Off Menu with Ed Gamble and James Acaster - Ep 280: Robert De Niro

Episode Date: February 26, 2025

We can’t quite believe this either. Acting royalty Robert De Niro visits the Dream Restaurant this week. Or, more accurately, the Dream Restaurant visits him.Trigger warning: this episode contains talk about losing and gaining weight for acting roles.Robert De Niro stars in ‘Zero Day’ which is out now on Netflix. Watch it here.Off Menu is a comedy podcast hosted by Ed Gamble and James Acaster.Producued, recorded and edited by Ben Williams for Plosive.Video production by Megan McCarthy for Plosive.Artwork by Paul Gilbey (photography and design).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.

Acast powers the world's best podcasts. Here's a show that we recommend. If the New Year's resolution you made to read more books is not quite panning out, don't sweat it. I've got you covered. I'm Mattea Roach, and my new podcast Bookends is all about discovering great books and getting to know the writers behind them. Like Brian Leo Malley, whose personal connection to Toronto helped him create the icon Scott Pilgrim. Bookends with Matea Roach is available now wherever you get your podcasts. Acast helps creators launch, grow and monetize their podcasts everywhere.

Acast.com. Welcome to the Off Menu Podcast, taking the garlic of conversation, the razor blade of friendship and slicing it into thin slices of humor, James. What a reference. That is Ed Gamble. My name is James Aker. So together we own a dream restaurant. Every single week we invite the guests.

We ask them their favorite. Just laughing already. Yeah, just laughing already. It's funny. Yeah, it is funny. This week our guest is Robert De Niro. We're being slightly quieter because we're in a room at the Langham Hotel in London where Robert De Niro is doing press for his new show Zero Day. Out now on Netflix.

Out now on Netflix. A limited series. And yes, it's not a joke actually that we have Robert De Niro on the podcast. No, we're not joking. But just because things aren't a joke doesn't mean they're not funny. Yes. So that's important. It's very funny that this podcast has Robert De Niro on it.

Yes. It's mind blowing. And that's no shade to all the guests we've had in the past who have all been phenomenal. It is. Yes, full shade. I hate all the guests we've had in the past. We've got Robert De Niro today.

So from now on, I only want Robert De Niro level people, which means this is the last episode. Yeah. Because there's absolutely no one on the level of Robert De Niro. Al Pacino maybe. And then we finish it. Yeah, and then we're done, aren't we?

Yeah, yeah. And then we want to get them both on like heat. Yeah. And to speak to each other across the table. That's in a diner. Yeah, yeah. It's food related. Yeah, maybe we'll ask him about that.

Maybe, maybe. But like, I mean, we'll definitely ask him about Zero Day. Yes. Which is out now on Netflix. Zero Day is a new limited series, starring Robert De Niro, of course, who is on the podcast this week, playing ex-US president, George Mullen.

It's the first time I've done any research in advance of an interview. Often people will send links and stuff, and you're like, well, I know the vibe, we'll just have a chat. I was like, I'm gonna watch this. And it's six episodes, and I watched the whole thing in two days.

It's fantastic. It's proper gripping, interesting, like asks a lot of questions about unchecked power, but there's some crazy stuff going on in the show, man. It's such a good cast. Clemens is in it as well. Jesse Clemens. Yes. Lizzie Kaplan.

Yes. Angela Bassett. I can't believe these names. Yeah, it's a big show. Dan Stevens is in it as well. I really enjoy watching Dan Stevens and stuff. Dan Stevens is so good in the show. So go and watch that on Netflix now. I promise you, you will like it. It sort of reminded me of the excitement I used to get when I was watching like 24 in that first time.

Oh yeah. The golden age of TV where you're like completely gripped. So yeah. But now we're in the golden age of podcasts. We're in the golden age of podcasts because, well, I mean, I want to say this, bumped into Rob Brydon on the way here. Yeah. He was like, what are you up to?

I went, I'm going to interview Robert De Niro. That guy was jealous, man. Great. I hope he was jealous. I hope you listen to this, Brydon, and you know how much we love that you were jealous. He said, you've won the podcast wars. The podcast wars. I didn't know there was podcast wars, but it feels great to win.

Yeah. The winners of the wars are the ones who don't know about the wars. But listen, even though we love Robert De Niro and we're very excited that Robert De Niro... Obviously... Come on, mate. We can't do this for De Niro. We need to have a secret ingredient and if he says it, it gets kicked out. Well, we can... He's not... Right. He's not going to know what the podcast is for a start. So we're not going to be able to kick him out of something he doesn't understand what's going on in.

Well, that's exactly... Look, we've only ever kicked one person out. He's ripe for the kicking out. If he doesn't even understand it, we can get him. I don't think I can kick Robert De Niro out, man. Well... Especially as we've come to him, where he's doing press. The Langham Hotel? Yeah, the Langham Hotel, where you lived. Yes.

So, I don't think we can kick him out. I think we just have to leave. Okay. Which is going to be baffling for him. That's the rule. That's the rule for this episode. If he chooses a secret ingredient, we leave. That's fair. Okay. And today the secret ingredient is cheese and pickle sandwich. So he's not going to pick it. It's a cheese and pickle sandwich. Yeah. We deliberately made it something you won't pick. Yeah. Travis Bickle, obviously the character that he played in Taxi Driver. Yes. Sounds like pickle. Yeah. And the cheese and pickle sandwich is a thing. So that's

what we've done there. Cheese and pickle sandwich. Cheese and pickle sandwich. So like we're safe. If he does say it. Yeah. That's gonna be bigger news than if he did his whole menu, I think. Well, if he does say it and then we leave baffling. Baffling for him. But I don't think you'll care. No, I think it'll be like, well, that's me off the hook. I'd imagine it'd be like, yeah, I've got a bit of free time now. Yeah. He's a busy man.

Just to remind you, it's Robert De Niro. It's Robert De Niro. We've not even, you know, bothered to list his credentials. Not usually at the start of an episode, we'll be like, this is who this person is. Yeah. You know, obviously you all know Robert De Niro. A, you know them and B, we don't have time to list all his credentials. If anything, I think we should probably list our credentials at the start.

Most people are listening and going to be like, I don't know who these two are. Host of The Traitors, Uncloaked. Uncloaked, please. Over there. One of the judges on Great British Menu. A very successful stand-up comedian, sellout tours around the world. Did he start on you there? That's you.

Yeah, right, okay. That's still you. He does the on you though? That's you. Yeah, right. Okay. That's still you. Does the Taskmaster podcast. He won series nine of Taskmaster. Off menu podcast. He does the off menu podcast. Yeah.

Yeah. Okay. Yeah. I'm James A. Castor. Lars Penfield. I'm Lars Penfield, Jon the Mouse. I also do stand up comedy. Yeah.

I did hyper-fetical on Dave for a few series. It's going to be awkward if Robert auditioned for larz pinfield that would be so awkward Or if he was like one of the people who nearly got john the mouse replacement and he couldn't make it work I bet if robert de niro had done it, they wouldn't have called it john the mouse We just said oh, we'll change it to robert de niro the mouse I wonder what we call him. My instinct is to go Sir or mr de niro. Yes, but is that the relaxed restaurant people be familiar with him we call him. My instinct is to go sir or Mr. De Niro. Yes. But is that the relaxed restaurant atmosphere?

I've seen people be familiar with him and call him Bob. We mustn't do that. Okay. That's a deal. Go and watch Zero Day on Netflix, but only after you've listened to the off menu pod... Insane. The off menu podcast, the off menu menu of Robert De Niro. Welcome Bob to the dream restaurant. Welcome Robert De Niro to the dream restaurant. We've been expecting you for some time. Were you impressed by the genie there? Yes. I don't know why yet, but that was... It was pretty good. I gave it know why yet, but I was.

It was pretty good, I gave it some extra for you because I wanted you to believe I was a genie. I believe it. And your whole career is making people believe you're other people. So I was like, if I can get this guy to believe I'm a genie, then everyone has to admit I'm the best. Yeah, I mean, I thought maybe you'd be dressed differently,

but the way we always imagined a genie would have Yeah, you know, it's quite a modern quite a modern genie like he just wears his own clothes really. Yeah It's a nice modern twist actually it is Yeah, but I should have gone more method and like dressed as the genie. Well, yeah, I guess either way It's okay. If I guess you're this is this is a Unfilm I had a film in it as well well So I kind of that is an oversight on my part. Yeah Yeah, so I'm now not gonna at all look like a genie on camera So the people who see it actually I don't think people have normally seen me do that bit at the beginning now

You pointed that out. I am mortified. Oh, normally this is audio and people can just imagine it through the magic of audio And I'll make that sound effect and people always believe that it's me bursting out of a lamp. They don't think it's me doing it in my mouth. If James was auditioning to be a genie in a film, would you suggest he put on a genie outfit or do you not agree with people dressing up for auditions? Well, it depends on what the character is, aside from being a genie, what the story is

and everything else and what's demanded. It could be a modern today story where the genie is dressed the story is and everything else and what's demanded could be a modern today story where the genie is dressed the way he is. Or he might have a little touch here and there, a little earring or something, pierced ear, earring, God knows a little goatee, whatever the director would suggest or work with, or the wardrobe people. If it was a Scorsese genie flick,

which might come up in the future. Might come up in the future. Do you think James would get in? I don't know, it depends. It depends on the story. Yeah, I think if I do get the audition for Scorsese genie flick, I am going to wear the earring and grow a goatee.

And then maybe you will say to him, I told him to do that. Yeah, that's a start. It shows that you're thinking and you're trying to, you know, that you're being proactive about trying to get the part. So that would make a difference, could make a difference. So what for Zero Day, this new series, what prep did you go in for that? When you think I'm playing the president and ex-president in this. What are you thinking about him and that character? Well, I had a great team around me, Eric Newman, Noah Oppenheim. Noah Oppenheim is the head of NBC News at one point, I think, and Michael Smith's Pulitzer

Prize author writes for the New York Times. I mean, Eric and I met. I was talking to my agent about what could I do in New York for five or six months without having to go somewhere else to shoot it. Maybe we should talk about limited series. And he introduced me to Eric Newman and we talked and then he came up with this idea and he wrote me what you call a treatment,

which is maybe 20 or so pages, give or take, whatever. And then what the story is, it sounded good. Then he started sending me installments the story is, it sounded good. Then he started sending me installments every few weeks and it was good. So that was a big help. So it wasn't like I did preparation other than even seeing presidents

and political figures on television and press conferences and interviews and stuff like that. You get a lot from that. Is this your first presidential role? Yeah, well, I'm not a president, I'm an ex-president. Ex-president, yeah, but you've got to still have that, I guess they all still have that presidential vibe to them, don't they? Yeah, yeah.

They still get called Mr. President some of the afterwards. Yeah, they do, yeah. That's pretty sweet. Yeah, that's nice. That's very good. We always start with still or sparkling water. Do you have a preference for your dream meal? What was that? James is from Kettering, so a lot of people don't understand.

Do you know where Kettering is in Northamptonshire? No. It's in the middle of the country. It's a small town. Used to make shoes and doesn't anymore. One of those places. Okay. That's where I'm from. So often, whenever we speak to people who aren't from the UK, I'm the issue So there'll be a few things coming up where you'll have to double-check what James has said but I'm happy to translate Okay, good. Yeah, would you like still or sparkling water still? Have you always been a still water guy pretty much sparkling is good, too But I sort of been more still guy these days

I mean especially I guess if you're gonna you're going to step into a scene or something, you don't want to glug some sparkling water and be going in there a little gassy, you know. True, true. Yeah, so another reason to have still water. Have you ever been gassy during a scene to the extent you needed to stop? No, but what I have had is my stomach rumbling and drowning, and I'm trying to stop it. And it's so annoying.

You're in the middle of a scene and it just won't stop. It has a life of its own. So that can be annoying, surprisingly. That'd be good if like the scene was before a scene where you're eating. So if it was like in Goodfellas and you're all in the car

and then you decide to stop at the mom's house and then you're eating that big meal. If before you're in the car, your stomach's rumbling, in the next scene when you're eating the meal, everyone's going to be like, well, good for him. He was hungry earlier. That's a good point. And what could have been done though, wasn't done, Marty could have put like, laid in the soundtrack with grumbling stomach You know can't think of everything Yeah, some people say that films perfect, but they forget there were no stomach rumbles always something you can do better

Problems or bread pop up the bread Robert De Niro pop up the bread What yes pop it up the bread so this is one of these moments I knew was going to come up. I need an interpretation. Yes. James shouted popadoms or bread. This is the next option within the dream meal. What is that? Popadoms, crispy Indian snack that you might get before you have a curry. Like a- Oh yeah, yeah.

Okay. And you get those with all the Indian dips or bread. I'm assuming you're a cross bread. I'm a what? You're a cross bread. You know, now we need another person to translate for me. You know what bread is. Right. I like all kinds of bread.

So that's Indian bread. It's sort of a crispy, chickpea based thing. So that would come at the start of an Indian meal. So what James is shouting is, popadoms or are you gonna go with bread at this point in the dream meal? Oh, it can be just whatever you like to have before a meal when you sit down at a restaurant. Sometimes there's prawn crackers, sometimes there's chips and

dips, olives, you know. I'm easy. I like whatever they put in front of me as long as it's good. Are you a foodie? Do you like going out to eat? Come on, this guy owns a chain of restaurants. Yes. Try back and grill this guy. He's a foodie Ed. Sorry. Sorry, Bob. I do like good food. That was embarrassing. That was frankly embarrassing what he did just then.

I directed him and that's okay. Yeah, you might just be a good businessman. Oh this guy, look, I mean, I don't actually know the denobu story and how you came to like be involved in it, but like I think it's amazing. How did you get involved? I was at, I was with Roland Jaffe, who's British director, and Roland took me to this restaurant called Matsuhisa. It was Nobu's last name. And I said to him, I said, this is great. I thought this could work so well in New York. And then I just, I think it'd work well here in London. But first, you know, in New York, it's easy to see. And so I said,

if you ever want to open a restaurant, it was a long couple of years and finally opened it. Man, I had a similar thing with a juice guy, but he went quiet on me. James is trying to set up a juice business. Yeah, it's gone bad. It's dead now. It's dead in the water. The guy, he made these amazing juices at this restaurant in Copenhagen and I was like, I

want to start a juice business with this guy. And he was board for a bit but he's been ghosting me. He's not applying to my emails anymore. I don't know, you probably didn't have that problem with Nobu but like the guy just stopped. I suggested that we call it Juice Almighty, the thing. I think that turned him off. Yeah, it would do, yeah. Yeah, it was a turn off I think. It wasn't taking it seriously enough. No, it's not a bad name. Thank you. Not a bad title seriously enough. It's not a bad name. Thank you

Title whatever you pick up a bottle of juice almighty if you sure saw it on the shelf Well, the juice has to be good. Yeah, that's the bottom line, you know, this was this is good. It all works It was stellar juice. Okay, it doesn't take but you say I have to taste Absolutely, and I wish I could give you some now, but the guy's gone quiet. Oh, well, that's now you have. It's gone fully quiet on me on the emails. What can you do? So I imagine you don't have that. I imagine no one goes quiet. Can chase him down. Yeah. Maybe look, I'm actually going to Denmark this week. If you want to come with me, Bob, I can't. I think it would help. Other things to do.

Imagine if you were on the email chain, I'll add you to the email chain. I'm not sure if you heard that. You're not a fan of being on an email chain? No. No, that's not fun actually, is it? Let's get into your dream meal proper. Your dream starter. I don't know. I just, like I say, I Like good food. I like to go to a good restaurant that I've heard about and say London or wherever and I Can't give you that answer really

I'm like if it's good and it's known to be good known to be good first step second step is to eat it see For yourself whether it's good. Yeah, that anything. We're going to narrow you down, Bob. We're going to pluck this answer out. I mean, I wish I had an answer like, yes, I like this pasta and that and this and all that. Yes, but I don't know why. Where do you like to eat in London when you're here? I like where I'm staying. I eat there. I like the food there. It's simple. But I'm here for such a short time. I'm doing press all day. I go home, eat, go to sleep, get up. So that's what I do. So we're stopping you eating

the good meals really? No, no. The meals are good where I'm staying. Where abouts are you staying? Chiltern Oh, okay. Chilton Firehouse. So what do they have on the menu there? Do you have like a go-to on that menu? Just whatever they have is all good. I don't, you know, even at Nobu, I like, they bring me stuff and I, anything that Nobu has is always great. That's when you know, that's when you know you've got it, isn't it?

When you just walk in and they bring you stuff. Yeah. Do they let you come in through the kitchen? I go through a lot of kitchens because I sometimes go, just it's easier to go in whatever place. Do they always let you? It's not so glamorous, but you know.

Every time you do it, does someone go, oh, this is like good for this. And then you're like, yeah, yeah, I know. Well, I didn't think of it that way, but that's true. There's that scene, yeah. When you're walking through the kitchen, do the chefs notice what's going on and sort

of stop working? Maybe no. You're sneaking through. Just walking through quick. Yeah, I'd be awful. If I was a chef in that kitchen, you'd never go through that kitchen again. You might force me then to taste something. I don't want to offend you.

So of course I say, okay, let me see what this tastes like. And I'm going to say it's good, even though I wouldn't be sure. Yeah. Chasing you through the restaurant going, try my juice, Bob. Oh yeah. I'll be chasing you with a glass of juice all night. A captive audience. Well, I quite like the idea.

We've never had a menu before that is, if it's good, I'll eat it. And they can bring it over. Like if it's good, you'll have it, whatever they like. that means it almost puts it in our hands to just bring you good stuff Yeah, what do we have to are we gonna do that then are we gonna decide what we're bringing? Yeah in the dream restaurant Yeah, we should do that. Do you want to take the starter Ed? Yeah, sure I mean if we're if we're talking nobu obviously Famously the the dish that everyone loves there is the Miso Black Cod, which is fantastic. Are you a fan of that particular dish?

Yeah, of course. So if we brought that over to you in the Dream Restaurant as your starter, how would you feel about that? That's good. You'd say you're doing your job well, guys. I'm happy. Good. It's all good.

Now, just full disclosure now, Bob. The rest of the format of the podcast is me asking your dream main course, your dream side dish, your dream drink and your dream dessert. Now I think I know the answer to all of those. Why don't you tell me, I'll tell you whether you're right or wrong. Yeah, that works for us. We could do that for the whole pod. Also it's worth noting for the list that we've not recorded

here before in the Langham Hotel in London. Did you know, Bob, I lived here for a week. This was my home. The hotel? Yeah, I was meant to go to America and my visa got messed up and I had builders at my flat. So my agent put me up here for a week and this was where I lived.

So it's nice to be back yeah my house hotel yeah nice home for you they were very familiar with me I don't think they are sure no it's a nice until I've stayed here over the years and I was just saying that I saw that it was remodeled renovated and I hadn't been here I guess in eight or ten years I mean used to come here the old days it's my favorite place when I'm, in eight or 10 years. I used to come here in the old days. It's my favorite place when I'm in town and I need a wee, I just come here and I use the ones downstairs

because they don't think anyone would be as bold as to go into a posh hotel like this just to go to the toilet. What do you mean? The public toilet? Yeah, yeah, yeah. I haven't got the keys to my room still. Well, that's-

But I go to the public one downstairs. Then how do you get into your room? I'm not even staying here when I do that. Oh, now you mean you're out. Now I'm just in town. I've misjudged it. I've had a few juices and now I've got, I can't make it home. That's an hour on the tube. So you live where you're from?

Oh no, I don't live in Ketwin. I live in East London. Oh, okay. But don't live in Kevin. I live in a in East London Okay, even then that's taking me that's taking me too long to get home I mean, I wish I wish I had a better control of my bladder, but I just know that I don't yeah the tube I'm Everybody's got a story and it's a valid one. I Think it's important though in a city to have somewhere that you know you can get to quickly to Yeah, I wouldn't you're right. This is my place. Yeah, I recommend it to anyone Are there any hot spots in New York that we should be checking out to use the toilet of if we're there next? Hmm

Well, that's God, I don't know a place known for its toilet. Yeah I don't know and you guys probably know places better than I do in New York. I guess you can just walk into any kitchen and use the toilet in a restaurant, right? I don't know. I manage. As we all do, we time ourselves,

so we make sure we find a bathroom of choice. ACAS powers the world's best podcasts. Here's a show that we recommend. If the New Year's resolution you made to read more books is not quite panning out, don't sweat it, I've got you covered. I'm Mattea Roach and my new podcast, podcast Bookends is all about discovering great books and getting to know the writers behind them. Like Brian Leo Malley, whose personal connection to Toronto helped him create the icon Scott Pilgrim.

Bookends with Matea Roche is available now wherever you get your podcasts. Acast helps creators launch, grow and monetize their podcasts everywhere. Acast.com. Your dream main course, Robert De Niro. Now, obviously we're going to recommend something to you. We're going to bring it over. You can tell us if we've got it right, if it's good. We've done our own dream menus on this podcast and twice in a row I have said that my dream main course is the Beef Wellington from Ron Gastrobar in Amsterdam.

It's a perfectly cooked beef, not too much of that mushroom sauce that you get in a beef Wellington, very little amount of that. Duxel. Huh? Duxel. Huh?

And, I don't know why. The duxel, that's what the chopped mushroom around the edge is called a mushroom duxel. I just need to pick him up on that. Yeah, yeah, yeah. Because otherwise, yeah, people will write in, you know. Yeah.

No, I mean, sometimes I don't understand him and what he said then seemed offensive. What he said? Yeah. Not you. Listen, I would never say that what you're saying is offensive, but this guy, this guy frankly had enough of this fellow. And then the pastry is golden brown, crisp pastry, perfect. With this lovely but still quite subtle meat gravy on it.

And that twice in a row has been my dream main course. If I bought it over, would you be into it? Sounds good. You enjoy a bit of beef, beef wellington? Yeah, yeah. In terms of the meats, where would you put beef into? Which is your favorite meat? Can you can you do a little ranking for us? Well, I you know, I can you make beef wellington with

Wagyu. Oh, yeah. Yeah, surely I can imagine that would be good. Yeah, we're going fancy. That's great We could do a what we do upgrade the beef wellington dish to a wagyu beef well, I wagyu wellington a wagyu. Wellington the beef wellington dish to a wagyu beef wellington. A wagyu wellington. A wagyu wellington. A wagyu wellington. Wagyu wellington. Yeah. It just sounds nice to say.

Yeah. I recommended it to a friend, the wrong gastrobar beef wellington, and they went last week and they said it was delicious, but they changed the presentation since I was there. And they sent me a photo and thought that I'd been pranking them because it did look pretty bad what they've done to it now. What did they do to it? They've kind of put a grated truffle on the top, but to the point where you can't really see the nicely cooked meat. So it just looks very dark brown. And then they've, instead of pouring the sauce or leaving it in a jug, they've just put a line of the sauce along the bottom of it.

So it's like there's two eyes and a mouth, but it all looks, it looks like the plate is haunted by the ghost of diarrhea It's called wrong gastro bar and I must say the dish is absolutely delicious But the way that they've changed the presentation I think is not for the better I'm not sure that's a quote. They're gonna put up in the window. No I don't think they will put that. But I will say that he still was like that tasted amazing but to begin with I thought you'd played a prank on me and sent me to somewhere that wasn't good. Is this a well-known restaurant? I think so yeah yeah yeah it's doing well. What's the name? Ron gastrobar. Ron gastrobar. This is in Denmark? Amsterdam. Oh, Amsterdam, yeah. Yeah, in Holland, yeah.

There was another restaurant in, maybe it was in Denmark, it's a, with Noma or something? Noma. Noma. Is that still around? Yeah, that's still going. I think they're... I think they're closing. Closing and reopening and doing a Noma 2.0. So they're getting ready to like revamp it all. Oh, I see for renovation. Yeah, and like changing the way they're doing things

with the dishes, I think a little bit. I think they're doing a whole makeover. Have you been there? I haven't, no. I was curious to go there, but I haven't been there yet. It's quite an experience. When I went there, I ended up eating duck's brain. They had duck's brain on the menu and bear.

It was bear meat. How do you feel about things like that when they're quite challenging? I don't know if it's good. Okay, depends if it's good and how it's prepared. Well, the duck's brain was served in the duck's skull. Yeah, it looked insane. He sent me the photo of it.

Yeah, wow. And what'd you think? Well, I mean, they couldn't get much flavoring into it because it was still in the head, but it felt weird. So they didn't take it out to cook it, then put it back in? I think they cooked it in the head. They just cooked it like, you sure about that? Yeah. Are you sure about that?

That's what I thought, they felt like they'd done that. Like at the end of Hannibal? The ducks just sitting there, glazed over, talking to Julianne Moore? Now you say it like that, Bob, I think they might have taken it out the head I'd imagine took it out then prepared it then placed it back in the skull. Mm-hmm. That would make more sense I don't know the duck look pretty shocked take chop the head off cook it and then serve cook it and then serve it. It's kind of gross. I think that could have happened.

I think what they do, I'll go even further, I think they get all the ducks that they're doing that with and they saw the top of the head off they take the brains out and they cut the brains and they don't even remember which brain was in which duck and then they're putting them back in all in different weights. So it's like, they're like Freaky Friday-ing them

in a way. They've got each other's memories. Kind of assembly line thing. That kind of takes the personal touch out of it yeah because you know they should put the brain back in the skull that originally came from yeah that would make more sense be more respectful yeah yeah otherwise it's like sort of Frankenstein stuff isn't it fully Frankenstein yeah Frank and Doug Frank and Doug yeah so you're happy to try things like that, if they... Yeah, I was in a restaurant in Thailand about eight months ago, and they showed us,

it was a good restaurant, they had showed us pictures of the things that we had eaten, kind of little, like they do in Japan, like they have the pictures made out of wax, whatever, the food and stuff like that. And this was something like that. And they had like a big water bug on this thing. And that was one of the things we ate inside of it or something or whatever. I wasn't that excited to know that I was, but at the same time, it didn't taste bad, but I'm glad they showed it to me after I ate it. I think that's-

Oh, they brought the pictures out after you did. They brought this kind of presentation. It was like, it was a live thing. It wasn't like a picture. It was like they had, you know- Like models of the stuff. Couple of days ago, I ate like a shit ton of crickets. I ate so many crickets at this meal where

like they were all about sustainability and like the future of food and it was a pilot for a TV show, so a food cooking competition and I was a judge on it, which I'm not stepping on your turf Ed. Please, step on my turf. But one of the things they had to use, the ingredients they had to use was crickets and I was starving and I ate so many crickets, like I couldn't stop eating them. Do they eat crickets? Really?

I don't know. Big time. It's like little source of protein. Yeah, of course. And like I had it in a kofta. I had a cricket kofta. What's that? Like kebab, like a mint kebab, like a sausage looking kebab kind of thing.

I had a cricket crofter. I had cricket in ice cream, like so cricket that was dipped in like salted caramel and then put in ice cream for a bit of crunch. That was very nice, like a rum and raisin ice cream. And I was just, if I'm honest, I was just hoofing them out of the glass. I was giving a bowl of them and I was just eating those as they were because when I arrived, I had not eaten and was unaware of how long you have to wait for the food on a food cooking show.

So I ate crickets for ages. I would imagine that crickets could be kind of dry roasted or something like potato chips or something. That would be another way to have them, whatever they put in to give it a little extra flavor. I don't know what they taste like, just plain, but. You're exactly right. That's what they did to begin with. When I was having them at the bowl, they were dry roasted.

Yeah. So yeah, you're spot on. And they were, they were great. A very Moorish crickets. We've had ants before, haven't we? We've had ants. We ate some ants once. Sure. And this is the future of food, apparently, Bob. So. I could see that.

Where did you have the ants? This was a test kitchen of a brilliant Mexican chef. He's got a restaurant in London. He's called Santiago Lustre. And he turned his house into a test kitchen and invited us and gave us some ants. That was the opening snack. How big were the ants?

They were pretty small. They weren't like big, they weren't like big, scary ants. I'd say they were the sort of ants, if you saw them running around in your house, you'd be like, oh no. So he had a bunch of dry roasted. Yeah. They were sort of dry roasted. Yeah. And it's a little mouthful. Yeah. Yeah. Yeah. Interesting. They were small enough that you're like, how did you even go about cooking these?

Yeah. How did you gather them together? Yeah. Right. Knock them all out at the same time or whatever you did and then cook them all individually and get them to us. Like I'm sure that's harder than for a big ant. How did they do that? Absolutely no idea how did it. I mean I personally would probably. You don't want to know do you? Huh? You don't want to know. Oh I'd love to know. I'd love to do it. Well they must go to a place where there are a lot of ants. Yes. Gather them all up, put them in something and just dump them in the deep fry I guess. How can I deep fry the ants? I'm surmising, I don't know.

There's sort of no humane way of doing it really is there with ants? I guess if you're, yeah, for ants rights, you know. Yeah, yeah, ants rights are quite important now actually. I would maybe just make like a build an ant hill around an oven. Another way to do it. Trick them. Yeah. Trick them. Yeah. Trick them.

I'm making a pretty easy trick. That's kind of, you know, you should just, yeah, well, okay. That's a bit Wiley Coyote. Yeah, that's a Wiley thing. So maybe for your main course, you'd like a mixture of the duck brains, the ants and the crickets. Okay.

Well, that's with the, we're definitely doing the Wellington, I think. Cause you- That's a good, that's a good start. The Wagyu Wellington and then- All those things a good start. The Wagyu Wellington and then... All those things that you guys... The Wagyu Wellington, yeah. Yeah, that and the other things, the ants, the crickets.

What's the other one? The duck brain. The duck brain. In the duck skull. But what we'll do, because this is a dream restaurant, we can make sure that the brain that's in the duck is its original brain. Yeah, that's just a nice touch. Or if you like, we can put it in the head of anyone. We can take a duck brain and

like a person who maybe you're not a fan of and real insult to injuries that they got duck brains. No, that's, this is food. We're trying to enjoy. It's the one neutral thing we all can enjoy. Yeah, that's such a good point. Bob's not out for revenge. I don't know, there's some people. You know I was gonna tell you once years ago when I was I was in Thailand shooting the deer hunter and we were shooting in the River Kwai and they somebody said you want to have some Cobra meat so I ate Cobra. Wow and what

was it like? It was okay it wasn't't great, but it wasn't, it was like cooked on a, literally over a fire. They're just like marshmallows. And I ate it, so it had nothing on it to kind of give it a different flavor, enhance the flavor or whatever. So the whole making of that film sounds like it was pretty uphill from what I understand. It was hard to get it like, you know, made the way you wanted to and then like, and it was such a huge success And now it's a classic but it's pretty hard making it right? It was the toughest thing making it was the

What was always it was hard but the the helicopter stuff we did Because it was very complicated on the river quiet to shoot the chopper coming down to pick us up and to shoot the chopper coming down to pick us up and take us off the bridge. Because when we were on a log, which was you just think it's a log, but the log in reality would roll. So they put a big thing below to give it ballast like a boat. So it would stay that way. So we had to come down the river on the log, get onto the thing, but the chopper couldn't land because the bridge was too low and it was between two rock faces.

And it was a narrower part of the river so that the water ran faster. So we had to raise the foot bridge higher so that the chopper could get down. So couldn't as I remember we couldn't go get on the Thing the chopper come down take us away one one shot or whatever So we did the first part going down climbing up under the footbridge did that then the next thing we would do the chopper would Come down it was able to come down because the bridge was higher So it came down and in the meantime, they have these boats called long tails. So they had them there, which is a car engine up here and a long sort of pole that,

and then the propeller at the end and they steer the boat. And it had fallen down, it had sunk right on the other side of the bridge, one had, and it had these pointers, I don't know what they were sticking up. So we did the one shot where the chopper came down and Chris Walken got on, John Savage got on. I sort of got on, but I couldn't hold the runners because the runner was too thick to really grasp

the way I should have and get my legs up. So I was just hanging from it and the chopper went down, turned around and flew back up. And then I was just hanging from it. And the chopper went down, turned around, and flew back up. And then I just dropped into the water. We got close to the edge of the river, and I fell in. Then we did it again, but this time, I said, let's make the chopper back in, so we're not turning around, wasting a lot of time.

It backs in, Chris gets in, John gets in. That's fine, it backed in, came back., I go, that's fine, backed in, came back. The chopper for some reason started rising before it should have and the runners were under the cable. So those two walk cable, you put your arms as you're walking, it lifted the cable so we were all of a sudden hanging below the chopper, above the water. And I said, John, let's drop, drop in the water. And we do, because that door is going to fall on top of us. So we, above the water. And I said, John, let's drop, drop in the water. And we do, as I thought it was gonna fall on top of us.

So we went under the water. What they do sometimes, but in my experience, in another movie too, they have like, in a river or something, they have like two outboards going with a rope across, they go at the speed of the river. So if you grab onto the rope and you're okay. So that's what happened. Downstream, we came up, so we came up, grabbed the rope.

And as we were up, I see the co-pilot of the chopper stepping down and lifting the cable over the rudder because they realized what they had done. And then they got, they lifted it and they flew away. And that's where we said, all right, that's it, we've done. We got that shot. We got it. That's all right. that's it. We've done, we've got it. We got it. We got it. That's a wrap.

In those days, they had six cameras shooting and that was it. Is it phenomenally dangerous? I mean, filmmaking must have changed quite a lot since then in terms of what the actors can and can't do. I don't know. I don't know who does what with stunts and stuff. Some actors I hear like to do, I don't know, it depends.

So it's tough to think about food when you're in that situation. Yeah. So you'll take a bit of Cobra. Yeah, you'll have some Cobra. Normally now it would be Dream Side Dish, but maybe a Dream Side Dish is the, we've already kind of added the duck brains and the ants and the crickets to the Wagyu Wellington.

Yeah. So are those the sides? Yeah, those are okay. But what about, what about fries? Are you a man who enjoys fries, Bob? Sometimes, but maybe it should be something a little more exotic. It'd be good to get something exotic in this meal. Potato fries, you know, even even sweet potato fries. Oh, yeah

They're good. The more they the more exotic option. Do you think yeah in some ways? You know for a raging bull when you put the weight on and What did you eat for that? Cuz I know that you ate brown rice and vegetables when you were getting in shape But I don't know what you ate for the end in those days. I didn't even know what brown rice was. Yeah But no, no, but I know I just ate for the end of the film. In those days, I didn't even know what brown rice was. Yeah. No, of course we did. But no, I just ate light, didn't eat, you know, stayed light. But when I was gaining the weight, I ate pancakes in the morning. I had to eat in the morning three full meals, which was hard to do.

And then digest the food to eat lunch and then dinner. And then I thought, well, I'm doing this food binge, you know, it's kind of fun for the first 10, 12, 15 pounds and it's drudgery. I was going to go to France to have great meals, great, which I did. And that was good. The food in France is great at that time,

but it was a little rich. So you couldn't eat as much as you thought you could. I should have probably gone to Italy. So I ate all the time, but it was really, really, I gave myself a time limit, like two months or a month and a half before we, where I gained about 15 pounds to do an interim shot where he's out of shape, overweight,

seen in Florida that we shot in LA. Then we waited another two months or something. I gained more weight to get, or a little more than two months, I forget. I think it was about four, four or five maximum, or whatever I could gain by that point, be it. So I gained 60 pounds. Wow.

From, I was 152, I went to 12, is that 60? Yeah, now you're asking, we're not mathematicians. Yeah. Yes. When you done that, how long did it take you to get rid of that 60 pounds? It always take, you know, the first 40 pounds, you go right back to your old eating, you have to be careful not to eat too slowly and eat,

you let yourself down easily. But then of course the last 15 pounds were the hardest to lose. And then I had a doctor watching, you know, cholesterol and all that stuff. And did you have anything on the pancakes when you were eating all those pancakes? What did you put on the pancakes? Or was it just as they were? You know, sausage, even some sour cream or whipped cream, syrup, you know. Yeah, I loaded it up. You had a lot of people telling you not to do it, is that right? No, nobody was saying don't do it. That's what the deal was. We were going to do it. I was going to do it, but everybody's hoping it'll work. Yeah.

There's people letting him hang out at the bottom of a helicopter. Sure. Don't put sausage on your pancakes. Could have done, I mean, don't combine the two, I'd say. Your dream drink. I like good wine. Red, white, martini from time to time. We can definitely do, we'll do your martinis.

Do you like that to start a meal or do you like to have it during? Beginning and then that's. Volca martini, gin martini. Gin. That's your preference. Dry? Dry, cucumber, that's it.

No vermouth. No vermouth at all? No. Not even the suggestion of vermouth? No. Straight gin, I respect it so much. Just one and then move on. One thing actors always get asked about and debate about is how best to play drunk

And there's loads of different answers to it like I think a lot of people would look to you for the definitive answer Bob how would you say was the best way to go about it? Well, I think it's it makes more sense to Not be actually drunk. You could do that too, but it's probably better not to. So, because there are other things that you have to be aware of and do. That's what I would say.

Don't actually get drunk is the top tip. Yeah. I guess with multiple takes as well, if you're steadily getting drunker. That's another thing. Yeah. You can't replicate it.er. That's another thing. Yeah. You can't replicate it. Well, that's another thing too. But there are some actors who have a sniff of it first.

They don't drink it, but they'll sniff it. Well, that's interesting. Yeah, that's okay. Or some people say the key is to try and act as sober as possible because that's what a drunk person's doing. Yeah, that could work. He's not going to give away your secrets. No, I know.

He's not gonna tell us how to act drunk. Is the secret mainly just do it well, just act well? Well, yeah, to do it well, whatever your technique is. Do you ever find that on films now that maybe people who are in scenes with you and whatever are looking to you a lot and are you a bit conscious of that sometimes, that people are trying to learn from you as well as acting alongside you?

Or is that not really the case? No, I don't. I mean, I'm not aware of that. People must ask you for advice a lot though, like newer actors. Not too much. I don't mind giving advice, but not too much. New comedians always ask us. They ask you for advice.

Yeah. Like where's the best hotel to go for a piss? Yeah. Stuff like that. We just tell them to stay off our patch and then tell them to not do it because we're the rulers of the roost, really. Yeah.

We're the rulers of the roost. You guys. Yeah, yeah, yeah. You might not know that because you're not plugged into the UK comedy scene, Bob, but we're the rulers of the roost. Right. Although you have, and actually,

I can't believe we've not mentioned this, King of Comedy is one of my favorite films. Same. I think it's incredible. And it's one of the few times where someone does a comedy monologue in a film and it's actually funny and works. Yeah. Which is so rare.

As a comedian, we watch a lot of like films and TV shows where people might be playing a comedian in a comedy club or doing a monologue. And you're kind of like, yeah, this wouldn't really work in the room or this wouldn't land. Yours really genuinely does. And the whole film hinges on it as well. I don't know what was the secret to that? Because like, it's such a hard thing to do.

No, that the person who wrote the script was a film critic, a very well-known film critic for Newsweek named Paul Zimmerman, he passed away years ago. And he gave me and Marty Scorsese the script and I thought it was great and the monologue is great. And in fact, when we shot the monologue, we did it once and I said,

Marty, I think we gotta do it again because I don't have it right, we gotta do it again. So we did, we shot it again as I remember. But I thought it was a terrific script. Paul wrote it. I've seen outtakes of it where some improvised moments are making you laugh a lot because there's his mum shouting down to you, you're in the basement and she's playing your mum. Yeah, I said to Monty, what about your mother? And she's yelling down to me. And he's got all these sort of cutouts of famous people. And I took Marty to a couple of,

I got to know some of these autograph seekers. And I said, these guys in years to come will become the paparazzi of the future for the tabloids. And some of them did, or the writers wanted to. But they were nice kids. And one kid took me down into a cellar and it was all, it wasn't what we had, it was the cutouts and stuff, but the idea of it made sense.

And so Marty's mother was great. So is that, do you do quite a lot of research before you take on a role, like meeting people who are similar to the character? Try to, try to. And I took Marty to meet some of the kids, I mean, I'd drag them along. Well, we arrive at your dream dessert. Before we make recommendations to you, do you have much of a sweet tooth? Do you like desserts? I do do but lately

I don't have dessert but sometimes but I don't you know after the meal that's enough Well, we could always bring you some cheese instead of the disease. Okay. Yeah Well, it would be nice to have a sweet dessert, you know James is obsessed with desserts And I'm more of a I'm more of a cheese board guy. I like cheese to add cheese last night What cheese did you have last night? Oh, I forget, you know, Camembert, the usual cheese plate. Yeah, but that's the thing, isn't it? It's not very memorable, like cheeses and stuff,

but where there's a good dessert, a nice ice cream, like I remembered that cricket ice cream earlier, for example, you know, not that we're going to feed you more crickets. Yeah, you know, there's a limit. Yeah. Some restaurants are known for their great desserts. Sometimes what I do with friends is if we're a restaurant, we ask them just to pick out the three best of the list, we'll share it.

That's good. Well, that's nice. Are you good at sharing? Yeah. I usually eat off other people's plates because I don't want to have too much. So I nibble here, I nibble there. And plus you save one full meal that you have to buy so it's very you know It's also economical. So you'll go with friends won't order anything and they'll be like I know what he's planning My kids are complaining to me

Will you ask or will you just reach across and go for it? At this point, I just do it. You know, I might have to ask sometimes. It would be polite because the kids might be annoyed with me. That's a power play, man. We could do that for your dream meal. We could invite your kids to dessert. They all have a different dessert and you can pick up all their plates. Could do that.

But now you're going to have to choose three desserts for Bob's kids. Yes. Well, got to have some ice cream in there. Yeah. What flavors though? I like pistachio There are some Forgetting what place I've been to that great ice cream whatever the flavors were I can't even remember but they were

Terrific and sometimes you get obviously cow's milk ice cream But also like they do goats milk ice cream sheeps milk. You can milk anything with nipples Right. He always says that He's the nipple guy so which nipple are you gonna pick for Bob cat cat cat nipple We've had down to this Huge film for me. Yeah film for me growing up. Also, that was one of my first introductions to you because I was a certain age. I hadn't seen.

I'm 40. So like when Meet the Parents came out, I was probably a teenager. I was like, this guy is one of the funniest guys ever. I was saying to my dad, like, look at this. He went, that's what, that guy ripped my head off. That guy, don't be laughing at that guy. He's a tough guy.

And I was like, I don't know what you're talking about. This is a really funny man. And then I watched all the other films. I was like, oh yeah, I see what my dad was talking about now. You've played a variety of characters over the years. But yeah, I was first introduced to you as just like a straight up comedian. But that was like the start of you doing a lot

of comedic roles in a row. What do you mean? Do you mean comedy? Oh no, for like Meet the Parents. Yeah, I did analyze this, analyze that. Meet the Parents, I think we did between analyze this and that. When I watched analyze this for the first time, it was probably some of the saddest circumstances I've ever watched a film. I turned up at a kid's birthday party and no one else had showed up. Oh boy. And it was just me and this other kid. Really? Was it your birthday party? It

wasn't my birthday party. It was a different kid. And we sat there and just watched analyze this while eating cubed up watermelon. How old was the kid? How old were you? Teenagers were in school like 14, 15. Nobody else came to his birthday but you? No one showed up. Imagine if it's your birthday and no one shows up apart from this guy. Just me. It's sad.

It is sad. Very sad. Me asking them, you know, stupider questions than this. Imagine like I'm 40 now and I'm saying this kind of stuff. Imagine what my conversation was like when I was a teenager. I don't want to imagine. So yeah, I think some ice cream, maybe a lemon tart. Yeah, that's okay.

No, I don't dislike lemon tart. Depends again, if it's done a certain way, this is a special way that it's known for, the restaurant is known for this, Leventart River Cafe, Leventart? River Cafe, fantastic I've not been to the River Cafe, I don't think I've ever been, I might have, here Yeah, it's in Hammersmith, right by the river, it's beautiful. I have not been there, I don't think, maybe I was but I don't think so. Very, very nice. Might have been. So we've got some pistachio ice cream Yeah, pistachio ice cream, lemon tart from the River Cafe, and then maybe the cheese

board so you can get your way as well. Yeah. Yeah. Feeling good about that? This is a good meal. And I think you should order like this in all restaurants from now on, Bob. Just let them say things to you and then you go. Yeah, it's easier, though in a restaurant that is well known and well known for food,

it's food, whatever specialties they have. What I ask them, the waiters, what is everybody like you? What's the best thing that you would consider that's here? And I start with that. Well, I'm going to read your menu back to you now and see how you feel about it. You would like... It's ended up as quite a mad menu, I think. No, it's good. Still water. You would like some bread.

Starter, you would like the Miso Black Cod from Nobu. Main course, the Wagyu Wellington. Side dish, duck brains, crickets and ants. Duck brains in the original duck skull. In the original duck skull. Drink a gin martini dry, Novavermoof with cucumber, dessert. And some nice wine as well. And some nice wine, we'll throw some nice wine in there.

Dessert, pistachio ice cream, river cafe lemon tart and a cheese board. Sounds good. You feeling good about that? Yep. I feel pretty good about that. And like, you know, we made a lot of those suggestions and I think we did well. I think we did really well. Thank you so much for coming to the Dream Restaurant, Bob.

You've been fantastic. Thank you. You guys have been good too. Thank you. There we go. Well, we did it. What a nice man. A lovely man. He let us pick for him.

He let us get away with a lot of shit, man. I think some of the fans of Dan Aykroyd's episode will appreciate elements of that episode. Yes, I think so. But also, what an honor to hear some of those stories about films that I absolutely love. I'm really glad you had some film questions in the back park, man, because, you know, otherwise, I asked him where in New York he knows to go for a wee if he needs a wee. That was that was appalling. No you've got to take those big swings sometimes when you're when you're a broadcaster because that's where you get the that's where you get the exclusives right I

asked him about being gassy for a scene talked about having a gurgly tummy yeah yeah Jerry Goodfellas yeah yeah the Yeah. The Gurgly Tubby was fine. Yeah. Yeah. But then how do we know? You know, you got to ask the questions to get the gold, right? Yeah. Yeah. I mean, personally, I think I went, I went a bit too far down the Meet the Parents corridor. Had to reverse out of that. Everyone heard it. But, you know, look, full disclosure for the listener. Was that a quote from Meet the Parents that you tried with them?

Yeah. Benson says you can milk anything with nipples. Right, okay. Do you think he realized then what you were doing? He knows what it is, because his response to that in the film, and it's what I was hoping for, is, I have nipples, Greg, can you milk me? Yeah, so you were hoping for that.

Yeah. So we, I mean, I still don't know how it happened, how we got Robert De Niro. Yes. But your plan for the episode with Robert De Niro was to reenact a bit of meet the parents with him. Well, it would have been brilliant. And I would have been on cloud nine if it had happened.

I wouldn't have known what had gone. And I would have thought he'd called you Greg by accident. Yes. Well, as it was, it was the only point in the podcast I thought he might go now. He was looking around the room for the exits. Yeah. Going, this guy's quoting meet the parents. His PR passed him a small bit of paper.

He read it and then he said cheese and pickle sandwich. Cheese and pickle sandwich, please. Goodbye, get out of my fucking hotel. No, I thought it was delightful. We got some amazing stories from him. The deer hunter stories, come on. Deer hunter raging bull. Look, like, king of comedy, all that.

Amazing to hear it all week on the off the menu What's up group Ed Benito and I have been just going has Robert De Niro canceled yet? Yeah, cuz surely Surely someone's worked out what this is surely it's not gonna happen. Yeah, so Obviously now we're just very giddy. Yes sitting in a hotel can't believe that it actually happened Yeah, and I guess waiting for the PR to come back in and go. Delete that. Delete it. You can't use that. I can't believe you asked him where he goes for a week in New York. He didn't say cheese and pickle sandwich.

He didn't say it. I mean, couldn't really. We were picking them for him. It would be very cruel of us to just pick a cheese and pickle sandwich for him. Yeah. And then go, there you go. You can have it. See you later. It's good. And then kick him out or kick kick ourselves out. I guess I'm knackered. It's been a time and day. We've been on edge I think I'm gonna go home and unwind watch zero day on Netflix, which is out now. Yes I'm not going to literally watch the full series already I wasn't watching the lead-up to this you kidding me, but it is it is a fantastic show. It's very exciting

Yeah an exciting show starring Robert De Niro who has been on the off-menu podcast star of the off-menu podcast Robert De Niro Robert De Niro have been on this Just to list some past guests huge Davis Maybe just leave the list there. This is the podcast that's huge Davis and Robert That is no shade to Hugh. I have no problem doing that to Hugh. He came on and told an awful sex story about me and ruined my life for a good month. So yeah.

Well, we've got a meal booked now because Ed very wisely said, look, this obviously isn't going to happen. We're going to get to the hotel and be told it's canceled. So I book us a nice meal and we'll all do that. It was actually Ben's idea to have a nice meal afterwards. As if. And so, yeah, it's my idea. Ed booked it. I booked it. Your suggestion. It's in keeping with Benito's dietary requirements. Oh yeah?

It's veggie. It's veggie? Yeah. Oh no. No good. That's great to hear. Well, that's good. Yeah. So we're going to go now for a meal and probably just keep laughing about this every now and again. Yeah. Remember bits of it. I think the moment you should listen back to maybe we can get a clip of it and zoom in on our faces is when at starter he said, I just like good food. Yeah.

And then from that point, you were the one brave enough to do it, was to say, just to let you know, the upcoming format. Had to. I had no choice. Because otherwise he'd think we're just annoying him. Yeah. Because otherwise he says like, every time we brought it up, it would be like, you guys fuck off, I've told you. I told you it would just be whatever. I just like good food and whatever they bring.

So don't keep, why do you keep saying courses to me? I had to say to him, we're locked into this format. We are going to have to ask you every time. We can't fully help this. We have to go down this route, but how about we do what you like, we just bring food and say, it's good and then you'll have it. And then that's how we got Robert De Niro

to have duck brains and crickets on his, and ants on his dream menu. Yeah, we should plug stuff because this will probably have like loads of listeners, probably not at this point. No, they turned off. They've turned off now. It's just me and you.

They tuned in to hear Bob. Yeah, yeah. I called him Bob. You did call him Bob. Yeah. I couldn't believe it. Then you joined in. I had to.

Yeah. Otherwise I seem like I'm standing on ceremony while you're all pally with him. But yeah, we called him Bob. We met Robert De Niro today. Yes. And we called him Bob all the time. Yeah, yeah. And we talked to him about pissing and shitting like we called him Bob. We met Robert De Niro today. And we called him Bob all the time.

And we talked to him about pissing and shitting like we do with everyone. We didn't go shitting, did we? Yeah, I said a plate looked like it was haunted by the ghost of diarrhea. Yes, you did say that actually. I said to Robert De Niro. He wasn't quite sure what to make of that, I don't think. No, he wasn't sure. I was, I loved it.

Yeah, I knew you would like it. And do you know what? The PR team liked it. They were laughing over there in the corner. The PR team at the Ghost of Diarrhea. Once the show got going, it was very clear as to how this happened. If you were wondering who's laughing in the room. Yeah. It is the PR. Yeah. The PR team. It's like the big breakfast. It was like the big breakfast. And we're in a hotel. We couldn't have done it on a bed. Yeah. I mean basically, we'll have to end it out. You told me about your juice company. What was that all about? Holy hell. You just remembered that as well?

Oh yeah, I forgot I told him about Juice Almighty. He loved that. He liked the name, didn't he? Yeah, he did. And I said, would that make you pick it up off the shelf? And he said, no. No, yeah. Depends on how good the juice is.

Yeah, I was just like, that's his thing. I guess he has to be told it's good Yeah, yeah, it would be brilliant. But like I said, the guy's gone quiet on me. Yeah, don't forget Come across very well to like food people. Well, you came across well to robert de niro who was just on the podcast It was just on the book. He did our podcast. Robert de niro just did the podcast. Yeah Shout out to huge davis charge a huge davis. Thank you for coming on huge in the past. We appreciate when you came on Thank you very much for listening. We'll be back next week somehow. It's not the last one in the series It's not the last one in the series. We'll carry this on for a while Yeah, and hello Bob if you if you're listening back to us. Hello. Thanks for coming on. Cheers Bob. I think I'm fixed a huge

Yeah, thank you. Thanks so much to you for listening. Goodbye. Goodbye. Acast powers the world's best podcasts. Here's a show that we recommend. So you enjoy a good podcast and you also like comedy? Look no further than the Pantelis Podcast. I'm Pantelis and this is my podcast. Every week I'm coming at you with a different reason to be angry, whether it's current events or arguing with my comedian friends that also pop into the show. The Pantellist Podcast drops new episodes weekly powered by Acast.