Sam Smith is delighted by our lobster rolls with lemon & dill

They’ve got lobster on their mind! Sam Smith is a BRIT Award, Grammy, Golden Globe and Oscar-winning singer and songwriter. They join us ahead of the release of their new album, Hazel Eyes, which is released on 21 August and features their new single, My Guy. But first, it’s time for the long-awaited debut of lobster on Dish, the perfect star ingredient for a guest who once had aspirations to be a fishmonger, and also ideal to help Angela through a small hangover. Sam lives in New York with their partner Christian, and tells us about the impact the move has had on their tastebuds and their capacity to handle heat. They’ve also recently started a food blog on Instagram, SamServed, where you can get a glimpse of their favourite dishes including fish and chips, peanut butter and chicken wings. Another favourite is turnip cake, which tastes so good, Sam had it tattooed on their body. We start with caviar on crisps and ice cold Waitrose Blanc de Noirs Champagne, before Angela serves up lobster rolls with lemon & dill. The Waitrose wine experts paired this meal with a bottle of Famille Brocard Organic Chablis 2025 Burgundy. Sam loves food (even more than music) and tells us about the addictive joys of touring, where they can combine both passions. We also hear about the time they got ‘Chaka’fied’ by Chaka Khan, nights at the Met Gala and a truly unforgettable gift from Ed Sheeran. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes 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 00:00 Welcome! 03:05 Angela’s Hartnett range at Waitrose 05:06 Sam Smith is here! 07:52 Champagne and caviar cheers! 09:57 Sam Smith is a certified foodie 13:49 Sam’s food likes and dislikes 17:25 Life in New York 21:45 Food is served! 25:20 Sam’s food Instagram 26:40 To gatekeep or not to gatekeep? 28:22 Wine pairing 28:30 New album and the writing process 32:34 Sam’s presence in music 33:54 New live shows! 35:13 The influence of Chaka Khan 37:07 The Met Gala 38:54 That outfit at the BRITs… 39:32 Fast food quiz 41:51 End of the show question 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.

• 1:03Speaker 02

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

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:08Speaker 02

  Hello, Angela Hartnett.

• 1:09Speaker 03

  Hello, Nicholas Grimshaw.

• 1:10Speaker 02

  So we are recording this in the sort of the tail end of a quite intense heatwave.

• 1:16Speaker 03

  Yes, very intense.

• 1:17Speaker 02

  It's been hot.

• 1:18Speaker 03

  Very hot.

• 1:18Speaker 02

  I was thinking about you because I thought, how is it in those kitchens?

• 1:22Speaker 03

  Very hot. It's hard, it's hard. Drink lots of water, eat lots of watermelon, keep hydrated, hydration, that's what we say.

• 1:30Speaker 02

  You were very much all about the hydration yesterday.

• 1:34Speaker 03

  What, and nothing passed your lips?

• 1:36Speaker 02

  No, no, I was like staying hydrated and prepared for Dish. And yesterday it was the Arsenal.

• 1:42Speaker 03

  The parade.

• 1:43Speaker 02

  The parade.

• 1:44Speaker 03

  For winning.

• 1:45Speaker 02

  For winning the Premier League.

• 1:46Speaker 03

  Yes, number one.

• 1:47Speaker 02

  Not the.

• 1:48Speaker 03

  Not the Champions League. That's next year, we'll double it. They said it's the biggest parade ever in London and for any football team. And there was just me and Neil, I mean, the only idiots that came on two bikes, trying to get through these crowds. So anyway, we stopped when we just couldn't. We could see Newham Green and I said, they're there Neil, but we cannot get through these thousands of people. But it was great because you just made friends, we made friends. This is lovely chaps, talking to other people. The crate of beer I had for everyone, I stood on as my platform to watch.

• 2:16Speaker 02

  Fantastic.

• 2:16Speaker 03

  So it was fabulous. It was a great day.

• 2:18Speaker 02

  And it's also like, we live right by Arsenal. So it's like the whole street, like everyone is about it in Oni. So it's nice to see, you know. I like that it was in a neighbourhood.

• 2:26Speaker 03

  Yes, it's in the neighbourhood, yeah.

• 2:28Speaker 02

  In the ends of where Arsenal was. Did feel very special.

• 2:31Speaker 03

  It was brilliant, yeah.

• 2:33Speaker 02

  And then afterwards, everyone was playing football in the streets.

• 2:35Speaker 03

  We were playing football in the streets.

• 2:38Speaker 02

  All the streets were closed.

• 2:39Speaker 03

  Yeah, and then we went back to Remy's house, she made delicious food, and then went home. It was great, great night.

• 2:44Speaker 02

  But it was a lot of fun.

• 2:45Speaker 03

  It was lots of fun.

• 2:46Speaker 02

  And I feel like today's gonna be fun.

• 2:47Speaker 03

  Great guests today.

• 2:48Speaker 02

  Great guests. We have Sam Smith joining us. And they are fantastic. They are really fun guests.

• 2:54Speaker 03

  And you know them very well, yes?

• 2:55Speaker 02

  Yeah, yeah. I know them from like interviewing them over the years. From right from when they were like, brand new and starting out. And yeah, sort of consistently done interviews forever.

• 3:05Speaker 03

  Because how long has Sam been in this world now?

• 3:07Speaker 02

  Twenty eleven, twenty twelve.

• 3:08Speaker 03

  So longer than I thought, actually.

• 3:10Speaker 02

  Yeah, so like fifteen years. Yeah, and they've obviously gone on to have an incredible career.

• 3:14Speaker 03

  New album out.

• 3:15Speaker 02

  Album coming out next month. So yeah, Sam will be with us soon to talk all about that new record.

• 3:19Speaker 03

  Exactly.

• 3:20Speaker 02

  Also, they're big food fans.

• 3:21Speaker 03

  So yeah, I've made a lobster roll for Sam.

• 3:23Speaker 02

  Oh, so ready for that.

• 3:24Speaker 03

  Yeah, so I hope so. Yes, it's that sort of, you know, little bit of bacon for the hangover. It's perfect.

• 3:30Speaker 02

  Yeah. Are you rough, by the way?

• 3:32Speaker 03

  I'm feeling, only because, I think we need to contextualise this. That also on Saturday was Champions League. So that was a day of sort of, you know, nervous drinking because it was Champions League. And then of course, celebratory drinking. Um, you know, so it's just been, so now.

• 3:48Speaker 02

  I roll over.

• 3:49Speaker 03

  Off it for a while.

• 3:50Speaker 02

  Yeah, till when?

• 3:51Speaker 03

  Got to. Till holiday.

• 3:52Speaker 02

  Halfway through this episode.

• 3:53Speaker 03

  No. Got to. No, no.

• 3:56Speaker 02

  Uh, well, before we get Sam in, shall we talk about your new range? Because you're a new ra- I didn't know about this.

• 4:02Speaker 03

  Oh, I know.

• 4:02Speaker 02

  I didn't know anything about this, no. So this is the new range at Waitrose, the Angela Hartnett range.

• 4:07Speaker 03

  I know. At Christmas, I did lots of biscotti, and then we did the panettone, etc. And now we've done these lovely Italian range. So we've got some fantastic lasagna. This, I think you and me shall love, cacio pepper ravioli.

• 4:18Speaker 02

  Oh, yeah.

• 4:19Speaker 03

  Um, and everything, well, the lasagna is made in the UK. But all the pasta and all the sauces, because we have sauces as well, that's all made in Italy.

• 4:26Speaker 02

  Are they Italian?

• 4:28Speaker 03

  You can see you're taking advantage of the fact I'm feeling. And, and then we have this spaghetti alla chitara, which is this fantastic spaghetti, all rolled.

• 4:37Speaker 02

  Oh, I like that.

• 4:38Speaker 03

  By hand, yeah.

• 4:39Speaker 02

  So it's like fresh spaghetti.

• 4:40Speaker 03

  And then we have a range of sauces. We have puttanesca, we've got a sausage sauce, we've got tomato ragu. Um, and then feel the heft in that lasagna.

• 4:48Speaker 02

  No, this lasagna is, wow, that is a generous lasagna. That's not for one, is it?

• 4:53Speaker 03

  That's not for one, no. Even mish might feel full after that.

• 4:57Speaker 02

  Maybe.

• 4:57Speaker 03

  Maybe.

• 4:58Speaker 02

  If anyone can.

• 4:59Speaker 03

  Yeah, it's a test.

• 5:01Speaker 02

  I feel like you can have a few of them today.

• 5:02Speaker 03

  Yeah, and then we got some focaccia as well we've made, which is brilliant. So it's a great range, actually.

• 5:07Speaker 02

  Looks really good. So it's all done in Italy?

• 5:08Speaker 03

  Two different families make them, both based up in the Veneto area. Um, one makes the sauces, one makes the pasta. But I met the gentleman, he came over to England. And then Barbara, who helps produce all the range, she goes over and inspects everything that's up to the standard.

• 5:21Speaker 02

  Yeah.

• 5:21Speaker 03

  It's quite, I should get you involved in the next taste testing, because it's quite fun.

• 5:24Speaker 02

  Oh, yeah.

• 5:25Speaker 03

  Because you have all these different, and you're like, a little bit more Parmesan, a little bit more butter, a little less this, you know, it's, you know. And they, and they've done a brilliant job, I have to say, wait.

• 5:33Speaker 02

  That's really fun. I love the packaging as well.

• 5:35Speaker 03

  And that's all recyclable. So, sticking everything, every single thing.

• 5:39Speaker 02

  This pasta sauce looks good. Putanesca, that's one of the ones that always.

• 5:42Speaker 03

  Yeah, you like that. Yeah, let's see. You can now decant it like I did.

• 5:47Speaker 02

  I'll never make it again.

• 5:50Speaker 02

  I won't.

• 5:51Speaker 03

  Yeah, there you go.

• 5:52Speaker 02

  Okay, well, let's welcome our guest. Let's welcome Sam Smith to Dish.

• 5:59Speaker 02

  Hi, Sam.

• 6:00Speaker 03

  Hello.

• 6:01Speaker 04

  Oh, thank you. I'm good.

• 6:03Speaker 03

  Nice to see you.

• 6:04Speaker 04

  Lovely to see you too.

• 6:05Speaker 03

  How are you?

• 6:06Speaker 04

  I'm good.

• 6:07Speaker 03

  Yeah.

• 6:07Speaker 04

  I'm excited to be here.

• 6:09Speaker 03

  Good. We're excited. Have you?

• 6:10Speaker 04

  I'm so excited. I watch it all the time.

• 6:12Speaker 03

  Oh, do you?

• 6:13Speaker 04

  Yeah, I do.

• 6:14Speaker 03

  Come and sit down at the table.

• 6:16Speaker 02

  Yeah, come in, we'll get you a drink.

• 6:17Speaker 03

  Here, come this way.

• 6:18Speaker 02

  You're gonna go there.

• 6:20Speaker 03

  That's sick.

• 6:21Speaker 04

  I see caviar.

• 6:22Speaker 03

  Oh, we get all your treats, all your treats. We try to look after our guests.

• 6:30Speaker 02

  Let's welcome our guest Angela. Time to welcome a fantastic guest to Dish. Someone who you will know as a phenomenally successful singer, songwriter and award winner. And just think it could have been a lot different if they'd followed their actual dreams of becoming a fishmonger. It's Sam Smith, everybody.

• 6:49Speaker 02

  Hi Sam. Welcome. How are you?

• 6:53Speaker 04

  I'm good. I'm still gutted I'm not a fishmonger.

• 6:55Speaker 02

  When did you, is this real?

• 6:57Speaker 04

  Honestly, like, I'm not just saying this because it, but I used, I was lucky as a kid. We used to go to Waitrose a lot. And the fish section, I just loved, I just, I like to handle fish.

• 7:08Speaker 03

  Right.

• 7:13Speaker 04

  It's very calming, you're near the ice.

• 7:17Speaker 03

  Yes.

• 7:17Speaker 04

  Like, I love the smell.

• 7:19Speaker 03

  Do you cook a lot with fish?

• 7:21Speaker 04

  I don't cook.

• 7:22Speaker 03

  Okay, right.

• 7:23Speaker 04

  I try to cook.

• 7:24Speaker 03

  Yeah.

• 7:24Speaker 04

  But I'm the worst type of cook. Like, everything I cook comes out like a little bit undone.

• 7:29Speaker 03

  I don't believe that.

• 7:30Speaker 04

  And I try to cook, like, I have a glass of wine at the ready, I like play jazz music and I'm like cutting things up.

• 7:38Speaker 03

  Tick all the boxes, yeah, sharp knives.

• 7:40Speaker 04

  And then the meal just goes to shit.

• 7:43Speaker 04

  The only thing I've been able to master recently is scrambled eggs because of Marco P I Y on Instagram.

• 7:49Speaker 03

  Okay.

• 7:50Speaker 04

  I followed how he does it, slow.

• 7:52Speaker 03

  Yeah.

• 7:53Speaker 04

  And now I can make really good eggs.

• 7:55Speaker 02

  Okay, that's good, that's good. Isn't that like a thing that they teach you when you're learning?

• 7:58Speaker 03

  An egg is a real challenge. Scrambled eggs is not easy, you know, because people can make them and we've all eaten bad scrambled eggs. So, you know, you're starting high there, Sam.

• 8:06Speaker 02

  Yeah, you're starting high. I guess it is if you were, if I was to place you in a supermarket working environment, I'd immediately put you on the fisherman's list.

• 8:14Speaker 04

  Would you?

• 8:14Speaker 02

  Yeah, because I think it's quite, there's something quite glamorous about it. Also like, like grounded, but glamorous.

• 8:22Speaker 03

  Yes.

• 8:22Speaker 04

  Thank you so much. I'm glad you sent me.

• 8:24Speaker 02

  And a nice array of things I offer. Get your shift down there. Because my sister is used to be a butcher as well. Chose for a child to dream of.

• 8:34Speaker 04

  I don't know, I find it quite chic.

• 8:35Speaker 02

  Yeah. I really do. Yeah. Anyway, you're not a fishmonger.

• 8:39Speaker 04

  I'm not a fishmonger.

• 8:40Speaker 02

  You're a singer, thank God for all of us. And well, Sam, welcome.

• 8:43Speaker 04

  Welcome.

• 8:44Speaker 02

  And cheers. We're starting with the champagne because we heard that's your favourite.

• 8:47Speaker 04

  This is incredible.

• 8:48Speaker 02

  Cheers.

• 8:48Speaker 04

  Thank you so much.

• 8:49Speaker 02

  Cheers.

• 8:50Speaker 04

  Recently got in champagne.

• 8:51Speaker 02

  Yeah, I think it's time.

• 8:53Speaker 04

  It's really good.

• 8:54Speaker 02

  Yeah.

• 8:54Speaker 04

  I used to always not, like, I don't know what stopped me, it was a mental block.

• 8:58Speaker 02

  Mmm. But now you're on.

• 8:59Speaker 03

  And we have some little crisps with some caviar.

• 9:02Speaker 04

  Because it goes well with caviar.

• 9:03Speaker 03

  Yes, exactly, yeah.

• 9:05Speaker 04

  I do bumps of caviar, you just put no caviar.

• 9:07Speaker 02

  Yeah. Is that the full on return? A bump?

• 9:12Speaker 03

  I love the fact you did a bump, I think that's brilliant. There's this great restaurant in London, Punk Royale, and you go there and it's very, it's small. It's sort of half the size of this room, and I walked in, Neil and I were late. And so I went up and I said sorry to the chef, and then he called me back, I thought, oh my God, he's gonna tell me off. And what they do is they put a lump of caviar on your hand, and that's your first course with a shot of vodka.

• 9:35Speaker 04

  Actually, I'm into that.

• 9:36Speaker 03

  And it was great, and Neil and I were, this is brilliant, this is fab, you know, first course.

• 9:41Speaker 04

  It goes, it goes well with vodka, right?

• 9:43Speaker 03

  Mmm, yeah, very much so, yeah.

• 9:45Speaker 04

  There's Caviar Casuia, the restaurant, that I go to every now and then. And I always have a shot of vodka and caviar and a jacket potato.

• 9:51Speaker 03

  Yeah, that is it.

• 9:53Speaker 02

  Delicious, so delicious. Can I just, as well, before you came in, when Sam came in, before we started recording, you were like, heard about yesterday. We spoke about yesterday before you joined us, and Ange said in the intro, no drinking now. And I've noticed you're actually still to that, no drinking.

• 10:09Speaker 04

  I mean, I mean, I get it.

• 10:10Speaker 03

  I mean, it may happen in a minute, I'm not, you know. It helps for a bit. You know, I'm trying to be quite good, because there's been a lot of drinking.

• 10:19Speaker 04

  You look fresh.

• 10:20Speaker 03

  Thank you.

• 10:21Speaker 04

  You look really, really fresh.

• 10:23Speaker 03

  Oh, thank you, Sam.

• 10:24Speaker 04

  You do, you do.

• 10:24Speaker 03

  And thank you, Fran.

• 10:27Speaker 02

  Chao Fran on her makeup.

• 10:29Speaker 04

  I was, I was hungover yesterday too.

• 10:31Speaker 03

  Yeah, I said to Fran, I said, not too much, not too heavy. And I said, do I look hungover? She goes, and you're telling me not to put makeup on, come here.

• 10:38Speaker 02

  Clad straight on, please. Fran worked through the night on my face.

• 10:44Speaker 02

  She had a workout. She did, she did, she did. And hey, before we go on and talk about your food likes and dislikes.

• 10:51Speaker 04

  Yes, yes.

• 10:52Speaker 02

  Well, you went to see Kelly Clarkson on her show.

• 10:55Speaker 04

  Yeah.

• 10:55Speaker 02

  And you said something which was perfect for Dish. You said that you maybe like food more than music.

• 11:01Speaker 04

  Oh, it's not maybe.

• 11:02Speaker 03

  Oh.

• 11:02Speaker 04

  It's for sure.

• 11:05Speaker 02

  It's a for sure.

• 11:05Speaker 04

  I choose food over everything and anyone and everything. Like, I love my mum, but food.

• 11:12Speaker 02

  No, I'm joking.

• 11:12Speaker 04

  No, not your mum. No, I love, she's the only person that comes before food.

• 11:17Speaker 03

  Yeah.

• 11:17Speaker 04

  But I just, I love food so much. It like brings me so much joy. It's like the, it's the anchors to my day.

• 11:25Speaker 03

  Sure.

• 11:26Speaker 04

  I'm the one who's eating a meal, planning the next.

• 11:28Speaker 03

  Oh, yeah, we're saying that, yeah.

• 11:30Speaker 04

  Like, the minute I made any sort of money, it was just spent on food.

• 11:34Speaker 03

  Right.

• 11:35Speaker 04

  And also the not, like, people around food. And I love to share food at restaurants with people and go to places where you can share food.

• 11:44Speaker 03

  Yeah, yeah, yeah.

• 11:45Speaker 02

  It's important to do all that.

• 11:46Speaker 04

  Yeah, and I get to travel around the world as well with the touring and that has, food has been my favorite part of touring.

• 11:52Speaker 03

  Have you had a particular country that you would never have necessarily gone to?

• 11:55Speaker 04

  Oh, God, I mean.

• 11:56Speaker 03

  And then have found the foods has been incredible.

• 11:58Speaker 04

  Yeah, I, I think the, um, Korea.

• 12:00Speaker 03

  Oh, right.

• 12:01Speaker 04

  In Seoul and going into all the markets and stuff like. I love being tested a little bit. So there was like scary foods.

• 12:07Speaker 03

  Okay.

• 12:08Speaker 04

  It was the only time I've ever turned down any food.

• 12:11Speaker 03

  Wow.

• 12:11Speaker 02

  You think was it a market in Seoul? What was the nose?

• 12:14Speaker 04

  It was, it was a gelatin pig hoof.

• 12:17Speaker 03

  Ooh, yeah.

• 12:18Speaker 04

  Cold.

• 12:18Speaker 03

  Oh, yeah.

• 12:20Speaker 04

  And I just couldn't do that.

• 12:21Speaker 03

  Yeah.

• 12:22Speaker 04

  Couldn't do that, but it's been playing on my mind for years. I think I have to.

• 12:25Speaker 03

  Have to go back.

• 12:25Speaker 04

  Maybe, but the, the markets there are incredible. Food in Japan was amazing and like, I went to, um, do you, do you ever hear about Gagan?

• 12:34Speaker 03

  Oh, that, yes.

• 12:36Speaker 04

  In Thailand, in Bangkok.

• 12:37Speaker 03

  That's supposed to be brilliant, isn't it?

• 12:38Speaker 04

  There's a chef's table, um, episode on it and that was an amazing experience.

• 12:42Speaker 03

  Yeah.

• 12:42Speaker 04

  So I've got to experience those, but my favorite stuff is always street food and.

• 12:45Speaker 03

  Right, yeah.

• 12:46Speaker 04

  And like casual dining.

• 12:47Speaker 02

  And I guess when you're on tour, like, you know, a great excuse to go and try all these things and to be able to like go with your team and like create all those moments. You're not just going, you know, venue to hotel and venue to hotel.

• 12:59Speaker 04

  Yeah. The only issue is, um, acid reflux and singing. It's horrific, yeah. There's been so many times of like back to Tomahawk.

• 13:10Speaker 04

  And then I have to go and perform and I'm like

• 13:14Speaker 04

  whilst trying to sit there but like lay me down

• 13:18Speaker 04

  Perfect

• 13:18Speaker 02

  And do you have any things that you can't eat? Because we've had a few singers on and they're like, oh, when I'm on tour, I can't have this or I can't do that.

• 13:23Speaker 04

  Yeah, when I'm on tour, you have to like the rich foods stop on the days you're singing.

• 13:29Speaker 03

  A lot of people say dairy and stuff.

• 13:30Speaker 04

  Dairy isn't good. My nose of cheese isn't great, isn't great. And like tomato based dishes.

• 13:38Speaker 03

  Right, okay, anything acid.

• 13:39Speaker 04

  Yeah, but there's like those hacks, I'd make alkaline juices and then take before I'd sing and it can calm the system down.

• 13:45Speaker 02

  Yeah. What's, is there anything that you have to like completely avoid when you're on tour, you're like that I cannot have?

• 13:50Speaker 04

  Oh, yeah, 100%, but I ignore it.

• 13:52Speaker 02

  Right.

• 13:52Speaker 04

  I mean, a life without cheese for me is just not, it's not worth it.

• 13:56Speaker 02

  It's actually not worth living.

• 13:57Speaker 04

  I take the, I take the risk sometimes.

• 13:59Speaker 03

  Rough with the cheese.

• 14:00Speaker 02

  When I did my allergy test, which we mentioned from time to time on Dish, I, one of the things was hard cheese and I just ignored that.

• 14:08Speaker 03

  Yeah.

• 14:09Speaker 02

  I'm just like.

• 14:10Speaker 04

  My, oh my god, my, my partner is allergic to nuts.

• 14:13Speaker 03

  Okay.

• 14:14Speaker 04

  And he's, and he's 30 years old and he's, he's been allergic to nuts his whole life. And the other day he went and took almonds to the surgery.

• 14:22Speaker 03

  Right.

• 14:23Speaker 04

  And to see if he was actually allergic to almonds, because he had doubts that he was allergic to almonds, he had to try an almond in front of the, the doctor. And he's not allergic to almonds.

• 14:32Speaker 02

  Oh.

• 14:32Speaker 04

  Which is amazing because I'm, I love peanut butter and I've had to give it all up in the house.

• 14:38Speaker 02

  Yeah.

• 14:38Speaker 03

  Of course.

• 14:38Speaker 04

  And so now I can have almonds.

• 14:41Speaker 02

  Shall we talk about your food likes and dislikes? We always let's start the episode with this. It starts with a dish first, which I've never had this, turnip cake.

• 14:50Speaker 04

  Oh.

• 14:51Speaker 02

  Talk us through your love of, never had a turnip cake.

• 14:53Speaker 04

  Next time in New York.

• 14:54Speaker 02

  Yes.

• 14:55Speaker 04

  Please message me and I want to take you for some turnip cake.

• 14:57Speaker 02

  Okay.

• 14:58Speaker 04

  Please.

• 14:58Speaker 03

  Savory. Have you had turnip cake at St John in London?

• 15:02Speaker 04

  No.

• 15:03Speaker 03

  Well, tell me about your turnip cake.

• 15:04Speaker 04

  Mine here is, is here.

• 15:06Speaker 03

  Oh.

• 15:06Speaker 04

  Tattooed on my.

• 15:07Speaker 03

  Oh my gosh.

• 15:09Speaker 04

  I call it turnip cake.

• 15:11Speaker 02

  Turnip cake.

• 15:12Speaker 04

  Because it turns me up.

• 15:13Speaker 02

  What is it? I've never even heard of it.

• 15:15Speaker 04

  It's Chinese and it's like fried turnips with bacon in it.

• 15:19Speaker 03

  Mmm.

• 15:19Speaker 04

  And it's in like a square and for some reason they, when I eat it, it reminds me of my nan's roast dinner. And it's delicious and you dip it in like hoisin sauce.

• 15:27Speaker 02

  Oh.

• 15:28Speaker 04

  It just makes me feel at home.

• 15:31Speaker 03

  Yeah.

• 15:32Speaker 04

  I think about it all the time.

• 15:33Speaker 02

  So turnip cake is on there, so much so that Sam has a tattoo of it. And your loves continue peanut butter, butter, chicken wings, cheese, caviar, oysters, fish and chips and everything from a proper fish and chip shop. Are you having proper, chip is surely not in New York.

• 15:51Speaker 04

  No, it's actually one of the disasters of my life right now.

• 15:54Speaker 02

  Yeah, yeah.

• 15:55Speaker 04

  It's, I actually get sad sometimes.

• 15:57Speaker 02

  Yeah.

• 15:58Speaker 04

  Apparently it's something to do with the potato, I got told, and the water in New York. You can't get the same. But I have a thing with fish and chips, right? So I love fish and chips from fish and chip shops where like the chips like stick together.

• 16:10Speaker 03

  Yeah.

• 16:11Speaker 04

  And you got like the hot silver hot plate when you walk in and that.

• 16:14Speaker 03

  Yeah, yeah, yeah.

• 16:14Speaker 04

  But I feel like the gastropub fish and chips, um, like I call them posh fish and chips. It just doesn't, I don't see that as fish and chips.

• 16:23Speaker 03

  Yeah, I know what you mean.

• 16:24Speaker 04

  And like even in London, I find it hard to find like proper fish and chips. Like my family from Whitley Bay, my favorite fish and chip shop is called Marshalls there. Which is amazing.

• 16:34Speaker 03

  I bet.

• 16:34Speaker 04

  And but yeah, I just, when people talk about fish and chips, they're not talking about the same fish and chips.

• 16:38Speaker 02

  Yeah, in a pub, no.

• 16:40Speaker 03

  Don't feel right.

• 16:41Speaker 02

  It needs to be too clean. Yeah, too clean, yeah. It needs to be one of those places where they sell those forks that are like flat with the two prong and you eat it like that. And it come, the fork comes out of a cub or box.

• 16:53Speaker 03

  Yeah, yeah, yeah.

• 16:54Speaker 02

  That's what I'm talking about. That's Michelin.

• 16:57Speaker 04

  Oh, it is, it is Michelin.

• 16:59Speaker 02

  That is Michelin.

• 17:00Speaker 04

  Favorite thing in the world, but not in America, you can't get it.

• 17:02Speaker 03

  No, I don't, I don't.

• 17:04Speaker 02

  Anything lobster or creamy with vegetable. And love caviar and champagne, and I love this sentence, and raw salmon from Norway.

• 17:15Speaker 04

  I do though.

• 17:17Speaker 02

  You're like, I do.

• 17:18Speaker 04

  I do, there's this place called, there's a festival called Moncho Jazz Festival.

• 17:22Speaker 03

  Right.

• 17:22Speaker 04

  And they like, they gave you this shishimi. And it was the best thing I've ever had in my life. And it was from Norway, Norwegian salmon raw. Yeah.

• 17:32Speaker 02

  I love.

• 17:33Speaker 04

  I sound ridiculous.

• 17:34Speaker 02

  No, I love it, obviously I love this. I discovered it at the Moncho Jazz Festival.

• 17:41Speaker 02

  Amazing, I love it.

• 17:43Speaker 04

  It's about high and low.

• 17:44Speaker 02

  Yeah, high and low.

• 17:45Speaker 04

  High and low.

• 17:46Speaker 02

  Yeah, yes, you can have a chippy, but also.

• 17:49Speaker 04

  Also, I can go low.

• 17:52Speaker 04

  Trust me.

• 17:54Speaker 02

  But also raw Norwegian salmon at the Montreux Jazz last night.

• 17:57Speaker 04

  A hundred percent.

• 17:58Speaker 02

  You've got to mix it.

• 17:58Speaker 04

  Nothing in between.

• 17:59Speaker 02

  You've got to mix it. I also love French food, Chinese food, and then the email signs off, all food, basically.

• 18:04Speaker 04

  Yes.

• 18:05Speaker 02

  All food, basically. This is a good guess.

• 18:07Speaker 03

  Very good guess.

• 18:08Speaker 02

  Since we're live.

• 18:08Speaker 03

  Very happy.

• 18:09Speaker 02

  A good guess.

• 18:10Speaker 04

  Well, this is why I watch your show all the time, because it's just so nice to escape into the world of food.

• 18:15Speaker 02

  Has your food taste changed since being in New York?

• 18:19Speaker 04

  Um, yes, actually, yeah. I think that I can handle spice more.

• 18:23Speaker 03

  Okay.

• 18:24Speaker 04

  Um, food is a bit more overwhelming in flavour.

• 18:27Speaker 03

  Right.

• 18:27Speaker 04

  In, in New York, I find. So like, I've, I've, yeah, my spice tolerance has gone up. There's a restaurant, if you haven't been, called Thai Diner.

• 18:35Speaker 03

  Right, okay.

• 18:36Speaker 04

  In New York. I think it's the best restaurant right now, one of them in New York. It's incredible. And when I first got there, I was like, this is hot. And then now I can handle it all.

• 18:44Speaker 03

  Now you're there.

• 18:45Speaker 04

  Yeah, so it's changed in that respect. Um, I've started eating more turkey.

• 18:49Speaker 03

  Okay.

• 18:50Speaker 04

  Which is nice. And like, I had like a bison steak.

• 18:54Speaker 02

  Oh.

• 18:55Speaker 03

  Oh, nice.

• 18:56Speaker 04

  Like, I've met this nutritionist who's telling me about all this wild food.

• 18:59Speaker 03

  Lean meat, lean, yeah. Excuse me, I'm going to get some for lunch.

• 19:02Speaker 04

  Oh, thank you.

• 19:03Speaker 02

  Are we gonna eat?

• 19:04Speaker 03

  Yes, yes.

• 19:05Speaker 04

  Yeah.

• 19:05Speaker 02

  Because Angela goes out there quite a lot.

• 19:07Speaker 04

  To New York?

• 19:08Speaker 02

  To New York, yeah, because her brother lives there.

• 19:10Speaker 04

  Okay.

• 19:10Speaker 02

  So she goes out quite a lot to eat. And we always say like, they, they seem to like not have the energy for something being a bit mid.

• 19:16Speaker 04

  Yes, yes, it's overwhelming to eat. I actually eat in a lot. And like, um, just cook clean foods at home more than I would here.

• 19:26Speaker 02

  Yeah.

• 19:26Speaker 04

  Um, because it's, it's an, it's an overwhelming experience every time you eat out. But you do find your, there's like, I have a few restaurants where you go and you can get really simple, mainly Italian, simple, beautiful Italian food. Um, so I, I have those key places where you can go to a regular basis.

• 19:43Speaker 02

  How long have you been there now in New York?

• 19:44Speaker 04

  Oh, two years, two years. But I still come back, yeah, like five, five times a year. I'd say to see my family. And be here, which is lovely.

• 19:52Speaker 02

  And did, how did you find the change to, to live in there? Cause I presume you'd been quite a lot before you like made the commitment.

• 19:58Speaker 04

  When you live there, it's a completely different city. You have to find peace when you live there. And so you find ways of finding your calm in the city. So like there's, you know, there's, it's kind of like there's routes around Manhattan that, that there's streets that just aren't busy. And so you learn what they are and learn how to walk around.

• 20:16Speaker 03

  Do you feel you can be more anonymous there?

• 20:18Speaker 04

  I weirdly can, yeah.

• 20:20Speaker 03

  I think, whenever you see someone incredibly famous like yourself in New York, they feel like they're always left alone.

• 20:25Speaker 04

  I do. I always feel like I'm left alone and if anyone comes up to me, they're normally very complimentary, which is fabulous for my ego.

• 20:35Speaker 04

  Instead of like, who the is that?

• 20:38Speaker 04

  But it's, but it's, it's good, but after two and a half weeks in Manhattan, when you're there, you need to get out the city.

• 20:44Speaker 02

  Right.

• 20:45Speaker 04

  And so I go to upstate New York, um, which is beautiful. The nature's amazing. So I normally go up there and have a few days to get out. Because it's just, there's a hum in New York that's constant and in London you can get away from that.

• 20:58Speaker 02

  I always feel quite safe there because there's like a lot of people around. So I weirdly find that calming, but I've not lived there. I always quite like.

• 21:04Speaker 04

  I've got to say at night time, I feel like a guinea pig and it's amazing.

• 21:07Speaker 02

  Yeah.

• 21:08Speaker 04

  Cause you're just like in your little hutch.

• 21:09Speaker 02

  Yeah.

• 21:09Speaker 04

  And if I look out my window, you just see other people like going to bed, turning the lights down. And then even if you wake up at like three AM to go for a piss or something like someone in their house still up like.

• 21:21Speaker 02

  Yeah.

• 21:21Speaker 04

  Doing something at night, like no, like you feel, so now when I'm alone somewhere, like in the countryside or something, it's really weird.

• 21:28Speaker 02

  Yeah, I like that feeling. Cause my mum, my mum always like, you know, would come to mine in London and I'm in like a terraced street. And then the other, you know, the other people's houses like back onto it.

• 21:39Speaker 04

  Yeah.

• 21:39Speaker 02

  She was like, can see right in everyone's bloody windows, they're right. And I'm like, but I like that feeling. Yeah, I like that.

• 21:45Speaker 04

  Me too. Me too. I'm getting more and more used to it.

• 21:48Speaker 02

  There's a really good book by Vivian Gornick called The Odd Woman in the City. And I read it when I was away with my mum actually, and it's all about that very thing.

• 21:55Speaker 04

  I'm gonna read that.

• 21:56Speaker 02

  You need to read it and it's all about her growing up and the years. She spent like in New York with like her gay best friend. And now they're like older and that very comfort of having everyone's little lights on around the city.

• 22:08Speaker 04

  I could admit there is like, growing old in New York City looks really fun.

• 22:12Speaker 02

  I think so.

• 22:13Speaker 04

  There's like absolute zany characters walking around the whole time and it's like wearing all of their treasures.

• 22:19Speaker 02

  Yeah, I feel like you can be quite free there.

• 22:21Speaker 04

  I can, I can.

• 22:22Speaker 02

  Truly a city for nutters.

• 22:23Speaker 04

  It's the only city in the world, if I wear a miniskirt, I get wolf whistled.

• 22:28Speaker 02

  That's what I'm talking about.

• 22:29Speaker 04

  I had a guy like bang my arse once and we laughed.

• 22:31Speaker 02

  Fancy a kiss.

• 22:37Speaker 02

  Food has arrived. What are we having here, Ange? What have we got today?

• 22:41Speaker 03

  So we have a lobster roll with lemon and dill.

• 22:43Speaker 02

  Mmm, this is our first lobster, by the way, on there.

• 22:46Speaker 03

  It is, it is amazing.

• 22:48Speaker 04

  Oh my god.

• 22:48Speaker 02

  Yeah, first lobster.

• 22:51Speaker 03

  Okay.

• 22:52Speaker 04

  Oh my gosh.

• 22:53Speaker 03

  So yeah, I'm tucking. So you can buy these lobster tails from Waitrose and then you basically weigh them. And for every thirty grams of weight of the lobster tail, you cook it by one minute. So you cook them for about four minutes in boiling salted water, then take them out into fresh ice water. Cut them with the scissors to get all the lobster meat out. So you get, remove all the shell, take the lobster meat. And you're gonna dice that all up and you mix it with some diced apple, some lemon rind, some lemon juice, some chopped dill and creme fraiche. And I've added a little bit of parsley and a tiny little bit of shallot in there as well. And then you've got some pancetta. You line a flat cold pan, turn the heat on and it goes really, really crispy. And so we've put a little bit of crispy pancetta in there as well.

• 23:35Speaker 03

  And then in that fat of the pancetta, you toast the buns. So then you get that lovely fatty there as well.

• 23:41Speaker 04

  This is delicious.

• 23:41Speaker 03

  And I love the fact what Sam's done, which is after my own heart, is crisps in the sandwich.

• 23:46Speaker 04

  In every sandwich.

• 23:48Speaker 03

  Love that.

• 23:48Speaker 04

  Everything.

• 23:49Speaker 03

  Because New York, they make amazing sandwiches, I think.

• 23:51Speaker 04

  They do, they do. I went to, last week actually, I was in Maine.

• 23:55Speaker 03

  Oh wow, perfect for lobster roll.

• 23:57Speaker 04

  And you, I, there's lobster shacks, lobster rolls everywhere. And, but this, this is amazing right now.

• 24:05Speaker 02

  Oh yeah. How can people do this wrong, Ange? If someone was, because I've never cooked lobster.

• 24:10Speaker 03

  I think you need to make sure that you do weigh it and time it properly with the cooking because you can overcook it and then it becomes really rubbery.

• 24:17Speaker 02

  Right.

• 24:17Speaker 03

  And then I think make sure that you really allow it to chill down properly then so that you get the shell off quite easily.

• 24:25Speaker 02

  And does the chilling make that?

• 24:26Speaker 03

  Yeah, it would just help you do that, the shell will come away. And then one thing I always say is just check the lobster before you actually make it because you know, you might have a little bit of shell and there's nothing worse if someone sort of bites into that. But other than that, I think you can, you know, I was saying that you could put a little, like, you know, you like Japanese, you could put a bit pickled ginger in there, lime in there, even if you wanted to, a little bit of chili. You know, lobster, it's a subtle flavour, so you don't want to overpower it, but you can pimp it up, as they say, you can add a little bit of extra bits to it. So, there you go.

• 24:55Speaker 02

  It's really good in a bowl.

• 24:56Speaker 03

  Good.

• 24:56Speaker 04

  I always felt like lobster was something that was, that was only for special occasions and something you shouldn't eat too much. But I like, I eat quite a lot of it now. And it's like, it's actually like quite a staple fish.

• 25:08Speaker 03

  Especially in the States. I mean, you go out to sort of, as you say, you go up to Maine, you go out to the Hamptons, you know, lobsters, that's one of the things they do all the time.

• 25:15Speaker 02

  Is it just a more expensive fish?

• 25:17Speaker 03

  It is more expensive fish because of the time they take to grow and stuff, but you know, there's an amazing place down in Cornwall actually, where they actually farm the lobsters and they really, you know, they're putting it back into the ocean and really doing it properly, you know, how to do it. So, you know, people are looking out for the fish and the environment, that's what it should be, but it's great. And the tails are great, you should try it, if you've not tried it, it's a good thing to do.

• 25:38Speaker 02

  Okay.

• 25:39Speaker 03

  I love it when you have lobster in the States because they're really prepared for it, you know, you get that massive bib, you get all the sort of proper equipment, you know, that's the thing, that's what they do. And no one's embarrassed about it, everyone's just dresses up for it.

• 25:54Speaker 04

  The only thing in Maine, it was like, I was like, can I get one lobster please? And he just turns behind and grabs a live lobster.

• 26:00Speaker 03

  No.

• 26:00Speaker 04

  And puts it on the counter in front of me and it's like crawling in front of me.

• 26:04Speaker 03

  Oh, crikey.

• 26:05Speaker 04

  I still ate it though.

• 26:08Speaker 02

  I know, I feel bad.

• 26:10Speaker 04

  I said a prayer.

• 26:11Speaker 02

  Yeah, this is our first lobster on Dish, we've never had it before, but I know lobster's featured on your food Instagram, which you're very obsessed with.

• 26:19Speaker 04

  Thank you.

• 26:19Speaker 02

  Can you please tell everybody all about Sam's Surf?

• 26:21Speaker 03

  Yes.

• 26:22Speaker 04

  I was in San Francisco on tour and I was bored and so I just, I filled myself eating and it's just reignited the fishmonger in me.

• 26:36Speaker 04

  And I just like, I've just started filming myself eating certain places around the world when I go.

• 26:42Speaker 03

  Oh, fantastic.

• 26:43Speaker 04

  And just like making sure that it's it's more casual places I actually like. And it's I'm just really loving it. It's like a nice way to connect with people. Like I've been, I think I got afraid to message people sometimes on my social media. So I kind of, and with this one, I'm like messaging people, talking about food. I like, well, I was in San Francisco and you'd meet people in these restaurants and they gave me lists of places to go and I'd go and then we'd communicate about the food they were eating. It's just a really nice way to connect with people.

• 27:11Speaker 02

  But maybe nice for you to chat to people not about you.

• 27:15Speaker 04

  Exactly. It's I feel like it's not about me. It's not about the music. It's just about food and I love the food and and so, yeah, I'm just gonna keep keep going, keep filming stuff and I'm taking people to my favorite fish and chip shop this week.

• 27:28Speaker 03

  Oh, fantastic.

• 27:29Speaker 04

  And yeah, so I'm gonna film that.

• 27:31Speaker 02

  Are you a gatekeeper?

• 27:32Speaker 04

  What's what's?

• 27:33Speaker 02

  Like a gatekeeper of restaurants or will you share?

• 27:35Speaker 04

  I'll share. I'll share. I'll share. Yeah, for sure. Too good to keep secret.

• 27:39Speaker 02

  Yeah, I think so. Cause I did see a thing where Tyler, the creator, did an interview and he was like, no, I'm not telling you my favorite coffee shop because that's my favorite coffee shop. And he was like, and last time I told everyone about my favorite coffee shop, now I can't go.

• 27:52Speaker 04

  Everyone knows.

• 27:52Speaker 02

  Because everyone's there.

• 27:54Speaker 04

  Yeah, I'm not as popular as that. People don't really, people don't really follow my trends.

• 27:59Speaker 02

  One chippy, you out the door, mention the chippy, yeah. Is there anyone you ask? Cause I ask you for lists when we go to places. Definitely when I went to New York, I did the Angela list. And then now, you know, people ask me and I just forward on your list.

• 28:12Speaker 02

  It's fine though, isn't it? It's like, it's fine, it's fine. Is there anyone that you call on that's like, oh, they're good. They know what's up.

• 28:18Speaker 04

  Not, not really. I just like go, now I've got the, my food blog on my phone. I like, my whole for you page is just food.

• 28:26Speaker 03

  Yeah.

• 28:26Speaker 04

  So I like go through and I think I've got quite a good eye of finding certain places. But it's wild in the States. It's like the whole Instagram world of stuff is like, there's just lines everywhere to all these places.

• 28:38Speaker 03

  It is in New York.

• 28:39Speaker 04

  And that puts me off a little bit. Also, I just can't stand a sandwich that you can't get your mouth around.

• 28:44Speaker 03

  Yeah, same. Too big.

• 28:46Speaker 04

  It stresses me out.

• 28:47Speaker 02

  America loved doing that.

• 28:48Speaker 04

  It's that big.

• 28:49Speaker 02

  Yeah.

• 28:49Speaker 04

  It's very strange.

• 28:50Speaker 02

  They do do great sandwiches, but the size is off.

• 28:52Speaker 03

  Yeah, it's too much.

• 28:53Speaker 02

  Sort it out, guys. Keep a cue.

• 28:56Speaker 03

  Yeah, exactly.

• 28:57Speaker 02

  Cue, guys.

• 28:58Speaker 03

  Perfect.

• 28:59Speaker 02

  This is a perfect vibe.

• 29:00Speaker 03

  Perfect, perfect vibe.

• 29:02Speaker 02

  If you wanna try this recipe, waitrose.com/dishrecipes. The how to, the ingredients, they're all in there. I imagine you've made a video showing people how to do this.

• 29:10Speaker 03

  Made a video, yeah.

• 29:10Speaker 02

  There's a video that you can see on our socials as well. There is a wine pairing, a Chablis, which would be perfect with a lobster. So you can get that on waitrose.com/dishrecipes. Sam, we should talk about your new music. Um, we have Hazel Eyes on the way. So it's gonna be out on August 21st. Andrew and I had a little sneaky.

• 29:30Speaker 03

  Yes.

• 29:31Speaker 02

  Listen, not to the whole thing.

• 29:32Speaker 03

  Yeah.

• 29:32Speaker 02

  We got like a few.

• 29:33Speaker 03

  I think we had four or five tracks. It was fantastic.

• 29:36Speaker 02

  Fantastic. And your voice, I mean, your voice always sounded good, but your voice sounded like, I don't know, maybe I'd missed it or something. It really, really got me, really hit me in here.

• 29:44Speaker 04

  Thank you.

• 29:45Speaker 02

  Sounds phenomenal.

• 29:46Speaker 04

  Thank you. I mean, I'm singing quite freely on this one.

• 29:49Speaker 02

  Yeah.

• 29:49Speaker 04

  Like, I've, all my albums before this, I've written them with, I've been, you know, I felt like I'd been in pop school.

• 29:57Speaker 02

  Right.

• 29:57Speaker 04

  For, for a lot of my twenties, which I always wanted to. I wanted to try and master the pop song that I always wanted when I was a kid. And I felt like I ticked that box and with some of the songs. And so with this album, I just went with friends into a studio and no more than four or five people for a couple of years and just everyone playing instruments, singing from the heart. You know, not, everything on the record is, is real. And, um, I really like got to learn how to make music again in a very different way. My hands on the desk, producing, um, just really, really involved more than I ever have been. And just, it's been a very deepening experience.

• 30:39Speaker 04

  It's a very romantic album, um, and very, uh, just kind of proud in the romance.

• 30:46Speaker 03

  Yeah.

• 30:46Speaker 04

  You know, I like flowery, beautiful things. So I've leaned into that and I'm just very proud of it.

• 30:52Speaker 03

  Yeah, fantastic.

• 30:54Speaker 04

  I love it.

• 30:54Speaker 03

  It's a great listen. It's fabulous. And do you always make your records with the same people? Have you got a set sort of crew?

• 31:00Speaker 04

  No, I mean, all my albums up to this point have been like, you write a couple of songs here, a couple of songs here, and then you form. These these pop collective records.

• 31:07Speaker 03

  Sure.

• 31:08Speaker 04

  Um, which is how I've done it. It's more of a, I guess, more of a commercial way of making making music and I've loved that. But this album, I I made the whole thing with my dear friend Simon Aldridge, he lives in Manchester.

• 31:20Speaker 03

  Right.

• 31:20Speaker 04

  He's gay and he's in a relationship and he's guided me through the first two, three years of my relationship whilst writing music with me. And and um it's just been a very fulfilling experience. And then a few friends came on board. But I I kind of didn't play anyone the music, my family, my team, until it was nearing the end.

• 31:40Speaker 03

  Wow.

• 31:41Speaker 04

  Which was just such, it it ma- it actually made the music better, honestly.

• 31:45Speaker 03

  It's a very, it's a real cool confidence in that and it feels like you've grown into that.

• 31:49Speaker 04

  Yeah, I feel like I've earned that now. I think I think I probably earned it a long time ago, but I'm a people pleaser and for all my twenties, I just, my ambition of pop music, I think, um was a priority in my writing. Whereas now I just, I just wanna make good music and I wanna get better as an artist. That's the thing, I wanna, I wanna be tested and I wanna push myself every album.

• 32:13Speaker 03

  Yeah.

• 32:13Speaker 04

  And um, cause it's just more exciting that way.

• 32:16Speaker 03

  Yeah, of course.

• 32:16Speaker 02

  And where, were you doing it? You were doing it in New York?

• 32:19Speaker 04

  I did, I did the first, I did like three songs in the UK because I I moved to New York to be with my partner. So that the album kind of soundtrack.

• 32:28Speaker 02

  Yeah.

• 32:28Speaker 04

  The move from from England to America. So you can kind of hear that in some of the music.

• 32:32Speaker 03

  The difference in the change.

• 32:33Speaker 04

  Yeah, I mean, the one, the first song on the album is, I wrote about the night before meeting my partner. And then it takes you for the first two years of of meeting someone that you you're with for a long time.

• 32:45Speaker 02

  How is it playing songs to him?

• 32:48Speaker 04

  It's good, cause he's, he loves hyperpop.

• 32:50Speaker 02

  Right.

• 32:50Speaker 04

  He likes like hardcore, like in the morning I listen to jazz and he's listening to like Kim Petras.

• 32:58Speaker 04

  Volume a hundred.

• 32:59Speaker 02

  Yeah.

• 33:00Speaker 04

  Deep album cut remixes. But he, it's it's nice, cause he can listen with a degree of separation.

• 33:06Speaker 03

  Yeah, of course.

• 33:07Speaker 04

  You know, and but it has been, yeah, it's the first time I've ever kind of written a whole record about someone and you actually stay with them.

• 33:13Speaker 03

  Yeah.

• 33:15Speaker 04

  Normally, normally, normally they're gone by the end.

• 33:21Speaker 02

  Well, congrats on that.

• 33:22Speaker 04

  Thank you.

• 33:22Speaker 02

  Congrats on that.

• 33:23Speaker 04

  Thank you.

• 33:24Speaker 02

  Yeah, we were talking before you came in and we were like, when did it all like kick off? And we were like, 2011 time?

• 33:30Speaker 04

  Oh my god.

• 33:31Speaker 02

  Yeah, I think.

• 33:32Speaker 04

  Isn't it wild?

• 33:33Speaker 02

  Yeah.

• 33:33Speaker 04

  I just always think about you having to listen to Like I Can on the radio all day, every day.

• 33:38Speaker 02

  All day.

• 33:38Speaker 04

  Just hammering you every day. Have you got over it now?

• 33:42Speaker 02

  I've got over it now, yeah, yeah, yeah, yeah, yeah, I've got over it. But yeah, that's a compliment. Yeah. And those songs are that big that they're on every day for like nine months. And do you, does your relationship with those songs change? I imagine like so much from like tour to tour, that some you're like, I really like this? And some you're like, no.

• 33:59Speaker 04

  I have moments where I'm like, I just can't do it anymore. I can't sing that song anymore. And there's some that I haven't sung.

• 34:06Speaker 02

  Yeah.

• 34:07Speaker 04

  Um, but then after a while, you tend to miss them.

• 34:09Speaker 02

  Yeah, of course, yeah.

• 34:10Speaker 04

  And then there's fans that you meet from all over the world that are just like, why haven't you played that song? And it changes my relationship with them and so I, I end up sometimes doing it. But there's some, I just like, money in my mind, I really struggle with.

• 34:22Speaker 02

  Yeah.

• 34:23Speaker 04

  I just really struggle with that song. I can't like, it just grates me a little bit.

• 34:27Speaker 02

  You're gonna do some live shows as well.

• 34:29Speaker 03

  I thought you were about to say, and you're gonna sing for us now?

• 34:33Speaker 02

  To end the show with money on my mind is Sam Smith.

• 34:40Speaker 04

  Oh my god, but it's lobster on my mind.

• 34:43Speaker 02

  Yeah, so go on, you're doing a residency in Mexico?

• 34:46Speaker 04

  Yes, I am.

• 34:47Speaker 02

  Yeah.

• 34:47Speaker 04

  In Mexico. In Mexico, which I'm excited to eat food in.

• 34:52Speaker 02

  Yes. And how long are you doing that for?

• 34:54Speaker 04

  Um, that's like a week.

• 34:56Speaker 02

  But also dates in the UK as well.

• 34:58Speaker 04

  Yeah, I'm excited to announce, I'm gonna do, um, the Colosseum, I think.

• 35:02Speaker 02

  Ooh.

• 35:02Speaker 04

  In London and then some dates in Manchester as well.

• 35:05Speaker 02

  Oh, yeah.

• 35:06Speaker 04

  Yeah, for London and Manchester dates.

• 35:08Speaker 02

  Colosseum will be amazing.

• 35:10Speaker 04

  I'm not going on tour. Normally when I release a record, I disappear for two years and do a tour around the world. But this one, I wanted to put out there, do a few small shows and enjoy the experience.

• 35:20Speaker 02

  Nice to do that. I see, I feel like we see more of those residencies now.

• 35:24Speaker 04

  Yeah.

• 35:25Speaker 02

  You know what I mean, like people are like, Harry Styles is doing that, isn't he? Where he's doing like just thirty nights at Madison Square Gardens.

• 35:30Speaker 04

  Well, yeah, I mean, I'm doing them in like small venues. Do Madison Square Gardens?

• 35:34Speaker 02

  He's like staying put. And I saw like the XX, where they did like four or five shows and they just like stay put.

• 35:40Speaker 04

  Yeah. It's hard touring, touring is really, really hard. It's on the body and travelling around and it's wild. But I'm addicted to it. It won't keep me off the road for long. Yeah, I need to be back. I mainly for the food.

• 35:53Speaker 03

  I mean, yeah. I'm not, I'm not just a musician anymore, I'm, you know.

• 35:58Speaker 02

  He's a food influencer.

• 35:59Speaker 03

  I'm an international food blogger, so.

• 36:04Speaker 02

  We were looking at the childhood of Sam Smith before you arrived. And we read that you used to love singing to Chaka Khan at home.

• 36:12Speaker 03

  Love Chaka Khan.

• 36:13Speaker 02

  Love Chaka Khan.

• 36:13Speaker 04

  Love Chaka Khan.

• 36:14Speaker 02

  Have you met Chaka Khan?

• 36:15Speaker 04

  A few times now.

• 36:16Speaker 03

  Oh.

• 36:17Speaker 04

  She's fabulous.

• 36:18Speaker 02

  Fabulous.

• 36:19Speaker 04

  She gave me a fan. The first time I met her, it says Shaka.

• 36:23Speaker 03

  Oh my gosh.

• 36:24Speaker 04

  In diamonds.

• 36:25Speaker 02

  Love.

• 36:25Speaker 04

  And I framed it.

• 36:26Speaker 03

  Wow. But that must be surreal, though, that you were as a child singing along to her music and then you meet her.

• 36:34Speaker 04

  Yeah.

• 36:34Speaker 03

  I mean, that sort of must freak you out, no?

• 36:36Speaker 04

  It freaked me out, yeah. She was, I think, I think in the top, like, like few people where I just, it took my breath away, me and her. And I met her in the perfect way. It was like, it was like a VH1 like diva show thing. And she came backstage and she just, her perfume arrived before she arrived. And she came in and she was like, baby! And just walks in the room, she gave me perfume and this fan.

• 37:00Speaker 03

  Oh my god.

• 37:01Speaker 04

  And then she left and I just, I'd been Shaka-fied.

• 37:03Speaker 02

  Wow. She is quite something, isn't she? We met her recently and Annie did an interview with her for Sidetracked and we were just like, we like couldn't speak afterwards because she's such a star.

• 37:14Speaker 03

  Yeah.

• 37:15Speaker 02

  But so **** funny and real and like no nonsense. I just loved her. She made me feel like I was at an afters.

• 37:22Speaker 04

  Yes.

• 37:23Speaker 02

  So I was interviewing her, you know what I mean? She's a bit like, she kept being like, listen, honey. I loved her.

• 37:28Speaker 04

  It is my baby.

• 37:29Speaker 02

  I loved her. I said, I feel like I've been at like an afters or something. Annie was like, no, you mean. She's quite something.

• 37:34Speaker 04

  I got a voicemail from her once. It was just like, it was just like, kind of like muffled noise. And then at the end of it, she just went, baby, let me cook for you. And that was it.

• 37:44Speaker 02

  That was it.

• 37:45Speaker 03

  Wow.

• 37:46Speaker 02

  Let me cook for you.

• 37:47Speaker 04

  Let me cook for you.

• 37:48Speaker 03

  Get round there.

• 37:48Speaker 04

  Yeah, no, I need to get round there.

• 37:50Speaker 03

  Yeah.

• 37:50Speaker 04

  Yeah, I reckon she cooks good.

• 37:52Speaker 03

  I bet she's good.

• 37:52Speaker 02

  I bet she cooks really good, yeah.

• 37:55Speaker 03

  I bet she cooks good.

• 37:57Speaker 02

  I wanted to talk to you about the Met Gala.

• 37:59Speaker 04

  Yeah.

• 37:59Speaker 02

  Because you're there, you're at that. I wanna know what the food is, like, what are they having for their tea at the Met Gala?

• 38:05Speaker 04

  Well, I thought that people say it was bad.

• 38:07Speaker 02

  It can't be bad.

• 38:08Speaker 04

  For me, it wasn't that bad.

• 38:10Speaker 02

  How would they get it bad?

• 38:11Speaker 04

  I mean, I'm the wrong person, because I see food and I eat it.

• 38:14Speaker 02

  Right.

• 38:14Speaker 04

  What the problem is, I think, is that they can't, they don't very chicly, you don't have any garlic or anything in the food, so your breath doesn't smell.

• 38:23Speaker 03

  Right, okay.

• 38:24Speaker 04

  And then it's not overpowering, I think, so they keep it all very simple.

• 38:27Speaker 03

  Yeah.

• 38:27Speaker 02

  Okay.

• 38:28Speaker 04

  It's kinda like wedding food.

• 38:29Speaker 03

  Yeah.

• 38:30Speaker 02

  It's probably quite hard to do on mass.

• 38:32Speaker 03

  Yeah.

• 38:32Speaker 02

  Do you know what I mean? Someone's late.

• 38:34Speaker 03

  And how many people go to the Met?

• 38:36Speaker 02

  Yeah, no one's eating, yeah. Kim Kardashian can't sit down.

• 38:39Speaker 04

  No, no, exactly.

• 38:40Speaker 02

  She's not having a steak.

• 38:41Speaker 04

  I mean, this year, I could hardly sit down, too. I had a massive feather on my head.

• 38:44Speaker 03

  Yeah.

• 38:45Speaker 02

  Oh, yeah. Did you love it?

• 38:46Speaker 04

  I loved it, but my, my outfit was fifty-two pounds.

• 38:51Speaker 02

  Wow.

• 38:51Speaker 04

  And I had to drag it up the Met stairs.

• 38:54Speaker 02

  A lot.

• 38:54Speaker 04

  For us looking cute, and it was really intense.

• 38:57Speaker 03

  Yeah.

• 38:57Speaker 04

  But it's really, it's when you dress up, like, listen, me and Gwendoline and Christie were wearing, um, uh, these beautiful big feather hats from Stephen Jones, and we were just like, oh.

• 39:10Speaker 04

  I was just like giggling together drinking champagne.

• 39:12Speaker 02

  I like when you say that root, like, what you and Gwendoline did, you're like, go for it.

• 39:16Speaker 04

  Oh, yeah.

• 39:16Speaker 02

  Gotta go for it.

• 39:17Speaker 04

  It's a gala.

• 39:18Speaker 03

  Yeah.

• 39:18Speaker 04

  It's a, it's a New York gala, and I think the more you lean into the fabulous and have a fun time, it's, it's gorgeous. And honestly, I really, really do go there for the exhibition. The exhibitions are just incredible. It's like, like, human art and what they, what humans have done with their hands and the way they do the exhibition is just breathtaking. So I go there as a, as a fan of, of, of the art. It's amazing.

• 39:43Speaker 02

  But I love when you go for it. I loved, I know we spoke about this before, but I loved when you wore the, um, latex.

• 39:48Speaker 04

  It was.

• 39:49Speaker 02

  Like, I loved it so much.

• 39:50Speaker 04

  Um, I'm telling you, it was the funnest thing to wear.

• 39:52Speaker 03

  You, you couldn't see. Down in that surely.

• 39:54Speaker 04

  Oh, no, I was in it for like 10 minutes, like they had to lube me up. To get me in. My mum was sitting in the changing room watching me get lubed up. From neck to neck, neck to neck to leg. And then I was just like, I kind of waddled.

• 40:08Speaker 03

  Oh, my god.

• 40:09Speaker 04

  To the red carpet. And just like pose and then waddled back.

• 40:14Speaker 03

  I mean, you looked incredible.

• 40:16Speaker 04

  Oh, it was so fun.

• 40:17Speaker 03

  Yeah.

• 40:18Speaker 04

  I felt like a car tyre.

• 40:24Speaker 02

  What do you like to do? Fast food quiz.

• 40:27Speaker 04

  Oh, my god. Do you know I got stressed about this?

• 40:29Speaker 02

  Why?

• 40:30Speaker 04

  Because when I see people doing it online, I'm just like, how do you answer? So I've got, there's like four answers to each question.

• 40:35Speaker 02

  You've got to go instinctive.

• 40:37Speaker 04

  Okay, all right.

• 40:37Speaker 02

  Quick fire. People are rubbish at being quick fire. I'm not rubbish at being quick fire as well.

• 40:41Speaker 03

  Because then we start chatting.

• 40:42Speaker 02

  Because then it's like, yeah, it's meant to be quick fire. Okay.

• 40:44Speaker 04

  Okay.

• 40:45Speaker 02

  So just like the new record, we're just going to lead with your heart, okay?

• 40:48Speaker 04

  Perfect.

• 40:49Speaker 02

  Okay, we're not overthinking this, okay?

• 40:51Speaker 04

  Okay, perfect.

• 40:52Speaker 02

  Sam Smith, what is your favourite way to eat eggs?

• 40:55Speaker 04

  Marco Pierre bites scrambled.

• 40:58Speaker 03

  What's your favourite sandwich filling?

• 41:00Speaker 04

  Tuna mayonnaise with crisps stuffed in.

• 41:02Speaker 02

  That's correct. What's your favourite form of potato?

• 41:06Speaker 04

  I'd say my mum's mash.

• 41:08Speaker 03

  Oh, nice. What's your favourite herb?

• 41:10Speaker 04

  Rosemary.

• 41:11Speaker 02

  A dish you miss the most when you're away from home?

• 41:14Speaker 04

  Turnip cake.

• 41:17Speaker 02

  Turnip.

• 41:19Speaker 03

  What's your favourite chocolate?

• 41:20Speaker 04

  Fruit and nut, Cadbury's.

• 41:22Speaker 03

  Okay.

• 41:23Speaker 02

  I'm good about fruit and nut.

• 41:24Speaker 04

  So yummy.

• 41:25Speaker 02

  Yeah. Sam Smith, do you have a favourite kitchen utensil?

• 41:29Speaker 04

  What is it called? The wooden, it's wooden. I think I'm seeing one now. It's got like a white.

• 41:35Speaker 03

  Spatula?

• 41:35Speaker 04

  Spade.

• 41:36Speaker 03

  A spatula?

• 41:37Speaker 04

  Yeah, that.

• 41:37Speaker 02

  Yeah.

• 41:38Speaker 04

  Spatula.

• 41:39Speaker 02

  Yeah.

• 41:39Speaker 03

  That's good.

• 41:40Speaker 04

  Yeah, the plastic one. It's like bendy edges.

• 41:42Speaker 03

  Yes, that's right.

• 41:43Speaker 02

  Silicone spatula.

• 41:44Speaker 04

  Yeah, silicone spatula.

• 41:46Speaker 03

  What's your favourite Sunday roast?

• 41:48Speaker 04

  So, okay, don't judge me.

• 41:50Speaker 03

  Not gonna, never judge.

• 41:51Speaker 04

  I don't, I like my Sunday roast with fish instead of meat.

• 41:56Speaker 03

  Yeah.

• 41:57Speaker 04

  And then like a creamy or like maybe a parsley sauce instead of gravy. So it's basically not a roast.

• 42:02Speaker 02

  So not a roast.

• 42:04Speaker 03

  But I love a parsley sauce.

• 42:06Speaker 04

  I just feel like it's lighter.

• 42:07Speaker 03

  Yes, it is.

• 42:08Speaker 04

  On the body.

• 42:09Speaker 03

  Yeah.

• 42:09Speaker 04

  And I feel that I don't have to, I'm not like a wounded cow after.

• 42:12Speaker 03

  Yes.

• 42:13Speaker 02

  Yeah. Sam, what is your favourite nut?

• 42:18Speaker 04

  Peanut.

• 42:18Speaker 02

  Peanut.

• 42:19Speaker 04

  Yeah.

• 42:19Speaker 03

  Peanut.

• 42:20Speaker 04

  Yeah. Peanut butter.

• 42:21Speaker 03

  And one more for the raid. What's your favourite toast topping?

• 42:24Speaker 04

  I love cheese and pickle lily.

• 42:26Speaker 03

  Oh, nice.

• 42:27Speaker 04

  My grandma used to have it all the time.

• 42:28Speaker 03

  Love pickled lily.

• 42:29Speaker 04

  Butter, cheese and then pickled lily.

• 42:30Speaker 03

  Yeah.

• 42:31Speaker 04

  It was delish.

• 42:32Speaker 02

  Well, that's your fast food quiz. That was good.

• 42:33Speaker 04

  Thank you, thank you, thank you.

• 42:36Speaker 02

  Locked in. Locked in.

• 42:39Speaker 04

  Thank you very much.

• 42:40Speaker 02

  Locked in.

• 42:44Speaker 02

  Okay, Sam, we come to the end of the show question for your chance to win this Waitrose saucy goodie bag. All you've got to do is answer the question in this envelope.

• 42:54Speaker 04

  Hi, Sam. Thank you for coming to Dish. For your chance to win the Waitrose goodie bag, which, which of these gifts you've been given took you most by surprise? The saucepan from a fan or the six foot two sculpture from Ed Sheeran?

• 43:07Speaker 02

  Oh, okay.

• 43:08Speaker 04

  I mean, it wasn't just a sculpture. It was a sculpture of a cock.

• 43:13Speaker 02

  Right.

• 43:15Speaker 04

  If I'm totally honest, the saucepan.

• 43:20Speaker 02

  Was weirder.

• 43:21Speaker 04

  Well, from a fan was much weirder because the saucepan came also with a burner phone.

• 43:28Speaker 02

  Oh.

• 43:28Speaker 04

  And she gave me a saucepan and a burner phone and she held my hand and she said, meet me in the library tomorrow at 2pm.

• 43:36Speaker 02

  Right.

• 43:36Speaker 04

  And so I was freaked the [__] out. I was like, what the hell? What is this? Where's the big cock I saw her coming?

• 43:42Speaker 02

  How big are we talking?

• 43:43Speaker 04

  Basically, Ed said to me, he said, massive marble penis to Elton. And I said to-

• 43:49Speaker 02

  Sorry, Ed Sheeran sent Elton John a massive marble penis?

• 43:51Speaker 04

  Marble penis.

• 43:51Speaker 03

  Oh, she did?

• 43:52Speaker 02

  Okay.

• 43:52Speaker 04

  I said to Ed, well, where's mine? And he said, I'll get you one if you want. I was like, if you ever get me one, you make sure it's bigger than Elton's.

• 44:01Speaker 04

  And so he sent me a six foot two marble penis. That had to get craned into my house.

• 44:11Speaker 04

  And now it's in my shed because I'm too embarrassed. Everyone walks on my house and thinks like I'm a bondage like.

• 44:19Speaker 02

  Graphic.

• 44:19Speaker 04

  Yeah, it's a bit graphic for a beautiful garden.

• 44:23Speaker 04

  But maybe one day.

• 44:24Speaker 02

  Wow, that's quite the gift.

• 44:25Speaker 04

  Yeah, it is an amazing gift. I don't think it stopped at me as well. I think he's.

• 44:30Speaker 03

  He's started a trend to everyone.

• 44:31Speaker 04

  I think other people have got them. I can't remember who.

• 44:32Speaker 03

  Wow.

• 44:33Speaker 04

  I think there's another person.

• 44:34Speaker 03

  They're outsizing each other. Who's got the biggest?

• 44:36Speaker 02

  Oh my god, amazing. So Sam, the goodie bag is yours.

• 44:40Speaker 03

  Thank you so much.

• 44:41Speaker 02

  There's no sauce pan in it, don't worry. No, thank you.

• 44:44Speaker 03

  Thank you, thank you Sam.

• 44:46Speaker 02

  That was so great. And Sam's album, you'll be able to hear from next month.

• 44:51Speaker 03

  Exactly.

• 44:52Speaker 02

  I can't wait for everyone to hear it.

• 44:53Speaker 04

  Thank you.

• 44:54Speaker 02

  And thank you, Sam.

• 44:55Speaker 04

  Of course.

• 44:55Speaker 02

  It was so fun.

• 44:56Speaker 04

  Thank you.

• 45:00Speaker 02

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

• 45:07Speaker 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.

• 45:16Speaker 02

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

• 45:22Speaker 03

  Dish from Waitrose is a Cold Glass Production.

• 45:26Speaker 05

  Waitrose, the home of food lovers.