Regé-Jean Page

‘Bridgerton’ star Regé-Jean Page has a table booked at the Dream Restaurant this week. Or is that an April Fool? Regé-Jean Page stars in ‘You, Me & Tuscany’ which is released in UK cinemas on 10th April. Follow Regé-Jean on Instagram @regejean https://www.instagram.com/regejean/ Watch the video version of this episode on the Off Menu YouTube https://www.youtube.com/@offmenupodcast on Thu 2 Apr. Off Menu is now on YouTube: @offmenupodcast https://www.youtube.com/@offmenupodcast Follow Off Menu on Instagram https://www.instagram.com/offmenuofficial and TikTok https://www.tiktok.com/@offmenuofficial: @offmenuofficial. And go to our website www.offmenupodcast.co.uk https://www.offmenupodcast.co.uk/ for a list of restaurants recommended on the show. Off Menu is a comedy podcast hosted by Ed Gamble and James Acaster. Produced, recorded and edited by Ben Williams for Plosive https://www.plosive.co.uk/. Video production by Ben Williams and Megan McCarthy for Plosive https://www.plosive.co.uk/. Artwork by Paul Gilbey https://www.instagram.com/pushgilbey/ (photography and design). Hosted on Acast. See acast.com/privacy https://acast.com/privacy for more information.

• 0:00Speaker 00

  I've got big news. I switched to Verizon and got the new iPhone 18 Pro. Shh. I can keep my old phone and I also get the latest iPhone every year. Shh, anything else? Verizon let me choose Apple Watch Series 12 or iPad on them. Everybody, listen up. Shh. Switch to Verizon and get the new iPhone 18 Pro now. No trade in needed and the latest iPhone every year with Simplicity Plan. Plus, choose Apple Watch Series 12 or iPad on us. Simplicity Plan with Simplicity Pro required. Plan and device payment purchase are separate agreements with separate terms. Service plan for watch or iPad required. Additional terms apply for all offers.

• 0:31Speaker 01

  Welcome to 215 Maple Drive. We just put this property on the market.

• 0:37Speaker 02

  Love the crown molding.

• 0:38Speaker 01

  Oh, wait until you see the walk-in closets and the bathroom tile.

• 0:42Speaker 02

  Does it have Verizon FiOS? You know, 100% fiber internet.

• 0:46Speaker 01

  No FiOS, but it looks like it's got cable. Let's check out the kitchen.

• 0:49Speaker 02

  No FiOS? Yeah, no, thank you.

• 0:53Speaker 01

  Don't you want to see the rest? Okay, bye-bye.

• 0:55Speaker 03

  Get Verizon FiOS because when you're moving, it's 100% or nothing.

• 1:15Speaker 04

  Welcome to the Off Menu Podcast, taking the alphabet spaghetti of conversation, pouring it into the pan of podcasting, heating it up with the flame of friendship, ladling that alphabet spaghetti onto the plate and it spells one thing: O-F-F-M-E-N-U. The Off Menu Podcast.

• 1:36Speaker 05

  That went from just being the shittest one you've done to the best one you've ever done.

• 1:39Speaker 04

  Thank you very much. I knew what point I was hitting at the end.

• 1:42Speaker 05

  That is Ed Gamble. My name is James Acaster. Together, we own a dream restaurant and every single week we invite in a guest and ask them their favorite ever start, a main course, dessert, side dish and drink, not in that order. And this week, our guest is...

• 1:51Speaker 04

  Reggae Jean Page. A wonderful actor, James. I first became aware of Reggae Jean Page in Bridgerton, of course, where a lot of the world became aware of him for the first time, I believe.

• 2:02Speaker 05

  Yeah, I I I remember seeing him in The Gray Man. That was the first time I saw him.

• 2:06Speaker 04

  Yeah.

• 2:07Speaker 05

  Uh, yeah.

• 2:08Speaker 04

  Post Bridgerton, eh?

• 2:09Speaker 05

  Yeah, but I haven't seen Bridgerton.

• 2:10Speaker 04

  Oh, yeah.

• 2:10Speaker 05

  It's crazy that I've not seen Bridgerton and it's for no good reason. I've got no excuse.

• 2:15Speaker 04

  Yeah.

• 2:15Speaker 05

  And I should watch it.

• 2:16Speaker 04

  We've had a lot of Bridgerton people on this, on this very pod.

• 2:18Speaker 05

  Yeah, I should save it up.

• 2:20Speaker 04

  Yeah.

• 2:20Speaker 05

  And watch all of it. But yeah, I've seen Reggae elsewhere.

• 2:23Speaker 04

  Yes.

• 2:23Speaker 05

  So very excited. Uh, and very excited to watch You, Me and Tuscany.

• 2:27Speaker 04

  Yes, Reggae's brand new film, uh, starring alongside Halle Bailey.

• 2:31Speaker 05

  It's a great rom com.

• 2:32Speaker 04

  Yeah.

• 2:32Speaker 05

  Looking forward to seeing it very much. But even though we're looking forward to seeing You, Me and Tuscany, and Reggae Jean Page is a fantastic character, we will have to kick him out if he says the secret ingredient, an ingredient which we deem to be unacceptable. And this week, the secret ingredient is Reggae Reggae Sauce.

• 2:49Speaker 04

  Had to be.

• 2:50Speaker 05

  We haven't had anyone on who's called Reggae before.

• 2:52Speaker 04

  Yeah.

• 2:52Speaker 05

  So of course we would choose Reggae Reggae Sauce. Um, I would be surprised if Reggae chooses this.

• 2:59Speaker 04

  Yeah, you would feel like he maybe had that joke made about his name before.

• 3:03Speaker 05

  Yeah.

• 3:03Speaker 04

  So he probably wants to avoid it at all costs. Although it's a wonderful sauce.

• 3:07Speaker 05

  Wonderful song.

• 3:09Speaker 04

  Wonderful song. Loved Levi Roots's, uh, first appearance on Dragons Den. That's where I became first aware of him. What about you?

• 3:16Speaker 05

  Oh, yeah. No, I I knew his early, but I I knew him from the Notting Hill Carnival. Yeah. So don't, don't worry. I I already know him.

• 3:22Speaker 04

  Yeah, yeah. You were in at the ground floor with me.

• 3:24Speaker 05

  Yeah, yeah, yeah.

• 3:25Speaker 04

  Yeah.

• 3:25Speaker 05

  But a, a, a classic moment of British television. Uh, if you're listening overseas.

• 3:30Speaker 04

  Yes.

• 3:31Speaker 05

  Try and watch Levi Roots on Dragons Den and you too will want to invest.

• 3:36Speaker 04

  Good. So we've plugged Reggae's new film. We've plugged, uh, Levi Roots on Dragons Den. Uh, I'm going on tour next year. Um, tickets available now at gamble.co.uk, UK and Ireland tour. Fresh hell.

• 3:48Speaker 05

  It's April Fool's Day if you're listening.

• 3:50Speaker 04

  Uh, yeah.

• 3:51Speaker 05

  When it goes out.

• 3:51Speaker 04

  Yeah.

• 3:52Speaker 05

  When this episode goes out, it's April Fool's Day.

• 3:53Speaker 04

  Behave yourself.

• 3:54Speaker 05

  I'm not gonna, you, you know, this is the one day of the year I can't behave myself.

• 3:58Speaker 04

  It's not, but it's not that, that day of the year now.

• 4:00Speaker 05

  I can't behave, huh?

• 4:02Speaker 04

  It's March for us.

• 4:03Speaker 05

  Yeah, currently it's March, but like this is gonna go out on April 1st.

• 4:06Speaker 04

  But that doesn't mean you can.

• 4:07Speaker 05

  You know, you know that us people who love April Fool's Day.

• 4:12Speaker 04

  Pranking.

• 4:13Speaker 05

  We are pranking. We can't help ourselves. When I know this is going on April Fool's Day, I've got the, I've got the imp in me.

• 4:19Speaker 04

  But that, but, but that means I'll let you have the imp in you. Because we're recording for April 1st, but when it is April 1st for you in real life.

• 4:28Speaker 05

  Yeah.

• 4:28Speaker 04

  No pranks.

• 4:29Speaker 05

  You don't make the rules, man. You squares don't get to dictate.

• 4:32Speaker 04

  But the rules, the rules, okay, the rules are you can't do an April Fools in March. So then, then no April Fools. But I'm happy to change the rules slightly, but there's no April Fools for you on April.

• 4:41Speaker 05

  You seem to be under the impression that you make the rules.

• 4:43Speaker 04

  Hmm.

• 4:44Speaker 05

  You're not an imp.

• 4:45Speaker 04

  I think I make the rules on this pod.

• 4:47Speaker 05

  You're not an imp.

• 4:48Speaker 04

  Benito, back me up here. Benito makes the rules. So on April, actual April Fool's Day, James, no April Fools for James. If he chooses to nominate this as his April Fool's Day, because this is going on April Fool's Day. James, James, he doesn't care.

• 4:59Speaker 05

  He says he doesn't care.

• 5:00Speaker 04

  Okay.

• 5:01Speaker 05

  I mean, we must have known that was going to be the response.

• 5:02Speaker 04

  Yeah.

• 5:05Speaker 05

  Mad if he cared about anything.

• 5:06Speaker 04

  Yeah.

• 5:07Speaker 05

  On the pod.

• 5:08Speaker 04

  On the pod, yeah.

• 5:09Speaker 05

  He cares about some stuff. He cares about syncing up the audio.

• 5:11Speaker 04

  Yeah, toast.

• 5:13Speaker 05

  He cares about his dog, Tosi, but that's not on the, that's not pod related.

• 5:16Speaker 04

  Roller coasters.

• 5:17Speaker 05

  He cares about the roller coasters. Uh, I guess I'm going to assume he cares about his marriage.

• 5:22Speaker 04

  Yeah.

• 5:22Speaker 05

  Um, probably paying the bills, paying the bills he cares about. I think he cares about it. I think he's the kind of guy who thinks about that.

• 5:31Speaker 04

  More than he cares about the rules of the pod.

• 5:33Speaker 05

  Yeah. Yeah, yeah, yeah.

• 5:36Speaker 04

  This is the off menu menu of Reggae John Page.

• 5:47Speaker 04

  Welcome, Reggae, to the Dream Restaurant. Hey, thanks for having me. Welcome.

• 5:53Speaker 05

  It was like, I actually scared you there.

• 5:54Speaker 04

  It was, it's not so much, a little overwhelmed.

• 5:56Speaker 05

  Sorry.

• 5:57Speaker 04

  It's not generally how restaurants work. Welcome, Reggae John Page, to the Dream Restaurant, but it's been a year for some time. Flashbacks. We've blown up in a restaurant before.

• 6:06Speaker 05

  Yeah?

• 6:06Speaker 04

  Yeah, first film job I ever did. I had like five lions and then we got blown up in a restaurant in Bulgaria.

• 6:11Speaker 05

  Wow, man, gutted.

• 6:12Speaker 04

  Yeah, so, you know, thanks for bringing that back up. Appreciate it. What was the film? Well, literally, Gus.

• 6:18Speaker 04

  Just bits everywhere. Carpaccio alla reggae.

• 6:23Speaker 04

  I thought that was the name of the film.

• 6:24Speaker 06

  That is the first time I've referred to myself in the third person today.

• 6:27Speaker 04

  Really? Today.

• 6:28Speaker 06

  Today.

• 6:29Speaker 04

  Yeah, you've done it before.

• 6:30Speaker 06

  We tried to slip one in every day, like where's the money? Third person reference.

• 6:34Speaker 04

  What was the film though?

• 6:35Speaker 06

  It was called Survivor. It was Mila Jovovich and Pierce Brosnan running about with guns, I think.

• 6:42Speaker 04

  Yeah. And you didn't survive Survivor?

• 6:44Speaker 06

  I did not survive.

• 6:45Speaker 04

  You were not the titular survivor?

• 6:46Speaker 06

  I was the example of how not to be. I was the stakes.

• 6:50Speaker 04

  Yeah, yeah.

• 6:51Speaker 06

  You know what I mean? You know, sometimes you've got a dead girlfriend or something and I was just dead, kind of expendable. I was, I was an expendable in Survivor.

• 6:58Speaker 04

  Were you in, were you sort of like a dead girlfriend flashback? Were you, you know, when it's always under the covers when they think about it?

• 7:03Speaker 06

  No, it was more like, you know, the, the rookie cop, the ingenue?

• 7:06Speaker 04

  Yeah.

• 7:06Speaker 06

  They're just like, oh, that kid's got moxie, he's got, oh, he's dead.

• 7:09Speaker 04

  Yeah.

• 7:10Speaker 06

  It was, it was that, it was that kind of.

• 7:11Speaker 04

  But did you, did your death drive the main character?

• 7:14Speaker 06

  Yeah, it was a great motivation.

• 7:15Speaker 04

  That's good, that is good.

• 7:16Speaker 06

  Look at me, look at this face, it says motivation.

• 7:18Speaker 04

  Yeah, yeah.

• 7:20Speaker 06

  Motivation and death.

• 7:21Speaker 04

  Yeah.

• 7:21Speaker 06

  That's what's on my CV. Horse riding, sword fighting, motivation and death.

• 7:26Speaker 04

  Did you do the classic thing you hear from a lot of actors where you put things like horse riding and sword fighting on the CV before you can do them?

• 7:32Speaker 06

  Yes, absolutely.

• 7:32Speaker 04

  Yeah, and then you just learn if you have to do it.

• 7:34Speaker 06

  That's what acting is, you pretend to do things, including on your CV. I mean, that's, that's how I sell it to myself.

• 7:40Speaker 04

  Yeah.

• 7:41Speaker 06

  No, I've done that more than a couple of times. I can horse right now.

• 7:44Speaker 04

  Yes.

• 7:44Speaker 06

  But haven't for a little while, so who knows if I still can.

• 7:46Speaker 04

  Yeah.

• 7:48Speaker 06

  Have done sword fighting, haven't for a little while, who knows if I can.

• 7:51Speaker 04

  Yeah.

• 7:52Speaker 06

  Can be blown up.

• 7:53Speaker 04

  Yeah.

• 7:53Speaker 06

  In restaurants, if necessary.

• 7:55Speaker 04

  Yeah.

• 7:56Speaker 06

  Don't recommend it.

• 7:57Speaker 04

  No.

• 7:58Speaker 06

  Have you ever given, have you ever actually scared anyone with that?

• 8:00Speaker 04

  Been blown, oh, yeah. Normally I scare them with poppadoms or bread.

• 8:05Speaker 06

  Yeah.

• 8:05Speaker 04

  I can scare them with that, but like, I'm trying to think if I've actually scared someone with that opening, maybe.

• 8:10Speaker 06

  Well, you're right, that's not the normal welcome to a restaurant. It's not a normal restaurant. You wouldn't.

• 8:14Speaker 04

  No.

• 8:14Speaker 06

  If you walked in and, and the waiter screamed like an explosion sound effect at you, it wouldn't feel like a good welcome, would it? I mean, the visual was, I imagine like party streamers and like confetti and like, it felt celebratory.

• 8:25Speaker 04

  That's nice, because it's, it's James bursting out of a lamp because he's the genie, but we've, we've never had, we've never had, I like the idea of rubbing a lamp and streamers come out with the genie.

• 8:35Speaker 06

  Yeah. It's a lovely, he's a Soho genie. Yeah, he's a Soho genie, exactly, yeah, yeah. Genie with legs or genie kind of still kind of with the trail going into the tip of the lamp?

• 8:45Speaker 05

  Well, I'm kind of your genie, so however you see me, really.

• 8:48Speaker 06

  I don't see the legs.

• 8:49Speaker 05

  No.

• 8:50Speaker 06

  Do you know what I mean? Like when genies just have like the trailie bit.

• 8:52Speaker 05

  Yeah, yeah.

• 8:53Speaker 04

  It's, I don't think I can imagine a genie with legs, to be honest. I think it would freak me out.

• 8:57Speaker 06

  I mean, the genie has legs, like Robin Williams is.

• 8:59Speaker 04

  Sometimes, sometimes he has legs.

• 9:01Speaker 06

  Yeah, and sometimes he does. He plays both sides.

• 9:03Speaker 04

  Yeah.

• 9:04Speaker 06

  He plays both genie sides.

• 9:05Speaker 04

  Yeah. I wouldn't like it. If I rubbed a lamp and a genie came out with legs, I'd say, I don't want any wishes from you.

• 9:10Speaker 06

  Wrong kind of genie.

• 9:10Speaker 04

  I don't trust you.

• 9:11Speaker 06

  It's a bit genie discriminatory.

• 9:13Speaker 04

  Yeah. Well, in the genie world, there's still a lot of things to be sorted out.

• 9:17Speaker 06

  Do you feel like he used up one of your wishes on his own legs?

• 9:20Speaker 05

  Yeah.

• 9:20Speaker 04

  Hang on, I didn't wish for those legs.

• 9:22Speaker 05

  So you'd have to wish for no legs?

• 9:23Speaker 04

  Yeah, and that's my second wish.

• 9:25Speaker 06

  It's a little bit upstairs, downstairs, that. It's like, you, servant.

• 9:28Speaker 04

  Yeah.

• 9:28Speaker 06

  You don't get to use your powers for legs. I demand that you are chained to the lamp.

• 9:32Speaker 04

  Look, it's difficult. I mean, the genie, the genie lamp rubber relationship is quite fraught with, there's a lot of discussions to be had around that, I think, so.

• 9:40Speaker 05

  Lamp rubber?

• 9:41Speaker 06

  I was about to say, you yelled out from like the terraces of football, lamp rubber.

• 9:45Speaker 05

  Sounds like the genie should be in charge.

• 9:47Speaker 04

  Yeah, yeah, yeah.

• 9:47Speaker 05

  I don't know what a lamp rubber gets to call the shop. That sounds like a right little.

• 9:50Speaker 04

  What would you, what would you, what would you call the person?

• 9:52Speaker 05

  Well, as the genie, I'd call the master.

• 9:54Speaker 04

  Oh, yeah.

• 9:55Speaker 05

  Of course.

• 9:56Speaker 06

  Bit old fashioned.

• 9:56Speaker 04

  Yeah.

• 9:57Speaker 05

  Hey, I can't help it. I'm a genie, man.

• 9:59Speaker 06

  All right, first wish, stop calling me master.

• 10:01Speaker 05

  Okay.

• 10:02Speaker 04

  Okay, first wish gone.

• 10:03Speaker 06

  Second wish, come up with a better term for the master for me.

• 10:06Speaker 04

  Okay.

• 10:06Speaker 05

  Reggae Jean?

• 10:08Speaker 06

  Yeah, we can be on first name basis, that works.

• 10:10Speaker 04

  I just don't want you to.

• 10:11Speaker 05

  I'm gonna call you Reggae Jean for the whole podcast.

• 10:14Speaker 06

  Excellent. Are you gonna play the genie for the whole podcast?

• 10:16Speaker 05

  Yeah, I kind of, I kind of tend to go in and out of it.

• 10:19Speaker 06

  In and out of the genie.

• 10:20Speaker 05

  Usually.

• 10:20Speaker 06

  So mainly.

• 10:21Speaker 05

  Yeah, like legs sometimes, no legs upper times.

• 10:24Speaker 06

  Oh, yeah, but still in the genie. Like, has anyone else called you a genie at this point? Or have I completely made this up?

• 10:29Speaker 05

  Oh, no, other people have called me genie in the past and I'm like, I want you to use your genie powers to do this for this meal. You know, like, some people are like, use your genie powers so I'll never get full, use them so I can have gluten, use them so that I'm in Barbados for this course, you know?

• 10:45Speaker 06

  Excellent, good genie.

• 10:46Speaker 05

  Yeah, yeah, sometimes like if a, if a item on a menu's been discontinued and they wanna have it again, I can do that.

• 10:53Speaker 06

  You discontinue items on this, in this restaurant?

• 10:55Speaker 05

  Not.

• 10:56Speaker 04

  In the world.

• 10:57Speaker 06

  In the real world.

• 10:58Speaker 05

  Like if you're, if you're local.

• 10:59Speaker 06

  Hang on, you're a genie in the real, the, the rules of this are getting really weird.

• 11:02Speaker 05

  I'm a genie in all worlds.

• 11:04Speaker 06

  You're a genie.

• 11:04Speaker 05

  Michael John, yeah.

• 11:05Speaker 04

  We're in our world, but also the real world exists.

• 11:08Speaker 06

  In which James is a genie.

• 11:09Speaker 04

  In which James, yes, I guess he is a genie in the outside world as well.

• 11:12Speaker 06

  He's a magical man.

• 11:13Speaker 04

  He's very committed, he's like more, he's, he's very method, James.

• 11:15Speaker 05

  Yeah.

• 11:16Speaker 06

  Method genie.

• 11:17Speaker 04

  He sleeps in a lamp.

• 11:18Speaker 06

  He sleeps in a.

• 11:19Speaker 05

  Yeah, very, very method. I'm a nut too as well.

• 11:21Speaker 06

  Have you been to Stone Cave in Clerkenwell?

• 11:23Speaker 04

  No.

• 11:24Speaker 06

  It's like, it's like a cafe that's decorated as a stone cave.

• 11:27Speaker 05

  Uh huh.

• 11:28Speaker 06

  It's like a breakfast spot.

• 11:28Speaker 04

  Yeah.

• 11:29Speaker 06

  And it feels like, I, I'm imagining that in my head, like you built

• 11:32Speaker 05

  Yeah.

• 11:32Speaker 06

  a life-sized lamp with just like rugs and bean bags. If it, it

• 11:36Speaker 05

  Yeah.

• 11:36Speaker 06

  feels like where I'd find, it's where, where, where I imagine people imagine comedians live.

• 11:41Speaker 05

  Yeah.

• 11:42Speaker 06

  Is it, is it a lamp somewhere? Just something, just an odd environment in which your creative juices can breed magic.

• 11:49Speaker 04

  Yeah, it's difficult to imagine, I mean, me less so, I think, but it's difficult to imagine James in a normal house, isn't it?

• 11:56Speaker 06

  I don't want to say that to his face.

• 12:01Speaker 04

  Look, you know the vibe.

• 12:01Speaker 06

  I don't generally imagine James in many places.

• 12:04Speaker 05

  Yeah.

• 12:05Speaker 04

  Rego knows your vibe, came in this morning and, and, and said that he's the only person he's ever bought comedy from.

• 12:11Speaker 05

  Bought my comedy.

• 12:12Speaker 06

  Yeah, I bought your comedy. I bought your comedy on Vimeo, which is a really weird.

• 12:16Speaker 05

  It was a weird move.

• 12:17Speaker 06

  It, it was, I mean, to be honest, weird moves is kind, sorry, I feel like I'm leaving you out of the whole.

• 12:20Speaker 04

  Please leave me out.

• 12:21Speaker 06

  Would, would you like to be a genie?

• 12:22Speaker 04

  I'm not a genie, no, I'm the, I'm the human sommelier.

• 12:28Speaker 05

  You're the maitre d'.

• 12:29Speaker 04

  I'm the maitre d'.

• 12:29Speaker 06

  Referred to as human sommelier.

• 12:31Speaker 04

  Yes.

• 12:31Speaker 06

  Human maitre d'.

• 12:34Speaker 05

  You're very human on this, but you've been the human quality to the pod.

• 12:36Speaker 04

  I'm the, I'm the human, I, I was doing an interview this morning and someone described me and James as Tess and Claudia.

• 12:42Speaker 05

  Hmm.

• 12:43Speaker 04

  Uh, and I'm, I'm more Tess and James is more Claudia.

• 12:46Speaker 06

  This is, this is a fun game.

• 12:47Speaker 04

  Yeah.

• 12:48Speaker 06

  It's like just before we went on, we did, I called, I called you at Afagato, lord knows why, sorry.

• 12:52Speaker 04

  Yes, we're at Afagato.

• 12:52Speaker 06

  Um, and you were, you were the coffee.

• 12:54Speaker 04

  I'm the coffee and James is the ice cream.

• 12:55Speaker 06

  James is the ice cream.

• 12:56Speaker 04

  Which I think makes sense as well.

• 12:57Speaker 06

  Yeah.

• 12:57Speaker 04

  Even though I, I'd love to be fun ice cream, but also coffee gives people a boost, doesn't it?

• 13:01Speaker 06

  Coffee brings.

• 13:01Speaker 05

  It's more grown up.

• 13:02Speaker 06

  That, yeah, it, it is a little more grown, I think that's what it is.

• 13:05Speaker 04

  Yeah, I'm grown up. But also, I'm the sort of go-between sometimes between James and the guest, but I don't have to do that today because you're already aware of James' vibe because you paid for his comedy.

• 13:14Speaker 06

  Yeah.

• 13:15Speaker 04

  Whereas sometimes if we have an American guest on,

• 13:17Speaker 06

  Yeah.

• 13:18Speaker 04

  there's a lot of translation issues that I have to deal with.

• 13:21Speaker 06

  Shouted Papa Dom.

• 13:22Speaker 04

  Yeah, yeah.

• 13:23Speaker 05

  Yeah, yeah, it goes bad sometimes.

• 13:25Speaker 04

  Yeah.

• 13:26Speaker 05

  But you've, yeah, and do you want to know this? The money that you paid for my comedy, most likely, I spent that on an affogato.

• 13:34Speaker 06

  There you go, and that's how you got here.

• 13:35Speaker 05

  Yeah, yeah.

• 13:36Speaker 04

  Oh, he pays me.

• 13:37Speaker 06

  He purchased you in affogato. Placed you between him and guests.

• 13:41Speaker 05

  Yeah, yeah.

• 13:42Speaker 06

  To stop either of us mourning each other's faces off.

• 13:44Speaker 05

  Yeah, yeah, yeah. But I'll tell you what, Regé Jean, I'm gonna spend my money on a ticket to go and see you, me and Tuscany.

• 13:51Speaker 06

  Excellent.

• 13:52Speaker 04

  That's how James is saying it, is that correct?

• 13:53Speaker 06

  He's the first person to pronounce it that way and I like it.

• 13:55Speaker 05

  You, me and Tuscany.

• 13:56Speaker 06

  I like it a lot. No, no, you gotta get the rhythm.

• 13:58Speaker 05

  Yeah.

• 13:58Speaker 06

  You, me and Tuscany.

• 13:59Speaker 05

  And Tuscany. Yeah, it probably rhymes. I saw a trailer for this in America, I was in a cinema in New York watching another film. This is the trailer beforehand.

• 14:07Speaker 06

  Yeah, which film?

• 14:08Speaker 05

  I was watching Send Help.

• 14:10Speaker 06

  Oh, wow, we're coming in before Send Help?

• 14:13Speaker 05

  Yeah, you were, yeah, with very different vibes.

• 14:15Speaker 06

  We're a great chaser to that, like if you're feeling traumatised,

• 14:18Speaker 05

  Yeah.

• 14:18Speaker 06

  you can come out and go, you know what, I wanna go to Tuscany after that.

• 14:21Speaker 05

  Yeah, yeah, yeah, I think it was, it was quite a nice little vibe switch before the film. But when you came on screen in the, in the trailer,

• 14:29Speaker 06

  Yeah.

• 14:29Speaker 05

  someone shouted, "Damn!", from the back of the cinema. A lady shouted it.

• 14:34Speaker 06

  A lady shouted it.

• 14:35Speaker 05

  Yeah, yeah, it's a lot more vocal in the cinema in America.

• 14:37Speaker 06

  It is.

• 14:38Speaker 05

  And.

• 14:39Speaker 06

  We had a screening on Monday here and they were actually the most vocal crowd we've had so far.

• 14:42Speaker 05

  Really lovely.

• 14:43Speaker 06

  Really proud of London.

• 14:44Speaker 05

  Yeah.

• 14:45Speaker 06

  Because our producer was like, "Man, I was expecting that Stay London crowd, they're loud." Which is, we were rough in London, I was really, really proud of it.

• 14:51Speaker 05

  That's good. Well, they were, they were loving you in the trailer, so imagine what it's gonna be like when the full film is out.

• 14:58Speaker 06

  Were you loving me in the trailer or were you?

• 15:00Speaker 05

  I was, of course.

• 15:00Speaker 06

  Did you turn around and shush the lady?

• 15:02Speaker 05

  I said, "Stop shouting 'damn', that's Regé Jean, be respectful." Yeah, show some goddamn respect.

• 15:10Speaker 05

  Yeah, yeah, of course I was loving the trailer. I gave it a standing ovation.

• 15:13Speaker 06

  Thank you very much.

• 15:14Speaker 05

  Yeah, I don't do that for many trailers. Um, best tagline in a film. Best tagline I've ever had. I'm gonna read it so I get it right.

• 15:21Speaker 04

  Yep.

• 15:22Speaker 05

  She came for the pasta and got lost in the sauce.

• 15:25Speaker 04

  It's like it's made for a food podcast.

• 15:27Speaker 05

  I know, it's perfect.

• 15:28Speaker 04

  She came for the pasta glass. A lot of people are enjoying that tagline.

• 15:31Speaker 05

  I bet.

• 15:32Speaker 04

  I don't know who came up with it, but they they're clearly sitting home very, very smug right now.

• 15:36Speaker 05

  They did their job.

• 15:37Speaker 04

  Yeah, like people talk about the trailer, they talk about damn, and they talk about the person.

• 15:42Speaker 05

  It's got one of my favourite things in, like, and I haven't seen this in a film for a while. I always love this in rom coms. Where someone tells a line, tells a lie, and the lie just completely gets away from them.

• 15:54Speaker 04

  Yes.

• 15:55Speaker 05

  Like, to the nth degree. So, this this person, uh, says that she's, um, engaged to someone that she's not. And then the whole family embraces her into the family. And then you come along, and she's like, uh-oh. Fancy this guy, but I'm pretending to be engaged to someone else. It's a lovely setup. I don't think I've seen it. Joe White reminds me of, and I love this film, While You Were Sleeping. Remember that?

• 16:20Speaker 04

  Yeah, yeah.

• 16:21Speaker 05

  I don't remember that. You know I don't remember films. While You Were Sleeping is so good. And so I'm very excited about this.

• 16:26Speaker 04

  I've watched it. While you were sleeping.

• 16:28Speaker 05

  Yeah. I'll watch it while you were sleeping. That's what I watch films. I wait till Ed's asleep.

• 16:32Speaker 04

  That's not the Bobcat Goldthwait one about, um, no.

• 16:35Speaker 05

  I don't even know what he's talking about.

• 16:37Speaker 04

  The Bobcat Goldthwait one. I'm not even sure those are words. What's going on? Yeah, Bobcat Goldthwait is a wonderfully talented comedian and he's made some great films. I'm gonna use the Bobcat Goldthwait. One of them is about, um, I think someone who's performed a sex act on their dog. Have you seen that one? Let Sleeping Dogs Lie. That's what I'm thinking of. Doesn't sound like he did. It's a good film. There's also World's Best Dad, which is Robin Williams is in that one.

• 16:59Speaker 05

  Yeah, yeah, yeah.

• 17:00Speaker 04

  That's pretty dark. I'm not gonna.

• 17:03Speaker 04

  I won't mention that other one. That's pretty dark compared to Let Sleeping Dogs Lie.

• 17:06Speaker 05

  I like him, Robin Williams. Yeah, yeah. I remember it.

• 17:09Speaker 04

  Um, a line that gets out of hand. It's a great setup for a movie.

• 17:12Speaker 05

  Yeah, yeah.

• 17:16Speaker 06

  More than anything else, because rom coms in particular are a great vehicle for escape. I think there's a lot of what we're doing here. It's this idea of like giving people the excuse to live a life outside of their own. Like, it's a big what if, you know what I mean? Like, you're stuck. The best rom coms usually someone's stuck in a rut. Like, my favorite is Sleepless in Seattle, where unusually it's the man who's stuck in the rut. And then his chaotic child brings him out of it. And in this movie, she's stuck in a rut. She goes, never mind, I'm just gonna buy a ticket to Tuscany and squat in someone's house. We had like a synopsis, someone had written the synopsis for the movie, and they described her as a squatter. And I was like, it's not how I would have, not the word I would have chosen to sell our rom com. Like, yeah, she sleeps in, she breaks into his house because he like told her where it is. And it's funny and romantic in the movie. Squatting, less so.

• 18:00Speaker 04

  That is squat, that is the definition of squatting.

• 18:01Speaker 06

  Definition of squatting. It feels like a Google Translate of the synopsis.

• 18:05Speaker 04

  Yeah.

• 18:06Speaker 06

  Do you know what I mean?

• 18:07Speaker 04

  It's not the, it's not what you want to be thinking about when you go into the film. It's not, it's not called like squat for, squat for love or something.

• 18:13Speaker 06

  Exactly. I feel like that was on the whiteboard and it got crossed out pretty quickly.

• 18:17Speaker 04

  Almost immediately. Someone started writing, don't even finish writing.

• 18:20Speaker 06

  Yeah, yeah, no.

• 18:22Speaker 04

  So you're excited for people to see this?

• 18:24Speaker 06

  Extremely excited for people to see it. Really, really excited. I've seen a few people see it now. It was the first time I'd seen the finished movie with an audience in London, which is a bit of a risk because everyone's scared of British audiences because we have a reputation for being emotionally restrained.

• 18:37Speaker 04

  Yes.

• 18:38Speaker 06

  But the joy of this screening was that, I think, because we are emotionally restrained, when people give us an excuse to express ourselves, we go nuts.

• 18:46Speaker 04

  That's good.

• 18:46Speaker 06

  Like, we're just, we're always looking for an excuse to open the gates and go, I have feelings! And then go back to zipping up the upper lip or whatever it is that we do. So no, people had a really, really great time. I think, low key, I think that the world is a little bit depressed. It's pushing it, but it's a little rough out there in the world. And the, the idea of having places to go where it's like, well. I do believe in reflecting the world as it is, but I also believe in reflecting the world as it could be. And I think that realism can straddle both lines of that line. And I think this is the type of movie that does that. It's the idea of, I think I've been saying to a couple of people, like, it's not like The Princess Bride, like, Tuscany is real. You can, you can leave the cinema and buy a ticket and actually go, and it does look

• 19:27Speaker 06

  like that. Like, we both, we went out there, we shot in Tuscany, and it, you wake up every morning and it looks like it's not real. It is a painting outside your window. You run through the rolling golden fields that I was down the road from where they shot them. That opening shot a gladiator.

• 19:41Speaker 04

  Oh, yeah.

• 19:41Speaker 06

  Where Russell Crowe runs his hand through it. I went to the field. It looks like that.

• 19:44Speaker 04

  Did you run, run your hand around?

• 19:45Speaker 06

  Of course I did.

• 19:46Speaker 04

  Of course you're absolutely crazy.

• 19:47Speaker 06

  What do you take me like?

• 19:48Speaker 04

  You can't go past me like, nah, not gonna do that. Why would I?

• 19:55Speaker 06

  But not the first time I went by, because I was there for months before we shot, because I had to kind of dig in and because my character's Italian and British, and I wanted to make sure that like the Italian felt real and lived in. And I do lots and lots of Italian speaking in the film, which I don't remember any of, by the way. So I was there when the fields were still like green and like they looked like a Miyazaki painting. Like, it was amazing. And so by the time it turned golden, we'd come back, because we shot in Rome, in Cina Cita, where they do like lots of the Fellini films, like those historical studio. Came back, the seasons had changed. It's beautiful in both seasons. Sunsets are incredible. The hills are incredible. The heat is incredible. The food is amazing, by the way. And so our job was just kind of to sit in that environment, soak up as much

• 20:38Speaker 06

  as we could, and then just put it on screen and bring it home. So you can be like, I want that.

• 20:42Speaker 04

  Yeah.

• 20:42Speaker 06

  And then hopefully fill you with enough joie de vivre, which is the wrong language for this promo tour, that you desire to go out and actually do it, because you can. And then that way you get from the world as it is to the world as it could be, and everyone's happier. So basically, I'm saving the world with a rom-com.

• 21:01Speaker 04

  You are.

• 21:01Speaker 06

  Yeah.

• 21:02Speaker 04

  It's very important. And I, I, I think with actors, you've learned Italian for this film and now come, it's mad, like, do you think there's a certain type of person, like?

• 21:11Speaker 06

  Mafakiss.

• 21:12Speaker 04

  Well, I wanted to be able to do something like that, completely invest yourself in something to do the job. And then as soon as you finish, somehow you manage to wipe your brain ready for the next, the next thing you're doing.

• 21:22Speaker 06

  Yes. But I mean, the childish way that I summed that up when I wanted to become an actor was I kind of, I wanted to be more like Boba Fett.

• 21:32Speaker 06

  And I will explain this. Cause so I was making music when I was a teenager and like I was in flirting with the music industry. And I decided that somehow acting looked like a more stable career path. I reckon on the ladder of exploitation, it goes like modeling, music, acting. I'm not quite sure where comedy falls. Below that, I think. I absolutely dread to think. Yeah. Where we are. I don't think we're even in the same sphere, to be honest.

• 22:00Speaker 06

  Yeah, I think that's the joy of comedians. You're not in the same sphere. No, we're not in the same sphere. You have very wonderful things from outside the sphere. Yeah, looking through the window and taking the piss. Yeah. Yeah, but you need that. You need to look through the window and take the piss. It's not far off the acting thing, but like, so the Boba Fett of it all is that I didn't like always being the same. You know how like Madonna like reinvents herself every 10 years or whatever? I didn't like having to reinvent the same thing. I wanted to be more like a session musician. I wanted to be a gun for hire. I always come in and like have a certain set of skills and do a job and immerse myself in the world and like be Italian for a while and then leave the studio and then go live a completely different life. I want to be an astronaut the next week or like president the week after that. Or, you know what I mean? Yeah.

• 22:45Speaker 06

  You'd be a good president. Yeah. Have you played a president? Yeah. Oh, don't think, no, I don't think I have. I've played, I've played a couple of princes and things. Yeah. But no, not a president. Also possibly because we'd have a president here, so I'd have to convince the Americans to let me play a president. They would love that. You'd be able to do it. They would love it. They would love you to play president. Yeah, but they like quite paternal figures for president. Like you got to get to like Morgan Freeman age, you know what I mean? Sure. No, I think you could be a sort of hot shot, a hot shot young president. Hot shot young president? Yeah, I think so. Do the Hugh Grant, but for the Americans. Yeah. Yeah, okay, yeah, I'll pitch that. You go, do it for the Americans. Yeah, absolutely. It's like, you know, you know what Hugh Grant did for the prime minister, prime ministership? Yes. Yes. Prime ministership. I want to do that for the White House. It's the only bit of love actually that I think I like. Yeah.

• 23:29Speaker 06

  But also, no, this is how I pitch it, is how they get their revenge on the Brits. Because like he like gives Billy Bob a dressing down. That's it. And it's like, this is how we get them back. It's like, hey, you know, you know what the Brits need? A bit humbling. Yeah. Why don't you get a young hot shot president to dress down their prime minister for hitting on your staff that you were planning to take advantage of? Yeah. He's hitting on Martin McCutcheon. Yeah. Tiffany from EastEnders. Yeah, that's Tiffany from EastEnders. How dare you?

• 23:59Speaker 05

  We will start with still of sparkling water, Rego. Do you have a preference?

• 24:01Speaker 06

  Um, I do. Controversially, it's probably sparkling water.

• 24:04Speaker 05

  Now, why is this controversial?

• 24:06Speaker 06

  Um, because I feel like people judge you for sparkling water. They're like, what's wrong with water? Why, why are you putting, um, stingy fizzies in there?

• 24:14Speaker 05

  Stingy fizzies?

• 24:15Speaker 06

  Stingy fizzies.

• 24:16Speaker 04

  Some people say bubbles, but I enjoy that stingy fizzies is now in the Mexico.

• 24:20Speaker 06

  A trainer of mine called it once. He was like, I don't get sparkling water. I think everyone's lying. No one enjoys it. It's water that hurts.

• 24:27Speaker 04

  Yeah.

• 24:29Speaker 06

  That was a great take.

• 24:30Speaker 04

  What a sensitive mouth that guy had.

• 24:32Speaker 06

  Um, he was a sense, he is a sensi. He wasn't, wasn't, was a sensi. He's still alive.

• 24:37Speaker 06

  He's a sensi. He's a lovely, you know, you know, like large, lovely men.

• 24:40Speaker 04

  Yes.

• 24:41Speaker 06

  Like, absolutely massive, terrifying to look at, and the softest, like, mountain dog you ever person. No.

• 24:51Speaker 04

  Well, they must do if it's stingy fizzies, that guy.

• 24:54Speaker 05

  No, leave him alone.

• 24:57Speaker 05

  Sensitive mouth.

• 24:58Speaker 04

  He's a sensitive mouth. If it's stingy fizzies.

• 25:00Speaker 05

  Stingy fizzy sounds like something like a character in Clockwork Orange would say.

• 25:04Speaker 06

  Yeah.

• 25:04Speaker 05

  It's how they would talk about.

• 25:05Speaker 06

  It's very Clockwork Orange.

• 25:06Speaker 05

  It's how they would talk about fizzy water. They'd go, the stingy fizzies.

• 25:08Speaker 04

  The stingy fizzies.

• 25:09Speaker 05

  Yeah. And then they'd beat someone up.

• 25:12Speaker 06

  Imagine you as a Clockwork Orange genie. That's the vibe.

• 25:15Speaker 05

  Oh, I don't know.

• 25:16Speaker 04

  You do have a slight Clockwork Orange vibe.

• 25:18Speaker 05

  Yeah, it's not.

• 25:19Speaker 04

  I can imagine you in the outfit, right? You see it, right?

• 25:21Speaker 06

  Yeah, I totally see it. There's a rhythm to, like, stingy fizzy sounds like something that'll come up in the Clockwork Orange, or possibly in a James Acaster show.

• 25:28Speaker 05

  Yeah, yeah.

• 25:29Speaker 04

  Would you pay for, you pay for that?

• 25:30Speaker 05

  There's a bit of crossover. You pay for that, I'm Bimia.

• 25:34Speaker 05

  Yeah.

• 25:34Speaker 06

  Like, we're talking.

• 25:35Speaker 05

  I don't know if I want to be, I'm treading carefully because I don't want to be associated with those guys.

• 25:39Speaker 06

  No, linguistically, we're only talking linguistically. We're not saying you'd beat anyone to death with a massive knob. You know, linguistically, you're like Clockwork Orange. Nearly said chocolate orange. I'm totally in the mode of food now.

• 25:49Speaker 04

  Linguistically, a chocolate orange.

• 25:51Speaker 06

  That's a great tagline for a poster, I'm not gonna lie.

• 25:54Speaker 04

  Not as good as she came for the pasta, she's got lost in the sauce. Is food, is food a part of the film? Yeah, so there's a lot of like food scenes.

• 26:03Speaker 06

  So she's a chef in the film, Halle Bailey, the great Halle Bailey, by the way. Does a wonderful job in this movie. Have you ever met Halle?

• 26:09Speaker 04

  No.

• 26:10Speaker 06

  She is one of the most infuriating nice human beings, nice human beings on the planet. You know, when you see people and you keep waiting for the other shoe to drop? And it turns out that the other shoe is made out of fairy dust and slowly floats to the ground. It's just, she like, she's one of those people, like, she walks around and just sunshine comes out of her pores and people are happier that she's there.

• 26:28Speaker 04

  Yeah.

• 26:29Speaker 06

  It's, it's impossible not to be charmed by this woman. And so she's, she's a great protagonist.

• 26:35Speaker 04

  Yeah.

• 26:36Speaker 06

  In that sense, where you root for her, you wanna live this fantastical escape through her. And the vehicle for that is she plays a chef. So she's a chef in New York who's not living up to her dreams. And part of her journey to Italy, other than bumping into me and falling in love, which is spoilers, but it does happen.

• 26:52Speaker 04

  Awful rom com if that doesn't happen.

• 26:55Speaker 06

  Awful rom com. You're like, oh wow, meet Q and then nothing.

• 27:00Speaker 04

  Oh, it's a comm.

• 27:01Speaker 06

  It's just comm. It's a sad comm. It's not a sad comm. It's a happy comm.

• 27:07Speaker 04

  It's a happy comm.

• 27:08Speaker 06

  Happy comm. Hit every lens with happy comm. She came for the pasta, she, she did get the sauce.

• 27:13Speaker 04

  She got the sauce.

• 27:14Speaker 06

  And she learns to be a chef in Italy. She like realizes her inner chef and she learned, real Halle Bailey, real life, learned from the iron chefs, which is a thing that I don't know what they are, but she does. It's a very big deal.

• 27:25Speaker 04

  Huge show, Iron Chef.

• 27:26Speaker 06

  There we go. So she trained with them, learned how to chop like a chef and look like she knows what she's doing as a chef. And she's very passionate about food in real life. So she's into her cooking and the character's really into cooking. And so you're meant to fall in love with a few things in this film, like the, the lead couple. Like you live vicariously through them and you're meant to fall in love with the landscape, Tuscany, otherwise known as Tuscany to everyone else. And you're meant to fall in love with the food and the food is incredible. And I think a couple of days into filming, we had like, you know, the props department were doing an all right job with the food. And there was typically as Italian chefs are, they tend to be very disapproving men. They're lovely and, and very generous and loving, but they often do this through disapproval. And so they were looking at the food going.

• 28:09Speaker 06

  No, no, no, no. And so like we're, we're shooting in a real restaurant and the guy whose restaurant it is, is watching and looking at the movie food and just slowly dying.

• 28:19Speaker 04

  Yeah.

• 28:20Speaker 06

  And then he offered to step in for a second. He was like, can I make you something? And then I think that we just kind of roped him in for the whole film because his food was absolutely stunning.

• 28:29Speaker 04

  I love the disapproving Italian chefs. My favourite genre of video is people snapping pasta in front of their Italian partner.

• 28:40Speaker 06

  Breaking the, breaking the spaghetti in half. Like you think that they're like, they're, they're hamming it up.

• 28:44Speaker 04

  No, but they're genuinely like, they'll have the camera hidden in the kitchen and then they'll snap the, snap the spaghetti and they go mad.

• 28:51Speaker 05

  I've never heard him say this before. It's very nice and I'm glad, you know, it's very nice to hear it, but it's not his favourite genre of video.

• 28:57Speaker 04

  Oh yeah. Top five Karens.

• 28:59Speaker 05

  Top five Karens is his favourite genre.

• 29:00Speaker 06

  What's top five Karens?

• 29:01Speaker 04

  Just like compilation videos of like Karen freakouts.

• 29:05Speaker 06

  Right, I see. Which, which is related to pasta freakouts.

• 29:08Speaker 04

  Sure. These are, these are people freak out. These are Italian Karens. This is the.

• 29:13Speaker 05

  Yeah, yeah.

• 29:14Speaker 06

  I feel like the motivation's different. The motivation's different when you freak out of a pasta.

• 29:18Speaker 04

  I, I understand the pasta one more than a lot of these top five Karens.

• 29:21Speaker 05

  They just snap the pasta in front of them. I, I don't get these videos. What are you talking about?

• 29:24Speaker 04

  Well, you're not supposed to. That's like, that's like a crime in Italy to snap the dry pasta in half to fit it into the pan.

• 29:31Speaker 05

  Got you.

• 29:31Speaker 06

  And the, the, the outsider's perspective is like, oh, aren't the Italians sensitive and funny? Because all we're doing is breaking pasta and having a full on emotional breakdown. But the equivalent is, I think if we're translating, it's the videos that the rest of the world enjoys of making tea badly in front of Brits.

• 29:45Speaker 04

  There you go. Putting the milk in first, that sort of stuff.

• 29:46Speaker 06

  It's the equivalent. It's like, it's, okay, so I'm just going to put this cup of hot water in the microwave with the tea bag in it. In a cup of milk, not water.

• 29:54Speaker 04

  Yeah.

• 29:54Speaker 06

  And watching Brits cry over that would be the same video.

• 29:57Speaker 04

  Yeah. But it's a lot more romantic when the Italians freak out about the pasta.

• 30:00Speaker 06

  It's more romantic than the Italians do most things.

• 30:02Speaker 04

  The gestures and all of it. It's, it's fun to watch. You put tea in the microwave video. I don't want to see that. Some bloke just going, fuck it. Oh, you might not take wrong.

• 30:10Speaker 06

  Pop lobs or bread? Pop lobs or bread, Reggishon Page? Pop lobs or bread?

• 30:13Speaker 04

  I don't like this, Janey.

• 30:17Speaker 05

  I had to go big. You knew it was coming. We mentioned it earlier. We seeded it.

• 30:21Speaker 06

  Yeah, pop songs of bread. Bread, please. I would like bread. I think there's a lot of places we can go with bread. I think I'd be surprised by which type of bread turns up in a restaurant.

• 30:32Speaker 04

  Well, we could go to Italy for your dream bread, of course.

• 30:36Speaker 06

  I think we go to Italy. And the other joy of Italy is that you never quite know what you're getting because every region does everything completely differently. And they are very passionate about it. And every other region does it terribly, which is the same as the UK, by the way. Like, one of the things I explain to my American friends is that we have so many accents because you travel 20 miles and you have hundreds of years of history and everyone hating each other. So we speak differently and we want to know that you're not us and we know that we hate you because of how you pronounce that vowel.

• 31:02Speaker 05

  Yeah, yeah, yeah.

• 31:03Speaker 06

  It's like that in Italy, but with food. It's like you make that pasta that way. Oh, you are an absolute savage. We roll it like this. And so likewise, you get lots and lots of different breads. Never tasted bread like that in my life. It is fantastic everywhere. My favorite hobby while I was in Tuscany was just getting in the car, driving. There were all these tiny little hamlets of like 800 year old buildings, like maybe there'd be two restaurants per hamlet if you were lucky. And maybe 30 buildings. And so you just kind of pick one at random and just eat whatever it is that none is cooking in the back. It's usually like someone's grandma or like a married couple just running this tiny restaurant. And just discover what pasta is here or what the bread is here or what. Everyone grows their own olives.

• 31:45Speaker 06

  Like, it's like a nation of Jeremy Corbyn's, except instead of like courgettes, it's olives. Everyone's got their allotment, but it's a rolling Tuscan field. I don't know why Corbyn came to mind.

• 31:56Speaker 05

  No, sure. What in Italy not saying how they voted in elections and Brexit. They refuse to say.

• 32:01Speaker 06

  Not quite Corbyn's.

• 32:03Speaker 05

  They refuse to tell people how they voted.

• 32:06Speaker 06

  But they enjoy their garden. That's what I'm saying.

• 32:11Speaker 04

  Which is not in the top five things I would even think of with Corbyn, to be honest.

• 32:14Speaker 06

  It was the first thing I thought of.

• 32:15Speaker 05

  I'm thinking of that man that makes jam. I did an episode of Mock the Week once and that was the picture of the week was Corbyn with a massive marrow and we had to.

• 32:23Speaker 06

  See, that's probably why.

• 32:25Speaker 05

  Come up with little funny things about it.

• 32:27Speaker 04

  Yeah. I think of sitting on the floor of the train that time. Do you remember that?

• 32:30Speaker 05

  Yeah, yeah.

• 32:31Speaker 04

  Yeah, yeah.

• 32:32Speaker 06

  It's low hanging fruit jokes about marrows.

• 32:34Speaker 05

  Yeah, we got him. We absolutely did it. You can probably still watch it on YouTube. We absolutely tore him one.

• 32:42Speaker 05

  And then I think the next story was that Trump was running for president. We're like, ha, ha, ha, ha, imagine that.

• 32:48Speaker 06

  Brexit's not gonna happen.

• 32:49Speaker 05

  Yeah, yeah. Ah, the world is great. Ha, ha, ha, ha. He's got a marrow.

• 32:54Speaker 06

  And therefore we made a film about Tuscany.

• 32:56Speaker 05

  Yes.

• 32:57Speaker 06

  Because we wanted to think about sunshine and rolling golf balls and Russell Crowe on Avengers mission in the background.

• 33:03Speaker 05

  That'd be great if it's like, yeah, there was little, little scenes of Russell Crowe in his kind of still his character from Gladiator.

• 33:08Speaker 06

  Yeah.

• 33:09Speaker 05

  Knocking around.

• 33:09Speaker 06

  It would be delightfully absurdist. Like, there's a really gentle love story unfolding, then every now and then,

• 33:16Speaker 05

  Yeah.

• 33:16Speaker 06

  Russell Crowe pops in, furious, soaked in blood.

• 33:19Speaker 05

  Yeah.

• 33:19Speaker 04

  See bits of Gladiator happening in the background. You're like, when is this film set?

• 33:24Speaker 06

  The closest we get to Gladiator is, um, we, we do a barrel rolling race. Have you seen the film?

• 33:29Speaker 05

  Not yet, no. I've seen the trailer. I've seen the trailer get received better than I've ever seen any trailer get received in my life.

• 33:35Speaker 06

  It's, I, I, I have heard anecdotal reports of the trailer getting applauded.

• 33:39Speaker 05

  Yes.

• 33:39Speaker 06

  It's a good time. That was before Wicked though, so that makes sense.

• 33:42Speaker 05

  Oh, right, yeah.

• 33:42Speaker 06

  Before horror films, it's like, we're going, which way are you gonna go?

• 33:46Speaker 05

  Yeah.

• 33:47Speaker 06

  But no, it's, we, we did barrel rolling in this. It's close we get to stunts. It's, it's like a very real tradition in one of these tiny little towns, where they extremely competitively race barrels, like massive wine barrels, full of wine, I think. So they're incredibly.

• 34:02Speaker 05

  Yeah.

• 34:02Speaker 04

  Oh, wow.

• 34:03Speaker 06

  You gotta actually be genuinely incredibly fit. Like, folks train for months to do this. And I think I've seen some of the most gnarly stunt man injuries on this film than I have in, like, I'm sort of the gray man. Like, I've seen, like, massive Russo action movies, Evans and Gosling taking chunks out of each other. And I saw the most blood and guts in the barrel rolling.

• 34:24Speaker 05

  Wow.

• 34:24Speaker 06

  For you, me and Tuscany.

• 34:25Speaker 04

  A lovely rom com.

• 34:26Speaker 06

  A lovely, I mean, we don't have any of that on screen. Like, we keep all the injuries off screen.

• 34:30Speaker 05

  Sure.

• 34:30Speaker 06

  But the, the training we did for the barrel rolling was no joke whatsoever. You're kind of racing uphill, pushing this thing downhill, trying to learn how to, steering a barrel is not a straightforward thing. It's a type, it's not the type of thing I wouldn't even lie on my CV about. Lie about riding a horse, lie about skiing, lie about swinging a sword, but barrel rolling, no, no, no, no, no. This is serious business.

• 34:49Speaker 05

  Yeah.

• 34:50Speaker 04

  It's also a mad thing to put on a CV before you've had to do it in a film.

• 34:53Speaker 06

  Yeah, but is it a conversation starter? Like, you slide the piece of paper across the table, as, as I do with my CV.

• 34:59Speaker 05

  Yeah.

• 34:59Speaker 06

  Where I just slide it, like I'm an American Psycho.

• 35:04Speaker 05

  Like a thing, right, yeah.

• 35:05Speaker 06

  Let's, let's see his CV.

• 35:08Speaker 06

  Very nice.

• 35:11Speaker 05

  I like, you have a lot of film references at your fingertips, ready to go at all times.

• 35:17Speaker 06

  I don't want to be tested on this. Go on. Where are you going?

• 35:21Speaker 05

  I'm not gonna test you. I was gonna say, if there was any film in history that you could go back and star in and you could be the lead in it.

• 35:29Speaker 06

  Great question.

• 35:29Speaker 05

  What would it be? And I don't normally ask this to actors, but like, I can tell, this is the kind of thing you might be thinking about anyway, or, you know, it's a fun.

• 35:39Speaker 04

  You really went into American Psycho there.

• 35:41Speaker 06

  Yeah, well, I mean, who didn't want to?

• 35:42Speaker 05

  Yeah. I think you would be good as that character.

• 35:45Speaker 06

  Yeah, I actually, I would like to.

• 35:47Speaker 05

  They remade it.

• 35:48Speaker 06

  They are remaking that.

• 35:49Speaker 04

  Didn't they say they were doing Lady American Psycho?

• 35:52Speaker 06

  No.

• 35:52Speaker 04

  No, I read a story that they were doing it with Margot Robbie doing Lady American Psycho.

• 35:56Speaker 06

  When?

• 35:56Speaker 05

  Okay.

• 35:57Speaker 04

  I get a lot of those Instagram accounts that are clearly just someone's made something up and then it becomes a news story.

• 36:02Speaker 06

  I thought that was Glenn or Austin was doing that. That was the last time I heard. There was something like Austin Butler or Glenn Powell.

• 36:08Speaker 04

  But you want it to be a bit different, right?

• 36:09Speaker 06

  Yeah.

• 36:10Speaker 05

  Yeah, Glenn Powell's kind of just done it as well.

• 36:12Speaker 06

  Yeah. Yeah, he has just killed a bunch of people.

• 36:15Speaker 05

  Yeah.

• 36:16Speaker 06

  On screen.

• 36:16Speaker 05

  On screen.

• 36:18Speaker 04

  Breaking news.

• 36:20Speaker 06

  Though, yeah, I think he enjoys that area. I'd love, you know, it's top of the dome. So let's say American Psycho, I'd love to do something like that. I love, I enjoy that aspect of like, I wanna be Boba Fett. Maybe it's that. I like that aspect of diving into particularly warped areas of the psyche, not for the sake of being edgy and dark, but because they're fun places to explore. I like, one of the first things I start from with any character is what they love and what they're afraid of. And I feel like with characters like that, both of those answers get really deep and naughty. Like, what are you running away from and what are you running towards, essentially is what that question is. And I think that doing that for, is it Bateman, the character? Patrick Bateman? I always call Jason Bateman, Patrick Bateman, and it's not a good.

• 37:06Speaker 05

  Yeah, that whole thing gets confusing.

• 37:09Speaker 06

  Sorry.

• 37:09Speaker 05

  There's Christian Bale playing. Patrick Bayman.

• 37:12Speaker 06

  Patrick Bayman, yes.

• 37:13Speaker 05

  But I always think Jason Bateman.

• 37:15Speaker 06

  And then a bunch of Wall Street traders just like idolize him for it. They're just like, yeah, man, that's exactly what we like. You're the man. And he's like, guys.

• 37:22Speaker 04

  You've missed the point.

• 37:23Speaker 06

  That's not the takeaway.

• 37:26Speaker 06

  But no, I'd love to dive into that. Something, something as intense as that and kind of cautionary in its way. Did you watch Nightcrawler?

• 37:34Speaker 05

  Yes.

• 37:35Speaker 06

  Like that's, that kind of exploration of essentially the psychopathy or sociopathy you need to be successful in a cutthroat capitalist society. Fascinates me. I find that really interesting because you can put on, I find those characters really sympathetic because they're tragic. They're not heroic. They're tragic. They've fallen off somewhere. They've taken all the lessons that the world teaches you of you have to want it more than anyone else and then take it to the, to the nth degree. Like, where does that actually lead? And it leads to cutting up bodies in your, in your living room, listening to Phil Collins.

• 38:08Speaker 05

  Yeah.

• 38:09Speaker 06

  You know?

• 38:09Speaker 04

  He didn't do it, man.

• 38:10Speaker 05

  Oh, yeah. So you think in the, in the film, he didn't?

• 38:13Speaker 06

  He didn't do it.

• 38:13Speaker 05

  He didn't do it.

• 38:14Speaker 06

  Who didn't do it?

• 38:15Speaker 04

  Patrick Bayman.

• 38:16Speaker 05

  The American psycho. You, you, if you think he didn't kill anyone.

• 38:19Speaker 06

  He's imagining it.

• 38:20Speaker 05

  Because at the end of the film, it's a bit open ended, isn't it?

• 38:22Speaker 06

  Well, same with the book. In the book, it's even more like,

• 38:24Speaker 05

  Yeah, yeah.

• 38:25Speaker 06

  You're pretty much sure he didn't do it.

• 38:27Speaker 05

  They had Willem Dafoe play it three different ways. Did you know that?

• 38:30Speaker 06

  I did know that.

• 38:30Speaker 05

  Every single scene he, every single scene he did, they got him to play it like he knows that he did it.

• 38:35Speaker 06

  Yeah.

• 38:35Speaker 05

  Play it like he has no clue.

• 38:36Speaker 06

  Ah, love that.

• 38:37Speaker 05

  And play it like he's like suspect, he's not sure.

• 38:40Speaker 06

  Yeah.

• 38:40Speaker 05

  And then they would use different takes throughout so that you didn't ever really know.

• 38:43Speaker 06

  You got a really trusted director for that.

• 38:45Speaker 05

  Yeah.

• 38:45Speaker 06

  Like that, that throws my little actor brain into a spin for a minute. So I'm like, I've got this whole internal logic going. You're like, eh, not interested in that.

• 38:52Speaker 05

  Get rid of it. Do it.

• 38:53Speaker 06

  Cut it up, do something utterly nonsensical with your performance, which is great if you like trust him to like unnerv the audience. If you don't, it's like, why, what, what, what did I think about this so deeply for?

• 39:03Speaker 05

  Yeah.

• 39:03Speaker 06

  Why?

• 39:04Speaker 04

  Wouldn't that be nice going to see the film, not knowing, not knowing which one they've used?

• 39:08Speaker 06

  Kind of.

• 39:10Speaker 06

  Kind of.

• 39:10Speaker 04

  A nice surprise for you.

• 39:11Speaker 05

  I think the answer's no.

• 39:14Speaker 06

  Well, I mean, just, it's kind of. Yeah. If you make me better, sure. If you make me worse, I'm furious.

• 39:22Speaker 06

  Do you know what I mean? Yeah. It's like, people ask what the difference between, um, uh, stage and screen is, um, a lot of the time. And I'm sure that you actually probably have opinions on that. But it's the biggest difference to me is like on screen, it feels a little bit more like being a sous chef. Like you chop the vegetables very nicely, then you hand them over to the chef in the editing room and they make whatever dish it is they're gonna make out of those takes. And so there's a, there's a release of control. Like your job is to provide really high quality ingredients and then trust your director and editor to cut your performance willy nilly, however they feel.

• 39:55Speaker 06

  And then on stage, the difference is you spend months with your director, um, rehearsing, which you don't necessarily do on screen and you kind of work out every detail and think everything through and talk through all the meanings. And then, once you hit opening night, I'm driving. Yeah, you're head chef. You know what I mean? Yeah. Um, and so I'm actually putting the dish together and you're in very real time, adjusting to what the room is like that night, like what the audience is like, what you're getting back from them. And so it does change, but you're, you're at the controls, you're flicking the switches. You're kind of going, okay, this'll work here, this one won't work there. And you make, you absolutely carry the through line from thought and motivation through to the conclusion and what that journey looks like each night, which is the polar opposite of screen where your hands are off the wheel. You know what I mean? Do you have, do you have a preference?

• 40:41Speaker 06

  Um, no, my preference is to, to mix that up because I think one feeds the other. Yeah. If you get too into the driver's seat, you kind of forget how to let go. Yeah. And if you get too used to letting go, you don't know how to drive the thing the whole way through. Yeah. And I think you need both. You need to be able to see the whole character arc on the screen. And likewise on stage, you need to have those muscles of release to make sure that, for instance, everyone else on stage is doing the same thing. And you need to take that info in, you need to be able to kind of keep it limber. So my answer to all things is always both, always both. Count of Monte Cristo, that's what I'm doing, the closest thing to. Oh, yeah. To that kind of psychopathic space because he's an absolute maniac, the Count. By the way, have you read Count of Monte Cristo? No.

• 41:24Speaker 05

  I saw the Cavazal one years ago when I was a kid.

• 41:27Speaker 06

  It's good, that one.

• 41:28Speaker 05

  Yeah, Cavazal, man.

• 41:29Speaker 06

  In terms of compressing that story.

• 41:32Speaker 05

  Yeah, yeah.

• 41:32Speaker 06

  Cavazal, have you said that to his face?

• 41:34Speaker 05

  Cavazal, uh, Cavazal, man, he wouldn't come on this.

• 41:37Speaker 06

  He might, he might. Say, say, say nicer things about him.

• 41:40Speaker 05

  He chews bread, that's for sure.

• 41:42Speaker 04

  Okay, we're judging bread. We're judging bread. And also Monte Cristo.

• 41:45Speaker 05

  Jesus loves bread.

• 41:46Speaker 04

  Monte Cristo sandwiches.

• 41:48Speaker 05

  Oh, yeah, Monte Cristo.

• 41:49Speaker 04

  Young professionals. Oh, no, Cavizel's called off.

• 41:51Speaker 05

  Cavizel, Cavizel straight on the blower immediately.

• 41:56Speaker 04

  He's got a team, he's got a team everywhere. They got eyes everywhere.

• 42:00Speaker 05

  He's still in the Christ supremacy or whatever.

• 42:02Speaker 04

  He is the count now.

• 42:03Speaker 05

  Yeah, yeah.

• 42:03Speaker 04

  And you're now on the list.

• 42:05Speaker 05

  Oh, man.

• 42:05Speaker 04

  Decades of revenge coming your way.

• 42:07Speaker 05

  The count of Monte Cristo.

• 42:08Speaker 04

  We never, we never actually establish which bread you want in your dream meal.

• 42:13Speaker 05

  A Monte Cristo.

• 42:14Speaker 04

  You want a Monte Cristo sandwich? Oh, that's an intense bread. It's intense, yeah. That's, that's, that's not a bread. That's, that's, that's like a main. It's, it's a side at least. It's not really just the bread. No. Nah, simple sourdough, nice butter, good olive oil. Yeah. Today's episode of the Off Menu Podcast is sponsored by Cozy, the home of possibilities, James.

• 42:34Speaker 05

  Ah, man, Ed, Cozy has everything you need to make your home feel like it has a plan. Do you know what I mean?

• 42:39Speaker 04

  I know what you mean. Cozy is a wonderful furniture company. It makes furnishing your whole home easy. Sofas, dining, storage, rugs, bedroom, even outdoor, all designed to make your space feel put together without the usual furniture stress. And James, we talk about dream meals on this podcast. But you know what? We very rarely talk about where we want to eat this dream meal.

• 42:59Speaker 05

  Sure, yeah, I like it when it does come up. It is very important. It changes the whole meal, the setting, the vibe. And Cozy's modular customizable furniture for the whole home does just that.

• 43:09Speaker 04

  And the meal, James, doesn't necessarily end at dessert. We've often talked about wanting to take our maybe final course through to a comfy room. And I think this is where Cozy can really come in handy. Go and relax on the sofa, maybe even eat your meal at a lovely, beautiful cozy table. Linger a little bit, move through with coffees and dessert to a lovely couch. But I know what you're like, James. You're a mucky pup.

• 43:31Speaker 05

  I'm gonna spill stuff everywhere. Is that gonna ruin the Cozy furniture?

• 43:35Speaker 04

  No, don't worry about that, James, because it's highly washable, James. It's sauce, wine, sparkling water, dessert crumbs. You telling one of your big stories and sloshing a coffee everywhere? Don't worry, you can pop it in the wash.

• 43:46Speaker 05

  Oh, so you're saying Cozy makes every day at home feel like my best day?

• 43:50Speaker 04

  Absolutely. That's exactly what I'm saying. And with Cozy, your home can grow with you, adapting to new spaces, new styles and every era of your life. James, I think it's so hard, especially when you move somewhere new, to immediately make that place feel like yours, that it's been put together well. And that's where Cozy comes in.

• 44:06Speaker 05

  And because it's cozy, the furniture isn't just good looking, but actually practical. Modular pieces, easy assembly, washable and interchangeable covers and free design consultations if you want help making the whole room work.

• 44:18Speaker 04

  And it's easy to order, ship and assemble and maintain, James. The only way is the Cozy way.

• 44:24Speaker 05

  Visit Cozy today, that's C O Z E Y dot com and make yourself at home.

• 44:33Speaker 00

  I've got big news. I switched to Verizon and got the new iPhone 18 Pro. Shh. I can keep my old phone and I also get the latest iPhone every year. Shh, anything else? Verizon let me choose Apple Watch Series 12 or iPad on them. Everybody listen up. Shh. Switch to Verizon and get the new iPhone 18 Pro now. No trade in needed and the latest iPhone every year with Simplicity Plan. Plus choose Apple Watch Series 12 or iPad on us. Simplicity Plan with Simplicity Pro required. Plan and device payment purchase are separate agreements with separate terms. Service plan for watch or iPad required. Addition terms apply for all offers.

• 45:04Speaker 01

  Welcome to 215 Maple Drive. We just put this property on the market.

• 45:10Speaker 02

  Love the crown molding.

• 45:12Speaker 01

  Oh, wait until you see the walk-in closets and the bathroom tile.

• 45:15Speaker 02

  Does it have Verizon FiOS? You know, 100% fiber internet.

• 45:19Speaker 01

  No FiOS, but it looks like it's got cable. Let's check out the kitchen.

• 45:23Speaker 02

  No FiOS? Yeah, no, thank you.

• 45:26Speaker 01

  Don't you want to see the rest? Okay, bye bye.

• 45:29Speaker 03

  Get Verizon FiOS because when you're moving, it's 100% or nothing.

• 45:38Speaker 05

  Let's get into your menu proper now, your dream starter.

• 45:41Speaker 04

  Proper dream starter. Um, it's probably a kind of a carpaccio type situation.

• 45:47Speaker 05

  Uh huh.

• 45:47Speaker 04

  It's not a carpaccio di reggae, of course. No, not a carpaccio of myself.

• 45:52Speaker 05

  Yeah.

• 45:53Speaker 04

  That's a little bit.

• 45:54Speaker 06

  It's odd.

• 45:55Speaker 04

  Yeah, yeah.

• 45:55Speaker 06

  That one. I can imagine. It's very, very Hannibal. Like, where would I slice pieces off my arm?

• 46:00Speaker 04

  Well, that's a good question. So you have to.

• 46:03Speaker 06

  Where would you carpaccio yourself?

• 46:05Speaker 04

  I've got an answer straight away if you want to think about it.

• 46:07Speaker 06

  Go on.

• 46:08Speaker 04

  It's the butt.

• 46:09Speaker 06

  You'd carpaccio the butt?

• 46:10Speaker 04

  I think it's the easiest bit to slice up and you could back into the machine.

• 46:14Speaker 05

  But you've got.

• 46:16Speaker 06

  Do you often think about backing it up into?

• 46:19Speaker 04

  It's not the first time I've talked about where I'd slice carpaccio off myself.

• 46:23Speaker 06

  Possibly on the therapist's couch.

• 46:26Speaker 04

  But it's easy. If you put the machine at the right height, you back it up into the machine.

• 46:31Speaker 06

  You back. Which machine?

• 46:33Speaker 04

  You know, the slicer, the thin slicer that you see in like deli, like a deli slicer.

• 46:38Speaker 05

  Yeah, fucking hell.

• 46:38Speaker 04

  Then you could just back it up into the machine, right? Otherwise it's tricky. Like, where else are you? Where else are you getting it from?

• 46:45Speaker 05

  But are you talking about the spinning?

• 46:47Speaker 04

  You know, there's junk in the trunk, you know? You don't have to deal with bones or anything.

• 46:51Speaker 05

  Sure.

• 46:51Speaker 06

  It is where people generally find that they have the expendable bits. Like, you take bits from your butt for grafts.

• 46:57Speaker 04

  Yeah.

• 46:57Speaker 06

  Things or like to craft a six pack, if you believe, conspiracy theories.

• 47:00Speaker 05

  But like, in a, and let's just keep doing film references, in Seven. Where the guy is being told to like, take a pound of flesh off of himself and he goes for his love handles.

• 47:12Speaker 04

  Yeah.

• 47:12Speaker 05

  Cause he thinks he's found like a similar kind of like.

• 47:15Speaker 04

  Yeah, yeah, yeah.

• 47:15Speaker 05

  And he just bleeds out and it's like, it's pretty messed up, man.

• 47:18Speaker 04

  Yeah.

• 47:19Speaker 05

  Like, you back up into that machine. I don't think it's gonna go as well as you think it's gonna go.

• 47:24Speaker 04

  I don't think it's gonna go well.

• 47:26Speaker 06

  You look pretty pleased about it.

• 47:27Speaker 04

  Yeah, it's convenient. You know, you threw that out there and I think I answered it pretty well.

• 47:31Speaker 06

  You're pitching backing up into a meat slicer as convenient. That's the adjective you're using.

• 47:36Speaker 04

  Well, where on my body is more convenient to get the carpaccio from?

• 47:40Speaker 06

  I was imagining just like a, like a, you know, like a carrot peeler. Just like a bit of the forearm.

• 47:45Speaker 04

  Yeah, it'd be painful though, wouldn't it?

• 47:47Speaker 06

  And the other one was going to be.

• 47:50Speaker 05

  And you better be.

• 47:51Speaker 04

  Walking the park.

• 47:52Speaker 05

  You better be grabbing your junk in your hand otherwise your balls are gonna get in there.

• 47:55Speaker 04

  Where do you think my balls are?

• 47:56Speaker 05

  Between your legs. If you back up, you never, your ball sack could get caught up in that machine.

• 48:03Speaker 06

  I think that is the sneakiest humble brag of a man with big balls.

• 48:09Speaker 05

  Not me, this is Ed Gamble.

• 48:10Speaker 06

  How low do you think my balls are hanging? They're not swinging around back there, they're not in my ass.

• 48:14Speaker 05

  Come on, man, I've heard the rumours.

• 48:16Speaker 06

  Do you think I'm tucking 24/7?

• 48:17Speaker 05

  I've heard F1 talk.

• 48:18Speaker 06

  About my big ball?

• 48:19Speaker 05

  Yeah.

• 48:20Speaker 06

  Pivoting into food.

• 48:23Speaker 05

  Thank you.

• 48:24Speaker 06

  I looked at the difference between carpaccio and sashimi on the way here, just to make sure that I knew they were different things. And apparently it's this on season, carpaccio is, oh, it's got the whole kind of salt, acid, fat, heat thing going on. And sashimi is unadorned.

• 48:37Speaker 05

  Yes.

• 48:38Speaker 06

  And only fish.

• 48:39Speaker 05

  Yes.

• 48:39Speaker 06

  It's a nice way to start a meal, the sort of raw, like, fresh tasting. I'm big on fresh tastes.

• 48:44Speaker 05

  Yeah.

• 48:44Speaker 06

  I always want something a little bit acidic going on. I think maybe I just kind of want waking up most of the time.

• 48:50Speaker 05

  Yeah.

• 48:51Speaker 06

  But yeah, no, we start late.

• 48:52Speaker 05

  You're a busy guy. I think, I think the schedule's busy. You wanna have something that's gonna give you that wake up, start the day.

• 48:59Speaker 06

  All day long, that's why I came here.

• 49:00Speaker 05

  That's why you came here.

• 49:01Speaker 06

  That's why I came here.

• 49:02Speaker 05

  For the listener, it's six in the morning.

• 49:04Speaker 06

  Yes.

• 49:06Speaker 06

  It's six a.m. Me and James are in our pyjamas. If you ever suspected, that's, that's what explains a lot of this, is that it is early. I would never talk about backing up into a meat slicer post 12. We're not gonna escape that cul-de-sac of the conversation, are we? Not a cul-de-sac if we can't escape it.

• 49:20Speaker 05

  Sorry, guys. Ben's has told me the, the episode isn't recording.

• 49:27Speaker 05

  April Fools. This is going on April Fools day. I just got reggaeton with an April Fools.

• 49:31Speaker 06

  Oh, I mean, is it?

• 49:32Speaker 05

  I April fooled you.

• 49:33Speaker 06

  The, the emotion was relief.

• 49:35Speaker 05

  I told Benito I was gonna get you with an April Fool.

• 49:37Speaker 06

  Yeah.

• 49:38Speaker 05

  Uh, this goes out on April the first, this is an April Fools.

• 49:40Speaker 06

  Yeah, excellent.

• 49:41Speaker 05

  You just got April fooled. I told you I'd do it, Benito.

• 49:44Speaker 06

  There was a little bit Rio Ferdinand, that.

• 49:46Speaker 05

  You got murked. You got murked.

• 49:49Speaker 06

  Yeah, you got murked.

• 49:50Speaker 05

  Yeah, it was very Rio Ferdinand. It's like, with Rio Ferdinand as well, like, no one cared when he did it.

• 49:54Speaker 06

  Yeah.

• 49:55Speaker 05

  He would always come out and be like, you got murked. And they would be like, all right, hello, Rio.

• 49:58Speaker 06

  I don't think Rio cared. Rio seemed delighted. I don't think Rio was invested in that show at all.

• 50:03Speaker 05

  No. About as much as I was just then.

• 50:05Speaker 06

  Yeah, yeah. Well, you said, that's the quickest April Fool to revealing it was an April Fools I've ever seen. It was a pretty quick turn. I'm not sure you committed to the bit. No.

• 50:13Speaker 05

  No, no, but as much as Rio did.

• 50:15Speaker 06

  My third wish is commit to the bit.

• 50:17Speaker 05

  Yeah. Yeah, yeah, yeah, it should be.

• 50:18Speaker 06

  Yeah. Are we having a beef, carpaccio for the start of? Um, oh, I.

• 50:22Speaker 05

  Moving on from April Fools.

• 50:23Speaker 06

  Generally. Don't be bitter about it. You didn't commit to the bit, have another go, it's alright.

• 50:30Speaker 05

  I'm gonna get you later on.

• 50:31Speaker 06

  Yeah, that's a promise.

• 50:32Speaker 05

  Yeah, yeah, that's a promise, but you're gonna get caught.

• 50:34Speaker 06

  Um, I'm usually a fish situation. Like, don't care. A best carpaccio I ever had was, I was at Peluge in Rome while shooting this film. Um, and I was a little bit overwhelmed and very hungry.

• 50:45Speaker 05

  Yeah.

• 50:45Speaker 06

  And the waiter, like, you know one of these waiters who's been there forever? Like, in the best possible way, it's like, okay, this is what you do. This is the entirety of your being, you are charming old Italian waiter. Um, and he just kind of looked at me and went, I'm gonna get you something nice. And I was like, great. And he brought out this incredible fish-based car, I think it was like, salmon. Um, carpaccio, was it salmon? It was some kind of fish, it was delicious. It was very finely seasoned, some olive oil, something a little bit tangy, I'm guessing maybe some lime over it. And it was life-changing. And I'm sitting in this Italian piazza with this delicate light food that's just been served to me by a waiter, who's just like, this is what you want. Um, and hilarity is such an institution, that restaurant.

• 51:24Speaker 06

  So I think like, three Hollywood agents I knew from LA were at the other table, floated in, which was, I'm not sure that's a plus to the story.

• 51:32Speaker 04

  When you're trying to experience that escapism and be like, I'm finally, I can relax and enjoy this carpaccio.

• 51:39Speaker 06

  It's a danger of travel though, isn't it?

• 51:40Speaker 04

  Yeah.

• 51:40Speaker 06

  Like, I am experiencing this thing that no one else, oh, there you are.

• 51:43Speaker 04

  Yeah.

• 51:44Speaker 05

  And all you can hear is, do the deal.

• 51:48Speaker 04

  Sound like that?

• 51:48Speaker 06

  That is exactly what Hollywood agents sound like in the year 2026.

• 51:52Speaker 04

  And I did a cigar for people who are just listening.

• 51:57Speaker 05

  But make the film.

• 52:00Speaker 05

  Make the film, do the deal.

• 52:01Speaker 04

  I've spent a lot of time in Hollywood, so.

• 52:03Speaker 05

  Yeah, he spoke to them all.

• 52:04Speaker 04

  Yeah, yeah.

• 52:05Speaker 06

  Your impression of a director is with a megaphone going, do the acting!

• 52:08Speaker 04

  Yeah, yeah, yeah, I was wearing one of those big puffy hats, you know, and plus fours.

• 52:11Speaker 06

  Have you ever had a director with a God mic on set before?

• 52:13Speaker 04

  No.

• 52:14Speaker 05

  No, I've not. I think the few things that I've done, they've just been going around just talking normal.

• 52:20Speaker 06

  So, God mics are very disconcerting, like, when you have the big, big, massive sets, like, one of the. One of the earlier films I did was a film called Mortal Engines, it was about cities on wheels eating other cities, like.

• 52:30Speaker 05

  Great.

• 52:31Speaker 06

  Let's just enjoy that concept.

• 52:32Speaker 04

  We should get one of those on off menu.

• 52:34Speaker 05

  Yeah, we should get.

• 52:35Speaker 04

  Get one of the cities on off menu.

• 52:36Speaker 05

  Yeah, see what it would choose.

• 52:37Speaker 06

  What's your favourite hamlet?

• 52:38Speaker 05

  Bristol, start at Bristol.

• 52:42Speaker 06

  Yeah, just a small city to start.

• 52:43Speaker 05

  Yeah, just Bristol to start with, please.

• 52:46Speaker 06

  Tokyo for me.

• 52:47Speaker 05

  Bristol, Bristol, Bristol, Bristol.

• 52:52Speaker 05

  Who directed that film?

• 52:54Speaker 06

  Christian Rivers. It was his first large film because he was approached by Peter Jackson. Peter Jackson had the rights to the movie and Christian had been storyboarding for him for like 15 years. He'd, I think he sent him fan art, like it was early. I don't even think it was Lord of the Rings. I think it was like a film that he'd done before Lord of the Rings. And Peter brought him on from this fan art because Christian just written to him going, I want to work with you. And they worked together for years and years and years. And I think Peter had just finished like the Hobbit trilogy. And it was basically like, I've got these rights. I am making a Beatles doc. You do this film. And so we're on this massive, massive set, green screens everywhere, like massive. There's got to be 200 people on set, green screens everywhere, huge built set.

• 53:36Speaker 06

  It's my first shot of the day. I'm being introduced in extremely Legolas fashion. Like there's a huge crane. It's doing like a panning shot up from the legs into the face as a fan blowing my dreadlocks in the wind. He's like, right, so this is your romantic introduction. She's going to come off the airship and she's just got to see you and see her life. So like we do the first take and the camera pans up and my hair's blowing in the wind, there's fans and I'm like, hmm. And then cut. And so he's maybe 50 metres away, maybe more. I'm up on a platform. 200 people just milling about doing their work. Bell goes, everyone's like hammering and stuff. He goes, right, could you do that again, but maybe do it sexier? All right, let's go.

• 54:18Speaker 06

  Bell goes, we go back, silence, camera pans up, crane whooshes, I go up, hair's blowing in the wind. I'm kind of squinching the eyes. Cut. Yeah, sexier than that.

• 54:30Speaker 05

  That's a difficult note, isn't it?

• 54:31Speaker 06

  Echoing off the walls. This is my first day on a blockbuster. We go through take three, we go through take four, we go through take five. Work starts slowing down. Because everyone's hearing, could you just do that? And this time, just look out through your eyes and smolder. Go. And so like you've gotten to the point where like take eight, the entire set has stopped. There's like monitors around the place and everyone's just kind of watching if this kid's going to get it. And get it being, can you smolder? Could you possibly do it a bit sexier than that?

• 55:01Speaker 05

  Yeah.

• 55:02Speaker 06

  And that is the origin story of where I learned to do it sexier.

• 55:08Speaker 06

  It's a hard note that do it sexier and smolder. How do you? Yeah. How do you smolder? Cause you would have thought smolder is just a natural thing that people do without thinking about, right? I'm pretty sure it's a Christian thought. Yeah. It's a thing that I thought I was doing without. Yeah. Um, I clearly was not doing it without. Right. You smolder, man. You smoldered when you came in. You're always smoldering. Well, I am now. That's cause. I come ready.

• 55:30Speaker 05

  That's because of the origin story.

• 55:31Speaker 06

  I never want the God mic coming at me again. Now you have to constantly smolder. You never wanna let it go. All times, just in case. Yeah. That's why. I love Christian. I love you, Christian, if you're watching this. It was, it's a wonderful origin story and we were all doing our best.

• 55:47Speaker 05

  Yeah. I think a lot of actors have those things where it's like they, they like came up with something, whether it's like a laugh or a certain look or whatever that they did on one film, that actually you don't realise as a, as somebody watches films, that they are doing that quite a lot. Because it becomes so natural and baked in.

• 56:05Speaker 06

  Yeah, I mean.

• 56:05Speaker 05

  But like, they can all go like, I did this film, I had this thing, I had to learn how to do this. And actually that wasn't something that I then just forgot and then went on to other films.

• 56:13Speaker 06

  Hmm.

• 56:14Speaker 05

  That one transfers on to other stuff.

• 56:15Speaker 06

  Bits up and it is usually like a story of like an older actor who's just like, what are you doing here? And you suddenly have to learn to step up.

• 56:22Speaker 05

  Hmm.

• 56:23Speaker 06

  Useful trauma, if you will.

• 56:25Speaker 05

  Yeah.

• 56:25Speaker 06

  Which is a phrase you probably only come up with if you came up Catholic.

• 56:30Speaker 06

  Um, but you know, like you do, you pick up little bits and you always watch senior actors on set. You do always try and take the lesson from directors, even if they're not always quite as brutal as that.

• 56:39Speaker 05

  Hmm.

• 56:39Speaker 06

  Um, and so you, I, I like watching actors kind of snowball through their careers. You kind of see them pick up the toolbox sometimes.

• 56:46Speaker 05

  Yeah.

• 56:47Speaker 06

  Like you see stuff that people keep, um, from film to film. And then you see like, oh, that, that idiosyncrasy started to kind of blossom after that move. It's, it's a meta way of watching films. You don't wanna watch, you don't wanna see it the first time.

• 56:58Speaker 05

  Yeah.

• 56:59Speaker 06

  You know what I mean? Cause that just means that your, your habits are shining through a bit too much. You're starting to see the actor instead of the character. And I, I love when I forget which actors I'm watching. Do you know what I mean?

• 57:10Speaker 05

  Yeah, yeah.

• 57:11Speaker 06

  Which is, and it's, it's not a particularly profound thing to say, but it is true.

• 57:14Speaker 05

  So, but it is though. It is mad. It is, it is, I mean, I, I say it to actors who come on here and then they look at me like, yeah, that's called acting.

• 57:20Speaker 06

  Yeah.

• 57:21Speaker 05

  Yeah. I'll be like, man, when you, when I see you in different films, you're like a different person. And they're like, yeah, yeah, man, that's what I'm, that's what I'm going for.

• 57:29Speaker 06

  Yeah, but you know what? I think that they are absolutely bull, they're, they're, they're full of crap at that point. Because what they're doing inside, while they're going, yeah, that's my job. Inside, they go, yeah. They've nailed it then.

• 57:40Speaker 04

  Yeah.

• 57:41Speaker 06

  So that's, that's a perfect ten. And they're sitting there kind of celebrating on the inside and just taking it out on James.

• 57:46Speaker 05

  Yeah, yeah, exactly.

• 57:48Speaker 06

  I think it's wonderful that this little guy is amazed by it. It's like magic. It's like, it's like magic to this guy.

• 57:54Speaker 05

  Magic to this guy. It's like Ed's taken in by the top five captains.

• 57:57Speaker 06

  Yeah.

• 57:58Speaker 04

  Yeah, you, you, you're both delightful little guys.

• 58:01Speaker 05

  Yeah.

• 58:04Speaker 06

  Dickensian urchins.

• 58:05Speaker 05

  I think Ben wants us to hurry up. We've just been told by, so basically we're getting on with okay, too well.

• 58:09Speaker 06

  Yes.

• 58:10Speaker 05

  We've just been told by Benito, we've got 20 minutes left and we've literally got four courses. So we're gonna do it.

• 58:16Speaker 06

  Which is very realistic, by the way. We're in the restaurant, the waiter's come by like five or six times. We're like, oh, sorry. Yeah, no, we're just gonna look at the menu. We're just having a chat.

• 58:22Speaker 05

  Cause we're still chatting.

• 58:23Speaker 06

  With those.

• 58:24Speaker 04

  It's one of those restaurants where they, they said, we need the table back by nine 30. That was what they've said. So you've got to really rush this last bit.

• 58:29Speaker 06

  And we haven't even got to the picky bit.

• 58:38Speaker 05

  Dream main course?

• 58:39Speaker 06

  Um, it's, it's kind of, I, I, I do pretentious main courses. I've kind of got a toss up between just like a really good fish and chips. Cause also, wait, hang on. Innocent, in this, this is dream restaurant, right?

• 58:49Speaker 04

  Dream. It's your dream.

• 58:50Speaker 06

  So like, do I get to define the dream or is it your dream?

• 58:52Speaker 05

  It's your dream.

• 58:53Speaker 06

  Okay. So this restaurant in my head is, it's gotta be like by a large body of water or like, by the ocean or by a lake. And there's really, really good fish and chips in New Zealand. Um, and so it's just gotta be like fresh fish that's caught like from, you know, a hundred meters away. Preferably in a non-polluted bay. You get the idea. It's a dream bay.

• 59:11Speaker 05

  Yeah, yeah, yeah.

• 59:13Speaker 06

  Just like a good battered chips made well blanched. Um, and you got, you wanna feel like some salt air. We're, we're dining al fresco.

• 59:21Speaker 05

  Yes.

• 59:22Speaker 06

  In this restaurant. Um, you might have to keep the noise down after 11.

• 59:25Speaker 05

  Yeah, yeah, fair enough.

• 59:26Speaker 06

  It's, it's just, it's just a good fish and chips. Actually, you know what? I had a toss up and I've lost it. No, it's, it's fish and chips. I talked myself into it. It's a really, really good fish and chips, a fresh lemon grown in the yard of your dream restaurant, your growing lemon trees. We're squeezing that over the fish and the chips. Cause why not? Um, we got like some fresh cracked salt on that. And you wanna be able to almost smell. The environment that the food has come from as you're eating it. You know, like you're smelling the lemon grove in the background a little bit. It kind of comes by in the breeze every now and then.

• 59:55Speaker 04

  That's nice.

• 59:56Speaker 06

  You know what I mean?

• 59:56Speaker 04

  Yeah. The potato field, are you smelling the potato field?

• 59:59Speaker 06

  You could, you could get a little fresh grass scent on the air. You know what I mean? There's a little bit of the earth.

• 1:00:03Speaker 04

  Yeah, yeah.

• 1:00:04Speaker 06

  About you. It's, it's, it's damp, but not too damp. So like you can feel, you know that after rain smell?

• 1:00:09Speaker 04

  Yeah.

• 1:00:09Speaker 06

  Yeah. We've got a little bit of after rain. That was called petricor.

• 1:00:12Speaker 04

  That's what that smell's called. Yeah, after, like rain, rain on concrete specifically is petricor.

• 1:00:17Speaker 06

  Oh, I don't want rain on concrete.

• 1:00:18Speaker 04

  That's a nice smell though.

• 1:00:19Speaker 06

  I want rain on the potato field.

• 1:00:20Speaker 04

  Okay, I don't know, potato core.

• 1:00:22Speaker 06

  Potato.

• 1:00:23Speaker 04

  Potato core?

• 1:00:24Speaker 06

  Yeah. Not sure, that's the thing.

• 1:00:26Speaker 04

  Sounds like a genre of music you like.

• 1:00:27Speaker 06

  I think, I'm, I'm not going to fall for that April Fool. You're going to have to get up early in the morning for that.

• 1:00:31Speaker 04

  Well, it wasn't even an April Fool then.

• 1:00:34Speaker 06

  And whatever soil petricor is.

• 1:00:36Speaker 04

  Yes.

• 1:00:37Speaker 06

  We've got a bit of that on the breeze. We've got a bit of lemon on the breeze. We've got, to be honest, I'm here for the breeze almost more than the fish and chips. I'm not going to lie.

• 1:00:43Speaker 04

  It's rare we get the dream breeze included.

• 1:00:45Speaker 06

  Yeah, I get the dream breeze.

• 1:00:46Speaker 04

  Yeah, we haven't many had the dream breeze before.

• 1:00:48Speaker 05

  No, it's nice to have a dream breeze.

• 1:00:50Speaker 06

  They're all so shell shocked, they're hiding in the restaurant from the streamers at the beginning.

• 1:00:53Speaker 04

  Yeah. And has the fish come from the body of water that you're sat next to?

• 1:00:57Speaker 06

  The fish was caught like no further away than like 500 metres from where you're sitting. You know what I mean? The lemons are like 50 metres that way. The potatoes possibly slightly further away because you need a field for that.

• 1:01:06Speaker 04

  Yeah, yeah.

• 1:01:07Speaker 06

  And that's, that's all on the.

• 1:01:08Speaker 04

  You don't want the breeze too much on the potato field because there is manure involved.

• 1:01:11Speaker 06

  Yeah, exactly. We're keeping the potatoes. Why, why did you bring up the potato field?

• 1:01:15Speaker 04

  Well, you, you brought up the potato field.

• 1:01:17Speaker 06

  No, I didn't. I brought up the body of water and the lemons.

• 1:01:19Speaker 04

  Yeah, we, we, we recorded.

• 1:01:20Speaker 06

  And you decided to bring manure into this situation.

• 1:01:23Speaker 04

  Well, I brought the manure in, I will admit that.

• 1:01:24Speaker 06

  You did.

• 1:01:25Speaker 04

  April Fool.

• 1:01:25Speaker 06

  You did.

• 1:01:26Speaker 05

  That was the April Fool was that you brought manure into it?

• 1:01:29Speaker 06

  Yeah. I don't want to be pranked by you.

• 1:01:31Speaker 05

  Like I was saying, it's dream main course and your, your April Fool is that you said, and the potato field and there's manure in it.

• 1:01:38Speaker 06

  What about a side?

• 1:01:38Speaker 04

  Got you.

• 1:01:40Speaker 06

  You got murked.

• 1:01:42Speaker 05

  You got murked, he murked you. Sorry, okay?

• 1:01:45Speaker 06

  I came on the podcast and it was like, would you like some shit on the side? And what about backing up into a slicer?

• 1:01:51Speaker 05

  Yeah, both you.

• 1:01:52Speaker 06

  Yeah, sorry.

• 1:01:53Speaker 05

  Disgusting man.

• 1:01:54Speaker 06

  Reggae brought up the field and where, where on your body would you get a carpaccio from?

• 1:01:58Speaker 04

  I did bring up where?

• 1:01:59Speaker 06

  Yeah.

• 1:01:59Speaker 04

  Um, but then you brought up where?

• 1:02:01Speaker 05

  Yeah, you did it. Yeah. You've been, you've let yourself down.

• 1:02:05Speaker 04

  Can you be pleasant with this horrible concept? And you went, no.

• 1:02:08Speaker 05

  Yeah, you've really let yourself down this episode.

• 1:02:10Speaker 06

  Well, you got punked and you got murked.

• 1:02:12Speaker 05

  Wait, listen, we got, make a Sean on the podcast.

• 1:02:15Speaker 06

  Yeah.

• 1:02:15Speaker 05

  Everyone's excited.

• 1:02:16Speaker 06

  Yeah, damn.

• 1:02:17Speaker 05

  Everyone, Dan, everyone, everyone that I've told.

• 1:02:20Speaker 06

  You gotta give it a camera.

• 1:02:21Speaker 05

  On the podcast.

• 1:02:22Speaker 06

  Yeah.

• 1:02:23Speaker 05

  So excited.

• 1:02:24Speaker 06

  And I've let myself down.

• 1:02:25Speaker 05

  And you've let yourself down.

• 1:02:25Speaker 06

  Yeah.

• 1:02:26Speaker 05

  There's been so many people listen to this podcast.

• 1:02:28Speaker 04

  So many.

• 1:02:29Speaker 05

  Who are head over heels for this man.

• 1:02:30Speaker 06

  Who have never listened to the podcast.

• 1:02:31Speaker 05

  And you're putting up shit and you're cutting meat off your butt.

• 1:02:35Speaker 06

  Do you?

• 1:02:36Speaker 05

  There's not the, there's not the listen people came for.

• 1:02:39Speaker 04

  Do we bleep this podcast or are we just kind of really assaulting everyone right now?

• 1:02:42Speaker 05

  Everything that he says, for this pop, for this episode, everything he says is gonna be bleeped.

• 1:02:46Speaker 04

  Which is actually really fun.

• 1:02:47Speaker 05

  Six minutes according to the new turn now.

• 1:02:48Speaker 04

  We're criticizing you for, and you're looked like the victim of the podcast. Poor man.

• 1:02:52Speaker 05

  Fifteen, oh, you're doing one five with your hand like that?

• 1:02:55Speaker 06

  Yeah, that's not how things work.

• 1:02:56Speaker 05

  That says six to me.

• 1:02:57Speaker 06

  Right.

• 1:02:58Speaker 05

  If you wanna spend another 10 minutes debating this, I will.

• 1:03:00Speaker 06

  James is lashing out.

• 1:03:01Speaker 05

  Okay, well, maybe it says I got murked.

• 1:03:05Speaker 05

  Fair enough, he murked me.

• 1:03:06Speaker 06

  It's cause we haven't had our mains, James is getting cranky. He's hangry.

• 1:03:08Speaker 04

  I genuinely am hungry and I'm thinking about this fish and chips and it's making me even more hungry cause it sounds delicious.

• 1:03:14Speaker 06

  Great, good.

• 1:03:15Speaker 04

  Favorite moment of fish and chips? When you break the batter and this bit of steam comes out in the middle.

• 1:03:20Speaker 06

  Absolutely, there, stay in that zone.

• 1:03:22Speaker 04

  Yeah, yeah, yeah.

• 1:03:23Speaker 06

  Steam coming from the fish, not from the field.

• 1:03:25Speaker 05

  Like a big fart.

• 1:03:26Speaker 06

  Oh, no.

• 1:03:27Speaker 05

  Oh, no. For fuck's sake.

• 1:03:29Speaker 06

  You need like a little bell, like the radio shows this.

• 1:03:31Speaker 05

  Can't stop murking you. You can't break the batter in front of someone from New Zealand, they'll go crazy.

• 1:03:38Speaker 05

  There's, there's videos of that online.

• 1:03:45Speaker 01

  Welcome to 215 Maple Drive. We just put this property on the market.

• 1:03:50Speaker 02

  Love the crown molding.

• 1:03:52Speaker 01

  Oh, wait until you see the walk-in closets and the bathroom tile.

• 1:03:56Speaker 02

  Does it have Verizon FiOS? You know, 100% fiber internet.

• 1:04:00Speaker 01

  No FiOS, but it looks like it's got cable. Let's check out the kitchen.

• 1:04:03Speaker 02

  No FiOS? Yeah, no, thank you.

• 1:04:07Speaker 01

  Don't you want to see the rest? Okay, bye-bye.

• 1:04:09Speaker 03

  Get Verizon FiOS, because when you're moving, it's 100% or nothing.

• 1:04:22Speaker 05

  Dream side dish.

• 1:04:26Speaker 06

  Ah, I'm sorry, Basta, Basta food was side dish.

• 1:04:30Speaker 05

  Yeah.

• 1:04:31Speaker 06

  We're eating food.

• 1:04:32Speaker 05

  Yeah.

• 1:04:32Speaker 06

  Okay, so we're at the restaurant, breeze is blowing, breaking the fish, eating the fish, eating the chips. On the side, I think we're having, uh, we're having Brussels sprouts, but. Okay. But we're having Brussels sprouts made by. Careful, choosing them make this. No, no, I'm not. I love Brussels sprouts. We're having American Brussels sprouts. Yes. Um, because I don't know how, like, we give the Americans a lot of stick for food, the world does. Yeah. And we get a lot of stick for food as well, but Brussels sprouts is why we get stick for food. We boil them to death and then just plop them on a plate, sad and wet. And it's not a good situation. I remember my mind being blown when I ate sprouts in the States. They're like, do you want sprouts? I was like, absolutely not. They're like, why not? They're my favorite, they are no one's favorite food. This conversation went on for years until I finally tried some.

• 1:05:16Speaker 06

  Um, and there's, oh, I forget the name of the restaurant now. It's just opposite the Paramount lot in LA. Um, LA, excellent city for food, by the way. There's a lot of issues with Los Angeles, but the food scene, incredible. Um, it's Astoria something. It's an Italian name.

• 1:05:31Speaker 05

  They're getting on Google Maps, I can see them doing it.

• 1:05:33Speaker 06

  But they do an incredible Brussels sprout side. Um, it's fried in something that must be like a big pan of butter. Um, it's indulgent and salty and there's a, they do it with a poached egg. That's like barely poached, it's almost like a simmered egg. It's like, if you can't do uncooked egg white, if you're afraid of the flop, this isn't for you. Yeah. But it ties everything together really delicately and it is one of the most delicious things I've ever eaten in my life.

• 1:05:55Speaker 05

  I've never heard about a dish that has that, yeah.

• 1:05:58Speaker 06

  Yeah.

• 1:05:58Speaker 05

  Brussels sprouts.

• 1:05:59Speaker 06

  Yeah. No, it's, I hadn't heard of it either. I was there with a friend, um, after, oh. Name drop. I was, I'm not going to name drop the name. It was after we did the Vanity Fair cover shoot a couple of years ago. We went to this restaurant. That's why I know it was opposite the Paramount locks. We were shooting on the Paramount lot.

• 1:06:16Speaker 05

  We can try and guess the person.

• 1:06:17Speaker 06

  You actually almost certainly can.

• 1:06:18Speaker 04

  Were they on the cover as well?

• 1:06:20Speaker 06

  I mean, I've said too much.

• 1:06:21Speaker 05

  They're on the cover. The cover is what? What, what, what, what's the cover?

• 1:06:26Speaker 06

  Bridgerton? It was.

• 1:06:27Speaker 05

  Hanks?

• 1:06:27Speaker 06

  Hang on, hang on. A cereal, a general. Boca. A cereal of Boca. Gorgeous restaurant. Delicious. Great day. And again, a lot of the thing with me with food, which ties back to the movie, by the way, is it's where you're eating it and who you're eating it with. Like, the food is one thing and those sprouts are delicious. But it's, I only remember it because it's tied to a memory of like a really cool day with really cool people.

• 1:06:49Speaker 05

  You won't know.

• 1:06:50Speaker 06

  Who are those cool people? And I won't know just because I don't want to be that guy. Do you know what I mean?

• 1:06:54Speaker 04

  You can be that guy.

• 1:06:55Speaker 05

  Are they people that you're in a show with? Or are they people that you were just in a photo?

• 1:06:59Speaker 06

  We're not playing 21 questions on the people. It's a food podcast.

• 1:07:02Speaker 04

  He loves guessing games.

• 1:07:04Speaker 05

  I love guessing games, though.

• 1:07:05Speaker 06

  That's why I'm teasing you.

• 1:07:06Speaker 05

  You're there with Paul Meskell.

• 1:07:10Speaker 06

  Yep, yep.

• 1:07:11Speaker 04

  Benito, look up the Vanity Fair cover shoot.

• 1:07:13Speaker 06

  He brought the little chain. Yeah. And his earring. Did you watch SNL on Saturday, the British one?

• 1:07:17Speaker 05

  I wasn't able to.

• 1:07:18Speaker 06

  Well done on your fantastic cameo. Enjoyed it very much. The, the, the Paul Meskell references in the Shakespeare sketch were.

• 1:07:25Speaker 04

  Really good.

• 1:07:26Speaker 06

  Incredible.

• 1:07:27Speaker 04

  Yeah, very, very funny.

• 1:07:28Speaker 06

  I would quote it, but I don't, I don't think I want to be clipped on that.

• 1:07:32Speaker 05

  Did you enjoy it?

• 1:07:32Speaker 06

  I did. It's time of my life. I loved doing that kind of stuff. I love them. It, it was fun coming back and doing it here. Because it's nice to kind of, I don't know if this is close to your heart or not, but seeing like a proving ground for like young British comedy talent. We don't do sketch shows that much anymore. Don't know how you feel about sketches.

• 1:07:47Speaker 05

  Yeah, great.

• 1:07:48Speaker 06

  Professional comedians.

• 1:07:49Speaker 04

  Love sketches.

• 1:07:49Speaker 05

  I started out in sketch.

• 1:07:51Speaker 04

  Started out in sketch, of course.

• 1:07:52Speaker 05

  Yeah.

• 1:07:53Speaker 06

  It's like, we've got this wonderful tradition for it. And it's, it's really nice kind of seeing what will happen when we bring an American format. Because I feel like we don't do improv as a form, the way Americans do. Like, we do, we have a huge tradition of comedy, sketch comedy, like Footlights, Sorry, I Have A Clue. Like, we do very, we do wordy game type improv. And they have this much more kind of physical, very, almost. Formalized form of improv, like it has a form and a structure. And seeing what we do to kind of put a twist on that is going to be really interesting.

• 1:08:23Speaker 05

  Yeah.

• 1:08:23Speaker 06

  Doing SNL in the States was one of the best things I've ever done, ever. It's, I was the middle of Covid, so like I was starved for human contact and suddenly I had a live audience in front of me.

• 1:08:32Speaker 05

  Yeah.

• 1:08:33Speaker 06

  And you must both know that feeling when the devil gets you a little bit, when suddenly there's just a bunch of people. I can play with this.

• 1:08:40Speaker 05

  Yeah.

• 1:08:41Speaker 06

  And so suddenly getting to do a bit of live performance, because I've done a screen for ages, I've done stage for years at that point. And it reminded me of being in a band a little bit, because the, so the cast of SNL are always knackered. Because that seven day turnaround is insane. And they were on like, I don't know, week six or eight of their series, it was the height of Covid, everyone was just so tired. And I remember the last rehearsal before the live show, Lorne kind of sits everyone down. And I went, look, guys, the kid's giving it everything.

• 1:09:11Speaker 06

  And they were all like, yeah, all right, I guess he is having fun.

• 1:09:15Speaker 06

  And so they kind of, they decided graciously to carry me through it. But I remember between sketches, because I'd grown up in bands, we did the dress rehearsal and we did a sketch. And then we're kind of resetting the cameras and things. And I started riffing with the audience, because I was like, they're there. And this is, it was like an old instinct from like, okay, so moving the cameras is essentially my guitarist's tuning up. And so I got a bit of audience banter, because that's how you keep people warm between the songs. And I remember Keenan looked over to me and went, okay.

• 1:09:43Speaker 06

  Almost like the memory of what it was like to really be enamored by the situation of like performance. Suddenly kind of rushed back, like I was his Proustian Madeleine cake. Madeleine cakes, that's food.

• 1:09:56Speaker 05

  Oh, yeah. Yeah, yeah. Always comes back to food.

• 1:09:58Speaker 06

  Yeah, always comes back to food.

• 1:10:00Speaker 05

  It's exciting, because we're, um, that's, I had to cut this out the episode, but Ed and I are going to be hosting one of the SNLs in this country.

• 1:10:08Speaker 06

  Yes.

• 1:10:08Speaker 05

  April Fool, fucking got him. I got him, I got Reggae Jean, you got murked. I got him, I got Reggae Jean, he absolutely bought it, I got him. I really thought that I wasn't gonna. You got murked.

• 1:10:19Speaker 06

  I don't, I don't think Reggae Jean's come out the worst from that. I think it's a worse prank on you.

• 1:10:24Speaker 05

  Because you're not.

• 1:10:25Speaker 06

  Because we're not.

• 1:10:26Speaker 05

  Oh, yeah.

• 1:10:27Speaker 06

  You just said that. He was delighted for us.

• 1:10:30Speaker 05

  He's really happy for us.

• 1:10:31Speaker 06

  He was so happy for us and we're not doing it.

• 1:10:37Speaker 04

  I was gonna come back to guest on your show, it's gonna be great.

• 1:10:39Speaker 06

  Yeah.

• 1:10:40Speaker 04

  It would have been good.

• 1:10:41Speaker 06

  Yeah, that would have been great.

• 1:10:42Speaker 04

  Actually, yeah.

• 1:10:43Speaker 06

  And now, you've made yourself sad now.

• 1:10:47Speaker 04

  Yeah.

• 1:10:47Speaker 06

  Oh.

• 1:10:48Speaker 04

  Quite sad now, not as good a career as I just pretended I had.

• 1:10:52Speaker 06

  April Fool, I'm not doing that well.

• 1:10:54Speaker 04

  April Fool, we haven't been asked to do shit.

• 1:11:00Speaker 04

  You will, you could. Yeah.

• 1:11:02Speaker 06

  Maybe this is, maybe this is your Make-A-Wish video, they're just like, look how sad Mr Kenzie in Ocean is.

• 1:11:07Speaker 04

  But we know everyone involved in it and we've not been asked.

• 1:11:09Speaker 06

  Does that make you sad?

• 1:11:11Speaker 04

  No, no, I'm happy for all those guys.

• 1:11:13Speaker 06

  Yeah, happy for you.

• 1:11:20Speaker 04

  Your dream drink, drink.

• 1:11:21Speaker 06

  Drink, drink, drink, drink, drink, drink. Um, we're gonna stay on the theme of being fresh and being woken up. Um, if I'm drinking alcohol, it's usually a Caperina, um, with this meal, I think. Cause I often, if I'm drinking alcohol, it'll be like an Old Fashioned or a Caperina. Um, and if we're on a seaside dream restaurant, then I think we want that lime, fresh, uh, awakening. Also because in my head, we're kind of hitting sunset and so, you know, you've got those like string lights. In our Fresco situation, it's getting dark, there's probably a band warming up.

• 1:11:52Speaker 04

  Yeah.

• 1:11:53Speaker 06

  Like a salsa band or something.

• 1:11:54Speaker 04

  Nice.

• 1:11:55Speaker 06

  And so you're kind of, you're getting yourself into, as we go towards the desserts, we're loosening the hips.

• 1:12:00Speaker 04

  Yeah.

• 1:12:01Speaker 06

  You know what I mean?

• 1:12:02Speaker 04

  He's loosening the hips, backing into his meat slice.

• 1:12:05Speaker 06

  We'd done so well.

• 1:12:07Speaker 04

  Yeah, sorry.

• 1:12:07Speaker 06

  We'd gotten so far away.

• 1:12:11Speaker 04

  Sorry, Rego.

• 1:12:14Speaker 06

  Don't bring out my head teacher voice on you.

• 1:12:16Speaker 04

  Yeah, yeah.

• 1:12:16Speaker 06

  We had done so well, we had made such progress, we really believed in you.

• 1:12:20Speaker 04

  I feel this is the president character coming out now.

• 1:12:24Speaker 06

  Yeah, but he's got to have a more inspirational cadence.

• 1:12:26Speaker 04

  Yeah.

• 1:12:26Speaker 06

  We had done so well.

• 1:12:28Speaker 04

  Well.

• 1:12:28Speaker 06

  We really believed in you.

• 1:12:30Speaker 04

  That's good.

• 1:12:31Speaker 06

  And you have let down this country.

• 1:12:33Speaker 04

  Yeah.

• 1:12:34Speaker 06

  Your morals.

• 1:12:36Speaker 04

  This is.

• 1:12:37Speaker 06

  Your beliefs.

• 1:12:40Speaker 04

  Really good.

• 1:12:41Speaker 05

  Yeah, yeah. That was good, Obama.

• 1:12:43Speaker 06

  It was Barak via Kermit.

• 1:12:44Speaker 05

  Yeah, yeah, yeah. The ultimate teacher.

• 1:12:49Speaker 06

  So I believe like Kermit Barak would be a great Sesame Street character.

• 1:12:52Speaker 05

  Yeah.

• 1:12:54Speaker 04

  You, if we do host SNL, you've got to come on and do Kermit Barak. That's going to be that, that's going to be the opening sketch.

• 1:13:00Speaker 05

  Paint you green and then you're sitting on a lily pad like you're being Obama.

• 1:13:04Speaker 06

  We're getting a little more shooting stars than SNL, do you know what I mean?

• 1:13:07Speaker 05

  Yeah.

• 1:13:08Speaker 06

  It's our episode, man.

• 1:13:09Speaker 05

  It's our episode, we host it. We're going to go, get ready, it's going to be Kermit Barak.

• 1:13:15Speaker 05

  Not even Kermit Obama.

• 1:13:18Speaker 05

  So you paint him green, put him on a lily pad, you just let him, just let him go.

• 1:13:20Speaker 04

  Yeah.

• 1:13:21Speaker 06

  Little known fact, Kermit's last name is in fact O hyphen Barmer.

• 1:13:25Speaker 05

  Yeah, it is. Not a lot of people know that.

• 1:13:28Speaker 06

  Yeah.

• 1:13:28Speaker 05

  That's true. You know, April Foolers?

• 1:13:31Speaker 06

  I was thinking about it.

• 1:13:31Speaker 05

  Yeah.

• 1:13:33Speaker 06

  I was never really got that. Not even close.

• 1:13:35Speaker 04

  A lovely Caperina, that's a fantastic drink.

• 1:13:37Speaker 05

  I've not heard of this drink before.

• 1:13:39Speaker 06

  Oh, it's, I mean, it's just like, it's just literally lime and kashasa.

• 1:13:42Speaker 05

  Yeah.

• 1:13:42Speaker 06

  So it's like a rum type situation.

• 1:13:44Speaker 05

  Brazilian?

• 1:13:45Speaker 06

  Brazilian, yeah, yeah. Um, Brazilian, so kashasa, lime, sugar, that's it. So the reason I know what it is, because the only drink I was good at making when I worked in a bar, because it's incredibly simple, it's the first one they taught us. He was kind of muddle lime and sugar and then pour stuff in and that's kind of your drinks.

• 1:14:01Speaker 05

  Would you like this one to be made by you then?

• 1:14:03Speaker 06

  No, absolutely not, are you insane? I'd like a good one, please.

• 1:14:07Speaker 05

  Yeah.

• 1:14:07Speaker 06

  I haven't made one in years. Um, though, there we go, in the dream restaurant, maybe as like a, a long form starter, I want to kind of come in every weekend, get to know the staff, make it like a place that I feel really comfortable.

• 1:14:18Speaker 05

  Yeah.

• 1:14:18Speaker 06

  And like, you know what? What, come behind the bar, let's teach her to make some drinks and then I get really good at making the drinks. And actually, all of these dream courses have been made by me and the kitchen staff together. And we're having like a staff meal at the end of the day. We've kicked everyone else out.

• 1:14:33Speaker 05

  Yeah.

• 1:14:34Speaker 06

  You know what I mean? Except the band, they can stay.

• 1:14:35Speaker 05

  Yeah.

• 1:14:36Speaker 06

  And that's, that will make everything taste better because I've learnt to make this drink. It's not real me, it's me in the dream restaurant now. I'm so good at making cocktails. Um, I've, I've contributed to the batter for the fish. I helped pick the potatoes over the last few months. I've escaped the world. I've become a farmer at a restaurant that serves only us.

• 1:14:56Speaker 06

  That sounds like a, like a, like an album.

• 1:14:58Speaker 05

  Yeah.

• 1:14:58Speaker 06

  Restaurant that serves only us. It sounds, it sounds a little bit keen, actually.

• 1:15:01Speaker 05

  Yeah, yeah, keen would call it.

• 1:15:02Speaker 06

  Some are only we in the restaurant.

• 1:15:04Speaker 05

  Yeah.

• 1:15:04Speaker 04

  Yeah.

• 1:15:05Speaker 05

  You, I think you're the first guest we've had who's, um, dream, dream meal involves changing their entire life.

• 1:15:11Speaker 06

  Yeah.

• 1:15:12Speaker 05

  And having a whole new life now.

• 1:15:13Speaker 06

  New job.

• 1:15:18Speaker 05

  Two minutes. What's your dream dessert?

• 1:15:23Speaker 06

  Tiramisu.

• 1:15:23Speaker 05

  Tiramisu, don't mind if I turn my dude.

• 1:15:25Speaker 06

  Yeah. Italian trifle.

• 1:15:27Speaker 05

  Yeah, lovely stuff. Italian trifle, which can delve into that more.

• 1:15:31Speaker 06

  Infinitely superior.

• 1:15:32Speaker 05

  But, um, but we can't. You've got to go. So I'm going to, I'm going to read your menu to you now. See how you feel about it. That's the shortest we've ever spent on dessert, but luckily it was tiramisu. So like we've, we've spoken about tiramisu.

• 1:15:42Speaker 06

  Good thing we spent so long on carpaccio.

• 1:15:44Speaker 05

  Yeah. And eggs, but.

• 1:15:46Speaker 06

  That wasn't my fault. I was answering the question that was with them.

• 1:15:49Speaker 05

  Sour dough, nice butter, olive oil. Starter, fish carpaccio. Main course, fish and chips with fresh lemon and cracked salt. Side dish, American Brussels sprouts. Drink, can't pronounce this.

• 1:15:59Speaker 06

  Typerini.

• 1:16:00Speaker 05

  Dessert, tiramisu. That is a very nice menu. Sorry that we had to rush for it because we got so deep into the actor's studio.

• 1:16:07Speaker 06

  I'm sorry I did fish for starters and mains. I feel like that's a bit of a.

• 1:16:09Speaker 04

  No, that's fantastic. I love it because you have the fresh fish to start.

• 1:16:12Speaker 06

  And we're by the seaside, remember?

• 1:16:13Speaker 04

  Yeah, we're by the seaside. We're by a body of water.

• 1:16:15Speaker 06

  There we go.

• 1:16:16Speaker 05

  We've got one minute. We'll just, we'll say goodbye.

• 1:16:18Speaker 06

  We'll say goodbye.

• 1:16:19Speaker 05

  Guess we'll say goodbye.

• 1:16:20Speaker 04

  We'll see you at the SNL UK studio.

• 1:16:23Speaker 05

  Yeah.

• 1:16:23Speaker 06

  I'll see you at the SNL studio. Yeah. I, I want to see your surreal SNL episode.

• 1:16:27Speaker 05

  Yeah, yeah, yeah.

• 1:16:28Speaker 06

  I really do. I will contribute some kind of character to that.

• 1:16:31Speaker 05

  Yeah. We'll get you immediately.

• 1:16:33Speaker 06

  Don't know if it'll be on a lily pad. I'm not committing to the lily pad.

• 1:16:35Speaker 05

  You know what the character's going to be.

• 1:16:39Speaker 06

  Maybe.

• 1:16:40Speaker 05

  You know what you're getting.

• 1:16:41Speaker 06

  I'm going to call my American agent, Sonia.

• 1:16:42Speaker 05

  Yeah, yeah.

• 1:16:44Speaker 06

  Do the film, but he's not being a frog. He ain't doing Kermit.

• 1:16:48Speaker 05

  Come on, just come at a bar, it's different.

• 1:16:50Speaker 06

  Reggie Jean doesn't Kermit, but no Reggie Jean.

• 1:16:55Speaker 05

  Right, guys. Thank you so much for coming to the dream restaurant. Thank you, mate.

• 1:16:57Speaker 06

  Thank you for having me.

• 1:17:03Speaker 04

  Well, there we are, James. A wonderful chat with Regé Jean-Pay.

• 1:17:06Speaker 05

  We got so lost in conversation. We forgot about the menu, which, as Regé said, though, that is what it's like sometimes in a restaurant, where you've got the menu and they keep on coming around and going, "Are you ready to order yet?" And, "Oh, sorry, we've just been chatting."

• 1:17:19Speaker 04

  Been chatting.

• 1:17:19Speaker 05

  And they come around again, you do it again.

• 1:17:21Speaker 04

  Yeah.

• 1:17:22Speaker 05

  That's what it felt like.

• 1:17:22Speaker 04

  Yeah.

• 1:17:23Speaker 05

  And it's nice to have an episode like that.

• 1:17:24Speaker 04

  I love the guy.

• 1:17:25Speaker 05

  I loved, I loved Regé Jean.

• 1:17:27Speaker 04

  Enthusiastic, talented, got involved with the pod, great food choices.

• 1:17:33Speaker 05

  Lovely food choices.

• 1:17:34Speaker 04

  The setting was wonderful.

• 1:17:36Speaker 05

  Yeah.

• 1:17:36Speaker 04

  Nailed it. I thought he nailed that.

• 1:17:37Speaker 05

  I think he absolutely nailed it. Not to mention, he didn't say reggae, reggae sauce.

• 1:17:41Speaker 04

  He got pranked a few times.

• 1:17:42Speaker 05

  He did get April fooled.

• 1:17:44Speaker 04

  Yeah.

• 1:17:45Speaker 05

  I definitely really April fooled him at the end.

• 1:17:47Speaker 04

  Yeah, you really did.

• 1:17:48Speaker 05

  To the point where I felt bad, because that's the thing, actually, people don't talk about. When you do April Fool's, someone good.

• 1:17:54Speaker 04

  You're talking about the SNL April Fool?

• 1:17:56Speaker 05

  Yeah.

• 1:17:56Speaker 04

  No, you got yourself there.

• 1:17:59Speaker 05

  No, but I got him as well. He was so happy for us. I felt bad.

• 1:18:02Speaker 04

  Hmm.

• 1:18:03Speaker 05

  He was like, "Yes!" And I was like, "Oh, no, that's a genuinely nice emotion and I'm about to crush it."

• 1:18:07Speaker 04

  Yeah.

• 1:18:07Speaker 05

  By going, "No, we're not doing it." And I know I got myself and you.

• 1:18:12Speaker 04

  Oh, God.

• 1:18:13Speaker 05

  But that's the thing is about April Fool's, something they don't tell you, about pranking.

• 1:18:16Speaker 04

  Yeah.

• 1:18:16Speaker 05

  I bet the Jackass boys feel bad all the time.

• 1:18:18Speaker 04

  I bet they don't.

• 1:18:20Speaker 05

  Hmm. No, they probably don't.

• 1:18:21Speaker 04

  We had Steve Owen. Do you think he felt bad?

• 1:18:23Speaker 05

  He didn't seem to feel bad.

• 1:18:24Speaker 04

  No.

• 1:18:25Speaker 05

  No, he was, he, he felt a lot of things.

• 1:18:27Speaker 04

  Yeah.

• 1:18:28Speaker 05

  But he didn't feel bad.

• 1:18:29Speaker 04

  Yeah. You, Me and Tuscany is out on April 10th in cinemas. Go and see it. Uh, I'm on tour. Fresh Hell is the name of my show. Tickets on sale now at gambell.co.uk for tickets. UK and Ireland tour. Come see me.

• 1:18:44Speaker 05

  I'm also on tour, to be fair, and actually, it was, it was told to me recently that not all the dates have sold out, so I should probably promote that.

• 1:18:52Speaker 04

  Yeah. Does it, do you feel like this is a good way of promoting it?

• 1:18:55Speaker 05

  The show's just called James Acaster. It's on, I'm on tour.

• 1:18:57Speaker 04

  It's brilliant.

• 1:18:58Speaker 05

  Some of them have not sold out.

• 1:19:00Speaker 04

  That's just not a good way to promote things, I don't think.

• 1:19:02Speaker 05

  No?

• 1:19:03Speaker 04

  No. Just say tickets available.

• 1:19:05Speaker 05

  Tickets available?

• 1:19:06Speaker 04

  James Acaster is the name of the show.

• 1:19:08Speaker 05

  Yeah.

• 1:19:08Speaker 04

  It's brilliant.

• 1:19:09Speaker 05

  Some people have complained that it's just called James Acaster.

• 1:19:11Speaker 04

  Yeah.

• 1:19:12Speaker 05

  Yeah, they've gone, "Why is it, why have you not come up with a name?" Well, you know.

• 1:19:16Speaker 04

  There's a reason.

• 1:19:16Speaker 05

  There's a reason.

• 1:19:17Speaker 04

  Come see.

• 1:19:18Speaker 05

  Come see.

• 1:19:19Speaker 04

  This is obviously available on YouTube. Some of you will know that because you'll be watching this on YouTube right now. If you are listening, it is available on the YouTube. So go and subscribe to us on YouTube as well because Benito cries himself to sleep every night that we don't have enough subscribers.

• 1:19:31Speaker 05

  Is this bit on YouTube?

• 1:19:32Speaker 04

  Yeah.

• 1:19:33Speaker 05

  Even this bit when we're saying it's on YouTube, it's on YouTube.

• 1:19:35Speaker 04

  Yeah.

• 1:19:36Speaker 05

  It seems mad that we include this bit on YouTube.

• 1:19:38Speaker 04

  Don't argue with him. He's done a course.

• 1:19:40Speaker 05

  Oh, yeah, he has done a course recently.

• 1:19:42Speaker 04

  Yeah.

• 1:19:42Speaker 05

  On how to put things on YouTube, I think.

• 1:19:44Speaker 04

  Yeah, because we've not, this is the first one we've managed to upload because he's done the course.

• 1:19:48Speaker 05

  The rest of them have just been.

• 1:19:50Speaker 04

  Yeah.

• 1:19:50Speaker 05

  I don't know. He just puts them on his own computer. They're on his desktop.

• 1:19:53Speaker 04

  Yeah, yeah, yeah.

• 1:19:54Speaker 05

  And he watches them and thinks they're on the internet.

• 1:19:55Speaker 04

  He's accidentally put them on Pornhub.

• 1:19:57Speaker 05

  Oh, no. Well, before we finally find our audience, our true audience.

• 1:20:03Speaker 04

  We should put one on Pornhub. That'd be funny.

• 1:20:04Speaker 05

  Yeah, let's put one on Pornhub.

• 1:20:06Speaker 04

  Do you think on Pornhub, if you put things that aren't porn, they get banned for not being explicit enough?

• 1:20:11Speaker 05

  That'll be interesting. Let's, the listeners, you can vote on Twitter or Instagram or whatever. Just make sure you message Benito.

• 1:20:21Speaker 04

  And that's the vote, is it?

• 1:20:23Speaker 05

  The vote is you message Benito and you ask for an episode of your choosing that we've definitely filmed, that we've already filmed, and Benito will put it on Pornhub.

• 1:20:32Speaker 04

  It probably can't be a big celeb because I'd imagine anyone with like a PR team might be a bit annoyed that we've put their episode on Pornhub.

• 1:20:37Speaker 05

  I guess. Did we film the Huge Davis one?

• 1:20:43Speaker 04

  Good question.

• 1:20:43Speaker 05

  Because he's big, but there's a.

• 1:20:46Speaker 04

  Also, he sounds like a porn star. So I think that might slip through the net.

• 1:20:50Speaker 05

  Yeah. So you put Huge Davis off menu. That sounds like porn.

• 1:20:55Speaker 04

  He doesn't, yeah.

• 1:20:55Speaker 05

  And then he does describe a porn scene in it of the two of us making love in some fanfic.

• 1:21:00Speaker 04

  Can we put it on Pornhub, Benito? He's nodding.

• 1:21:02Speaker 05

  Why? Why? He's shaking his head like he's all sad about it. But you should do it, Benito. That's funny. Why would you not do? I can't even think about why you wouldn't do it.

• 1:21:13Speaker 04

  I find it funny that someone might be like yanking one out and skipping through the videos and they accidentally, they accidentally jizz when we're on.

• 1:21:22Speaker 05

  Like, oh, this sounds like exactly what I want to see. Huge Davis. And then they put it on and it said going like, taking the pastor of conversation. And then they go.

• 1:21:33Speaker 04

  That's funny. That's funny. We'll do that. Yeah. Yeah. Anyway, thanks for watching and listening. Thank you. Sorry, Reg. We did it again.