:05:02.160 --> 0:05:05.800 beautiful chicken stock, wine and those egg noodles, and they 0:05:05.920 --> 0:05:06.520 just love it. 0:05:06.640 --> 0:05:09.119 I always say you should always have chicken soup arow. 0:05:09.400 --> 0:05:11.600 I always have a part of chicken soup because there 0:05:11.680 --> 0:05:14.120 is something so sustaining about it. 0:05:14.200 --> 0:05:15.960 Yeah, it's very Moorish. It was one of the first 0:05:16.000 --> 0:05:17.359 things I made for John. I think the. 0:05:19.160 --> 0:05:21.599 Chicken soup, I think it's always interested the food we 0:05:21.680 --> 0:05:22.719 cook for an occasion. 0:05:22.800 --> 0:05:22.960 You know. 0:05:23.080 --> 0:05:25.200 Yes, I was going to once to do a book 0:05:25.200 --> 0:05:28.120 called What to Cook When when you're depressed, when you're broke, 0:05:28.600 --> 0:05:31.640 when you want us to do somebody when you don't 0:05:32.279 --> 0:05:34.520 have somebody important coming to dinner? Did you think about 0:05:34.520 --> 0:05:35.680 that when you were cooking for him? 0:05:35.839 --> 0:05:38.039 Well, it's funny. I guess they just made that. I 0:05:38.160 --> 0:05:41.240 knew he would love, like I mean, a roast chicken. 0:05:41.279 --> 0:05:44.160 Who doesn't love roast chicken. And the roast chicken I 0:05:44.200 --> 0:05:47.280 love is Ina Garten's roast chicken. It's called it her 0:05:47.400 --> 0:05:50.719 engagement chicken because I think when people make it for people, 0:05:50.800 --> 0:05:55.480 they get engaged or something. Lemon, garlic, onions up the chicken, thyme, 0:05:56.240 --> 0:05:59.000 salt and pepper, all that, and you scatter onions around 0:05:59.040 --> 0:06:01.120 the chicken, but you pack them in really tight into 0:06:01.160 --> 0:06:03.400 the tray and then you roast them really high about 0:06:03.400 --> 0:06:06.520 an hour and twenty minutes and they're done and they're perfect. 0:06:07.040 --> 0:06:08.760 And then when you take the chickens out, you then 0:06:08.839 --> 0:06:13.680 kind of saute in some wine and some butter and 0:06:14.680 --> 0:06:18.120 into that onionique garlicy mixture. Oh my gods, divine, it's 0:06:18.160 --> 0:06:20.760 really sticky and yummy, and then they fell in love. 0:06:21.040 --> 0:06:23.400 That's it. That's it. That's all it took. 0:06:25.120 --> 0:06:26.880 But were you going out tell me more about your 0:06:27.000 --> 0:06:29.120 Did your mother work or she had four kids and 0:06:29.160 --> 0:06:30.440 so her cooking was well. 0:06:30.480 --> 0:06:32.560 So she was an actress when Fie and I were 0:06:32.640 --> 0:06:34.720 very little, and then she just had too many kids. 0:06:34.760 --> 0:06:36.480 She had two more after me and fee and then 0:06:36.520 --> 0:06:38.719 I think, you know, really felt she needed to be 0:06:38.760 --> 0:06:42.400 home with us. I don't know if she loved cooking 0:06:42.480 --> 0:06:44.880 because it was more of a chore for her with kids, 0:06:44.920 --> 0:06:47.680 being like, I don't like risotto. I don't you know. 0:06:47.720 --> 0:06:49.880 I think it's probably like a bit joyless at times. 0:06:50.520 --> 0:06:52.640 Did she teach you how to do her recipes? 0:06:52.800 --> 0:06:54.600 She did, but she sort of is a bit of 0:06:54.600 --> 0:06:55.840 a just bung it all in. 0:06:56.080 --> 0:06:58.400 Yeah. So was it very British? 0:06:58.600 --> 0:07:01.920 Yeah, very British and general and then definitely every Sunday 0:07:02.120 --> 0:07:04.039 was the religion of the Sunday roast. 0:07:03.880 --> 0:07:04.400 And what was that? 0:07:04.680 --> 0:07:08.080 As an American, I'm really intrigued by the whole British 0:07:08.240 --> 0:07:09.000 Sunday lunch. 0:07:09.200 --> 0:07:13.200 Well, it's like Christmas Dinner, Thanksgiving. Yeah, Sunday, every Sunday 0:07:13.200 --> 0:07:16.000 we would either have roast beef, roast lamb, roast chicken, 0:07:16.480 --> 0:07:18.600 or roast pork. It was one of those. Always a roast, 0:07:18.800 --> 0:07:22.360 always a roast, and then we would have roast potatoes 0:07:22.640 --> 0:07:25.720 with the beef. You'd have Yorkshire puddings, we'd have everything. 0:07:25.760 --> 0:07:29.600 We'd have the bread, sauce, we'd have vegetables, we'd have gravy. 0:07:29.800 --> 0:07:31.920 I mean, I just have this lasting memory in my 0:07:32.000 --> 0:07:35.640 dad's plate, just like swimming in Great swimming In. 0:07:38.920 --> 0:07:42.080 Emily talked about Sunday roast when she was a child. 0:07:42.960 --> 0:07:45.840 So when we're roasting meat here, we like to sear 0:07:46.040 --> 0:07:48.520 the meat and get a good color on all sides. 0:07:48.760 --> 0:07:50.800 And then often we'll put it into the wood oven 0:07:51.040 --> 0:07:53.520 and get a dry heat into it to start the 0:07:53.560 --> 0:07:56.840 cooking process. And then maybe after ten or fifteen minutes, 0:07:57.160 --> 0:07:59.760 we can go in with hard herbs, whether it's rosemary, 0:08:00.160 --> 0:08:03.240 age bay, and if it wants a splash of wine 0:08:03.360 --> 0:08:06.560 or water. Now this is the same weather we're making 0:08:07.200 --> 0:08:12.800 slow roasted veal, spatchcock chickens, pot roasted beef filet. This 0:08:12.960 --> 0:08:14.680 is the way that we like to do it. 0:08:22.720 --> 0:08:25.840 The River Cafe Cafe are all day space and just 0:08:25.920 --> 0:08:29.760 steps away from the restaurant. Is now open in the 0:08:29.800 --> 0:08:34.319 morning an Italian breakfast with cornetti, ciambella and crostada from 0:08:34.320 --> 0:08:38.240 our pastry kitchen. In the afternoon, ice creamed coups and River. 0:08:38.120 --> 0:08:39.599 Cafe classic desserts. 0:08:40.040 --> 0:08:44.000 We have sharing plates Alumi, misti, mozzarella, brusqueto, red and 0:08:44.040 --> 0:08:47.920 yellow peppers, fortello, tonato and more. Come in the evening 0:08:48.040 --> 0:08:51.360 for cocktails with our resident pianist in the bar, No 0:08:51.480 --> 0:09:05.240 need to book, see you here. So when you're growing 0:09:05.320 --> 0:09:09.520 up with this, you know, really important food tradition in 0:09:09.559 --> 0:09:12.000 your house of sitting down to dinner that your mother goes. 0:09:12.320 --> 0:09:14.520 What age did you kind of leave, Did you go 0:09:14.600 --> 0:09:18.400 to university here and stay home or did you go abroad. 0:09:18.120 --> 0:09:20.640 Or so I am the only person in my family 0:09:20.679 --> 0:09:23.640 who didn't go to university because when I was about seventeen, 0:09:24.440 --> 0:09:28.120 I did this play with my school and an agent 0:09:28.200 --> 0:09:29.880 came to see the play and he said, I think 0:09:29.920 --> 0:09:31.800 you're really good. You should do this. And I really 0:09:31.800 --> 0:09:34.079 had a cavalier attitude towards because I was like, oh, okay, 0:09:34.120 --> 0:09:36.920 I'm not worrying. I wasn't really thinking about being an actress. 0:09:37.440 --> 0:09:39.440 I was sort of wanting to go to university and 0:09:39.520 --> 0:09:42.360 do languages like I always loved Spanish and French, and 0:09:42.920 --> 0:09:46.280 my mom's an amazing Languish Yeah, brilliant British speaks like 0:09:46.320 --> 0:09:49.080 three languages, and so I was sort of inspired by 0:09:49.080 --> 0:09:51.520 that and wanted to do that. And then he said, well, 0:09:51.559 --> 0:09:54.360 why didn't you give it a go? And I'd also 0:09:54.520 --> 0:09:58.800 seen from my mother how tough the industry was, you know, 0:09:58.840 --> 0:10:02.240 I didn't have a rose t hinted gaze towards it. 0:10:02.520 --> 0:10:06.359 I'd seen how damaging it can be. It's so personal, 0:10:06.600 --> 0:10:08.679 you know, so I was like, Okay, we I'll give 0:10:08.720 --> 0:10:10.120 it a go, but I don't really know if I 0:10:10.160 --> 0:10:11.720 want to do it. I can't believe I was talking 0:10:11.720 --> 0:10:13.400 like that now, because I truly am madly in love 0:10:13.400 --> 0:10:16.640 with it. But anyway, I tried it. I auditioned. I 0:10:16.880 --> 0:10:19.480 got my first job when I was eighteen, once I 0:10:19.559 --> 0:10:21.680 was out of school, which was a play with Dame 0:10:21.760 --> 0:10:24.440 Judy Dench and she was just divine to me, and 0:10:25.080 --> 0:10:27.319 so Peter Hall directed it. I mean it was just mad. 0:10:27.400 --> 0:10:30.199 I was just such a luckless The royal family it's 0:10:30.240 --> 0:10:33.120 like twenty years. Yeah, it's based on the Barrymores. The 0:10:33.200 --> 0:10:37.760 fictional family is called the Cavendishes. And yeah, so quite 0:10:37.800 --> 0:10:40.000 soon after that, around eighteen nineteen, I got my own 0:10:40.040 --> 0:10:42.200 place and then just cut Yeah, I got my own 0:10:42.200 --> 0:10:45.320 place in Parsons Green and I was so green. I 0:10:45.320 --> 0:10:47.200 mean I just like went and looked at it and 0:10:47.240 --> 0:10:50.520 I just liked the look of the colors on the walls. 0:10:50.520 --> 0:10:52.200 So I just went with it. And my mom came 0:10:52.240 --> 0:10:54.880 over and she was like, is there any heating in here, 0:10:55.559 --> 0:10:58.200 and I realized there was no central heating in the apartment, 0:10:58.240 --> 0:11:00.480 and I was like, oh, I just got to were 0:11:00.480 --> 0:11:01.800 really cool because. 0:11:01.559 --> 0:11:03.960 I think that's a good criteria. 0:11:04.080 --> 0:11:05.200 It was a happy place. 0:11:05.280 --> 0:11:08.200 It just was freezing, and that's very young ETI yeah, 0:11:08.200 --> 0:11:10.720 it was young. And then did you cook at all? 0:11:10.800 --> 0:11:12.400 Did you still want to eat? Yeah? 0:11:12.440 --> 0:11:12.640 Cook? 0:11:13.040 --> 0:11:16.200 Yeah, I mean I do remember before I did the play. 0:11:16.400 --> 0:11:18.240 I mean, you're going to be horrified to hear this 0:11:18.240 --> 0:11:20.200 because I haven't had one since I used to go 0:11:20.320 --> 0:11:23.760 every night to Burger King, Yeah and get a double 0:11:23.840 --> 0:11:26.080 cheeseburger before I went on stage. I don't know how 0:11:26.120 --> 0:11:27.680 I went on stage two hours after that. 0:11:27.800 --> 0:11:29.320 I was going to ask you, you know, because it 0:11:29.400 --> 0:11:31.600 is intriguing. You know, we all think about how we 0:11:31.960 --> 0:11:35.240 work and how we eat and when we when we work, 0:11:35.280 --> 0:11:37.679 and how we sort of fit all that in. And 0:11:37.720 --> 0:11:40.200 so if you are in the theater you weren't there, 0:11:40.200 --> 0:11:41.959 would you still do that now that you would eat 0:11:42.000 --> 0:11:43.760 before going on stage? 0:11:44.400 --> 0:11:46.960 Would like, I'm someone who needs to eat all day. 0:11:47.400 --> 0:11:49.480 I'm not someone who can have three meals a day. 0:11:50.080 --> 0:11:52.880 I feel like I'm usually hungry most of the time. 0:11:53.000 --> 0:11:54.600 And so I tried to do sort of four to 0:11:54.679 --> 0:11:58.640 five smaller meals throughout the day. But yeah, I couldn't 0:11:58.679 --> 0:12:01.240 eat a double cheeseburger with eyes now and not want 0:12:01.280 --> 0:12:02.120 to go and have a nap. 0:12:02.559 --> 0:12:03.280 But you would eat. 0:12:03.360 --> 0:12:05.720 He was eighteen, so I was like, it's fine. So 0:12:05.720 --> 0:12:07.839 I would get to the theater around I don't know, 0:12:07.880 --> 0:12:09.400 I guess we would go on at seven thirty, so 0:12:09.400 --> 0:12:14.079 I would eat at like six fifteen, and just discussing 0:12:14.240 --> 0:12:16.640 every night. Every night. I was obsessed with it. It 0:12:16.679 --> 0:12:19.800 was my favorite thing. I get the Tube Indy Circus, 0:12:19.840 --> 0:12:21.960 I go to Burger King straight to the theater. 0:12:22.360 --> 0:12:25.920 I probably stank of burgers, and Judy Dench noticed that 0:12:25.960 --> 0:12:30.319 you were smelling of a Burger King burger lovely love 0:12:30.640 --> 0:12:31.640 Like every. 0:12:31.480 --> 0:12:33.600 Night after the show she would bring me into her 0:12:33.679 --> 0:12:36.600 dressing room and there'd be so many like famous people 0:12:36.600 --> 0:12:38.920 in there, and I was like, what, Like I was 0:12:38.960 --> 0:12:41.480 a kid. I mean it was amazing. And Peter Bowles 0:12:41.520 --> 0:12:42.800 was in it. Do you know him? 0:12:43.360 --> 0:12:43.720 I remember? 0:12:43.800 --> 0:12:44.000 Yeah? 0:12:44.200 --> 0:12:45.160 And he took me to the. 0:12:45.240 --> 0:12:48.280 Ivy for the first day. Yeah, yeah, do you remember that? 0:12:48.400 --> 0:12:50.480 I do? I remember it. I mean I'd never been 0:12:50.520 --> 0:12:52.480 to a restaurant like that before. It was mad. 0:12:53.160 --> 0:12:54.760 Did you go to restaurant with your parents. 0:12:54.840 --> 0:12:56.720 If I remember, on a Friday night, we would go 0:12:56.800 --> 0:13:01.800 for a Chinese great let Roehampton and Crispy Duck pancakes, 0:13:01.800 --> 0:13:03.640 and so I remember just being obsessed with that kind 0:13:03.679 --> 0:13:06.800 of thing growing up. But I feel it's a more 0:13:07.240 --> 0:13:09.400 common thing for people to take their kids out to 0:13:09.559 --> 0:13:10.839 cafes and restaurants now. 0:13:10.960 --> 0:13:12.600 Yeah, and I think that you know, as you say, 0:13:12.840 --> 0:13:15.200 can be the penet, butter and cheese. But sometimes, you know, 0:13:15.600 --> 0:13:17.959 I was once amazed we had an eight year old 0:13:17.960 --> 0:13:18.920 who ordered a grouse. 0:13:19.559 --> 0:13:21.120 No they were Italian, but. 0:13:21.400 --> 0:13:28.200 Oh see that's incredible. Stanley and Fee like Stanley, who 0:13:28.320 --> 0:13:31.360 is you know, fisted of food. Even his little kids, 0:13:31.360 --> 0:13:34.160 like they have about five things they really love, and 0:13:34.200 --> 0:13:37.160 he's like, come on, like, I made a lasagna for 0:13:37.240 --> 0:13:40.440 my kids yesterday and Hazel loves it and everything. But Violet, 0:13:40.440 --> 0:13:43.000 my little one who's four, she was really like, no, 0:13:43.080 --> 0:13:46.160 I just want the plane lasagna. I just want blanket pasta, 0:13:46.280 --> 0:13:48.080 she calls it. But I said, come on, you got 0:13:48.080 --> 0:13:49.840 to try it, and then I'll give you the blanket pasta. 0:13:50.240 --> 0:13:52.000 And then she looks at it. She goes, it looks 0:13:52.040 --> 0:13:54.520 like a cake. I said, there you go, and then 0:13:54.559 --> 0:13:55.240 she loved it. 0:13:55.360 --> 0:13:57.959 Yeah, what about when you leave them and you able 0:13:58.000 --> 0:13:58.640 to do a film? 0:13:58.880 --> 0:14:01.440 Well, normally they're with me when I work, but it's 0:14:01.480 --> 0:14:05.080 hard during school time. And now they're both in school. 0:14:05.120 --> 0:14:06.800 Like when they were little, like it kind of dragged 0:14:06.840 --> 0:14:08.600 them around anyway, but now they kind of have to 0:14:08.640 --> 0:14:10.520 be a bit more stable. So they're going to stay 0:14:10.520 --> 0:14:14.160 in London as school. And I'm doing this six part 0:14:14.240 --> 0:14:19.320 western which I'm completely thrilled by. It's heart racing piece. 0:14:19.480 --> 0:14:21.440 It's sort of as violent as it is witty. 0:14:21.520 --> 0:14:22.200 It's real. 0:14:23.120 --> 0:14:26.720 It's written by Hugo Blick and it was brought to 0:14:26.760 --> 0:14:29.360 me about two years ago. We got delayed because of COVID, 0:14:29.720 --> 0:14:32.280 but I truly read the first page and I was like, 0:14:32.360 --> 0:14:33.280 I'm going to be doing this. 0:14:33.320 --> 0:14:34.920 This is just about the first case. 0:14:35.040 --> 0:14:38.800 It's so dynamic and arresting and beautiful. You just know 0:14:38.920 --> 0:14:41.400 the writing. It's all about the writing for me. Now 0:14:41.440 --> 0:14:43.840 I'm just realizing you just cannot make a good movie 0:14:43.880 --> 0:14:46.880 out of a bad script. And there's conflict and intrigue 0:14:46.920 --> 0:14:48.720 and something different. I'm in. 0:14:49.080 --> 0:14:49.800 Are there other women? 0:14:49.960 --> 0:14:52.440 There's a couple of other really cool female parts. There's 0:14:52.520 --> 0:14:54.920 a lot of boys. It's like a very but it's 0:14:54.960 --> 0:14:58.000 partly because shears presented as this aristocratic woman is a 0:14:58.000 --> 0:14:59.960 real fish out of water in this it brother brute 0:15:00.400 --> 0:15:02.040 masculine world in eighteen ninety. 0:15:02.200 --> 0:15:04.360 Do you eat on the film set? They do good 0:15:04.400 --> 0:15:05.200 food or is it? 0:15:05.200 --> 0:15:08.280 It depends where you are, And I've been someplace it's 0:15:08.360 --> 0:15:10.560 not very good. But we're in Spain, so. 0:15:10.480 --> 0:15:12.440 Maybe they might. Yeah, they might do that. 0:15:12.800 --> 0:15:14.840 Sometimes I just try and make my own thing, and 0:15:14.880 --> 0:15:17.760 I'll bring my crop part and whip something up during 0:15:17.760 --> 0:15:19.720 the days, so I've got something waiting for me when 0:15:19.720 --> 0:15:22.400 I get home. But I think when I'm working, I 0:15:22.440 --> 0:15:24.880 don't tend to eat sort of pasta and bread because 0:15:24.880 --> 0:15:29.400 it just makes me so sluggish. So I'm obsessed with 0:15:29.480 --> 0:15:31.600 rice right talking about rice? It is one of my 0:15:31.600 --> 0:15:34.960 favorite things on Yeah, what do you love about rice? 0:15:35.080 --> 0:15:36.920 I love the taste of it. I love that you 0:15:36.920 --> 0:15:39.840 can put anything with it. I love all kinds of rice. 0:15:39.880 --> 0:15:41.800 I love that you can soak it in stuff, like 0:15:41.840 --> 0:15:45.160 I have this miso soaked black rice that this chef 0:15:45.200 --> 0:15:46.000 I know does for me. 0:15:48.280 --> 0:15:52.400 I understand that Emily loves rice. So here at the restaurant, 0:15:52.560 --> 0:15:56.760 we use two different risotto rices. One is carnirole, the 0:15:56.840 --> 0:16:00.920 other is violona nano rice. The corn we generally use 0:16:01.000 --> 0:16:04.240 with chicken stock, and this can go with a variety 0:16:04.280 --> 0:16:08.840 of things mushrooms, artochokes, greens, and then the smaller fatter grain, 0:16:08.960 --> 0:16:11.680 which is the via lano nano rice we use with 0:16:11.800 --> 0:16:13.840 fish stocks. 0:16:16.920 --> 0:16:21.120 When I interviewed Michael Kane, he said that he'd never 0:16:21.280 --> 0:16:24.320 done a deal for a movie that was in any 0:16:24.360 --> 0:16:27.120 place other than a restaurant. Everything that was decided was 0:16:27.160 --> 0:16:28.400 decided in his day. 0:16:28.880 --> 0:16:29.600 You went to the. 0:16:29.600 --> 0:16:32.800 Ivy or to like with your agent, with your agent, 0:16:32.840 --> 0:16:35.000 with the producer. Somebody's trying to convince you to be 0:16:35.040 --> 0:16:36.880 in a movie, and it was done. And I always 0:16:36.880 --> 0:16:39.840 think it's interesting how people going back to restaurants, how 0:16:39.880 --> 0:16:40.960 people use restaurants. 0:16:40.960 --> 0:16:43.000 So some people use it. 0:16:42.480 --> 0:16:46.280 To announce that they want a divorce or they want 0:16:46.280 --> 0:16:49.040 to fire someone. You can do a very private thing 0:16:49.120 --> 0:16:50.120 in a public space. 0:16:50.320 --> 0:16:52.280 Do you know, I do see what you're saying about 0:16:52.320 --> 0:16:56.240 that people do use restaurants. I think for me in Hollywood, 0:16:56.320 --> 0:16:59.160 like everyone meets in restaurants, Like I've met cast members 0:16:59.200 --> 0:17:00.840 for the first time in a row restaurant. I've met 0:17:00.880 --> 0:17:04.960 producers directors. That's normally how I've met people. It's only 0:17:05.040 --> 0:17:08.159 recently sort of over zoom or a phone call that 0:17:08.880 --> 0:17:11.080 it's very new to me because I do need to 0:17:11.160 --> 0:17:13.879 sit with someone and get a sense of them and 0:17:13.880 --> 0:17:16.680 get a sense of the vibe and whether our energy 0:17:16.720 --> 0:17:18.399 is going to be good, whether it's going to be 0:17:18.560 --> 0:17:22.400 copa setic and a cool experience. And I'm always interested 0:17:22.440 --> 0:17:23.400 what people eat. 0:17:23.240 --> 0:17:25.080 And what they want or what they drink, Like if 0:17:25.119 --> 0:17:27.199 they'll have a glass of wine, yeah, they won't like 0:17:27.320 --> 0:17:30.800 so if it's an evening sit down, I'll definitely have 0:17:30.880 --> 0:17:33.159 a drink, you know, if it's someone I've never met before, 0:17:33.800 --> 0:17:34.320 because it's a. 0:17:34.240 --> 0:17:37.040 Bit nerve wracking as well. But a restaurant it is 0:17:37.119 --> 0:17:40.760 that safe, atmospheric, buzzy place where if there's a lull 0:17:40.760 --> 0:17:44.800 in conversation, it doesn't matter. There's always stuff around you 0:17:44.920 --> 0:17:46.439 that you can feed off. You know. 0:17:47.240 --> 0:17:49.119 There was somebody I was swimming to that said he 0:17:49.320 --> 0:17:52.000 absolutely did not like going into a quiet restaurant. No, 0:17:52.240 --> 0:17:55.360 that you need that safety, and I think that's why 0:17:55.400 --> 0:17:58.320 people do things. It might be like firing somebody or 0:17:58.320 --> 0:18:02.200 breaking up because you can't throw a frying pants the 0:18:02.400 --> 0:18:05.679 sentence you know, really there's a kind of behavior. But 0:18:05.720 --> 0:18:07.560 then also I think that a lot of people do 0:18:07.760 --> 0:18:09.480 go for a first date in the restaurant because it 0:18:09.520 --> 0:18:12.359 does tell you something, doesn't It how the person needs, 0:18:12.400 --> 0:18:15.239 how they treat the waiter, whether they say thank you 0:18:15.320 --> 0:18:16.560 when the something down. 0:18:16.640 --> 0:18:17.360 It's kind of does. 0:18:17.400 --> 0:18:19.600 It's very true. And I'm always aware of how people 0:18:19.640 --> 0:18:22.199 are with because I feel sometimes everyone's nice to me, 0:18:22.680 --> 0:18:24.920 but I always watch how people are with the pas 0:18:25.000 --> 0:18:26.879 on set and how are you with people working at 0:18:26.880 --> 0:18:28.760 a restaurant, Like I want to get a real sense 0:18:28.800 --> 0:18:31.360 of who people are is how they are with everybody. 0:18:31.440 --> 0:18:33.000 Did you ever work in a restaurant? 0:18:33.280 --> 0:18:36.240 No? But I did work in a catering company. This 0:18:36.440 --> 0:18:39.680 amazing friend of my mother's aurageous catering company that she does, 0:18:40.280 --> 0:18:42.800 and she would hire Fie and I to be her waitresses. 0:18:43.160 --> 0:18:47.000 Really yeah, it was fun actually because the food was 0:18:47.040 --> 0:18:49.919 so good. She'd feed us like an extraordinary food. And 0:18:49.960 --> 0:18:52.680 I have this lasting memory of a quail leg cannope 0:18:53.000 --> 0:18:56.840 with Hollandais over it and on this little krusty Christinia 0:18:56.920 --> 0:18:58.880 Fee and I used to just steal them. We used 0:18:58.880 --> 0:19:01.880 to like pop them like pale. I mean, we loved them, 0:19:02.160 --> 0:19:03.880 but I have that memory of the quail egg. 0:19:04.280 --> 0:19:07.800