Tom Davis falls in love with our steak pie

Angela’s hearty dish makes quite the impression! Tom Davis is an actor, comedian, podcaster, writer and proud south Londoner. Fresh from delivering the goody bag for Romesh Ranganathan, he settles in with us for a proper catch-up over a delicious pie. Tom’s latest tour, Spudgun, sees him return to the comedy circuit after a period away from the stage. You’ll have seen and heard from him plenty in that time, though, with acting credits including Wonka and A Thousand Blows plus TV appearances on shows including A League Of Their Own and, of course, his weekly podcast with Romesh, Wolf & Owl. Tom famously started out in comedy when he was working on building sites, but less is known about his time in the restaurant industry. He chats to us about his work in the kitchen, including a spell at The Connaught, which sadly didn’t overlap with Angela’s time there. The chat begins over sliced bread and a glass of Botivo with elderflower cordial and soda, before we hit the pie. Angela serves a steak pie, using a recipe by Diana Henry, with a gluten free version for Nick, all accompanied by a side of Savoy cabbage. The Waitrose wine experts have paired this meal with a glass of Norton Winemaker's Reserve Malbec. Tom knows his food and possesses some excellent eating credentials, none more so than his completion of The Big Five eating challenge, as well as his unwavering passion for bread and potatoes. We also hear the loveliest story about Olivia Colman, which is always an excellent way to spend your time. Now, pass the Croydon croutons! You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for steak pie was created for Waitrose by Diana Henry. A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

  After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. Called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.

• 0:51Speaker 02

  Dish from Waitrose is a cold glass production. This podcast may contain some strong language and adult themes.

• 1:04Speaker 02

  Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw.

• 1:06Speaker 03

  And I'm Angela Hartnett.

• 1:07Speaker 02

  And we are here for another episode of Dish. Hi Ange.

• 1:11Speaker 03

  Hi Nick.

• 1:11Speaker 02

  What's wrong?

• 1:12Speaker 03

  Nothing, nothing.

• 1:13Speaker 02

  Why are you giggling?

• 1:13Speaker 03

  Just giggling, just giggling. Got a funny guest on, another comedian.

• 1:17Speaker 02

  Oh, yes.

• 1:18Speaker 03

  Exciting.

• 1:18Speaker 02

  The wonderful Tom Davies is going to be with us today on Dish, which we'll get into in a second. And before we do though, I wanted to, we wanted to go into the Ange archive.

• 1:28Speaker 03

  Oh, crikey.

• 1:29Speaker 02

  We've rewound 20 years to 2006.

• 1:33Speaker 03

  Yeah.

• 1:33Speaker 02

  Do you remember what you were doing?

• 1:34Speaker 03

  2006.

• 1:35Speaker 02

  20 years ago.

• 1:36Speaker 03

  It was, I was still at the Connaught. Yeah, I was still at the Connaught. So we were serving people like, who came to the, we had amazing guests at the Connaught. Liza Minnelli came.

• 1:47Speaker 02

  Shut up.

• 1:47Speaker 03

  I did David Beckham's OBE party. We did his lunch party then. Um, who else do we have? Paul McCartney came, Michael Caine came.

• 1:57Speaker 02

  What was?

• 1:59Speaker 03

  Liza was amazing. She was really gorgeous, lovely, polite, much smaller than you think.

• 2:05Speaker 02

  Who was she with?

• 2:06Speaker 03

  So she was the partner at the time, David Guest.

• 2:08Speaker 02

  Yes.

• 2:09Speaker 03

  Who was an interesting character.

• 2:10Speaker 02

  Yeah.

• 2:10Speaker 03

  Shall we say?

• 2:11Speaker 02

  I mean, I will never forget the story of them shopping. Do you remember that video of them in shops together? Do you remember that?

• 2:17Speaker 03

  No, I don't remember that.

• 2:18Speaker 02

  I remember what it was for. Was it like Ruby Wax? Was it with Ruby Wax maybe?

• 2:21Speaker 03

  Maybe, because she was doing all her interviews back then.

• 2:23Speaker 02

  And I think it was, and it was like Ruby, I think it was Ruby.

• 2:28Speaker 03

  Yeah.

• 2:28Speaker 02

  Following Liza Minnelli and David Guest, and they went to like a department store.

• 2:32Speaker 03

  Oh, God.

• 2:32Speaker 02

  And they were like shopping and he's like, do you want it, baby? And she was like, I want it. And he was like buying her like diamond necklace. It was some of the best telly ever. It's amazing.

• 2:41Speaker 03

  I'm gonna have to look that up.

• 2:42Speaker 02

  It's really incredible. Please, everybody look it up.

• 2:45Speaker 03

  She's a star. She's an absolute star.

• 2:47Speaker 02

  Liza.

• 2:48Speaker 04

  Liza.

• 2:48Speaker 03

  Liza. So I was with the Connell then, yeah.

• 2:51Speaker 04

  Oh, Angela. It's Astor.

• 2:55Speaker 02

  Well, also in 2006, 20 years ago, um, you competed in the first series of Great British Mender.

• 3:02Speaker 03

  Ah, yes, indeed.

• 3:04Speaker 02

  Representing Wales.

• 3:05Speaker 03

  That was 20 years ago, God.

• 3:07Speaker 02

  It was hosted by Jenny Bond.

• 3:08Speaker 03

  That's right, yeah.

• 3:09Speaker 02

  Off of the royal family.

• 3:10Speaker 03

  I know, because it was for the Queen's birthday.

• 3:12Speaker 02

  Oh.

• 3:13Speaker 03

  Or the Queen's jubilee.

• 3:15Speaker 02

  Well, she loved telly.

• 3:16Speaker 03

  Yeah, she loved it.

• 3:17Speaker 02

  Great British Mender.

• 3:18Speaker 03

  She was always watching it. She was addicted after that.

• 3:20Speaker 02

  Loved the telly, yeah.

• 3:22Speaker 03

  How was that? That was great fun. I mean, that, I mean, that is nuts that that was 20 years ago. That was Pat Llewellyn who came up with that idea. And Pat was from Wales. Unfortunately, she's no longer with us. And she rang me and she said, Angela, I need you to do this for me. I said, Pat, I was never born in Wales. I don't sound Welsh. She was, yes, but you've got a connection because your mother grew up there. So come on. I said, all right, I'll do it for you. And I love Pat. She was like a dear friend. So, um, it was great fun, actually. There was me, Marcus, Richard Corrigan, Bryn Williams, um, and yeah.

• 3:51Speaker 02

  Strong lineup.

• 3:52Speaker 03

  Strong lineup. It was good fun.

• 3:54Speaker 02

  Great telly. And today we have another star of great television.

• 3:57Speaker 03

  Oh.

• 3:57Speaker 02

  Tom Davis.

• 3:58Speaker 03

  I know.

• 3:58Speaker 02

  Gonna be with us. Uh, you're known as an actor, a comedian.

• 4:02Speaker 03

  Yeah.

• 4:02Speaker 02

  A writer.

• 4:03Speaker 03

  Yeah, been in lots of stuff.

• 4:05Speaker 02

  Loads of great stuff.

• 4:06Speaker 03

  Yeah.

• 4:06Speaker 02

  Um, lover of bread and potatoes.

• 4:09Speaker 03

  Yes, good.

• 4:10Speaker 02

  He's also best friends with Ramesh.

• 4:11Speaker 03

  I know.

• 4:12Speaker 02

  Yeah.

• 4:12Speaker 03

  I wonder if they called each other and said, by the way, what are you doing this week?

• 4:15Speaker 02

  Are you going on it?

• 4:16Speaker 03

  You're going on it.

• 4:17Speaker 02

  I'm going on it. They have their very own podcast, Wolf for Now.

• 4:20Speaker 03

  I know, they're busy boys.

• 4:22Speaker 02

  And Tommy's here to talk about his new tour.

• 4:24Speaker 03

  Yeah.

• 4:24Speaker 02

  He's gonna be with us in a second, but before Tom, I would love to talk about cabbages.

• 4:28Speaker 03

  I know, you've always thought that.

• 4:30Speaker 02

  I would love to talk about cabbages.

• 4:32Speaker 03

  Beautiful cabbages.

• 4:33Speaker 02

  It's cabbage season.

• 4:34Speaker 03

  It is cabbage season.

• 4:35Speaker 02

  How are you celebrating?

• 4:36Speaker 03

  Um, I've had a cabbage party, yeah. I've invited you and Mishra and a few others. We're just gonna have cabbage. Um, so your pointy cabbage, or hispy, we always seem to call it in the restaurant world, and then your savoy cabbage. Both delicious, both, I like them just cut, steamed, a little bit of butter, black pepper. But also these ones, you can wrap things in and steam them. So a lot of things, like Italians, will fill this with a little bit of sausage meat with some thyme and garlic. Well, after you've blanched them, and then wrap the cabbage around that filling, and then steam them, and you can serve them with a little bit of sauce.

• 5:09Speaker 02

  Mmm.

• 5:10Speaker 03

  Um, and I think they're both delicious, very good for you nutritionally as well.

• 5:14Speaker 02

  Love cabbage.

• 5:15Speaker 03

  And we're gonna serve some with Tom, so making Tom a lovely pie.

• 5:17Speaker 02

  Oh, we're making him a nice pie and a cabbage.

• 5:19Speaker 03

  And we're gonna have some cabbage on the side.

• 5:20Speaker 02

  How are you gonna do it for Tom?

• 5:21Speaker 03

  So for Tom, I'm just going to slice it, put it in a tiny touch of water, lots of butter and black pepper.

• 5:28Speaker 02

  It's funny because as a kid, I'd always hate cabbage and always hate, hate the sound of it.

• 5:32Speaker 03

  I mean, no disrespect to Eileen, I think it's really because she overcooked it, man.

• 5:35Speaker 02

  Yeah, definitely.

• 5:35Speaker 03

  Yeah.

• 5:36Speaker 02

  Or just boiled it.

• 5:37Speaker 03

  Yeah, boiled it so much.

• 5:38Speaker 02

  Yeah.

• 5:39Speaker 03

  I mean, you can, I like, my mum always used it, she'd cut it, wash it, and then in that water that was sort of left on it, that's how she'd cook it. So a little bit of water and then steam it, and then it worked brilliantly. And this as well, this one, you can roast and do it with things like harissa paste, um, lovely pestos, um, and really like nice spices, I think, as well.

• 5:57Speaker 02

  Oh, so you'd roast it, would you chow grill it first?

• 5:59Speaker 03

  You can chow grill it and roast it with like a little harissa butter.

• 6:02Speaker 02

  How long are you roasting like a hispy?

• 6:04Speaker 03

  Until it's soft, when you put the knife in, till it's soft, about 10 minutes.

• 6:08Speaker 02

  Oh, really?

• 6:08Speaker 03

  Not too long.

• 6:09Speaker 02

  Oh, okay.

• 6:09Speaker 03

  Very versatile, our cabbages.

• 6:11Speaker 02

  Easy, yum.

• 6:12Speaker 03

  Easy peasy.

• 6:13Speaker 02

  Okay, time to get Tom Davison.

• 6:16Speaker 05

  My grandad used to have bread with everything.

• 6:18Speaker 02

  And do you want some bread?

• 6:19Speaker 03

  Oh, it's on the table. No, it's fine. Put it on the table. Oh, you're doing plates?

• 6:23Speaker 02

  Well...

• 6:23Speaker 03

  Making a right palaver of this. It's a bit of bread and butter.

• 6:26Speaker 02

  Well, I f***ing don't swallow a plate. You're gonna have to have a... Do you want a plate?

• 6:29Speaker 03

  No, I'm fine, I'm fine. Don't you worry. Is that the salted bit of the butter?

• 6:33Speaker 02

  There's actually no...

• 6:34Speaker 03

  There are two ones.

• 6:35Speaker 02

  Oh, I don't know which one's which.

• 6:36Speaker 03

  It's the one nearest to you, if that makes sense. Yeah, that's the salted one.

• 6:40Speaker 02

  Right, get us that plate over there.

• 6:43Speaker 02

  Okay, should we do our intro?

• 6:45Speaker 05

  I get very embarrassed in the intros.

• 6:46Speaker 02

  Yeah, me too.

• 6:47Speaker 05

  I always wanna be like, we were expecting a bigger guest.

• 6:49Speaker 02

  Yeah, we were expecting... No, please, Tom. We have an actor, comedian, a writer, but I have here, which I love, you can judge the mood he's in by the glasses he's wearing.

• 7:00Speaker 03

  Oh.

• 7:01Speaker 05

  Yeah.

• 7:01Speaker 03

  So what are these ones saying about you?

• 7:02Speaker 02

  Hopefully that's a good choice, please. A round of applause for Tom Davies.

• 7:05Speaker 05

  Thank you.

• 7:07Speaker 02

  Hi, Tom.

• 7:08Speaker 05

  That was a nice intro. That was a nice intro.

• 7:10Speaker 02

  Nice intro. Is that a true story?

• 7:12Speaker 05

  Better glasses?

• 7:13Speaker 02

  Yeah.

• 7:14Speaker 05

  These are like, I'm an open book today.

• 7:15Speaker 03

  Yeah. Are these happy glasses?

• 7:17Speaker 05

  Yeah, they are happy glasses. If I'm wearing two small ones, it means I'm closing off.

• 7:21Speaker 03

  Yeah.

• 7:22Speaker 02

  I associate more of a thicker, rinsed glasses.

• 7:25Speaker 03

  Yeah.

• 7:26Speaker 05

  That's when I'm in showbiz mood.

• 7:28Speaker 02

  Right, okay.

• 7:30Speaker 05

  By the way, you know like you do those sort of interviews where someone asks, you had to sort of, I know, it was in a paper, I had to write a load of those. And I try to make things funny, or just say something. And I said that, in this interview, I said that, and I also said that I can't dream. I said I've got an inability to dream, like physically, like when I go to sleep, I've never had a dream. And I said it as a stupid thing. And then I was on the one show, and they had picked up on it.

• 7:54Speaker 03

  Right.

• 7:54Speaker 05

  And we were having a jokey sort of conversation about a show, and then all of a sudden it got very serious, and someone, "Now, we've heard about this situation where you can't dream."

• 8:05Speaker 03

  Like you're dying or something, yeah.

• 8:07Speaker 05

  And they were like, "So you sleep, but you can't dream? You've never had a dream?" And I went, "Oh, no, I was taking a mic." "All right." Like, it was sort of like, yeah, like, yeah. Like, "Bridge over troubled walk."

• 8:23Speaker 05

  I love hearing about other people's dreams.

• 8:25Speaker 02

  I love a gear change on the one show.

• 8:27Speaker 05

  It's beautiful.

• 8:28Speaker 02

  Well, welcome. And we've made you this. We've made you like a alcohol free cocktail essentially. So a Tivo and elderflower cordial, some tonic, a bit of thyme and a bit of lemon.

• 8:39Speaker 05

  Mocktails have come on so much, shouldn't they?

• 8:41Speaker 03

  Oh, yeah.

• 8:42Speaker 02

  You want what?

• 8:42Speaker 03

  No, mocktails. Like really, it's not just the equivalent of a mojito that's not alcoholic anymore.

• 8:48Speaker 02

  Yeah, yeah. No, that's good. That, that, you need that, that bitter that you can only really get from like a Negroni.

• 8:54Speaker 05

  Whenever I have one, I always just think, yeah, it's the times I miss drinking.

• 8:57Speaker 02

  Yeah. That's the danger of an alcohol free.

• 9:01Speaker 05

  Yeah.

• 9:01Speaker 02

  I still taste a non alcohol free beer and I'm like, let's get on.

• 9:04Speaker 05

  I could, I do, yeah.

• 9:06Speaker 02

  Hey, before we go any further and talk about your tour, I want to talk about your, your time as a chef.

• 9:11Speaker 05

  Yes.

• 9:11Speaker 02

  Because we don't know if this was true or not, that you, you were a chef.

• 9:15Speaker 05

  Yeah, yeah.

• 9:15Speaker 03

  How long were you cooking for?

• 9:17Speaker 05

  So like a bit of context, I started working very young. I was working on building sites. So I was a sort of, I mean, when I first did TV and I sort of, I remember being on Sunday brunch and said I was a scaffolder.

• 9:26Speaker 03

  Yeah.

• 9:27Speaker 05

  And one of the guys I worked with, you're never scaffolder, you're a labourer, mate. You're a labourer. You're a labourer. They're not gonna know, there's no one else, you're checking it. But I've done that for like a lot, I've done that for like 10, 50, 15 entire years. And I sort of got to a point where I was like, I need to do something else. So I was sort of just a bit disillusioned with picking stuff up and carrying it.

• 9:48Speaker 02

  What age were you when you started doing that?

• 9:51Speaker 05

  So this had been about 25. Yeah. And, and I'd sort of got, you know, I wasn't just labouring scaffolder. I, I, you know, labourers carry bricks, plaster balls, if you need to carry.

• 10:00Speaker 03

  They carry everything, yeah, yeah, yeah.

• 10:02Speaker 05

  I carry, yeah. And I always enjoyed cooking. My nan was, my nan was incredible in the kitchen. My, my, food has always been a big part of my life. And I went to Carshalton College. And I was doing that in the evenings. And then weirdly got a, a job, like going in, like doing work experience and did a bit of commis chef in Lowest of the Low at the Conor.

• 10:20Speaker 03

  Oh, wow.

• 10:21Speaker 05

  And enjoyed it, but also it was like a shock to the system, the hours.

• 10:25Speaker 03

  So who was the chef though when you were there, Bourdain?

• 10:27Speaker 05

  Yeah, Bourdain.

• 10:28Speaker 03

  Wow, that's really amazing.

• 10:30Speaker 05

  I remember trying truffles for the first time with him. He did the, the eggs with the truffle, which was amazing. But I was doing, you know, essentially pot wash and scaling. I thought I'd go in and I'd be like Ratatouille.

• 10:45Speaker 05

  I'm bombing. Got the rat under me, yeah. I thought I knew it all. And I got cut down pretty quick. It was, it was a very interesting. It was way more alpha than actually being on a building site.

• 10:56Speaker 03

  It was one of the old entire article kitchen.

• 10:59Speaker 05

  He'd had the same menu as well for like years and years and never changed.

• 11:02Speaker 03

  But it was really running the old French ways of like, they had a staff canteen at the corner where that you guys would all go and eat.

• 11:08Speaker 05

  Yeah.

• 11:09Speaker 03

  But then the head chef, Michel Woldan, and his sous chefs would all go in the office.

• 11:12Speaker 05

  Yeah.

• 11:13Speaker 03

  And the commies would have to cook for him and then serve the food. It was really like, we're like this, you're like, you know, it was all that sort of thing. Yeah.

• 11:20Speaker 05

  Yeah, you knew your place and and did that for a while and then from there went and worked in an Italian restaurant in Carshaw called Laveranda.

• 11:27Speaker 03

  Nice.

• 11:27Speaker 05

  Uh, and that was more like actually getting into sort of.

• 11:30Speaker 03

  Proper cooking, yeah.

• 11:31Speaker 05

  Yeah, proper cooking. I just felt like I was going up to like, you know, going to the corner and if I sort of wanted to be somewhere smaller, like a footballer wanted to go.

• 11:37Speaker 03

  Huge kitchen.

• 11:38Speaker 05

  Yeah, it's terrifying. It's terrifying. And you felt really, I think I I missed the sort of camaraderie of of being around and and a laugh and a joke.

• 11:46Speaker 03

  You want someone to sort of tap you on the shoulder and look after you and chat to you. Yeah, yeah, yeah.

• 11:50Speaker 05

  And I remember like literally all the only things I ever seemed to hear was faster.

• 11:54Speaker 03

  Yeah, yeah, yeah.

• 11:54Speaker 05

  You'd be scaling fish and someone would come in and then you'd take too much off or whatever and you constantly felt you weren't doing anything well enough or fast enough.

• 12:04Speaker 05

  It was a very strange thing of like almost changing your persona and who you are. I think like I was so terrified and this French, the chef who tracked this, Yannick, was very much like, yo, know your place kind of thing. And actually, sort of as a as a builder or a labourer, I I my, I was an awful labourer. I was very lazy. I was like, uh. But I had a big character and I'd take the look out of people. So people would often keep me around. I mean, to put it in perspective, a year I did my first Edinburgh. I was still working on a building site. And I went away for. Yeah, and I went away for a month to do the Edinburgh Festival. And I came to like the foreman, I said to him, look, I've got this thing where I can go away and do stand up for a month. Like, if I give you half my wages, I'll take the other half. And he was like, you know, cool, yeah. And I said, there, hopefully it'll be all right with me gone.

• 12:48Speaker 05

  And when I came back, he was like, actually, we were far better as a group.

• 12:55Speaker 05

  It was like.

• 12:56Speaker 03

  See that new town?

• 12:59Speaker 02

  You're sort of like the best of the building site, maybe. Like, we just like the vibe that you bring.

• 13:04Speaker 05

  Turn up in a car, tell a few jokes, and then go home, that would be a good thing.

• 13:08Speaker 02

  Yeah.

• 13:09Speaker 03

  Do you want some bread, Tom?

• 13:10Speaker 05

  I'm looking at the bread.

• 13:11Speaker 02

  Get involved on that, yeah. Tom, shall we do your food likes and dislikes before we get into what we're gonna eat today? And so today we're gonna have a pie.

• 13:20Speaker 05

  I'm very tired of that.

• 13:21Speaker 02

  I'm a pie fan, you're a pie fan.

• 13:22Speaker 03

  We're all pie fans.

• 13:24Speaker 04

  We're pie fans.

• 13:25Speaker 02

  And we're having a pie because it basically jumped out from your list of likes and dislikes. And alongside pies, you said that you love Indian food for a snack?

• 13:33Speaker 05

  Yeah, I love Indian food. I mean, I love it. The best and worst. The thing, one of the things I'm proudest of in my life is that once I did the big five. You've had a big five?

• 13:41Speaker 02

  What's a big five?

• 13:42Speaker 05

  So you do. A McDonald's, a KFC, a pizza, Pizza Hut, Express, whatever, a curry and a Chinese, you do that in a day.

• 13:50Speaker 04

  Wow.

• 13:51Speaker 03

  Wow.

• 13:53Speaker 05

  I'm pretty proud of that.

• 13:53Speaker 03

  McDonald's, KFC, pizza, curry and a Chinese, in that order?

• 13:57Speaker 05

  No, no, you can do it any other way. But that is, I'd say McDonald's breakfast is the way.

• 14:01Speaker 03

  That would make sense, wouldn't it? You're not gonna have a Chinese. Well, you could have a Chinese.

• 14:04Speaker 05

  The Chinese always, I tried to go last.

• 14:05Speaker 03

  Chinese last, yeah.

• 14:07Speaker 02

  I've probably done, I've probably done three in a day.

• 14:10Speaker 05

  That's pretty amazing.

• 14:11Speaker 03

  That's pretty impressive.

• 14:12Speaker 05

  Push yourself, push your limits.

• 14:13Speaker 02

  Like a bad, a bad angle, fam.

• 14:16Speaker 03

  He's always hangovered when he's done that, yeah.

• 14:18Speaker 04

  The fives, fives quiet.

• 14:20Speaker 05

  It's something I'm.

• 14:21Speaker 03

  And how old were you when you did this, Tom?

• 14:22Speaker 05

  It wasn't that, it wasn't even that long ago.

• 14:26Speaker 05

  It wasn't that long ago, actually. And I tried to sort of do it like I was trying to accomplish something and my wife was like, what a heart attack.

• 14:33Speaker 03

  Yeah, exactly.

• 14:34Speaker 02

  What have we accomplished? Have you done the big five, Ange?

• 14:38Speaker 03

  No, never.

• 14:39Speaker 02

  What have you done, Ange?

• 14:40Speaker 03

  I've probably done, I've done McDonald's, I've definitely done KFC, but not in the same day, no. I've had a McDonald's, then probably had another meal, but probably not another takeaway or anything, I'll be honest. I've never heard of that.

• 14:50Speaker 02

  You've done one?

• 14:51Speaker 03

  Just one, sorry.

• 14:53Speaker 05

  I wish I'd filmed it, that's the only thing, but it was before social media was as big as it is. Maybe I'll have to do it again.

• 14:58Speaker 03

  Do it, yeah, we'll come along, let's try it, let's do it.

• 15:01Speaker 02

  I think that's genuinely impressive.

• 15:03Speaker 03

  Yeah, very impressive.

• 15:04Speaker 05

  It's like Everest.

• 15:05Speaker 02

  Yeah.

• 15:05Speaker 05

  You know it?

• 15:07Speaker 03

  And how much are you eating? Like, when you say like?

• 15:10Speaker 05

  By the way, it's like, it's frowned upon in the community if you're.

• 15:14Speaker 03

  If you just have a.

• 15:14Speaker 05

  Having like, you know, if you're having a cheeseburger, it's got to be a McDonald's meal.

• 15:18Speaker 02

  No, you've got to have a proper meal, yeah.

• 15:19Speaker 05

  It's got to be a whole pizza.

• 15:20Speaker 03

  So you have chips and chips.

• 15:21Speaker 05

  Yeah, yeah, of course.

• 15:22Speaker 03

  Pizza or proper pizza, not a slice.

• 15:24Speaker 05

  You're not a slice. Uh, your pizza's almost the easiest one, I think.

• 15:27Speaker 03

  Yeah, I think so, yeah.

• 15:29Speaker 05

  You can scoff back a pizza.

• 15:29Speaker 03

  That I may have done is pizza during the day in like Indian or Chinese, might have done that.

• 15:34Speaker 02

  Yeah.

• 15:34Speaker 05

  And then all you've got to do is add the McDonald's for your breakfast.

• 15:36Speaker 03

  All of the McDonald's breakfast.

• 15:37Speaker 02

  And then you're on three, yeah.

• 15:39Speaker 05

  But the only trouble is then the Chinese late on always plays havoc.

• 15:41Speaker 03

  Yeah, yeah, yeah.

• 15:42Speaker 05

  You're in bits, yeah, yeah, yeah.

• 15:43Speaker 03

  Yeah, you are. I'm impressed you did that not drinking, though.

• 15:47Speaker 05

  No, I think I was drinking, but you guys are drinking.

• 15:50Speaker 03

  I'd have to be paralytic to get through all of that.

• 15:53Speaker 05

  Doing it sober, yeah, with a gut full of beer as well.

• 15:56Speaker 02

  Yeah, yeah, full of beer.

• 15:57Speaker 05

  A gut full of Stella.

• 15:59Speaker 02

  I feel that genuinely impressed.

• 16:01Speaker 05

  Oh, thank you.

• 16:02Speaker 02

  I feel bit stoked.

• 16:06Speaker 02

  As well as that, you said, uh, you love lasagna.

• 16:09Speaker 05

  I love lasagna.

• 16:10Speaker 02

  Uh, you love haggis, neeps and potatoes.

• 16:12Speaker 03

  Lovely, yeah.

• 16:13Speaker 02

  Um, do you have that a lot or just?

• 16:15Speaker 05

  No, not enough. If I'm in Scotland, if, you know.

• 16:18Speaker 02

  Yeah, yeah, yeah.

• 16:19Speaker 05

  I might, I might now and again just sort of.

• 16:20Speaker 02

  I love haggis, yeah.

• 16:21Speaker 05

  But my wife doesn't like it. She's not having it.

• 16:23Speaker 02

  Oh, I love it. I love it. I love it. Um, we love this answer because this is very much, um, same as me and Anne really. We, we ask if there's anything you don't like and your answer was not really.

• 16:34Speaker 03

  Yeah.

• 16:35Speaker 02

  Not really?

• 16:35Speaker 03

  No.

• 16:36Speaker 05

  I'm really open. I love, I have food. It's my, I think it's my happy place.

• 16:40Speaker 03

  Yeah, perfect.

• 16:41Speaker 05

  That thing I enjoy it. Now my daughter, you know, she's four and it's a, it's a really important thing for me to be like, you know.

• 16:47Speaker 03

  Socializing, that's what it is, yeah.

• 16:48Speaker 05

  And, and also just a sort of number of different places, like for me, me and my wife, the, the thing that we do to, if we're going out, it's all about the food now. It's all about, right, we'll go out, you know, she's going out to France, she'll have a few drinks, but, um, we, yeah, we're always picking somewhere that's a bit different, a bit unique and that making that the night.

• 17:05Speaker 03

  And when you're travelling, decide, I always think it's the country, you know, as much as the food I want to eat in that country.

• 17:11Speaker 05

  We went to, yeah, we went to Vienna like for Christmas for my daughter's birthday.

• 17:15Speaker 03

  Yeah.

• 17:15Speaker 05

  And it was, yeah, just the cakes, the shruddles, the meat out there, it was incredible.

• 17:20Speaker 03

  But I think what you've just said is one of the most important things about food. It, it's not actually. Actually, what goes on the plate is that socialisation and that community. And I think that's the sad, uh, one of the saddest things is when you don't sit down as a family. Or sit down, you know, to sit and share a meal. That's what it's about, you know, breaking bread. As we literally are, you see, you're a man.

• 17:39Speaker 05

  Beautifully, by the way.

• 17:40Speaker 02

  Thank you so much.

• 17:41Speaker 05

  But breakfast is, you know, as well, I don't think anything bonds people as much as bad food.

• 17:45Speaker 03

  Yeah, yeah, yeah.

• 17:45Speaker 05

  I think a bad meal is the best thing in the world. Sometimes if you go out and it's awful, like it's not at the expectation. The laughs and jokes you can have about that and you'll talk about it for years.

• 17:55Speaker 03

  Yeah.

• 17:56Speaker 05

  I'm very scathing on TripAdvisor.

• 17:58Speaker 03

  Oh, are you?

• 17:59Speaker 05

  I'm quite addicted.

• 18:00Speaker 03

  I'm gonna go and check this steak. I know.

• 18:02Speaker 02

  Oh, yeah, come on out. Hopefully, we remember this for like the right reasons. Do you get on TripAdvisor?

• 18:07Speaker 05

  I, I went through a phase. I, I've, I've got a very obsessive addicted personality. And yeah, it will come down to just the minutiae of like commenting on something. If I've had a bad meal or a good meal. But my, my praise is ever so thirsty.

• 18:20Speaker 02

  Right.

• 18:21Speaker 05

  It almost, you could read it and go, no food's this good.

• 18:23Speaker 02

  Right.

• 18:24Speaker 05

  This guy is completely insane.

• 18:25Speaker 02

  He's lost it. He's lost it. And did you always do that? Like, I like the idea of you guys wanting to sit around the table and have dinner. Did you have that as a kid? Is that something that you would always do? Yeah.

• 18:35Speaker 05

  It's, yeah, just my immediate family, my wider family, it was always a very important thing of like, when I think back of like Sunday lunches and with my granny and grandad, a very like important thing of like, and my, my dad's dad, um, he was one of the first people of his sort of ran the area off from who tried garlic. He was.

• 18:52Speaker 03

  Oh, wow.

• 18:54Speaker 03

  Did you try by accident?

• 18:55Speaker 05

  It was an insane day. I remember when Pizza Hut came to Sutton and, uh, and my dad, one of the girls at my school's dad worked there and, uh, my dad turned around and he went, uh, he was showing off down the pub and he went, uh, yeah, we're off to Pizza Hut this weekend. Tom's going to school with the maître d's daughter.

• 19:15Speaker 05

  He'd heard that and falls and all to him, the maître d.

• 19:18Speaker 02

  It's true, Jay.

• 19:21Speaker 05

  Walking in like he's in Goodfellas, just thinking, twenty quid in his top pocket. There we go, mate, get some ice cream in the corner. But I remember, yeah, like the thought of pizza, wow.

• 19:31Speaker 02

  Um, I wanted to talk to you as well about Nando's because key to your, your life, because you had your, your first, first date there with your.

• 19:39Speaker 05

  No, no, no, I met my wife.

• 19:41Speaker 02

  You met her there?

• 19:41Speaker 05

  Yeah.

• 19:42Speaker 02

  How do you meet someone in Nando's? So it's quite an in and out.

• 19:46Speaker 05

  It's called the meat queue.

• 19:47Speaker 02

  It's the meat queue, but it's quite an in and out experience, isn't it? It's not like a lounge, is it?

• 19:51Speaker 05

  It is when you're Tom Davis. I've been sitting in Nando's since it opened that day. I was living with an actor called Neil Maskell at the time. And Martin Comston, he was living with us. He was living on our sofa at this time. So the three of us had popped into Nando's to get something to eat. And we were sitting there having our food. I was sort of king chief in a, in a Nando's. I knew everything. I was young, it was the one, yeah. And the table next to us, my wife is there with some friends. And I was giving it to the big guy. Swigging about Nando's.

• 20:22Speaker 02

  Refilling.

• 20:24Speaker 05

  Mixing my fizzy parts, no shit is given, yeah. Oh my god, have you seen the geezer over there? He's put 7-Up and Pepsi together. He doesn't care.

• 20:34Speaker 02

  He's a maverick.

• 20:35Speaker 05

  What's he doing there? He's like a big Nelson Muntz.

• 20:39Speaker 05

  And, no, but then, and, and she'd ordered a vegetarian burger. And she was saying how disgusting it was. And I sort of made like a sort of cocky, that's what you go there if you order a vegetarian burger and a chicken joint.

• 20:56Speaker 05

  All the bits of that. I literally just got this follow on Twitter. I followed her back and DM'd her and she DM'd me and pressed Nando's. I'm like, oh wow, look at it, this is incredible.

• 21:06Speaker 02

  Oh wow, that does, that's amazing.

• 21:08Speaker 05

  This is incredible.

• 21:11Speaker 02

  We've got a pie here, Anne. Yeah. We've got a steak pie. Yeah. Tell us about this recipe, because you've also, by the way, thank you, you've done two pies. Yeah, gluten free, yeah. Extra gluten for you guys. Yeah.

• 21:23Speaker 05

  I'm actually not far away from making quite orgasmic sounds about this. I'm not gonna lie. Mate, it's incredible.

• 21:29Speaker 02

  Carry on, Sean.

• 21:30Speaker 05

  I'm gonna say, as a 46-year-old man, this is...

• 21:34Speaker 05

  Maybe before, yeah, before I go to bed on a sort of date night, I'm gonna have a little slice of pie.

• 21:41Speaker 05

  You're lively tonight.

• 21:43Speaker 02

  Had a pie. So what have we got here, Ange?

• 21:45Speaker 03

  So we've got Steak Pie by Diana Henry, who we love. She writes a lot for Waitrose. And it's roasted braising steak, roasted off in a pan, remove that from the pan, then you add your carrot, your onion, celery actually puts in rather than celery, roast that off, nice dice of that, little bit of tomato puree, and then everything back in the pan with some bay leaf thyme and some beef stock. So you cook all your pie filling until it's nice and lovely, thick and unctuous and delicious.

• 22:11Speaker 02

  Are we boiling or?

• 22:12Speaker 03

  No, simmering, simmering, low simmer.

• 22:14Speaker 05

  A bit simmer.

• 22:15Speaker 03

  And then she's got this little tip, which we made gluten free actually, which was, she then mixes a little bit of flour and butter while it's just at the finishing up to thicken it, and you put that back in like a little rute.

• 22:27Speaker 05

  Yeah.

• 22:28Speaker 03

  You know, just to thicken up the pie filling and the sauce. And then it's short crust pastry underneath, which is flour, butter and salt, and that's pre-cooked. And then add your pie filling and then finish that with puff pastry on top and cook it for 30 minutes in the oven.

• 22:44Speaker 05

  This inspired me too. Like next time that comes around, I'm gonna cook you my proper pie.

• 22:47Speaker 03

  Because you might take this one.

• 22:49Speaker 02

  And then what sort of steak?

• 22:50Speaker 03

  It's just braising steak. So either chuck steak you can ask for, or shin, or, you know, not rump steak, or just ask for braising steak, that's all they get. And it's just a slow cooked and it will just, you know, over time, that's where all the flavour comes through.

• 23:03Speaker 02

  And tell me about this cabbage, because this is absolutely delicious. How do you do this?

• 23:06Speaker 03

  Literally in a tiny little bit of water, really quickly boiled, and then just butter and a bit of pepper. That's it.

• 23:12Speaker 02

  That's it.

• 23:13Speaker 03

  That's it.

• 23:14Speaker 05

  Cabbage wise?

• 23:15Speaker 03

  Cabbage wise, go on. I feel there's a question here, Tom.

• 23:17Speaker 05

  No, I love a job of cabbage.

• 23:18Speaker 03

  Yeah.

• 23:18Speaker 05

  But like, we had, I used to go to school with a boy whose house always smelt of cabbage.

• 23:22Speaker 03

  Oh. I had a friend onions.

• 23:26Speaker 05

  You'd go around their house.

• 23:27Speaker 03

  Yeah, it's not good.

• 23:28Speaker 05

  You'd go, I'd go, oh, we're having cabbage for tea. And she's like, no.

• 23:31Speaker 03

  No.

• 23:31Speaker 05

  What makes you think that?

• 23:32Speaker 03

  What was that smell?

• 23:34Speaker 05

  Yeah, it always smelled of.

• 23:35Speaker 02

  What was that smell? I don't think people opened the windows years ago, did they?

• 23:39Speaker 05

  No.

• 23:39Speaker 03

  Yeah. The heat was too much.

• 23:41Speaker 02

  I don't think they did.

• 23:42Speaker 03

  No fresh air.

• 23:43Speaker 02

  Like, I'm obsessed with opening a window. If it's freezing, raining, the windows are opening. I don't think we opened the windows. When I go to my mum's, the windows are locked.

• 23:52Speaker 05

  Yeah, yeah, yeah.

• 23:52Speaker 02

  She was under attack.

• 23:55Speaker 02

  I'm like, why is every window locked? She's like, what do you mean? I'm like, can we open a window, please? And then these mashed potatoes taste...

• 24:03Speaker 03

  You know what it is, butter, butter.

• 24:04Speaker 02

  Oh, I was gonna say, they taste so good. Tell me it's not just butter.

• 24:07Speaker 03

  Boiled potatoes, evenly cut, salted water, drain them well. And then butter in when you mash them. But make sure they're really mashed to the consistency you want before you add your milk. Because once you add your milk, you can't do anything. That's it, it's gone.

• 24:19Speaker 02

  And there's also a wine pairing. If you wanted to do a wine with this, if you want to make this pie at home, there's a Maubecque that pairs with it. And Maubecque's good because, you know, this is quite a hearty...

• 24:30Speaker 03

  Firm tannins, bold flavours, yeah.

• 24:32Speaker 02

  Wintery, heavy wine with a nice, heavy pie.

• 24:36Speaker 03

  Yeah, it'd go well.

• 24:37Speaker 02

  If you want the wine, or the recipe, or the ingredients, Waitrose.com/dishrecipes, they are all on there.

• 24:44Speaker 05

  When you're talking about Waitrose, by the way, this is a... Just like, we moved to a place where my wife's from, Stanford, in Lincolnshire. A lot of my friendship group from when I lived there became the people who worked in Waitrose. It's so tragic. I didn't know anyone, and it was around pre-COVID, going into COVID, at the end of COVID. So I sort of hadn't met any real friends as COVID kicked off. I've got like Instagram friends and Facebook friends from Waitrose, because that was the place I went to.

• 25:12Speaker 03

  That's actually the place to socialise, yeah.

• 25:13Speaker 05

  Yeah, I literally, you know like, you know like Norm from Cheers?

• 25:16Speaker 03

  Yeah.

• 25:21Speaker 05

  I always think, oh, he's popular, but really it was like, people going, oh god, that sad prick, can't he?

• 25:28Speaker 05

  You've four and a half hours, just get a job here, mate.

• 25:30Speaker 02

  Yeah, come on, everyone's at work, stop talking to them.

• 25:33Speaker 05

  They always made me feel part of it. Can't get those trolleys, David.

• 25:40Speaker 02

  Shall we do your fast food quiz?

• 25:41Speaker 05

  Yeah, let's go.

• 25:42Speaker 02

  It's quick fire.

• 25:43Speaker 03

  Yeah.

• 25:43Speaker 02

  Are you ready, Ange?

• 25:44Speaker 03

  I'm ready.

• 25:44Speaker 02

  Okay. Tom, tell us your favourite way to eat eggs.

• 25:48Speaker 05

  With a, oh, scramble.

• 25:49Speaker 03

  Favorite sandwich, fill in.

• 25:50Speaker 05

  I was gonna say with a fork.

• 25:55Speaker 05

  With my fingers.

• 25:57Speaker 03

  Nothing wrong with that.

• 26:00Speaker 05

  I did wait for a sandwich.

• 26:08Speaker 04

  Sandwich filling, go on.

• 26:09Speaker 05

  Oh wow, uh, three meat, always.

• 26:11Speaker 04

  Three meat?

• 26:12Speaker 05

  Three different meats. Um, turkey, a little bit of beef, corned beef actually. Corned beef is so underrated.

• 26:18Speaker 02

  Um, what is your favourite form of potato?

• 26:21Speaker 05

  Ah, roast.

• 26:22Speaker 04

  Uh, favourite herb?

• 26:24Speaker 05

  Mmm, rosemary.

• 26:26Speaker 02

  Uh, what is your favourite chocolate bar, Tom?

• 26:28Speaker 05

  Oh wow, my word.

• 26:30Speaker 02

  You're hard hitting questions, Tom.

• 26:32Speaker 05

  Yeah, they are, yeah, these are really tough. Lime bar, I'm gonna go lime bar.

• 26:35Speaker 04

  Lime bar, okay, nice. Favourite Sunday roast?

• 26:38Speaker 05

  It's got, I'm gonna have to say it's got to be beef. I think roast beef is the one. Yeah, yeah.

• 26:43Speaker 02

  Um, and finally, what is the best crisp?

• 26:45Speaker 05

  Oh my word, what's it in tomato soup? We call them croid and croutons.

• 26:50Speaker 04

  Croid and croutons, I love that.

• 26:52Speaker 05

  If you wanna, if you wanna change up the game and you're talking about getting in late from work one night, you throw. So, tomato soup must be Heinz. My dad, that's one of my favourite things. When I, for the first time, I bit of money, I took my mum and dad out for a really nice meal. The way it went by my dad and he was like, uh, what are you thinking of having? And I went, the soup, is it Heinz?

• 27:13Speaker 05

  And I went, no, and my dad went, I don't worry about it then.

• 27:19Speaker 04

  I love that, I love that.

• 27:23Speaker 02

  Hey Tom, we should talk about your tour when you're gonna be on, back on the road. Um, for Spudgun.

• 27:29Speaker 05

  Mm-hmm.

• 27:29Speaker 02

  Excellent word, I've not heard for years.

• 27:32Speaker 04

  Yeah, explain.

• 27:32Speaker 02

  That's a good tour name.

• 27:34Speaker 05

  It was my nickname on building sites.

• 27:35Speaker 02

  Spudgun.

• 27:36Speaker 05

  Yeah.

• 27:37Speaker 02

  How did they land on Spudgun?

• 27:38Speaker 04

  Yeah.

• 27:39Speaker 05

  Well, I also, it was just affectionate.

• 27:41Speaker 02

  Yeah.

• 27:41Speaker 05

  Essentially, the idea is that Spudgun only fires quite watery water.

• 27:45Speaker 02

  Right.

• 27:46Speaker 05

  So it's sort of the idea that you haven't quite got the minerals to be a real man, I think.

• 27:49Speaker 04

  Okay, right.

• 27:52Speaker 05

  Yeah, but I always liked it, oh Spudgun.

• 27:54Speaker 04

  Yeah.

• 27:55Speaker 05

  So I took a long time out of stand-up. I sort of, I came into this industry for doing that and, and loved it. And then through one thing and another, my confidence just drained and I got such anxiety, like, I mean, you can see I like food and I wouldn't eat for like a day, a day, I'd had a gig. I'd be so anxious, I just couldn't. Oh, that's awful. And like, uh, cause I I just have so much fear of it going really badly wrong or. I think you get to a place in in in this as a job where you you've put so much emphasis on like, oh, I've had one bad gig or this thing goes wrong. Yeah, I I'm like, is that gonna be the end of everything, yeah. So I sort of just stopped and I concentrated on the acting, the writing. And I was very fortunate to do that, but then there was always this bit of me that was was really wanting to get back to it.

• 28:38Speaker 05

  So I was very fortunate, really, Ramesh was a big part of that.

• 28:41Speaker 02

  Yeah, really, boy, making you go back and all.

• 28:43Speaker 05

  Yeah, like, yeah, helping me and like as a friend and sort of someone who sort of build up, build up, cause I had no confidence for it. And I remember like he was doing a tour and he asked me to come and open for him and and I turned up and I was just absolutely like so needy and pathetic, like shaking before. I'm gonna all happen. He was like, well, this is actually about me.

• 29:02Speaker 05

  So I don't care. This is a testament to Ramesh as what a beautiful human being he is, but. Uh, and I think that's the thing with with stand up, I was like, how do I just try to get better at this thing? How can I be more open, more honest? And I think this this shows a lot more, I think, raw in a sense of like talking about mental health and trying to make that funny or. Just the difference in men and women of like when you get to like my age, I listen to my wife and her friends talk and so open. It's beautiful listening to women talk and how they're there for each other. It's incredible. They're going through the same thing. There's there's changes happening. So they're there and the one's a bit older and they're giving advice. One's a bit younger, they're giving advice. You should be on this supplement. Maybe you should try this. As a guy, like with the idea of turning around and go, you haven't had an erection for a month.

• 29:50Speaker 05

  Oh, no way, mate. Come on. So, yeah, and and and we do have this, we have this weird thing and I've, you know, as I say, from kitchens or bowling sites and. I've been brought up in a very alpha world where like people will be constantly and we we have this thing now, we need to talk, we need to talk, men need to talk more. Uh, and actually, I I in any situation, I've been with a group of men, I've never ever sat there and thought, oh, no one's got anything to say. No, it's just very quiet. It's like, it's constant barrage of like, who's gonna win the league? But but actually, talking about. Emotionally where we're at.

• 30:22Speaker 03

  Yeah.

• 30:22Speaker 05

  Or physically where we're at, or even actually more than talking, just listening and going, oh, actually Danny seems like he might be going through it.

• 30:28Speaker 03

  Yeah. And recognizing someone.

• 30:30Speaker 05

  Oh, sure, you're Dan, are you? Oh, well, you want problems, mate. You should listen to this. It's not one-up many shit. And we bring that to it. So.

• 30:36Speaker 03

  Yeah, of course.

• 30:36Speaker 05

  So it's trying to bring that element to, and being a bit more earnest. And the people that I like and I watch, you know, I watched Ramesh's last tour, for example. And I, you know, I've, I've known Ramesh for thirteen years and, and watching him do what Rom does and go, oh, wow, he's, you can see how much better and better he's got by,

• 30:51Speaker 03

  Mm.

• 30:52Speaker 05

  you know, pushing yourself.

• 30:53Speaker 03

  Yeah.

• 30:53Speaker 05

  I think that's, that's kind of what I want from this tour.

• 30:56Speaker 02

  But I think that, you know, it's so understandable to have that. I think about anything, I think, in the public eye, or anything where you've got to stand up and do something in front of people.

• 31:06Speaker 03

  And be judged.

• 31:07Speaker 02

  But I think comedy especially.

• 31:08Speaker 03

  But it's the one art form that's like, you can be in a movie and people go and see it, but you don't know their reaction.

• 31:13Speaker 05

  No.

• 31:13Speaker 02

  Yeah.

• 31:14Speaker 03

  You know, yeah, if you're a western show, you do, but it's the audience, you know, I can cook a meal, but I don't necessarily need to go to the table and see people eat it.

• 31:21Speaker 05

  Do you not ever peek out, like, you know?

• 31:23Speaker 03

  Ah, not sometimes. You're, you're a good manager, but, but I think you react to how the audience reacts. So if you feel they're not with you, that's hard to sort of, you know, get that, yeah, to go.

• 31:33Speaker 05

  It can be like the hardest thing to do, but it's also like the, the, the, like, there's nothing quite.

• 31:38Speaker 03

  As well.

• 31:38Speaker 05

  If you're in a room and people are laughing and you're on a riff and you feel like, oh, we're sharing something here.

• 31:43Speaker 03

  Mm, yeah, yeah.

• 31:44Speaker 05

  It's pretty amazing. I've been very fortunate, like, to, to now do this and to, to have done the things I've done, you're like.

• 31:50Speaker 03

  And come on this podcast.

• 31:51Speaker 05

  Yeah, this podcast. Well, to be fair, this, this meat pie is a highlight. Actually, the cabbage is better than some of the, yeah, TV stuff I've done.

• 31:59Speaker 02

  I guess you get like the proper, you know, immediate reaction from Latin.

• 32:03Speaker 05

  Yeah.

• 32:03Speaker 02

  You might get, um, compliments to the chef.

• 32:05Speaker 03

  Yeah, yeah, yeah.

• 32:06Speaker 05

  It, what, has it?

• 32:07Speaker 02

  Yeah, what, what happens?

• 32:09Speaker 03

  Well, no, people will come in.

• 32:10Speaker 02

  The chef, the waiter comes and.

• 32:12Speaker 03

  Oh, the waiter says, oh, table four loved the risotto. So it was the best they've ever had or stuff like that. So you go, oh, say thank you very much. Yeah, well, generally it's not me that's cooked. I'll go, well done. Steven or Mark or whoever's on the section. So, oh, don't you hear that?

• 32:23Speaker 05

  Risotto is so rewarding to cook, isn't it?

• 32:25Speaker 03

  It's, yeah, when it's done really well, yeah.

• 32:28Speaker 05

  But it's a beautiful thing when you get it right.

• 32:30Speaker 03

  It's true. And there's so many people get it wrong.

• 32:32Speaker 05

  And you can't leave it.

• 32:33Speaker 03

  Yeah, you can't. Twenty minutes.

• 32:34Speaker 05

  It's like, it's sort of, yeah.

• 32:35Speaker 03

  Yeah.

• 32:36Speaker 05

  It's like being, it's like someone having a fall and you're the only person there. And you're like, I'm gonna be here with you until this is done, until the ambulance is here.

• 32:44Speaker 03

  Until that butter and cheese goes.

• 32:46Speaker 05

  I find a risotto is like, it's a food equivalent of that.

• 32:52Speaker 02

  We should talk about a few of your other projects.

• 32:55Speaker 05

  Yes.

• 32:55Speaker 02

  Let's talk about Wonka first of all. Because I think the last time I saw you.

• 32:58Speaker 05

  Yeah.

• 32:59Speaker 02

  You were promoting Wonka.

• 33:01Speaker 05

  Mm.

• 33:01Speaker 02

  And I was promoting something.

• 33:03Speaker 05

  Yeah.

• 33:03Speaker 02

  And we were on the one show together.

• 33:05Speaker 05

  We were on the one show together, yeah. Was it your book?

• 33:08Speaker 02

  No.

• 33:09Speaker 05

  I can't remember.

• 33:09Speaker 02

  Can't remember what it was. Anyway, we're not here to talk about me.

• 33:12Speaker 05

  It might have been this podcast you were promoting.

• 33:13Speaker 02

  Oh, yeah, maybe it was this.

• 33:16Speaker 02

  Yeah, it probably was, that makes sense, yeah. I was promoting Dish, you were promoting Wonka.

• 33:20Speaker 05

  Yeah.

• 33:20Speaker 02

  Well, Wonka was a huge film with Timothy Chalamet, who's now maybe gonna be up for the Oscar.

• 33:26Speaker 05

  Yeah.

• 33:27Speaker 02

  In case we edit this and he's like, he just won the Oscar. He just lost the Oscar. And Olivia Colman as well.

• 33:34Speaker 05

  Yeah.

• 33:35Speaker 02

  And she came on Dish, we had a great time with her on Dish.

• 33:37Speaker 05

  Yeah.

• 33:38Speaker 02

  It was great fun and.

• 33:39Speaker 05

  With Benedict. Yeah.

• 33:40Speaker 02

  Yeah.

• 33:40Speaker 05

  They'd just done two films with. They're both just two of the most incredible people. But Olivia was like, sort of like, she just was very like, I was, my daughter had been born like, maybe a month before. Oh, wow. We started filming Wonka and I think the first day in the makeup chair, I was struggling with some stuff, like personal stuff. And she like, said, can we have a moment? And we went out and just stood and chatted. And she just gave me so much advice. And throughout the whole of that film, I was going through quite a lot. And she was just like the most gracious person like to act with. It was like, yeah, she's an Oscar winning actress. I was just absolutely like, wow, I'm, you know, the true greatness, like with her and Timothy. You know, they're two of the most lovely people I've worked with.

• 34:24Speaker 05

  But how she looked out for me, I don't think, I'd seldom think it's sort of quite sad on my part. I couldn't really remember any, that many bromesh, but that many people in my life who instantly just felt like, oh, wow, this person's got my back. Professionally and personally. Yeah. What I learned as an actor, just being around those two and Paul Keating was amazing. But actually just the how gracious and decent Olivia Colman is as a human being is that's the thing that I went away from that job thinking that more than anything else, really. It was just, yeah, she's a, she's a, she should be treasured. Yeah. Because this, you know, truly beautiful human being, it's like, yeah.

• 35:00Speaker 02

  Quite experienced, haven't you?

• 35:02Speaker 05

  Yeah.

• 35:02Speaker 02

  Doing something like, you know, a huge film like that.

• 35:04Speaker 05

  And someone with that experience to help. And to look out for you and, you know, because it's daunting. I mean, she also ripped me to.

• 35:11Speaker 02

  Yeah, I bet.

• 35:11Speaker 05

  When I broke the, the marshmallow bridge.

• 35:15Speaker 02

  Do you know about this?

• 35:16Speaker 05

  No. So we, uh. We got a tour of the set, which is incredible. They built a, yeah.

• 35:23Speaker 02

  Yeah.

• 35:23Speaker 05

  And they took us to the chocolate river.

• 35:25Speaker 02

  Oh, yeah.

• 35:26Speaker 05

  And.

• 35:27Speaker 02

  As you do.

• 35:28Speaker 05

  And Olivia's, oh my god, this is amazing. And I'm like, it's incredible. There's this chocolate river and there's a marshmallow bridge. And I lost my mind. I was, oh my god, look at it. I was like, yeah, it's proper. And I just went across the marshmallow bridge and my foot just went right through it. And it smashed. And Olivia just went, Tom's broken the marshmallow bridge. Tom has, Tom Davis has broken them. And everyone's like, what the blokes coming? We've been working on that for six months.

• 35:53Speaker 05

  What have you done, you fool, like that? And I went, whoa, whoa, I thought, cause Timothy, Timothy's gonna skip across it. And then we get with Timothy, where it's like eight stars. I weighed like 24 stars. I'm like, I'm three Timothy Shalhoub.

• 36:08Speaker 05

  I'm one Timothy Shalhoub, carrying our three other cast members on his back.

• 36:13Speaker 02

  And then we should talk about your new project as well.

• 36:16Speaker 05

  Yes.

• 36:16Speaker 02

  This is something brand new.

• 36:17Speaker 05

  Yeah, The Reluctant Vampire.

• 36:19Speaker 02

  Yeah, tell us.

• 36:20Speaker 05

  Well, it's incre, yeah, it's like amazing thing to be involved in. So Eric Morecambe wrote these kids books called The Reluctant Vampire. And we got, I got a call about a part in it. And Lenny Rush, who's an incredible young actor, BAFTA winner. And just, yeah, he's like, like a phenomenal talent. I mean, I've been very fortunate to work with incredible people, but he's just. And the cast is just Joe Wilkinson, Charlie Cooper, Bill Bailey, Sean Clifford, Adam Chalvy. It's like, well, it's no, it's a really amazing cast of people, like a comedy ensemble. But it's a really beautifully, beautiful sort of, kind of old school sort of sitcom. It feels like very family friendly, really funny jokes. It's just really nice. Did it just before Christmas and it's a really lovely thing.

• 37:03Speaker 05

  And it's, yeah, it's a lovely thing to have been a part of.

• 37:06Speaker 02

  Oh, fan.

• 37:09Speaker 02

  We come to the end of the show question.

• 37:11Speaker 05

  Yes.

• 37:12Speaker 02

  Uh, this is your chance to win this Waitrose goodie bag, Tom.

• 37:15Speaker 05

  I don't know, I feel this bit so nerve wracking. A gold envelope just throws you.

• 37:19Speaker 02

  Yeah. Just earn attention.

• 37:20Speaker 05

  Yeah.

• 37:21Speaker 02

  Tom. Tom. Your chance to win the Waitrose goodie bag.

• 37:25Speaker 05

  Yep. Has anyone ever not won one of these?

• 37:27Speaker 02

  Nah. Nah. Very generous. No.

• 37:29Speaker 05

  It's a awful thing. The hands are just dragging it away.

• 37:33Speaker 02

  I think it should be more cutthroat. Yeah, we're too nice. I think the build could be more cutthroat. I love that Tom's just grabbed it near him.

• 37:44Speaker 05

  I'm so excited about this, by the way.

• 37:46Speaker 02

  Yeah, it should be like, what's the population of Cairo? Exactly. And you got, and you got, no. You don't know.

• 37:54Speaker 02

  To win the Waitrose goodie bag, it's a simple decision, see, too easy already. Heart versus head, what is it to be, potatoes or bread?

• 38:02Speaker 05

  Oh, wow.

• 38:03Speaker 02

  Pick a favourite.

• 38:04Speaker 05

  That is a really...

• 38:05Speaker 02

  Yeah. I mean, it's...

• 38:06Speaker 05

  Do you know what?

• 38:07Speaker 02

  Could say anything.

• 38:09Speaker 05

  No, no, but these are the questions in my life I take more seriously than others.

• 38:14Speaker 05

  I don't want people listening to this and going, "You're half heartedly asked."

• 38:16Speaker 02

  Yeah, please.

• 38:17Speaker 05

  I...

• 38:18Speaker 02

  Come here.

• 38:18Speaker 05

  A world without sandwiches feels one I don't want to be in.

• 38:22Speaker 02

  Yeah.

• 38:22Speaker 05

  And I think that, um, bread is just, yeah, I think there's nothing like kicking back in a restaurant and the moment the free bread arrives.

• 38:29Speaker 02

  Yeah.

• 38:30Speaker 05

  And actually you go, "This has surpassed everything else."

• 38:32Speaker 02

  Yeah.

• 38:32Speaker 05

  This is like, everything's downhill potentially from the bread. No, no, no, no, the bread will, you're part of, you know, but the bread, I think, I just love that, that, you know, a night out and it's the anticipation of the food, the fun, just as you crack that butter and, you know, a little bit of Marmite butter on a hot bit of bread.

• 38:49Speaker 02

  And do you know what? It's never not a treat, is it? You're never like, "Oh, here we go, bread again." No.

• 38:54Speaker 05

  It's just a slice of bread.

• 38:56Speaker 02

  Yeah.

• 38:57Speaker 05

  Just, just, yeah, so all day, I mean, the potatoes.

• 38:59Speaker 02

  Bread wins.

• 39:00Speaker 05

  Honorable second in a two horse race, but...

• 39:05Speaker 02

  Bread is, well, bread is the winner. The goodie bag is yours.

• 39:08Speaker 05

  Wow.

• 39:09Speaker 02

  And it's just full of potatoes.

• 39:12Speaker 05

  All the potatoes just going, "Oh, what's going on with him?" Take a loaf of bread, you prick.

• 39:19Speaker 02

  Um, Tom, thank you so much. That was a lot of fun, thank you.

• 39:23Speaker 05

  Thank you.

• 39:23Speaker 02

  Thank you so much, round of applause, Tom Davies. Thank you, Tom.

• 39:30Speaker 02

  A massive thank you to Tom Davis for joining us on Dish to talk about his tour. Now Angela, did you know that Dish has the power to create national holidays?

• 39:41Speaker 03

  I did not know that.

• 39:42Speaker 02

  Because according to our listener Jill, it does. Dear Nick and Angela, my son Chris and I are huge fans of the podcast and regularly exchange ideas about the latest episode. He's in the Netherlands, so Christmas is always a time when we can relax together at his house and indulge our mutual love of cooking. This Christmas, we decided to do a Dish Day. We agreed on the Putanesca Tart from Stacey Dooley's episode, followed by the roast trout with soy, orange and chili from Brian and Nicola Anzari Cox's episode, although we used salmon.

• 40:15Speaker 03

  Yeah.

• 40:15Speaker 02

  And to finish, cheese scones. While together, we watched the relevant episodes again, which was a first for me as always, listen to the podcast, we want to thank you for the inspiration for this event and also for the joint inspiration. Thank you and good wishes for 2026. Jill, thank you Jill.

• 40:34Speaker 03

  Oh, isn't that lovely?

• 40:35Speaker 02

  Wow Jill, a Dish Day.

• 40:36Speaker 03

  Yeah.

• 40:37Speaker 02

  Dish Day.

• 40:38Speaker 03

  I love that they call it, it's quite an eclectic menu.

• 40:41Speaker 02

  I know.

• 40:42Speaker 03

  And I love that for Christmas Day, because there was nothing, we've done like four Christmas episodes and she chose nothing for any of those.

• 40:48Speaker 02

  Nothing Christmasy.

• 40:49Speaker 03

  Nothing at all.

• 40:50Speaker 02

  But I love that you guys did that. Well, thank you Jill.

• 40:52Speaker 03

  Lovely Jill, thank you.

• 40:54Speaker 02

  And thank you, yeah, Chris and Jill.

• 40:56Speaker 03

  Happy New Year to you too Jill.

• 40:57Speaker 02

  Happy New Year, love that idea, Dish Day. If you do want to get in touch with us, you can email us [email protected] is the way to do it. So yeah, get in touch, come say hi. And that's it for this week.

• 41:08Speaker 03

  Fab, let's go. Angela!

• 41:12Speaker 02

  Thank you for listening, we will see you next week.

• 41:14Speaker 03

  See you next week.

• 41:14Speaker 02

  And yes, let's go.

• 41:18Speaker 02

  If that episode has left you wanting more, find us on Instagram, TikTok and YouTube, just search Dish.

• 41:25Speaker 03

  If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes.

• 41:34Speaker 02

  Email your questions, thoughts and suggestions to [email protected].

• 41:40Speaker 03

  Dish from Waitrose is a Cold Glass Production.

• 41:43Speaker 02

  Waitrose, the home of food lovers.