Will Poulter

Get ready for one of foodiest guests we’ve ever had on the podcast, it’s actor Will Poulter! Will joined us on what was probably one of the hottest days of the year in London, so please excuse any fan noises you may hear in the episode or sweaty faces you will see! Will is a connoisseur in finding the best local restaurants to eat at and we loved hearing all about his recent stint in The Bear, creating a charity taco for a restaurant in London, the food scene in New Orleans when filming his latest project, working with incredible actors and actresses (including starring in the latest Haim video), labelling himself a professional eater, and we wouldn’t expect anything less than a fully thought out last supper ending with a trio of desserts! It was a complete pleasure to chat everything food, films & family with Will or ‘chicken man’ as he is fondly known as now. A total dream guest, Will is welcome for dinner every night! Keep an eye out for all the amazing projects Will has coming up soon. Hosted on Acast. See acast.com/privacy https://acast.com/privacy for more information.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:01Speaker 00

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• 1:06Jessie Ware?

  Hello and welcome to Today's Matters. It is the hottest day of the year. We are schwitzing. You will hear some fans going off. And Lenny has demanded Jamie, our lovely producer for the day, to have fans on. It's not going to be allowed. So let's put them away for a second and do the intro. No, it's just not going to happen.

• 1:28Speaker 03

  No, it can. It's almost silent. I thought yesterday was hot.

• 1:32Jessie Ware?

  Really? Yeah, it was hot.

• 1:34Speaker 03

  But this is hotter.

• 1:35Jessie Ware?

  Schwitzing, yeah. So you've been on cooking duty. Thank you, Mum.

• 1:39Speaker 03

  No wonder you look cool.

• 1:41Jessie Ware?

  I'm definitely not cool. I've got a lovely dress on that has, I have the boob, the boob silicon things. I just went and did a vocal for my record in Brixton. And I said to him, I was like, just, I'm sweating so much. And then I did a big, big chorus and I saw one of the bloody nipple things on the floor. One of the silicones, I'd done such a powerful performance and I was so sweaty.

• 2:07Speaker 03

  It slid off.

• 2:08Jessie Ware?

  It fell off. So.

• 2:10Speaker 03

  Slid away.

• 2:12Jessie Ware?

  Yeah, it's hot, but we're very excited about the guest coming on.

• 2:15Speaker 03

  And we're having someone's very hot tonight apparently.

• 2:17Jessie Ware?

  Oh, well, yes, everyone's talking about this actor. He has been recently in the Haim video.

• 2:24Speaker 03

  Yeah.

• 2:24Jessie Ware?

  Along with two other very dashing men. So Will Poulter's coming on, he's an actor who has been acting from a young age. He won the BAFTA Rising Star Award.

• 2:35Speaker 03

  What was that for?

• 2:36Jessie Ware?

  He'd done this programme called School of Comedy, which was like a sketch show when he was a teenager. And he was in this big film with Jennifer Aniston called We're the Millers.

• 2:46Speaker 03

  I remember that film.

• 2:47Jessie Ware?

  Did you watch it?

• 2:47Speaker 03

  Yeah.

• 2:48Jessie Ware?

  It's like about a drug.

• 2:49Speaker 03

  Yeah, they were kind of money laundering.

• 2:51Jessie Ware?

  Yes.

• 2:52Speaker 03

  And they had two teenage children and they moved it.

• 2:54Jessie Ware?

  But they weren't really their children, were they?

• 2:56Speaker 03

  No, they pretended.

• 2:56Jessie Ware?

  Because he had a snog with Jennifer Aniston.

• 2:58Speaker 03

  They pretended they were their children.

• 3:00Jessie Ware?

  Right. Did you enjoy it?

• 3:01Speaker 03

  I thought it was really good.

• 3:02Jessie Ware?

  Well, the world loved it. He even won Best Kiss, which was actually a threesome with Emma Roberts and Jennifer Aniston. So, yeah.

• 3:10Speaker 03

  Was Emma Roberts his sister?

• 3:12Jessie Ware?

  Yes. But so he's been in Marvel, he's in Guardians of the Galaxy, he's been in Black Mirror, he is in The Bear. He was in season two as a chef, a pastry chef, I think he was. He was a friend of Carmy's, they'd worked together. And he's in the new season, but which just started a couple of weeks ago. We like this because Will's coming on his own, he hasn't got any entourage.

• 3:33Speaker 03

  Oh, thank God.

• 3:34Jessie Ware?

  He isn't promoting anything, really, I don't think. So he's literally just coming for a dinner.

• 3:40Speaker 03

  Well, I hope you've all got big appetites because I've made enough for 12 people.

• 3:43Jessie Ware?

  Well, he does say that he's a professional eater.

• 3:46Speaker 03

  Oh, okay.

• 3:46Jessie Ware?

  Which we love.

• 3:47Speaker 03

  I hope he likes this.

• 3:48Jessie Ware?

  So Mum, before Will rings the doorbell, because he is going to be early, he's also an early guest. We love that too. He's essentially a perfect guest thus far.

• 3:56Speaker 03

  For Jessie?

• 3:58Jessie Ware?

  For me.

• 3:58Speaker 03

  Yeah.

• 3:59Jessie Ware?

  What have you made?

• 4:00Speaker 03

  I've made chicken marinated in fenugreek and ginger and lime.

• 4:05Jessie Ware?

  Oh, yum.

• 4:06Speaker 03

  Yep. And then I marinated it overnight.

• 4:11Speaker 03

  And cream.

• 4:12Jessie Ware?

  And any turmeric?

• 4:13Speaker 03

  Turmeric, cumin, coriander.

• 4:16Jessie Ware?

  What's it called, methy, methy merc, like, is it methy merc?

• 4:19Speaker 03

  I don't know. Anyway, I've done that. I've done your favourite wedding rice.

• 4:23Jessie Ware?

  Yum.

• 4:24Speaker 03

  Because you love it.

• 4:25Jessie Ware?

  Tell the listeners what wedding rice has in it.

• 4:26Speaker 03

  Wedding rice has cardamom, cinnamon, onion, it's got bay leaves and it's got butter and

• 4:34Jessie Ware?

  Salted onions?

• 4:35Speaker 03

  And golden raisin.

• 4:36Jessie Ware?

  What's the recipe from, that's for the chicken?

• 4:39Speaker 03

  It's not a lenghi.

• 4:40Jessie Ware?

  Oh, it's gonna be fab though.

• 4:41Speaker 03

  I hope so.

• 4:42Jessie Ware?

  And then we've got some salads to go with it.

• 4:45Speaker 03

  Yeah.

• 4:45Jessie Ware?

  Um, and then what are you doing for pudding?

• 4:46Speaker 03

  Middle Eastern eat and mess.

• 4:49Jessie Ware?

  Oh, what makes it Middle Eastern? Don't tell me some more rose water.

• 4:52Speaker 03

  Yeah, there's a little rose water and there's a little pomegranate molasses.

• 4:56Jessie Ware?

  Okay.

• 4:57Speaker 03

  There's pomegranate, pistachios, strawberries, raspberries, crème fraiche and mascarpone.

• 5:02Jessie Ware?

  So no cream?

• 5:03Speaker 03

  I did put cream in as well.

• 5:05Jessie Ware?

  Wow.

• 5:05Speaker 03

  And meringue.

• 5:07Jessie Ware?

  Mmm.

• 5:07Speaker 03

  And I'm gonna put the pistachios.

• 5:09Jessie Ware?

  Any nuts?

• 5:10Speaker 03

  Pistachios, yeah.

• 5:11Jessie Ware?

  God, Lenny, you're already on your Middle Eastern flex right now.

• 5:14Speaker 03

  I feel like I'm in the Middle East now.

• 5:16Jessie Ware?

  Will Poulter coming up on Table manners.

• 5:26Jessie Ware?

  How do you pronounce your surname?

• 5:28Speaker 04

  Uh, Poulter, a little bit like poultry.

• 5:31Jessie Ware?

  Oh.

• 5:32Speaker 04

  Ironically, yeah.

• 5:33Jessie Ware?

  Did you?

• 5:34Speaker 04

  Basic name is Mr Chicken.

• 5:36Jessie Ware?

  Mr Chicken, welcome.

• 5:38Speaker 04

  Thank you. It's good to be here.

• 5:40Jessie Ware?

  Will Poulter. No, Will Poulter, Poulter. Thank you very much for joining us at Table manners. You were early. We love an early guest. So yeah, Will, we just feed you and we chat. It's really straightforward.

• 5:51Speaker 04

  Sounds ideal.

• 5:52Speaker 03

  Well, I hope so.

• 5:53Speaker 04

  It's my favourite thing to do.

• 5:54Jessie Ware?

  Apparently you're a professional eater, aren't you?

• 5:56Speaker 04

  I'm, yeah, it's my biggest talent is eating food.

• 5:59Jessie Ware?

  Eating?

• 6:00Speaker 04

  Eating food. It's my, no, no, I wish I could say that's my big, I'm better at eating than I am cooking.

• 6:05Speaker 03

  You did cook a meal and you gave the recipe for some charitable thing.

• 6:09Speaker 04

  I, um, yeah, do you know what's so worth?

• 6:11Speaker 03

  You're doing a collab. Darling, there's water.

• 6:13Speaker 04

  Oh, thank you so much. Yeah. Would you like some water?

• 6:15Speaker 03

  Yeah, I think I would. So glad I brought ice.

• 6:18Speaker 04

  Oh yeah, that's a really good call.

• 6:19Speaker 03

  I know. I've got another bag.

• 6:21Jessie Ware?

  Thanks love. Got another kilo. He's hosting us.

• 6:24Speaker 03

  Another kilo of ice.

• 6:25Jessie Ware?

  The manners on this boy, man. Thank you.

• 6:28Speaker 04

  Absolute pleasure. Yeah. Do you know what? So this is where my imposter syndrome is sort of 11 out of 10. I'm really fortunate. At the moment, I am collaborating with a, a restaurant. Called Side Hustle, they're based in the Nomad Hotel. And for the next few months, they're doing a series called Tacos with Friends. And every month, they're bringing in, more often not a real, actual chef, but occasionally a sort of friend in the public eye to design a taco. And the proceeds of that taco go towards City Harvest. City Harvest are an amazing organisation that makes sure that any food surplus, um, basically goes towards folks experiencing food insecurity. So I designed a taco that was kind of inspired a little bit by my, uh, part on the bear

• 7:12Speaker 04

  and mainly by my mom.

• 7:14Jessie Ware?

  Danish taco?

• 7:15Speaker 04

  It's actually not a Danish taco, our, our episode was called Honeydew. So it has pickled honeydew melon, uh, on the taco. I know which, I know that sounds a bit, but.

• 7:25Jessie Ware?

  No, I like the idea of it.

• 7:27Speaker 04

  If I can say this, it's working, people are digging it.

• 7:29Jessie Ware?

  What's the meat?

• 7:31Speaker 04

  So it's a pork carnitas taco.

• 7:33Jessie Ware?

  Yum.

• 7:34Speaker 04

  A little bit of fresh avocado.

• 7:36Jessie Ware?

  So instead of the pineapple, not pineapple.

• 7:39Speaker 03

  No, melon and prosciutto.

• 7:42Jessie Ware?

  Yes.

• 7:42Speaker 04

  Little bit of a play, little bit of a play on that. And that, that thing that I think exists in a lot of like different cuisines where you have kind of like fatty meat with sweet fruit.

• 7:51Jessie Ware?

  Yes.

• 7:52Speaker 04

  You know, so whether it's pork and apple, whether it's duck and plum, prosciutto and melon, so like, it actually kind of works if I'm allowed to say that.

• 7:59Jessie Ware?

  So getting the part in the bear.

• 8:01Speaker 04

  Hmm.

• 8:02Jessie Ware?

  When you did your audition, did they ask you about food as well? I mean, you're an actor, so you can just pretend that you would.

• 8:08Speaker 04

  Right.

• 8:08Jessie Ware?

  But you seem to be passionate about food and eating. Do you feel like that played a part in you getting the role, not just because you're talented at acting?

• 8:14Speaker 04

  That's sweet, yeah, I like, I'm like, I can accept the compliment about talented, being talented at eating, that's sweet of you. I, I don't know, it's interesting. I mean, I think that, quite honestly, I've always been such an admirer of the hospitality industry and people who work in, you know, kind of the service industry and my mum. Is such a good cook.

• 8:34Jessie Ware?

  Is she?

• 8:35Speaker 04

  Went to culinary school, yeah.

• 8:36Jessie Ware?

  Ditch, oh god.

• 8:37Speaker 04

  I was like very spoiled.

• 8:38Jessie Ware?

  Feeling anxious now.

• 8:39Speaker 04

  Oh my gosh, don't be silly. I knew when I walked in here it was gonna taste good. I said, I could smell it.

• 8:43Jessie Ware?

  You don't know.

• 8:44Speaker 04

  As soon as the door opened. You know, my mum was a really good cook and I always like, I always kind of form this association between food and love. Like, I really did. It was the way that my mum expressed it, it was the way that our family sort of came about and sort of showed love to one another was was literally around the dinner table. So always had that association.

• 9:02Jessie Ware?

  Can you um tell us about who was around the dinner table when you were a child and what was something that your mum was dishing out for dinner?

• 9:10Speaker 04

  It's a good question, yes. Sunday lunch was like a massive thing.

• 9:12Jessie Ware?

  Right.

• 9:13Speaker 04

  Um it was like stipulated actually by my dad that everyone had to be there for Sunday lunch. So I've got quite a big family. I've got half brothers and sisters who are my whole brothers and sisters, but you know.

• 9:24Jessie Ware?

  How many of you?

• 9:24Speaker 04

  We grew up separately in in some respects. So I've got two sisters and an older brother.

• 9:28Jessie Ware?

  Right.

• 9:29Speaker 04

  And, you know, the kind of unofficial rule of Sunday lunch, like you had to be there and you can kind of bring like whoever you wanna bring. And it was really lovely. I was really lucky to sort of grow up that that way. And my mum would do all the cooking and do it so brilliantly well. My dad was was born and raised in Yorkshire, so.

• 9:46Jessie Ware?

  Oh.

• 9:46Speaker 04

  Invariably, it was Sunday roast with a Yorkshire pudding. More often than not, it was beef. That was like.

• 9:52Jessie Ware?

  He allows that and he's a cardiovascular surgeon.

• 9:55Speaker 04

  He's.

• 9:55Jessie Ware?

  Yeah.

• 9:56Speaker 04

  You've definitely done your research. Yeah, he did. Yeah, Sundays, there was an exception.

• 10:00Jessie Ware?

  And would you still, would he still want the Yorkshire even if you were doing chicken?

• 10:04Speaker 04

  That's a very good question. No, he got a bit traditionalist about that, yeah.

• 10:08Jessie Ware?

  So, okay, so it was a roast dinner on a Sunday. Would you always bring your mates?

• 10:12Speaker 04

  You know what? It was such a like sacred event that like the focus was just the food and my family. So like more often than not, I wasn't necessarily bringing someone. I remember like that was how I'd meet like a lot of my older siblings, like boyfriends and girlfriends. That was kind of like what I seem to remember. It was amazing. And and yeah, we'd nearly always have the Yorkshire pudding with beef. And it was nearly always beef for that reason. So I think the Yorkshire pudding was as important.

• 10:35Jessie Ware?

  How good is your mum's roast potatoes?

• 10:37Speaker 04

  I, elite, to the point where it's really hard for me to go to a pub and have a roast and not feel disappointed. Because my mom's potatoes are just, they're next level.

• 10:46Jessie Ware?

  I, I had, speaking of roasts at pubs, we had Tommy Banks on, who's an incredible chef.

• 10:52Speaker 04

  Oh, yeah, yeah, yeah.

• 10:52Jessie Ware?

  And I said, I just don't think that roasts are ever as good as when you're in the house. And he was like, I beg to differ. And he's invited us down and we absolutely should. I do have to say, I had probably the best roast I've ever had in a Bristol pub, a new pub. It was stunning. You went to Bristol Uni, didn't you?

• 11:11Speaker 04

  I did, yeah.

• 11:12Jessie Ware?

  Did you eat well there?

• 11:13Speaker 04

  I went to Bristol Uni. I ate like a student at Bristol Uni would. I think like probably not like picture of health. If you, if you took a look at what I was ingesting.

• 11:22Jessie Ware?

  What were you studying?

• 11:23Speaker 04

  Uh, I was studying drama.

• 11:25Jessie Ware?

  Oh, it's a good place to do it, right?

• 11:26Speaker 04

  It's a good place to do it.

• 11:27Jessie Ware?

  So you quit, I presume, because you were already booked and busy, baby?

• 11:32Speaker 04

  Well, I got really fortunate in that I was sort of auditioning. I, I'd shot something in America, kind of just before I left for uni, I believe, if I'm not mistaken. The timeline's a bit fuzzy, but I was sort of auditioning for stuff in my first year. It's one of those things where I was like, they just tripled the uni fees, having said they wouldn't.

• 11:52Jessie Ware?

  Yeah.

• 11:52Speaker 04

  And I didn't have a student loan. I was kind of like paying my way through uni. And I was like doing the sort of cost benefit analysis. And I was like, I've been offered a job. This is really expensive. I kind of have to take it.

• 12:02Jessie Ware?

  Which job was that?

• 12:03Speaker 04

  I did the Maze Runner, the first Maze Runner film.

• 12:05Jessie Ware?

  A huge breakout thing for you, right?

• 12:08Speaker 04

  Yeah, it was a big opportunity for me and, and, and really special. And in a way socially, like in some ways, it was sort of an extension of my kind of college years, my university experience, if you like. It was like a continuation of the fun I was having at uni, because we were sort of all like eighteen to sort of twenty five at that time. And in the same breath, an amazing professional opportunity as well. And I got, got really lucky. Also, I shot it in Louisiana and looked no further than great food.

• 12:35Jessie Ware?

  Great food. Okay, tell me what some of the memorable meals were.

• 12:38Speaker 04

  New Orleans is.

• 12:39Jessie Ware?

  Oh, yeah, everyone's.

• 12:40Speaker 04

  Oh, it's this unbelievable kind of melting pot of different cultures and cuisines. And, you know, the blend of like comfort food and like Creole culture and what that does. Whether it's, you know, jambalaya or gumbo or the best fried chicken you've ever had.

• 12:55Jessie Ware?

  And beignets, that's how you say it.

• 12:57Speaker 04

  Which are crazy, just a fancy French donut.

• 13:00Jessie Ware?

  Like a donut. Yeah, but they're, but they're long.

• 13:03Speaker 04

  They sometimes are.

• 13:05Jessie Ware?

  They're kind of lighter as well, I felt like, maybe.

• 13:07Speaker 04

  Lot of powdered sugar.

• 13:08Speaker 03

  Hmm. What's that thing that Randy Jackson talked about? Bean casserole?

• 13:13Jessie Ware?

  Green bean, green bean casserole.

• 13:16Speaker 04

  Green bean casserole, that's a thing too, yeah, yeah.

• 13:19Jessie Ware?

  And good slop, was it sloppy joe? No, what did, what were the sandwiches that they do?

• 13:24Speaker 04

  Po' boys?

• 13:24Jessie Ware?

  Po' boys.

• 13:25Speaker 04

  Po' boys are amazing.

• 13:26Jessie Ware?

  What are they? Well, you explain them.

• 13:29Speaker 04

  They, they tend to be, so the, the origins of them are that like oysters used to be these kind of like gross things that people didn't sort of like really respect, right?

• 13:38Speaker 03

  I don't respect them still.

• 13:40Speaker 04

  Listen.

• 13:40Jessie Ware?

  Are you an oyster boy?

• 13:41Speaker 04

  Each their own. I actually am. I've conveniently like blocked out the fact that someone said it looks like a giant's bogey. I've kind of blocked that out of my mind so that I can enjoy them. But an oyster and a martini is a great combination. But they used to be very, very cheap. And so more often than not, you know, folks in the south who couldn't necessarily afford to eat the kind of finer things, the lobsters, for example, wherever else, would eat oysters. And to make them go a little bit further, they'd fry them and put them in a sandwich. And that was the original like oyster po' boy. And it was called a po' boy because it's like in the southern vernacular, it's the pronunciation of poor boy, if you like.

• 14:16Jessie Ware?

  So it was for the kind of working class, the lower class.

• 14:18Speaker 03

  A po' boy?

• 14:19Jessie Ware?

  Yeah, but I haven't had an oyster one. I think I've had like.

• 14:22Speaker 04

  Shrimp maybe?

• 14:22Jessie Ware?

  Maybe, yeah. And like, there's these really beauti-, I mean, the thing about New Orleans is like, some of these places that you eat, they're so decadent, but they're kind of, you know, they're working cafe, like it's, it's amazing, mum.

• 14:35Speaker 03

  I'd love to.

• 14:35Jessie Ware?

  On Frenchman Street, it's just amazing.

• 14:37Speaker 03

  A sudden, because Hannah lived there when she was doing that.

• 14:40Jessie Ware?

  She was what TV show was she doing? Uh, the first, yeah.

• 14:44Speaker 03

  With Sean Penn.

• 14:45Jessie Ware?

  Yeah.

• 14:46Speaker 03

  Hannah's an actress and she lives in LA and she's seen you at one of her acting classes, Sally someone.

• 14:51Speaker 04

  No way.

• 14:52Jessie Ware?

  I think, yeah, I don't know. I wonder if you've done like scenes.

• 14:55Speaker 04

  I went to audit, uh, my friend Chris Sheffield. So funnily enough, Chris Sheffield, who, uh, is one of my best friends who I met on Maze Runner. He goes to the acting class. So, and I would have seen her and she's fantastic. I mean, everyone in there was fantastic.

• 15:07Speaker 03

  But she says what's so amazing is that there's really established actors that go there and they keep going.

• 15:13Jessie Ware?

  At that time, yeah.

• 15:13Speaker 03

  Or just to practise really.

• 15:16Speaker 04

  Keep the tools sharp.

• 15:16Speaker 03

  Yeah.

• 15:17Speaker 04

  I really respect it. I think it's amazing. Yeah.

• 15:19Jessie Ware?

  Speaking of tools, did your mum, no mum, I was actually going to speak about fucking cooking, actually, thank you, yeah.

• 15:26Speaker 04

  Tools, eating tools.

• 15:28Jessie Ware?

  Christ. Not even drunk.

• 15:29Speaker 03

  Yes, you're very.

• 15:30Jessie Ware?

  I actually would. Are we not drinking? Because I feel like.

• 15:34Speaker 04

  Please.

• 15:34Jessie Ware?

  You're definitely not drinking.

• 15:35Speaker 04

  The only reason I'm not drinking is I just got back from Glastonbury. Yeah, but so did I.

• 15:39Jessie Ware?

  We've got champagne, pink wine, white wine. Do it.

• 15:43Speaker 04

  Oh.

• 15:43Jessie Ware?

  No, we don't have to.

• 15:44Speaker 04

  No, I, I really should, I really should abstain, but thank you all the same.

• 15:48Jessie Ware?

  Do you want a glass?

• 15:49Speaker 04

  But please, you get involved.

• 15:50Jessie Ware?

  What were you drinking, Will?

• 15:51Speaker 04

  Too much. I drank too much. Drank too much.

• 15:54Jessie Ware?

  Who was your favourite?

• 15:55Speaker 04

  Dochi.

• 15:57Jessie Ware?

  Well, that's why you missed me because we were on at the same time.

• 15:59Speaker 04

  Is that, that's my excuse.

• 16:00Jessie Ware?

  Dochi was supposed to be insane.

• 16:02Speaker 04

  I have to be honest, it's the best live performance of anything I've ever seen.

• 16:05Jessie Ware?

  And, and. Who is Dochi? Dochi's this incredible rapper. Oh, she's the rapper. She's from Florida. She's amazing. It was forty five minutes and I think it was headliner and everyone's a bit like, oh, forty five minutes. But apparently she blew, like, it was incredible.

• 16:17Speaker 04

  Packed it out.

• 16:18Jessie Ware?

  Do you want some pink wine? I'll take anything at the moment. Or white wine? What's, yeah, I'll have white. Is this rude to be drinking with Will when he's not drinking?

• 16:27Speaker 04

  Absolutely not, it isn't.

• 16:27Jessie Ware?

  When were you going to bed at Glastonbury, Will?

• 16:31Speaker 04

  I was going to bed quite, I mean, definitely past my usual bedtime. I'm quite a old man. I'm actually like mocked within some of my like, within my friendship group for sort of being a bit of an old man and not necessarily like being able to hack it and stay out that late, but I, I.

• 16:46Jessie Ware?

  Well, you made it to NYC Download, so.

• 16:48Speaker 04

  I made it to NYC Download a couple of times and that was super fun.

• 16:51Jessie Ware?

  So fun.

• 16:55Jessie Ware?

  Whilst mum sorts out the dinner, I'm gonna get you started to think about your last supper.

• 17:01Speaker 04

  Yeah.

• 17:01Jessie Ware?

  Starter main, pudding, drink of choice.

• 17:03Speaker 04

  Hmm. I've thought about this and I appreciate this isn't necessarily traditional in terms of when you might have this or how you might have this, but I would love to start with an assortment of dim sum.

• 17:14Jessie Ware?

  Yum, yum.

• 17:15Speaker 04

  I would really love that.

• 17:16Jessie Ware?

  Where'd you go for your dim sum?

• 17:17Speaker 04

  So there's some amazing places, obviously in Chinatown in London, which I absolutely love. And there are a number of different places and I kind of like to like wander around and sort of do a bit of like pick and choosing.

• 17:29Jessie Ware?

  Are you going to be protective of those places?

• 17:32Speaker 04

  No, oh no, what, that is in gatekeep, as they say on the internet. No, no, no, no. I just actually can't remember any of the names right now.

• 17:39Jessie Ware?

  Okay, so what's gonna be in your dim sum?

• 17:41Speaker 04

  So in my dim sum.

• 17:42Jessie Ware?

  Your lazy Susan, what's gonna be on it?

• 17:43Speaker 04

  Yes, with all the like baskets, I, I, I definitely want some shumai.

• 17:47Jessie Ware?

  Tell everyone what that is.

• 17:48Speaker 04

  I believe that is a blend of pork and prawn, and I just love them.

• 17:54Jessie Ware?

  Is it in like a wonton dumpling? Is it a soup dumpling or is it like a bun?

• 17:59Speaker 04

  No, it's a wonton, it's in wonton wrapper. Oh my gosh.

• 18:02Jessie Ware?

  It might not be. Oh my god. Mum's worried about this. It's on the lengi, so it should be alright.

• 18:06Speaker 04

  It smells incredible, thank you. So yeah, it's in a wonton, it's kind of open face if you like, and they're absolutely delicious.

• 18:13Jessie Ware?

  Okay, so you're gonna have them?

• 18:14Speaker 04

  Gonna have them, I will probably butcher the pronunciation, it's xiaolongbao, xiaolongbao.

• 18:18Jessie Ware?

  You're looking at me, I'm a fucking, I'm a Jew. Right, my favourite are the soup dumplings. I love them, my kids love them.

• 18:24Speaker 04

  Unbelievable.

• 18:25Jessie Ware?

  Babe, itzu do frozen ones. They're not fab, but they're doable for the freezer.

• 18:30Speaker 04

  That's really good to know.

• 18:30Jessie Ware?

  Quite good to know, if you're on your next Ricardo order.

• 18:33Speaker 04

  I love that.

• 18:34Jessie Ware?

  Love a soup dumpling.

• 18:35Speaker 04

  Love a soup dumpling. I'd love also hagao, which I believe is scallop, I could be wrong about that.

• 18:42Jessie Ware?

  Right.

• 18:42Speaker 04

  Yeah, those dim sum, and I really want that with Chinese black vinegar, with the thinly sliced ginger. A nice little hot sauce as well, because I think if you get like a fermented red chili sauce, that goes really well with the hagao. And then soy as well.

• 18:55Jessie Ware?

  So this is your starter?

• 18:57Speaker 04

  That's just my starter.

• 18:58Jessie Ware?

  Love it.

• 18:58Speaker 04

  We just started. Can you help yourself, David? It all looks great, thank you so much. It's such a pleasure. You're gonna put some rice, put some rice on your plate? I'd love some. Yeah. This looks so good. Thank you, lovely. Thank you. Okay. Wow, this is.

• 19:12Jessie Ware?

  So mum, this looks delicious, you're amazing, thank you.

• 19:15Speaker 04

  So good.

• 19:17Jessie Ware?

  So what did you have for lunch, Will?

• 19:20Speaker 04

  Um, oh, today, I had.

• 19:23Jessie Ware?

  A salad?

• 19:24Speaker 04

  I had bra. Fuck, I am such a wanker. I had brown rice sushi.

• 19:28Jessie Ware?

  Oh my god.

• 19:29Speaker 04

  Which I don't think is remotely traditional, is it? There's a, there's a thing called Corner Shop that just opened on one eighty Strand.

• 19:36Jessie Ware?

  Oh, the deli. It looks amazing.

• 19:38Speaker 04

  Yeah. Um, yeah, no, thank you. I was gonna say, Jess, do you want to get some of this?

• 19:42Speaker 03

  Yeah, please.

• 19:43Speaker 04

  Yeah.

• 19:43Speaker 03

  Thank you, babe.

• 19:44Speaker 04

  Two pieces?

• 19:45Speaker 03

  Yes, please. Do you want some juice on that as well? Do you want some of that?

• 19:47Jessie Ware?

  Here, thanks, babe.

• 19:48Speaker 04

  Yeah, sushi light.

• 19:49Speaker 03

  Thank you, darling.

• 19:50Speaker 04

  Yeah, I can, I can spoon it.

• 19:52Jessie Ware?

  Do you have brown rice sushi?

• 19:53Speaker 04

  Put some of this on you.

• 19:54Jessie Ware?

  Oh my god, why are you so sweet? Yeah, I do. Thank you.

• 19:56Speaker 03

  Perfectly well brought up.

• 19:57Speaker 04

  Thank you, darling. This is a.

• 19:58Speaker 03

  Not sure that the.

• 19:59Speaker 04

  Thank you, that's amazing. Do you want me to do yours?

• 20:02Speaker 03

  No, I'm fine.

• 20:02Speaker 04

  You sure?

• 20:03Speaker 03

  I think I am.

• 20:04Speaker 04

  The sauce is great.

• 20:05Speaker 03

  I don't know it at all.

• 20:06Jessie Ware?

  It's a really nice one. It is a bit bitter, but it's nice.

• 20:09Speaker 03

  It is a bit bitter. I don't get it.

• 20:12Speaker 04

  I'm gonna like that, so.

• 20:13Jessie Ware?

  So whilst we tuck in, main, where are we going on the main?

• 20:16Speaker 04

  The main course is based on a dish I had, basically is the dish, uh, that I had in Jamaica. Curry shrimp.

• 20:23Jessie Ware?

  Hmm.

• 20:24Speaker 04

  With rice, cabbage.

• 20:27Jessie Ware?

  What, like a coleslaw?

• 20:28Speaker 04

  No, like a sort of, um, like a kind of, it's like semi steamed, maybe a little bit, kind of like sauteed a little bit, probably with some oil. And it's probably like thyme and a little bit of Scotch bonnet in there.

• 20:40Speaker 03

  Scotch bonnet? Are you a hot person?

• 20:42Speaker 04

  I do love, I do love my spice.

• 20:44Speaker 03

  That's why you eat hot sauce.

• 20:46Speaker 04

  And then served on the side, festival, which is this like delicious.

• 20:49Speaker 03

  Oh, best of, yeah, I know, I love it.

• 20:51Speaker 04

  So good. And my drink of choice with that would be a red sorrel red stripe.

• 20:58Jessie Ware?

  Okay.

• 20:59Speaker 04

  So it's a red stripe with like the flavour of sorrel in it and it kind of gives me like shandy vibes.

• 21:04Jessie Ware?

  Ooh, yum.

• 21:05Speaker 04

  Shandy radlers, which is kind of how I, that's probably like the first drink I ever had, I think it was a shandy.

• 21:10Jessie Ware?

  I had a shandy on Sunday night at the Maccabees at Glastonbury.

• 21:13Speaker 04

  Oh.

• 21:14Jessie Ware?

  It was delicious.

• 21:15Speaker 04

  That's a great move. And by the way, this is delicious.

• 21:17Jessie Ware?

  This is a really nice one.

• 21:18Speaker 04

  Like genuinely so, this is like my mum's cooking. This is amazing. Thank you so much.

• 21:22Jessie Ware?

  So.

• 21:23Speaker 04

  This is amazing. Thank you.

• 21:24Jessie Ware?

  When were you in Jamaica?

• 21:25Speaker 04

  I was in Jamaica. Oh my gosh, this was pre pandemic. I hate to sorry.

• 21:32Jessie Ware?

  Holiday work?

• 21:33Speaker 04

  It was for holiday. It was for holiday. And I remember like you kayaked out to this little island and there were like two restaurants on this island.

• 21:41Jessie Ware?

  Oh.

• 21:42Speaker 04

  And you just like posted the kayak up and got out, had this meal. It was like, kind of like one of the most satisfying plates of food I've ever had. Really vibrant as well and went so well with several coral red stripes.

• 21:55Jessie Ware?

  What were you gonna say? Spliffs?

• 21:57Speaker 04

  So, then you eat it in seconds. Yeah. No, I like really took my time with that and it was, it was amazing.

• 22:04Jessie Ware?

  So you like going to the West Indies and Caribbean on holiday?

• 22:07Speaker 04

  I do and I love Caribbean food and obviously, you know, thanks to the Windrush generation, like our food scene in London has been so enriched by, you know, Caribbean culture.

• 22:16Speaker 03

  It was you that said, because I've read your Wikipedia page, that you said Caribbean chefs are overlooked.

• 22:22Jessie Ware?

  African chefs.

• 22:23Speaker 03

  Or African chefs are overlooked. You're right though.

• 22:26Speaker 04

  Yeah, chefs from, you know, the African diaspora and.

• 22:29Speaker 03

  They go on MasterChef, the professionals, and win nothing.

• 22:32Speaker 04

  And it's, it's wild and like, you know, you think about, I mean, you can't go anywhere in the world and like going back to, you know, Louisiana being a prime example. Anywhere in the world where like Africa hasn't, you know, influenced the food in, in some way and yet it's often, I think African cuisine is often like overlooked in various conversations, especially when it comes to like, you know, fine dining or awards and this sort of thing, which isn't obviously the, the measure of what makes food great. Like I think people know that, but still it deserves to be given the same level of, of attention.

• 23:04Jessie Ware?

  So come on, give some, give some shout outs now of where people should be eating. Have you got any outside London?

• 23:10Speaker 03

  Brixton. Oh, Chichu, Chichu, is it?

• 23:13Speaker 04

  Chichu's amazing.

• 23:14Speaker 03

  Where's that at?

• 23:15Jessie Ware?

  In Brixton Market, it's fantastic.

• 23:17Speaker 04

  Yeah, absolutely. And it's the first time that a black woman has been awarded a Michelin star in the UK.

• 23:22Speaker 03

  Oh, wow.

• 23:23Speaker 04

  Ever, yeah, which is amazing. So yes, that place is unbelievable.

• 23:27Speaker 03

  Do you live south?

• 23:28Speaker 04

  I do. I live in South London. Yeah.

• 23:30Jessie Ware?

  Yeah.

• 23:30Speaker 04

  Yeah, I, I mean, I love it in South.

• 23:32Speaker 03

  Hence Brixton.

• 23:33Speaker 04

  Hence Brixton. So yeah, and in Brixton, fish wings and tings is great.

• 23:37Jessie Ware?

  Uh huh.

• 23:37Speaker 04

  And then for African food, Chichu's unbelievable. I think Accra and Akoko were both part of the same team. Akoko being fine dining and West African.

• 23:47Jessie Ware?

  Where's that?

• 23:47Speaker 04

  Really, really amazing. That's in Fitzrovia.

• 23:50Jessie Ware?

  Okay.

• 23:50Speaker 04

  So those are both really, really good. Aqua being like their more like casual fine dining um concept in London Bridge, I believe, London Bridge Borough.

• 23:59Jessie Ware?

  Okay.

• 24:00Speaker 04

  And then if you are in London, there's a a directory and company called Black Eats London, and they have a full list of all the kind of like best back owns um restaurants and food businesses in the capital, and that's really worth worth following. I mean, there's there's so many, but those are definitely some that like stick out. Yeah.

• 24:18Jessie Ware?

  Now, before we go into the bear.

• 24:21Speaker 04

  Mmm.

• 24:22Jessie Ware?

  Your pudding.

• 24:23Speaker 04

  Yeah.

• 24:24Jessie Ware?

  You have a sweet tooth, don't you?

• 24:27Speaker 04

  I really do. I it's kind of my vice and I try to sort of steer clear day to day of desserts and sweets because I don't really have an off switch. Um it's quite dangerous. Like if I if I start, it's hard to start.

• 24:40Jessie Ware?

  Do you like chocolate as well?

• 24:41Speaker 04

  I love chocolate.

• 24:43Jessie Ware?

  What sort of chocolate do you eat?

• 24:45Speaker 04

  Kind of all chocolate. I've just started getting into dark chocolate, which is how I know I'm at least attempting to be an adult.

• 24:50Jessie Ware?

  But what's this milky pie, milky bar pie thing that you talk about?

• 24:54Speaker 04

  So that's.

• 24:56Jessie Ware?

  It sounds disgusting.

• 24:57Speaker 04

  It used to be called crack pie and they've adapted the name.

• 24:59Jessie Ware?

  Mamma Fuku one.

• 25:00Speaker 04

  It's the Mamma Fuku pie. And it was like a happy cooking accident from a a woman called Christina Tosi.

• 25:05Jessie Ware?

  Mm hmm.

• 25:06Speaker 04

  Who's actually become a friend since um since the bear. Yeah, because we were in an episode together and she's just amazing.

• 25:11Jessie Ware?

  Where they're saying goodbye to the brilliant restaurant.

• 25:15Speaker 04

  Mmm, mmm hmm.

• 25:16Jessie Ware?

  And all the big chefs are there.

• 25:18Speaker 04

  Yes, yes.

• 25:19Jessie Ware?

  Great.

• 25:19Speaker 04

  Yeah, exactly. So she's um she she's amazing. But yeah, Mamma Fuku Pie was definitely, I mean, it's it's high up on my list. It's still in my top five. And I have to say, when it came to, you know, starter and main course, there were some honorable mentions, like I wanted to say almost my mom's Sunday roast for my main.

• 25:36Jessie Ware?

  Mm hmm.

• 25:36Speaker 04

  You know, I think there are like some other main courses or some other starters that could have got a look in. Dessert is really, really tough.

• 25:43Jessie Ware?

  Right. Are we gonna have like a trio of desserts?

• 25:46Speaker 04

  I would love a trio, but is that allowed?

• 25:49Jessie Ware?

  Yeah.

• 25:50Speaker 04

  Listen, if you're offering me a trio, I'm not gonna turn it down.

• 25:53Jessie Ware?

  Fine, do it.

• 25:53Speaker 04

  And that's really made me quite happy.

• 25:54Jessie Ware?

  More chicken, darling. I do, mom. I'm starving.

• 25:57Speaker 04

  That's so good.

• 25:58Jessie Ware?

  Okay, go on, hit me.

• 25:59Speaker 04

  It's I mean, it's it's a heavy trio, but hey.

• 26:02Jessie Ware?

  You want another bit of chicken, Will?

• 26:03Speaker 04

  I would love, I'm definitely not gonna say no, thank you, it's so delicious.

• 26:06Jessie Ware?

  And a bit of more rice here.

• 26:08Speaker 04

  Thank you, thank you.

• 26:09Jessie Ware?

  And help yourself with the.

• 26:09Speaker 03

  I do love that rice.

• 26:11Jessie Ware?

  I love that rice too.

• 26:12Speaker 04

  Oh, good.

• 26:12Speaker 03

  Wedding rice.

• 26:13Speaker 04

  Is that what it's called?

• 26:14Speaker 03

  Yeah, I love it.

• 26:15Speaker 04

  I love that. So, I would say that I would love a cheesecake, like a Basque cheesecake.

• 26:21Speaker 03

  Oh, Jesse made that last week.

• 26:22Jessie Ware?

  Yeah.

• 26:23Speaker 04

  Oh, good.

• 26:24Jessie Ware?

  But it's hard to make really well, to be honest.

• 26:26Speaker 04

  And I'll say this, and this is slightly biased because I did work at the restaurant in preparation for the bear, but.

• 26:31Speaker 03

  Oh, did you? Which one?

• 26:33Speaker 04

  No, it's not Brad Ashley, although I do love Thomas Perry.

• 26:36Jessie Ware?

  Yes, me too.

• 26:36Speaker 04

  Restaurants are amazing. I worked at a restaurant in Santa Monica called Pasjer Lee, and the head chef there is called Dave Barron.

• 26:43Speaker 03

  Pasjer Lee?

• 26:44Speaker 04

  Pasjer Lee, yeah, it's kind of a amalgam of like two French words, like four.

• 26:49Speaker 03

  Yeah, not, not, not pretty.

• 26:51Speaker 04

  Oh, yeah, or like, oh, yeah.

• 26:52Speaker 03

  Pasjer Lee means not pretty.

• 26:54Speaker 04

  I guess it does, yeah, and he sort of stuck them together to make one word that doesn't really exist in French, but I quite like it.

• 26:59Speaker 03

  I've never heard of it.

• 27:00Speaker 04

  Yeah.

• 27:00Jessie Ware?

  Not pretty.

• 27:01Speaker 03

  No, Pasjer, is the restaurant?

• 27:03Jessie Ware?

  No, I know, but would it mean like not pretty?

• 27:04Speaker 03

  Pasjer Lee is, means not pretty.

• 27:06Jessie Ware?

  Oh.

• 27:06Speaker 04

  Mmm, I guess, and ironically, it's a very pretty restaurant and the food's amazing. So he and his team did a research trip in San Sebastian.

• 27:15Jessie Ware?

  Mm-hmm.

• 27:15Speaker 04

  And they went, tried Basque cheesecake at the place that is sort of adorned as being kind of the best place.

• 27:20Jessie Ware?

  I'm going there this summer and I'm gonna have to go to the, this place.

• 27:24Speaker 04

  You're gonna have to do it, and it's amazing and they are obviously like really incredible craftspeople and do an amazing job.

• 27:31Speaker 03

  So can you make it now?

• 27:32Speaker 04

  I have made it in the restaurant.

• 27:34Speaker 03

  And?

• 27:34Speaker 04

  I wouldn't necessarily back myself to make it at home, but I did make it in the restaurant with far better equipment than, than I have, but this cheesecake, I, I was lucky enough to have in San Sebastian. I went for my 30th birthday to go to San Sebastian. That was my, that was my, uh, my birthday.

• 27:49Jessie Ware?

  You're such a foodie.

• 27:51Speaker 04

  I do love my food, I do love my food, but I will say this. The Basque cheesecake at Pajolli in Santa Monica is the best in the world. If if that one in the Basque country, if the one in San Sebastian is the best, I I the found better at Pajolli, it's really unbelievable. If you're in Santa Monica, you have to get a slice of that and you can order whole ones as well. Yeah.

• 28:14Speaker 03

  Why are you looking unsweaty and we're dying?

• 28:17Speaker 04

  I'm so sweaty, you're joking.

• 28:19Speaker 03

  We're actually dying.

• 28:20Speaker 04

  Thank you so much. It's just um, it's like chicken juice and vinegar coming out of me.

• 28:24Speaker 03

  I know.

• 28:25Speaker 04

  But it's amazing. Not complaining. Thank you so much.

• 28:28Speaker 03

  Oh my god.

• 28:29Speaker 04

  I should get you back.

• 28:29Speaker 03

  No.

• 28:30Speaker 04

  I don't have that.

• 28:31Speaker 03

  I thought, bang on.

• 28:33Speaker 04

  Thank you.

• 28:33Jessie Ware?

  Okay, so we're we're having the Basque cheesecake from Pajolli.

• 28:36Speaker 04

  The Basque cheesecake is in there. Um, the other thing, and I know that this is like, this is kind of more of a traditional one, and this is like a bit of a shout out to Saint John, because I think the dessert, I think the desserts at Saint John.

• 28:49Speaker 03

  God, I don't even know them.

• 28:51Jessie Ware?

  Saint John?

• 28:52Speaker 03

  I don't know the desserts, darling.

• 28:53Jessie Ware?

  Right, okay.

• 28:54Speaker 04

  I think it's the, I think it's like the best, definitely the best like kind of like traditional British desserts they're gonna get.

• 28:59Jessie Ware?

  Okay.

• 29:00Speaker 03

  What is it? Treacle sticky toffee pudding?

• 29:03Speaker 04

  They're they're sticky. I think they call it a sticky date pudding, I think, or something like that, or date cake. But treacle tart to me with vanilla ice cream is just, and it's not too dissimilar from a Mama Fuku pie.

• 29:17Jessie Ware?

  Mm hmm.

• 29:17Speaker 04

  It's kind of this like culinary accident of a dish. Oh, thank you. But um, but yeah, I would say a slice of treacle tart with really cold, amazing, like Cornish vanilla ice cream would be my like, you know, my be my dream.

• 29:33Jessie Ware?

  Okay.

• 29:34Speaker 04

  This is also very rich. I wasn't expecting to have all three. I don't really have any like, anything acidic or fruity, but anyway.

• 29:40Jessie Ware?

  That was fun.

• 29:41Speaker 04

  Maybe there's a little compote somewhere with the with the cheesecake. I'm going for my last thing, an ice cream cookie sandwich.

• 29:49Jessie Ware?

  Where from?

• 29:50Speaker 04

  I'm ideally getting it from Chin Chin Labs in Soho.

• 29:54Speaker 03

  I know, you know everywhere.

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• 30:40Jessie Ware?

  Okay, so that is very sweet.

• 30:43Speaker 04

  Mmm.

• 30:44Jessie Ware?

  That is a good Last Supper.

• 30:45Speaker 04

  It's intense, isn't it?

• 30:46Jessie Ware?

  I'm into it. Now, let's talk about the bed, like.

• 30:49Speaker 04

  Right.

• 30:49Jessie Ware?

  Your character in it has worked with Carmy.

• 30:52Speaker 04

  Yeah.

• 30:53Jessie Ware?

  And Marcus goes over. Is he lovely?

• 30:55Speaker 04

  Jeremy?

• 30:56Jessie Ware?

  Yeah.

• 30:56Speaker 04

  So lovely.

• 30:57Jessie Ware?

  I just think he's. Is he sexy?

• 30:59Speaker 04

  Very sexy.

• 30:59Jessie Ware?

  Okay. Marcus comes over to Copenhagen to work with you. And you're kind of showing him the ropes with pastry because that's his passion.

• 31:06Speaker 04

  Mm-hmm. Do you know what? I was really lucky for season two, which was my first involvement. My first episode. The only episode that season was called Honeydew. I trained for that solely in London. I worked at three amazing places. St John. I did a shift at St John, which was very cool.

• 31:23Jessie Ware?

  Was Fergus there?

• 31:24Speaker 04

  Fergus was there. I didn't get to meet him at that point.

• 31:27Jessie Ware?

  He liked St John. Mr St John.

• 31:29Speaker 04

  Fergus Henderson, he's like, yeah. He's kind of the person who is credited with sort of celebrating and elevating like nose to tail cooking. So that idea of eating every part.

• 31:38Jessie Ware?

  What does that mean? Awful, he'll do. Oh, I know, like Farah. Yeah, Farah do.

• 31:43Speaker 04

  Yeah, like eating every part of the, and like old school things like trotter.

• 31:46Jessie Ware?

  Oh, God almighty.

• 31:47Speaker 04

  Yeah, yeah, yeah, no.

• 31:48Jessie Ware?

  I'm not going there. He's a legend.

• 31:51Speaker 04

  But he's, he's a legend. And so, yeah, to even be in the building at St John. And listen, I didn't do much. I, you know, they, they knew well how inexperienced I was. They weren't going to let me anything to, near, anything too important. But I did a shift there and then I did a shift in the, in the pastry section as well. So I got to work with the amazing. Head of pastry there, a chef called Rose, she was amazing and like all desserts were incredible. So St John, Trulo, chef Conagad there.

• 32:18Speaker 03

  Crikey, Riley, you've been everywhere.

• 32:20Speaker 04

  I worked very, very briefly at Trulo, but that was really, that was really good fun and Conagad's a great guy. And then where I spent most of my time was at Black Axe Mangal, Lee Tienan's restaurant.

• 32:31Speaker 03

  How was he to work with?

• 32:32Speaker 04

  Absolutely amazing. Lee's become a friend and I think Black Axe Mangal is.

• 32:38Speaker 03

  What is Black, it's Turkish.

• 32:40Jessie Ware?

  Really quite, it's kind of very exciting Turkish food, but he like takes.

• 32:45Speaker 03

  Is he Turkish?

• 32:46Jessie Ware?

  No.

• 32:47Speaker 04

  Yeah, Black Axe Mangal is sort of Turkish inspired, but there's also kind of like Chinese and Sichuan influences. And he takes inspiration from America. One of his signature dishes is a squid ink flatbread with a cured egg yolk and tarama salata. And it's like.

• 33:04Speaker 03

  Don't fancy that mum?

• 33:06Speaker 04

  It's amazing. I will say, I think Black Axe Mangal offers the, probably the most unique meal you can have in London. And it's really small, unassuming, no signage.

• 33:15Speaker 03

  Highbury's in there.

• 33:16Speaker 04

  Highbury in Islington. It's really, it's really amazing and I can't recommend going enough. It's really, really great. So those are the three places.

• 33:23Speaker 03

  Let me to dinner.

• 33:23Jessie Ware?

  Oh yeah, eat your dinner.

• 33:24Speaker 04

  Oh no, not at all. No, no.

• 33:25Jessie Ware?

  Eat your dinner because I'm asking you questions.

• 33:27Speaker 04

  I've got no problem eating this dinner. It's so good.

• 33:29Speaker 03

  It's really nice mum.

• 33:30Speaker 04

  It was, thank you.

• 33:31Jessie Ware?

  Because actually the sweetness and like delicacy of the wedding rice, it worked.

• 33:35Speaker 04

  Mmm.

• 33:36Jessie Ware?

  It worked mum.

• 33:36Speaker 03

  Okay.

• 33:37Speaker 04

  Great.

• 33:38Speaker 03

  But we haven't done chocolate for pudding.

• 33:40Speaker 04

  No, that's absolutely fine. I like all pudding.

• 33:43Speaker 03

  If you eat chocolate, which one do you eat?

• 33:45Speaker 04

  So, I mean, gun to my head, milk chocolate.

• 33:49Speaker 03

  Yeah, me too.

• 33:50Speaker 04

  But I love white chocolate too.

• 33:51Jessie Ware?

  Wow, you are sweet.

• 33:53Speaker 03

  Oh, I've got white in the fridge. Why have you got white chocolate in your fridge? For a recipe, because I was going to make Dubai chocolate.

• 34:01Jessie Ware?

  Were you?

• 34:02Speaker 03

  Yeah.

• 34:02Jessie Ware?

  What for tonight?

• 34:03Speaker 03

  And I, yeah, and I bought.

• 34:04Speaker 04

  What is that?

• 34:05Jessie Ware?

  What?

• 34:07Speaker 04

  I know, I don't know what that is.

• 34:07Jessie Ware?

  Have you been living under a rock?

• 34:08Speaker 04

  Oh, why?

• 34:11Speaker 04

  No, I don't know what Dubai chocolate.

• 34:13Jessie Ware?

  What the fuck, Will?

• 34:14Speaker 04

  What is it here? What is it?

• 34:16Speaker 03

  It's pistachio cream with katafi pastry, but you can use shredded.

• 34:21Jessie Ware?

  And then like chocolate?

• 34:22Speaker 03

  Chocolate.

• 34:23Jessie Ware?

  You crunch into it.

• 34:24Speaker 03

  If you buy a bar, right, I don't know where you live, but Cozy Corner, eight pounds a bar.

• 34:31Jessie Ware?

  That's cheap, mum. That's cheap.

• 34:33Speaker 03

  It's usually fourteen pounds.

• 34:34Jessie Ware?

  Jonathan Ross brought us one. I swear that was about a hundred quid.

• 34:37Speaker 04

  That's wild. I, I get upset.

• 34:39Speaker 03

  You've never heard of it, Dubai?

• 34:40Speaker 04

  I get, I'm still upset by the fact that like Fredo's allow like twenty five p or something and I grew up with them being ten p.

• 34:46Speaker 03

  I love Fredo's.

• 34:47Speaker 04

  Eight pound for a bar of chocolate is a lot, isn't it?

• 34:49Jessie Ware?

  I feel like you need to try it and let us know what you think.

• 34:52Speaker 04

  Okay, it's worth a penny.

• 34:53Speaker 03

  Dubai Chocolate, it's called. So I was gonna make some and you put white chocolate in. The Guardian have got the recipe.

• 34:59Jessie Ware?

  Oh, Lenny, too hot today.

• 35:00Speaker 03

  But you can use shredded wheat instead of katafi pastry.

• 35:04Jessie Ware?

  That's a good little hat.

• 35:05Speaker 03

  And you don't have to cook the pastry.

• 35:07Jessie Ware?

  Like your brown rice sushi, Will. That'll suit you, babe.

• 35:10Speaker 04

  Exactly. That sounds great.

• 35:11Jessie Ware?

  I'm going to ask you more questions. I mean, The Bear, this new season's just come out.

• 35:16Speaker 04

  Yes.

• 35:16Speaker 03

  You were perfect choice for The Bear.

• 35:19Speaker 04

  Oh, wow.

• 35:19Speaker 03

  Because you know so much about food.

• 35:21Speaker 04

  I just, it's kind of like they let a fanboy on set. They let like a, a real geek on to set.

• 35:27Speaker 03

  It's such a good programme as well. I love it.

• 35:29Speaker 04

  I really feel, it was like my favourite show on TV and it's got to be in it.

• 35:32Jessie Ware?

  And then you get the call.

• 35:33Speaker 04

  It was crazy. In fact, I called them.

• 35:35Speaker 03

  You must be hot.

• 35:36Speaker 04

  I like basically begged for a role.

• 35:37Speaker 03

  Did you?

• 35:38Speaker 04

  I, I asked to meet the creator and he very kindly met with me.

• 35:43Jessie Ware?

  And what did you say?

• 35:44Speaker 04

  And I fanned out on him like you wouldn't like.

• 35:47Jessie Ware?

  Yeah, fuck you.

• 35:48Speaker 04

  I.

• 35:49Speaker 03

  Jessie, why don't you try? I'll give you a song.

• 35:52Jessie Ware?

  I don't think they need me.

• 35:54Speaker 04

  No, that would be amazing.

• 35:55Jessie Ware?

  Oh my god, I, I, if you can think that there's a way that they need a singer.

• 35:59Speaker 04

  Yes.

• 36:00Jessie Ware?

  In the fifth season, let me know.

• 36:02Speaker 04

  If I'm involved.

• 36:03Jessie Ware?

  Or I'd just be a sous chef. Rami, uh, he directed your first episode, right?

• 36:08Speaker 04

  Rami Youssef directed.

• 36:09Speaker 03

  Did he?

• 36:10Speaker 04

  Yeah. Yeah.

• 36:11Jessie Ware?

  And he's a friend of mine, he's been on the pod, yeah.

• 36:14Speaker 04

  I love Rami too.

• 36:14Jessie Ware?

  He's fab.

• 36:15Speaker 04

  He's amazing.

• 36:15Jessie Ware?

  Good to work with, good director.

• 36:17Speaker 04

  I mean, really, like, I was a fan of Rami as an actor, writer, obviously, love his stand up. Amazing to see how well he took to directing something that wasn't his own thing, you know, like, he just did it seamlessly. Yeah, and he was wonderful to work with, loved working with Rami.

• 36:34Jessie Ware?

  Did you ever get to Chicago?

• 36:36Speaker 04

  Um, yes, I did, so.

• 36:37Jessie Ware?

  Such great food.

• 36:38Speaker 04

  Yeah, and actually in season four, I shot, uh, yeah, nearly all my stuff in Chicago.

• 36:43Jessie Ware?

  Well, that gives something away if you say that.

• 36:45Speaker 04

  Uh, no, because actually, even in season two, when the kitchen that I worked in was set in Copenhagen, I still shot that in Chicago. Yeah, I actually, um, shot that in the basement of a kitchen called Ever, which is Chef Kirk's Duffy's restaurant.

• 37:00Jessie Ware?

  That's a big restaurant there.

• 37:01Speaker 04

  It's amazing, it's like a two Michelin star kitchen, so it was crazy to even be in.

• 37:05Jessie Ware?

  Can't get in, it's really tough to get a, like, a table.

• 37:08Speaker 04

  Yeah, and the, um, the chefs that work in, uh, the sort of kitchen that is attached to the bar, which is called After, Ever After.

• 37:16Jessie Ware?

  Hmm.

• 37:16Speaker 04

  Chef Joe there was like amazing and was like a big inspiration for the scene that was Honey Dew and kind of gave his sort of affirmation of the scene in terms of like how Rami, myself and Marcus were doing it, and that meant a lot to get get that from someone who actually worked in that space and has been in the industry for so long.

• 37:34Jessie Ware?

  Where did you eat in Chicago that you loved? Cause I think the food is fantastic there.

• 37:38Speaker 04

  The food's so good, yeah, there's so many amazing.

• 37:42Jessie Ware?

  Did you go to Stephanie, like, any of the Girl and the Goats?

• 37:44Speaker 04

  Oh, I love Girl and the Goat.

• 37:46Jessie Ware?

  Me too.

• 37:46Speaker 04

  I love that restaurant.

• 37:48Jessie Ware?

  Me too.

• 37:49Speaker 04

  I think it's so good and she's got several different spots now.

• 37:51Jessie Ware?

  Um, she had this really dirty diner that was quite near. It was like in that Loop, West Loop area, anyway.

• 37:58Speaker 04

  Oh, yeah, West Loop, yeah.

• 37:58Jessie Ware?

  But I think it's closed down, it was like Little Goat Diner or something like that.

• 38:01Speaker 04

  Oh, yeah, yeah, yeah, yeah, you're right.

• 38:02Jessie Ware?

  Delicious.

• 38:03Speaker 04

  Yeah, really good.

• 38:04Jessie Ware?

  Now, let's just talk about this spaghetti bolognese bread thing.

• 38:09Speaker 04

  Oh, oh, yeah, yeah, yeah, yeah.

• 38:11Jessie Ware?

  This became like, it was something you used to go to school with a spaghetti bolognese sandwich, is that right?

• 38:15Speaker 04

  So.

• 38:15Jessie Ware?

  Cause you were, you were called the Bolognese boy.

• 38:19Speaker 04

  Imagine I just have a full on panic attack. No, um, uh, they, they, they happen. No, I, what we would do is my mum would make an amazing spaghetti bolognese. Cause I think a lot of like British mums would.

• 38:30Jessie Ware?

  What's her like secret ingredient?

• 38:32Speaker 04

  My mum's secret ingredient, I'm trying to think what would go into hers. Generous with the red wine.

• 38:37Jessie Ware?

  Okay.

• 38:38Speaker 04

  She kind of always put mushrooms in there. Sometimes like the Parmesan rind goes in.

• 38:43Jessie Ware?

  Yeah.

• 38:43Speaker 04

  Extra flavour, you know, and then like fish out at the end. I don't know if she would deviate all that much.

• 38:49Jessie Ware?

  Fine.

• 38:49Speaker 04

  From like the British mum's interpretation of, you know.

• 38:53Jessie Ware?

  Yeah.

• 38:53Speaker 04

  Bolognese. But yeah, what would happen is me and my sister didn't ever really eat traditional breakfasts. So we'd always just eat the leftovers from the night before, which really freaks people out because if we had.

• 39:03Speaker 03

  So you had pizza?

• 39:05Speaker 04

  Pizza or if we had Thai green chicken curry the night before, that's what we were having for breakfast.

• 39:09Jessie Ware?

  Why was that? Why? Cause you just loved your mum's food so much.

• 39:13Speaker 04

  Basically just loved.

• 39:14Jessie Ware?

  Scrambled eggs felt quite boring.

• 39:15Speaker 04

  Felt boring, was never really that into cereal.

• 39:17Speaker 03

  I've clearly over catered.

• 39:19Speaker 04

  Oh my gosh, that looks amazing.

• 39:22Speaker 03

  But help yourself.

• 39:23Speaker 04

  Wow, thank you so much.

• 39:25Jessie Ware?

  Help yourself, help yourself.

• 39:26Speaker 04

  Holy schmokes. What, um, what is this?

• 39:30Speaker 03

  Kind of Middle Eastern eat and mass. But please have a lot.

• 39:35Speaker 04

  Can I take a photo of this?

• 39:35Speaker 03

  Yeah, but please have a lot, darling.

• 39:37Speaker 04

  Sorry, because that is.

• 39:39Jessie Ware?

  She's gonna give you Tupperware, Will. And you can have it in the morning for breakfast?

• 39:43Speaker 03

  Yeah.

• 39:44Speaker 04

  I mean.

• 39:45Speaker 03

  Just have a lot.

• 39:46Speaker 04

  This looks insane.

• 39:47Speaker 03

  Please have a lot, darling.

• 39:48Jessie Ware?

  Okay, so you'd have like.

• 39:50Speaker 03

  At least four spoons.

• 39:51Jessie Ware?

  You'd have leftovers in the morning.

• 39:53Speaker 04

  Yeah, yeah, we'd have leftovers in the morning, which I think freaks a lot of people out.

• 39:57Speaker 03

  No.

• 39:58Speaker 04

  Are you sure I can't like dish this out?

• 39:59Speaker 03

  No, keep going, keep going.

• 40:01Speaker 04

  Okay.

• 40:02Speaker 03

  Cause I'm very happy.

• 40:04Speaker 04

  This is, okay, thank you.

• 40:05Speaker 03

  Cream, sweat.

• 40:06Speaker 04

  Incredible. Thank you so much.

• 40:07Speaker 03

  Actually, I've kind of given up with how I look.

• 40:10Jessie Ware?

  It's schwitzing in here.

• 40:11Speaker 03

  It is actually beyond believable.

• 40:13Jessie Ware?

  So hot, I actually don't know what to do.

• 40:16Speaker 04

  It's quite warm. Do you want me to fan you for a bit while you, while you, while you spoon?

• 40:21Jessie Ware?

  Very sweet.

• 40:21Speaker 04

  No, and then keep the, keep the mess cold as well.

• 40:23Jessie Ware?

  I'm not even doing, you're getting nothing.

• 40:25Speaker 04

  We'll keep the mess.

• 40:26Jessie Ware?

  Oh, yeah, babe.

• 40:27Speaker 03

  Oh my god.

• 40:31Jessie Ware?

  Is it, yeah?

• 40:33Speaker 03

  He's happy, mum, he's happy.

• 40:34Jessie Ware?

  Good.

• 40:35Speaker 04

  That's the rose water in there.

• 40:36Speaker 03

  Yeah.

• 40:37Jessie Ware?

  Do you like that though?

• 40:39Speaker 04

  I actually really do.

• 40:40Jessie Ware?

  Thank you.

• 40:41Speaker 04

  It's actually really. That's really, sorry, that's really good.

• 40:45Speaker 03

  I have it before it melts. Jesse, I don't think I've ever been this hot. And actually, I think we're all gonna pass out.

• 40:52Speaker 04

  It has the weather turned Middle Eastern, is that what's happened with this dessert?

• 40:55Speaker 03

  Yeah, it's true.

• 40:56Speaker 04

  Yeah, yeah, we're actually in the Middle East.

• 40:58Speaker 03

  Oh, yeah, very.

• 40:59Speaker 04

  This is trans- transformative.

• 41:01Speaker 03

  It's actually unbearable.

• 41:03Jessie Ware?

  It's delicious, this, Mum, I like this.

• 41:04Speaker 03

  Do you like it? Please eat lots now.

• 41:07Jessie Ware?

  I'm appreciating the pistachio.

• 41:08Speaker 03

  Are you?

• 41:09Jessie Ware?

  Yeah.

• 41:10Speaker 04

  Really, really good.

• 41:11Speaker 03

  Will you have seconds, Will?

• 41:12Speaker 04

  Yes.

• 41:13Speaker 03

  I'm sent to the house.

• 41:14Jessie Ware?

  You know you have to. Fucking Ed Sheeran did all helping, so, you know, if you wanna be on Mum's best book.

• 41:20Speaker 04

  It, I do, I really do.

• 41:22Speaker 03

  I like good eaters.

• 41:22Speaker 04

  Okay, okay, I'm on it.

• 41:25Jessie Ware?

  So what else is on the cards? Like, what are you, what are you going into something now? I mean, obviously you've just had like a weekend away, you were working on the Friday, but you've just had Glastonbury. You're kindly doing this, but I'm, I'm sure you're, you're busy.

• 41:37Speaker 04

  Not kindly, I mean, this is a dreamy way to recover from Glastonbury, thank you. Um, yeah, I, uh, just finished filming something in Ohio recently. That was a really amazing experience.

• 41:50Jessie Ware?

  How was the food there?

• 41:51Speaker 04

  I had some absolutely amazing Somali food. I discovered this place called Hoyos Kitchen, which is based in, I think it's Northern Market in Columbus, Ohio. And they ended up coming and catering for us on the last day, which was really.

• 42:05Jessie Ware?

  Was that because you made friends with them and then you?

• 42:07Speaker 04

  I did make friends with them, yeah, and I just wanted to eat their food at work.

• 42:10Speaker 03

  I'm not force feeding, but please eat.

• 42:12Speaker 04

  Thank you so much.

• 42:13Jessie Ware?

  It's just got bigger.

• 42:14Speaker 04

  I'm not, did that grow?

• 42:16Speaker 03

  I didn't put it all out of the bowl. And Luca has.

• 42:22Speaker 04

  That is twice the size.

• 42:24Speaker 03

  I'm so sorry, I overdid it.

• 42:26Jessie Ware?

  Why are you so sorry?

• 42:27Speaker 03

  Well, there's a bit too much food.

• 42:29Jessie Ware?

  That's okay. No, I'm good, thank you, with the old lactose. He doesn't want to eat it.

• 42:34Speaker 03

  Are you watching your body at all?

• 42:36Speaker 04

  Well, I mean, I wasn't the last few days.

• 42:38Speaker 03

  Have you marvels of the galaxy or whatever they are? Guardians of the marvels or whatever it is, what is it?

• 42:44Speaker 04

  Yeah, no, close enough, to be fair.

• 42:45Speaker 03

  Do you have to wear skintight things to those things?

• 42:48Speaker 04

  Um, again, not anymore, I, I will be wearing, uh, the antithesis of that. Because if I can come around and eat here again, which I would rather do than.

• 42:56Jessie Ware?

  You can come around and promote any old shit.

• 42:59Speaker 04

  Thank you.

• 43:00Jessie Ware?

  With your fucking food chat. You're welcome again.

• 43:03Speaker 03

  It is hot, isn't it?

• 43:04Speaker 04

  It's really, it's really hot.

• 43:05Speaker 03

  Is it just me? It isn't just me.

• 43:06Jessie Ware?

  This is when you were going through the menopause, that's what we used to say.

• 43:09Speaker 03

  Is it just me or is it hot? Tully's fanning and he's not menopausal, then we know we're in trouble.

• 43:15Jessie Ware?

  You want to eat, Mum?

• 43:17Speaker 04

  Oh my god.

• 43:18Jessie Ware?

  Okay, so what have you got going on? You've just filmed something in Ohio.

• 43:21Speaker 04

  So yeah, I just finished a film in Ohio, which was a really great experience. That comes out, I assume next year, but we're kind of maybe going to like a festival situation with that. So waiting to find out. Season four of The Bear just came out.

• 43:33Speaker 03

  Oh, are you in that? I've only, we've not seen you yet.

• 43:36Speaker 04

  No.

• 43:36Speaker 03

  Three episodes in, I am.

• 43:38Speaker 04

  Okay, I'll come in a little bit later, but that is just always the most.

• 43:42Jessie Ware?

  Do they get the star? Mum, stop. Don't ruin it for people.

• 43:46Speaker 04

  I can't say, I can't say. But that, and then I worked with, I worked with Boots Riley on his next film. And that film's called I Love Boosters. That's with Naomi.

• 43:56Speaker 03

  I love who?

• 43:57Speaker 04

  It's called I Love Boosters.

• 43:59Speaker 03

  Okay.

• 43:59Speaker 04

  And boosters being, I believe, an American term for shoplifters.

• 44:03Speaker 03

  Oh, is it?

• 44:04Speaker 04

  Yeah, I think so.

• 44:05Jessie Ware?

  Were you a shoplifter?

• 44:06Speaker 04

  I don't play a shoplifter now, actually.

• 44:08Jessie Ware?

  So you didn't have to do method shoplifting and super drunk?

• 44:10Speaker 04

  Do method, yeah.

• 44:11Speaker 03

  Would you regard yourself like Jeremy Strong, like a method actor?

• 44:15Speaker 04

  I don't think you're going to ask me if I regard myself as a shoplifter. I've just, I've nicked several things over the course of this interview, by the way. I just haven't, I just haven't, I'm certainly. You know, the method thing, I don't think I could even necessarily claim to be a method actor because I haven't done formal training really. And I don't even really know what the method is. My perception of it though is, I think method is an odd, odd word only because I feel like every actor has a method. And so the implication that someone is a method actor kind of implies that that way of doing it is the only way. Or is the sort of best way or the most committed way or the most sort of the fullest version of it. And I don't always necessarily think that.

• 44:57Jessie Ware?

  Will, before we let you go, what is a nostalgic taste or scent that can transport you back somewhere?

• 45:04Speaker 04

  Really good question. I think.

• 45:08Speaker 04

  My mum's gravy.

• 45:10Jessie Ware?

  Hmm.

• 45:11Speaker 04

  Is sort of the essence of Sunday lunch and why I fell in love with food. And it speaks to what my mum kind of cooked and did for our family, you know, with her food. But also it's part of my dad's upbringing, being from Yorkshire. Yorkshire boys love gravy. Yeah, that smell of my mum making gravy was just like, okay, we're also not that far away from all like now, sitting down and enjoying the meal. So that, that, that brings me right back to my mum's, my mum's kind of kitchen table.

• 45:40Jessie Ware?

  When's your next roast with your mum?

• 45:42Speaker 04

  What date is it? I might even be able to get one in this weekend.

• 45:46Jessie Ware?

  I think you need to.

• 45:47Speaker 04

  Might even be this Sunday. In fact, I might, now we're talking about it, I might ask my mum if she'll do one.

• 45:52Jessie Ware?

  I think, I think do it.

• 45:53Speaker 04

  I'm like salivating.

• 45:54Speaker 03

  It won't be that hot this weekend.

• 45:55Jessie Ware?

  I think it may rain, which would be perfect.

• 45:57Speaker 04

  Oh.

• 45:57Jessie Ware?

  And on that note, Will Pal- Poulter.

• 46:00Speaker 04

  Poulter.

• 46:01Jessie Ware?

  Poulter, I'd say.

• 46:02Speaker 04

  Don't be silly. It's one of those names.

• 46:04Jessie Ware?

  We'll poultry, I'm calling it poultry.

• 46:06Speaker 04

  Chicken man is fine.

• 46:07Jessie Ware?

  Chicken.

• 46:07Speaker 04

  Chicken man is absolutely fine with me.

• 46:09Jessie Ware?

  Chicken man, thank you so much for coming on.

• 46:11Speaker 04

  Thank you.

• 46:12Jessie Ware?

  And just being gloriously invested in food.

• 46:16Speaker 03

  Yeah, loves food. You're the best foodie we've had.

• 46:18Speaker 04

  You're, that is so sweet of you to say that.

• 46:21Speaker 03

  Yes, you're the most foodie we've ever had on.

• 46:23Speaker 04

  I'm just quite greedy and I appreciate you like feeding me.

• 46:26Speaker 03

  Thank God, do you want to take some home darling?

• 46:29Speaker 04

  Kind of.

• 46:29Speaker 03

  Okay, great.

• 46:30Speaker 04

  No, no, no, no, I shouldn't, I shouldn't.

• 46:31Speaker 03

  I'm so happy.

• 46:32Speaker 04

  Oh, you're happy. Okay, then I should, then I should.

• 46:34Speaker 03

  No, don't do it to make me happy. It's okay. Don't do it to make me happy.

• 46:40Speaker 04

  No.

• 46:40Jessie Ware?

  Fucking take it. Well, you have to take it now.

• 46:44Speaker 04

  Fuck, but then what?

• 46:45Speaker 03

  He won't eat it.

• 46:46Speaker 04

  Oh, wait, wait. You mean, you mean the dessert? Or you mean that, well, because I'm able to travel with that, that money?

• 46:50Speaker 03

  No, I don't think it's that great.

• 46:52Jessie Ware?

  It's only more chicken now.

• 46:53Speaker 03

  There's two pieces of chicken if you want.

• 46:55Jessie Ware?

  Chicken in the morning.

• 46:55Speaker 04

  I don't want to take it off you.

• 46:57Speaker 03

  Of course you can have it.

• 46:57Jessie Ware?

  Yeah, you have chicken and rice in the morning.

• 46:59Speaker 04

  I'd love chicken and rice for breakfast. Thank you so much. That would be amazing. Thank you so much for having me on.

• 47:04Jessie Ware?

  You may just get salmonella on the way home.

• 47:05Speaker 03

  And then I'll make sure you come back, because you have to return my tupperware.

• 47:10Speaker 04

  That's genius. That's genius.

• 47:13Jessie Ware?

  Oh my god, fucking Cathy Bates misery. Run, Will, run.

• 47:32Jessie Ware?

  I'm so sorry. Firstly, we are so sorry that there was a lot of fanning going on. It is the hottest day. Dear Joe is plugging in the fan. There will be more fanning now. It is unbearable in this house. So sorry if it was a bit flappy and fanny. Fanny can't really...

• 47:53Jessie Ware?

  Flappy and fanny?

• 47:58Jessie Ware?

  Oh God, mum's away from listening.

• 48:03Jessie Ware?

  Thanks so much to Will Poulter for coming on and flapping our fans for us. It was really fab to have him. He is such a foodie. He's delightful. What a gorgeous guest. I'm telling you now, Will Poulter's allowed to come on again for every season he wants. And I'm sure he would give us even more food stories. A brilliant guest. He was just fabulous. I loved him. I'm about to try all his recommendations. And I'm very excited. Kindred spirit. Really, yes. Love chatting to him. The food was delish, mum. He did forget his Tupperware, bless him, after all that drama. He was probably just too hot. But he put it down, so it wasn't in the photo and he's left it here. Bless him.

• 48:47Jessie Ware?

  But a really, really lovely night, even though it is so hot. It's the hottest I've ever been, I've been for a long time. Thank you for listening. And you can watch Will in the new season of The Bear, which is out now. And you can watch him in many other things. But he was fab. He's in lots of things. Everything. Everything. We'll see you next week.

• 49:27Speaker 01

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