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Speaker 1: This episode is brought to you by Me and M,

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Speaker 1: the British modern luxury clothing label designed for busy women.

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Speaker 1: Founded and designed in London. Me and M is about

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Speaker 1: intelligence style. Much thought and care are put into the

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Speaker 1: design process, so every piece is flattering, functional and made

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Speaker 1: to last forever. Me and M is well known for

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Speaker 1: its trousers and how I got to know the brand.

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Speaker 1: It's my go to for styles that are comfortable enough

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Speaker 1: to wear in the kitchen or the restaurant, also polished

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Speaker 1: enough for meetings. Me and M is available online and

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Speaker 1: in its stores across London, Edinburgh, New York. If you're

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Speaker 1: in London, I'd really recommend heading to their beautiful, brand

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Speaker 1: new flagship store in Marlevin, which opens on the twenty

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Speaker 1: ninth of October.

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Speaker 2: What's the song with food?

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Speaker 3: Song with food? Sugar sugar shug? I am a sugar

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Speaker 3: free my candle girl.

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Speaker 4: What about my thrill on Blueberry Hill?

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Speaker 2: Or do not, Oh my darling, do not? On this

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Speaker 2: our wedding day.

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Speaker 1: An open kitchen in the River Cafe gives me the

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Speaker 1: chance to watch people having dinner with their children. David

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Speaker 1: and Elton uniquely engage with theirs, focused listening laughing, all

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Speaker 1: for in.

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Speaker 2: Their own private world.

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Speaker 1: In between texts with David about plans for getting together,

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Speaker 1: there are photographs Sachari on a boat with a huge

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Speaker 1: seabassies just caught Elijah kicking a football, all of them

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Speaker 1: in the South of France around a table. Recently, sitting

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Speaker 1: next to Elton at a dinner in the River Cafe,

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Speaker 1: we had no small talk. We spoke immediately about Elton

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Speaker 1: John Aids Foundation, the polarized world we seem to be

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Speaker 1: living in and what we need to do as citizens.

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Speaker 1: David and Elton are activists. They registered their civil partnership

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Speaker 1: in two thousand and five on the first day it

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Speaker 1: was legal in the UK, leading the way for others

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Speaker 1: to follow with confidence and with pride. Do you remember

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Speaker 1: your first meal you had together? Did you meet in

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Speaker 1: a restaurant?

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Speaker 4: First may our first mill was at this table and

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Speaker 4: I was sitting there, okay, and.

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Speaker 2: I was a pleasant a date.

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Speaker 4: Oh no, it was a lot less imitation with a

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Speaker 4: group of well. Elton had come back from touring. He

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Speaker 4: was single and he had his friend staying with him,

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Speaker 4: and he said, I don't want to sit around the

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Speaker 4: house like a widow. Let's just have a dinner party

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Speaker 4: in write some people down because a lot of your friends.

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Speaker 3: I was in AA, so I hadn't really met anybody

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Speaker 3: except a people for three years.

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Speaker 4: So his friend rang, my friend.

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Speaker 2: Is that part of AA that you don't meet? I know,

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Speaker 2: you can't think. It just was so uncompassed.

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Speaker 3: I just I threw myself into getting well as much

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Speaker 3: as I threw myself into getting unwell. So I did

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Speaker 3: what I was told, and I had a great time.

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Speaker 3: But eventually all I knew was a people. I didn't

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Speaker 3: know any other gay people or I lost touch with

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Speaker 3: them or whatever, and it wasn't certainly a sexual thing.

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Speaker 3: So he rang.

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Speaker 4: Elton's friend rang my friend Malcolm, and I was going

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Speaker 4: to Malcolm's house for dinner that night. He was having

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Speaker 4: a dinner party, and Elton's friend said, why didn't you

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Speaker 4: bring your dinner party down to Windsor. So Alton didn't

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Speaker 4: know me. I had no connection at all. It was

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Speaker 4: very random. And I was vegetarian then, and I came

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Speaker 4: through the door and you were having I think spaghetti bolonese.

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Speaker 4: It was what everybody was eating. And so that's this.

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Speaker 2: Is your menu for the first night. You laid eyes

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Speaker 2: on each other I didn't.

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Speaker 4: Have spaghetti bolonies, so Elton's housekeeper made me like a

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Speaker 4: pasta bake I think with cheese, which was which was fine.

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Speaker 4: But to be honest with you, I was so kind

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Speaker 4: of overwhelmed with meeting Elton John that I didn't really

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Speaker 4: think very much about the food then the next night,

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Speaker 4: so he asked for my number that evening, and then

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Speaker 4: he called me the next morning and said, I'm coming

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Speaker 4: into London and would you want to come around and

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Speaker 4: have dinner with me at my house in London? And

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Speaker 4: I said that would be lovely, and he said we'll

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Speaker 4: we'll have a Chinese takeaway and I was like, oh,

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Speaker 4: it sounds like I love Chinese food. So I arrived

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Speaker 4: at the house and there's four giant cardboard boxes on

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Speaker 4: the kitchen counter and the table set for two, and

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Speaker 4: I said, who else is coming? What's all this food for?

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Speaker 4: And it was for mister Chows And Elton didn't know

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Speaker 4: what I like, so he ordered the entire menu.

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Speaker 1: I marry a man like that. I mean, I'd marry you.

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Speaker 1: The minute somebody did that. I would say, this is

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Speaker 1: the man for the rest.

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Speaker 2: I think that's nice.

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Speaker 4: I've never been to mister Chows. I didn't you know,

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Speaker 4: I hadn't had high end Chinese food before. We had

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Speaker 4: great Chinese food in Canada, but it was not mister Choles.

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Speaker 4: But it was a really delicious meal. And we talked

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Speaker 4: and talked for hours and hours and hours. We really connected.

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Speaker 2: We're here in your beautiful, beautiful hou. Would you were

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Speaker 2: saying you have lived here for how many years?

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Speaker 3: I've lived here for next year, which will be twenty

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Speaker 3: twenty five, lived here for fifty years?

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Speaker 2: Fifty years? And you've never been tempted to move? Why

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Speaker 2: would you no?

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Speaker 3: I mean this is the hub of all the properties behind.

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Speaker 3: This is the hub where the children were brought up

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Speaker 3: and go to school locally, so it's always lovely to

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Speaker 3: come back. It's the only traditional house we own, but

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Speaker 3: you couldn't really do anything else to it. And I

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Speaker 3: love the fact that it is traditional because I love

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Speaker 3: the garden and in fact everything was decimated in nineteen

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Speaker 3: eighty nine when I knocked the house down practically for

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Speaker 3: two years to have it made into a proper home

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Speaker 3: instead of a pop stars house, and I started.

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Speaker 2: The god, what a pup star's house looks like?

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Speaker 3: We had a lot of gold records a lot of awards,

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Speaker 3: and also I collected Gallet lamps, Tiffany lamps, Art Nouveau,

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Speaker 3: Art Deco, Mazurel furniture, and there was so much of it.

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Speaker 3: It was just all on the floor and I just

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Speaker 3: actually run out of room to put anything. As you

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Speaker 3: can see, I'm not a minimalist.

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Speaker 1: But we could get for it what it has. It's

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Speaker 1: not a minimalists, but it has a quality of real rigor.

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Speaker 1: It does, so you're not saying you're not a minimalist.

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Speaker 3: Yeah. So I decided how do I get rid of

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Speaker 3: all this stuff? So I decided to say all basically

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Speaker 3: apart from a few four cars, some paintings and a

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Speaker 3: bit of jewelry. And so I had a souther of

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Speaker 3: his cell which was at the VNA for a week.

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Speaker 3: I'm luckily we'd sold everything before the crash in nineteen

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Speaker 3: eighty nine, or I sold it because I hadn't met

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Speaker 3: David by that time. And then I converted that after

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Speaker 3: two years, I rented a house in London, which I

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Speaker 3: subsequently bought, and then I came back here two years

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Speaker 3: later in nineteen ninety one.

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Speaker 1: But that is full of a collection. You might not

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Speaker 1: have the deco furniture and the same art. But you

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Speaker 1: have collected when you collect. We suppose to be talking

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Speaker 1: about food, but do do you have a rhythm and

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Speaker 1: a kind of consistency for the kind of what you collect?

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Speaker 3: Do you think, well, I've never collected ceramics before I

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Speaker 3: became a mice and fanatic, and I became Staffordshire fanatic.

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Speaker 3: I just wanted to put things that seemed right in

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Speaker 3: that country home. I love silver well. I never come

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Speaker 3: back from a place without something.

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Speaker 2: And it doesn't have a memory.

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Speaker 1: You can look at something and remember, do you, David,

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Speaker 1: You remember where you were when you bought it?

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Speaker 3: Absolutely?

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Speaker 4: But I must have met. I have a hard time

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Speaker 4: keeping up because Elton is such an enthusiastic collector. And

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Speaker 4: you know, he grew up and the things in his

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Speaker 4: room when he was a little boy were his friends.

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Speaker 4: So he's always had a great love of objects. Objects

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Speaker 4: he feels have feelings, don't you.

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Speaker 3: Well they were the when I grow up. My parents

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Speaker 3: argued all the time, so my olddicts were kept in

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Speaker 3: pristine condition and they didn't shout at me. So I

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Speaker 3: loved them and I've suddenly subsequently followed that on through

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Speaker 3: the rest of my life. I do love objicts and

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Speaker 3: they comfort me while I'm on the road. My dress

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Speaker 3: room is full of and stuff like that. It's just

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Speaker 3: very heartwarming for me to see it.

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Speaker 4: All. It's about the curation and the celebration of them

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Speaker 4: and displaying them lovingly and appreciating them. That brings you

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Speaker 4: so much joy, and it gives the house of real

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Speaker 4: sense of order too.

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Speaker 2: It does. And also there's a lot of white, isn't there.

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Speaker 2: I was thinking they give a.

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Speaker 1: Lot of lightness these, you know, if you look at

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Speaker 1: there is a lot of white and happiness. And it's

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Speaker 1: maybe safety, you know, maybe as you were describing your room,

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Speaker 1: maybe it's safe to have, you know, something that you

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Speaker 1: can look at, the standing guard safety in the emotional way.

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Speaker 2: Let's talk about food. So we thought we would do this.

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Speaker 1: We would have our guests read a recipe and you're

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Speaker 1: going to read it, David.

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Speaker 4: So it's risotto with porcini and giol and this recipe

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Speaker 4: served six. One kilogram of fresh porcini and giole, one

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Speaker 4: garlic clove, peeled and finely chopped, one teaspoon of fresh time,

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Speaker 4: one leader of chicken stock, one hundred grams of unsold butter,

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Speaker 4: a red onion finely chopped, three hundred grams of risotto rice,

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Speaker 4: two hundred and fifty millilters of extra dry white vermouth,

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Speaker 4: and two hundred grams of parmesan freshly grated. Want the

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Speaker 4: instructions as well?

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Speaker 2: How are we going to make it otherwise?

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Speaker 4: Okay, all right? Clean the mushrooms by brushing them lightly

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Speaker 4: clean the caps of the porcini. Tear any large mushroom

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Speaker 4: into small pieces. In a frying pan, heat three tablespoons

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Speaker 4: of extra virgin olive oil. Add half of the mushrooms, chopped,

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Speaker 4: garlic and thyme in season. Fry until cooked and the

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Speaker 4: liquid has evaporated. Heat the chicken stock. Melt the butter

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Speaker 4: with the remaining olive oil. Add the chopped onion, and

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Speaker 4: cook on a gentle heat until the onion is soft.

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Speaker 4: Add the rice and stir. Pour in the vermouth and

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Speaker 4: cook until absorbed. Stir in the hot stok, ladle by ladle,

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Speaker 4: and cook until the rice is al dante, usually about

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Speaker 4: twenty minutes. Add the crooked wild mushrooms, the remaining butter,

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Speaker 4: and the parmesan, and stir. Well.

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Speaker 3: Let me have some.

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Speaker 2: Yeah, let's make it. We got in the kitchen. But

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Speaker 2: I heard or I read that you like risotto so

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Speaker 2: much you actually asked one of your cooks to go

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Speaker 2: gently to learn how to make it risotto? Might that

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Speaker 2: be the actually yesterday?

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Speaker 3: That was?

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Speaker 2: When was that?

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Speaker 3: Well?

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Speaker 4: That was in the nineties when Johnny Versaci was a

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Speaker 4: big part of our lives, and we used to go

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Speaker 4: to Johnny's house in Milan. He lived above the offices

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Speaker 4: on Via Jesu in a beautiful apartment that had been

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Speaker 4: decorated by Monjardino spectacular, and the meals were theater is

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Speaker 4: the only way I can describe it, because he had

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Speaker 4: the white coated butlers with the white gloves, the white jackets,

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Speaker 4: and you sat down and there was a beautiful piece

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Speaker 4: of antique porcelain and then wosh, it was cleared away,

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Speaker 4: and then a plate went down with a starter, and

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Speaker 4: then we it was cleared away, and then another antiq

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Speaker 4: porcelain plate came down to be cleared away for the

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Speaker 4: second course or the premier patty, and then taken away

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Speaker 4: again for the main course. And the resulto at Johnny's

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Speaker 4: that was it's like nectar.

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Speaker 3: It was, you know, it's just it was just so

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Speaker 3: luscious and also as David said, the presentation went a

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Speaker 3: long way with it because he got me into collecting china,

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Speaker 3: porcelain and tablecloths. It was his fault. Tablecloths, tablecloths, tablecloth.

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Speaker 3: We're huge on table cloths, napkin. Johnny introduced us to

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Speaker 3: the tablecloth in Venice, which was Originallyesum, which is now closed.

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Speaker 3: It was the most beautiful shop. And then on the

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Speaker 3: island of we went to Dalla Olga, which is the

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Speaker 3: most incredible shop which has tablecloths of every size, hand

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Speaker 3: on lace. So I have to say that we went

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Speaker 3: there and spent so much money on one weekend on

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Speaker 3: tape gloves. I couldn't believe it.

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Speaker 1: And so you asked one of your cooks to learn

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Speaker 1: how to make a resulto properly?

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Speaker 2: Did that work? Did he learntually?

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Speaker 4: Yeah?

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Speaker 3: It was it was good. Yeah.

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Speaker 2: Have either of you ever worked in a restaurant? Did you?

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Speaker 3: Did I have work?

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Speaker 4: No?

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Speaker 3: I mentioned wine merchants, but not a restaurant, did you.

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Speaker 4: I waited on tables. I was a last boy, I

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Speaker 4: was a dishwasher, I was a sooux chef. I worked

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Speaker 4: in a kitchen of a golf and tennis club, and

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Speaker 4: I did serve dinners to banquets for five hundred people.

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Speaker 4: I served breakfast to golfers, used to do short order

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Speaker 4: stuff in the kitchen to you know, do the toast

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Speaker 4: and sometimes the bacon and the eggs for people getting

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Speaker 4: ready to go play their golf game. I loved that.

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Speaker 2: Did that teach you?

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Speaker 4: It taught me a lot about the importance of kindness

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Speaker 4: because particularly for weight staff, because they are under pressure

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Speaker 4: from the chef, the under pressure from the management, and

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Speaker 4: then the under pressure from the people they're serving. They

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Speaker 4: get it from all directions. And so I always go

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Speaker 4: out of my way anyone that serves me to make

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Speaker 4: sure I'm incredibly grateful and reasonable and polite and always

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Speaker 4: leave a nice tip, because it's really hard work and

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Speaker 4: it can be unforgiving work at times. I don't know,

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Speaker 4: you learn so much about human nature because watching the

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Speaker 4: way people were very particular about their food was quite

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Speaker 4: quite a learning experience for me when I when I

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Speaker 4: worked in.

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Speaker 3: Great experience, and that's why I like the restaurants that

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Speaker 3: I go to because I like this stuff and I

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Speaker 3: hate people who are route to serving staff. And I

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Speaker 3: know a lot of people in my business that are

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Speaker 3: and talk down to them. I just that's one thing

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Speaker 3: I hate the most. No, it's the seductiveness is part

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Speaker 3: of it. It's like Daivo right in Venice, which is

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Speaker 3: the simplest restaurant, and.

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Speaker 4: It's it's beautiful because the major d comes to the

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Speaker 4: table of every meal we've we've never looked at the

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Speaker 4: physical menu. He comes to the table with this little

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Speaker 4: chart board.

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Speaker 1: Eva is a restaurant Inventers that you get to it's

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Speaker 1: quite hard to find, is there's that little light outside.

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Speaker 2: It's really the most beautiful way is to ride by boat,

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Speaker 2: isn't it? Is that how you get there? Do you

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Speaker 2: ever go by boat?

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Speaker 3: Yes, that's the only way we go anywhere we go.

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Speaker 4: Come in through the side windows. But they arrive with

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Speaker 4: the chartboard on the on the beautiful gilded column, and

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Speaker 4: they give you all of the specials and everything that's

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Speaker 4: being made for the day, and never the same meal twice.

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Speaker 3: And the simplicity of it is so sexy and so

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Speaker 3: fun that I hate pretentious restaurants. I can't. That's why

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Speaker 3: the River Cafe is always her door enjoyable because you

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Speaker 3: come in and it's like the greatest canteen in the

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Speaker 3: world where you mix with a lot of people you know,

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Speaker 3: and where people just seem to be having the best time.

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Speaker 3: The service is great, the atmosphere is fantastic, whether you're

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Speaker 3: inside with you're outside, and there's not an ounce of potential.

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Speaker 2: And I would say that you'll.

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Speaker 1: Go back to a restaurant if you didn't have a

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Speaker 1: great meal, But if you were treated as if you

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Speaker 1: weren't good enough to eat there, then why would you

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Speaker 1: go back? The River Cafe Cafe are all day space

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Speaker 1: and just steps away from the restaurant is now open

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Speaker 1: in the morning an Italian breakfast with cornetti, ciambella and

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Speaker 1: crostada from our pastry kitchen. In the afternoon, ice creamed

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Speaker 1: coops and River Cafe classic desserts. We have sharing plates Salumi, misti, mozzarella, brusquetta,

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Speaker 1: red and yellow peppers, Vitello, tonato and more.

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Speaker 2: Come in the evening for.

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Speaker 1: Cocktails with our resident pianist in the bar. No need

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Speaker 1: to book, see you here.

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Speaker 3: I grew up after the war, so everything about the

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Speaker 3: early life. Yeah, I was born in the council house.

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Speaker 3: I lived with my mother, my grandmother, because my father

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Speaker 3: was away in the Air force. Was your mother's mother, Yes,

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Speaker 3: My grandmother. She was fantastic.

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Speaker 2: What was she like?

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Speaker 3: She was wonderful. She could cook anything and make it

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Speaker 3: taste incredible. I mean, basic ingredients were hard to get.

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Speaker 3: After all, we were Russiened and bacon was partly a

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Speaker 3: no no. But she made I never remember a bad

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Speaker 3: meal or going hungry, and everything that was left over

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Speaker 3: she made into something else the next day. And what

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Speaker 3: I loved about her because I have the biggest sweet tooth.

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Speaker 3: Her bread puddings and her apple pies, and her scones

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Speaker 3: or scones and her victorious spongeres very simple. The kitchen

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Speaker 3: was again, the coal cellar was in. The kitchen was

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Speaker 3: con believe it. The laundry was done on the stove

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Speaker 3: in a boiler, and we had a mangle to It

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Speaker 3: was a very basic upbringing. But I can never remember

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Speaker 3: the smell of cooking was always wonderful, and she could

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Speaker 3: cook anything. I fell in love with very basic, simple

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Speaker 3: English food at that point.

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Speaker 2: I think that a simple English food.

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Speaker 1: As you talk about bread pudding and apple pie, those

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Speaker 1: are very They're not easy to make, you know, And

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Speaker 1: it's to do with the ingredients and the method and.

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Speaker 2: The way you cook.

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Speaker 3: Yeah, and things like spotted digging calcid. I walk into

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Speaker 3: a restaurant, say in Yorkshire or something like that, and

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Speaker 3: sometimes they have things like that on the menu to go,

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Speaker 3: oh my God, which for me is just a sheer delight.

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Speaker 3: I always sometimes think that you go to some john

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Speaker 3: for instance, they have ecoes cakes, and the echoes cakes

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Speaker 3: are incredible, and they sell it with the cheese and

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Speaker 3: it's just like wow, man from heaven. Nowadays, unfortunately I

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Speaker 3: can't eat it because I'm semi diabetic, but I do

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Speaker 3: like those English stalwarts a lot too well.

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Speaker 2: So growing up, you had a mother and a grandmother

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Speaker 2: in the house, and your father was where he was.

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Speaker 3: He was in a way in the Air Force in Aiden,

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Speaker 3: and so I didn't really see much of him. So

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Speaker 3: it was a woman's household. My mom's sister, my aunt,

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Speaker 3: was always there as well. So I grew up with

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Speaker 3: a bunch of women who knew how to cook, which

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Speaker 3: was great.

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Speaker 2: And you all sat down to meal every night together.

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Speaker 3: Yes, and we toasted our toast by the fire was yours.

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Speaker 2: Similar in Toronto.

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Speaker 4: I grew up in Canada. In Toronto, I was one

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Speaker 4: of three boys, and my mom was We were very lucky.

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Speaker 4: She was a stay at home mom. She could make

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Speaker 4: almost anything happen instantly. She had a deep freeze in

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Speaker 4: the basement and sometimes we'd come back from school or

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Speaker 4: a sports match and we'd bring two friends along and

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Speaker 4: she'd say, no problem, and she'd go downstairs and she

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Speaker 4: thought out some pastries, she thought some meat, she thought

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Speaker 4: a tomato sauce or something then prepared in advance. Suddenly

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Speaker 4: the dinner could just expand or change, you know, with

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Speaker 4: thirty minutes notice. And meals were important, although given it

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Speaker 4: was three boys and there was a lot going on,

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Speaker 4: it was a lot of meals on the hop by

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Speaker 4: what you were the I'm the middle one, the middle one. Yeah,

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Speaker 4: the one thing that mum was important because we were

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Speaker 4: always coming and going. But Sunday lunch, Sunday dinner was

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Speaker 4: the one time she wanted the family to be around

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Speaker 4: the table and have more of a sense of occasion,

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Speaker 4: and that was a traditional English roast. My grandparents on

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Speaker 4: my mother's side were from the north and the South

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Speaker 4: of Ireland, and my grandparents on my father's side were

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Speaker 4: from England and Wales, so a lot of those traditions

378
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Speaker 4: came across to Canada and Sunday roast, Yorkshire pudding, roast potatoes,

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Speaker 4: roast beef, you know, Brussels sprouts, beans, carrots, a really

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Speaker 4: good gravy, and then always a baked pie or cake

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Speaker 4: or sweet for dessert. My British grandmother was an amazing baker.

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Speaker 2: So you both had grandmothers that.

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Speaker 3: I think grandparents are so important.

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Speaker 2: They are, I agree.

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Speaker 3: The thing about my grandmother was that because we had

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Speaker 3: a garden, we grew all our own produce because it

387
00:20:00,840 --> 00:20:04,280
Speaker 3: was so much cheaper, and my grandmother had green fingers,

388
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Speaker 3: so we always had fresh vegetables. Hardly ever had processed peas.

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Speaker 3: I mean the great advantage in those days that food

390
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Speaker 3: wasn't really you know, instant you did, no instant whips,

391
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Speaker 3: no instant there mashed potato. It was all genuinely from

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Speaker 3: the garden, which was delicious. So I mean, I remember

393
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Speaker 3: shelling the peas every Sunday morning. That's that was like David,

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Speaker 3: Sunday roase was very important for the family gathering. So

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Speaker 3: shelling the peas was one thing. Peeling the potatoes and

396
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Speaker 3: another broad being to another. So we always had good

397
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Speaker 3: produce because we couldn't afford to buy them because you know, teams.

398
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Speaker 3: Times were hard after the war and the ruts, and

399
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Speaker 3: we had a tiny bottle of orange juice which you

400
00:20:43,040 --> 00:20:46,119
Speaker 3: diluted and poured the water into. But I never felt

401
00:20:46,200 --> 00:20:48,359
Speaker 3: as if we were listening any it denied.

402
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Speaker 1: Yeah, but neither of your mother's work. They didn't have

403
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Speaker 1: to combine a career with cooking.

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Speaker 3: Your mother. My mother worked all the time and worked

405
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Speaker 3: really really hard as well. And she in the shop,

406
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Speaker 3: she worked in a dairy, she worked at the Air Force.

407
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Speaker 3: She's always but she'd always come home and make dinner. Yeah,

408
00:21:07,119 --> 00:21:09,920
Speaker 3: she was very hard working woman, but still cooked.

409
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Speaker 4: She raised Dalton as a single mom. And so you

410
00:21:13,440 --> 00:21:16,040
Speaker 4: know his ability to you know, study and take lessons

411
00:21:16,080 --> 00:21:18,400
Speaker 4: and learn and everything. His mum worked very very hard

412
00:21:19,160 --> 00:21:21,320
Speaker 4: providing for the family to allow him to do that.

413
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Speaker 4: That's what got him on.

414
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Speaker 3: His path to be who he is today.

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Speaker 2: Did you ever go to restaurants?

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Speaker 3: The only time I remember going to a restaurant is

417
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Speaker 3: when I went to a Chinese restaurant in Harrow. We

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00:21:32,560 --> 00:21:35,920
Speaker 3: lived in Pinner and Chinese restaurants suddenly became the raide.

419
00:21:36,040 --> 00:21:39,399
Speaker 3: Coffee bars were the rage before that, but we went

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Speaker 3: for a Chinese meal was the first restaurant I can

421
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Speaker 3: ever remember going to and it was just wow, we

422
00:21:45,280 --> 00:21:48,080
Speaker 3: have bean sprouts and it was just so delicious and

423
00:21:48,200 --> 00:21:50,760
Speaker 3: it was so exotic, and I remember I was so

424
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Speaker 3: excited to go to this Chinese restaurant. There weren't many

425
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Speaker 3: in the area. One in Harrow, there wasn't certainly one

426
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Speaker 3: in Pinner, but it was just an incredible occasion. And

427
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Speaker 3: that's the first exotic food I ever really had. How

428
00:22:01,720 --> 00:22:04,600
Speaker 3: old were you, I don't know, eight nine maybe, yeah?

429
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Speaker 4: And did you get to a restaurant It was a

430
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Speaker 4: very very special treat. Yeah, because again it was expensive

431
00:22:11,320 --> 00:22:13,560
Speaker 4: and it was a big treat. What we never had

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Speaker 4: was fast food. But my mother was very anti fast food.

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Speaker 4: She just didn't didn't think it was good for us.

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Speaker 4: I think she was ahead of her time with that.

435
00:22:22,760 --> 00:22:24,359
Speaker 4: There wasn't any falt food when I grew up.

436
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Speaker 2: Fast food was boiling the cabb ten minutes.

437
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Speaker 3: When I went to school, that suddenly became There was

438
00:22:31,000 --> 00:22:33,960
Speaker 3: a Wimpy Bar when I was about fifteen. That's the

439
00:22:34,000 --> 00:22:35,760
Speaker 3: first fast food place I can ever remember.

440
00:22:36,960 --> 00:22:39,240
Speaker 1: But you both, what is interesting to talk to you

441
00:22:39,240 --> 00:22:42,400
Speaker 1: about is that food was important to you, and delicious

442
00:22:42,440 --> 00:22:44,800
Speaker 1: food was important to you, and you grew up with

443
00:22:45,119 --> 00:22:47,879
Speaker 1: a sense of that importance in your life.

444
00:22:48,119 --> 00:22:50,760
Speaker 3: You know, well, meals were very social. It's when you

445
00:22:50,840 --> 00:22:52,960
Speaker 3: got together. I mean when I went to school, I

446
00:22:53,000 --> 00:22:54,240
Speaker 3: had school meals which were vile.

447
00:22:55,520 --> 00:22:58,360
Speaker 2: That was a day school that was justful.

448
00:22:58,240 --> 00:23:01,879
Speaker 3: Just awful, awful. Then you come home at night and

449
00:23:02,000 --> 00:23:04,200
Speaker 3: that was the day. That's where you got breakfast was

450
00:23:04,320 --> 00:23:06,320
Speaker 3: just on the on the run really to get to school.

451
00:23:06,720 --> 00:23:08,720
Speaker 3: But the meal at night was always important, and of

452
00:23:08,760 --> 00:23:11,680
Speaker 3: course the weekend, the Sunday lunch was really important.

453
00:23:12,800 --> 00:23:15,440
Speaker 1: And when you're both in different stages of your life,

454
00:23:15,600 --> 00:23:20,080
Speaker 1: left this coon of your grandmother's your food, your mother

455
00:23:20,240 --> 00:23:22,879
Speaker 1: rustling something up when a friend came for you to

456
00:23:23,000 --> 00:23:26,200
Speaker 1: talk when each of you, would you tell me when

457
00:23:26,359 --> 00:23:27,680
Speaker 1: when did you leave home?

458
00:23:27,760 --> 00:23:30,280
Speaker 2: When did you How old were you when you suddenly

459
00:23:30,359 --> 00:23:32,440
Speaker 2: were out on your own and thinking about food in

460
00:23:32,520 --> 00:23:33,000
Speaker 2: your own way.

461
00:23:35,320 --> 00:23:41,920
Speaker 3: When I was about I met Bernie that was nineteen

462
00:23:42,000 --> 00:23:47,040
Speaker 3: maybe or twenty and we shared a flat in Islington

463
00:23:47,520 --> 00:23:50,720
Speaker 3: and did it have a kitchen? But I'm incapable of

464
00:23:50,760 --> 00:23:54,040
Speaker 3: cooking anything and Bernie is too, so we just.

465
00:23:55,520 --> 00:23:57,960
Speaker 2: Right out all the time. Yeah, And would that be

466
00:23:58,160 --> 00:24:00,280
Speaker 2: would you seek out restaurants or would you just have

467
00:24:00,720 --> 00:24:03,080
Speaker 2: grabbed something stuff like that.

468
00:24:03,560 --> 00:24:06,280
Speaker 3: Keep things because we couldn't afford expensive things. But never

469
00:24:06,640 --> 00:24:09,680
Speaker 3: The first real exciting restaurant I went to was when

470
00:24:09,720 --> 00:24:12,639
Speaker 3: Dick James took her to a restaurant off of Tottenham

471
00:24:12,680 --> 00:24:13,160
Speaker 3: Court Road.

472
00:24:13,320 --> 00:24:15,560
Speaker 2: And who was Dick James.

473
00:24:15,840 --> 00:24:18,800
Speaker 3: Dick James was my publisher and my manager who you know,

474
00:24:18,920 --> 00:24:21,880
Speaker 3: published the Beatles, very famous, first person to sign. Yeah,

475
00:24:22,119 --> 00:24:26,320
Speaker 3: And so I went to this restaurant called Maisonette, and

476
00:24:26,800 --> 00:24:29,879
Speaker 3: I had a prawn cocktail. I'm never seen anything like.

477
00:24:29,960 --> 00:24:32,639
Speaker 3: I didn't know what to do, what's this? So that

478
00:24:32,760 --> 00:24:36,840
Speaker 3: was the first posh in in Bertacomma's restaurant that I

479
00:24:36,920 --> 00:24:37,359
Speaker 3: ever went to.

480
00:24:38,200 --> 00:24:41,200
Speaker 2: Paul McCartney told me that that same experience, said he

481
00:24:41,760 --> 00:24:43,200
Speaker 2: when he went was taken.

482
00:24:43,000 --> 00:24:46,119
Speaker 3: By Brian Epstein, Brian Epstein to.

483
00:24:47,680 --> 00:24:52,840
Speaker 1: Again another Maisonette or Montclair or Bontant, and it was

484
00:24:52,920 --> 00:24:55,920
Speaker 1: suddenly an eye opener. He said, it was the first

485
00:24:55,920 --> 00:24:59,359
Speaker 1: time he'd only had cheap wine. With John Lennon, they

486
00:25:00,040 --> 00:25:02,640
Speaker 1: really and they couldn't understand the point of wine because

487
00:25:02,680 --> 00:25:05,520
Speaker 1: it tasted so terrible because it was so cheap. And

488
00:25:05,960 --> 00:25:07,680
Speaker 1: then he went and had a good class of wine

489
00:25:07,680 --> 00:25:09,480
Speaker 1: and realized what life could be. Did you have the

490
00:25:09,520 --> 00:25:11,080
Speaker 1: same feeling about your.

491
00:25:11,000 --> 00:25:14,760
Speaker 3: Prome cocktail exactly? It was like, oh, and the bread

492
00:25:14,880 --> 00:25:18,120
Speaker 3: was lovely and it was beautiful bread rolled and crispy,

493
00:25:18,280 --> 00:25:21,720
Speaker 3: and and you thought, well, this is a different this

494
00:25:21,880 --> 00:25:24,280
Speaker 3: is a step up. I mean, it's not the Aberdeen Steakhouse.

495
00:25:24,359 --> 00:25:27,880
Speaker 3: This well it's not. This is a proper restaurant. Yeah, sorry,

496
00:25:27,920 --> 00:25:33,920
Speaker 3: Aberdeen st you. But to me, the Aberdeen Steakhouse was posh.

497
00:25:34,119 --> 00:25:34,760
Speaker 2: That was posh.

498
00:25:34,920 --> 00:25:35,120
Speaker 3: Yeah.

499
00:25:35,760 --> 00:25:38,040
Speaker 1: I remember once I was in New York and my

500
00:25:38,160 --> 00:25:40,560
Speaker 1: parents used to take us as a special treat to

501
00:25:40,680 --> 00:25:43,119
Speaker 1: this restaurant. And then I was with a girlfriend who

502
00:25:43,240 --> 00:25:44,840
Speaker 1: was a friend of mine, and she said her parents

503
00:25:45,000 --> 00:25:47,280
Speaker 1: were deciding where to go out to eat and they

504
00:25:47,359 --> 00:25:49,600
Speaker 1: mentioned this restaurant and her parents said, oh, we're not

505
00:25:49,720 --> 00:25:50,639
Speaker 1: going to a place like that.

506
00:25:50,800 --> 00:25:52,760
Speaker 2: And I thought that was our special place.

507
00:25:53,440 --> 00:25:54,800
Speaker 3: Yeah, I thought the Aberdeen Steakhouse.

508
00:25:56,560 --> 00:25:58,399
Speaker 2: Yeah yeah, yeah. What about you?

509
00:25:58,840 --> 00:26:01,439
Speaker 4: When I was working in advertising, you know, you were

510
00:26:01,680 --> 00:26:04,200
Speaker 4: taking out clients and you were entertaining them. So that

511
00:26:04,400 --> 00:26:06,359
Speaker 4: was a little bit like being let off the leash

512
00:26:07,280 --> 00:26:10,639
Speaker 4: to to explore and have and have fun. And you know,

513
00:26:10,720 --> 00:26:12,480
Speaker 4: you wanted to tat your clients well, and you were

514
00:26:12,480 --> 00:26:15,040
Speaker 4: able to take them to nice restaurants. In Toronto, where

515
00:26:15,040 --> 00:26:18,200
Speaker 4: I grew up, has a fantastic it's a great restaurant town.

516
00:26:18,240 --> 00:26:21,840
Speaker 4: It's very international. So what you get exposed to is

517
00:26:22,080 --> 00:26:25,200
Speaker 4: was very very sophisticated and very very worldly. And that

518
00:26:25,440 --> 00:26:28,119
Speaker 4: was that was I've never, you know, eaten like that

519
00:26:28,240 --> 00:26:29,679
Speaker 4: in my life. That was really special.

520
00:26:30,240 --> 00:26:33,080
Speaker 1: And so back to the apartment you lived in Islington,

521
00:26:33,320 --> 00:26:36,240
Speaker 1: you ate out, you of grab food and then slowly,

522
00:26:36,440 --> 00:26:39,639
Speaker 1: with your success, you were able to go and at

523
00:26:39,680 --> 00:26:42,320
Speaker 1: that point to being able to eat food and other restaurants.

524
00:26:42,560 --> 00:26:45,560
Speaker 3: When I became successful, it was a different kettle of fish.

525
00:26:46,520 --> 00:26:49,480
Speaker 3: I met people who were more sophisticated than I was,

526
00:26:49,640 --> 00:26:53,960
Speaker 3: who knew the London restaurant scene and everything, and I

527
00:26:54,040 --> 00:26:57,440
Speaker 3: started going to better places with them. It's just it's

528
00:26:57,560 --> 00:27:00,600
Speaker 3: just the journey. I've started to play at the venues,

529
00:27:00,680 --> 00:27:03,000
Speaker 3: I was starting to eat at better restaurants. I was

530
00:27:03,040 --> 00:27:05,679
Speaker 3: starting to earn more money, I was starting to live

531
00:27:05,720 --> 00:27:08,119
Speaker 3: in a better place. As you go, as you do

532
00:27:08,240 --> 00:27:10,760
Speaker 3: things like that, step by step, you know, you get

533
00:27:10,800 --> 00:27:13,280
Speaker 3: introduced to different things. And it was lovely. It was

534
00:27:13,840 --> 00:27:17,639
Speaker 3: a wonderful journey in every respect. I never collected art

535
00:27:17,720 --> 00:27:21,040
Speaker 3: until I suddenly became wealthy enough to buy some prints,

536
00:27:21,119 --> 00:27:24,000
Speaker 3: and the whole journey just went step hand in hand.

537
00:27:24,119 --> 00:27:28,119
Speaker 3: And yes, I loved I loved going to lovely restaurant.

538
00:27:28,119 --> 00:27:30,480
Speaker 3: I remember when I first met there was two restaurants

539
00:27:30,480 --> 00:27:35,400
Speaker 3: in cavon Garten called the Garden and inego Joants. Remember Jaz,

540
00:27:35,400 --> 00:27:36,360
Speaker 3: I used to go there all the time.

541
00:27:36,520 --> 00:27:42,200
Speaker 2: That was English food, wasn't it called? Yeah? Did you

542
00:27:42,280 --> 00:27:44,320
Speaker 2: go to Greek or did you discover chow?

543
00:27:44,440 --> 00:27:46,760
Speaker 3: I never? I never went abroad at all. Hardly. I

544
00:27:46,880 --> 00:27:50,720
Speaker 3: went to America, but I never really in France because

545
00:27:50,720 --> 00:27:53,080
Speaker 3: I never really went to France or Italy or any

546
00:27:53,080 --> 00:27:56,880
Speaker 3: places that came later on. I was introduced to America

547
00:27:57,240 --> 00:28:01,800
Speaker 3: in cuisine in inverted commers. I don't really think they

548
00:28:01,840 --> 00:28:04,439
Speaker 3: have a cuisine unless you're in the South and chicken

549
00:28:04,520 --> 00:28:07,199
Speaker 3: and the food is incredible in the South. Yeah, oh

550
00:28:07,280 --> 00:28:08,199
Speaker 3: my god, do you think?

551
00:28:08,240 --> 00:28:09,240
Speaker 2: What do you like in the South?

552
00:28:10,080 --> 00:28:11,920
Speaker 3: I like all sorts of things that aren't good for me,

553
00:28:12,840 --> 00:28:17,680
Speaker 3: like fried chicken, fried chicken donuts. If I had a

554
00:28:17,760 --> 00:28:21,400
Speaker 3: death row meal, it wouldn't contain anything except sweets because

555
00:28:21,440 --> 00:28:23,760
Speaker 3: I can't eat them now. So I'd have ice cream, donuts,

556
00:28:24,000 --> 00:28:26,120
Speaker 3: apple pie, rubab crumble blah blah blah.

557
00:28:26,280 --> 00:28:29,879
Speaker 2: I get it. Yeah, So you don't need any sugar

558
00:28:30,000 --> 00:28:33,520
Speaker 2: now at all? Yeah? And do you crave or miss

559
00:28:33,600 --> 00:28:33,879
Speaker 2: or of you?

560
00:28:34,000 --> 00:28:34,119
Speaker 3: Now?

561
00:28:34,680 --> 00:28:36,680
Speaker 2: How long has it been since you've eaten sugar for

562
00:28:36,760 --> 00:28:37,280
Speaker 2: a long time?

563
00:28:37,840 --> 00:28:39,640
Speaker 3: I can have an apple, I can eat a bit

564
00:28:39,680 --> 00:28:41,640
Speaker 3: of melon, but they do not. As long as you're

565
00:28:41,680 --> 00:28:43,920
Speaker 3: sensible about it, it doesn't shoot your blood sugar up.

566
00:28:44,320 --> 00:28:47,360
Speaker 3: But while I crave is chocolate and ice cream, I

567
00:28:47,440 --> 00:28:48,080
Speaker 3: can't have any.

568
00:28:47,960 --> 00:28:50,480
Speaker 2: Ice cream sugar, can you?

569
00:28:50,800 --> 00:28:56,040
Speaker 3: Yes, it's hardcore, it's very We've just ordered some from Italy,

570
00:28:56,120 --> 00:28:58,480
Speaker 3: which he kindly bought me back from. Where was it

571
00:28:59,640 --> 00:29:00,200
Speaker 3: when I was in?

572
00:29:01,480 --> 00:29:03,360
Speaker 4: I was in just outside of Pasatana.

573
00:29:07,680 --> 00:29:08,200
Speaker 2: If you like.

574
00:29:08,320 --> 00:29:12,160
Speaker 1: Listening to Ruthie's Table four, would you please make sure

575
00:29:12,600 --> 00:29:16,440
Speaker 1: to rate and review the podcast on the iHeartRadio app,

576
00:29:16,920 --> 00:29:20,200
Speaker 1: Apple Podcasts or wherever you get your podcasts.

577
00:29:21,040 --> 00:29:21,360
Speaker 2: Thank you.

578
00:29:26,640 --> 00:29:29,960
Speaker 1: Let's talk about work and eating. So if you know

579
00:29:30,080 --> 00:29:33,760
Speaker 1: you're having a concert, would you have a meal before

580
00:29:33,880 --> 00:29:35,160
Speaker 1: or do you go out hungry?

581
00:29:35,280 --> 00:29:37,520
Speaker 2: Or do you have Tell me about if.

582
00:29:37,600 --> 00:29:40,640
Speaker 3: My show's usually start at eight? Well they used to,

583
00:29:40,680 --> 00:29:43,720
Speaker 3: because I'm not doing them anymore. But I would eat

584
00:29:43,800 --> 00:29:47,120
Speaker 3: probably at five point thirty something not too heavy.

585
00:29:47,480 --> 00:29:48,200
Speaker 2: What would it be like?

586
00:29:48,400 --> 00:29:52,080
Speaker 3: What would it would be? Probably a little steak and

587
00:29:52,200 --> 00:29:55,960
Speaker 3: some vegetables, not probably yet, just some protein and some

588
00:29:56,080 --> 00:29:59,160
Speaker 3: vegetables because you can't go on stage when you'll fall out.

589
00:29:59,320 --> 00:30:01,960
Speaker 3: They just know, very unpleasant thought that would be. It

590
00:30:02,040 --> 00:30:04,280
Speaker 3: was a ritual, my whole your ritual.

591
00:30:04,360 --> 00:30:06,920
Speaker 2: So your ritual is to eat at five thirty by yourself.

592
00:30:07,200 --> 00:30:09,560
Speaker 2: Did you see people before or not?

593
00:30:09,760 --> 00:30:13,240
Speaker 1: Just its just me and yeah, and then you go

594
00:30:13,360 --> 00:30:16,000
Speaker 1: out and you have water, presumably water, and.

595
00:30:16,040 --> 00:30:18,360
Speaker 3: Then you know it's I get to the venue at

596
00:30:18,360 --> 00:30:21,080
Speaker 3: three o'clock. I've got to sleep till five point thirty,

597
00:30:21,520 --> 00:30:24,360
Speaker 3: and then I have my lunch, dinner. Then I faff

598
00:30:24,400 --> 00:30:26,760
Speaker 3: around getting ready and then let's it. It's just a

599
00:30:26,880 --> 00:30:29,440
Speaker 3: ritual that happens all the time. Five thirty is the

600
00:30:29,480 --> 00:30:30,400
Speaker 3: regular five thirty.

601
00:30:30,680 --> 00:30:33,320
Speaker 2: And what about afterwards? Do you eat afterwards?

602
00:30:33,600 --> 00:30:38,080
Speaker 3: No, I'm on a plane. It's you might have a sandwich,

603
00:30:38,440 --> 00:30:39,760
Speaker 3: might have a sandwich, half a sandwich.

604
00:30:40,880 --> 00:30:43,600
Speaker 2: When do you have the opportunity to explore a city?

605
00:30:43,720 --> 00:30:46,400
Speaker 1: Then if you're giving a concert in a city, do

606
00:30:46,480 --> 00:30:48,560
Speaker 1: you have a sense of where you are that you

607
00:30:48,920 --> 00:30:51,280
Speaker 1: can sort of be where you are or do.

608
00:30:51,760 --> 00:30:56,600
Speaker 2: It is purely arriving, sleeping, performing, and then it's.

609
00:30:56,440 --> 00:30:59,160
Speaker 3: All a blur there it is there's no time to

610
00:30:59,200 --> 00:31:01,480
Speaker 3: side see and you realize if you're in Powers and

611
00:31:01,520 --> 00:31:04,720
Speaker 3: you're in Italy, or you're in Denmark or places that

612
00:31:04,880 --> 00:31:08,160
Speaker 3: you feel if you're in Romania and Bulgoa, it's different

613
00:31:08,200 --> 00:31:10,600
Speaker 3: because you've never experienced it before. But the places I know,

614
00:31:10,720 --> 00:31:12,920
Speaker 3: I'm used to. But to be honest to you, it's

615
00:31:12,960 --> 00:31:15,880
Speaker 3: a routine. No time to stop and enjoy the scenery.

616
00:31:16,240 --> 00:31:18,680
Speaker 3: You go, arrive at the airport, get into the car,

617
00:31:19,080 --> 00:31:22,200
Speaker 3: go to the show, relax, eat, do the show, fly

618
00:31:22,360 --> 00:31:23,120
Speaker 3: off to another place.

619
00:31:23,320 --> 00:31:25,080
Speaker 2: But you do travel for pleasure.

620
00:31:25,200 --> 00:31:27,680
Speaker 1: So absolutely, you have memories of a restaurant in Florence,

621
00:31:27,760 --> 00:31:30,160
Speaker 1: you have memories of a restaurant in Venice. Are there

622
00:31:30,240 --> 00:31:33,080
Speaker 1: other cities that you really other than the two Italian ones?

623
00:31:33,480 --> 00:31:35,440
Speaker 4: In France or in well, the south, in the south

624
00:31:35,440 --> 00:31:39,160
Speaker 4: of France. We have a house in Yes. So we're

625
00:31:39,240 --> 00:31:41,960
Speaker 4: introduced to a restaurant in nie Cod La Petite Maison,

626
00:31:42,960 --> 00:31:45,680
Speaker 4: and it was Hubert and Javonci that recommended it to us,

627
00:31:45,720 --> 00:31:47,880
Speaker 4: because he was someone that welcomed us when we first

628
00:31:47,960 --> 00:31:51,000
Speaker 4: came down and gave us a few pointers on places

629
00:31:51,040 --> 00:31:54,240
Speaker 4: to go and people to know, and that became a

630
00:31:54,360 --> 00:31:57,160
Speaker 4: real ritual for us. Every summer we would go there

631
00:31:57,760 --> 00:32:01,200
Speaker 4: and be looked after by Nicole at least once a week,

632
00:32:01,240 --> 00:32:02,600
Speaker 4: once every two weeks.

633
00:32:02,880 --> 00:32:04,040
Speaker 2: Character Yeah, one.

634
00:32:03,960 --> 00:32:05,760
Speaker 1: Time Richard and I were there and we wanted we

635
00:32:05,840 --> 00:32:07,640
Speaker 1: won't even let it, and we wanted to leave, and

636
00:32:07,680 --> 00:32:08,480
Speaker 1: she wouldn't let us go.

637
00:32:09,240 --> 00:32:11,160
Speaker 2: She said this, and it was going to be the

638
00:32:11,200 --> 00:32:11,920
Speaker 2: Gypsy Queens.

639
00:32:11,960 --> 00:32:17,600
Speaker 4: This is like, she's a brilliant restaurant for her, she's

640
00:32:17,720 --> 00:32:21,360
Speaker 4: very passionate. She's not everybody's cup of tea, but the

641
00:32:21,440 --> 00:32:24,080
Speaker 4: food is worth it, and she's always been listening to

642
00:32:24,240 --> 00:32:26,760
Speaker 4: us and the boysilers Again, we never see a menu

643
00:32:26,880 --> 00:32:30,000
Speaker 4: when we go there. They literally Nicole just feeds us.

644
00:32:30,040 --> 00:32:35,400
Speaker 4: So it's like course after course after corn, a lot

645
00:32:35,440 --> 00:32:37,920
Speaker 4: of it's a lot of food, which is why we

646
00:32:37,960 --> 00:32:41,600
Speaker 4: don't go too often, because it's quite rich and there's

647
00:32:41,600 --> 00:32:43,480
Speaker 4: a lot of butter and a lot of all the

648
00:32:43,560 --> 00:32:44,320
Speaker 4: oil you eat.

649
00:32:44,200 --> 00:32:45,600
Speaker 2: Out much of the South answers.

650
00:32:45,880 --> 00:32:49,560
Speaker 4: Mostly, we've had a wonderful chef who's cooked for us

651
00:32:49,680 --> 00:32:55,000
Speaker 4: for over twenty years and I think because Elton spends

652
00:32:55,040 --> 00:32:58,200
Speaker 4: so much time traveling on the road, and I travel

653
00:32:58,200 --> 00:33:00,760
Speaker 4: a lot for work as well. The gray luxury in

654
00:33:00,800 --> 00:33:04,160
Speaker 4: the world is staying in your own home and eating wonderful.

655
00:33:03,760 --> 00:33:08,520
Speaker 3: Food terrorists there, which is just perfect for breakfast, for lunch,

656
00:33:08,640 --> 00:33:11,520
Speaker 3: for dinner. It's just you can't drag yourself away from

657
00:33:11,520 --> 00:33:14,800
Speaker 3: the table. It's a conversation table, and the viewer is amazing.

658
00:33:14,920 --> 00:33:16,280
Speaker 3: So why would you bother to go out?

659
00:33:16,520 --> 00:33:18,920
Speaker 4: And all our friends come to visit us, so that's

660
00:33:18,960 --> 00:33:20,720
Speaker 4: the time we catch up with the people we love,

661
00:33:21,200 --> 00:33:24,520
Speaker 4: you know, on that beautiful terrorist eating fantastic food, all

662
00:33:24,600 --> 00:33:27,600
Speaker 4: the local produce. You know, it's like the food basket

663
00:33:27,680 --> 00:33:31,840
Speaker 4: of the world there and you get fantastic produce and exactly.

664
00:33:31,560 --> 00:33:33,880
Speaker 2: Question I saw that fish.

665
00:33:33,960 --> 00:33:35,680
Speaker 1: I know Sara was going to ask you, growing up

666
00:33:35,720 --> 00:33:38,440
Speaker 1: as you did, with the importance of food, points of

667
00:33:38,480 --> 00:33:41,800
Speaker 1: the table, the importance of that kind of sharing of

668
00:33:41,880 --> 00:33:42,800
Speaker 1: your time with food.

669
00:33:43,040 --> 00:33:44,880
Speaker 2: What about the boys? How do you do it with them?

670
00:33:45,080 --> 00:33:48,480
Speaker 1: What will they when I'm interviewing them in fifteen years,

671
00:33:48,520 --> 00:33:50,080
Speaker 1: what will they tell me about their life?

672
00:33:50,200 --> 00:33:53,040
Speaker 3: As they would say they had the best time. I mean,

673
00:33:53,120 --> 00:33:55,440
Speaker 3: they just you know, they love go to the chef

674
00:33:55,520 --> 00:33:59,480
Speaker 3: food in the summer and exactly as I say, goes

675
00:33:59,520 --> 00:34:01,360
Speaker 3: out fishing comes back with a hate. We eat it

676
00:34:01,600 --> 00:34:04,400
Speaker 3: and it's just like, well, it's such a great feeling,

677
00:34:04,960 --> 00:34:06,440
Speaker 3: and I think he loves it, the fact that we're

678
00:34:06,440 --> 00:34:08,960
Speaker 3: eating dinner and he called it because the summer. Really

679
00:34:09,040 --> 00:34:10,839
Speaker 3: it's not just about it's more about them than us.

680
00:34:11,360 --> 00:34:13,640
Speaker 3: It's about we want to give them a great memory

681
00:34:13,680 --> 00:34:17,560
Speaker 3: of summer, so that kids have the friends come and

682
00:34:17,640 --> 00:34:21,000
Speaker 3: stay with us with their parents. So it's really we

683
00:34:21,400 --> 00:34:23,640
Speaker 3: pay more attention to them than we do to ourselves.

684
00:34:23,840 --> 00:34:27,480
Speaker 4: And meals are sacred, so no phones at the table,

685
00:34:27,840 --> 00:34:31,440
Speaker 4: no television on in the background. It's all about conversation.

686
00:34:31,680 --> 00:34:34,240
Speaker 4: It's all about connection. It's where we catch up because

687
00:34:34,239 --> 00:34:36,319
Speaker 4: we all have busy lives and we hear about each

688
00:34:36,360 --> 00:34:41,480
Speaker 4: other's days. And during lockdown where we with the boys

689
00:34:41,719 --> 00:34:43,920
Speaker 4: three meals a day, when we just talked all the

690
00:34:44,040 --> 00:34:45,840
Speaker 4: time about what was going on in the world and

691
00:34:45,920 --> 00:34:49,480
Speaker 4: told funny stories or learned about his history or my history.

692
00:34:49,920 --> 00:34:52,480
Speaker 4: And the food is part of that brings you together.

693
00:34:53,320 --> 00:34:56,600
Speaker 1: Food is about sharing time with your children, something that

694
00:34:56,680 --> 00:34:59,640
Speaker 1: you want to explore, to tell you about another country.

695
00:35:00,000 --> 00:35:03,879
Speaker 1: It's also comfort, And I was wondering if my last

696
00:35:03,960 --> 00:35:06,800
Speaker 1: question of a very beautiful interview and thank you is

697
00:35:06,880 --> 00:35:09,439
Speaker 1: to ask you if you needed comfort from a food.

698
00:35:10,200 --> 00:35:11,520
Speaker 2: Is there a food that you would go to?

699
00:35:12,600 --> 00:35:17,320
Speaker 3: Comfort food? Bacon sandwich, bacon sandwich.

700
00:35:17,960 --> 00:35:25,120
Speaker 4: Probably a really basic pasta, like a simple pasta, like

701
00:35:26,719 --> 00:35:30,960
Speaker 4: pasta like reat pasta, which I love with a bit

702
00:35:31,040 --> 00:35:35,239
Speaker 4: of cheese, a lot of even, but even simple pasta with.

703
00:35:38,840 --> 00:35:40,640
Speaker 2: Pasta is very very confident.

704
00:35:40,840 --> 00:35:43,640
Speaker 3: Yeah, yeah, that's very comforting to me too. But if

705
00:35:44,040 --> 00:35:46,919
Speaker 3: if I'm here and a bacon sandwich is much easier

706
00:35:47,000 --> 00:35:47,600
Speaker 3: to prepare, So.

707
00:35:49,480 --> 00:35:50,800
Speaker 2: How do you make a bacon sandwich?

708
00:35:50,880 --> 00:35:56,560
Speaker 3: Elton John on whole wheat bread with butter and proper

709
00:35:56,640 --> 00:36:00,400
Speaker 3: English bacon, not Danish, not streaky, but you know Lush's

710
00:36:00,440 --> 00:36:03,359
Speaker 3: bacon with the fat cut off and cooked quite well,

711
00:36:03,400 --> 00:36:04,360
Speaker 3: so it's quite crackly.

712
00:36:05,560 --> 00:36:07,279
Speaker 2: Okay, I'd like to have one of those. Thank you

713
00:36:07,440 --> 00:36:09,160
Speaker 2: so much, thank you.

714
00:36:09,719 --> 00:36:11,400
Speaker 3: It's very love, thank you, thank you,