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Speaker 1: You're listening to Ruthie's Table four in partnership with Montclair.

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Speaker 1: Last night, Emily Mortimer came to Thanksgiving dinner with her

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Speaker 1: family at our home, and as is a tradition, at

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Speaker 1: the end of the meal, we all sang you Are

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Speaker 1: My Sunshine, our favorite family song. Looking down at the

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Speaker 1: table of forty people, our eyes met and stayed there

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Speaker 1: for all four verses. In those moments, memories flooded back

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Speaker 1: with the girl I knew since she was six, the

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Speaker 1: time he spent with her father, John playwright and barrister,

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Speaker 1: and her mother Penny Fly fisher and tennis player who

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Speaker 1: managed the no small feat of smoking while playing the game.

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Speaker 1: What Emily does now is impressive. She's an actor, a writer, director,

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Speaker 1: Nodding Hill, The Pursuit of Love, Newsroom, Match Point, The

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Speaker 1: New Look, and Apple Show with Juliet Binoch and Paddington III.

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Speaker 1: When I see Emily, our conversation is mostly about what

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Speaker 1: she did other than what she's doing for. She was

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Speaker 1: one of the first employees of the River Cafe in

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Speaker 1: nineteen eighty nine, when being seventeen and totally inexperienced was

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Speaker 1: no obstacle.

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Speaker 2: To be a waiter here.

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Speaker 1: In the River Cafe. Today we're going to talk about

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Speaker 1: food and memories. For she is my family and most

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Speaker 1: of all, Emily Mortimer, you are my sunshine. Oh oh

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Speaker 1: my goodness.

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Speaker 3: Begin it was so nice to see Funny.

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Speaker 2: Yeah, your bully, we're going to get you back in here.

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Speaker 4: But do you remember what I felt like or what

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Speaker 4: it was like?

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Speaker 2: Yes? I do. It was it was just the same.

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Speaker 2: It was just smaller. I mean it was like half

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Speaker 2: the size of men there.

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Speaker 5: It was the kitchen.

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Speaker 1: We had the bar going across here.

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Speaker 2: Yes, that's right, the barn there. Definitely that bar was

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Speaker 2: a wall. I can remember that very clearly.

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Speaker 6: But there were tables outside sometimes in the summer. Yeah,

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Speaker 6: and we all do do you do you still get

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Speaker 6: them to the waitresses and the waiters to the pres Yeah.

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Speaker 2: That was the most amazing. We really kept iron. And

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Speaker 2: that really is what taught me to cook.

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Speaker 6: I think is coming here and having to like grape

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Speaker 6: parmesan and sweat the peppers and oh yeah yeah, peel

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Speaker 6: the peel the peppers, you know, and get the food

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Speaker 6: ready and then you kind of a part of it,

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Speaker 6: which is just such a cool thing.

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Speaker 1: So we'll start with the recipe that you chose, which

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Speaker 1: was a pair almon tarde.

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Speaker 6: Pear and almond tart serves ten to twelve six ripe

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Speaker 6: commas pears, three hundred and fifty grams of blanched whole almonds,

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Speaker 6: three hundred and fifty grams of unsalted butter softened, three

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Speaker 6: hundred and fifty grams of caster sugar, three eggs. Peel

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Speaker 6: half and core the pears. Place the pear halfs face

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Speaker 6: down and in one layer in a pre baked sweet

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Speaker 6: pastry base. Put the almonds in a food processor and

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Speaker 6: chop until fine. Cream together the butter and sugar with

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Speaker 6: an electric mixer until pale and light.

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Speaker 2: Add the almonds, then the eggs. One by one. Pour

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Speaker 2: this almond.

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Speaker 6: Mixture over the pears, bake for forty minutes or until

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Speaker 6: the filling is golden brown, and set. Leave to cool

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Speaker 6: and serve with a dollop of crem fresh.

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Speaker 1: We do a version of the pair and almond tart

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Speaker 1: all year. So in the summer when we make a

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Speaker 1: tart with raspberries with the almond frownchipant dolt, we o

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Speaker 1: the strawberries or but I do think for me the

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Speaker 1: best is pear combinations.

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Speaker 6: The classic Yeah, well, I just love it because it's

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Speaker 6: the sort of most amazing bang for your buck of

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Speaker 6: a pudding, because you just people can't believe that a

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Speaker 6: human mortal made it and you didn't just buy it

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Speaker 6: in a.

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Speaker 2: Sort of yeah, you know, bou lingerie or something.

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Speaker 6: It really does and it's so simple and easy as

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Speaker 6: all your recipes are, but it just is so sort

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Speaker 6: of delicious and really impressive.

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Speaker 2: People are always just like, did you really make this?

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Speaker 2: Did you make the pastry? Shan, what did you do

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Speaker 2: the pastry?

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Speaker 6: Yeah?

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Speaker 5: The pastry is three hundred and seventy five grams of

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Speaker 5: plain flour, two hundred and fifty grams of unsalted butter,

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Speaker 5: which you pulse in a robocoop or magic mixed kind

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Speaker 5: of machine. Then add one hundred grams of icing sugar,

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Speaker 5: give that a little pulse, then bind it together with

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Speaker 5: three egg yolks, and it will make a firm dough

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Speaker 5: that you need to refrigerate for a couple of hours.

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Speaker 5: And then the secret of the almond tart is that

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Speaker 5: we actually grate the dough into the using a thick

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Speaker 5: cheese graye to cheese grater, isn't it, and then greate

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Speaker 5: that into the pastry. Tin and press it out. Don't

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Speaker 5: try and roll it because you'll probably never have a Yeah, exactly.

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Speaker 2: The secrets of our recipes. Press it into place.

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Speaker 5: You can make it as thick as soon as you like,

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Speaker 5: but as long as you pre bake it before you

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Speaker 5: put the almonds in, isn't it. Yeah, you might put

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Speaker 5: the cake mixture in. It's probably one of the desserts.

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Speaker 5: It's been on since you's, you know, for thirty five years.

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Speaker 2: Now, that's six or.

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Speaker 6: Thirty five years. I can't believe that I hadn't actually

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Speaker 6: done the math.

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Speaker 1: So let's carry on back to those early early days

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Speaker 1: and to being a waiter here. What you were seventeen? Yeah,

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Speaker 1: that's really amazing. Yeah, and do you remember the story

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Speaker 1: of why you came or what happened?

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Speaker 6: I just was trying to make a bit of money

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Speaker 6: on my summer after well, yes, it was the beginning

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Speaker 6: of my gap year, and it was really the beginning

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Speaker 6: of my life because I was a very very shy

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Speaker 6: believe or not child, and still am as a person.

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Speaker 6: And actually cooking I have found in my life has

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Speaker 6: been something there's been the greatest sort of way of

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Speaker 6: counter acting being shy because you can.

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Speaker 2: Sort of have people over and.

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Speaker 6: Have parties and friends, but you can sort of also

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Speaker 6: be hiding behind this thing. And I think coming and

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Speaker 6: being a waitress was really the first time that I

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Speaker 6: had sort of been in life, like I knew I

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Speaker 6: was going to go to university, and I knew I

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Speaker 6: was going to go to Russia before I went to university,

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Speaker 6: having never really kissed a boy hardly, having never really

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Speaker 6: kind of hardly got drunk, having really lived a very

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Speaker 6: secluded life, and this was my sort of gateway to

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Speaker 6: the beginning of my life coming here. And I think

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Speaker 6: my parents had just said, you need to make a

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Speaker 6: bit of money, and why don't you be a waitress,

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Speaker 6: And they probably just asked you, and you very kindly

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Speaker 6: had agreed to have this completely callow, sort of just demented.

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Speaker 1: To have this absolute, fabulously beautiful, charming open.

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Speaker 2: I had, you know.

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Speaker 1: I think shyness is a really interesting conversation because I

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Speaker 1: was at a dinner the other night and I said

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Speaker 1: to somebody that I stood outside the door. I hadn't

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Speaker 1: been to like a big dinner party for a long time,

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Speaker 1: and it was for Graydon Carter, and I said, I

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Speaker 1: kind of stood outside, really not wanting to ring that

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Speaker 1: doorbell go into a room of.

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Speaker 2: A whole lot of people.

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Speaker 1: And he said, well, I was at that doorstep too,

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Speaker 1: because I didn't want to go into a room.

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Speaker 2: And there are people who you just they just.

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Speaker 1: Assume that you're not shy when that things don't bother you,

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Speaker 1: when in fact there is that that terror. And I

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Speaker 1: sometimes do that of heading into the kitchen to safe

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Speaker 1: because I think Ruthie Rogers is here, so I'm really interested.

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Speaker 1: But you just feel safe when you're in.

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Speaker 6: The kitchen and you can hide behind the business of

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Speaker 6: getting something ready and you don't actually have to sort

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Speaker 6: of properly being with the sort of responsibility.

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Speaker 1: Of talking trying to tell me that when she has

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Speaker 1: a dinner, you keep your apron aunts. You don't have

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Speaker 1: to talk to.

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Speaker 2: Thanks divulging that.

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Speaker 5: I find that if I got my chef's outfit, I'm

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Speaker 5: more confident if I was in my normal clothes. And

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Speaker 5: when I was trying to buy my car, I was

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Speaker 5: I was doing the deal with my chef's outfit because

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Speaker 5: I was much more like, yeah, I was like.

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Speaker 2: In the role I can totally imagine.

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Speaker 1: I think, yeah, we don't need psychiatrists.

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Speaker 2: Psycht I just said, yeah, I.

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Speaker 1: Think we just marrier chefs Out'll give you mine to

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Speaker 1: take home today.

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Speaker 5: It's a natural barrier, like if I have to talk

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Speaker 5: to people, if I'm like people come to my house,

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Speaker 5: I keep my apron on it because.

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Speaker 2: It keeps me in the persona like really nervy. Well

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Speaker 2: it's funny though.

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Speaker 6: Also I was thinking about last night and coming to

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Speaker 6: your incredible dinner and just thinking it's it's and as

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Speaker 6: is coming to your restaurants. It's like you're entering this world.

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Speaker 6: And in a funny way, it feels like because people

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Speaker 6: think as an actor you're not shy because you're performing

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Speaker 6: all the time and you're putting yourself out there.

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Speaker 2: But as I said, that's really the only way you can't.

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Speaker 2: I can exist is by forcing myself into this. But

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Speaker 2: it's like.

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Speaker 6: Putting on a show in a way like having a

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Speaker 6: dinner or or having it's putting it's it's you know,

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Speaker 6: having having a restaurant or whatever, but even having people

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Speaker 6: for dinner.

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Speaker 2: In your own home.

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Speaker 6: I always feel like that it's you make it look

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Speaker 6: nice and you sort of put the music on them,

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Speaker 6: and you sort of light the fire and you can

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Speaker 6: create this kind of world that people set a stage set,

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Speaker 6: but it is all a kind of illusion and really

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Speaker 6: the sort of behind the scenes shouting at everybody to

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Speaker 6: tell you their bedrooms and anyway. So I feel very

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Speaker 6: I think coming to as a young Yeah, so that's

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Speaker 6: call to this magical place. It felt like it felt

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Speaker 6: the best way of sort of forcing myself into life

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Speaker 6: because it was you and your family in Rose and

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Speaker 6: just it was a family.

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Speaker 1: Nineteen eighty nine. We opened in September eighty seven. Do

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Speaker 1: we teach you anything?

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Speaker 2: Yes, And you taught me basically taught me how to cook.

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Speaker 2: You taught me, but we opened the restaurants. Seventeen year

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Speaker 2: old was in the kitchen cooking. Yeah, no you didn't.

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Speaker 6: I wasn't cooking, but I was greating you as you

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Speaker 6: as a fact you were saying, they still do that here.

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Speaker 6: That the waiters that you you really become very familiar

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Speaker 6: with the food and you're making it, and you have

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Speaker 6: to get in earlier than most waiters would come to

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Speaker 6: do a job in a restaurant. So you get in

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Speaker 6: a few hours before and you create the parmesan or

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Speaker 6: a lot of the time was chopping up the basil

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Speaker 6: and the Parsley and things like that and just sort

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Speaker 6: of becoming. And I can always remember you saying, and

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Speaker 6: my mom says that to me. Ruthie always says, and

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Speaker 6: I said, I can remember it. Just get a good

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Speaker 6: smell going, you know. And that's true. I always think

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Speaker 6: of that as I'm cooking.

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Speaker 1: Now.

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Speaker 6: It's just like, you know, it's going to be okay,

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Speaker 6: You've just got this good smell going.

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Speaker 1: And then I got about being a waiter who taught

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Speaker 1: you how to wait no one, and I still training.

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Speaker 2: That's the training of the river surf. I mean, it

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Speaker 2: really was.

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Speaker 1: I really sorry about Nemesis. When what was that story

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Speaker 1: about the Nemesis and the glass? I said, you broke

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Speaker 1: a glass over a Nemesis, a whole Nemesis.

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Speaker 6: I'm sure I did. I mean, I broke everything over

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Speaker 6: everything I was.

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Speaker 2: I was.

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Speaker 6: I just remember the dry cleaning bills that you guys

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Speaker 6: were having to pay on my.

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Speaker 2: Bar, so people that had red wine dropped in their lapse.

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Speaker 6: And I think that I think I've come to the

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Speaker 6: conclusion that actually being a waiter is a very difficult job,

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Speaker 6: and people don't really don't really.

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Speaker 2: Be nicer to waiters.

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Speaker 6: There's so much going on in your head at one

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Speaker 6: time where you really are having to try to remember,

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Speaker 6: and you could generally you can get from starter to

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Speaker 6: main course. That's okay, you can remember because you can

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Speaker 6: see you've take taken their plates away, but then you

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Speaker 6: take the main course plates away, and then you just

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Speaker 6: forget about them for hours because you just forget totally

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Speaker 6: to bring them there putting menus.

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Speaker 2: And then once they've had their pudding. I was just like,

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Speaker 2: you totally forget to have to pay a bill.

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Speaker 6: No, no, don't worry about the bill. That was always

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Speaker 6: the bit that un did me. I was remembering. But

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Speaker 6: then I was remembering the other day there was this

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Speaker 6: awful thing where I still feel guilty about this. This

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Speaker 6: man called I mean, I don't I think his name

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Speaker 6: was Dougal McDougall, and he was he was eating his

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Speaker 6: lunch here and there was a big Christmas lunch and

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Speaker 6: everybody was going bananas getting ready for you know, this service,

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Speaker 6: and then this lunch full of people and it was

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Speaker 6: a Christmas thing, and so all the people from all

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Speaker 6: the offices were having their Christmas lunches and and the

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Speaker 6: phone was going off the hook bananas. This phone kept

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Speaker 6: ringing and no one had time to pick it up.

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Speaker 1: The phone in the restaurant, and people picked it up

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Speaker 1: and took a reserve.

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Speaker 6: And I remember finally picking it up and thinking, because

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Speaker 6: I thought, maybe this is something you know, I needed,

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Speaker 6: you know, somebody needs to deal with this phone. And

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Speaker 6: I picked it up and I said hello, and the

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Speaker 6: woman said, oh, hello. You know you've got a mister

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Speaker 6: dougall McDougall dining with you today and he's urgently required

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Speaker 6: to the telephone. And I said, oh, yes, absolutely, I'll

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Speaker 6: find it for you. And I put the phone down,

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Speaker 6: and I thought, how do I find Google McDougall and

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Speaker 6: all these people?

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Speaker 2: And then I looked.

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Speaker 6: Around and I saw this man and I just thought,

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Speaker 6: I think you're Google mdog.

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Speaker 1: And he.

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Speaker 6: Had a sort of he was so sweet looking. He

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Speaker 6: had a sort of mullet hair and then a suit

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Speaker 6: that was slightly ill fitting, but you looked really lovely.

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Speaker 6: And anyway, I just thought, you're Google McDougal. I think

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Speaker 6: you are. And I went over and I said, are

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Speaker 6: you buy any chance, mister Doogle McDougall, And man said yes.

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Speaker 2: I am.

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Speaker 6: And I was so victorious, and I went to the

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Speaker 6: phone and I picked up them, and I said, he's

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Speaker 6: just coming, and he went and he and all lunch

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Speaker 6: long and he had his phone, goll and it was

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Speaker 6: all good.

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Speaker 2: All lunchlong.

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Speaker 6: I was just so happy and laughing about this story

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00:14:03,480 --> 00:14:05,079
Speaker 6: to myself, and it got me through the lunch. And

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Speaker 6: then at the end of lunch, I started telling all

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00:14:08,200 --> 00:14:11,520
Speaker 6: the other staff and the waitresses and the chefs and

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00:14:11,559 --> 00:14:14,280
Speaker 6: all about it, and everybody was laughing up roariously, and

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Speaker 6: I said, and I saw this man, and I just

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00:14:15,880 --> 00:14:18,440
Speaker 6: knew out of everybody in this restaurant lot of people,

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Speaker 6: that had to be Doggle McDougall. Sure enough it was,

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Speaker 6: and I described as mullets and his badly fitting suits.

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Speaker 6: And then this little voice went, I'm still here, you know,

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00:14:27,320 --> 00:14:30,000
Speaker 6: and it was Google McDougall, and he'd gone to the

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Speaker 6: loo while I was telling the story and.

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Speaker 2: Come out and heard me.

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Speaker 6: And I still to this daste wake up in the night,

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Speaker 6: just feeling bad for Doogle Mcdoggle.

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Speaker 2: If you're listening to this, I have a big apology

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Speaker 2: to make. I really feel bad.

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Speaker 1: The other nights when you heard, somebody came up to me.

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Speaker 1: This man came up with the felt and he said,

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Speaker 1: my wife is dying to beat you. I said, okay,

305
00:14:53,800 --> 00:14:55,720
Speaker 1: So I went over and I went listen, I hear

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Speaker 1: you're dying to meet me.

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Speaker 2: And it was the wrong table.

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Speaker 1: Dying.

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Speaker 2: We just tried to my table, and so you're dying

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Speaker 2: to me. So things, you know.

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Speaker 1: It was thirty five years later, it's still still.

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Speaker 2: But I do remember.

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Speaker 6: The Other thing I remember was that cell phones had

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Speaker 6: only just started, and people were they had phones in

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Speaker 6: their cars, and they were some of these men, these

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Speaker 6: sort of guys that were trying to show off and

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Speaker 6: be fancy, would go to the car park and phone

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Speaker 6: in there, putting orders from the car park to show

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Speaker 6: off about their phones.

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Speaker 1: We once had somebody when we had somebody was using

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Speaker 1: their cell phone outside and a wader went up and

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Speaker 1: for some reason said, you know, we'd prefer you not

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Speaker 1: to use your cell phone disturbing other people. She said, well,

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Speaker 1: I was trying to get the attention of a waiter.

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Speaker 1: She was actually calling reception to ask a waiter to.

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Speaker 2: Come to her tail. So yeah, I mean, big waiter.

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Speaker 2: It's hard, really, it really is hard. It really is hard.

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Speaker 6: It requires an awful lots of concentration and your brain

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Speaker 6: has to be in about twenty five places.

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Speaker 2: Do you ever work anywhere else? No, of course not.

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Speaker 6: I mean I was just I mean I was unemployab

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Speaker 6: all those waits.

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Speaker 2: It would be good to try at one more. I

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00:16:16,440 --> 00:16:17,400
Speaker 2: should do one.

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Speaker 4: Here?

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Speaker 2: Yeah, yeah, you happy to do it? Did you know?

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Speaker 1: The River Cafe has a shop. It's full of our

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Speaker 1: favorite foods and designs. We have cookbooks and then in

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00:16:34,040 --> 00:16:38,560
Speaker 1: Napkins kitchen were toat bags with our signatures, glasses from Venice,

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Speaker 1: chocolates from Durin. You can find us right next door

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Speaker 1: to the River Cafe in London or online at shop

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Speaker 1: Therivercafe dot co dot uk. Going back before you were seventeen, Yeah,

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Speaker 1: let's talk about growing up in the Mortimer household and food.

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Speaker 1: What were meals like at your well?

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Speaker 6: Yeah, dad was Dad could really cook and loved food,

346
00:17:06,040 --> 00:17:09,320
Speaker 6: but he was his He always said his favorite His

347
00:17:09,440 --> 00:17:11,360
Speaker 6: idea of good food is food you don't really need

348
00:17:11,400 --> 00:17:14,600
Speaker 6: teeth to eat, like no, like sort of mashed potato

349
00:17:14,760 --> 00:17:17,639
Speaker 6: or kedgeree was his favorite thing as sort of comfort food.

350
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Speaker 6: And I remember as a little little girl, my dad

351
00:17:20,440 --> 00:17:23,320
Speaker 6: always cooked me boiled eggs and toast soldiers.

352
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Speaker 2: That was the thing I was.

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Speaker 6: I used to say, get my eggs, you bugger gone

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Speaker 6: down in the morning, and send them back if they

355
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Speaker 6: weren't I mean.

356
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Speaker 2: I wasn't very dead. She said that I was a very.

357
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Speaker 6: Shy child, but I was not shy with my dad,

358
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Speaker 6: and so I would, Yeah, I would send back the

359
00:17:37,320 --> 00:17:40,360
Speaker 6: eggs if they went exactly cooked to my you know,

360
00:17:41,440 --> 00:17:46,560
Speaker 6: certain specificity, and if the toa soldiers went perfectly lightly blonded.

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Speaker 2: I was very annoyed.

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Speaker 6: But food, I mean, our family was such a sort

363
00:17:53,200 --> 00:17:57,840
Speaker 6: of place of love and also as all families, quite

364
00:17:57,920 --> 00:18:00,960
Speaker 6: dysfunctional in lots of wonderful ways. But the one thing

365
00:18:01,040 --> 00:18:03,280
Speaker 6: that they really always got right my mom and dad

366
00:18:03,359 --> 00:18:07,600
Speaker 6: was was meals, Like we always I can't remember not having.

367
00:18:08,960 --> 00:18:11,720
Speaker 6: I mean, we just always ate together where whether it

368
00:18:11,880 --> 00:18:16,120
Speaker 6: was at you know, dinner at home with mom Mum

369
00:18:16,160 --> 00:18:20,000
Speaker 6: normally cooking, or sometimes Dad, or in a restaurant, and

370
00:18:20,119 --> 00:18:23,560
Speaker 6: restaurants we just from our dad. Both me and Rosie,

371
00:18:23,600 --> 00:18:26,199
Speaker 6: my sister inherited just a love of restaurants, and his

372
00:18:27,040 --> 00:18:29,320
Speaker 6: attitude to restaurants was that it was just sort of

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Speaker 6: that there was no problem so great or sort of

374
00:18:32,480 --> 00:18:36,080
Speaker 6: heart so broken that it couldn't be slightly made better

375
00:18:36,119 --> 00:18:39,320
Speaker 6: by and delicious meal in a restaurant with a white

376
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Speaker 6: tablecloth and preferably a glass or three of champagne, and

377
00:18:44,000 --> 00:18:46,879
Speaker 6: that that you know, you that there was something so

378
00:18:47,040 --> 00:18:49,320
Speaker 6: cheering about going out for lunch or dinner in a

379
00:18:49,400 --> 00:18:52,440
Speaker 6: nice restaurant. And I think Rosie and I just still

380
00:18:52,520 --> 00:18:56,280
Speaker 6: have that. We're addicted to restaurants. Yeah, I just it

381
00:18:56,320 --> 00:18:58,320
Speaker 6: just feels like such a treat. It never stops being

382
00:18:58,320 --> 00:19:01,480
Speaker 6: a treat. And just sort of that feeling of being

383
00:19:01,560 --> 00:19:04,359
Speaker 6: cozy and with people you love in this kind of

384
00:19:04,359 --> 00:19:08,080
Speaker 6: special place. And and again another thing of that of

385
00:19:08,119 --> 00:19:11,359
Speaker 6: wherever you are in the world, finding a little key

386
00:19:11,560 --> 00:19:14,359
Speaker 6: into it. It's a way of getting to know people

387
00:19:14,400 --> 00:19:17,160
Speaker 6: and getting to know the place you're in and and

388
00:19:17,160 --> 00:19:20,560
Speaker 6: and finding some sort of, you know, place that feels

389
00:19:20,680 --> 00:19:24,240
Speaker 6: authentic to where you are and being there generally you're

390
00:19:24,280 --> 00:19:26,680
Speaker 6: with people you really like, eating good food and.

391
00:19:26,680 --> 00:19:29,680
Speaker 1: Tells you about the culture and take the place you are.

392
00:19:29,840 --> 00:19:31,800
Speaker 1: Did you Because I always think of your parents as

393
00:19:31,800 --> 00:19:37,600
Speaker 1: being incredibly social as well. Father was his playwright and

394
00:19:37,640 --> 00:19:40,040
Speaker 1: his you know, voyage around my father and he was

395
00:19:40,480 --> 00:19:43,399
Speaker 1: defending Oz Magnet was it was he was a Oz

396
00:19:43,440 --> 00:19:49,320
Speaker 1: trial and and the sex It's really radical lawyer who

397
00:19:49,440 --> 00:19:53,080
Speaker 1: was you know, on the forefront of every case that

398
00:19:53,240 --> 00:19:56,520
Speaker 1: was happening, with everything that was contentiously there was John

399
00:19:56,560 --> 00:20:00,919
Speaker 1: Mortimer and yet such a gentle and gorgeous man and Penny.

400
00:20:01,000 --> 00:20:02,960
Speaker 1: I say, the first time I met Penny, she was

401
00:20:02,960 --> 00:20:06,320
Speaker 1: sitting on his lap. You know. It was just they

402
00:20:06,359 --> 00:20:09,399
Speaker 1: were such a kind of important people in our lives,

403
00:20:09,520 --> 00:20:13,840
Speaker 1: and so they were able to have this life of

404
00:20:13,880 --> 00:20:17,240
Speaker 1: going out or people entertaining, and you still felt very

405
00:20:17,280 --> 00:20:17,720
Speaker 1: part of that.

406
00:20:18,000 --> 00:20:19,560
Speaker 2: Yeah, it's very much part of it.

407
00:20:19,680 --> 00:20:23,880
Speaker 6: And yeah, we were always I mean Dad loved young

408
00:20:23,960 --> 00:20:26,520
Speaker 6: people and children and he just thought children were sort of,

409
00:20:27,200 --> 00:20:30,919
Speaker 6: you know, the best type of people that that, and

410
00:20:30,960 --> 00:20:33,120
Speaker 6: he was always so sympathetic about being a young person.

411
00:20:33,160 --> 00:20:35,280
Speaker 6: He said, it's just like this life will never be

412
00:20:35,359 --> 00:20:37,959
Speaker 6: as hard as it is when you're young, and school

413
00:20:38,040 --> 00:20:42,200
Speaker 6: is awful, and it's just like these terrible hours unpaid labor.

414
00:20:43,480 --> 00:20:45,919
Speaker 2: And you know, given terrible food at lunchtime.

415
00:20:45,960 --> 00:20:50,119
Speaker 6: And he was very just completely sympathetic to the plight

416
00:20:50,760 --> 00:20:53,800
Speaker 6: and the loneliness of childhood. So he was very inclusive

417
00:20:53,880 --> 00:20:57,280
Speaker 6: and lunches and dinners or whatever it was. It was

418
00:20:57,280 --> 00:20:59,760
Speaker 6: always like we were never sort of expected not to

419
00:20:59,800 --> 00:21:03,359
Speaker 6: be part of it. And so I really think, no

420
00:21:03,440 --> 00:21:06,399
Speaker 6: matter sort of how much life is falling apart at

421
00:21:06,400 --> 00:21:08,520
Speaker 6: the seams, which it always is, of course, like if

422
00:21:08,560 --> 00:21:12,520
Speaker 6: you can manage to kind of corral you know, the

423
00:21:12,560 --> 00:21:16,359
Speaker 6: people that you love and together for lunch or dinner

424
00:21:16,400 --> 00:21:18,480
Speaker 6: or whatever it is, it just does make a difference,

425
00:21:18,520 --> 00:21:21,679
Speaker 6: it feels, and so it feels it just feels really

426
00:21:21,760 --> 00:21:24,320
Speaker 6: comforting to me to be sitting around a table with people,

427
00:21:24,400 --> 00:21:26,879
Speaker 6: and because that was the part of life that I

428
00:21:26,920 --> 00:21:30,879
Speaker 6: think really was functioning. You know, when I was little,

429
00:21:31,080 --> 00:21:31,960
Speaker 6: it was really nice.

430
00:21:32,000 --> 00:21:35,679
Speaker 1: And when you left this joyous home of being sitting

431
00:21:35,680 --> 00:21:38,440
Speaker 1: around the table and you left we went to Oxford.

432
00:21:38,680 --> 00:21:40,480
Speaker 2: Yeah, oh you know, you went to Russia first. I

433
00:21:40,520 --> 00:21:41,680
Speaker 2: went to Russia on my gap.

434
00:21:41,760 --> 00:21:43,719
Speaker 1: And did you manage to find a home that was

435
00:21:44,080 --> 00:21:45,720
Speaker 1: like that in Russia or are you sort of in

436
00:21:45,840 --> 00:21:46,480
Speaker 1: the I.

437
00:21:47,680 --> 00:21:51,960
Speaker 6: Was in Moscow and I do remember eating there a lot.

438
00:21:52,040 --> 00:21:53,760
Speaker 6: I can remember the food very well, and there was

439
00:21:53,800 --> 00:21:58,080
Speaker 6: always I mean, I love Russian food because probably I

440
00:21:58,119 --> 00:22:01,560
Speaker 6: associated with that time, but I that's quite sort of stodgy,

441
00:22:01,640 --> 00:22:06,120
Speaker 6: like sort of pelmeny little dumplings with cream, but also

442
00:22:06,160 --> 00:22:08,639
Speaker 6: lots of dill. They put dill on everything, and I

443
00:22:08,760 --> 00:22:12,920
Speaker 6: still cook lots with dill somehow that that really kind

444
00:22:12,960 --> 00:22:15,199
Speaker 6: of brings me back to being there. And then I

445
00:22:15,240 --> 00:22:19,240
Speaker 6: remember I cooked my first and last goose in Moscow.

446
00:22:21,920 --> 00:22:23,240
Speaker 2: I went to a market to buce.

447
00:22:23,320 --> 00:22:26,560
Speaker 6: I was going to try and cook a roast chicken,

448
00:22:27,200 --> 00:22:29,720
Speaker 6: and then I went to the market and they didn't

449
00:22:29,760 --> 00:22:31,879
Speaker 6: have any chicken, but they did have a goose.

450
00:22:32,440 --> 00:22:33,920
Speaker 2: So I called up my mum.

451
00:22:33,960 --> 00:22:36,520
Speaker 6: It was very difficult to get through. You couldn't really

452
00:22:36,520 --> 00:22:38,359
Speaker 6: make phone calls back and forth to England.

453
00:22:38,520 --> 00:22:39,000
Speaker 2: I was.

454
00:22:40,440 --> 00:22:43,959
Speaker 6: Nine nineties, so it's probably ninety then, and I had

455
00:22:43,960 --> 00:22:46,840
Speaker 6: to go to this hotel and pay with a credit

456
00:22:46,880 --> 00:22:49,480
Speaker 6: card for my phone call. That cost about sort of

457
00:22:49,560 --> 00:22:52,120
Speaker 6: fifty pounds to sort of have a five minute phone

458
00:22:52,160 --> 00:22:54,760
Speaker 6: call back to England. And I remember Mum looking up

459
00:22:54,800 --> 00:22:57,040
Speaker 6: the recipe for it, because you get saying a goose

460
00:22:57,119 --> 00:23:00,959
Speaker 6: is very different from a chicken darling. Anyway, I remember

461
00:23:01,000 --> 00:23:04,080
Speaker 6: spending just all day long with this goose, and I

462
00:23:04,160 --> 00:23:06,680
Speaker 6: finally I remember put taking it out, putting it into

463
00:23:06,720 --> 00:23:08,399
Speaker 6: the oven, and because it was like you had to

464
00:23:08,440 --> 00:23:11,000
Speaker 6: take the wings off and the breasts off and then

465
00:23:11,080 --> 00:23:14,439
Speaker 6: prick it and primp it. And I don't really remember,

466
00:23:14,520 --> 00:23:17,040
Speaker 6: but I can remember putting the goose in the oven

467
00:23:17,080 --> 00:23:18,000
Speaker 6: saying I'm so sorry.

468
00:23:18,040 --> 00:23:19,240
Speaker 2: I feel like I've really got.

469
00:23:19,119 --> 00:23:22,639
Speaker 6: To know you so well over this time.

470
00:23:22,760 --> 00:23:25,000
Speaker 2: I feel terrible about because I inter it.

471
00:23:25,080 --> 00:23:30,119
Speaker 1: Yeah, cooking, and then you went to Oxford. Did you

472
00:23:30,200 --> 00:23:32,240
Speaker 1: care about that you didn't eat well in Oxford? Or

473
00:23:32,280 --> 00:23:34,520
Speaker 1: did you eat well in Oxford? How did your parents

474
00:23:34,560 --> 00:23:35,760
Speaker 1: rescue you from.

475
00:23:35,760 --> 00:23:38,399
Speaker 6: I can't really I went to Lincoln College, which was

476
00:23:38,440 --> 00:23:41,440
Speaker 6: famous for its food, but I don't really remember eating much.

477
00:23:41,520 --> 00:23:43,240
Speaker 6: I think I just went to lots of parties and

478
00:23:43,280 --> 00:23:48,160
Speaker 6: slept and didn't do anything apart from plays. I didn't

479
00:23:48,320 --> 00:23:51,720
Speaker 6: really cook their No I did. I just I just yes,

480
00:23:51,760 --> 00:23:52,040
Speaker 6: as I.

481
00:23:52,000 --> 00:23:53,639
Speaker 2: Said, go home for family meals.

482
00:23:53,760 --> 00:23:55,520
Speaker 6: Yeah, I go home because it was I could drive

483
00:23:55,640 --> 00:23:57,880
Speaker 6: back home. It was about a forty five minute drive

484
00:23:59,040 --> 00:24:01,040
Speaker 6: back home. And so I go home at the weekends

485
00:24:01,040 --> 00:24:03,760
Speaker 6: and things and take my washing and get good Sunday lunch.

486
00:24:04,480 --> 00:24:08,199
Speaker 6: And yeah, Sunday lunch is something I really sort of

487
00:24:08,880 --> 00:24:12,480
Speaker 6: remember from that time of my life, because I mean,

488
00:24:12,720 --> 00:24:14,879
Speaker 6: and then when I was in my late twenties, I

489
00:24:14,960 --> 00:24:17,119
Speaker 6: moved to America, where they don't really have Sunday lunch,

490
00:24:17,160 --> 00:24:20,320
Speaker 6: but the sort of smell of Sunday lunch cooking and

491
00:24:20,359 --> 00:24:23,000
Speaker 6: my dad listening to the radio and radio four and

492
00:24:23,040 --> 00:24:27,560
Speaker 6: the sort of the smell of something delicious sort of cooking,

493
00:24:28,040 --> 00:24:31,520
Speaker 6: you know, is something that I really miss and coming

494
00:24:31,560 --> 00:24:34,639
Speaker 6: back here when it happens, I'm just sort of immediately

495
00:24:34,800 --> 00:24:37,800
Speaker 6: just feel full of sort of nostalgia and happiness.

496
00:24:37,920 --> 00:24:41,720
Speaker 2: But now that your mother of two, do replicate any

497
00:24:41,800 --> 00:24:44,560
Speaker 2: of those, yeah, I do. I do try to do.

498
00:24:44,920 --> 00:24:45,199
Speaker 2: I do.

499
00:24:45,560 --> 00:24:47,920
Speaker 6: I mean, I do like a sort of raise whatever

500
00:24:47,960 --> 00:24:50,920
Speaker 6: you do have Sunday, n Yes, I do. But it's

501
00:24:50,960 --> 00:24:53,480
Speaker 6: hard to keep up that tradition when when the culture

502
00:24:53,560 --> 00:24:54,639
Speaker 6: isn't doing it.

503
00:24:54,800 --> 00:24:57,199
Speaker 2: Brun so they have, yeah, brunch.

504
00:24:57,280 --> 00:24:59,800
Speaker 6: Yeah, runch is a whole thing which I never really

505
00:24:59,800 --> 00:25:01,720
Speaker 6: know what to do for brunch. If you had to

506
00:25:01,720 --> 00:25:03,120
Speaker 6: cook a brunch, what would you do?

507
00:25:03,400 --> 00:25:06,800
Speaker 1: I think probably I'd go and get bagels and cream

508
00:25:06,840 --> 00:25:09,840
Speaker 1: tees and that they Yeah, I find I find that

509
00:25:10,960 --> 00:25:13,159
Speaker 1: going out to lunch in New York on a Sunday

510
00:25:13,280 --> 00:25:16,080
Speaker 1: is really challenging because you can't have lunch. It's a

511
00:25:16,240 --> 00:25:19,040
Speaker 1: much Yeah, so it's kind of by that time it's

512
00:25:19,080 --> 00:25:20,240
Speaker 1: twelve and maybe.

513
00:25:20,040 --> 00:25:22,640
Speaker 2: Have had something in the breakfast and then it's breakfast

514
00:25:22,680 --> 00:25:23,320
Speaker 2: all over again.

515
00:25:23,440 --> 00:25:25,800
Speaker 1: I think they say it's lunch, but it is really

516
00:25:25,880 --> 00:25:27,080
Speaker 1: pretty breakfast.

517
00:25:26,600 --> 00:25:29,040
Speaker 2: To yeah, it's basically glorified practice.

518
00:25:30,000 --> 00:25:31,880
Speaker 6: And then I panic because I feel like I've got

519
00:25:31,880 --> 00:25:33,760
Speaker 6: to I don't really know how to do a brunch,

520
00:25:33,800 --> 00:25:35,600
Speaker 6: so I sort of I go really over the top

521
00:25:35,640 --> 00:25:37,760
Speaker 6: and then it's like sort of brunch at the Four

522
00:25:37,800 --> 00:25:43,160
Speaker 6: Seasons and something likeiches and it's just too much. But yeah,

523
00:25:43,240 --> 00:25:46,199
Speaker 6: I know Sunday lunches, but you have to if you

524
00:25:46,240 --> 00:25:48,600
Speaker 6: do a Sunday lunch in America, you have to sort

525
00:25:48,640 --> 00:25:51,960
Speaker 6: of make a thing of it. And because people don't

526
00:25:51,960 --> 00:25:55,199
Speaker 6: really carve out that time on a Sunday to just

527
00:25:55,240 --> 00:25:56,439
Speaker 6: sit around doing nothing.

528
00:25:56,480 --> 00:25:58,359
Speaker 1: And like, do you think it is a really different

529
00:25:58,400 --> 00:26:01,959
Speaker 1: culture of eating in Brooklyn and London in terms of

530
00:26:02,000 --> 00:26:04,760
Speaker 1: going most of you people go.

531
00:26:04,720 --> 00:26:07,919
Speaker 2: Out to people go out much. Well, yeah, I'm starting

532
00:26:07,960 --> 00:26:08,680
Speaker 2: here too now.

533
00:26:08,760 --> 00:26:10,960
Speaker 1: I think you know, I think they're do you go

534
00:26:11,000 --> 00:26:13,919
Speaker 1: out to people's houses for meals or do you mostly

535
00:26:13,920 --> 00:26:14,919
Speaker 1: go to restaurants.

536
00:26:15,760 --> 00:26:17,280
Speaker 2: I'd go to people's houses.

537
00:26:17,000 --> 00:26:20,199
Speaker 5: Yeah, probably more now I'm older than I used to.

538
00:26:20,359 --> 00:26:22,879
Speaker 5: I think we was talking about it with one of

539
00:26:22,920 --> 00:26:25,560
Speaker 5: the young chefs today and he was saying he'd gone

540
00:26:25,640 --> 00:26:28,040
Speaker 5: to eat in another one of the chef's house, and

541
00:26:28,080 --> 00:26:30,440
Speaker 5: they felt really grown up because he was saying, most

542
00:26:30,440 --> 00:26:32,119
Speaker 5: of the times you'd go to the pub or go

543
00:26:32,200 --> 00:26:34,560
Speaker 5: out to a restaurant, as now they're starting to go

544
00:26:34,600 --> 00:26:38,120
Speaker 5: to people's houses because then people are starting to get houses, right,

545
00:26:38,160 --> 00:26:40,240
Speaker 5: you know, I think maybe it's kind of times in

546
00:26:40,359 --> 00:26:44,160
Speaker 5: with when you have property or something or somewhere big

547
00:26:44,240 --> 00:26:44,879
Speaker 5: enough to host.

548
00:26:45,119 --> 00:26:48,000
Speaker 1: Yeah, maybe, I like, I mean, I always like a home,

549
00:26:48,240 --> 00:26:50,800
Speaker 1: you know. I love when I go to foreign city

550
00:26:51,040 --> 00:26:53,560
Speaker 1: and you need it home. Yeah, you know, because as

551
00:26:53,560 --> 00:26:56,160
Speaker 1: you say that kind of what you're saying for a restaurant,

552
00:26:56,200 --> 00:27:00,560
Speaker 1: but it does tell you about the culture, yes, about

553
00:27:00,560 --> 00:27:03,520
Speaker 1: how people are, and you sit around it's nice.

554
00:27:03,840 --> 00:27:06,679
Speaker 6: There's so much in a cooked meal from somebody that

555
00:27:07,280 --> 00:27:11,000
Speaker 6: you know that the at home because their whole their

556
00:27:11,119 --> 00:27:14,120
Speaker 6: whole history and all their culture and all their everything

557
00:27:14,200 --> 00:27:16,720
Speaker 6: is baked into whatever it is you're eating. In the

558
00:27:17,160 --> 00:27:19,560
Speaker 6: most kind of it's so specific, like it's just like

559
00:27:19,680 --> 00:27:23,400
Speaker 6: it's like somebody's handwriting or something that you know, it's

560
00:27:23,480 --> 00:27:26,560
Speaker 6: like everything about their history and the history of their

561
00:27:27,560 --> 00:27:30,760
Speaker 6: lives and culture and everything is somehow.

562
00:27:30,280 --> 00:27:34,720
Speaker 2: In whatever this dish is and it's just so nice

563
00:27:34,720 --> 00:27:35,680
Speaker 2: and just yeah.

564
00:27:36,119 --> 00:27:39,720
Speaker 1: We had that we were I've told us before a party,

565
00:27:39,800 --> 00:27:43,359
Speaker 1: but we were proud and Richard had an honorary degree.

566
00:27:43,359 --> 00:27:45,520
Speaker 1: And we're walking around we couldn't find a restaurant and

567
00:27:45,960 --> 00:27:48,239
Speaker 1: we just stopped somebody and said, can you tell us,

568
00:27:48,400 --> 00:27:50,360
Speaker 1: you know where would be a good restaurant to eat?

569
00:27:50,400 --> 00:27:53,560
Speaker 1: And then she taught and then she'd been to Richard selecture.

570
00:27:53,640 --> 00:27:55,800
Speaker 1: So she invited us to her house the next day

571
00:27:56,320 --> 00:27:57,840
Speaker 1: and we went on the way there. I was going,

572
00:27:58,280 --> 00:28:01,320
Speaker 1: We're we're going to somebody's that we don't know, and

573
00:28:01,359 --> 00:28:03,840
Speaker 1: it was so touching because they've gotten out all the

574
00:28:03,880 --> 00:28:08,760
Speaker 1: family linen and she made all these check you know, specialties,

575
00:28:08,800 --> 00:28:11,800
Speaker 1: and it's something that's really stuck in my mind about

576
00:28:11,800 --> 00:28:12,679
Speaker 1: how nice it was.

577
00:28:12,760 --> 00:28:12,960
Speaker 2: Too.

578
00:28:13,000 --> 00:28:16,440
Speaker 6: Well, yeah, that always happened in Russia. Actually in Moscow.

579
00:28:16,720 --> 00:28:19,280
Speaker 6: You know, you would go to people's houses and they'd

580
00:28:19,320 --> 00:28:21,600
Speaker 6: invite you for dinner and it would be this whole

581
00:28:21,640 --> 00:28:24,200
Speaker 6: thing that would last a whole day long. And they'd

582
00:28:24,680 --> 00:28:28,680
Speaker 6: generally living in tiny apartments, you know, on the outskirts

583
00:28:28,680 --> 00:28:32,080
Speaker 6: of the city, but they would put like they'd make

584
00:28:32,160 --> 00:28:34,520
Speaker 6: a table out of sort of a bit of you know,

585
00:28:35,359 --> 00:28:38,440
Speaker 6: wood and put some chairs together and make this table

586
00:28:38,480 --> 00:28:41,040
Speaker 6: in the middle of the only sort of living space,

587
00:28:41,200 --> 00:28:44,680
Speaker 6: and it would be just this feast and all these

588
00:28:44,760 --> 00:28:48,720
Speaker 6: crazy mismatched things, but just like dish upon dish upon

589
00:28:48,760 --> 00:28:51,520
Speaker 6: dish and sort of just so special and you feel

590
00:28:51,560 --> 00:28:54,560
Speaker 6: so you know, it's such an act of love in

591
00:28:54,600 --> 00:28:55,040
Speaker 6: that way.

592
00:28:55,800 --> 00:29:02,600
Speaker 1: Yeah, if you like listening to Ruthie's Table for would

593
00:29:02,680 --> 00:29:06,640
Speaker 1: you please make sure to rate and review the podcast

594
00:29:06,760 --> 00:29:11,600
Speaker 1: on the iHeartRadio app, Apple Podcasts, Spotify, or wherever you

595
00:29:11,720 --> 00:29:19,960
Speaker 1: get your podcasts. Thank you, we mentioned all the work

596
00:29:20,080 --> 00:29:23,080
Speaker 1: you are doing now that you did tell us about

597
00:29:23,120 --> 00:29:26,880
Speaker 1: how you either write, direct or act with food.

598
00:29:26,960 --> 00:29:28,959
Speaker 2: I mean so yeah, so food is so.

599
00:29:29,360 --> 00:29:32,320
Speaker 6: I mean, food really is something that I just find

600
00:29:32,480 --> 00:29:34,160
Speaker 6: to be one of the things that cheers me up

601
00:29:34,200 --> 00:29:36,600
Speaker 6: most in life. So even if it's bad food, I

602
00:29:36,600 --> 00:29:39,200
Speaker 6: don't mind what it is. So I get on a

603
00:29:39,280 --> 00:29:42,800
Speaker 6: film that you generally get very bad food, but even that,

604
00:29:43,000 --> 00:29:44,600
Speaker 6: I just look forward to it so much.

605
00:29:44,720 --> 00:29:47,200
Speaker 2: Lunch, you know, you can't I still can't quite believe.

606
00:29:46,920 --> 00:29:50,560
Speaker 6: I'm being given a free lunch, free lunch, free hot lunch,

607
00:29:50,600 --> 00:29:53,320
Speaker 6: you know, And it just is that little and generally

608
00:29:53,960 --> 00:29:56,360
Speaker 6: what's happened now, which I hate is that they've got

609
00:29:56,440 --> 00:30:00,720
Speaker 6: much more into these continuous days is where you just

610
00:30:00,760 --> 00:30:03,520
Speaker 6: sort of eat on the run. You know, you're given

611
00:30:03,680 --> 00:30:05,360
Speaker 6: ten minutes to sort of do it, and it means

612
00:30:05,520 --> 00:30:09,000
Speaker 6: it does mean that everybody goes home earlier, so instead

613
00:30:09,000 --> 00:30:09,800
Speaker 6: of a twelve earrel so.

614
00:30:09,960 --> 00:30:12,000
Speaker 1: Called the French style or something, somebody said there was

615
00:30:12,000 --> 00:30:13,360
Speaker 1: a sort of French method way.

616
00:30:13,760 --> 00:30:16,040
Speaker 2: Yeah, you know, you keep working and working, you keep.

617
00:30:15,840 --> 00:30:18,440
Speaker 6: Working through I really miss that thing of just been

618
00:30:18,440 --> 00:30:21,240
Speaker 6: because again, it's like the food bit of the day.

619
00:30:21,320 --> 00:30:25,080
Speaker 6: The lunch is a time to kind of recover, you know,

620
00:30:25,200 --> 00:30:25,800
Speaker 6: just it's.

621
00:30:25,640 --> 00:30:26,800
Speaker 2: Like a rest you're acting.

622
00:30:26,840 --> 00:30:29,880
Speaker 6: When you're acting and you need I really think you

623
00:30:29,960 --> 00:30:31,880
Speaker 6: need an hour to just sit there and eat your

624
00:30:31,920 --> 00:30:34,800
Speaker 6: sort of generally not very good sort of cabbage and

625
00:30:35,240 --> 00:30:38,320
Speaker 6: I don't know whatever sausage just like but but just

626
00:30:38,360 --> 00:30:41,600
Speaker 6: it's still a treat and you kind of just feel like, oh,

627
00:30:41,600 --> 00:30:44,320
Speaker 6: I've just got this little moment to sit and think

628
00:30:44,360 --> 00:30:47,960
Speaker 6: about what happened this morning and or just sewn out

629
00:30:48,120 --> 00:30:50,600
Speaker 6: and then just kind of then gradually get ready for

630
00:30:50,640 --> 00:30:52,720
Speaker 6: the for the next half of the day. And I

631
00:30:53,080 --> 00:30:56,200
Speaker 6: do feel like that little the little breaks in life,

632
00:30:56,200 --> 00:30:59,320
Speaker 6: it's like little holidays from life that meals can give you.

633
00:30:59,480 --> 00:31:02,400
Speaker 6: And on a film set that's just definitely true, and

634
00:31:02,760 --> 00:31:06,160
Speaker 6: it's part of the social life of being on set,

635
00:31:07,320 --> 00:31:11,160
Speaker 6: and as such is really an important focus for the day.

636
00:31:11,240 --> 00:31:14,680
Speaker 6: So I really love I love catering, whether as I said,

637
00:31:14,720 --> 00:31:16,360
Speaker 6: whether or not it's good or bad. I just love

638
00:31:16,400 --> 00:31:19,800
Speaker 6: the fact of it on film sets. And then when

639
00:31:19,800 --> 00:31:24,720
Speaker 6: I's a director, and as a director, that's harder because

640
00:31:25,520 --> 00:31:29,680
Speaker 6: you are so overwhelmed with all these different millions of

641
00:31:29,720 --> 00:31:32,480
Speaker 6: things that you've plated, You've got spinning and questions you've

642
00:31:32,480 --> 00:31:35,320
Speaker 6: got to answer that you can't really afford the time

643
00:31:35,360 --> 00:31:38,280
Speaker 6: to sit and sort of chat and have your lunch.

644
00:31:38,480 --> 00:31:39,040
Speaker 2: So I didn't.

645
00:31:39,040 --> 00:31:40,720
Speaker 6: That wasn't really a big part of the day for

646
00:31:40,760 --> 00:31:43,960
Speaker 6: me when I was directing. And then writing is such

647
00:31:43,960 --> 00:31:47,360
Speaker 6: a solitary thing. But I've found that I can only

648
00:31:47,360 --> 00:31:49,640
Speaker 6: really now write. I think I must have some kind

649
00:31:49,680 --> 00:31:55,240
Speaker 6: of sort of undiagnosedism where I can't I can't write

650
00:31:55,320 --> 00:31:58,760
Speaker 6: unless I'm in a very loud busy like I would

651
00:31:58,800 --> 00:32:01,360
Speaker 6: be able to write brilliantly in the river cafe, but

652
00:32:01,840 --> 00:32:03,480
Speaker 6: I have to consid there's a cafe on the end

653
00:32:03,520 --> 00:32:05,680
Speaker 6: of my block, A kind of restaurant that's open all

654
00:32:05,720 --> 00:32:08,720
Speaker 6: day long in Brooklyn, and I go there and I

655
00:32:08,760 --> 00:32:11,280
Speaker 6: sit there literally for hours at a time, and I

656
00:32:12,400 --> 00:32:14,719
Speaker 6: it's quite good because I generally a lot of I

657
00:32:14,720 --> 00:32:18,520
Speaker 6: think I like the kind of buzz of noise, and

658
00:32:18,600 --> 00:32:20,480
Speaker 6: I kind of feel like that's the only way I

659
00:32:20,520 --> 00:32:23,520
Speaker 6: can sort of do it, whereas if I sit at home,

660
00:32:23,600 --> 00:32:25,400
Speaker 6: I just get very sleepy and fall asleep.

661
00:32:25,400 --> 00:32:27,720
Speaker 2: And do you eat though? At the cafe and.

662
00:32:27,680 --> 00:32:29,280
Speaker 6: Then I eat, and then I have my little sort

663
00:32:29,280 --> 00:32:32,000
Speaker 6: of salads or a little bowl of pasta at long time,

664
00:32:32,040 --> 00:32:33,640
Speaker 6: and that's my break, you know.

665
00:32:33,760 --> 00:32:36,200
Speaker 2: Christopher Hampton, I think it was.

666
00:32:36,320 --> 00:32:39,000
Speaker 1: It might have been lis On Dogerus, I can't remember,

667
00:32:39,040 --> 00:32:41,360
Speaker 1: but certainly when we opened, I think he was a

668
00:32:41,400 --> 00:32:44,120
Speaker 1: friend of Rose and he would come with I don't

669
00:32:44,120 --> 00:32:47,240
Speaker 1: even think of our computers in nineteen eighty nine, so

670
00:32:47,240 --> 00:32:49,240
Speaker 1: he probably just came with a pad and hand wrote

671
00:32:49,280 --> 00:32:51,440
Speaker 1: it and he would sit there and ride.

672
00:32:51,520 --> 00:32:51,720
Speaker 2: You know.

673
00:32:51,840 --> 00:32:54,680
Speaker 1: It's just there are people who come and work rough

674
00:32:55,080 --> 00:32:57,760
Speaker 1: my son. He really likes to work in a cafe.

675
00:32:57,840 --> 00:33:01,800
Speaker 1: And Richard used to like work. We had a countless

676
00:33:01,800 --> 00:33:04,320
Speaker 1: studies in the house or places where he could be

677
00:33:04,400 --> 00:33:06,400
Speaker 1: quiet and work and he would always choose the kitchen

678
00:33:06,440 --> 00:33:09,640
Speaker 1: table or kids the noisiest having It's.

679
00:33:09,440 --> 00:33:11,520
Speaker 2: Interesting about how different people work.

680
00:33:11,960 --> 00:33:13,680
Speaker 1: Do you think about what you're going to eat the

681
00:33:13,720 --> 00:33:15,240
Speaker 1: next day when you're going to bed?

682
00:33:15,800 --> 00:33:18,280
Speaker 2: Do you sometimes think what we'll I have for lunch tomorrow?

683
00:33:18,400 --> 00:33:20,120
Speaker 2: Or do you think about it when you wake up?

684
00:33:20,160 --> 00:33:23,480
Speaker 6: And I sometimes sort of not really. I mean I

685
00:33:23,800 --> 00:33:26,040
Speaker 6: guess I think about what I might buy to cook

686
00:33:26,120 --> 00:33:29,800
Speaker 6: for people. But no, my dad was a great one

687
00:33:29,800 --> 00:33:31,920
Speaker 6: for that. Like we had to basically have decided what

688
00:33:31,960 --> 00:33:33,520
Speaker 6: we were eating in the car on the way to

689
00:33:33,560 --> 00:33:35,480
Speaker 6: any restaurant. I think because it was so funny. He

690
00:33:36,520 --> 00:33:40,080
Speaker 6: definitely had lots of UNDIAGNOSISMS. It was like lots of

691
00:33:40,120 --> 00:33:40,600
Speaker 6: sort of.

692
00:33:41,000 --> 00:33:42,640
Speaker 2: Anxiety so around.

693
00:33:43,160 --> 00:33:45,320
Speaker 6: He loved restaurants, but we had to be in and

694
00:33:45,360 --> 00:33:48,760
Speaker 6: out and when he got very irritated if anyone ordered pudding,

695
00:33:49,240 --> 00:33:51,719
Speaker 6: but he and we all had to have worked out

696
00:33:51,760 --> 00:33:53,440
Speaker 6: what we were going to have before we sat down,

697
00:33:53,640 --> 00:33:56,320
Speaker 6: you know. So, yeah, so you would go back to

698
00:33:56,360 --> 00:33:58,960
Speaker 6: the same restaurant, Yeah, yeah, what was it? He loved

699
00:33:58,960 --> 00:34:04,520
Speaker 6: the Walls place, Oh here, and so he knew the men.

700
00:34:05,760 --> 00:34:08,640
Speaker 2: Yeah yeah, I did that. Yeah, But Richard, I was

701
00:34:08,719 --> 00:34:10,000
Speaker 2: just as you said Richard.

702
00:34:10,080 --> 00:34:13,520
Speaker 6: I just do feel like there was just that memory

703
00:34:13,560 --> 00:34:17,840
Speaker 6: of him with that kind of beaming grin in here,

704
00:34:17,920 --> 00:34:20,440
Speaker 6: and no matter how many glasses of nebuola I was

705
00:34:20,560 --> 00:34:25,840
Speaker 6: spilling or so I was sort of being mean to,

706
00:34:26,360 --> 00:34:29,439
Speaker 6: there was just this feeling and there's just kind sort

707
00:34:29,440 --> 00:34:33,680
Speaker 6: of chesta cat there that just made everything it didn't matter,

708
00:34:33,880 --> 00:34:34,320
Speaker 6: you know.

709
00:34:34,360 --> 00:34:36,200
Speaker 1: But you were I will not have it said that

710
00:34:36,239 --> 00:34:42,080
Speaker 1: you were the worst. Sometimes everybody says I'm the worst waitress,

711
00:34:42,120 --> 00:34:45,080
Speaker 1: and somebody said was the worst. I'd say you were

712
00:34:45,360 --> 00:34:48,600
Speaker 1: right up there, the top, top top right that all

713
00:34:48,640 --> 00:34:51,200
Speaker 1: the qualities she's talking about, something we'd look for.

714
00:34:51,239 --> 00:34:55,360
Speaker 6: And wait, I do remember just feeling. So it was

715
00:34:55,400 --> 00:34:58,000
Speaker 6: just so sort of I know, glamorous probably isn't the

716
00:34:58,040 --> 00:35:00,359
Speaker 6: right word, but that's what I don't know, just sort

717
00:35:00,360 --> 00:35:02,920
Speaker 6: of full of sort of magic, and you felt all

718
00:35:02,920 --> 00:35:05,120
Speaker 6: these magical people would come, like do you remember, of

719
00:35:05,160 --> 00:35:08,279
Speaker 6: course you remember, but Adam Alvarez's used to come with

720
00:35:08,360 --> 00:35:12,160
Speaker 6: the truffles and the just the most handsome man on earth,

721
00:35:12,640 --> 00:35:15,319
Speaker 6: just like this truffle man who had come with having

722
00:35:15,360 --> 00:35:17,759
Speaker 6: got all these truffles from wherever was it alber or

723
00:35:17,800 --> 00:35:19,720
Speaker 6: I don't know, in Italy and you're.

724
00:35:19,560 --> 00:35:21,720
Speaker 2: Just like, oh my gosh, who are these people?

725
00:35:22,400 --> 00:35:28,360
Speaker 6: Collection of amazing characters that are attracted to you and

726
00:35:28,400 --> 00:35:31,040
Speaker 6: your world and are part of it all, and it

727
00:35:31,160 --> 00:35:33,040
Speaker 6: just was it felt a little bit like sort of

728
00:35:33,080 --> 00:35:36,920
Speaker 6: Alison falling down the rabbit hole, just ending up in this.

729
00:35:37,640 --> 00:35:39,880
Speaker 2: It really is, you know, magic.

730
00:35:40,080 --> 00:35:45,800
Speaker 1: Yeah, So tell us what you're working on now, Well, Rogers,

731
00:35:45,880 --> 00:35:46,760
Speaker 1: I am making.

732
00:35:47,320 --> 00:35:51,799
Speaker 6: I came to do Paddington three and I shot that

733
00:35:51,880 --> 00:35:53,520
Speaker 6: here in London, and I was so happy to come

734
00:35:53,560 --> 00:35:57,919
Speaker 6: back and be here for a long period and work

735
00:35:57,960 --> 00:35:59,840
Speaker 6: on that incredible franchise.

736
00:36:00,320 --> 00:36:03,719
Speaker 2: It's a great, it's really amazing, and especially now in

737
00:36:03,760 --> 00:36:04,759
Speaker 2: these times.

738
00:36:04,480 --> 00:36:07,759
Speaker 6: Yes, there's something about like please look after this bear

739
00:36:07,880 --> 00:36:10,840
Speaker 6: feels even more important than it ever did. And I

740
00:36:11,280 --> 00:36:13,000
Speaker 6: felt so grateful to be part of that and to

741
00:36:13,040 --> 00:36:16,160
Speaker 6: be able to bring my family, my little American family

742
00:36:16,200 --> 00:36:18,600
Speaker 6: here for a while and be in London.

743
00:36:18,680 --> 00:36:20,280
Speaker 2: And then more and more.

744
00:36:20,200 --> 00:36:23,920
Speaker 6: I've seen to find myself writing and directing and being

745
00:36:24,000 --> 00:36:27,000
Speaker 6: more less in front of the camera and more behind it,

746
00:36:27,000 --> 00:36:28,800
Speaker 6: which I'm really enjoying.

747
00:36:28,880 --> 00:36:29,719
Speaker 2: I love it so much.

748
00:36:29,760 --> 00:36:33,240
Speaker 6: And I guess part of it is being this shy person,

749
00:36:33,440 --> 00:36:37,120
Speaker 6: but that you I always sort of I both sort

750
00:36:37,120 --> 00:36:40,880
Speaker 6: of wanted to have attention on me and perform and

751
00:36:40,920 --> 00:36:42,920
Speaker 6: everything in a way, and then also just was sort

752
00:36:42,920 --> 00:36:45,960
Speaker 6: of terrified and horrified by it, and it made me

753
00:36:46,080 --> 00:36:50,040
Speaker 6: quite sort of neurotic. And and I find writing and

754
00:36:50,080 --> 00:36:54,799
Speaker 6: directing much less. So it's just all about telling a story,

755
00:36:55,040 --> 00:36:58,960
Speaker 6: which acting is too, and when its best acting isn't

756
00:36:59,000 --> 00:37:01,520
Speaker 6: about how pretty you are, how clever you are, how

757
00:37:01,560 --> 00:37:04,560
Speaker 6: funny you are, all these silly things that don't mean anything.

758
00:37:04,960 --> 00:37:07,440
Speaker 6: But you do get quite distracted by all that.

759
00:37:07,960 --> 00:37:10,040
Speaker 2: So what is you do? Oh?

760
00:37:10,120 --> 00:37:12,879
Speaker 6: So I have written this film with Noah baum Beck,

761
00:37:12,880 --> 00:37:15,120
Speaker 6: who is also a great fan of the River Cafe

762
00:37:15,160 --> 00:37:19,120
Speaker 6: and of yours, and that's being shot here in the spring,

763
00:37:19,760 --> 00:37:22,080
Speaker 6: and that was amazing and I learned so much from

764
00:37:22,160 --> 00:37:25,960
Speaker 6: him obviously, And then I'm writing a film of my

765
00:37:26,040 --> 00:37:31,080
Speaker 6: own to direct, hopefully about my time in Russia actually

766
00:37:31,520 --> 00:37:35,239
Speaker 6: and yeah, so I feel I'm enjoying this bit of

767
00:37:35,840 --> 00:37:38,399
Speaker 6: my creative life in a way that is different from

768
00:37:38,480 --> 00:37:43,319
Speaker 6: how it was before. It feels it feels just fun good.

769
00:37:43,880 --> 00:37:47,320
Speaker 2: And going back to the food, you're right shoot in Italy.

770
00:37:47,960 --> 00:37:50,319
Speaker 6: Yeah, so Noah's movie, We're definitely she's in half in

771
00:37:50,400 --> 00:37:51,520
Speaker 6: London and half in Italy.

772
00:37:53,200 --> 00:37:55,600
Speaker 1: When you make a film in another country, to think

773
00:37:55,600 --> 00:37:57,760
Speaker 1: about the food of that country totally.

774
00:37:57,880 --> 00:37:59,160
Speaker 2: I mean it's going to be amazing.

775
00:37:59,160 --> 00:38:01,560
Speaker 6: I mean it will be because he's a real food

776
00:38:02,320 --> 00:38:05,520
Speaker 6: and he loves Italian food too, and so there's no

777
00:38:05,600 --> 00:38:08,920
Speaker 6: doubt that food on that film will be amazing. No,

778
00:38:09,080 --> 00:38:11,759
Speaker 6: that'll be so nice. You've got to come. I think

779
00:38:11,800 --> 00:38:12,520
Speaker 6: you've got to be in it.

780
00:38:13,880 --> 00:38:15,520
Speaker 2: Yeah. I think he wants you to be in it.

781
00:38:15,560 --> 00:38:16,640
Speaker 2: I think he's convinced you.

782
00:38:24,040 --> 00:38:26,399
Speaker 5: Be a cameo.

783
00:38:26,840 --> 00:38:28,440
Speaker 2: Yeah, exactly.

784
00:38:28,640 --> 00:38:30,800
Speaker 1: The last couple of it I heard was over food

785
00:38:30,920 --> 00:38:33,880
Speaker 1: in New York. I had dinner with this couple and

786
00:38:33,960 --> 00:38:36,879
Speaker 1: apparently they had such a good time they went back

787
00:38:36,920 --> 00:38:40,880
Speaker 1: to California. They're both screenwriters and actors or whatever, and

788
00:38:40,920 --> 00:38:42,880
Speaker 1: they they.

789
00:38:43,600 --> 00:38:47,360
Speaker 2: Bought a dog and named it after me. Oh my goodness,

790
00:38:47,440 --> 00:38:52,880
Speaker 2: that's the highest. So I could either be in a

791
00:38:52,960 --> 00:38:57,560
Speaker 2: film or I could have a dog named what kind

792
00:38:57,640 --> 00:39:00,600
Speaker 2: of something? A huge person?

793
00:39:01,640 --> 00:39:04,880
Speaker 1: So funny, you said, oh you don't. I thought maybe

794
00:39:04,920 --> 00:39:06,680
Speaker 1: something like that was coming. They're going to put you

795
00:39:06,719 --> 00:39:06,960
Speaker 1: in a.

796
00:39:06,920 --> 00:39:10,120
Speaker 2: Movie, right, They liked you so much they named your dog.

797
00:39:12,360 --> 00:39:16,000
Speaker 1: So our very very last question, which we do is

798
00:39:16,040 --> 00:39:20,120
Speaker 1: to say if food is love, and food is you know, traveling,

799
00:39:20,160 --> 00:39:22,120
Speaker 1: and food is your memories of your parents.

800
00:39:22,120 --> 00:39:24,040
Speaker 2: And I remember those Sunday lunches at.

801
00:39:23,920 --> 00:39:27,480
Speaker 1: Turvill Heath where there was cricket and food and sitting

802
00:39:27,520 --> 00:39:31,120
Speaker 1: and children running around, and I remember all the meals

803
00:39:31,120 --> 00:39:33,919
Speaker 1: I had with your your family, and a great meal

804
00:39:33,920 --> 00:39:36,680
Speaker 1: I had with you last week and back to Thanksgiving.

805
00:39:36,920 --> 00:39:38,000
Speaker 2: So food is all that.

806
00:39:38,200 --> 00:39:41,920
Speaker 1: It also is comfort, and so as I say, I

807
00:39:41,920 --> 00:39:43,920
Speaker 1: hope you don't need comfort very often. If you do

808
00:39:44,120 --> 00:39:47,439
Speaker 1: call me, But if you don't want to call, what

809
00:39:47,719 --> 00:39:50,120
Speaker 1: is there a food that you would go to for

810
00:39:50,120 --> 00:39:51,320
Speaker 1: for comfort?

811
00:39:51,920 --> 00:39:56,279
Speaker 2: Well, for some reason, it's so weird. It's ravili.

812
00:39:57,320 --> 00:39:57,640
Speaker 1: Good.

813
00:39:58,120 --> 00:40:01,960
Speaker 6: I get it the most comforting food. And whenever I'm

814
00:40:02,000 --> 00:40:04,080
Speaker 6: asked what my favorite food is, I always say ravioli.

815
00:40:04,120 --> 00:40:06,560
Speaker 6: And is always saying, but you never have reve I'm like,

816
00:40:07,200 --> 00:40:10,120
Speaker 6: that's my daughter said, that's such a lie. You don't

817
00:40:10,280 --> 00:40:13,360
Speaker 6: have ravioli, And I'm like, I know, but I love reveoli.

818
00:40:13,400 --> 00:40:15,719
Speaker 6: And if I were to feel really like I wanted

819
00:40:15,760 --> 00:40:17,959
Speaker 6: to treat myself while I was feeling really sad, I'd

820
00:40:18,040 --> 00:40:20,120
Speaker 6: order a plate of ravioli and it would make me

821
00:40:20,160 --> 00:40:22,160
Speaker 6: feel I don't think you could feel. And it's quite

822
00:40:22,160 --> 00:40:23,920
Speaker 6: hard to make bad Raveo.

823
00:40:24,200 --> 00:40:25,160
Speaker 2: I mean, of course it is.

824
00:40:25,640 --> 00:40:28,759
Speaker 6: I guess it's quite easy, probably, But I just think

825
00:40:29,640 --> 00:40:36,440
Speaker 6: is delicious something choosing out Chara the most amazing.

826
00:40:36,560 --> 00:40:37,120
Speaker 2: I hope we have.

827
00:40:37,520 --> 00:40:40,520
Speaker 1: Do we have every early other menu today? If we do, yeah,

828
00:40:40,600 --> 00:40:41,200
Speaker 1: I'm going to have.

829
00:40:42,880 --> 00:40:46,480
Speaker 5: They are They've got a mixture of greens in today

830
00:40:46,640 --> 00:40:48,680
Speaker 5: and racotta and pecorino.

831
00:40:49,840 --> 00:40:52,200
Speaker 2: Then I think, oh god, I'm definitely going to get that.

832
00:40:52,280 --> 00:40:54,000
Speaker 2: Even though you don't need to come for it. It

833
00:40:54,040 --> 00:40:56,279
Speaker 2: goes back to if it goes back to my dad food,

834
00:40:56,320 --> 00:40:59,040
Speaker 2: you don't really need teeth to eat, so it's probably

835
00:40:59,120 --> 00:41:03,480
Speaker 2: the best car. Okay, let's go have lun Thank.

836
00:41:03,360 --> 00:41:14,080
Speaker 1: You so nice, thank you, thank you, thank you, thank

837
00:41:14,120 --> 00:41:18,080
Speaker 1: you for listening to Ruthie's Table four in partnership with Montclair.

838
00:41:26,880 --> 00:41:30,520
Speaker 4: Ruthie's Table four is produced by Atamei Studios for iHeartRadio.

839
00:41:30,880 --> 00:41:34,280
Speaker 4: It's hosted by Ruthie Rogers, and it's produced by William Lensky.

840
00:41:35,080 --> 00:41:38,200
Speaker 4: This episode was edited by Julia Johnson and mixed by

841
00:41:38,280 --> 00:41:43,320
Speaker 4: Nigel Appleton. Our executive producers are Fay Stewart and Zad Rogers.

842
00:41:43,880 --> 00:41:47,360
Speaker 4: Our production manager is Caitlin Paramore and our production coordinator

843
00:41:47,440 --> 00:41:51,440
Speaker 4: is Bella Selini. This episode had additional contributions by Sean

844
00:41:51,600 --> 00:41:54,680
Speaker 4: win Owen. Thank you to everyone at The River Cafe

845
00:41:55,000 --> 00:42:00,480
Speaker 4: for your help in making this episode.

846
00:42:00,480 --> 00:42:00,760
Speaker 6: Seven