Ep 185: Florence Pugh

James, huge news from the world of off-menu and indeed the world of the world.

Yes.

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It's going to be a tasting menu, a returning guest coming back, receiving the menu of another previous guest.

Those shows have been a lot of fun.

We cannot wait to do them live.

Who will we pull out of our little magic bag?

You'll have to come along on the 16th of March to find out.

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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.

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.

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 the jar we did have a 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 in it is would you i did i did i did that by the way i was told it was the reason why so my girlfriend had been given it

being told it was good for you so i was like great because i was like 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.

Just doing shots of the pickle juice.

My lineup of vitamins in lockdown was crazy.

I had like a library, a vitamin library.

Yeah, absolutely.

Like just a whole pillbox.

Yeah.

Doing all of them.

Take your 15 vitamins, go for a walk, drink a bottle of wine.

2020.

I miss it, man.

One day.

One day.

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

Yeah.

Also,

what's stopping is just doing it.

Yeah, you know what?

You know?

It's a soft menu.

We have a dream restaurant, Ed and I, and we invite a guest in every single week.

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...

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.

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.

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.

I'm going to try and 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.

And I don't talk about the food enough.

So I'm going to really focus.

Yes.

There's none of your weird conspiracy theories about films.

Look, I've watched Midsummer a lot.

And I've watched videos about it a lot online.

So I am going to try and just keep that in.

Yes.

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.

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.

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 spreads callous caviar now this is uh a swedish thing we just thought we'd pick a swedish thing because of midsummer yes and i saw um this being talked about on an interview uh between nardwa the best music interviewer of all time

yes nardwa uh interviewing uh michael from opath uh and uh they would he bought him a gift of uh callous caviar spread it's basically like a swedish tube food right oh yeah yeah as in it comes in a tube you don't eat it on the public transport network don't eat that um transport network it sounds disgusting but also like the sort of thing i would like yeah i mean i i can i did want to try it yeah

the thing is with like with things like primula so other tube foods yeah i used to love primula but i ruined primula for myself because i used to squeeze it directly into my mouth 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

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 think it's disgusting.

No, but 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 think about saying straight in the butt.

Yeah.

And then decided to just go for ear instead.

And then for now, it's just never going to be as funny.

That's the difference between us, James, as creatives.

Yeah.

James will have a thought and then he'll go with a different one.

Yes.

I'll just say it.

But at the end of the day, Ed's funnier.

Yeah, yeah true to go at the butt true within the year we will of course not just be talking to florence about food um we will be talking about

no

uh we'll be talking to her about her new film a good person

yep very exciting starring herself and morgan freeman

uh directed by zach graff and written by zach brath and written by zach graff 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 go to the cinema.

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.

Welcome, Florence, to the Dream Restaurant.

Thank you.

Welcome, Florence Pugh, to the Dream Restaurant.

We've been expecting you for some time.

Here we are.

Yeah, actually, loads and loads of time.

Actually, no, we weren't expecting you at all.

No, that's not exactly.

We thought, no way, please do our podcast.

And it actually happened.

Yeah.

So there we go.

That sounds so sad.

Of course it was.

Listen, Mammy.

He's a really sad guy.

I'm a genie with very low self-esteem.

My heart is broken so early in the morning.

I'm sorry you had such low faith.

Welcome.

So excited.

Are you a foodie?

Yes.

I mean, I kind of already know you are.

I can't stop eating it.

Can't stop.

It won't stop.

Yeah.

Sometimes every meal.

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.

Yes, is it?

Wait, you were right after me.

I was right after you, so we didn't see each other.

You're kidding.

Did you get a canned cocktail?

What?

Yeah.

No.

Did you get a canned cocktail?

There was a canned cocktail in that room.

I mainly got a lot of dessert because the people who work on that show are great.

And they listened to this podcast.

So they knew that I like desserts a lot.

So my dressing room was full of desserts.

It was crazy.

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

I don't know.

Clearly somewhere along the line of my career, someone said, yeah, she really loves like crude detail and dips.

And then since then, it's been like, we have this whole Greek platter for you.

Is this okay?

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

But it's such amazing food that I'm still eating it.

Yeah, 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 manganese bakery.

There was like that's my favourite.

You like that?

Yeah.

I get tubs of the stuff.

This is a great opportunity for you to put the crudite thing to rest.

Yeah.

So now you can establish the next one.

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.

So I'm not going to like completely, you know, crap on them.

But it's, 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.

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

Yeah, the heavens.

It's heaven fetter.

It's kind of wrong, doesn't it?

If you had all the carrot batons and the cucumber batons and celery batons and a tub of banana pudding, would you dip them in?

Hell yeah.

Yeah, you dip them in.

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 on everything why wouldn't you allow 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 yeah and that was definitely one of them

but every now and then it would be like oh my god mum's letting us to have the peanut butter because i don't think i had peanut butter growing up and i i think it just used to be like too american 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 yeah

i would i'd always be found in the in the in the um pantry with a teaspoon in the in the syrup you know what's it called lion's syrup whatever

stuff oh my god it's amazing yeah it's good stuff anything

peanut butter i'm the same with i just eat 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.

That stuff was amazing.

Yeah, kids, when you go to kids' houses and they had a snack drawer,

like they weren't.

Enlightenment 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 Jaffa cakes are good.

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 Eurostyle 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

and then eat the cake.

Interesting, because I'm trying to get the cake off first in that situation.

Oh, you don't like the cake?

Dealing with the...

I'm just posting it in like a CD.

If you eat the cat first, you've got the messy bit.

But then it's a bit melty, remember?

Like, it's not melty.

It's very finished.

I don't mind doing that.

All right, calm down.

This is a children's show.

Jesus.

He normally doesn't talk about being a Mucky Boy shower.

I'll wait till the start of it.

A real shame.

Apologies.

A real shame.

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

I am not.

And are a good person.

Of course, that's the film we're talking about.

Yes, a good person by

the release.

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

And let me tell you, that is not fun.

Yeah.

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

I'm watching everyone's backs of their heads.

Yeah.

Like, do they look like they're crying?

I hope so.

We made this movie together.

Zach wrote a director.

It's 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.

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

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

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,

well done.

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.

And yesterday was the first day that we showed it to people that weren't our friends.

Well, they can be my friend.

But

what the fuck?

We invited exclusively enemies.

That's the best way to test out a film.

Kind of, yeah.

No, we had a wonderful BAFTA screening and some wonderful viewers, but it's strange because

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,

A,

enjoy it, which was great, and also be affected by it.

It's a very heavy film, but it's also a very humorous film.

So, yeah, it's really cool that it's happening.

Because you've like, you know, 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 in that position and you're going, yeah, I mean,

I am exec producing, so I'm not producing, producing.

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.

I love kettle of frogs.

I love kettle of frogs.

What time is it?

It's a different kettle of frogs.

The thing is that 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.

You can't put fish in the kettle anyway.

Yeah, yeah.

You shouldn't put fish in a kettle.

You shouldn't.

No, that's mean and really like inhumane.

Yeah, frogs, fine.

I dreamt about fish actually last night.

Go on.

That is so weird.

I've only just realised now.

No, because it's so boring.

But I think I was saving fish and putting them into kettles.

Really?

Not kettles.

into like i was saving them and putting them into bowls wow what do you think it means well clearly this deja vu created a great story

maybe

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 the fishermen represent the film yeah maybe and you just want to look after them saving the fish you want to look after them from all the fishermen who are coming along who aren't your friends maybe

You just want to look after them.

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

It means you love fish.

Means you love fish.

It means you're hungry.

Have some food.

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,

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

And I've always been watching over that and always been figuring out 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.

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

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.

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.

As an exec producer, did you have any sort of control over the catering element on sets?

Oh, yeah.

Oh, did I?

Well, that would be all I'd care about.

Yeah, did I?

I mean, you do, but the thing is, with filming, it's like it's all goes down to budget.

Like, you need to just find who's available.

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.

So, unless you have like crazy Marvel budget, you're not going to be getting the best catering truck.

But we had

food.

Yes, that's good.

It's a good start.

Crazy Marvel budget.

Well, you've done Marvel stuff.

Yeah.

Was there 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.

Because British films are more gritty, right?

You need everyone to look pale and tired.

You need literal grit.

No, I'm being mean.

I'm sure that I also have worked with some wonderful catering.

I think just in America, because it's just, it's like in LA, the business is just so much,

it's every single day, it's around every single corner.

So the catering trucks facilitate, I mean, pretty much everything.

Yeah.

And they're a bit...

pickier, which is a good thing.

So before we get into your menu proper, do you want to just tell us everything about Thunderbolts and then we can move on?

Yes, although I think Kevin is outside with a sniper yeah always there's always there

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

mum gonna be at is your

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

Or is she always watching like Kevin Feigu?

Yeah, she's there.

Yeah.

I know.

Okay, I'm going to go still, but I still won't drink it.

I don't like water.

Okay.

Why not?

It's weird, isn't it?

Yeah, yeah.

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

Yeah.

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

I don't drink it.

Like, you know, when you've gone for a run and you want to gulp, can't gulp.

Is that just with water?

Just with water.

I can gulp orange juice.

Yeah.

I can gulp elderflower per se.

The first two of two examples.

I can gulp.

Golden syrup.

Golden syrup.

I can gulp tea when it's at a perfect temperature.

I just, I think, 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.

Yeah.

Like it could taste like elder flower press, but it doesn't.

Yeah.

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.

Yeah, exactly.

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.

It doesn't.

It could taste like, honestly, fucking anything.

It could taste like anything.

And it just is a bit like.

So for you, it tastes like nothing.

Because Jordan Banjo said to him, he feels like he's drinking a glass of spit.

That's what it makes him think of.

That is intense.

Yeah.

But to you, it's just flavorless.

No, I just, no, it's not flavorless it's just boring it's just boring and everyone's like give it some water no and it wants water give it to me water i didn't drink the last bit but sure make it overflowing how do you how do you cope in when you're in the states then because especially in la they love to hydrate yeah

i usually have tea from morning to lunch yep

and then i'll probably like have a glass of wine if I'm having like a lunch meeting or something.

Nice.

And then I should probably not do that all day because that's bad, isn't it?

but i i definitely i dabble in other areas

it's hard though isn't it being a non-water water drinker people frown on non-water drinkers i know and it's so judgmental i have a friend that carries a water bottle around with her all the time one of the massive ones 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 tap place.

And presumably to

a tap place.

Yeah.

And presumably to the the toilet constantly as well yeah that's another thing okay that's actually why i don't like water another thing yeah you we all the time yeah think of all the experiences that you're missing sure

every time you have a wee yeah every time you have a week you're missing the best jokes yeah because you need a wee yeah you need to you're missing the best scenes in movies because you need a wee i prefer to just we as little as often yeah

um i mean you don't have to answer any of these questions if you don't want to uh how often a day is

is the optimum amount?

Yeah.

Guys, I do.

You just saw I went for a week.

We didn't see.

You saw one of the toilet.

For you, the optimum amount.

And look, this is the dream restaurant.

You can also bring the dreams to all of your functions.

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.

Just get it out of the way.

Yeah.

Yeah.

But that can't happen because obviously you drink fluids to day.

They are drinking.

But

yeah.

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.

I think I would go to the loo

because that's what you do.

Yeah.

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.

But it's the dream, it's the dream restaurant.

So if you don't want water, you can have elderflower pressé.

I'm going to go, oh yeah, I'll do 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 I'll actually have an elderflower pressse from my so my like dream hot day drink is an elderflower pressse because

my in my dad's restaurant I would always get really jealous of everybody ordering cocktails and the way that they make elder flour 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 pressse 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 making and creating restaurants since ever he could.

Amazing.

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 in the restaurant in Cafe Coco

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.

What was your specialty cocktail?

What were were you really good at making?

I was really good at making

a martini.

Oh, yeah.

Yeah.

I mean, that's a great start to the night.

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

What, pre-meal?

Yeah,

I'm going to be sat at the bar for a second.

Yeah.

Yeah.

So, 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.

Where are we?

Wherever you want to be.

Wherever you want to be.

You get a cafe cocoa?

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

Amazing.

No vermouth whatsoever.

No vermouth whatsoever.

And my biggest pet peeve is when they take the glass out before the cocktail has been finished.

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

So the glass is sat there melting.

Fantastic.

Yeah, unbelievable.

I do like a very precise drinks order, especially

on the podcast.

Yeah.

Especially for the dream meal and that timing of the glass.

I don't think we've had that before.

Yeah, I need it to come out.

So shake, shake, shakey, shake, shakey.

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

So chat.

And then before he pours it out, take it off, strain it.

And then I think I'd 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.

And we had, how many do we have?

Six.

There was a lot of martinis at Florence.

Where were you?

So it was at the Conaught.

It was at the Conaux.

Oh,

yes.

Which is amazing.

It was a surprise.

It was my birthday.

Yeah.

And my girlfriend was like, we're going to go out for, but she told me we're going to go for martinis somewhere that I'd wanted to go for martinis.

So I was like, oh, it's just, we're just going to go the two of us got there and like uh ed and his partner and our friends and janimi were there and i was like very happy and in my head i was like we're having one drink yes but then when i saw you guys i was like i just want to stay here all night now yeah so we had a lot i mean at by the end of the night when we were leaving i think the waitress who'd been serving us because we one of us went should we have one more and she went you've been here since seven yeah we were there

so it wasn't that she was more surprised actually she's like you've been there since seven I think they used to people who are staying in the hotel going for a drink or people going for a drink pre-theater or something.

I'm sorry.

I didn't realise there was a cap on fun.

That's what that was.

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 and like a bowl of Krispy Things.

Oh, I see.

So they were wasting olives on you.

Yeah, but we were just like hammering these olives down and down with martinis.

I bet.

But that's great.

Have you ever been to Dukes?

Well, we were trying to get.

That was the original plan.

That was the plan originally.

Originally, it was we're going to Dukes.

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.

Let's go to Dukes.

I know, Alessandro.

Well, listen, we've had, we don't want to get burnt here

because

we've had people on the podcast before say that they're going to go to Dukes for us

and then cancel on us.

And they never do it.

And then cancelled on us.

If you're listening, Joseph Quinn.

Yeah.

Yeah.

Joseph

Quinn.

Boy of example.

That's plucking the name out of Finn Air.

Oh.

Okay, well, so I should or I shouldn't promise you.

Yeah, hey, you should promise.

You should promise.

I'd love to go get a martini.

But they actually do have a cap.

You're not allowed any more than two.

Yeah.

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.

And then if you go past that mark, you're like, I am dying.

And this is not okay.

Yeah.

And I am never doing this again.

Yeah.

And I hate everyone that served me those drinks.

Yeah.

So when you had three

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,

like completely like in bed, sleeping with the kebab.

That was what I felt like.

That's such a drop-off from the sort of sophistication of martinis at jukes to

bed with a kebab.

That's what a fall.

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 he's the problem.

Pop dubs or bread.

Pop dubs or bread, Foz Pew.

Oh, pop dumps or bread.

I'll go bread.

I'll do a sourdough please.

Lovely.

I'll do a sourdough with a salted butter.

I hope the restaurant has made their own.

Oh yeah.

Yeah.

Yeah.

Absolutely.

Yeah.

But I want to see the crystals of salt.

Yeah.

You want to know it's legit.

Yeah, I want to know it's legit.

And then I also want a little,

some Greek satsiki, like proper Greek satsiki.

Oh, nice.

Yeah.

Like full-on garlic fire breath.

So are you spreading butter on the bread and then and then dipping it?

No, I'm doing both.

You're doing both.

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 tzatziki's going to come out.

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

Yeah.

Yeah.

And then I'm just going to, with all those crusts,

and then I'll order another one with the meal.

That's usually what I do when I'm in Greece.

Greece.

Yeah.

Do you go to Greece a lot?

Yeah, I love it.

Paul Hollywood loves going to Greece.

I love Greece.

He was our other guest on the podcast podcast who said he loves going to Greece.

Yeah, it's great.

I love it.

Would you go to Greece with Paul Hollywood?

Sure.

Only if we get to understand bread and he teaches me bread there.

Yeah.

Yeah.

Yeah.

Oh, yeah.

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 didn't spread that properly, which isn't a problem.

But I think I wanted to be in between cold and not too hot and melty.

But that is just going to go on.

Yeah.

And I do.

I like the little, the little butter knives that they give you.

That's nice.

Like the wide ones.

Yeah.

Yeah.

One that's like a short and stubby one.

Yeah.

Yeah.

Almost like a thumb.

Looks like a thumb.

Yeah.

A robot thumb.

A robot thumb.

Yeah, yeah.

A robot thumb.

A spreadable robot thumb.

So you're spreading and then you're dipping.

And it's a bit more.

Well, no, I'm going to eat.

I'm going to eat a little bit.

But it doesn't have to.

I'm not fuzzy.

It doesn't have to be.

It 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 out of the freezer.

Yes.

You like things just as they've eaten.

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 else.

It's a completely empty restaurant.

It's just loads of people stood by the handle waiting to just pull the thing out straight away.

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 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 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 brought us all up, 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 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 and so going out especially to a place that's run perfectly even if things are wrong or if like wrong order it's it's always i love the experience of going out to um 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 that that's really annoying really annoying

and then it falls and they're like

no you did that yeah yeah also I've there's nothing worse than when, like, this poor woman comes over and is like trying to make eye contact with someone from across the table, and no one's looking at her.

Yeah.

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?

Yeah, well,

that is how I live my entire life.

Yeah, you wouldn't do that stuff.

I always think to ourselves, if this is my gran, what would I do?

And I'd try and trick people with a skin.

Like, don't do that with your girlfriend.

That's wrong.

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, 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 up or put and they just completely don't look at them

at all.

It feels absolutely mad.

It's absolutely horrible.

I think service industry, I mean, it's the same as like making eye contact.

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

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.

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,

I'll have a, you're wasting their time.

Yeah, some of us look at the menu online before we go to the place.

Okay, 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 when they come out to stay there.

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 you're not going to be able to get hectic when they change it once a week.

Oh, yeah.

Well, luckily, I'd 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?

It's my toilet read.

It's my just general general read.

Yeah.

Yeah.

I like that.

It's what is it?

Also drink a lot of water as well so I'm reading them a lot.

Yeah.

Yeah.

You check your feed and your account.

You check the score and the restaurant reviews.

You check your hair and reflective surfaces and the world around you for recession indicators.

So you check all that, but you don't check to see what your ride options are.

In this economy, next time, check Lyft.

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Dreamstarter.

Dreamstarter would be.

My dad, I used to have a restaurant called The Lemon Tree.

It was a very beautiful, very

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

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 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 self can remember how incredible that was.

You're still chasing that tomato high.

You know what?

I'm kind of okay with not finding it because that was such a perfect.

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.

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

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.

Well, so 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, also, when it is that simple, it's just down to quality of ingredients.

Yes, and the person who made it.

Yeah,

do you know who Johnny is?

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

Johnny Pugsley.

Johnny Pugsley.

Great.

I mean, obviously, I love the name.

Yeah,

yeah.

You already know that I love the name Johnny Pugsley.

Yeah, Johnny Pugsley.

That's

something that

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.

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

I was there making the bloody steak.

What's Johnny Pugsley up to these days?

Still.

Still Sheffin?

Still Cheffin?

I don't know.

I haven't seen him in a while.

Johnny Pugsley, if you're listening.

Get in contact.

Get in touch.

If the the charts are still in play

man i love it like definitely i've said on the podcast before but like i i just wrote off tomatoes for ages oh why you weirdo

it's such a weird thing to do i was like i was like you and water i was just like this is boring that's because we're anything in a salad

cucumbers are the worst what about when they're fluffy who is making those or like ice or like weird and icy and just like yeah horrible i i made a i mean my dad made this vow and then i followed him but like like, cherry tomatoes always on the vine, never go wrong.

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

You're fine.

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

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

craziness is going on.

But it's because I was saying, I was thinking like, oh, I wrote off tomatoes.

I wrote off cucumbers, and then I'm a member of the.

Cucumbers?

Yeah, I used to write off cucumbers.

I like cucumbers now.

I used to completely write them off these are my favourite listen but oh well hold on then let me interrogate this what because cucumbers are just solid water well why do you think I eat so many cucumbers

um I uh yeah it's just so that I don't have to you know drink this stuff I drink a lot I eat a lot

of cucumbers you don't see them as solid water you don't think because they have flavour they have so much water yeah but they have a flavor yeah but so much has so much water in them like tea has water in it that's true doesn't taste like water i didn't call you out on that

when your friend's carrying around her bottle of water are you carrying a cucumber also Yeah.

And a watermelon.

Yeah.

Just put a straw in it.

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?

It was kind of half snowing, I guess, wasn't it?

But like, I opened the door to come in here, and the great Benito here pushed past me.

to go outside into the rain while holding 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 were on display okay so according to Ben, it was rotting in the fish and went to throw it in the bin.

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

What did you think he was doing with it?

He like went to the park to go and like notch on it or something yeah nothing on the cucumber in the park

he doesn't let anyone look at him while he's eating a cucumber yeah

i'm a bit sad about the outcome of that story anytime it's raining i didn't bring it up anytime it's raining ben goes into the to the main to eat a cucumber

very very superstitious just back to your natural habit exactly

you get nice and plump don't you you let it soak up all the vermain and it goes oh it's an extra juicy one now because 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.

I did hear that when I looked up, you know, all about you.

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, you can put those two things in.

Oh, he hates it.

So I absolutely love that tart.

I think that's absolutely at the beginning.

I think tomato and basil always is when people use the praise etc and stuff on this, it's great.

Yeah.

Nice, refreshing start to the meal.

Really, yeah.

I like

a tasty start.

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 decorations

I would wipe with every last bit of puff pastry that entire plate clean.

So, even the dribbly bits were helpful, even the dribbly bits were helpful, yes.

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.

So, be prepared to see even the dribbly bits are helpful.

Yeah, on my Wikipedia page, that's where they come back to you.

Dream main course.

Okay, so there's a few.

Do you want to tell us some honorable muncheons?

Yes.

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

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

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.

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

And they have 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

it's kind of amazing.

Yeah.

That's incredible.

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 nona 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 staffado 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 and uh i want to have it in a big bowl and almost like a ceramicy bowl with a spoon and some extra bread on the side so i can mop up the staffado and the the gooey bits.

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.

Yeah, absolutely.

If it was a wooden bowl, do you think it would taste like that?

Weird, absolutely weird.

What are you doing?

Wooden bowl?

A lot of laughs.

Just getting the sensation of scratching a little on the bottom.

No, thank you.

Yeah, no good.

Metal bowl?

No.

No.

No,

but you really, you really thought about it, though.

Yeah.

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

No.

Maybe a curry.

Curry from a metal bowl is good.

Yeah.

That's good.

When it comes out in the metal.

Yeah.

And even in the little dishes.

Yeah.

Yeah, yeah, yeah.

I like making salads in metal bowls and then transferring it.

Yeah.

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

Oh, see, by the time I made the salad in a metal bowl.

Yeah, then you eat.

Yeah, true.

But what about when you're doing like the big ones for people?

Yeah, yeah, yeah.

And this is fine.

I'll eat my bit and then you guys touch each other.

Yeah, I don't.

Also, it's the ting, ting, ting.

So is that, so like you said that with the with the other bowls as well, the scraping?

I don't like this.

It has to be the sensation has to feel right.

Yeah.

Otherwise I don't really want to get to the bottom.

You could leave it all at your bottom.

Yeah.

Yeah.

You don't want the spoon to meet all the leads stuck to the side.

What kind of chips are going in this?

They are.

They're nothing crazy special.

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.

I'll check out.

What's Irene's?

Irene is the Taverna, the mumma of the Taverna.

What were you thinking about when Florence was talking about that earlier?

Yeah, I was thinking, I was thinking about the cucumber in the bag.

I didn't hear Irene.

Oh, I forgot.

Okay, I also want a side salad, Greek salad, please.

Yeah.

Lovely.

Let's get into details of the Greek salad then.

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

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 and I want a massive slab of feta none of the none of the like oh we're gonna cut it into pretty shapes no I want it on the top olive oil oregano and a little bit of white wine vinegar and you're just gonna smash into that i'm just gonna

and mix it all together and then i also want a bit of a crust so i can mop up the end right make like a pulp with the fetter and the and the red onion and the dressing.

Having the fetter in a big slab on the top is so important.

Yeah.

The cubed situation.

What are you doing?

Yeah.

In fact, you can buy pre-cubed fetter.

Have you been to America and had their pre-cubed fetter?

Yeah, I've...

Ramsid.

Yeah, just, well, cheese in America in general is

unacceptable, yeah.

Just really unacceptable.

It is totally unacceptable.

I don't know how they're made.

It's all pots 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.

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

With this, with the slab, are you smashing it in and mixing it in?

Yeah.

Oh, no, sometimes if it's me,

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

Yeah.

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 bowl of oil.

You want to exactly purchase it.

You know, when you go to, yeah,

when you go to Devon and they have the little dressing thing on the table

with the paper tablecloth.

and then you can just get as well.

Yeah, oh, I've got static going on on my leg.

You've got a static leg.

I've got static leg.

You get a shot, you've got a case of static leg, man.

I do indeed.

Good new character.

There's a preview of

the next one.

Yeah.

Static leg by Florence Pugh.

I'd go and sing static leg.

Yeah, yeah.

Are you a static doctor?

Yeah,

it'd be a real left turn for you, but I think it would go.

I think it would actually.

I'm doing every left turn, apparently.

Every job I do, I'm like,

good accent, just then you do a lot of good accents in.

Well, I can do northern quite easily.

My grand was from Grimsby,

so I grew up taking the piss out of my granddad.

Right.

So I thought for what first few things I saw, you were all American accents.

I just thought you're American phrase.

So many people think I'm American.

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.

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

How do I sound better?

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

Like sometimes when I've done Instagram stories or something, they're like, oh my God, Florisby sounds like she's doing an accent.

I'm like, no, that is me.

That is literally me.

I'm so sorry.

I'm going to admit, I'm quite a Philistine with this block of feta thing.

Are you?

Yeah,

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...

You've seen Blocks of Fetter, right?

I've seen the Blocks, but 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.

Yeah, that's Greek style.

That's Greek style, baby.

Yeah.

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.

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, oh, they give you a thin slab.

And you're like, no, no, no, no.

I want the thick, almost an inch.

They do a slice of slab.

Yeah.

No, that's all.

That's wrong, isn't it?

Yeah, yeah, that's totally wrong.

It should be against the law, actually.

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?

You would like that.

I would like that.

If I may interrupt, I would like that.

You would like that.

Okay, that's on your meal.

Yes.

I don't think so.

I quite like, I think, 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.

I like that.

Are you really trying to make sure everyone gets a fair portion if you're sharing it?

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

Yeah.

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

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.

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 gonna be my meal I'm gonna have the salad and don't you dare come near me don't you dare come

eat your hand as if it's fetter

what's this uh what's this rabbit like I want to know what what the well it's not alive

you made a hand

as if to suggest

don't really eat rabbit anywhere else it's just that it's just the the the granny stefado stew that you're lucky to have a portion of because she makes like a batch and then if you're there at the right time of day um it's very soft meat it's white and a bit dark it breaks away really nicely in in the in this in the stew you see the slow cook effect yeah it is and so it's like bits of vegetables and potato and a bit of their horta which is like their their mountain kind of um weed that they you get to eat it's like a spinachy thing it's just honestly 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've said about warm wholesome bowls of stew now I'm thinking about a bread bowl

where do you stand on bread bowls I've never had one okay don't know if I'd be like so is it gonna leak depends on the bread that they're using

I've had one I've had chowder I've had chowder in a bread bowl weird quite weird but you do get used to it but also you're it's not like you're eating the inside of it so you're just like 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 is moistening the inside so in a way when you when you eat some of the chowder you can start to sort of scrape away at the walls of the bowl that and it i yeah i'll try it yeah

i'll try it

i know i'm just i'm i think maybe there's a reason why i haven't tried i'll try it i'll try it I mean, it's also sustainable, which is great.

Exactly.

No washing up.

Yeah.

You could use a sort of pans that you bake them in.

And the sort of spoon or fork.

out of it.

And the spoon or fork.

You could make that out of bread, to be honest.

Make it out of a cracker.

Yeah, yeah.

They're doing all sorts of things with straws nowadays.

Yeah.

What sort of things are they doing with straws nowadays?

I had an apparel spritz with a straw made of pasta.

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.

And only by the end...

Well, then it wouldn't go.

Then you'd be like, whoa.

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

But it's kind of amazing.

And then what do you do with the straw?

Well, they just chuck it away.

It doesn't feel as sustainable.

Well, it's not plastic.

No, yeah, yeah, yeah.

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

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 or then throw it on the beach.

Yeah.

I'm sure they do something with it.

Yeah.

Maybe they do boil them all and then you've got like slightly apparole spritzy pasta.

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 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

we've got those no i haven't

yeah well then we'll do the other dream side yeah other dream main dish oh sorry other dishes okay other dream main dish

sorry Yeah, yeah, yeah, yeah.

My other dream main dish is,

okay, it could be two in the one.

So I do my granny's Christmas Day goose.

I'd 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.

It's amazing.

Wow.

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 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 and he'll probably make it for like a week because he's just so like excited that that was so good and so we had that i remember like I think there was an overorder of comfy duck 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'd.

It was insane.

He sous vide.

He was like a mad scientist.

So I think it could be that 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 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.

And she's getting her outfit ready.

Yeah.

Yeah.

She's going to look good.

All I'll say is Zebra.

Yes.

Yes, Granny Pat.

Yeah.

That's very cool.

Yeah.

So she's dressing as a lollipop lady on a zebra crossing.

Yep.

Yeah.

Yep.

With a real life-size lollipop.

It would seem a shame then to not have Granny Pat's goose on the Dream

on here.

Yeah, on the Dream Man, yeah.

Do you want her to come?

Oh, yeah, we'll get it.

We'll get her done.

Get Granny Pat on.

Yeah.

Have a Granny Pat episode.

And I've already forgotten his name.

Johnny Douggles.

Pugsley.

Yeah.

Johnny Pugsley.

Johnny Pugsley.

Well, I haven't seen him in a while, but I mean,

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

just before, before you're like,

where can I get Johnny Pugsy, Granny Pat?

I just want to.

This is us turning up to Dukes to meet you, Johnny.

Johnny Pugsy, Granny, Granny Pat.

She'd love that gag she would actually love that yeah so much i'm up for that we'll wear zebra yeah yeah we'll all turn up just as well well not not all zebra granny pat zebra yeah she's zebra and then one of us all of us symbols

or maybe we're all about like a security guard yeah right yeah yeah sunglasses the works and then people will be like who is she yeah that's very cool 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 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, you know, hadn't had like the glamorous experience probably since they were younger.

And we stayed at La Bristol and it was just like, and we all knew when we were there that this was really, really special.

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 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.

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

I think it was probably that one because they just were like in this heightened, bizarre,

crazy press world.

Yeah.

Yeah.

and then of course when obviously granny basically stole the red carpet at venice was just

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 and it's really intense when you're out there 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.

And I thought she'd be done with one wall and then she was like,

okay, let's go to the other one.

And then I came off and my mum was crying, my dad was crying.

They were like, she's amazing.

Did Granny Pat go to the Midsummer premiere?

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, the premiere was in New York.

So I took them to the Odeon we all sat down and annoyingly it was the first time i ever screened the movie and they 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

and then it got to the point where i was like no god this this is wrong and i was like trying to wave and then eventually someone came and like

so the um projector stopped working

and we're gonna 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.

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

fuck, what's the word?

Translation.

And so no one, 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 weren't in it.

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

I mean here's okay here's questions about that now when we brought it up yeah let's do a food one first yeah we stick on the food yeah what was it like getting the fish in your mouth and the tail first it's quite funny we actually had loads of conversations about the fish because I didn't quite I didn't quite imagine 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 you're just like oh that's gonna happen yeah and that happens honestly with me so many times and it's only until someone's like well do you do you want to

swallow it whole or do you want do you want it hot and you're like wait what oh my god 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 they don't have much air conditioning we were shooting in a the middle of the field in mid-summer and very little shade 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 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 and it was like bang in the middle of sizes I was like

yeah that was still a bit too big

and then they were asking me to like weigh them and feel them in my hands I was like this is so weird it feels pointless to weigh them in your hands like sorry sorry can we just talk about what's happening with the fish

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,

what?

I kind of hadn't really processed it.

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?

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.

I was like, great.

So they weren't going to do that.

They were just going to leave it there until the next day.

I think they would have refrigerated it, but we'd had a few issues with like the seat, the crustacean tower hadn't been refrigerated.

And so it literally,

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,

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 gagging is the guy drinking all the pubes.

He's loving absolutely fine.

A great banquet.

Yeah.

This was the mirrored table.

Yeah, yeah, I love it.

So, but how was that?

I mean, yeah, I just got like a face full of fish.

Well, maybe that's why maybe that's why you dream about fish all the time.

Yeah, get them into bowls.

It was fun.

You know what was a bit weird was that obviously it was just very slimy and oily, but like...

My face was covered with the scales and my lips were covered with scales.

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.

Because it looks in the film.

Fishy.

Like,

it looks like you are,

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.

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

Yeah.

But

it was also made even better by the fact that the whole table was like smiling and cheering at you.

So it just played into the surreal, you know, surrealism of it.

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?

I think she survives.

I think she's...

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 her boyfriend sorry i kill so many of my husbands in my movies

um when she sees her boyfriend

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

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 always, actors always have different,

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 always took it as like she was kind of gone by that point and just the pampering 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,

she wasn't her anymore.

And she almost looks at him as if like

she's, she's getting that recognition.

She knows that it's someone that she loves and she knows that it's 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 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 deep, deep treatment and work that obviously those people don't have.

Yeah, they're not offering that much.

No, they're not offering that.

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.

And I do think she will be getting respect and

love in a weird way there.

I don't think she's ever coming back from this break.

Yeah.

It was funny.

When I did it, I was so 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.

And because each day the content would be getting like more weird and

harder to do, I was putting my, I was just putting things in my head that were just getting worse 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

Boston to go and shoot Little Women literally straight away.

And I remember when I left, I said goodbye to everyone.

And

when I was in the plane, I looked down.

And by that point, I'd traveled so much over the weekends to go 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 i've left them i was like yeah but they'd be fine in the next situation like they know how to handle themselves and in this one i was like i've and obviously if like that's a probably a psychological thing where i felt immense guilt of like what I'd put myself through yeah of course yeah but I definitely felt like I'd left her there in that field to be used to be

not to she can't fend for herself almost like I'd created this person and then I just left her when I had to go into another movie I mean to be fair probably better leave her there than take her with you for little women 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 yeah and then felt guilty that I'd had created that person and then left her 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 and so you kind of you are yeah well I think she's fine I think she's fine I think like I do think Pele would look after her I don't think he's gonna abuse her or hurt her I don't I do think that community appreciate her being there but I felt like it was my restriction

what do you think is gonna happen

I think they kill her really where Where were the other May queens?

From the past?

They were there.

Oh, were they?

Yeah.

But she's fine.

But she's absolutely fine.

She's there.

Also, they killed all of their sacrifices.

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

she's used to.

I've watched the film a lot and watched a lot of videos online about it.

Have you?

What do people say?

Is that a theory?

Yeah, there's loads of theories about it.

There's loads of theory.

Yeah, people love talking about that, Phil.

There's so much stuff.

Obviously, there's so much to see.

I mean, though, we've got your.

I think just, I wonder lobbing all three of those.

Yeah, all time.

I think so.

I order all of them.

I also like doing that.

When you're like, oh, I don't know what to get, I'll get to.

Yeah, yeah.

Especially when you're hungover.

That's right.

The goose, the comfy ducks.

And the Stefado.

They're all very meat-heavy.

Also, I'm not a very big meat person, so that's strange.

I think these are just like my highlights, aren't they?

Yeah, yeah.

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Dream, drinks.

So with the coffee duck, I'm going to do like a Barollo or I'll do a Pinot Noir.

With the Stefado I think I'm gonna do a beer in an iced glass.

Straight out the

bottom of the far baby.

Come on we know this shit.

And then with the goose maybe it's another red wine.

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?

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 drinks with everything.

Yeah, yeah.

Fantastic.

Yeah.

I like getting two drinks as well.

Yeah.

Just in case I get like, oops.

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 up?

You like, because for

sure you're not getting your dreams clear.

You're not getting two drinks.

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 the glass is going to go all crummy or wouldn't you?

No, no, no.

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

I'm doing

one different, yeah, yeah.

So, for example, with the stefado, it would be like the cold beer, yeah, with the ducks, it would be the wine, and then I think I'd probably get like a martini at the end of my

uh duck or goose, okay.

And then, just to like, you know,

maybe go again, that's mintima, yeah, yeah,

yeah, oh, that must have been, yeah, right.

Stop asking questions about that.

Okay, okay,

we can go on forever about that.

The dessert, the drink.

The dessert.

My favorite dessert is tiramisu.

And it doesn't have to be anything fancy about it.

I just want tiramisu.

It was my literally been my favorite since I was four years old.

And my mum's best friend 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 tiramisu.

I love a homemade one.

I love a fancy pants one.

I love a tiramisu.

And then maybe, is that afogato?

Is that how you say it?

Yeah.

The ice cream is a potato 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 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 that

you want the crystallized ice cream no i don't want the crystallized ice cream i want the ice cream to be really cold yeah but when you pour the coffee on it freezes and then you get that layer of coffee that is gone crispy i see what you mean amazing yeah yeah yeah yeah definitely get one of those so that's after you're having the tumamasu.

Yeah.

And then after you're having the avogato?

Or

is it?

Sure, I'll have that when I have my espresso.

Yeah, yeah.

But I want a lotus biscuit on the side.

Biscuff.

Yeah.

It's good stuff.

It is.

I can inhale like eight of those.

Have you had the spread?

Yeah, it's dangerous.

Yeah, that's dangerous.

Dangerous times.

That's straight with the zoom.

That's definitely not allowed in the house.

Yeah, yeah.

That's really dangerous.

Partly because as you eat it, you're like, no, this isn't good news.

Yeah, because you know it's whizzed up biscuits.

Yeah.

Yeah.

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 cadbury's with a spoon it 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 spring.

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 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 special.

Yeah, that is a special.

Do you want to eat a jar of marmalade on its own?

Hell yeah.

Yeah, yeah.

Bad example.

Delicious.

I think peanut butter you can pretty much eat everywhere.

Oh, yeah, absolutely.

I can eat it.

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.

Hang on, though.

Great for saving for later.

Yeah, yeah, yeah.

The eyebrows for the elbows.

Yeah, exactly.

You know, that you can't eat them straight away.

The elbow is tricky, though.

It's purposeful.

Yeah.

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

Yeah, you look like an idiot.

But if you've

purposely on your eyebrows, looked like an idiot, then it's like, oh, she put

peanut butter on her eyebrows.

That's a choice.

Yeah.

That'd be a great look.

And maybe that's how we go dressed to Dukes as Grand's security guards.

All dressed in black, little sunglasses, like little mice sunglasses.

And then we do peanut.

Yeah.

Peanut butter eyebrows.

Yeah.

Peanut butter eyeballs.

Yeah.

And elbows.

It'd be the peanut crew.

People would be terrified.

Yeah, people would call us the peanut crew.

I'm not sure they'd be terrified.

I'd be terrified.

Yeah,

More people dressed in black with peanut on their eyes.

Yeah, yeah, yeah.

Is it crunchy or smooth?

Smooth for the eyebrows, I think.

Crunchy for the elbows, right?

Yeah.

So that when you put your elbow on the table, it's like

you hear a bit of a...

Yeah.

It's had some impact.

Yeah.

I'll give me 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.

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 avocate, though, isn't it?

Otherwise, I'd be wired all the time.

I think.

But again, just like you were saying, like, your stomach would be limitless for a meal.

Oh, yeah, then I'd do espresso martini.

Your tolerance for caffeine, you can like, you won't dial that down.

Oh, well, I'll just go, yee.

Yeah, yeah.

Yes, espresso martini affogato does sound amazing.

Oh, but don't, I don't like it when they make it too sweet.

I always say, can you not make it sweet?

Right.

I don't like it when it's so much,

the sugar syrup, that roller, and you just feel it on your teeth.

So you just want really straight caffeine.

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

Yeah.

Yeah.

We always talk about having a Cal Pole cocktail.

Yeah, yeah.

We haven't had it.

Because it's a painkiller.

Yeah, we just think about it all the time.

That's drugs and alcohol at the same time.

Yeah.

But it's kids' drugs, isn't it?

I think, oh, that would be bad.

Yeah.

Never did drugs in my life.

No, I'm talking.

What was this as well?

Yeah, the non-beard.

There's one little peanut butter everywhere.

Sean flourished that.

I'm like, yeah, I could get into Moldova.

Drugsman, that was his character drugsman.

When we leave the studio, they'd be like oh i left drugs man behind in this in the podcast studio did you have any sugar in your house yeah this is a long within for the podcast basically my family most of us apart from my mum are sugar fiends obsessed with sugar yeah but my mum was good at like not letting us have too much of it little did we know that my dad was like just constantly you know

you know 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 be

but surely your mum would notice it in the freezer.

Oh, she knew what he was doing.

But she was like, he's a grown man,

whatever.

But like,

with us thought, she was like, we're going to limit this and ration it out.

Yeah.

But then maybe like.

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

Absolutely.

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

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

Have you ever had one?

No, I don't even.

I've been insane.

Amazing.

They have the consistency.

they have the ratio yeah 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 i mean you can do but i lick it honestly it's amazing i think that's going to be my my my with the with the espresso i'm going to have a pret great banana cake go and get one today they are so good maybe i will get one yeah yeah i love banana i love cakes

you love prep yeah I've got a routine about how I love prette.

I'll stand by it.

Yeah, yeah.

Water, elderflower presese from Cafe Coco.

Yeah.

And then you would like vodka martini with all the dry belvedere, no vermouth, glass straight from the freezer, bowl of olives.

With a twist.

With a twist.

Yeah.

Popped on soft bread, sourdough, slightly warm.

Yeah.

With salted butter.

We'll see the crystals on the top.

Yeah.

And tatsiki, I've never known 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 yet before.

Oh, really?

Well, they're like, Satziki.

And I'm like, tatsiki.

I love it.

Starter, tomato tart from the lemon tree.

Yeah.

May or may not be made by Johnny Pugsley.

Yeah.

Main course, Stefato stew with chips in it in a big ceramic bowl.

Yeah.

Plus Granny's Christmas Day goose, just the meat.

Yeah.

And dad's confided duck.

Yes.

The meat is on mashed potato.

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 very dark.

gravy.

It's like a sweet, dark grey, like definitely whiny.

Yeah, yeah, yeah.

So the plating is gonna go like this yes it's gonna go

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 spiles around it or just around the outside like literally like it's a moat right yeah yeah yeah yeah so then you can smush things in it there's a lot of smushing going on in this case i like food that's interactive

side dish a Greek salad block of fet on the top not in cubes.

Drink.

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 each.

Different meals.

Each different one.

Dessert, a turmoil.

Yeah.

And then after that, affogato with a lotus biscuit.

Yeah.

Espresso martini.

Yeah.

And.

Not too sweet.

Not too sweet.

And

there was one more thing that we have just talked about literally just now.

Which is.

And it is the

from your childhood.

Yeah.

And you always wanted it.

The prep banana.

Wow.

How long did that take?

And that was literally three minutes ago.

Because I just had to like remember all the specifics of a fucking duck dish.

Of a fucking duck dish.

How dare you?

You brought me on this show.

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

The disrespect was aimed at Ed and not you.

Oh, well, how dare you?

All of it sounds delicious.

Thank you.

So when do we get to eat it?

Are you, you, does it come now?

Yes.

Yes.

We got Franny Pat, your dad.

Yeah.

And Pugsley on the speed dial.

And Irene from Greece.

We're flying her over.

Captain Pratt.

We're all going to Dukes.

Captain Pratt, we're all going to Duke.

Yeah.

Thank you very much for coming to the Dream Restaurant.

Thank you for having me.

Well, there we are, James.

What a fun episode.

Really fun.

We had

so much food chat, really detailed descriptions of the food where they were from how they should be arranged on the plate this is great that 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 yeah the perfect interview and i restrained myself i didn't ask about midsummer well you must have blocked that out completely

you did huh you did

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

here's the thing here's what you've got to understand i love getting blown out the water yeah because

now i know i didn't know the other may queens are there yeah yeah now i know that they are there it changes the whole film for me yeah i'm very excited about that Obviously, I just wanted to ask her about when they pushed the guy's button.

When he was doing the audio and they pushed him

to make him yeah making him have sex i was loads of stuff i wanted to ask where to ask if you know she knew that the sister's face was going to be in the trees uh or if she only saw that herself when she watched the film back how much of it was shared with her beforehand oh man yeah actually you know i was annoyed with you initially for for asking those questions but you she actually gave a very very good and interesting answer yes and it seems like you actually held quite a lot of stuff back so well done yeah i held so much stuff back yeah i could i could have just gone on and on and on asking about that film it would have been and i would have been bad also like here's another question i held back um i held back asking uh because like she's in the mcu now um and uh also she was in little women and if little women did a multiverse film where the cast of the winona rider version and the cast of uh the version that florence was in all interacted together in the multiverse would she be in it 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 you nearly you nearly dusted if they did little women multiverse yes yeah yeah so i'm pretty pretty pleased i'm i'm really happy with you man i'm so proud that you didn't ask that question because that is awful stuff um thanks so much to florence for coming on a lucky escape that she'll never know she had yeah that question um she didn't say uh callous caviar didn't say callous caviar so thank you for that i mean we've got to hear the whole menu yes not kick someone out the dream restaurant and of course uh a good person is out now in all cinemas.

Yes.

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.

It starts very soon.

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.

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.

I think that's all we have to say.

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 and he's a good one.

You didn't see him do it.

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.

The Off-Menu Podcast with Florence Pugh.

See you in Dukes, Florence.

See you in Dukes.

Quinn!

Quinn!

You check your feed and your account.

You check the score and the restaurant reviews.

You check your hair and reflective surfaces and the world around you for recession indicators.

So you check all that, but you don't check to see what your ride options are.

In this economy, next time, check lift.

Oh, hello, it's Amy Gladhill here.

Hello, I'm Harriet Kemsley.

Single ladies is coming to London.

Well, we're already in London, I suppose, in a way, but we're doing a live show, aren't we?

It's true on Saturday, the 13th of September at 7 p.m.

at King's Place.

So we've got your Saturday night sorted.

We've done all the organising for you.

Come along, have some drinks, alcoholic or non-alcoholic, both are available.

And you can get your tickets from plursive.co.uk.

Or just head to the link in our Instagram bio and just clickity-click-click.

London, we're coming.