WEBVTT - Jude Law

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<v Speaker 1>Welcome to River Cafe, Table four, a production of iHeartRadio

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<v Speaker 1>and Adami's Studios.

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<v Speaker 2>A few minutes ago, I sat at a table in

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<v Speaker 2>the River Cafe and spoke to Rudy Law, who was

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<v Speaker 2>a waiter here. He told me about growing up with

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<v Speaker 2>a father who cooked for him, his brothers and his sisters,

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<v Speaker 2>who insisted on family dinners, created a nut roast at

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<v Speaker 2>Christmas for his vegetarian siblings and encouraged them all to

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<v Speaker 2>be adventurous in what they ate. Now, I am going

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<v Speaker 2>to sit down with Rudy's father, this wonderful man, Jude Law,

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<v Speaker 2>loved by his son and by me.

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<v Speaker 3>What could be better? Hello?

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<v Speaker 2>Jude?

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<v Speaker 3>Know to have your sons talking so moving.

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<v Speaker 2>I was almost in tears, So before we start, would

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<v Speaker 2>you like to read the rest of that you've chosen?

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<v Speaker 4>Yes. Pair and almond tart serves ten to twelve people.

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<v Speaker 4>Six ripe commis pears, three hundred and fifty grams blanched

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<v Speaker 4>whole almonds, three hundred and fifty grams of unsalted butter softened,

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<v Speaker 4>three hundred and fifty grams of caster sugar, three eggs, peel,

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<v Speaker 4>halve and core. The pears place the pair halves face

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<v Speaker 4>down and in one layer in a prebated sweet pastry base.

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<v Speaker 4>Put the almonds in a food processor and chop until fine.

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<v Speaker 4>Cream together the butter and sugar with an electric mixer

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<v Speaker 4>until pale and light. Add the almonds, then the eggs

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<v Speaker 4>one by one. Pour this almond mixture over the pears,

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<v Speaker 4>Bake for forty minutes or until the filling is golden brown,

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<v Speaker 4>and set. Leave to cool, and serve with a dollop

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<v Speaker 4>of creme fresh m.

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<v Speaker 3>So we're sitting here with the pair and almond.

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<v Speaker 4>Tare award award.

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<v Speaker 2>It could be a reward. You can have it whenever

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<v Speaker 2>you want. We can stop the conversation to eat. That's

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<v Speaker 2>perfectly possible. I was really pleased that you chose this

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<v Speaker 2>recipe because, in fact, it's a recipe that I ate

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<v Speaker 2>in a restaurant called Benoit in Paris when Richard was

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<v Speaker 2>working there doing the Pompadoo, and we used to go

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<v Speaker 2>there and we used to finish the meal with this

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<v Speaker 2>pear and almond tart. And so it's not an Italian recipe,

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<v Speaker 2>but it's one that means a lot to me. Do

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<v Speaker 2>you know why you chose this recipe?

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<v Speaker 4>It's one of the many things, but certainly one thing

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<v Speaker 4>I always look forward to having wherever I come here.

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<v Speaker 4>And I'm someone who often encourages the other guests that

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<v Speaker 4>I'm meeting with to get other desserts so that we

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<v Speaker 4>can all try, you know, different plates, but this is

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<v Speaker 4>the one I always get.

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<v Speaker 2>It's interesting, isn't it about getting your guests when you

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<v Speaker 2>come to a restaurant to try as you say that

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<v Speaker 2>the A friend of mine told me the other day

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<v Speaker 2>that when he hires somebody, he always brings them to

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<v Speaker 2>the River Cafe, and if they choose squid, he doesn't

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<v Speaker 2>not sure. He wants to hire them test the squid test.

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<v Speaker 3>Wow.

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<v Speaker 2>And he was saying, because there's so many exciting things

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<v Speaker 2>to have. I actually I think I would be impressed

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<v Speaker 2>by somebody who chairs squid. But I like the idea

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<v Speaker 2>that you encourage people to share.

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<v Speaker 3>I do.

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<v Speaker 4>I'm just thinking about it just struck me that, of

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<v Speaker 4>course I often have my initial meetings for jobs at

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<v Speaker 4>restaurants too. Yeah, and so in a weird way, I'm

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<v Speaker 4>being auditioned, and I'm auditioning them usually over food, because

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<v Speaker 4>I suppose food and how you eat and what you

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<v Speaker 4>eat and where you want to feel it is hugely revealing.

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<v Speaker 4>And if you're going to go on a journey together

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<v Speaker 4>creatively or one way, you're going to share insights and emotions,

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<v Speaker 4>you're going to share food.

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<v Speaker 3>And what about in the theater? Do you eat before?

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<v Speaker 2>If you're doing a performance in the evening? Would you

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<v Speaker 2>wait anything afterwards?

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<v Speaker 4>You have to, I have to eat before, but you

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<v Speaker 4>also then have to time it so that you've got

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<v Speaker 4>a couple of hours to digest it. Probably. I had

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<v Speaker 4>a lovely ritual when I was doing Hamlet. I would

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<v Speaker 4>arrive at the Windows, which is right next to Chiky's.

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<v Speaker 4>I'd get there a couple of hours before and they

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<v Speaker 4>were very sweet. They'd let me go in even though

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<v Speaker 4>they weren't always open, and have a little piece of fish,

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<v Speaker 4>so it was kind of clean protein, maybe a salad,

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<v Speaker 4>and then I can have a little sleep, wake up

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<v Speaker 4>and warm up and then do the plant. I did

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<v Speaker 4>that for aly seven.

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<v Speaker 3>Months and a great Hamlet.

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<v Speaker 4>It was thank you?

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<v Speaker 2>And would you go out after because when some of

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<v Speaker 2>my friends who are in the other week the idea

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<v Speaker 2>that you go out afterwards?

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<v Speaker 3>Yes? Did you like that? Do you like How do

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<v Speaker 3>you feel the end of performance?

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<v Speaker 2>Well?

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<v Speaker 4>Initially, initially especially in that show, I had this ridiculous

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<v Speaker 4>rule that no, you know, I can't get it's going

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<v Speaker 4>to be exhausted. I can't get caught up in that.

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<v Speaker 4>I'm going to go home every night really early. I

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<v Speaker 4>think that lasted about a week, and then it was like,

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<v Speaker 4>let's go out and great wine and eat great food

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<v Speaker 4>and celebrate because you're on a wonderful sort of high.

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<v Speaker 4>And it feels also it's such a lovely part of

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<v Speaker 4>the place. Sharing then what your friends or family have

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<v Speaker 4>thought if they come and see you. And then there's

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<v Speaker 4>a surprise too. Someone suddenly comes and you're like, oh,

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<v Speaker 4>I haven't seen you in years, thank you for coming.

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<v Speaker 4>And part of the ritual of production is to eat

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<v Speaker 4>together afterwards or as a company.

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<v Speaker 3>Would you go out with other actors or was it

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<v Speaker 3>usually always yeah, yeah, yeah.

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<v Speaker 2>There is sometimes a comparison between the drama of a

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<v Speaker 2>restaurant and the drama of the theater. Theater everywhere, Yeah,

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<v Speaker 2>and that I can work a night and have a

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<v Speaker 2>packed restaurant. But at the end of that performance you

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<v Speaker 2>think either it didn't quite work with the audience. I

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<v Speaker 2>could just feel there was not the mood. And I

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<v Speaker 2>used to come home to REGI and say, oh, I

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<v Speaker 2>said it's over. I'm giving up. I don't know what

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<v Speaker 2>I did, but tonight didn't work, or you'd come on

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<v Speaker 2>this incredible high of say that was a night to

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<v Speaker 2>remember and.

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<v Speaker 4>That anticipation of it. The doors are open is happening

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<v Speaker 4>and you can't go back. Then yeah, we're open, and

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<v Speaker 4>we close for another four hour. You know, it's it's

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<v Speaker 4>the same in a way in theater. Absolutely, the curtain

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<v Speaker 4>goes up, you're on.

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<v Speaker 3>You're on.

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<v Speaker 4>That reliance on each other to be a sort of

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<v Speaker 4>smooth operation is keys absolutely at the heart of it,

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<v Speaker 4>isn't it. And it becomes like trust and it becomes

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<v Speaker 4>it becomes you have a great trust and you in others.

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<v Speaker 4>And I think also you find out about yourself in

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<v Speaker 4>that environment because you really are having to be in

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<v Speaker 4>a team and or what kind of a team player am? I?

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<v Speaker 2>Rudy tell me that your mother was a really good cook,

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<v Speaker 2>is a really good cook, and so did you grow

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<v Speaker 2>up with good food?

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<v Speaker 4>I grew up with pretty good food. My mum cooked

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<v Speaker 4>with a lot of love. She grew up in Lancashire

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<v Speaker 4>and was the sort of sixties generation who ran away,

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<v Speaker 4>so she didn't actually run away. She moved to London

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<v Speaker 4>as a student and embraced the sort of swinging sixties

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<v Speaker 4>and was very much someone curious in exploring new possibilities,

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<v Speaker 4>and so yeah, I think that was reflected in the

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<v Speaker 4>food she then cooked us when we me and my

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<v Speaker 4>sister came along.

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<v Speaker 2>One of the thing that I've also noticed in these

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<v Speaker 2>conversations is how many people remember the food of their grandparents,

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<v Speaker 2>almost more than their parents. And I was wandering Lancashire.

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<v Speaker 2>Is that where Lancashire hot part comes from?

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<v Speaker 4>Yes?

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<v Speaker 3>Did you have that?

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<v Speaker 4>Not that I remember, but you're I think you're so

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<v Speaker 4>right about the influence of grandparents' food. My grandma's food

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<v Speaker 4>was fantastic, very hearty.

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<v Speaker 3>Is this the mother of your mother or your father?

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<v Speaker 4>Well, that's a complicated that's a long story that leads

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<v Speaker 4>off from food. My parents were both adopted, and my

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<v Speaker 4>mom's mum by adoption passed away when she was quite young,

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<v Speaker 4>so her sister, my mum's auntie, became a sort of

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<v Speaker 4>maternal role and that's who I always think of as

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<v Speaker 4>my grandma. He was complicated.

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<v Speaker 3>What did you do with your grandfather?

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<v Speaker 4>He was a plumber, He was a very successful plumber

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<v Speaker 4>in that area, and he would get up every morning

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<v Speaker 4>when we were there and cook everyone breakfast in bed,

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<v Speaker 4>every single.

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<v Speaker 3>Day, in bed and wait for your grandfather.

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<v Speaker 4>Oh no, actually I wouldn't. I'd get up and help

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<v Speaker 4>Uncle Alan, help, I'd help Alan, but everyone else would

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<v Speaker 4>stay in bed and he'd do a tray for everyone.

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<v Speaker 4>Isn't that amazing? I'm thinking back now, that's it's amazing,

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<v Speaker 4>pretty good. And you could order your egg you get

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<v Speaker 4>poached eggs, you can get fried. Yeah, he'd do fried, toast, bacon, coffee, tea. Yeah, amazing.

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<v Speaker 4>Surprised my mum and dad didn't go more often. This

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<v Speaker 4>is in Lancashon, a little town called bake Up, and

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<v Speaker 4>when we would go out to say hello to all

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<v Speaker 4>the aunties, it would start off wonderfully well because you

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<v Speaker 4>get a huge slice of cake. But the problem is

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<v Speaker 4>there were like six or seven aunties and by the

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<v Speaker 4>end of the trip you were eating six or seven

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<v Speaker 4>and you couldn't eat any more cake.

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<v Speaker 3>Cake.

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<v Speaker 4>It was scones, chocolate cakes, all sorts, but lots of cake.

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<v Speaker 2>So can I just say that that would have been

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<v Speaker 2>Rudy's for Rudy a great grandmother and he spoke at

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<v Speaker 2>great grandson today about the the cake.

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<v Speaker 3>When did you leave home?

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<v Speaker 4>I lived? I'm actually very young, seventeen I moved. I

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<v Speaker 4>had to move to Manchester because I'd got a job

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<v Speaker 4>on tell it, I was at school. I was all

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<v Speaker 4>set to sort of carry on my school career and

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<v Speaker 4>I had always wanted to be an actor. And I

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<v Speaker 4>got off at a job and I lived on my own.

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<v Speaker 4>I had my own little flat up in Manchester seventeen

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<v Speaker 4>and had to cook so I could. I sort of

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<v Speaker 4>learned then, but you know, I'd already picked up little

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<v Speaker 4>I used to love making little beef paupets. I'd make

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<v Speaker 4>little beef paupets. I remember my mum taught me chopping onions,

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<v Speaker 4>finding those bit of garlic.

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<v Speaker 3>Do you then start acting and traveling? I did.

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<v Speaker 4>I did, and my love affair with Italy really started.

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<v Speaker 4>I took a play on tour around Italy and I

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<v Speaker 4>was gone for seven or eight months, and we would

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<v Speaker 4>do a little town each day and then pack up

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<v Speaker 4>the set and drive to the next town. And being

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<v Speaker 4>there as a young adult, and being there with a

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<v Speaker 4>group of Italians who were running the tour and knew

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<v Speaker 4>every little tiny restaurant or those wonderful places you can

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<v Speaker 4>eat in Italy, in the little towns where you sit

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<v Speaker 4>with the family and you pay a little bit of

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<v Speaker 4>money and you eat what they eat, but the food

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<v Speaker 4>is spectacular, So you're sort of eating slightly more adventurous

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<v Speaker 4>Italian food than perhaps you would if you were to

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<v Speaker 4>go to a restaurant. And I just fell in love

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<v Speaker 4>with Italy there and then, and I've been going ever

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<v Speaker 4>since quite regularly, and I've been lucky enough to go

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<v Speaker 4>back and work there and make films there, which is

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<v Speaker 4>sometimes has often been some of the happiest experiences of

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<v Speaker 4>my life.

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<v Speaker 2>So what was it like being in Positana? Did you

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<v Speaker 2>stay there when you were doing Ripley?

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<v Speaker 4>Was that we weren't there so long? And my memory

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<v Speaker 4>of Ripley is more on the island of Iskia.

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<v Speaker 3>Oh, I've never been there.

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<v Speaker 2>Shot.

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<v Speaker 4>Yeah, just off Naples and next to Caprian Prody, and

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<v Speaker 4>we found this extraordinary restaurant right on the sea, and

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<v Speaker 4>it was almost as if they could sort of fit

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<v Speaker 4>shout of the back window and cook what they caught.

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<v Speaker 4>You know. We just sort of as a crew took

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<v Speaker 4>that over and it became the sort of heart of

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<v Speaker 4>the film really where everyone would congregate there after a

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<v Speaker 4>day's shooting and eat wonderful fresh fish food.

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<v Speaker 2>What about working and acting and eating because you know,

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<v Speaker 2>I know that you're in of course, you're in Budapest hotel.

0:12:25.640 --> 0:12:27.320
<v Speaker 3>And I talked to West who said.

0:12:27.080 --> 0:12:29.280
<v Speaker 2>That he only really he would rather not give his

0:12:29.679 --> 0:12:33.600
<v Speaker 2>anybody any food at all during the day, maybe a

0:12:33.600 --> 0:12:36.680
<v Speaker 2>bowl of soup and give them soup for lunch, but

0:12:36.720 --> 0:12:38.280
<v Speaker 2>then the crew objected to the soup.

0:12:38.400 --> 0:12:41.000
<v Speaker 4>I think I'd agree with Wes on that that the

0:12:41.040 --> 0:12:45.840
<v Speaker 4>problem with lunches when you're filming is that you have

0:12:45.920 --> 0:12:47.920
<v Speaker 4>to take obviously that hour, but then it also takes

0:12:47.920 --> 0:12:51.240
<v Speaker 4>an hour to get everyone back and warmed up, so

0:12:51.280 --> 0:12:53.000
<v Speaker 4>sometimes you lose the momentum. So if you're in the

0:12:53.000 --> 0:12:55.560
<v Speaker 4>middle of a seed and suddenly someone says, right, okay, lunchtime,

0:12:55.600 --> 0:12:57.840
<v Speaker 4>you think, well, we're not going to get really back

0:12:57.880 --> 0:13:00.040
<v Speaker 4>to this for another three hours and you have to

0:13:00.080 --> 0:13:05.199
<v Speaker 4>start again. So I'd rather sometimes just carry on. I mean,

0:13:05.200 --> 0:13:08.040
<v Speaker 4>I also remember, I know that crews, you know, differ,

0:13:08.120 --> 0:13:11.800
<v Speaker 4>don't they, But but I remember working with one actress

0:13:11.800 --> 0:13:15.679
<v Speaker 4>who decided that the food was really unhealthy, and so

0:13:15.679 --> 0:13:20.320
<v Speaker 4>they sort of got it all changed to very gluten

0:13:20.440 --> 0:13:23.079
<v Speaker 4>free and all this, and there was an uprising because

0:13:23.080 --> 0:13:27.840
<v Speaker 4>of course the crew wanted their pie and custard and

0:13:27.120 --> 0:13:31.480
<v Speaker 4>they wanted the hearty stuff to keep them going.

0:13:40.120 --> 0:13:43.120
<v Speaker 2>You talk about your family, You talk about the influence

0:13:43.240 --> 0:13:47.079
<v Speaker 2>of your mother and your grandmother and your aunt, and

0:13:47.120 --> 0:13:50.480
<v Speaker 2>the cakes and Lancashire, and about being an actor and.

0:13:50.880 --> 0:13:52.080
<v Speaker 3>The excitement of eating.

0:13:52.760 --> 0:13:56.240
<v Speaker 2>You have six children and I know four of them,

0:13:56.280 --> 0:13:58.520
<v Speaker 2>you know, and I know that they're great kids. A

0:13:58.559 --> 0:14:01.240
<v Speaker 2>lot of influence of your parents and the way Rudy

0:14:01.320 --> 0:14:04.280
<v Speaker 2>spoke about the love that he had for food and

0:14:04.320 --> 0:14:06.720
<v Speaker 2>for you taking care of him. And he said that

0:14:06.760 --> 0:14:10.560
<v Speaker 2>you cooked, you know, you actually cooked for them, and

0:14:10.600 --> 0:14:12.920
<v Speaker 2>that you insisted on the dinners. And as I said

0:14:12.960 --> 0:14:15.960
<v Speaker 2>in my introduction, there was a Christmas when you made

0:14:16.000 --> 0:14:18.240
<v Speaker 2>the nut roast and you were in here meat eaters.

0:14:18.320 --> 0:14:21.320
<v Speaker 2>And he said, his sister and brother vegetarians, but there

0:14:21.400 --> 0:14:23.840
<v Speaker 2>was that kind of of taking care of each other.

0:14:23.920 --> 0:14:26.280
<v Speaker 3>So what is it like being a father of six children?

0:14:26.320 --> 0:14:26.840
<v Speaker 3>And food?

0:14:27.520 --> 0:14:32.680
<v Speaker 4>It's the element that defines me and brings me the

0:14:32.760 --> 0:14:40.000
<v Speaker 4>most joy and also the most concerned and dramas, but

0:14:40.120 --> 0:14:44.360
<v Speaker 4>makes me feel the most alive and talking about it

0:14:44.440 --> 0:14:47.960
<v Speaker 4>like this now makes sense that, yeah, the center of

0:14:48.000 --> 0:14:50.680
<v Speaker 4>that was the were the meals that we eat together

0:14:51.320 --> 0:14:54.400
<v Speaker 4>as they were growing up as a family, And that

0:14:54.400 --> 0:14:57.400
<v Speaker 4>comes directly from my parents, the importance of that, and

0:14:58.240 --> 0:15:00.680
<v Speaker 4>I think they, yeah, they talk about it. They love

0:15:00.720 --> 0:15:03.520
<v Speaker 4>it too. I mean, you know raph Iris and Rudy, well,

0:15:03.600 --> 0:15:05.760
<v Speaker 4>Rafa and Iris are now they've moved out now and

0:15:05.800 --> 0:15:07.800
<v Speaker 4>they have their own places, but you know, they still

0:15:07.800 --> 0:15:11.360
<v Speaker 4>come back for Sunday lunches or dinners, and I'm so

0:15:11.520 --> 0:15:14.960
<v Speaker 4>pleased that that was at the heart of their childhood.

0:15:15.520 --> 0:15:19.040
<v Speaker 4>And yeah, learning to cook vegetarian food because you know,

0:15:19.080 --> 0:15:23.640
<v Speaker 4>I had to respect their choices as veggies. And I

0:15:23.720 --> 0:15:27.280
<v Speaker 4>enjoyed the challenge of it, really and I enjoyed. Gosh,

0:15:27.520 --> 0:15:29.920
<v Speaker 4>it's funny talking about it like this because you realize

0:15:29.920 --> 0:15:32.320
<v Speaker 4>that the words you keep repeating and therefore what's at

0:15:32.320 --> 0:15:34.840
<v Speaker 4>the heart of it. But I enjoyed giving the love

0:15:34.880 --> 0:15:37.320
<v Speaker 4>of it. I enjoyed looking after them. I always say

0:15:37.320 --> 0:15:41.280
<v Speaker 4>this to friends who are expecting children, that you know,

0:15:41.320 --> 0:15:43.800
<v Speaker 4>the satisfaction you get when you're about to go to

0:15:43.840 --> 0:15:47.760
<v Speaker 4>bed and your kids all eaten, they're washed, they're in bed,

0:15:47.880 --> 0:15:51.040
<v Speaker 4>they're safe. It's just such a fantastic feeling. It's a

0:15:51.120 --> 0:15:55.280
<v Speaker 4>greatest sense of satisfaction and contentment that you've got there

0:15:55.320 --> 0:15:57.400
<v Speaker 4>another day and they're all right, you know, they've eaten

0:15:57.760 --> 0:16:00.360
<v Speaker 4>all of that, and that was an important part of

0:16:00.800 --> 0:16:04.560
<v Speaker 4>bringing them up to me. And and the adventurousness I

0:16:04.560 --> 0:16:08.200
<v Speaker 4>suppose because again it reflects I don't know. You know

0:16:08.560 --> 0:16:09.760
<v Speaker 4>people that go, oh, no, I don't like that, and

0:16:09.800 --> 0:16:11.440
<v Speaker 4>you think, well, have you tried it? You know that

0:16:11.520 --> 0:16:14.080
<v Speaker 4>was always that's always the first question to the kids,

0:16:14.120 --> 0:16:15.800
<v Speaker 4>and you think, no, just try it, you know, and

0:16:15.840 --> 0:16:18.320
<v Speaker 4>you see them suddenly thinking, oh, actually.

0:16:17.960 --> 0:16:19.800
<v Speaker 3>Yeah, so it's an octopus.

0:16:19.920 --> 0:16:21.360
<v Speaker 4>You think, I go and try a little bit.

0:16:21.520 --> 0:16:22.440
<v Speaker 3>It's really good.

0:16:23.200 --> 0:16:26.680
<v Speaker 2>But I think that's that trying it probably then carries

0:16:26.720 --> 0:16:28.239
<v Speaker 2>over to other parts.

0:16:27.920 --> 0:16:30.480
<v Speaker 4>Of absolutely, and I think you get a connection, to say,

0:16:30.520 --> 0:16:33.240
<v Speaker 4>with a country or a nation or a nationality because

0:16:33.240 --> 0:16:35.000
<v Speaker 4>of the food. If you know you like their food,

0:16:35.400 --> 0:16:37.200
<v Speaker 4>you sort of think, oh, yes, why do they cook

0:16:37.280 --> 0:16:37.840
<v Speaker 4>like that? Or what?

0:16:37.920 --> 0:16:38.760
<v Speaker 2>That's interesting?

0:16:39.240 --> 0:16:43.160
<v Speaker 4>You know, it opens your eyes and your heart to culture.

0:16:43.760 --> 0:16:46.840
<v Speaker 4>It's I won't, I won't, I won't steer into politics.

0:16:46.840 --> 0:16:50.720
<v Speaker 4>But what's amazes me about not you know, the idea

0:16:50.800 --> 0:16:55.120
<v Speaker 4>of sort of not embracing immigrants and refugees or but

0:16:55.520 --> 0:16:58.080
<v Speaker 4>you know this, this to me what certainly in London,

0:16:58.120 --> 0:17:00.280
<v Speaker 4>but the heart of this country is the influence of

0:17:00.400 --> 0:17:04.480
<v Speaker 4>other countries. The food and the culture that they bring

0:17:04.560 --> 0:17:06.720
<v Speaker 4>makes this the most fantastic country.

0:17:07.520 --> 0:17:12.240
<v Speaker 2>So if we think that food is so movingly expressed

0:17:12.280 --> 0:17:15.880
<v Speaker 2>by your son and by yourself as food is love,

0:17:16.160 --> 0:17:19.719
<v Speaker 2>the food is a connection, The food is memory, and

0:17:19.880 --> 0:17:24.240
<v Speaker 2>food is parenting, and food is curiosity and part of

0:17:24.280 --> 0:17:27.840
<v Speaker 2>our world that we care for. It's also comfort, isn't it.

0:17:28.160 --> 0:17:31.120
<v Speaker 2>You know, it's kind of what we do and we

0:17:31.160 --> 0:17:35.040
<v Speaker 2>need comfort. So for my last question to do law,

0:17:35.800 --> 0:17:39.400
<v Speaker 2>what would be your comfort food? Not when you're hungry,

0:17:40.040 --> 0:17:42.160
<v Speaker 2>not when you want to cook for somebody else, because

0:17:42.160 --> 0:17:44.520
<v Speaker 2>you're such a giver and you're talking all the time

0:17:44.520 --> 0:17:48.240
<v Speaker 2>about what you can do for everyone and your children,

0:17:48.720 --> 0:17:50.399
<v Speaker 2>what would be your comfort food?

0:17:50.440 --> 0:17:51.320
<v Speaker 3>What would you turn to?

0:17:54.520 --> 0:17:57.760
<v Speaker 4>Well, I have two that spring to mind. The first

0:17:57.800 --> 0:18:01.760
<v Speaker 4>one is ice cream. I love ice cream. I love

0:18:02.560 --> 0:18:05.679
<v Speaker 4>variety of flavors, and I love that you can almost

0:18:05.720 --> 0:18:09.000
<v Speaker 4>have a sort of a conversation with different flavors if

0:18:09.040 --> 0:18:10.680
<v Speaker 4>you get them right. So if you get a little

0:18:10.760 --> 0:18:13.560
<v Speaker 4>lemon and chocolate and then maybe hazel nut. I mean,

0:18:13.600 --> 0:18:19.840
<v Speaker 4>that's a really interesting combination. I'm trying to.

0:18:21.400 --> 0:18:27.280
<v Speaker 3>Three scoops, scoop, hazel, lemon and ice cream.

0:18:28.800 --> 0:18:29.320
<v Speaker 4>Separately.

0:18:29.720 --> 0:18:32.760
<v Speaker 3>Yeah, maybe even ice cream too. Yeah.

0:18:33.040 --> 0:18:35.240
<v Speaker 4>But then the other thing that comes to my mind,

0:18:35.280 --> 0:18:39.400
<v Speaker 4>and this is an odd one, is nuts. I love nuts.

0:18:39.640 --> 0:18:44.640
<v Speaker 3>But type all types, salted, unsalted, salted. I'm afraid.

0:18:44.680 --> 0:18:47.199
<v Speaker 4>I mean, I realized it's really bad for me. I

0:18:47.280 --> 0:18:54.720
<v Speaker 4>eat a lot of nuts, and yeah, I love them, almonds, peanuts, cashews, maceadamia's,

0:18:55.320 --> 0:18:57.119
<v Speaker 4>brazil nuts.

0:18:58.080 --> 0:19:01.040
<v Speaker 2>I hope you don't need much c because I think

0:19:01.080 --> 0:19:05.040
<v Speaker 2>you are surrounded by love of our friends and your children.

0:19:05.359 --> 0:19:08.720
<v Speaker 2>But comfort is good, and certainly you have been my comfort.

0:19:08.800 --> 0:19:11.320
<v Speaker 2>And it's cold December night.

0:19:11.600 --> 0:19:13.080
<v Speaker 3>Thank you, Jude, it's my pleasure.

0:19:13.080 --> 0:19:19.200
<v Speaker 4>Thank you good oh, thank you. That was lovely.

0:19:21.840 --> 0:19:23.000
<v Speaker 3>This holiday season.

0:19:23.160 --> 0:19:25.680
<v Speaker 2>If you can't come to the River Cafe, the River

0:19:25.720 --> 0:19:29.360
<v Speaker 2>Cafe will come to you. Our beautiful gift boxes are

0:19:29.440 --> 0:19:32.800
<v Speaker 2>full of ingredients we cook with and design objects we

0:19:32.920 --> 0:19:36.919
<v Speaker 2>have in our homes. River Cafe, olive oil, Tuscan chocolates,

0:19:37.280 --> 0:19:41.679
<v Speaker 2>Venetian glasses of Florentine, Christmas cake made in our pastry kitchen,

0:19:42.119 --> 0:19:46.200
<v Speaker 2>and more. We ship them everywhere. To find out more

0:19:46.400 --> 0:19:50.520
<v Speaker 2>or to place your order, visit shop the Rivercafe dot

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<v Speaker 2>co dot uk.

0:19:55.000 --> 0:19:57.840
<v Speaker 1>River Cafe Table four is a production of iHeartRadio and

0:19:57.880 --> 0:20:03.040
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