Off Menu with Ed Gamble and James Acaster - Ep 200: Ed Gamble and James Acaster (with special guest genie Rylan Clark)

Episode Date: August 9, 2023

As we round off another hundo, it’s time to flip the table once again and make Ed and James the guest diners in the dream restaurant. Have their choices changed over the last 100 episodes? And will they exploit as many loopholes as their first attempt? And, once again, the genie is transferring his powers to one of our favourite guests from the last century, Rylan Clark!A massive thanks to Rylan for being our guest genie. A huge thank you to you all for listening to our stupid podcast over the last 200 episodes. And an extra special thanks, as per, to No Context Off Menu, for memeing the heck out of us (follow them @nocontxtoffmenu). Recorded by and edited by Ben Williams for Plosive.Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations).Follow Off Menu on Twitter and Instagram: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Watch Ed and James's YouTube series 'Just Puddings'. Watch here. Hosted on Acast. See acast.com/privacy for more information.

Hello, it's Ed and James from Off Menu here. Well, I hate to do this, but Nishkumas got a new standup special coming out, James. Yeah, listen, he's our friend. Yeah. So even if this was awful, we'd have to plug it. Yeah. Here's the problem. He sent it to me.

He asked me, can you watch it, just give me any notes on the edit. Yeah. Just, you know, that'd be really helpful. He knew it was already perfect. He sent it to me to make me feel inadequate. And it worked. Because the whole show was immaculate. I'm very annoyed that he did that to me, but I'm very excited for the public to see this special.

Well, he didn't ask me for notes, because he doesn't value my opinions. I'm happy to say it's probably quite bad. Yeah, yeah, yeah. Well, you and Nish, you've known each other for longer than I've known even of you. And so he already knows that he's in your head. Also, I was there when it was recorded.

You watched it. Yeah, it is really good. So we knew that it all had got here. This is what you get if you ask us to plug your special mesh. Your power, your control is on sky comedy on demand from August 25th. Fuck you, Nish. T. T.

Welcome to the Off-Menu podcast, slicing the bagel of the internet, spreading the cream cheese of humour and layering on the smug salmon of Friendship James. Big day! Big day, you're 200 years old, Ed. I'm 200 years old today, you're 200 years old today as well. But you toast 200 years old, Ed. I'm 200 years old today. You're 200 years old today as well. But you chose 200 years old today. We're all 200 years old, which means it's time for our 200th episode of Off Men You. Wow.

What has happened, man? What do you mean? Well, people said we would only do 10. No, you said that. You thought we don't need to do 10. And we've done 190 episodes more than you thought we would do. That's crazy. Yeah.

I mean, I think we'll all agree if you listen back to them, I only prepared enough anecdotes for 10. Ha ha ha ha. Absolutely fair. Yeah, but here we are. We're giving you our menus and you might be thinking, ah, on the 100th episode you did your menus? Of Claudia as a genie.

Well, we've decided to do them again. And every 100th episode we'll do our menus because we're human beings, we've decided to do them again and every hundred episode will do our menus because we're human beings. We change. It's a nice marker in our lives as well. Yeah, it is. We shift. We shift. We shift. We change. And, you know, our tastes change. Our taste buds evolve. Yeah. Also, there's stuff, you know, on the last one that we probably couldn't fit on the menu that maybe we can put on there now. I don't know how you've done yours. Finally get in there. Yeah, I mean, I don't know how you've done yours.

It's always exciting, you know. So I'm pretty happy with my menu. I've really enjoyed putting mine together. Yes. I'm quite excited about it. I think it's more organized than the last one was. Okay. Well, we've got a special guest genie, of course, we have.

Yes. Obviously, with our last one, Claudio Incomon was our special guest genie. Yes. So we have a new special guest genie, of course we have. Yes. Obviously with our last one, Claudia Wincomman was our special guest genie. Yes. So we have a new special guest genie for episode 200. We always choose a previous guest. He's had a particularly popular episode. Maybe someone with a little bit of broadcast experience here and there. Thank you.

So for today's episode, our special guest genie for episode 200 is Rylann Clark. Rylann Clark, a huge episode of Off Menu. Yep, everyone loves Rylanclark off Menu episode. A nice menu, but also his mum phone halfway through when that was a. I don't remember a single thing that was on his menu. I remember we ate some pies. I remember having a brilliant time, and I remember him speaking to his mum,

and I remember his mum worrying that he hadn't picked up his phone and that someone had killed him and chopped him off and put him in his cupboard. Yeah, yeah. I remember that. Before it was dead in the gym. Yeah. We say, maybe she'll phone again this time. He's like, happy 200th birthday to us. Who knows? But this is exciting, man. Yeah. It's a gratifying experience. So I do everyone who was hoping on the 200th episode, we would do the great Benito's menu. He's point blank reviews. That will simply never happen. And to be fair, I don't think you'd enjoy it anyway. I don't think he picked very good food. Well, he's a vegetarian, he doesn't like mushrooms. Yeah, it'll be very, very, but he doesn't

falafel. He doesn't know what he wants. He doesn't know what he wants. He's all topsy turvy. Vegetarian doesn't like mushrooms or hot cheese. Yeah, vegetarian doesn't like mushrooms. Doesn't like hot cheese. Doesn't like how low-me. Doesn't like vegetables.

Doesn't like vegetables. Doesn't like, uh, afters doesn't like fruit. Fruit. Wheat. What? No, he doesn't like mushrooms to be fair. He doesn't like mushrooms. So, you know, that'd be a boring episode.

Yeah, very boring. Unlike this episode, which is going to be a real feast for the ears. Oh, and look, it's not head-to-head. It's not head-to-head. Not a competition. It's not a competition. For celebration. There's no secret ingredient.

No. Because we're not only kicked out of our own god-done restaurant. No, that'd be ridiculous. Because they're violent with only the restaurant. Yeah, and that'd No, that'd be ridiculous. Yeah. Because then Vyland would own the restaurant. Yeah. And that would be, it would be off menu with Vyland Clark forever. And we would definitely have had. Well, he's got other stuff on, so he'd probably be busy.

He'd stop doing the podcast. The dream restaurant would be boarded up within a week. Yeah. So, yeah, we can't have that. This is the off menu menu of Ed Gamble and James Acaster. Ed Gamble. Episode 200 of Off Menu with guest genie, Ryland Clark. MUSIC

Boys, this is a little bit strange. But um, company from San These Words come over a winkle. Welcome to the Dreamwrestthrop. Thank you, Ry Riley. Thanks for I.L.S. Why is this crazy? It is crazy. It is crazy. So we've done this once before for Episode 100 with Claudia Winkerman as the guest host. I deal, but we thought let's get Riley in for this one. Is it because I'm cheap? Oh yeah. Yeah. You are. Cheaper than I come man. I'm like a cab seat bargain bucket.

Yeah. Is that on the menu? Is that on your menu? No spoilers. No spoilers. Just less bone. That's for real. I'm not a KFC guy.

I'll say it's not on my dream menu. No, it's not. No, because only KFC, if it's the last thing open on a night. So if I get back and it's like two in the morning, KFC's open. Little mini fillet, little mini fillet and then bad wind, man. My friend Kelly ruined mini fillets for me when I was younger, because she had a problem downstairs and she said, that's what it looked like. And it really was feeling, because back then I didn't have a lot of money and they were only 99 pay.

Yeah. And I could never eat a mini fillet again. No. What? I guess that is it, that's a red flag sort of medically, if it's looking like a mini fillet, right? Yeah. I guess that is it. That's a red flag sort of medically if it's looking like a mini fill it right. Yeah. The next stage is Chicago Tower burger. Yeah. Oh, oh, look like anything. I should have seen my call on the comment that I'm boy, it's lovely. So however you guys in the restaurant as punters. Yeah. Yeah. It feels good. So you've done all this before. It's for your 100th episode. Yeah. Yeah. But now it's your 200th episode. Yeah. So now you now it's your 200th episode. Yeah. So now you're just richer.

Yeah. Yeah. So you could probably afford more on the menu. That's true. That's true, actually. Although I think I think we went pretty big last time in terms of, well, I've got what you had last time. Yeah.

I've had a little look at what you had last time. And yeah, I mean, you were dining out. Ed's main course from last time is ridiculous. Your barbeque. It's disgusting to from last time is ridiculous. Your barbecue. It's disgusting to be perfectly honest. Yeah, yeah, yeah. I actually feel bad about it now, because yeah, it's just like a tray with loads of meat piled on it. It's just anyone that uses the word with a Pappy Van Winkle ball band. Really makes me think you're getting paid too much money. Well, I don't, I wouldn't actually have that. A Pappy Van Winkle. Yeah, it's like the, the king of the bourbons. It is. You can't find it. You have to buy it like the black market. No, I don't, I wouldn't actually have that. It's too happy van Winkle. Yeah, it's like the, the, the king of the bourbons.

It is. You can't find it. You have to buy it like the black market. I knew someone called Pappy van Winkle. Did you? No. No, I didn't. Claudio Winkleman. Yeah. Pappy van Claudio Winkle.

Well, I'm very honoured that you've asked me to come in and do this. Well, we're honoured to have you as an honoree genie. Honoree genie. Yeah, I think you make a good Jeanie. People love joy. I'd love you to rub my lamp. I'm really worried. It started early. It started early. Can I just say as well, the one thing everyone always comes up to me in the street

and talks about is my off menu episodes. Yes. And people keep going up to my mum and bringing it up to her because for those that haven't heard it, my mum called mid-record with my off menu episode. My mum still doesn't know she's on it. I'm gonna just put that out there. She still doesn't know ideas she's on it.

And she came up to me and said, someone come up to her in the supermarket and said, oh, have you been looking for him chopped up in cupboards? And she took it as a threat because she didn't really understand what was going on. Oh, you would, wouldn't you? And she had an argument with someone. Yeah, yeah, yeah.

Some sort of like, no, you were on a podcast. She said, I can't know pop. Don't worry, you're bad, not about. So yeah, she still doesn't know, but long live Linda. Yeah. We love to hear that though. Well, it's a boy, so I need to start taking some orders down.

Otherwise, you're never going to get anything. Yes. Well, yes, but I'm going to need to start taking some orders down. I've actually never going to get anything. Yes. Well, yes. But I'm going to need to, I want some clarifications on things before we start. Oh, no. I know. I know. I know.

I know. I know. I know. I know. I know. I know. I know. I know. I know.

I know. I know. I know. I know. I know. I know. I know. I know. I know. make sure that any loophole we've let a guest do in the past is still in play. Hang on, but what were you going with this? Any loophole, we've let a guest do surely we should be allowed to do it because we've allowed it on the top. It depends what the loophole is. We'll decide this and when we go. I agree with Ryan. As the genie, as the genie, I will decide if a loophole is allowed. That's how it works. I know Winkle was a pushover, but she was. Right and Zard. Well, okay.

Also, I'd like to propose that anything that is a bench really laughing at violent times, they always do. I've never seen him laugh this much across the pop before. That's not anything for my street cred. Also, anything that is... I mean, you're saying also as if you got away with the first thing you said. I like to exploit any loophole. No, probably not.

Okay. And also, I'm sorry. Also, anything that is a pre-existing course at a restaurant we should be able to bring in. We've got the format. Yeah, but anything that is like changing it, like, you don't well. I'm just thinking on money, you've earned. Don't try and fuck it up now. Can I have a chef's welcome? No, you're going to make that.

A chef's welcome. Is it not rude? What is the first thing awful of was something terrible? Yeah, yeah. Okay. First of all, what do you think a chef's welcome is? Yeah. So as soon as you tell up to the restaurant, they give you a little something to eat. Like a mousse bush. No, no, it's before the mousse bush. A mousse bush is later. No, you're not having that. You're not having that. I don't know what a chef's welcome is.

What a chef's welcome. Like the Springfield of Gaspatch. As Tom Barnes. Tom Barnes will tell you, Tom Barnes is our friend. It's not a thing for the chef and they don't chef's welcome. Yeah, because I've gone there and they go, here's a little chef's welcome. Yeah, they're sucking up to you. Yeah, but I love it.

The chef. Yeah, yeah, but like. Well, should you not be cooking? Yeah, yeah, yeah. Well, here's a little chef's well, there's succulent to you. You've got a lot of it. The chef. Yeah, yeah, but like. Should you not be cooking? Yeah, yeah, yeah, he's cooking instead of that. Is there no one else in this restaurant? Is it his house? Well, no, no, no. Oh, it might have been actually, I don't know, Tom's

for a half times. I think he made me a little bit more than a half times. No, no, no, no, because there was an Amuse Boosh as well, later on at this particular meal. And yeah, I've arrived and there's a few that have done these chefs well, comes now. Yeah. And it's like as soon as you get there food, so you're not waiting and then later

on a little the Moose Bush and then the menu starts. Right. What do you think a chef's welcomes him is? Well, I kind of wanted to find out what you were thinking about chefs welcomes him. I've seen a video called chefs welcomes. But I'm not going to talk about it on it. I think chefs welcomes him in a Moose Bush and one in the same. No. So I do know what you mean.

So if you go to the Hand and Flowers, they've got 200 over there. Some carriages, amazing restaurant in Marlo, you do get a little one. I've been there. We're Mary Berry. Happy day for a long, just for a long. I'm just for a long.

And they give you, they, I mean, they might go to a little pot pie. Oh, I'm trying to think what we got when we walked in. I got looked up and down. You're a star. No, I don't think I've got a chef's welcome. Yeah, but even before you've ordered anything, they brought us something. That's just, I don't see, I don't call that a chef's welcome.

I'd be like, just polite in it. Just like, I have a little macaron. Well, you want a little snack before it starts, right? Yeah, I wonder. When a chef's welcome, I'll, but, but, but, as soon as I walk in the best jar. Right, so hang on. So before we do water, of course, you want a little snack before it starts, right? Yeah, I want a chef's welcome. But but but as soon as I walk in the restaurant, right. So hang on. So before we do water, of course, you want a chef's welcome.

Yeah. Oh, actually, no, I'm going to let it slide. Okay. I'm going to give you right chef's welcome calls. I think you set a precedent that you're going to struggle to get back from here. Yeah. Because I think James is going to have that. I know what at the end of the day, I ain't my podcast.

And I don't really care. So people want to hear my full menu and it's my dream. Yeah, fun. All right. So look, we'll start with. Nice to meet you. I was welcome. Come on.

Thank you. I'll find a haggis taco from Cheuchos and Newcastle, as soon as I arrive. Right. Why? It's delicious. I went there every time I get to a show in Newcastle, go to Cheuchos. What is Cheuchos? It's a family run taco a show in Newcastle, go to Chuchos. What is Chuchos? It's a family run, Taco Mexican restaurant in Newcastle.

Mainly do tacos. Right. And I always go in and get three different tacos each time. Are they little? Are they big? Yeah, they're little hard taco, soft taco. Soft shell. Yellowy, whatever flower they use in it, it's just like...

Tubby corn. It's probably a corn. A corn soft tortilla. A corn soft tortilla by Ed's estimation. Whatever flower they use in it, it's just like... Tubby corn. It's probably a corn... Corn tortilla. A corn soft tortilla by a destination. I think you'll be right. You know this stuff. You'd love to tag.

And once they had had had on the specials, Haggis Taco, I was like, I've never had a Haggis Taco before. I'm going to try it. It was the most delicious. It was so flavorful. They had so much flavor in all the Haggis. And which people would see your face. I wish I'd had a million of them.

They sound good. So there's a lot, there's a lot of haggis. But do you think, Riley, as it's a chef's welcome, should it be the full-size taco, or do you think it's like a crunken, now mini version? Yeah, it needs to be a baby haggis. I'll take that.

So you're having like a bite, a taco bite. Yeah, yeah, I'll take that. As long as it's like the Chucho's haggis taco. Yeah, even though it's pretty much a bite anyway, these are massive these tacos. Oh, well, now he's slacking them off. Ha ha ha. Well, that's like a buff.

Right, then, I'm gonna have to be thinking on the hoof here a bit. You're gonna have to go on the whores of this cause this calls weren't there. Yeah, I've been Chefs Welcome if that's not your choice. I do have to do shit. Peace out Haggis, you're more than welcome to have a hoof. You think I'd like a hoof, please.

Then I want a chef's welcome. Okay, you can have a chef's welcome. And this feels more appropriate for a chef's welcome. Do you want his type of chef's welcome or my type of? Yeah, I'd like one then the other. Okay, depending on what sort of state I'm in. So I don't know what order. I'm not sure what you're thinking of with a chef's welcome.

That's all right. Can I eat afterwards? You can eat German. I want a little bowl of the chicken skins from Speedboat Bar in Soho. They're like deep fried bits of chicken skin with this amazing spicy powder on them. It's like crispy, it's like pork crackling, but chicken flavour is the most chickeny thing you've ever tasted. It's crispy, it's fatty, it's crunchy. I thought Lyle and couldn't look more disgusted than he did at Haggis Kaka.

Can I just say? I've only heard a bowl of chicken skin. We have started your 200th episode with stomach and skin. You used to have fucking changed. Do you like pork crackling? No. Right. OK, then you won't be at least.

Your speakboat bar is an incredible restaurant on Rupert Street. I've been there three times in a two week period. But been there a lot. I've been there a lot. Keep booking it and going again. It's everything's really spicy, but these chicken skins are just, are they're perfect. And the first time I went, we ordered a little bowl between four of us.

I was like, I said it's aster. There's no way. So next time we went, it was a it's aaster. There's no way. So next time we went, it was a bowl each. These things are amazing. Can I just say, if I went to a restaurant and the chef welcomed me with a bowl of skin, I would even leave.

Yeah. It's not called a bowl of skin, though. What is it called? No one's going, here's a bowl of skin. What is it called, right? Chicken skins. Look, I've got to get the actual title. I've got to get the title.

He's summed it up, I've got to get the title. I love this bowl of skin, and it is nice. I went got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title.

I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title.

I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the title. I've got to get the eat. I'm already this is about it. It's called Swain Even Sposed to Fucking Beere. And look at us now.

You flip some pie's upside down and slurped all the eels out of them or something. Not eels, downing eels. Chicken skins with zaped seasoning, zapped seasoning. I don't know how to pronounce that, but. There you go. Number one on the menu at Speedboat Bar. Oh, there's English underneath, okay. There you go. No, I can't read Thai. Okay. So chicken skin. So you don't say bowl of skin.

I don't say bowl of skin. Yeah. No, but good luck to them. Thank you. And I hope that boat carries on sailing. Yes. Well, that was a fun. Oh, I see. I had a god. And now I would like an aperitif. Okay. Let's do the water. Right, okay, this is gonna be a longer recalting, I agree with you. But I'm just thinking, I think an amazing team will support them. I think you agree with me on this one, right? Well, I agree with you on that one.

But you wouldn't have it before the water. To me, that's a chef's welcome. Yeah. You have it before the water? No, they're asking water first, surely, in a restaurant. I think it depends what type of establishment it is. I was recently in Greece. Yeah. And went to a very, very nice restaurant on a restaurant. I think it depends what type of establishment it is. I was recently in Greece and went to a very, very nice restaurant on a mountain. It felt well art.

And before I'd even sat down, they'd brought over an aperitif before, all-terr before anything. Lovely. Well, that's welcome. So there's precedent for this. Maybe, you know, when you go to a restaurant and you're a bit early for your booking and they say, maybe would you like to wait in the bar and have a drink. That's always a nice feeling. Oh, that's a nice feeling. Yeah, but that's just upsellin. Yeah, it's upsellin.

I'm happy to be upsold. I am. Yeah, I'm a total sucker. That's a good chef's welcome. Upsell me. This is good. I mean, I'm really having to think of my feet. All right. I have a tape. Cool. Let's do it. Let's do it. I'm letting it slide. I want a castado from Forza Wind. You've just castado. That's a foreign language. Everything you've just said. What?

Yes. A Castado. What's a Castado? It's a shot and it's got espresso and they top it up with custard. It's delicious. So we've gone from stomach to coffee and custard. Yes. This is some fucked up restaurant. I'm telling you now.

Now, this is interesting because another guest who I'm guessing we haven't released their episode yet, picks the Castardo. Benito is very excited by this. He loves it. Benito loves it. Benito loves it. You'd not had it. I've never tried it.

I really want to try it. I really want to try it. Well, you should have tried it. This is your dream menu. This is the dream. But what if you should have tried it. This is your dream menu. So I'm going to try, this is the dream. But what if you don't like it? Listen, I'll let you write. And the plan was to go before the record this morning and have it.

So I knew if I wanted it on my menu or not, but it's not open yet. It opens at midday and this is currently with recordings that are half 10. So I'm just having to go through it. I've got a good feeling. Sometimes you hear about something and you already know you're going to love it.

So it's a shot of espresso. Yeah, and something and you already know you're going to love it. So it's a shot of espresso. Yeah. And they're top of a custard. Real custard. Real custard, they mix it all up. Yeah. My mum tried to convince me, my mum's saying, no, because she was cat sitting first when

we were in holiday. And this morning she was like, well, if we can't go and get it at the place, because it's not open yet. Yeah. I'm not making it. She was like, get some outpriced custard. I don't think it's just custard, though. It's like frozen custard, right?

What? Oh, this is taking a turn. What? It's hot custard, man. Mixed with the espresso. I want that as my favourite thing. I mean, that sound quite nice. Yeah, it's not going to lie, isn't it?

You see? I want one so, but at the minute, it's like a naughty, passionate, old, and that time. Yeah, yeah, yeah, yeah. In short, yes. And at the minute, it's the thing that I haven't had that I think about the most. It's like a naughty, patched-out denata. Yeah, yeah, yeah, yeah. Shotphone. Yes. And at the minute, it's the thing that I haven't had that I think about the most. So I think you really need to get out of it.

I think it should be. I think it should be. Well, yeah, now that you've introduced yourself as chefs welcome, that's in the body. Can I just say this man is just back from Berlin. Yes. And the one thing he wants the most is that, yeah, yeah, you really had a wild time abroad in you. Yeah, I did so much there. I don't want any of the girls now. Okay, this I'm like a castado. I'm gonna give you a castar. Thank you. I'm gonna let you have that because I think

that sounds quite nice. And I would also like to try that at mid-date. Yeah, I've started when I went to the genie. Yeah, you can have one. Please do. Right, sorry, I've just had to Google what I want for an appareate thief. It's really been like, because that's a psychopathic Apparitif. What? It's a coffee. Why you having a coffee at the beginning of the meal? I want to be awake for the whole meal, I'm too foolishly. I mean, it does sound, I still want to have that as well.

But I would like booze because I'm a grown up. Right. In the bar, in the restaurant, before we go and sit down. So we're not at the table yet. No, we're not at the table yet. We're waiting in the bar. I want, and I got sent one of these from Tommy Banks. He's a replacement guy.

Yeah, but it was fantastic. It runs an amazing restaurant called the Blacks One in Oldstead with wonderful chef. And they make rhubarb and agronis. Okay. So agronis with rhubarb in them and just fantastic. They do the white bottled and send them out and stick them in the fridge or freezer and then just pour it straight over one big cube of ice and

absolutely fantastic. Not too small a cubes. No, no, I just want big one. I make big I make big ones in the freezer. Do. Yeah, but I bought like a tray that made a big one in the freezer. A couple of times actually. Massive one actually. Oh, make a massive one in the freezer. Massive one actually. Oh, make a massive one in the freezer. I'm not even going to wait until it dies. This is going to be so much fun. It's going to be so much fun. It's going to be so much fun.

It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun.

It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's going to be so much fun. It's got less of that back taste on the mouth.

That's a part. Which is, there is an actual sound for that. Go on. Is that? Yeah. Norman would have only tasted like wretching, but this is, it's slightly sweeter and it takes the edge off the wretch taste. OK.

It's been what feels like an hour. And we're still not at the real first course. This is salt, oh, the restaurant. Oh, the store. You, you, you, you, you encouraged it. He encouraged it. He chose him. Yeah, we're both in a grown-up. He had him as well.

Yeah, he could. He would say pass on a med. So, you know, yeah, I'm not passing. Shall we move on to the waterfalls now? Yes, yes, certainly. What we have? James. Well, last time, Ed and I had for our water course, I had a course to impress, which is a very bum, soft drink, and Ed had a pint of Guinness.

Yeah. So, going by that person, we don't have to choose water for this. Yeah. We just choose whatever is our current water. Back then, course to impress was my water. That was your aggro, yeah. And nowadays, it's a lime and sea salt conbucia made by a company called UNI, and I drink it all the time.

I absolutely love it. I'm obsessed with it. And that's my current water. So that's what I want in the jug. Do you have there was woe in a podcast? We're there. This is Rylann's face when you said kombucha was an absolute idea. I didn't know what kombucha was until about two months ago when someone went, oh, yeah, I'm going to have a kombucha. And the first thing that comes to my head was Bukaki. And I don't know why, because it just sounds similar. And I'm like, well, you do you darling, I have a lovely night, you know. It's like, yeah, I'm gonna have a kombucha. I was like, great, I'll get in bowl.

And then I realised it was like some alive drink. Yes. So how would you describe the kombucha? Which I guess is some kind of bookakis. Yeah, it's just true. Yeah. It's very true actually. Yeah.

It really is. Loved the fact your mum's here. Yeah, my mum was literally the next way by the way. Don't Google that. Who's bokeh? Yeah, don't look into that, Bob. So I, I think I know what computer is now, but for those who don't know what is, could you please describe it in the most senseless way?

It's like a mental tea. Mushroom tea, right? It's a lie, but it doesn't taste a mushroom. It doesn't taste a mushroom. It doesn't taste a mushroom. Yeah. Oh, don't tell me that. It doesn't taste a bit. I don't eat mushrooms and I did drink that. It doesn't taste a mushroom. No, of course it fucking did, don't take a mushroom. It doesn't taste a mushroom. It doesn't taste a mushroom. Yeah. Oh, don't tell me that doesn't taste a bit.

I don't eat mushrooms and I did drink that. It doesn't taste the mushrooms. You know, of course it fucking did. But it's mushroom. Yeah, it's mushrooms like for me to mushroom tea. Oh, oh, my willy's just got in. I don't trust them. You know, I don't trust mushrooms.

Sure. Yeah, yeah, yeah. Yeah, yeah. You got to wrap it. I would wrap it. I can't. You're onto your photo. Yeah, I can wrap it. I didn't like it. No, no, he didn't like it. Well, that he to have it. I would have it. I got it. You're under your foot. You're under your foot. Yeah. I didn't like it. No, no, you didn't like it.

Well, that you're swimming about. No, you couldn't. Oh, I couldn't. You couldn't feel the swimming about. I felt it. It's not like, it's not like drinking sea monkeys. They're not swimming around. That's what I'd have for my aperitif for things.

Sea monkeys. Yeah. But with the mermaid dome cove. Yeah, yeah. That's the best one. Yeah, of course. Yeah, you never ever to have a fault that that was over a ten. ten. Yeah, splashing out. So kombucha, this line, so lime and sea salt kombucha, it's, I've been drinking kombucha for a while now, and I've got, uh, gradually

less and less sweet. When I start drinking kombucha, I like the really, really sweet ones. And now I'm just getting less and less, and now I like the one that's got sea salt in it and the lime, and, uh, there's only one shop I can get it in. And I'm just getting less than this. And now I like the one that's got sea salt in it and the lime. And there's only one chopper can get it in. And I'm the only one who buys it. I go in and I get loads of them. I just buy them out of it. I'm not sure though.

Probably about four quid and bottle these ones here. I mean, I'm like, right, they're rocky rice if you do. Yeah, yeah, yeah. I'm well getting fleeced. But I should say two of the episodes, we're doing all right now. Yeah. So I'm not going to talk for the podcast. Yeah. Yeah. So, uh, and that's my current, you know, Causton Preck. I haven't got a song about the Lyman Sea Salt Kombucha.

Can you make one up? Yeah, I'm a friend. Uh, yeah. So the company's called you and I. So, uh, You'll never pay for him again. So well done. Oh, yeah, yeah. You and I komb yeah, yeah, you and I, kombucha. You and I, when I die, bury me with kombucha. But that happens in the course in Prestugue as well, being buried with it. Yeah, I think that's copy right. Oh, but I vote both of them. Yeah, but you can't release the same song to I. Right next, did remember them? They've caught Nigel and then popping on. Oh, that's the same song twice, and they've been pretty well.

I'd rather some new lyrics, if possible. Ah, otherwise I'm not going to get you a kombucha. OK. Claude didn't withhold things based on things he had to do. This is what... Well, I'm not Claude, you're on the jeep, and I'm enjoying it. Yeah, it's fair enough. Lam and C's soul kombucha.

Ooh, now the suture. Yeah. It's not Bukaki. My name's James A Kaki. Yes, that's the song I was off to see you push him. You get the results. Yeah, I can't you can have you come back. Thank you. Thank you for four quid apart. Yeah, I'll have that. And I'll have just like it with the course impressed crushed ice that's made of the original drink. So made of the conventure crushed ice.

Yeah, yeah, that's the same for the time. And we mentioned Tom Barnes earlier, our chef friend, shout out to Tom Barnes because after we did our 100th episode, I went to his restaurant and he sent out some course impressors with crushed ice made of course. That's amazing. They had

done for me. And I that meant that that's me. That's a chef's welcome. Chef's got to show that is a chef as well. Yeah. All right, that's quite good. That's quite a good drink. Thank you. I'll let you have that one. Thank you. What about you, Bo? A vintage champagne, please. Oh, fuck. Fuck. Like, fuck. What one? Well, we, so I think Krug, I had it once, it was delicious. I'm just fed up of pretending that I don't like it. Yeah. It sounds fancy. Yeah, just being damn medical kids.

And I specifically wanted to taste like champagne or any fizzy wine does after a wedding ceremony. Mm-hmm. Where you've just sat through a whole ceremony and then you get your first drink after that. Do you want a side up disposable camera as well? Yeah, that'd be great. Yeah. A little treat on the table that you take home and then put on the side and then they go in the bid a year later.

Yeah. Yeah, so I would like it to taste after you've maybe like a 40 minute ceremony and then you finally get a glass of champagne in your life. Ice cold, we go. Someone's just poured it. Yeah, party time. But you don't want to have done the actual 40 minute ceremony. No, I want to feel like I have.

You want to know. So do you not think if you did have the 40 minutes ceremony here in the dream restaurant before your glass of crew would not make it that much better? Or, but as a genie, could you not simply without me having to go through it and still the feeling within me? Of course I could, but I want to watch you do it. You want to watch me suffer. Yeah.

Who's wedded? Who's wedded isn't? Well, I don't know. I mean, I'll have another guy if you find me. Yeah. To be fair, most weddings have been to have been really nice. So, uh, maybe they all start nice vibes. This is specifically the ceremony. I don't want to have to sit through the sort of relationship I do. Yeah. I think just like someone I don't really know, even better. Someone got a focus that much. No, no, no, no, champagne in all 23. We went to a wedding recently where it was a lovely wedding. It was outside Did you have to focus that much? No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, long ceremony, but we were watching the ceremony and then I just kept my eyes just kept drifting over to this big PIM station. And then we finished and everyone had to line up so they could

do the walk through and throw confetti and stuff. And me and one other guy were like, well, we'll stand here, stood right on the end. And then as soon as they were like, yeah, we're married, it was straight to the firm, straight in. Did you know the other guy? Yeah, it wasn't just like a kindred spirit because that's a nice up wedding. I know him. I because that's nice at weddings. I know I know him. I know him. I know him, but in that moment, I really knew him. Yeah, yeah, yeah, yeah, you knew each other. Yeah, because we both walked back towards the other. Yeah. Oh, so that's slow walk. Yeah. Straight round. Well, slowly happy.

Oh, great. Well done, guys. Well, I think I've got a couple of go. Yeah. So I think I'd like that feeling and a glass of coke. That's actually nice. I like that. I could have just got kombucha and croak. Also, before we get on the pop it on so bad, I'd like an amusement boost. But you got chef's welcome. It is a amusement boost.

No, it's not the same thing. Oh, let me think, let me just think. Not the same thing. Well, I want to allow this. It's not the same thing, right? The thing is when you're, it's not my podcast, I'm still with you fucking. I'm not having a amusement boost. It's also, this is a chance we to correct something I got wrong allow this. It's not the same thing, right? The thing is when you're, it's not my podcast, I'm still what you're fucking with. You don't have the mood to boost.

It's also, this is a chance to be the correct, something I got wrong last time. Last time, I had as my side dish, the birds well put in from Al this, from Longcloon. Yeah. And I think about it, it's not a side dish, really. I just had it in there, because it's one of the most delicious things I've ever had.

One of the dishes in mouthfuls of food I've ever had. Right. So I would like it as my amuse boost this time. Right, so do you want to explain to me what that is? Yeah, yeah. It's layered up like croissants and burks, well, cheese. Like layered up in these like, do do do do do do do do do in this wee tight block.

Cross on meal five. Yeah, yeah. And it's got like, they pay it with birch sap to give it a bit of sweetness. Come on. Birch birch sap. What tree? Yeah, yeah. And then, birch, birch sap, what tree? Yeah, yeah.

And then cross on cheese and tree. Yeah, sweet tree. Right. And then they put loads of birch, well, cheese on top of that as well. And some vinegar, stout vinegar. Yeah. And it's art. So I mean, this does sound really nice.

It is outstanding. We've eaten a lot of them. We've eaten a lot of them. Where is this? We've long clove in them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of

them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a lot of them. We've eaten a long we've eaten a long clume in the late district in our car and out of our car and out of our car. But then they also do them in our car and out of our car and out of our car. But then they also do them in our car and out of our car and out of our car and out of our car and out of our car. But then they also do them in our car and out of our car and out of our car and out of our car and out of our car. But then they also do them in our car and out of our car and. So I'm not, I'm not going to put it in my menu this time because it's all the fame. You do all the fame. Yeah. But now I've got, I've got to think of an amuse bush. Yeah. And you want to go go again? No. No.

No. So I think I, I think I know what I want. And weirdly, so I picked something from speed boat bar. I want to pick something from the rest of the way. We got shares in this place. Speed boat bar. I'll speed boat bar. No, they got shares in me. I'll be soon. He's going to have to this episode. Yeahboat part. I'll speedboat part. No, they got shares of me. I'll speedboat part. I'll speedboat part. No, they got shares of me. I'll speedboat part. I'll speedboat part.

No, they got shares of me. I'll speedboat part. No, they got shares of me. I'll speedboat part. I'll speedboat part. No, they got shares of me. I'll speedboat part. I'll speedboat part.

No, they got shares of me. I'll speedboat part. No, they got shares of me. I'll speedboat part. I'll speedboat part. I'll speedboat part. No, they got shares of me. I'll speedboat part. I they did like a pork dumpling,

was almost like a pastry sort of dumpling with like pork in the middle. It was so juicy and so delicious. Was it pulled? Like no, it was like minced pork, like almost like compacted into like, so into sausage meat. Yeah.

Well, then really likes it when we get really in depth about the moment. Yeah, if you could see my face. Yeah, yeah, yeah. My eyes just glaze over. I missed that place. I'm glad speed boat bars replaced it. But that's the full announcement of speed boat.

Yeah. I'm gonna keep talking about it. Yeah, do it both. You get that low, you can. It's dumpling. The pork dumpling. So you want a croissant, cheese and tree. Yeah.

And you want a pork dumpling. Yeah. And some moves, please. Okay. I'm gonna, yeah, I'm gonna let them both slide, Yep. And you want to poke down plenty. Yeah. And some moves, please. Okay. I'm going to let them both slide, actually. Thank you very much. And I would like to try the cross on tree.

Yeah. Absolutely. And what? Birch sap. Yeah. It's just a sweet, sticky, but I've got hay fever. You'll be all right.

You sure? Yeah. Because trees set me off. Especially the sap. Well, you're a genie. You can take high fever away from yourself for the... I'll just have the injection. Yeah, yeah. Normally around 8 pro.

So actually, I'll have that and then I'll go in my... Yeah. ...and have a bit of Trace out. I'll put up it in my... That'd be nice. I quite like it, yeah. Alright. So we're already...

I've now got pictures of... The support dumpling. I miss it. Okay, that does look really nice. Oh, I paid the port dumpling. All right it. OK, that does look really nice. I'll repeat. Oh, I peed the pork dump. All right, Polk.

That actually looks really nice. So we've done 20 courses so far. So I came into this with this one. I thought I'm going to have a normal meal, something that I could imagine myself eating. And he's just now, in terms of the meal, we're not even there.

I'm shit face and I'm full. But we've had stomach, we've had skin and we've had trees so far. Yeah. This is what you've turned into 200 episodes in. At the beginning, when you first started, you would've been fucking happy with an happy meal. No, I wouldn't. I would.

Yeah, I'd have had a pizza, I'd have ate a little day out with Grimis and the hamburger. I love Grimis. I do love Grimis. I'm glad Grimis is having a bit of a research. Research, isn't he? Yeah. Yeah, love Grimis.

I was in Italy and saw a picture of him. He was damn well good on him yeah he's doing really really well with like that roof top McDonald's out there yeah like missing like rooftop miserings with like umbrellas and beer and grimace lovely really really nice I love it anyway pop a domsob bread okay so I would like here's the thing I don't know what kind of bread it is I would like. Fuck, so I could be going. Here we go. Here's the thing I don't know what kind of bread it is. I would like the bread that we were served at Ed's wedding. Yeah, so I've forgotten that you love that. Ed's wedding longer than the 40 minute ceremony.

He's focused on Nish Kumar's fucking speech. No, that wasn't the ceremony though. Oh yes, the ceremony was very quick. Yes, ceremony, quick, beautiful. Beautiful, and I'm sure. Still married. Yeah, yeah. Afterwards, my niche crew might have like a solo tour show. I can took a long time, but this bread, it was incredible. And the thing is, I nearly,

so last time I chose the pizza bread from Ulta, which is still probably my favorite. All the fact put it in the hall of fame. I didn't want to go, a lot of people have chosen bread baskets on this podcast. I can have more than one bread. We'd let it happen, but I didn't want to do that. No, I wouldn't let that. This bread, Ed's wetting, was mind blowing. Ed's bread.

Bread gamble. The Ed in bread. Yeah, the bread, the bread gamble. The bread, the bread gamble. Yeah, the bread. Yeah, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread,

the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread,

the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, the bread, you said, you said, because I, I, I, I, I, I, I, D. Jane, J. Lee, I want to be having to announce the cake. I had to announce the cakes as well. Oh, here's a cake. Yeah. Yeah. It's the job that James invented. It's the cake.

Yeah. Well, you've never seen anyone invent their own job and take it so seriously. Yeah. Yeah. With a disposable camera. Well, I had to take it seriously, because I invented the job as the cake announcer. As a cake announcer. You and your blushing bride had allowed me to do it.

And I didn't want to be like, if I then do a job that I've invented and I do it badly, and that's a black mark on the day, that's even worse that I've kind of like fucked up the job. And I insisted that I did the job. Well, you didn't insist you made it up. Yeah. Yeah. That's even worse that I've kind of like fucked up the job. And I insisted that I did the job. Well, you didn't insist you made it up. Yeah. Yeah. Yeah. So I was like, I have to do it. I have to nail this. So how did you do it? I memorized what is because it was a 40 a cake, different in each tier.

So I memorized exactly what was eat and what was in each cake. I don't know it now. One of my peanut brittle in it. I announced the cake, Scott Amal Wright, in a really formal way. Everyone was applauding each cake. We all get people. Everyone at the wedding gathered around to clap the cake. Yeah, and then everyone was really excited about the peanut brittle one. I knew that was the smallest one. I felt bad how much I put into that. It's like, you know, it's not going to go for it. I really sold it to them like this cake is funny.

I'll have a bit of that and it's like sorry, Julie. Oh, yeah. It's my stepmom's name. You know, I know. She's still few, and she never got a bit of a prenup. I had to get a bit of that saved for me for later. Yeah. But you don't even know what bread that was.

No, I just asked him since he doesn't know. So what, Todd, we can ask the caterers. Who were the caterers? Caper and Barry. Manny, Barry and Jeff Caper and Barry. Barry, Barry and Jeff Caper. He carries around in a little purpose. She's just there with a bottle of white wine.

She does all the coffee and Jeff just stands there with... What was so special about the bread? I just don't think I've ever tasted bread like it. I think for my memory, perfectly soft and fluffy on the inside, perfectly crisp and crunchy on the outside. Is it a roll? It was slices. We're a button at really good salted butter.

I remember. It just tasted like a full meal in itself. It was so satisfying. Like, I felt like I don't need the rest of it. Do you feel like it was the bread was delicious? I do remember the bread, but you feel like it was enhanced by the joy you had for your two friends. You don't want to be there, man. So forget that.

And that was that. A lot of wedding chat in our menu so far. Yeah. Yeah. Maybe it's the same. Maybe it's your own wedding. So I'm at your wedding with this bread. So maybe you were your own wedding earlier. Yeah, I'm sure whether you want, we didn't have bread. Yeah, I want the Ed wed bread for sure with the salty butter. Ed wed, every salty butter. Yeah, yeah. Okay, fine. And I'd like to not have to watch Nishikumi do a speech. That's fine. We can get rid of it. Thank you. That's not worth. Well,

back you red. I would like and Benita and James were here when we had this, the bread from the restaurant could do in Peckham with both melted butters that they serve with it. So you get the bread that they bake to order in a little skillet. You know you're doing well when you're ordering stuff from a skillet. Fluffy white bread that they bake in the oven

and then bring it and then they bring two other skillets with melted butters in them. One of them's got bacon and herbs in it and the other one's got a little shrimp and you literally just tear a bit to the bread off, dip it in the melted butter and eat it. And it is the best breadcourt. It's like again, a meal in itself. It's incredible. And I remember seeing Adi in it and all the the eyes like that's going to be his breadcourt. I know it is eyes were rolling around in his head. I was like, that's going to be his boat. Of course, I know it is. Is it eyes were rolling around in his head? I mean, hold the shrimp and I'm in.

But you don't have to order the shrimp. You could just have the bacon one. Yeah, the bacon one up before I'm in. So that's that drippy melted butter. It's just a big, pulled out ladders. Yeah, it's fantastic. I'm getting a semi. Yeah, he did.

What do you think of it? Yeah, that table was a bit on the one. Yeah. Or the garlic What he was eating it. Yeah, that table went a bit on the one. Yeah. Yeah. Oh, the garlic just. Just the power of everyone. One. Yeah. I want the table up. Um, that's nice. Yeah. Oh, it's just fantastic. So we know what bread that was. Yeah, it was, but like it's not brioche. It looked like brioche because it is shiny on the top, but it wasn't a bit sweet as brioche. Yeah. I'll shine on the top. Yeah.

it is shiny on the top, but it wasn't a bit sweet as Briosh. Yeah, I'm shiny on the top. I'm very happy. Yeah, exactly. That's what I always say. So not very, I'm just fantastic. Is it real? Fresh baked bread. That's like, so great restaurant anyway, but that is like, they smash it out the park right at the top of the night. Well, I'm allowing them both. The only thing I'm quite upset about is that we'll never know what it's very important. Yeah, quite a bit. I'm sure if I ring Jeff C'll never know what it's worth breaking up. Yeah, quite a bit. Well, I'm sure if I ring Jeff Cipes. I mean, Jeff Cipes and see what Mary was making. If he was paying attention to it.

What were she doing in that proportion? So that bread, for sure, it's never changed in my mind. You do, you, Cude. Thank you. I hate myself. Can I just say three hours in, we're on start. We'll find out the start as now. Finally.

I know you're looking around now. Let's talk start as James, what we have in. I would like Cheeseburger Spring rolls from Disney World, please. I'll stand in. How is that the first thing you're up for? I've got some really good nose fear. Marxists have started doing them. Are they?

Yeah. Cheeseburger Spring rolls is great news news. That is great news. That's the first thing I've smelled this whole record. We've gone skinned. We've gone stomached. Drring on. Yeah, we've got trig. You're sad. And now you're talking my leg. I got Mickey Mouse and she's burger spring roll. Mickey Spencer. Talk to me about it while dribble. Right. So it's as soon as you go in the magic kingdom, you go to the end of a main street USA, you're in front of the castle and to your left there's the cheeseburger spring roll cart

with a spring roll cart that do cheeseburger spring rolls and when we were there pepperoni pizza spring rolls. I went straight for the cheeseburger ones. I'd heard those were the best. Obviously, really hot off the cart. It really crispy on the outside. Inside is just like chopped up. It's just exactly what it sounds like without the bread. You got the cheeseburger cheese, that kind of American processed cheese,

mixed in with the burger. It's all chopped up. And I think there's some girkins chopped up in there. Little bit of mingle in there. Yeah. And then a burger sauce dip of the side. yeah, two spring rolls walking them while I'm going over the bridge into like, I don't know, a frontier land or something, but but it will know where it is to the left.

Disney World, my girlfriend really want it to go. I want to take it. Sure. My girlfriend really wanted to go. Well, this is the thing. I was like, I've got to do research on the focus. I'm really worried we were there for a week, right? Oh, that's a long one.

So I was like, I want to make sure we get good stuff. I was really worried we were there for a week, right? Oh, that's a long one. So I was like, I want to make sure we, good stuff. I was watching a lot of the videos to say, you're snacking away around the park. That's the way to do it. That one was the one I was most excited about. Really pumped to be at the two-foot.

You're already pre-prepared. I was like, I'm going to get cheeseburger spring rolls. I was like, I earned all the food in the dorms. Yeah, yeah, yeah. That was in my head. I'm going to get the cheeseburger spring rolls. You can actually buy them now. Here. I can't wait. I'm going to do that. I telling you now. Yeah, one of the best things I bought at Christmas

I bet comes with little bird sauce dip. Yeah, it's just 20 minutes in the oven. Yeah, fish bash bar Or if you've got an air fryer probably like a minute. I don't know sure. I don't know how it worked. How they live You know, it's different. No, I thought you did it. No, it's different. But honest to God Stunning. Yeah, do that's just right. That's my favorite thing you've chosen so far. Thank you very much. Actually, it's my favorite thing you've chosen throughout 200 episodes. Thank you.

I appreciate that. And I thought that was the one I was going to get the most grief on. No, but then praise darling. For me fat voice, Lynn, I'm going to praise you. Thank you, fat voice, Lynn. Right. Also, I'd like some Carolyn for a chicken for the table. Hang on.

For the table. Well, hang on, no, we're not doing for the table today, darling. We Carolyn Fried chicken for the table. Hang on. Well, hang on, no, we're not doing for the table today, darling. For the table. Can I have the five chicken for the table? For the table. No, I don't want it. For the table. I don't want it.

You're not on my table. Who's on your table then? My girlfriend, Nish, and Ed's wife. I thought she was going to be on my table, but fair enough. No, she's on my table because she wants to come and fight chicken for the table. She doesn't. That's for the table. I'm not going to let the chicken slide.

I'm so brilliant. Brilliant. Well, brilliant. Someone's laying on the record that I wanted it. You can have it on the record. So there's no nose. So you crick it no. Can I say he's doing something with his hands like a...

I'm making sure everyone's. I won't care when I'm fighting chicken for the table. OK. Just let the record show. We don't have that here. Fine, fine, but like just so everyone knows that's what I would know that's fine. You can share this much as you want. The stage of the meeting the start stage. I'll do it. Because the cheeseburger spring moses is top to here. Yeah, top to anything else you're adding before I do

mine. Okay. By all means. You in. You're not going to like this. I'm sure I'm not. Here we go. I want the coal, your cough, dirt and schmaltz from Mangalto. Care to elaborate? Yes. You know, I didn't have to awful you're having a stroke. Why they just looked at me then.

Absolutely shocked. Like, what the fuck is going on? I genuinely thought was he's face dropped. You know cough, dirt. Yeah, like a kid, Bob? I'm not that fucking stupid. Yeah, but he didn't understand. What did he not understand? Colin Manifold, I should have had.

Kill you. No, it's fair enough. I had to look it up as well. It's like, mutton, basically. It's like age, age, you. It's like, I'm older, you. It's like lamb, but it comes from an older you. Not you.

That'd be weird. When to the future, got older, I'll admit. I don't know what. I don't know what. I don't know what I'm saying. I don't know what I'm saying. I look exactly the same. I'll be a violin and a junger.

So yeah, it's Martin basically. And Martin Coffter. Yeah, from Mangelto. What's Mangelto? It's a restaurant in Dostin. It's amazing. It's a Turkish restaurant, but it's the suns of the guy originally owned it, have taken it over. Oh, I like that. They're still doing Turkish food, but they're doing experimental things. It's an amazing restaurant.

And this just so smoky and like nutty tasting, it's fantastic. And the schmaltz, they like. What's the schmaltz? Schmaltz is like chicken fat and they put an egg yolk in and turn it into a sort of mayonnaise consistency. I love it. So, yeah. I think that's how it's lovely, but like, my life is... So, let me just get this right. We've got a mutton cough there.

Yeah. Which I like to get. Yeah. I'm fine. I'll do like a cough there. Yeah. A bit more aged tasting meat. But then for the schmalt. Or a dip.

Yeah. As I would call it, yeah, we are talking chicken fat with an egg egg yolk. Yoke. Yeah, I had to look up having a, there's an after-fart. All right. An egg yolk mixed with chicken fat. Yeah, but it's just like mayo basically. Think of it. No, it's not done. Well, mayo is egg yolk and olive oil. So you're just replacing the olive oil with chicken, chicken, chicken, chicken fat. Yeah. Delicious. Tasty. And something to every day.

Oh, right. Well, I'm, you know, I'm for it. And for my starter drink, uh, which we're allowed to do because that is a loophole that's previously exploited. We did it on the last many years. Sorry. Sorry, you need to ask before we have a starter drink, please, Rylann. Of course you can. Can I have a pickle back drink, please, Rylann. Of course you can.

Can I have a pickle back, please? I'm sorry. Pickle back, it looks pickle back. You know, pickle back. I love pickle back. No, there you go. Big fan of the world. I'll do it.

I'm going to be wider. I think, I don't know the joke. We don't win a podcast to watch for that. That was quick thinking. It was, but I'm pretty sure you did a song by someone else that I'm pretty sure that wasn't my record band. Was that my record band? Were you doing a fucker?

Yeah. Then I would. You did that. I think that's by a different band. Yeah. I was a little bit cold in the calling. It's the calling. But I still like the, how am I trying?

Yeah. You're still a solid joke. I can't remember what, oh, this is how you remind me is Nickelback. Yeah. You're I was in pickle back. Yeah, you were in pickle back. If someone from radio to got Nickelback and the calling mixed up, give a fuck.

I please spice goes an ultra man. I'm fine. What's a pickle pack, please? Shot of bourbon and a shot of pickle brine. There we go. And you have the shot of bourbon and then you chase it with the shot of pickle brine. Is it a bourbon? No, I wouldn't put you as a puppy van Winkle with this.

I use like a nice bourbon, like a bullet or something like that or a maker's mark. Right, hang on. One more time. Shot of bourbon and then a chaser of a shot of pickle brine. Mrs. L Wood. Mrs. L Wood. Yeah. What? Mrs. L Wood. Mrs. L Wood. What? What? The lady on the pickles. Oh yeah, yeah. That's a name, isn't it? Mrs. L Wood. I don't know the lady on the pickles. I don't know her name was Mrs. L Wood, but I know the lady on the pickles.

Yeah, don't trust her. She looks too cocky. Oh, so it's, show me the picture of her. I want everyone to look at Mrs. Ellsworth because I think she looks a little bit cocky. She's a bit shifty. Oh, yeah, she's a bit cocky. It's like, yeah, no, I've done it right for myself. Oh, yeah. Okay. She's got younger over the years. Why younger than I'm an honest. She's a work of Mrs. Ellsworth. Like, Rylene Clash. And she's changed her top. She's gone for gingham now. I'm not sure my local shop.

That's the Mrs. Ellsman. No, my Mrs. Ellsman's a bit older. I think maybe she died and that's the daughters took over. Oh yeah. So you won alcohol and pickle juice. Did you ever pickle back last time? No. The pickle pie would pick up.

I could pick it back. I had bourbon. I didn't have a pickle back. You didn't pick a pickle back last time? I didn't pick a pickle back. You didn't pick a pickle back last time? I didn't pick a pickle back. You didn't pick a pickle back last time? I thought you picked a pickle back. No, I had a bourbon, but I didn't pick a pickle back.

I didn't have a pickle back. A puppy damn, we go pickle back. I wouldn't pick a pickle back, and I wouldn't make a pickle back. Well, then wonderful work. Thank you. Wonderful work all around Handshakes. Interesting that James isn't exploiting the drink with every course this time.

No, because I wanted to have Karen and Fied chicken for the table, that was more important to me. No, kind of that, I'm sorry. Yeah, yeah, I know. BELL RINGS Seven hours in, let's move on to main course now. We had pickles, skin, chips. Cheeseburger spring rolls.

Yeah, fine. Yeah, I'll come over there. I'm holding out for a hero with that. Clean on to that. I always try to. Main, James. When we had Joseph Quinn on, there we go. It's a story.

Ha ha ha ha ha. Give me a fucking order. Do you know what I mean? I've got other customers. Ha ha ha ha. I've got Ruby Wax over the road, wanting to order something. When we had Joseph Quinn on,

he employed a loophole for the first time that we had on the podcast and we let him do it. Oh no. He said he wanted a pastor course before his main course. We allowed it. That is something we have allowed on the podcast before that you can have a pastor course and a main course. This has actually really helped me out as well.

I would like to do that, please. Right, you're lucky. I've just got do that please. Right. You're lucky. I've just got back from Italy. Yeah. I'm gonna allow it. Oh yes. It's like washing pasticles. It's called Moms.

M-O-M. Apotrify yes. Just say Moms. No, because it's from Portland and they would say Moms. Moms? They're saying they're accent though, right? They're saying Moms. Thank you.

Crab fat noodles. No, no, no, no, fuck off. Is this a pasta cook? I'm going to be sick. Mom's crab fat noodles from Magna Cuisina in Portland. Fuck off. Keep it there. Sounds so good.

Crab fat. Yeah, absolutely delicious. Half crab's got fat. Yeah, yeah. It's been delicious. Have crab's got fat. Yeah, I think I'm gonna show that. There's a big amount. I think I'm gonna eat them all. I eat all that crab fat, man.

I'm gonna regret this. What is it? Oh, you won't like this either, actually. It was like those kind of like squid ink noodles, like the black noodles. Really fine noodles. You didn't like that. It's from the sea. Right.

Yeah, it's not like stuff in the sea. Don't like it from the sea. Never trust the sea. No don't like that. It's from the sea. Right. Yeah, it doesn't like stuff on this. Yeah. Don't like it from the start. Never trust the sea. No, it's interesting. You don't know what? Ah, can you? You don't know where it goes. The sea. It's not natural like a cheeseburger, it's brung a little. That, you know what you're getting. Yeah. And lately, I've been seeing loads of videos pop up on Twitter and Facebook of these fishes that look like they've got human faces. Do you like the blobfish? Yes. Yeah.

One of them had teeth like mine. Clearly been to say Dr Richard. That's a Richard. Shout out. Shout out Dr Richard. Listen, if you can shout out the restaurant, so I can shout out the dentist. Absolutely. Absolutely.

Dr Richard. Respect. Do this just passed the course? I could have just kept on eating it and eaten it, had it before I did a gig, no, he never, he passed it before a gig, but this, I couldn't stop myself. What was all the crap factors really juicy? Where is the fat of the crap, please?

Is it like the liquid that's in there with the meat? I guess it, I don't know, except that it's actually meat in there, but it wasn't like, regular, actually the point was like the crack mix. It was all so mixed in with the noodles. It wasn't like there was big chunks of stuff. You were just getting, also there's some crispy onions on the top. But that's all right. You've got a lot of that.

Or crispy stuff on the top anyway. Oh no. Maybe it wasn't onions. Probably crispy. But actually, I've got a photo. Oh hang on, Rylan, I'll tell you what crab fat is. Okay. You ready for this, James?

Yeah. What is crab fat? The hepatopancreous of a crab is also called tamale or crab fat. In crabs, the tamale is the yellow or yellow green paste in colour. You know that inside a crab, like round the shell, you get that like greeny paste. Oh, yeah. That's crab fat, Rylon. I think I...

How are you feeling about that? I need to go to the hospital. I didn't know. You should have booked Claudia again. Or it's a guy on. Or get a load of this. The spring onions chopped up on the top. The gooey white substance that lurks in the corners of the shell.

Lurks, lurks, lurks. Lurks, lurks. Shell lurks. That's what you've ordered. Shell lurks. Shell moldy fucking lurks. Is what you've ordered. Gladly.

And if I had to say it like that, I would as well. Yeah, so we're all up as mummy's crap pasta. No, it's dirty, Shelley mold. I think that's a good old mold crap. They're so nice. I think I'll gladly have it. Remember when your mom rang in the podcast, when your mom rang us? Yeah, don't try and change it.

So don't try and change it. So don't try and bring it back. Are you going to do your main now? Or is it just the oldest show? You do your pasticles, so they're the old shows and the more you're on, they're the creepings of a crap show. That's like, what is that like taking your tone out of? Yeah. And taking all that toe jam out and having them, if it takes a delicious,

I'll be glad. If it's a delicious, I'll be glad. If it's this stuff, group it underneath my toenails, I'll be cut in my toenails a lot more frequently. So many levels of disgustiveness in that. Yeah, I genuinely think I'm going to have you in a minute. Please. Ed, I've got a pass. Bring this back for the pasta calls.

Now, bring it back for me. I hadn't thought about doing a pasta course, but luckily my main, I was struggling over what to have, and one of my choices was a pasta. Oh, right, yeah. So now this is my pasta course. It is the potato and pecorino ravioli with prosciutto crudo from cafe parsley and Sydney.

I was happy with that. It was incredible. And potato and cheese. Yes, this is what we're after. Ha, ha, ha, ha. Cheese and potato. Yeah. This is what we're after. Cheese and potato. Potatoes lurking the ground. They don't lurking the ground. They're having a nice little time. They're not lurking under a crab's fucking skanky shell. Talks me about this please. So I was in Sydney on tour and I was recommended this restaurant. I went by myself, which, no,

it was the absolute drive. I had to take my pad. I did for it. Sit at the bar. They were amazing in there. So, Cafe Parsi, they came over and said, oh, because you buy yourself, it's like small plates, but we will do you half portions if you want to try lots of things. So, I got loads of half portions for everything.

They said the only thing we can't do a half portion in is the potato and pecorino ravioli with prosciutto crudo. I was like, well, I'm getting that straight away. Like, huge plate of these massive ravioli, pillowy soft potato and a lot of cheese in the middle. And then just like, I'd say, the equivalent of a pack and a half of prosciutto just laid over the top. Like, it was like loads of little fat babies and they tucked them in under a meat blanket. What you like that description?

Did you listen to that last sentence? Yeah. It was all great. They talked about eating a bunch of fat babies. I don't eat a fat child. I'm just saying. It just felt like, you know, it felt comforting. That's what I mean. Yeah. It felt warming. It felt warming. That's what I mean. Yeah. If you got warm in, if that warming, that's a sort of thing I can get on board with. Yeah. Ham, cheese potato, bit pasta, yeah. And so far, you've only liked things that are wrapped up in something else. You like the cheeseburger spring roll, whether you've got the cheeseburger in the spring roll, you're like these ravioli, where you got like the past. Maybe I'm missing being cuddled. Yeah. All right.

Do we want to go down this road? You should get yourself to Sydney. It's like a cuddle on a plate, Rowland. Yeah. Right, I should see it. I see I'd probably take the prosciutto off and have the prosciutto on the side. You can do that. Bet fine with that. I've got a picture of my noodles.

My fat noodles. Oh, full. Yeah. I've just shown it to show my fat noodles. Literally, look, slight's like a doctor who villain. Delicious, so delicious. It looks like the inside of a Dalek. I'd jump inside that Dalek all day long, man.

So we've had past the courses. Yeah. Yeah, another course we didn't sign up for in the contract. Well, like playing Joseph Quinn. What we have for your main James. Oh, no, like now he's getting cocky face. What's he got? I would like beef Wellington for two

from Wongastra Bar, I mean, absolutely. He got it last time. It's what I chose last time, but I, listen, listen. Pathetic. Listen. I chose it last time. Why? Because I love it, because it's the most delicious thing

I've ever tasted. That everything's cooked to perfection. The actual beef in the middle would just be a part, would be the best steak I've ever had on its own. The pastry is crispy, buttery, absolutely delicious, and then- It's actually true, really. In between, you got that Wellington sauce,

which I might have mushrooms in it. Yeah, we'll have them. But they do just the right amount. Some places do too much of that source, and it makes me feel sick. They do such a perfect amount anyway. My girlfriend and I went to Amsterdam early in the year, she booked us one gas trip,

but I'll cause you knew that was my dream main course on the last one. We went back, I ate it again, and once again, it's the best thing I've ever had. And I was trying to think of something that I would have in this main course instead of that. And you couldn't, and I couldn't think of anything. I was like, but I want that again.

So I've just done it. I've just gone through it. No, other things that I had in the running, but I've had to go, if someone said to me, this is your dream meal, we're going to cook your dream meal. That's what I would want. That would be in my head. All right, all right.

I'm going to need 30 seconds of silence to think about this. OK. Long time in it all right. I'm going to need 30 seconds of silence to think about this. Long time in it, face. I said silence. I've made my decision. Yeah. I've decided just to remind you it's something in something else. I don't need to talk. I don't need the chat like stuff that's inside.

Don't need the chat. Another dish stuff would be. I'm going to allow it. I'm going to allow it.. I am gonna allow it. I'm gonna allow it. Well, that's the bar. I think when you find something you like, stick with it. I can't help it.

And also, I'd like a drink with this one. So, I'm ordering a drink with this. On top of the drink, which is coming next. Yeah, I want to drink with my main course. But wouldn't that be the drink order that we're doing next? No. I'm not letting you have a sour beer. I'm not having a sour beer. Okay. And I think, yeah, well, back me up on this,

we'll be glad I've chosen it. The sour beer would back you up. I would like... I'd like a pint of Timothy Taylor Landlord, IPA from the staff of life in Todd Morton. Oh, yeah. I can't believe I forgot about that. Yes, Rylan!

When Ed and I... When Ed and I were on the run. Yes. Which I loved. Thank you. We went to the staff of life in in Todd Morden to Laylo and they let stay overnight. And they had this pint. It's the best pint I've ever had. And it was so, it was creamy. They had those spot, what, what, what do you call them? The things that they have sparkles in the thing that makes go when it comes out of the tap. Oh my God. It's mainly in the North.

They just don't. They don't have them down south. They put a special attachment on the beer pumps that forces the beer through smaller holes and basically makes a phobia sort of creamier pint. Okay. It was astonishingly good. Like, I've never had a pint as good as much.

I don't know because we were kind of just partying with the owner and saying that, because we're on the run, we were like, we'll pay you back when we get off the run. I don't think we ever paid that guy back. Well, this is, let's count this as the payment. Oh, yeah, let's mention them on our podcast. It's an amazing payment.

Oh, such a good pint, that. Yeah, it was so good. Was it cold? Yeah. I could, I mean, maybe as well being on the run. All right, I'll let you have the point. Thank you. Thank you, Riley.

Would you be fine, Linton? Delicious. Quite nice. So happy. Quite nice. Right, come the net. Yeah, so I'm struggling here because I did have some other. We just helped you out because you knew it. Some other choices.

Yeah, but now what do I go for? Well, you had some needles last time. And now what do I go for? Well, I just passed some needles last time. And I think what I'm going to go for is, you know, I won you over with the potato and pecorino ravioli. I feel like I'm absolutely going to ruin it now. Oh, fuck off. I want the octopus tacos from Cole. Why are you clapping it?

This is this. Why are you clapping it? It's funny. Funny at it. Right. Just tell me. You've done you there. Right.

You get the chocolate. I actually put octopus in a taco. Well, you get the tacos they cook. It's the mutton. It's the mutton. Hold on. I'd like a first of all here what Riley's imagining. Yes.

Sorry. Please. It's not raw. Don't care. But it's not slippery when it's when it's cooked. Sessu. Sessu. I'm not a. Thank you. But it's not slippery when it's cooked. So it's male, but a veting it. Do you think it's a whole lot to person? Well, whenever I think of octopus, I had this game as a kid that was an octopus.

I've just remembered this. I've just done lots of memory. It was so lovely. Anyway, it's like this plastic octopus and it's legs like moves slowly because it's got eight in it. Yeah, it's first. It's legs almost like and on it's like little tentacle bits. You sit little octopus. Yeah, I'm really loving this. Yeah, and the legs are moving and there's sometimes a leg is going to go up and then cock up

and then you have to catch a little up to pursue. I imagine the big domey bit. Yeah, you don't get the big domey bit. The head. The head. It's the tentacles you get. The char grilled. I think they probably got some sort of chis rub on them.

And then we got scissors, right? What? Do you remember? Yeah, because this was at the pop up before the main restaurant. It's an amazing, a collar is an amazing restaurant. Yeah. It's one of the top 50 restaurants in the world. Great. It's incredible, like high end Mexican food,

incredible chefs at the helm, and you get the tacos, the warm tortillas. Soft taco. Soft taco again, corn tortillas, in like a little leather pouch. And then with the octopus, it was like the tentacles at Chargrild, and then you chop off bits,

and then you can put all the other different bits in there as well. I don't really remember what the other bits were. So you basically sit there dismembering a tentacle. It's dismembered already. You're mainly just rubbing salt in the wound. Literally. Yeah, yeah, yeah. Chop it up.

You get to choose how much you want in the taco, you know? One, nine. You choose none, right? You choose none, I guess you don't have any. Yeah. Mind you in a shell on your own. I nearly picked. Oh, good point.

Oh, did you hear that growl then? The skate. Oh, maybe I'll switch it. Well, look, I'm still right in the order. So what do you want? I want the skate wing taco from Col. The skates have wings. Yeah.

We can't fly, can they? No, there's called a wing. Why? Just because it's off at the side, I think. You think it's flat in it? Yeah. Do you wing the fins? Well, they're called wings, skate wings. What? Fin? Like them bits. Yeah, but it will know. It's like the, I don't actually know where it is in the fish. Skate taked in ones that fly about, though.

On the top of the water. No, I don't have fly today. They're not a flying fish. No, they are hardly. They're not J.R. Hartley. I mean, what's massive this skate? Because what Ed's talking about is they bring it out in the center of the table and you're just like, we talked about it. I can't. I'm scared because you're just coming out of the bone. It's amazing. Oh my God. And it will never come back out again. You know, my penis. That's it. You know, this is I hadn't considered this element. I'm having to out days. Sorry, not in a dirty way, but that literally the tingle I've just got is when you go

to fly over too quick, because you find it sexy. The skate wins sex. I find the term coming it off the bone. One of the most disturbing things I've ever heard. Well, I was saying you want to find another in your window. Well, I was taking you up for another innuendo. I was coming off the bone. But it was so chinning. It's got to be the skate wing tacos because it's so it's such a delicious fish. So moist. I nearly chose the skate wing tacos. They pull out a big old skate, yeah, full skate wing tacos. They go. They have a pandemic. Right. So they pull out a big old skate, skate wing, full skate, yeah, chuck it like on a,

what I can only imagine a lazy Susan. Yeah. Sure. It's not the full skate. It's a wing of the skate. What do you mean a wing of the skate? Like a rest. It's a little whole fish.

It's a bit show me a skate wing. I cooked skate wing at home as well. I do feel about that. So you can about that? So you can see that all the bones there and you literally, it takes nothing to get the fish off for a new literally, just scrape it off and then bones stay there and all covered in delicious spices and then the tortillas. And yeah, I want that.

Dr Richard might like that. Busman's holiday for Dr Richard, I think. Yeah, yeah, that's a point. Oh, I'm so chuffed with that pasta and skate wing tacos. Yeah, that's great And I would like some crispy Yuzu ducklings for the table please from upland in New York. Do you just say ducklings? Duck legs. Oh my fucking god. Duck legs. I was just trying to get it in. Duck legs. Duck legs. So some crispy, yous who duck legs from upland in New York for the table. They work good for the table. Hold up, hold up. There's too much going on here.

You want, we finished the count and then fight. Stop it. You want wing of skate. Yeah. That's my main being combed off a bone. Yeah, into tacos. Into tacos. You want to drink, just make a fucking choice now.

No, I'm more, I'm going to wait for my drink order. All right, you fine. Look, I know that you're probably not going to let me have it because it's for the table, but I just wanted to let the record show that once my camera and five checking which I wasn't allowed. No, you're not having it for the table has been finished. And you think I'm going to give you leg of duck. I would then like to replace it with the crispy, you two duck legs on the table. Yeah. They were the leg, the leg, the leg of it. Yeah. The duck wing, I think it was actually. It's got a foot on it. Were there wings? Or maybe it was wings.

They were called foot. No, there wasn't a foot on it. Now, it's like chicken leg. I've never had a duck. Yeah. I want an egg duck. I want an egg duck. But as things, there might be duck wings. We went together. We're in New York. We went with Ronnie Cheng. But we ordered a second bowl of them because they were so good. Yeah. But it's like chicken leg, but for duck. Yeah, but do you like crispy fried duck? I've never had duck. You never had. I won't eat a duck.

Really? What? As soon as the water, no, just don't trust it. I don't think you should eat a duck. I've got pond. Right. I've got pond and every Sunday, they come and have a little wash.

And I just think I'll cut and do that. Sure. Which is why I won't have cows. Pardon me? I won't have a cow because then I won't eat cheeseburger spring house. Oh yeah, that's what you want. You won't have a pet cow because you won't eat cheeseburger spring house. No, normally, peasant because of patrice, my peasant.

Yeah. Who you told us about before the podcast, because he's been away for six weeks, but he's out fucking the birds over the field, sorry, I'm not saying. Yeah, you saw him the other day. And by birds, you mean other fesons? Yeah, yeah. I just swim across the way. And you go out of your car. You told Patrice off that he looks at me. Like, yeah, run away. He'll be back. He'll be back.

He knows where he spreads, but he said, we're afraid. Right. So I know that I'm not allowed the duck to the table, but I want the record to show that I would. Yeah. In a in a in a perfect world, market up. Right. Well, no, that would have fine. This is giving heartburn this menu. Look at it.

My name you, that wasn't my plan. But now I've just got to keep up with him. I can't have a quick drink, actually, with the yes, have a quick drink. Frozen Muggery to please. Frozen Muggery. Right. You got to love that.

Yeah. Fine. Fine. I'm frozen muggerita, please. Frozen muggerita, right? You got to love that. Yeah, fine with it. Fine with it. Right, side dishes, please. Telling you now if it's foot, arsol, something like that. No, no. No, I just...

No, I just... I just remember what mine is. James. I would like... This is from E5 Bake House in Hackney. Right. For Bake House. It's a wonderful place. Every day they do like a different lunch.

So it's like it's one set thing that you can get for lunch, but it's different every time. I've heard about this. Yeah, it's great. You're having it all done. Yep, and somehow. Yep. And somehow every single time it's delicious, it's incredible.

It's like, I can't believe it. And I feel like you're setting me up for a foul here. And once they did these carrots, sesame roasted carrots, they're incredible. I want them as my side dish. Here's the detail that I'm holding back. I think this is when you're going to kick off. Right. They were cold. So it's cold, sesame roasted carrots for me. Five bakehouse in Hackney is what I would like. Which is raw carrot. No, not more. Not more. They've roasted them. They've cooked them.

But now they're cold. Why are they cold? Because they taste better cold. Cessu says that he five bakehouse in Hackney. Ryl and Cuny eat carrots because they come and wash themselves in his pond. Look at that. Actually, don't eat carrot. Do you know why not?

Obviously, ginger. So I don't wear red either. Do you not eat anything orange? What's it? Oh, right. I mean, I'd say that's the most ginger food. That must have been, that is fun. These are the news I can get for anything.

But yeah, carrots, I don't know, I just don't trust the meatball. But, but so, now look, I know that it doesn't sound. What was your mind again? The beef Wellington. And you want cold sesame carrots. It sounds delicious, man. I know that it doesn't sound. What was your mind again? The beef Wellington. And you want cold sesame carrots. It sounds delicious, man. I want a big bowl of them. Here's the thing. Well, they wilted. No, no, they suck it. They are. No, you look at them. They just look like they're full. They're, oh, you look at them. They just look like normal rows of carrots.

They're full. They're batons. Are they batons? Look at that. Oh, it looks like that. That's handsome. I said, I imagine Gap to look. That what are you talking about? Is it? They're ever look a carrot baton. It got sesame seeds on there. I think it's lovely. I think it's cold. Yes. So every time I would I would eat them, blow my mind. I think that's one of the nicest things I've ever tasted in my life. And then I'd eat some other stuff on the plate. And I'd look at the

carrots going to go. They can't be nice. Shortly they're not nice. The cold carrots, even though I just a minute ago had them and they were amazing. And then I'd eat them again and have my mind blown all over. They are. No, that's nice. And like what I soft like like like like roast the roast carrot. Yeah, roast carrot. That normal not mushy. Just that normal like give to a roast carrot. All right, I'll allow it. So much flavor. Is it tahini? Yeah, but yeah, that says me nature. Like a sesame snap. Yeah, because say he says me snap. That's hard to say. Savoury sesame snap. I like sesame snap. Said gives me a hard time.

I like sesame snap. It's only used to buying them from an East agent. Yeah, yeah. Remember when they were 20 pay? There must be a third person who likes them because there's free in a packet. My name but she died in 26. Respect. God bless. And she liked to miss the Tom. Oh, the, but she died in 26. Respect God bless. And she liked to Mr Tom. Oh, the fuck called us. Oh, my God. walks into a news agent goes, Oh, you know what? I fancy a Mr Tom. That is that even more than a Sesame snap, that's something you have to blow the dust off.

And yes, still there. Yeah. How do these companies still earn an unbelievable that Mr. Tom is still going? I think they might have been popular once really over produced and then went bust and there's just all the stuff. And they're just hanging a bat and they're using my date. Mr Tom sounds like the person who does your Botox. So you got Doctor Richard.

You got Doctor Richard. Mr Tom. He's a Rylann's Botox man is unqualified. He's just a Mr Tom. Yeah, he's just a Mr Tom. He's a bloody guy. Back at the time. Back at the time.

Man, the back of the chair. Yeah. It's the, um, okay, I'm going to let them happen. Thank you. I'm going to let the carrots happen. I don't, I'm not actually as offended as a big, big star would have been. Yeah, I was, I was, I was worried. No, I let you have that.

Thank you. What's your side? The, who deem me 18 cut scallops sushi from Kura su on Makase. Here we go. Oh, yeah. You can't even look at you. The what? Look, I hate to big up Kudisu and Makase and Brixton because it's already hard enough to get a reservation and this might make it more difficult. This guy, Chris, his name is. I like Chris. Kudisu is Japanese

for Chris. It's his parents again, but of a running theme. It's his parents, sushi restaurant in Brixton, itchiband sushi, and on certain nights of the week, he takes it over and does an omakase like a chef's choice sushi menu. It's fantastic. He's really funny, he makes amazing sushi, like you know, flame girls some of it, you know, does some directly on coals. You get like 18 little different bits of sushi throughout the evening. Man, it's fantastic. It's a fantastic night. But the highlight, I've done it and been there twice, the highlight is the scallop sushi to braw scallop, but he cuts it 18 times and it's called the Houdini because it disappears in your mouth.

So he cuts it 18 times. He's sort of tenderizing things. He cuts it 18 times. No, he's there. He doesn't cut it into cubes. Houdini just slices it. He slices it 18 times. Oh, she charged it for the scallop. He just slices it. He slices it 18 times. Oh, she charged with the scallop.

Well, it's an all in deal. Right. You put the scallop on top in like a negativity style thing. You put it in your mouth and honestly, it just melts. It's incredible. And the gutting thing is you only get one bit and I want a plate full of them for my side dish. Please, Ryland.

Right. Let's start from the weekend in. Okay. Scholar. Yeah. What is it? The very beginning. What is it?

Shelfish. Yeah. What is it though? Do you know? Because I don't. But what do you mean what is it? Does anyone? What is it?

It's a shellfish. No, what is a scholar? Yeah, it keeps on the word shellfish. But what do you want? What do you want? What do you want from it? What is it? Because when you look at it, you're like, well, what is it? What are you? What is anything? I don't trust it. You don't trust anything, Riley. No, and that's, you know, you don't trust ducks and they wash themselves in your pond. No, I do trust them. You trust them.

I want to trust it today. It's like, he's for it. Right. To me, a scholar is like incomplete. Because it's in the shell. Yeah. You open it up and it's like, how did I describe a scallop? Like a fishy cushion. Yeah. Sounds nice. Why though?

I want to know why. I think you should, I think you probably don't like sushi, do you? Because if you don't like some fish, you know, I like that. I like that. I like sushi. Yeah.

Right. So you can't go to this place in the joy, but honestly, this scallop is just, it's the tenderest. I know why. I like that. I like that. I like that. I like that. I like that. I like that. I like that. I like that. I like that. I like that. I like that.

I like that. I like that. I like that. I like that. I like that. I like that. I like that. I like that.

I like that. I like that. I like that. I like that. I like that. I like that. I like that. I like that. I like row. I don't think it's the babies though. So you just have the white bit of Scolop chopped 18 times like like slash to 18 times. So almost slash. Yeah, because it doesn't, he doesn't chop it into bits. He just slashes it across the top to it just softens it up. It turns it really tender and he's put it in. It's just and it's raw.

And the, yeah. And the rice is obviously warm sushi rice that he's perfectly crafted right set on the top. He's so that you got a raw scallop with rice on top. No, down below underneath sushi. Well, so it's wrapped. No, no, no, just like a little bit of like nigeri. You know, sushi with this case, and then a raw scallop on top. Yeah, is it cold? Well, the rice is slightly warm.. So I can't side dish a plate of those is my absolute dream I'm buying it in it. You have what you want. Thank you, Roland. Have it Right proper drink now I would like now I think it's pronounced Mararia cocktail. It's from bar a malaria

Mararia cocktail. It's from bar. I'm a larry. No, not Mararia. Mararia. Mararia. Mararia. M-O-U-R-A-R-I-A. Do you think you could have picked something that you are, you could say?

Mararia. Mararia. This is so good. Mararia. Mararia, cocktail, please. This is so good that I don't care that I can't say it. From bar in Lisbon, B-A, H, R, all in caps lock. Bar.

No, this is, I wrote this straight off the menu because I knew as soon as I drank it, this was my dream drink. Yeah. And this is last year. I had this. Gin, lemon, they just wrote lemon, but I think it's but lemon juice. Right. Bubbles. Sorry. Bubbles.

Champagne. Yeah, yeah. Right. Trying to decide what order to do these next two ingredients in there is going to. But I have a feeling the next two ingredients are going to upset you right. And so. Basil. All right.

Yeah. Yeah. No, I'm all right with it. And fermented strawberries, which are called salty. That sounds good. It's a, it's like, but like a truck of chuck infomented. Well, they kind of pour it through though. It's like a truck-in fermented. Well, they kind of pour it through, though. It's not like it's all in the glass.

The glass is clear. What's happened to them strawberries? What have been fermented? And what respect? Like, left out in the sun, keeping them in a jar, I've been thinking about just stuff. And then they let them like, curdle, festive a bit.

And then like, it's all nice and salty and strawberry. If fruity and salty, and then they pour the drink through all that, and then the drink is kind of, I don't know how they do it exactly, but like, it was salty, but fruity drink with a hint of basil to it. You don't need to know how to do it. That's part of the joy of the conversation. Guy, he made it. I just won this big cocktail making competition. And they're told us all about him. We're like, yeah, yeah, yeah. What do you look like? Who would play him? Oh, yeah, that's good. I think he would be played by Mark Wahlberg, young Mark Wahlberg. I think that sounds delicious. It was so good.

I had to go again before the end of the holiday to get enough of one because it was so good. I don't do gin. Well, I think you like it. I still don't trust it. No, it was just a pond full of gin. Yeah, yeah, yeah, you like that still. Don't trust it. No. Was he a pond full of gin? Yeah. Yeah, yeah. It's stuffed ducks. That's why my mum always thinks I'm dead in a cupboard. I'm not against it.

At all, actually. I mean, every cocktail this guy made us all night was brilliant. We just let him choose it. I like a wanky cocktail. We just said to him, like, just choose whatever you think should be the next one after this one. And he did that all night for us. All of them were incredible. This one was probably, I don't know, second or third one that we had but I'd quite a monkey one the other day

yeah we're at the end you eat jelly oh yeah so I asked for a pompsed on my tainé because I'm from Essex yes and they were like oh and so sorry so we don't do this here but we don't know that the I use any English passion for I'm sorry I can't know what they are you saying English passion for? I was like, okay, no worries. These are, uh, uh, make you, uh, I don't know the relation. I was like, okay, some saying him, do this thing and I'm like, fuck this, then this later and then there's a spritz of something around the edge. And I'm like, all right. And then basically I get presented with this drink that was one sip of drink.

And I was like, oh, it's got, I literally tried it and it was gone. And I was like, oh, you know what I mean? I'm like, it's just cost me like 400, great. And he was like, it was a spatula. Was that, thank you. I mean, the rest of the drink was the jelly that you just ate. Yeah.

And it was like the inside of a knee. What? How I imagine like cartilage is. Is that what you think of all jelly or specifically that jelly was one? Yeah, it was like the inside of a knee. Give me a fucking round tree, is any day? Sure, of course. But it was like cartilage. So you enjoyed it. Yeah. But yeah, I let you have your gym basil fermenting strawberry, Hedges, type of ganzar. I think when it comes down to a cocktail, I mean, it's not actually not putting fish or foot in there. I'm fine. Okay. Great. There's no fish or foot in there. I think it's delicious. Use basil more. Yeah, yeah, yeah. It was so, it was just so amazing. Nice drink. Okay, friend, what about you? What do you want? Go and wine,

Reasling, probably J.J. Prum is one of my favorite Reasling producers. Who's a German guy? Probably not too. Probably not. Not too dry, not too sweet. So like off dry,

maybe it's a cabinet probably, and something with a bit of age on it. So maybe something from the early noughties late 90s. Is it a red? No, it's, this reasoning is white. It's a white. It's a white. It's delicious. Don't do white, why? You'd love reasoning. Why? Because I think you're reasoning for the reason. And just the, the flavor profiles sort of peach, you get citrus sometimes depending on how, sometimes, depending on how sweet, how sweet is, how much residual sugar in it. It's lower alcohols. It's like between 7 and 11

percent normally when you're, when you're looking at that sort of wine. Can you get it in a 7 and 11? You could, you probably could, you probably get rough stuff in a 7 and 11. You can get some very good reasoning for quite a good price. It is better when it's had more age on it and that makes it more expensive. But that's why, Ryland, I've been buying reasoning. And in 20 years time, I'm going to have a party. You've got to be Ed's friend for 20 years now, if you want some reason. If you want some reason one day. I'll have a ride, Boeena, instead.

I'm going to have a ride, yeah, no, no, no, no. Gloss of wine. Yeah, exactly. I was expecting it to be like, Simon, with a fucking spark, Lauren, you know, no, no, no, no, no. I'm actually not much of a cocktail cocktail guy, really. I like my teenies. I like margaritas. Nothing. I've got a grony on this menu as well.

Nothing, nothing crazy. I don't like it when you go into a cocktail place and look at the menu and you don't know what half the ingredients are. True. I'll get you. Thank you. I'm allowing it. half the ingredients are true. I'll get you. Thank you. I'm allowing it. Well, we've had 48 courses. Yeah. Yeah, it's James's fault. Fair few drinks. Yeah, we're still standing. Yeah. A load of what you guys would call food. What I would call push-tack trials. But, it's very good for dessert. Yeah, no. Okay. There is surely, there is no way you can fuck up as a dessert.

He's going to ask for a pre-desert, I can see it in his eyes. Yes, and also, and people won't believe this, a cheese course. I would like a cheese course, a pre-desert, and a dessert, and if I may, a pay for. We let Kerry and Lloyd have a pay for. We've let loads of people choose cheese course, a pre-desert and a dessert. And if I may, a pay for. With that carry out Lloyd have a pay for. We've let loads of people choose cheese course and dessert. We have not ever had the pre-desert loophole exploited, but it is a course.

If you can do it in one minute. Yeah. I think you need to do it all in one. Cheese course, sent James cheese with boozy prunes, walnut cracker, and honeycomb from the French and Manchester. Pre-desert, caviar popsicle from Coda in Berlin. Desert, lemon French toast with dodgy delet Cheyenne ice cream from Italian and Sandsabastien,

Pettifour, one packet of smash from Scandinavia. Why smash? It's not mashed potato. It's these salty, bugle-type crisps covered in chocolate that you can buy at any shop in Scandinavia, they're absolutely delicious. The cheese course is the best mouthful of food I've ever had in my life. Well, you said that about the Wellington.

Yeah, yeah, yeah, but this is the best mouthful. This is the French in Manchester. St James cheese is a boozy prune, a slice of cheese. A spicy prune. A prune soaked in alcohol. Fine. A slice of St James cheese, a walnut cracker. What's sent James chase? It's like it's like a harder kind of cheese with a stuff. Yeah, yeah. I tried to do what it was

before coming because I knew I would get us what sent James James cheese was. But it is quite, it was like the cheese of sent James fun fun but soft walnut cracker, which is like, I guess it's got walnuts in it. And then a scoop of actual honeycomb on the top blew my mind. A scoop of honeycomb. I like a teaspoon of honeycomb like they go. Oh, as in like raw honeycomb. Yeah. Yeah. Raw honeycomb. Not what you make it. Yeah. Not, not, not, not from a collection of what I can't, not what's in the crunchy like a fine, like raw honeycomb. The pre-desert, I had two days ago, but it's from Coda in Berlin, or I did a 15 course,

does a tasting menu, is it all desserts, but they mess around with savory stuff. So the popsicle is like, it's like rectangular. So for men, is he done this in a minute? Yeah, but I said them all in a minute. Yeah, go on, hurry up. The center of it is, is P-can ice cream, and then there's all in a minute. Yeah, yeah, go on hurry up. The center of it is It's P can ice cream and then there's it tastes a bit vanilla. He but it's Jerusalem art artichoke ice cream around that

Cover that with this with this caviar. It's not very fishy. What do you mean caviar like fish eggs? But for fuck's sake, but but it's more salty than anything No, but it is and then then they just that white chocolate. Absolutely. Blue, blue my mind. Yeah. The dessert, the lemon French toast with the ice cream from, I had this one, it sounds lovely. I mean, travel man with Joe Lysett. Right.

There is footage of us eating this because it's, it's scoopable this French toast. Whatever they've soaked it in all this lemon and like, and, and it's broolade on the outside, this cube of it. and you can just scoop it out and we are dancing as we're eating it because it tastes that good. Right. It's just like I have dreams about it still. I was on it. Yeah.

Dolce did let Jay ice cream on the side. Yeah. So you got that on the side. So that's like absolutely. How can someone have heaven go from fish egg to that? Right. But go on. Trust me, that in that order as well.

After the main course, the cheese course pre-desert dessert. And then afterwards, I put up a packet of smash that everyone had with that. That's my trick. I mean, I've had to. I haven't been able to bask in each one of those as much as I'd like, but I'm just glad that I'm. Oh, bask, bask, I'm just bask in in my head. Go bask. I mean, the lemon, I want to literally, Basque, Basque, I'm just basking in my head. Go, Basque.

I mean, the lemon, I want to let you think, sounds lovely. And so does the cheese. But I want to have a busy, I understand why the caviar pop school. I mean, I knew I wasn't going to get that. Yeah, that's that's that. That's not me. I bet that'd be really good. But it was so interesting.

No, I wouldn't have that. I could have carried on eating them all night. That's not an indication of how good anything is because I'd say anything you have that you even slightly like you go, I could carry on eating that all night and then you mind tossing it into your mouth where you're walking down the street. Yeah. Can you just say tossing it into your mouth? Yes, Rylan.

Can we clip that up just for a minute? Man, my mouth's watered in imagining all those on the bounce. Right. What's your desire? It's put me in a tricky situation but luckily James took so long there. I'll flip that up just for me. Man, I'm out of water with imagining all those on the bounce. Well, I'm not sure dessert, but it's put me in a tricky situation. But luckily, James took so long there, I formulated my cheese course into pre-desert, into actual dessert. Go on then. Well done, man.

Cheese course, the truffle baron bigode from Longclume. On the cheese trolley, they make their own truffle bri essentially, but it's baron bigode, which is like a English bri- Baron. Yeah, lots of the cheese can't happen. No, like Baron has in, like, as in, yes, Baron has braiding. Baron has braiding, truffle cheese, and they use all of the, the truffle that they use in

the rest of the restaurant, any of the like the ends and the off cuts. They mince up to using this cheese and they put this layer of truffle through the middle of the barren bigger. It is one of the best cheeses I've ever had. So that is my cheese course. How about that cheesers? My beloved. Now moving into, this is actually a very clever thing. Now moving into the pre dessert, which is from, I believe it's shut now, toimec in LA, which is the pre dessert there. It was a little cheese toastie, a truffle cheese toastie. So I've got like, you're fucking ruined it again with the truffle. The flavors from the last thing, truffle cheese toastie with

a smoky campfire ice cream is what they called it. But I would have liked that if it wasn't truffle cheese. Why are you doing it again? It's not truffle cheese, it's truffle. What part of the family does the truffle come from? Mushroom,. Yeah. Pigs find it. Pigs, go send out to find it. I'm a pig and I find it delicious. And then the smokey campfire ice cream. What was in the ice cream to make it smokey campfire? I guess they actually probably smoked the custard that they were making the ice cream for. I just smoke a custard. Well, you'll use like, have you ever seen those like smoke guns, whether it's any in a bowl and then put cling film over the top and then pipe smoke and I guess they did that to the ice cream base

and then for. And then yeah, okay. All right. Delicious. So that takes us from the cheese through to ice cream because ice cream's going to formulate my dessert. All right. Yes, we know you clever.

I would like to thank you. I'd like to types of ice cream, please. Mm-hmm. As one dish. Well, on one plate, but maybe in separate little bowls. With a divider. Yes. Okay. I would like the olive oil ice cream from quality chop house.

Fine, with that. It absolutely incredible. Yeah. They only have it on the menu now and again. They make it with the best olive oil, and then they bring it to the table, and they pour olive oil all over the top of it. I had it there just after restaurants were back open, after lockdown, sat outside there, and had that, and I got goose it. I had it there just after restaurants were back open after

lockdown, sat outside there and had that and I got goose bumps. I was so excited. It's incredible. And I genuinely, it's the closest I've come to crying over food. Wow. Absolutely incredible. And then the other ice cream I'd like is the Christmas pudding gelato from gelopo. Delicious. That is good. I was in it. Or everything you might find in Christmas pudding like candied fruit and at least like let the milk or. I was in it. Well, everything you might find in Christmas pudding, like candied fruit and they're at least like let the milk or the cream sitting. Or had that all that sitting in there. Yeah.

And they made the ice cream out of it. It's that's what they've got. It's a lot of geloop geloop. Is it the name of the place? Who's that? I don't think it's the guy. I think it's just the name of the place. It's the ever been to Bocca de Lupo,

the Italian restaurant. It's really nice. They have an ice cream place opposite called geloopo and it's the it. My the name of the place. It's, have you ever been to Bocca de Lupo, the Italian restaurant? It's really nice. They have a nice green place opposite called Jalupo. And it's my favorite Jalato in London. One point I went there so much they gave me like a loyalty card. And then I went back and there when we don't do those anymore. Do you guys pay for food anymore? Yeah, I was paying for it.

Not fucking helping. Oh, yes. Oh, yes. Yes. I prefer to pay. But I feel like we've gone for a lot here. Yes, I need to drink with that as well if that's okay. Quick.

This is for the aperitif. No, Digestief. Sorry. Digestief. Digestief. I want a Furnet Branker Mentor, please. Furnet Branker is like a herbal lecchio that you use as a Digestief because it settles the stomach after you've eaten a lot of food.

The normal Furnet Branca is nice, but it's quite, it's very herbal, it's almost medicinal, but it does settle the stomach. This is the mint version, which is just delicious. I'll have a skewer. I'll have a skewer. It is like boozy gavaskon, essentially. I would like a chilled Furnet Branca mentor, please, Riley. For my digestief, I would like a pot of fresh mint leaf tea.

Yeah, that's fine. That's what I'd have. Yeah. So that's like what I'm having, but mine's fun and boozy. Yeah, he's boozing it up. Yeah. One big cube in there, please. When I did this as a guest, I felt like I was uncultured. When it came down to food, yeah. Since I've been a guest in the dream restaurant, I've been to many countries, and I'm still uncultured.

It's clearly the people I'm with. Yeah, you wait for me to buy a judge render. So guys, let me just get this right. This might take a while. But let me... You're going to read it back to us. I mean, good luck. My mum's laughing her head off in the street. And then actually, didn't put anything that

your mum cooked on your dream menu. No, she's a bad cook. Very fast. Well, I'm going to attempt to read back your orders bearing in mind. I thought we were just going to come in with three courses. We've got 26. So for your first course, which is Chefs Welcome, James, you have gone for Bite Size Haggis Tacos from Chuchos, and Edge you've gone for a bowl of chicken skins from Speedboat Bar. Is that correct? Yes, well done, you both. For an aperitif, James you've gone for a Castardo from Forza Win, and Edge you've gone for a Rubob Nagrani from the Blacks one. Yes. For the Water, which, you know, we've probably for the next 100 episodes, should change the fucking name of this course because it's never water.

James, you've gone for a lion and sea salt kombucha from you and I with kombucha crushed ice. Yes. And Edge, you've gone for a crook champagne that tastes like it does after a wedding ceremony. Yes. Let's move on to Moose Booshes, just to check that I've got this right. James, you've decided to go for a Birxwell pudding from Latin Clume. Yeah. And Ed, you've gone for a pork dumpling from...

Yeah. And I believe that's the correct way to say it. Yeah. Let's move on to Popodom's or Bread now, neither. James, you've gone for Bread with salted butter from Ed's Wedding, but we don't know the Bread. I don't know what it is. So we're just going to have to guess it tonight, yeah? Edward, Edward Bread. Ed, you've gone for bread with salted butter from Ed's wedding, but we don't know the bread. I know what it is. So we're just going to have to guess it tonight here. Ed, Ed, you've gone for bread with both melted butters that come on the menu and that's from Kudo.

Yes. You do Kudo. Let's move on to your starters. James, thank fuck for some savior. Cheeseburger Spring Moist. Disney World. Absolutely. Fine with that. Please send them over. absolutely fine with that. Please send them over. And Ed, you've decided to go for a Carl York off the with schmultz from Mangalto. Yes, please. And a pickle back. Yeah, not to be confused with. Nickelback, thank you very much. Not to be confused with the cold. We then throw in a pasta coles because that's what we do here in this restaurant. James, you've decided to go for a mom's crab fat noodles from Magna Cousina. Yeah. And Ed, you went for, again, thankfully, a potato and pecorina, rather, a little prosciutto crudo from Cafe Parsi. Nice. Mangles. James, you have gone for beef Wellington, Fittu from Ron's Gashdrow Bar, and a pint of

Timothy Taylor IPA from the stuff of life in Todd Morden. Yes, Ed, you've gone for scape wing tacos from Cole and a frozen margarita. Yes, please. I just don't get how you could go from so exotic to just basic, but I like it. And specifically, I'd like the frozen Yuzu Margarita from Shatfouye.

Thank you. I love you, man. James, for your side, you've gone for a big bowl of sesame roasted carrots from E5 Bake House. Cold, please. Cold. And Ed, you've gone for Houdini Ating Cut Scalap sushi from Kurisu on Makassi.

Yes. Wow, this is putting me to shame every time I read the menus back. Yeah, I've been on stuff. Eurovision Bapes. Next up for drinks, James, you've gone for a motoreyria cocktail from bar. Edge, you've gone for a late 90s, early 2000s, Kavanaugh Rysling by JJ Prom. Yeah. Cool, she had. And dessert, that took a bit of a turn. Let me just turn the page here. For your cheese, Coles, James, you've gone for a cent.

James is cheese with boozy prune and walnut cracker. And then, how do you call it? And obviously a scoop of honeycomb from the French. Yeah. I thought that meant from the French, but. Yeah, just for you to take it from the French. Edge, you went for a truffle baron big odd from Lanclume. Yes.

James, for your pre-diser, you went for caviar popsicle from Coda. Yes. Edge, for your pre-diser, you went for truffle cheeseicle from Coda. Yes. And for your pre-desert, you went for truffle cheese toast. You were smoky campfire ice cream from Tossmex. For your actual dessert, James, you decided to go for lemon French toast with Delta Deletia ice cream from Atari. Yeah. Edgy went for a Nilevo ice cream from Quality Chophouse and Christmas put in gelato from Jolupa.

James, you wanted a Petty Ford in here, which was one packet of Smash from Scandinavia. Thank you. Chat name in as well. Yeah. And finally for a digest. Yes. James, you want a pot of fresh mint leaf tea, which is lovely. And Ed, you want a fanat, Franca, menta.

Yes. That's going to be a fucking lot of money for you tonight, as for it. Yeah, yeah. That's a lot more than. We'll pay for each other's meals. Okay. Yes. There's a real, that's a big night out.

Yeah. Okay. Yes. There's a real, that's a big night out. Yeah. Yeah. I mean, I'll, I'll, I came in here with notes for a normal off menu. Yeah. I thought this is going to be the one where I play everything straight down the line. Yeah. And then James comes in trying to game the system. And you know, I can't be left behind. Yeah. I'm actually so much happy with my menu with the things I came up with on the fly. Yeah. I have been the Jeannie today. And listening to you guys on your menu has really opened my eyes to just have fucking crazy to guys are to be perfectly honest. I mean, I like the way you've done this, Rowland, this whole episode.

I feel like you'd be less of a Jeannie and more of a very stringent immigration officer. Yeah, yeah, yeah. Yeah, listen, I run a tight ship. I do run a tight ship. I've been through shit. Sure. I just ain't got the time now, more. And at the end of the day, every step of the day is one closer to death.

That's how I look at life. Caviar ice cream. Oh, Caviar on the outside of the ice cream. Still viral. Yep. Bola skin with ads. Yeah. Chefs welcome.

Chefs welcome. But you're not laughing for a blubber. You didn't know that was an option. Well, if it's the chef welcoming. Yeah. Yeah. Then a bowl of skin. What I don't understand is how you can get it so right on something. We know what

I'm talking about cheeseburger spring roll. That's the only thing I think you got wrong, to be honest. I was so anticipating getting destroyed over cheeseburger spring rolls. I didn't think I'd be carried a lot. I don't know who needs to change if it's me or you. I really, really don't. Is it a case of compromise, do you think? What, like a cheeseburger spring roll with a foot of leg? Of some kind. A foot of leg. I feel like you need to take me out to Jeloppe, Pueblo,

for like, Jeloppe. Jeloppe, Jeloppe. Yeah. Shoot, shoot, place, whatever it's called. I feel like I need to go to these places because I don't want to come across as insulting because I'm not. No, I appreciate good food. Yes, I might judge MasterChef every now and again. Do I eat the food? Oh, I'm fucking out. Do I make it up as I go along? Yes, I do. Yeah, yeah, fair enough. But maybe I need a bit more educating and being the genie today and the dream restaurant has just confirmed

to me that I worry about future generations and I worry where we're going, I worry about scallops, I worry about fish that have got wings, that you can comb off the bone, octopus that you cut up yourself. I just don't really know where a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not a person who's not my menu looks to someone else, who's someone else's eyes, you know. Yeah. It's nice. What do you think your mum would tear back that menu?

Illness. She'd say illness. Illness, be the word she would do. Illness. In more ways than one. Do you know what I will take away from this? She's Berger's Bringerals. Apart from 200 episodes in. the biggest bring rolls apart from 200 episodes in. Just how much you both changed over 100 episodes. If we go back, you know, we're talking a pint of Guinness. Yeah, you know, and they're not, yeah, it's a costum press. Yeah, you know, fine with it. Drink, you know, you just wanted a cab, Seth.

Yeah. And you wanted a cider. We're now doing caviar popsicles, guys. That's what happened. We have changed. Yeah, I was gonna doing caviar popsicles guys Yeah, I was gonna say we haven't we haven't at all but my water course was a point again It's last time in this time. It's a glass of vintage crook There we go guys 100 episodes on your 200th episode Congratulations. Thank you, Ireland. Thank you so much for having me as your genie

A genie we could have had Claude, but she won a valuable set. Yeah, yeah. Well, she hated it so much last time. Can I come back for 300, please? Yeah. You've answered it next time. Oh, double bubble.

Yeah. But I'll only come back if you take me up for dinner. Cool. Deal. Binding. That's a good thing. Yeah, we're well. We've found out what you won't eat.

Thank you, Ireland. Love you. Thank you, Ireland. Love you. Thank you, Ireland. Mm, mm, mm. The two best menus we've ever had on off menu. I think easily. Easily. I'm really happy with that, especially because we've got to look at our episode 100 as well. Yeah. And although I miss the Tomat basil from a tele-occurrent

in San Francisco. I don't miss the main course because it was the same. Yeah. That was a let down, man. I do that. I don't know, yeah. I've got to go there and have that. I've still not been to wrong gastro bar.

Yeah. So I do have to go there and have that. And I'm annoyed that I haven't gone in the previous 100 episodes. Yeah. It doesn't annoy me because I'm glad you picked one thing that was the same because it shows that you've really thought it through and that nothing's beaten that. Yeah. But just of all the, you know, there's so many choices in the world, man. Here's the thing. With the bread course, I was nearly went pizza bread again from Ulta. But it's all a fame. I think anything that we did in our 100th episode is locked into the Hall of Fame now.

I had to think like if someone was about to make me my dream meal and say, come on, what do you want? Yeah. I have to say what I would say. Yeah. So I was nearly said the pizza bed, but I thought, no, because I did like that bread at your wedding as much. So I'll choose that even though if someone said, right now I'm going to make you dream

meal, what is it? I would say the pizza bed. Yeah. But I was like, that wasn't equal. I was trying to think of an equal for the main. There's so many things I like. I was going for all of them and don't notice in my phone. You know I take the B-father to the doff puts a B-house on. It wouldn't feel right. Yeah. I have to go back on and change it again. I had to. I was all putting it in. yes, came back as well. Yeah, but that was right in the wrong there.

Yeah, I got that wrong. It's not a side dish. Yeah, it's a, it's an amusement boost. It's an amusement boost. Yeah, chefs welcome and a amusement boost introduced to the format, which means now any guest who comes on in the future who is a fan of the podcast can employ that loophole. So it's going to take two and a half hours to record. Yeah, they know about pre-deserts now. Yeah.

Hopefully they'll have the, you know, the manners that we had and battle through the bonus course. Yes. You know, we had a lot of free that's called manners. It was because we had like five minutes left with Ryleann. Yes. Because we've been recording for two hours. Run out to go. Yeah, Ryleann has to go home. Of course he's got stuff on. Got a whole life. You nearly thanked people in the intro. I think we can thank people now, James. Thank you all for listening to us.

What, I mean, years, only 200 episodes. It's mad. It's mad. Here's to at least 200 more. Yes, I should cocoa. Thank you to Benito for producing all the episodes and doing a lot of work. Yeah. Oh, it's an awful lot of work.

And to everyone at close, it's very hard. Close of the hub. They're the machine. Yeah, Yeah. This podcast would not barely last a week without the way it wouldn't last a week. No. This podcast is a steam train. We are the lads with caps on with the shovel, but without the machine, without the shovel, are we shoved it in the cold? No, we're holding the shovel. We're like on a like an exhibition railway. We're actors that they've hired to stand looking like we're driving the train.

But in reality, it's Benito and the plosive gang. Yeah. They are the coal. They are the machine. Yeah. They are the tracks. Yeah, they are. We just stand around getting the free food. Yes. Much food trade. Yeah, like a trade. Much better. Like a trade. Like a trade. Thank you to all the listeners. Thank you to nine context off menu, who basically, you know, keeps us in people's heads without us having to do anything.

Yeah, keeps us relevant. Yeah, we appreciate that. Yes, thank you. Thank you very much to Ryland for hosting and being our genie. Thanks to your mum, who was watching the whole thing, should probably say there was mention in this episode of the word Bukkaki and we said specifically to James's mum to not Google that, but she did. Yeah, it's Google it on her phone. Yes. So you know, that's the change I imagine like the out, it's going to do something to the algorithm and what my mum gets suggested to her for the next week or so.

So that's a shame. Of all of the things that came out of the 200th episode, I didn't think it would be your mum googling bookakki. No, I mean, that's, you know, 200 episodes to get there. Yeah. Big shame. But yeah, you know, I guess we're thinking everyone. Yes, thank you very much. We're not going to dwell. We're going to move on. There's much more, much more to come loads of brilliant episodes in the future.

But thank you very much for listening. This has been episode 200 of the off menu podcast with a gambler, James A. Castler. Thank you. Yum yum yum. Yum yum yum. Yum yum yum. Hello, I'm Sarah Pasco, and I'm Carrie Adloid. You might remember us from the peak of our careers, appearing on the excellent off menu podcast. It's the greatest we've ever felt

and we know we'll never achieve that again. But if you remember those episodes and enjoyed what we did, you might be a fan of our book choices and our new comedy podcast, Sarah and Carrie Ed's Weirdos Book Club. Imagine us not talking about food, but talking about books. But with the comedians you know from off menu, like Nish Kumar, John Kern, Sophie Juga, and more. We're not copying them, we're doing our own thing. It's totally different. We're in books. But with the comedians you know from off menu, like Nish Kumar, John Kern, Sophie Juka and more. We're not copying them, we're doing our own thing. It's totally different. It's about books. It's about books. There's no genies involved.

It's a space for the lonely outsider to feel accepted and appreciated. I just like James A. Caster's bedroom. Oh! A place for the first nude luxury in a real book club, but doesn't like wine or nibbles. You can read along, share your opinions, or just skull-corrown in your raincoat like the weirdo you are. Thank you for reading with us. We like reading with you. We're ending one as well.