Ep 185: Florence Pugh

Transcript

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Speaker 1 Welcome to the Off-Menu podcast, pouring the whiskey of conversation into the small shot glass of the internet. Pouring the pickle brine of friendship into another small glass of the internet.

Speaker 1 Drinking the whiskey, then drinking the pickle brine. We're having picklebacks, podcast picklebacks.
Pickleback boys. I love picklebacks.
You do love picklebacks. You have them in your house.

Speaker 1 Well, I don't anymore. You used to.
I use, I have done. Yeah.
I bought a bottle of specific pickle brine to use for picklebacks. Yeah.
But then also, you can just get it out of the jar.

Speaker 1 We did have a bottle of the pickle brine during lockdown at one point, and I did love it. I didn't have picklebacks, but I'd have the shot of pickle juice on its own.
And it is. Would you? I did.

Speaker 1 I did that.

Speaker 1 I was told it was the reason why. So my girlfriend had been given it,

Speaker 1 being told it was good for you so I was like great if I was anything in lockdown when I'm not like I'm being less active anything to make me feel like I'm doing something good for my body I'd shit man doing shots of the pickle job my lineup of vitamins in lockdown was crazy I had like a library a vitamin library yeah absolutely like just a whole pill box yeah doing all of them take your 15 vitamins go for a walk drink a bottle of wine

Speaker 1 2020 I miss it man

Speaker 1 one day one day

Speaker 1 I

Speaker 1 I think, you know, we'll probably have another complete, total lockdown before our lives are over. Yeah.

Speaker 1 Also,

Speaker 1 what's stopping is just doing it. Yeah, go on.
You know? It's a soft menu. We have a dream restaurant, Ed and I, and we invite a guest in every single week.

Speaker 1 And we ask them their favourite ever, start a main course, dessert, side dish, and drink, not in that order. And this week, our guest is...

Speaker 1 Florence Pugh. Florence Pugh, wonderful actor, of course.
One of the best actors in the world. Yes.
Very excited to have Florence Pugh on the podcast. We're big fans.
Yeah.

Speaker 1 A bit nervous, if I'm honest, dead. A bit nervous.
A bit nervous to interview Florence Pugh. It's going to be fine, James.

Speaker 1 I like her films a lot. Yes.
Very good actor. Yeah.
But we've got to agree. We've got to chat about food, though.
You can't just ask loads of your film questions. Yes.

Speaker 1 I'm trying to be restrained this time because I know that in the past, when we've got actors on that I like, I ask them too many questions about what they've done. Yeah.

Speaker 1 And I don't talk about the food enough.

Speaker 1 So I'm going to really focus on none of your weird conspiracy theories about films i won't look i've watched midsummer a lot and i've watched videos about it a lot online so i am gonna try and just i'll keep that in yes i'm not gonna i won't i won't do any conspiracy theories about it i won't ask what that means what this means just food yes okay good boy just food good boy well done thank you uh here's the thing ed yes we love florence pugh we do but as always if she says a secret ingredient an ingredient which we deem to be unacceptable we will have to kick her out of the dream restaurant That's the rules on the podcast.

Speaker 1 We will, and we'll be gutted to do it, but we've got to stick to the rules. Yep.
And this week, the secret ingredient is callous caviar spread. Callus caviar.
Now, this is a Swedish thing.

Speaker 1 We just thought we'd pick a Swedish thing because of Midsummer. Yes.
And I saw

Speaker 1 this being talked about on an interview between Nardwa, the best music interviewer of all time.

Speaker 1 Nardwa. Yes, Nardwa.
Interviewing Michael from Opath.

Speaker 1 And he bought him a gift of callous caviar spread. It's basically like a Swedish tube food.

Speaker 1 Oh yeah. As in it comes in a tube.
You don't eat it on the public transport network.

Speaker 1 It sounds disgusting, but also like the sort of thing I would like.

Speaker 1 Yeah, I mean, I can't want to try it. Yeah.

Speaker 1 The thing is, with things like Primula, so other tube foods, I used to love Primula, but I ruined Primula for myself because I used to squeeze it directly into my mouth.

Speaker 1 And then it really, it just sort of killed the vibe for me, really. The shrimp Primula straight into the mouth of the fridge.
Yeah. Yeah.
yeah

Speaker 1 so it's a swedish food that's why we're picking it not because we haven't we haven't had it and we think it's disgusting no but okay it's it's the only time we've had a secret ingredient that now i do want to try yeah yeah so that's good that's a first but you know i've grown up now it's not going straight in the mouth straight in the ear one in the mouth one in the butt yeah yeah yeah obviously i was obviously i think about saying straight in the butt yeah and then decided to just go for ear instead and then from now it's just it's never going to be as funny that's the difference between us james yeah as creatives yeah james will have a thought and then he'll go with a different one.

Speaker 1 Yes. I'll just say it.
But at the end of the day, Ed's funnier. Yeah, true.

Speaker 1 True. But in the year.

Speaker 1 We will, of course, not just be talking to Florence about food. We will be talking.

Speaker 1 We'll be talking to her about her new film, A Good Person. Yep.
Very exciting, starring herself and Morgan Freeman. Morgan Freeman.
Directed by Zach Graff.

Speaker 1 And written by Zach Braff. And written by Zach Braff, credit where it's due.
And it's in cinemas right now. Right now.
And then it will be on Sky Cinema from the 28th of April. But go to the cinema.

Speaker 1 Go to the cinema. Enjoy the theatrical experience.
Let's keep the cinemas alive. Yeah.
But this is the off-menu menu of Florence. Florence Pugh.

Speaker 1 Welcome, Florence, to the Dream Restaurant.

Speaker 26 Thank you.

Speaker 1 Welcome, Florence Pugh, to the Dream Restaurant. We've been expecting you for some time.
Here we are.

Speaker 1 Yeah, actually, loads and loads of time. Actually, no, we weren't expecting you at all.
No, that's not. No way, Florence Pugh was going to do a podcast.

Speaker 1 And it actually happened. Yeah.
So there we go. That sounds so sad.
Of course, that was.

Speaker 1 He's a very sad guy.

Speaker 1 I'm a genie with very low self-esteem. My heart has broken so early in the morning.

Speaker 26 I'm sorry you had such low faith.

Speaker 1 Welcome. Very excited.
You're a foodie? Yes.

Speaker 1 I mean, I kind of already know you are.

Speaker 26 I can't stop eating it.

Speaker 1 Can't stop. It won't stop.

Speaker 26 Sometimes every meal.

Speaker 1 Wow. I know.
I was on the Seth Meyers show after you and got to watch your record. And you mainly talked about cooking a Thanksgiving turkey.

Speaker 26 Yes, is it? Wait, you were right after me?

Speaker 1 I was right after you, so we didn't see each other. You're kidding.

Speaker 26 Did you get a canned cocktail?

Speaker 1 What? Yeah. No.
Did you get a canned cocktail? There was a canned cocktail in that room.

Speaker 1 I mainly got a lot of dessert because the people who welcome that show are great. And they listened to this podcast.
So they knew that I like desserts a lot. So my dressing room was

Speaker 1 crazy.

Speaker 26 Mine was full of like a Mediterranean board, which is great.

Speaker 26 I don't know, clearly somewhere along the line of my career, someone said, yeah, she really loves like crudeté and dips. And then since then, it's been like, we have this whole Greek platter for you.

Speaker 26 Is this okay?

Speaker 26 And then, of course, there's always the last thing you want to eat before you go on to anything like garlic breath.

Speaker 1 But it's such amazing food that I'm still eating it yeah so no so i don't know where that got requested but dessert sounds pretty clean and easy no yeah but like i was on kind of on tour and you eat badly on tour anyway and then you go in and all your favorite desserts are there and of course i ate them all there's like banana pudding from mangano bakery there was like that's my favorite you like that yeah

Speaker 1 i get tubs of the stuff this is a great opportunity for you to put the crudet thing to rest yeah so now you can establish the

Speaker 26 no see the thing is i actually do like crudetés so i don't want anyone to feel bad about also they ran around New York getting all the most amazing dips and everything.

Speaker 26 So I'm not going to like completely, you know, crap on them. But it's funny how it's got so elaborate over the years.
I think originally it was just like, just some cucumber and some hummus. Yeah.

Speaker 26 And now it's like sprinkled with feta from, I don't know, heavens.

Speaker 1 Yeah, the heavens

Speaker 1 fetter. It's heaven fetter.

Speaker 1 Which is wrong, isn't it?

Speaker 26 If you had all the carrot batons and the cucumber batons and celery batons yeah and a tub of banana pudding would you dip them in hell yeah yeah you dip i used to um we weren't allowed peanut butter when we were younger at home and every now and then we'd manage to persuade my mum to get us a peanut butter tub or like jar and i remember i was so just amazed that we were allowed peanut butter that i would i dip carrots in it i was like i don't know even what to do with this stuff i'm just gonna put on everything why weren't you allowed peanut butter i don't know because now obviously it's really not that bad for you it's like a nut butter i think i think when we were younger my mum was just trying to limit all the things that like the crazy things that would make us go crazy.

Speaker 26 Yeah. And that was definitely one of them.
That's one of them. But every now and then it would be like, oh my God, mum's letting us to have the peanut butter.

Speaker 1 Because I don't think I had peanut butter growing up. And I think it just used to be like too American.

Speaker 26 Remember the kids that would have all the smooth and the Nutella and like you'd go around and just shovel it into your garb.

Speaker 1 Yeah.

Speaker 26 I would. I'd always be found

Speaker 26 in the pantry with a teaspoon in the in the syrup, you know, what's it called?

Speaker 1 Lion's syrup or whatever. Train Lyle's stuff.
stuff oh my god it's amazing yeah it's good stuff anything

Speaker 26 peanut butter i'm the same with i see that like a yogurt me and my brother would stand on each other and help to get it even when it would go crystallized at the bottom

Speaker 1 that stuff was amazing yeah kids with when you go to kids houses and they had a snack drawer

Speaker 26 like they're like their life was organized yeah so organized we had like i mean we had stuff obviously but like if it was biscuits you'd have to either open them first and finish them otherwise there'd be a huge fight or it'd be like an old jaffa cake or something which is still good old jaffer cakes forgot about jaffa cakes yeah they're great they're good stuff i forgot about them until just now no i had a french version just now i had a french version on the on the euro style the other day and i was like this is amazing what's the french version just exactly the same but it's called something different but i would always peel off the chocolate and then eat the little slither of jelly

Speaker 26 and then eat the cake

Speaker 1 interesting because i'm i'm trying to get the cake off first in that situation oh you don't like the cake dealing with the

Speaker 1 I'm just posting it in like a CD. If you eat the cake first, you've got the messy bit.

Speaker 26 But then it's a bit melty, remember? Like, it's not melty. It's very thin.

Speaker 1 I don't mind doing that. All right, calm down.

Speaker 1 This is a children's show. Jesus.
He normally doesn't talk about being a mucky boy shot early on.

Speaker 1 Wait till the starting. A real shame.
Apologies. A real shame.

Speaker 1 Ed is a mucky boy, and you are a good person.

Speaker 1 I am not.

Speaker 1 And are a good person. Of course, that's the film we're talking about.

Speaker 26 Yes, a good person by

Speaker 1 the release.

Speaker 26 So we had our first screening last night to an audience that weren't our friends.

Speaker 1 And let me tell you, that is not fun. Yeah.

Speaker 1 Are you watching everyone more than you're watching the film?

Speaker 26 I'm watching everyone's backs of their heads. Yeah.

Speaker 1 Like, do they look like they're crying?

Speaker 26 I hope so.

Speaker 26 We made this movie together. Zach wrote a director.
It was my first time giving a good old stab at producing. Felt amazing.
And so the whole process of it, I've been really like hip to hip.

Speaker 26 And I've been in the loop about everything and changing things that need to be changed.

Speaker 26 And when we started doing screenings a year ago, we were slowly sharing it to our friends, to our peers, to our colleagues.

Speaker 26 And then we'd be doing screening rooms full of people that we admired just to get their feedback. So most of the time, we always knew that at the end of the day, someone was always going to say,

Speaker 1 well done.

Speaker 26 And so yesterday, I hadn't seen the movie in probably about a year because we had to shelf it for a year just to find the right spot for it.

Speaker 26 And yesterday was the first day that we showed it to people that weren't our friends. Well, they can be my friend, but...

Speaker 1 Yeah, that was a fucking friend. What the fuck? We invited exclusively enemies.
That's the best way to test out a film. Kind of, yeah.

Speaker 26 No. We had a wonderful BAFTA screening and some wonderful viewers.
But it's strange because...

Speaker 26 Everything is different. Like, I think English audiences are different as well.
And people pick up on different things. And it was just different, weird, wonderful to actually hear people,

Speaker 1 A,

Speaker 1 enjoy it, which was great.

Speaker 1 And also be affected by it it's a very heavy film it's but it's also a very humorous film so yeah it's really cool that's happening because you've like yo for years you've been acting in films and now you get to you know do producing for the first time has there been things for years where you've been like with producers why don't they just do it like this and now you're you're in that position and you're going yeah I mean

Speaker 26 I am exec producing so what producing producing

Speaker 26 I'm not giving all the money that's like a completely different kettle of frogs kettle of frogs I love it yeah that's what we're going with that's what we're doing.

Speaker 1 I love kettle of frogs. I love kettle of frogs.

Speaker 26 What time is it?

Speaker 1 It's a different kettle of frogs.

Speaker 1 The thing is, people say kettle of fish so much. There must be loads of kettle of fish.
So the only way to say it's different is put frogs in the kettle. Exactly.

Speaker 26 You can't put fish in the kettle anyway.

Speaker 1 Yeah, yeah. You shouldn't put fish in a kettle.
You shouldn't.

Speaker 26 No, that's mean and really like inhumane.

Speaker 1 Yeah, frogs, fine. I dreamt about fish actually last night.
Go on. That is so weird.

Speaker 26 I've only just realised now. No, because it's so boring.
But I think I was saving fish and putting them into kettles.

Speaker 1 Really?

Speaker 26 Not kettles.

Speaker 26 I was saving them and putting them into bowls.

Speaker 1 Wow. What do you think it means?

Speaker 26 Well, clearly, this deja vu created a great story.

Speaker 1 Maybe it was to do with the screening. You did the screening in front of the film.
Maybe I'm putting it into bowls. And the fishermen represent the film.
Yeah, maybe.

Speaker 1 And you just want to look after them. I'm saving the fish.
You want to look after them from all the fishermen who are coming along who aren't your friends.

Speaker 1 Maybe. You just want to look after this filming.

Speaker 26 I'm going to have so many people that are interested in dreams dissecting that and being like, no, it means that you are so terrified.

Speaker 1 It means you love fish.

Speaker 26 Means you love fish. It means you're hungry.
Have some food.

Speaker 26 No, what I did notice with it was that I'd actually been doing it for so many years without realizing that I was doing it. I think for me.

Speaker 26 scripts and script work and dialogue and monologues and how it feels coming out of an actor's mouth is so important to me.

Speaker 26 And I've always been watching over that and always been figuring out how I can make it better or how I can make it seem more real or more human or maybe things aren't necessary.

Speaker 26 And so I think I have been accidentally doing that over the years.

Speaker 26 And now I had the opportunity to actually do it and actually have my opinion taken seriously and, you know, change things, which was really, really cool.

Speaker 26 And also it's just about being a part of the control, being a part of the movie that you're wanting to make and what you want to see at the end of the day.

Speaker 1 As an exec producer, did you have any sort of control over the catering element on sets? Oh, yeah.

Speaker 1 Did I? That would be all I'd care about. Yeah.
Did I?

Speaker 26 I mean, you do, but the thing is with filming, it's like it all goes down to budget. Like you need to just, A, find who's available.

Speaker 26 And most of the time, whenever you're thinking it's a good time to make a movie, there's like 10 other people that think it's a great time to make a movie.

Speaker 26 So unless you have like crazy Marvel budget, you're not going to be getting the best catering truck but we had um food yes that's good it's a good start crazy marvel budget well you've done marvel stuff yeah was that crazy catering truck there yeah i mean americans seem to get catering really well yeah i think they just i think people the people the crew working just have an appetite for wanting more variation whereas i think in england it's very much like no you're getting this and that's all you're getting this is the menu for salad you want salad

Speaker 1 um because british films are more gritty right you need everyone to look pale and tired yeah

Speaker 26 you need literal grit no i'm i'm being mean i'm sure that i i also have worked with some wonderful catering i think just in america because it's just it's it's like in la the business is just so much it's it's every single day it's it's around every single corner so the catering trucks facilitate i mean pretty much everything yeah and they're a bit piggier which is a good thing so before we get into your menu proper yeah do you want to just tell us everything about thunderbolts thunderbolts and then we can move on

Speaker 1 yes although i think kevin is outside with a sniper yeah always there's always there

Speaker 26 so still a sparkling water still sparkling i'll go i mean okay i will go still but my mum will go sparkling and and make me feel guilty so i'll probably get sparkling and then not drink it so your

Speaker 1 mum would be

Speaker 1 so your mum's made a sudden appearance here is she at the dream meal with you

Speaker 1 or is she always watching like kevin Kevin Feige? Yeah, she's there. Yeah.

Speaker 1 I know.

Speaker 26 Okay, I'm going to go still, but I still won't drink it. I don't like water.

Speaker 1 Okay. Why not?

Speaker 1 It's weird, isn't it? Yeah, yeah.

Speaker 1 There's a few people who've come on who don't like water in the past. Yeah.

Speaker 1 Claudia Winkleman's the main person we've had who just absolutely won't drink water.

Speaker 26 I don't drink it. Like, you know, when you've gone for a run and you want to gulp, can't gulp.

Speaker 1 Is that just with water or just with water?

Speaker 1 I can gulp orange juice. Yeah.

Speaker 26 I can gulp elderflower per se.

Speaker 1 The first two of two examples.

Speaker 1 I can gulp. Golden syrup.
Golden syrup.

Speaker 26 I can gulp tea when it's at a perfect temperature. I just, I think my problem with it is this is something that we all supposedly need to drink every day of our lives, and it tastes like that.

Speaker 1 Yeah.

Speaker 26 Like, it could taste like elderflower pressse, but it doesn't.

Speaker 1 Yeah.

Speaker 1 It doesn't. You're imbuing water here with its sort of own will.
I'm just a bit pissed off, in all honesty. It's like you're imagining water sat there going, I'm going to taste like this.

Speaker 1 Yeah, exactly.

Speaker 26 I'm just a bit annoyed that there was no creativity in the creation of water. It was like all the things it could taste like.
It could taste like Whispering Angel.

Speaker 1 It doesn't.

Speaker 26 It could taste like, honestly, fucking anything. It could taste like anything.
And it just is a bit like...

Speaker 1 So for you, it tastes like nothing. Because Jordan Banjo said to him, he feels like he's drinking a glass of spit.

Speaker 1 That's what it makes him think of.

Speaker 26 That is intense.

Speaker 1 Yeah. But to you, it's just flavorless.

Speaker 26 No, I just, no, it's not flavorless. It's just boring.
It's just boring. And everyone's like,

Speaker 26 no, I don't want some water. Give it to me.
I didn't drink the last bit, but sure, make it overflowing.

Speaker 1 How do you cope when you're in the States then? Because especially in LA, they love to hydrate.

Speaker 26 I usually have tea from morning to lunch.

Speaker 26 And then I'll probably like have a glass of wine if I'm having like a lunch meeting or or something.

Speaker 1 Nice.

Speaker 26 And then I should probably not do that all day because that's bad, isn't it? But I definitely dabble in other areas.

Speaker 26 It's hard, though, isn't it? Being a non-water water drinker.

Speaker 1 People frown on non-water drinkers.

Speaker 26 I know. And it's so judgmental.
I have a friend that carries a water bottle around with her all the time.

Speaker 1 One of the massive ones.

Speaker 26 No, just a normal one. Yeah.
And she needs to fill it up at like... tap places all the time.
So our day will have to be changed because she needs to go to a a tap place. And presumably to

Speaker 1 a tap place. Yeah.
And presumably to the toilet constantly as well.

Speaker 26 Yeah, that's another thing. Okay, that's actually why I don't like water.

Speaker 1 Another thing. Yeah.

Speaker 26 You we all the time. Yeah.
Think of all the experiences that you're missing.

Speaker 1 Sure.

Speaker 1 Every time you have a wee. Yeah, every time you have a week, you're missing the best jokes because you need a wee.

Speaker 26 Yeah.

Speaker 26 You need to, you're missing the best scenes in movies because you need a wee.

Speaker 26 I prefer to just we as little as often.

Speaker 1 Yeah.

Speaker 1 I mean, you don't have to answer any of these questions if you don't want to.

Speaker 1 How often a day

Speaker 1 is the optimum amount?

Speaker 26 Guys, I do wee. You just saw I went for a week.

Speaker 1 We didn't see you. You saw the toilet.
For you, the optimum amount.

Speaker 1 Look, this is the dream restaurant. You can also bring the dreams to all of your functions.

Speaker 26 Okay, if I could, if I could just do like one thing a day, like if I, like all the bodily functions that we have to do and it has to be once a day, I think I'd just, I'd like to do it once a day.

Speaker 1 Just get it out of the way. Yeah.
Yeah.

Speaker 26 But that can't happen because obviously you drink fluids to day or eating.

Speaker 1 Well, because this is the dream meal, I don't want you like starting off with like a glass or something you don't like.

Speaker 26 I think I would go to the loo

Speaker 26 because that's what you do. Yeah.

Speaker 26 And then I'd sit down and since everybody loves to give you water, I'd take the water because I'm also polite and that's someone's job to come and give you some water and I appreciate that.

Speaker 1 But it's the dream, it's the dream restaurants. If you don't want water, you can have elderflower pressse instead of

Speaker 1 that. Would you like what you were saying earlier the dream yeah water that tastes like elderflower pressse no i'll have an elderflower pressse

Speaker 26 i'll have an elderflower press i'll actually have an elderflower pressse from my so my like dream hot day drink is an elderflower pressse because um my in my dad's restaurant i would always get really jealous of everybody ordering cocktails and the way that they make elder flower presses and cafe cocoa is they put like smash all the mint in with it and so it goes green and whenever i'd order it i remember everybody would look at me really jelly so i'd order the cafe cocoa elderflower press nice lovely tell us more about your dad's restaurant yeah my dad has three restaurants he's been whittling them down over the years he's been running and designing and and making and creating restaurants since ever he could

Speaker 26 so all of our first jobs were in the restaurants oh that's so cool oh yeah so what was your job I started as I worked in the deli first and then I worked um in the restaurant in Cafe Coco

Speaker 26 and I was a waiter and then I worked behind the bar and then I did some coffees and then I did some cocktails for a bit. But yeah, we've kind of done everything.

Speaker 1 What was your specialty cocktail? What were you really good at making?

Speaker 26 I was really good at making

Speaker 26 a martini.

Speaker 1 Oh yeah. Yeah.
I mean that's a great start to the night.

Speaker 26 Yeah, I was going to get a martini next actually.

Speaker 1 What pre-meal?

Speaker 40 Yeah,

Speaker 26 I'm going to be sat at the bar for a second. Yeah, yeah.

Speaker 26 Okay, so they're going to wait for my table. I'm going to go and go to the bar.
I'm going to look out.

Speaker 1 Where are we? Wherever you want to be. Wherever you want to be.
You get a cafe cocoa? or?

Speaker 26 No, I think I'm going to be in like a hustling and bustling, like cool, classy, maybe it could be like a New York restaurant bar thing. So I'm going to be sat at the bar.

Speaker 26 I'm going to be waiting for the table and I'm going to order a wonderful martini.

Speaker 26 And it's going to be a dry Belvedere vodka martini with a twist, no vermouth, in an extra cold glass taken from the freezer.

Speaker 1 Amazing. No vermouth whatsoever.

Speaker 26 No vermouth whatsoever. And my biggest pet peeve is when they take the glass out before the cocktail has been finished.

Speaker 26 When they take the glass out first and then they shake the cocktail, I'm like, well, now it's just melting.

Speaker 1 So the glass is sat there melting. Fantastic.
Yeah, unbelievable. I do like a very precise drinks order, especially on the podcast.
Especially for the dream meal. And that timing of the glass.

Speaker 1 I don't think we've had that before. Yeah, I need it to come out.

Speaker 26 So shake, shake, shake, shake, shakey. And then finish his chat with someone because they always have a chat, don't they, with someone as their mid-cocktail.

Speaker 26 So chat, and then before he pours it out take it off strain it and then i think i had to order a little bowl of olives as well like a tiny little bowl of olives no yeah james and i are off martinis and olives because we went out for some martinis recently for james's birthday um and we had how many do we have six it was a lot of martinis florence

Speaker 1 where were you so it was at the conal the conor oh

Speaker 1 yes which is amazing yeah it was a surprise it was my birthday yeah and my girlfriend was like we're gonna go out for but if she told me we're gonna go for martinis, somewhere that I'd wanted to go for martini's.

Speaker 1 So I was like, oh, we're just going to go, the two of us. Got there and like, Ed and his partner and our friends and Shanami were there.
And I was like, very happy.

Speaker 1 And in my head, I was like, we're having one drink. Yes.
But then when I saw you guys, I was like, oh, I just want to stay here all night now. Yeah.
So we had a lot.

Speaker 1 I mean, by the end of the night, when we were leaving, I think the waitress who'd been serving us, because

Speaker 1 one of us went, should we have one more? And she went, you've been here since seven. Yeah.

Speaker 1 We were

Speaker 1 she was more surprised

Speaker 1 people who are staying in the hotel going for a drink or people going for a drink pre-theater or something.

Speaker 26 I'm sorry, I didn't realise it was a cap-on for fun

Speaker 1 We had like six martinis, but they bring because they're used to people having one drink every time you get a drink they bring a bowl of olives Oh, and like a bowl of crispy things I see So they were wasting olives on you.

Speaker 1 Yeah, but we were just like hammering these olives down and down with martinis. I bet but that's great.

Speaker 26 Have you ever been to Duke's?

Speaker 1 Well, we were trying to get in. Original plan.
That was the plan originally. Originally, it was we're going to Dukes.

Speaker 1 And I didn't know that as we were on our way to Dukes, my girlfriend was getting texts from these guys going, we can't get in there.

Speaker 26 Let's go to Dukes.

Speaker 1 I know, Alessandro. Well, listen, we've had, we don't want to get burnt here

Speaker 1 because

Speaker 1 we've had people on the podcast before say that they're going to go to Dukes for us and then cancel on it. And they never do it.

Speaker 1 Cancelled on us.

Speaker 1 If you're listening, Joseph Quinn. Yeah,

Speaker 1 Joseph Quinn.

Speaker 1 For example. Just plucking a name out of Fennair.
Oh, okay.

Speaker 26 Well, so I should or I shouldn't promise you.

Speaker 1 Yeah.

Speaker 1 You should promise. You should promise.

Speaker 26 I'd love to go get a martini. Great.
But they actually do have a cap. You're not allowed any more than two.

Speaker 1 Yeah.

Speaker 26 I think with martinis, they're great because you can have a few and then the next day you're like, wow, for a lot of booze, I feel... quite clean.

Speaker 26 And then if you go past that mark, you're like, I am dying. And this is not okay.

Speaker 1 Yeah.

Speaker 26 And I am never doing this again. Yeah.
And I hate everyone that served me those drinks.

Speaker 1 Yeah. So when you had three

Speaker 26 martinis, I had a great time. I had a great time then.
There is a picture of me with my head hanging off a bed eating a kebab,

Speaker 26 like completely like in bed sleeping with the kebab.

Speaker 26 That was what I felt like.

Speaker 1 That's such a drop-off from the sort of sophistication of martinis at jukes too.

Speaker 1 That's what a fall.

Speaker 26 I had to stop mid through midway. My jaw was so tired and my head hurt and I was crying and it was so painful, but it was so tasty.
Yes. Oh, these are the problems.

Speaker 1 Pop dumps or bread. Pop-loves all bread, Fozp.
Oh, pop-lubs or bread. I'll go bread.

Speaker 26 I'll do a sourdough, please.

Speaker 26 I'll do a sourdough with a salted butter. I hope the restaurant has made their own.

Speaker 1 Oh, yeah. Yeah.
Yeah. Absolutely.
Yeah.

Speaker 26 But I want to see the crystals of salt.

Speaker 1 Yeah.

Speaker 1 You want to know it's legit.

Speaker 26 Yeah, I want to know it's legit. And then I also want a little

Speaker 26 some Greek satsiki, like proper Greek tsatiki.

Speaker 1 Oh, nice. Yeah.

Speaker 26 Like full-on garlic fire breath.

Speaker 1 So are you spreading butter on the bread and then and then dipping? No, I'm doing both. You're doing both.

Speaker 26 Also, in this story, my stomach is infinite, right? Yeah, yeah. Okay, cool.
So I'm going to do a little bit of butter on the side and then the tsatziki is going to come out.

Speaker 26 You know when they do the cute black olive with the drizzle of the oil?

Speaker 1 Yeah.

Speaker 26 Yeah. And then I'm just going to, with all those crusts.

Speaker 26 And then I'll order another one with the meal. That's usually what I do when I'm in Greece.

Speaker 1 Greece. Yeah.
Do you go to Greece a lot?

Speaker 26 Yeah, I love it.

Speaker 1 it paul hollywood uh loves going to greece i love grease he was our other guest on the podcast he said he loves going to greece yeah it's great i love it would you go to greece with paul hollywood sure

Speaker 26 only if we get to understand bread and he teaches me bread there yeah

Speaker 1 oh yeah

Speaker 26 oh yeah when you get bread and butter in a restaurant we normally ask this of guests yeah what's your technique for the spreading of the butter well I would also, I don't like butter that's too cold, especially at a restaurant because you're like, oh, great, now I'm just going to be like eating the whole thing and I'm going to need to get another one because I didn't spread that properly, which isn't a problem.

Speaker 26 But I think I wanted to be in between cold and not too hot and melty, but that it's just going to go on. Yeah.
And I do. I like the little, the little butter knives that they give you.
That's nice.

Speaker 26 Like the wide ones.

Speaker 1 Yeah. Yeah.
One that's like a short and stubby one. Yeah.
Yeah.

Speaker 26 Almost like a thumb. Looks like a thumb.

Speaker 1 Yeah. A robot thumb.
A robot thumb.

Speaker 1 A spreadable robot thumb.

Speaker 1 so you're spreading and then you're dipping and it's about no i'm gonna eat i'm gonna eat a little bit yeah but it doesn't have to i'm not fuzzy it doesn't have to be doesn't have to be like toasty yeah yeah it could just be maybe just out of the oven just perfectly just out of the oven just like the martini glass just like the freezer you want it yes you like things just as they've just as they're supposed to be eaten yeah yeah i want it straight away so when you go to a restaurant and you get what you want it's basically loads of fridges that are shut and nothing in this

Speaker 1 completely empty restaurant restaurant. It's just loads of people stood by the handle waiting to just pull the thing out straight away.

Speaker 26 No, I like, I love vibes. I love vibes.
And I love when everybody's feeling a bit flirty and excited and happy to be there.

Speaker 26 Like even the staff, when staff are, I don't know, I think when obviously it's full, it makes everybody excited to be there. And it's an occasion.

Speaker 26 It makes you feel lucky that you're there and you're sat at the bar and that these amazing people are looking after you. Like, I think like my dad grew up and brought us all up.

Speaker 26 My mum brought us all up to like the idea of going to a restaurant is such a pleasure. It's such a gift and your respect must be seen shining from you to the staff working around you.

Speaker 26 And you say thank you 17 times and you say please 17 times and you help move plates. And like that's just how I've grown up.

Speaker 1 And so going out, especially to a place that's run perfectly, even if things are wrong or if like wrong order, it's always, I love the experience of going out to a well-oiled well-oiled place yeah i completely agree with you and no one's ever talked about helping moving plates before that's so important yeah it is when there's loads of empty plates yeah and someone comes over to collect them help stack them yeah and also it's not a problem you're not you're not being rude you're just literally moving the cutlery putting them on top making it easy for them as if you're at your mum's house help exactly yeah yeah i hate hate when people help but in the wrong way yeah if they don't move the cutlery onto the top i hate paper that's really annoying really annoying

Speaker 1 and then it falls.

Speaker 26 And they're like,

Speaker 26 no, you did that.

Speaker 26 Also, there are nothing worse than when this poor woman comes over and is

Speaker 26 trying to make eye contact with someone from across the table and no one's looking at her.

Speaker 26 And then jet blesser is like trying to carry all of these things. She's just like, just, come on.
Yeah. You wouldn't do that if that was your gran, would you?

Speaker 1 Yeah, well,

Speaker 1 that is how I live my entire life. Yeah, you wouldn't do that.

Speaker 1 I always think to myself, if this is my gram, what would I do?

Speaker 1 And I'd try and cheat people with respect to the business.

Speaker 1 Like, don't do that with your girlfriend.

Speaker 1 That's wrong.

Speaker 1 Also, like, that thing of like, I think this is more common in America. So I haven't really ever seen this until like, you know, probably in my late 20s or whatever.
But like.

Speaker 1 If you're chatting to someone or they're talking to you and then someone comes over, like a waiter or a waitress and like tops their glass

Speaker 1 and they just completely don't look at them

Speaker 1 at all. Say thanks.
It feels absolutely mad.

Speaker 26 It's absolutely horrible. I think service industry, I mean, it's the same as like making eye contact.

Speaker 26 And my parents had a hard time with like their friends' kids that couldn't make eye contact with people when they're in restaurants. And it's just, it's just obvious.
This person is there to help you

Speaker 26 not to be your servant. And if you're talking to them, you look at them and you give them respect and you say, yes, I'll want this, please.

Speaker 26 Or what about another thing when like everybody sat down and there's a big table and no one bloody well looks at their menu. And so then when the person comes around, they're like, um, yeah

Speaker 1 I'll have a you're wasting their time yeah some of us look at the menu online before we go to the place I don't do that and I wish I was that person but sometimes I like the surprise yeah that's fine I guess but you still need to be prepared

Speaker 1 Ed reads menus online when he's not going to the place correct sometimes just in an evening sitting in he'll read the menu of a place he might like to go to one day wow I bet some people like it when they change it once a week oh yeah well luckily I follow the restaurant on Instagram and then quite often they'll put up a picture of the menu every week and then i can just you know constantly update it yeah yeah is that your toilet read uh it's my toilet read it's my just general general read yeah like that it's what is it because i drink a lot of water as well so i'm reading a lot yeah yeah

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Speaker 9 So I started listing pieces I'm over on Depop, and honestly, it's been amazing.

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Speaker 1 Dreamstarter.

Speaker 26 Dreamstarter would be. My dad, I used to have a restaurant called The Lemon Tree.
It was a very beautiful, very

Speaker 26 high-end, like everything was designed very, very special and it was white tablecloth and once a week we'd have to go in and make sure that everything was tickety boo and we'd have this special table and I'd put on like some ridiculous dress age nine or eight or something and I'd bolt through the restaurant and think that everybody thought I was like in my 20s and I remember I've never been able to recreate it or find it anywhere else but they used to do this tomato tart which sounds very simple but it was like it was like a rectangle of puff pastry and then I don't know what they put underneath but it was a mixture of this basil

Speaker 26 mush butter with pine nuts basically like a pesto but it was special it was more special than that and they thinly sliced these tomatoes on top and you know when something is so simple that it shouldn't be that good yeah and it is and every time we would go i'd always get the tomato talk tart and they would drizzle the same basil thing over the top and still to this day i've had many meals and I've cooked many meals and I've eaten many meals I've gone to many places and it's one of those things that I my eight-year-old nine-year-old self can remember how incredible that was you're still chasing that still

Speaker 26 you know what I'm kind of okay with not finding it because that was such a perfect um yeah I think like my my understanding of food was given to us from a young age like eating good food and healthy food and real food and our education of what is going to help us and not help us was very much given to us by like all of our adults in our family.

Speaker 26 So I think I do know that that was really special.

Speaker 1 Also, the worry is that you would have it again now because of everywhere else you've eaten, that it might, it might let you down, but it's better to have that memory of how incredible it is.

Speaker 26 Well, also, it was just so simple. So I'm not expecting anything mad from it.
But yeah, the restaurant isn't around anymore. So I'm like, I'm happy with that just living there.
Yeah.

Speaker 1 Also, when it is that simple, it's just down to quality of ingredients. Yes.

Speaker 26 And the person that made it.

Speaker 1 Yeah. The person who made it.

Speaker 1 Do do you know who Johnny who is?

Speaker 26 I think it was Johnny Pugsley, who was the head chef at the time.

Speaker 1 Johnny Pugsley. Johnny Pugsley.
I mean, obviously, I love the name. Johnny Pugsley.
He's like a musician.

Speaker 1 Yeah, yeah. You know,

Speaker 1 you already know that I love the name Johnny Pugsley. Yeah, Johnny Pugsley.
That's instantly something that

Speaker 1 I'm going to be thinking about for a long time. Johnny Pugsley cutting the tomatoes.
Yeah. Finally sliced tomatoes.
Yeah, finally slicing them all.

Speaker 26 He's going to message me being like, of course I didn't make the tart.

Speaker 26 I was there making the bloody steak.

Speaker 1 What's Johnny Pugsley up to these days? Still, still running. Still Sheffin? Still Cheffin?

Speaker 26 I don't know. I haven't seen him in a while.

Speaker 1 Johnny Pugsley, if you're listening.

Speaker 1 Get in contact.

Speaker 1 Get in touch.

Speaker 1 The charts are still in play.

Speaker 1 Man, I love it. Like, definitely, I've said it on the podcast before, but I just wrote off tomatoes for ages.

Speaker 26 Oh, why? You weirdo.

Speaker 1 It's such a weird thing to do.

Speaker 1 I was like you and Water. I was just like, this is boring.

Speaker 1 Anything in a salad.

Speaker 1 Cucumbers. Those are the worst.

Speaker 26 What about when they're fluffy? Who is making those?

Speaker 1 Or like ice or like weird and icy and just like, yeah, horrible.

Speaker 26 I made a, I mean, my dad made this vow and then I followed him. But like, cherry tomatoes, always on the vine, will never go wrong.

Speaker 26 Even if you're in the wrong country for them, always get cherry tomato on the vine. You're fine.

Speaker 1 Here's something that I'm afraid is not a response to what we were just talking about.

Speaker 1 James is a terrible interviewer, so he thinks of things in his head. That's okay.
That's quite fun, though. No, it's not good at this.
Yeah, it's kind of like the wall behind you. It's like

Speaker 26 craziness is going on. Yeah.

Speaker 1 But it's because I was saying, I was thinking like, oh, I write off tomatoes, I wrote off cucumbers, and then I remember. Cucumbers? Yeah, I used to write off cucumber.
I like cucumbers now.

Speaker 1 I used to completely write them off.

Speaker 26 These are my favourite.

Speaker 1 Listen, but, oh, well, hold on then. Let me interrogate this.
What? Because cucumbers are just solid water.

Speaker 26 Well, why do you think I eat so many cucumbers?

Speaker 26 Yeah, it's just so that I don't have to, you know, drink this stuff.

Speaker 26 I eat a lot of cucumber.

Speaker 1 I drink a lot of cucumbers. You don't see them as solid water.
You don't? No, they're just water. Because they have a flavour.
They have so much water in it.

Speaker 26 Yeah, but they have a flavour.

Speaker 1 Yeah, but so much has so much water in them. Like tea has water in it.
That's true. Does it taste like water? I didn't call you out on that.

Speaker 1 When your friend's carrying around her bottle of water, are you carrying around a cucumber also? Yeah.

Speaker 26 And a watermelon. Yeah.
Just a bit of straw in it.

Speaker 1 Well, here's the most watery thing that's ever happened. And it happened just before you got here today.
I arrived. It was raining outside.
Snowing?

Speaker 1 It was kind of half snowing, I guess, wasn't it? Sludging.

Speaker 1 But like...

Speaker 1 I opened the door to come in here, and the great Benito here pushed past me to go outside into the rain while um holding uh half a cucumber in his hand like it was like it was a like it was a mouse he had caught or something and then he went into the park with the cucumber and then he came back and he didn't have the cucumber anymore where he took a cucumber out into the rain okay so here's a question i'll interrogate you yeah was the cucumber chopped that away or that away it was downwards halfways yeah so completely like the bare face that half of a cucumber yeah like the the uh so it's innards we're on display okay so according according to Ben, it was rotting in the face and went to throw it in the bin.

Speaker 26 That wasn't what I thought you were going to say.

Speaker 1 What did you think he was doing with it?

Speaker 26 He like went to the park to go and like notch on it or something.

Speaker 1 Yeah, nothing on the cucumber in the park.

Speaker 1 He doesn't let anyone look at him while he's eating a cucumber. Yeah.

Speaker 26 I'm a bit sad about the outcome of that story.

Speaker 1 Anytime it's raining. I didn't bring it up.
Anytime it's raining, Ben goes into

Speaker 1 the rain to eat a cucumber.

Speaker 1 He's very, very superstitious.

Speaker 26 Back to your natural habitat.

Speaker 1 you get nice and plump don't you let it psych up all the vermade and it goes oh it's an extra juicy one now you're back from where you became when it's sunny he has to eat a banana on the bus yes i heard that actually

Speaker 1 i did hear that when i looked up you know all about you

Speaker 1 i hope there is a wikipedia page about you benita we should add to it we should definitely we've got the cucumber and banana thing straight away yeah put those two folks in oh he hates it so i i absolutely love that tart i think that's yes a brilliant beginning i think um tomato and basil always, when people do crazy sellers and stuff on this, it's great.

Speaker 1 It's a nice, refreshing start to the meal. Really? Yeah.
I like

Speaker 1 a tasty start.

Speaker 26 Yeah. And also the bits that you wouldn't assume would actually be helpful, the little dribbly bits of the green stuff that like, you know how decoration is like,

Speaker 26 I would wipe with every last bit of puff pastry that entire plate clean. So even the dribbly bits were helpful.

Speaker 1 Even the dribbly bits were helpful. Yes.

Speaker 1 We should warn you, actually, you might not know it, but like there is a Twitter account that posts out of context quotes from this podcast. Yes.
That's fine.

Speaker 1 So be prepared to see even the dribbly bits are helpful. Yeah, on my Wikipedia page.
That's going to come back to you.

Speaker 1 Dream main course.

Speaker 26 Okay, so there's a few.

Speaker 1 Do you want to tell us some honourable muncheons?

Speaker 26 Yes. So I think what I'm going to do is I'm going to have a few.

Speaker 26 So number one is going to be, I like to get the Stefado stew when I'm in Greece and Irene,

Speaker 26 a wonderful mother who has a Taverna and all of her boys work there, makes the Stefado stew and her mother makes it as well.

Speaker 26 And that is, I mean, some people won't be happy about it, but it's a rabbit stew. And they have

Speaker 26 all of their gardens, all of the Tavernas have gardens full of vegetables and animals and, you know, and it's all their own produce. So I think

Speaker 1 it's kind of amazing. Yeah.
That's incredible.

Speaker 26 So so all of their all of their specials will be like oh it'll be zucchini flowers because our zucchini flowers have bloomed and we're going to stuff them with rice and you know make it delicious so i kind of love greek cuisine because of that because there's always a non-a somewhere that is growing a garden or um making a stew in the corner and i like how it's you know from the ground and and onto the plates so i think i'll do a stefado stew with some chips in it because that's what my dad does and it's really tasty and i never get the chips in it um

Speaker 26 and uh i want to have it in a big bowl, in almost like a ceramic-y bowl, with a spoon and some extra bread on the side so I can mop up the staffada and the gooey bits.

Speaker 1 You're very details-oriented, and I really like that. Okay, good.
Not many people go as far to describe the bowl that they're having it in. Sorry.
No, that's great. No, this is a compliment.

Speaker 1 Yeah, absolutely. If it was a wooden bowl, do you think it would taste weird? Absolutely weird.
What are you doing? Wooden bowl? Not a lot of things.

Speaker 26 Just getting the sensation of scratching although, ah, on the bottom. No, thank you.

Speaker 1 Yeah, no good. Metal bowl? No.
No. No, I had to do it.
But you really, you really thought about it, though. Yeah.

Speaker 26 There aren't many things I want to eat in a metal bowl.

Speaker 1 No.

Speaker 26 Maybe a curry.

Speaker 1 Curry from a metal bowl is good. Yeah.
That's good. When it comes out in the bowl.
Yeah, yeah.

Speaker 26 And even in the little dishes.

Speaker 1 Yeah.

Speaker 26 Yeah, yeah, yeah. I like making salads in metal bowls and then transferring it.

Speaker 1 Yeah.

Speaker 26 But I don't like eating out of metal bowls.

Speaker 1 Oh, see, by the time I made the salad in a metal bowl. Yeah, then you eat.

Speaker 26 Yeah, true. But what about when you were doing like the big ones for people?

Speaker 1 Yeah, yeah, I mean.

Speaker 1 this is mine.

Speaker 1 I'll eat my bit and then you guys start eating.

Speaker 26 Yeah, I don't, I also is the ting, ting, ting.

Speaker 1 So is that so? Like you said that with the other bowls as well, the scraping. I don't like this.

Speaker 26 It has to be, the sensation has to feel right. Yeah.
Otherwise, I don't really want to get to the bottom.

Speaker 1 You just leave it layer. Yeah.
Yeah, you don't want the spoon to meet the bottom. All the leaves stuck to the side.

Speaker 1 What kind of chips are going in this?

Speaker 26 They are, they're nothing crazy special.

Speaker 26 They're not like triple maybe oh yeah actually they could be triple cooked i kind of just want irene's chips but they're not thick they're like thin and maybe they're triple cooked since i'm in a dream restaurant yeah what's irene's irene is the the tavernna the mumma of the taverna what were you thinking about when florence was talking about that earlier yeah i was thinking uh i was feeling like the cucumber in the bag

Speaker 1 i didn't hear that irene oh i forgot okay i also want a side salad greek salad please yeah lovely yeah let's get into details of the Greek salad then.

Speaker 26 It has to be in a traditional white bowl, you know, where they have the lip out like that.

Speaker 26 And then I don't want any of the other leaves stuff. I want like actual traditional.
I want like real Greek tomatoes, real Greek cucumber. I want olives.
I want red onion that burns my face off.

Speaker 26 And I want a massive slab of fetta.

Speaker 26 None of the like, oh, we're going to cut it into pretty shapes. No, I want it on the top, olive oil, oregano, and a little bit of white wine vinegar.

Speaker 1 And you're just going to smash into that. I'm just going to

Speaker 1 mix all the other.

Speaker 26 And then I also want a bit of a crust so I can mop up the end. Make like a pulp with the feta and the red onion and the dressing.

Speaker 1 Having the fetter in a big slab on the top is so important. Yeah.
The cubed situation.

Speaker 26 What are you doing? Yeah.

Speaker 1 In fact, you can buy pre-cubed fetter.

Speaker 26 Have you been to America and had their pre-cubed fetter? Yeah, I've...

Speaker 1 Ramses. Yeah, just, well, cheese in America in general is very acceptable, yeah.

Speaker 1 Just really unacceptable. It is totally unacceptable.
I don't know how they made all this stuff.

Speaker 26 It's lots of like the bashed around fetter. I'm like, what are you doing? And then it says on the back came from Greece.
I'm like, no, it didn't.

Speaker 1 They would not let that out of their country looking like that.

Speaker 1 With the slab, are you smashing it in and mixing it in? Yeah.

Speaker 26 Oh, no, sometimes if it's me,

Speaker 26 if I'm sharing it with people, I have to smash it and mix it in so that everybody gets a fair amount.

Speaker 26 If it's me, I can kind of pick and choose when I want it. But I don't like it when they dress it and then bring it out to you.
Like, I really want to be in control of the olive oil.

Speaker 1 You want to not exactly you know when you go to yeah when

Speaker 26 when you go to Devon and they have the little dressing thing on the table yeah with the paper table cloth and then you can just yeah get as well

Speaker 1 yeah oh I've got static going on on my leg you got static leg I got static leg yeah you got to get a static leg

Speaker 1 good new character there's a preview of a yeah

Speaker 1 static leg by Florence Pugh

Speaker 1 I go and say static leg yeah yeah

Speaker 1 static doctor?

Speaker 1 It'd be a real left turn for you, but I think it would go well. I think it would actually.

Speaker 26 I'm doing every left turn, apparently.

Speaker 26 Every job I do, I'm like,

Speaker 1 good accent, just then. You do a lot of good accents in.

Speaker 26 Well, I can do northern quite easy. My grand was from Grimsby.

Speaker 26 So I grew up taking the piss out of my granddad.

Speaker 1 Right. So I thought for what first few things I saw, you were all American accents.
And I just thought you were American for you.

Speaker 26 So many people think I'm American.

Speaker 26 And then sometimes when I do things publicly, like if I present an award or if I'm like on a stage talking, they're like, that is the fakest English accent I've ever been.

Speaker 1 I'm like, what do you think I'm doing?

Speaker 1 How do I sound better?

Speaker 1 But why would that be the time where you fake an accent when you're

Speaker 26 like sometimes when I've done Instagram stories or something, they're like, oh my God, Phil Rosby sounds like she's doing an accent. I'm like, no, that is me.

Speaker 1 That is literally me.

Speaker 26 I'm so sorry.

Speaker 1 I'm going to admit, I'm quite a Philistine with this block of fetter thing. Are you? Yeah,

Speaker 1 I thought it's meant to come in the little cubes, and I'm sitting here just having to style it out while you two are talking about how much... You've seen blocks of feta, right?

Speaker 1 I've seen the blocks, but I've never seen it on the salad, just one big block. I've never seen this before.
Oh dear. That's Greek style, baby.

Speaker 26 Yeah, that's Greek style.

Speaker 1 That's Greek style, baby. Yeah.

Speaker 26 Yeah, you know what? I don't, here's the thing. The problem is, is when they do the cubes, they can basically ration how much you get because it looks like there's lots.

Speaker 26 Whereas you want the slab. and then sometimes cheeky places will give you a slab, but they'll chop it in half, and you're like, or they give you a thin slab, and you're like, no, no, no, no,

Speaker 26 I want the thick, almost an inch.

Speaker 1 They do a slice of slab. Yeah.
No, that's that's wrong, isn't it? Yeah, yeah, that's totally wrong. It should be against the law, actually.

Speaker 1 Would you ideally like it that the shape of the feta is the same shape as the bowl and it covers it like a pie lid?

Speaker 1 You would like that. I would like that.
If I may interrupt, I would like that.

Speaker 26 You would like that. Okay, that's on your meal.
Yes. I don't think so.

Speaker 26 I quite like, I think, I like the, I like the Greeks aesthetic of like the white bowl with the salad peeking through and the bits of tomatoes and the wonky veg coming out. Yeah.

Speaker 1 I like that. Are you really trying to make sure everyone gets a fair portion if you're sharing it?

Speaker 1 Or I'm happy to admit with feta, I'm digging around in that to get my portion and I want maximum portion.

Speaker 1 Yeah.

Speaker 1 I don't care what anyone else gets as long as I get my feta.

Speaker 26 Well, this was actually a bit of a thing in our family was when we would start going to Greece, we would get like one salad for the table or two salad for the day and it just didn't go down very well.

Speaker 26 So then it then got to the point when we were all teenagers, we're like, no, we're having our own, like, that's going to be my meal. I'm going to have the salad.
And don't you dare come near me.

Speaker 1 Don't you dare come near me. I will eat your hand as if it's feta.

Speaker 1 What's this rabbit like? I want to know what the...

Speaker 26 Well, it's not alive.

Speaker 1 Is it?

Speaker 1 You made a hand gesture. You made a hand gesture.

Speaker 26 Don't really eat rabbit anywhere else. It's just that.
It's just the granny Stefado stew that you're lucky to have a portion of because she makes like a batch.

Speaker 26 And then if you're there at the right time of day, it's very soft meat. It's white and a bit dark.
It breaks away really nicely

Speaker 26 in the stew.

Speaker 1 You're super slow cooked, I guess. Yeah, it is.

Speaker 26 And so it's like bits of vegetables and potato and a bit of their jorta, which is like their mountain kind of weed that you get to eat.

Speaker 1 It's like a spinachy thing.

Speaker 26 It's just honestly like like a wholesome bowl of goodness like that is what your granny would cook for you if you were ill or not ill but just like it's just come from someone's heart and I like it for those reasons, but I don't really go around eating rabbit elsewhere sure but in this in this scenario I'm gonna have the stefado stew see now you said about warm wholesome bowls of stew now I'm thinking about a bread bowl

Speaker 1 Where do you stand on bread bowls? I've never had one. Okay.

Speaker 26 Don't know if I'd be like, so is it gonna leak?

Speaker 1 Depends on the bread that they're using.

Speaker 1 I've had chowder in a bread bowl. Weird? Quite weird, but you do get used to it.

Speaker 26 But also, it's not like you're eating the inside of it. So you're just like.

Speaker 1 Oh, you are? Oh, you are. Yeah, you are.
Because if you think about it, the chowder, if it's a big enough bread bowl, the chowder is moistening the inside.

Speaker 1 So in a way, when you eat some of the chowder, you can start to sort of scrape away over the walls of the bowl.

Speaker 1 Yeah, I'll try it. Yeah.

Speaker 1 I'll try it.

Speaker 1 I know, I'm just,

Speaker 26 I think maybe there's a reason why I haven't tried it. I'll try it.
I'll try it. I mean, it's also sustainable, which is great.

Speaker 1 Exactly. No washing up.
Yeah. You could use the sort of pans that you bake them in.
And the sort of spoon or fork out of it. And the spoon or fork.

Speaker 26 You could make that out of bread, to be honest. Making it out of a cracker.
Yeah, yeah. They're doing all sorts of things with straws nowadays.

Speaker 1 Yeah. What sort of things are they doing with straws nowadays?

Speaker 26 I had a apparole spritz with a straw made of pasta.

Speaker 1 What? What? Yeah. Disgusting.
Those things don't go together at all. Do you mean you just got a piece of penne and no, it was a long straw uncooked.

Speaker 1 And only by the end... Well, then it wouldn't go.

Speaker 1 Then you'd be like, whoa.

Speaker 26 And then only by the end does it start going a bit like tacky at the end.

Speaker 1 But it's kind of amazing. And then what do you do with the straw? Well, they just chuck it away.

Speaker 1 It doesn't feel as sustainable.

Speaker 1 Well, it's fantastic. No, yeah, yeah.

Speaker 26 I'm sure if you wanted to keep them, you could put them in the pan.

Speaker 1 Yeah. A bird could choke on the pasta, though, as well, I guess.
A bird could choke on the pasta as well they should cook it and then throw it on the beach

Speaker 1 yeah i'm sure they do something with it yeah maybe they do boil them all and then you've got like slightly apparel spritzy pasta yeah i'd actually like that i'd try that you'd have some pasta spritz yeah but then that you'd be having everybody i suppose it's in boiling water it'd be it'd be clean yeah yeah it'd clean it well there's always time guys we can open up a apparole spritz straw restaurant so is that your dream main course and dream side dish yes that's what we've got those no i haven't know

Speaker 1 Well, then we'll do the other dream side dish.

Speaker 26 Yeah, other dream main dish.

Speaker 1 Oh, sorry. Other dreams.

Speaker 1 Okay. Other dream main dish.

Speaker 1 Yeah, sorry. Yeah, yeah, yeah, yeah.

Speaker 26 My other dream main dish is,

Speaker 26 okay, it could be two in the one. So I'd do my granny's Christmas Day goose.

Speaker 26 Just the meat of it because it's like our favorite thing and she does it perfectly and like, wow. And it's crispy and it's dark and it's amazing.

Speaker 26 It could either be that meat because we love it so much, or it could be my dad got into a habit of making confi duck with like a really creamy mashed potato and red cabbage, which had like, I think it had some raisins in it or something.

Speaker 26 And then a dark, dark, dark gravy. And that was.
insane. My dad gets into these like rhythms of whence, when he's got a meal and it's great, he'll just make that and everyone's like, wow.

Speaker 26 And he'll probably make it for like a week because he's just so like excited that that was so good.

Speaker 26 And so we had that i remember like i think there was an overorder of confident in one of the restaurants and so my dad was like i'll take them home and we just had them and he sous vide it was insane he sous vide was like a mad scientist so i think it could be that or or the meat could maybe be my granny's goose is this your granny who comes on the red carpet with you yeah granny pat yeah i've seen those photos have you a laugh i'd say she's she looks like a laugh yeah yeah she is a right laugh she came to the screening last night and i gave her it's her birthday coming up this week and I gave her some of her birthday presents in preparation for the premiere in New York

Speaker 26 and She's getting her outfit ready. Yeah, yeah, she's gonna look good.

Speaker 1 All I'll say is Zebra

Speaker 1 Yes, Granny Pat.

Speaker 1 That's very cool. Yeah, so she's dressing as a lollipop lady on a zebra crossing.
Yep. Yeah, yeah.

Speaker 26 Yep. With a real life-size lollipop.

Speaker 1 It would seem a shame then to not to not have Granny Pat's goose on the on the dream on the on here yeah on the dream menu yeah do you want her to come oh yeah we'll get we'll get her done get Granny Pat on

Speaker 1 Granny Pat episode and uh I've already forgotten his name Johnny Douggles Pugsley yeah Johnny Pugsley Johnny Pugsley

Speaker 26 well I haven't seen him in a while but I mean

Speaker 26 weird that you're now distancing yourself from Johnny Pugsley no I just don't I'm just making sure that I mean let me get his contact details first before he I just want to because I know you guys are really big on promises so yeah yeah just before you're like

Speaker 1 where are you going to get Johnny Poggsy and Granny Pat? I just want to.

Speaker 1 Is it us turning up to Duke's to meet you?

Speaker 1 Johnny Pogsy and Granny.

Speaker 1 She'd love that.

Speaker 26 She would actually love that.

Speaker 1 Yeah. So much.
I'm up for that. We'll wear Zebra.
Yeah, yeah, well, all turn up.

Speaker 1 Well, not all Zebra. Granny Pat Zebra.
Yeah, she's Zebra. And then one of us is dressed in the art.

Speaker 26 Or maybe we'll all of that security guard.

Speaker 1 Yeah,

Speaker 1 sunglasses, the works.

Speaker 26 And then people will be like, who is she?

Speaker 1 Yeah, that's very cool.

Speaker 26 Yeah, that is really cool, actually has does granny pat have a favorite premiere she's been to that's like um so the little women premiere was quite special because my granddad was getting a bit old and couldn't really move as well and so we took him to i i got him to get i got him to paris which was amazing and they went on the eurostar and they hadn't been since they were younger and and you know hadn't had like the glamorous experience probably since they were younger and we stayed at the bristol and it was just like and we all knew when we were there that this was really really special special.

Speaker 26 And everybody was looking after him and her and they just felt like they were on top of the world. And every single meal that they ate was the best meal that they'd ever eaten.
And every single

Speaker 26 shrimp or crab or oyster, and it was the best that they'd ever, you know, they were just like high on life. And sadly, my granddad passed the following year, passed away.

Speaker 26 So it was really like one of the last, and also that was just before the pandemic. So it was one of the last trips that we all went on and had this, you know, amazing experience.
so um

Speaker 26 i think it was probably that one because they just were like in this heightened bizarre that's crazy press world yeah yeah um and then of course when obviously granny basically stole the red carpet at venice was just

Speaker 26 highlight of her life. I came off the red carpet with her.
And as, I mean, she wasn't supposed to go on. She just like, it was just dancing and it was amazing.

Speaker 26 And it's really intense when you're out there.

Speaker 26 Like there's so many people shouting at you and there's walls of photographers and you can't hear yourself think at the best of times so i was just a bit like sensitive about her coming out she just was amazing she was just pirouetting and dancing

Speaker 26 and i thought she'd be done with one wall and then she was like

Speaker 26 okay let's go to the other one and then i came off and my mum was crying my dad was crying and they were like she's amazing

Speaker 1 did granny pat go to the midsummer uh premiere

Speaker 26 can't can't imagine taking a granny to midsummer i took her and my granddad yeah fantastic i took them to the odeon in oxford because they we'd missed it they couldn't come to the well or the premiere was in new york so i took them to the odeon and we all sat down and annoyingly it was the first time they ever screened the movie and they

Speaker 26 completely botched it up like the the it stopped playing the movie but the sound kept on going but because it was such a weird movie people were like

Speaker 26 And then it got to the point where I was like, no, God,

Speaker 1 this is wrong.

Speaker 26 And I was like trying trying to wave. And then eventually someone came and they're like, so the projector stopped working.

Speaker 1 Oh, my God.

Speaker 26 And we're going to get it up and running in a bit. And we were like, okay.
But it was in one of the moments where you really needed to see everything.

Speaker 26 And then it happened again. And it was just one of those like, oh, my God.
Oh, and also the, but it was the wrong sizing. So you couldn't see any of the,

Speaker 26 fuck, what's the word?

Speaker 1 Translation. Oh, yeah.

Speaker 26 And so no one knew what was going on. And then I remember my granddad at the end was like, well, I wouldn't have watched it if you wanted it.

Speaker 1 And I was like, no, I know that, granddad.

Speaker 1 I mean,

Speaker 1 here's questions about that now.

Speaker 1 We've brought it up. Yeah.
Let's do a food one first. Yeah.

Speaker 1 What was it like getting the fish in your mouth?

Speaker 1 The tail first.

Speaker 26 It was quite funny. We actually had loads of conversations about the fish because I didn't quite, I didn't quite imagine.

Speaker 26 I just didn't, there's so many things that when you read a script, you're like, oh, yeah, then we'll do that. And then you don't really think about the act of actually doing it.

Speaker 26 You're just like, oh, that's going to happen.

Speaker 26 And that happens, honestly, with me so many times. And it's only until someone's like, well,

Speaker 26 do you want to swallow it whole or do you want it hot?

Speaker 1 And you're like, wait, what? Oh, my God.

Speaker 26 And they brought out this platter of fish one day. And it was so bloody hot there.
It was Budapest in summer is as hot as LA in summer. It's like boiling, but the buildings aren't cool.

Speaker 26 They don't have much air conditioning. And we were shooting in the middle of a field in mid-summer and very little shade.

Speaker 26 And so food, like the prop food, kept on being sat in the sun, would start to go rancid and would go off. It was like, honestly, nightmare, like actually nightmare.

Speaker 26 And so they brought out this platter of fish and one was huge, absolutely huge. And then it just went down to like normal size.
And Ari said, what do you think about that one?

Speaker 26 And it was like bang in the middle of sizes.

Speaker 1 I was like,

Speaker 26 yeah, I think that's still a bit too big.

Speaker 26 And then they were asking me to like weigh them and feel them in my hands. I was like, this is so weird.

Speaker 1 It feels pointless to weigh them in your hands.

Speaker 26 I was like, sorry, sorry. Can we just talk about what's happening with the fish?

Speaker 26 Because it says in the script that they bring out a herring. I was like, but what is happening? And he goes, oh, they're going to dangle it in your mouth.
I was like,

Speaker 26 what?

Speaker 26 I kind of hadn't really thought process.

Speaker 26 Anyway, so we chose that one and then I made sure that they put it on ice because it was shooting the next day and they were like, on ice?

Speaker 26 I go, yeah it's going in my mouth on ice so then they put it on ice they're like it's on ice

Speaker 26 so they weren't gonna do they were just gonna leave it there until the next day i think they would have refrigerated it but they we'd had a few issues with like the seat the crustacean tower hadn't been refrigerated and so it literally

Speaker 26 when we were doing that dining table scene we were doing that scene for maybe two days or something and by the second day we were like

Speaker 1 like gagging like actually gagging and then it had to actually be swapped out with apples because people couldn't sit there anymore some people were being sick i love the thought of everyone gagging and the only person not ganging is the guy drinking all the pubes

Speaker 1 absolutely fine yeah great banquet

Speaker 26 yeah no this was at the mirrored table yeah

Speaker 26 so but how was that i mean yeah i just got like a face full of fish well maybe that's what i mean maybe that's why you dream about fish all the time

Speaker 26 yeah get them into bowls it was fun you know what was a bit weird was that um obviously it was just very slimy and oily, but like my face was covered with the scales and my lips were covered with scales.

Speaker 26 So it was just a bit like, oh, this is so unpleasant. And then afterwards, of course, you just wipe it off and get on with your day.
So I just still, I stank a fish for a bit.

Speaker 1 Because it looks in the film. Fishy.
Like,

Speaker 1 it looks like you are.

Speaker 1 It's genuinely someone trying to do what they're asking you to do. And the reaction seems really real.
That's like, I can't do this. Yes, it was that.

Speaker 26 No, I mean, it was in the script that she can't do do it because it's a huge fish.

Speaker 1 Yeah. But

Speaker 26 it was also made even better by the fact that the whole table was like smiling and cheering. So it just played into the surreal, you know, surrealism of it.

Speaker 1 What do you think happens to her? Because the festival isn't over at the end. There's still days left.
And you're all smiling at the end. But I mean, what do you think?

Speaker 26 I think she survives. I think she's...

Speaker 26 So she's had a psychotic break. That's what's happened.
When she sees her husband, fiancé, are they married? Oh my God, I can't believe they're not married.

Speaker 1 Her boyfriend.

Speaker 26 Sorry. I kill so many of my husbands in my movies.

Speaker 26 When she sees her boyfriend

Speaker 26 having that orgy in the temple, I think that's like one of the last things that she can probably deal with.

Speaker 26 And I think through the mushroom trip and the this trip and the that trip, I think when everything starts, when she like, for example, when she's on the on the throne with her flower dress and she's given the choice to either choose her boyfriend or the other sacrifice i genuinely and also this is always actors always have different i i mean the idea of the movie should always be that what happens in the movie but you always have like slight changes because it's you that's playing them and as long as obviously you're giving a performance that they can edit then it doesn't really matter what you were thinking when it happened but i i always took it as like she was kind of gone by that point and just the pampering and then and the weirdness and the oddities of what was happening so when she looks at him I never thought she looked at him to kill him I thought it was more of like she was in a different place she was in a different

Speaker 26 she wasn't her anymore and she almost looks at him as if like

Speaker 26 she's she's getting that recognition she's she knows that it's someone that she loves and she knows that someone that's hurt her so that whole zoom in is like for me it was her processing deep deep from wherever it is that she's got lost to, that that is someone that has hurt her.

Speaker 26 And then it snaps and then he's been chosen. So I always thought that she survived.
I don't think she's probably ever going to come back because to come back from a psychotic break, you have to have.

Speaker 26 deep, deep treatment and work that obviously those people don't have.

Speaker 1 Yeah, they're not offering that. No, they're not offering that.

Speaker 26 But I do think that they care for her. And I do think she's in that weird, twisted, horrible way.
She's in like a place that people actually want her to be there.

Speaker 26 And I do think she will be getting respect and and love in a weird way there um i don't think she's ever coming back from this break yeah it was funny when i did it i was so um wrapped up in her and i've never had this ever before with any of my characters i was so wrapped up in her that when i was making the movie there were so many places that i had to go to i'd never played someone that was in that much pain before and i would put myself in really like shit situations that other actors maybe don't need to do but like i would just be imagining the worst things because each day the the content would be getting like more weird and and and harder to do i was putting my i was just putting things in my head that were just getting worse and and more bleak and and i think by the end i had probably most definitely abused my my own self in order to get that performance and when i left the shoot they still had three days left to shoot because i was off to um Boston to go and shoot Little Women literally straight away.

Speaker 26 And I remember when i left i said goodbye to everyone and um when i was in the plane i looked down and by that point i'd traveled so much over the weekends to go and do press for little drama girl that i knew exactly where the field was when i was in the plane because i'd follow the the the road out and i remember looking down and feeling immense guilt like i felt so guilty because i felt like i'd left her in that field in that stage oh wow and it was so weird i've never had that before i've never i've always thought that like all my characters have once they've I've left them, I was like, yeah, but they'd be fine in the next situation.

Speaker 26 Like, they know how to handle themselves.

Speaker 26 And in this one, I was like, I've, and obviously, if like, that's probably a psychological thing where I felt immense guilt of like what I'd put myself through. Yeah, of course.

Speaker 26 But I definitely felt like I'd left her there in that field to be used, to be, um, not to, she can't fend for herself. Almost like I'd created this person.

Speaker 26 And then I just left her when I had to go into another movie.

Speaker 1 I mean, to be fair, probably better leave her there than take her with these little women.

Speaker 26 Totally, totally. Yeah, I don't think she has a place in Little Women.
But it's funny. It was just like, I'd obviously created such a sad person

Speaker 26 and then felt guilty that I had created that person and then left her.

Speaker 1 But I guess that feeling of guilt is like kind of the character as well, right? Yeah. So like she's feeling guilty about feeling that she's let people down.
So you kind of, you are.

Speaker 1 Yeah. Well, I think she's fine.

Speaker 26 I think she's fine. I think like, I do think Pele would look after her.
I don't think he's going to abuse her or her.

Speaker 26 I do think that community appreciate her being there. But I felt like it was my reason.

Speaker 1 I don't trust those fucking. No.

Speaker 1 No.

Speaker 1 What do you think is going to happen?

Speaker 1 I think they kill her. Really? Where were the other May Queens? From the past? They were there.

Speaker 1 Oh, were they? Yeah.

Speaker 1 She's there.

Speaker 26 Also, they killed all of their sacrifices.

Speaker 1 Oh, so that was all the sacrifices they needed. Oh, that's quite reassuring to me.
Yeah. I genuinely have got like, I now know what.

Speaker 1 I've watched the film a lot and uh watched a lot of videos online about it have you what do people say

Speaker 1 is that a theory yeah there's loads of theories about it there's loads of theories yeah people love talking about that film there's so much stuff obviously yeah there's so much to see I mean though we've got your I think just I want to lob in all three of those yeah

Speaker 1 all types of things

Speaker 26 I order all of them I also like doing that when you're like oh don't know what to get all get to yeah yeah especially when you're hungover that's right the goose the config comfy duck and the stefado they're all very meat heavy Also, I'm not a very big meat person, so that's strange.

Speaker 26 I think these are just like my highlights aren't.

Speaker 1 Yeah, yeah, yeah.

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Speaker 43 Spirits not sold in Virginia and North Carolina.

Speaker 44 Drink responsibly.

Speaker 45 Be 21.

Speaker 26 Dream, drink. So with the coffee duck, I'm going to do like a Barolo or I'll do a Pinot Noir.
With the Stefado, I think I'm going to do a beer in an iced glass.

Speaker 1 Yeah.

Speaker 1 Straight out. Straight out of the freezer.
Straight out of that freezer, baby.

Speaker 1 Come on, we know this shit.

Speaker 26 And then with the goose, maybe it's another red wine i can't i'm not gonna go mess about with anything am i maybe i'll get a cocktail around now just to like wake myself up should i get another martini

Speaker 1 maybe i'll get another martini i'll do another martini do another one yeah so much respect for this menu yeah we love it when people like

Speaker 1 drinks with everything yeah yeah fantastic yeah i like getting two drinks as well yeah just in case i get like oh oh so you don't have to yeah because you know you're going to order another one anyway right yeah oh but hold on now oh hang on what have i done what's that you like because for

Speaker 1 sure

Speaker 1 you wouldn't do it with the like the straight out the freezer glass drinks. You're not getting two of them because then the glass is going to go all crummy.
No, no, no.

Speaker 26 I'm doing like, I'm doing like, I'm double fisting.

Speaker 1 I'm doing

Speaker 1 one differently.

Speaker 26 Yeah, yeah. So, for example, with the stefado, it would be like the cold beer.
Yeah. With the ducks, it would be the wine.

Speaker 26 And then I think I'd probably get like a martini at the end of my

Speaker 26 duck or goose.

Speaker 1 Okay. And then just to like, you know, make me come again.
It's midsummer. Yeah.

Speaker 1 Yeah. Oh, that was a bit.
Yeah.

Speaker 1 Mike, stop asking questions about that. Okay, okay.
Too many things. We've gone forever about that.

Speaker 1 The dessert, the drink.

Speaker 26 My favorite dessert is tiramisu.

Speaker 26 And it doesn't have to be anything fancy about it. I just want tiramisu.
It was my, it's literally been my favourite since I was four years old.

Speaker 26 And my mum's best friend like wiped off the cream for me because I wasn't allowed the boozy bit but then I did have the boozy bit yeah I love it it's what I get for my birthdays as well I love a turmerisu

Speaker 26 I love a homemade one I love a fancy pants one I love a turmeric and then maybe is that affogato is that how you say it yeah the ice cream with the espresso on top yes yes yes but the ice cream has to be really cold I can't have any of that melty business

Speaker 26 because I need the coffee you know when you pour the coffee on and sometimes it dries and then it crystallizes right and then you get a bit of a crispy top I want that you want the crispy top.

Speaker 1 You want the crystallized ice cream.

Speaker 26 No, I don't want the crystallized ice cream. I want the ice cream to re-cold.
But when you pour the coffee on, it freezes and then you get that layer of coffee that is gone.

Speaker 1 Oh, crispy. I see what you mean.
Amazing. Yeah.
Yeah, yeah, yeah. Definitely get one of those.
So that's after you're having the tumamous. Yeah.
And then after you're having the avogato? Sure.

Speaker 26 Sure. I'll have that when I have my espresso.
Yeah, yeah. But I want a lotus biscuit on the side.

Speaker 1 Biscoff. Yeah.
It's good stuff. It is.

Speaker 26 I can inhale like eight of those.

Speaker 1 Have you had the spread yeah it's dangerous yeah that's dangerous dangerous times that's straight with a spoon

Speaker 1 yeah yeah that's really dangerous partly because as you eat it you're like no this this isn't good news yeah because you know it's it's whizzed up biscuits yeah yeah

Speaker 1 i thought of that before it's not gonna talk

Speaker 26 about 1200 biscuits in a jar what do you think about the cadbury's chocolate spread i've not had it in a long time okay so weird but nutella you can eat it with a spoon and it tastes like nutella if you eat cadburies with a spoon doesn't taste good but if you put it on buttered white toast amazing right but the taste is different the taste raw or cold is not pleasurable i don't like it whereas i do like nutella cold or raw but on toast it's the tits wow i've never had this cabbage chocolate spoon i haven't had it in years to be fair but it's a funny thing you can't eat it i don't like it it's not it doesn't do the nutella thing it's not like you could eat like nutella you could just wipe it on your elbow and eat it like it's so tasty very few things do the Nutella thing though right what do you mean oh like could be good everywhere that's a that's a special yeah that is a special you're gonna eat a jar of marmalade on its own hell yeah yeah yeah

Speaker 1 bad example

Speaker 1 delicious yeah yeah I think peanut butter you can pretty much eat everywhere oh yeah absolutely I can eat you can like wipe that on your eyebrows yeah yeah yeah use it as a concealer i love that the places where you choose to wipe food and eat them are places that you actually couldn't eat reach Hang on, though, great for saving for later.

Speaker 1 Yeah, yeah, yeah. The eyebrows and the elbows.
Yeah, exactly. You know that you can't eat them straight away.
The elbow is tricky, though.

Speaker 26 It's purposeful.

Speaker 1 Yeah.

Speaker 26 It's not like you put it on your cheek, someone's going to say, oh, you've got peanut butter on your cheek.

Speaker 1 Yeah, you look like an idiot. But if you've

Speaker 1 purposely on your eyebrows,

Speaker 26 if it's like, oh, she put peanut butter on our eyebrows, that's a choice.

Speaker 1 Yeah.

Speaker 1 That'd be a great look.

Speaker 26 Maybe that's how we go dressed to Dukes as Grand's security guards.

Speaker 1 All dressed in black, little sunglasses like little mice sunglasses and then and then we do peanut yeah peanut butter eyebrows yeah peanut butter eyebrows yeah and elbows but we'd be the peanut crew people would be terrified yeah people would call us the peanut crew i i'm not sure they'd be terrified

Speaker 1 yeah maybe

Speaker 1 that'd be terrified yeah

Speaker 1 or people dressed in black with peanut on their eyes yeah yeah yeah yeah is it crunchy or smooth smooth for the eyebrows i think yeah crunchy for the elbows right yeah so that when you put your elbow on the table

Speaker 1 yeah you hear a bit of a yeah it's had some impact yeah i'll give you your menu back to you now see how you feel about it wait do i not get a dessert cocktail? Oh, yeah, yeah, go for it.

Speaker 26 Okay, I think I might get either like a dessert wine or I'll do an espresso martini. Very nice.
I suppose that is the affogato, though, isn't it? Otherwise, I'd be wired all the way up.

Speaker 1 I think, but again, just like you were saying, like your stomach would be limitless for a meal like that. Oh, yeah, then I'd do espresso martini.

Speaker 1 Your tolerance for caffeine, you can like you want to dial that down a little bit. I don't think I will.
I'll just go, yee. Yeah, espresso martini affogato does sound amazing.

Speaker 26 Oh, but don't, I don't like it when they make it too sweet. I always say, can you not make it sweet?

Speaker 1 Right.

Speaker 26 I don't like it when it's so much

Speaker 26 the sugar syrup

Speaker 26 and you just feel it on your teeth.

Speaker 1 So you just want really straight coffee.

Speaker 26 I just want like a coffee with vodka with a little bit of sugar, not like, oh my God, I'm drinking Calpole.

Speaker 1 Yeah. Yeah.
We always talk about having a Cal Pole cocktail. Yeah, yeah.

Speaker 1 Well, no, we haven't had it. This is a painkiller.
Yeah, we just think about it all the time.

Speaker 26 That's drugs and alcohol at the same time.

Speaker 1 Yeah. But it's kids' drugs, isn't it? I think, how that would be bad.
Yeah.

Speaker 1 I've never done drugs in my life.

Speaker 1 What was this as well? Yeah, the non-beard.

Speaker 1 Because why not?

Speaker 1 Sean Florida. I'm like, yeah, I can get in a roll.

Speaker 1 Drugsman, that was his character drugs. When we were in the studio, they'd be like, oh, I left Drugsman behind in the podcast studio.

Speaker 26 Did you have any sugar in your house?

Speaker 1 Yeah, this is a long way for the podcast. Basically, my family, most of us, apart from my mum, are sugar fiends, obsessed with sugar.

Speaker 1 But my mum was good at not letting us have too much of it. Little did we know that my dad was like just constantly, you know,

Speaker 1 tiptoeing off to secret rooms and inhaling tubs of ice cream and then like coming back. Yes.
So like we've all grown up to see.

Speaker 1 They love sugar, that family. Yeah.

Speaker 26 But surely your mum would notice it in the freezer.

Speaker 1 Oh, she knew what he was doing. But she was like, he's a grown man.

Speaker 1 Whatever. But like,

Speaker 1 with us thought, she was like, we're going to limit this and ration it out. Yeah.
But then maybe like...

Speaker 26 I've just realized one more thing that I want to mention.

Speaker 1 Absolutely.

Speaker 26 Whilst you're just saying the one, like, I was just thinking, what was the one thing that as a kid I was like,

Speaker 26 my mum was the same, we won't allow naughty things in the house, but she would let me have a pretty banana cake.

Speaker 1 Have you ever had one? No, I don't have anything.

Speaker 26 Amazing.

Speaker 26 They have the consistency. They have the ratio.
They have a little piece of tissue paper on the top that says PrET that you take off and you lick it. You're not supposed to.

Speaker 26 I mean, you can do, but I lick it. Honestly, it's amazing.
I think that's going to be

Speaker 26 with the espresso. I'm going to have a Prette banana cake.
Go and get one today. They are so good.

Speaker 1 Maybe I will get one. Yeah.
Yeah.

Speaker 1 I love banana. I love cakes.

Speaker 1 You love prep? Yeah. I've got a routine about how I love pret.
I'll stand by it. Yeah, yeah.

Speaker 1 Water, elderflower presse from Cafe Coco. Yeah.
And then you would like vodka martini with all the dry Belvedere. Yeah.
No vermouth, glass straight from the freezer, bowl of olives. With a twist.

Speaker 1 With a twist. Yeah.
Poplums or bread, sourdough, slightly warm with salted butter. We'll see the crystals on the top.
Yeah.

Speaker 1 And Tatziki, i never know how to pronounce it yeah you pronounced it earlier in a way that was like i think that's how you pronounce it well the greeks say i don't pronounce it i've never said it before oh really well they're like tzziki and i'm like tsatziki i love it starter tomato tart from the lemon tree yeah may or may not be made by johnny pugsley yeah

Speaker 1 main course stefado stew with chips in it in a big ceramic bowl yeah plus Granny's Christmas Day goose, just the meat. Yeah.
And dad's confy duck. Yes.
The meat is on mashed potato.

Speaker 1 Yeah, but like a really creamy one really creamy mashed potato red cabbage with some raisins in it but it's like a wet red cabbage it's like it's like yeah it's a fairly dark gravy like a sweet dark grey like definitely whiny yeah yeah so what the plating is gonna go like this yes it's gonna go

Speaker 26 it's gonna go mashed potato yeah on the bottom and then you have a little handful of the red cabbage and then you put the duck leg like this on an angle and then the gravy is gonna go around it spirals around it or just around the outside.

Speaker 26 It's like literally like it's a moat.

Speaker 1 Right, yeah, yeah, yeah.

Speaker 26 Yeah. So then you can smush things in it.

Speaker 1 There's a lot of smushing going on in this place.

Speaker 26 I like food that's interactive.

Speaker 1 Yeah.

Speaker 1 Side dish, a Greek salad, block of feta on the top, not in cubes. Drink.

Speaker 1 You want, so with each thing, so you want barrollo, pinot noir, BM in a freezer glass, and another martini, but you're having those with certain with each. Different meals.
Each different one.

Speaker 1 Dessert, a tiramisu. Yeah.
And then after that, afogato with a lotus biscuit yeah especially martini yeah and

Speaker 1 not too sweet not too sweet

Speaker 1 and

Speaker 1 there was one more thing that we have just talked about literally just now which is and it is the

Speaker 1 from your childhood yeah and you always wanted it the prep banana wow how long did that take that was literally three minutes ago i just had to like

Speaker 1 remember all the specifics of a fucking duck dish

Speaker 1 of a fucking duck dish How dare you?

Speaker 26 You brought me on this show.

Speaker 26 You told me to tell you my favourite meals and it's a fucking duck dish.

Speaker 1 The disrespect was aimed at Ed and not you.

Speaker 1 Well, how dare you?

Speaker 1 All of it sounds delicious.

Speaker 26 Thank you. So when do we get to eat it? Are you, does it come now?

Speaker 1 Yes. Yes.
We got Fanny Pat, your dad, and Pugsley on speed dial.

Speaker 26 And Irene from Greece.

Speaker 1 We're flying her over. Captain Pratt, we're all going to Dukes.
Captain Pratt, we're all going to Dukes.

Speaker 1 Thank you very much for coming to the the Dream Man.

Speaker 1 Well, there we are, James. What a fun episode.
Really fun. We had

Speaker 1 so much food chat. Yeah.
Really detailed descriptions of the food, where they were from, how they should be.

Speaker 1 Arranged on the plate. This is great.
That's the level of detail we like. Yeah.
Really great. Fantastic menu.
An insight into sciences. Life.
Films. I mean, what more could you ask for?

Speaker 1 yeah the perfect interview and i restrained myself i didn't ask about midsummer well you must have blocked that out completely

Speaker 1 you did huh you did

Speaker 1 you asked you asked her if she thought the character was still alive and then you started talking about youtube theories yes well this is and then you got absolutely blown out the water that's one of my favorite favorite moments on off menu ever yeah but florence where are all the other may queens they were there oh but it felt so good

Speaker 1 here's the thing here's what you've got to understand i love getting blown out the water. Yeah.
Because

Speaker 1 now I know. I didn't know the other maid queens are there.
And now I know that they are there. It changes the whole film for me.

Speaker 1 I'm very excited about that. Obviously, I just wanted to ask her about when they pushed the guy's button.

Speaker 1 When he's doing the audio and they push his button behind and

Speaker 1 making him have sex. I was loads of stuff I wanted to ask when to ask if she knew that the sister's face was going to be in the trees

Speaker 1 or if she only saw that herself when she watched the film back. How much of it was shared with her beforehand? Oh, man.

Speaker 1 Yeah, actually, you know, I was annoyed with you initially for asking those questions, but she actually gave a very, very good and interesting answer.

Speaker 1 And it seems like you actually held quite a lot of stuff back. So well done.
I held so much stuff back.

Speaker 1 I could have just gone on and on and on asking about that film. It would have been, it would have been bad.
Also, like... Here's another question I held back.

Speaker 1 I held back asking, because she's in the MCU now.

Speaker 1 And also she was in Little Women.

Speaker 1 And if Little Women did a multiverse film where the cast of the Winona Ryder version and the cast of the version that Florence was in all interacted together in the multiverse, would she be in it?

Speaker 1 So I, you know, I thought that question and I decided not to say it. Fuck me, James.
You thought of that question. Yes, yeah, yeah, yeah, yeah.

Speaker 1 And you nearly, you nearly just if they did Little Women multiverse. Yes.
Yeah. Yeah.
So

Speaker 1 I'm pretty, pretty pleased. I'm really happy with you, man.
I'm so proud that you didn't ask that question because that is awful stuff.

Speaker 1 Thanks so much to Florence for coming on. A lucky escape that she'll never know she had

Speaker 1 that question.

Speaker 1 She didn't say Callus Caviar. Didn't say Callus Caviar.
So thank you for that. I mean we've got to hear the whole menu.
Yes. Not kick someone out of the dream restaurant.

Speaker 1 And of course, a good person is out now in all cinemas and then we'll be on Sky Cinema from the 28th of April. So go watch that.
I am touring in Australia and New Zealand very soon.

Speaker 1 It starts very soon.

Speaker 1 I'm in Melbourne for a couple of weeks. I'm in Perth.
I'm in Sydney. I'm in Brisbane.
Then I go to New Zealand. I'm in Auckland and I'm in Wellington.
So I think there's a few tickets left.

Speaker 1 So get on my website, edgamble.co.uk. It's finally feeling real now that you're going away, man.
I'm going to miss you.

Speaker 1 I think that's all we have to say.

Speaker 1 Benito needs to take a cucumber out into the rain now. That was crazy, by the way.
I mean, we didn't get enough time to talk about that. Yeah, yeah.
You're mad. You didn't see him do it.

Speaker 1 He was cupping it in his hands like a little mouse and we're going out into the rain with it. Thank you very much for listening to this podcast, which is the Off-Menu Podcast.

Speaker 1 The Off-Menu Podcast with Florence Pugh. See you in Dukes, Florence.
See you in Jukes. Quinn Queen!

Speaker 9 So I started listing pieces I'm over on Depop and honestly, it's been amazing.

Speaker 11 You can sell what you're done with and someone out there will love it.

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Speaker 42 With the lowest prices for over 30 years, you'll always find what you love and love what you find, only at Total Wine and More.

Speaker 43 Curbside pickup and delivery available in most areas.

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Speaker 43 Spirits not sold in Virginia and North Carolina.

Speaker 44 Drink responsibly.

Speaker 45 Be 21.

Speaker 26 Hello, I'm Lucy Beaumont.

Speaker 1 And I'm Sam Campbell, as a matter of fact.

Speaker 48 Perfect Brains is one of the most enchanting podcasts. The effect it has on people is astounding.

Speaker 26 That is what we've heard, isn't it?

Speaker 1 Yeah.

Speaker 48 This changes people's lives.

Speaker 26 If you had to sum it up, how would you sum it up?

Speaker 48 An in-depth look at sumo wrestling and the scandals. Because it used to be considered so honourable, like sumos and they all live together, sumos.

Speaker 26 No two podcasts are the same. Do you remember that one where I just messaged loads of Derek's? I don't think people know that.
I emailed a hundred Derek.

Speaker 1 I don't think it was Derek's. I thought it was Brian's.

Speaker 1 Yeah, Lucy emailed every Brian on Facebook.

Speaker 26 Our podcast is out every Friday. It's really easy to remember.
It's like if you've got an office job, it's the first day you feel alive again.

Speaker 48 Lucy and and Sam's Perfect Brains, one of the hottest podcasts. People are going crazy for this podcast.

Speaker 26 Yeah, please give it a listen.

Speaker 48 We're loaded up on Buzzballs, we've got a laboo boo in both hands, and we are ready to screech.