Speaker 1: Loud and Quiet Presents Midnight Chats. My guest this time
Speaker 1: on Midnight Chats is loyal Kana and he has a
Speaker 1: handful of great loves in his life that he likes
Speaker 1: to talk about. Number one is family. Anybody who's heard
Speaker 1: the rappers very personal debut album, Yesterday's Gone will know that,
Speaker 1: or perhaps you've been to one of his gigs where
Speaker 1: he shouted out his brother or his close friends. He
Speaker 1: brought out his mum on stage during his Glastonbury performance
Speaker 1: about ten days after we've recorded this chat that you're
Speaker 1: about to hear, so that's hugely important to him. Number
Speaker 1: two is football. He's a massive Liverpool fan and follower
Speaker 1: of the England international team, and on stage he carries
Speaker 1: an Eric Cantona shirt that was his stepfather's and that's
Speaker 1: in tribute to him and so that his stepfather, he
Speaker 1: sadly passed away, can travel the world along with him.
Speaker 1: Number three is music, of course, from Nas to Biggie
Speaker 1: to Most Death and jay Z through to UK stuff
Speaker 1: like Jest and Roots Maneuver. He's obviously a massive music fan.
Speaker 1: Number four is food and more specifically cooking. In fact,
Speaker 1: the night before we recorded this he was up to
Speaker 1: one am at home in South London trying to perfect
Speaker 1: his recipe from making Portuguese custard tarts. And it was
Speaker 1: timely because right now as this podcast comes out and
Speaker 1: as I record this introduction, all this week he's been
Speaker 1: running a cookery school in North London for young adults
Speaker 1: with ADHD and he described it as his way of
Speaker 1: giving something back after he found being in the kitchen
Speaker 1: cooking as a helpful way of managing his own ADHD
Speaker 1: when he was growing up, and it inspired him to
Speaker 1: start this project that he ran for the first time
Speaker 1: last year and was running again this summer, and it
Speaker 1: was really inspiring hearing about the program and his plans
Speaker 1: for it is obviously very very passionate. If you do
Speaker 1: want to get some more information about that and what's
Speaker 1: happening and what they're doing, then visit Goma Collective dot
Speaker 1: com Goma Collective dot com if you want to support
Speaker 1: it and see some more information about that. And as always,
Speaker 1: if you like what you're here with us on Midnight Chats,
Speaker 1: maybe this is the first time you're listening, you can
Speaker 1: subscribe review RTUs wherever you're listening to us, whatever platform
Speaker 1: you're on, and if you've got a friend who likes podcasts,
Speaker 1: tell them about it. Or if you've got friends who's
Speaker 1: never listened to one before, even better still let them
Speaker 1: know about midnight Chats and within the sort of thirty
Speaker 1: episodes that we've made of this podcast series that we
Speaker 1: started last year. I don't think I've ever plugged the
Speaker 1: magazine that we make every month, which is Loud and Quiet.
Speaker 1: But we have a new issue out this weekend July
Speaker 1: the first. It's in record stores, bars, thenues, coffee shops etc.
Speaker 1: All around the UK. Cali Uccis is on the cover.
Speaker 1: Please do go and check it out. There's loads of
Speaker 1: really really good stuff inside. If you want to find
Speaker 1: out where you can find it. It's Loud and Quiet
Speaker 1: dot com Slash magazines. But let's get down to loyal
Speaker 1: Kaner As I said, this was recorded a couple of
Speaker 1: weeks ago in our office in East London. He'd just
Speaker 1: come back from playing a couple of huge festival shows
Speaker 1: and then he said they had to go to Ikea
Speaker 1: with his mum, but he was planning the menu at
Speaker 1: the cookery school at the time, as well as his
Speaker 1: Glastonbury set list, which I also urge you to go
Speaker 1: and check out. It was an amazing show, and it
Speaker 1: was about five days after the general election had happened,
Speaker 1: and that comes up as a topic in the conversation
Speaker 1: as well. But it was an absolute pleasure having LOYL
Speaker 1: Conner on. I really enjoyed meeting him. So this is
Speaker 1: the latest episode of Midnight Chats, Episode thirty with Loyal
Speaker 1: Kanor Laura Kna. Welcome to Midnight Chats. We've been wanting
Speaker 1: to have you on for a while, so thanks for
Speaker 1: thanks for making the time to speak to us, not at.
Speaker 2: All THANCTS for having me. Have you been Yeah, good, good, knackered,
Speaker 2: but but good busy.
Speaker 1: We kind of caught you in like what must be
Speaker 1: a rare moment of sort of down, not downtime, but
Speaker 1: like in the sort of days that you must have
Speaker 1: in between basically playing every single festival.
Speaker 3: Yeah, yeah, it's mad.
Speaker 2: I mean the kind of in between days have become
Speaker 2: just as busy as my days on, kind of my
Speaker 2: days off of just other days on at the moment.
Speaker 2: But yeah, no, it's nice to have sometimes at least
Speaker 2: I'm home because I've been away for a lot. I
Speaker 2: was in Australia for a bit when I was in
Speaker 2: America and then went back to America. So it's nice
Speaker 2: at least to be busy then and come back to
Speaker 2: a base where my family's around and I can talk
Speaker 2: to them, you know, Yeah, relax with them, have a
Speaker 2: hug from them.
Speaker 3: Yeah.
Speaker 1: With that downtime, what kind of things you fill your
Speaker 1: time with? Is it catching up with people? Is it
Speaker 1: you know, you're still doing things like.
Speaker 2: This and yeah, yeah, I mean it's a lot of
Speaker 2: I guess I've got this cooking school for kids of
Speaker 2: ADHD and so at the moment, that's not my main
Speaker 2: focus other than this. So I've got Actually, what I've
Speaker 2: been doing last couple of days has been running. Because
Speaker 2: I teach the classes, I've been running the same recipes
Speaker 2: over and over again. So last night I was cooking,
Speaker 2: making Portuguese custard tarts until like one am. So it's downtime,
Speaker 2: but it's not really. That's how I like it, though, Man,
Speaker 2: I just like to be busy. But yeah, I mean,
Speaker 2: other than that, you're just going out, just going for dinner,
Speaker 2: seeing my friends, cooking dinner with my friends, watching the football,
Speaker 2: any kind of anything I can do that's not not
Speaker 2: like sweat related.
Speaker 1: With the cooking school. You ran the first program pretty
Speaker 1: much a year ago.
Speaker 3: I did around around this time last year year.
Speaker 1: How was the first How was the first experience?
Speaker 3: Yeah, it's amazing, man.
Speaker 2: I mean, so I grew up with ADHD myself, and
Speaker 2: you know, one thing I will never really had was
Speaker 2: anyone to talk to that was older who'd been through
Speaker 2: it not so much you know, made a success with themselves,
Speaker 2: but it just survived it and got to the point
Speaker 2: of being, you know, like a young adult. But yeah,
Speaker 2: I mean before the before the school happened, I was
Speaker 2: preaching it a lot because we were trying to build
Speaker 2: a bit of a buzz for it, and I was saying,
Speaker 2: you know, look, you know, ADHD is a beautiful thing.
Speaker 3: It just needs the right thing to bring this beauty out.
Speaker 2: And I wasn't sure if it was actually going to
Speaker 2: be the case, if you know, that was just my experience.
Speaker 2: But yeah, I think, honestly, I do think it was
Speaker 2: probably the best week of my life and something I
Speaker 2: was doing it kind of thinking I could just I
Speaker 2: could stop everything and just do this every day for
Speaker 2: the rest of my life because it was was beautiful, man.
Speaker 3: I mean, some of the kids.
Speaker 2: Were you know, were caught up in some real, real
Speaker 2: bad ship outside of school or inside the school, but
Speaker 2: all of them came came to the classes and we're
Speaker 2: just joy to be with and the joy to be around.
Speaker 3: And yeah, it was it was special.
Speaker 1: What kind of things did you make on that first?
Speaker 2: We made chicken ramen, decent chicken rum, some salmonon cruite
Speaker 2: beef Wellington, some homemade pasta and pesta.
Speaker 3: Actually a funny story about the pasta and the pesto.
Speaker 2: So I'm allergic to nuts and there's one kid in
Speaker 2: the class who was allergic to nuts as well, and
Speaker 2: I was like, hey, manuals stick together, will make it
Speaker 2: like a nut free pesta would be boring, but it'll
Speaker 2: be all right. And so we made it and I
Speaker 2: kind of went around and someone had swapped the pestl
Speaker 2: of mortars around and I ended up dipping my finger
Speaker 2: another one and trying it, and they're guardian what outside
Speaker 2: the kitchen, waiting to interview me for the peace like
Speaker 2: for the school. I was trying to make to make
Speaker 2: it look professional because I've got no experience whatever, and
Speaker 2: I so I had to come out, and I came
Speaker 2: out dripping with sweat like kind of half passing out
Speaker 2: and knew that I was in trouble and kind of
Speaker 2: staggered my way through the interview for about twenty minutes,
Speaker 2: and when I've got go upstairs, I got go to
Speaker 2: the toilet, ran upstairs and kind of got to half
Speaker 2: way the stairs and then just passed out. And then
Speaker 2: I woke up and then went back and went into
Speaker 2: the toilet and then just properly passed flat out. I
Speaker 2: was out for like twenty minutes. And then when my
Speaker 2: managers came and I was like, you're.
Speaker 3: Right, oh fuck, yeah, ship, yeah, let's get back downstairs.
Speaker 3: I've got to go to this interview. The guy had gone,
Speaker 3: and then we just kept teaching the class.
Speaker 1: Shoot. Yeah, because of the alleged reaction to the.
Speaker 3: Acid, yeah yea yeah to the nuts, to the pine nuts.
Speaker 1: Is that happened to you before?
Speaker 2: Yeah, I mean it happening. Is hasn't happened since it's
Speaker 2: something rare? I don't really because I don't. I'm pretty
Speaker 2: good at not eating nuts. But yeah, it was just
Speaker 2: it was ridiculous.
Speaker 1: One, it was awful, and you're like, I just want
Speaker 1: today to go smoothly, you know.
Speaker 2: It was just like, yeah, this bands that happened, and man,
Speaker 2: to be fair, the only person who injured themselves like
Speaker 2: the cooking school was me. I had that between I
Speaker 2: chopped the top of my I think my index finger off.
Speaker 3: Butther than that dangerous, it ran very smoothly. I let
Speaker 3: my lesson.
Speaker 1: What are the young people like that you met through
Speaker 1: doing that? How did they kind of respond to it
Speaker 1: by the end, because because it lasts for a week
Speaker 1: and so what change did you see in them from
Speaker 1: basically getting together on a Monday or whatever it was
Speaker 1: and then cooking a feast?
Speaker 3: Yeah for the family, Yeah, it was for you know,
Speaker 3: it was. It was amazing. They were amazing. There was
Speaker 3: something about it that they kind of.
Speaker 2: Came in there a bit wary, but honestly, within you know,
Speaker 2: after the first day, they were also open. And I
Speaker 2: think that openness just continued to grow. But there was
Speaker 2: a kind of a playfulness that was there. But it
Speaker 2: wasn't disrespectful or troublesome. I mean it was it was
Speaker 2: they were becoming more and more curious, and I think
Speaker 2: that's what I think has grown as they as they've
Speaker 2: gone off, some of them have looked to go to
Speaker 2: work in kitchens and whatnot. One of thems just done
Speaker 2: something that I can't mention because it's like super sick
Speaker 2: but super top secrets at the moment, but you got
Speaker 2: to yeah, just been part of something brilliant. But yeah,
Speaker 2: I mean, honestly, it was just also I guess they
Speaker 2: kind of saw this openness for conversation and being being
Speaker 2: a bit more open with how they feel and how
Speaker 2: what was upsetting them and what was making them happy
Speaker 2: and what was getting them down, and you know how
Speaker 2: they were going to pull through it, And I think
Speaker 2: that was what was the more important thing is I
Speaker 2: guess the food became like a like a pathway to
Speaker 2: open conversation.
Speaker 3: Yeah a bind, Yeah exactly exactly. So it was as
Speaker 3: much as the.
Speaker 2: Food was the you know, the importance at first, it
Speaker 2: then became it was actually what it brought out that
Speaker 2: was more important because they still messaged me now and
Speaker 2: they all kind of chatted to me in a way that's,
Speaker 2: you know, like a friend, but also in a way
Speaker 2: where they're not embarrassed.
Speaker 3: I think that's what they gained.
Speaker 1: And was cooking the kind of like primary thing that
Speaker 1: helped you cope with having ADHD. That was that the
Speaker 1: biggest thing that you kind of discovered that helped you through.
Speaker 3: That period massively. I think it was weird.
Speaker 2: It was that and writing rhymes kind of however I
Speaker 2: was doing it if it was on beat or just
Speaker 2: a cappella or poems or whatever. But yeah, for food,
Speaker 2: it was just I don't know, there was There's so
Speaker 2: much going on when you're cooking, and you don't have
Speaker 2: time to worry about anything else, you know, so your
Speaker 2: brain can be full of all these other things. But
Speaker 2: as soon as you start cooking, your brain is only
Speaker 2: full of what's going on. So there's sign can fire here.
Speaker 2: You know, they're sning other air, it's about to burn.
Speaker 2: You've got these two things that you haven't thought of
Speaker 2: doing yet. You've got to chop these things up. And
Speaker 2: it's all that stuff that I was watching this this documentary.
Speaker 2: There's a series called Chef Table on Netflix. I don't
Speaker 2: know if you've seen it, but it's like maybe I
Speaker 2: think it's the best thing I've watched.
Speaker 3: I've almost watched all of them.
Speaker 2: But there's a Korean monk, this woman who claims that
Speaker 2: and I believe her, that cooking is the closest form
Speaker 2: of men, like the closest thing you can get to
Speaker 2: meditation in a busy life.
Speaker 3: I don't have the time or the patience or the
Speaker 3: energy for meditation.
Speaker 2: But I do understand what she means because it's this
Speaker 2: kind of pure feeling of just complete. I don't like mindfulness.
Speaker 2: I mean, you're not thinking about anything, but you're thinking
Speaker 2: about everything.
Speaker 3: At the same time.
Speaker 2: It's it's brilliant. I can't quite explain it, but it's
Speaker 2: always been very important to me.
Speaker 1: What does a kitchen look like once you've been in
Speaker 1: there and done your thing, Because when I'm cooking, I
Speaker 1: seem to basically use every single utensity end whatever meal
Speaker 1: that I'm preparing. The washing up just looks horrendous.
Speaker 2: Yeah, that's a fucking mess, that's what. That's what it's like.
Speaker 2: It's like a Tasmanian devil is hit. My kitchen are
Speaker 2: the same. Yeah, Yeah, that's exactly what I'm like always.
Speaker 2: But I think it's good like that, man. I mean,
Speaker 2: I've got a good deal going with my mom. You
Speaker 2: know that if I cook, she'll hook it up afterwards.
Speaker 3: So we've got that. We've got like a little team
Speaker 3: going on.
Speaker 2: But no, yeah, I mean I've learned I'm a bit
Speaker 2: better at cleaning as I go.
Speaker 3: But no, I guess I think that's the fun of it. Though.
Speaker 2: You know, if you're cooking and you're tidy, n that's
Speaker 2: not fun. I mean you want to just make a mess.
Speaker 2: That's that's part of the fund, is just being able
Speaker 2: to make a mess and be able to.
Speaker 3: Justify it with some good food.
Speaker 1: Is there anything that you haven't managed to perfect just yet?
Speaker 1: Because there are things like a roast dinner, for example,
Speaker 1: it can take forever to get it to the affection
Speaker 1: that you wanted.
Speaker 2: My roast is actually right, my roast potatoes to say,
Speaker 2: or maybe the best in South South London. Okay, the
Speaker 2: best in the pot but maybe maybe the best in
Speaker 2: that southeast.
Speaker 1: I would say, what's the key with a roast potato?
Speaker 3: Is it like goose fat?
Speaker 1: That's always do you know what? No?
Speaker 2: I mean it is if you but my family and
Speaker 2: my mum and my little brother vegetarian loosely, and so
Speaker 2: I can't get away with goose fats. I've have to
Speaker 2: be a bit yeah, to get around intuitive of it, but.
Speaker 3: But not what it really is.
Speaker 2: I can let yours. It's not my secret. It's like
Speaker 2: a Jamie a secret. You part of boil the potatoes.
Speaker 2: You boil them up before you roast them over seed.
Speaker 2: But when they're when they're when they're cooked, when they're
Speaker 2: boiled in the pan, you put the lid on the
Speaker 2: lid on the pot and shake them until they get
Speaker 2: kind of like fluffy on the outside. And it's that
Speaker 2: fluffiness that gets the Christmas on the outside and on
Speaker 2: the inside they're still tender and sweets.
Speaker 3: Yeah, exactly, tell me about it.
Speaker 2: But yeah, what what kind of I really struggle with
Speaker 2: anything that requires like a precision your technique.
Speaker 3: I'm kind of just better at just throwing things at
Speaker 3: a pan and something comes out of it.
Speaker 2: Like baking is like I can't do right because it's
Speaker 2: just too precise. So that's something I'm trying to.
Speaker 3: Get better at. Yeah, you won't, you won't, definitely. I
Speaker 3: was watching the other day.
Speaker 2: I watched it last night actually late, just thinking how
Speaker 2: how is it possible to because these people don't even
Speaker 2: have anything that they're measuring with, and I was like,
Speaker 2: how is it possible to note to gauge a little
Speaker 2: bit of this, a little bit of a little bit
Speaker 2: of yeast?
Speaker 3: It's not possible, man.
Speaker 1: I'm quite looking forward to seeing the new series with
Speaker 1: no fielding on.
Speaker 2: Actually yeah, yeah, I'm interested in Man, I'm going to
Speaker 2: miss marry Berry because she was my.
Speaker 3: She was my rock.
Speaker 1: But she's like Britain's rock.
Speaker 3: She reminds me of my man.
Speaker 1: Man, I do I love her, She's a true legend.
Speaker 3: Yeah.
Speaker 1: When you're out on tour, like, tour life is very
Speaker 1: different from home life in the sense that you're never
Speaker 1: really going to get the chance to get into the
Speaker 1: kitchen and prepare food for yourself. Do you ever get
Speaker 1: any decent grub when you're out on the road.
Speaker 2: I try my best, man, Yes, it's it's a shame
Speaker 2: being on the road. Is really all I really get
Speaker 2: is fat. That's kind of what happens when I go away.
Speaker 2: Kind of it's the same vicious cycle. Like I go away,
Speaker 2: I eat kind of badly, come back, go I'm looking
Speaker 2: a bit big, and then for the next three weeks
Speaker 2: out freaking out trying to cook some healthy stuff, and
Speaker 2: then the saving happens again.
Speaker 3: But no, we're doing better about it now.
Speaker 2: Because we've we've just been with I'm kind of we're
Speaker 2: doing well enough now to have a tour bus. So
Speaker 2: it means that we because before we were driving in
Speaker 2: a split of which is like just a little little
Speaker 2: vand that you just drive from country to country.
Speaker 3: Citas to city.
Speaker 2: But it means that after each show you're driving x amount,
Speaker 2: getting a hotel, waking up, and then driving the rest
Speaker 2: of the journey, so you don't get that much time
Speaker 2: in the city. But now because we're wait, we're traveling overnight,
Speaker 2: we wake up, we can be in the city for
Speaker 2: a bit long as you can go out and get lunch,
Speaker 2: and it means you just have a bit more time
Speaker 2: to get your bearings and find somewhere that's you know,
Speaker 2: worth it.
Speaker 3: But in Europe we eat well.
Speaker 1: By all accounts, like kind of European promoters and people
Speaker 1: like that. They're always very kind of attentive and and
Speaker 1: give you the look.
Speaker 2: After yea, yeah, yeah, completely. It is funny because it's
Speaker 2: still they're sill kind of cutting costs because they're making
Speaker 2: it themselves. But there's just a lot more care that
Speaker 2: goes into it, I think. But yeah, when we can
Speaker 2: eat okay, we do a festival season, we do all
Speaker 2: right when we're not in the festival site obviously, but yeah,
Speaker 2: I mean, it's it's just one of those things we
Speaker 2: we we've got like a tiny little when we got
Speaker 2: the tour bus, we've got a few bits. I bought
Speaker 2: a few bits for it, like just like a toasty maker,
Speaker 2: like a little brevel and stuff, so we can there's
Speaker 2: like little.
Speaker 3: Things we can cook up.
Speaker 2: I was thinking about getting it like a portable like
Speaker 2: oven gasc look for Glastonbury. But my mom was telling
Speaker 2: me it's not a good idea, but I think it is.
Speaker 2: I just word I set fire to the camp fire. Yeah,
Speaker 2: I don't think so.
Speaker 1: So with the program that you're about to run again,
Speaker 1: with all these kind of young adults making different things
Speaker 1: for a week, Yeah, what's what's on the menu this time?
Speaker 1: You mentioned that you've already you've been trying to perfect
Speaker 1: the Portuguese custard time.
Speaker 3: So that's the thing is, I'm trying to figure out
Speaker 3: the moment.
Speaker 2: I've literally only just got back from from from festivals
Speaker 2: and from touring, so this is my week to figure out.
Speaker 2: So far, I got the Portuguese natters, which is like
Speaker 2: the custard tops the mustard chicken, hopefully like another form
Speaker 2: of because we made homemade past the last time. So
Speaker 2: I'd love to be able to do that again but
Speaker 2: better this time. And if there's a guy who I'm
Speaker 2: a big fan of called Ivan Raman. I have an
Speaker 2: orkind and we just I was just with my manager.
Speaker 2: We were in New York. We went to his restaurant
Speaker 2: and we bumped into him.
Speaker 3: He was there. He's like a hip, proper hero of
Speaker 3: mine and he's the first hero of mine I think.
Speaker 2: I've ever met. Actually yeah, and I got yeah, honestly,
Speaker 2: I've got upset in a positive way. But I got
Speaker 2: quite emotional and chatted to him and gave me his book.
Speaker 2: And I've been really a NonStop and there's a whole
Speaker 2: it's the whole book is basically about how to create
Speaker 2: a rarming and we did it last year, but I
Speaker 2: think this and now I've got a deeper understanding it might.
Speaker 3: Try and do it again. Tried better than last year's one.
Speaker 3: But it's a long thing. So we'll be in there
Speaker 3: from like nine o'clock to nine o'clock. If we're going
Speaker 3: to do it like that, Yeah, but I reckon I
Speaker 3: can do it.
Speaker 1: It sounds good. The product of which, at the end
Speaker 1: of the week is that you kind of like all
Speaker 1: cook for your families.
Speaker 3: Is that how it yeah, so we did. Actually we're
Speaker 3: going to do it.
Speaker 2: So we're linking up with a with a chicken shop,
Speaker 2: healthy chicken shop called Chicken Town, which is in Tottenham,
Speaker 2: and they've got just like a wicked, little, wicked little
Speaker 2: group of guys. You know, I've got this this chicken
Speaker 2: shop and it's basically for kids. It was set up
Speaker 2: for kids after school who were going to buy chicken
Speaker 2: and chips, but we're buying a horrible, you know, irresponsibly
Speaker 2: sourced chicken and chips, this deep fried with with no
Speaker 2: kind of love and care and attention out of the
Speaker 2: box style exactly. So the whole thing was it kind
Speaker 2: of was just to They've got restaurants kind of set
Speaker 2: up around that, and so all the money that's made
Speaker 2: from the dinners that people have in the week and
Speaker 2: whatnot goes to them being able to sell the chicken
Speaker 2: for a much cheaper price for kids after school, for
Speaker 2: like one or two pounds. So we're linking up with
Speaker 2: them on the Saturday, which is the last Saturday of
Speaker 2: this month, the month of June, and having like a
Speaker 2: pop up with them, and all the money that's raised,
Speaker 2: hopefully we'll go to the cooking school like half of it.
Speaker 3: So yeah, that's that's what we're doing this time. So
Speaker 3: the kids will be in the kitchen.
Speaker 2: They're learning how to be part of that and figuring
Speaker 2: out how what it's like to work in a professional
Speaker 2: kitchen by some people who can actually cook, not just
Speaker 2: me and me and a few friends.
Speaker 1: I just brought back memories and the like, what were
Speaker 1: like school dinners like when you were in school. I mean,
Speaker 1: I don't know how we're kind of like standing the
Speaker 1: standard that kind of stuff is now, but like it
Speaker 1: was certainly not great when I was mud.
Speaker 3: Yeah I went.
Speaker 2: At first, I told actually, I had a good thing
Speaker 2: going with one of my one of my dinner ladies
Speaker 2: because I was I was vegetarian when I was younger,
Speaker 2: like pescatarian, and so she she used to get me.
Speaker 3: So I'd rolling and she was head taped up a
Speaker 3: sleep for me.
Speaker 2: I'd be rolling the que and she see me coming
Speaker 2: and tap me and be like, yeah, I've got this
Speaker 2: for you.
Speaker 3: So she's the hooking up with little secret bits. So
Speaker 3: I was actually all right.
Speaker 2: At primary school. And then I say, what actually I
Speaker 2: got was lucky enough. I didn't think I'd be able
Speaker 2: to afford it, But I got a scholarship to private
Speaker 2: school in Croydon, which was good. It was a bit weird.
Speaker 2: Private schools are a bit odd, but it was good.
Speaker 2: I've got like a good ground in there, like I
Speaker 2: learned a lot. But the food there was insane because
Speaker 2: I wasn't paying for it. It felt like it just tasted
Speaker 2: that much better people that are spending loads on it
Speaker 2: and I was just there, like just just tucking in.
Speaker 2: But yeah, the food there was was cool. But yeah,
Speaker 2: I mean that's not kind I'm interested in, though, man,
Speaker 2: because I think that's the whole the hobieson. We're linking
Speaker 2: out of the kids that the guys at Chicken Sands
Speaker 2: were looking at deeper, the.
Speaker 3: Whole idea of the school and what we're going to
Speaker 3: do at the end of the years.
Speaker 2: We're looking into what it is like, what foods are,
Speaker 2: you know, how how what effect they have on kids,
Speaker 2: especially kids of ADHD, and not so much trying to
Speaker 2: make food healthy food, because I know it's very easy
Speaker 2: to go to kids, oh yeah, look, you've got to
Speaker 2: eat better food. But if it's food they don't want
Speaker 2: to eat, it's not exciting for them. So it's about
Speaker 2: trying to get the food that they want to eat,
Speaker 2: like chicken and chips, and just making it a bit
Speaker 2: better for them.
Speaker 3: So they still want to have the same thing. They
Speaker 3: can still have the same thing. It's just not as
Speaker 3: crippling to them mentally physically. You know.
Speaker 1: In terms of your style of cooking and what you
Speaker 1: make in the kitchen, do you collect recipes or are
Speaker 1: you a bit more off the top of your head
Speaker 1: style chef?
Speaker 2: I used to Yeah, I'm off the top of my head.
Speaker 2: But but basically I've watched almost every cooking program known.
Speaker 1: To Man's my favorite.
Speaker 3: Maybe written anything from Rick Stein. Rick a big fan
Speaker 3: of Rick Stein.
Speaker 1: Man. I watched Rick Stein in Iceland recently.
Speaker 3: That was good.
Speaker 1: He's serving up whale, he was serving They quite a
Speaker 1: lot of that stuff up there. Apparently it's quite a
Speaker 1: sort of distinct. Yeah, very super super fa. Yeah.
Speaker 3: Yeah, but he's good. Yeah, he's the man. I think.
Speaker 3: I don't know why. He's got a big love for
Speaker 3: Australia as well. And I've got a big love for
Speaker 3: Australia only because I've just been there.
Speaker 2: But it was like when I went there, I felt
Speaker 2: like I was coming home, you know, for the first time.
Speaker 3: But that's about sunk about him, man, And I love
Speaker 3: that he uses so much salt.
Speaker 2: That's I think that's my favorite thing about it is
Speaker 2: that he just doesn't care how much salt he puts
Speaker 2: into things.
Speaker 3: He's got like an old man's tongue, but him for sure.
Speaker 2: And yeah, and this and this, this this series called
Speaker 2: Chef Table because basically the premise of it is every
Speaker 2: every episode you should really watch every every episode is
Speaker 2: it's a different chef and they they kind of take
Speaker 2: you through their world and you know what they're trying
Speaker 2: to do. And there's some amazing chefs, a guy called
Speaker 2: Massimo Botoro who's like the first guy as Italian chef
Speaker 2: who like flipped Italian cooking on its head.
Speaker 3: But but they're quite humble. It's not they're not.
Speaker 2: It's not the kind of in the most part, it's
Speaker 2: not the stuff you expect from TV chefs.
Speaker 3: You know that it's all about ego and mass producing things.
Speaker 2: They all quite quaint, little small restaurants, and I think
Speaker 2: that is the appeal of it is, you know, it's
Speaker 2: not something that is multi million making.
Speaker 3: It's just to do it for the love of it.
Speaker 1: It sounds like this is kind of such a major
Speaker 1: passion in your life, Like, will this be the second
Speaker 1: proper time you've run the programm? Yeah, scond, But it
Speaker 1: sounds like you can imagine yourself developing in it and
Speaker 1: kind of building it sort of every year at least,
Speaker 1: if not more regularly. Is that how you see it?
Speaker 2: Definitely, man, I mean, it's just it's a time thing,
Speaker 2: you know, because I'm still working on a lot of
Speaker 2: music and still playing a lot of shows.
Speaker 3: But yeah, it's just nice to have something else to
Speaker 3: do as well.
Speaker 2: I think I'd go mad if I was just always
Speaker 2: playing shows, always making music.
Speaker 3: And it gives me.
Speaker 2: It gives me time to I don't know, it gives
Speaker 2: me when I get a break from making tunes, it
Speaker 2: makes me want to go back to make them, as
Speaker 2: it does when I'm making music, makes me want to
Speaker 2: go back and cook something else.
Speaker 3: But yeah, my hope is for it just to continue
Speaker 3: to go.
Speaker 2: I want to get it to the point where we
Speaker 2: don't have to turn kids away, you know what I mean,
Speaker 2: Because at the moment, because the timing is so tight,
Speaker 2: we were only able to do it with the same
Speaker 2: kids we did it with last year, which is brilliant
Speaker 2: for them. But I want to be able to open
Speaker 2: the doors to more kids and get younger kids to
Speaker 2: the kids that we've been teaching and then starting parting
Speaker 2: their wisdom down to you know, pass down to another
Speaker 2: generation the kids. So yeah, man, if it can keep
Speaker 2: growing alongside the music and alongside myself, I would love that.
Speaker 3: That's the dream.
Speaker 1: Is the added bonus of being able to book shows
Speaker 1: in places like as far flung even this year is Japan, Australia, Mexico, Like,
Speaker 1: do you deliberately try and go out and sample the
Speaker 1: local cuisine when you're there as.
Speaker 2: Much as I can much? And I think that's why
Speaker 2: I'm getting kind of fat, because because that is.
Speaker 3: That is genuinely that is generally what I do.
Speaker 2: Yeah, we just were in Mexico earlier on this year
Speaker 2: for something else signed top Secret, and I tried, Yeah,
Speaker 2: I ate crickets, like cricket tackos and.
Speaker 3: Then so the idea of it is basically out there.
Speaker 2: Crickets are the only thing that they can responsibly source,
Speaker 2: so as a source of protein, you know, in a
Speaker 2: hot country, something that is abundant is crickets, and they
Speaker 2: are so cheap and easy to breed and then to harvest,
Speaker 2: and it's not I know. They just see it's a
Speaker 2: lot more environmentally friendly than you know, breeding loads of
Speaker 2: cows and killing them all or whatnot.
Speaker 3: You know, because these are.
Speaker 2: Pests, genuine pests that eat all the crops, and so
Speaker 2: you grow them up kind of, you harvest them all
Speaker 2: before they can eat all the crops, and you get
Speaker 2: more vegetables and more protein.
Speaker 3: So we try them.
Speaker 1: Is it like an attack?
Speaker 3: Yeah, yeah, yeah, banion.
Speaker 2: It's like it shouldn't be banning. So we've got a
Speaker 2: plate of them. It's like a big like it's like
Speaker 2: a big just a big.
Speaker 3: Man of crickets. It sounds so nasty. Got a big
Speaker 3: man of crickets.
Speaker 2: And then next thing it's like guacamole, some some hard
Speaker 2: cheese like near cheese or something, and then some other
Speaker 2: source is super hot and you just see you put
Speaker 2: it together and I was I was loving it until
Speaker 2: like the last one, and I thought about what I
Speaker 2: was eating and then I couldn't eat anymore.
Speaker 3: At least you got the last one.
Speaker 1: What did you enjoy so much about Australia? We did you?
Speaker 1: Did you try any kangaroo steak there?
Speaker 2: And sadly I did man and yeah, that was good,
Speaker 2: and that was good, It was good. But no, just
Speaker 2: everyone I've spoken to about it's been furious because and
Speaker 2: I'm kind of furious about myself. Yeah, just because kangaroos
Speaker 2: such beautiful animals. But my thing is, if you're gonna
Speaker 2: eat one animal, you gotta eat all the animals. I mean,
Speaker 2: you can't pick you can't just you can't pick an animal.
Speaker 2: This one's kind of ugly, so ione to eat this one.
Speaker 2: But the ones that are are cute or attractive, I'm
Speaker 2: not going to eat.
Speaker 3: That's been my basis of it.
Speaker 1: You're going to be eating baby pandas.
Speaker 3: No, no, no, no babies. That's what I do. I
Speaker 3: don't yet, actually, that's I don't.
Speaker 2: I was having had a long conversation with my mom
Speaker 2: and my brother about it recently, and I was and
Speaker 2: I've kind of come to inclusion that I don't want
Speaker 2: to eat young animals.
Speaker 3: Like lamb or veal or whatnot, because I just think
Speaker 3: it's so unnecessary. So I just eat.
Speaker 2: I eat animals, the old ones, the old ones, and
Speaker 2: the ones that have had a good time, the ones that, yeah,
Speaker 2: the ones that kind of you know, my time's up.
Speaker 3: Want to eat me? Yeah? But yeah, Australia out there,
Speaker 3: my family.
Speaker 2: I guess the thing about it is it's like London
Speaker 2: but hot, and the people are friendly and they have
Speaker 2: the same kind of humor as us, but it's yeah,
Speaker 2: people people are just a bit friendlyer, and and where
Speaker 2: we are was beautiful, and the wildlife is beautiful, and
Speaker 2: there's a kind of there's a real relaxed approach to
Speaker 2: life out there. And I don't know, I mean, I
Speaker 2: guess we were kind of rolling through it looking through
Speaker 2: rose tinting glasses because we're playing these sold out shows
Speaker 2: and you know, going to festivals and.
Speaker 3: Whatnot and getting looked after.
Speaker 2: But even when we had days off and we would
Speaker 2: just roll around, roll around the city and whatnot, everything
Speaker 2: just feels so easy and it's the same things.
Speaker 3: It's interesting. I was talking to a friend about it
Speaker 3: because it's kind of the same as how.
Speaker 2: I feel about Germany, because I really like Germany, and
Speaker 2: it seems like all the places that I kind of
Speaker 2: kind of felt closer to, the places that have quite
Speaker 2: difficult pasts, I mean, especially kind of potentially racist past,
Speaker 2: you know, or kind of political pasts that aren't aren't
Speaker 2: kind of in with my beliefs, but I think that
Speaker 2: that it forces new like the latest generations to I
Speaker 2: don't know, they kind of have something, not something to prove,
Speaker 2: but they have something that they you know, they're trying
Speaker 2: to shake off, which means that they are outwardly more accepting,
Speaker 2: more friendly, you know, a little bit more left thinking.
Speaker 2: And I think that's what the appeal of Australia was,
Speaker 2: just like the appeal of Germany was. You know, don't
Speaker 2: get wrong, everywhere, especially here in London, has a long
Speaker 2: long way to come, but it's exciting to see the
Speaker 2: new generation of people like myself being a bit more
Speaker 2: young with their arms open and not just going no, no,
Speaker 2: we don't want to you know, kind of shunning like
Speaker 2: kind of shedding the skin of the past, I.
Speaker 1: Mean on that subject, Like I mean, we're I mean
Speaker 1: this people might not hear this for a little while yet,
Speaker 1: but we're recording this, like a few days after the
Speaker 1: general election, and by all accounts, there was a kind
Speaker 1: of quite a high turnout from the you know, the
Speaker 1: bracket the age group of people at eighteen to twenty fours,
Speaker 1: like higher than previous years. From your point of view,
Speaker 1: I mean, I'm presuming you're totally pro that. The fact
Speaker 1: that it sounds like lots of people got out there
Speaker 1: and kind of they're right to.
Speaker 2: Vote massively, it's just an It's an exciting thing, man,
Speaker 2: I mean, just people gain and understanding. I think a
Speaker 2: lot of people from kind of people who are who
Speaker 2: music I've listened to for a long time, especially like
Speaker 2: a lot of guy artists like Jomie, etcetera, who were
Speaker 2: reaching out, people who had like a youthful influence. We're
Speaker 2: reaching out and kind of not saying vote for this
Speaker 2: or believe in this, but just opening the debate and
Speaker 2: opening the conversation.
Speaker 3: I think it's Yeah, it's important, man.
Speaker 2: It's nice and my little brother and his friends are
Speaker 2: talking about politics and not in a way where it's like,
Speaker 2: you know that political politically like charged arguments and whatnot,
Speaker 2: but are just interested in making the change in it.
Speaker 2: And I think that's the thing that's exciting now is
Speaker 2: that people are realizing that it's not just our conservatives
Speaker 2: labor that's.
Speaker 3: What politics is. Politics is literally just anything you know.
Speaker 2: Yeah, it's the whole the whole conversation of you wanting
Speaker 2: to make an impact positively on other people's lives.
Speaker 3: Yes, it's exciting, I mean obviously voted labor.
Speaker 1: Reason, I guess yeah, I mean it's it's we're in
Speaker 1: a moment where we don't necessarily know what the imminent
Speaker 1: kind of future looks like because you're just throwing everything.
Speaker 2: But what is exciting actually for I guess everyone that's
Speaker 2: kind of as full as to say, you know, just
Speaker 2: but what is exciting is the idea of as much
Speaker 2: as you know, who knows what will happen this time
Speaker 2: and if you know, labor don't get into power, you know,
Speaker 2: Jermie Corman doesn't get a chance, you know, to make
Speaker 2: any sort of change this time around. What is is
Speaker 2: evident is that we're moving in the right direction.
Speaker 3: Is that there are more.
Speaker 2: People who you know, more people who it will affect
Speaker 2: the most, are standing up and you know, going to
Speaker 2: count me. And it's happened for me because I've never
Speaker 2: really been in that political myself, and it's kind of
Speaker 2: I'm talking like right now, I sound like I am,
Speaker 2: but that's just because of how it's been moving the
Speaker 2: last couple of months. I've always been very disinterested in it,
Speaker 2: and I'm embarrassed to say so. But it's just because
Speaker 2: it never really appealed to me, because every every time
Speaker 2: I've ever had a conversation with anyone about it was
Speaker 2: always going down the wrong avenues.
Speaker 3: I wasn't.
Speaker 2: It was kind of almost like people were trying to
Speaker 2: trying to convince me that it was boring or I
Speaker 2: had nothing to do with it, or it wouldn't affect me.
Speaker 2: And as soon as you know, you start having conversations
Speaker 2: where you realize the effect is going to have when
Speaker 2: you you know, he pushes you further.
Speaker 1: Do you think like the actions of people like Jay
Speaker 1: and me, do you think that there was a positive
Speaker 1: outcome from like basically people that are perhaps a little
Speaker 1: bit more relatable, especially the younger generation we're talking about
Speaker 1: it and therefore just engage people. That was that was
Speaker 1: a key key thing.
Speaker 3: I think, so I hope.
Speaker 2: So, I mean, definitely people it's it's nice to see,
Speaker 2: I know, for my little brother, even people who can't vote.
Speaker 2: I think that's important is getting the conversation started before
Speaker 2: you're just slap bag in front of it, in front
Speaker 2: of a you know, like a little tick box, and
Speaker 2: you've got to pick someone I think knowing to be
Speaker 2: to be talking about it when you're sixteen seventeen and
Speaker 2: understanding what it is. By the time it comes for
Speaker 2: you to make a decision, you're a bit more clued up.
Speaker 2: It's definitely a positive thing, and I think that's what's
Speaker 2: so important is you can't just come to and go
Speaker 2: I'm a teen and go, oh fuck, I've got to
Speaker 2: vote whom.
Speaker 3: I'm going to vote for.
Speaker 2: I don't know anything about it, but I remember last
Speaker 2: year when this was happened. I saw a bit and
Speaker 2: bobs about this.
Speaker 3: But I think social media as a whole has a
Speaker 3: big role to play in it now because.
Speaker 2: The people you know, new papers and want that don't
Speaker 2: have as much controls as what they can give you.
Speaker 2: Because if you don't get it in the news, just
Speaker 2: get it on your phone because Twitter. That was interesting.
Speaker 2: I was listening to something on the radio, went to
Speaker 2: ike of my mum. Yesterday I had a great time.
Speaker 3: Do you like Yeah? I love I.
Speaker 1: This is very strange. Literally last night I was I
Speaker 1: had a conversation with the mate.
Speaker 3: Yeah.
Speaker 1: And I know two really close friends who absolutely love
Speaker 1: I care and they'll make it into almost like a
Speaker 1: day trip. They'll go to the cafe.
Speaker 3: They're like twice if you're lucky, one for breakfast, one
Speaker 3: for lunch.
Speaker 1: It depends how long you're staying in there. I took
Speaker 1: my wife there recently and we had dinner in there,
Speaker 1: and it was like a Tuesday night, It's like the
Speaker 1: hottest day of the year. And she was like, you
Speaker 1: take me to all the nights and you're telling me
Speaker 1: this food isn't good.
Speaker 2: True. I mean you can hang out, go for a
Speaker 2: drink afterwards.
Speaker 1: Sixteen quid.
Speaker 3: It's insane.
Speaker 2: Yeah, everything literally everything, meatballs, veggie meatballs, salmon, whatever you want. Yeah,
Speaker 2: it's my favorite place. I don't know what it is
Speaker 2: about it, man, but to be fairst because I go
Speaker 2: with my mom. Yeah, I kind of played that man
Speaker 2: at the house, right, I don't play.
Speaker 3: I know.
Speaker 2: I'm surprised you went and didn't have like a domestic
Speaker 2: because that's all all I hear about from friends of
Speaker 2: mine is you go go with your missus and just
Speaker 2: put my water all over the floor. Just in case
Speaker 2: anyone's wondering what that nice one I've got.
Speaker 3: For now? I mean, if you if you're cool with
Speaker 3: being there, fantastic.
Speaker 2: But just all that witness all my friends says, they're
Speaker 2: just like, I've had friends who are broken up at
Speaker 2: I k at people who broken up okay, just because
Speaker 2: it just gets too much, because it's just it's a
Speaker 2: big deal.
Speaker 3: I guess you know going there because it's yeah, I
Speaker 3: don't know.
Speaker 1: And I think it's usually as well because people are
Speaker 1: trying to make contentious decisions about in the house. It's
Speaker 1: always like a yeah, it's it's a dangerous place.
Speaker 3: Then you might realize, you know that you like that Chandela,
Speaker 3: she doesn't like that. You even meant for each.
Speaker 1: Other's funny how quickly get what did you? Did you
Speaker 1: get anything good.
Speaker 3: For my k? Yeah?
Speaker 2: I did, I got, I didn't I got such boring
Speaker 2: stuff I got. I got like a little rug from
Speaker 2: my bathroom in front of my sink. I've got a wardrobe.
Speaker 3: Last time I went, you got a wardrobe, wicked? I got.
Speaker 3: I got a mattress. I got to tell what I
Speaker 3: did get is I got.
Speaker 2: I got a roll up mattress for my little brother
Speaker 2: because we're moving a few of the rooms around, and
Speaker 2: got like a few my my baby cousins coming over
Speaker 2: from the New Jersey and it's the first time she's
Speaker 2: coming over on her own. She's like sixteen, she's not
Speaker 2: so much a baby anymore, but she's she's coming over
Speaker 2: and there's no room for hers, so building this room
Speaker 2: up for her. And then also there's like something else
Speaker 2: we've got use the room for in the future, So
Speaker 2: it's kind of like a double double meaning double reason
Speaker 2: to get it done. But there's no there's no mattress
Speaker 2: in the room, so we have to go get a mattress.
Speaker 2: Yesterday and I literally got back through the door from
Speaker 2: we was that park Life, came back from Manchester a
Speaker 2: like five o'clock, walked in the door and was like,
Speaker 2: we need to get a mattress.
Speaker 3: No one's put my bags down. The headed straight back
Speaker 3: out again, picked.
Speaker 2: Up like a double mattress, but it's wicked because they
Speaker 2: fold them up. Yeah, the mattresses that you roll up
Speaker 2: and you can carry them home like like a big
Speaker 2: duffel bag.
Speaker 3: Put it on the bed and it just unravels, goes.
Speaker 1: And you're like, I was waiting, imagine this is going
Speaker 1: to be the right pain to get together.
Speaker 2: And so yeah, yeah, yeah, Literally you're supposed leave it
Speaker 2: for seventy two hours before you can sleep on it.
Speaker 1: Okay, But the thing that I normally do when I
Speaker 1: go to Ikia, which I've done at least twice, is
Speaker 1: by say, for example, a big set of shelves, got
Speaker 1: it back to the car, and then realized I can't
Speaker 1: shut the boot.
Speaker 2: And then you've got one of those weird guys out
Speaker 2: of the back, and you know, taxis for me to
Speaker 2: try you and I don't need that.
Speaker 3: It is like I've done that many a time. Man.
Speaker 1: It sounds like you can be playing two thousands of
Speaker 1: people at festival one day and then when you get
Speaker 1: home it still sounds like home life is still completely
Speaker 1: the same.
Speaker 2: Yeah, literally, man, I was thinking about yesterday while I
Speaker 2: was in Oka. Yeah, we went to Ika, then we
Speaker 2: have to go to Costco.
Speaker 3: Yeah. Completely.
Speaker 2: But I think I to think about it is because
Speaker 2: I'm not I'm not the boss at home, you know,
Speaker 2: like when I when I when I roll around, I'm
Speaker 2: kind of you know, trying to get used to being
Speaker 2: the boss.
Speaker 3: But when I get home, I'm not in charge.
Speaker 2: I mean, I'm very much, very much told what to
Speaker 2: do at all times, which I think it has used
Speaker 2: to be. All all I have to do is play
Speaker 2: the mortgage and and Tyler the garden. I don't get
Speaker 2: so don't get to make any decisions, any executive decisions.
Speaker 1: In terms of stuff that you've got kind of plan
Speaker 1: coming up in and we've already talked about what you're
Speaker 1: going to do with the cooking school and that sounds
Speaker 1: really exciting. Later in the year you are going to
Speaker 1: be playing Bricks and Academy and it's just so it
Speaker 1: happens to be falling on your birthday. That's going to
Speaker 1: be a big night.
Speaker 3: Yeah, it was actually an accident. No one knew that
Speaker 3: it was on my birthday, so it came through. The
Speaker 3: offer came through.
Speaker 2: We're looking for available dates and we turned one down
Speaker 2: just because it was at the wrong time.
Speaker 3: We went free for it.
Speaker 2: And they were like, what about the sixth Fortober, and
Speaker 2: everyone booking agent like, yeah, it sounds sick. I had
Speaker 2: no ideas my birthday, and so we confirmed it and
Speaker 2: then let everyone know afterwards. Yeah, it's gonna be ridiculous.
Speaker 2: But I've had a show on my birthday for the
Speaker 2: last three years, not but not not through choice, just
Speaker 2: just because that's how the tours are falling.
Speaker 3: But this would be the first time I played in London.
Speaker 2: I me it's in Brixton and then I spent a
Speaker 2: lot of my childhood in Brixton, and it's opposite, you know,
Speaker 2: basic opposite Brixton Brookston Market, which I used to go
Speaker 2: with my grandma on the Saturday.
Speaker 1: So it's kind of like a project rolled into.
Speaker 2: Yeah's proper homecoming man, because we never get to play
Speaker 2: shows in London, in South London, you know, when you
Speaker 2: play shows in London these days, because all the fancy venues,
Speaker 2: all the wall the venues that are small enough to fit,
Speaker 2: you know, the small amount of people who want to come
Speaker 2: to my shows. But but but but now we're playing
Speaker 2: on it's like a decent size and it's it's it's
Speaker 2: like literally slap bang.
Speaker 3: It's just crazy.
Speaker 2: I just wish my grand and grandad could have been
Speaker 2: there because they would have gone crazy for it because
Speaker 2: it's like on their doorstep.
Speaker 3: But it's called my loved spirit.
Speaker 1: Yeah, absolutely, I mean I presume that night will be
Speaker 1: a bit like the shows you played at Push in
Speaker 1: the year. It will feel very kind of homely because
Speaker 1: friends and family, there no doubt. And what's it like
Speaker 1: playing a show on your birthday? Then haven't done it
Speaker 1: three times in a row?
Speaker 3: Dangerous?
Speaker 1: It is?
Speaker 2: It is definitely because it gives you something to do,
Speaker 2: because I mean, I've never been really one for celebrating
Speaker 2: my birthday. I don't really throw parties. I like to
Speaker 2: go out for dinner or something, but I've never been
Speaker 2: one for throwing parties. And so yeah, it's nice because
Speaker 2: the kind of the party gets thrown for you. I mean,
Speaker 2: it's it's nice. It's weird because in my house is
Speaker 2: I don't know, these days, my family is so small,
Speaker 2: but there's not really that many people around. So when
Speaker 2: I get to when we do stuff like that, it's
Speaker 2: almost like being surrounded by loads of families.
Speaker 3: I mean, so special.
Speaker 2: But we've got to be well behaved because we've got
Speaker 2: to show the day before and the day after.
Speaker 3: So I don't yeah, I know, I know, I know,
Speaker 3: I know.
Speaker 2: That's what I just I kind of just I just
Speaker 2: bookend it, wait until the very end, and then just
Speaker 2: treat the last day off all that double birthday.
Speaker 1: It'll be a few points of guinness.
Speaker 3: Yeah, yeah, yeah, there is. The trouble is that everyone
Speaker 3: keeps buying me alis a man.
Speaker 2: For my birthday at shows and is really sweet and
Speaker 2: really yeah it's good. So I mean I'll drink it,
Speaker 2: but yeah, Guinness is Guinness is. If anyone's listening to
Speaker 2: this and they want to wonder what to buy me
Speaker 2: for my birthday's kill me a keg of Guiness.
Speaker 1: Dad used to work for Guinness. Yeah, I can probably maybe.
Speaker 3: You know what I know.
Speaker 2: There's a thing about you're not you have to be
Speaker 2: like twenty five are over to advertise alcohol. I've been told,
Speaker 2: but you know Guinness, I finished, are listening?
Speaker 3: That would be great.
Speaker 1: Yeah. Another thing I was going to ask you about
Speaker 1: was earlier this year six Music and by you want
Speaker 1: to do radio show?
Speaker 3: Yeah, yeah, the.
Speaker 1: Spring and I listened and it sounded like a lot
Speaker 1: of fun. It's something It sounded like you really got
Speaker 1: into it as well. That's something you'd like to do again.
Speaker 3: I would love to, man, I definitely would love Yeah.
Speaker 3: It's with it a lot.
Speaker 2: It's funny because a lot of people used to say
Speaker 2: but they still said that I look like Craig Charles,
Speaker 2: or that I'm like a young version of Great Charles,
Speaker 2: and I don't really used to see it. But he's
Speaker 2: like the voice of my childhood and I've chatted to
Speaker 2: him on the occasion, and I would love nothing more
Speaker 2: than to than to follow the Great Charles's footsteps, because
Speaker 2: perhaps a young man's game. At some point, I'm gonna
Speaker 2: have to spend do some stuff.
Speaker 3: I can just sit down and I would love to
Speaker 3: go to it. No, it was a lot of fun.
Speaker 3: It was nice.
Speaker 2: I was kind of worried how people would I don't
Speaker 2: know really what my taste of music is like, so
Speaker 2: it was it was refreshing for people to be into
Speaker 2: it and to lock in. I'm hoping to do another
Speaker 2: one at some point soon, but if I could get
Speaker 2: a regular slot, that would be nice.
Speaker 1: Six music, yeah, exactly, a Guinness six music that you're listening.
Speaker 3: Yeah, yeah, that's all. That's all I really need.
Speaker 2: If forget the Guinness in the six music hookup and
Speaker 2: maybe a wait Chose hook up as well, just you know,
Speaker 2: just for that day to day stuff. That's kind of
Speaker 2: that's me golden ingredient. Yeah, yeah, exactly, exactly easy.
Speaker 3: For my mum.
Speaker 2: I'm working on the Weight Shows hook up slowly, so
Speaker 2: I'm cool with you guys. One of the guys using
Speaker 2: the bread aisle, me and him are quite tight, so
Speaker 2: I'm going to see what I got him. Think it's
Speaker 2: for the Hooked two guesses for the for the bricks
Speaker 2: to show. So I'm hoping that in return, in return
Speaker 2: gives I can't I can't even hot because I want
Speaker 2: to getting fired.
Speaker 1: But this feels like we've kind of like jumped all
Speaker 1: over the place of the conversation a bit. But I
Speaker 1: was just ask you did the you're obviously a massive
Speaker 1: football fan, the kind of pre match, big hype, brilliant
Speaker 1: advert that I think it was B team the Champions
Speaker 1: League final, and you did. You did a real kind
Speaker 1: of good job with season. But the did you get
Speaker 1: to go to the game?
Speaker 2: No, No, we had a show. We had a show
Speaker 2: when we were playing at field Day. I watched the
Speaker 2: end the pub and was the only guy in there
Speaker 2: in the event to shirt. Actually was really but yeah,
Speaker 2: that was ridiculous, man. It was a specially when it
Speaker 2: was a lot of hard work. I usually those things
Speaker 2: I usually turned down just because I know how difficult
Speaker 2: they can be in no kind of how many hoops
Speaker 2: you have to jump through. But for that, it was
Speaker 2: just like I couldn't, I couldn't pass out. My dad
Speaker 2: would have been if my dad was still like yeah,
Speaker 2: he'd have gone crazy for it. Man.
Speaker 3: It was. It was like I had to do, and
Speaker 3: I worked so.
Speaker 2: When we were away in Australia, we were away for
Speaker 2: like three weeks and I worked on it every day.
Speaker 1: I was going to say, so, I mean, if people
Speaker 1: haven't seen this basically, and if you're not a football fan,
Speaker 1: don't watch like football regularly. Champions League finals are fired
Speaker 1: to be the chriscend of the season, the biggest game
Speaker 1: of the season, like for like club football, and the
Speaker 1: pre match kind of hype around it is always kind
Speaker 1: of so much part of the experience. If anybody's watched
Speaker 1: the f A Cup final day or anything like that,
Speaker 1: it's always like one of the best bits when you
Speaker 1: kind of you see the sort of montage put together
Speaker 1: before the game that basically gets you hyped up, and
Speaker 1: you scripted the story of the season and put together
Speaker 1: a kind of like filmed piece before the game went out.
Speaker 1: So did they just kind of leave you to it?
Speaker 1: Did they say, we want you to cover the big
Speaker 1: stories of like the British clubs in the in the
Speaker 1: in the past season.
Speaker 3: Like it's mad?
Speaker 2: It's strange they kind of at first left me to
Speaker 2: my own devices, and then when I gave them what
Speaker 2: I gave and they were like, I think you've done
Speaker 2: too much. So basically that I asked for, they were
Speaker 2: just like we needed to write a store. They gave
Speaker 2: me that kind of bullet points on all the all
Speaker 2: the things they wanted me to hit, and then I
Speaker 2: was like, that's kind of not enough. I need all
Speaker 2: the highlights. So I had the entire highlights of the
Speaker 2: entire Champions League and I watched them. I watched them
Speaker 2: over and over and so yeah, I watched them. I
Speaker 2: know this this seasons Champions League. I know inside that
Speaker 2: anything any player, any any tackle, any red card, any penalty, everything.
Speaker 1: I know you need to what you need to do
Speaker 1: now is mastermind. Yes exactly, you can go you could
Speaker 1: win it or definitely local pub quiz.
Speaker 3: Yeah yeah, and just shut it down. But yeah, no,
Speaker 3: I did, but because it was cool because we.
Speaker 2: Were flying so much in Australia is such a big
Speaker 2: place and the flight to Australia was like a day.
Speaker 2: So I watched the whole Champions League from the group
Speaker 2: stages to the final in that day and then just
Speaker 2: over and over again. Every time I got back to
Speaker 2: the hotel after show, I was watching it writing a bit,
Speaker 2: waking up, writing a bit.
Speaker 3: Yeah, it was. It was I was living and breathing,
Speaker 3: which for me, it's like a dream job.
Speaker 1: Yeah, although I must have it like this summer is
Speaker 1: one of those summers that I don't enjoy. Word that
Speaker 1: there's there's not nothing World Cup, there's no the Euros,
Speaker 1: the Olympics aren't on.
Speaker 3: Nothing, no sport.
Speaker 2: England are playing in France today tonight because I suppose
Speaker 2: I've got football and tonight I was going to play
Speaker 2: football in Shoreditch but I can't now because England are
Speaker 2: playing and just continue to get fat.
Speaker 3: I guess the.
Speaker 1: Final question is about music, which we haven't really talked about,
Speaker 1: but of course forgot the Yesterday's Gone. The album has
Speaker 1: gone down really, really well, and I think it feels
Speaker 1: like the kind of album that people listen to and
Speaker 1: then pass on to their mate to listen to, which
Speaker 1: I think is always a good sign. You get a
Speaker 1: little bit of time in between playing all these shows.
Speaker 1: You've been playing a lot more for the rest of
Speaker 1: the year. But when you get home, when you get
Speaker 1: a moment, have you started writing more material? Do you
Speaker 1: still get a chance to sort of write as you
Speaker 1: go because you're a very different now you.
Speaker 3: Yeah, I do.
Speaker 2: I think it's just about finding finding the space for it,
Speaker 2: because it's still there, still bubbles up. It's just about
Speaker 2: it's more about giving myself the time to sit down
Speaker 2: and just jrot it out. But yeah, definitely, I never
Speaker 2: really started even once we finished album and then it
Speaker 2: stopped writing, you know, I just kind of would finish
Speaker 2: that chapter or that book. So that's kind of that's
Speaker 2: done and that's been put to the side now and
Speaker 2: we're starting more stuff.
Speaker 3: I've been spending a lot of time with Tom Miss recently,
Speaker 3: which is cool.
Speaker 2: So we're still we're still cooking up some stuff and
Speaker 2: getting back in the studio of Rebel Cliff. He's like
Speaker 2: my best friend, long time collaborator. Yeah, man, it's it's
Speaker 2: slow to get back. I'm kind of looking forward to
Speaker 2: the time when I get a little bit more time
Speaker 2: off so that I can write again.
Speaker 3: But equally, this is this is the time.
Speaker 2: I think, this is the time to write when you're busy,
Speaker 2: When I'm sitting around doing nothing, there's nothing.
Speaker 3: To write about right now.
Speaker 2: There's so much stuff to write about, and it's just
Speaker 2: up to me to take five minutes out of my
Speaker 2: day and just sit down and drop down how I
Speaker 2: feel and then go back to it and revisit it
Speaker 2: when I get time.
Speaker 1: Midnight Chats is a Loud and Quiet podcast production by
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