Ep 176: Paul Mescal

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

Yes.

Ever heard of the Royal Albert Hall?

I have.

We've done live shows there.

And guess what?

We're doing more live shows there next year.

Sure, a lot of them are sold out already.

But we thought, hey, throw these guys a bone.

Let's put on one final Royal Albert Hall show in that run.

The show will be on Monday, the 16th of March.

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.

If I'm correct in thinking, presale tickets go on pre-sale on the 10th of September.

Pre-sale tickets are 10th of September at 10 a.m.

And then the general sale is 12th of September at 10 a.m.

So if you miss out on the pre-sale, don't forget general sale is only two days later.

The day in between is for reflecting.

Get your tickets from royalalberthall.com Hall.com or offmenupodcast.co.uk.

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Suffs!

The new musical has made Tony award-winning history on Broadway.

We demand to be hosted.

Winner, best score.

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Winner, best book.

We demand to be quality.

It's a theatrical masterpiece that's thrilling, inspiring, dazzlingly entertaining, and unquestionably the most emotionally stirring musical this season.

Suffs.

Playing the the Orpheum Theater, October 22nd through November 9th.

Tickets at BroadwaySF.com.

Welcome to the Off-Menu Podcast.

Taking the ice cream cone of conversation, filling it up with the soft serve of great humor, sticking in a flake of friendship, and showing down.

Yes, best wine you've ever done.

The best one.

That is Ed Gamble there.

My name is James Acaster.

This is the Off Menu Podcast.

We run a dream restaurant and we invite a guest every single week and ask them their favorite ever start and main course dessert, side dish, and drink, not in that order.

And this week, the first episode of series

nine

is

Paul Mesco.

Paul Meskel, of course.

Wonderful actor, James.

Wonderful actor.

Phenomenal actor.

One of the fur we all watched a lot of box sets, a lot of TV series and binged TV a lot during the lockdowns.

One of the first series that we did at my flat was Normal People.

I was completely engrossed in it and completely engrossed in his performance.

What a performance.

Sexy.

Yep, you were unable to watch it.

Yes, because I'd already watched quite a lot of sex-based drama.

The first series of Bridgerton

and Industry,

both quite heavy sexual content.

And a lot of people delivering parcels, a lot of neighbours walking past, and I'd already had to shut my blinds.

And the last thing I wanted was to pop the blinds open and then whack on normal people.

Yeah.

Or indeed, whack off normal people.

Yes.

Well, I will definitely make you retell that story to Paul when he comes in doing it.

I can't wait.

That'd be great.

It's a double whammy of having to say something embarrassing, which also has the underlying sentiment of, I've not watched what you're most popular for yeah yeah yeah which I can't wait well I've seen him in interviews I saw him win his BAFTA

for his role in Normal People and he seems like a very humble very nice down-to-earth guy so I think he'll be okay with you not having seen it I think he'll be fine with it and also I've seen him do and one of those lad bible videos where he eats different types of snacks oh that's good I like those videos a lot yeah when are we going to do one of those videos we need to do one of those videos we need to like you try snacks from Ketron and I try snacks from Buckingham Palace where you were born I don't know where you were born

London.

Yes.

London snacks.

Yes, the London snacks.

Town of London snacks.

But we, you know, normal people might come up, but we're very excited because Paul Meskell's in a new film, James, called Aftersun.

Yeah, really looking forward to this.

It's a stunning debut, apparently, from Scottish writer-director Charlotte Wells.

It's a coming-of-age story with a poignant, intimate family portrait, and the film debuted in Cannes, where it was the winner of the French Touch Jury Prize at Cannes 2022 Critics Week.

Very excited.

That's no small feat.

Does no small feat.

I'm looking forward to this a lot.

I'm looking forward to seeing the film.

It does look brilliant.

It's available on Mubi.

It's available on Mubi as well.

Go and get Mubi and watch it.

Here's the thing: I'm very glad we got Paul Mescal on the podcast.

However, if he does say a secret ingredient, an ingredient which we deem to be unacceptable, we will kick him out of the dream restaurant.

He won't get any dinner.

And this week, the secret ingredient is Mezcal.

Paul Park.

Paul Park.

No, no, we had a conversation beforehand.

And we said it was either going to be Mezcal or Paul Pork.

Paul Park.

Paul Park.

Both good.

Both good.

We can go with Mezcal if you want.

Yeah, I think it's the quiet taste.

I personally can't really drink much Mezcal now after me and you got whammoed on it with Professor Green.

Oh my God, we got absolutely whammo'd at a test kitchen, Santiago Lastra's test kitchen before he opened the wonderful restaurant Cole.

And here's how whammo James was, Benito.

Get your ears around this.

I went to the toilet James left yeah yeah yeah gotta wait for him to go to the toilet because otherwise he'll make me stay as soon as he went to the toilet I was gone climb into my Uber the front door opens where are you going

drive drive get the fuck out of here I'm very glad you did that because oh boy that was a big night yeah it only looked like it could get bigger if we had another drink there it looked like this could turn into everyone staying up all night and I could already feel my hangover headache starting and I was still drunk so Mezcal I'm quite happy to put Mezcal as the secret ingredient because it does bring back bad hangover memories I like I like it but that's fine it fits with his name doesn't it yeah it fits with his name um I mean probably

highly unlikely we'll see but we'll see I hope he doesn't pick Pild Park if he says Parled Park

we might have to say to him oh

Pal

We thought you might choose Parled Park, aren't you?

We nearly had to kick you out there for choosing Parl Park.

Yeah.

Like, well,

maybe you will have a Mezcal.

This is the off-menu menu of Paul Mez.

Welcome, Paul, to the Dream Restaurant.

Wow.

Welcome, Paul Mezcow, to the Dream Mescal.

We've been expecting you for some time.

This is amazing.

This is a dream come true.

Well, this is perfect.

Perfectly if it's a dream come true.

You're in the dream restaurant.

Exactly.

You can make all of your dreams come true now.

That's the plan.

How many dreams that you've had have already come true, and how many do you think you'd still like to come true?

Oh, this is the main dream.

This is the flagship dream.

Yes, good.

This is the flagship dream.

That's good to be a flagship dream.

I've never been a flagship dream before.

I bet you have.

Yeah, yeah, I probably have, but I bet you loads of people's flagship dreams.

Yeah.

The flagship is actually a reference to the Tim Key episode.

Listen to me.

Remember this.

Oh, that.

Remember that.

You've outgone it already.

I mean, I'm prepped and ready to go.

How do I not...

That's why I did this.

Very good.

Remember?

You did that to us, and I thought, that's nice.

I thought you were just being nice.

Nope, I was referencing

Tim Keyes' episode.

That's good.

Not realising that after we record an episode, our brains just dump it immediately.

But that won't happen to yours.

Don't you worry about that.

You're seen to be the only one that I save.

I always remember who ordered Trifle.

But that's about it.

That's about it.

I don't really remember anything else.

So, Paul, don't give it away now, but if Trifle is your dessert, then you can do the point to us and then we'll know exactly what you're doing.

Trifle?

Yeah, yeah, and then I'll be like, right, what layer do you want to be on?

Battle everyone up.

Thanks for listening, Paul.

I love it.

It's my favorite podcast.

Yes.

Yes.

Hands down.

Means a lot.

That does mean a lot.

You're taking that in.

You've taken that in, haven't you?

Yeah, but we haven't had a guest come on and say that yet.

No, it just is.

I listen to it all the time.

It's such a comfort.

It's fantastic.

This is my flagship dream.

Zed's flagship dream.

Great.

Now all we need is for the cast of Sabre the Bell to come in here and we've all had our flagship dreams.

Yeah.

Well, I feel like that's a bigger dream for all of that cast to come in the door.

I don't think that our fit.

No.

No.

And some of them aren't with us anymore, so that would be crazy.

The Western power.

Yeah.

But like, hopefully.

I've met Slater.

Put that out there.

Wow, I've not met any of them.

It seems unfair.

Yeah, I have not either.

Well, bad luck, guys.

If they rebooted it, Paul, and set it in Ireland

or anywhere.

Well, any accent, you can do the accents, yeah.

You can do any accent, yeah, yeah.

But I would like it set in Ireland, okay, okay.

Who do you think you would play out of the original lineup?

This is um, I don't know, save by the bell.

Wow, I was just going along with your flagship dream and being like yes, and I felt that, yeah, and I really respected you for doing it.

And as soon as James went with a more protracted question, I was like, Paul's in trouble here.

I know.

What were the flagship TV shows when you were a kid?

Oh, I watched a lot of Winnie the Pooh growing up.

Yeah, yeah.

Yeah, so that would be a flagship dream.

If Winnie the Pooh came in with Tigger,

I'd lose my fucking mind.

Dude, have you ever been to the real 100-acre wood?

No.

You've got to go there.

You've got to go there.

I went during lockdown twice.

Two Sundays in a row.

Wow.

I went because it was so good the first time and I wanted to go back again.

And then we went again.

Actually, I went three times because I went when my mum and dad visited.

Three Sundays in a row?

No, that was like.

But like, I went three times.

And it is like one of my favourite places in in the world now, 100 Acre Wood.

It was my phone background for a while.

Nice.

You've got to go, man.

Yeah, Winnie the Pooh.

And then, like, Dexter, like the Cartoon Network stuff.

Not Dexter, the show about the murderer.

No,

Dexter, the animation.

I know the one, yeah.

Dexter's Laboratory.

Dexter's Laboratory and Ed Ed and Eddie.

Yeah, Ed Ed and Eddie.

That stuff.

Ed Ed and Eddie.

Appointing.

Which character from Winnie the Pooh would you play in a live-action remake?

Probably Eeyore.

Oh, yeah, stick to the sad stuff.

Yeah, yeah.

I guess you can really show your range with Eeyore, right?

Yeah, I feel like he's the dramatic centre of Winnie the Pooh.

I feel like I tend to play a lot of sad characters.

So I feel like that would be the casting.

That would be where I'd be.

That's what the internet would put out there.

When they discovered there was going to be a live-action Winnie the Pooh.

All the guy casting would be.

Yeah, yeah.

Yeah.

Eeyore.

I was in the Tigger group at Nursery, so I'd probably take Tigger.

You were in the Tigger group, yeah.

I feel like James would be tigger, yeah.

Thank you.

Yeah, I feel like you'd be

poo, yeah, yeah, yeah.

That's a great cast, yeah, he would be actually.

I do walk around at home with no trousers or pants on, so that's absolutely perfect.

Don't we all?

Yeah, with a little pig.

Oh, we're all pooing it.

We're all pooing it every now and again.

I want to see that now.

I want to see like

Spike Jones to do it like he did Where the Wild Things are.

Yeah, I want them to make it like that.

You'd be a great Tigger.

You've done like have you done live action?

You've done Cinderella.

I've done live action.

Oh, yeah, just a little bit.

No, it wasn't that big deal.

Don't make a big deal of it.

Yeah, absolutely, yeah.

And that was in many ways live action and animated.

My character was animated to begin with and then live action.

They won Best Film of 2021, didn't they?

It was in the Oscars.

It was in the Oscars montage.

That's the best bit.

Yeah, yeah, that's in the montage.

It was in the...

We got the montage.

We got in the montage.

Nothing else.

Specifically me.

I was in that montage.

Played at the Oscars.

And then someone slapped someone and no one talked about the montage after that.

Yeah, that that that overshadowed it.

Yeah, the worst year

headline initially was James Agar features in the Oscars montage and then what happened after that.

And as soon as that slap land, just everything changed.

No one cared anymore.

No, but that was great.

Did you see Cinderella?

Did you watch it?

I haven't seen Cinderella.

On your watch list, though?

Yeah, it was number one film of 2021.

So, yeah, I just need to get to that.

Yeah, yeah, it's very good.

Similar to normal people, actually.

Yeah, I think it's in the same genre.

It is, yeah, very similar.

sickle

yeah exactly we should we should talk about aftersun yes we should do your new film aftersun yeah very exciting in indie film indie yeah firmly in the indie film but it's just won loads of awards today i just got nominated for five indie spirits today amazing which is congrats yeah it's really exciting for like a small film to just help sit along so I always imagine that for an actor, the coolest thing is to be in a successful indie film.

yeah i i it's i i don't know i think it's like yeah well it's the films that i like going to see the most so to be a part of one that is doing that to a certain extent this year is kind of exciting yeah i'm getting kind of like vibes from it like like lost in translation if it was a father and daughter that's what that's what i'm getting from it

james is basing that on the press shot that's right yeah

the one photo of the day

yeah

i made the blurb which actually doesn't sound anything like that at all But you know.

But the photo, I would go with you on the photo.

That looks like the end of

translation.

Yeah.

Doesn't really, man.

How old is your co-star in this?

She is 12.

She turned 12 on set, and she's just like a black belt actor.

Wow.

She's amazing.

Did you turn up being like, I'm going to have to really take her under my wing here and talk her through the process?

And then she was brilliant.

I didn't really think about it until I was like sat on the plane.

And then I was like,

what if

what if she's bat?

Yes.

What if there's like, because it's just pretty much the two of us for the whole film.

But I didn't think about it until I sat in the plane.

And then it was a long four and a half hour flight where I was like, this could be rough.

And then once we started working together, I was like, whoa.

It's the first time I've ever worked with a child.

And they have this like access to like fun and play that I was, it's just really eye-opening.

When a kid is like really good at acting, do you think they have to like cram in as many films while they're a kid still?

Yeah.

Like

a friend of mine, like Sergei Ronan, you like see that she has kind of navigated being like a child actor and all the way through to like being one of the biggest film stars in the world.

So like, I don't know, I just like you, you look at somebody, somebody like Frankie, and I imagine she's on every list on the planet now and just hoping that the industry looks after her.

It's like, but fingers crossed, that happens.

Yeah.

Yeah.

Yeah.

I would have turned up on set if it was just me and a kid and that was the whole film.

I'll be like, oh, cool.

I'm definitely like going to be in charge of so I can bully them.

That was my initial plan, and then I decided.

Oh, yeah.

Yeah, yeah.

You can talk about it on this.

This is a safe space, it's not if you want to admit that she was a bully.

I'm working,

yeah.

I'm going to give an exclusive that I was bullied on seven by a 12-year-old,

and uh, she's bullying me to say nice things about her in public.

Like, knocking on your trailer door, mascara!

Read it out to me again: black belt in acting.

That's what you're gonna say.

What the fuck was that scene?

Would you consider yourself much of a foodie?

Look,

this podcast, as I've said, is my favorite podcast, but it

kept me up at night because I listen to people's menus and I'm like, wow, there's some fancy people eating some fancy food.

And I feel like that has started to happen.

to me in recent years like

eating fancier food so i'm going to say yes but like on the cusp of being a foodie, but

very much wanting to be a foodie.

You're taking the first step on your foodie journey.

Yes, exactly.

Yeah, that's good.

We like to catch people at that point.

Yeah, this is actually the best point.

You're not jaded.

Not jaded, but having nice food.

Like goddamn Jay Raynor

and his jaded palate.

Yeah.

He doesn't appreciate anything anymore.

He now thinks that rubbish food is good.

He's gone all the way around full circle thinking the shit eclairs his dad brought home were nice.

I mean shitty clairs are the best eclairs.

Yeah, yeah, yeah.

Fair enough.

So before you took your first steps on this foodie journey,

did you appreciate food or was it just like a just get it in?

It oscillated between like I played a lot of sport growing up and a lot of that was just about getting food into you so that you had enough energy.

But like a lot of my favorite foods are like comfort foods, like

big portions of like food, like chips.

I love that your first thought was right.

Wendy, the size of what the food is.

Yeah, it's the size first.

Big portions of food.

Big portions of,

for example, food.

Chips,

and then chips, and then potatoes.

Original foods.

Big hunks of meat.

You can't go wrong with that, to be fair.

It's a classic hat.

What's supposed to be playing growing up?

I played a lot of Gaelic football and rugby growing up.

What's the difference with Gaelic football?

And what?

And football.

Snooker.

Snooker.

Well,

Gaelic football, you can like pick the ball up in your hands.

There's a lot less kind of like jumping around and pretending to be hurt.

Yes.

It's...

Well, the other sports in Ireland, you've got ones where you stick and fling things at people's heads that could kill them.

Yeah, we run around and hit each other with sticks.

Insane!

Yeah, it's like Quidditch, kind of.

Kind of.

Firmly on the ground.

Yeah.

No one's got ideas above their station.

No, no, no.

They're like, see that flying shit, that's not for us.

We don't have to keep it grounded.

So yeah, it's like a kind of mixture between rugby and soccer.

But it's like an amateur sport, but it's like Ireland's national sport and

it's very kind of parochial.

And you play for your parish and you represent your town and it's all pretty...

hardcore.

Would you look forward more to pre-Gaelic football food or post?

Because when I used to play rugby very briefly, I would very much look forward to my Mars Bar and a Mountain Dew.

Oh, do you remember the Jaffa cakes at halftime or the like fruit past?

Did you ever get like

I was usually subs bench for the whole of the first bar.

Just

once you got the jaffa cakes.

Just looking at a Mars bar going, I can't wait to have the final whistle.

Why are you eating that Mars bar?

Well you got kicked out the two weeks ago.

We got orange slices at half-time.

I mean that was like the budget version, right?

Yeah yeah yeah yeah and then as you like if you were like playing a final or a semi-final would be like Jaffa cakes, Mars bars, fruit pastilles, fruit pastels or fruit pastilles?

Pastels, but I love it.

Yeah, I'm going with pastilles.

I love fruit pastilles.

Fruit pastilles.

Not the fan pastels.

It's because I'm on my burgeoning, like, fancy food journeys.

It was pastels before.

Now it's pastilles.

Yeah, yeah.

I like that.

The first step on the foodie journey is simply changing the names of things that you're eating before.

Yeah, fruit pastilles.

Sheeps.

Sheeps.

I'm trying to think of other products to do.

Lamb.

It's not pronouncing the B in Lamb.

You've got to pronounce the B now.

Well, we always start on the food podcast with the food podcast.

Why do you just call it food?

Well, it is the food podcast.

To be honest, it's because that's how I refer to it to people outside of this one.

Yeah, yeah, yeah.

Because I don't want to say to everyone off menu, like, I assume everyone knows it.

Yeah.

So I'll say the food podcast I do with Ed.

So

I could have nearly said that to you just now.

That's also like an adult.

On the food podcast that I do with Ed.

So like just being like, we are the with the food podcast

the food podcast we are the food podcast though listen to the other ones they are shit

i can't yeah yeah i can't i think they're all pretty bad i listen to a lot of them there's some good ones out there they're shit ed you always start with still or sparkling water do you have a preference i'm gonna not do either of those i know

this is rare i know if if i'm allowed to oh yeah of course

because like I've heard it all.

It's like, sparkling feels a little bit fancier and it feels like a treat and I want to treat myself.

but if I actually want to treat myself what I want to go for is Mexican cola I want that throughout the meal all the time like coke is my favorite thing uh-huh like that's the cornerstone of my menu

is Mexican cola like I had it recently in or not recently like a year ago in LA because they have it everywhere there and I was like this is eye-opening so why is it the best it's it's made with like cane sugar or something that's the like difference in the ingredient and it just and it normally comes in a glass bottle and it feels a little bit special.

And it's, I don't know, I just love it.

It tastes better.

I've never had it before, but people are like absolutely

so into it.

Yeah.

It's got a cult following, Mexican colour.

I'd highly recognize it.

Are you like Fizzy Drinks people?

Yeah.

Yeah.

Well, the other day, Ed told me not to drink a Fizzy Drink.

We were offered Fizzy Drinks at that Comet Really photo shoot.

And I said, yes, and you went, no.

And I was like, you don't want a fizzy drink?

You went, it's bad for your teeth, James.

Like, you were the first person who knew it.

Yeah, yeah.

You told me off.

It's supposed to be horrendous for you.

It's bad for you.

Yeah.

Why did I say that?

You told me to say that.

Comic League Photo Shoot, you told me it is bad for you.

And then I made fun of you because you smoke again now.

I don't.

I vape now.

I'm trying to get it.

Oh, you've come down to vaping.

That's very cool.

I vape now.

Nice.

Tell you, you'll love this.

I've been smoking a cola-flavoured vape.

There you go.

If I was a vapor, that would be my go-to.

Yeah, I've tried the cherry cola and the cola, but the

colour is.

If they released a Mexican cola vape, though, you'd be into that, right?

That'd be like number one.

I would start vaping if they brought out.

Yeah, would that make you quit smoking?

Like, I've been able to give up smoking for periods of time,

but I'm always looking for the excuse to start again.

Like, I'm always like, God, I hope something fucking bad happens so I can just start smoking.

Yeah, yeah, so I'm smoking again, which read into that what you will.

I'm like that with food as well, though.

Yeah.

Honestly, like, I'll try and eat healthily and then I'll be like,

Yeah, it feels like a takeaway night.

Yeah.

What event can I hang this takeaway on?

Yeah.

is it good?

I'm having a takeaway.

Is it bad?

We're having a takeaway.

Yes.

Yeah, absolutely.

So something happened.

I can't even remember what it was recently.

Something happened.

It was stressful.

And then I thought, this is the perfect excuse to eat an entire tub of Ben and Jerry's.

And I was so happy walking to the shop.

I'm glad that bad thing happened.

Yeah, yeah, yeah.

Do you guys have addictive personalities?

Oh, yeah.

Yeah.

Yeah.

I'm just vape.

I'm vaping constantly now.

Yeah.

Yeah, totally.

Do you not miss cigarettes?

I don't, because I smoked for ages and then gave up for 11 years.

And then, for some reason, a few months ago, had a cigarette.

In my mind, I was like, I think I'm just going to be the sort of guy who has one now and again.

And then I'll have a pack at my house.

And then, when people come over for dinner parties, I can say at the end, would anyone ever see that?

That's so chic.

Yeah, so chic.

And obviously, that's not true because I put the pack in my house and two days later, I'd smoke them all standing in the garden in my pajamas.

Like, oh, God, this is

the one.

I was pooing it.

So I had a clamp between my butt cheeks, just pulling them out one by one.

Let's go, boys.

For some reason, I'm picturing your penis as a cigarette

in all of this.

Little smoking sinks in.

Yeah, it's there as well.

How far is it burnt down in your mind?

Oh, not far, man.

It's a bit like one of those ones with those long sticks.

Don't worry.

Yeah, definitely addictive personality for sure.

Yeah.

Yeah.

Not me.

Not you.

Unless it's ice cream cream and sweets,

100%, yeah, yes, yeah, and if it, yeah, I, I, I, I've tried to um cut down on you know the desserts and stuff, but I mean, if you're gonna cut down on that, like, what's life for?

Yeah, thank you.

That's what I said to Simon Amstel, and then he told me something that made me feel stupid, which was that you've got to, if you're not in the moment while you're eating those things, then what's the point?

And that you should spread them out.

And of course, if you do eat too many of those things, life isn't very long anyway.

And I was like, shut up, Simon.

It made me feel bad, so I went and bought a tub of Benjamin.

Yeah, yeah, yeah, yeah.

You've got to.

This Mexican cola, it's coming out of the top.

Yeah.

What size glass is it in?

I kind of want it from the glass bottle.

Do you want it to keep the bottles coming?

Just keep the bottles coming.

Yeah, yeah, yeah.

Probably with each meal.

If we're at Dream Restaurant, so my belly's not going to get full of Coke.

So it's just going to be...

Like as it's empty, just like have it there on the table.

And I just like the glass bottle.

But if it's sitting there for too long, I just like a glass of ice on the side okay that i could just top up if the glass got too cold it got too warm and you want the bottle before anything else yeah yeah so it just sits around by myself just sipping on a mexican cola wait while you're waiting for what about a big ice bucket with like loads of bottles in yeah that's cool yeah you can just keep pulling them out yeah crack cracking out with my teeth just like

like cause yeah yeah cause light oh not the band the cause they were never in an ice bucket as far as I know,

they've never been in an ice bucket together.

I think you're right.

They were irrelevant by the time people were doing the ice bucket challenge.

Yeah, yeah, yeah.

So they never got a look in there.

Good album cover for The Cause?

Doing the ice bucket challenge?

No, all of them in an ice bucket.

All of them sitting in an ice bucket.

Jim with a big ice cube on his head.

There's an alternative.

Yeah, yeah, yeah.

Did you do the ice bucket challenge when that was a thing?

I did, yeah.

And I did the what the do you remember the like we had to like drink a pint of like crazy shit or like

no, it was like you had to like it was for charity.

No, there was the cinnamon one.

I've done them all.

I've done the cinnamon challenge, the ice bucket challenge, but then there was this one that you had to like pour or like fill up a pint glass.

I'm Irish, so it's a little bit we're a bit looser with our charity

challenge, we're like, that's fucking tame.

Yeah, and then a friend of mine did like beetroot, milk, eggs, crushed up garlic, like at a full pint, nailed it, and then you had to call out your friend.

Like a dirty pint.

Like a dirty pint.

I mean, that was the exact same thing.

No, no, no.

You would make another pint that was disgusting.

You would have to make another pint that's disgusting, and then you had to be braver.

So you had to be like, well, you're not going to be the coward that comes in and just does like a pint of milk and a couple of eggs, and you have to go above and beyond.

What a coward that would be.

What a coward.

What a coward.

What did you put in your one?

Yeah, four just flames.

Lit it on fire.

Seven human foot.

Yeah, yeah, yeah.

I can't remember.

I think there was definitely, I think the eggs is something that people just immediately go like, ooh, that's kind of disgusting.

So that went in.

I think there was some like carrots.

There's some

bulky.

You needed to show the glass and it looked like shit.

Yeah.

Or like a foam on the top, like a scallop.

Yeah, yeah, yeah.

But I feel like that's the, like, that is peak, like, toxic masculinity.

Just being like, watch this.

Yeah.

Watch me inflict pain on myself that's the coolest that's part of being a man yeah

best forget ever beat the skins on bread pop rolls on bread paul best out pop logs on bread

i always thought i'd be ready for that yeah that was a very good one james getting so good at this only when i know they've heard the podcast before i really have to think in balance what do i do yeah yeah surprises me as well paul you know yeah got you that time yeah got me so it's a no from pop for pop at arms for me it's gonna be a like sourdough do you know brat the restaurant brat in short?

Yeah, yeah, yeah.

They do this like, I think

the sourdough bread with the anchovies on top.

Yeah, it's so good.

I'm so glad this has got a shout out.

Yeah, it's the best piece of bread I've ever eaten.

And

they do everything in like the flame grillet and stuff.

Yeah, and it's a little bit burnt on the top with the saltiness of the anchovies.

And then I can't, do they give like olive oil and butter and stuff as well?

I think it's just all on there.

All on there, yeah.

The butter.

I mean, if you just get bread and butter there, the butter that they send out is phenomenal as well.

I think I'd probably ask for the butter as well but it's because i wasn't a big like anchovies fan but again on my foodie journey i've begun to accept it as a as something that i like in my life yes so that's my that's the i just think it's a perfect bread course and i mean like like why would you choose pop a doms over that i mean

there's a time and a place right but i mean you've you've picked one of the absolute best breads yeah it's a great bread it's it's great that's a great restaurant as well great restaurant

There's no misses on that menu.

I'd say you're pretty far along a foodie journey if you're shouting out Brat in the in the opening course.

It's just downhill from here.

Yeah.

That's the start.

That's where I'm at in my journey.

That's just McDonald's.

It's the pie of carrots.

I mean, yeah, that is.

It's always fun when someone says a thing I've actually had from a specific place.

Very exciting.

And that is the last time I had that bread.

It's impossible to eat that bread bread and not think,

maybe I'd have this on my dream menu.

But when you poke us, do you remember like if you poke it, it kind of deflates?

Like it kind of goes.

Do you poke all your food?

Just to check it out.

It was just with suspicion, just like,

yeah, what's the texture?

But

am I right?

Like, is it like

it just kind of puffs out and then it goes like

a flatbread that's all puffed out.

Like it's all delicious.

Pitter style.

Yeah.

Like a brat, yeah.

Yeah, yeah.

Okay, so yeah, but then the other type of bread.

So the bread and butter there of Brett is also amazing.

Yeah.

Because that's what I thought we were talking about.

Yeah.

I know

you've got a dream now.

I've had both.

Yeah.

They're both.

They're both.

Like, like, I assume, like, I would love for the restaurant to make a mistake, right?

They go, like, could I get the...

Could I like undercover my breast?

I just got to get the anchovies and bread.

And then they bring out the bread with the butter.

And they're like, oh, no, sorry.

I thought I said the anchovies thing.

And then I get both.

Yeah, yeah.

But I think in the dream restaurant, I don't have to do that.

Could I just ask for both things of bread?

Is that what makes it feel great, though?

Is that they've made the mistake and now you get both?

Would it not feel good if you're ordering?

You're dead right.

No, I think it would be like if my plan, if the plan that I concocted worked, I'd feel like a champion.

I'll tell you what, something similar actually happened to me the other day.

Nice.

I went to Rovi, which is the Oslangia restaurant.

I sat up at the bar.

I just had something to do later, so I was like, I'm going to go for a solo lunch.

Sat up at the bar, ordered a couple of small plates.

And then they arrived, very nice.

And then the waiter came over with two more plates and went, The chef apologises that they didn't have any poppadoms.

And it was just all the bread they did.

Oh, that's perfect.

Like, that's the ideal.

I mean, it is ideal, but also it was a lot of bread pour.

Yeah, yeah, yeah.

It was like pitter breads with tahini dip and then sourdough with butter.

I was just sat there, like, this was supposed to be a light lunch before I had to go to a meeting, and I just had to eat about eight loaves of bread.

Do you want to stay away from food?

I'm on a low-carb diet.

And also, one of the dishes I'd ordered was the Solariac Schwarmer, which has a pitter with it as well.

Yeah, so not ideal, but kind of ideal.

Like on a different day, on a different day.

To be fair, I'd also had two glasses of wine, so obviously didn't care about the meeting.

Yeah, yeah, yeah.

I had a similar thing recently.

I was in an airport bar

and I ordered a Bloody Mary.

Oh, why did you do that?

Delicious?

No, no, no.

I don't know whether your life is cool or really sad.

I'm trying to think about what he said about that.

Just a Bloody Mary.

I think, like,

that's like what I like.

Did you drink that your your pint challenge?

Like tomatoes.

I like tomatoes.

I have a fear of tomatoes.

Well, must do white white.

That's the other thing.

No, no, no, no, no, no.

Put it in that job.

I was like a hit button tomatoes, please.

Well, it's actually a fear of tomato, like Heinz ketchup and easy singles.

Yes.

So when I was

used to go to a child minder after school,

and she was lovely.

But then one, like, one day she decided for a snack that she would put a like easy single out, spray fucking Heinz ketchup on it, rolled it up and went, here you go.

And I was like, no, thank you.

I'd rather not have that.

And she thought I was getting cheeky and then she slapped me.

Oh.

Like it was actually pretty dramatic.

Yeah, yeah.

So then I told my mom and like I never saw that child minder again, but it has taken me a second to go back to easy singles.

and ketchup.

Ketchup, like the cheap ketchup, I still can't do.

Can't do it.

Can't do it.

I i can do like the kind of relishy yeah stuff and easy singles like i mean like that's just a shit snack like imagine giving

it's a terrible snack yeah terrible yeah cheese and ketchup cigar yeah

yeah oh look at this

no thank you no

anyway i also ordered a case of deer

yeah that's nice and uh he made me my bloody mary i haven't paid for it yet waiting um

some of the people order they all get their food before me i'm waiting there i'm drinking my bloody mary while i'm waiting for it i realize i've forgotten my order and i just left free bloody mary

very good is that your cocktail of choice no but it was it was the morning so that in my head that's a morning cocktail yeah yeah so that's fine is it a similar story to the one i told yeah that's similar stuff we got free stuff yeah doesn't feel it feels like huh i was brought some bread because of the podcast very lovely gesture from the chefs at uh

very lovely gesture from the airport stuff i got my free bloody mary Mary.

You stole a Bloody Mary.

Is it stealing if you drink it in front of them?

I feel it's morally questionable.

You get it in plain view.

It's like your one, Paul, when you stole the bread from the

mine is also morally questionable.

It's like I planned to get both of those things.

Like with like the trick.

Yeah, and then you eat it in front of them.

And mine was like, you know, also I didn't feel bad because like he made four people Bloody Marys at the same time.

And the other three, he was making conversation with them.

He really got on with them.

He didn't give a shit about me.

So I was like, that's what you get.

Serve some rice.

That's what you get.

Now that's my Bloody Mary, and you don't get the money.

Similar stories.

Everything all right, mate?

Look.

I've got a free Bloody Mary.

I don't know about you,

but my life's great.

I think that's a great.

Do you want both breads then?

If we

would be the anchovy.

You've ordered the anchovy one.

Yeah.

We've bought you over the bread and butter.

Yeah, by the scent.

Yeah, by mistake.

We've let you keep it and

bought the right one out of the bottom.

I'm just sipping on my Coke just like

happy as Larry.

Oh, you love it.

Very good start.

Yeah, yeah.

Yeah.

I'm there.

I'm there mentally.

Yeah.

Emotionally, oh, I'm there.

Yeah.

Yeah.

Know the feeling of getting that freebie while you're drinking your favorite drink.

This sounds great.

And the bread course is always, I think, the most exciting because you're just, it's the anticipation.

Yeah.

It's like you're hungry and you're ready to go.

And that first bite of bread.

Yeah.

It's great.

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Your dream starter, here we go, the meal proper.

Yeah, so this is kind of in the comfort category of so at Christmas time, my mom normally goes bananas and like loses the run of herself and fills the fridge up with stuff that like nobody in the family really eats

and is like constantly sending my dad out for more things that none of us eat.

And there's no space in the fridge but there is one thing that she makes this broccoli potato onion soup which I know doesn't sound particularly but it's just to me I would eat buckets of it great I would literally go through it for a shortcut and

it's it's like one of the things that I anticipate most about Christmas yeah is this soup it's like salty hearty then like I'd have more bread I'd have O'Donnell's brown bread with kerry gold butter and just be I probably wouldn't even use a spoon it would just be like spooning it off with the bread

yeah I know I'm walking into a tricky situation with the amount of bread but it's

no but like you say this is your dream

if you want if you want to put in the loophole of not getting full we allow people to do that yeah you're gonna go with that I think at this point we're at a stage where any guest from Ireland who has not chose Kerry Gold butter at some point is probably not going to be in trouble when they go home

or non-Irish pretending to be Irish.

I get suspicious.

Yeah, yeah.

When we got through that bread course without Carrie Gold, I was like, better watch your party.

It's not looking good.

It's not looking good for you, man.

It's okay.

There's a soup course.

Someone's going to have to start queuing at the non-EU part of the airport.

Yeah.

What's the bread you just said then?

Sorry, you guys say twice.

I'm going to talk about it.

Talk through the soup.

I actually like getting talked through stuff.

So I'll talk through the soup to Ed's question.

So as far as there's double cream,

there's

in our time.

However, have I seen him get on board with him?

Yeah,

I'll take it.

Just one ingredient in.

Double cream.

Yeah,

that's it.

Is it great?

We're gonna

say warm double cream.

Giving credit to double cream and lemon with kerrygold butter.

Dropping cream on my naked thigh.

And stop Winnie the Booing at your own soup.

You're gonna put out your cigarette, Dick.

Careful.

I mean, it would be the perfect thing to put it out with.

Yeah, yeah, yeah, yeah, yeah.

Double cream.

throw it straight on the tick.

Well, dinner with Jesus.

You're just eating dinner with me.

You just say...

Oh, fuck.

Tell me if I've got a lighter.

Don't give it to me.

Don't give it a lighter.

Not again.

Yeah, there's double cream.

There is potato, broccoli.

and onions and there's probably some other stuff in there.

A stock of some sort?

A stock, a vegetable stock, I think.

But it's just pretty,

like it's a thick, hard.

It's like

not, it's not a gentle soup.

Is there chunks in it?

Yeah, I was thinking

a little bit chunky, like the potatoes.

You know they're there.

Yeah, you know they're there.

Yeah, yeah.

They're not hiding.

I'd be very interested to hear what you think a gentle soup is.

A gentle soup would be like a Baxter's.

Yeah.

Or like a cream of tomato.

A broth to me is a gentle soup.

Yeah, or like a chicken noodle soup without the noodles.

Yeah.

Do you know that kind of brothy, like

chicken soup.

Yeah, chicken soup.

Chicken soup.

Yeah.

But this is like a...

This is like a meal.

Like, it's a full-on.

This is a soup that'll slap you in the face.

Sorry to bring back bad memories.

I'm so sorry.

How long has this soup been family tradition every Christmas?

It's a new thing.

I think it's one of those that, like, my mum tries so much

stuff and 95% of it fails, but this is just one that

really works.

I really feel for your mum in this situation, by the way, because she's buying new stuff every Christmas, trying out new recipes, and you're all just going, just make the fucking soup.

She goes absolutely like buck mad, like goes crazy.

Like she got when I came back last Christmas, she was like, like the...

The fridge was just full of cheese.

Like, we're not a big cheese family.

Like, I like

a board of cheese, but

she didn't know that a charcuterie board was called that, so she called it, Now I got you a shootery board, and it's lovely.

And she like, I love my mom dearly, but like pronunciate, pronounced pronouncing things is not her forte.

The apple doesn't fall far from the tray.

The apple, the apple,

the apple doesn't fall far from the tree.

Oh, mother.

What was on the shootery?

The shootery board?

It was like some like brie.

I'm not a fan of like the like stinky cheeses.

Brie's pretty like mellow, right?

Pretty mild.

Like that's my go-to.

Like cheddar.

I'm, again,

beginning my foodie journey.

So it's like brie, cheddar, a little bit of relish, just tons of crackers.

Grapes hanging out there, mate?

No.

No.

No, that was a straight no.

Absolutely not.

No.

No.

Well, that sounds great.

I love a Christmas tradition

food that you look forward to each year.

And we don't eat it during the year otherwise.

It's just a Christmas thing.

It would ruin it.

Yeah, it would.

Yeah.

Do you foresee a year where your mum's experimenting so much that the soup is a little bit different?

You just won't allow us.

You just won't allow us.

What happens if you turn up for Christmas and you look in the fridge?

There's no soup there.

There's no soup.

Well, I wouldn't want it to be in the fridge.

I'd want it to be hot.

It's probably starting in the fridge.

Yeah, probably you're right.

But this year, there probably won't be a...

We're not going to be at home this Christmas, and

there will be no soup.

I think you just realised that live on the podcast.

Yeah, I saw the joy leave your eyes.

I think she's pretty sad about it.

Any enjoyment you were getting from being on this podcast has vanished.

Yeah, yeah.

I'm going to leave now and talk to my mum.

Do you see yourself making the soup?

It just wouldn't be as good.

I've tried it once and it's not the same.

Well, that's good.

Yeah.

That makes up for all everything else

that your mother's attempted.

So at least like she nailed this.

She's smashed it, yeah.

Big terrine full of it.

Do you want loads of it or just the

little bowl that I can just keep topping up?

Yeah, yeah, yeah.

So next to the, you can have a bigger bowl, bigger bowl that I'm just ladling in.

Grabbing a Coke, slamming into more soup.

Fucking teeth ripping off the caps, coke in one hand,

like a pile of bread in the other, smashing it into the soup.

This is fantastic.

Yeah.

What was the type of bread again?

It's like O'Donnell's.

It's like a brown country style bread.

Who's O'Donnell?

O'Donnell, he's a good friend of mine.

Because I don't know, it's just a brand of supermarket brand.

I imagine there's like a float called O'Donnell on the packet, but is there not?

No, there isn't.

It's like

a barn with crops and stuff around it.

He wanted his anonymity.

Yeah, yeah.

He's in that barn, though.

Yeah, he's in the barn.

He's in there somewhere.

It's like, where's Wally?

Yeah, yeah.

Where's O'Donnell?

If you find O'Donnell, you get free bread for life.

There he is.

I see him.

Oh, no.

Just seeing what he's doing in the cross.

Oh, dear.

We're not getting O'Donnell's anymore.

I wish I never found O'Donnell.

Oh, no.

That would be bad if that sort of went on the words Wally's was.

Scan the whole page.

Oh, no.

Oh, God.

Oh, Wally.

No, look away.

Look away.

Look away.

Oh, Wally, you've let yourself down.

He's Woody the Pooh did.

At least he's got his top on.

That would be funny if Wally was just walking along doing his normal pose where he's he's just waving at you, but he's just completely ready to poo at it.

Throwing cream onto his legs.

Cigarette penis.

Cigarette penis.

One of the other characters is chucking a pint of double cream on it.

I think Wally would have a stripey dick, though, right?

He would.

I mean, probably.

He has to have.

He has to.

He has to.

Or he has to have it matching his walking stick, one of the other.

Who knows?

Little Kirby at the end?

With a little handle at the end of it.

Sunglasses.

Yeah.

Who knows?

Yeah.

Look, let's leave it up to the listeners.

You tweet us, tweet the great buddy, and let him know what you think Wally's dick looks like.

Is it stripey or is it like a walking stick?

Yeah, I know a lot of artists listen to us as well.

If you want to do a little drawing of what you think

Wally's Dick looks like Where's Willie?

Have we not said that yet?

Oh my god.

How did it take us that long?

Your dream main course.

My dream main course.

This is the one that I'm most nervous about because I feel like it's too simple, but it is just the main course that I want is a spaghetti carbonara that I had in a restaurant in Puglia.

That was just

I've always loved carbonara, but I've never had it in Italy.

Like, it was always the thing that I would like get in like restaurants in Dublin and London, and it's different.

It was just the most simple, kind of perfect ingredients, the right portion size.

The pancetta was just like salty deliciousness.

And the restaurant that we were in was like this cave

where Pulio was like sunset, and bats were flying around.

And I was like, this is pretty perfect.

Incredible.

Oh, man.

I've never heard bats were flying around, and it was perfect in the same way.

Because they were like small bats and they were like kind of far away.

Yeah.

Yeah.

Yeah.

They weren't going to be able to do it.

They weren't just going to be.

They weren't saying panchetto either.

Massive sweeping down.

Yeah.

This is delightful.

Well, I don't know why you enjoyed this.

Let me go see.

Now, if Memory serves.

Joseph Quinn had a lot of food from Puglia.

He did.

Including pasta.

Do you want to be eating your pasta dish with Joseph Quinn?

Because he can fight those bats.

He can fight the bats.

He can fight the bats.

He's eating the bats.

Oh, my.

Wait, actually, in the end.

Spoiler.

So that might be the end of your pasta course holding him as he dies.

He'd be playing outside the restaurant.

Yeah, he'd be playing.

And then he could just come in for some pasta.

He sees the batting.

He's like, oh, fuck no, I can't be here.

Oh, shit.

I met Joseph recently and he's a legend so yeah I think I think I'd like the rest of my meal to be by myself yeah but because of the kind of serendipitous nature that we both wanted pasta from Pulia maybe we just both checked into the dream restaurant at the same time you're like oh whoa hey just for that course that's nice isn't it when you bump into someone and you both realize how long you want to spend together socially

and there's just an agreement, an unsaid agreement of, we'll just sit here and have a chat and then we'll both go and do our own thing.

And it's normally accompanied with like a nod.

Like,

that's enough.

I think that's the sign of like being an adult.

It's like picking up on the social cues to be like, this interaction has gone on for the perfect length of time.

It's open and it is complete.

I think if you and Joseph Quinn had pastor together, a certain demographic on the internet would lose its mind.

Yeah.

maybe.

Fair to say that when you guys met for the first time, like you just said, all those people without knowing it suddenly got a feeling deep inside.

They were like, something has shifted in the force.

Something's happened.

Oh, my God.

Has it funny happened?

When Jo Quinn did this podcast and we put the photo out, someone commented below the photo saying this is too many softboys for one photo.

Oh, how did that make you feel?

Great.

Well, great.

Great.

I felt pretty good because I knew that I was the only one who wasn't soft boys.

But I wouldn't say any of you are soft boys.

That'd be cool.

Would you like the pastor in a bat of cheese?

That's a very specific reference to another episode.

You plugged in the double double point.

Do the double point if I go cheese.

Oh, who said that?

Paul Chowdhury.

Paul Chowdery.

Yes.

Cheese.

And didn't he also say that he doesn't drink and then ordered a alcoholic

quite recently, I think.

Yeah.

Remember me?

Yeah.

He's a constant surprise, that man.

Yeah.

I think in honor of

the food podcast, I would go for having a bat of cheese.

A bat of cheese.

Which on this podcast is Pipostrelli di Halloween.

So would you like a Pipostrelli di Halloween?

Of course.

We can throw one in on the top because this actual pasta sounds amazing.

Yeah.

This sounds so good.

Yeah.

Because people get really annoyed as well when Carbonara gets served here and they put double cream in it, right?

But it's not in Italy.

No, it's not.

It's like maybe an egg, an egg yolk.

Yeah.

I just remember

tasting everything.

It wasn't like 45,000 calories.

It was like a really delicious, fresh, fresh,

like, they just do food right there.

It gets called like golden carbonara or something sometimes, doesn't it?

Because it's just the egg yolks and stuff.

But it's actually just Carbonara.

Carbonara is meant to be.

But the golden carbonara.

Yeah.

In recipe books sometimes.

That sounds like a trophy in a Wallace and Grommet film, doesn't it?

The Golden Carbona.

Yeah, Wallace and Grommet and the Golden Carpet

starring James A.

Caster and the new live action come on

the live action Hardman film yeah it could be a mouse or a tiger yeah that's it that's my rank

do you want a man to come over and crack black pepper on it I'm not a big fan of black pepper I think I'd excuse me I just burped like I'd probably go for more um like parmesan we burps in by the way yeah yeah we keep certain things out yeah yeah yeah I mean do a super cup of burp yeah And at the end of each year, they put them all together and they play the off-menu theme tune.

The last Irish person we had on was burping throughout and they all stayed in.

Susan Spittle.

Oh, yes.

Oh, that was

spittle on the burp.

Yeah, he's a burper.

So no black pepper, no, maybe more Parmesan.

Yeah.

Just fire it on.

Yeah, yeah, yeah.

Yeah.

Sounds great.

I love a simple pasta dish.

So Joseph Quinn utilized the little loophole of saying that was a pasta course, and then he had a main course afterwards.

you're not going to do that

no i think that's my main that's my i'm ha'm very content with that yeah yeah did you make any noises when when you're eating this carbonara it was a lot of like

oh my god

oh my god

yeah that's good

would you use that in your acting say you're in a scene where you're eating an amazing meal would you put would you imagine the carbonara when you're eating it would you go method with the carbonara it's like smell the fart acting it's like oh my god like yeah like something like a really like important moment like a like revelatory moment for characters oh my god

oh my god

interesting pasta yeah oh my god can i get more parmesan no sorry paul you said parmesan out loud

i would think about like food memories if i had to do a sex scene

because

i think about really delicious food yeah and how i felt about it but then that's not going to be sexual So I'm not going to.

Because I wouldn't want to be in a sex scene thinking I'm going to have to draw from sex.

Yeah, yeah.

Because then the worst thing could happen.

And then

my life's over.

And then somebody's throwing cream on your face.

Yeah, okay, yeah.

Cream from all angles, and it's not nice.

So I think I would want to think of delicious food I've had so that my face is showing absolute pleasure and ecstasy.

Yeah, yeah.

But everything downstairs is completely chilled out.

Yeah, chill it out.

Yeah.

It's just happy as Larry.

I mean, I was doing a sex scene, I have to say.

Can we get an ashtray?

That was one of those things that was deleted from Cinderella, actually.

Sex scene.

The mouse was having sex, and they'll turn into a human halfway fruit.

They changed the PG rating.

Yeah, yeah.

It was pretty bad.

What was the reaction of the person that you were having sex with at the scene?

Well, remember, I was a mouse at the beginning, so it was another mouse.

So they exploded.

No, no, no.

Luckily.

He died.

Luckily, I just.

to the director's car.

I loved her!

I loved her!

And then they cut that out from the fellow there, like it was too real.

Yeah, yeah, not real.

But

my acting was so good, yeah.

But I was thinking of favourite foods while I was doing that scene.

Nice.

At the beginning, I was thinking of cheese because that's a mouse's favourite food.

And then I was thinking of ice cream when I was a human.

Method acting.

Yeah, yeah.

I'm very method.

We won't ask you about shooting sex scenes, because I'm sure you've been asked it a million times.

I mean, I'm always thinking about food during sex scenes.

Yeah.

Yeah, it's my

exclusive.

That's what I think about.

Yeah, yeah.

Well, my next question was: do you twizzle or suck?

But it was relating to the pasta.

Oh, my God.

Oh, my God.

Do I twizzle or suck?

I haven't mastered the

spoon fork technique.

I'm probably just dropping my head to the plate and going like just kind of shoveling and then kind of like

sucking it in.

Yeah, yeah, yeah.

Inhaling it.

Yeah.

And saying, oh my God.

Oh my God.

A lot of talking.

A lot of mumbered and talking about hanging out of your mouth.

That's why I want to be alone for this.

Dignity out the window.

Turn your head away, Joseph Quinn.

Yeah, Joseph Quinn.

Oh, yeah, Joseph Quinn.

Back to back for this.

Yeah, exactly.

Hearing each other murmur through each other's backs.

Passing a pip astray to Halloween over your shoulder.

There you go, Quinn.

Have yourself.

It's not real.

It's not real, drum.

Put the guitar down.

It's not real.

Right, your dream side dish.

Yes, so it's chicken wings and it's from a

specific place called Elephant and Castle in Dublin.

But it's Elephant and Castle circa the 2010s.

The chicken wings are not the same anymore.

My voice sounded emotional there.

You've really gone so deep.

I understand if you are emotional.

There's a lot of places that I feel this way are just...

They're just skimping.

They're just, they had it.

It was there.

The perfect chicken wing.

I was like 18, 19.

It was like my first couple of trips into Dublin, like going out for a meal, chicken wings and chips.

And it was just lathered in this beautiful buffalo sauce.

No, no blue cheese dip, no celery.

Like they were there, but I don't go for that.

I'm just firing them into me.

Buffalo sauce is

the best.

It's so good.

Yeah.

Especially the first time you have it, you like it.

Yeah, yeah, yeah.

And if I may, I'd have like the double-fried chips, like the really crispy brown, almost burnt.

Yeah.

Not but like you know that kind of when it's been sitting in the oil for a long time.

And then just scooping up the buffalo sauce with the chips.

Yeah, this is great.

And if they come on a plate together, we're in Elephant and Castle, right?

No, they come in like there's a big basket of wings.

Yeah.

They do the half portions and I probably will go for the half portion.

And then just like a little, like a round holder of chips.

A little holder.

A round holder.

It's kind of criminal though.

Do you know when you go to a place that you're like, I know what it is and I know what I want?

Yeah.

And then they've changed the menu or something, or they've just changed the amount of buffalo sauce that they put on the wings.

And it's like the margins of that must be minimal.

Yeah.

Is that what they've changed?

Have they changed the amount of sauce or is it

buying the wings from a different place?

The wings are smaller.

There's less sauce.

They're not distributing it properly over the wings at the top.

So you're getting like kind of dry wings at the top now and the good ones are too small at the bottom.

Devastating.

Devastating.

Horrible.

Paul.

Benito, would you like me to ask you if you would still recommend that people go to Elephant and Castle in Dublin?

Because otherwise he's going to get messages and he hates the fans.

He hates the fans.

You hate the fans.

He hates the fans of the the food podcast yeah i mean benito seems pretty jaded yes yeah he's like he's the jay main producers yeah

do you know what i feel like i want to help benito out but the truth is with great power comes great responsibility and there is a responsibility to say that okay this is what i would say if they go back to the good old days go in your droves

Fix whatever needs to be fixed and leave Benito alone.

Yes.

Yeah.

That's what I would say.

But this this is great power you know because there's you know this will get back to them and maybe maybe they'll change it yeah and maybe people could go still now order chicken yeah and then must make sure you say to the staff could do a bit more sauce yeah that would be ideal bit dry on the top and we'll say a bit dry and a bit small bit dry a bit small yeah just like just like bonito

if they did change them back to the 2010s heyday oh would you like them to be named after you i mean that would be too great an honor Yeah.

I mean, I would name my firstborn after the wings.

After them.

Not elephant or castle.

Both.

Elephant and castle and masculine.

You had twins.

Yeah, yeah.

Elephant and castle.

But even if I didn't have twins, if it was just my

first child, it would be elephant and castle.

Elephant and castle.

That's all their first name.

That's not a first name in the middle of it.

Next child, Buffalo.

That kid would be pretty relieved.

They got called Buffalo.

They came about with Elephant and Castle as well.

On the day that we booked you for this, I walked behind you in the street.

When?

The day that you booked me.

You did that with all the guests.

Yeah.

It's pretty weird.

Sweep them out.

It was Hackney.

Hackney.

I was on my way to go and see a gig at Earth,

walking over there.

And three people were walking in front of us.

And we got to the point where we were...

My girlfriend and I were walking too close to these people.

And I told her earlier in the day, I was like, oh, we've brought Paul Mescal.

I was excited about it.

Told her, we walk into the gig.

We're too close to these people.

We've got to overtake them.

And then she goes, is that Paul Mescal?

And I went, you're just saying, it's in your head because I told you earlier about him.

He's right in front of us.

And I was going to be like,

we butched you for the podcast today, but I was like,

I didn't know you even listened to the pod.

So I didn't want to do that.

And then you go, oh, yeah, yeah, cool, man.

And then

the next day, it was like, guess we just cancelled it.

You've got to start

over.

If we bump into each other in the street,

let's say hello.

Yeah, we'll say

if we didn't now, that'd be really weird.

Yeah, yeah.

Yeah, now they'd be mad.

I might just pretend, like, I'll do the thing that you said before the podcast started when you went up to somebody and they pretended to not know you.

Well, they potentially.

Oh, we should talk about it.

Yeah.

Stanley Tucci.

We've had the Tooch on the park.

He goes out of the last series.

This is the first episode of this one.

But, like, yeah, I was in Atlanta on tour at the desk, checking into the hotel, turned round, the touches.

And I'd say it was a fortnight since we'd remember that.

Yeah, yeah, yeah.

I mean, two days.

So I'm like, I can't believe it.

He's looking at the floor.

And I'm like, Stanley.

Look at that.

Like, he's an old friend I haven't seen him.

Stanley.

So I can't believe that we're in Atlanta at a hotel.

He looks up at me.

Absolutely no.

He's not acting.

There's no recollection.

There's no even desire to perform.

No.

There's no like, oh.

It's just completely like, uh and i had to i had to go in front of the obviously the whole front desk has stopped and watched this as well and they know standing touches yeah they know the title yeah they're like we want to check the cooch in what's this this limey holding up the crew for

and uh

and then you have to do the undignified thing i've been putting up loads of people who don't know the podcast going it's me from the food podcast the food podcast i do with that yeah the food podcast that i did with ed and then he was very nice they was like it's like oh yeah you guys yeah it was out of context right yeah yeah it's out of context he didn't expect to see me in the Atlanta Hotel.

But then he did tell me to get some rest, and I hadn't told him that I was tired.

So

that did feel a little bit.

Did you get rest?

Yeah, I went and as soon as when the tooch tells you to get rest, you go and get rest.

You were just told.

Yeah, you feel like if the tooch thinks I'm tired, you got to go for a tooch snooze.

The toooch has seen me twice in my life.

That's all.

So if he thinks I look tired, then that means I must look significantly more tired than the fortnight ago when he saw me.

What if he says that to everyone when he meets them at the end?

He's like, okay, get some rest, nice to see you.

That's a power play.

Yeah, yeah, yeah.

That's a real power play.

Imagine just everyone you meet, like,

going in the end, like Doritos in the shop or something.

Yeah.

Just like chatting to the cashier, and you're like, Yeah, thanks for that.

Get some rest.

Get some rest.

I think if that was your thing, it would only be a matter of time before people started talking about it to each other and going, Did he tell you to get some rest?

Did he tell them to get some rest?

And you'd be found out pretty quickly.

Yeah.

I was trying to make you feel better.

Thank you.

By saying that you said that, because I bet you look great, James.

Yeah.

Thank you.

There was a certain actor I heard about who did a thing where they used to turn up at auditions and they would turn up a bit late, deliberately,

and then they would have a story where they had, on their way there, they'd fallen off a bicycle and they'd hurt themselves.

And they would say, sorry, that this happened to me on the way here.

And they made the mistake of pulling twice

on the same person who then was like,

that's weird because...

That happened the last time.

I heard that.

I heard you did that last time.

And and then they're like

You can imagine though the ground you would just want the ground to open up and swallow,

but serves you right serves you right.

Don't lie don't lie So what was the benefit of that though?

Apparently it would almost make

people remember you

still came to do audition you like fell off your bike and you had this thing, but you still came.

This is a good guy.

Yeah, like so like kind of like endear you yourself to them because I guess auditions are all about trying to stand out in a sea of auditions, right?

Probably.

Like auditions can be be just awful experiences are great.

And I don't think there's a way, I think there's like a weird alchemy of what happens in a good audition that is like

a form of magic.

That I'm just like, I don't know how that happened.

But most of them are.

I hear it's like worse auditioning in LA.

It's like it is the thing that you see in the films where it's like everybody looks the same and they're all wearing the exact same clothes and they go in and they say, give me the money or some sort of shitty line.

Yeah.

It said, give me the money.

Worst month of my

Learning so many lines.

Went into one audition.

There was a dog in the room.

It fell asleep.

Oh.

Just watch a dog fall asleep as I was reading off the lines.

Did you not learn the lines?

I'd learned the lines.

Yeah.

I'd learned the lines.

The show's been cancelled since, which is always a way.

Serves them, right?

Yeah.

Yeah, yeah.

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Your dream drink.

Now, we've already had kind of your dream drink that's throughout the whole menu, but have you got a different one?

Yeah, I like an alcoholic beverage.

Yeah, so this was actually tricky for me.

It's like the classic, like I love a whiskey sour, I love an old-fashioned, but there's one cocktail that I've had recently.

In the do you know that new hotel, the Nomad Hotel?

Yes, I've heard about it.

It's like in Covent Garden, and they do this cocktail called the Sergeant Pepper, and it is just stunning.

It's like in a little like small little glass.

It's jalapeno kind of tequila based but with like coriander pineapple and it's like green and really cold and just like spicy and sweet.

Great.

Just keep them coming.

I love the sound of this.

Yeah, this kind of stuff.

Actually at that Atlanta hotel there was a guy, the cocktail waiter, who's incredible, the bartman there.

And on the last day, I just said, just make me whatever you want because you're really good.

So I just like, go for whatever.

And he made me a similar thing.

There was tequila and like a jalapeno and pineapple thing.

Carrot, carrots, carrot eggs.

Tamrs, two eggs.

That's what you get in Ireland.

Yeah.

Whatever you want.

Oh my God.

This is for charity.

And he filmed on his phone.

Yeah.

And now you've got to nominate someone.

Batouch.

Okay.

I've gone up to room seven.

I told you to get some rest.

You're going to drink a bucket of the person?

Yeah, but

I know, yeah, because I had a similar drink recently.

I'm there now as soon as you design it.

Yeah.

And it's just, it's the perfect amount of spice that you're like...

like it kicks your mouth around a little bit, but then you've got the sweet of the like pineapple.

There is something, I think there's a bit of coriander or something in it.

I'm going to have to go and get one.

Sounds great.

They've also got a lovely bar in that hotel.

It's like a little like library bar.

Also, one of the honourable munchons was there.

they have this burger there that i was like it was really close to getting onto the what's in the burger just like there's like a mustard seed kind of like um sauce that they put on over the top but it's just like a perfectly cooked burger with bacon and cheese and this kind of mustard sauce that they have for both the burger and the fries that go with it actually the fries i would love to have from the nomad hotel so that's on your side dish that was on my side dish with the wings yeah actually with that mustard seed sauce great yeah always Always good for a place to get a double.

Yeah.

A double shout out.

I think, you know, that happens rarely.

Yeah.

Unless you're Anthony Head and everything comes from the ivy.

That guy loves the ivy.

God loves the ivy, which is crazy because it basically tastes like a bill's.

This sounds delicious, though.

Yeah.

That sauce sounds great.

So yeah, and I'm not, I'm not a big mustard.

That's a new thing for me.

It was so good.

It's a nice compliment with the cocktail.

And I would like that cocktail throughout the meal as well like not just at the like i assume that's what it is it's like you get the cocktail yeah we're not

drinking it after

i think some people listen to the pod and think what i could wait that long until i get

a guy

when you said a cocktail from the nomad i got a bit excited benito do you know why benito yes disney world thing Because uh, in Disney World, uh, there's a place called Nomad Lounge at Animal Kingdom, and they do great cocktails.

And uh, do they?

Yeah, yeah, oh, it was good, do they, though, mate?

It was delicious, and they do great cocktails at the Nomad Lounge at Animal Kingdom, do they?

Nomad Lounge, yes, in Animal Kingdom.

You go there, and you get some delicious cocktails.

Yeah, it's a real, it was, it was one of the things that got recommended to us by Molly, and we went there and had some delicious cocktails.

Disneyland is spectacular, yes, it is.

I can't argue with you on that, and I don't intend to, but it was the most.

I went there there recently with like friends and it's you could just be there for days yeah it's magic yeah it was it was life-changing and I'm definitely going to go back and I will go to the nomad lounge when I go back to be fair I had one of the best Manhattans I've ever had on board a ship at Disney Sea in Tokyo there we go there we go I sat at the front on Splash Mountain and regretted it oh yeah yeah yeah

I did the I did the toxic thing I was like I'll sit up the front yeah soaked I got sure I was after it though yeah yeah would you go on Splash Mountain if it was full of double cream instead of water?

I mean, it would probably change the consistency of the ride.

It would probably be like you just hit the bottom and just

get stuck.

Or what if it was your mum's soup?

A water ride with your mum's soup instead of water.

That would be gross because it would get cold and get all bacteria.

Yeah, yeah.

You'd still have a little taste of that though, wouldn't you?

I can't go on water rides, not with my dick.

Doesn't fit.

I got on waterlice with my dick.

Yeah.

Got to wash all the mouse skirts off.

Oh, God.

We're getting to the dessert now.

I feel like you're going to bring it home.

You said earlier on you're not a cheese family, so that made me feel good about this.

I know we're not going to go.

I do have a big sweet tooth.

Like, it is.

My cocktail is sweet.

like even I would say buffalo sauce is kind of like there's a tangy yeah so for the dessert it's like a concoction it's like two desserts that I've had that I'm make it's like it's a dream thing that I haven't actually had but that I'm putting together right and I was reminded by it I flew across to America recently and British Airways do this like chocolate fondant like lava cake and it reminded I so I don't want that but I want a similar do you know those kind of cakes that like are barely standing up that when you touch them it all like yeah like breaks apart and like the chocolate oozes out so that's the center of the dish and then I want a skillet of like kind of half baked thick cookie dough yeah yeah that so it's cooking on that and the chocolate cake is quite hot and it's barely staying together and then you poke it and fire on a load of double cream yeah

nice time with a your FF.

Nice to have some cornbags for poking and double cream.

So the chocolate and the cookie dough is hot, but the cream is cold.

Uh-huh.

When you said you had a sweet tooth, so I didn't expect that.

Yeah.

That is.

It's captain, my captain.

Yeah, it's definitely the heaviest dish of the day.

And I want a big portion.

Yeah.

I want to not be able to finish it.

Yeah, yeah, yeah.

I don't want to be...

Because dessert is my favourite thing.

I hate when you go to a restaurant and people are like, well, we do dessert.

Yeah, that's why we're here.

Yeah.

Yeah, but it depends on the people that you're with.

Like, if I don't know them, that well,

I'm fine.

I don't want dessert.

Sold yourself out.

Yeah.

Like Peter denying Jesus.

It's exactly like that.

That's what I was thinking as well.

On the cockcrow's face.

The skillet is a great introduction to the dessert, I think.

Getting a cookie dough in a skillet.

It feels proper.

So you're putting the cookie dough in and it's cooking as you're you're eating it, but I don't want it to get crispy.

I want it to be like the texture is like very soft and molten.

And then like when you hit the cookie dough, it's just a bit gooey.

Yeah.

It's like when you get a good brownie.

I don't want it cakey.

I want it dense and kind of like sticking to your mouth.

100%.

You know, and I'm in for the cake brownie kind of feel.

Always so disappointing.

When you get a cookie or a brownie,

and you go for the

bend on a cookie, you want that sort of gooey bend and then it synapsing like, oh, what a waste of of time.

Yeah, yeah.

Total waste of time.

Where's the best place you've had cookie dough?

Because, like,

I find, so a skillet, I know what I would do is that I would order a skillet of cookie dough very excitedly, and I would have not, I don't think I've ever been able to finish such a thing.

It's delicious,

but I find it very filling very quickly.

Yeah.

Obviously, one of the best things that ever happened to me, I've definitely said this on the podcast before, was in a lead shopping center where my tour manager and I were queuing up for what we believed was Froyo, and it turned out to be a cookie dough stand.

That's the accidental thing again, though, isn't it?

That's perfect.

Because you've gone in with good intentions.

Yep.

And you can't help what's happened, so you just need to go with it.

Had to happen to the cookie dough, and it was warm.

It was a nice slab of it.

Why did you think it was Froyo?

Because the way that they...

And also, we were deliberately walking around looking for a Froyo place

because we were both pudding heads and we're like, we've had too much dessert every day, man.

Let's just get a Froyo today and be good boys.

We'd had a Nando's and the Froyo machine was down.

And we were like, well, got a taste for Froyo now.

Yeah.

Walking around the shopping center, saw this place.

It basically, all the photos were of what looked like Froyo, but it turned out it's hard to photograph a cookie dough because it's quite two-dimensional and flat.

So it just looked like the shadow of the Froyo.

Gotcha.

And actually what it was was cookie dough with a massive soft serve ice cream on the side of it.

That's poor.

I think you were very generous there when you were listening to that story because you used the phrase got you

when James said the shadow of the cookie dough and I I don't think anyone got that didn't get it

sounds like an album title the cookie dough looked like the shadow of the fro yo so it looked like it was fro yo no well we thought it's froyo but it was soft serve ice cream

but that that big mountain of soft serve ice cream and then underneath it was this slab of cookie dough but the way we saw it was just that that wasn't a slab of cookie dough that was just a shadow cast by the the fro yo that we assumed was there.

So, when we ordered this Froyo,

that's what we thought we were getting.

So, what did you say to the guy?

I pointed at the picture and said, I'd like that because they were all called something that wasn't even, you know, cookie dough.

It was like, you know, I have the Alabama please, or whatever it was called.

I have the, you know,

springtime joy, whatever they were called.

And then they went to cookie dough being called springtime joy.

No, probably not.

And then they brought them out, and we were like, oh, this is, we have just ordered cookie dough and soft serve ice cream.

And

was the cookie dough warm?

So good.

Warm, really delicious.

Walking around, very pleased with ourselves while also being like, this is exactly what we didn't want to have.

I feel like it's hard to get bad cookie dough.

Yeah.

So like it's, I find it hard to answer like where I would get it from because I think cookie dough, again, when it's done right, simple ingredients, it's just delicious.

Yeah.

I think the key would be the chocolate lava cake.

And again, I don't, like, there's a, Mark Spencer's do a good one.

It's one of the other things mum gets right at Christmas.

Yeah.

That's a staple.

I feel like I've really gone in on my poor mum.

You know, the question I'm going to ask now?

No.

Based on that?

I suppose it's not a question you would ask.

What?

What if your mum made a chocolate lava cake and in the middle was the soup?

Oh, you touch it at the soup because

that is a weird thing that I didn't think of that question.

I didn't jump to that.

I would, I'd be, I would appreciate i would be like i appreciate you for attempting oh she's not she's an architect if she manages that yeah yeah

but as in they would be together right it would be

that skin of the chocolate lava chocolate and it melts

that's disgusting

like i don't want that but it could be isolated like if it could be like chocolate lava cake is in the middle and it like looks like it's all part of the same thing But I'm like eating around and I'm like eating my soup, which I love, but I'm looking at the chocolate lava cake and I'm like, I'm going to be having you soon.

Yes.

So I'm like eating away.

Yeah.

And then I can lift, when I've finished all my soup, I can like lift the chocolate lava cake out,

pierce it.

It all comes out, pour on the cream,

shovel it into my face.

Yeah, yeah.

Yeah.

So just to get this straight, you don't want to touch the chocolate lava cake and then your mum's soup comes out and splitting out the soup.

Yeah, no, no, I don't want to touch it.

Good question, though.

Thanks for that change.

Something that was like, looked like a bread roll.

So it's bread.

A very thin layer of bread.

And when you poke it, the soup comes out.

That was genuinely going to be my next question.

I had some.

But I don't think I'm into this whole like foods looking like other foods.

Because I've been deceived before

when recently

we were at this like fancy dinner, like an awards show thing.

And they brought out this thing that looked like an I was starving.

They brought out this thing that looked like an apple kind of salad, like little garnishes around it.

I was like, love apple.

And I made a mistake where I like, I put my fork into it and I thought it was like, oh, it was poached.

So it was kind of soft and put in.

And it was pate.

And I can't do pate.

It's like disgusting.

And I was like, I was deceived.

Especially not surprise pate, right?

Yeah.

Nobody wants to pate.

My whole spoonful of surprise pate.

No, no, no.

And like, and it sticks to your mouth.

Yeah.

And you're at like a fancy dinner, so you can't be like, what the fuck is this?

I just got an image of you sat there at the awards ceremony, the only person enthusiastic about the food.

Everyone else is so jaded and they bring over that and you go, I love apples.

I love apples.

Good place.

I ate potpourri at a Sri Lankan restaurant once.

I don't think we've heard this.

No, I didn't think of it until now when Paul said that he's been stung in the past.

I was like, oh, yeah, I remember that.

That reminds me of when my entire family went to the Gurkhas together.

Actually, I don't think it was Sri Lankan.

But anyway, went to the Gurkhas.

Nepalese, probably.

Yes.

Nepalese, yes, that's right.

Yeah.

Went to the Gurkhas.

And

there was some potpourri at the end of the table.

And I thought,

as a whole family, actually, we all agreed we weren't sure

what it was.

And I was like, but it looks delicious.

I went in, had a mouthful of it.

Don't eat it!

No!

It's floral.

Oh, man.

I'm going to read your menu back to you now, see how you feel about it.

Water, you would like an ice bucket of Mexican cola.

Pop numbs of bread, sourdough bread and butter with anchovies from Bratz.

And you'd you'd also like the bread and butter bought out by mistake and then they bring out the anchovies and butter.

Starter, mum's broccoli potato soup with onion, O'Donnell's brown bread and kerrygold butter.

Main, spaghetti carbonara with parmesan from Puglia

and on the side, a little Pip Australia de Halloween.

Side dish.

Chicken wings with buffalo sauce plus double fried chips from Elephant and Castle in Dublin.

Circa the 2010s.

And the double fried chips you would actually like from the Nomad Hotel.

Yes.

Drink.

Sergeant Pepper, also from the Nomad Hotel.

Double shout-out, almost unheard of.

There's a skillet of half-baked cookie dough with a chocolate lava cake on top and double cream poured over.

And then everything erupts into each other.

And you get to enjoy it.

Amazing.

That is a good menu.

That's a great menu.

I'm very happy with that.

I'm very happy that you

a lot of anxiety in the lead-up to this.

That's what we like.

We like our hair to be really on edge before they come in.

Yeah, yeah.

Yeah, feel nervous.

And breathe again.

Here's what I'm I'm interested in trying.

The soup, which I guess I'm never going to get to try.

Never know.

Yeah, could pop over.

Yeah, come on over.

And the cocktail.

The cocktail, yeah.

Yeah.

But if you're going to go to the nomad, do the burger and the chips as well.

Yeah.

Do it together in the library bar.

Perfect.

If you ever get invited over for Christmas, Ed.

Yeah.

I don't know.

If that ever happens with any of our guests.

And you get invited for Christmas and I don't, I'm going to feel pretty.

No, no, no, you're both.

You both are invited.

I can eat the cheese as well.

Yeah, yeah, yeah.

I'll get through that fridge for you.

I'll be shooting the whole shooter.

The first 10 minutes, that shootery board's going down.

I'm eating loads of cheese.

We should fill this up with soup.

My mum would lose her mind, though, if more people came.

We'd have to get another fridge.

Paul, thank you very much for coming to the dream restaurant.

Thank you very much for having me.

Thank you, Paul.

Well, there we are.

What an amazing way to start the series, James.

Yes, a a delicious menu.

A wonderful guest.

Wonderful guest.

What more can we ask for?

The perfect guest.

Yeah, wonderful guest.

He knew more about the podcast than we did.

God bless him.

That's what I love.

So friendly, so funny.

Newest stuff is trying new foods.

Trying new foods, expanding horizons.

And just like one of the menus that, yeah, if someone said to me, this is on the menu tonight, I'd eat all of that.

Absolutely.

I'd love it.

Fantastic stuff from Paul.

Thank you very much to Paul for coming on.

And thank you for not saying Mescal.

Although, James, he came pretty close.

Tequila.

It was pretty close.

It was in the family.

Yeah.

You know, and after the record, we did say to Paul that Mescal was going to be was the secret ingredient.

And he said they did a Mescal version of that cocktail at the Nomad as well that you can get.

And he had to decide between the two and just went with the tequila one.

So it could have very well been our next guest who got chucked out the restaurant.

And I'm not sure what the reaction would have been like.

That would have been definitely one of the days where I was very glad to be off social media if we kicked Paul Mescal up for the dream restaurant.

I think just the reaction from him would have been bad.

Yeah, yeah.

To not say his dessert, get to say his dessert that he spent so long thinking about.

It would have been bad for me as well to not hear a dessert because at least for Jade, it was the dessert.

Yeah.

So I got to at least hear someone describe a pudding.

Yeah.

But if I hadn't got to hear that lovely description of a dessert, I would have been quite sad on the journey home tonight.

But thank you very much to Paul.

We're very excited about the rest of the series as well.

Just you wait and see who we've got coming up.

Yeah.

and hey, if you loved that episode with Paul Mescal, you can get on Mubi and watch Aftersun ASAP.

I can't wait to watch it.

I'm very, very excited about it.

I haven't been

excited about a film for a while because I gave myself viewing fatigue during the lockdowns.

Yeah.

And it takes a lot now for me to be like, I can't wait to watch something.

Buzzing for a film.

Very much looking forward to it.

It's not called Aftersun ASAP, by the way.

It's just Aftersun.

Aftersun ASAP is what I scream on every holiday I've ever been on.

Yeah, yeah.

Ed is like a big tomato.

I'm a big tomato.

I'd scare the shit out of Paul Mascal if he saw me on holiday.

You would.

It'd be horrible for him.

Yeah.

See you.

Running after him, going, Paul, Paul.

He doesn't recognize me.

Get some rest.

Get some rest.

We will see you next week for another dream menu.

Thank you very much for listening.

Bye-bye.

And when you sleep, dream of food.

Suffs!

The new musical has made Tony award-winning history on Broadway.

We demand to be home!

Winner, best score!

We demand to be seen!

Winner, best book!

It's a theatrical masterpiece that's thrilling, inspiring, dazzlingly entertaining, and unquestionably the most emotionally stirring musical this season.

Suffs!

Playing the Orpheum Theater, October 22nd through November 9th.

Tickets at BroadwaySF.com.

Hello, I'm Carrie Add.

I'm Sarah.

And we are the Weirdos Book Club podcast.

We are doing a very special live show as part of the London Podcast Festival.

The date is Thursday, 11th of September.

The time is 7pm.

And our special guest is the brilliant Alan Davies.

Tickets from kingsplace.co.uk.

Single ladies is coming to London.

True on Saturday, the 13th of September.

At the London Podcast Festival.

The rumours are true.

Saturday, the 13th of September.

At King's Place.

Oh, that sounds like a date to me, Harriet.