Sh**ged Married Annoyed - Please Keep Me Anonymous with Tom Kerridge

Episode Date: July 15, 2026

If you're not hungry now, you will be after to listening to this! This week Chris and Rosie are joined by Chef extraordinaire Tom Kerridge! As well as talking about his new TV Series 'Tom Kerridge Cooks Italy', they also discuss what life was like as an upcoming chef in London in the 90's, Tom's favourite cuisine and why a Greggs Sausage Roll is still a staple! Tom also reads a story from a SMA , Chris reveals his fond memories of eating at one of Tom's restaurants and Rosie recounts the time she almost vomited on live TV! Tom Kerridge Cooks Italy is a 6 x 30 series made by South Shore and Bone Soup for ITV1 and ITVX, proudly supported by M&S Food. If you want to get involved and have your stories and voice notes included on the podcast, then get in touch! 📧: [e-mail] 📱: 07874 406650 You can watch the podcast on the Shagged Married Annoyed YouTube channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠youtube.com/@shagged.married.annoyed Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode is brought to you by Accenture. When your advertising operations fall out of sync, everything else follows. Spotify and Accenture are working together to reinvent the rhythm of ad sales, using automation, analytics, and smarter workflows to simplify campaign delivery and access better data across the business. The result? Less time spent on operations, more time connecting brands with the moments and fandoms that matter most. Learn more at Accenture.com slash Spotify.

The Hulu original series Furious is coming to Disney Plus, starring Emmy Rossum. Furious follows FBI agent Alice Black on the hunt for a mysterious and calculating serial killer. Both walk their own paths toward justice, and as their lives start to intertwine, the line between right and wrong begins to blur. Don't miss the three-episode premiere of the Hulu original series Furious on July 27th, Only on Hulu on Disney Plus. Hello, you are listening to Please Keep me anonymous part of the Shark Marinoid Extended Universe. This week we're joined by the gorgeous Tom Kerridge,

and he's chatting about his new TV program, ITV coming in July. Tom Carriage cooks Italy. Not the whole of Italy, just food in Italy. We'd just have to, just in case anyone in Italy is listening and you're freaking out, he's not going to cook Italy, you're safe. Terrific, I can't believe you're still going. I thought you'd have given up ages ago. Now, if you're not...

Jack who does the podcast, he's in the room with where. He's looking at the floor. He's devastated. He's literally annoyed that he's giving you a space to use. He's embarrassed. Now, if you're not hungry now, after listening to this, you're going to be starving. You're going to knock up a pasta out or something.

Because we talk about food loads. We talk about drink. We talk about restaurants. It's so interesting. And we hope you enjoy. Enjoy. Enjoy. We had a fight about the jingle.

Jingle. We couldn't set along a jingle. Jingle. So this is the jingle We hope you like the jingle Jingo Babadoo Babadoo Babadu Babadu Bhabo do babadu babadu ba Jingo

Makeup artist's worst nightmare Double the surface area Thanks mate Yeah you've been away Oh of course No No sort of but I didn't get any sad I was a little

We did a little trip every year Like six chefs And we drive around We get it booked in a year in advance And we drive around like France and go really nice restaurants and drive,

it did three and a half thousand miles but I don't know this isn't televised No it's right No no no no it's not televised That's the trip That's the trip the professionals Yeah but it

But then it's produced And then it's not Of course You can't actually have nice time With your friends Yeah exactly We just yeah So I feel exactly the same

About quite like golf Yeah I'm playing golf I've got one of simulators I play golf quite a lot And sometimes people are like Why don't you do it And I'm like

Because sometimes a hobby's got to be a hobby Yeah Everything can't turn into work because then what am I doing for fun? Yeah, yeah, yeah. I love one watching the UFC and they always go, will you come on this show about it? I go, I don't want to. No, I just want to.

Plus, I go to these things. What if I say someone was shit? And then I bump into a minute. It has snaps us in half. Yeah, particularly at UFC, mate. Yeah, exactly. No chance. So no, the tan is.

That sounds amazing. There's been a heat wave. It just doesn't it. We don't get this. Yeah, we don't get this. We're still up north. Yeah. It's beautiful.

It was hot up north though, isn't it? We didn't get bigger than, we didn't get higher, sorry, than 24. 24, 26. Where about your base? South Shield. Okay, so it's proper north north. Proper north. We get the sea fret.

Yeah. It's fucking freezing. Everyone else is winging. We're blowing a gale where we live. Blowing a fucking deal. I know we're having a day off tomorrow in London just because we're like, Chris is just saying. Yeah.

You're going to do you. Yeah, what's it like? It's fucking great. Is it? Yeah. It's packed. The table, the next table will be this close. You'll be like, all right.

Like it's like it's like you're a table of four Even if it's amazing I heard someone talking about it on a podcast Yeah And in the more American actually But I was just like Okay I've not heard of that place Let's try that

It's really good Buzzy, brilliant packed That's what we want Good energy, good fun tasty food Right that's what we want Yeah you love it We love it

We love coming down here And book in nice places to eat Because it's just such a mountain Mountain I've heard of it Yeah mountain You've got to go So a really good pat

Is that in Soho? Yeah, really lovely. We've been in a kiln. Cilns really good. Which we loved. We've been in a couple of times. I mean, the chefs are fighting for their life in there. Yeah, and it's packed.

Yeah. But mountains sort of similar, but it's like, it's not Thai, but it's great, great food. It's kind of like Spanish basking style, but it's cool, edgy restaurant. And Impala as well, there's a new place. So again, called Impala that's kind of Egyptian. But great food. We need to remember all these places. We do.

I know. but you've got no idea what it's like for us as Northerners who still live in the North East to come down here. I mean, you've got some good restaurants, so? Oh, we do. We've been to them all.

I mean, we're good mates with Kenny Atkinson. Yeah. We're going to Solstice for our anniversary. So we've got solstice and we've got he's also got a house of tides. And there are some... But when you come down here, the choice at the places, every other person tells you a few days.

It's madness, isn't it? Yeah. It's so good. We're very lucky here in London. There's so many different. different, so many different places to go and eat, like the nucleus of it. You have got lots and lots of choice. But there are great places at Northern.

Kenny's a brilliant chef. Oh, so good. Oh, mega. It's also good. Can you remember Kate, your sister, Rosie's sister, my sister-in-law, once formed Rosie and couldn't believe that she'd seen Kenny in the queue at Greg's. She was like, he was getting at Greg's.

That's shame, he's got Mr. He was getting in Greg. I was like, what are you thinking about him? But it's like, of course, but we obviously think, you know what we eat? I know. I was like, Kenny, absolutely not. You're not having a greggs. You're having deep-fried chicken skins with caviar for your breakfast.

I suppose if you eat like that all the time, you'd get gout. Yeah, be a mess. And the reality is that you spend a lot of your time in kitchens, you spend a lot of your time busy, work and do whatever. Like everybody else you go, I've got to grab something to eat. Like in that moment, Greg sausage roll. Why not? Literally, on Christmas Eve this year, I was driving up, I picked my mum up,

We're going up north to my wife's parents. My mum's in Gloucester. So I drove Dan, picked her up, and was driving up to Stoke and Staffordshire where my wife's family was in there. We was all going there for Christmas. My mum was like, can we just stop for a bit of luncheon? It was like Christmas Eve.

I was like, yeah, yeah, sure, we'll grab something. Just the services is cool. So we're going, actually just go at the garage bit. I was like, all right. She goes, could you get us a Greg sausage roll and 20 B and H? And I was like, I went out to go in there and get a 20 fags in the Greg sausage roll. And I was like, if anybody looks at me now, This is Desailles.

Here he is promoting these programs. Go on wrong, go on the road. Tom does service stations. And the Lambert and bought that are five-pence cheaper. In the southbound services. Can you believe it? They're in age. They're hardcore, aren't they?

Benson and Hedges, yeah. Yeah, I think that's right. Yeah, I mean, that's what. They were the ones that I used to pinch off her when I was 14. Yeah. So what is your, I was like as and chefs. What's your favorite food? Oh my God.

Oh, my God. Like, to be honest, like, there's two different things in the way that chefs work. And the way that they eat is always wholesome. And it's always things that are deep flavor. Things like slow cook, things like stews and things like shoulders of lamb that have been cooked for ages or like hog roasts or things. Like stuff like that's just full of flavor at chefs I've eaten. When it comes to cooking, it's a different thing because it becomes then about it's a professional trade. And then you start going like as a trades person, you'll do, you try and push yourself to be the best that you can be. So it's slightly different to what you cook at home or what you want to eat, like on days off and go.

You know, we were talking earlier about restaurants that you might go to or spaces, you might go. They're places that are just full of flavour and absolutely different. And that's what chefs like simple, like really good ingredients cooked simply. And that's it. And that's kind of, that's the sort of food that we just want to eat, like that simple.

Yeah. Spicy. You like spicy. You like spicy. Yeah. But you're allergic to shellfish. I am allergic to shellfish. How allergic.

Yeah, like, you know, like the scene from Exorcist. like instant vomit. Not like kind of anaphylactic shock passing out kind of stuff but like

the body repels whatever is in it like pretty much instantly yeah so you'll never cook anything like that because you can't no we cook it

we use it we use it in restaurants you've got a team of people you've got to trust I've eaten it and I know what it all tastes like but you've got a team

of people that have to you trust that they you know so we will have lobster on the menu we will have crab we will have oysters

we will have those sort of think it'll be on the menus, just I'm not the one that tasting it. If it's in the air, you're fine. Yeah, I can prep it and I can touch it. So if we're on a flight together, I can open up a lobster and you'll be fine. They're not going to see no lobster on this flat. What's happening here? What are we on?

Sorry, what private jet are we on? You don't take a bag of lobster on playing with you. There is God. I thought you were a fucking chef, man. God. Am I going to be wildly offensive if I've got the wrong chef? But didn't you go to Tom's restaurant in Marlowe? Yes, God, if you got the wrong one, that would have been awful.

Imagine I'm so sorry. So again. I was. I was like, yes, it is. So, so. But you came to the butcher's though, didn't you? Well, you were so lovely. So I text our mutual friend, Ed Gamble, and I said, look, I've got a day off. I'm in Marlow. I know your friend Tom's got some great restaurants here.

Do you think I'd get in? I was very, I've only ever in my entire career had two days off away from home. Right. Once was in Marlow, once was Dublin, just and the two I'd just gone. You know, she runs a tight chip. I've got to be home. She keeps us on a tight leash. Got two boys.

I'm, I respect. Yeah, yeah. I know me place. But I had this day off. And I've always told people, like, I didn't realize that you couldn't, like, reserve seats in the, in the Butchers. No, the Butchers. Oh, yeah. So the Butchers, it's a pub with anyone who doesn't know, go.

If you go to, I'm not just seeing this because Tom's here. It was amazing. Oh, you talk about it. Oh, my God. So it's a pub with a butchers in it. Yeah. With a restaurant in it. Yeah.

It's such a cool thing. Tiny little place. It's brilliant. Sport on a telly. Yeah. Largas, beers, chips, burgers and good steaks. It's nice. You pick your meat and then you take to the next bit and you're there.

But you got me, you kept me this seat in the corner. So as you walk in the front door, you've got the, if I remember rightly, the butcher's, the counter. Yeah, it's on the right. Yeah. And then to the left, just before you go up some stairs, there's a little tiny little nuke, a little tiny corner and you got me that seat right in that corner. Yeah. The shit I got from your locals for having, quote unquote, the best seat in the place. It was unbelievable.

How have you got that? How have you got? Oh, my mate, Ed Gamma, you text. and they reserve this. The reserve, you can't reserve. You can't reserve that seat. Oh, that's the problem. You told them you reserved. Oh, no way. What fucking locusts, right? The entire, and I thought, I remember thinking they're so friendly. And then you were, you were, again, thank you again. You were sending wines always sending drinks.

It was great, me too. I managed. I were hammered. And all of the, I was like, I had a night out with these logos. It was so lovely. And they all came in the sat next door. And they were getting closer. And they were getting closer and they were on. And I thought, these just want this fucking seat. That's what they're after. That seat is the most... I've never known any... Rosie, it was at Game of Thrones.

They were trying to kill us for this fucking throne, right? And I remember I left and two people are like edging it and going about... I mean, Chris Evans came in there, he said it was the best pub in the south, but it was such a vibe. It was great...

It's a really lovely... Because it's so tiny as well. It's brilliant. And the ceiling's are low and it's a really good atmosphere. And now like the football's on and there's a really good energy, good vibe in there.

Weather's good. Yeah, it's lovely. It's got a little garden out the back. It works for, really well. It's a good locals Marlow pub. It's a great place that you can't, you can't reserve.

You can't reserve. You can't reserve. You can't reserve? Don't tell them you've reserved. Don't ask to reserve. They will. Chris Evans reserve. Actually, Chris doesn't even try.

He just rocks up. He walks down. He talks down. He walks down. He lives around the corner. He bobs over. It's kind of like a Friday night thing for him. Like his, him and Tash come up.

And they are, yeah. Nice. Nice. Nice. It's good. Our friend lives in. We've got a friend who produced our TV show. She lives in Marlo.

And she's always going to I would have moved to Marlowe. Oh, it's just like, it's like she works for these steeberages in Marlowe. It's a beautiful place. Marlowe Henley, all that. Do you know what? It's such a lot. We're so lucky.

It's a lovely part of the world. It's on the Thames. It's really great family, school, kids. You know, it's great community space. It supports independent boutiquey shops and coffee shops and hairdressers and pubs and bits of it. It's got, it's a lovely vibe. It's so lucky. It's such a nice place to live.

It's really. I've never been. I would love to go. But the problem is I'll go and I'll go, let's move here. Ah, yeah. That's why I've never took her. I can't be asked to move again. I'm not having it.

And the house prices are a bit punchy. Dude, I say it on me tour, I say I love it to death, but she wants to move house every five minutes. She should have been born with wheels and a fucking shell on her back. Really? Do you constantly want to move? I just love moving. She loves the idea of it.

Yeah, is that weird? Always looking at right move on it. Oh, that looks nice. I'm trying to block it on the router I made. I'm trying to block right move on the router. I'm serious. I just love it. I just love it.

Search history. You're like, delete, delete, delete. I do. I do. But we're finally, I think we've found a house that I really like, so it's going to take a lot to beat it. So where you're at now? We're really happy, we're really settled.

But one day, you never know. Yeah. You just never know. I'm just always looking. Yeah. Yeah. Well, you never know. Marlowe.

It's got nice pubs. Yeah, so I've heard. Babadoo, babadoo, babadoo, babadoo. When you're a mid-sized business, you need every competitive advantage you can get. Like an AI solution that works for you, not against you. SAP Grow is built with AI embedded at its core, working across every system,

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Scotia Bank. You're richer than you think. Babadoo, Babadoo, Babadoo, Babadu, Bab. Tell us a little bit about your new series that's coming to ITV. Tom Carriage, Cooks, Italy. So it's the third series. We've done Cooks, Britain, did Cook, Spain, and then this is Cooks Italy. And it's, like, basically, food truck, travel.

It's like cookery TV shows from the old school where it's... Floyd. Yeah, I grew up watching Key Floyd. Yeah, Floyd. And then, like, old Rick Steinbe. ones, Gary Rhodes ones where you would just go somewhere, you visit producers and then you cook something that they grow, you know, whether it's olive oil, whether it's whether it's pomegranates, whether it's some of the cure of meats, whether it's, like, all sorts of bits

and I was so lucky I went truffle hunting, like, proper like as a chef. With a pig? No, with dogs, they don't really use pigs. Pigs, because they're not as mobile and also they have a tendency to eat the truffles when they find them. So dogs. I fucking love pigs, you know. I love pigs. But it was a true of the chest's point of view, like, you can't grow. truffles, they're not cultivating. You just got to find them. They exist there in the world. It's like Minecraft, isn't it? They're just random. Yeah, they just turn out. And it was in private woods that was owned by this family that nobody knows where they are and you're not allowed to

find out like and you can't put it like and you go there. And then off you go with a load of dogs and these two bloke's walking. Do they grow back then? So if you can't plant them and if you can't sort of like seed them, what is to do is to do with the soil and the trees that they're under and the way and the seasonality of where it is. So there must be spores that exist. Like fungi. Yeah, exactly. They're a fungus. So they grow up.

But then the dogs go and find them. And because they've got such a strong, pungent smell, the dogs are like running around and going mad for it. Their tails are going everywhere. And from a chess point of view, like I was so lucky from the world of TV. You know, it's like you go, you get to do things and you meet people and you do different stuff.

You couldn't just randomly turn up somewhere and go and do it. So to do something like that was amazing. And in Italy was so, it's such a beautiful place. And there's been so many TV shows. There's been so many restaurants, there's so many books, there's so many places about Italy, because it's fundamentally one of the most beautiful food countries around. And added to it, there's this incredible Italian passion.

There's lots of that that goes on. It's mega. But also the dishes that they cook, they're kind of, they're not easy, but you can sort of do them at home. You can think of how you put a pasta dish or how you make a sauce or how you do a particular. They're a lot simpler than what we do, aren't they? They're a lot simpler. They're not overly complicated.

They're about the ingredient and done right. And also they're pretty user friendly. They're family friendly. Like pizza bases or pasta dishes. You can go, well, what do the kids like? Or what do the, how do I adapt that? And then it doesn't necessarily mean it's true Italian. But you can have that fundamental basic of it.

So when you can go from a TV perspective and travel the whole of the country, do you know what? It's so regional as well. Like it's a bit like you can be up in the dolomites where we were looking at different dairies and cows and cattle and that sort of stuff. Oh my God. I flew over the dolomite. a few months ago

and I've never seen them and I was just like I looked at the window and we went to the row and I went my mum I went what the what is that I remember flying over and seeing all of like the little villages

so are you down in the little villages yeah we were down in the little villages and then we filmed a cookery scene up the top in the mountains with the view was just like it was like stunning it was like the sound of music kind of like rolling hills

it was just absolutely because it wasn't snowy it was like in that like spring time that we filmed it and it was just mega it was like lovely. So you see all of that. And then you can be somewhere else where it's super hot. You can go over, we were over in Sicily. We were looking at Mount Etna and blood oranges. And so the various of produce was super excited. So you can see why so many people cook Italian food or so many people write books about it and so many people do TV shows about it. Because it's really

engaging and the people are full of passion. So it's actually, it was quite an easy series to film. Even if I can't speak Italian and a lot of the producers couldn't speak English. But you have that universal kind of like gesticulating with your hands and actually a love of food yeah exactly we love Italian food it's mega in it

I think it's literally my top three yeah what's the other two oh I love Thai food yeah I really like Thai food I'm just trying to think I love Greek food

I love Greek food I love Greek food I love Greek food is some of my favourite like it's the best oh so good mega because the vocabulary of it is quite small there's not a huge amount of it but actually

what they do, they do beautifully. And you could get, when you're on holiday, and you take the family, you take a Greek salad somewhere. Like even a rubbish Greek salad is still quite good. You know, actually, this is lovely. You know, a bit of grilled sea bass, Greek salad. Lush. Job done.

Yeah. I worked in Roads for two years. Do you? I did. Chris has my life because I mentioned it all the time. I loved it. I was like singing and dancing. And there was a restaurant called me Macos in Rhodes.

And it was just at the top of this, like, hill. It was really high up. You didn't know what the menu was. They had Greek dancers on and they would just bring food but the food was so good it was so simple You told me about this

It was just what they'd made though You couldn't pick It was like we're eating here tonight Oh there you go It was just that's what you're getting And it was like But the calamari was just so good And then there was Greek salads

And then they did these sort of like They were the only thing I can They were like onion barges But they weren't I don't know what it was I don't know if it was Kind of just like crispy potato Yeah it was just

with satsiki and just a bit of oil and bread and oh my god best food's great in it you can just keep going on and on about food and you can see why people look and you see why there's so many TV shows about food and people enjoy it because it's escapism when you sit there and you watch it you think of going on a day and you think of going like you just drift into it don't you

it's our life it's literally our whole pleasures of life it's just changed so much from when we're younger we just want to go out for nice little of food food favourite things is, like when you go on, you know, if we've got a nice occasion, we'll go to a nice restaurant,

we'll go to somewhere that's got a semelier, specifically a sommelier, food as well. When a sommelier stands and tells me about the wine, I'm so happy I could cry. Really? I don't know what it is. And I'm working class.

I'm working class. And I was never a wine guy when I was younger. You know what I was just be a warm beer, warm fosters. Yeah. When we sit at a posh restaurant and a smelling me, you go, yeah, and it's from this region and the soils this and I just want to go,

oh my God, it just makes it. I don't know what it is. But it's because it's human connection. Like you drink a pint of foster and it's made in a monstrous factory somewhere to a particular recipe. There's just whatever. Yeah. But actually when there's wines, they vary seasonality, you know, different vintages because of what's happened with the weather.

And there's like people that are making it and understanding it in a process. And then you're buying into that. You're buying into the romance of it. It's the right to the theatre of it. We bought into it. Was it on holiday last year? Was it in Spain? What?

When every single... sort of place that we went. They were telling me about this wine that's made there and they loved it so much, didn't they? That we ended up having it for every... We had it like every meal? I think they'd got a job lot. They got a job lot, Tom.

It was gone out of date. That's what we thought. Let's tell them that story. Someone left the fridge door and it had gone bad. They had a day left and they just piled it over. That couple, they've fallen for it. Again. Yeah, brilliant.

We were that pissed. The story was different every night and we boarded every single night. Not even. We were like, We are keeping this family in business. Yeah. This is homegrown. You're totally right.

It was totally a job. In a minute now, I'll get a postcard from the grandma of that family telling us how much I've helped them for generations. From her private yacht. Yeah.

Oh, no. It's printed. Word processed onto a thing. This is bullshit. He has a question. So when you go to all the different producers of all the different stuff and then you've got to cook the stuff for them,

is that new ever acting in any way? Yeah, it is really, actually. Yeah. Particularly because it's their produce. And you're in a country that's so passionate about their food and they have those regional dishes that they're so protectable. So I've fully load it with, this is my version. Nice.

Bloke from Gloucester, like never visited here before. Cooked pasta a couple of times. This is my version of using your ingredients to something that I hope you're like not going, I'm going to cook you your dish. Do you have to be, you have to be a little bit. So it is a little bit nerve-wracking, particularly doing things like there's a,

I did a, with the truffle mac and cheese thing and you're just like, and it's delicious and it's amazing. But there was nothing really that was truly authentic Italian about it. I mean, apart from it was pasta and it was truffles and it was Italian cheeses with it, but they wouldn't necessarily have done it the same way. But I mean, they ate it, said it was nice. It might be for TV, you know what it's like in TV land.

It's delicious. I mean, how many times have you eaten something on telly and gone, oh, that's great. Yeah. I've really gone, what, Rosie nearly full on vomited on Saturday kitchen? No. What did you have? Well, cheese.

They do food heaven, food hell. My food hell. I hate cheese. And we went on and we, so we worked out perfectly so that her heaven was my hell and my heaven was her hell. So I don't like like a fish broth. Anything below bits of fish floating in water. Get in the bin. Like the sea. Looks like, yeah.

Get back in the sea. Top cat's dinner. Yeah. Forget it, right? So that was her heaven. That was my hell. And my heaven is really cheesy pasta, creamy cheesy pasta. Yeah.

So they did the thing out of the parmesan wheel. They did it in the wheel. And they did it out of the wheel. And they got to taste it. And Matt Tebb had standing there going, you know, you know, water doesn't really like this, you've got to eat it. And they weren't prepared for the fact that she nearly shunted. I spotted out.

Really? She's spattered out. I love that. I love that. Imagine the producers going, oh my God, oh my God. Put it, camera free, get it. I got a down a glass of wine after 10.30 in the morning. Babadoo, babadoo, babadoo, babadoo.

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No, but I mean that's the thing. They've got to pick your food hell. Like, what do they expect? Or do you think, well, I found out later that people pick things that they still like to eat. This specifically said, people don't normally say stuff they really hate in case they have to eat it. But we're just, we're very honest, mate. First time I'd be on that. And I much did you love it.

I was me. I had to talk about me. So when I go on Saturday kitchen, I don't think the crew enjoy it because there's not much left. Yeah. Oh, you go for it. Yeah. So when they put an old Floyd on or whatever, and they come on and take the stuff off and I'm literally like, back, dude, you back off.

I've got three minutes on this. to finish this. You've got no chance to have in this office. I'm having the whole lot, yeah? Yeah, that's it. We need to go back on there. Have we got anything?

They've coming up. I'm promoting my tour, so I'll probably go on myself. You're not coming on. Can you imagine that? Oh, what are you promoting, Rosie? Nothing, she just wanted to come on to eat. I don't think they'd mind.

No. I don't think they'd mind. I don't think they'd mind. I'm not the booker for Saturday. I'm sure they'd be fine. I'm sure they'd be fine with it. There's a couple of them that are really good. Sunday brunches are good in as well.

Good. Oh, yeah, we want on that a lot longer. But also, there's a lot of dishes that go in there. Like, if you sit on the panel for the whole thing, you get, like, you know, you get fed proper. You get fed well, don't you? Yeah. Yeah, I enjoyed that.

The thing with Saturday, with Sunday brunch is you are on there at 9 o'clock on a Sunday morning. And the first thing they're doing is a curried bargy. And you're like, lads, how are? See, I don't mind that. Eggs Benedict, Simon. Get the eggs Benedict first. We'll have the curry bargy in four hours when we're still fucking here. See, this is a...

It's a long show. It's a long show. What's your thoughts on this, especially with being a chef? Could you eat anything at any time a day? Yeah. I can. Yeah. I could.

Honestly, put a chicken coma in front of me at seven in the morning. If I'm hungry, I'll eat it. Yeah. I think you have to do a chef, so. Like back in a day when I was first training all through the 90s in basement kitchens in central of London and you were doing, you're being bright and early like seven o'clock in the morning and you would be pushing and you would be doing, you're not just having bread. You're not tasting breakfast.

You're doing things for lunch or for dinner. and you're trying to, you're testing, well, we used to make our own black pudding back in a day when it was legal to use the blood. And you used to have to, it's not anymore, you have to use freeze-dried or whatever, but you used to be able to get raw pigs' blood and then be able to, so you have to cook,

but you'd have to taste it for the seasoning because once it's cooked, can't add any extra season, so you'd have to. You'll taste the raw blood with seasoning. Yeah, raw blood at 7.30 in the morning. The worst is if back, that was back in the day when I was working in the middle. So you might, might have pulled an all-nighter,

like finished at midnight and then gone out on the lash and been out until like when sometimes you go just straight back into work like absolutely hanging and you'd be like one of the first jobs would be like tasting raw black pudding

I wouldn't eat in the morning I'd be like you'd have to do this deep breath first thing you go you found it in one sentence you found the one thing you've found the one thing in the morning I'm all right for drinking pigs blow to half seven in the morning you're going to swerve that one yeah

I'm absolutely fine for that in a vodka and a bit like a bloody Mary oh okay are you sure this was when you were a chef were you not in some kind of cult yeah that you've just accidentally outed. Being a chef in the 90s in the middle of London

was like being in a cult. We were all in a cult, yeah. It was fun times. Was it wild? Yeah, it was great. If you think the 90s, when it was in the middle of like the Brit pop era, cooking, you know, Marka Pia White

had just won free mission stars, you know, the youngest chef ever in the world to achieve free mission stars with a Brit in London. Like you were working in basement kids. It was a real great vibe to food, food, was beginning to kick on. A lot of beef welton.

Yeah, a lot. But a lot of late nights, a lot of early mornings, a lot of like rock and roll behaviour, a lot of music. Like everything about London in mid-90s was just absolutely buzzing. And being a chef and working in it then was just, yeah, it was amazing.

It was a brilliant time. Yeah, I loved it. I loved every minute of it. Are you like a strict chef? Are you a nice chef? Nor chefs are nice. No, he's lovely, though. That's taught, yeah, not if you were his fucking kitchen port.

I ain't in by handed you by now. Well, it varies, right? So there's been, I'm very, I can be quite punchy, but one of the things that I genuinely are the most proud of that we've got people that have been with us nearly 20 years in our business, that have been with this for so, so long. Each head chef in every business, the one that's been with this, the least amount of time is eight years.

Like the rest of them have all been with us for so long. And it's been part of an encouraging process. But we are, I am quite pushy and punchy, and there's a level and there's a standard that you want to hit within that. that kitchen. But it's also very encouraging. We allow people to make mistakes. You know, you can make, at the end of the day, it is only food. And what's the worst thing that can happen? We fuck someone's tea up. Then we say, sorry, and we don't charge them, and we invite them back.

You know, it's not the end of the world. Are you growing as it as a person? Are you going to make that mistake again? No, okay, let's all grow on that together. So we're very good at that man management and that filter was all the way down the line. But yeah, we do have self-imposed standards, like where you want to get to a particular level. Two mission stars, one mission star. that's where we hit at. And that's, so there's expectation levels. Yeah. And sometimes people don't like that

because they haven't quite got those standards in themselves. So they have to find it within themselves. You know, you're probably asking the same of your kids. You've got to, you want them and you want them to, they've got to learn it. And sometimes when you tell them off because they haven't done something right, it's only the same as staff. Yeah.

So they've got to find it and they've got to go, okay, I've got to do that like better next time like that. And they can do it. That's the thing that becomes frustrating. and you know they can do it and they're not pushing themselves and doing it. It's nothing more. Yeah.

And it's a similar sort of thing. So they get told in kind of, like in a point blank manner. Like that's not acceptable. There's a standard. That's where we want it to be. That's how it's got to be. And if everyone else is like that around as well, then they'll up their game.

Yeah. And we work very closely as a family. So it's good. So I would say that we're a mixture of both. Like I genuinely, I quite like people. So most of the time is like, we try to have fun. And everyone works really. anyway.

When you work in this industry is a hard job. Chris used to get shouted at by chefs all the time and he's all the job. I worked at the stadium of light

in Sondland. I was a waiter. Yeah. If you went in the kitchen and asked for the wrong thing at the wrong time, absolute fucking hell off. There would go bananas.

I was also a dishwasher in a Spanish restaurant in South Shields. La Bamba, it was called. Yeah, I got shouted at that big that big chef. That was nice. I went and walked to,

there was a big hen party or something in one night and I made it all the noise and I walked across the kitchen to look through the little hall to see them and the chef literally launched us across the kitchen because I was in his way and that was scary. He was a scary guy. What's the most you ever got bollick when you were a brand new chef up and coming? Oh my God, there's been so many times. Yeah, absolutely rinsed so many times. But they kind of bounce off. You're just kind of like

because also it's not really, it's not necessarily personal. It's not happening for out of day. It's happening at those periods of time. The best way I think I can kind of describe is a bit like professional sport. So you can do all the prep work, you do everything there. And then when it comes to service, if something's going wrong, like the head chef is like the captain. And if you're like a football player or rugby player and you do a really bad pass or you do something else, the captain, is it sending you an email going, listen, I hope this email finds you well. And earlier today that you did, like it's actually, it's like, what the fuck was that? Wake up. Do you know what I mean? It's like, come on, come on, come on, come on, come on. So it's service is a bit like that point.

So you're like, and it's not personal. It's about come on move motor. There's another check's coming in and something else is happening. something's over there and that's there and you've got that. So you have to enter like match fit mode. Yeah. And then afterwards, everyone, high five, services being good. You go for a beer afterwards. It's all about team.

And then at that point, it feels. And if you're quite sensitive and you've got, you haven't got particularly thick skin, then that could, there's a point where it probably mounts up. But if you, if you just ride with it and enjoy it and you love the adrenaline of the whole thing and realize that it's not personal, that it is one of those things. And also then don't make the fucking mistakes.

you'll be all right, you won't get a show of that. I nearly did it at college, you know. I nearly did, like, because I love, love cooking. Oh my God, you're going to tell them why. I didn't like the trousers that they wore. And I had to wear the stupid hats. And I was like, I was 16 and I was keep, no, I'm not wearing them pants. Well, their little blue ones.

They were like chequey pants, massive, horrible chequey pants. And they had to wear the stupid, I'd see them in the refactory with their stupid hats. And I'd go, oh, thank God. And then I dropped out. after three months and I got a job at the gadget shop and tell her

what you want a gadget shop an inflatable super suit outside at the gadget shop how stupid how ridiculous yeah but look

where you are now well I know but I would have I think I would have you could have had free mission stars I could have I could have

yeah but you don't look like a cock I know but I just yeah that was only at college you haven't got to wear those trousers

you know that's not the law why did they make them at college I don't know Tom what you're talking about so you'd don't know this, you were getting your makeup done.

He came in with them on. He got chains back. I quite like him. They just all look like fishmongers. And I was like, I can't, I can't. No, not for me. Right. But how good was the college when they used to do,

they used to do nights of where all the... And they do dinner. Yeah, they'd go and you'd get a really cheap dinner. You get free haircuts as well. If you let the girls practice on, you go free... Not the same night. Not the same night.

Yeah, I had the same haircut since I was 18. So it's not like, that one would be lost on me. You've got a little story for us. If you don't mind reading it out. This is from our listeners. Okay. We don't know what it is, by the way, and I'm really sorry if it's rank.

Don't worry. Dear Chris and Rosie, greetings from Canada. Oh. The next sentence just makes you go, uh-oh. Please keep me anonymous. Yeah, exactly. I used to manage a coffee shop and the things I would see on a regular basis were crazy.

I worked in a very busy location and we were in an outdoor shopping centre near the centre of town so I had a real cross-section of people as our clientele. Most of the incidents we had in our store took place in the bathrooms. The public bathrooms are out of the way so people would come in and use ours instead. There were all kinds of things that happened in those bathrooms, stolen hand dryers, Vodka being stored in toilet tanks. Couples having a quickie. You know, the usual.

Storland, sorry. Vodka and a toilet? That's the one you've got. Stolen hand dryers. Have you ever had a stolen hand dryer? No, but I have got a mate who opened the pub, funny enough, like in West London, and on the opening night he opened the pub.

Someone stole them if they turned up and they actually took the sink out. The plumbers came in. They robbed the sink from the jensily. The whole thing, he said by the end of it, he was 1130, he's cleaning down, he went into the jensily. fucking sink.

They've removed it from the fucking... Do you know what it is? I would be so upset. No, do you know what it is? I wouldn't even be angry. I'll be like, I'm impressed. Yeah. No, to be honest, as he was telling me,

he was like, it was beyond. David Coplerfield. Yeah, yeah. It's like, when it made the start you were living and disappear. Fucking sink disappear. That's, I'd be few of that.

It wasn't, it wasn't the hand soap from the house. No, fucking the sink. Wow. Anyway, anyway, annoyingly, the most common thing we dealt with was people coming in with their shopping from the Walmart next door, unboxing their stuff and leaving the boxes in the bathroom.

That's annoying. On this day, I had a brand new assistant manager with me who just joined our team. I was taking a much needed break in the back room when she came hurling in to tell me we needed to cause security. I wasn't paying as close attention as I thought it was, just boxes being left in the bathroom again. So I sort of dismissed her and told her we could handle it ourselves. She then repeated herself more slowly, adding more detail.

and I just looked at her and went out into the cafe to verify it was true. Here's the mystery. What do you think had happened? Oh, I thought she thought was boxers. I need security. I don't know why they're going in there

and unboxing. But anyway. I kind of get that. Yeah, you've bought something and you want your kids want to play with it or whatever. You bought something from Walmart. Oh, sorry, right.

I get you. You're taking all the shirt off and then you let your kid run into the town center of these nerve gun and you've left all that deal with that. Very rude, awful. Fair enough. That is such a mistress.

Just boxes. I've got no idea. I'm normally alright of these, but this one's really, really... Security. Someone's left a baby. I was going to go animals, but you've gone straight on a baby.

I was going to go animals. I was going to go, someone's left a box of kittens. You went with a human being. You've gone with a human baby. You went with a human being and you've gone with an animal. Oh, someone's shot on the floor. I don't know. It's one of them.

I think. A man, in his 30s at least, had come into the cafe, plugged in his own microwave and was heating up pizza pops to sell two for five times. He was flabbergasted that he was asked to leave, protesting that he only had four boxes of them,

and he bought his own dishes and just needed the space. He was quite put out that we weren't enabling his entrepreneurial spirit. This is the first and only time I've ever had this happen or anything like it. And I love to trot out a story when training new managers and supervisors as a reminder that you never really know what could happen. That's hilarious. Wow. And in Canada, in a couple of in a cafe.

In Canada and in America, you've got a plug outlets and bathrooms. You don't have them over here. You would not have built to run that over here. Oh, so he was doing it in the bathroom and then trying to say, what? Gee, oh my God. How nuts is that? Which is why when I start selling my own food in the toilet of the Han and Flowers, it'll be a portable barbecue.

Yeah, what are you going to do? It'll be a portable barbecue, yeah, yeah, yeah. When you kept that table in the corner all night, long, that's because you were there all night because you were selling your own bits of peas. I wonder why the takings were down that night. Oh, amazing. Thank you so much. Thank you, mate.

It's an absolute pleasure. It's been a pleasure to be. We look forward to that show as well. ITV ITVX starts on July the 16th at 7.30pm. Oh, lovely. That would be nice to watch in the summer. Can't wait. Trip to Italy.

Fabulous. Thank you. Thanks. Yeah, I was amazing. Thank you. What a laugh, man.