Speaker 1: Welcome to River Cafe Table four, a production of iHeartRadio
Speaker 1: and Adami Studios.
Speaker 2: This is River Cafe Table four with me Ruthie Rogers.
Speaker 2: On River Cafe Table four, I talk to friends who
Speaker 2: know the River Cafe well about food, the food they cook,
Speaker 2: the food they eat, the food of their memories.
Speaker 3: Pennae with zucchini and lemon zest Serve six.
Speaker 2: This week I have wonderful, beautiful, brilliant, few adjectives emily plant.
Speaker 3: One kilo medium zucchini, yellow, green or ridged.
Speaker 2: In each episode, my guest reads a recipe they have
Speaker 2: chosen from one of our cookbooks.
Speaker 3: Two tablespoons extra virgin olive oil, two hundred and fifty
Speaker 3: grams unsalted butter, one garlic clove, peeled and thinly sliced,
Speaker 3: three hundred and fifty grams penne. One bunch fresh mint leaves,
Speaker 3: roughly torn, two lemons, preferably Amalfi. Wash and trim the
Speaker 3: zucchini and cut into small pieces, and in a large saucepan,
Speaker 3: heat the olive oil with one hundred grams of the butter.
Speaker 3: Add the zucchini and stir season well. Adding the garlic.
Speaker 3: Cook gently, stirring from time to time for twenty minutes.
Speaker 3: Bring a pot of salted water to the boil, Add
Speaker 3: the penne to the water, and cook ten minutes or
Speaker 3: until al dente. Drain and add the zucchini, Add the
Speaker 3: remaining butter and the mint leaves. Mix thoroughly great, lemon
Speaker 3: zest on top.
Speaker 2: Thank you, Emily. Here we are in the River Cafe,
Speaker 2: late afternoon, looking at the restaurant, getting ready actually for
Speaker 2: the evening service.
Speaker 3: Can't wait.
Speaker 2: I'm so happy that you chose this recipe because it
Speaker 2: is one of my favorites. Actually, I say that most
Speaker 2: times that the recipe is my favorite, but this one is.
Speaker 2: And I was wondering why this recipe do you cook it?
Speaker 3: Honestly, it just has three of my favorite things in it,
Speaker 3: so any I just wanted to pick one of your
Speaker 3: pasta dishes because it is my ultimate favorite thing and
Speaker 3: what I crave most.
Speaker 2: And did you grow up eating pasta? Yes, the food child, but.
Speaker 3: It was more like spaghetti, you know my mom. My
Speaker 3: mom did tell me, well, God bless her. She had
Speaker 3: four kids, and I'm sure we were all wanting different things,
Speaker 3: and she just had so many kids in so little
Speaker 3: time that very often she'd be like you know, you
Speaker 3: get what you get and you don't get upset. But
Speaker 3: I do have this lasting memory of her spaghetti bolonnaise
Speaker 3: and then always wanting just pasta with butter and cheese
Speaker 3: as well. So she would always let us have the
Speaker 3: pasta with the butter and cheese if we had the
Speaker 3: bolonnaise first. And I find myself doing it to my kids,
Speaker 3: I will bribe them. They've got to have the sauce
Speaker 3: pasta and then they can have just the butter and
Speaker 3: che cheese.
Speaker 2: And when kids come to the River Cafe for lunch families,
Speaker 2: you know, two pasta, butter and cheese. But in fact
Speaker 2: it is really delici.
Speaker 3: It's actually delicious. No, I have to be careble not
Speaker 3: to shovel it into my mouth as I'm serving it
Speaker 3: to them. They love lasagna, they love I mean, I've
Speaker 3: always made them all kinds of pasta, sauces, and I'll
Speaker 3: sneak all kinds of things in there and try and
Speaker 3: get it past them. My oldest one will try most things, steak, chicken.
Speaker 3: Neither of them want the fish apart from sushi fish.
Speaker 2: It's funny about yeah, I know, my stepson said fish.
Speaker 2: It was about thirty I.
Speaker 3: Think it's so weird. I don't know why.
Speaker 2: Fish maybe where they look, or maybe.
Speaker 3: The b they look. To be honest, I think it
Speaker 3: is more the way they look. They kind of envision
Speaker 3: what they look and it kind of roastes them out.
Speaker 2: Yeah, we were once Increase. It was about four and
Speaker 2: it was fishing. It'd stand there all day. We made
Speaker 2: with this little fishing rod in the harbor, and in
Speaker 2: the end, Richard, my husband, actually went to the market
Speaker 2: and bought a fish and we all dove put the
Speaker 2: fish on the hook, and then I think he never
Speaker 2: ate a fish again for a long time.
Speaker 3: We had a fishing experience in Martha's Vineyard, where we
Speaker 3: liked to go every summer because John's from Boston and
Speaker 3: his whole family is sort of around there, and it's
Speaker 3: a magical place. Mouths beautiful, absolutely love it's so bizarre
Speaker 3: and bohemian special. But we took the kids fishing and
Speaker 3: Hazel pulled in a fish and it flopped around on
Speaker 3: the deck and she screamed. She never recovered. She was like,
Speaker 3: it's bleeding, Like it was awful.
Speaker 2: It's very real. So did they cook with you? Did
Speaker 2: they come in there? They do?
Speaker 3: I make this chicken noodle soup that they really love.
Speaker 2: How do you make that?
Speaker 3: Well, I actually used ginger in it, and it has
Speaker 3: this kind of richness to it. Either I'll use leftover
Speaker 3: roast chicken, or I'll sort of sear her or some
Speaker 3: chicken thigh. I usually like using chicken thighs bonus skinless.
Speaker 3: They're like a dream on there. You can kind of
Speaker 3: put them in thing and it's got carrots and celery
Speaker 3: and onions and beautiful chicken stock, wine and those egg noodles,
Speaker 3: and they just love it.
Speaker 2: I always say you should always have chicken soup around.
Speaker 2: I always have a part of chicken soup because there
Speaker 2: is something so sustaining about it.
Speaker 3: Yeah, it's very Moorish. It was one of the first
Speaker 3: things I made for John. I think the.
Speaker 2: Chicken soup. I think it's always interested the food we
Speaker 2: cook for an occasion. You know, Yes, I was going
Speaker 2: to want to do a book called What to Cook
Speaker 2: When when you're depressed, when you're broke, when you want
Speaker 2: us to do somebody when you don't have somebody important
Speaker 2: coming to dinner? Did you think about that when you
Speaker 2: were cooking for him?
Speaker 3: Well, it's funny, I guess they just made that. I
Speaker 3: knew he would love, like I mean a roast chicken.
Speaker 3: Who doesn't love roast chicken. And the roast chicken I
Speaker 3: love is Ina Garten's roast chicken. It's called it her
Speaker 3: engagement chicken because I think when people make it for people,
Speaker 3: they get engaged or something. Lemon, garlic, onions up the chicken, thyme,
Speaker 3: salt and pepper, all that, and you scatter onions around
Speaker 3: the chicken, but you pack them in really tight into
Speaker 3: the tray and then you roast them really high about
Speaker 3: an hour and twenty minutes and they're done and they're perfect.
Speaker 3: And then when you take the chickens out, you then
Speaker 3: kind of cute in some wine and some butter and
Speaker 3: into that onion eque garlicy mixture. Oh my gods, divine,
Speaker 3: it's really sticky and yummy, and then they fell in love.
Speaker 2: That's it.
Speaker 3: That's it, that's all it took.
Speaker 2: But were you going out tell me more about your
Speaker 2: did you rather work or? She had four kids and
Speaker 2: so her cooking was well.
Speaker 3: So she was an actress when Fie and I were
Speaker 3: very little, and then she just had too many kids.
Speaker 3: She had two more after me and Fee and then
Speaker 3: I think, you know, really felt she needed to be
Speaker 3: home with us. I don't know if she loved cooking
Speaker 3: because it was more of a chore for her with kids,
Speaker 3: being like, I don't like risotto. I don't you know.
Speaker 3: I think it's probably like a bit joyless at times.
Speaker 2: Did she teach you how to do her recipes?
Speaker 3: She did, but she sort of is a bit of
Speaker 3: a just bung it all in So was it very British?
Speaker 3: They're very British in general. And then definitely every Sunday
Speaker 3: was the religion of the Sunday roast.
Speaker 2: What was that? As an American, I'm really intrigued by
Speaker 2: the whole British Sunday lunch.
Speaker 3: Well, it's like Christmas Dinner, Thanksgiving. Yeah, Sunday, Every Sunday
Speaker 3: we would either have roast beef, roast lamb, roast chicken,
Speaker 3: or roast pork. It was one of those. Always a roast,
Speaker 3: always a roast, and then we would have roast potatoes
Speaker 3: with the beef. You'd have Yorkshire puddings, we'd have everything.
Speaker 3: We'd have the bread, sauce, we'd have vegetables, we'd have gravy.
Speaker 3: I mean, I just have this lasting memory in my
Speaker 3: dad's plate, just like swimming in Great swimming In.
Speaker 4: Emily talked about Sunday roast when she was a child.
Speaker 4: So when we're roasting meat here, we like to sear
Speaker 4: the meat and get a good color on all sides.
Speaker 4: And then often we'll put it into the wood oven
Speaker 4: and get a dry heat into it to start the
Speaker 4: cooking process. And then maybe after ten or fifteen minutes,
Speaker 4: we can go in with hard herb, whether it's rosemary,
Speaker 4: sage bay, and if it wants a splash of wine
Speaker 4: or water. Now this is the same weather we're making
Speaker 4: slow roasted veal, spatchcock chickens, pot roasted beef, Philip. This
Speaker 4: is the way that we like to do it.
Speaker 2: So when you're growing up with this really important food
Speaker 2: tradition in your house of sitting down to dinner that
Speaker 2: your mother goes, what age did you kind of leave?
Speaker 2: Did you go to university here and stay home or
Speaker 2: did you go abroad?
Speaker 3: Or so I am the only person in my family
Speaker 3: who didn't go to university because when I was about seventeen,
Speaker 3: I did this play with my school and an agent
Speaker 3: came to see the play and he said, I think
Speaker 3: you're really good. You should do this. And I really
Speaker 3: had a cavalier attitude towards it because I was like, oh, okay,
Speaker 3: I'm not worrying. I wasn't really thinking about being an actress.
Speaker 3: I was sort of wanting to go to university and
Speaker 3: do languages like I always loved Spanish and French and
Speaker 3: my mum's an amazing linguist and yeah, brilliant British speaks
Speaker 3: like three languages. And so I was sort of inspired
Speaker 3: by that and wanted to do that. And then he said, well,
Speaker 3: why don't you give it a go? And I'd also
Speaker 3: seen from my mother how tough the industry was, you know,
Speaker 3: I didn't have a rose tinted gaze towards it. I'd
Speaker 3: seen how damaging it can be. It's so personal, you know.
Speaker 3: So I was like, okay, we I'll give it a go,
Speaker 3: but I don't really know if I want to do it.
Speaker 3: I can't believe I was talking like that now, because
Speaker 3: I truly am madly in love with it. But anyway,
Speaker 3: I tried it. I auditioned. I got my first job
Speaker 3: when I was eighteen, once I was out of school,
Speaker 3: which was a play with Dane Judy Dench and she
Speaker 3: was just divine to me, and so Peter Hall directed it.
Speaker 3: I mean it was just mad. I was just such
Speaker 3: a love the royal family.
Speaker 2: It's like, no twenty years.
Speaker 3: Yeah, it's based on the Barrymores. The fictional family is
Speaker 3: called the Cavendishes. And yeah, so quite soon after that,
Speaker 3: around eighteen nineteen, I got my own place. I just
Speaker 3: cut Yeah, I got my own place in Parsons Green
Speaker 3: and I was so green. I mean I just like
Speaker 3: went and looked at it, and I just liked the
Speaker 3: look of the colors on the walls. So I just
Speaker 3: went with it. And my mom came over and she
Speaker 3: was like, is there any heating in here? And I
Speaker 3: realized there was no central heating in the apartment, and
Speaker 3: I was like, oh, I just got a case. The
Speaker 3: walls were really cool, because I.
Speaker 2: Think that's a good criteria.
Speaker 3: It was a happy place. It just was freezing and
Speaker 3: that's very young ETI yeah, it was young.
Speaker 2: And then did you cook at all? Did you still
Speaker 2: want to eat? Yeah?
Speaker 3: Yeah, I mean I do. Remember before I did the play.
Speaker 3: I mean, you're going to be horrified to hear this,
Speaker 3: because I haven't had one since I used to go
Speaker 3: every night to Burger King and get a double cheeseburger
Speaker 3: before I went on stage. I don't know how I
Speaker 3: went on stage to two hours after that.
Speaker 2: I was going to ask you, you know, because it
Speaker 2: is intriguing. You know, we all think about how we
Speaker 2: work and how we eat and when we when we work,
Speaker 2: and how we sort of fit all that in, and
Speaker 2: so if you are in the theater you weren't there,
Speaker 2: would you still do that now that you would eat
Speaker 2: before going on stage?
Speaker 3: She would like, I'm someone who needs to eat all day.
Speaker 3: I'm not someone who can have three meals a day.
Speaker 3: I feel like I'm usually hungry most of the time,
Speaker 3: and so I tried to do sort of four to
Speaker 3: five smaller meals throughout the day. But yeah, I couldn't
Speaker 3: eat a double cheeseburger with fries now and not want
Speaker 3: to go and have a nap.
Speaker 2: But you would eat.
Speaker 3: I was eighteen, so I was like, it's fine. So
Speaker 3: I would get to the theater around I don't know.
Speaker 3: I guess we would go on at seven thirty, so
Speaker 3: I would eat at like six fifteen, and just disgusting
Speaker 3: every night. Every night, I was obsessed with it. It
Speaker 3: was my favorite thing. I get the Tube Incadilly Circus.
Speaker 3: I go to Burger King and go straight to the theater.
Speaker 3: I probably stank of burgers and Judy Dench noticed that
Speaker 3: you were smelling of a Burger King. Burger so lovely here,
Speaker 3: Like every night after the show, she would bring me
Speaker 3: into her dressing room and there'd be so many like
Speaker 3: famous people in there, and I was like, what, Like
Speaker 3: I was a kid. I mean it was amazing. And
Speaker 3: Peter Bowls was in it. Do you know him?
Speaker 2: I remember? Yeah?
Speaker 3: And he took me to the.
Speaker 2: Ivy for the first Yeah, yeah, do you remember that?
Speaker 3: I do? I remember it. I mean I'd never been
Speaker 3: to a restaurant like that before. It was mad.
Speaker 2: Did you go to restaurants with your parents?
Speaker 3: If I remember on a Friday night we would go
Speaker 3: for a Chinese Great Lehampton and Crispy Duck pancakes, And
Speaker 3: I remember just being obsessed with that kind of thing
Speaker 3: growing up. But I feel it's a more common thing
Speaker 3: for people to take their kids out to cafes and
Speaker 3: restaurants now.
Speaker 2: Yeah, And I think that you know, as you say,
Speaker 2: can be the pane butter and cheese, but sometimes, you know,
Speaker 2: I was once amazed we had an eight year old
Speaker 2: who ordered a grouse. No, they were Italian, but.
Speaker 3: Oh see, that's incredible. It was even Stanley and Fee
Speaker 3: like Stanley who is you know, fist of food. Even
Speaker 3: his little kids, like they have about five things they
Speaker 3: really love and he's like, come on, like I made
Speaker 3: a lasagna for my kids yesterday and Hazel loves it
Speaker 3: and everything. But Violet, my little one who's for she
Speaker 3: was really like, no, I just want the plane lasagna.
Speaker 3: I just want blanket pasta, she calls it. But I said,
Speaker 3: come on, you got to try it and then I'll
Speaker 3: give you the blanket pasta. And then she looks at it.
Speaker 3: She goes, it looks like a cake. I said, there
Speaker 3: you go, and then she loved it.
Speaker 2: Yeah. What about when you leave them and you go
Speaker 2: to do a film.
Speaker 3: Well, normally they're with me when I work, but it's
Speaker 3: hard during school time. And now they're both in school.
Speaker 3: Like when they were little, like it kind of dragged
Speaker 3: them around anyway, but now they kind of have to
Speaker 3: be a bit more stable. So they're going to stay
Speaker 3: in London as school. And I'm doing this six part
Speaker 3: Western which I'm completely thrilled by. It's heart racing piece
Speaker 3: it's sort of as violent as it is witty. It's real.
Speaker 3: It's written by Hugo Blick, and it was brought to
Speaker 3: me about two years ago. We got delayed because of COVID,
Speaker 3: but I truly read the first page and I was like,
Speaker 3: I'm going to be doing this.
Speaker 2: This is about the first case.
Speaker 3: It's so dynamic and arresting and beautiful. You just know
Speaker 3: the writing. It's all about the writing for me. Now,
Speaker 3: I'm just realizing you just cannot make a good movie
Speaker 3: out of a bad script. And there's conflict and intrigue
Speaker 3: and something different. I'm in.
Speaker 2: Are there other women?
Speaker 3: There's a couple of other really cool female parts. There's
Speaker 3: a lot of boys. It's like a very but it's
Speaker 3: partly because she is presented as this aristocratic woman is
Speaker 3: a real fish out of water in this brutal, masculine
Speaker 3: world in eighteen ninety.
Speaker 2: Do you eat on the film set? They do good
Speaker 2: food or is it?
Speaker 3: It depends where you are, And I've been someplace it's
Speaker 3: not very good. But we're in Spain, so maybe they might.
Speaker 2: Yeah, they might do that.
Speaker 3: Sometimes I just try and make my own thing, and
Speaker 3: I'll bring my crop part and whip something up during
Speaker 3: the day, so I've got something waiting for me when
Speaker 3: I get home. But I think when I'm working, I
Speaker 3: don't tend to eat sort of pasta and bread because
Speaker 3: it just makes me so sluggish. So I'm obsessed with rice.
Speaker 2: Right about rice?
Speaker 3: It is one of my favorite things.
Speaker 2: Like, yeah, what do you love about rice?
Speaker 3: I love the taste of it. I love that you
Speaker 3: can put anything with it. I love all kinds of rice.
Speaker 3: I love that you can soak it in stut like
Speaker 3: I have this meso soaked black rice that this chef
Speaker 3: I know does for me.
Speaker 4: I understand that Emily loves rice. So here at the restaurant,
Speaker 4: we use two different risotto rices. One is carnioli, the
Speaker 4: other is violona nano rice. The cornorroli we generally use
Speaker 4: with chicken stock, and this can go with a variety
Speaker 4: of things mushrooms, artochokes, greens, and then the smaller, fatter grain,
Speaker 4: which is the violano nano rice, we use with fish stocks.
Speaker 2: When I interviewed Michael Kane, he said that he'd never
Speaker 2: done a deal for a movie that was in any
Speaker 2: place other than a restaurant. Everything that was decided was
Speaker 2: decided in his day, you went to the IVY or
Speaker 2: two like with your age, with your agent, with the producer.
Speaker 2: Somebody's trying to convince you to be in a movie,
Speaker 2: and it was done. And I always think it's interesting
Speaker 2: how people going back to restaurants, how people use restaurants.
Speaker 2: Some people use it to you announce that they want
Speaker 2: a divorce, so they want to fire someone. You can
Speaker 2: do a very private thing in a public space.
Speaker 3: Do you know, I do see what you're saying about
Speaker 3: that people do use restaurants. I think for me in Hollywood,
Speaker 3: like everyone meets in restaurants. Like I've met cast members
Speaker 3: for the first time in a restaurant. I've met producers, directors.
Speaker 3: That's normally how I've met people. It's only recently sort
Speaker 3: of over zoom or a phone call that it's very
Speaker 3: new to me because I do need to sit with
Speaker 3: someone and get a sense of them and get a
Speaker 3: sense of the vibe and whether our energy is going
Speaker 3: to be good, whether it's going to be copa setic
Speaker 3: and a cool experience. And I'm always interested what people
Speaker 3: eat and what they want or what they drink, like
Speaker 3: if they'll have a glass of wine, yeah, if they
Speaker 3: won't like, so if it's an evening sit down, I'll
Speaker 3: definitely have a drink, you know, if it's someone I've
Speaker 3: never met before, because it's a bit nerve wracking as well.
Speaker 3: But a restaurant it is that safe, atmospheric, buzzy place
Speaker 3: where if there's a lull income conversation, it doesn't matter.
Speaker 3: There's always stuff around you that you can feed off.
Speaker 2: You know who there was somebody I was swill to
Speaker 2: or that said he absolutely did not like going into
Speaker 2: a quiet restaurant. No, that you need that safety, and
Speaker 2: I think that's why people do things. It might be
Speaker 2: like firing somebody or breaking up because you can't throw
Speaker 2: a frying pan the sentence, you know, really there's a
Speaker 2: kind of behavior. But then also I think that a
Speaker 2: lot of people do go for a first date in
Speaker 2: the restaurant because it does tell you something, doesn't It
Speaker 2: how the person needs, how they treat the waiter, whether
Speaker 2: they say thank you when they buat something down. It's
Speaker 2: kind of does.
Speaker 3: It's very true. And I'm always aware of how people
Speaker 3: are with because I feel sometimes everyone's nice to me,
Speaker 3: but I always watch how people are with the pas
Speaker 3: on set and how are you with people working in
Speaker 3: a restaurant, like I want to get a real sense
Speaker 3: of who people are is how they are with everybody.
Speaker 2: Did you ever work in a restaurant? No?
Speaker 3: But I did work in a catering company. This amazing
Speaker 3: friend of my mother's alwageous catering company that she does,
Speaker 3: and she would I am Fee and I to be
Speaker 3: her waitresses. Really yeah, it was fun actually because the
Speaker 3: food was so good. She'd feed us like extraordinary food.
Speaker 3: And I have this lasting memory of a quail leg
Speaker 3: cannope with hollandaise over it and on this little krusty Christina.
Speaker 3: Fee and I used to just steal them. We used
Speaker 3: to like pop them like pills. I mean, we loved them.
Speaker 3: But I have that memory of the quail leg.
Speaker 2: It is interesting just this conversation is about memory. You know,
Speaker 2: you might now remember so many things about that experience,
Speaker 2: but the quails comes right.
Speaker 3: Fact, I do remember turning up one time and I
Speaker 3: was wearing these really ugly sandals and I had a
Speaker 3: chipped blue nail polish. I was like sixteen, and she
Speaker 3: thought I looked so unpresentable. I had to wash dishes
Speaker 3: all night. She was like the best place for you?
Speaker 2: Did that? And I was like, and what about the
Speaker 2: politics of food, you think about sustainability or about giving
Speaker 2: your kids organic food or arms. Martha's Vineyard has so
Speaker 2: many good farms.
Speaker 3: Watch is fun. Yes, they have the most beautiful produce
Speaker 3: and eggs and cheese. And in Brooklyn it's harder. I
Speaker 3: find the produce is so much better in the UK.
Speaker 2: Better here.
Speaker 3: Yes, it's so real, Like the carrots are all wonky,
Speaker 3: they taste right, like the strawberries, the berries. Everything is
Speaker 3: just doesn't taste manufactured. And I think sometimes it's not
Speaker 3: the same. Being in the UK has been a bit
Speaker 3: of a wake up call for me of how much
Speaker 3: better I feel the produce is here.
Speaker 2: And I think again, I think that seems to be
Speaker 2: something that we're all thinking about our kids, aren't we think?
Speaker 2: And I think that generation is really interesting, especially as
Speaker 2: they get older. What they're eating. Yes, I mean when
Speaker 2: I have dinner when my grandchildren are older. Once a vegan,
Speaker 2: one's a vegetarian, one's gluten free. That's like, you know,
Speaker 2: I think the politics of food are consistent with the
Speaker 2: politics of everything.
Speaker 3: Yes, do you feel at the restaurant you have to
Speaker 3: adapt for people in that way?
Speaker 2: We're really lucky to be a time because we are
Speaker 2: so focused on vegetables. Yes, so a vegan and the egg,
Speaker 2: you know, tag your telly. But they can have a
Speaker 2: spaghetti with peas. We do something called farinata. Have you
Speaker 2: ever had chippea flower? And so they don't have to
Speaker 2: have gluten and you know, you can have a whole meal.
Speaker 3: And I get so excited to look at your menu
Speaker 3: and just see what's changed, and it changes all the time.
Speaker 2: It's just so exciting. So if you were thinking about comfort,
Speaker 2: do you have a comfort food that this could be anything?
Speaker 2: You know, it could be something that you reach for
Speaker 2: when you're feeling back to what to eat, when, what
Speaker 2: to cook? When?
Speaker 3: All right, I'll comfort Like for me, one of my
Speaker 3: favorite things is a toasted bagel with tons of butter
Speaker 3: and marmite. It's my favorite thing that I really think heaven.
Speaker 3: But I will say the other thing if I were to,
Speaker 3: because it's pasta that I create, is a couch pass barchi.
Speaker 3: It's so simple and it's just one of my favorite things.
Speaker 3: And the first time I had it was in Rome.
Speaker 3: I was shooting a TV series in Rome that was
Speaker 3: not a very good and I was living alone in Rome,
Speaker 3: and I was like twenty years old, lived there for
Speaker 3: three months. Bachi the Armorami Barchie. It was near Campeldi Fiori,
Speaker 3: and I'd go to all of these little local places,
Speaker 3: and I noticed that don't go to the tourist places.
Speaker 3: And I remember this one Italian rest where all the
Speaker 3: locals went. The vat of wine was just put on
Speaker 3: the table. I don't know what wine it was, it
Speaker 3: didn't matter. And you get what you get and they
Speaker 3: bring you a steak or pasta whatever they have, and
Speaker 3: it was just heaven to eat like that. There's simplicity
Speaker 3: of it. And I remember going and having couchy to
Speaker 3: perpet and people saying this. I think they called it
Speaker 3: like the peasant pasta or something. It was sort of
Speaker 3: known as being a really sort of low brow pastor.
Speaker 3: But I was like, but it's a passive.
Speaker 2: I think that's a brilliant for the food because it's
Speaker 2: the cheese actually pasta, butter and cheese.
Speaker 3: It's just got a lot of pep, a little bit
Speaker 3: of but you just want to eat.
Speaker 2: Like my children maybe maybe loved food is food memories
Speaker 2: of childhood and comfort.
Speaker 3: Thank you, Emie, Thank you so much, Jerthy Leon, thank you,
Speaker 3: thank you. Oh.
Speaker 2: To visit the online shop of the River Cafe, go
Speaker 2: to shop the River Cafe dot co dot uk.
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