Ep 107: Joe Wicks

Hello, it's Ed Gamble here from the Off Menu Podcast.

Hello, it's James Acaster here from the Off Menu Podcast.

And before the episode starts, we'd like to talk to you about All Our Relations, a non-profit co-founded by your friend of mine, comedian Jen Brister, and Georgia Takax.

Yes, All Our Relations was originally started to support 15 families in Gaza when the genocide started, but now supports 21 families and funds several mutual aid projects, including two seven-day food kitchens and two mobile food parcel delivery schemes, as well, feeding hundreds of families in Gaza every single day.

They've created an absolutely amazing thing.

And we feel like, you know, it's the off-menu podcast.

We talk about food and we are very lucky to eat wonderful food and have access to absolutely brilliant food all of the time.

And I think we need to talk about people who have access to no food, James.

Absolutely.

So if people would like to donate, please go to allourrelations.co.uk or look at the links in Jen Brister's bio on Instagram.

Every penny raised goes to supporting people in Gaza.

Thank you so much and enjoy the episode.

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Everything we work for comes down to this.

Quick question.

Speaking of workouts, how would you rate your athletic program?

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Oh, so like a B-plus then?

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Hello, Ed Gamble here.

Sorry to interrupt the beginning of off menu, but I'm allowed because it's partly my podcast.

But very excited to say that I'm going on a national tour in 2022.

The show is called Electric.

I'm very excited to show it to you and to be in front of real people again.

That's going to be the most exciting thing.

So please come and see it.

If you don't come and see it, I will get the great Benito to work out that you listen to the podcast and you haven't come to see me on tour, and he will block you from the podcast.

And he will love doing that because he is evil.

Check out edgamble.co.uk for tickets to my tour, Electric.

I'm going all over the country.

If I'm not going five minutes away from you, hey, travel 10 minutes.

It's worth it, I promise.

Edgamble.co.uk.

Check out where I'm going on tour, buy some tickets, and I'll see you in 2022.

Anyway, on with the show.

Welcome to the Off-Menu podcast, where we heat the oil of conversation and plunge our guests in until they're a nice, crispy, golden brown.

Yeah,

we're sort of frying our guests.

It doesn't matter.

I like it.

Yeah, yeah.

Most people might say you grill a guest, which is also a cool thing.

Yeah.

You know, but we fry them, apparently.

Oh, man.

Yeah.

I'll do that another day.

That's great.

Thanks, James.

Don't worry.

Grill a guest.

That works so perfectly.

We fry them until they're crispy.

That's what we do.

Yeah.

We invite our guests into the dream restaurant.

I'm sorry, mate.

Let me kick myself for a little bit longer, though.

I know, I'll let you beat yourself up, you know.

You don't deserve it.

You're a hard-working boy.

You deliver at the very top of your game constantly, you know.

Does that work for anything else?

Do you steam?

Do you steam a guest?

No.

Don't steam it.

Don't bake it.

Bake a guest.

You grill him.

But don't worry about it.

You shouldn't be so hard on yourself.

This guy's good.

Yeah.

We ask him their favourite ever starter.

Maybe when we do a TV show of this, we should call it James and Ed Grill and then dot dot dot.

And then there's it's like a long-form interview with

someone.

James and Ed Gryll.

I don't know.

Yeah.

Prince Philip.

James and Ed Gryll.

It doesn't sound very like, it doesn't really like roll off the tongue.

It sounds a bit clunky.

Fun Ed Grylls.

Prince Philip.

Ed Grylls.

Yeah.

James Bastes.

But then people will think you're like Bear Grylls.

Oh.

But you're his brother.

That works perfectly.

Bear Grylls.

But we're grilling Bear.

So on this occasion, we're Grilling Bear.

Bear doesn't grill anything.

See, you're back on the top of your game now.

Grills, Bear.

Ed and James Grylls Bear.

That doesn't sound clunky.

Yeah, well done.

You feel that you're back on form now?

Oh, yeah.

Top of the tree, mate.

Feeling good about yourself?

Feeling confident?

Because this is the last episode of the series.

We're going into a big interview here.

Anyway, James, who are we deep-frying this week on the Off-Menu podcast?

Joey Wicks.

Grills, I should say, Grills.

Yes, it's Joe Wicks, everybody.

Of course.

Joe Wicks' favourite ever starter may cause dessert side dish drink.

It's Joe Wicks, National Lockdown Institution.

Oh, yeah.

It's a good one.

He's secured his place in the history books, which is more than can be said for this couple of sados.

Oh, yeah, we are out of here.

I was thinking the other day, when I'm like a really old man, if I've got like grandkids or whatever, no one's going, oh, old Uncle Ed or old granddad Ed, the comedian.

They're finding that out later from like a picture in an attic.

After you're dead, and then they'll dust it all.

Yeah, they're going, oh, he was apparently a comedian.

He was such a boring old saddow.

Oh, he's a comedian, actually.

And they'll research it and they'll go, and probably this will be the episode that they hear the first time.

They'll go, fries?

Fries?

What the hell?

Crowds dead, you idiot.

He was bad.

You didn't need much to be a comedian back in those days.

Anyway, oh, look at some Joe Wicks videos here.

Let's watch those.

He's a proper institution.

Yes.

I mean, I'm very much looking forward to hearing what Joey Wicks likes to eat.

He's helped the nation be healthier and keep fit during this pandemic.

But, you know, what's the fuel that's stoking that fire?

No.

Fuel that.

Oh, it's catching.

Oh, man.

It's catching.

Fuel stoking that fire.

Yeah, nobody guessed that way.

Fueling the fuel that's...

What fuel is he using to power his engine?

Sounds like exactly that, though.

I'll tell you what, though, Ed.

One bit of fuel that if it's fueling the fire, we're going to have to kick him out of the restaurant.

We have a secret ingredient every week.

An ingredient that we don't like.

If the guest says it, they're out on their ass.

And this week, the secret ingredient is

LucasAid Sport.

Lucasaid Sport.

Hope this is an honest meal, James.

We're playing dirty.

We are playing dirty, actually.

actually, because there's a high chance, you know, the guy needs fueling like that.

Maybe he's come to love the taste of LucasAid Sport.

Look, hands up, I always have a LucasAid Sport knocking around because when I go for a long run, I like to be able to hydrate and keep my blood sugar levels up.

And LucasAid Sport is the best thing for that.

But I wouldn't have it with my meal.

No, but will Joe Wicks, will he be the Joel Domit?

Will he follow in those footsteps?

Joel had a protein shake.

Joe Wicks is even healthier than Joel.

Is he going to go LucasAid Sport?

We'll see.

Only time will tell.

Well, I hope he doesn't because, of course, Joe Wicks' new book is coming out tomorrow and we'd love a chance to chat about it more.

So that's called Joe's Family Food and that comes out on the 10th of June.

If you're listening to this on the day it came out, that's tomorrow.

Go get Joe's family food.

It's food for the family.

Don't know if he's thought of that catchphrase yet.

You're welcome to it, Joe.

You are not on your game today, and I really hope that we pill off this interview because it's on shaky ground already.

Hey, Joe, I hope you enjoy grilling people's families.

Okay, that's not.

Okay, Ed?

This is the off-menu menu of Joe

Wicks.

Joe Wicks, welcome to the Dream Restaurant.

Thank you for having me, mate.

Do you know what?

I've written down my menu and I'm just like, if this existed, I'd be there every night of the week.

It's like my favorite food ever.

Oh, amazing.

Great.

oh here he is the waiter has arrived welcome joe wicks to the dream restaurant we've been expecting you for some time well thanks for having me i mean it's i was always wondering would i ever get invited onto this podcast because i am obviously obsessed with my food yeah listen mate i'm gonna ask you this up front go on

you're gonna mug me off on dessert later nah mate people think i don't like dessert i'm a mat i've got a big i've got a very sweet tooth like i love my chocolate i love my ice cream trust me my what my my dessert's very sweet very sticky very sweet listen i wouldn't normally ask people that up top but you're a healthy man and i i was thinking i'm gonna be tense all episode i'm gonna be tense the whole thing if i don't ask it straight out the gate because i know that if you had chosen somebody else or passing the dessert i'd have flipped out and you're a national hero and that would not have looked good on me so i was gonna be really tense all episode if i didn't ask that out the gate No, there's no way I'm missing dessert, mate.

I've got a very sweet tooth and I would like to be honest, I sometimes start my meal with a dessert.

So flip it round and have a pudding to start with.

Let's do it.

We start with dessert today, eh?

No, oh, come on, no, whoa, whoa, whoa, whoa, whoa, come on, look, don't get excited.

We're not, we're not here to flip it round.

Oh, so you're the square?

Look, I'm the square, of course I am.

I just think, look, I know you're relaxed, you're happy now, because obviously there's always the worry, Joe, that we get someone, you know, whose world is fitness on, and they're going to be like, oh, I'll have an egg and then I'll leave.

Oh, no, not me, mate.

I've got, mate, my, to be honest, mine's very deep fried.

It's very, very high, highly calorific, but I, I love my food.

And to be honest, because I I exercise so much, I can get away with it.

But yeah, this, I mean, maybe you'll be surprised by some of my choices.

You might think I was going to go for a salad and a sort of vegetable risotto, but mate, I've gone all in on this.

Love it.

And we're starting with dessert.

This is a great week.

Is this like a cheat day thing?

Is that something that you do?

Do you do a cheat day?

Not really have a cheat day as such.

I'm more just like, I just live my life and I love my food.

So, you know, I've miss going into restaurants.

But if I was to go to a restaurant, these are the kind of things that I can't cook at home.

I can't make this myself.

I can't create food like this with the taste and the flavours and all the kind of ingredients.

So this is really like, you know, death row meal slash wedding day dinner, really.

If I was having my dream wedding then, to be honest, a lot of this stuff was at my wedding.

It's amazing that you've put those two things together, Joe.

That you've gone death row meal slash wedding, that you're at your wedding going, this is what I'd have if I was about to be killed.

Or if they were on the same day.

Imagine that.

You're there in your prison cell.

But they get you married first and then like, right, walk the green mile.

It happens.

A lot of convicts get married on death row, don't they?

You see it in the movies.

Yeah, yeah, a lot of them.

Very popular.

This is exciting now.

I'm glad that we're starting on dessert.

We're going to do that first, which is the first time we've ever done that on the podcast.

That's exciting.

Also, you said like you're a big food fan.

I was going to ask if you watch like a lot of food videos on YouTube or...

Because you've got a lot of people through the pandemic, through lockdown.

Thank you for that.

Who's been getting you through?

Who's your Joe Wicks?

Yeah, mate, I'm obsessed with...

I love all those Instagram accounts with like the, I love, you know, there's like steak videos where they're like cutting up the steak and putting all the sauce and stuff on it But the new one I'm obsessed with it's a guy called men with pot have you seen that?

No, no So it's an Instagram account called men with pot and like he'll like kayak out into the forest and like make a fire and then make like a beautiful burrito or like a homemade a taco or steak like it's like all done in like one of those cast iron pans, but he shoots it so it's like really almost relaxing.

It's quite therapeutic watching it.

And then he'll go into like, yeah, the jungle or the woods and it's very natural.

It's sort of out in nature, but he makes the most incredible food.

So yeah, follow it.

It's called Men with with Pot.

Yeah, you're going to love that.

Good Instagram.

Men with Pot.

Yeah, Men with Pot, because he's got a pot, you know, like a pot.

What were you originally searching for when you found that?

Looking to get baked, right?

Yeah, no, I don't know.

I just came across it, but my Instagram explorer is normally like guitars because I love guitars.

It's like motorbikes because I've got a few motorbikes, and then it'll be food.

Like, that's my kind of explore page because it's a real insight into a personality, isn't it?

What is someone into?

When you see the explore page, you realize what you're looking at and what you're kind of hovering around on.

So, food's a big part of

my world, really.

Obviously, I started with fitness, then I kind of lent onto the cooking and the books, but I feel like I've come sort of almost back around with a fitness, but I've always been someone who combines two.

I think it's important to love your food and enjoy cooking, but also combine it with a healthy lifestyle because that way you can be active, you can stay lean and healthy and have the best of both.

Yeah.

I tend to watch a lot of fitness or exercise videos if I'm not doing a lot of fitness.

And if I'm eating really healthily, I watch a load of food videos.

So it's basically...

whatever I'm restricting, I spend about eight hours a day watching, which doesn't feel healthy.

I like your t-shirt.

I like like your original Pirate Material t-shirt.

That's cool.

Thank you very much, Joe.

Nice to get a compliment on the t-shirt.

While you are at your, in your dream restaurant, what music is playing?

What would be your favorite music to have on in the restaurant?

Oh, that's a good one because I'm so diverse with my music.

Thank God for Spotify and the recommended radio and stuff because I find new artists all the time, which I love.

I found this band in Australia called the Teske Brothers.

They're amazing because Fern Cotton said it's one of her favourite bands.

So I sort of listened to the Teske Brothers and they did a collaboration with this guy called Bahamas.

he's a canadian guy really lovely chilled music a bit like jack johnson kind of vibe but just beautiful like acoustic music so yeah i listen to that but then i love old sort of tamla motown i like i like marvin gay stevie wonder i love all that but if i was going to go to a restaurant i don't like the ones where it's pumping loud like you go to vegas and you're sitting in a restaurant and it's like it feels like a nightclub and you're like this is a bit much but yeah maybe some nice motown would be nice to set the set set the set set the tone yeah we can put some motown on yeah just put it gent gently in the background i agree you don't want it to be too loud you don't want to be able to have a conversation.

Yeah, definitely.

You know, when it's a bit dark and a bit dingy, you're like, I need a little bit of light because you've got your phone out and you're trying to eat your food and stuff.

I like restaurants that are kind of got atmosphere, but aren't like proper dark night.

Like, I went to, I think it was the hacker sand in Vegas and it was just so dark and so, it was a bit like weird.

I just wanted to be in a nightclub.

But yeah, I mean, I do miss eating out.

That's one of the things.

I've booked so many restaurants.

Now, obviously, the rules are restricted.

I'm like banging, banging the orders in, like getting loads of tables put for me and my friends and my mum and dad and stuff.

Give us a rundown.

Where have you booked?

All the restaurants in Vegas.

I'm going to Sushi samba in covent garden with my wife in the show like they do the outdoor terrace we can eat some eat some sushi i'm then going to a place called beaverbrook hotel which is in leatherhead it's outside of london but they've got an amazing like outdoor garden house restaurant where they grow the food on the allotment it's quite like farms of table style which is amazing oh nice and i've also booked a table at um chameleon it's actually just opened up my friend's opening a restaurant in london in april so i'm going to go there it's like Turkish kind of Iranian sort of inspired food, like mese sort of stuff.

So that would be wonderful.

Sounds very good how long were you in Vegas for before we get into the proper meal well I've got a place in Santa Monica so I spend this I normally spend a few months of the year out there and then if I'm there I'll like meet my friends we do like two or three days there and I've been there for my 30th and that so I've had a couple of trips there but I love it it's just a place to go like I've been with my friends and we have a great time but then I also go with my wife.

We spend a weekend there.

We go to pool parties and stuff.

Like we love it still.

So we enjoy the food as well.

The restaurant scene is really good in Vegas, actually.

We've got some really nice restaurants there.

I'm obsessed, Joe, and I doubt you've been there, but I think about it a lot.

I've never been to Las Vegas, but the first place that I'd want to go is the Heart Attack Grill.

Have you been to the Heart Attack Grill?

I haven't been, but Rosie showed me some photos.

She went there on a trip once, and yeah, you get like the heart attack burger, and it's like 20,000 calories.

And apparently, if you eat it, you get spanked or something.

Well, if you don't eat it, you get spanked by someone.

And there's people going around like all dressed up in kinky, kinky outfits.

But yeah, it does, mate.

To be honest, I love deep-fried food.

So I, I know, I love chips.

I love, you know, chicken nut, not chicken nuggets, but I like, you know, like fried buttermilk chicken burgers, and arancini, all that sort of stuff.

I do like fried foods, but it's not something I'd eat all the time.

It doesn't agree with me all the time.

I feel a bit rough the next day.

Also at the Heart Attack Grill, there's some scales outside and you weigh yourself when you go in.

And I think if you're over 400 pounds, then you get your whole meal free.

Oh, yeah.

Oh, yeah, that's pretty shocking.

Yeah, I remember that.

Yeah, no, that's true.

Yeah, because they're basically like promoting obesity, which is pretty hardcore over there.

It's sort of the opposite of a sort of Joe Wix lifestyle, really, isn't it?

Yeah.

I just don't know if that would work over here.

If people arrive there going, oh, I've been doing Joe Wix every day.

I have to pay for my meal.

Extra, you've got to pay extra.

Yeah.

Also, I feel like if there's a burger where if you fail to finish it, there's someone comes around and spanks you with a load of kinky gear.

I think calling it the heart attack burger is kind of, you know, misselling it a little bit because that's not the main thing, is it?

The fact you might have a heart attack if you eat it.

It's the fact that if you don't eat it, you're going to get whipped for not knowing it.

Also, there's definitely loads of people in there deliberately not finishing their burger, right?

Yeah.

so we're going to start your meal now with your dessert very exciting are we not even do you not want to do water first are you just going straight in with dessert i'd normally have a glass of water first let's scare things off with water then we'll go to dessert yeah it's joe's meal so fine still a sparkling water joe i'm a still water kind of guy with just a little bit of fresh lemon on the side it'd be nice on the side i like you know like you bring it over and then you bring it over in a little bowl and i just stick a bit in myself love it we've never we've never had that specification on the podcast before normally i think people assume the lemon's coming in the the water, but you're you're getting the lemon on the side.

I like this detail.

Yeah.

Well, sometimes, like you say, can I have some lemon?

And they just sort of bring it they do it afterwards and go, oh, I'll bring you some over and it's like just cut into little slices, isn't it?

You want a slice or a wedge?

Either or, really.

Either or.

It's a bit of ice, a little slice of lemon, and then we're good to crack on with the dinner.

Have you found in the past that people have over-lemoned your water, which is why now you prefer it on the side so you can question it?

Do it yourself?

No, not really.

Sometimes they do the old cordial trick, don't they?

They stick a bit of lemon cordial, a bit of lime cordon in there and you're sort of like, i don't know i don't mind that but i'd would have rather a bit of fresh fresh lime and lemon but to be honest i'm normally straightening for the gin and tonic so i i have a little glass of water on the side but it's mainly a gin and tonic kind of affair isn't it when you when you eat out well we can do that you want a gin and tonic straight away we can do that for you yeah let's chuck the water out the window we can get you a gin and tonic well i'd imagine you're a very well hydrated man anyway so we can just tuck straight into the gin if you want you wouldn't you wouldn't give a merman a glass of water when he's just got out of the water

Been under there for ages?

A gin and tonic would be a nice little kicker just to liven me up a little bit, but that's not my main drink.

I'm saving my main drink for later, yeah.

That's fine.

You can have the gin and tonic instead of the water.

Looks like water anyway, no one will know the difference.

Yeah, speaking of slices of lemon, though, you know, what I think is one of the most beautiful things, and not enough people appreciate how beautiful it looks, is a wedge of lemon that's been cut a wedge and then left in the fridge.

And I love how it then goes over time, and it just looks like a perfect, like a sculpture.

The way that

the skin goes, the membrane over the fruit, and it just

adopts a kind of like sheen to it it looks so immaculate and perfect i don't know well a rotten lemon yeah thank you joe i mean i know me and joe were thinking exactly the same thing when you were describing that you're talking about an old lemon no no talking about like it's the same as saying i lit i'd love to leave a bit of cheese out and wait until it gets that beautiful green colour on it i'd love to leave a bit of cheese it's the same thing but like this this looks beautiful though you know what i'm talking about no it doesn't look beautiful not talking about a moldy lemon a lemon really i sort of get them i use it straight away so i wouldn't i haven't really observed one over a few days but I have a little, I like

a few days.

Not a few days, I mean.

I'll do a test in my next one.

I'm not leaving for a few days, but maybe a while.

Oh, you know, maybe a day.

That sounds like it's going to be a very disappointing live stream for you, Joe.

People tuning in, expecting another workout, and you're going, today we're going to observe a lemon over a few days.

You've got a time-lapse, haven't you, really?

Yeah.

You've got a time-lapse that one.

Gin and tonic, what are your measures in there?

I'm normally a two-for-one, double.

I like a double.

I've got a little gin collection at the moment.

I'm obsessed with like flavoured gin.

So

I normally to be honest, I free-pour most of my drinks, but I normally have a little double shot with like one um Mediterranean fever tree tonic, and then I like a bit of fruit, so put a few raspberries or blueberries or something in it, just so it's a little bit of a fruit salad at the end.

Yeah, I like that.

And my kids come up to me, like always trying to get the gin-infused raspberries off me, and they have only like two.

I'm like, you can't have my gin-infused raspberries.

All right, I have one.

Let's have one, see how you react.

Oh, that went badly.

Okay, fine.

Do you want to see my little gin bar?

Yes, please.

So, I moved into this house in

July last year and the previous owners had a bar built.

And I mean, I would never build a bar in my house, right?

But I thought I'm keeping that.

So I've got loads of gin.

Over there, I've got my own little gin bar.

I'll see my little gin bar.

Oh, amazing.

That's a proper bar.

That's a proper bar.

And I haven't been able to have any, like, family and friends over because we've not been able to, obviously, because of the restrictions, I can't wait to, like, get my friends around and have a proper

little party and a little gin cocktail and stuff.

But yeah, it's a nice thing to have because it's a social room, but we don't really come in here because it's now where I listen to and record my podcast, believe it it or not.

Quite tricky to sit at a bar in your house by yourself, must be quite a sort of sad, bleak feeling, I'd imagine.

Yeah, I do come in here and pour one.

So, my little daughter, Indy, she's so funny.

She basically thinks she's having a gin and tonic.

She calls it a ginton.

She says, Can we have a ginton, daddy?

And I bring her in, and we pretend to pour the gin, and then I put a little bit of tonic water in her in her cup, and I put some ice and some berries in.

So, she really just loves the berries and the flavor of the tonic, but she's obsessed.

And she said the other day, it was so funny, we did some face paint and we painted our faces, and it was really early.

It was only like four o'clock, and obviously, I normally normally have my gins like in the evening, so we have like one a night sort of thing.

And she went, Oh, daddy, daddy, can we have an early gin ton?

And it's the way she said it, she was so excited.

So, we cracked up laughing.

And now we call it an early gin ton.

If we have it before like five o'clock, um,

I've got like pink grapefruit one and mango and rhubarb.

There's so many different flavours, but gin, I never used to touch gin.

I was literally like vodka and lemonade or vodka and coke.

And now, like, as an as I've grown up, I just love gin now.

I think it's wonderful.

Also, she's properly acting like an adult when they discover gin, just asking for it all the time, and then eventually being like, can we have an early one?

Let's have an early one.

Let's do that.

Come on.

Come on.

Yeah, she and she went to school.

She went to nursery and said, oh, me and daddy make a gin ton in the bar.

And then they're like, I said to nursery, it's only a tonic she's having, but she thinks it's keep playing it up, keep it up.

We're telling her it's a gin ton.

That's so funny.

I had to write a story when I was a kid at school.

And for some reason, I chose a story where it was someone digging up treasure on an island.

And they kept finding just instead of the treasure, chests full of like empty vodka bottles and then empty gin bottles and then empty whiskey bottles.

And I told my mum and she was like, What are you, what are you doing?

They're gonna think I'm a massive alcoholic.

Like, clearly, everything at home was just clinking empty spirit bottles.

A standard pirates loved to drink, didn't they?

They were always boozy, weren't they?

The pirates, it was one of their just their

swap alcohol for like guns and stuff, didn't they?

Yeah, and my mum's a boozy pirate.

There are no rum bottles there, no.

So, you know, already with teachers ruling out that, which can't be pirates, there's no rum bottles.

It's clearly Mrs.

Gamble, that's a problem.

So, let's get into the meal and start with the dessert.

So,

this is my dream dessert, and I always go back to this one because I think about it being a kid at school, and then I think about going to a publisher on a Sunday roaster.

It's a very British classic dessert.

Those were named Sticky Toffee Pudding, believe it or not, with vanilla ice cream.

And the reason I love it is because it's like it's warm, and it's like got that massive, like sticky toffee sauce on top.

And then the hot and cold combination is always something I love.

So, yeah, it was a toss-up between that and a chocolate fondant, but the sticky toffee pudding came through.

Lovely stuff.

I go with the sticky toffee pudding over that.

I think we've had people say chocolate fondant before, but I think sticky toffee pudding always, always hits the spot.

I think that's sauce.

It's just so, it's so if it's done right, sometimes when you get those dodgy microwave ones, you know the pubs are stuck in a microwave for 30 seconds there.

They're shocking, but when you get a really, really big, like rectangle one with a nice softness to it, a bit sponginess, as we call it, yeah, triple.

I always ask for duck like extra, I say, look, I know you're going to bring it out, and I want to be dry.

It's going to be dry after two or three spoonfuls.

Can you put a bit of extra toffee sauce on?

And that really counts because you want it to be swimming in toffee sauce.

And then you've got to steam into it.

Yeah, you don't mind the dry, there's always a dry bit in the middle of cake, but you don't mind that because you know you're going to have extra sauce to spoon over and you need

a difference in texture.

Oh, God.

This meal already is going to, I'm going to be so bloated after this meal because, like, this is, it's a stodgy one.

It's stodgy.

Sure.

And do you say you're having ice cream with it?

Yeah, just a standard like vanilla ice cream, nice little vanilla, you know, a nice scoop of vanilla ice cream.

I think i've sometimes i've tried to go rogue and have chocolate ice cream before of it because i'm i prefer chocolate ice cream but it doesn't go as well with the the stuff the toffee i think vanilla and toffee is a good combo at what age did you start pairing things properly when it came to stuff like that because when i was a kid i would have just chosen my favorite ice cream with whatever dessert i was having and it wouldn't really go but i just wanted my favorite stuff all the time At what age do you think you started being like, do you know what?

Actually, yeah, chocolate's my favourite, but vanilla ice cream would go better with a sticky toffee pudding.

I'm a connoisseur now.

When I was a kid, my diet was terrible.

Like, I didn't eat healthy food.

You know, we were on benefits, we were living in a council flat.

Like, it was always buy one, get one free, like frozen meals and chocolate bars and just sandwiches.

I remember eating loads of sandwiches because we just didn't sit down as a family to have proper meals.

But as I got older, you know, I started to try new things.

I think it comes, I think your palate starts to change, you grow a little bit.

And I remember I didn't eat any fish till I was 25 years old.

I couldn't bear the thought of anything like fishy, that smell of fish.

But now, like, like, I love sushi, I eat raw fish and raw sashimi.

And so it's amazing how you can really outgrow those habits.

I was a very fussy child, but now I'm pretty much eat anything.

I try anything.

I'm really kind of the adventurous of it.

Is that something that you think about with what you give your kids as well?

Like, are you thinking about making them adventurous at this point in their lives with the early Gentons, et cetera?

Oh, 100%.

I mean, kids don't have to eat like children's food.

They don't have to eat like, you know, beige foods that aren't really tasty and bland.

Like, i got indian marley really soon because i've done a i've done a special children's book for weaning it's called weaning 15 so i went on a journey i learned from nutritionists around how to kind of wean your child essentially and i really enjoyed that because i got indian marley eating things like risottos and curries and stews and like putting herbs and spices which a lot of parents don't think to do but ultimately the first few months they're trying new things but within about within about six months you can pretty much have them eating the same as you so now my boy and my little daughter indie we all eat together you know and we eat really nice food but we also you you know, have nights where we're lazy and we'll get a delivery or whatever.

But most of the time, we eat together as a family and we eat healthy food.

Can you remember, age 25, what the first piece of fish you had was?

It was probably just like fish and chips.

Yeah.

Gateway.

Because my mum and dad always used to get fish and chips when I was a kid.

Like it was standard like fish and chips, but I'd always get like savaloy or like sausage.

I just wouldn't go near the fish.

But yeah, now, you know, like I said, I'll eat like black cod.

I love, you know, yellowtail and sashimi and sushi and stuff.

And I just, I just wouldn't even think of it.

Before we move off to fish and chips, I just want to say, I'm going to put it out there now.

I'm still a battered sausage man.

I'll have proper fish and chips once a year, but normally if we go to the chip shop, I'm still battered sausage all of the way, which I think is a throwback to when I was a fat little boy and I couldn't believe you could get away with eating a sausage, which was nice already, dipping it in batter and then eating it.

So I'm still, I can't move off it.

I'm a battered sausage boy.

Do you remember how pink it used to be, the meat?

Like, it wasn't the meat, was it?

What was it made out of?

Even like the savoy, like, what was the savaloy made?

That was even worse.

Like, but it was such a like just a good taste.

You just loved it when you were a kid.

Still love it now.

And actually, the first time I had some battered fish was nice, but the first time I had a battered sausage, it did blow my mind.

Yeah.

I was like, what is this?

This is flavour city.

So salty.

Oh, I loved it.

Did you hear about that fight the other day outside the fish and chip shop?

There we go.

Two cod got battered.

There we go.

There it is.

There it is.

I'll tell you, Ed, I don't know if I've ever told you this.

That fish and chip shop used to live on the back of my house.

I thought you were going to do the Tu Cod Got Battered joke again.

Yeah.

I thought you were going to do exactly Joe's joke, exactly the same as he did, and try and get yours in the edit.

That would be good if

this whole episode now was just us doing jokes about different things getting battered at the fish and chip shop.

Cool, what were you actually going to say?

I used to have a fish and chip shop around the back of my house, so every time I was in the garden, it smelled like fish and chips, and I loved it.

That was it.

You mentioned mentioned sushi samba earlier.

This is what I've been trying to get onto this for a while now because I'm quite excited about it because Susie Ruffle, a fantastic comedian, came on the podcast and she chose

sashimi from sushi samba and she wanted it from the one that is in the shard.

So we came up with a tongue's twister.

Susie likes sashimi from the sushi samba in the shard.

Didn't even do it right then.

Christ.

I can't even do it right now.

I want to see if you can say it, Joe Wicks.

It's Susie likes sashimi from the sushi samba in the shard.

Sushi likes sashimi from the sushi samba.

Hang on, Susie likes sashimi from the sushi shat samba in the shard.

It's hard, isn't it?

Yeah, it is hard, isn't it?

Really?

To say it one more time.

Susie likes the soup.

Susie likes sashimi from the sushi samba in the shard.

Susie likes sashimi from the sushi samba in the shard.

I love it.

It's pretty good, but it is hard.

Am I missing something?

Yeah, there's always like Susie likes Shashimi from the Sushi.

No, because you're saying Shashimi.

James, you're saying Shashimi.

Yeah, I am.

Yeah.

Don't get it wrong.

You're absolutely Sean Connerying it.

Susie likes sashimi from the sushi samba in the shard.

So hard.

Okay.

Susie likes sashimi from the sushi samba in the shard.

Shamba.

It's shamba.

I think you said shamba.

Also, let's just ignore the fact that there's not a sushi samba in the shard.

It's in heron tower.

Oh, it it is.

Yeah, you're right.

Who cares about Heron Tower?

Poppadobs or bread.

Poppadubs or bread, Joe Wicks.

Pop it ups or bread.

Naambread.

Narn bread, yo, poppadom.

Do you mean any bread?

Any bread.

Any bread.

Oh, any bread.

Oh, do you know what?

My kryptonite, this is honestly,

if there's a good bit of sourdough in my house and there's orange marmalade, I'm like Paddington Bear.

Like it's the, it's the one thing I just cannot leave.

Like I have two slices and I, then I'll go and play Call of Duty for a couple of hours and I come back and go, right, I'm having a couple of slices.

And I can eat a whole loaf of bread sometimes in one day.

Seriously, I love bread.

Are you a shredless wonder or a shredhead when it comes to marmalade?

I'm a shredhead.

I'm a shredhead.

I'm a real.

I love homemade, like, you know, like craft, homemade marmalade.

So I'm into the crafty, the better, and, you know, the chunkier, the better.

I love all the peel and all the different fruits they use.

But yeah, I've got a shelf dedicated to, like, marmalades.

I've even got into, I tried one the other day.

It was, um, someone said, you've got to try this.

It's roses, lemon, and lime marmalade.

I said, said oh yeah lemon and lime marmalade never ever had anything anything so silly in my life i ordered it it's like crack it's so good it's so sweet and sugar it's like lemon and lime like neon green it's really good james likes to open his lemon and lime marmalade leave it in the fridge and just watch a sheen form across the top yeah maybe i do

so what if i do it looks beautiful i'm not i'm not even ashamed of it hey if you so you've got a marmalade collection and a gin collection have you ever tried a gin marmalade cocktail because that's the thing you can do

that's a new thing now.

I've got, yeah, gin marmalade.

Like people, sorry, marmalade gin, they've got that.

It's a new thing.

Like, it's one of the flavours.

So, yeah, there's a few companies up there that have sent me it.

But I, um, it's a bit sickly.

I like keeping my toast and jam and marmalade separate to my gin, gin and tonic drinking.

That's too early for a gin ton, isn't it?

If you're having it with your toast and marmalade in the morning, Paddington.

Well, on weekends, I actually had a nice gin ton yesterday because it was like nice and sunny.

I had a bit of a vibe going on, and I got my brother around, and he's my nephew's for the first time.

So we bust open a gin ton at about 11 a.m., which is quite good.

Nice.

Not bad.

would you sit down with paddington and have a ginton would you share a ginton with paddington bear well i actually watched the new like updated version of paddington the other day with indy and i i think it's pretty good it's a it's a it's pretty good it's like an action film almost and he's just like swinging about doing all sorts in london it's amazing pretty good film yeah so i actually enjoyed it if paddington was a real person which he is yeah um and he wanted a ginton i'd take him to uh probably go down a down to a local pub just around the corner from padding station yeah that's what he'd like it there i don't know if you took him back to paddington station i think he'd be worried that you were trying to deport him, right?

Because that's where

he arrived.

So I wouldn't.

I'd maybe take him to like a Peruvian bar so he could have a sort of flavour of home, but know that he's still welcome in the house.

I had no idea he was from Peru until I watched that film.

I didn't realise he was shipped over here and came over on a boat, didn't he?

And I just couldn't believe that he's actually from Peru.

I don't know.

Hang on a minute.

Bears don't live in Peru, do they?

Maybe he ain't from Peru.

What do you think Paddington's lying?

I think he could be a ruse.

Yeah, I think he could be from probably like from Malaska or something.

Yeah, we'll drill down into that, actually.

Maybe that's the third Paddington film.

Yeah.

Because, you know, there's been the second Paddington film, especially, there's a lot of the subtext was about, you know, UK immigration and stuff like that, and people's attitudes towards immigration.

Maybe the third film was going to be properly, they go all in on where you're really from.

And turns out he was a liar all along.

It just doesn't sort of horror.

Complete right-wing U-turn on it.

Suddenly, it turns out that, yeah, there's a new Tory writer.

Also, you were saying about desserts.

We started with dessert and now we're talking about marmalade.

Have you ever had, this is one of the most delicious things I've ever had.

Have you ever had marmalade on toast ice cream?

Hang on, you can get ice cream.

You can get marmalade on toast flavoured ice cream.

And it is so good.

And they do it by, you know, making loads of toast, grinding it down into breadcrumbs, and then letting the ice cream kind of like, you know, churning it and all that.

So it tastes like properly, like, you know, just slightly burnt toast all the way through.

Where do you get that?

Where do you find that?

I originally found it.

This is years ago.

I haven't had it in so long.

In the Waitrose in Shepherd's Bush.

Went in there, but actually, the first time I ever had it was my friend made it herself.

Sorry, I really like that you're like, it's in the, I don't know if you've heard of Waitrose.

It's the one in Shepherd's Bush.

As if you can't get it in any other Waitrose.

It's a little boutique called Waitrose.

Yeah.

I don't know if every single branch of Waitrose will have it.

Was it a limited edition?

But I've never seen that in any ice cream shop.

It wasn't at the time a limited edition.

I've never seen that, but it sounds amazing.

That sounds really good.

That sounds amazing.

So good.

But my friend made it.

Maybe I'll try and get the recipe off her because it used to be her specialty.

Anyone ever went around her house for dinner?

She'd make the marmalade on toast ice cream.

There's loads of recipes.

I've just looked it up.

There's loads of recipes for it.

There's even one on the Waitrose website, so that's probably the one to go for.

Do it, Joe.

So good.

I've never made ice cream, but I'll give it a go.

Me and Ed made ice cream the other day, didn't we, Ed?

We did.

We did a cook-along with James's mum.

It's not only you who's been doing the live streams during the pandemic, Joe.

My mum's been doing them directly to me.

That's a Zoom, really.

So you made arcing with your mum then?

What flavour icing did you make?

You know, Lisa's peanut butter cups.

Oh, yeah, just a bit.

So we could have made our own version of that, where you make everything from scratch.

And Ed annoyed my mum a little bit because she sent us some very simple ingredients and we meant to get condensed milk.

And Ed got evaporated milk and thought that would be fine.

Yeah.

She was beside herself.

I got properly told off for the first time in ages.

My own mum hasn't told me off in about 20 years and I got absolutely coated off by Mrs.

Acaster.

I know what condensed milk is because they stick it on all the pancakes in Thailand, but what is evaporated milk?

It's like a less sweet version, and yes, it turns out that it doesn't work in the recipe that we were doing because I made it and then I tasted it.

It just tasted like frozen cream.

It wasn't sweet enough, not nice.

Yeah, absolutely frozen solid Eds ones.

Follow the ingredient list, isn't it?

Next time, yeah.

Yeah, there you go.

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We moved on to your starter now.

I can see your kid in the background, absolutely jonesing for a ginton.

She's banging on the window.

What are you having for your starter, Joe?

All right, so starter, this is

two things, deep fries.

You can fry them all in the same, you know,

grill, grilling machine, deep fat fryer.

So it's crispy calamari and truffle arancini, because I

just love I just love crispy calamari with a nice little garlic alioli dip.

Is it alleoli?

How do you say that?

Is it alleoli?

Things that what is it,

aioli?

Aioli, maybe.

Alleoli is much better.

I much prefer alleoli, so let's stick with that.

I've always called it alleoli.

To be honest, I don't even care what it is actually meant to be called.

I've always just read it and never said it out loud.

But I'd I'd rather just say alleoli.

And obviously every time you say alleoli, I want to say oi oi oi afterwards yeah yeah crispy uh crispy calamari of alioli yeah oi oi oi and yeah i've i've become acquainted to truffle recently i just love the flavor some people find it a bit overpowering but i think i had it at um the ivy brasserie in richmond the ivy brasserie in richmond they do truffle arancini which is amazing so it's like deep-fried rice balls isn't it and i'd never had it before i didn't know what it was so when i've bit into that little doughy crispy like edge and got into the rice i was like this is amazing why have i never heard of it so that's my new uh my new favourite if i see it on the menu it's getting ordered straight away and you dip that in like a nice like mayo or a bit of ketchup and it's

love it yeah how many aranchini balls are you looking at and what size do you want them yeah i don't like them massive ones you get in a sometimes you get them in like italian restaurants and they're like size of a tennis ball with like loads tomato sauce on it i just like little sort of you know like a little like a football like a tiny little you know one of those little chocolate football eggs you get

remember then little chocolate eggs used to like shape like football you used to peel the foil up and you get a little chocolate what's great about that is it's it's a really confusing size measurement because you just said you want one the size of a football, but a small football.

Okay, I was gonna say plum, but it's smaller than a ping-pong ball, smaller than a ping-pong ball, but not as big as a golf ball, right?

Just smaller than a ping-pong ball, yeah.

Yeah, just smaller than a one size down from a ping-pong ball, exactly.

Yeah,

could fit inside a ping-pong ball.

What else is small and round that you could think of that's like not like sure,

not a grape.

A squash ball, it's like a not a I'm trying to think of something round.

I've run out of round things.

What else is round?

Smaller than a what's small spherical um what's smaller than a ping pong ball marble the marble a big marble okay I've got one like a lychee you know like a lychee yeah it's probably about the size of a lychee there you go about four or five of them and I'm I'm sweet I'm set and you got your dips lined up you got your calamari is your calamari from anywhere in particular got the arancini coming from the ivy there anywhere really like it's all the same isn't it really but i don't like all the tentacles i don't i like the calamari rings but i don't get i don't like all the little when you start to see it's actually a real octopus you know what i mean well it's not an octopus it's a calamara, isn't it?

So you want the rings?

Yeah, the rings.

I just, I stay away from the head and the arms and stuff.

And are you, how big are the rings?

Bigger than an elastic band, smaller than a belt.

Can you pop the rings comfortably over the arancini so it looks like satin?

Yeah, but I like the small ones, the smallish looking ones, but loads of batter, like nice, light and fluffy, like have that with a kind of, you know, like a garlic or sriracha or chili mayo or something, like a little dip.

Oh, yeah.

You don't want to eat in bones right.

They always need something.

Yeah.

Do you want a wedge of lemon on the side for that as well?

Because at this point, we should just bring you a whole lemon and a knife.

Yeah, you know, you need a little squeeze of lemon, but that comes standard with calamari, doesn't it?

Yeah.

Again, you know, looks quite nice if you just leave it in the fridge for a bit, you know, bring it out.

Not rotten.

Joe's not on board with this, mate.

We're having fresh lemon.

We're cutting the lemon at the table.

Joe is on board of trying new things.

You know, he didn't have fish into the 25.

I still don't understand what you mean.

Like,

why does it glaze over?

Like, doesn't it just sweat?

Doesn't the lemon just sweat?

It's just old.

It goes old.

Leave it in the fridge for like, no, I know you leave it in the fridge.

It dies.

It's like an hour.

Just an hour.

Yeah, just leave it in the

dead lemon.

It dies a painful death.

Hey, come on now.

I don't want a dead lemon.

I just think it goes nice and sheeny.

It gets a glassy kind of finish to it.

It looks nice.

You know, I don't like it when you cut a lemon and the flesh coming out of it all shardy.

I like it just to be nice and smooth over the top of it.

I'm going to actually have to go and see what you mean now and do this.

I'm like, what is he on about?

How do you feel about these two, by the way?

Oh, great.

You can't mess with that, right?

Are they quite common choices?

No, I think we've had Arancini before.

We definitely had...

I think Calamari, I haven't been through and counted, but I think would be one of our most popular starters on the podcast.

I think quite a few people, I remember Tom Kerridge chose Calamari, I think, as his starter.

A few other people have.

Ashling B, maybe.

You're in good company.

It's one of those places, like you said, that like...

It's pretty much if it's, you know, you get it good at most.

Even bad calamari, which I've had before, I'm still glad I'm eating it.

Yeah, still doable, isn't it?

Still edible.

Your main course.

I mean, I feel good about it.

Well,

I hope it doesn't bore you.

And you're like, oh, is that it?

But this is like,

wherever I go in the world, wherever I go to any restaurant, if there's a really good burger and chips on the menu, I just, I'm drawn to it.

I'm drawn to the beef and the bun and the chips.

And like, you know, is it going to have cheese in it?

Is it going to have a bit of bacon?

And, you know, all the lovely things you can just create your own burger, can't you?

So I think, honestly, if I was gonna say what is my favorite main, it is a burger and chips, but I'm not talking like a greasy takeaway on it.

It's got to be sort of gourmet style, you know, like a I tell that's a good burger.

Oh, I tell you, that's a good burger.

Flat iron steak in Soho.

They do a wagyu beef burger with a Bernays sauce, and it's like they almost deep fry the burger.

It's like crispy on the outside, and you bite into it, the Bernay sauce, it all drips down your chin, and it's just a really good burger.

So yeah, that's kind of my dream.

Is that boring?

that's not boring at all i think you're kind of right i'm i'm similar in that if i really had to narrow down my favorite foods sort of genre of food burgers good burgers like and it doesn't matter if they're like thick gourmet ones that are a bit pink in the middle lovely but also really getting into those smash burgers where people really push them down onto the onto the hot plate so they're really crispy get a couple like a double patty yeah yeah like you can put like two or three in there so delicious what you having in the burger though what are you putting in there well i'm quite simple i don't i'm not a big fan of the whole you know,

the blue cheeses and all the stinky bishop and stuff.

I just like a standard like burger with, I do like having a bit of bacon, so a nice bit of crispy, but maple cooked bacon, crispy bacon, and then a little barbecue sauce, really.

I just keep it simple, but I do think that having a, because a steak's great, but having the beef burger in the bread, like, makes the texture and the combination of the two for me is just hands down.

So I like a brioche bun, maybe a seeded brioche.

Well, here we go.

Now, now, now I'm going to argue with you, Joe.

Now I'm going to argue with you.

Too soft.

I don't like the brioche bun.

I love burgers, absolutely.

Brioche bun for me, even as a guy with a sweet tooth, I think, weirdly, I don't like the brioche bun.

I like a sesame bun or I like like a potato roll, stuff like that.

But like, can't get on board with a brioche bun.

Watch me and Msnazzi when they do the old charcoal black, like you get like black bread and stuff and black buns.

I'm not too fat, not too bad.

Does it affect the taste?

And I think it looks horrible, actually.

Yeah.

I think it looks really really, it doesn't make me want to eat it if something's jet black.

I don't think, oh, I can't wait to put that in my body.

I had my, I had, this is, this will make me laugh.

I had a pizza the other day.

It was like a build your own pizza at home and it was, it was charcoal-infused sourdough and it was black, pitch black.

Oh, man.

And the next morning, what came out was exactly the same colour.

I've never seen anything like it.

I said to Rosie, have you been to toilets today?

Because the same colour pizza came out of me and she's like, no, I haven't.

So I don't know if I was just like dying on the inside that morning, but it was black.

Yeah, you don't want that.

I can't imagine that's how they're advertising it either.

I don't know.

That's kind of appealed to me more.

Oh, really?

I wasn't interested at all, but I was like, oh, it'd be quite fun to do a charcoal black shit.

Why?

Well, you know, it's been a boring year, hasn't it, for us all?

It'd be nice just to bury it up a little bit.

Yeah, this is the man who got into the way lemons look in the fridge.

I'd imagine, yeah, anything's going to entertain you, right?

Absolutely.

Oh, man.

I'd look at a lemon.

Go and have a shit.

So you're not disappointed with a burger and chips then?

You're quite happy with that as a choice?

Because

I had a burger and chips van at my wedding.

wedding on my wedding day we had like a burger and chips like a burger van we had like pop-ups of we had a festival type thing with different different food stands and stuff and i just love i just think there's nothing more satisfying than a good burger so yeah that is my uh my ultimate main thank you very much i think burger and chips i've got no problem with brioche but but bun that's where i'm like that is not my dream but it's your dream not mine i don't mind a brioche but i think they've been maybe overdone they're at they're everywhere now everywhere uses a brioche bun and you just think i don't mind i don't mind a standard bun, a more standard bun, a potato roll, like James said.

You find those in the States quite a lot.

Just a really soft, but still structured enough to hold up to the juice of the burger.

That's what you want.

You don't want it falling apart on you.

Yeah.

I want to be able to squeeze the whole thing together there in my hand.

I've got it all.

And then you can really get down to the juicy meat.

But would you like this wagu burger?

Would that be your dream?

I think whenever I'm in London, if I'm ever knocking about, like even if I'm on my own and I'm like in Soho, I'm up there for something, I'll text the guy, because I know know the guy that works to say you have got the burger on today and if because it's not every day they have the special burger and if it's on the menu I literally go down there I sit there I just smash it on my own like get it get it done and then I then I get a get an Uber home or get the train back to mine and I just think it's like the I'm always for some reason drawn to that burger I think it's probably the Bernay sauce it's like a really good it's like a Hollandaise Bernay sauce if you know I mean so it's it's really good it's really like thick and creamy and um it kind of brings the flavor of the meat out i think that's what people overlook a lot i think people appreciate now that you know, the bun's got to be good or that the burger's got to be cooked a certain way and there are different ways you can smash it, all that kind of stuff.

And then people overlook the sauce.

You know, people get involved in cheese and cheese and what kind of cheese you're having, what kind of bacon you're having.

But that sauce can make all the difference.

And I quite like that that's kind of the star in your burger there, is that Bernay's sauce.

I absolutely love the idea of being able to text someone who runs a restaurant and saying, do you have the burger on today?

To me, Joe, that is the coolest thing any human being could ever do.

I'd love to be able to do that.

I can't cue jump.

It's not that.

I just, I just say to my burger on, because I basically met the owner of the restaurant, or sorry, the manager last time I was there.

Because they love it.

When I put a little burger on my Instagram and I tag it, they get loads of followers and everyone goes down and stuff.

So, obviously, it's a nice thing for them to promote them.

But they're only a small little chain in London.

I've never been there, but there's always a queue outside there because they don't take bookings.

But what I really like about them, I've seen pictures of people eating the steak, and the steak knife is in the shape of like a little meat cleaver.

And that's

enough to get me happy.

Yeah, yeah, it's a really good steak.

It's like a it's called the flat iron cut which is like a cut that wasn't very popular but they i don't know how they cook it but it's so well cooked and they have like the best peppercorn and burnet sauce and then you have the triple duck fat cooked chips which are like unreal as well so yeah it's a it's a really good place for a good steak especially when you can think you think you can go and have like a hundred pound steak but for some reason the 15 pound steak at flatiron is still in my eyes better than any any other steak are those the chips you want with your burger i actually want I want truffle parmesan fries, believe it or not.

You know, like when they put a bit of the old shave in the old, they shave Parmesan and then put a a bit of truffle oil on there.

Yeah.

Again, I've gone double truffle at the moment, but that'll be it.

I'll stop, I'll stop at that.

I won't have any more truffle after that.

Have you ever gone double truffle before?

You gone double truffle in the past?

You can overdo it, yeah.

Like it's one of those flavours.

If you overdo it, you suddenly, it really turns you off.

So like sometimes I'll have like truffle parmesan fries and then you might get like a bit of teriyaki chicken with like truffle shavings on top of that and you go, I shouldn't have gone for that second truffle.

And it repeats, doesn't it?

Your truffle repeats a few hours later, doesn't it?

Yeah, it's like pesto.

Imagine when you were little Joe Wicks, the little kid who didn't eat fish and was eating sandwiches all the time, and then you were told that one day you'd be going double trough.

You wouldn't have believed it.

Yeah.

Oh, God.

No, God, no.

Wouldn't even go near a mushroom, would I, in the past?

But my brother lived in Singapore, and he said that every, even in Nando's over there, they'd put truffle oil on the chips.

So he said he used to love it.

And then one day he said, because they use like, obviously, like...

not even proper truffle, it's like a synthetic truffle oil, you know?

Yeah.

Like with maybe 1% truffle.

And he said they just doused it on everything.

Everywhere was truffle.

It was like this super cool thing.

And he said, he can't can't go near it now he can't go near the smell of it he hates it so there is a possibility that i could overdo the truffle one day and turn my nose up at it yeah so you got we don't want it to be today yeah we're not going to go triple trough we'll happy to label you a trough trough that's two we're not going to wheel up the trough trough no

so your side dish side dish i think is an important part of the equation because i don't like going to a restaurant where you just have one choice and that's it and you're stuck with it.

Like, I like going to like family-style restaurants.

So, like, you're sort of sushi samba and your nobus and zuma, you've got like different options, haven't you?

You can like the Asian fusion cuisine sort of thing.

So, I really want to bring in a little bit of a sushi at this point.

So, hopefully, you've got that on the menu.

But I love spicy tuna sushi and yellow-tailed sushi with the crispy onions on top.

Oh, yeah.

I don't like all the little egg, you know, they put all the egg row and all the kind of little weird little eggs on top.

I flick them off.

I'm not having them.

But crispy onions i'm i'm having the crispy onions and i'm putting a bit of extra on top so then you've got proper wasabi good bit of soy sauce and i double dip my sushi i do both sides so i coat one side saturate on the left and i switch it over and saturate so the soy sauce goes sucks right up and then that's it i'm banging it man i'm really on the same page as you when it comes to sushi definitely i love spicy tuna i love the crispy onions on it i don't like the the row i'll flick that off

as well yeah i'll flick it off into ed's mouth i like flick it across the restaurant

Do you flick it across the restaurant?

Do you just like flick CFI?

No, normally Ed's sitting opposite me, he just opens his mouth and I just flick it all into there.

I love it.

The bigger the egg.

Tobiko gunkin is my favorite sort of sushi.

They're huge eggs.

And then you put them in your mouth and you push your tongue up so you pop it on the roof of your mouth and all the lovely stuff inside starts flooding.

What is it?

What is it?

What is inside that egg?

It's just all like

salty seawater stuff.

It's just like fat caviar, isn't it?

It's delicious.

How big are these eggs?

Amanchilli size?

Yeah, they're sort of smaller than a golf ball.

They're sort of small chocolate football sized.

Oh, good.

Okay, say them more.

Cadbury cream eggs.

Are they like Cadbury cream eggs?

No, Cadbury mini eggs sort of size.

Yeah, that sort of size.

But you can pop you can pop them on the roof of your mouth.

I absolutely love them.

And the last thing, as well, sushi-wise, is the, you know, you do the prawn tempura within the sushi wrapped up.

Like, yeah, that's good.

I'll tell you, does a good bit of sushi.

I went to, you know, salt bay, nousert.

I went to Nusarette when I was in Turkey, and Nusarette, Salt Bay does a meat sushi.

So it's like, it's rice with a little thin layer of like steak.

So like really thin wagyu steak.

And then he puts like this sort of, it's almost like a garlic butter.

And then they put these thin little shards of potato on top, really thin, like crispy potato.

He comes over, blowtorch, and blowtorches it in front of you.

And that is one of the most incredible tastes because you get like the rice and the hot potato crisps and you get the meat.

It really is one of the best.

like ever mouthfuls of food I've ever had.

But he only does it obviously in these restaurants, which are like few and far between.

So he comes out from the kitchen.

He came out just by chance.

I was at this hotel in Turkey and he was there that night.

Came out with the glasses on and the white t-shirt.

He's got his son, it's pitch black and he's got his sunglasses on and he was, you know, nice character, but yeah, definitely a little bit odd.

And he sparked up the, he sparked up the old gas torch and just blasted it in front of us and sort of cooked the meat a little bit.

And then he sticks it in your mouth, then he does all that.

He sticks it in your mouth for you.

Yeah, big time.

Oh, salt.

Big time.

I imagine him, you you know, he does the salt like that, so it sort of almost goes down his arm.

I imagine him with the blowtorch doing that and just like scorching, scorching all his hair off.

He's hard as nails, mate.

I reckon he could take that easy.

He's hard as nails.

Man, you saying the prawn tempura within the sushi has made me really want to go.

At Sticks and Sushi, they do...

I don't know what the particular one's called.

It's got the word devil in it, but it's prawn tempura.

And the actual tempura part of it, it's just so perfectly crispy and like got bubbles in it, like that bubbly kind of tempura texture.

And then there's the, they got on the outside of the sushi is tuna.

And then like on top is like this sauce.

I think there's even a little bit of avocado on the top.

Everything about it is perfect and I could eat it forever.

And I really, oh, I really want it.

That's a good mouthful of food.

Yeah, the textures and flavours and sushi.

But bearing in mind, when you know, my sushi experience was like M ⁇ S meal deal or like BP or like, you know, it was just supermarket sushi in a little plastic box.

And when I first went to like Nobu in Malibu or Zuma in London, I was like, oh my God, this is what sushi should taste like.

And it's a real craft, isn't it?

When you watch them cutting the fish and the quality of the foods and ingredients, like there's a whole new world.

That's why when I come out of lockdown and get to go to a restaurant, the first thing I want to do is go and eat sushi because it's something that I can never make as good as the chefs can.

And they've spent years, obviously, doing it.

Do you know, like, earlier on, I was thinking something.

I was thinking of someone that you looked like, right?

You tilted your head a certain way.

I was like, I never realised Joe Wicks looks like that person.

And I didn't say it because I thought he might get it all the time or whatever.

And then, because we're talking about sushi, I think this is relevant.

So here we go.

I think, from an angle, you look a bit like David Tennant, from an angle, right?

Just a little bit like David Tennant.

David Tennant?

Is he the Doctor Who guy?

Yeah.

I saw David Tennant once on room 101 try and put sushi into room 101.

And the way that...

His argument for it, it was really full on, like, all the things he doesn't like about Sushi.

He's entrusted.

He thinks he's disgusted eating raw fish and stuff like that.

Oh, no.

And now i'm like now in my mind you and you and tennant are like twins but like he's the evil twin you know what i mean i've never had that i was in india once and this woman's like you really remind me of richmond richard hammond and i was like what the little fellow off of um

she's like yeah i was like all right thanks but yeah no i get people to say i look like jon snow and um you know they go pole dark geezer a little bit but i've never heard anyone say like david tennant so i just well with your hair tied back like you got today it's the yo if your hair was uh as we're used to seeing it, I wouldn't have thought the tennant thing.

But now I'm thinking, you

tennant, Richard Hammond, have a sitcom, you're all brothers.

I feel like since the Richard Hammond moment, any lookalike for you is not insulting, right?

Yeah, so it's got a bit like David Tennant, you'll take that, especially after you've been told you look like the hamster.

Yeah, yeah, I don't, I like Richard Hammond, but I didn't, I don't think I look like him, but yeah, fair play to him.

Yeah, yeah, fair play to him for looking like that, but yeah,

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We come on to your drink now, which is of course the final course.

The final course of this episode.

We've got something done, haven't we?

Well,

I hope you like fruity drinks because I really love fruity cocktails and stuff.

So, like, I'm not just someone who likes a sort of something on the rocks or just like a whiskey or something.

I like saying fruity.

So, I like tall drinks with loads of ice.

If I was on holiday, it would be a what's that creamy?

What's that creamy drink?

Pina colada again.

Pina coladadada.

Pina colada, yeah.

Pina colada, little umbrella, like cherry on top.

That would be my favourite, like summer holiday drink.

But if I was in London in a restaurant, I'd probably go Passion Fruit Mojito, believe it or not.

I don't know why I was so trepidatious at the start of this episode.

Joe Wicks is my dream guy.

Yeah, you're so worried.

He's basically picked what you would put.

Pina coladas.

I love pina coladas, Joe Wicks.

Yeah, on holiday, I'll hit them up, but it's like drinking a can of condensed milk.

They're really thick, aren't they?

Like, you've got your coconut and the pineapple juice.

I prefer them with evaporated milk.

Yeah, use evaporated milk, or you could use powdered milk, but either way, it's all about that level of cream.

And I just love them.

But yeah, it's like having a breakfast, lunch, and dinner.

Every time I have one of them, pretty, god knows how many calories in them.

But I got drunk on them for drunk history.

Have you heard of that show, Drunk History?

When comedians get drunk and they have to retell a story from history, and then people act out what the drunk version was.

Me and Ed have both done that show.

And when I went on it, I just thought, I'm just going to drink loads of pina colada.

That'd be funny.

And they took me to a weather spoon.

Only got wasted.

Jug after jug of pina colada.

I didn't feel any effects of it.

And then we walked to the studio and I was like, oh, this is the most drunk I've ever been in my life.

And now I have to remember some history story I don't really know very well.

I had 11 double gintons.

You did?

Good lad.

I had a few drinks.

I had done celebrity juice and I was so nervous.

I just didn't, I felt really out of my comfort zone.

Like, it's just not what I do.

And I went on there and I thought, I'm going to have a few drinks.

And I was drinking in the changing rooms, getting ready, and all that in the little back room.

And then I got out and I just was like, I'm gone.

And I just, yeah, because they keep bringing you gin and tonics, like top, top, like big ones, topping up.

And I was, yeah, I was well, well boozy, maybe.

But with that sort of show you've got to be drunk because they make the silliest things yeah i think you have to be my uh fiancé was a runner on that show years ago and they make all the runners test the games uh and i got a call from her at lunchtime once she i was like you're right she's like yeah yeah bit of a bit of a rough morning i was like what what's happened she was like yeah they uh they played a game where they made me put onion barges down my trousers and then uh they they all threw popadoms at me i was in charge that day

it was his choice between that game or another one with bread that was it that was my my two options.

When we put croutons down their pants and throw baguettes at them, that was the other one.

How do you feel that we made Joe do his dessert first, James?

Because I know you love dessert.

So if anything, that's your big closer normally.

But now we've ended on the drink.

No, no, because normally, sometimes we get to dessert and there's not much time to really delve into it.

And it was just so nice to hear.

Also, you know, like I said, I was going to be tense otherwise.

I was going to be tense.

There was no need to be, there was there.

No need to be.

But we're ending on a lovely pudding anyway.

We're ending on this sweet passion fruit mojito.

That's lovely and sweet also like again these little cocktails are like mojitos and uh pina coladas you know daiquiris are frozen daiquiris i mean they put like all the berries and they sort of blend it up i like that i like i just like i don't like drinks you know when you get a cocktail and it comes in one of those little like gimlet glasses where it's just like a liquid and a little bit i just i want all the ice i want it to be tall loads of stuff hanging out of it like shards of like cucumber and and that passion fruit and like a whole grapefruit do you know what i mean just i want it to i want to have bits i can pull out of it so for me like daiquiris and mojitos are really are really good for that and they're fresh have you thought about this Joe doing a like late night workout but you've had a couple of gin tons and a couple of passion fruit uh mojitos and you just do like a pissed workout

I mean I you know I farted live on do you know about the fart the fart yeah so I actually didn't know about that so I broke wind just before I went live on a YouTube video and that was me sober if I've had a drink and I've had a steamed through a few gin and tonics and I've had a little curry and a biryani and I've had a boltie or something like it's all going to go down illnit i can't risk i couldn't be safe to say like me doing a squat or a burpee yeah or crunching with that kind of that kind of stuff going around your tummy is going to be conducive to a live workout i think it's a gap in the market though like i think people would watch that not doing the workout themselves they just put their feet up and watch that like yeah you know could be quite could be quite funny yeah i mean yeah like a sitcom i've got a rule really when i'm out with my friends like i get i just don't do social media on drunks you know everyone well i do i think i'm really funny and i think i'm really cool and i'll just do things And I, I just know that when I've got my phone on me, like, I just deactivate and just don't get on there because I don't want to be like this plonker that wakes up next morning going, oh, what an, what an idiot, what have I done that for?

So I leave it, I leave it, I leave the social media stuff until I'm awake and alive the next morning.

Well, I'll film it then, I'll film it on mine.

Yeah, Ed will film it.

Well, Ed, why don't you start doing drunken workouts?

I could do actually.

I'd take take Wix on his own game.

I could do drunken workouts.

I'm already clumsy enough.

I already fall over and I try and do the splits and I headbutt the ceiling.

I'm just not that coordinated.

so for me to do it drunk I mean it would just be terrible but the dance the silly billy would be good because I when I when I have the music playing and I'm I'm in that moment I just get lost so I think if I had a few drinks I'd proper like go for like break dancing and back flips and all that sort of stuff hang on have any of you two ever done one of my workouts at all during lockdown or anything nope no I've I've seen them I've uh I've never made the actual step to uh then actually work out I have been I have been exercising Joe though don't worry I have been doing it I've been trying yoga for the first time in my life and doing that and and then hula hooping as well you sound like David Brent there he's like this guy

yeah also I was gonna say last year I farted in front of an entire TV crew just to make you feel better crew that's like that's not live is it no but I was very nervous it's my first it's my first like it was very small part in a film first thing I've ever done like that I was very I was like oh it's great and the first thing we had to do we had to crouch down and the scene started with us jumping in the air and landing on our feet in front of everybody and uh and there's three of us and we're all there crouched down, three comics, and then they show action, and we jumped up, and we landed, and then I did a really big, loud fart straight away.

And because they didn't shout cut, they just we had to carry on doing the scene while I was there going, oh no, all those people heard that.

There's a guy there with earphones on and a microphone.

He definitely heard it.

Yeah.

It's a great way to just to break the ice and just to break, well, break wind and just settle into it.

I think that I thought that probably made everybody laugh, though, didn't it?

Let's be honest.

Yeah, I wish they'd laughed in front of me, though, because that let me know definitely the laughter was happening elsewhere.

Oh, yeah, 100%.

And that'll be the take they use as well.

Yeah, it'll be your only everything else will be cut from the film, and it'll just be

no lines and just your scared eyes.

And he's clearly just farted.

Oh, no.

Someone look forward to that.

Yeah, well, yeah, it's going to be great.

I'd be fine if that's the only bit that makes it in, actually.

Joe, I think that's a great menu.

Absolutely love that menu.

I think it's great.

I'm going to read it back to you, Joan, and you tell us how you feel about it.

Yeah.

Door sparkling water.

You want a ginton.

An early ginton at that fever tree tonic.

A few raspberries and blueberries in in there.

Dessert, sticky toffee pudding with extra toffee sauce and vanilla ice cream.

Pop on the bread, sourdough bread with orange marmalade.

Yes, please.

Starter, crispy calamari and a truffle arancini with alioli.

Can we get the sizes on those please James?

Yep truffle aranchini is uh so it can fit within a golf ball and crispy calamari so it can fit around the aranchini.

Yes.

Main course, gourmet wagu beef burger for flat iron with steak and truffle parmesan fries.

You would like the maple cooked crispy bacon and barbecue sauce on a brioche bun with that burger.

Side dish, spicy tuna, sushi, yellow tail and prawn tempura with crispy onions, wasabi and soy sauce.

Drink, this is to finish, a passion fruit mojito.

I tell you what, I do not know what I was worried about.

Every single bit of that, I would gobble up and be absolutely delighted.

Yeah.

Including, and this is rare, just the poppadums or bread course.

Usually, you know, I like poppadums, I like bread, but actually, I really want some bread with marmalade now, and I've got some marmalade.

You're a shredhead, right?

I'm a shredhead.

Joe's a shredhead.

It's a shredless wonder.

So, what did you think?

Like, what were you imagining?

Were you like, oh, this guy's going to be boring and have like quinoa and rice salad?

No, no, we do.

Not necessarily that, but like,

in the past, we've had so Joel Dommit, who's probably the healthiest friend of ours, he picked a protein shake.

Yeah, physically, mentally, he's a mess.

He picked a protein shake for his drink.

Really?

I met Joel at Soccerade.

Yeah, he's a lovely boy.

You missed your opportunity to punch him.

I'll get him next time.

Yeah.

He chose a protein shake as his favourite drink.

Yes.

Oh, come on.

You get the meat.

You're getting the protein from all the other stuff.

Don't waste it on a protein shake.

Exactly.

Joel probably thought you'd be the first person to be in this corner.

Absolutely not.

Yet another person who hates it.

But interestingly, last time I saw Joel and I went out for a meal with him, he had a passion fruit martini as his drink.

So he's going up in the world.

Yeah.

What I love about this menu is when I look at it,

I know that I've married the right woman because Rosie, that's exactly like Rosie's dream dream menu, too.

We go out together,

we would share everything.

Like, we would, we just literally go halves right down.

So, no, if we do like burger, she'll get chicken burger, I'll get beef burger.

But all of those sides and them, them drinks, and stuff, like she would just be all over that, like a rash.

That sounds like a nightmare to me, Joe.

I'll be honest.

Oh, you don't like sharing a dinner, Ed doesn't like that.

Deliberately pick things that my fiancé doesn't like so I can eat all of it, uh, and then really hope that she's too full to eat all of hers as well.

So, I can polish off hers.

That works too, yeah.

Yeah, kind of works, isn't it?

Very sad life that Ed's got, but you know, fair enough,

each their own.

Thank you, Joe.

Thank you very much for coming into the dream restaurant, Joe Wicks.

It's been lovely, and I am.

I hope that one day I get to meet in person and we can actually have this meal because that would be a good old dinner, wouldn't it?

Good old meal.

Let's put a flat iron together.

You text ahead.

We'll all go down and get a burger each.

Perfect.

And then we can do a workout.

Well, there we are.

Thank you very much to Joe Wicks for coming in.

Sorry, we fried you so bad.

thank you joe i hope you didn't mind that frying that ed delivered there all the way through delicious menu i'd be very happy with that menu thank you yes please if that if that if that kind of stuff's in joe wicks's family food let me tell you i'm eating with my family again and speaking to them again james you didn't seem fully on board with my um idea of doing a sort of drunk late-night workout so would you be up for doing that with me i feel feel like there's a real gap in the market sure as i said i did drunk history it can't be any different.

I'll sink a few pina coladas and then let out a few guffs and do some workouts with you.

Be sick everywhere during a plank.

Oh, that'd be great.

That really motivates you to keep the plank going because if you go down, you're going to end up in all the sick.

If you stay there for longer.

Don't forget, Joe's book, Joe's Family Food, is coming out tomorrow on the 10th of June.

It's food for the family.

Go and buy it.

Whether you've got a family or not, I guess.

I guess it's just great food.

Ed, am I right in thinking this is the last episode of the series?

You are correct in thinking that.

What a lovely time we've had on Series 5.

We'll, of course, be back with another series, but I'd just like to thank all of the guests who we've had and all of you great listeners.

I'd like to thank the great Benito.

I'd like to thank No Context Off Menu.

But most of all, James, of course, I'd like to thank please, Dale.

Please, Dale.

Thank you, little boy.

What a great series this has been.

And do you know what?

We've already recorded a load for the next series.

And it is looking like a Fry Fest.

It's Pipin' Hat.

Thank you very much for listening.

We will see you again soon.

Goodbye.

Goodbye.

Hello, there, listeners.

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It's all kinds of different how-tos from how to be creative to how to concentrate to how to be good at small talk.

Thank you, Stevie.

We bring our experience, which is sort of minor, and then we get experts in to really give the advice.

We release podcasts every Tuesday, and it's on Apple Podcasts, ACAS, Spotify.

Basically, wherever you get your podcasts, we're there.

We're there.

We're ready to impart not our advice necessarily, but the advice of others to help you get through your day and your life.

Are we selling it yet?

I'd like to say that we're much better in the podcast than we are on this advert.

Please do come over and check what we're like on the real thing.

Oh, yeah, you'll be pleasantly surprised.

We get it.

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Safe home!

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Oh, hi, James.

Have you heard the news?

Oh, yeah, go on.

You and I are modern boys because the off-menu podcast is now on YouTube.

This is embarrassing.

Why is it embarrassing, man?

You love YouTube.

I love watching clips on YouTube.

Sure.

Now people can watch clips of off-menu on YouTube and full episodes, but it's embarrassing, man.

It's not embarrassing at all.

It's really cool.

We're on YouTube with the great and good.

The coolest people in the world are on YouTube.

Me, you, Logan Paul.

Who's Logan Paul, the dad from Succession?

At Off Menu Podcast.

That's what Benito's calling us now.

And we're on TikTok.

This is embarrassing, man.

It's not embarrassing, man.

We're cool.

We're like Olivia Rodrigo.

And Ed.

People have been asking us, battering us, bothering us, actually.

They want to watch the Stephen Graham supercut from the Stephen Graham episode so they can see all of his reactions to us, everything that he did.

Or Benito has bent to their whims, and he's going to put it on YouTube.

He's going to do it.

Follow us at Off Menu Official on TikTok.

At Off Menu Podcast.

On YouTube, you can watch clips from the podcast.

And on YouTube, you can watch full video episodes.

People have been asking for it.

and you're finally getting it.

Full video episodes, so you can see every single nuance on our little faces.