1 00:00:00,360 --> 00:00:06,720 Speaker 1: I'm Ray Fines, and I'm having an affair with the 2 00:00:06,840 --> 00:00:10,920 Speaker 1: River Cafe. 3 00:00:11,320 --> 00:00:14,560 Speaker 2: I can honestly not remember where or when I met 4 00:00:14,640 --> 00:00:17,400 Speaker 2: Ray Fines. It is often said that the test of 5 00:00:17,440 --> 00:00:19,599 Speaker 2: a true friendship is that after being a part for 6 00:00:19,640 --> 00:00:21,960 Speaker 2: a long time, you're able to pick up just where 7 00:00:22,000 --> 00:00:25,119 Speaker 2: you left off. Rafe and I recorded this podcast a 8 00:00:25,120 --> 00:00:28,360 Speaker 2: while ago, and since then we've been apart too much 9 00:00:28,400 --> 00:00:31,880 Speaker 2: for my liking. He in Rome filming Conclave in New 10 00:00:31,960 --> 00:00:36,680 Speaker 2: York and David Hare's straight lined crazy in Greece The Return, 11 00:00:37,159 --> 00:00:40,199 Speaker 2: and in his beloved Suffolk creating a new home with 12 00:00:40,240 --> 00:00:42,000 Speaker 2: a beautiful kitchen. Is that okay? 13 00:00:42,000 --> 00:00:43,000 Speaker 3: So that's a beautiful kitchen. 14 00:00:43,040 --> 00:00:47,080 Speaker 2: It's a good kitchen, Okay, the beautiful kitchen. But right 15 00:00:47,120 --> 00:00:50,120 Speaker 2: now we are on Ruthie's table four to talk about 16 00:00:50,120 --> 00:00:53,320 Speaker 2: the work he's doing, what he's been cooking, and then 17 00:00:53,400 --> 00:00:55,720 Speaker 2: we will have dinner at the River Cafe, and like 18 00:00:55,760 --> 00:00:58,880 Speaker 2: the loving close friends, we are pick up just where 19 00:00:58,920 --> 00:00:59,600 Speaker 2: we left off. 20 00:01:02,000 --> 00:01:08,679 Speaker 1: Chocolate Nemesis ten eggs, five hundred seventy five grams of 21 00:01:08,760 --> 00:01:13,360 Speaker 1: caster sugar, six hundred seventy five grams of best quality 22 00:01:13,560 --> 00:01:18,240 Speaker 1: dark chocolate, four hundred fifty grams of unsalted butter. 23 00:01:19,640 --> 00:01:20,200 Speaker 3: Softened. 24 00:01:21,280 --> 00:01:25,360 Speaker 1: Preheat the oven to a hundred thirty degrees centigrade. Whisk 25 00:01:25,480 --> 00:01:27,959 Speaker 1: the eggs with a third of the sugar with an 26 00:01:27,959 --> 00:01:33,640 Speaker 1: electric mixer until the volume quadruples. This will take at 27 00:01:33,720 --> 00:01:40,000 Speaker 1: least ten minutes. Meanwhile, melt the chocolate and butter together 28 00:01:40,319 --> 00:01:42,959 Speaker 1: in a heat proof bowl set over a pan of 29 00:01:43,040 --> 00:01:50,240 Speaker 1: barely simmering water. Remove from the heat. Heat the remaining 30 00:01:50,320 --> 00:01:53,680 Speaker 1: sugar with two hundred fifty milli liters of water in 31 00:01:53,720 --> 00:01:57,680 Speaker 1: a small saucepan until the sugar has dissolved to a syrup, 32 00:01:58,120 --> 00:02:06,920 Speaker 1: stirring occasionally. Gently pour into the melted chocolate, stirring slowly. 33 00:02:06,960 --> 00:02:08,240 Speaker 3: Add the warm. 34 00:02:08,000 --> 00:02:12,519 Speaker 1: Chocolate and syrup mixture to the eggs, Increase the speed, 35 00:02:12,560 --> 00:02:18,520 Speaker 1: and continue beating until completely combined. The mixture will lose volume. 36 00:02:19,680 --> 00:02:22,200 Speaker 1: Pour into the prepared cake tin and put into a 37 00:02:22,240 --> 00:02:24,840 Speaker 1: deep baking tray on top of a tea towel. To 38 00:02:24,919 --> 00:02:29,120 Speaker 1: prevent the cake tin from moving, fill the baking tray 39 00:02:29,160 --> 00:02:31,960 Speaker 1: with hot water so that it comes at least two 40 00:02:32,040 --> 00:02:35,600 Speaker 1: thirds up the sides of the cake tin. Bake foot 41 00:02:35,600 --> 00:02:40,239 Speaker 1: one and a half to two hours until set. Test 42 00:02:40,520 --> 00:02:45,120 Speaker 1: by placing the flat of your hand gently on the 43 00:02:45,200 --> 00:02:46,800 Speaker 1: surface of the cake. 44 00:02:47,760 --> 00:02:52,880 Speaker 2: Well, I was going to ask you why you chose Nemesis, 45 00:02:52,880 --> 00:02:54,959 Speaker 2: but when you said that you were having an affair 46 00:02:55,280 --> 00:02:58,720 Speaker 2: with a restaurant, it all made sense because I was 47 00:02:58,800 --> 00:03:04,680 Speaker 2: thinking if you seafood as a seduction, you know, and 48 00:03:04,720 --> 00:03:07,560 Speaker 2: whether we think that if you were having an affair 49 00:03:07,960 --> 00:03:12,640 Speaker 2: with a restaurant, you were having with the woman with 50 00:03:12,800 --> 00:03:14,040 Speaker 2: happy part of the seduction. 51 00:03:14,840 --> 00:03:19,160 Speaker 1: Well, there's always a sensual connection with food. Food is sensuality. 52 00:03:19,919 --> 00:03:24,239 Speaker 1: And as I've grown older, or the last few years especially, 53 00:03:24,320 --> 00:03:27,800 Speaker 1: I have found myself cooking more and more and loving 54 00:03:27,840 --> 00:03:32,080 Speaker 1: cooking and loving the preparation, that connection to food and 55 00:03:32,160 --> 00:04:06,360 Speaker 1: cooking has grown. 56 00:03:52,520 --> 00:03:57,160 Speaker 2: Executive highest. Cos you're getting shore to come and just 57 00:03:57,200 --> 00:04:01,200 Speaker 2: talk about the Nemesis just for a minute, will you 58 00:04:01,240 --> 00:04:03,520 Speaker 2: talk about in our course? Because you have made it 59 00:04:03,520 --> 00:04:06,480 Speaker 2: for how many years? Twenty? 60 00:04:08,840 --> 00:04:10,520 Speaker 4: I was trying to work out while you were reading 61 00:04:10,520 --> 00:04:12,600 Speaker 4: the recipe how many Nemesis we might have sold? 62 00:04:13,840 --> 00:04:15,360 Speaker 2: Well, how many we sell it year? I think we 63 00:04:15,440 --> 00:04:19,159 Speaker 2: do ten thousand a year, so times thirty would be 64 00:04:20,720 --> 00:04:22,320 Speaker 2: is that three hundred thousand or. 65 00:04:23,120 --> 00:04:23,880 Speaker 4: Say half a million? 66 00:04:24,000 --> 00:04:24,240 Speaker 2: Yeah? 67 00:04:24,240 --> 00:04:26,600 Speaker 4: Maybe, But you do make it sound quite relaxing when 68 00:04:26,640 --> 00:04:33,120 Speaker 4: you're reading it. But when you're making but also the 69 00:04:33,320 --> 00:04:36,960 Speaker 4: chocolate cake that eludes most people. It's probably one of 70 00:04:37,040 --> 00:04:40,960 Speaker 4: the most difficult chocolate cakes to get perfect. 71 00:04:41,040 --> 00:04:43,919 Speaker 3: Why is that? Do you think what's what's the secret? 72 00:04:43,960 --> 00:04:45,960 Speaker 4: It used to be a real secret, didn't it? Ruthly 73 00:04:46,040 --> 00:04:47,480 Speaker 4: that no one could ever make it? And then when 74 00:04:47,520 --> 00:04:50,800 Speaker 4: we did the River Cafe thirty book, we gave a 75 00:04:50,839 --> 00:04:54,920 Speaker 4: more real recipe of how to do it. 76 00:04:55,200 --> 00:04:56,960 Speaker 1: Is it deliberate withholding an information? 77 00:04:58,000 --> 00:05:00,440 Speaker 2: I say, people say there are quite a few recipes 78 00:05:00,480 --> 00:05:02,640 Speaker 2: in the Blue Book that people say it just doesn't work, 79 00:05:03,080 --> 00:05:05,200 Speaker 2: And I say, give me break, give us our first 80 00:05:05,200 --> 00:05:09,440 Speaker 2: cookbook that you but it is a hard one to make. 81 00:05:09,520 --> 00:05:14,880 Speaker 2: And I think the tin was very big, and Julian 82 00:05:15,000 --> 00:05:18,200 Speaker 2: Barnes famously wrote a piece about the fact that there 83 00:05:18,240 --> 00:05:19,880 Speaker 2: was a time in the nineties when you went to 84 00:05:19,920 --> 00:05:22,599 Speaker 2: anybody's home for dinner and you'd see this kind of 85 00:05:22,640 --> 00:05:28,120 Speaker 2: splodge of chocolate. It was just this splutge of chocolate. 86 00:05:28,480 --> 00:05:31,400 Speaker 2: And that was that was the attempt to make the nemesis. 87 00:05:31,440 --> 00:05:33,760 Speaker 2: But then when we actually I think it easy, has 88 00:05:33,800 --> 00:05:35,440 Speaker 2: an easy nemesis, doesn't it too? 89 00:05:35,480 --> 00:05:40,760 Speaker 4: There's one tried and tested technique to reduce percentage of failure, 90 00:05:40,800 --> 00:05:43,679 Speaker 4: I'd say, which is to make sure that you never 91 00:05:44,560 --> 00:05:46,599 Speaker 4: take it out of the tin until it's totally cold. 92 00:05:47,040 --> 00:05:51,680 Speaker 4: And if it's a little tiny bit warm like lukewarm, splodge, yeah, 93 00:05:51,800 --> 00:05:55,680 Speaker 4: you have to pipe. 94 00:05:57,000 --> 00:05:58,159 Speaker 2: That's good. That's good. 95 00:05:58,560 --> 00:06:00,719 Speaker 4: That's how a probably topped tip. 96 00:06:01,120 --> 00:06:02,440 Speaker 3: And actually, because the. 97 00:06:02,480 --> 00:06:05,240 Speaker 1: Chocolate itself has to cool, and is it the chocolate 98 00:06:05,240 --> 00:06:06,719 Speaker 1: in the bottom, so I think cooling. 99 00:06:06,960 --> 00:06:10,159 Speaker 4: Yeah, yeah, And if you really have made a mistake, 100 00:06:10,279 --> 00:06:12,240 Speaker 4: you probably could just put it in the fridge and 101 00:06:12,279 --> 00:06:13,280 Speaker 4: it would set. 102 00:06:13,960 --> 00:06:15,680 Speaker 2: But that's the sort of off the record. 103 00:06:16,440 --> 00:06:19,159 Speaker 4: Don't try that away. 104 00:06:21,360 --> 00:06:24,240 Speaker 2: But the other thing about the Nemesis is that it 105 00:06:24,279 --> 00:06:27,080 Speaker 2: has no flowers. Yeah, and really it is like making 106 00:06:27,080 --> 00:06:29,760 Speaker 2: a s fle because you beat the eggs so much, 107 00:06:29,839 --> 00:06:32,159 Speaker 2: don't you. That's a workout. 108 00:06:32,279 --> 00:06:35,159 Speaker 4: Because it has no flour, it appeals to the gluten 109 00:06:35,200 --> 00:06:38,880 Speaker 4: free and so therefore it's almost a health food in itself, 110 00:06:38,880 --> 00:06:39,800 Speaker 4: a healthy cake. 111 00:06:40,279 --> 00:06:41,880 Speaker 2: Except for the sugar and the eggs. 112 00:06:42,120 --> 00:06:44,960 Speaker 4: And ask we have worked out the calorific value of 113 00:06:45,160 --> 00:06:48,560 Speaker 4: one slice, but we can't divulge that because I would 114 00:06:48,600 --> 00:06:50,960 Speaker 4: never sell another slice. 115 00:06:51,760 --> 00:06:52,919 Speaker 2: Was it a thousand calories? 116 00:06:53,120 --> 00:06:54,960 Speaker 4: It's quite a lot. It was like a daily half 117 00:06:54,960 --> 00:06:59,760 Speaker 4: a day's just have a slither. Yeah, it is so good. 118 00:06:59,800 --> 00:07:03,120 Speaker 4: And and then obviously the quality of the chocolate. 119 00:07:03,240 --> 00:07:05,760 Speaker 3: Chocolate, can you reveal the brand or the chocolate. 120 00:07:05,839 --> 00:07:08,359 Speaker 4: We shop around for chocolate, we would probably buy chocolate 121 00:07:08,360 --> 00:07:12,480 Speaker 4: that's seasonal, and going around the world with the season 122 00:07:12,560 --> 00:07:17,680 Speaker 4: of chocolate making, we've tried different chocolates and different some 123 00:07:17,720 --> 00:07:17,960 Speaker 4: of them. 124 00:07:18,080 --> 00:07:21,600 Speaker 2: We had that Nemesis tasting to remember, it was really hard. 125 00:07:23,880 --> 00:07:27,960 Speaker 2: There were six Nemess cakes made with six different types 126 00:07:28,000 --> 00:07:30,440 Speaker 2: of chocolate, and we were supposed to sort of taste 127 00:07:30,520 --> 00:07:35,720 Speaker 2: each one and then and and it wasn't even that 128 00:07:35,800 --> 00:07:38,760 Speaker 2: you had to be like pretend you were really, really 129 00:07:38,840 --> 00:07:41,760 Speaker 2: really good chef and say, oh, I can really tell 130 00:07:41,760 --> 00:07:44,000 Speaker 2: the difference between this chocolate and that, you know, which 131 00:07:44,040 --> 00:07:46,320 Speaker 2: we all were. But we could tell some differences. You 132 00:07:46,320 --> 00:07:48,240 Speaker 2: could taste it was a bit chalky, or it was 133 00:07:48,280 --> 00:07:50,600 Speaker 2: a bit well, some of them were too perfumed. 134 00:07:50,720 --> 00:07:54,040 Speaker 4: And so yeah, yeah, we used to use a chocolate 135 00:07:54,640 --> 00:07:58,320 Speaker 4: that we've changed. We changed people's taste change, I think, 136 00:07:58,440 --> 00:08:01,760 Speaker 4: and people like maybe as people know more about chocolate, 137 00:08:01,840 --> 00:08:05,520 Speaker 4: I think they might not like such sweet chocolates as 138 00:08:05,560 --> 00:08:06,640 Speaker 4: maybe twenty years ago. 139 00:08:06,720 --> 00:08:08,600 Speaker 3: I think that's what's happening. I think I sensed that 140 00:08:08,680 --> 00:08:09,520 Speaker 3: just because what's on. 141 00:08:09,520 --> 00:08:12,880 Speaker 1: Offer on the chocolate shops is a lot of higher 142 00:08:12,920 --> 00:08:17,040 Speaker 1: percentage chocolate. But seventy five eighty five. 143 00:08:18,520 --> 00:08:20,080 Speaker 2: Do you think that we've had chefs that we just 144 00:08:20,080 --> 00:08:21,840 Speaker 2: couldn't teach to make a nemesis? 145 00:08:22,160 --> 00:08:22,240 Speaker 3: You? 146 00:08:23,000 --> 00:08:24,520 Speaker 2: Do you think everybody can make one? 147 00:08:24,720 --> 00:08:27,240 Speaker 4: I think I think it's part of your sort of 148 00:08:27,240 --> 00:08:29,520 Speaker 4: badges of honor that you need to be able to 149 00:08:29,560 --> 00:08:32,840 Speaker 4: make a nemesis. It's one of those things that I 150 00:08:32,960 --> 00:08:36,360 Speaker 4: genuinely think eludes the average person, Like have you ever 151 00:08:36,360 --> 00:08:36,760 Speaker 4: made one? 152 00:08:37,200 --> 00:08:39,360 Speaker 3: No, I've made the chocolate has on that cake which 153 00:08:39,720 --> 00:08:40,000 Speaker 3: is in. 154 00:08:40,000 --> 00:08:44,920 Speaker 4: That Yeah, because it has only got four ingredients, you 155 00:08:45,000 --> 00:08:47,760 Speaker 4: really need to make sure that those ingredients are the 156 00:08:47,800 --> 00:08:49,040 Speaker 4: best quality. 157 00:08:48,720 --> 00:08:50,160 Speaker 3: Chocolate, butter, sugar, eggs. 158 00:08:50,480 --> 00:08:53,679 Speaker 4: Yeah, but I mean we use buffalo milk butter, which 159 00:08:53,720 --> 00:08:59,079 Speaker 4: is also like hi fat. Yeah, and it's white butter 160 00:08:59,120 --> 00:09:04,040 Speaker 4: and really neutral and clean, these fine chocolate sugar and 161 00:09:04,080 --> 00:09:05,959 Speaker 4: then really beautiful eggs as well. 162 00:09:08,320 --> 00:09:09,120 Speaker 2: That's it. Yeah. 163 00:09:10,360 --> 00:09:12,200 Speaker 3: People listening to you, they're going to rush off and 164 00:09:12,240 --> 00:09:12,480 Speaker 3: do it. 165 00:09:12,880 --> 00:09:16,920 Speaker 1: Make it challenge? The challenge one on YouTube? 166 00:09:16,920 --> 00:09:17,800 Speaker 2: Didn't you did you make? 167 00:09:17,880 --> 00:09:18,160 Speaker 3: I did? 168 00:09:18,440 --> 00:09:18,600 Speaker 2: Yeah? 169 00:09:19,480 --> 00:09:20,720 Speaker 3: Incentive is the challenge. 170 00:09:21,080 --> 00:09:23,760 Speaker 4: Yeah, but people do phone the restaurant if they're having 171 00:09:23,800 --> 00:09:26,440 Speaker 4: trouble with it. I'm not encouraging people to do so, but. 172 00:09:27,320 --> 00:09:35,680 Speaker 2: Mobile eight one hundred thousand listeners. I remember people calling 173 00:09:35,760 --> 00:09:37,439 Speaker 2: up and saying we ruined their dinner party. I have 174 00:09:37,520 --> 00:09:40,320 Speaker 2: a few of those, but not even Actually no, with Nemesis, 175 00:09:40,320 --> 00:09:42,760 Speaker 2: it was a woman called me up and she made 176 00:09:42,760 --> 00:09:47,320 Speaker 2: this lemon sorbet lemon the lemon ice cream as she said, 177 00:09:47,320 --> 00:09:49,520 Speaker 2: you know, it didn't work, and he ruined my dinner party. 178 00:09:49,920 --> 00:09:51,520 Speaker 2: And I said, well, I just gave the chef the 179 00:09:51,559 --> 00:09:54,439 Speaker 2: recipe and he just made one and it's perfectly fine, 180 00:09:54,520 --> 00:09:55,600 Speaker 2: So take that. 181 00:09:56,120 --> 00:09:57,480 Speaker 4: The other thing is you've got to make sure you 182 00:09:57,640 --> 00:10:02,439 Speaker 4: volumeize the egg. Yeah, like probably five times a volume, 183 00:10:03,400 --> 00:10:06,560 Speaker 4: and then once you've mixed the chocolate into the egg mixture. 184 00:10:07,240 --> 00:10:09,760 Speaker 4: But the other thing we do is we hit the 185 00:10:09,800 --> 00:10:13,160 Speaker 4: tin really hard. Is a good way to bash out 186 00:10:13,160 --> 00:10:18,440 Speaker 4: the air. Otherwise then you just drop it or hit 187 00:10:18,480 --> 00:10:20,520 Speaker 4: it really hard on the work surface, and then all 188 00:10:20,520 --> 00:10:22,960 Speaker 4: those air bubbles that you've got in there from just 189 00:10:23,000 --> 00:10:26,000 Speaker 4: whipping it kind of drop out, and it gives it 190 00:10:26,000 --> 00:10:30,959 Speaker 4: that intense, that texture that's quite unique. And that's maybe 191 00:10:30,960 --> 00:10:33,240 Speaker 4: why people can't make it, and if it when you 192 00:10:33,280 --> 00:10:40,199 Speaker 4: cook it, if it gets a crunchy topping wrong, it 193 00:10:40,320 --> 00:10:43,120 Speaker 4: has to have like a just set top. I mean, 194 00:10:43,600 --> 00:10:45,000 Speaker 4: the finer details. 195 00:10:44,559 --> 00:10:48,280 Speaker 2: We could have put this in the book never occurred 196 00:10:48,320 --> 00:10:50,720 Speaker 2: to it. But they're also I think the cloth and 197 00:10:50,800 --> 00:10:52,559 Speaker 2: the tin is a big difference. I don't think we 198 00:10:52,640 --> 00:10:55,200 Speaker 2: had that in the first book. Is putting the cloth 199 00:10:55,240 --> 00:10:57,720 Speaker 2: and the you know when you put the band Marie 200 00:10:57,760 --> 00:10:59,480 Speaker 2: of the water in the big tin and then you 201 00:10:59,520 --> 00:11:03,000 Speaker 2: put that often, I think that's a good thing to do. Okay, 202 00:11:03,000 --> 00:11:05,160 Speaker 2: all right, we'll come back. We're going to have dinner tonight, 203 00:11:05,200 --> 00:11:06,960 Speaker 2: so we'll come back and have a place of memesis 204 00:11:06,960 --> 00:11:14,160 Speaker 2: for dessert. The skin it was good. Watch it. We 205 00:11:14,200 --> 00:11:15,160 Speaker 2: could do a phone. 206 00:11:15,400 --> 00:11:34,640 Speaker 5: Yeah, call us with your problem. 207 00:11:34,760 --> 00:11:37,520 Speaker 2: When you were growing up, What was it like cooking 208 00:11:37,559 --> 00:11:40,160 Speaker 2: and eating in the Fines family? What was that like? 209 00:11:40,840 --> 00:11:45,320 Speaker 1: Sometimes quite stressful because there was eight of us, six 210 00:11:45,400 --> 00:11:47,880 Speaker 1: children and two parents, and then then we had it 211 00:11:48,040 --> 00:11:51,240 Speaker 1: for many years. We also had a foster brother. Mixed 212 00:11:51,320 --> 00:11:53,920 Speaker 1: it would have been nine people, but generally it was 213 00:11:54,040 --> 00:11:56,440 Speaker 1: eight of us. But I have a very as you 214 00:11:56,480 --> 00:11:58,440 Speaker 1: asked me that, Ruthie, you have a very strong memory 215 00:11:58,440 --> 00:12:02,040 Speaker 1: of family meals, specially Sunday or Saturday, and I have 216 00:12:02,120 --> 00:12:07,600 Speaker 1: memories two of my parents sometimes giving a small dinner party, 217 00:12:08,160 --> 00:12:12,200 Speaker 1: very simple, often something like spaghetti bolonnaise. And then I 218 00:12:12,240 --> 00:12:14,959 Speaker 1: remember we all were tantalized when these grown ups came. 219 00:12:15,000 --> 00:12:17,600 Speaker 1: So this when I'd be about eight or nine and 220 00:12:17,720 --> 00:12:19,920 Speaker 1: these friends came, and you get the whole sense of 221 00:12:19,920 --> 00:12:22,160 Speaker 1: this adult world where people have come, and that we 222 00:12:22,240 --> 00:12:25,280 Speaker 1: might have put on some ear ring or lipstick and 223 00:12:25,320 --> 00:12:27,760 Speaker 1: the men to brush the hair and thrown a tie 224 00:12:27,800 --> 00:12:29,800 Speaker 1: on or something or not, or you know, and I 225 00:12:29,880 --> 00:12:32,960 Speaker 1: remember it being tantalized by the adult world. And we 226 00:12:33,040 --> 00:12:36,400 Speaker 1: had this game the eldest four of us called spy 227 00:12:36,520 --> 00:12:39,280 Speaker 1: on the grown ups, which we were actually technically had 228 00:12:39,280 --> 00:12:42,240 Speaker 1: gone to bed, but we used to love tiptoeing down 229 00:12:42,280 --> 00:12:46,600 Speaker 1: the stairs, opening the door and sort of listening, and 230 00:12:46,960 --> 00:12:50,600 Speaker 1: we'd hear a snippet of conversation which you probably misheard 231 00:12:50,679 --> 00:12:53,000 Speaker 1: me run up the stairs and report a bit of 232 00:12:53,040 --> 00:12:54,560 Speaker 1: conversation that we had heard. 233 00:12:55,559 --> 00:12:57,520 Speaker 2: I think I did the same. I remember sitting on 234 00:12:57,559 --> 00:13:00,200 Speaker 2: the stairs, and you know, we all sometimes so we 235 00:13:00,280 --> 00:13:04,040 Speaker 2: now sort of complain about dinner parties, are going to 236 00:13:04,080 --> 00:13:06,439 Speaker 2: those kind of dinner parties are going to a dinner party. 237 00:13:06,480 --> 00:13:10,480 Speaker 2: But for a child it is so it's so intriguing, 238 00:13:10,600 --> 00:13:12,920 Speaker 2: isn't it The adult as you say, the adult world 239 00:13:13,000 --> 00:13:16,120 Speaker 2: of manners and food and a different kind. But would 240 00:13:16,120 --> 00:13:17,920 Speaker 2: your mother cook very differently? Do you think for the 241 00:13:17,960 --> 00:13:20,880 Speaker 2: dinner parties she would cook for nine eight children? 242 00:13:21,120 --> 00:13:21,920 Speaker 3: Was very well. 243 00:13:22,000 --> 00:13:23,960 Speaker 1: There was a time when we were finding out, yes 244 00:13:24,000 --> 00:13:26,120 Speaker 1: she would, but there was a time when that was 245 00:13:26,720 --> 00:13:29,280 Speaker 1: she I think she developed a reluctance just because I 246 00:13:29,280 --> 00:13:31,839 Speaker 1: think she felt pressure to be a good cook, and 247 00:13:31,880 --> 00:13:34,520 Speaker 1: she thought that thing about you know, I'm going to disappoint. 248 00:13:34,559 --> 00:13:36,920 Speaker 1: So I think it was. And for a time we 249 00:13:37,040 --> 00:13:41,160 Speaker 1: had my parents are very pushed financially. We were in 250 00:13:41,200 --> 00:13:43,600 Speaker 1: Ireland in the early nineteen seventies and there was a 251 00:13:43,760 --> 00:13:46,640 Speaker 1: great There was a whole summer where the lunch was 252 00:13:46,720 --> 00:13:50,480 Speaker 1: only ever mashed potatoes and nor packet soup. 253 00:13:51,320 --> 00:13:52,320 Speaker 2: Oh, nor packet soup. 254 00:13:52,400 --> 00:13:54,680 Speaker 1: Yeah yeah, And we all got very good at making 255 00:13:55,120 --> 00:13:57,800 Speaker 1: nor packet soup mashed potatoes. And in the evening maybe 256 00:13:57,800 --> 00:14:01,040 Speaker 1: it would be a macaroni cheese or shepherd's pie or something. 257 00:14:01,240 --> 00:14:05,920 Speaker 2: But you felt satisfied by you never felt, never felt But. 258 00:14:07,600 --> 00:14:11,680 Speaker 1: My parents love food, but when you talk about loving food, 259 00:14:11,679 --> 00:14:14,000 Speaker 1: people often think you're an indulge. But I think it 260 00:14:14,080 --> 00:14:16,000 Speaker 1: needn't be the case. You can just it just can 261 00:14:16,040 --> 00:14:18,760 Speaker 1: be a really good piece of cheese and a cracker 262 00:14:18,840 --> 00:14:21,480 Speaker 1: and fresh tomato, and that can be pleasurable. 263 00:14:23,080 --> 00:14:25,480 Speaker 2: People ask me why did I learn to cook or 264 00:14:25,480 --> 00:14:28,000 Speaker 2: why did I become so interested in cooking? And I 265 00:14:28,040 --> 00:14:29,880 Speaker 2: think that at a certain point in your life, if 266 00:14:29,920 --> 00:14:33,480 Speaker 2: you like to eat and you can't really afford eating, 267 00:14:33,680 --> 00:14:35,360 Speaker 2: you know you want to eat well, so you have 268 00:14:35,400 --> 00:14:37,800 Speaker 2: to kind of cook well. And I think that is 269 00:14:37,840 --> 00:14:38,640 Speaker 2: something that I. 270 00:14:38,560 --> 00:14:40,800 Speaker 1: Think that's key if you love eating, if you love. 271 00:14:40,720 --> 00:14:42,800 Speaker 3: It, yeah, you do you want to cook. 272 00:14:43,600 --> 00:14:47,040 Speaker 2: But again sort of going from the nemesis that you 273 00:14:47,160 --> 00:14:49,440 Speaker 2: chose the nemesis because I also you and I have 274 00:14:49,520 --> 00:14:53,520 Speaker 2: such a close relationship and connection to Italy. I've had 275 00:14:53,920 --> 00:14:56,000 Speaker 2: phone calls from you from the market saying with you, 276 00:14:56,040 --> 00:15:00,560 Speaker 2: I've just seen the most incredible leaves of chikor or 277 00:15:00,600 --> 00:15:02,800 Speaker 2: I've seen mushroom as your role, how am I going 278 00:15:02,840 --> 00:15:06,240 Speaker 2: to cook this fungi or whatever was it you saw? 279 00:15:06,320 --> 00:15:08,840 Speaker 2: Because you do go to you have his house in 280 00:15:08,960 --> 00:15:11,400 Speaker 2: Umbria and not far from mine, and I've had calls 281 00:15:11,440 --> 00:15:13,520 Speaker 2: from you from the market. I've had calls from you 282 00:15:13,560 --> 00:15:17,000 Speaker 2: while you're cooking, and I've had calls from you after 283 00:15:17,200 --> 00:15:19,040 Speaker 2: you've cooked something and said, let me tell you that 284 00:15:19,680 --> 00:15:21,720 Speaker 2: what I just cooked last night with it because it 285 00:15:21,800 --> 00:15:24,320 Speaker 2: was really good and you might learn something if I 286 00:15:24,440 --> 00:15:27,040 Speaker 2: tell you this. What was it like in Umbria, Because 287 00:15:27,080 --> 00:15:28,880 Speaker 2: you've been to me in Tuscany, but I haven't been 288 00:15:28,880 --> 00:15:31,280 Speaker 2: to your house, So just what's it like food wise? 289 00:15:31,360 --> 00:15:35,720 Speaker 1: Is that you have a big kitchen, simple simple kitchen, 290 00:15:36,280 --> 00:15:40,640 Speaker 1: simple stove, but fine, you know, four hobbs in an oven, 291 00:15:41,240 --> 00:15:46,160 Speaker 1: but the big table. And actually I have a memory 292 00:15:46,160 --> 00:15:48,840 Speaker 1: of going to when you take gone to the house 293 00:15:48,880 --> 00:15:51,480 Speaker 1: that you take in Italy, you have lots of vegion, 294 00:15:51,880 --> 00:15:56,800 Speaker 1: fruits and stuff ripening, already prepared, waiting to be consumed. 295 00:15:56,800 --> 00:16:01,400 Speaker 1: And I definitely, I definitely echo that with a table 296 00:16:01,440 --> 00:16:04,280 Speaker 1: with bowls full of fruit. And if it's not if 297 00:16:04,280 --> 00:16:07,400 Speaker 1: it's very hot, I can't keep bed out, but tomatoes 298 00:16:07,440 --> 00:16:10,280 Speaker 1: I will keep out. But if only gets very hot, 299 00:16:10,840 --> 00:16:15,160 Speaker 1: the fridge is a resource. But no, there's a market 300 00:16:15,560 --> 00:16:17,640 Speaker 1: in the local town, and I go to the market. 301 00:16:18,120 --> 00:16:21,280 Speaker 1: There is the Italian co op. I have to say, 302 00:16:21,440 --> 00:16:28,400 Speaker 1: is great, great, well here and there are others. There 303 00:16:28,440 --> 00:16:30,240 Speaker 1: was a small butchers which I would go to. 304 00:16:30,280 --> 00:16:30,920 Speaker 3: So I love. 305 00:16:31,440 --> 00:16:32,960 Speaker 2: Is there a restaurant that you go. 306 00:16:33,000 --> 00:16:37,160 Speaker 1: To there is, yes, but it's just outside non Nagelsa. 307 00:16:37,280 --> 00:16:38,040 Speaker 3: It's a trat. 308 00:16:39,440 --> 00:16:43,680 Speaker 1: Which is which is a great, simple, really good Umbrian cooking. 309 00:16:44,720 --> 00:16:48,400 Speaker 2: I think I'm cooking. It's about Italy. I would say 310 00:16:48,480 --> 00:16:52,920 Speaker 2: that food varies from region to region, but also from 311 00:16:53,000 --> 00:16:55,960 Speaker 2: city to city and also from town to town. So 312 00:16:56,040 --> 00:16:58,240 Speaker 2: I think that even though you're quite close to me, 313 00:16:58,400 --> 00:17:01,600 Speaker 2: they're probably more. Do you have a lot of lentils 314 00:17:01,640 --> 00:17:03,800 Speaker 2: there and beans? 315 00:17:03,960 --> 00:17:06,800 Speaker 3: Yeah, lentile soup yeah, chick piece soup yea. 316 00:17:07,320 --> 00:17:09,520 Speaker 2: And what about when you're you're are you alone there? 317 00:17:09,520 --> 00:17:11,520 Speaker 2: Do you cook? Do cook in a different way when 318 00:17:11,560 --> 00:17:12,240 Speaker 2: you're solitary? 319 00:17:12,280 --> 00:17:14,359 Speaker 1: Well, I'm usually when I'm there, mostly there on my 320 00:17:14,440 --> 00:17:17,640 Speaker 1: own and I have friends who come visit, and I cook, 321 00:17:17,680 --> 00:17:19,879 Speaker 1: but I do more. I'm more engaged with shopping and 322 00:17:19,960 --> 00:17:21,600 Speaker 1: cooking when I'm minutely than I am. 323 00:17:21,800 --> 00:17:22,280 Speaker 2: I think. 324 00:17:23,880 --> 00:17:28,040 Speaker 1: Because because I got the time to go out and 325 00:17:28,160 --> 00:17:32,040 Speaker 1: properly select food and think about what I'm going to eat. 326 00:17:32,080 --> 00:17:36,240 Speaker 1: And I love going to the market. It's great for 327 00:17:36,280 --> 00:17:38,280 Speaker 1: people watching and it tells you a. 328 00:17:38,200 --> 00:17:39,920 Speaker 2: Lot about the culture, doesn't It tells you about the 329 00:17:39,920 --> 00:17:42,040 Speaker 2: people who are selling the food there, what they're eating, 330 00:17:42,119 --> 00:17:45,080 Speaker 2: what the you know, the way they shop the market 331 00:17:45,160 --> 00:17:45,800 Speaker 2: is a kind. 332 00:17:45,600 --> 00:17:51,240 Speaker 1: Of enthusiasm of the people selling the food and they 333 00:17:51,160 --> 00:17:54,120 Speaker 1: the lady saying the cheese will cut your piece of cheese, yea, 334 00:17:54,520 --> 00:17:57,000 Speaker 1: the kind of and also you feel their delight with 335 00:17:57,080 --> 00:18:00,959 Speaker 1: their food culture. They're they're kind of excitement about what 336 00:18:00,960 --> 00:18:01,560 Speaker 1: they're selling. 337 00:18:02,440 --> 00:18:05,280 Speaker 2: It is very very regional. And I think also when 338 00:18:05,320 --> 00:18:07,840 Speaker 2: you come, when we're tasking together, we just sit there, 339 00:18:07,880 --> 00:18:11,200 Speaker 2: don't we for hours? You know, talking and eating and 340 00:18:11,240 --> 00:18:13,480 Speaker 2: eating some more, and it's all kind of one big 341 00:18:13,520 --> 00:18:21,760 Speaker 2: table in one conversation. The River Cafe is excited to 342 00:18:21,800 --> 00:18:25,959 Speaker 2: announce the return of our Italian Christmas gift boxes, our 343 00:18:26,040 --> 00:18:29,520 Speaker 2: alternative to the traditional hamper. They bring you all of 344 00:18:29,560 --> 00:18:33,520 Speaker 2: our favorites from the River Cafe kitchen, the vineyards and 345 00:18:33,560 --> 00:18:37,080 Speaker 2: the designers from all over Italy. They're available to pre 346 00:18:37,200 --> 00:18:41,640 Speaker 2: order now on shop the River Cafe dot co dot uk. 347 00:18:48,359 --> 00:18:51,080 Speaker 2: Tell me about eating and acting, what's the deal that 348 00:18:51,200 --> 00:18:51,840 Speaker 2: do you eat? 349 00:18:52,160 --> 00:18:53,000 Speaker 3: That's a good question. 350 00:18:53,160 --> 00:18:55,479 Speaker 1: I think you need a bit of food for energy, 351 00:18:56,440 --> 00:19:00,480 Speaker 1: so to have starved yourself or not have eaten within 352 00:19:00,600 --> 00:19:04,080 Speaker 1: three hours before a performance. You can, I think your 353 00:19:04,119 --> 00:19:06,639 Speaker 1: sugar level would drop. I mean, but I know I 354 00:19:06,640 --> 00:19:08,160 Speaker 1: can't eat a big meal. 355 00:19:08,359 --> 00:19:09,720 Speaker 3: What do you eat not? 356 00:19:10,640 --> 00:19:14,879 Speaker 2: What about on a film set when we touched breakfast, breakfast? 357 00:19:14,920 --> 00:19:15,360 Speaker 3: Breakfast? 358 00:19:15,880 --> 00:19:18,440 Speaker 1: Really they have now found ways to shorten the day 359 00:19:18,480 --> 00:19:20,159 Speaker 1: and they have what I called a running lunch. A 360 00:19:20,160 --> 00:19:22,720 Speaker 1: lot of films you can maybe grab twenty minutes to 361 00:19:22,760 --> 00:19:24,720 Speaker 1: have a sandwich, and they'll have a running lunch from 362 00:19:24,880 --> 00:19:28,160 Speaker 1: twelve to two. Maybe if they do stop, it's half 363 00:19:28,160 --> 00:19:28,840 Speaker 1: an hour only. 364 00:19:29,440 --> 00:19:31,840 Speaker 2: And so, as I said you were in Rome. 365 00:19:32,200 --> 00:19:33,840 Speaker 3: I was filming Aroom twice this year. 366 00:19:33,880 --> 00:19:38,119 Speaker 1: I was filming this conclave which you mentioned about a 367 00:19:38,160 --> 00:19:41,879 Speaker 1: film recreating the conclave when the cardinals, when the pope 368 00:19:41,880 --> 00:19:44,560 Speaker 1: has died and all the cardinals get into the Sistine 369 00:19:44,640 --> 00:19:48,439 Speaker 1: Chapel and they are sequestered away from the world. They 370 00:19:48,480 --> 00:19:51,720 Speaker 1: have no contact with the outside world at all while 371 00:19:51,760 --> 00:19:55,040 Speaker 1: they vote for the new pope, and they have to 372 00:19:55,119 --> 00:19:58,800 Speaker 1: keep voting until the required majority is achieved. 373 00:19:59,240 --> 00:20:01,040 Speaker 2: Somebody put them to can I can one of them 374 00:20:01,080 --> 00:20:02,919 Speaker 2: say I want to be pope and campaigned? 375 00:20:03,640 --> 00:20:06,080 Speaker 1: There's a bit of that in it. There is oh yes, no, 376 00:20:06,160 --> 00:20:08,200 Speaker 1: that's a bit. It's it's based on a great book 377 00:20:08,200 --> 00:20:13,720 Speaker 1: by Robert Harris and it was written maybe nine years ago. 378 00:20:14,000 --> 00:20:17,800 Speaker 1: And it's been directed by Edward Berger, who directed All 379 00:20:17,840 --> 00:20:19,639 Speaker 1: Quite on the Western Front, which got a lot of 380 00:20:19,640 --> 00:20:21,280 Speaker 1: acclaim the last season. 381 00:20:21,359 --> 00:20:24,240 Speaker 3: He was wonderful director, very very very good, very. 382 00:20:24,119 --> 00:20:28,160 Speaker 1: Lovely man, very detailed and very and the best sense 383 00:20:28,160 --> 00:20:31,119 Speaker 1: attentive to the actors and the nuances that he wants 384 00:20:31,200 --> 00:20:33,960 Speaker 1: them to bring out. I love working with him and 385 00:20:34,119 --> 00:20:38,240 Speaker 1: wonderful Stanley Tucci. He loves playing my two We're two, 386 00:20:38,480 --> 00:20:40,919 Speaker 1: we're two cardinals who are friends and we hit we 387 00:20:41,000 --> 00:20:43,120 Speaker 1: hit a few bumpy patches in our friendship. 388 00:20:43,119 --> 00:20:44,720 Speaker 3: In the film, do. 389 00:20:44,680 --> 00:20:46,880 Speaker 2: You both want to put yourselves up from being pope? 390 00:20:46,920 --> 00:20:50,560 Speaker 1: In different ways? He's a bit more. We're both reluctant 391 00:20:50,600 --> 00:20:54,199 Speaker 1: to admit it that we do. And he's brilliant in 392 00:20:54,200 --> 00:20:54,480 Speaker 1: the film. 393 00:20:54,520 --> 00:20:58,240 Speaker 2: I have to say, did the Vatican were they involved? 394 00:20:58,240 --> 00:21:00,880 Speaker 3: They they just rise above it. They just know they're 395 00:21:00,880 --> 00:21:03,680 Speaker 3: not really involved. But no, they just they. 396 00:21:03,880 --> 00:21:05,200 Speaker 2: And they let you film in the Vatican. 397 00:21:05,320 --> 00:21:08,679 Speaker 1: No, no, no, no, no, There is a whole The 398 00:21:08,760 --> 00:21:11,400 Speaker 1: key voting scenes are in the Sistine Chapel in real life, 399 00:21:11,480 --> 00:21:16,359 Speaker 1: and there exists Assistine Chapel set made I believe for 400 00:21:16,560 --> 00:21:19,800 Speaker 1: the miniseries The Young Pope, which I think Julie was 401 00:21:20,080 --> 00:21:23,600 Speaker 1: long Jude. So that set of the Sistine Chapel was 402 00:21:23,600 --> 00:21:27,560 Speaker 1: was mothballed, and then our production brought it out, cleaned 403 00:21:27,600 --> 00:21:30,280 Speaker 1: it out, repainted it. And it's the whole of the 404 00:21:30,320 --> 00:21:32,719 Speaker 1: first twenty feet of the Sistine Chapel with the Day 405 00:21:32,760 --> 00:21:36,720 Speaker 1: of Judgment at one end as a copy, and they 406 00:21:36,800 --> 00:21:40,560 Speaker 1: add the rest with CGI. But I've seen bits of 407 00:21:40,600 --> 00:21:43,680 Speaker 1: the footage with the added Siagiant. It looks it looks 408 00:21:43,680 --> 00:21:44,720 Speaker 1: like we're in the real place. 409 00:21:45,280 --> 00:21:47,679 Speaker 2: And then for me what i'd last like that was 410 00:21:47,760 --> 00:21:48,760 Speaker 2: where did you eat in realm? 411 00:21:49,160 --> 00:21:51,480 Speaker 3: Don't ask me the names I've gone. 412 00:21:51,520 --> 00:21:53,560 Speaker 2: Okay, just tell me about the food. How did it 413 00:21:53,600 --> 00:21:55,840 Speaker 2: feel to be eating the food of round? For as 414 00:21:55,840 --> 00:21:56,680 Speaker 2: long as I'm there? 415 00:21:57,440 --> 00:21:59,320 Speaker 1: Stanley hipp you don't mant me bring you up again 416 00:22:00,520 --> 00:22:03,159 Speaker 1: with you, But Stanley Teacher, you brought a chunk of 417 00:22:03,240 --> 00:22:05,240 Speaker 1: us towards the end, a group of us who were filming, 418 00:22:05,280 --> 00:22:09,960 Speaker 1: including Edward. It's wonderful restaurant called not pomer Doughty but 419 00:22:10,080 --> 00:22:14,160 Speaker 1: Pomme Dory, I believe, and it's an old family restaurant 420 00:22:14,200 --> 00:22:19,040 Speaker 1: that was beloved of Pasolini, the director, and he organized 421 00:22:19,080 --> 00:22:22,280 Speaker 1: this wonderful meal there late, very late after a day's filming, 422 00:22:22,320 --> 00:22:23,879 Speaker 1: and that I think was the best meal I had. 423 00:22:24,560 --> 00:22:27,679 Speaker 1: They had put on the special meal because it was 424 00:22:27,720 --> 00:22:32,520 Speaker 1: Stanley and they were charming. And I went back there 425 00:22:32,560 --> 00:22:35,000 Speaker 1: to that restaurant again, and I returned to Rome later 426 00:22:35,119 --> 00:22:38,920 Speaker 1: this year in the summer to make their return. And 427 00:22:38,960 --> 00:22:41,760 Speaker 1: it's just very and you don't really they kind of 428 00:22:41,760 --> 00:22:43,439 Speaker 1: give you food you didn't really order. I mean, you 429 00:22:43,480 --> 00:22:45,479 Speaker 1: can't order, but they just sort of present you with 430 00:22:45,480 --> 00:22:48,119 Speaker 1: what they feel is the best pastor of the evening. 431 00:22:48,560 --> 00:22:49,680 Speaker 3: And it was very easy. 432 00:22:49,800 --> 00:22:53,600 Speaker 1: And I definitely preferred the more threat or style than 433 00:22:53,600 --> 00:22:57,840 Speaker 1: the restaurants, the high flying restaurants. I not drawn to 434 00:22:57,880 --> 00:22:58,400 Speaker 1: it so much. 435 00:22:58,600 --> 00:22:59,480 Speaker 2: Did you read out a lot? 436 00:22:59,600 --> 00:23:05,040 Speaker 3: Would you filming on conclaims? I ate out quite a bit, but. 437 00:23:07,000 --> 00:23:09,359 Speaker 1: We're filming day. The filming hours are so long. In 438 00:23:09,400 --> 00:23:10,760 Speaker 1: the end, I would go back to my flat and 439 00:23:10,800 --> 00:23:14,240 Speaker 1: I cooked something. But in the weekends with you and 440 00:23:14,280 --> 00:23:15,560 Speaker 1: what about Greece. 441 00:23:16,119 --> 00:23:17,920 Speaker 3: I love oh when Greece and Corse. 442 00:23:18,040 --> 00:23:19,520 Speaker 1: We were in cor food for most of it and 443 00:23:19,560 --> 00:23:23,520 Speaker 1: we came across a wonderful restaurant which served the most 444 00:23:23,680 --> 00:23:25,840 Speaker 1: exquisite lamb that was on the spit. 445 00:23:26,920 --> 00:23:28,440 Speaker 3: Oh God the lamb. 446 00:23:28,280 --> 00:23:33,560 Speaker 1: Was was just extraordinary, just so circular and tasty, and 447 00:23:34,400 --> 00:23:37,360 Speaker 1: Spiros's restaurant it was. It was quite a simple restaurant, 448 00:23:37,400 --> 00:23:38,920 Speaker 1: catering for mostly tourists. 449 00:23:39,000 --> 00:23:41,440 Speaker 3: But god the lamb was. 450 00:23:42,359 --> 00:23:48,640 Speaker 2: What month was spring? May? Oh you we just kept 451 00:23:48,640 --> 00:23:54,199 Speaker 2: you in Morocco? Was that also? Don't you think? I agree? 452 00:23:55,080 --> 00:23:56,440 Speaker 2: I think Moroccan. 453 00:23:55,960 --> 00:23:58,920 Speaker 3: Food that was heaven. 454 00:23:59,640 --> 00:24:02,040 Speaker 1: Let's take Jeene cooking is one of the best cooking 455 00:24:02,280 --> 00:24:03,960 Speaker 1: ways of cooking I think I've had come across. 456 00:24:07,119 --> 00:24:08,320 Speaker 3: Yeah that. 457 00:24:09,760 --> 00:24:12,640 Speaker 2: I was going to ask you about the menu. Yeah, 458 00:24:13,040 --> 00:24:15,960 Speaker 2: because you know, here we are a chef, chef Shanza chef, 459 00:24:16,000 --> 00:24:18,760 Speaker 2: were going into a restaurant and I remember you calling 460 00:24:18,800 --> 00:24:21,199 Speaker 2: me up from there and saying that you were, you know, 461 00:24:21,280 --> 00:24:23,840 Speaker 2: learning the skills. A woman from San Francisco came, did 462 00:24:23,920 --> 00:24:24,200 Speaker 2: She a. 463 00:24:24,200 --> 00:24:28,480 Speaker 1: Chef Dominique Krenn, who I think has a restaurant in 464 00:24:28,520 --> 00:24:32,879 Speaker 1: San Francisco called Atelier tren And there's a wonderful chef's 465 00:24:32,880 --> 00:24:37,600 Speaker 1: table on her and she's from Brittany originally, she's fantastic 466 00:24:37,680 --> 00:24:41,600 Speaker 1: and she came and she designed all the food for 467 00:24:41,640 --> 00:24:45,560 Speaker 1: the film, and then she oversaw the initial first few 468 00:24:45,600 --> 00:24:48,240 Speaker 1: days of shooting, and then she left a couple of 469 00:24:48,240 --> 00:24:52,879 Speaker 1: her chefs with us who oversaw not just the food 470 00:24:52,960 --> 00:24:55,560 Speaker 1: and the preparation of the food, but they were looking 471 00:24:55,600 --> 00:24:59,240 Speaker 1: at the kitchen staff in our film to make sure 472 00:24:59,280 --> 00:25:02,159 Speaker 1: that they behaved in their demeanor and there just their 473 00:25:02,240 --> 00:25:04,680 Speaker 1: rhythm of movement, just so anyone looking at it would 474 00:25:04,680 --> 00:25:06,120 Speaker 1: believe it was a working kitchen. 475 00:25:06,760 --> 00:25:08,879 Speaker 2: What was it like playing it was a work kitchen? 476 00:25:08,920 --> 00:25:10,520 Speaker 2: I thought, I believed it was a working kitchen. No, 477 00:25:10,600 --> 00:25:12,720 Speaker 2: I did, I definitely did. I mean, you were just 478 00:25:12,760 --> 00:25:16,479 Speaker 2: such a fantastic character. But the and that type of 479 00:25:16,520 --> 00:25:20,480 Speaker 2: food and the hidden humor. Was saying to William that 480 00:25:20,560 --> 00:25:23,200 Speaker 2: Richard and I went to Elbouli in the early days, 481 00:25:23,200 --> 00:25:26,919 Speaker 2: you know, that restaurant in Spain, and it was very 482 00:25:27,040 --> 00:25:30,200 Speaker 2: much one little tiny piece of food after another, one 483 00:25:30,280 --> 00:25:33,359 Speaker 2: olive that exploded in your mouth, and one you know, 484 00:25:33,680 --> 00:25:36,000 Speaker 2: piece of crab that you know you had to pick, 485 00:25:36,000 --> 00:25:38,840 Speaker 2: and then that was it, And said they said to us, 486 00:25:39,000 --> 00:25:42,040 Speaker 2: after twelve courses, he said, now we're going to finish 487 00:25:42,040 --> 00:25:45,520 Speaker 2: with ravioli, with parmesan and butter and sage, and I thought, 488 00:25:45,640 --> 00:25:48,680 Speaker 2: at last, we're getting something to eat. And a plate 489 00:25:48,800 --> 00:25:50,960 Speaker 2: came and it was just a plate, and so we 490 00:25:51,080 --> 00:25:53,800 Speaker 2: just waited and waited and waited, and we said, where 491 00:25:53,920 --> 00:25:57,119 Speaker 2: is the ravioli? And they said that basically, it was 492 00:25:57,119 --> 00:25:59,920 Speaker 2: a spray. It was a spray that they'd sprayed on 493 00:26:00,200 --> 00:26:03,119 Speaker 2: the plate and it had the essence of raviole with 494 00:26:03,200 --> 00:26:05,399 Speaker 2: butter and parmesan. And we had to take our finger 495 00:26:05,880 --> 00:26:08,600 Speaker 2: and kind of wipe the plate. And that was a dish, 496 00:26:08,640 --> 00:26:10,800 Speaker 2: you know, And I thought, that's okay, exactly. 497 00:26:10,880 --> 00:26:12,199 Speaker 3: The menu is inspired by that. 498 00:26:12,440 --> 00:26:15,119 Speaker 2: Yeah, that's kind So what was it like being a chef? 499 00:26:15,680 --> 00:26:17,040 Speaker 3: And well, as you saw. 500 00:26:16,920 --> 00:26:19,840 Speaker 1: From the film, I mean, I'm I run the restaurant, 501 00:26:19,880 --> 00:26:22,520 Speaker 1: so he doesn't do much cooking at all. He was 502 00:26:22,600 --> 00:26:25,960 Speaker 1: seeing it until the very end when he's challenged to 503 00:26:26,000 --> 00:26:28,720 Speaker 1: make a good old fashioned cheeseburger, which he does make. 504 00:26:28,920 --> 00:26:30,320 Speaker 3: Yeah, and I had to cook that. 505 00:26:30,400 --> 00:26:34,560 Speaker 2: Did you learn skills just the cheeseburger? You make a 506 00:26:34,560 --> 00:26:35,240 Speaker 2: good cheeseburger? 507 00:26:35,359 --> 00:26:35,760 Speaker 3: It was good? 508 00:26:36,000 --> 00:26:36,240 Speaker 2: Yeah? 509 00:26:36,359 --> 00:26:36,560 Speaker 3: Yeah. 510 00:26:37,119 --> 00:26:39,639 Speaker 2: Is there something that you love about a restaurant or 511 00:26:39,680 --> 00:26:42,200 Speaker 2: going I would say that people do very private things 512 00:26:42,280 --> 00:26:44,919 Speaker 2: in a public space. Have you used restaurants as a 513 00:26:44,960 --> 00:26:47,800 Speaker 2: sort of safety net. Do you think to do something 514 00:26:47,840 --> 00:26:49,040 Speaker 2: that's difficult or not. 515 00:26:51,600 --> 00:26:53,920 Speaker 1: If you meet someone in I mean I usually eat 516 00:26:54,000 --> 00:26:57,280 Speaker 1: either with one other or on my own, or maybe 517 00:26:57,680 --> 00:27:00,679 Speaker 1: after a show with whoever it might have been coming. 518 00:27:01,680 --> 00:27:04,240 Speaker 1: I like, I love going on my own to restaurant 519 00:27:04,359 --> 00:27:07,119 Speaker 1: with a book and it's a privilege. But to have 520 00:27:07,640 --> 00:27:11,120 Speaker 1: a glass of wine and simple food, I love that, 521 00:27:11,359 --> 00:27:15,080 Speaker 1: but going with I have been in situations where this 522 00:27:15,200 --> 00:27:17,800 Speaker 1: is the meal where you tell son so that you're 523 00:27:17,840 --> 00:27:19,960 Speaker 1: not going to do the film, or you tell them 524 00:27:20,000 --> 00:27:22,600 Speaker 1: that you can't see them anymore, or you know, and 525 00:27:22,640 --> 00:27:26,320 Speaker 1: that's heavy. That's I mean that that in that sense, 526 00:27:26,400 --> 00:27:29,000 Speaker 1: when it's a tricky thing, then the restaurant is a 527 00:27:29,040 --> 00:27:32,000 Speaker 1: sort of padding, as you say, a safety note. But 528 00:27:33,080 --> 00:27:36,439 Speaker 1: it means you don't enjoy it's all. Then then the 529 00:27:36,440 --> 00:27:39,119 Speaker 1: food and the service, then that's all a kind of 530 00:27:39,119 --> 00:27:41,840 Speaker 1: pathway to get through the difficult thing you've told. 531 00:27:41,680 --> 00:27:43,000 Speaker 3: Yourself you've got to do. 532 00:27:44,600 --> 00:27:47,480 Speaker 1: So I like, I like to be in a relaxed 533 00:27:47,520 --> 00:27:52,200 Speaker 1: context where it's just the enjoyment of sharing food with people, 534 00:27:52,240 --> 00:27:56,080 Speaker 1: and of course drink a good you know, I mean, 535 00:27:56,440 --> 00:27:58,960 Speaker 1: let's talk about alcohol. I love a drink. 536 00:27:58,840 --> 00:27:59,639 Speaker 2: Let's have a drink. 537 00:28:00,200 --> 00:28:03,080 Speaker 1: You know, I love Martini. I love a Negroni and 538 00:28:03,280 --> 00:28:05,720 Speaker 1: why I mean, I am not in excess, but I 539 00:28:05,800 --> 00:28:11,199 Speaker 1: just love that that little drop in the kind of 540 00:28:11,280 --> 00:28:16,399 Speaker 1: anxiety as the and I hate getting really off my face, 541 00:28:16,640 --> 00:28:19,119 Speaker 1: I don't. I hate the after efface, but I just 542 00:28:19,240 --> 00:28:20,200 Speaker 1: love that little. 543 00:28:21,440 --> 00:28:21,879 Speaker 3: The first. 544 00:28:21,960 --> 00:28:23,280 Speaker 2: Do you have a cocktail. 545 00:28:24,440 --> 00:28:24,800 Speaker 3: Martin? 546 00:28:24,960 --> 00:28:25,120 Speaker 4: Yeah? 547 00:28:25,720 --> 00:28:28,360 Speaker 2: I love a cocktail. We're saying how cocktails. We had 548 00:28:28,520 --> 00:28:31,400 Speaker 2: lunch dinner once with some American friends. We say, how 549 00:28:31,680 --> 00:28:34,000 Speaker 2: their parents, You know, some Americans have like bars in 550 00:28:34,040 --> 00:28:37,280 Speaker 2: their house. You know that was that very bar and 551 00:28:37,359 --> 00:28:40,560 Speaker 2: having a cocktail. But how delicious a cocktail is, you know, 552 00:28:40,960 --> 00:28:43,320 Speaker 2: and how nice and so as in you because when 553 00:28:43,640 --> 00:28:47,200 Speaker 2: the last thing I saw was Beat the Devil. 554 00:28:47,680 --> 00:28:51,480 Speaker 1: Yeah, Beat the Devil was a monologue written by David Hare, 555 00:28:51,640 --> 00:28:56,800 Speaker 1: who suffered from contracting the COVID very badly. So he 556 00:28:56,880 --> 00:28:59,800 Speaker 1: wrote about it in the form of a monologue which 557 00:28:59,880 --> 00:29:03,640 Speaker 1: I performed at the Bridge Theater. So it was about 558 00:29:03,800 --> 00:29:06,960 Speaker 1: forty five minutes of a man's account of having COVID 559 00:29:07,680 --> 00:29:14,800 Speaker 1: very severe symptoms. And it was also an account of 560 00:29:14,960 --> 00:29:19,760 Speaker 1: the government's handling of COVID, or lack of handling of 561 00:29:19,920 --> 00:29:24,600 Speaker 1: COVID when borders remained open and it seemed that no 562 00:29:24,640 --> 00:29:25,680 Speaker 1: one had a handle on it. 563 00:29:25,960 --> 00:29:28,400 Speaker 2: You saw at the bridge and then. 564 00:29:28,720 --> 00:29:31,680 Speaker 1: But I also did it on the back of one martini. 565 00:29:31,840 --> 00:29:32,200 Speaker 2: You did. 566 00:29:33,640 --> 00:29:34,480 Speaker 3: You sat down. 567 00:29:34,320 --> 00:29:35,959 Speaker 1: Next to me and said, what's you doing? What you're 568 00:29:36,000 --> 00:29:37,680 Speaker 1: doing doing this mode? Let me hear it, Let me 569 00:29:37,720 --> 00:29:39,480 Speaker 1: hear I can't read this. Forty five minutes doesn't matter. 570 00:29:39,520 --> 00:29:40,520 Speaker 1: I'll just hear a little bit. 571 00:29:40,840 --> 00:29:43,880 Speaker 2: You said, you said, because you said, you said, I'll 572 00:29:43,920 --> 00:29:46,600 Speaker 2: just do the first five minutes. And so we did 573 00:29:46,600 --> 00:29:48,680 Speaker 2: the first five minutes, and I said, you can't stop, 574 00:29:48,720 --> 00:29:52,200 Speaker 2: don't stop, and so then another I said, don't stop 575 00:29:52,280 --> 00:29:56,240 Speaker 2: because it we just did not want this to stop. 576 00:29:56,480 --> 00:29:59,080 Speaker 2: But the the it was forty five minutes of my 577 00:29:59,200 --> 00:30:04,000 Speaker 2: sitting there over drive martini to the monologue. And the 578 00:30:04,040 --> 00:30:05,920 Speaker 2: next day a friend of mine said to me on 579 00:30:05,960 --> 00:30:08,720 Speaker 2: the phone, you know, I was going to come over 580 00:30:08,720 --> 00:30:10,640 Speaker 2: at the table and say hello to you, but I 581 00:30:10,680 --> 00:30:12,400 Speaker 2: could just see you couldn't get a word at edge 582 00:30:12,400 --> 00:30:20,280 Speaker 2: twice Rank was talking and talking and talking. I said, 583 00:30:20,360 --> 00:30:27,800 Speaker 2: that was the monologue. If you like listening to Ruthie's 584 00:30:27,880 --> 00:30:31,840 Speaker 2: Table four, would you please make sure to rate and 585 00:30:31,920 --> 00:30:36,920 Speaker 2: review the podcast on the iHeartRadio app, Apple Podcasts, Spotify, 586 00:30:37,360 --> 00:30:48,720 Speaker 2: O wherever you get your podcasts. Thank you. The last 587 00:30:48,760 --> 00:30:50,920 Speaker 2: thing you can talk about is Macbeth. Tell us what's 588 00:30:50,920 --> 00:30:51,560 Speaker 2: happening now? 589 00:30:52,480 --> 00:30:56,880 Speaker 1: It's a tour of Macbeth. I think well. I certainly 590 00:30:56,920 --> 00:30:59,960 Speaker 1: wanted to and Simon Godin, who's directing, we both felt 591 00:31:00,240 --> 00:31:05,680 Speaker 1: that to do it in unusual spaces, not in the 592 00:31:05,680 --> 00:31:08,479 Speaker 1: West End, but also take it not to not be London, 593 00:31:08,520 --> 00:31:12,560 Speaker 1: not be London centric for all of the tour. But 594 00:31:12,600 --> 00:31:16,360 Speaker 1: we said we're in Liverpool from late mid November to 595 00:31:16,400 --> 00:31:18,520 Speaker 1: just before Christmas. Then we have Christmas, but we go 596 00:31:18,520 --> 00:31:20,280 Speaker 1: out to Edinburgh for two weeks. Then we come to 597 00:31:20,320 --> 00:31:24,520 Speaker 1: London for six seven weeks in February March, and then 598 00:31:25,120 --> 00:31:29,560 Speaker 1: we close in Washington, d C. Simon Godwin is running 599 00:31:29,600 --> 00:31:32,200 Speaker 1: all the artistic he's the artistic director of the Shakespeare 600 00:31:32,240 --> 00:31:33,120 Speaker 1: Theater in Washington. 601 00:31:34,320 --> 00:31:35,280 Speaker 3: So that's the link. 602 00:31:35,600 --> 00:31:36,680 Speaker 2: Where will it be in London. 603 00:31:37,280 --> 00:31:41,400 Speaker 1: It'll be in a warehouse in South London, towards the 604 00:31:41,440 --> 00:31:44,800 Speaker 1: rather high the area of London. We're basically we're finding 605 00:31:44,800 --> 00:31:48,040 Speaker 1: great big warehouses and we're putting in a module of 606 00:31:48,040 --> 00:31:51,360 Speaker 1: a theater and there will be some sort of sense 607 00:31:51,400 --> 00:31:54,440 Speaker 1: of walking into a war zone as you take your. 608 00:31:54,320 --> 00:31:57,280 Speaker 2: Seat to do more theaters in ross space. 609 00:31:57,920 --> 00:31:59,560 Speaker 3: I think it's I think it's exciting. 610 00:31:59,680 --> 00:32:02,520 Speaker 1: I like going to different unusual spaces to see you 611 00:32:02,680 --> 00:32:04,680 Speaker 1: play and any kind of performance. 612 00:32:04,920 --> 00:32:06,240 Speaker 2: Even the bridge is great. 613 00:32:06,440 --> 00:32:10,600 Speaker 1: Yees to go out of the familiar patterns of the 614 00:32:10,600 --> 00:32:15,360 Speaker 1: Western velvet seats and red velvet seats was just so 615 00:32:15,520 --> 00:32:19,200 Speaker 1: with no need room, so close together. But you know 616 00:32:19,400 --> 00:32:22,280 Speaker 1: it's still I've seen fantastic things in the West n 617 00:32:22,360 --> 00:32:26,600 Speaker 1: So it's just I also think I toured in this 618 00:32:26,920 --> 00:32:29,040 Speaker 1: t s Eliot and four Quartets about two years ago, 619 00:32:29,040 --> 00:32:30,760 Speaker 1: and I hadn't I hadn't toured much in England, and 620 00:32:30,800 --> 00:32:35,080 Speaker 1: I love touring. I love going to different cities and something. 621 00:32:35,200 --> 00:32:38,480 Speaker 1: Maybe it's romantic, but I liked going on the road 622 00:32:38,520 --> 00:32:38,760 Speaker 1: a bit. 623 00:32:48,560 --> 00:32:55,719 Speaker 2: We did First Love. I can't remember when that was 624 00:32:56,440 --> 00:32:59,400 Speaker 2: ten years ago maybe or more. And do you remember that? 625 00:33:00,040 --> 00:33:02,040 Speaker 1: Are getting very nervous because it was out of a 626 00:33:02,120 --> 00:33:08,360 Speaker 1: theatrical context where somehow the whole sort of physical routine 627 00:33:08,400 --> 00:33:10,800 Speaker 1: of the theater, the dressing room, of the corridor, the backstage, 628 00:33:10,840 --> 00:33:11,800 Speaker 1: and that's all. 629 00:33:11,960 --> 00:33:13,120 Speaker 3: But this was daylight. 630 00:33:13,480 --> 00:33:17,000 Speaker 1: I think it was early summer, and I remember at 631 00:33:17,040 --> 00:33:21,400 Speaker 1: one moment, just suddenly, I have a probably inadvisable habit 632 00:33:21,440 --> 00:33:23,920 Speaker 1: of slightly running the lines before you go on stage, 633 00:33:24,280 --> 00:33:26,560 Speaker 1: and when you're slightly nervous, you can start to go 634 00:33:26,600 --> 00:33:31,640 Speaker 1: through the first line, then you blank, what's that? I 635 00:33:31,680 --> 00:33:34,320 Speaker 1: know that word? And then and then it can build 636 00:33:34,360 --> 00:33:36,080 Speaker 1: and you have to go rushing back to the script 637 00:33:36,120 --> 00:33:38,760 Speaker 1: and it's all nerves. And I had a moment like 638 00:33:38,800 --> 00:33:41,800 Speaker 1: that here because I think it was it felt quite 639 00:33:41,840 --> 00:33:44,240 Speaker 1: exposing with that, because it was there were no lights, 640 00:33:44,400 --> 00:33:46,920 Speaker 1: were no it was just I could see everyone's face. 641 00:33:47,000 --> 00:33:50,160 Speaker 2: Yes, it's interesting because we did that. We did about 642 00:33:50,160 --> 00:33:51,880 Speaker 2: four of them. We did We did it with you 643 00:33:52,040 --> 00:33:55,280 Speaker 2: and Ian McKellen, and then I remember we did one 644 00:33:55,280 --> 00:33:58,080 Speaker 2: with Judy Detch Do you remember that? And we managed 645 00:33:58,080 --> 00:33:59,720 Speaker 2: to see about eighty or one hundred people, and I 646 00:33:59,720 --> 00:34:02,440 Speaker 2: thought it would be so nice for the actors to 647 00:34:02,480 --> 00:34:06,760 Speaker 2: be in a home with people in a relaxed setting, 648 00:34:07,120 --> 00:34:11,040 Speaker 2: and literally we almost couldn't get Judy Dench to come down. 649 00:34:11,480 --> 00:34:14,640 Speaker 2: She froze. It's the same exact She sat in my 650 00:34:14,680 --> 00:34:18,600 Speaker 2: bedroom and there was like a Judy's feelings and she 651 00:34:18,719 --> 00:34:21,200 Speaker 2: said the same thing as you that she did not 652 00:34:21,280 --> 00:34:24,839 Speaker 2: suffer from stage fact that there's something about the You. 653 00:34:24,760 --> 00:34:28,560 Speaker 1: Know, when you're on stage in the theater, you have lights, 654 00:34:28,600 --> 00:34:30,840 Speaker 1: and the lights are on the performer or on oneself, 655 00:34:30,920 --> 00:34:33,680 Speaker 1: and they, therefore most of the audience are in darkness. 656 00:34:33,960 --> 00:34:37,120 Speaker 1: You can feel yourself cocooned. But if you perform in 657 00:34:37,239 --> 00:34:42,040 Speaker 1: daylight and you see the faces, you can in your neuroses, 658 00:34:42,160 --> 00:34:44,680 Speaker 1: you can read into their face something like, oh, their board, 659 00:34:44,760 --> 00:34:48,680 Speaker 1: or they've got a furrowed brow. You immediately assume that 660 00:34:48,719 --> 00:34:51,400 Speaker 1: person's looking at their furrowed brow, they must be confused 661 00:34:51,440 --> 00:34:53,839 Speaker 1: or irritated. Often they're just concentrating. 662 00:34:54,160 --> 00:34:56,640 Speaker 2: I do that in the ast. You know, we have 663 00:34:56,680 --> 00:34:59,520 Speaker 2: an open kitchen. Yeah, and you're watching as they put 664 00:34:59,560 --> 00:35:04,000 Speaker 2: the spoons. And so when I go to restaurant, I 665 00:35:04,080 --> 00:35:07,320 Speaker 2: always get a huge smile. This is absolutely delicious. 666 00:35:07,680 --> 00:35:11,560 Speaker 1: So there is that thing about the theater of the restaurant, 667 00:35:11,760 --> 00:35:16,839 Speaker 1: the people greeting you and that. And years and years ago, 668 00:35:17,040 --> 00:35:19,480 Speaker 1: I worked not in a restaurant. I worked in Brown's 669 00:35:19,560 --> 00:35:24,400 Speaker 1: Hotel as a house porter. So I was literally the 670 00:35:24,440 --> 00:35:26,520 Speaker 1: lowest of the low with a white coat and I 671 00:35:26,680 --> 00:35:31,120 Speaker 1: changed light bulbs and I hoovered corridors and my polished 672 00:35:31,200 --> 00:35:35,720 Speaker 1: brass but I got to see that real divide between 673 00:35:35,800 --> 00:35:40,200 Speaker 1: the machinery of a hotel backstage and the stink of 674 00:35:40,239 --> 00:35:42,759 Speaker 1: the kitchen or the washing up where all the all 675 00:35:42,880 --> 00:35:44,080 Speaker 1: food has been chucked out. 676 00:35:44,520 --> 00:35:47,239 Speaker 2: But a lot of actors worked as waiters, and I thought, well, 677 00:35:47,320 --> 00:35:50,640 Speaker 2: that's probably because it's a theatrical setting. It's drama. And 678 00:35:50,680 --> 00:35:53,120 Speaker 2: also I often say to them, you know, no matter 679 00:35:53,120 --> 00:35:55,399 Speaker 2: what mood you're in, no matter what your girlfriend said 680 00:35:55,440 --> 00:35:58,239 Speaker 2: to you today, or if your boyfriend was you know, 681 00:35:58,440 --> 00:36:01,479 Speaker 2: just lost his job, basically you are playing the role. 682 00:36:01,920 --> 00:36:03,680 Speaker 2: You know, even if you don't, you're playing the roof 683 00:36:03,760 --> 00:36:07,080 Speaker 2: somebody really likes people, who's really happy to see people. 684 00:36:07,360 --> 00:36:09,239 Speaker 2: And hopefully you don't have to play that role because 685 00:36:09,239 --> 00:36:11,359 Speaker 2: you feel it. If you don't feel it, too bad. 686 00:36:11,440 --> 00:36:14,239 Speaker 1: It is key when someone smiles at you and you 687 00:36:14,280 --> 00:36:17,360 Speaker 1: feel that your custom is valued and that the choice 688 00:36:17,480 --> 00:36:19,400 Speaker 1: they want to help you. It is a huge difference 689 00:36:19,440 --> 00:36:21,440 Speaker 1: between the slightly switched off. 690 00:36:22,480 --> 00:36:34,560 Speaker 2: Look, well, you are deeply loved in the restaurant. You 691 00:36:34,640 --> 00:36:38,400 Speaker 2: have a house now, a beautiful house, and suffolk I 692 00:36:38,680 --> 00:36:40,399 Speaker 2: still haven't seen, but I'm going to come and we're 693 00:36:40,400 --> 00:36:42,759 Speaker 2: going to cook together, and so tell me about what 694 00:36:42,800 --> 00:36:43,680 Speaker 2: it's like cooking there. 695 00:36:43,960 --> 00:36:45,879 Speaker 3: I like to get very simple food, right, I mean, 696 00:36:45,920 --> 00:36:52,440 Speaker 3: I'm not this sounds no way. 697 00:36:52,600 --> 00:36:54,680 Speaker 1: I have your cook books to hand and not a lingy, 698 00:36:55,400 --> 00:36:57,439 Speaker 1: and I like his recipes a lot. I do too, 699 00:36:57,920 --> 00:37:00,880 Speaker 1: And I love his slow cook lamb, which is the 700 00:37:00,960 --> 00:37:04,719 Speaker 1: last thing I cooked. You marinated for two You do 701 00:37:04,760 --> 00:37:11,239 Speaker 1: a marinated shoulder shoulder, and then you circa in all 702 00:37:11,280 --> 00:37:14,480 Speaker 1: these garlic and lemon and spices, and you wrap it 703 00:37:14,600 --> 00:37:16,640 Speaker 1: up in clingfilm and let it in this to keep 704 00:37:16,640 --> 00:37:18,799 Speaker 1: it in the fridge as long as possible, and then 705 00:37:18,840 --> 00:37:21,120 Speaker 1: slow cook it for about five hours. 706 00:37:21,719 --> 00:37:26,960 Speaker 2: It just falls away. Food is so much, but it's 707 00:37:27,000 --> 00:37:31,520 Speaker 2: also you know, it's about love, and it's about relaxing. 708 00:37:31,640 --> 00:37:34,600 Speaker 2: It's about being with others, being by yourself, thinking about 709 00:37:34,600 --> 00:37:37,640 Speaker 2: your family. And I guess it's really about comfort. And 710 00:37:37,680 --> 00:37:40,960 Speaker 2: so my last question to you is do you have 711 00:37:41,000 --> 00:37:41,880 Speaker 2: a comfort food. 712 00:37:42,800 --> 00:37:45,600 Speaker 1: I don't eat a lot of pasta, but I love pasta, 713 00:37:46,000 --> 00:37:50,800 Speaker 1: and that would be a comfort food. I just think 714 00:37:52,000 --> 00:37:54,800 Speaker 1: I don't know what it is. It's not I agree 715 00:37:55,640 --> 00:37:57,279 Speaker 1: a breakfast is my favorite meal. 716 00:37:58,480 --> 00:37:59,399 Speaker 2: Your favorite meal? 717 00:37:59,560 --> 00:38:01,680 Speaker 1: I love breakfast, No, I love it evening meal. 718 00:38:01,760 --> 00:38:03,120 Speaker 3: But there's something about breakfast. 719 00:38:04,360 --> 00:38:07,560 Speaker 1: I just it's about starting the day. 720 00:38:07,719 --> 00:38:08,520 Speaker 3: It's about. 721 00:38:11,320 --> 00:38:14,560 Speaker 1: I will have some younger with walnuts and a bit 722 00:38:14,600 --> 00:38:17,960 Speaker 1: of honey, and then I will have an egg or 723 00:38:18,000 --> 00:38:22,040 Speaker 1: two with some toast or a piece of smack salmon. 724 00:38:23,560 --> 00:38:24,080 Speaker 3: The coffee. 725 00:38:24,120 --> 00:38:26,960 Speaker 2: We have to go to Mexico together because in Mexico 726 00:38:27,239 --> 00:38:30,439 Speaker 2: breakfast is the meal. So good. 727 00:38:29,920 --> 00:38:32,839 Speaker 3: So love you lots and thank you. It was great 728 00:38:32,880 --> 00:38:33,920 Speaker 3: to talk to you, Ruthie. 729 00:38:34,200 --> 00:38:40,439 Speaker 2: Thank you. Okay, we're done, Yeah, all right, let's go eat. 730 00:38:44,880 --> 00:38:48,560 Speaker 6: Ruthie's Table four is produced by Atami Studios for iHeartRadio. 731 00:38:48,920 --> 00:38:52,360 Speaker 6: It's hosted by Ruthie Rogers and it's produced by William Lenski. 732 00:38:53,080 --> 00:38:56,160 Speaker 6: This episode was edited by Julia Johnson and mixed by 733 00:38:56,280 --> 00:39:01,360 Speaker 6: Nigel Appleton. Our executive producers are faced You and Zad Rogers. 734 00:39:01,920 --> 00:39:05,360 Speaker 6: Our production manager is Caitlin Paramore, and our production coordinator 735 00:39:05,440 --> 00:39:09,600 Speaker 6: is Bella Selini. This episode had additional contributions by Sean 736 00:39:09,760 --> 00:39:12,800 Speaker 6: Wynn Owen. Thank you to everyone at the River Cafe 737 00:39:13,120 --> 00:39:16,399 Speaker 6: for your help in making this episode.