1 00:00:00,440 --> 00:00:04,080 Speaker 1: Welcome to River Cafe Table four, a production of iHeartRadio 2 00:00:04,160 --> 00:00:05,400 Speaker 1: and Adami Studios. 3 00:00:07,320 --> 00:00:12,880 Speaker 2: This is River Cafe Table four with me Ruthie Rogers. 4 00:00:16,239 --> 00:00:18,920 Speaker 2: On River Cafe Table four, I talk to friends who 5 00:00:18,960 --> 00:00:22,840 Speaker 2: know the River Cafe well about food, the food they cook, 6 00:00:23,120 --> 00:00:25,840 Speaker 2: the food they eat, the food of their memories. 7 00:00:30,080 --> 00:00:34,120 Speaker 3: Pennae with zucchini and lemon zest Serve six. 8 00:00:35,280 --> 00:00:42,920 Speaker 2: This week I have wonderful, beautiful, brilliant, few adjectives emily plant. 9 00:00:44,400 --> 00:00:48,400 Speaker 3: One kilo medium zucchini, yellow, green or ridged. 10 00:00:50,120 --> 00:00:52,839 Speaker 2: In each episode, my guest reads a recipe they have 11 00:00:53,000 --> 00:00:55,120 Speaker 2: chosen from one of our cookbooks. 12 00:00:56,440 --> 00:01:00,880 Speaker 3: Two tablespoons extra virgin olive oil, two hundred and fifty 13 00:01:00,880 --> 00:01:05,920 Speaker 3: grams unsalted butter, one garlic clove, peeled and thinly sliced, 14 00:01:06,760 --> 00:01:12,319 Speaker 3: three hundred and fifty grams penne. One bunch fresh mint leaves, 15 00:01:12,560 --> 00:01:19,560 Speaker 3: roughly torn, two lemons, preferably Amalfi. Wash and trim the 16 00:01:19,640 --> 00:01:23,600 Speaker 3: zucchini and cut into small pieces, and in a large saucepan, 17 00:01:23,760 --> 00:01:26,360 Speaker 3: heat the olive oil with one hundred grams of the butter. 18 00:01:27,319 --> 00:01:33,120 Speaker 3: Add the zucchini and stir season well. Adding the garlic. 19 00:01:34,080 --> 00:01:37,520 Speaker 3: Cook gently, stirring from time to time for twenty minutes. 20 00:01:38,959 --> 00:01:42,559 Speaker 3: Bring a pot of salted water to the boil, Add 21 00:01:42,600 --> 00:01:45,840 Speaker 3: the penne to the water, and cook ten minutes or 22 00:01:46,000 --> 00:01:51,000 Speaker 3: until al dente. Drain and add the zucchini, Add the 23 00:01:51,040 --> 00:01:54,920 Speaker 3: remaining butter and the mint leaves. Mix thoroughly great, lemon 24 00:01:55,040 --> 00:01:56,120 Speaker 3: zest on top. 25 00:01:58,120 --> 00:02:04,440 Speaker 2: Thank you, Emily. Here we are in the River Cafe, 26 00:02:04,520 --> 00:02:08,160 Speaker 2: late afternoon, looking at the restaurant, getting ready actually for 27 00:02:08,200 --> 00:02:09,040 Speaker 2: the evening service. 28 00:02:09,280 --> 00:02:09,720 Speaker 3: Can't wait. 29 00:02:09,919 --> 00:02:12,080 Speaker 2: I'm so happy that you chose this recipe because it 30 00:02:12,160 --> 00:02:14,280 Speaker 2: is one of my favorites. Actually, I say that most 31 00:02:14,320 --> 00:02:17,200 Speaker 2: times that the recipe is my favorite, but this one is. 32 00:02:17,680 --> 00:02:20,360 Speaker 2: And I was wondering why this recipe do you cook it? 33 00:02:20,440 --> 00:02:22,640 Speaker 3: Honestly, it just has three of my favorite things in it, 34 00:02:22,760 --> 00:02:24,680 Speaker 3: so any I just wanted to pick one of your 35 00:02:24,720 --> 00:02:27,720 Speaker 3: pasta dishes because it is my ultimate favorite thing and 36 00:02:27,760 --> 00:02:29,320 Speaker 3: what I crave most. 37 00:02:29,520 --> 00:02:33,560 Speaker 2: And did you grow up eating pasta? Yes, the food child, but. 38 00:02:33,520 --> 00:02:37,480 Speaker 3: It was more like spaghetti, you know my mom. My 39 00:02:37,600 --> 00:02:40,240 Speaker 3: mom did tell me, well, God bless her. She had 40 00:02:40,280 --> 00:02:43,680 Speaker 3: four kids, and I'm sure we were all wanting different things, 41 00:02:43,840 --> 00:02:45,880 Speaker 3: and she just had so many kids in so little 42 00:02:45,919 --> 00:02:48,040 Speaker 3: time that very often she'd be like you know, you 43 00:02:48,080 --> 00:02:50,760 Speaker 3: get what you get and you don't get upset. But 44 00:02:50,880 --> 00:02:55,240 Speaker 3: I do have this lasting memory of her spaghetti bolonnaise 45 00:02:55,400 --> 00:02:58,480 Speaker 3: and then always wanting just pasta with butter and cheese 46 00:02:58,520 --> 00:03:00,480 Speaker 3: as well. So she would always let us have the 47 00:03:00,480 --> 00:03:02,000 Speaker 3: pasta with the butter and cheese if we had the 48 00:03:02,040 --> 00:03:04,600 Speaker 3: bolonnaise first. And I find myself doing it to my kids, 49 00:03:04,639 --> 00:03:07,040 Speaker 3: I will bribe them. They've got to have the sauce 50 00:03:07,080 --> 00:03:09,320 Speaker 3: pasta and then they can have just the butter and 51 00:03:09,400 --> 00:03:10,600 Speaker 3: che cheese. 52 00:03:10,639 --> 00:03:14,520 Speaker 2: And when kids come to the River Cafe for lunch families, 53 00:03:14,800 --> 00:03:17,000 Speaker 2: you know, two pasta, butter and cheese. But in fact 54 00:03:17,040 --> 00:03:17,880 Speaker 2: it is really delici. 55 00:03:18,000 --> 00:03:21,320 Speaker 3: It's actually delicious. No, I have to be careble not 56 00:03:21,440 --> 00:03:23,440 Speaker 3: to shovel it into my mouth as I'm serving it 57 00:03:23,480 --> 00:03:27,560 Speaker 3: to them. They love lasagna, they love I mean, I've 58 00:03:27,560 --> 00:03:30,679 Speaker 3: always made them all kinds of pasta, sauces, and I'll 59 00:03:30,720 --> 00:03:32,640 Speaker 3: sneak all kinds of things in there and try and 60 00:03:32,639 --> 00:03:36,840 Speaker 3: get it past them. My oldest one will try most things, steak, chicken. 61 00:03:37,400 --> 00:03:40,280 Speaker 3: Neither of them want the fish apart from sushi fish. 62 00:03:40,320 --> 00:03:43,240 Speaker 2: It's funny about yeah, I know, my stepson said fish. 63 00:03:43,360 --> 00:03:44,480 Speaker 2: It was about thirty I. 64 00:03:44,360 --> 00:03:46,280 Speaker 3: Think it's so weird. I don't know why. 65 00:03:46,720 --> 00:03:48,560 Speaker 2: Fish maybe where they look, or maybe. 66 00:03:48,360 --> 00:03:52,080 Speaker 3: The b they look. To be honest, I think it 67 00:03:52,200 --> 00:03:54,400 Speaker 3: is more the way they look. They kind of envision 68 00:03:54,440 --> 00:03:56,960 Speaker 3: what they look and it kind of roastes them out. 69 00:03:57,080 --> 00:04:00,160 Speaker 2: Yeah, we were once Increase. It was about four and 70 00:04:00,200 --> 00:04:02,440 Speaker 2: it was fishing. It'd stand there all day. We made 71 00:04:02,480 --> 00:04:04,760 Speaker 2: with this little fishing rod in the harbor, and in 72 00:04:04,760 --> 00:04:07,160 Speaker 2: the end, Richard, my husband, actually went to the market 73 00:04:07,200 --> 00:04:10,440 Speaker 2: and bought a fish and we all dove put the 74 00:04:10,560 --> 00:04:12,880 Speaker 2: fish on the hook, and then I think he never 75 00:04:13,000 --> 00:04:14,400 Speaker 2: ate a fish again for a long time. 76 00:04:14,480 --> 00:04:16,560 Speaker 3: We had a fishing experience in Martha's Vineyard, where we 77 00:04:16,680 --> 00:04:19,200 Speaker 3: liked to go every summer because John's from Boston and 78 00:04:19,240 --> 00:04:21,200 Speaker 3: his whole family is sort of around there, and it's 79 00:04:21,240 --> 00:04:25,120 Speaker 3: a magical place. Mouths beautiful, absolutely love it's so bizarre 80 00:04:25,160 --> 00:04:28,840 Speaker 3: and bohemian special. But we took the kids fishing and 81 00:04:28,839 --> 00:04:31,159 Speaker 3: Hazel pulled in a fish and it flopped around on 82 00:04:31,200 --> 00:04:34,080 Speaker 3: the deck and she screamed. She never recovered. She was like, 83 00:04:34,200 --> 00:04:36,240 Speaker 3: it's bleeding, Like it was awful. 84 00:04:36,240 --> 00:04:38,680 Speaker 2: It's very real. So did they cook with you? Did 85 00:04:38,680 --> 00:04:39,760 Speaker 2: they come in there? They do? 86 00:04:40,279 --> 00:04:42,640 Speaker 3: I make this chicken noodle soup that they really love. 87 00:04:42,800 --> 00:04:43,560 Speaker 2: How do you make that? 88 00:04:44,000 --> 00:04:48,240 Speaker 3: Well, I actually used ginger in it, and it has 89 00:04:48,279 --> 00:04:51,680 Speaker 3: this kind of richness to it. Either I'll use leftover 90 00:04:51,800 --> 00:04:55,240 Speaker 3: roast chicken, or I'll sort of sear her or some 91 00:04:55,320 --> 00:04:57,919 Speaker 3: chicken thigh. I usually like using chicken thighs bonus skinless. 92 00:04:57,920 --> 00:04:59,440 Speaker 3: They're like a dream on there. You can kind of 93 00:04:59,480 --> 00:05:02,080 Speaker 3: put them in thing and it's got carrots and celery 94 00:05:02,120 --> 00:05:06,520 Speaker 3: and onions and beautiful chicken stock, wine and those egg noodles, 95 00:05:06,560 --> 00:05:07,800 Speaker 3: and they just love it. 96 00:05:07,920 --> 00:05:10,440 Speaker 2: I always say you should always have chicken soup around. 97 00:05:10,680 --> 00:05:12,880 Speaker 2: I always have a part of chicken soup because there 98 00:05:12,960 --> 00:05:15,400 Speaker 2: is something so sustaining about it. 99 00:05:15,480 --> 00:05:17,279 Speaker 3: Yeah, it's very Moorish. It was one of the first 100 00:05:17,320 --> 00:05:18,640 Speaker 3: things I made for John. I think the. 101 00:05:20,440 --> 00:05:22,880 Speaker 2: Chicken soup. I think it's always interested the food we 102 00:05:22,960 --> 00:05:25,520 Speaker 2: cook for an occasion. You know, Yes, I was going 103 00:05:25,560 --> 00:05:27,240 Speaker 2: to want to do a book called What to Cook 104 00:05:27,240 --> 00:05:30,360 Speaker 2: When when you're depressed, when you're broke, when you want 105 00:05:30,400 --> 00:05:34,440 Speaker 2: us to do somebody when you don't have somebody important 106 00:05:34,480 --> 00:05:36,159 Speaker 2: coming to dinner? Did you think about that when you 107 00:05:36,160 --> 00:05:36,960 Speaker 2: were cooking for him? 108 00:05:37,120 --> 00:05:39,320 Speaker 3: Well, it's funny, I guess they just made that. I 109 00:05:39,440 --> 00:05:42,520 Speaker 3: knew he would love, like I mean a roast chicken. 110 00:05:42,560 --> 00:05:45,440 Speaker 3: Who doesn't love roast chicken. And the roast chicken I 111 00:05:45,480 --> 00:05:48,599 Speaker 3: love is Ina Garten's roast chicken. It's called it her 112 00:05:48,720 --> 00:05:52,000 Speaker 3: engagement chicken because I think when people make it for people, 113 00:05:52,080 --> 00:05:56,719 Speaker 3: they get engaged or something. Lemon, garlic, onions up the chicken, thyme, 114 00:05:57,520 --> 00:06:00,320 Speaker 3: salt and pepper, all that, and you scatter onions around 115 00:06:00,320 --> 00:06:02,400 Speaker 3: the chicken, but you pack them in really tight into 116 00:06:02,440 --> 00:06:04,680 Speaker 3: the tray and then you roast them really high about 117 00:06:04,680 --> 00:06:07,800 Speaker 3: an hour and twenty minutes and they're done and they're perfect. 118 00:06:08,360 --> 00:06:10,080 Speaker 3: And then when you take the chickens out, you then 119 00:06:10,160 --> 00:06:14,919 Speaker 3: kind of cute in some wine and some butter and 120 00:06:15,960 --> 00:06:19,240 Speaker 3: into that onion eque garlicy mixture. Oh my gods, divine, 121 00:06:19,240 --> 00:06:22,040 Speaker 3: it's really sticky and yummy, and then they fell in love. 122 00:06:22,360 --> 00:06:22,680 Speaker 2: That's it. 123 00:06:23,120 --> 00:06:24,680 Speaker 3: That's it, that's all it took. 124 00:06:26,440 --> 00:06:28,160 Speaker 2: But were you going out tell me more about your 125 00:06:28,279 --> 00:06:30,400 Speaker 2: did you rather work or? She had four kids and 126 00:06:30,440 --> 00:06:31,719 Speaker 2: so her cooking was well. 127 00:06:31,760 --> 00:06:33,880 Speaker 3: So she was an actress when Fie and I were 128 00:06:33,960 --> 00:06:36,080 Speaker 3: very little, and then she just had too many kids. 129 00:06:36,080 --> 00:06:37,760 Speaker 3: She had two more after me and Fee and then 130 00:06:37,800 --> 00:06:40,000 Speaker 3: I think, you know, really felt she needed to be 131 00:06:40,040 --> 00:06:43,679 Speaker 3: home with us. I don't know if she loved cooking 132 00:06:43,760 --> 00:06:46,120 Speaker 3: because it was more of a chore for her with kids, 133 00:06:46,200 --> 00:06:48,960 Speaker 3: being like, I don't like risotto. I don't you know. 134 00:06:49,000 --> 00:06:51,160 Speaker 3: I think it's probably like a bit joyless at times. 135 00:06:51,839 --> 00:06:53,919 Speaker 2: Did she teach you how to do her recipes? 136 00:06:54,080 --> 00:06:55,880 Speaker 3: She did, but she sort of is a bit of 137 00:06:55,920 --> 00:07:00,000 Speaker 3: a just bung it all in So was it very British? 138 00:07:00,000 --> 00:07:03,200 Speaker 3: They're very British in general. And then definitely every Sunday 139 00:07:03,400 --> 00:07:05,120 Speaker 3: was the religion of the Sunday roast. 140 00:07:05,320 --> 00:07:07,840 Speaker 2: What was that? As an American, I'm really intrigued by 141 00:07:07,880 --> 00:07:10,280 Speaker 2: the whole British Sunday lunch. 142 00:07:10,480 --> 00:07:14,480 Speaker 3: Well, it's like Christmas Dinner, Thanksgiving. Yeah, Sunday, Every Sunday 143 00:07:14,480 --> 00:07:17,280 Speaker 3: we would either have roast beef, roast lamb, roast chicken, 144 00:07:17,760 --> 00:07:19,880 Speaker 3: or roast pork. It was one of those. Always a roast, 145 00:07:20,080 --> 00:07:23,640 Speaker 3: always a roast, and then we would have roast potatoes 146 00:07:23,920 --> 00:07:27,000 Speaker 3: with the beef. You'd have Yorkshire puddings, we'd have everything. 147 00:07:27,040 --> 00:07:30,880 Speaker 3: We'd have the bread, sauce, we'd have vegetables, we'd have gravy. 148 00:07:31,080 --> 00:07:33,240 Speaker 3: I mean, I just have this lasting memory in my 149 00:07:33,320 --> 00:07:36,880 Speaker 3: dad's plate, just like swimming in Great swimming In. 150 00:07:40,200 --> 00:07:43,400 Speaker 4: Emily talked about Sunday roast when she was a child. 151 00:07:44,280 --> 00:07:47,120 Speaker 4: So when we're roasting meat here, we like to sear 152 00:07:47,320 --> 00:07:49,800 Speaker 4: the meat and get a good color on all sides. 153 00:07:50,040 --> 00:07:52,080 Speaker 4: And then often we'll put it into the wood oven 154 00:07:52,320 --> 00:07:54,800 Speaker 4: and get a dry heat into it to start the 155 00:07:54,840 --> 00:07:58,120 Speaker 4: cooking process. And then maybe after ten or fifteen minutes, 156 00:07:58,440 --> 00:08:01,080 Speaker 4: we can go in with hard herb, whether it's rosemary, 157 00:08:01,280 --> 00:08:04,440 Speaker 4: sage bay, and if it wants a splash of wine 158 00:08:04,640 --> 00:08:07,840 Speaker 4: or water. Now this is the same weather we're making 159 00:08:08,480 --> 00:08:14,160 Speaker 4: slow roasted veal, spatchcock chickens, pot roasted beef, Philip. This 160 00:08:14,240 --> 00:08:15,960 Speaker 4: is the way that we like to do it. 161 00:08:23,360 --> 00:08:27,800 Speaker 2: So when you're growing up with this really important food 162 00:08:27,880 --> 00:08:30,360 Speaker 2: tradition in your house of sitting down to dinner that 163 00:08:30,440 --> 00:08:32,960 Speaker 2: your mother goes, what age did you kind of leave? 164 00:08:33,080 --> 00:08:35,439 Speaker 2: Did you go to university here and stay home or 165 00:08:35,480 --> 00:08:36,960 Speaker 2: did you go abroad? 166 00:08:37,080 --> 00:08:39,600 Speaker 3: Or so I am the only person in my family 167 00:08:39,640 --> 00:08:42,640 Speaker 3: who didn't go to university because when I was about seventeen, 168 00:08:43,400 --> 00:08:47,120 Speaker 3: I did this play with my school and an agent 169 00:08:47,160 --> 00:08:48,880 Speaker 3: came to see the play and he said, I think 170 00:08:48,880 --> 00:08:50,760 Speaker 3: you're really good. You should do this. And I really 171 00:08:50,760 --> 00:08:53,040 Speaker 3: had a cavalier attitude towards it because I was like, oh, okay, 172 00:08:53,080 --> 00:08:55,920 Speaker 3: I'm not worrying. I wasn't really thinking about being an actress. 173 00:08:56,400 --> 00:08:58,400 Speaker 3: I was sort of wanting to go to university and 174 00:08:58,480 --> 00:09:01,319 Speaker 3: do languages like I always loved Spanish and French and 175 00:09:01,880 --> 00:09:05,120 Speaker 3: my mum's an amazing linguist and yeah, brilliant British speaks 176 00:09:05,200 --> 00:09:07,920 Speaker 3: like three languages. And so I was sort of inspired 177 00:09:07,920 --> 00:09:10,520 Speaker 3: by that and wanted to do that. And then he said, well, 178 00:09:10,520 --> 00:09:13,280 Speaker 3: why don't you give it a go? And I'd also 179 00:09:13,480 --> 00:09:17,760 Speaker 3: seen from my mother how tough the industry was, you know, 180 00:09:17,800 --> 00:09:21,720 Speaker 3: I didn't have a rose tinted gaze towards it. I'd 181 00:09:21,760 --> 00:09:25,760 Speaker 3: seen how damaging it can be. It's so personal, you know. 182 00:09:26,280 --> 00:09:27,960 Speaker 3: So I was like, okay, we I'll give it a go, 183 00:09:28,080 --> 00:09:29,600 Speaker 3: but I don't really know if I want to do it. 184 00:09:29,720 --> 00:09:31,240 Speaker 3: I can't believe I was talking like that now, because 185 00:09:31,280 --> 00:09:33,800 Speaker 3: I truly am madly in love with it. But anyway, 186 00:09:33,840 --> 00:09:36,640 Speaker 3: I tried it. I auditioned. I got my first job 187 00:09:36,679 --> 00:09:39,079 Speaker 3: when I was eighteen, once I was out of school, 188 00:09:39,120 --> 00:09:41,720 Speaker 3: which was a play with Dane Judy Dench and she 189 00:09:41,880 --> 00:09:45,280 Speaker 3: was just divine to me, and so Peter Hall directed it. 190 00:09:45,320 --> 00:09:47,000 Speaker 3: I mean it was just mad. I was just such 191 00:09:47,000 --> 00:09:48,959 Speaker 3: a love the royal family. 192 00:09:49,000 --> 00:09:50,400 Speaker 2: It's like, no twenty years. 193 00:09:50,440 --> 00:09:52,880 Speaker 3: Yeah, it's based on the Barrymores. The fictional family is 194 00:09:52,920 --> 00:09:57,360 Speaker 3: called the Cavendishes. And yeah, so quite soon after that, 195 00:09:57,400 --> 00:10:00,280 Speaker 3: around eighteen nineteen, I got my own place. I just 196 00:10:00,280 --> 00:10:02,240 Speaker 3: cut Yeah, I got my own place in Parsons Green 197 00:10:02,920 --> 00:10:05,120 Speaker 3: and I was so green. I mean I just like 198 00:10:05,200 --> 00:10:06,880 Speaker 3: went and looked at it, and I just liked the 199 00:10:06,880 --> 00:10:09,880 Speaker 3: look of the colors on the walls. So I just 200 00:10:09,920 --> 00:10:11,720 Speaker 3: went with it. And my mom came over and she 201 00:10:11,880 --> 00:10:14,760 Speaker 3: was like, is there any heating in here? And I 202 00:10:14,840 --> 00:10:17,280 Speaker 3: realized there was no central heating in the apartment, and 203 00:10:17,320 --> 00:10:18,880 Speaker 3: I was like, oh, I just got a case. The 204 00:10:18,920 --> 00:10:20,679 Speaker 3: walls were really cool, because I. 205 00:10:20,600 --> 00:10:22,880 Speaker 2: Think that's a good criteria. 206 00:10:23,040 --> 00:10:25,400 Speaker 3: It was a happy place. It just was freezing and 207 00:10:25,440 --> 00:10:27,720 Speaker 3: that's very young ETI yeah, it was young. 208 00:10:28,080 --> 00:10:30,280 Speaker 2: And then did you cook at all? Did you still 209 00:10:30,320 --> 00:10:31,400 Speaker 2: want to eat? Yeah? 210 00:10:32,000 --> 00:10:35,160 Speaker 3: Yeah, I mean I do. Remember before I did the play. 211 00:10:35,360 --> 00:10:37,200 Speaker 3: I mean, you're going to be horrified to hear this, 212 00:10:37,200 --> 00:10:39,160 Speaker 3: because I haven't had one since I used to go 213 00:10:39,320 --> 00:10:43,400 Speaker 3: every night to Burger King and get a double cheeseburger 214 00:10:43,480 --> 00:10:45,160 Speaker 3: before I went on stage. I don't know how I 215 00:10:45,200 --> 00:10:46,679 Speaker 3: went on stage to two hours after that. 216 00:10:46,760 --> 00:10:48,280 Speaker 2: I was going to ask you, you know, because it 217 00:10:48,360 --> 00:10:50,920 Speaker 2: is intriguing. You know, we all think about how we 218 00:10:50,960 --> 00:10:54,199 Speaker 2: work and how we eat and when we when we work, 219 00:10:54,240 --> 00:10:56,640 Speaker 2: and how we sort of fit all that in, and 220 00:10:56,679 --> 00:10:59,120 Speaker 2: so if you are in the theater you weren't there, 221 00:10:59,160 --> 00:11:00,920 Speaker 2: would you still do that now that you would eat 222 00:11:00,960 --> 00:11:02,680 Speaker 2: before going on stage? 223 00:11:03,200 --> 00:11:05,920 Speaker 3: She would like, I'm someone who needs to eat all day. 224 00:11:06,360 --> 00:11:08,440 Speaker 3: I'm not someone who can have three meals a day. 225 00:11:09,040 --> 00:11:11,840 Speaker 3: I feel like I'm usually hungry most of the time, 226 00:11:11,960 --> 00:11:13,560 Speaker 3: and so I tried to do sort of four to 227 00:11:13,679 --> 00:11:17,600 Speaker 3: five smaller meals throughout the day. But yeah, I couldn't 228 00:11:17,640 --> 00:11:20,200 Speaker 3: eat a double cheeseburger with fries now and not want 229 00:11:20,240 --> 00:11:21,080 Speaker 3: to go and have a nap. 230 00:11:21,520 --> 00:11:22,240 Speaker 2: But you would eat. 231 00:11:22,600 --> 00:11:24,679 Speaker 3: I was eighteen, so I was like, it's fine. So 232 00:11:24,720 --> 00:11:26,800 Speaker 3: I would get to the theater around I don't know. 233 00:11:26,840 --> 00:11:28,360 Speaker 3: I guess we would go on at seven thirty, so 234 00:11:28,400 --> 00:11:33,040 Speaker 3: I would eat at like six fifteen, and just disgusting 235 00:11:33,240 --> 00:11:35,600 Speaker 3: every night. Every night, I was obsessed with it. It 236 00:11:35,679 --> 00:11:38,800 Speaker 3: was my favorite thing. I get the Tube Incadilly Circus. 237 00:11:38,800 --> 00:11:40,920 Speaker 3: I go to Burger King and go straight to the theater. 238 00:11:41,320 --> 00:11:44,880 Speaker 3: I probably stank of burgers and Judy Dench noticed that 239 00:11:44,920 --> 00:11:49,480 Speaker 3: you were smelling of a Burger King. Burger so lovely here, 240 00:11:49,640 --> 00:11:52,320 Speaker 3: Like every night after the show, she would bring me 241 00:11:52,360 --> 00:11:54,040 Speaker 3: into her dressing room and there'd be so many like 242 00:11:54,760 --> 00:11:57,520 Speaker 3: famous people in there, and I was like, what, Like 243 00:11:57,600 --> 00:11:59,640 Speaker 3: I was a kid. I mean it was amazing. And 244 00:11:59,679 --> 00:12:01,760 Speaker 3: Peter Bowls was in it. Do you know him? 245 00:12:02,360 --> 00:12:02,920 Speaker 2: I remember? Yeah? 246 00:12:03,160 --> 00:12:04,120 Speaker 3: And he took me to the. 247 00:12:04,240 --> 00:12:07,280 Speaker 2: Ivy for the first Yeah, yeah, do you remember that? 248 00:12:07,400 --> 00:12:09,439 Speaker 3: I do? I remember it. I mean I'd never been 249 00:12:09,480 --> 00:12:11,439 Speaker 3: to a restaurant like that before. It was mad. 250 00:12:12,160 --> 00:12:13,679 Speaker 2: Did you go to restaurants with your parents? 251 00:12:13,760 --> 00:12:15,640 Speaker 3: If I remember on a Friday night we would go 252 00:12:15,760 --> 00:12:20,800 Speaker 3: for a Chinese Great Lehampton and Crispy Duck pancakes, And 253 00:12:20,960 --> 00:12:22,960 Speaker 3: I remember just being obsessed with that kind of thing 254 00:12:23,240 --> 00:12:26,800 Speaker 3: growing up. But I feel it's a more common thing 255 00:12:26,840 --> 00:12:29,080 Speaker 3: for people to take their kids out to cafes and 256 00:12:29,120 --> 00:12:29,800 Speaker 3: restaurants now. 257 00:12:29,920 --> 00:12:31,559 Speaker 2: Yeah, And I think that you know, as you say, 258 00:12:31,800 --> 00:12:34,160 Speaker 2: can be the pane butter and cheese, but sometimes, you know, 259 00:12:34,559 --> 00:12:36,920 Speaker 2: I was once amazed we had an eight year old 260 00:12:36,920 --> 00:12:40,040 Speaker 2: who ordered a grouse. No, they were Italian, but. 261 00:12:40,400 --> 00:12:46,320 Speaker 3: Oh see, that's incredible. It was even Stanley and Fee 262 00:12:46,360 --> 00:12:49,439 Speaker 3: like Stanley who is you know, fist of food. Even 263 00:12:49,480 --> 00:12:52,000 Speaker 3: his little kids, like they have about five things they 264 00:12:52,040 --> 00:12:55,360 Speaker 3: really love and he's like, come on, like I made 265 00:12:55,360 --> 00:12:58,360 Speaker 3: a lasagna for my kids yesterday and Hazel loves it 266 00:12:58,440 --> 00:13:01,000 Speaker 3: and everything. But Violet, my little one who's for she 267 00:13:01,160 --> 00:13:03,880 Speaker 3: was really like, no, I just want the plane lasagna. 268 00:13:03,920 --> 00:13:06,439 Speaker 3: I just want blanket pasta, she calls it. But I said, 269 00:13:06,480 --> 00:13:07,760 Speaker 3: come on, you got to try it and then I'll 270 00:13:07,760 --> 00:13:10,160 Speaker 3: give you the blanket pasta. And then she looks at it. 271 00:13:10,280 --> 00:13:12,400 Speaker 3: She goes, it looks like a cake. I said, there 272 00:13:12,440 --> 00:13:14,240 Speaker 3: you go, and then she loved it. 273 00:13:14,360 --> 00:13:16,800 Speaker 2: Yeah. What about when you leave them and you go 274 00:13:16,960 --> 00:13:17,920 Speaker 2: to do a film. 275 00:13:17,840 --> 00:13:20,400 Speaker 3: Well, normally they're with me when I work, but it's 276 00:13:20,440 --> 00:13:24,040 Speaker 3: hard during school time. And now they're both in school. 277 00:13:24,080 --> 00:13:25,800 Speaker 3: Like when they were little, like it kind of dragged 278 00:13:25,800 --> 00:13:27,520 Speaker 3: them around anyway, but now they kind of have to 279 00:13:27,600 --> 00:13:29,480 Speaker 3: be a bit more stable. So they're going to stay 280 00:13:29,480 --> 00:13:32,880 Speaker 3: in London as school. And I'm doing this six part 281 00:13:33,200 --> 00:13:38,280 Speaker 3: Western which I'm completely thrilled by. It's heart racing piece 282 00:13:38,440 --> 00:13:41,199 Speaker 3: it's sort of as violent as it is witty. It's real. 283 00:13:42,080 --> 00:13:45,680 Speaker 3: It's written by Hugo Blick, and it was brought to 284 00:13:45,720 --> 00:13:48,320 Speaker 3: me about two years ago. We got delayed because of COVID, 285 00:13:48,679 --> 00:13:51,280 Speaker 3: but I truly read the first page and I was like, 286 00:13:51,320 --> 00:13:52,280 Speaker 3: I'm going to be doing this. 287 00:13:52,280 --> 00:13:53,920 Speaker 2: This is about the first case. 288 00:13:54,000 --> 00:13:57,760 Speaker 3: It's so dynamic and arresting and beautiful. You just know 289 00:13:57,920 --> 00:14:00,360 Speaker 3: the writing. It's all about the writing for me. Now, 290 00:14:00,400 --> 00:14:02,760 Speaker 3: I'm just realizing you just cannot make a good movie 291 00:14:02,840 --> 00:14:05,839 Speaker 3: out of a bad script. And there's conflict and intrigue 292 00:14:05,880 --> 00:14:07,680 Speaker 3: and something different. I'm in. 293 00:14:08,040 --> 00:14:08,760 Speaker 2: Are there other women? 294 00:14:08,920 --> 00:14:11,400 Speaker 3: There's a couple of other really cool female parts. There's 295 00:14:11,480 --> 00:14:13,880 Speaker 3: a lot of boys. It's like a very but it's 296 00:14:13,920 --> 00:14:16,880 Speaker 3: partly because she is presented as this aristocratic woman is 297 00:14:16,880 --> 00:14:19,840 Speaker 3: a real fish out of water in this brutal, masculine 298 00:14:19,840 --> 00:14:21,000 Speaker 3: world in eighteen ninety. 299 00:14:21,160 --> 00:14:23,360 Speaker 2: Do you eat on the film set? They do good 300 00:14:23,400 --> 00:14:24,160 Speaker 2: food or is it? 301 00:14:24,160 --> 00:14:27,240 Speaker 3: It depends where you are, And I've been someplace it's 302 00:14:27,320 --> 00:14:30,320 Speaker 3: not very good. But we're in Spain, so maybe they might. 303 00:14:30,440 --> 00:14:31,400 Speaker 2: Yeah, they might do that. 304 00:14:31,760 --> 00:14:33,840 Speaker 3: Sometimes I just try and make my own thing, and 305 00:14:33,880 --> 00:14:36,720 Speaker 3: I'll bring my crop part and whip something up during 306 00:14:36,720 --> 00:14:38,680 Speaker 3: the day, so I've got something waiting for me when 307 00:14:38,680 --> 00:14:41,400 Speaker 3: I get home. But I think when I'm working, I 308 00:14:41,440 --> 00:14:43,840 Speaker 3: don't tend to eat sort of pasta and bread because 309 00:14:43,840 --> 00:14:48,680 Speaker 3: it just makes me so sluggish. So I'm obsessed with rice. 310 00:14:48,880 --> 00:14:50,040 Speaker 2: Right about rice? 311 00:14:50,080 --> 00:14:51,080 Speaker 3: It is one of my favorite things. 312 00:14:51,160 --> 00:14:53,920 Speaker 2: Like, yeah, what do you love about rice? 313 00:14:54,040 --> 00:14:55,880 Speaker 3: I love the taste of it. I love that you 314 00:14:55,920 --> 00:14:58,800 Speaker 3: can put anything with it. I love all kinds of rice. 315 00:14:58,840 --> 00:15:00,800 Speaker 3: I love that you can soak it in stut like 316 00:15:00,800 --> 00:15:04,120 Speaker 3: I have this meso soaked black rice that this chef 317 00:15:04,200 --> 00:15:04,960 Speaker 3: I know does for me. 318 00:15:07,240 --> 00:15:11,320 Speaker 4: I understand that Emily loves rice. So here at the restaurant, 319 00:15:11,520 --> 00:15:15,720 Speaker 4: we use two different risotto rices. One is carnioli, the 320 00:15:15,800 --> 00:15:19,880 Speaker 4: other is violona nano rice. The cornorroli we generally use 321 00:15:19,960 --> 00:15:23,240 Speaker 4: with chicken stock, and this can go with a variety 322 00:15:23,240 --> 00:15:27,840 Speaker 4: of things mushrooms, artochokes, greens, and then the smaller, fatter grain, 323 00:15:27,920 --> 00:15:32,440 Speaker 4: which is the violano nano rice, we use with fish stocks. 324 00:15:35,880 --> 00:15:40,080 Speaker 2: When I interviewed Michael Kane, he said that he'd never 325 00:15:40,240 --> 00:15:43,320 Speaker 2: done a deal for a movie that was in any 326 00:15:43,320 --> 00:15:46,080 Speaker 2: place other than a restaurant. Everything that was decided was 327 00:15:46,120 --> 00:15:49,160 Speaker 2: decided in his day, you went to the IVY or 328 00:15:49,200 --> 00:15:52,440 Speaker 2: two like with your age, with your agent, with the producer. 329 00:15:52,480 --> 00:15:54,480 Speaker 2: Somebody's trying to convince you to be in a movie, 330 00:15:54,480 --> 00:15:56,600 Speaker 2: and it was done. And I always think it's interesting 331 00:15:56,640 --> 00:16:00,000 Speaker 2: how people going back to restaurants, how people use restaurants. 332 00:16:00,080 --> 00:16:03,720 Speaker 2: Some people use it to you announce that they want 333 00:16:03,720 --> 00:16:06,360 Speaker 2: a divorce, so they want to fire someone. You can 334 00:16:06,400 --> 00:16:09,080 Speaker 2: do a very private thing in a public space. 335 00:16:09,280 --> 00:16:11,280 Speaker 3: Do you know, I do see what you're saying about 336 00:16:11,280 --> 00:16:15,240 Speaker 3: that people do use restaurants. I think for me in Hollywood, 337 00:16:15,320 --> 00:16:18,160 Speaker 3: like everyone meets in restaurants. Like I've met cast members 338 00:16:18,160 --> 00:16:21,040 Speaker 3: for the first time in a restaurant. I've met producers, directors. 339 00:16:21,680 --> 00:16:24,840 Speaker 3: That's normally how I've met people. It's only recently sort 340 00:16:24,840 --> 00:16:28,320 Speaker 3: of over zoom or a phone call that it's very 341 00:16:28,360 --> 00:16:30,720 Speaker 3: new to me because I do need to sit with 342 00:16:30,880 --> 00:16:33,120 Speaker 3: someone and get a sense of them and get a 343 00:16:33,160 --> 00:16:35,880 Speaker 3: sense of the vibe and whether our energy is going 344 00:16:35,920 --> 00:16:38,160 Speaker 3: to be good, whether it's going to be copa setic 345 00:16:38,240 --> 00:16:41,840 Speaker 3: and a cool experience. And I'm always interested what people 346 00:16:41,920 --> 00:16:43,960 Speaker 3: eat and what they want or what they drink, like 347 00:16:43,960 --> 00:16:45,600 Speaker 3: if they'll have a glass of wine, yeah, if they 348 00:16:45,640 --> 00:16:49,160 Speaker 3: won't like, so if it's an evening sit down, I'll 349 00:16:49,200 --> 00:16:51,400 Speaker 3: definitely have a drink, you know, if it's someone I've 350 00:16:51,400 --> 00:16:54,240 Speaker 3: never met before, because it's a bit nerve wracking as well. 351 00:16:54,600 --> 00:16:58,760 Speaker 3: But a restaurant it is that safe, atmospheric, buzzy place 352 00:16:58,800 --> 00:17:01,320 Speaker 3: where if there's a lull income conversation, it doesn't matter. 353 00:17:01,960 --> 00:17:05,120 Speaker 3: There's always stuff around you that you can feed off. 354 00:17:05,200 --> 00:17:07,240 Speaker 2: You know who there was somebody I was swill to 355 00:17:07,359 --> 00:17:09,720 Speaker 2: or that said he absolutely did not like going into 356 00:17:09,760 --> 00:17:13,560 Speaker 2: a quiet restaurant. No, that you need that safety, and 357 00:17:13,640 --> 00:17:15,679 Speaker 2: I think that's why people do things. It might be 358 00:17:16,119 --> 00:17:19,040 Speaker 2: like firing somebody or breaking up because you can't throw 359 00:17:19,040 --> 00:17:23,439 Speaker 2: a frying pan the sentence, you know, really there's a 360 00:17:23,520 --> 00:17:25,840 Speaker 2: kind of behavior. But then also I think that a 361 00:17:25,840 --> 00:17:27,679 Speaker 2: lot of people do go for a first date in 362 00:17:27,680 --> 00:17:30,120 Speaker 2: the restaurant because it does tell you something, doesn't It 363 00:17:30,320 --> 00:17:33,200 Speaker 2: how the person needs, how they treat the waiter, whether 364 00:17:33,240 --> 00:17:35,760 Speaker 2: they say thank you when they buat something down. It's 365 00:17:35,880 --> 00:17:36,320 Speaker 2: kind of does. 366 00:17:36,320 --> 00:17:38,560 Speaker 3: It's very true. And I'm always aware of how people 367 00:17:38,600 --> 00:17:41,159 Speaker 3: are with because I feel sometimes everyone's nice to me, 368 00:17:41,680 --> 00:17:43,920 Speaker 3: but I always watch how people are with the pas 369 00:17:43,960 --> 00:17:45,760 Speaker 3: on set and how are you with people working in 370 00:17:45,840 --> 00:17:47,720 Speaker 3: a restaurant, like I want to get a real sense 371 00:17:47,800 --> 00:17:50,359 Speaker 3: of who people are is how they are with everybody. 372 00:17:50,400 --> 00:17:52,520 Speaker 2: Did you ever work in a restaurant? No? 373 00:17:52,680 --> 00:17:55,840 Speaker 3: But I did work in a catering company. This amazing 374 00:17:55,920 --> 00:17:58,640 Speaker 3: friend of my mother's alwageous catering company that she does, 375 00:17:59,240 --> 00:18:01,080 Speaker 3: and she would I am Fee and I to be 376 00:18:01,160 --> 00:18:05,399 Speaker 3: her waitresses. Really yeah, it was fun actually because the 377 00:18:05,520 --> 00:18:08,800 Speaker 3: food was so good. She'd feed us like extraordinary food. 378 00:18:08,800 --> 00:18:10,960 Speaker 3: And I have this lasting memory of a quail leg 379 00:18:11,000 --> 00:18:15,760 Speaker 3: cannope with hollandaise over it and on this little krusty Christina. 380 00:18:15,880 --> 00:18:17,840 Speaker 3: Fee and I used to just steal them. We used 381 00:18:17,840 --> 00:18:20,880 Speaker 3: to like pop them like pills. I mean, we loved them. 382 00:18:21,119 --> 00:18:22,880 Speaker 3: But I have that memory of the quail leg. 383 00:18:23,240 --> 00:18:27,159 Speaker 2: It is interesting just this conversation is about memory. You know, 384 00:18:27,280 --> 00:18:30,760 Speaker 2: you might now remember so many things about that experience, 385 00:18:30,840 --> 00:18:32,399 Speaker 2: but the quails comes right. 386 00:18:32,560 --> 00:18:35,240 Speaker 3: Fact, I do remember turning up one time and I 387 00:18:35,320 --> 00:18:37,520 Speaker 3: was wearing these really ugly sandals and I had a 388 00:18:37,600 --> 00:18:40,399 Speaker 3: chipped blue nail polish. I was like sixteen, and she 389 00:18:40,440 --> 00:18:42,679 Speaker 3: thought I looked so unpresentable. I had to wash dishes 390 00:18:42,680 --> 00:18:47,320 Speaker 3: all night. She was like the best place for you? 391 00:18:47,400 --> 00:18:50,919 Speaker 2: Did that? And I was like, and what about the 392 00:18:50,960 --> 00:18:54,639 Speaker 2: politics of food, you think about sustainability or about giving 393 00:18:54,680 --> 00:18:58,240 Speaker 2: your kids organic food or arms. Martha's Vineyard has so 394 00:18:58,320 --> 00:18:59,040 Speaker 2: many good farms. 395 00:18:59,280 --> 00:19:02,400 Speaker 3: Watch is fun. Yes, they have the most beautiful produce 396 00:19:02,440 --> 00:19:06,679 Speaker 3: and eggs and cheese. And in Brooklyn it's harder. I 397 00:19:06,880 --> 00:19:09,120 Speaker 3: find the produce is so much better in the UK. 398 00:19:09,440 --> 00:19:10,040 Speaker 2: Better here. 399 00:19:10,200 --> 00:19:13,560 Speaker 3: Yes, it's so real, Like the carrots are all wonky, 400 00:19:13,720 --> 00:19:17,040 Speaker 3: they taste right, like the strawberries, the berries. Everything is 401 00:19:17,200 --> 00:19:21,520 Speaker 3: just doesn't taste manufactured. And I think sometimes it's not 402 00:19:21,640 --> 00:19:23,480 Speaker 3: the same. Being in the UK has been a bit 403 00:19:23,520 --> 00:19:26,040 Speaker 3: of a wake up call for me of how much 404 00:19:26,080 --> 00:19:28,120 Speaker 3: better I feel the produce is here. 405 00:19:28,520 --> 00:19:30,760 Speaker 2: And I think again, I think that seems to be 406 00:19:30,840 --> 00:19:34,040 Speaker 2: something that we're all thinking about our kids, aren't we think? 407 00:19:34,160 --> 00:19:37,000 Speaker 2: And I think that generation is really interesting, especially as 408 00:19:37,000 --> 00:19:39,360 Speaker 2: they get older. What they're eating. Yes, I mean when 409 00:19:39,400 --> 00:19:43,000 Speaker 2: I have dinner when my grandchildren are older. Once a vegan, 410 00:19:43,040 --> 00:19:46,280 Speaker 2: one's a vegetarian, one's gluten free. That's like, you know, 411 00:19:47,160 --> 00:19:49,960 Speaker 2: I think the politics of food are consistent with the 412 00:19:49,960 --> 00:19:50,840 Speaker 2: politics of everything. 413 00:19:51,000 --> 00:19:52,919 Speaker 3: Yes, do you feel at the restaurant you have to 414 00:19:53,000 --> 00:19:54,600 Speaker 3: adapt for people in that way? 415 00:19:54,800 --> 00:19:56,800 Speaker 2: We're really lucky to be a time because we are 416 00:19:56,840 --> 00:20:01,200 Speaker 2: so focused on vegetables. Yes, so a vegan and the egg, 417 00:20:01,520 --> 00:20:03,000 Speaker 2: you know, tag your telly. But they can have a 418 00:20:03,000 --> 00:20:06,560 Speaker 2: spaghetti with peas. We do something called farinata. Have you 419 00:20:06,560 --> 00:20:10,320 Speaker 2: ever had chippea flower? And so they don't have to 420 00:20:10,359 --> 00:20:13,120 Speaker 2: have gluten and you know, you can have a whole meal. 421 00:20:13,160 --> 00:20:14,840 Speaker 3: And I get so excited to look at your menu 422 00:20:14,840 --> 00:20:17,320 Speaker 3: and just see what's changed, and it changes all the time. 423 00:20:17,440 --> 00:20:20,920 Speaker 2: It's just so exciting. So if you were thinking about comfort, 424 00:20:21,000 --> 00:20:25,520 Speaker 2: do you have a comfort food that this could be anything? 425 00:20:25,600 --> 00:20:27,400 Speaker 2: You know, it could be something that you reach for 426 00:20:27,440 --> 00:20:30,000 Speaker 2: when you're feeling back to what to eat, when, what 427 00:20:30,080 --> 00:20:30,640 Speaker 2: to cook? When? 428 00:20:30,760 --> 00:20:33,879 Speaker 3: All right, I'll comfort Like for me, one of my 429 00:20:34,080 --> 00:20:38,879 Speaker 3: favorite things is a toasted bagel with tons of butter 430 00:20:39,040 --> 00:20:46,080 Speaker 3: and marmite. It's my favorite thing that I really think heaven. 431 00:20:46,320 --> 00:20:48,560 Speaker 3: But I will say the other thing if I were to, 432 00:20:48,680 --> 00:21:02,280 Speaker 3: because it's pasta that I create, is a couch pass barchi. 433 00:21:02,880 --> 00:21:05,920 Speaker 3: It's so simple and it's just one of my favorite things. 434 00:21:05,920 --> 00:21:07,480 Speaker 3: And the first time I had it was in Rome. 435 00:21:08,520 --> 00:21:10,760 Speaker 3: I was shooting a TV series in Rome that was 436 00:21:11,600 --> 00:21:17,320 Speaker 3: not a very good and I was living alone in Rome, 437 00:21:17,359 --> 00:21:20,280 Speaker 3: and I was like twenty years old, lived there for 438 00:21:20,320 --> 00:21:26,719 Speaker 3: three months. Bachi the Armorami Barchie. It was near Campeldi Fiori, 439 00:21:26,880 --> 00:21:29,280 Speaker 3: and I'd go to all of these little local places, 440 00:21:29,280 --> 00:21:31,720 Speaker 3: and I noticed that don't go to the tourist places. 441 00:21:32,040 --> 00:21:34,359 Speaker 3: And I remember this one Italian rest where all the 442 00:21:34,400 --> 00:21:37,320 Speaker 3: locals went. The vat of wine was just put on 443 00:21:37,359 --> 00:21:39,240 Speaker 3: the table. I don't know what wine it was, it 444 00:21:39,240 --> 00:21:41,000 Speaker 3: didn't matter. And you get what you get and they 445 00:21:41,000 --> 00:21:43,359 Speaker 3: bring you a steak or pasta whatever they have, and 446 00:21:43,440 --> 00:21:46,320 Speaker 3: it was just heaven to eat like that. There's simplicity 447 00:21:46,400 --> 00:21:49,080 Speaker 3: of it. And I remember going and having couchy to 448 00:21:49,119 --> 00:21:51,439 Speaker 3: perpet and people saying this. I think they called it 449 00:21:51,480 --> 00:21:53,600 Speaker 3: like the peasant pasta or something. It was sort of 450 00:21:53,640 --> 00:21:56,320 Speaker 3: known as being a really sort of low brow pastor. 451 00:21:56,400 --> 00:21:57,800 Speaker 3: But I was like, but it's a passive. 452 00:21:58,760 --> 00:22:01,240 Speaker 2: I think that's a brilliant for the food because it's 453 00:22:01,280 --> 00:22:04,040 Speaker 2: the cheese actually pasta, butter and cheese. 454 00:22:05,080 --> 00:22:06,880 Speaker 3: It's just got a lot of pep, a little bit 455 00:22:06,880 --> 00:22:08,480 Speaker 3: of but you just want to eat. 456 00:22:08,520 --> 00:22:12,560 Speaker 2: Like my children maybe maybe loved food is food memories 457 00:22:12,600 --> 00:22:14,160 Speaker 2: of childhood and comfort. 458 00:22:14,480 --> 00:22:17,480 Speaker 3: Thank you, Emie, Thank you so much, Jerthy Leon, thank you, 459 00:22:17,520 --> 00:22:28,040 Speaker 3: thank you. Oh. 460 00:22:28,280 --> 00:22:31,720 Speaker 2: To visit the online shop of the River Cafe, go 461 00:22:31,840 --> 00:22:36,400 Speaker 2: to shop the River Cafe dot co dot uk. 462 00:22:39,520 --> 00:22:42,240 Speaker 1: River Cafe Table four is a production of iHeart Radio 463 00:22:42,280 --> 00:22:46,480 Speaker 1: and Adami Studios. For more podcasts from iHeartRadio, visit the 464 00:22:46,520 --> 00:22:50,000 Speaker 1: iHeartRadio app, Apple Podcasts, or wherever you listen to your 465 00:22:50,040 --> 00:22:50,920 Speaker 1: favorite shows.