Off Menu with Ed Gamble and James Acaster - Kaya Scodelario

Episode Date: August 26, 2026

This week the Dream Restaurant welcomes British-Brazilian actor Kaya Scodelario – star of ‘The Maze Runner’ films, ‘Skins’ and Netflix’s ‘The Gentleman’. Hello to all the divorced men out there. If you’re listening on Apple Podcasts you can now watch this episode too.Kaya Scodelario stars in Guy Ritcher’s ‘The Gentlemen’, and series 2 comes to Netflix on 3 September. Watch series one now. Follow Kaya on Instagram @kayascods Watch the video version of this episode on the Off Menu YouTube.Off Menu is now on YouTube: @offmenupodcastFollow Off Menu on Instagram and TikTok: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Off Menu is a comedy podcast hosted by Ed Gamble and James Acaster.Produced, recorded and edited by Ben Williams for Plosive.Video production by Ben Williams and Megan McCarthy for Plosive.Artwork by Paul Gilbey (photography and design). Hosted on Acast. See acast.com/privacy for more information.

Welcome to the off-manue podcast, Cracking the Walnut of Conversation. Just a walnut? It's just a walnut. It's nothing wrong with simple flavors. I said, Gabble, my name is James Acaster. Together, we own a dream restaurant. Every single week, we invite a guest. Ask them their favourite ever start, a main course dessert, side dish and drink,

not in that order. And this week, our guest is... Kaya Sconellario! A wonderful actor, James. Skins, of course, is where many people discovered her talents. The maze runner, a huge... movie series and now Kaya is in, she's done other things as well

but now Kaya is in The Gentleman, the Guy Ritchie, Netflix TV series Season 2 is about to start. Yeah, very excited to talk to Kaya about that. And I don't know what food Kaya likes, so this is going to be all new, I haven't heard I talk about food before. No.

So this is a new chapter in my life. That's true of a lot of our guests, I guess. No. Okay. The Gentleman, Season 2, which is 3rd of September on Netflix. Heard of it. Bo-Bum. To-Dum.

Oh, yeah, more about the dumb. Very excited to have Kaya on the pod and have a chat to her about the gentleman, have a chat to her about food, her dream meal, etc. But of course, if she says a secret ingredient that we have pre-agreed upon, she will be removed from the restaurant, which is going to be dangerous

because she hangs out with some crazy characters in the gentleman. Yeah, yeah. He might beat us up, I guess. Ray Winston, Jenny Jones. Heard of him. Yeah. Theo James. Not a hard man, I guess, traditionally.

He's pretty tough. He could probably, yeah. Beat us up. Oh, God, yeah. Yeah. But that is not my ranking system for hard men, whether they could beat us up or not. Because then I'd be going around

pointing a little babies and being like, that's a hard man. And this week, the secret ingredient is... Codskin. Codskin. This is a combination between my idea and your idea. Yeah. Cod.

Scodilario, Cod. Cod. That was my idea. Yeah. And skins, because Kaya was in skins. Cod's skin. We tried to figure out a way of getting maize in there because of the Maze Runner.

And that was Benito's idea. That was Benito's idea. He said Corn on the Cobb. As always, didn't really work. He said corn on the cob because of the maize runner, but I thought he meant corn on the cob because of Scobbara. He thought she was called Kaya Scobularia. Oh, he thought it was Scobularia.

Yeah, yeah, yeah. He thought it was Scoblaria. Oh, that's embarrassing. But you've been practicing Kaya's name because you've got to shout it Yeah, I'm always worried about getting people's names on on this podcast. Sometimes it's the first time I've said that name. Yeah.

I've never said it out loud before. And I've practiced them all day. I have been practicing Kaya's name all day. Yeah. So I really hope I get it right. Skodilario. Scottolario. Really good.

Make sure you watch the Gentleman Series 2 and come see me on tour at gamble.com. Fresh Hell, January, 27. It all starts. But now this is the off-menu menu of Kaya Scolario. Oh, James. Welcome, Kaya, to the Dream Restaurant. Hello.

Welcome, Kaya's Goddalaio, to the Dream Restaurant, but it's spending you for some time. Yeah, I didn't know this was going to be a shouty. I love it. Let's do it. You see it in your eyes there when I said welcome quite loudly. I like it. I'm awake. Beforehand, Kaya, you did say to us, I haven't listened to this yet.

No. I just want to react in the moment and I thought, oh, I'm going to shout. Okay, good. I like it. I didn't not shout. No. And that was quite loud for me in terms of. Very on.

Yeah, very on. Yeah, yeah. And I'm aware it's quite different from us just having a normal chat before we start recording. I like it. Suddenly we're on. Yeah, we're on. But we're in now.

It's happening. Okay, I'm going to switch on soon. Yeah. My match is kicking in any moment. Do you like that when you go to a rest? Godilario all day. Well done. Perfect.

He's been practiced. All day. All day, I've been saying, all day. It's actually been perfect. I watch the video of you saying it. It's phonetic. It's, you like, say how you, Scott Deerlario. It's very easy.

But people get scared because there's lots of vows in there. Yeah, once you see all the vowels and all the letters lined up, my brain goes, don't read that. Yeah. You might not have to say it out loud. It's easy. It's fine. Kai is a good one, though. Kai is an easy one. But it lulls you into a false sense of security.

Do you think it's easy though? Because I get called Kea 90% of the time. Every supply teacher I ever had called me Kea and the whole class would laugh. There's my trauma. You should talk about trauma? Yeah, let's get straight into that. It's good that you haven't listened to it because this podcast mainly about trauma. Okay, great.

Mainly about trauma. I haven't done therapy for ages. I need this. Yeah, yeah, yeah. We're perfect. That should be how therapy is, actually. What? Two guys.

Podcast. You speak to two guys. So that you know. Straight white man. Yeah. And figure all your problems. Always. Yeah.

And then, you know, I can't believe you guessed we were straight. Yeah. It needs to, because then you get two opinions, right? Yeah. Yeah. Because I, you always, you're one therapist. You're like, I don't know. You know, mate.

No, you know, but it could cost you so much more to get another one. I'd rather have a tant. team. Yeah. And I'm going to say something, watch them disagree, something like that. Yeah.

Yeah. To be fair, my last therapist actually got fired because he was sleeping with his clients. Nice. Wow. Can't trust them all. Pretty cool.

The one on the skins, you mean? What? Well, this therapist does not sound like a gentleman. No. But you know what? Oh.

Oh. Very exciting. Series two. Yes. Season two for American listeners. Mm-hmm. I still call it a series. Yeah.

I'd say series. I think you've got to stay true. Everyone's calling it G2 and I don't like that because that reminds me of the security guards. Do you remember that? G4, they were the dodgy security guard. Yeah, I do remember that. That rings a bell. Yeah, G2 isn't as good. But G2 as in like gentlemen too. Gentleman too. Yeah. I quite like that though. Is it on people's like jackets?

G2. Yeah, yeah. It's on like paperwork. Yeah. It's not as exciting. No, it's not as exciting. We're doing G2. Tell us about G2. Exciting to be back. Really excited to be back. It's a very fun show to show to show. shoot. And we didn't know what it was going to be the first year. We had no idea it's going to be such a good success. And to have the privilege to come back to a character that you love and understand and have fun with is always wonderful. It helps that I get on with all the cast and all

the creative team. So yeah, I think any opportunity you have to go back on a set that you just know you can get straight back into it, the stories this year are a lot bigger, a lot broader. It's a little bit darker, a little bit more intense, but still the fun silliness that people really enjoyed from the first season. And it shoots here in London most of the time, which is a joy. I spent a lot of my career filming in the arsehole end of Canada somewhere and never seeing my friends or going to parties and stuff and now I get to be home, which is lovely. And yeah, we go between shooting in boxing gyms to big, massive, stately manners and everything in between. It's a lot fun. If Guy Ritchie was to make

another TV series out of one of his films and cast you in it, what film would you hope it was? Well, let's not talk about Aladdin. Hey, I'll get cast and that's the genie. Yes, please. You'd make an excellent genie.

Thank you. I think I would actually. Very, very good genie. Would you go blue or no? Depends what you mean. I'd go blue, I think. Although, people didn't like the blue genie, did they? Blue genie, like real-life blue guy, to me, doesn't make sense. Yeah, sure.

The blue man group. Yeah, yeah, yeah. It just makes me think a blue man group or Tobias Fionke. Yeah, yeah. You could do just blue hair. Blue hair is nice. That's cool. Like a Justup Oil protester.

Yeah, I was going to say a Facebook whistleblower, but yes. I think similar vibes. I think he had pink hair, to be honest. Yeah. I think an environmentally friendly genie is a really good idea. So every wish that someone makes, like, I can't do that.

Carbon footprint's too big. Yeah, here's the impact on the environment. I'm not flying into the Maldives. Yeah. Plant a tree. Yeah. That's nice. Yeah, good guy.

I think you'd be good at that. Yeah. So this is turned into who I'm playing. So I'm going to be the genie in the Aladdin series directed by Guy Ritchie. It's a pleasure. I honestly can't imagine playing anyone but Susie in the Guy universe. I'm really, really proud of it.

I think she's a badass. She's one of the few kind of front center of female characters that's come out of his universe. And yeah, I go to bat for her. She's my girl. Yeah, that's true, isn't it? Yeah. Did you have a conversation with him about that at all?

So I auditioned, like, you know, as everyone does. And it was quite a long audition process. And it got to a point where I sort of said, let me just talk to him and explain that I know who this character is. I know what she is. And I can hear her. I can feel her. And as the process kind of,

got closer towards me getting it. I sort of took a step back and said, I want to talk to the creative team and make sure, because you're only ever sent the first episode for a TV show, and then anything could happen, right? And I know it's the gentleman. I knew that Theo's character was the lead, but I wanted to make sure she wasn't going to just drift into the background. I wanted her to make her mark one way or another. So I had a very frank conversation with the creative team, and they reassured me that, you know, this is something that Guy actively wants to do this time, is to give this character a level of depth and a level of of story and a level of progression through the seasons that he hasn't done before. So I was really

reassured by that because that's always important to me. I've said it before, but I've never met a woman that isn't complicated, so I've never wanted to play a non-complicated character. We are messy, we are silly, we are smelly, we are gorgeous, all of these things in one. And so if I read a female character that is just one thing, I just can't relate to that. I've never met a woman that's just one thing. And I wanted to make sure that Susie had those layers to her. Like she's definitely a heightened character. She doesn't kind of live in our universe, maybe.

And we kind of see this stoicness to her for a long time. But I wanted to make sure we have the moments where she's vulnerable and she breaks and she's a bit all over the place. And we've definitely done that a lot more with season two. We may or may not see her fall in love and what that looks like for her, which is quite unique because she's such a boss. And yeah, so I kind of did insist as much as I can on making sure that she would be interesting

and I find a very interesting. It must be reassuring as well because when you have that conversation with the team and they say, yep, don't worry, that's definitely going to be the case but in the back of your mind on those things. I mean, I'm always... You're like, you're full of shit! I'm thinking, this could be a trick.

Hollywood, baby, they rely. They came through. They did come through. I did insist on it. Not to toot my own horn, but I'm very, I tried to be very involved with the creative team with the writers beforehand and say, let's do something fun

like, it's okay if you don't know what, let's figure it out together. So yeah, I kind of, I went for back for her the whole way through. I'd love to have been in the meeting where you told Guy Ritchie that women can be smelly. That's probably what you got you the job. I proved it to him too.

I was like, listen, come over a head away. He's his laptop. She stinks. Yeah, don't get focused on that guy. Yeah. We never see her with deodorant. So you've been. must have ideas for where you'd like the character to go already. Yeah. And I mean, you don't even

know yet if that, you know, pairs up with other people's ideas or like where you're going to land on it. I'm not one of those actors that thinks they're a writer. I fully respect the writing team. And I understand there's a process to it. I get a bit annoyed when actors are very protective of their characters because, again, I don't want to play a character that I'm completely protective of or that I think is only good. That's not realistic. I like the messy sides of life. I like the edges around people. So I'm not pretending like I plan what she does at all. Don't fire me writers. I regret. They kill me off like Joey and Friends in the elevator shaft. Yeah, yeah. Yeah. I'm, you know, they know me now. So they bring a bit of me into her as well,

which is always quite fun. But yeah, they have their job. I have mine. We're going to get into your dream menu in a minute. Are you much for a foodie? Yeah. Yeah, but it's a bit wanky to say that now, isn't it? No, not on this podcast. You don't think calling yourself a foodie's become a bit of a... Yeah, but I just feel like on this podcast we talk about the joy of food, we enjoy it, and I think foodie is still positive within this world. It's a safe place for the word foodie. I like that. Yeah. I definitely consider myself a foodie. I grew up, my mum's Brazilian, and I ate proper meals home cooked every single night.

We grew up poor as hell, but she always made food from scratch. And whenever I'd go for sleepovers at the English kids' houses and I'd get like fish fingers and chips at 5 p.m. I'd cry because I'd be so hungry. Because also, for some reason in my house, we didn't eat till nine every night. But yeah, I adore food. I've never been restrictive with food. Yeah, come on. Let's get.

Always start with still a sparkling water. Sparkling. Does that make me sound like a twat? You're very worried about something like a twat. So I want to come off like a twat. No, I like sparkling. And I discovered it on airplanes because I'm, I would always want to have a drink on a plane

and then was like, listen, you can't do that every time when you're travelling for work. So I was like, right, instead of a beer, what can I have? Yeah. This kind of looks like a beer. Let me try that. And now I absolutely love a sparkling water. No flavours.

Don't be putting strawberry in it or, oh, what are those new can things? Those ones. Yeah, the Ben's got. Benito is drinking. Dash. That's all right. That's actually quite, we have those on set a lot. Those are quite nice.

I mean, they're called dash because they put so little flavor in them. Yeah. All of these things, it's just like, I just want to fall. Just put that together. I thought it's good. Ed's so smart. I'm the smart one on the pod. Yeah.

A proper big size bottle of sparkling water at dinner. I don't think what's the point of the little guy. That's too small. So give me a big bottle of sparkling water. And my kids drink it and they call it bubble water, which I think is quite cute. Yeah. That's nice. It's also a better description.

Bubble water, yeah. In sparkling water. It's not sparkling water. Yeah. we should bring out a brand of sparkling water that comes with a sparkler. Like a bonfire night kind of thing. People can drink in the remembrance of the time. No, that's good.

Listen, don't shoot this idea down. This is good. This is an open forum. It's a safe space. Any business ideas you've got, you bring them out. Just got to taste what it's like to be one of your writers on The Gentleman. Coming to Netflix. Come to Netflix soon, series two.

No, you were right to shoot that idea down. Yeah. I took it in a pretty bad direction. Do you know what? I'm also completely fine with tap water, though. I think London tap water is quite nice. I'm happy with that. So do I.

London, yeah, but there's a lot of chat about old tap water's better in other places, but there's nothing wrong with London. He grew up here. Do you grow up in London? Yeah, see, that's why you both like London tap water. Yeah.

Absolutely gross. What's gross about it? You may as well drink out the toilet, mate. Where are you from? Kept me in Northamptonshire. And even that... What is that? What is that?

Oh, there we go. No, it's not a posh place. London is a lot posh. I'm going to have to be on James' side. No, it's not a posh place. Okay, it sounds quite posh. No, it's a small market town. Okay.

So you say market town, that sounds fancy to me. I'm trying to speak your language so that you understand what it is. Yeah, it's just in the Midlands. Okay, Midlands. Yeah, yeah. Okay, in the middle bit. Yeah. Nice water.

Yeah, then the middle bit. It's nicer water than here, but it's not as nice as up north. Is that because of the Peak District? Is that in the middle of? We're not near the P.Dist. No. But like, I'd say like the best water is like, yeah, it's around that area. I did go to Lake District once and had tap water there in the caravan and it was amazing. Exceptional.

It was exceptional. We've got a litre bottle of Evian, chucked it out, filled it up with the tap water and took it back to London. That's good stuff, you see. That's good stuff. That's a nice thing to do. Take it home. It was really good water. You don't even need to drink it.

You can just have it on display. This is like district water. Yeah. Look and see for it. Londoners come. Taste the outside world. There's no bits floating in it. Yeah.

From the tap. Are there bits in your water? Huh? There are bits in your water. London water sometimes. I saw a American comic talk about how it's just like pouring a snow globe into your glass. Oh. That's what they said.

Thanks for that. I don't know. There's no bits in my water. You can't taste it because you're from London. You can't even see it. I can't see the bits. Yeah, yeah, yeah. No, no.

I'm sure you've got good water, man. Pop-n-n-ups or bread! Pop-lom's a bread! Kajat's got O'Lariot! Pop-lombs or bread! Bread. Any bread, all bread. Lots of bread. Particularly Brazilian cheeseball bread.

Pong jes-kiju. What kind of bread? It's called ponji-kiju. Yeah. It's cheesy bread balls. You can have them for breakfast, traditionally, but you can have them many time. I've woken up in the middle of the night, hungry,

stuck some in the air friar and eating them. Lovely. Beautiful. Bread, 100% bread. First time I had that bread, it absolutely blew in my mind. It's beautiful, right? As a bread fan, sure, but a cheese fan first. I mean, two worlds colliding.

Bread, oh, a bit of bread. Tear it open, full of fucking cheese. Yeah. Yeah. It's nice. Banana's good. Gorgeous. It's so good.

That sounds very nice. How many balls are you having? I will stick a good 12 in the air friar and middle on the room. You can't, not in one go. Not an animal. No, but I'm saying, like, it's more the capacity of an air friar that is, like, I'm impressed by it. How big are the, the rolls? They're like...

We're not calling it a roll. All right. We're calling it a ball. It's a ball. How big... You do, you want to say how big of the balls? I do want to say how big of the balls. How big are the balls?

Massive. No, they're like a medium, a good, healthy sized ball. Yeah, yeah, yeah. Not too big. No one likes a big ball. Yeah. Yeah. Not too, no.

So they're going in the air fry. How big is the air fry you've got? One of those, it was Costco one, not the fancy ninja one. Right. I didn't get that. It was my Christmas present from my ex-husband, which is, you Merry Christmas. Sweet. Yeah.

And it's got two little drawers. You get a few in there, but you don't want to overcrow them because as they cook, they'll melt into each other. Yeah, yeah. And that's not good because you don't want to crispy on the outside. That bread choice is delicious.

Yeah, I don't think anyone's picked that before. I think that is the first time. Yes. It's very nice. She's unique. Oh, Ben. Two people have picked. Oh, why did you ruin that for me?

Let's hear who they are, though. Are they Brazilian? You can decide if you want to share these with these people or not. Okay, who? Nisha Ketona and David Cross. Neither of them. Neither of whom are Brazilian. But second shout-out for David Cross in one episode.

We had the Tobias reference earlier. Oh, yeah, we did. Cross making it in again. Yeah, which is mad, considering he didn't even remember you, wouldn't you want on his podcast? Oh, that's bad. He'd come on and done this. I went on his podcast. And at one point, halfway through...

Did he say, nice to meet you when he first saw you? No, he refused to talk to me when he first saw me because he wanted to save it for the podcast. So that was made it worse. Because if he had said to me, nice to meet you, I can just have said off... Mike, oh, we've already met. Yeah, and there wouldn't have been awkward. Yeah, normally I wouldn't do that. Yeah.

Because it was on the podcast and it's been out in the public art. You have to be like, there we haven't, but he didn't do that. So he's like, he said, no, I won't talk to you until we record. Okay. Okay. My girlfriend was with me at the time. I was like, she'd come with me because she's been fan of him. Cute.

And I was like, well, would you like to say hi to my girlfriend? He went, hi, hi, without looking at her. Oh, dear. This is not good. I had to be like, okay, I'll see you later. She went about New York on her own. And then I sat down with him. And then halfway through the podcast, he went.

So this is the first time we've met. And I went, no. No, I'm sorry to bring it up. But you have done our podcast. Good for you. People will be listening. I wouldn't have said anything. I would have gone along with it.

People would have been listening. Yeah, but then people would have been like they have met before. It would have been so, like, much more embarrassing when people listen to it. I would look like a cuck. I can't get cut by cross. So I said, like, we've met. And he was, he did say sorry, kind of. Did he claw it back?

He doesn't really care about Clawney. I think David Cross will mind me saying this, but he's not a polite man. Right. Or like a considerate man. So like he won't mind you saying this? Yes. He does not try and come across that way on his podcast. So like, yeah, he didn't really, he did say sorry, but he wasn't really.

Right. But great taste and bread. Such good taste and bread, this guy. Your dream starter. I'm not a massive starter person. Yeah, good on you. You can skip it if you want. We can have more stuff like that.

Later on. Please don't skip it. Don't skip it. Do you know, this is really basic. I love a good, a good, by good, I mean bad, prawn cocktail. No, that's allowed. That's totally allowed. Like a bad, not bad, like a proper, like, weather spoons.

Like 70s like a prawn cocktail. Tiny little frozen, chewy prawns. Yeah. I once had like a bougie prawn cocktail in New York at the Polo Club. Side note, Kim Kardashian was there that night. Or in real life. ticked it off the list, like seeing the big five, in it. You've got to see them all in real life.

Who's on, hang on, who are the rest of the big five? The whole family. The family. It's like a game. You've got to try to see them all in real life. So hang on, but surely Kim's like the top one. I think Chris manager is, Chris Momager is the number one that you want to see in real life. The lioness.

The lioness. Anyway, Kim was there. And it was at the Ralph Lauren Polo Club, boogie. Very nice. And the prawn, I said, oh, there's a prawn cocktail. brilliant. I'm going to order a prawn cocktail. Look at me. I'm in New York having a prawn cocktail with Kim Kardashian. It comes out

and it's the most terrifying thing I've ever seen. You know in America like the onions are bigger, the chicken breasts are bigger because they're pumping them full of stuff. I'm not don't want to get to by America because I want to feel of one day. But it's true. They've got different regulations. You do well to get cancelled by America in this day. Yeah, it's true. I'm actually

in four years time I'd like to go back. You're saying that you think there's something in the chicken breast. There's a hundred percent thing going on with a chicken breast. But it was these giant. giant prawns that were like coming out of the side of the glass. It was in this obnoxiously large thing and there was full ice cubes in it and lettuce leaves. And I was like, this is not. This is not what I wanted.

I've not heard that of that before. It's like a seafood tower version of a prawn cocktail. And when they say prawn cocktail, the cocktail sauce is like a tomatoy horse radish thing, right? Yeah. Everything was wrong about it. Yeah. Everything was wrong about it. So yeah, I want a standard 80s proper English.

Shredded iceberg lettuce. shredded. They've made the sauce with the mayonnaise and the ketchup minutes before. They've just stirred it in and they've stuck it on there. There is something, I don't know whether it's like a British instinct where we quite enjoy things to be slightly substandard. A little bit shit. Even though we've tasted all the best versions of things. It's because we have shit food. Let's be honest. We are not a culinary country. I'm not going to accept that. No, we have nice restaurants.

Yeah. They're from other places. They're other cuisines. That's true. Don't knock a Sunday roast. Don't knock. a fry-up. But that's hardly kind of chemistry, is it? It's hardly like breaking any boundaries. Depends how you do a fry-up. Go on. I don't know what you're looking at me. Do you not fry-ups? My fri-ups. No, no, you are right. I just don't like, I just don't like saying it. But quality of ingredients in the UK is absolutely amazing. But listen, I'm saying, I think that's a good thing. Yeah. I think that we like something a little bit, not shit, something that feels like home cooking, something that feels like we can all enjoy and understand.

I love nothing more than taking my friends to a really fancy event and seeing their faces when foam comes out. It is one of my favourite sports because they look appalled. They don't know what to do with it. They're like, this isn't food. I'm hungry. What's happened? Why am I eating foam right now?

And I agree with them completely. So I do appreciate our kind of staple dishes in this country. And I think there is something very special about that. And the prawn cocktail is one of the kings of that with those staple dishes. What do you reckon Kim Kardashian's reaction would be to a 1970s British Bronch cocktail? I mean, I think she'd say something like, this is iconic. I think she'd genuinely find it iconic. But with a really completely blank face and saying it's iconic.

She'd be feeling it, but you can't tell she's feeling it. That's okay. Yeah. Do you want to star in something with Kim Kardashian? She acts now. She does act now. Lots of people act now. Yeah.

Lots of people do the acting now, don't know? Wow. What a, the biggest, like, sub-diss I think we've had on the podcast. That's true. Lots of people have a go. That's nice. Lots of people do. I'm glad I didn't send in that tape for the Gentleman series too.

Hey, you could play that guy's brother or something. You can know, I see you as like the posh nephew that comes, you've got quite a baby face. Yeah. And it's normally the posh ones I get sent. Yeah. I'll dig out what I was sent later, I'll tell you. Yeah, yeah. Give you some notes.

Yeah, yeah. Thank you. Give you some notes on the tape I didn't do because I was like, it's a waste of time. I'm not going to get it. You didn't do it. Would you like to do acting? I've done a little bit of stuff in the past, but to be honest, I find the rigmarole of filming tapes and then not hearing anything back too damaging. Yes, it's very, very distressing.

So I don't, you know, I've got other stuff going on. Yeah, you're good. I'm not putting myself through that. No, we're going to start a sparkling water sparkles company. The illegal sparkling company. James does acting? Not really. Same a Zed really.

Just being. Yes. You do being. Yeah, just being. Yeah, just being. Yeah, yeah. No, I've tried to do it. I enjoy it a lot. He's been in films, Kaya. I just don't.

He's trying to hide his light under a bushel. I'm just acting like I haven't done it. See those eyebrows? That's an actor. That's incredible, wasn't it? That's really impressive. Give Kardashian can't do that. No.

No, it doesn't move. No, yeah. Do Dream Main Course? Dream Main Course. Okay. I was between a really good Sunday roast, but I feel like that's definitely been said before, hasn't it? Yes. Still.

Still. Do you want to hear this before you say it? Go on. Prawn cocktail is the most chosen start we have on the podcast. Well, that gives me comfort. So maybe. Because I said I'm not a start a past. You can't have Sunday roast.

No, no. I think I'm going to go for a hodizio, which is traditional Brazilian Sunday dinner, where you have a buffet. See, I want lots of options here. I've thought about this. Yes, this is good. I want it to be brought. So you go in, have you ever been to a hootie as you?

No. No. And so you go in, there's a buffet where you get your rice, your féjean, which is our traditional beans, salad bar, and kind of all the salty street snacks, the cheese bread. Cochina, which is another Brazilian dish, all these kind of little bits. And then they come round with meat on a sword and they cut it at the table and you sit there for three hours, slowly comatosing yourself. Yeah.

trying every piece of salty meat they bring you, and it's my idea of heaven. I have been to those. I just didn't know the name of it. Yeah. What's the, Fogoda Chow? That's one in the States. That's a chain one.

Fogu de Chong. Is that... Ooh, I've been saying it wrong the whole time. Shong. It's that Aung. It's that Aung. It's very unique in Brazil in Portuguese. A.O.

Well, Foggo. But you say it. I've been to that place. No, no, I want to get it right. He will want to get it right. Yeah. The one in L.A. Are you talking about the one in L.A.

No, Philadelphia, actually. I went to the LA when with Aaron Chen, shout out Cheny. Nice. That one's a bit booge. The best place for Brazilian food in L.A. is in the, what's the market called? The Grange.

The Grove. The Grove. There's a stall, a tiny little Brazilian stall market stall that does Brazilian food best Brazilian food in America. Wow. Wow. Yeah.

Do you know what's called the stall? Brazilian stall at the Grove. At the Grove. And to think when I went to the Grove, I had Danny Treos tacos. Oh, how was that? Well, it was nice tacos, but his face is on everything, which made me laugh. The best tacos made by Danny Treo in America.

That is such a good choice. I absolutely love those places. Oh, yeah. And, yeah, just the sitting there. Did you eat the chicken hearts? Yeah, yeah, yeah. Yeah. I like all of that.

Anything that comes around on the skiers going straight on the plate. It's a really good place to take a guy on a date because they get really impressed by it. They're like, oh, meat, wow, having a lovely time. Lots of meat, whey. Goes down well. Yeah. I've been to one in Brazil as well actually in Salvador

And that's the first time I'm Yeah That's the first time I'd be to one of those places And went with my family And they kept bringing meat to my sister And me and my dad were like This waiter is trying to chat you up

He only brings you stuff And then we realised it was the red or green Drinks coaster system We all had all ours on red And Hus was on green Yeah rookie move Typical wringo That's what I said

Typical Gringo They ignored me and Cheney when we were doing that. They kept on just bringing it. We were putting the red up. Like, we're having so much meat now. They kept on coming over, scraping it on our plate. Scraping it. They were like, yeah, yeah, yeah.

You get very offended if you don't finish your food. It's one of those cultures where they'll be like, there's something wrong with it. You didn't like it. You're like, no, sorry, I just can't physically eat anymore. Yeah, but why? Especially the salad bar is so amazing. Yeah, but don't fuck with the salad bar.

What? Because you feel yourself up too much. This is the number one thing I say when I take people. Don't even look at the salad bar. Yeah. Get you a little bit of rice, a little bit of beans, and then do the meat. Yeah. Because that is the trick.

You fill up on the salad bar. The one I went to at Fogadish, which way, hang it, it had a whole, like, Parmesan. Yeah. And, like, you cut chunks off of it. Wow. So I've done, like, you know, half a kilo of parmesan before even get to the meat at Fogadish Wing. What are your favourite meats to get at things like this? Hojizio.

Go on, you can say it. I don't think so. He's been practicing Scotland. I've been passing your goddamn name all day. I can't take on another word. Okay, fair enough, fair enough. You're doing well. So I like the baby back ribs.

Mm-hmm. And then something called flageña, which is another cut of meat. And the premium, the number one, is the bikina, which is the one that kind of looks like swells. Mm-hmm. And it's really, it's just made with coarse salt and stuck on fire. Nothing else. And it is delicious.

Melt's in your mouth, juicy. Do like chicken hearts as well. But when you see a load of chicken hearts on the skewer, and you realise how many chickens. Yeah. It does put you off a little bit. I do you feel a bit of guilt in that moment. There's not many things where it's one per chicken.

Exactly. And that is one. Yeah. So there's about, yeah. That's one per chicken. Yeah, that's pretty bad. Did they know each other with all those chickens? Yeah, were they cousins?

Were they in love? At least they're still together in some way. Yeah. Yeah. Yeah. Their hearts are still together? Yeah. Hearts together forever.

Hearts together. Yeah. Yeah. We keep landing on downers during this, don't we? Sorry. We feel quite sad. No, but that is mind-blown that it's one per chicken as well. It feels like they should have more.

Well, chickens should have more than one half. We've got two of everything, two of everything else. What, have they? Wings. Feet. Feet, size, legs. Yeah, it's true. I see what you're saying.

Breasts? They've got one beak. Yeah, but they're not bringing around a skewer beak, are they? Oh, sorry, I do you mean the bit that you eat. Yeah. Yeah. Okay. People don't eat the beak.

That would be a nice snack, maybe, like. Like a fried beak. A crunchy thing at the end. Yeah, yeah, yeah. Use all the animal. Yeah. Yeah, yeah, yeah. Little, some crunchy beaks.

Maybe I'll start that up. Crunchy beak business. Yeah, like bags of beaks. Bag of beaks. Bag of beaks. Bag of Brazilian beaks. Triple Bees. Yeah.

Or is beak like a guy richy thing for like cocaine? Yeah, he would say that. Yeah. Probably. Bag of beak. Well, we can get him involved. You got to stop hanging out with him. I think he's a bad influence.

And I don't think he should hang out of him. Guy Ritchie anymore. Oh. I think. Guy Ritchie, Ray Winston's in this as well. And Vinnie Jones. Ray Winston's been on this podcast.

Has him? Yeah. Love, Ray. Yeah. Loves Italy. He does love Italy. He does love Italy. He's got a place there.

Absolutely loves it. He actually brought me back a bottle of olive oil that was olive oil from his olive oil farm. And I've got it in my kitchen and I've put in Sharpie. Ray Winston's olive oil, don't fucking touch. So that no one's allowed to use it. Yeah. I'm going to keep it there.

Can imagine that being the name of it if he tries to say. It's kind of a nod to him as well. We've been called that. Is there an actor who you've not worked with yet who would like to put it out into the universe now that you would like to work with on the podcast? I get excited about young actors, like new people. What?

No, no one knows. They're losers, they're nobody. They're nobody's. They're full of dreams. They've not jaded yet. They still think it's all going to be great. And I think that's magical to be around. So you like to destroy that.

Five minutes for me and they're like, wow. Maybe I don't want to do this for 20 years. She's not well. You like crushing dreams. Crushing Dreams. No, who do I like to work with? I've always said Arnold Schwarzenegger, but that's because he was just like a personal childhood hero, and I don't actually want to meet him in case he turns out to be a twat.

Sure. Because you never know, right? So many people are actually, do you know what? I will say most people aren't twats. Most people are just a bit boring. Oh, no, there's loads of twats, man. Yeah, there's quite a few twas. There are, yeah.

So many. Do you think I'm a twat? No. Okay. I just met you. I'm glad. We're just on the podcast together, aren't it. I'll ask you again at the end.

I know. I could never, ever destroy judgment. Actually, some people buy on the pop. No, you can you tell within like five minutes? Yeah, for sure. No, not within five minutes. Oh, 100%. Normally when people show up, we can tell it's going to be awkward.

Yeah. Sometimes you just want to say, I just don't bother. Just go home. We'll do an advert for your thing or something. Yeah, we'll just say it at the front. Your dream side dish. Dream side. What are we calling a side dish?

Whatever you want, actually. Because people have hacked this before. So you can just have whatever you like. I mean, you've got the whole salad bar at your disposal anyway. I'm not a salad person. No. Are you not listening? I've never enjoyed salad.

But it's there, it's there, you know. Listen to our guests. Yeah, but there's other things on that salad bar. You can get a whole parmesan on there. Yeah. You just want to. Cheese. Cheese isn't a side dish though, isn't it?

Isn't that more traditionally a dessert? Hulumi. A bit Hulumi. A bit grilled Hulumi. That's not bad. That's a good one. So not, are you not salad or not veggies at all? I like veggies.

I don't like salad. I don't like cold food. Okay. That's a thing. Soup, I've never understood as a concept. Go on. It's not food. Say more about that.

Chew it. It really annoys me. When someone's like, oh, I've got soup for dinner. No, you don't. You've got a drink. That's not dinner. I do agree with that. Like when people have their little soup for lunch.

That's so sad. Why do you hate yourself? I feel sad for them. I'm like, someone needs to love you. And give you a real. meal. Yeah. I'm a very big feeder, though.

That's my, oh, this is wanky to say. That's my love language. Yeah, that is wanky. Yeah, that is wanky. Yeah, yeah. But yeah, I'm a feeder. I love cooking for people. What's your love language, Ed?

Hmm, good question. I like cooking for people as well. What's yours? That's a good question. I guess just... He has no love language. Yeah. We've suddenly made him realize something about himself.

You've got to start showing your partner love, man. Yeah. What do you do? What do you do? Just love, I guess. Yeah, but what is the love language? Yeah, just show her love. Yeah, but in what way?

In what way? Love her so much. Just say, I love you, I love you, I love you over and over again. Well, that's words of affirmation, right? Is that count as a love language? Yeah. Saying I love you. I don't see him doing that either, no?

No, he goes, I love you so much. Yeah, yeah. But you kicked your girlfriend out of a podcast and made her go walk around New York on her own. That's not very loving. Me too. I interpreted it as, I don't want you here. You're making it awkward. I'm hanging out.

I didn't say that. She said to me, I'm going to go. Because you didn't make her feel comfortable. And that's her giving you the opportunity to fix it and you didn't. Gifts? She's a lot of money. Women can be smelly, Ky. Yeah, she's smelly.

Honesty. I think maybe that's your love of language. Directness. That's a good one. You got loads of them, I reckon. Yeah, yeah. Gifts? Yeah, I love receiving gifts.

Your love language is you receive gifts well. Greatness. Yeah. You look after the cats? Yeah, yeah. Oh, that's a good one. Caretaking, yeah, that's good. Yeah, I guess just love in general. Oh.

Yeah, just loving people. Kind of love everyone, really. Oh, it's nice. That's not true. No. I just said that you had a bunch of cunts on him. That you can tell instantly if you don't like him. Yeah, yeah.

They're awful. Hate them. What's your, like, signature thing to cook for people? Brazilian food. I do a mockeca, which is like a coconut fish stew thing, which sounds not as nice as it actually is. Sounds delicious. Coconut fish stew.

It's very aromatic. Yeah, yeah. You've got a like cilantro or coriander, if you're dating me. Don't fuck with people that don't like coriander. It's very important ingredient. What's with those people? I don't know. They say it tastes like toothpaste.

It tastes like soap. They say it tastes like soap. Yeah. And it's like a lot of people, you know, we're special. We all, you know, there's people who taste it. It's become this thing to brag about. Like you have a gene. that you think coriander tastes like soap.

Don't like it. Doesn't sound healthy to me. Something's wrong. Taste some soap. What's that taste like? Tell us. What if that tastes like coriander? And then you've got to start shaving soap into dishes.

No, that's why I said they've got like coriander. I'm not going to, it's too much, too much drama. Yeah, I don't like making breakfast. Find that stressful. I'm not a morning person. Okay. So whoever I'm dating needs to do, needs to be okay, being the breakfast person. I think that's a fair trade.

Yeah. Yeah. Yeah. I'll do lunch and dinner. happily, make desserts. But in the morning, I'm a wheat-a-bix or toast kind of girl. So you're not asking for anything, really, in terms of cooking labour. No, I would love them to do it.

Yeah, but you're, but yeah, you just, if you want wheat-a-bix. No, I'm just saying that's all I'm offering. But you want them to do something more elaborate. Yes, if they want anything more elaborate than wheat-a-bix or toast, that's on them. What would you want? I can't even make a coffee. Isn't that terrible? Because I don't drink coffee or tea.

Ben makes a great coffee. Although we told him that the other day and he got angry. Why? He made us coffee yesterday. It was really good. And I took a sip. It was so delicious. And I said,

man, that's amazing. And he went, I always make good coffee. I always do. And I was like, whoa. And Ed had a sip and went, this is really,

really good, Ben. I don't understand. How can coffee be good or bad? It all smells horrific. How? The taste of it? It's the same thing.

If the taste is nice, nice coffee. There's so many. No, this is a genuine question because I don't understand that you drink coffee. Does it actually taste different?

Yeah. So when people say about wine. I'm not going to let you back in Brazil. And I'm not saying these people are liars But when people say that wine tastes And they say all the different things They can taste in wine I can't taste it

Okay With coffee I genuinely can when people say It's chocolate It smells the same It's chocolate or it's citrusy It's got these notes in it I'm always like

I used to be like As if Right As if As if I love that Like you're in a playground at school As if it does And then I'd have a sip

And be like Lately when I've started drinking Like filter coffies and stuff And then lovely coffee The Bonito it makes. I was like, I actually can taste all those things. It's just that I was drinking espresso for years and that I can't taste the difference between, although I'm sure there is. Okay. But like, yeah, like filter coffees and stuff, it's changed my life. Okay, I'm glad.

Absolutely love it. I'm glad. One day, if I ever jump on the coffee wagon, I'll call you and be like, oh my God, you're right. This one tastes like nuts. Yeah. I don't know. What do they taste like? Yeah, some sometimes, you know, not. Biscuity. Yeah, next time there's like a batch brew or a pour over or something. like, honestly, I prefer the nutty and chocolate-tee flavour. To the citrusy ones.

Yeah, to the citrusy coffee. Yeah, yeah, yeah. You can eat there. My whole world out there, I don't understand, guys. I think it's all this, you know, Brazilian food and, you know, loving Brazilian culture and, you know. I think it's when I was little, when I was growing up,

my mum drank such strong black coffee and the smell of it was really overwhelming. Right, okay. And I didn't have a, like, English family, member in the household. So I never grew up drinking tea. And so I either drink water or alcohol, I'm either hydrated or drunk. There's no, there's no in between. Respect. No. Maybe an orange juice if I'm on holiday, but that's it. That's the only middle ground between. That's fair enough. Do we settle on a side dish? We talked about Hulumi briefly. I talked about Hulumi briefly,

but I don't think we gave it enough for 10. I don't think it counts because I didn't. No. I'm saying no to a side dish. That's okay. Okay, yeah, yeah. Wait, a really good cauliflower cheese, not the shitty ones, the good ones. Like, actually make a roo, do it properly, with some, like, nice almonds grilled on top. Anyone in particular who's ever made one of those where you're like, that's the best one and you'd like it for your dream meal? Well, my local pub, but I'm not going to tell you where that is. Fair enough.

Don't want to blow your spot up. It's my pub. And I like going there. But yeah, local pub does a good one. I'm sure they'll be delighted that you refuse to plug them on the biggest food podcast. Yeah, it's too close to my house. No, to be fair, we've ruined a lot of people's, like, locals who come on the podcast, who have said the place, and then they can't get a table there in the next week.

Yeah, but then when you go in the restaurant, they start acting weird with you, and you're like, no, I liked it, that you were rude to me. That was nice. I love it when they out weird with us. I love it when we go in, and they're all like, oh, they're here. Oh, they're here. Yeah, send them out some more stuff. Do you get, like, a special table? No, I mean, now and again, when we go in places, they'll send out extra stuff.

Do you know, I will say whenever people are like, what's the best, of having the career that you do. And I'm always like, yeah, none of it matters and blah, blah. Actually, when you get really good service in restaurants, that is like peak. I'm actually enjoying this experience of being mildly well known. Yeah. Because that makes the world a difference when they're like, no, come this way, have this nice table.

And they send out extras. I actually went to Guy Ritchie's pub, Lord of the Land, with some mates. And I'd texted his assistant because I don't have his number. It's too important. And said, oh, Rupert, by the way, we're going down to the. pub, not expecting anything. And they were really generous and really kind. And we had like, incredible food, really amazing wine. And I was like, yeah, this is kind of balsy. Yeah, yeah. I'm enjoying this moment in my life right now. I have heard that pub's incredible. It's good. It's

tiny as well. It's not like, you know, it's just a bit, I don't want to shit on it. I'm not shitting on it. It's lovely. It's a bit Mayfair. It's a little bit potsy. But that's okay. We need places like that too. But the food is incredible. The staff are amazing. I really, really enjoyed it. We should go. Do you think we'll get a special, special treatment? Text me, I'll text the assistant, he'll text guy, and he'll take seven other people, and it'll be sorted. Yeah, perfect. I can't wait. So your dream drink. Dream drink. Well, it's water or booze? Do you know what? No, I've been a bit basic already. I will

elevate it and say a cocktail instead of a lager, although nothing beats an ice cold, pint of beer. Ah, heaven. But actually a really, really good gin and tonic. Simple but well-made. I'd stick some juniper berries in there. Why not? Maybe a sprig of rosemary. You can jazz it up as much as you want.

I love a crisp gin and tonic. But then, yeah, it's on a hot day, my brain goes, is it lager or is it gin and tonic? That's the struggle, isn't it? That is the struggle. I do love a lager. I love a cold. That's the thing. When I hear you talk about the cold lager, I'm seeing more enthusiasm or love.

I feel like you can read. me, you see me. I think when you watch this back, you'll see that anyone could read this. Like, you're, you really love the lager. I'm like, yeah, I'm going to go with the lager. Like you really, you can tell that when you talk about it, you can taste it in your mind and you're thinking, oh, I want that. Yeah, okay, it's a lager.

So I want you to pick the thing that's your favourite. Yeah. Yeah. Being in like a pub garden with someone you fancy, having a lovely pint of lager is probably my happy place. Who do you fancy currently? Who's number one? Number one.

My friends, my besties. Okay, good, good. Someone's media trained. Thought we were going to get a scoop there. Someone are fancy. But I don't know, like, to be honest, I do think being in a pub garden with your mates, especially during the World Cup is heaven.

And I'm really, really excited for that. You enjoy the World Cup so far? Loving it. We're recording this June. I cried my eyes out watching the goalkeeper from last night. Yeah. Cape Verde. Oh yeah.

I haven't watched it yet. I don't watch football all year round. But just watch the clips of him afterwards. I'm watching the World Cup. I had a great time watching it. I got World Cup fever. You've got to know how unusual it is for Ed to have World Cup fever. He does not care about football.

Any time any football matches on, he thinks it's pathetically everyone else cares about it. He's genuinely got, well, no. Yeah, I think you're all losers. But he's got World Cup fever now. Yeah, I got World Cup fever. To a degree that I think it's watching. the countries you don't expect to even be in the World Cup, have decent games.

And the Kate Verde game with Spain was incredible. But even like the Scottish fans at the Red Sox game, that's amazing. Fenway Park's never had an atmosphere like that before. And it's just a load of Scottish guys being like, let's have fun, let's sing. I love all of that around it. I probably won't even watch the England game.

Yeah, I've root for Brazil the whole time. Of course. Nill-Nil, Morocco. Okay. Wow. The fact that he knows that. Now he knows everything. Yeah, the fact that he knows that is astonishing.

It's pathetic now, eh? The old nil-nil. Was it good though, aren't they? Good football team, historically? Historically. Pellet's injured. Pellet's injured. Yeah, Pelle's injured.

Yeah, Pallet's out. No, Mar's back. No, it's always beautiful to watch Brazil play, and that's what I grew up watching was seeing the young players play and the community around it. So all the kind of Brazilians in London would gather together at someone's tiny flat. We'd have flags out the windows.

We were never allowed to put the flags out until England had been kicked out, out of respect for the English. Wow. So we would hold back on putting the news. Listen to that. Any reform voters listening to this? Learn a thing or two. Respect.

Put the flag away until it's time. So you were saying they should only put the flags out after they've kicked all the immigrants. Oh, oh. Yes, did not think that through. Did not see that through to the end. Clip it. Clip it. Put some clickbait over it.

I'm done, but the podcast. That video will do really well. Would you have our Farage on? Genuine question. Have done. Yeah. We've shelved it for now. We're waiting until these PM to put it out.

We try every week we have him in and he always says something we can't put out. Yeah. So we just, eventually we'll just have to leave it. Okay, so Benito is saying that Brazil Morocco was 1-1. Yeah, sure. Yeah, yeah, come back at him.

Go, 1-1, you fucking moron. Okay, ready. It's actually 1-1. So you'll be a idiot there. She's got one-cut fever now. Still one point, same goal difference. Well done. You've come out of that, well, Ed.

With your dignity intact, well done. Thank you. Well done, brother. I love that you were like, we will get comments. Like, that is the saddest part of your life. There's people who would deliberately make those mistakes to get engagement. We should be doing that sort of thing. Yeah, I did that.

That's why I knew how to pronounce Voggo de Schwant. De Schwantzschwan. It's getting even funnier. Yeah, Jesus. I commented on a podcast clip of one of the guys from in between. is talking about our skins cast. And I was a little bit salty. I said, well, because they was trying to make out

we were a bit rude at Tifa on the beach. We weren't. I said, we thought you guys hated us because you didn't speak to us on the coach, the whole ride there. And then put some fun emojis to make it like lighthearted. Anyway, that got like 10 million likes or dislikes or whatever.

And I thought, I've just handed that to them on a plate. Yeah. So you're welcome. Was there real rivalry between, in between us and skins? We just thought they were a bit boring compared to us. They were just quiet. They were older. We were...

They were about 40 when they did it. No. They look great now. One of them lives in my neighbourhood. Love you. No, do you know what? We were just actual annoying kids. We were 16, 17.

Yeah. On a coach to T4 on the beach. And they were taking it seriously, like grown-ups and sitting in the back quietly. They were talking in the skins through this particular day. Them telling the story was that we were all rowdy and crazy. Yeah. Just having a laugh.

And they were sat in the back quietly. So that's up for debate for who's boring or not. Was Simon Bird going to T-4 on the beach? Yeah, they all went? That makes me laugh. They were all there. Yeah, yeah. So I'm about going to tea for on the beach.

Exactly. So, you know, we weren't being rowdy. They were just being very quiet. Yeah. But we did think that they hated us for a while. We were like, oh my God, in between us hate us. But you were the cool lot, right? Well, we weren't, actually.

We were the ones that would get, like, bottled on the street and stuff. People were quite aggressive with us. We didn't go out the whole time we were on skins because it was kind of that laddie era still. And everyone assumed that we were going to be really crazy. And we weren't. We were kind of, we'd hang out together. and joke and we were quite chilled. We weren't nightclubby people.

But yeah, T4 on the beach was the one day of the year where we were like, let's have it. We're going to Western Supermare. This is going to be epic. They didn't let us out much. So that's why we'd get really excited. And Joe Thomas was at the back of the bus reading a book, right? Yeah.

Yeah. Genuinely. With loads of sun cream on, probably. Yeah. It was eyes closed when he was talking. Well, this is an opportunity to stick it to them. So then they can comment on this clip. Yes.

And then we can go back and forth only through podcast comment chats for the next 20 years whilst reliving the shows that we did when we were youngsters. No, I do love them. And I do think that their show was really, really great. The In Between Us? Yeah, I loved The In Betweeners. You heard it here first. And Theo was in the movie, Theo James, my work husband from The Gentleman.

And, like, yeah, I rate them. But we weren't being rowdy. We were just being fun. We're cutting all that stuff out about you liking it. The more you say it, the more I feel like you're being rowdy on the bus. How rowdy can you be on a coach to T4 on the beach? It was 6 o'clock in the morning from Victoria. How old were you guys?

I was not quite the legal drinking age. You guys would have been cocoa bananas on that bus. That's the perfect age for drinking. Yeah, yeah. And it was, in that area where you like drink vodka redballs because you think that that's a great way to party. Oh my gosh, horrific. Could not force a while a red ball down me now.

If I'm bird, I'm not sitting foot on that coach. It was us on Brian Bello from Big Brother. Which one's Brian Bello? Brian. He won one of the later? No, no, no, no, much later series. From Essex. Brian, he was lovely.

Do you have a specific type of lager that you want? A blonde, always. High percentage. If we're going to do it, let's do it. We're going to get the calories. We might as well enjoy this. Just cold. It's very important.

And I do think we have an issue with that in this country, serving warm pints. I would like to change that. if I was ever to go into politics, that would be one of the things I'd run on. And that's one of the main reasons you should not go into politics. I'm aware. I'm fully aware. That's why you should work with us. Also, way too many skeletons in the closet. I have been on camera doing things, you know, for skins that would never get past.

But that's not a skeleton in the closet, though. No, but still, no one wants to relive all that, too, though. And the hijinks on the bus on the way to T4 on the beach. That's where it really kicked off. Yeah, yeah. So I think all pubs should, certainly in the summer before, to keep the pint glasses in the freezer or in the fridge. Absolutely, I agree. Forced, yeah.

It's a law. That's what laws are, mate. That's what I said. Yeah. Yeah. Come on. Do you want to be running, mate? Yeah.

We can do this. Absolutely. You're a bit posh, so that will work well. Yeah, I think it will. Yeah. Yeah. Your dream dessert. Sticky, toffee pudding.

STP. Yeah. The STP. Although, I made one myself recently, there is a fuck ton of sugar in that. No. Actually quite quite fine. Yeah.

No way. Come on. Yeah, but I didn't think. Tilly Toffee Pudding? Yeah. We talk about the same dessert. But now I'm like, oh, I'm going to cut down on those. Because it's a monster.

It is always more than you think, isn't it? I go out to Sainsbury's twice to get different sugars. In a wheelbarrow. Why are there three different sugars in this? How many sticky toffee puddings are you having that you have to think I need to cut down on these? Every time I have a roast, I would order a sticky toffee pudding. Sure. So now I'm going to have to rethink that.

I do love a bonofy pie as well. Yeah. Oh, yeah. I've got news for you. What? Loads of sugar in that. Don't, don't, wait. There's banana.

isn't it? So, yeah, yeah. Good try. Bananas. I don't actually eat the bananas. I only eat the caramel, the biscuit and the cream. You just have an offee pie. I have an offee pie.

I have an offee pie. But I think the sticky toffee pudding is superior. But it's got to be done well. You don't want one of those microwaved ones that taste kind of crispy on the outside. Sure. When it moist. And with a bit of ice cream, not cream. Not cream fresh.

I think that's weird. Have you seen the guy on Instagram who reviews sticky toffee pudding? No. Did not know about this. I think he's called like STP reviews or something. But he takes it so serious. He's called STD review. That's what he used to be.

And then he's changed his life. STP reviews, I think he's called something like that. Ben, you better check that because otherwise people are going to flame us in the comments. Yeah, yeah. Don't think about the comments. Think of the comments. scorched in the comments. STP.com.

Okay. He just takes it so seriously. I'm well excited for it. It's not like, oh, here we are. He's just like, okay. And this sticky toffee pudding. It's a genuine review. No, that's good.

I think we should do that. Yeah, yeah. Good. You'd really like him. Yeah, I immediately want to watch that. He's respecting the STPs. Oh, don't put any dry fruit in it. No raisins.

No, no, thank you. That's fine. That's another thing. We're going somewhere else there with that. We're going to like Christmas pudding territory, which I hate. We're in Spotted Dick territory with that. Yes, exactly. If you don't mind me saying.

Yeah, friend's son, he's, six or seven. I thought you talking about. How big is he? He's about this big. Yeah. He's about a six-year-old looks like right. Yeah, yeah, yeah. Wide.

This is how wide is. His head. He loves to get off with puddings, but he learned recently for the first time that he doesn't like it when there's fruit. He didn't know they could even be fruit in it. Yeah, he got given one. Yeah, it's not fair to just throw that on someone.

Like when they think they know a food and they know what they're about to expect and then you throw something else in there. I'm not a huge fan of that. Sorry, Jamie Oliver with your, what was it, the Tariotso Gate? Oh, man. He's on so many gates back up. I have quite a great.

Yeah. Not this episode, but like, So many episodes, he got to, Oliver catches a straight. Isn't that just a sign that he has touched so many people? Yes. And he's taught us so much. We love Jamie Oliver. Yeah, he's part of British food culture.

I think that's a huge achievement. Yeah. What did he do with the treats? I don't know about this. There was something about it. He was chewing a Spanish dish and he added treats so to it, and the Spaniards got very upset about that. Well, then he probably deserves that one.

Yeah. Or it wasn't a treat, so he used something else. There was a whole jerk rice situation. Yeah. Yeah. Okay, it's a pattern form in here. Yeah. So I'm just saying, if you want the sticky toffee pudding, let it be a sticky toffee pudding, let it be a sticky toffee pudding.

Yeah, for sure. Yeah. You do like the classics. Yeah. Yeah, I'm realising that. This is really fun because I'm actually kind of realizing it in real time. But look, don't get me wrong, I love a seven-course, weird-ass tasting menu with smoke. And I will try anything.

I'm very good about that. I'll eat anything. I love trying local dishes wherever I go in the world. But I guess it's more about home-com. because I travel so much for work and I'm away so much. I love cooking. That's what grounds me. I can't meditate. I can't do yoga or any of those things. Cooking is my way of resetting. Like a bottle of wine, cooking a really complicated meal and a podcast is heaven to me. This podcast, obviously. So I guess it's those comfort foods that I actually genuinely really do find comforting. And I do love the British culture of eating in the pub. I think there's something really special about that. And that that's kind of a family space or, you know, If you haven't seen a mate for a long time, let's go to the pub and have a lunch.

There's something so warm about that. So, yeah, I like the classics. Give me bangers a mash and a chicken teakam masala and those things. I've eaten like we've eaten loads of tasting many places as well. Guilty. They're amazing experiences. And it's like the cooking's incredible, like mind-blowing. But I never remember it like two weeks later.

I'll never be like I loved that thing we had. That's specific. It's always like the big dishes where you're like sharing and that's the stuff that sticks in the mind, I think. You do? Yeah, I remember anything nice. Yeah. Do you plate up at the stove or on the table?

Good question. I mean, at the stove, if it's, depends how many people are over. See, that's such a rule in my house. The food all comes in on the table, family style, everyone serves themselves. I love that. But then how many people are around your table, though? If it's like family time, it's four of us. Yeah.

But then I cook quite often for mates. So there'll be like eight, nine, ten people at time. See, that's, yeah, but I don't really do that. So it's weird to be like... Yeah, no, but I love it. Even if it's just me and, like, one of my kids, I will put the bowl, put the food on the table and serve it at the table. But I think maybe that's cultural...

I think it's a president. No, but as soon as you said it, I'm like, yeah, that's better. That's definitely better. Like, I'm plating up at the stove because it's normally just too of us or, like, maybe there's a mate round or whatever, but, like, definitely just the thought of being at a table with all the different dishes there and everyone's serving themselves. cells are getting stuck in. It's clearly the best. What's beautiful about food is it's so many

senses, right? It's visual. It's the smell. It's the taste of it, obviously. But I actually visually love looking at food. I think it's really interesting when you put everything together and can admire the textures, and especially with Brazilian cooking, which is why I love it so much. It's colourful. It's bright. It's interesting. There's a dish I make called Bobo de Carmaron, which is in a pumpkin. So I'll carve out a pumpkin and serve it in the pumpkin. Oh, nice. Which sounds mad, right? And like a huge waste of time. But I love seeing it on the table at the end and going, that's so cool.

There's a pumpkin on the table. She took the pumpkin as well? Pumpkin's not even one of the ingredients. So that's just there as a bowl. It's just a vessel for the thing. So what are you doing with the pumpkin after? What do you do with the pumpkin? I could empty it and put a candle in it in March.

Just wait till Halloween. Wait till Halloween. They go moldy now, don't they? Yeah. It's too warm in October now. Climate change. Should we talk about that? Yeah, let's talk about that.

It's ruining Halloween. Ruining my pumpkins I went to New York once like a couple of weeks after Halloween and everyone still had their pumpkins on their doorstep and they're a rank I just walking around New York just like what are we doing here?

Well that's spookier though isn't it? It was really spooky. Really you should put them out end of September and let me get really stinky by Halloween I think that's perfect. Yeah yeah everything's disgusting I don't read your menu back to you now

Okay great because I've forgotten it all Well I've got it all written down here You would like a big bottle of sparked in water. You would like, oh, I can't pronounce the bread. Yes. 12.

12, you got 12, well done. Power. Power. Powder, powder. Kisho. Kish. Pound de Kish. Pounder Kajos.

Yeah, that's good. Start a bad, but not bad, prawn cocktail. Yeah. Main course, radissio. Yeah, let's go with that. Side dish, cauliflower cheese with almonds on top.

Drink a cold, high percentage, blonde lager, dessert, sticky toffee pudding. with ice cream. And no fruit. No fruit in it. And no fruit in it, no raisins, and no crem-fresh ice cream.

What do you think? How do I, how did I do? Absolutely delicious. I'm glad you didn't pick the Sunday roast. Yeah. Because I think then that would have been like the top hits of all of the menus we've had. But you've got to pick your truth. Yeah.

And I'm glad we got to speak about the skewers. Okay, cool. I'm glad to. Yeah. All of that's very nice. Really delicious. Where do I go for the bit where they cook it all and I get to eat it? That's a different podcast.

Yeah, we don't host that one. Well, I'm hungry now. Yeah, sorry about that. That's good. It's lunchtime. Well, yeah, we like to send people into the world feeling hungry. Yeah. You know, watch football tonight? I'm going to, well, no, I'm busy tonight.

I'm going to watch the England game tomorrow. What you're doing? Tell the list is what you're up to. What am I doing tonight? I'm going to go. But non-football pub. Some blonde lagers. It's blonde margis. Yeah.

Sounds good to me. If people want to hang out with me, I want to go and see a gig. Oh, you're going to say. Grace Ives, the village underground. I'm going as well now. Ed's coming along. It's a friend of ours, hurt his foot and can't walk. So Ed's took the ticket.

Good for you? Yeah. Not good for him. No, no. Thank you very much, Kaya. Thanks, guys. Thanks, Kaya. Cheers.

Thank you so much to Kaya for coming on the pod, James. What a wonderful comforting meal. Yeah, nice. I want to eat all those meats. I'm feeling in a Brazilian mood now. Oh, are you? I'm going to go and eat Brazilian food. Yeah, that's nice while watching them in the World Cup, maybe.

Yes, and with not a pubic hair insight. Okay, so thank you, Kaya for not saying Codskins as well. Yes, thank you, Kaya. Really happy about that. It means we didn't have to kick you out. And we can tell you that the Gentleman Series 2 starts, September 3rd on Netflix. Go and see a Gamble on tour at gamble.com.com.

UK starts in January. Fresh hell. Thank you, James. Go and see James. No. My tour's over. Yeah, but go just go see him. Don't go and see me. Give me some time on my own now. Pay the guy a visit. I'm done. The tour's done. You can't see me anymore. Oh, and a lot of shout-outs to Benito's coffee-making skills.

But of course, the quality of the coffee is very important. And Benito wants us to let you know that he buys the coffee from elsewhere coffee in Deptford. Yeah, he loves it, and it was very lovely in chocolate tea the other day. We exclaimed upon it, so go and buy your coffee from there, I guess, even though we're not sponsored by it. He genuinely buys it from there, so this isn't like a promo thing. It's a clever name for a coffee shop as well.

It's a clever name for a coffee shop. Elsewhere. It's when people storm out of other coffee shops, I'm going to go elsewhere. Oh, love it. That's good, isn't it? That is good. Yeah. Yeah, I'm going to go elsewhere.

Oh, yeah. Okay, yeah, I'm going there. At gamble.combe.com.com.