1 00:00:00,200 --> 00:00:03,560 Speaker 1: You're listening to Ruthie's Table four in collaboration with me 2 00:00:03,640 --> 00:00:11,520 Speaker 1: and m Intelligence Style for Busy Women. Over two hundred 3 00:00:11,600 --> 00:00:17,240 Speaker 1: eighteen episodes of Ruthie's Table four, I've interviewed actors, chefs, musicians, 4 00:00:17,239 --> 00:00:20,959 Speaker 1: and politicians. To day, I'm here with Marina Hyde and 5 00:00:21,079 --> 00:00:24,840 Speaker 1: Richard Osmond, two great friends and also the hosts of 6 00:00:24,920 --> 00:00:29,360 Speaker 1: my favorite podcast, The Rest Is Entertainment. Marina is a 7 00:00:29,400 --> 00:00:32,320 Speaker 1: brilliant journalist. When I don't know what to think on 8 00:00:32,520 --> 00:00:36,159 Speaker 1: any subject, I read her with an open mind and 9 00:00:36,240 --> 00:00:41,279 Speaker 1: then think what she thinks. Richard is a brilliant TV producer, presenter, 10 00:00:41,400 --> 00:00:45,000 Speaker 1: and hugely successful novelist and one of the most loved 11 00:00:45,120 --> 00:00:48,479 Speaker 1: members of the River Cafe family. Last night he was 12 00:00:48,479 --> 00:00:52,400 Speaker 1: here celebrating his newest book, The Impossible Fortune. 13 00:00:52,840 --> 00:00:53,840 Speaker 2: To day, we'll talk. 14 00:00:53,680 --> 00:00:58,160 Speaker 1: About food, friendship, entertainment. I'm also looking forward to learning 15 00:00:58,200 --> 00:01:02,040 Speaker 1: about how to do a really good podcast with two 16 00:01:02,080 --> 00:01:02,959 Speaker 1: great friends. 17 00:01:05,240 --> 00:01:07,480 Speaker 3: I agree. I agree with all the stuff about Marina, 18 00:01:07,640 --> 00:01:08,800 Speaker 3: let the stuff about me. 19 00:01:08,920 --> 00:01:11,959 Speaker 1: But how did it start? 20 00:01:12,240 --> 00:01:13,319 Speaker 3: Do you want to go? Do you want to take 21 00:01:13,319 --> 00:01:13,680 Speaker 3: this one? 22 00:01:13,880 --> 00:01:14,119 Speaker 2: Yes? 23 00:01:14,240 --> 00:01:15,959 Speaker 4: I will, because I tell you what when I had 24 00:01:16,000 --> 00:01:17,759 Speaker 4: a book out, which when I have a book out 25 00:01:17,760 --> 00:01:19,319 Speaker 4: it's not quite the same as when Richard's got. 26 00:01:19,200 --> 00:01:19,680 Speaker 3: A book out. 27 00:01:20,280 --> 00:01:22,399 Speaker 4: They said, we want to do a big London event 28 00:01:22,520 --> 00:01:25,480 Speaker 4: and we want to get a host for it. And 29 00:01:25,480 --> 00:01:27,080 Speaker 4: then it came back to me and said Richard also 30 00:01:27,120 --> 00:01:28,400 Speaker 4: was going to do it, and I said, what's he 31 00:01:28,480 --> 00:01:28,840 Speaker 4: doing there? 32 00:01:28,880 --> 00:01:31,600 Speaker 2: He's got no need to do that. I was affronted 33 00:01:31,640 --> 00:01:34,600 Speaker 2: that you had said yes. Some time before. 34 00:01:35,120 --> 00:01:37,880 Speaker 4: Gary Denicuad said to me, will you do a podcast 35 00:01:37,959 --> 00:01:39,360 Speaker 4: or something? And I said, oh, no, I'd. 36 00:01:39,240 --> 00:01:42,440 Speaker 2: Be absolutely terrible at it. Which yeah. 37 00:01:43,760 --> 00:01:46,840 Speaker 4: But then Richard wrote to me on a Saturday evening 38 00:01:47,319 --> 00:01:49,840 Speaker 4: and I saying, what do you think about doing this? 39 00:01:50,040 --> 00:01:52,080 Speaker 4: And it would be about entertainment, which I also that 40 00:01:52,160 --> 00:01:53,880 Speaker 4: was a whole separate thing, which I thought, Okay, this 41 00:01:53,920 --> 00:01:55,440 Speaker 4: would be really fun. This is all the things that 42 00:01:55,480 --> 00:01:59,400 Speaker 4: people escape to from from a darkening world. And I thought, 43 00:01:59,480 --> 00:02:02,640 Speaker 4: and I wait the entire night, but not in an 44 00:02:02,720 --> 00:02:03,480 Speaker 4: unhappy way. 45 00:02:03,640 --> 00:02:04,160 Speaker 2: And then at like. 46 00:02:04,200 --> 00:02:06,560 Speaker 4: Quarter to five on Sunday morning, I wrote back and said, no, 47 00:02:06,600 --> 00:02:07,280 Speaker 4: I think I would. 48 00:02:07,400 --> 00:02:08,600 Speaker 2: Yeah, I think I will do that. 49 00:02:08,639 --> 00:02:11,280 Speaker 3: I know. I I was delighted, well, because I wanted 50 00:02:11,280 --> 00:02:13,320 Speaker 3: to do an entertainment podcast. I feel it's the only 51 00:02:13,360 --> 00:02:16,079 Speaker 3: thing I actually have some authority on you know, people 52 00:02:16,120 --> 00:02:18,240 Speaker 3: always ask your opinions on things and politics and stuff. 53 00:02:18,280 --> 00:02:20,440 Speaker 3: I think I've have an opinion, but it's not based 54 00:02:20,480 --> 00:02:23,160 Speaker 3: on anything other than, you know, my opinion. Whereas entertainment, 55 00:02:23,160 --> 00:02:24,400 Speaker 3: I've sort of worked in it for a long time, 56 00:02:24,440 --> 00:02:26,560 Speaker 3: so I feel like it's an area that I can 57 00:02:26,600 --> 00:02:30,040 Speaker 3: talk about and working out who to do it with 58 00:02:30,080 --> 00:02:34,760 Speaker 3: and finding Ingrid my wife, who loves Marina almost as 59 00:02:34,800 --> 00:02:36,839 Speaker 3: much as I do. She said, well, if this only 60 00:02:36,840 --> 00:02:38,600 Speaker 3: one person, that's got to be Marina. Yeah, And so 61 00:02:38,760 --> 00:02:41,520 Speaker 3: immediately I wrote to Marina and suggested it, thinking because 62 00:02:41,520 --> 00:02:43,960 Speaker 3: I know you famously you don't do many things like that. 63 00:02:44,000 --> 00:02:45,520 Speaker 3: I thought, well, she'll say no, and then we'll have 64 00:02:45,560 --> 00:02:47,520 Speaker 3: to get some sort of inferior Marina. 65 00:02:48,320 --> 00:02:50,480 Speaker 2: But so many Marinas trust me. 66 00:02:51,200 --> 00:02:53,519 Speaker 4: But I remember thinking, oh, I think this would be 67 00:02:53,560 --> 00:02:56,440 Speaker 4: really fun, and I just think I would really look 68 00:02:56,480 --> 00:02:58,280 Speaker 4: forward to speaking to him every single week. 69 00:02:58,080 --> 00:02:58,520 Speaker 2: Which I do. 70 00:02:58,639 --> 00:03:01,480 Speaker 4: I really, we do it on Monday morning, and every 71 00:03:01,520 --> 00:03:03,959 Speaker 4: Monday morning. I think, I wonderful ritual all have to 72 00:03:03,960 --> 00:03:04,920 Speaker 4: say about these matters? 73 00:03:05,400 --> 00:03:06,800 Speaker 1: So do you how do you prepare? 74 00:03:07,960 --> 00:03:11,720 Speaker 3: Well, we sort of across our poor producers, they're always 75 00:03:11,760 --> 00:03:14,239 Speaker 3: like like the previous Thursday, or you know something, any 76 00:03:14,280 --> 00:03:16,119 Speaker 3: any ideas what you're going to talk about this week 77 00:03:16,160 --> 00:03:19,760 Speaker 3: now Thursday radio silence from me and Marina. Then maybe 78 00:03:19,800 --> 00:03:22,400 Speaker 3: sort of like a panicked email on Saturday evening going 79 00:03:22,440 --> 00:03:23,840 Speaker 3: maybe it was just should we talk about this this 80 00:03:23,880 --> 00:03:25,760 Speaker 3: week and then on Sunday, but you know what, maybe 81 00:03:25,800 --> 00:03:27,720 Speaker 3: we'll talk about that, And so Sunday is sort of 82 00:03:27,760 --> 00:03:28,520 Speaker 3: my research date. 83 00:03:28,720 --> 00:03:31,120 Speaker 2: Very occasionally we would change it on Monday morning. 84 00:03:31,360 --> 00:03:33,720 Speaker 3: Yes we did. We did. We talked about The Salt 85 00:03:33,800 --> 00:03:36,600 Speaker 3: Path the book the other day because it came out 86 00:03:36,640 --> 00:03:38,680 Speaker 3: on the Sunday evening, all this story. So we changed 87 00:03:38,720 --> 00:03:40,840 Speaker 3: it on the Monday morning, and yeah, we So we 88 00:03:40,880 --> 00:03:42,560 Speaker 3: do our bit of research and then we turn up. 89 00:03:42,560 --> 00:03:44,240 Speaker 3: We never tell each other what we're going to say. 90 00:03:44,320 --> 00:03:46,760 Speaker 1: Yeah. 91 00:03:47,960 --> 00:03:50,280 Speaker 3: I often like it so often in life like that 92 00:03:50,400 --> 00:03:53,120 Speaker 3: to be impressed until I hear something coming out of 93 00:03:53,120 --> 00:03:55,280 Speaker 3: my mouth and I'm like, oh, I don't know you're 94 00:03:55,280 --> 00:03:57,600 Speaker 3: going to say that. It's my opinion, But I just 95 00:03:57,680 --> 00:04:00,400 Speaker 3: often I just sit back and you know, Marina, let's rip, 96 00:04:00,440 --> 00:04:01,800 Speaker 3: and I'm thinking, this is great. 97 00:04:02,160 --> 00:04:05,880 Speaker 1: So we're here to talk about food, so we are. 98 00:04:06,480 --> 00:04:09,240 Speaker 1: It's we always start with the reading of the recipe. 99 00:04:09,520 --> 00:04:11,720 Speaker 2: Would you like to take the ingredients and I'll do this, No. 100 00:04:11,720 --> 00:04:13,880 Speaker 3: I'll say I'm attend in the podcast. 101 00:04:15,000 --> 00:04:16,320 Speaker 1: I think you should just do that and I could 102 00:04:16,360 --> 00:04:17,239 Speaker 1: sit back and relax. 103 00:04:17,360 --> 00:04:19,720 Speaker 2: Hello and welcome to Grilled Veiled Shops. 104 00:04:19,839 --> 00:04:22,440 Speaker 3: My name is Richard Osman and I'm Marina Harri. I 105 00:04:22,480 --> 00:04:26,680 Speaker 3: have a question. Marina is from a Ruthie Rogers. Thank 106 00:04:26,720 --> 00:04:29,359 Speaker 3: you for your question, and she's saying, exactly what would 107 00:04:29,360 --> 00:04:33,360 Speaker 3: you use for ingredients if you were cooking grilled veal chops? 108 00:04:33,560 --> 00:04:34,159 Speaker 3: Great question. 109 00:04:34,680 --> 00:04:36,640 Speaker 2: I'd have four thick veal. 110 00:04:36,520 --> 00:04:37,400 Speaker 3: Chops, four of them. 111 00:04:37,480 --> 00:04:37,640 Speaker 2: Yeah. 112 00:04:38,920 --> 00:04:39,640 Speaker 3: Is that for four people? 113 00:04:39,720 --> 00:04:42,440 Speaker 2: I think it would serve four. Yeah. And then I'd 114 00:04:42,440 --> 00:04:46,160 Speaker 2: have fifty grams of precuto fat okay, yeah, the peel 115 00:04:46,200 --> 00:04:49,440 Speaker 2: of two lemons, yeah, two tablespoons of sage lead. 116 00:04:49,520 --> 00:04:50,720 Speaker 3: Two tablespoons of sage lead. 117 00:04:50,760 --> 00:04:50,920 Speaker 1: Yeah. 118 00:04:50,920 --> 00:04:51,800 Speaker 3: But you're pining them up. 119 00:04:51,880 --> 00:04:54,440 Speaker 2: Yeah, yeah, well I'm chopping. 120 00:04:54,520 --> 00:04:57,839 Speaker 3: I'm never I'm never sure about tablespoons as a because 121 00:04:58,320 --> 00:05:01,599 Speaker 3: heap tablespoons. I don't know. Listen, that's my issue. 122 00:05:01,640 --> 00:05:03,919 Speaker 4: There's a level of imprecision that this wouldn't it of 123 00:05:04,680 --> 00:05:07,480 Speaker 4: Then we'd have a tablespoon of lemon juice and. 124 00:05:07,360 --> 00:05:09,200 Speaker 2: Sea salt and freshly ground back pepper. 125 00:05:09,240 --> 00:05:12,840 Speaker 4: When aren't they there Longoria and at Orlando Bloom of 126 00:05:12,880 --> 00:05:15,200 Speaker 4: celebrity weddings, there are on every list those two. 127 00:05:16,560 --> 00:05:17,880 Speaker 3: Do you have a further question for me? 128 00:05:18,240 --> 00:05:20,480 Speaker 2: Yes, I'd like to know what to do with these items? 129 00:05:20,560 --> 00:05:23,880 Speaker 3: Who's that question from ruth question? 130 00:05:24,480 --> 00:05:26,560 Speaker 4: I think she's known as what's called a super fat, 131 00:05:27,520 --> 00:05:30,640 Speaker 4: so super van Ruthie Rodgers asked what would you do 132 00:05:30,680 --> 00:05:31,039 Speaker 4: with these? 133 00:05:31,080 --> 00:05:31,640 Speaker 2: For the grilled? 134 00:05:32,080 --> 00:05:33,880 Speaker 3: What would I do with think? God, that's a good question. 135 00:05:34,240 --> 00:05:36,960 Speaker 3: So what have we got four thick veal chops? So 136 00:05:37,080 --> 00:05:39,400 Speaker 3: quite thick? I think probably? So you got the pursuit. 137 00:05:39,520 --> 00:05:41,600 Speaker 3: I take the pursuito fat, take the lemon peel and 138 00:05:41,680 --> 00:05:45,240 Speaker 3: sage leaves, lemon juice and that seasoning stigma. The food 139 00:05:45,240 --> 00:05:47,960 Speaker 3: process is the first thing I would do. And if 140 00:05:47,960 --> 00:05:49,640 Speaker 3: you've got the you know you've got all your different 141 00:05:49,920 --> 00:05:52,480 Speaker 3: settings on your food process up. I would use pulse chop. 142 00:05:53,279 --> 00:05:55,520 Speaker 3: So pulse chop that to make a like a coarse 143 00:05:56,120 --> 00:05:59,560 Speaker 3: thick paste is what I would do. Then you dry 144 00:05:59,560 --> 00:06:02,080 Speaker 3: the veiled chops thoroughly. I don't know how wet they are, 145 00:06:02,120 --> 00:06:03,000 Speaker 3: but if they. 146 00:06:02,880 --> 00:06:04,640 Speaker 2: Are wet, if the new kitchen towel. 147 00:06:04,680 --> 00:06:06,760 Speaker 3: I think I would definitely do it with a kitchen 148 00:06:06,760 --> 00:06:10,520 Speaker 3: town and then I would spread the mixture, remember from 149 00:06:10,520 --> 00:06:13,760 Speaker 3: the free processor from before, just spread it evenly on 150 00:06:13,800 --> 00:06:17,599 Speaker 3: each side, grill gosh. I would say five to eight 151 00:06:17,600 --> 00:06:20,320 Speaker 3: minutes something like that, and then hey, presso you've got 152 00:06:20,320 --> 00:06:23,960 Speaker 3: yourself absolutely perfect grilled veal chops. I hope that answers 153 00:06:24,000 --> 00:06:25,480 Speaker 3: your question. Rufie, thanks for listening. 154 00:06:26,600 --> 00:06:30,240 Speaker 1: That was brilliant and I really will learn a lot 155 00:06:30,360 --> 00:06:33,120 Speaker 1: from the next time. As I thought I would ask 156 00:06:33,160 --> 00:06:35,600 Speaker 1: you why you chose that recipe or did you. 157 00:06:35,520 --> 00:06:38,680 Speaker 4: Have the Well, I chose this recipe and I have 158 00:06:38,800 --> 00:06:41,599 Speaker 4: made this recipe many times actually, and it is a 159 00:06:41,640 --> 00:06:43,600 Speaker 4: real high wire at because I have to tell you 160 00:06:43,680 --> 00:06:46,159 Speaker 4: veal chops are very very expensive. There's something about me 161 00:06:46,200 --> 00:06:46,839 Speaker 4: that I don't. 162 00:06:46,640 --> 00:06:47,760 Speaker 3: Know, especially thick ones. 163 00:06:47,839 --> 00:06:48,840 Speaker 2: Yeah, especially very thick. 164 00:06:49,600 --> 00:06:53,280 Speaker 4: And if it goes wrong, it's completely ruined, and all 165 00:06:53,360 --> 00:06:55,479 Speaker 4: veal chops are wrong. This is from the book that 166 00:06:55,720 --> 00:06:57,839 Speaker 4: came out in the mid nineties. 167 00:06:57,480 --> 00:06:58,720 Speaker 1: Right, this was the first book. 168 00:06:58,800 --> 00:07:01,000 Speaker 2: Yeah, exactly lot wrong in that book. 169 00:07:01,279 --> 00:07:03,280 Speaker 1: Did you people say to me I made something and 170 00:07:03,279 --> 00:07:06,200 Speaker 1: it didn't come out there? Like what was our first books? 171 00:07:07,040 --> 00:07:09,480 Speaker 3: It's like the Thursday Murder Club. I didn't absolutely know 172 00:07:09,520 --> 00:07:10,000 Speaker 3: what I was doing. 173 00:07:10,240 --> 00:07:13,080 Speaker 1: I didn't know that. I don't want to reduce the 174 00:07:13,120 --> 00:07:15,440 Speaker 1: sales of our first book because we do love it. 175 00:07:15,440 --> 00:07:15,960 Speaker 2: It's a banger. 176 00:07:16,040 --> 00:07:19,440 Speaker 1: Yeah, it's a classic memory book. I would go. It's 177 00:07:19,440 --> 00:07:22,040 Speaker 1: called the River Cafe Cookbook, but it's the blue one, 178 00:07:22,160 --> 00:07:24,800 Speaker 1: but definitely followed by the one that we did for 179 00:07:24,880 --> 00:07:28,600 Speaker 1: our thirtieth birthday called River Cafe thirty, which is kind 180 00:07:28,640 --> 00:07:29,800 Speaker 1: of more knowledgeable. 181 00:07:31,440 --> 00:07:31,600 Speaker 4: You know. 182 00:07:31,840 --> 00:07:34,880 Speaker 1: It's fine. Yeah, we were young. We started out. 183 00:07:35,440 --> 00:07:37,200 Speaker 2: You were faking it, were making it. 184 00:07:37,440 --> 00:07:40,440 Speaker 1: We're saying how and why the veal chops, Why you 185 00:07:40,520 --> 00:07:41,360 Speaker 1: chose this recipe? 186 00:07:41,400 --> 00:07:44,880 Speaker 4: But I chose this recipe because, first of all, I 187 00:07:45,120 --> 00:07:48,760 Speaker 4: absolutely love feld chops. I felt the recipe was quite 188 00:07:48,800 --> 00:07:50,840 Speaker 4: forgiving because I could see obviously the main thing you 189 00:07:50,840 --> 00:07:52,320 Speaker 4: didn't want to happen is for it to dry out, 190 00:07:52,360 --> 00:07:55,520 Speaker 4: because once that's happened, the end. So I saw that 191 00:07:55,560 --> 00:07:57,520 Speaker 4: you did this thing with a fat I'm really always 192 00:07:57,520 --> 00:07:59,400 Speaker 4: trying and push myself too hard on all sorts of 193 00:07:59,440 --> 00:08:01,600 Speaker 4: different things. So when I did this, I've always used 194 00:08:01,600 --> 00:08:03,160 Speaker 4: to feel like, oh, this is such a high onie. 195 00:08:03,280 --> 00:08:05,640 Speaker 4: If I can pull this off, then maybe everything else 196 00:08:05,680 --> 00:08:07,360 Speaker 4: in my life will go right to cooking it. 197 00:08:07,520 --> 00:08:10,080 Speaker 1: Cooking is a performance. Do you think people say to me, 198 00:08:10,880 --> 00:08:13,920 Speaker 1: you know, how do you feed two hundred people here 199 00:08:14,040 --> 00:08:15,840 Speaker 1: when I can't do a dinner party of eight? And 200 00:08:15,880 --> 00:08:17,680 Speaker 1: I go, I don't like doing a dinner party of eight. 201 00:08:17,760 --> 00:08:20,800 Speaker 1: You know, it's hard. It's such a performance. You're taking 202 00:08:20,840 --> 00:08:23,360 Speaker 1: something out, you're feeling it to people. They have to 203 00:08:23,480 --> 00:08:26,160 Speaker 1: like it or not like it. You've succeeded or you fail. 204 00:08:26,200 --> 00:08:27,560 Speaker 1: Do you find that or do you find it? 205 00:08:27,720 --> 00:08:30,440 Speaker 3: My job as a as a as a non chef 206 00:08:30,920 --> 00:08:32,880 Speaker 3: is the job in the dinner party is to make 207 00:08:32,880 --> 00:08:35,679 Speaker 3: sure everyone is happy all the time. Weirdly, in the 208 00:08:35,679 --> 00:08:38,920 Speaker 3: same way that when you're presenting a TV program. I've 209 00:08:38,920 --> 00:08:41,319 Speaker 3: got four people, you work out who they are, what's 210 00:08:41,320 --> 00:08:43,920 Speaker 3: slightly different about them, and you just make sure everyone gels. 211 00:08:44,280 --> 00:08:47,959 Speaker 3: So my job at any dinner parties is always a 212 00:08:47,960 --> 00:08:51,720 Speaker 3: playlist and vibes. That's all I've got. I will prep, 213 00:08:52,040 --> 00:08:54,400 Speaker 3: I will clear up, and I will do a playlist. 214 00:08:54,720 --> 00:08:58,200 Speaker 3: And that's a that's sort of because I love They're okay, 215 00:08:58,240 --> 00:08:58,560 Speaker 3: aren't they? 216 00:08:58,880 --> 00:08:59,920 Speaker 2: Yeah, all of those are good. 217 00:09:00,040 --> 00:09:01,920 Speaker 4: I would not cook this at a dinner party is 218 00:09:01,920 --> 00:09:04,559 Speaker 4: too stressful. I would cook this for my husband here. 219 00:09:04,760 --> 00:09:05,800 Speaker 4: That's why who coble? 220 00:09:05,800 --> 00:09:09,040 Speaker 2: Who is an obsessive lover of veal chops? But that's it? 221 00:09:09,200 --> 00:09:11,559 Speaker 1: And what do you do when you have a dinner donner? 222 00:09:12,120 --> 00:09:13,280 Speaker 2: Now I've over the years. 223 00:09:13,360 --> 00:09:15,560 Speaker 4: Yeah, I used to sell myself completely mad and be 224 00:09:15,600 --> 00:09:17,720 Speaker 4: like suck in the kitchen and making all these recomplicated things. 225 00:09:17,760 --> 00:09:20,360 Speaker 4: Now I do things that can be put out at 226 00:09:20,440 --> 00:09:22,880 Speaker 4: almost at room temperature, or there's one thing that's coming 227 00:09:22,880 --> 00:09:25,319 Speaker 4: out of the oven that the oven's doing all the work. 228 00:09:25,679 --> 00:09:27,160 Speaker 2: And I can do things like that. Can't remember you 229 00:09:27,200 --> 00:09:27,480 Speaker 2: came the. 230 00:09:27,480 --> 00:09:29,840 Speaker 3: Other We had an amazingze. 231 00:09:30,320 --> 00:09:32,560 Speaker 2: Oh yes, I mean god. 232 00:09:32,600 --> 00:09:34,920 Speaker 4: The thing I eat most more than anything is schnitzel, 233 00:09:35,000 --> 00:09:35,959 Speaker 4: of all different types. 234 00:09:36,000 --> 00:09:36,680 Speaker 2: I make that. 235 00:09:37,120 --> 00:09:39,200 Speaker 4: I have a different type of schnitzel at least once 236 00:09:39,200 --> 00:09:42,800 Speaker 4: a week, all different things, once with seeds on the 237 00:09:42,840 --> 00:09:45,199 Speaker 4: side that one has had almonds and por jokes. 238 00:09:47,040 --> 00:09:50,280 Speaker 2: It's really nice. Yeah, that's a good one. 239 00:09:50,600 --> 00:09:54,400 Speaker 4: A classic sort of Milanaisy one Austrian one with the 240 00:09:54,559 --> 00:09:58,440 Speaker 4: with the matso do port ones. I'll do anything sitz 241 00:09:58,520 --> 00:10:00,959 Speaker 4: or anything schnitzel, are you. 242 00:10:01,320 --> 00:10:02,679 Speaker 3: I will eat any schnitzel as well. 243 00:10:02,760 --> 00:10:05,200 Speaker 1: That's where my very last minute, though you have to 244 00:10:05,240 --> 00:10:05,880 Speaker 1: be in the kitchen. 245 00:10:06,080 --> 00:10:08,319 Speaker 4: But it's fine because it's actually doesn't take very it's 246 00:10:08,360 --> 00:10:10,000 Speaker 4: last minute, but it's not many minutes. 247 00:10:10,440 --> 00:10:11,880 Speaker 2: Yeah. So schnitzel is. 248 00:10:11,920 --> 00:10:14,960 Speaker 4: Probably the thing that I cooked by father most and 249 00:10:15,000 --> 00:10:15,800 Speaker 4: everybody likes it. 250 00:10:15,840 --> 00:10:17,480 Speaker 3: It might be the thing I eat the most. Yeah, 251 00:10:17,520 --> 00:10:19,400 Speaker 3: I love it. My wife is half German, so we 252 00:10:19,440 --> 00:10:21,560 Speaker 3: go to Germany a lot, and I'm so happy because 253 00:10:21,600 --> 00:10:23,560 Speaker 3: every restaurant you go into that doesn't matter what they do, 254 00:10:23,760 --> 00:10:27,319 Speaker 3: there will always be schnitzel, and usually assity in the 255 00:10:27,360 --> 00:10:29,040 Speaker 3: south that'll always be fond of as well. So I'm 256 00:10:29,559 --> 00:10:40,959 Speaker 3: I'm always happy to be in Germany. 257 00:10:41,720 --> 00:10:44,280 Speaker 1: And when you were growing up, did your parents entertained? 258 00:10:44,320 --> 00:10:46,400 Speaker 1: Did you grow up with dinner parties in your house? 259 00:10:46,480 --> 00:10:47,360 Speaker 1: Did you have No? 260 00:10:47,640 --> 00:10:50,320 Speaker 4: They never really did that, and actually we never went out, 261 00:10:51,200 --> 00:10:53,680 Speaker 4: but my no, I think it was expensive and we 262 00:10:53,679 --> 00:10:56,880 Speaker 4: didn't go out, but we my mother sort of hated 263 00:10:56,920 --> 00:10:59,520 Speaker 4: cooking and sort of still does, but cooked every single meal. 264 00:10:59,559 --> 00:11:02,439 Speaker 4: But we had about five dishes of rotation and they 265 00:11:02,440 --> 00:11:04,480 Speaker 4: were called funny things. They were, you know, some of 266 00:11:04,480 --> 00:11:06,000 Speaker 4: them were like obvious what they were. There was like 267 00:11:06,080 --> 00:11:08,880 Speaker 4: kidneys and rice or spaghetti boas. Some of the things 268 00:11:09,320 --> 00:11:12,120 Speaker 4: were called things like chicken in a mess with rice, okay, 269 00:11:12,400 --> 00:11:14,120 Speaker 4: and there was so they were all of these things. 270 00:11:14,120 --> 00:11:16,319 Speaker 4: But when I was coming here, I was thinking, my god, 271 00:11:16,400 --> 00:11:18,000 Speaker 4: you know, if I was giving the honest sort of 272 00:11:18,280 --> 00:11:20,960 Speaker 4: account of all of those things, there were certain moments 273 00:11:21,000 --> 00:11:22,160 Speaker 4: and you look back to them. 274 00:11:22,559 --> 00:11:23,840 Speaker 2: Remember the shot Bee. 275 00:11:23,720 --> 00:11:26,600 Speaker 3: Jam, Remember I had a Saturday job and Jam, did 276 00:11:26,640 --> 00:11:28,360 Speaker 3: you did it? It was the precursor to Iceland. 277 00:11:28,520 --> 00:11:30,280 Speaker 1: Yeah, it was a freezer. 278 00:11:30,840 --> 00:11:34,200 Speaker 4: It's a shot that sold freezers and things that went 279 00:11:34,240 --> 00:11:34,840 Speaker 4: in freezers. 280 00:11:34,960 --> 00:11:38,880 Speaker 3: So clever, and I'll take it esthetically. 281 00:11:38,920 --> 00:11:42,040 Speaker 4: It's nothing experienced these gys, but for a certain type 282 00:11:42,040 --> 00:11:44,040 Speaker 4: of woman who did not want to cook. 283 00:11:44,160 --> 00:11:47,080 Speaker 2: Particularly, those chests were treasure. 284 00:11:46,800 --> 00:11:49,400 Speaker 4: Chests, and in them were things like I mean, I 285 00:11:49,480 --> 00:11:51,720 Speaker 4: remember the first time we saw a vernetta. We were like, 286 00:11:52,480 --> 00:11:55,559 Speaker 4: how could such a thing be created and look SuperFect 287 00:11:56,200 --> 00:11:59,320 Speaker 4: and retain its I mean the answer, of course. 288 00:11:59,200 --> 00:12:01,120 Speaker 2: Was when it opped processed or whatever. 289 00:12:01,360 --> 00:12:02,800 Speaker 4: But at the time we didn't know any of these things, 290 00:12:02,840 --> 00:12:05,000 Speaker 4: and we lived in bliss for ignorant, and they. 291 00:12:04,920 --> 00:12:07,080 Speaker 3: Had no one's ever, no one's ever topped the viennetta. 292 00:12:07,600 --> 00:12:09,680 Speaker 4: Well, Sarah Lese, how did you go, I'll tell you 293 00:12:10,000 --> 00:12:12,800 Speaker 4: some of Sarah Le's frozen desserts. 294 00:12:13,200 --> 00:12:14,200 Speaker 2: You know that came out. 295 00:12:16,000 --> 00:12:20,840 Speaker 1: That was very American. Well eventually, yeah. 296 00:12:20,160 --> 00:12:22,040 Speaker 4: And you so those sort of things would come out 297 00:12:22,440 --> 00:12:25,680 Speaker 4: and they you know, and ice cream, fancy ice cream flavors. 298 00:12:25,800 --> 00:12:28,760 Speaker 3: Can I say something about fancy ice cream flavors? Now, Ruthy, 299 00:12:28,840 --> 00:12:31,400 Speaker 3: you're an experimenter in the kitchen. You understand food and 300 00:12:31,440 --> 00:12:35,200 Speaker 3: flavor and all of those things. So the history of 301 00:12:35,200 --> 00:12:38,600 Speaker 3: ice cream, we have vanilla, of course classic, and then 302 00:12:38,600 --> 00:12:41,439 Speaker 3: we had chocolate, and then we had strawberry, so we 303 00:12:41,520 --> 00:12:44,880 Speaker 3: got I absolutely get that. Those are the first three flavors, right. 304 00:12:45,200 --> 00:12:47,600 Speaker 3: The next flavor out of the traps, I think like 305 00:12:47,679 --> 00:12:50,960 Speaker 3: the fourth flavor immediately before they thought of anything else, 306 00:12:51,320 --> 00:12:54,480 Speaker 3: was rum and raisin. Remember in the seventies said run raisin. 307 00:12:54,679 --> 00:12:57,439 Speaker 3: That's a really early, So early to go rum and 308 00:12:57,520 --> 00:12:59,959 Speaker 3: raisin when you haven't when you haven't even done pistachia 309 00:13:00,400 --> 00:13:04,080 Speaker 3: or we, by the way, had some ice creams here 310 00:13:04,200 --> 00:13:06,119 Speaker 3: yesterday that were sensational. 311 00:13:06,559 --> 00:13:08,480 Speaker 1: But it's not like outreaching flavors. 312 00:13:09,520 --> 00:13:12,800 Speaker 3: The beautiful, beautifully made talking for ultra high processed food 313 00:13:13,200 --> 00:13:15,880 Speaker 3: one of the greatest moments of the nineteen seventies was 314 00:13:15,880 --> 00:13:18,960 Speaker 3: when they brought out ice Magic. Do you remember ice Magic? 315 00:13:19,320 --> 00:13:23,720 Speaker 3: So ice Magic. You'd have some you know, Sainsbury's vanilla 316 00:13:23,720 --> 00:13:26,920 Speaker 3: ice cream, and you get the squeezy bottle that was 317 00:13:27,480 --> 00:13:31,920 Speaker 3: chocolate flavored, and you would pour this, you know, squeeze 318 00:13:31,920 --> 00:13:35,679 Speaker 3: out this chocolate sauce and it would instantly form like a. 319 00:13:35,679 --> 00:13:38,959 Speaker 2: Hard crust against sorcery, like a chocolate bomb. Yeah. 320 00:13:39,040 --> 00:13:41,400 Speaker 3: Yeah, there are some things even now that I think 321 00:13:41,600 --> 00:13:43,640 Speaker 3: if they hadn't existed in the seventies, and some white 322 00:13:43,640 --> 00:13:45,760 Speaker 3: if you went to a restaurant and someone showed that 323 00:13:45,840 --> 00:13:47,720 Speaker 3: to you, you go, this is the greatest act of 324 00:13:47,720 --> 00:13:50,760 Speaker 3: gastronomy in the history of restaurants. But they were so 325 00:13:50,840 --> 00:13:52,480 Speaker 3: far ahead of the curve. I think the best ice 326 00:13:52,480 --> 00:13:53,880 Speaker 3: cream flavor I don't know if you agree with me 327 00:13:54,000 --> 00:13:57,720 Speaker 3: with the and I I don't think there's any argument 328 00:13:57,760 --> 00:13:59,120 Speaker 3: with this. I think the best ice cream flavor is 329 00:13:59,160 --> 00:13:59,760 Speaker 3: mint choc chip. 330 00:14:00,040 --> 00:14:03,480 Speaker 2: Got I'm so embarrassed you Oh, okay, are. 331 00:14:03,440 --> 00:14:05,040 Speaker 3: You going to say scratch a tailor or something? 332 00:14:06,160 --> 00:14:09,640 Speaker 1: You'd be really surprised to amazing. I really love vanilla 333 00:14:09,720 --> 00:14:15,960 Speaker 1: ice cream. Wow, yeah, kind of she gets. 334 00:14:17,040 --> 00:14:22,440 Speaker 5: This is this is the best podcast Ship compared to ship. 335 00:14:23,400 --> 00:14:25,640 Speaker 3: The best ice cream I ever had was in Italy, 336 00:14:25,760 --> 00:14:29,360 Speaker 3: of course, in Rome, and there was this gelat area 337 00:14:29,440 --> 00:14:32,200 Speaker 3: we went to all the time, which is called Otter Leg, 338 00:14:33,160 --> 00:14:34,720 Speaker 3: and we thought that's an unusual name, but anyway, we 339 00:14:34,840 --> 00:14:37,160 Speaker 3: we kept going back there because it was just incredible. 340 00:14:37,200 --> 00:14:38,800 Speaker 3: And you know, it's a hole in the wall one 341 00:14:39,440 --> 00:14:40,520 Speaker 3: and it was only at the boat. We were there 342 00:14:40,560 --> 00:14:41,600 Speaker 3: for a month. It's only at the end of the 343 00:14:41,600 --> 00:14:44,080 Speaker 3: month that I worked at the leg was gelato backwards. 344 00:14:45,120 --> 00:14:49,560 Speaker 3: I'd always think, give us an unusual name, the hole 345 00:14:49,600 --> 00:14:50,120 Speaker 3: in the wall place. 346 00:14:50,320 --> 00:14:54,400 Speaker 4: There's a place in Newlyn in Cornwall that's called Gelbert 347 00:14:54,880 --> 00:14:58,160 Speaker 4: and I have been having this ice cream since. People 348 00:14:58,240 --> 00:15:00,040 Speaker 4: used to cue for aptly miles for it and it 349 00:15:00,200 --> 00:15:03,360 Speaker 4: just they just do vanilla. And it was honestly served 350 00:15:03,360 --> 00:15:06,120 Speaker 4: out of a bucket. There was really they had a dairy. 351 00:15:06,280 --> 00:15:08,760 Speaker 4: It was amazing and no one ever got saved. But 352 00:15:08,800 --> 00:15:11,000 Speaker 4: it was a it was a proper thing and the 353 00:15:11,040 --> 00:15:13,880 Speaker 4: only way you could have it served was plain or 354 00:15:14,040 --> 00:15:17,240 Speaker 4: with plotted cream on top. And by the way, plotted 355 00:15:17,280 --> 00:15:20,400 Speaker 4: cream on top of ice cream, you're thinking superversed, it's 356 00:15:20,480 --> 00:15:21,200 Speaker 4: far toy much. 357 00:15:22,160 --> 00:15:25,080 Speaker 1: It is the best dessert. Don't I love ending a 358 00:15:25,160 --> 00:15:25,960 Speaker 1: meal with ice cream. 359 00:15:27,480 --> 00:15:28,960 Speaker 3: It's a million different things. You can be whatever you 360 00:15:29,000 --> 00:15:29,440 Speaker 3: want it to be. 361 00:15:29,480 --> 00:15:32,600 Speaker 1: Sometimes on the way home from work, I stop, we 362 00:15:32,680 --> 00:15:34,920 Speaker 1: have one on the King's Wild convents. They do, really, 363 00:15:35,840 --> 00:15:37,680 Speaker 1: that is not too late. But then I was buy 364 00:15:37,800 --> 00:15:41,080 Speaker 1: one for the taxi driver, feel guilty, and I bring 365 00:15:41,160 --> 00:15:43,680 Speaker 1: him one. And then I gave one to him the 366 00:15:43,720 --> 00:15:46,040 Speaker 1: other day and so he said, you know, the last 367 00:15:46,040 --> 00:15:50,560 Speaker 1: time you were in my cap see you got ice cream. 368 00:15:50,600 --> 00:15:53,920 Speaker 1: So back to your mother now, except your poor mother, she. 369 00:15:54,320 --> 00:15:57,040 Speaker 4: Has never loved cooking at all, but I do think 370 00:15:57,080 --> 00:15:59,160 Speaker 4: for you know, there was a sort of liberation in 371 00:15:59,200 --> 00:16:03,480 Speaker 4: those frozen and chests for many people. And I love cooking, 372 00:16:03,520 --> 00:16:04,800 Speaker 4: but I taught myself. 373 00:16:05,680 --> 00:16:06,440 Speaker 2: But did you sit. 374 00:16:06,320 --> 00:16:08,680 Speaker 1: Down to dinner every night as a family? Yes? I 375 00:16:08,720 --> 00:16:10,440 Speaker 1: did every night. You are how many of you were? 376 00:16:10,520 --> 00:16:12,320 Speaker 4: And it was very noisy because we had there were 377 00:16:12,360 --> 00:16:16,400 Speaker 4: three girls, three sisters, and my parents. My father loved 378 00:16:16,440 --> 00:16:18,840 Speaker 4: having three girls. But if we bought friends home from 379 00:16:18,840 --> 00:16:21,000 Speaker 4: school and stuff like that, then sometimes there would quite 380 00:16:21,000 --> 00:16:22,560 Speaker 4: regularly be like nine people. 381 00:16:23,280 --> 00:16:25,200 Speaker 1: Did you did you have every night? 382 00:16:25,320 --> 00:16:28,360 Speaker 3: Yeah? Every night? My mom. Again, I think my mum 383 00:16:28,720 --> 00:16:31,840 Speaker 3: would love to have been a good cook, and my 384 00:16:31,880 --> 00:16:33,480 Speaker 3: parents put up when I was quite young, so she 385 00:16:33,720 --> 00:16:35,720 Speaker 3: kind of got out of the thing of people coming around. 386 00:16:35,880 --> 00:16:38,160 Speaker 3: And she had two boys, in neither of whom particularly adventuress, 387 00:16:38,360 --> 00:16:41,320 Speaker 3: so very very quickly was it was the absolute typical. 388 00:16:41,520 --> 00:16:43,200 Speaker 3: I think there's the reason I never get through poisoning, 389 00:16:43,200 --> 00:16:45,680 Speaker 3: because I was brought up on you know, potato waffles 390 00:16:45,720 --> 00:16:48,400 Speaker 3: and sphetty hoops from a can and fish fingers and 391 00:16:48,440 --> 00:16:50,480 Speaker 3: things like that. So I think that she would have 392 00:16:50,640 --> 00:16:53,440 Speaker 3: loved to every night rustle something up, but she never 393 00:16:53,440 --> 00:16:54,720 Speaker 3: had an apprecitive audience. 394 00:16:54,840 --> 00:16:56,560 Speaker 1: Oh it's awesome. Did she work during the. 395 00:16:56,600 --> 00:17:01,080 Speaker 3: Day, Yes, yes, she became a teacher. She's a primary 396 00:17:01,120 --> 00:17:01,680 Speaker 3: school teacher. 397 00:17:01,720 --> 00:17:04,159 Speaker 1: Because that's all right, you're working all day and the 398 00:17:04,240 --> 00:17:06,920 Speaker 1: new come home and you got to cook your mam work. 399 00:17:07,080 --> 00:17:09,960 Speaker 4: She did when we got She didn't when we were 400 00:17:10,080 --> 00:17:11,520 Speaker 4: all small at the same. 401 00:17:11,320 --> 00:17:14,040 Speaker 2: Time, but you'd love it. I do. 402 00:17:14,240 --> 00:17:17,800 Speaker 4: I do all the cooking at home, but I taught myself. 403 00:17:17,960 --> 00:17:19,080 Speaker 2: Funnily enough, in the pandemic. 404 00:17:19,240 --> 00:17:22,040 Speaker 4: The only time that I've sort of met friends online 405 00:17:22,080 --> 00:17:25,080 Speaker 4: that i'd never met, and I these they are these 406 00:17:25,119 --> 00:17:27,640 Speaker 4: two producer brothers who have We've got a company called 407 00:17:27,680 --> 00:17:30,040 Speaker 4: full Well who produced things like The Late Late Show 408 00:17:30,040 --> 00:17:32,000 Speaker 4: with James Corden when they did and they were called 409 00:17:32,040 --> 00:17:33,960 Speaker 4: Gaben Bennett, and they wanted me to do a TV 410 00:17:34,000 --> 00:17:35,840 Speaker 4: project with which I thought I'd be terrible at what 411 00:17:35,840 --> 00:17:37,679 Speaker 4: I didn't do, but they said, we don't know really 412 00:17:37,760 --> 00:17:39,400 Speaker 4: know how to cook them. We're getting people to teach 413 00:17:39,480 --> 00:17:42,800 Speaker 4: us how to cook. With two others and they were 414 00:17:43,040 --> 00:17:46,760 Speaker 4: Phoebe Wallerbridge and her sister Isabel, who's a brilliant composer. 415 00:17:47,119 --> 00:17:49,320 Speaker 4: And so we were in this cook along. So we would 416 00:17:49,359 --> 00:17:51,720 Speaker 4: go on Zoom and people would teach us how to 417 00:17:51,800 --> 00:17:54,440 Speaker 4: cook things. And there were amazing like people who taught 418 00:17:54,480 --> 00:17:55,840 Speaker 4: us how to make like hollow bread. 419 00:17:55,920 --> 00:17:56,119 Speaker 2: You know. 420 00:17:56,440 --> 00:17:58,720 Speaker 4: Our platting was so bad. And when the things were 421 00:17:58,800 --> 00:18:01,320 Speaker 4: like rising and do this, we would all talk to 422 00:18:01,359 --> 00:18:03,359 Speaker 4: each other and it was this amazing thing and we 423 00:18:03,400 --> 00:18:05,399 Speaker 4: didn't know what we were doing technologically. We would just 424 00:18:05,400 --> 00:18:08,040 Speaker 4: like have our laptops set up on our shelves in 425 00:18:08,080 --> 00:18:09,440 Speaker 4: our kitchen and it was so fun. 426 00:18:09,840 --> 00:18:15,320 Speaker 3: Oh, I ate your ice cream yesterdays? Did so? 427 00:18:15,400 --> 00:18:17,520 Speaker 1: You say your parents you didn't go to either. Neither 428 00:18:17,520 --> 00:18:19,359 Speaker 1: of you went to restaurants as kids, which is not 429 00:18:19,480 --> 00:18:22,320 Speaker 1: surprising because we only went for special occasions. 430 00:18:22,359 --> 00:18:23,040 Speaker 3: We didn't have them. 431 00:18:23,119 --> 00:18:24,320 Speaker 1: But you didn't go at all. 432 00:18:24,520 --> 00:18:26,960 Speaker 3: I remember reading The Tiger who Came to Tea the children, 433 00:18:27,600 --> 00:18:29,359 Speaker 3: and the main thing should be that there's a tiger 434 00:18:29,400 --> 00:18:31,480 Speaker 3: in your house. But the thing I took away from 435 00:18:31,480 --> 00:18:33,639 Speaker 3: it was that they went to a restaurant and it 436 00:18:33,760 --> 00:18:36,280 Speaker 3: had like kind of those the Gingham tablecloths, and I 437 00:18:36,359 --> 00:18:38,080 Speaker 3: was like, I loved it so much. 438 00:18:38,080 --> 00:18:40,760 Speaker 4: She goes in and it's so glamorous because she goes 439 00:18:40,760 --> 00:18:43,320 Speaker 4: in her nighty and her she puts my coat on 440 00:18:43,400 --> 00:18:45,840 Speaker 4: over her ninety They have sausages and ice cream. 441 00:18:45,840 --> 00:18:48,880 Speaker 1: I think, do you do you think about what you're 442 00:18:48,920 --> 00:18:50,399 Speaker 1: going to eat when you wake up in the morning? 443 00:18:50,920 --> 00:18:53,919 Speaker 4: Do you immediately I think about all the different meals. 444 00:18:54,080 --> 00:18:56,400 Speaker 4: I love all the different meals. I can't play favorites. 445 00:18:56,600 --> 00:18:58,159 Speaker 4: And I really think for my children, like, oh, I 446 00:18:58,200 --> 00:19:00,280 Speaker 4: want to make them okay. I want to do things 447 00:19:00,280 --> 00:19:01,960 Speaker 4: like I want to do things like that. I always 448 00:19:02,080 --> 00:19:04,680 Speaker 4: try and do absolutely everything and do all my work 449 00:19:04,760 --> 00:19:06,920 Speaker 4: and make a really big stuff everyone a cake. 450 00:19:07,400 --> 00:19:08,520 Speaker 3: Do you think that's a personality? 451 00:19:09,880 --> 00:19:11,400 Speaker 2: Do you go yes? 452 00:19:11,440 --> 00:19:15,280 Speaker 1: I do think it's never Did you do you go 453 00:19:15,359 --> 00:19:17,400 Speaker 1: to sleep thinking about what you're going to eat the next. 454 00:19:17,240 --> 00:19:18,840 Speaker 3: Time, and this I'm in a hotel and then I've 455 00:19:18,880 --> 00:19:21,000 Speaker 3: got the hotel breakfast coming up, and then I can't. 456 00:19:21,040 --> 00:19:23,520 Speaker 3: I can barely sleep because I'm so excited. I think 457 00:19:23,560 --> 00:19:25,600 Speaker 3: it's the great deal. You have a hotel breath will 458 00:19:25,640 --> 00:19:29,480 Speaker 3: just help yourself if I if I go to a 459 00:19:29,520 --> 00:19:33,080 Speaker 3: hotel and you go down to breakfast and it's way 460 00:19:33,119 --> 00:19:38,040 Speaker 3: to service, I'm like, well, we're moving hotels because listen, 461 00:19:38,440 --> 00:19:40,200 Speaker 3: it's I want to be able to see. I want 462 00:19:40,240 --> 00:19:40,800 Speaker 3: to go that. 463 00:19:41,520 --> 00:19:46,680 Speaker 1: Silver thing and mushrooms, make a couple of trips. 464 00:19:46,760 --> 00:19:48,840 Speaker 3: You want to Yeah, I always think it'd be a 465 00:19:48,840 --> 00:19:52,960 Speaker 3: great restaurant, a hotel breakfast restaurant in the evening. Yeah. 466 00:19:53,359 --> 00:19:54,679 Speaker 3: I think people will get nuts for it. 467 00:19:55,359 --> 00:19:59,600 Speaker 1: Did you ever interview somebody over breakfast? Would you breakfast 468 00:20:00,200 --> 00:20:01,240 Speaker 1: meetings or lunch meat? 469 00:20:01,240 --> 00:20:04,320 Speaker 3: Do you like food and work business breakfast? Yes, definitively. 470 00:20:04,440 --> 00:20:06,320 Speaker 3: I think that's great. We all know where we are 471 00:20:06,440 --> 00:20:08,280 Speaker 3: and there's something about it because, as we know, the 472 00:20:08,280 --> 00:20:10,280 Speaker 3: calories don't count and all that, all that kind of stuff, 473 00:20:10,320 --> 00:20:10,960 Speaker 3: and you've got to eat. 474 00:20:10,800 --> 00:20:13,320 Speaker 1: Anyway, you've got the day ahead of Youah, business lunch, No, 475 00:20:13,760 --> 00:20:15,600 Speaker 1: I don't like business do business lunch. 476 00:20:16,160 --> 00:20:18,960 Speaker 4: I love a long lunch, but very very rarely, but 477 00:20:19,080 --> 00:20:20,399 Speaker 4: I love to do it. I go out with all 478 00:20:20,440 --> 00:20:23,000 Speaker 4: these slightly older guys and they're really good fun and 479 00:20:23,040 --> 00:20:24,880 Speaker 4: I have like I have a long lunch, but then 480 00:20:24,880 --> 00:20:25,720 Speaker 4: I'm not sort of good. 481 00:20:26,359 --> 00:20:29,960 Speaker 3: Are they drinking at lunchtime? Generation? That's the one that 482 00:20:30,040 --> 00:20:32,439 Speaker 3: I really I wish i'd been born in that generation. 483 00:20:32,480 --> 00:20:33,359 Speaker 3: I don't know how they did it. 484 00:20:33,800 --> 00:20:38,160 Speaker 1: The cabinets in the room, right, they had my Madman cocktails. 485 00:20:38,200 --> 00:20:39,959 Speaker 1: When you came back from the business ledge, you had 486 00:20:39,960 --> 00:20:42,240 Speaker 1: three martinis and then you went back to the office 487 00:20:42,400 --> 00:20:43,040 Speaker 1: and had another. 488 00:20:43,119 --> 00:20:47,200 Speaker 3: It's just building up resistance, exactly. 489 00:20:47,440 --> 00:20:49,880 Speaker 4: I love a business breakfast. You're so right, that's that's 490 00:20:49,920 --> 00:20:52,120 Speaker 4: so much. Although having said that, I start work really 491 00:20:52,160 --> 00:20:54,840 Speaker 4: early in the morning, I start I always start by five, 492 00:20:55,320 --> 00:20:58,480 Speaker 4: so I don't and I'm much better. Yeah, something that 493 00:20:58,520 --> 00:21:00,680 Speaker 4: takes me five minutes at five a m. Will take 494 00:21:00,720 --> 00:21:03,040 Speaker 4: me an hour at five pm. So those are my 495 00:21:03,119 --> 00:21:04,159 Speaker 4: good hours of working. 496 00:21:04,400 --> 00:21:06,119 Speaker 3: If ever I get a text at six in the morning, 497 00:21:06,359 --> 00:21:07,960 Speaker 3: it's only marine and. 498 00:21:07,960 --> 00:21:09,199 Speaker 2: You know I am waiting to send it. 499 00:21:09,240 --> 00:21:11,760 Speaker 1: To take calls at five because sometimes I like covert 500 00:21:11,800 --> 00:21:15,360 Speaker 1: five and nobody. I'd love to call you, because. 501 00:21:15,160 --> 00:21:17,520 Speaker 2: What I'm so available is what I have to do. 502 00:21:17,560 --> 00:21:19,920 Speaker 1: I wanted to have a website called are youwake dot 503 00:21:19,960 --> 00:21:23,720 Speaker 1: com because then you could find out who's actually awake, 504 00:21:23,760 --> 00:21:25,640 Speaker 1: because often in the morning I'll bring somebody to say 505 00:21:25,840 --> 00:21:27,320 Speaker 1: I said I woke up at three, and they go, 506 00:21:27,359 --> 00:21:29,320 Speaker 1: I was awake at three. I think if we just 507 00:21:29,400 --> 00:21:33,320 Speaker 1: knew each other, we're awake. Yeah, me too. 508 00:21:33,520 --> 00:21:36,120 Speaker 3: Whenever my wife and I are separated, she works away 509 00:21:36,160 --> 00:21:38,800 Speaker 3: a lot and I'll work away a lot, and both 510 00:21:38,840 --> 00:21:40,240 Speaker 3: of us find it harder to sleep when the other 511 00:21:40,320 --> 00:21:42,600 Speaker 3: isn't there. And so I know sometimes if I could, 512 00:21:42,800 --> 00:21:44,119 Speaker 3: that's the only time I would send a text at 513 00:21:44,160 --> 00:21:46,280 Speaker 3: three in the morning and just go, are you finally 514 00:21:46,320 --> 00:21:49,480 Speaker 3: trouble sleeping? And then immediately yeah, yeah, okay, let's have 515 00:21:49,480 --> 00:21:49,840 Speaker 3: a chat. 516 00:22:00,560 --> 00:22:02,840 Speaker 1: So you will both go up at these houses where 517 00:22:02,880 --> 00:22:07,159 Speaker 1: you were given food every day, your mother's chose them, 518 00:22:07,200 --> 00:22:10,439 Speaker 1: you ate them. And then what happened when you left home, 519 00:22:10,560 --> 00:22:12,280 Speaker 1: like when you were to university. 520 00:22:12,600 --> 00:22:15,040 Speaker 4: Well, at that point, I mean, you know, there was 521 00:22:15,080 --> 00:22:17,479 Speaker 4: a lot more choice, I suppose, and you, I mean 522 00:22:17,520 --> 00:22:19,520 Speaker 4: we did you did, I mean, you did find out 523 00:22:19,520 --> 00:22:23,760 Speaker 4: about all these other other foods that were out there, but. 524 00:22:23,840 --> 00:22:25,359 Speaker 2: You have to have money to do it all. So 525 00:22:25,400 --> 00:22:26,639 Speaker 2: you have to work. 526 00:22:26,680 --> 00:22:29,760 Speaker 4: And then as time goes on, you become someone who 527 00:22:29,800 --> 00:22:32,520 Speaker 4: can maybe go to one of those restaurants you see. 528 00:22:32,600 --> 00:22:34,600 Speaker 2: I mean it dates quite a long time. 529 00:22:34,960 --> 00:22:37,000 Speaker 3: Where I went, they had like a cafeteria, so you 530 00:22:37,040 --> 00:22:38,120 Speaker 3: didn't really have to. 531 00:22:38,040 --> 00:22:41,240 Speaker 1: Do do you go Oxford and you went to So 532 00:22:41,400 --> 00:22:43,040 Speaker 1: was the food? What was the food like in the 533 00:22:43,080 --> 00:22:43,600 Speaker 1: whole It. 534 00:22:43,520 --> 00:22:44,320 Speaker 2: Was quite like squeezy. 535 00:22:44,400 --> 00:22:46,000 Speaker 4: I went to a boarding school, so that was a 536 00:22:46,000 --> 00:22:49,400 Speaker 4: whole other food food journey where you were just always 537 00:22:49,480 --> 00:22:51,399 Speaker 4: you felt like you were always hungry. I don't know 538 00:22:51,440 --> 00:22:54,399 Speaker 4: why we always did feel so hungry the entire time, 539 00:22:54,520 --> 00:22:56,440 Speaker 4: although presumably. 540 00:22:55,880 --> 00:22:56,960 Speaker 2: There was enough. I don't know. 541 00:22:57,200 --> 00:22:59,879 Speaker 4: I guess we were growing and I just remember feeling 542 00:23:00,240 --> 00:23:01,280 Speaker 4: hungry all the time. 543 00:23:01,359 --> 00:23:02,760 Speaker 3: We used to have we used to have like a 544 00:23:02,760 --> 00:23:04,560 Speaker 3: corner shops around the corner from my school, and there 545 00:23:04,600 --> 00:23:07,199 Speaker 3: fifteen hundred kids at my school, and that shop like 546 00:23:07,320 --> 00:23:09,240 Speaker 3: twice a day. It was like the busiest ship was 547 00:23:09,240 --> 00:23:10,159 Speaker 3: like Harold's twice a day. 548 00:23:10,200 --> 00:23:13,680 Speaker 2: And then they moved to in the end. If you've 549 00:23:13,720 --> 00:23:16,240 Speaker 2: got a captive market like that, yeah. 550 00:23:16,080 --> 00:23:18,959 Speaker 1: Amazing, But so back to university. So did you did 551 00:23:19,040 --> 00:23:21,720 Speaker 1: you discover the local Greek or did you did you 552 00:23:21,840 --> 00:23:22,800 Speaker 1: discover Chinese? 553 00:23:22,920 --> 00:23:25,200 Speaker 2: And that was quite expensive When you were at university there. 554 00:23:25,119 --> 00:23:27,000 Speaker 3: Was a there was a takeaway and came to called Guardenias, 555 00:23:27,040 --> 00:23:29,879 Speaker 3: which which was sort of kababbi and stuff like that, 556 00:23:29,920 --> 00:23:31,680 Speaker 3: and that was fairly cheap. And I think it's still there, 557 00:23:32,000 --> 00:23:33,359 Speaker 3: which is weak because when you think about it's like 558 00:23:33,400 --> 00:23:35,880 Speaker 3: thirty five years ago. So that's quite something. So, yeah, 559 00:23:35,920 --> 00:23:37,680 Speaker 3: you would do that because you wouldn't get a bedtill 560 00:23:37,680 --> 00:23:39,960 Speaker 3: four in the morning or something, so you needed. 561 00:23:39,720 --> 00:23:43,040 Speaker 4: Some and you would have kabab fans fans, there were 562 00:23:43,080 --> 00:23:44,800 Speaker 4: so many you'd be eating at midnight. 563 00:23:45,000 --> 00:23:46,960 Speaker 3: Yeah, imagine doing that now, Well, you'd. 564 00:23:46,800 --> 00:23:47,760 Speaker 2: Have to eat twice. 565 00:23:47,840 --> 00:23:50,320 Speaker 4: You might have been canteen earlier, and then you might 566 00:23:50,400 --> 00:23:52,120 Speaker 4: have the whole food or whatever it was called. 567 00:23:52,160 --> 00:23:52,960 Speaker 2: And then you might have. 568 00:23:52,960 --> 00:23:55,879 Speaker 3: Because you certainly weren't having breakfast because you were you 569 00:23:56,160 --> 00:23:57,080 Speaker 3: were not seeing the morning. 570 00:23:57,320 --> 00:24:00,760 Speaker 1: Yeah, so when did you actually find that food was interesting? 571 00:24:01,920 --> 00:24:04,400 Speaker 3: I think never is the truth with me. I've always 572 00:24:04,400 --> 00:24:07,000 Speaker 3: had a slightly uncomfortable relationship with food. So you know, 573 00:24:07,040 --> 00:24:10,359 Speaker 3: I like it. I like nice food. That's very bland tastes. 574 00:24:10,480 --> 00:24:12,399 Speaker 3: I've got very you know, I've got the taste of 575 00:24:12,600 --> 00:24:15,240 Speaker 3: a boyfriend the nineteen seventies. I've never had it beaten 576 00:24:15,280 --> 00:24:18,199 Speaker 3: out of me. So every restaurant I go to, I 577 00:24:18,240 --> 00:24:19,800 Speaker 3: make sure I see, Okay, there's one thing I like, 578 00:24:19,880 --> 00:24:21,480 Speaker 3: So whenever I go to that restaurant, I know I 579 00:24:21,520 --> 00:24:23,879 Speaker 3: can have that. And so, yeah, I've never had an 580 00:24:23,880 --> 00:24:26,480 Speaker 3: adventurous time with food. I listen, I like, I eat it, 581 00:24:26,760 --> 00:24:30,400 Speaker 3: Yeah for sure, But it's never been something I've fetishized particularly, 582 00:24:30,560 --> 00:24:32,280 Speaker 3: and I always wish it what I love. You know, 583 00:24:32,320 --> 00:24:35,000 Speaker 3: when you see someone playing like a concerto and you think, 584 00:24:35,160 --> 00:24:37,000 Speaker 3: what must that be like? And I'm the same with 585 00:24:37,040 --> 00:24:39,119 Speaker 3: it if I you know, looking at what you do 586 00:24:39,160 --> 00:24:41,960 Speaker 3: in this restaurant and seeing the joy that it brings you, 587 00:24:41,960 --> 00:24:43,399 Speaker 3: seeing the joy it brings other people as well, and 588 00:24:43,440 --> 00:24:45,760 Speaker 3: see it and bringing people together, I'm like, oh my god, 589 00:24:45,800 --> 00:24:47,320 Speaker 3: So I love it. I see it. I see that 590 00:24:47,359 --> 00:24:49,480 Speaker 3: it's joyful. But with food, I think I don't have 591 00:24:49,520 --> 00:24:51,320 Speaker 3: that the visceral attachment to it. 592 00:24:51,880 --> 00:24:52,840 Speaker 2: Yeah, no, I think I do. 593 00:24:53,000 --> 00:24:56,960 Speaker 4: I feel Actually, really, what my university food story was 594 00:24:56,960 --> 00:24:59,920 Speaker 4: was that I had an eating disorder this and then afterwards. 595 00:25:00,000 --> 00:25:03,399 Speaker 4: Funnily enough, when I thought, I can't really continue like 596 00:25:03,480 --> 00:25:06,680 Speaker 4: this at all. I thought to myself, I will never 597 00:25:06,920 --> 00:25:08,960 Speaker 4: think about food in the same way that I have 598 00:25:09,080 --> 00:25:11,240 Speaker 4: been thinking about it, and I can't and I must 599 00:25:11,280 --> 00:25:15,040 Speaker 4: go back. I must tunnel back to my childhood adoration 600 00:25:15,160 --> 00:25:18,480 Speaker 4: of Viennetta's and so on. And I thought, I'm you know, 601 00:25:18,640 --> 00:25:22,080 Speaker 4: I will never weigh myself again. I mean, now I'm 602 00:25:22,160 --> 00:25:24,479 Speaker 4: fifty one and I haven't really weighed myself since that's 603 00:25:24,520 --> 00:25:26,399 Speaker 4: twenty two. And it's funny even when I go to 604 00:25:26,800 --> 00:25:28,760 Speaker 4: remember when I was pregnant, and you know, they have 605 00:25:28,800 --> 00:25:30,840 Speaker 4: to weigh you in the hospital appointments, when they would 606 00:25:30,840 --> 00:25:32,320 Speaker 4: say the thing, I would do a thing like that 607 00:25:32,359 --> 00:25:34,560 Speaker 4: because I thought, I must never hear this number ever again. 608 00:25:34,600 --> 00:25:36,320 Speaker 4: And I still do that now, Isn't that silly? 609 00:25:36,600 --> 00:25:38,760 Speaker 3: And I thought that, please don't tell me the gender 610 00:25:38,960 --> 00:25:39,720 Speaker 3: or how much it was. 611 00:25:40,840 --> 00:25:42,879 Speaker 4: And the only thing that I could really think of 612 00:25:42,960 --> 00:25:45,240 Speaker 4: all the time was I must never ever think about 613 00:25:45,240 --> 00:25:48,159 Speaker 4: it in those terms again. I must never look at 614 00:25:48,200 --> 00:25:50,080 Speaker 4: what a calorie is. I must never think about this 615 00:25:50,240 --> 00:25:54,119 Speaker 4: ever again in my life. And it took time to 616 00:25:54,200 --> 00:25:55,040 Speaker 4: get out of that. 617 00:25:55,359 --> 00:25:56,679 Speaker 1: It was are was it? 618 00:25:56,760 --> 00:25:56,960 Speaker 4: Yes? 619 00:25:57,000 --> 00:25:57,960 Speaker 2: But yes, but not. 620 00:25:58,080 --> 00:26:00,159 Speaker 4: But you know, it's like an excess of control. So 621 00:26:00,680 --> 00:26:03,560 Speaker 4: and I know you've had the other side, which is 622 00:26:03,680 --> 00:26:08,240 Speaker 4: I had to learn to let go control. And then 623 00:26:08,320 --> 00:26:12,080 Speaker 4: when I had, everything became this unbelievable world of like 624 00:26:12,119 --> 00:26:14,680 Speaker 4: a sort of Wonka factory of that's when I taught 625 00:26:14,680 --> 00:26:16,600 Speaker 4: myself to cook, and I don't you know, and I 626 00:26:16,640 --> 00:26:19,439 Speaker 4: and I would eat anything and try anything, and I 627 00:26:19,480 --> 00:26:22,000 Speaker 4: loved it all and I still love it all, and 628 00:26:22,040 --> 00:26:24,040 Speaker 4: I think in a funny kind of way, it's probably 629 00:26:24,080 --> 00:26:26,359 Speaker 4: one of my most significantitude that some of my adult life. 630 00:26:26,560 --> 00:26:28,200 Speaker 4: And also that came at a time when then you 631 00:26:28,520 --> 00:26:30,840 Speaker 4: started work and I had more, you know, I had 632 00:26:30,840 --> 00:26:32,280 Speaker 4: some of my own money, and I could go to 633 00:26:32,359 --> 00:26:34,360 Speaker 4: places and it's. 634 00:26:34,200 --> 00:26:35,600 Speaker 2: A world This did a restaurant. 635 00:26:35,640 --> 00:26:38,040 Speaker 4: I've told to you before about like restaurants is entertainment 636 00:26:38,040 --> 00:26:41,280 Speaker 4: and you're you're in a tiny it's like it's two 637 00:26:41,320 --> 00:26:43,639 Speaker 4: hours of glamour and being a verbal like in the 638 00:26:43,640 --> 00:26:46,199 Speaker 4: way that people are on holiday are much more bold 639 00:26:46,200 --> 00:26:48,440 Speaker 4: and so they say I might wear this on holiday. 640 00:26:48,560 --> 00:26:51,159 Speaker 4: About if it's women say this about dresses. I wouldn't 641 00:26:51,160 --> 00:26:52,760 Speaker 4: wear it in London, but I'd wear it on holiday. 642 00:26:53,000 --> 00:26:55,119 Speaker 4: You become a version of yourself that's a sort of 643 00:26:55,600 --> 00:27:00,000 Speaker 4: slightly kind of knowing glamorous, you know, fifteen percent more 644 00:27:00,040 --> 00:27:02,640 Speaker 4: Lan's version of yourself when you go out, I don't. 645 00:27:02,600 --> 00:27:03,159 Speaker 1: Do you feel that. 646 00:27:03,960 --> 00:27:07,119 Speaker 3: I think that a restaurant to me, especially somewhere like this, 647 00:27:07,200 --> 00:27:10,200 Speaker 3: It's like we sometimes on the rest of entertainment, we 648 00:27:10,240 --> 00:27:12,440 Speaker 3: talk about entertainment and what it is, and I think 649 00:27:12,440 --> 00:27:13,920 Speaker 3: it's if you go to the theater, if you watch 650 00:27:13,920 --> 00:27:15,399 Speaker 3: a great piece of TV, if you listen to a 651 00:27:15,400 --> 00:27:17,800 Speaker 3: great song, if you go to a great restaurant, nobody 652 00:27:17,840 --> 00:27:20,440 Speaker 3: here needs to be doing this. Yeah, right, then it's 653 00:27:20,560 --> 00:27:22,720 Speaker 3: like someone has gone out of the way to do 654 00:27:22,760 --> 00:27:27,160 Speaker 3: something extraordinary to make you happy, you know. And that's 655 00:27:27,240 --> 00:27:29,679 Speaker 3: the same with films that you leave a theater, you 656 00:27:29,760 --> 00:27:34,440 Speaker 3: just go that's so weird. Eight human beings for six 657 00:27:34,480 --> 00:27:37,160 Speaker 3: months just to tell me this imaginary story. And it's 658 00:27:37,160 --> 00:27:38,600 Speaker 3: the same with food. You know, if the food is 659 00:27:38,600 --> 00:27:40,480 Speaker 3: coming from everywhere, people have grown the food, people have 660 00:27:40,520 --> 00:27:43,359 Speaker 3: cooked the food, and it's none none of it needs 661 00:27:43,359 --> 00:27:45,359 Speaker 3: to happen, and that it makes it's what makes us human. 662 00:27:45,400 --> 00:27:46,560 Speaker 3: The fact that we want to. 663 00:27:46,520 --> 00:27:48,880 Speaker 4: Do that, and it's evanescence, the fact that it's sort 664 00:27:48,880 --> 00:27:51,640 Speaker 4: of it just sort of vanishes into the night and 665 00:27:51,640 --> 00:27:53,640 Speaker 4: that was that, and it was. It is like a 666 00:27:53,680 --> 00:27:55,840 Speaker 4: theatrical thing, I think, yeah. 667 00:27:55,560 --> 00:27:56,960 Speaker 2: I was. I often think that in. 668 00:27:57,200 --> 00:27:59,760 Speaker 4: The best restaurants I've been to, like, wow, I'm part 669 00:27:59,840 --> 00:28:01,360 Speaker 4: of just an incredible performance. 670 00:28:02,480 --> 00:28:04,720 Speaker 1: It is a performance, you know, I think, there is 671 00:28:05,200 --> 00:28:07,000 Speaker 1: the last night I've worked here in the kitchen and 672 00:28:07,000 --> 00:28:09,200 Speaker 1: you just when I saw you, and you could have 673 00:28:09,600 --> 00:28:12,440 Speaker 1: the same audience, you can have change the food all 674 00:28:12,480 --> 00:28:14,439 Speaker 1: the time, you can have the food, you can have 675 00:28:14,480 --> 00:28:16,800 Speaker 1: the same chefs you're working with, whatever it is. But 676 00:28:16,880 --> 00:28:19,920 Speaker 1: you can finish and say that was a great night, 677 00:28:20,359 --> 00:28:22,919 Speaker 1: or you can say that wasn't a great night, and 678 00:28:22,960 --> 00:28:28,320 Speaker 1: why wasn't a great night? Yeah, exactly exactly. So we're 679 00:28:28,359 --> 00:28:29,960 Speaker 1: going to go and have some lunch now, but we 680 00:28:30,000 --> 00:28:36,520 Speaker 1: always end this podcast or our conversation with a food question. Marina, First, 681 00:28:36,520 --> 00:28:38,280 Speaker 1: what would you go to for comfort food? 682 00:28:39,120 --> 00:28:41,320 Speaker 4: Well, now I've talked about it, I'll have to talk 683 00:28:41,320 --> 00:28:45,880 Speaker 4: about the other. Mine would be roast chicken and roast potatoes. 684 00:28:45,960 --> 00:28:47,840 Speaker 4: And one of the main reasons it would be is 685 00:28:47,880 --> 00:28:50,000 Speaker 4: because I know that the way I do roast chicken 686 00:28:50,040 --> 00:28:50,240 Speaker 4: and the. 687 00:28:50,240 --> 00:28:52,720 Speaker 2: Way I do roast potatoes is the way that my 688 00:28:52,800 --> 00:28:56,200 Speaker 2: husband likes it the most, and it's it's him. 689 00:28:56,520 --> 00:28:59,320 Speaker 3: Yeah. I always love that question, and everyone has different answers, 690 00:28:59,320 --> 00:29:01,200 Speaker 3: which is, if you go in the cuisine of one 691 00:29:01,280 --> 00:29:04,200 Speaker 3: country for the rest of your life, which would it be? 692 00:29:04,280 --> 00:29:06,760 Speaker 3: And people that which is like sort of impossible, but 693 00:29:06,800 --> 00:29:09,720 Speaker 3: Italian is the only obvious answer. I think my daughter 694 00:29:09,760 --> 00:29:12,040 Speaker 3: would say Chinese. I think my son would say Japanese. 695 00:29:12,400 --> 00:29:14,360 Speaker 3: I would say, but that's the problem. You can only 696 00:29:14,360 --> 00:29:18,640 Speaker 3: have one. This isn't real. So I would say something 697 00:29:18,680 --> 00:29:20,480 Speaker 3: like a like like a carbonara, which is one of 698 00:29:20,520 --> 00:29:22,040 Speaker 3: the few things that I can cook and I love 699 00:29:22,080 --> 00:29:24,480 Speaker 3: to cook, and you can make with the simplest of ingredients, 700 00:29:24,520 --> 00:29:26,720 Speaker 3: and it's it's that is. 701 00:29:26,720 --> 00:29:27,600 Speaker 1: Just like it. 702 00:29:28,440 --> 00:29:31,560 Speaker 3: Who's not enjoying that? It's so it's like I'd almost say, 703 00:29:31,560 --> 00:29:34,000 Speaker 3: catch you a pepe, which is even sort of simpler, 704 00:29:34,040 --> 00:29:35,760 Speaker 3: but I think carbonaro just has a little bit of 705 00:29:36,360 --> 00:29:37,360 Speaker 3: a little bit extra to it. 706 00:29:37,560 --> 00:29:38,440 Speaker 1: I think you like food. 707 00:29:38,800 --> 00:29:40,040 Speaker 3: I have an unrefined palette. 708 00:29:40,040 --> 00:29:41,920 Speaker 1: I think you do like it, don't you. I think 709 00:29:41,960 --> 00:29:43,560 Speaker 1: this is a man who says he's not. 710 00:29:44,400 --> 00:29:46,400 Speaker 3: Think I like your food, and I like your food. 711 00:29:49,000 --> 00:29:50,920 Speaker 1: One that's entertaining. Thank you. 712 00:29:51,960 --> 00:29:53,200 Speaker 2: Thank you so much, ruth. 713 00:29:59,360 --> 00:30:02,400 Speaker 5: Ruthie's Table four was produced by Jack Boswell and Zad 714 00:30:02,480 --> 00:30:06,240 Speaker 5: Rogers with Susanna Hilop, Andrew Sang and Bella Sellini. This 715 00:30:06,360 --> 00:30:09,920 Speaker 5: has been an atomized production for iHeartMedia. 716 00:30:13,600 --> 00:30:17,680 Speaker 1: Ruthie's Table four is proud to support Leukemia UK. Their 717 00:30:17,720 --> 00:30:21,520 Speaker 1: Cartwheel for a Cure campaign raises funds for vital research 718 00:30:21,960 --> 00:30:25,080 Speaker 1: and more effective and kinder treatments for a cute my 719 00:30:25,200 --> 00:30:30,120 Speaker 1: Lloyd leukemia. Please donate and to do so search Cartwheel 720 00:30:30,360 --> 00:30:36,480 Speaker 1: for a Cure. Ruthie's Table four in collaboration with Me 721 00:30:36,560 --> 00:30:39,240 Speaker 1: and M Intelligence Style for Busy Women