Table Manners with Jessie and Lennie Ware - Jeff Goldblum

Episode Date: June 10, 2026

The fabulous Jeff Goldblum pulls up a seat at the table this week. In the midst of his whirlwind tour of promoting his brand new album, Night Blooms, Jeff popped over to New Cross for lunch. A master storyteller, we heard about Jeff’s love of working in the UK, how he met his contortionist wife, why filming Wicked made him pescatarian, the food his family cooked while growing up, and we find out the answer to the ultimate question - ‘at what age should you show your kids the Jurassic Park films?’. Jeff is about to embark on a UK & European tour, including a night at the gorgeous Royal Albert Hall on the 30th June, don’t miss it! The brand new album Night Blooms is available now.Listen & watch Table Manners here - https://tablemanners.komi.io/Follow Table Manners on:Instagram - https://www.instagram.com/tablemannerspodcast/TikTok - https://www.tiktok.com/@tablemannerspodcastFacebook - https://www.facebook.com/tablemannerspodcastYouTube - https://www.youtube.com/@TableMannersPodcast Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to Tabermanagh's. I'm Jessie Ware and I'm here with Lenny. I'm looking very glamp. Do I look blue? You do? You really like, you're rocking the walking stick which won't be with you forever. We know the hit won't always be bad. Yeah. But you are rocking it. The old like, you know, camel beige camo stuff. Okay.

I didn't bring my leopard print on. I brought my white kind of Dalmatian print today. Yeah. Okay. Um, how are you, Mum? I'm not bad, darling. I've had such a fun week. Tell me. I went to Onti. Well, via Corsica on the tarmac for six hours.

Corsica? Why Corsica is out of, it's annoying? Not even on the mainland. Thunderstorms, honestly. Oh, no. But luckily, I could watch six or, no, eight hours of off campus, my favourite thing. Tell me. Mum, I think you'd like it.

Coming of age, ice hockey. Who's in it? Nerd. Gorgeous. Well, they won't they. Gorgeous. Loved it. I'm working on the pit, darling. Okay. No, this is lighter release.

It's great. And so I watched that. I had the funnest time. I was with Zimman in Antib. Who's Zimmerman? Zimmerman is an amazing brand. And it related to Bob Dylan? Don't think so.

Two gorgeous gals, Nikki and Simone, started their company, like selling beachwear on the beach in Bondi, I think. And now are like highly successful. You wear an outfit? I mean, they did do that 35 years ago. I wore a few outfits. And met fabulous people. Yeah.

Danced. Did you eat well? Did I? It was delicious. So there was a formal dinner? Yeah. Everything was just so beautifully done. I'm so pleased you had another couple of days holiday.

Well, you know, I was working the room. Okay, darling. No, it was really fun and I felt very lucky to be there. But now I'm back to reality. Yeah. And we have the most fantastic guest today. Wow. Jeff Goldblum.

I wondered if he was going to fly in. Why? He was the fly. David Cronenberg's The Fly. Was it? Don't you remember? I never saw it. It was the most terrifying film I've ever seen in my life.

Yeah. He metamorphosises into a fly. Okay. Oh yeah, I remember this. Yeah. Well, no. I doubt he will. No.

He looked very jaunty on his Wikipedia page with his kind of pork pie hat. Looks very jazzy. Yeah, well, Jazzy is correct. He has a new jazz album. album out called Night Blooms and it's out today whilst we record it. And so it's got Cynthia Arevro on there doing a duet. Ariana. Scarlett Johansson.

Does she sing? Yeah. I didn't know. Mum, she was a fantastic hedgehog in Sing. Oh, I didn't know, darling. Yeah. I'm very interested that we're all blooming at the table. Oh, yeah.

Nightblood. He's, night bloom. Yeah, very good. So he's coming on to talk about the new jazz album. He's doing some run of a show of a album. shows he's doing the Royal Albert Hall, which is such a great venue and some European dates. So yeah, and on the menu today, he's a pescatarian, dairy-free. Yeah.

So I wanted to do something from my friend's new cookbook. So it's Medesque. It's by Georgina Hayden. She's an amazing Greek secret chef. Fantastic. That's her new one. Yeah. She's such a wonderful chef.

She's a brilliant human being. And this is her new cookbook. And really easy recipes. Really great recipes. So I've gone for the baked cod, fennel and olives with cuscus. Nice. It's got a bit of saffron in there, fennel seeds, coriander seeds, do it with a bit of fish stock. It seems very straightforward.

Good. So I'm doing it with some cuscus and I've just pan-fried some pistaches that I've chopped up and then make the cuscus a bit prettier. And then she's also got a really good green salad in there that I'm doing with it. Okay. And then you've done pudding. Yeah. So he didn't want anything with dairy, which is kind of restrictive for pud.

So I've made Elizabeth's fruit salad. Oh, cousin Elizabeth. Yeah. So it's a tropical fruit salad. Yep. But it's got ginger in. Stem ginger. And I bought lichies on the internet.

Tin liches. Which came as a kind of catering tin. So it's got tin liches and stem ginger in. And I hope it's delicious and some lime juice. Great. Amazing. I made an enormous amount so that my grandchildren can have it. Okay. Amazing. Thank you.

Jeff Goldblum coming up on table manners. Jeff, you're here. And you came in with, well, the sophistication and gorgeousness that we have come to know of you, but it's real. You'll hear you smell delicious. What is that scent? Oh, interesting you should say. Is it still, oh, it's still lingering. Oh, it's gorgeous.

It's so. Can I guess? Yeah. Keel's mask. Exactly. How did you know that? And now I'm going to kill you. No, like that.

Like that book, I know, I know. I love that smell. Yeah. Yeah. Thank you. I do too. Are you, are you sporting anything particular?

God, I haven't even put a perfect one for you, Jeff. I've got, no, I've got nothing. I've got odour, like taking the kids to school. No.

You've got odour. I've got fish stock on my hands. Odder cod, yeah. It's good. Are you, I've got Chloe on. You don't know right about that. Chloe.

Oh, hey, that's nice. Oh, God. That's nice. Damn, I should have put something on. And then he'd have snuggled into your neck. Listen, I'll get it for dessert. And,

listen, How are you? I'm so happy to be here. I'm fine and dandy. Thank you. You have a good love affair with the UK. We love you. You kind of love us, I think.

Not kind of. I love you very, very much. I've always, I've been here, I've done a lot of things here. I've read all of PG Woodhouse. I pester people by reading it out loud to people over the years. And then I've done things here. I was in, you know, I was in the first movie that Emma Thompson ever did.

Which one was that? tall guy that Richard Curtis was his first script that he did. And Emma Freud, I love them. I've done red nose days things. I'm crazy about him. We've hung out with him recently with them and their kids. Love them. And then I did this out with the Old Vic, you know, and I was on the West End.

Oh, no, I love it. I love it here. And we filmed Wicked here. Yeah, you were for ages. Yeah, we were there for ages. And then we filmed the last Jurassic Park movie that I did. In England? Yep, in England.

God, we've got dinosaurs in England. We filmed it at, you know, Shepheperton. Sheperton. There's Elstrian Sheperton. Wicked we did at Elstrian Sky. We were at Shepardin. And we were the first people to go out pretty much during COVID. So before they had the vaccine and everything.

So we were all going over and my kids were there. And we all sequestered ourselves for a while there. Yes, I love England. How long are you here for? I'm here for, well, you know, I'm spending a lot of time in Florence with my family. We, the kids, River and Charlie,

9 and 10, go to Lise Frances in Los Angeles and they have many sister schools and we found ourselves in Florence for the last four years. And they go there. So we're a hop, skipping, and jump away from here. So I'm around here.

And then we just toured with our band. Yes. Yes, there's the record. Today is the release day. Congratulations. Thank you so much. It's so gorgeous. gorgeous. Did you listen to it? Yeah, I listened to it's wonderful.

Night blooms. It's just gorgeous. And your last album was of course super blooms. Yeah, that's what we were saying. You're all blooming here. Listen, it's really, and it's such a beautiful cover. It's got, you know, everyone from Melody Godot. Oh, I love her. Arianna's on there. You know what she sings? Melody Gardo sings Misty on there. Yeah, it's really good. No, I heard it. It was beautiful. Look at me. I must help and sound like the kitten. Lost it. Wow, talk about a voice.

No, I can't sing at all. You sing up a storm. You're saying up a storm there. You've got duet with Cynthia, haven't you? Oh, we do a duet with Cynthia O'Revo. Yeah. I saw her opening night in Dracula. Oh, don't.

I didn't get to go to see it. And I saw her at the Hollywood Bowl doing Jesus Christ Superstar. That looked insane. That was fantastic. So anyway, she's great. Yes, we do a song from the Wizard of Oz. We do a duet of if I only had a brain. How about that?

I know. Who had that idea? Like, was that you on set? No, no. We, you know, we were singing everything on set. And then Ariana signed up for something. You know, I started to sing, I don't know why I love you like I do. I don't know why I just do. She said, why are you singing that?

My grandfather's saying that to me all the time. So I said, hey, you want to record with us? And then she said, yeah. And then Cynthia sang something. She sings. You know what Cynthia sings, we'll meet again. Oh, she does that one. Yeah.

Yeah. She did that before. and there's another version of that here, and then we do if I only had a brain. I have a brilliant group that we play with. Our guys, Alex Frank, is our musical director, and they help pick songs, and they're very smart. But you're performing this at the Royal Albert Hall?

So here's what's happened. So the reason, the question originally was, what am I doing around here? How long am I here? We've been around these parts now for a little bit, because we've been touring. We went to Wolverhampton, and to Manchester, we were just in,

where I presented Olivia Dean. with a Brit Award a little bit ago. And Leve was on stage. I went on stage with Levee there, and then she returned the favor at the Troubadour. Amazing. Amazing. The Trubador in Los Angeles.

Yes. And then we'll be, we're going to go to the Ottawa Jazz Festival in a little bit. Wow. And then we're going to go to Royal Albert Hall. Yeah. Have you played there before? We were there a few years ago on a remembrance day.

Okay. Very movingly and importantly. And we played one song. in the program. Now we're going to be there for this thing with a new kind of show with a 57 piece orchestra. Wow. The sound is fabulous in there. Yes. It's my favorite place to sing. Really? You've sung there many times. I've done lots of kind of fundraisers there or charity events there and I just love it. You look out and it's just glorious. You'll love it. I can't wait to be there again. Last time when this remembrance day, my wife was there who's

Canadian. And so she was thrilled that the queen at the time was there and the whole royal family. They were there and we played for them. She was very, you know, she loved, loved the queen. She was a rhythmic gymnast. Yes. My wife, Emily Livingston now, Emily Goldblum, she took my name, Mrs. Mrs. Emily Goldblum, we've been together now 14 years, was the Pan American champion, the best rhythmic gymnast, the ribbon and the ball, you know, that thing, in North and South America. year, you know, 16 at the time. Next year, I think 16, 17, 17. She went to the Olympics in Sydney in 2000. That's what she does. And she's still in world-class shape. And she performs with us sometimes, besides doing many other things, during a song, we did it at the London Palladium, we did it at the

Trubedort. She's going to do it at Royal Albert Hall. During a song, she gets on stage, she starts dancing, and she gets on top of the Steinway Grand Piano, and she does it. She's going to a routine which involves hand standing of an eye-popping kind and contortion. Oh, wow. Yes, she does that. And so that's what she's going to be doing. That's what she still does. Our kids, by the way, play piano, and they played at the London Palladium and the troubadour,

each a song and stole the show. They must be pretty good for you to let them get on the stage. They're pretty good. Just a tape note. No, listen, my daughter plays, and she's just changed from. doing classical to jazz. I saw the piano up there in the other room and I saw a couple of jazz books. I looked into it for a second.

Yeah, she's like, she's like, she's like, she's nine and she's really into it. She's got it. Really? And I love hearing her play. And she plays with two hands. No, she won't care, but like, no, she's just got it. She's got it. And I never had it with that.

Like, I couldn't ever do the site reading and stuff. What do you? I used to play piano, but like really badly. Really? Yeah. And I don't, obviously, I don't do that. Beautiful hands. No, thanks.

Yes, yes. So ours is nine. Ours is nine and ten, and they play piano. It falls to me and Emily, and a lot to me and a lot to Emily, to facilitate their practice every day. When I was a kid, I took lessons, but, you know, I wasn't so good in the practice, and then I finally discovered jazz and got better.

But they, you know, it's good for their development, isn't it? Do they practice every day? You make them? Yeah, they do, because we kind of encourage it and facilitate it and watch it and help it. And it's worth it? Well, I think so, the development, and now they like it. and the older one, both of them are enjoying it, the older one kind of practices,

will practice getting something out of it. And they like to play for people. If we go to a restaurant or somebody's house and they go, can I play? So what are some of the ones that they're going to like bus out if they're in a restaurant or at the London Pladeon? At the London Pladeum.

They played a couple of different things, but Charlie did a version of Flight of the Bumblebee. Oh, yeah. God, almighty, his fingers must have been going like. His fingers are good. I'll show you, if I had my phone. Your son did that? Yep.

I'll show you. one he sent me. Is that the 10 year old or the nine year old? And then the nine year old, yeah. Oh no, they're good. They'll see. I'll show you my, my, my, finally, he just sent me a new version of it. and they are good and, you know, not Mozart, but they're, they're, they're good. And, and River did a, did a version of a James Bond song. Oh, he did the theme. And da, da, da, da, da, da, da, and now he does, he likes to do the Leonard Cohen hallelujah song. Oh. It's, it's, it's, it's, it's, it's, it's, it's, it's, does he let you sing along? Uh, I sing along. Uh, you know, nobody, nobody can stop me from singing.

My daughter tells me to stop cramping her style. Did we? Yeah, I was there being like, and she was like, mom, please. Well, I do think sometimes Charlie, I just be even tapping my foot or I start to, you know, it goes, da-da, they call me da-da, they're kind of French or yeah, da-da. Excuse me, stop. Does your white speak French? Because she's Canadian.

Very much. Yes, she's her mom, which you remind me of a young, beautiful version of her mom. Also, to whom she's very close. This is a sort of a familiar scene to me And she helps take care of the kids And she stays with us a lot She's just wonderful Bernardette Cariserey

She's French from Nantes And so And I didn't know that French people I think I don't think it's atypical They like they are devoted to passing on French culture As they go along But when it came to picking a school It was sort of a fete accompli

Right It's good delise Because you can move around the world with it And it's very good. And she has been speaking to them in French sort of consistently. So they speak French. And they, you know, in ways that I don't. And they also now, because we've been in Italy, speak Italian.

So those kids speak three languages. That's clever. I know. I mean, I'm getting a big kick out of them. It's amazing. They're fantastic. Yeah, yeah, I know. Mom, whilst I just sort out the food a bit,

why don't we set the scene with asking Jeff? A memorable dish. Well, also, no, I want to know where you started. Where were you born? I was born in Pittsburgh, Pennsylvania. So Pittsburgh, Pennsylvania, are there a lot of Jewish people there? Yes, there's an outclave there called Squirrel Hill, that where we might have lived, we were in West Homestead,

and Squirrel Hill has Taylor Alderdice in it, and, you know, I might have gone to school there, but we did, we went to West, we were in West Homestead. Did you have one brother who's, who's, I believe. Two brothers. I had to, there were four of us originally. There's a sister, my sister Pam, two years younger than I am, is still in Los Angeles, a wonderful painter, wonderful person, and woman, and then I had two older

brothers, two older brothers. Lee was five years older than I am, and now I'm 73, and he was, he died when he was 67, actually. Yeah, yeah, thank you so much, and he would, you know, he died when he was 60, My other brother, who's four years older than I was, was Rick. He died when he was 23. I know, I read that. You might have read.

He was a great. He was a hero of mine. And we were close. He turned me on to music and the Beatles, in fact, about whom I was talking today. And many things, he was going to be a writer maybe. I'm 23 so young. And then he was traveling around kind of adventurously in North Africa, Agadir, Casablanca, and got a quick thing.

Oh, God. I was just in New York, 17, you know, or something. You got something. 18, 19. Yes, I was in a show and they called up. I'm so sorry. Horrible, yeah, thank you. So was your mom a good cook?

Was it chicken soup and matzables and rose chicken on a Friday night? Not a traditional choice. Well, not traditionally like that. But, you know, we had, they made farful. Nobody talks about. Farful. Do you know what? Yeah, farful.

Yeah, farful. Farful is a kind of a traditional Jewish grain of sorts. Where is it from? It's kind of Ashkenazi. It's an old Ashkenazi Farful, but my mum never made it. What did you have it with, Jeff? What did I have it with? Yeah, what would your mom make it with it?

I don't know, but I remember a day in school. I was a little bit of a fish out of water in school. There weren't others kind of like me in one way or another in school. And I remember at a show-and-tel project, I brought in a dish of farful that I think my parents. So it wasn't horribly received, but, you know, it was a buttery. It's a kind of a whitish grain, not like, not like Kasha. No. Not like Kasha Varnishkas, you know, but it's a grain and we put a lot of butter in it

and mushrooms. And it was very delicious. Delicious. Delicious. So she made, you know, traditional things like that. And, you know, we had biscuit and things like that, but more, yeah. She could cook? As I remember, because now it's a while ago, as I remember, as I

I remember Shirley Goldblum was Shirley Goldblum. Was a Yes, yes. She was an okay cook. Yeah, she was an okay cook. You're not selling it to us, Jeff. I would say, an okay cook.

Would your mom have killed you to hear you call? It's not as if she was a foodie. She prided herself on pretending to know about wine. Sweet. Did you all sit around the dinner table to eat? Yes, yes, we did. There were six of us, and my mom was there and my dad was there.

I had a steady place like my kids do now at the kind of breakfast kind of table. I was next to my dad here. This is kind of in the breakfast room, so-called. And, you know, the kids are, oh, Pam. Was Pam here, my younger sister and the two boys were there? Something like that. Yeah, and we'd go around every night. Yes, and we'd have dinner.

And she'd make, you know, meatloaf. I know you're going to ask about it. A nostalgic meal, but meatloaf I liked. Yeah. You know. What would she make her meatloaf? Did she use ground turkey or ground beef? Ground beef then, you know, this is not the new age.

I know the new age of Turkey. Yeah, this is the 50s, 60s. So ground beef and, you know, and I tell you about meat, it's nice that I've kind of staved off meat a little bit now because I've never been into gristle and bone and fat and, and, and, and, and, and, and, and, and, and really doing something, you know, like that. I always liked a meatball or a meatloaf. I liked when it was ground up or turned into a... Yeah, it didn't look like it, where it had come from.

Yeah, I understand. Like, where's it come from? No, I don't like anything that kind of reminds me of the... The person, of the animal, yeah. Of the personality of the thing. As soon as I find something, I kind of, I still, I go, you know, I can spit out things. I don't know what you do with it. Thank you so much.

What's your favorite? Did your mom make fish? She made guffilter fish, chopped and fried. She didn't make gefilter fish, but we, you know, we, we, we, we, we had guffelta fish around. You know, I think you got it in, what was it, Manashevitz, or you get it? Manchavis, yeah. You get the, in the jar. Yeah, and borshed, you know.

Yeah. I remember the first time I had really home, really borsed in New York, because I moved in New York after Pittsburgh, you know, that's, that's something. But we'd have it and, you know, stuff like that around, but, but, but, you know what I liked on all, it's the question to what really makes me not. nostalgic. It's the answer to that question. She had spaghetti bolognese. So I like, as you can tell, bolognais, say, you know, meat like that, which is a tomato. I love spaghetti bolognais. I love it. And then spaghetti, whatever that was, whatever that spaghetti was, but I remember in a particular,

very particular, green, translucent kind of bowl, big bowl, and that with craft, parmesan cheese that we're going to put it on. I love that. It was delicious. I thought that was great. I thought that was great. My dad was a kind of simple, simple man. He prided himself where she was a little wine and showy, you know. She was kind of a little showy, but vivacious, you know, and delightful. My dad would like simple things. He was a doctor, but he was an authentic kind of simple guy. What sort of doctor? Internist. Yeah. We're kind of a family doctor and he'd have a bag. He had a bag back then and he would go make house calls and stuff like that. He was a good doctor and I think he's a his patients loved him.

But he liked, you know, a hamburger, just a plain hamburger and a tomato. That's what he liked. And sliced tomato, you know, that's what he liked. But I like everything. We'll get into food, but I like everything. Oh, I remember something she made is potato salad. She made a good potato salad. Oh, we need to know what she put in it.

Well, it was probably nothing special, but potatoes and which were not too al dente. I to this day don't like vegetables of all kind, even potatoes that are, too hard and even broccoli and carrots and Brussels sprouts give me something musher. Maybe not too mushy, but musher. Oh, so the potatoes were, you know, on the nice tender side with mayonnaise. Does she put gherkins in or capers? Not capers, not capers. By the way, I want to talk to you about capers.

The difference between little capers and what are the big capers called? I love the bit. Caper berries? Caper berries. Caper berries. Not into it. you know I'll bite one

but not so into it you know what I really don't like and this is the headline is I'm easy to please and I like everything I'm adventurous and I've tried everything You could have fooled me too You know what I don't like

but I am getting kind of fussy and kind of particular You know what I don't like so much This may upset everybody Sun-dried tomatoes What don't I like about sun-dried tomatoes They're very strong taste It's a strong taste that I'm not crazy about

and that texture I'm not crazy about. You don't like the chew? I don't like that chew. They can over paradise. You said the same thing the other day. I took out and I took them out. You know what else I have a very strong opinion about?

I like anchovies, but there are two different kinds of anchovies. There's the white and the brown. I love the brown. I discovered it in Pittsburgh when I was young, oh, salty. I ate a whole tin of it. The white are kind of fishy. The fattier ones.

Huh? The fattier ones you don't like. They kind of pick up. they pickle them kind of more than oil? I like pickled things, but I don't like those white anchovies. I'm now feeling quite anxious I'm giving you fish. I love fish. I'm a fish.

Well, you're a pescatarian, aren't you? Dairy-free pescatarian. One might say, you know, I've sort of advertised it since, well, like I've already said, you know, me, you know, personality in the food turns me off. I don't want to pick, I don't want bones in the fish. Sorry, if I'm asking to be too demanding. Loin of cod.

I don't want to see that. I don't want to see the, on the fish and meat like I don't I really don't want bones chicken poultry you know I don't want bones but my kids are not the same my kids are like you know maybe all kids are maybe they'll grow out of it but I don't remember ever being like that they will take a bone and leave it clean and they'll take they like a lobster when we're able to have a lobster and they like to they pride themselves on yes and suck it and put things with it I don't want to do anything with it I I don't want to have any task, and I don't like, I don't want any detritus, I don't want any shell, you know, etc.

But the thing of being a pescatarian came from Wicked, right? That's what I was going to say. Oh, so besides being kind of fussy about my, you know, animal, eating animals, yes, the idea of the being nice to creatures is kind of appealing to me. And since I played this sort of not-so-nice character, the wizard in this wicked, who facilitates animal cruelty in a bad way and sets Elphabae, Cynthia, people against me. You know, I turned over a leaf and I think they're both vegetarian and I kind of and besides my doctor said, I think it's better if you stay off the red meat and this and that for one reason or another. So I've been pescatarian and off the dairy and off a couple other things. Although to tell the truth these days, if I have a hankering for something, I'll allow myself

to get a little protein of one kind or another. Can I feed you this, please? You know, yes, please. That's the loveliest offer, and I know I knew I was in for this, and I'm so excited and grateful and appreciative already. Wait a minute, I don't even know what this is. Okay, sorry. I smelt this. As soon as I came in the door, I smelled something delicious. So this is from my friend Georgina Hayden's cookbook, Medesque,

and it is cod baked with fennel and olives and what else is in there. He loves solids. You're all right, yeah. because it's nearly as big as the caper berry. And then we're doing it with cuskis with a bit of a sashia and coriander. And then a very nice green salad with a shallot vinegar at. That's fantastic. Great. Okay, good.

I'm very excited. I just hope that the cod is cooked. Best is my fear, but I think it's cooked. And if it's not, I'll put it back in. Ever you're like, oh, there it is. There it is. There it is in that skillet and that. What do you call that?

An iron. A little lucusee, isn't it? Like, what is it? You're so, look, my mouth is doing something funny already. It looks fendent. Fantastic. Pleasing to the eye as well as to the palate. Do you want some salad?

Do you want it? I love salad. Are you like the French that have it after the meal? No. You like it with? I do. Help yourself to some salad. Oh my gosh.

And can I have salad on a separate? Yeah. Because I'd put it in here, but if I had my brothers, if I'm really asking, you don't have to comply. No, I think you're right. I do like separate. Yes, I like everything together. As a matter of fact, they don't like us in, well, they do.

But in Italy. when I say, oh, bring it all together. You know, they say first course, second course. No, no, no. Give it to me all together. Oh, thank you so much. Give it to me all together. I'll have the fish and the pasta together.

And as a matter of fact, listen to this heretical. Is that the right word idea? I like to have dessert at the same time. Oh. Sometimes. I don't have to do it today. I'm not doing that. But I go, that's why I like room service.

I say, no, no, don't save the ice. Don't save the sorbet till later. Bring it up now because I will go, savory, sweet. back to savory. Then I'll have a little dessert. Isn't that crazy? But it becomes even more radical because at home sometimes, I go into the refrigerator when I'm not trying to be more human,

like a human being, like I'm being trained to be now. I take everything out of the refrigerator at the same time. I just take it all out. And sometimes my wife says, don't you want to heat it up? I say, no, no, that's okay. And so I take it all out. Although I'm getting fussy about leftovers. Is she a good cook?

Oh, are you? I want to get into that. Yeah, a little bit. she is a good cook and she goes on on Instagram and posts herself making things and inventing things and following cookbooks and and sharing recipes she's very health conscious and oriented and she wants our kids to be healthy so yes and she's very good she makes pancakes in the morning does she and waffles and yes you know what my son makes for me He's very helpful and they like to give gifts. They're very generous.

My son Charlie is very helpful and capable in many ways. These days, as of a couple of a month ago, matcha tea. Macha tea. Yep. With the oatmeal. Don't eat that yet. I forgot to put an ingredient in.

Oh, it's good. With a little oat milk, which I kind of like now foamy. I'm crazy about it. I'm staying off the caffeine. What is this? I'm very excited about seeing you. Excuse me if I'm too chatty. No, I love it. This was supposed to be cooked with it, but you're just going to have to have a bit of vinegar now. That's so annoying that I forgot to do that.

The lesson that you've put on. I have a very sensitive sniffer. Oh, God, is it too much doing something to me. Sometimes if I'm not allowed to eat something, you know what suffices? Smelling it. I may have just put too much vinegar in your thing now. I love it. Oh, that looks great. Okay, I'm tasting this salad.

Okay. Mm. Delicious, Jess. I appreciate a good salad. That's simple, it's fantastic, the dressing, the what do you call it? Shalots. Shalots. Yeah, shallots.

Shalots. You call it shalots. We say shalots. Do you need salt? There is salt and there's pepper. It's fantastic. It's got protein and carbs. I always look for a kind of a, if I have just.

A balance. Yeah, I look for about, and this, this cusscus is fantastic. Great. Let me, wait a minute. Do you want your salad, Jesse? Is that garlic? I don't know, is it? No.

Let me see. Is it fennel? I think it's garlic. Oh, it's garlic. And I love a, I love garlic. I like raw garlic, but I like, I like a cooked garlic. That's fantastic. Can I ask you where you met your wife?

How does an actor meet a contortionist? Here's what happened. I was working out as I still do on a daily basis if I can. And I went to the gym that day, 14 years ago. On sunset, Boulevard, you know, the equinox there. Yeah. And I saw her there. She happened to be there in the sliding doorsway, you know, like what if this hadn't happened?

Her sister had just had a baby. So the day we met, her sister had her first baby, who's now 14 years old. And she otherwise would have been working out in the afternoon, but she was for some reason there in the morning. When I showed up, it was Kismet, it was a shirt. And then we, do you speak Yiddish? Yeah, of course. And then I went over to her and said, what are you doing? because she was she doing a few contortions.

I bet she was really impressive. She was not showing up. She was there to kind of do her stuff. And did she do a few contortions? And you thought, wow, this person is a gal for me. She was doing something called for, you know, skin the cats and meat hooks. Oh yeah.

Which is she's hanging and she does pull-ups and she was hanging. Skin the cat is really hard. It's like calisonic stuff. I'm sure her legs are going nearby her face and over there very slowly. And then they're going here. and she's hanged by the name, and then she's doing something, you know. And what were you doing?

Watching. Which operator were you on? You were like, doing nothing, darling. He was enchanted. Yeah, I was trying to do that. I do a little cardio and a little standard, the weightlifting, and then I saw her do this and, yeah,

so you went over? Yeah. Oh, my goodness. Yeah. So what was the opening line, Jeff? I think I said something like, you know, I have no, I'm going to do a formulaic,

I'm not trying to pick out. anybody else but I said you know just you know cheese you what this is so interesting what are you what are you doing you must be a contortion masterabre or something and you know she you know and what struck up a conversation so no back to great you know I was by the way she said I said uh my name she's never seen Jurassic Park no no she never seen anything she was never seen the fly no she was she was she did not no and I said my whole name not you know way that I thought was um but I said you know hi Jeff Goldblum what you know I was tried to go on Jeff Goldblum.

I went Jeff Goldblum and she went hello but you know we kind of hit it off outside of that even though she didn't know and then yeah that was it. Well you've got to use what you've got. Jeff Goldblum is a pretty impressive introduction. I don't know about that but yeah that was oh and then what did I say oh yeah no I said what do you do? Yeah that's it. The first date really was when we talk we said I say give me your number let's be in touch and she said I said you know I did I say then I might have said, you know, I've been teaching acting. She said, well, I'm taking acting lessons.

And I said, you know, I love to teach you. I think I did. That's probably, yeah, not attractive sounding. But I did, I think I did say at some point, you know, she said, yeah, I'm working on things in class. I said, if you need, you know, one of the things that might be enjoyable, or maybe we could do that or, you know. And but before she came over to my house in a few days to work on that, ostensibly,

she said, this very night, I'm dancing. and I'm performing. I said, may I come to see you? Yes, so that night, uncharacteristically, I'm usually in bed early, she was starting kind of late and I kind of found myself driving on. Did you go on your own? Yeah, yeah, yeah, just on my own. That's really brave.

Yeah. And, you know, I said, well, yeah, I was, well, she, you know, love makes you brave. Yeah. I guess. And then I said, well, I'm performing in a couple of days from now at this gig. And she said, let me come see you. And she did a couple of days later. That was the next thing that happened.

And our band was playing. And she was there. And then I dared her to get up and do a routine on top of the piano, which she does now. But she did it at that point. And she said, yeah, I'll do it. And I cleared off the things on the piano. And she did this amazing thing. That was that date.

And then a couple of days after that, she came over to maybe work on her monologue or something. But one thing led to another quickly. I gave her a tour of the house, actually. and I said, look, you can see, let's go up in the hill, I'll show you this bench up there, let's sit on the bench. And look, you can see from here the Capitol Records Building. That's, you know. Oh, I love that building. That's where we did our first record.

But at that point, we hadn't even done it. I said, look, isn't that a great looking building? And as she said, and I remember it, she said, I said, look over there, and she went, it wasn't a trick, but she went. And as I saw the corner of her mouth right here, but still I find, I find. irresistible. And when she turned back around, I, I moved in. I moved in. Well done. That was the, and then I'll stop right there with the details. Okay, okay.

But that's what happened. Now, my current favorite joke, which I never get tired and see, and the family does it, is that I switch the whole story around. And for the kids' benefit, I said, whenever anybody makes a, this is going to sound awful, some kind of thing that could be turned into a dublo entre. I say, well, that's what you said when you first came over to the house. I went, what does that mean? She said, I'll show you. You know, I do some version of the story where she's very aggressive and I'm the, you know, innocent.

Yes, and I'm being set upon. And then we say, what do you kids? Who do you believe? And she goes, that's not true. I never did that, et cetera, et cetera, et cetera. That's our favorite joke. What would be your last supper, your start a main dessert drink of choice? I know.

I'm going to tell you, well, it's not, I've heard you say it's not, don't worry, it's not. You're not being executed. It's not because you're on deathy row. But I like that movie. Do you know Monsieur Verdeu, the Charlie Chaplin movie where he speaks? It's in black and white. Martha Ray's in it. I like it a lot.

Is that like the only movie that Charlie Chapman speaks in? He speaks in a couple. He speaks in a great dictator he speaks in. He speaks in a few of them. But I like that movie. And he's murdered some of his wives or something like that. He's going to be executed. And just before he does, they go, would you like a,

they're leading him to the gala. And would you like to have a drink of something? I forget what it is. And he goes, he's already, you know, lost in deep thought of some kind about this moment. And he goes, no, no. He goes, wait a minute, I've never tasted that. Let me taste it.

He goes, hmm. He just wants to taste something that he's never tasted before, just before he goes. So in a way, I kind of like that moment, that movie. my personality is such that I like to be surprised. If I, even a piece of music or a book, if I could read, I go, and when I go to restaurants, I kind of go, you recommend it, surprise me, you choose. But sometimes that doesn't work out well.

Yeah, I know. I know. I do this too. But I kind of like that. So I wouldn't mind being surprised. That's one answer. The other answer is, you know, if there is love cooked into food, if who cooks it and how it's cooked, has something to do with, which I think it does.

I wouldn't mind if it's going to be the last. If I wasn't going to see them or her again, I'd have my wife's pancakes or waffles. That's another answer. If you want the usual interpretation of this answer, what's my favorite food? Yeah. Stoughton.

Which is also difficult because I love pasta. I love pizza. I love sandwiches. Oh, my God. Yeah. Many, many different. kinds of sandwiches and ones that I've never had I like to try new susan but if I had to pick recently I had a meal that I thought was pretty fantastic and that's that there was a sushi place

in in LA it's called sushi park I've been there so good it's a little bit it's it's expensive but is that where you take the mortgage out before you go in yeah yeah it's expensive benny found a more expensive one than that yeah yeah but it's modest looking it's a little it's at a mini malls upstairs and But what they do is special, and I believe, you know, commensurate with what they're charging you. And what it is is they're very sophisticated. And they've chosen this fish or however they do it. And each morsel is not only beautiful, but they go here, this soy sauce on this and no soy sauce on that. And each one you go.

Oh, I know. Umami. Oh, God. No, it's not just umami. There's like, there's like tang on it. It's beautiful. Yes. They put different things on it.

And it's the different fish. Do you like sushi generally? Yeah, well, early on, I discovered it when it was kind of making its debut. Back, I was doing a Broadway show in the first one I ever did in New York in the early 70s. And the chorus, I was in the chorus. And the dancers said, hey, let's go. There's a new Japanese, sushi. What's that?

I don't know, but it's in Times Square here. And we went and I was like, this is great. I loved it. You know, some kind of bowl of rice and fish. I thought that was great. And so often for the next decades, I would go have sushi. These days, because it can get a little, because I've now known what really good sushi is, and it can get a little regular and standard and a little untrustworthy, which I'm nervous about.

It's okay, but I wouldn't choose it right away. I don't have to have it. Do your kids like it? Yeah, they do. All children like sushi. I took Charlie, just the two of us on a little field trip. The two of us were together. And I say you should sometimes divvy it up and have a one-on-one thing.

We went to, what's it called clap here in London? Clap. Is it called clap? It's a, yeah, it's a sushi. We're kind of high-end sushi with kind of, you know, and he loved that. We had a great time there. And then we take him to places there that they love. Yeah, they like it.

They like it a lot. I was listening to your off-menu. We love those boys. Those guys are fun, right? They're great. And at that's... Well, you know how I like to talk about food. Yeah.

Yeah. But like at that stage, I don't think you'd show in your boys Jurassic Park. Yeah. Now, we're recording this on a Friday and we try and do like a movie night with our kids. I've got three. I want to talk all about that because I love to show the movies. And it's always that thing where I want them to see some old films. I mean, they don't feel old to me, but, you know, so whether it's an E.T or, you know, like, nostalgic films.

Have they seen E.T? Yeah, they loved it. Which, which? E. E.D. Yeah, yeah, yeah. I showed ours E. E.

But Jurassic Park is. is something that I feel you've got to get it right when you show it to them because I've got a four-year-old who thinks he's a big shot but I've also got it's too early for him. Yep, I know. When we first did that movie and we went on the publicity tour and nobody had seen any of those movies yet. They said, you know, this may be too tough for kids and you should be, we should be vocal about and conspicuous lay our cards on the table and say, parents, you should screen it first and case-by-case basis assess your kids' ability to take this. in all the years, young kids come up to me, and I've never seen one go, it was too frightening.

They love it. I go to the parents still, was it? Did you get scared? No, no, no, no, no. So have you shown your boys yet? I've shown, yes, I showed my boys. They weren't scared at that so much. I've showed them some other things that, or they've happened their way in.

They've snuck their way into a couple of things that are pretty radical and probably too advanced for them. And when it gets scary, we showed them, in fact, the Hitchcock's the birds. Oh my God. Because I like the birds and I wanted to, I thought, they said, yeah, we can take anything. We're big shots and we like scary. What's the scariest movie? So I thought, it's kind of vintage.

It's not so. And they were into it. But then there's a seal where the guy's eyes are pecked out and they were like, turn it off, turn off. So they're not afraid to say turn it off. So that's okay. I showed them the elephant man. Yeah?

Oh, yes. Which is heavy stuff. But I think the theme is kind of wholesome. But at some point they had to. back away from movie. Have they seen your Marvel films? Yes, you know, they like Thor Ragnar. I think I'm funny in that.

Yeah, they like that. But they must have love Wicked. And they liked Wicked. I took him to the stage show. I was crying again like a baby. And then they were on the set and met the ladies who were very nice to them. And then they saw, yeah, yeah.

I loved Wicked. You do? We all loved it. Yeah. And I wasn't a person that grew up on it Wicked. Really? So I went to go and see it in the play before I saw the film

because I was so excited about the casting of the movie. It was so exciting. And to be able to hear Cynthia, I mean, Anna, Ariana, like, sing those songs. And my kids, we were all trying to do, like, the war cry. Yeah, and, like, we'd all have a go on those stairs. And, like, it made my kids really feel something.

So they're going to be so excited that they've had. How old were they at the time? The Wizard here. They were probably my youngest was. three. He said, wait me up when the monkeys have gone. I said, fine. So we got rid of the monkeys bit, and then it was fine. Yeah, probably about

eight and six. Because you like eating dessert with your maize, I'm going to have to get it out, because you've got to go. Let's go. I mean, and it needs going to bowl, sweetheart. You don't have to wait until I'm finished, and I should just stop, because I would keep. I would keep eating because I saved my appetite, although I had

a nice breakfast. What did you have? I like it as breakfast at the hotel of Matt. I won't mention in the name, but it's a very nice hotel and I, and they do, I'm a connoisseur of breakfast and hotel breakfasts. Ooh, they did. I had an egg white omelet with spinach and mozzarella cheese. I've been trying to stay away from cheese, but I had mozzarella cheese. I said, give me a cheese that can really melt and be part of the omelet. I don't like those omelets that open up and it's like a book and you see some ingredients

there, you know, just sitting there separate from the thing. I like the cheese. So I had that with some Tabasco sauce and some sourdough bread with some salt and butter. and then I had a Virgin Mary that I traded off with a fresh-squeased orange juice, and then I had some porridge made with oat milk with some seeds and some berries on it, some honey, and a decaf cappuccino. Do you actually like the egg white omelet, or is it for health? Well, because... It's kind of... They say I should be doing it for health these days,

but wise minds disagree every year or every week. Yeah, you should eat the yolk. No, you shouldn't eat the yolk. I know, it's so annoying. You know, milk is good. No, milk is not good. You know, everything is always changing. Darling, we need spoons as well.

I don't, I mean, the, oh, that looked great. I hope so. I see some leachy nuts in there that I heard Bill Nye talking about. It looks like eyeballs. Some people like lighties, some don't. I love them. So this is a tropical fruit salad that my beloved cousin used to make with stem ginger and light cheese in it. With stem ginger?

Yeah, do you know what stem ginger is? It's like, candied ginger. It's ginger that. And it. I love anything. I love food poetry. I love it. You know, candied. Anything sounds good to me. Well, it's done, it's just all different tropical foods. And it's got light cheese and it's got stem ginger in, which is, it comes in a little syrup, in little balls. And then I chop them up. But, Jeff, I do feel like, if I gave you a piece of sliced white bread, you would make, like, it would be poetic. Yeah, you would make it poetic. I'm passionate about food and I'm grateful for any of you,

food stuffs I get and I'm easy to please and I'm I'm very enthusiastic. My wife always says, hey, I'm glad I can cook and is it okay? Okay. I say it's, you know, and I'm not kidding. I'm very appreciative. May I serve you first? No, you serve yourself. I couldn't. Isn't that uncivilrous? Because I think you need a start on us to. Yeah, you know, I start, yeah. I'm a, I'm a lingerer. So here, I'm a mullingerer. Okay. Did we ever get the last supper? Did we even get one I'm going to you? So the last supper, yes, I said. We got sushi. Well, here, first of all, a starter, by your formula, the starter, I would say, do you know, when I first eat, if my appetite is up, do you know that first bite you take of anything is always like the best thing? The starter is like, oh, what did you like the best about the meal?

It was the starter because I was ready for it. And your mouth does something differently if it's that first bite. So I wouldn't want to waste the whole meal and ruin the others on eating too much. So would be something small? And I like a surprise, like I say, you know, hey, this is on the house. Can you, this is to start a little, what is it? Oh, it's a little, you know, hmm, you know, whatever that is.

I mean, you know, if I'm having sushi later, I wouldn't want it to be fish. I love all soups. I could love a small bowl of soup. Any kind of soup. You know, I love all so many, many kinds of soups. You know, but hey, I'm going to tell you something. Oh, yeah.

I like hot things that are hot. I mean, temperature-wise. I like food these days to be hot And even if I have a plate of pasta The first few bites, if they're hot, are good And then I don't stop because it's probably Still delicious, but I really want to stop After it loses its heat

Well, no wonder you couldn't finish that Because the bloody is probably freezing cold now, Jeff. It was lovely. It was absolutely lovely. And like I say, I can take things out of the refrigerator Not heat them up. But really, I like hot food. So soup. If I see, I've had a miso,

soup to go. This is what I don't know. A miso soup and it's kind of tepid and I'm like, this is like dishwater. Why am I why am I? You want to burn the roof of your mouth? Just short of that. Just short of that. I've been burned. I don't like to be burned.

Or I don't like to bite my lip or tongue. You never do that? No. It's horrible. It's horrible. I don't like that. And it really just sneaks up on you. Yep. You never know when it's going to happen. Like jaws. It's not your technique. It's not something that's sticking out. No, sometimes I know.

Ow. I know. Yeah. Terrible. Terrible. But I've never luckily broken a tooth on an unpopped piece of corn. Oh, don't talk to mom about teeth. Veneers.

I have a couple of veneers. Oh, really? Something. Oh, yeah. Oh, I know what you mean. I never had a cavity or filling. Oh, I show off. Yeah, yeah, I know.

So basically, Jeff. Yes, ma'am. And this is delicious, by the way. So your cousin. It's tasty, isn't it? Oh, it's delicious. Can you taste the ginger? Just a little.

I love ginger, by the way. That's what I love about Japanese, right. I love that ginger, whatever that is. It's great. It's the best food sale. I know. From what I'm gathering, for the last supper, you'd have a little bit of this,

you'd have a surprise, you'd have a soup, you'd have a hot soup. You would have a few bites of the hot pasta. Yes. Good idea. Okay. And where are we going for the Pud?

For the what? The Pud. Oh, dessert. You called it Pud, Pud, Pud. Pud's pudding. Pudding. The pudding. Well, you, we can talk.

I like language, you know, pudding. So what do you call pudding? I heard you're talking about pudding, which we have, which is pudding. That's a pudding. You call everything sweet as a pudding. Do you want a putt? And this is you call custard. Yes.

I love it. What do you call it? I put that on anything. Vanilla sauce or something. I don't know. Custard we call is custard, coconut custard pies to have all the time. I can go for a piece of that. So, yes, I like sweet things.

And for dessert, you know, I mean, these days, I mean, I'd take a bite. I like when they'd buy. bring over the whole tray. Then they say, here there's all an house. Take every dessert in house. And I go, I try to take one bite of everything. Because I have to, I do like to taste things. Me too.

If my wife has something that only she's ordered, I go, can I, can I taste that? Sometimes she says, I'll get you one. Yeah, she really does. Sometimes she's not. Oh, don't. Yeah. But sometimes I go, I really only want to, I just want to see what it is. I just want to taste it.

That's why I like going for a curry. I love Indian food. I love Indian food. Oh, yeah. Yes, I like to pick. Well, I like a buffet. I like a buffet where I go, I'll pick how much and what it is. The best one is in Las Vegas, the win.

Really? Yeah. What, like a breakfast buffet or everything? It's an evening one and everyone cues because they have snow crab, which is supposed to be fabulous and everyone cues for it. What would be your drink of choice? Drink. You're not a big drink, are you?

I'm not a boozer, you know. No, as a matter of fact, I'm like a kid. If it's like alcohol, I'm like, oh, How can you like that? You don't like alcohol at all. No, it tastes like sticks and burn. It's burning. I don't like.

You know, I kind of get it. Whiskey. Why would you want to drink whiskey? Oh, oh, it's like medicine or something. And likewise, I had a beer. I've never drunk beer, but I was in Dublin the other day where our band was playing. And I said, bring it to me on stage. Oh, they'll witness me having my first Guinness.

Oh, God. And they brought me. It was delicious. I get it. I like the idea of a cold beer sounds good. And foam is always nice. And, mm. That was kind of great.

Did you enjoy it? But I didn't want to have the whole thing. And I'm very sensitive. So if I have something, I start to feel funny right away. Oh my God. You're a really lightweight. And then white. Yeah, I'm very lightweight.

And wine I know nothing about. But, you know, if somebody says, hey, this is a very special red wine. I go, okay, with the meal, not I'm not going to just drink it, but with this meal, very delicious food. Let me have the drink. Yes. Oh, I get it. Yeah, nice.

And then I'm done. How does your French mother-in-law coat with you? this? Well, you know, I don't know. She's very generous. She seems to be cordial and open-armed about me, and I certainly give her much reason to be. Your wonderful management are telling

us that you've got to go. This was like one of those rides that you go and you just I want to go again. It's too short. Please just come again. Yeah. You are welcome any time. I really love you too. Oh, God. And we love you. I kind of really do.

Oh, you? Stop. I'm a little bit choked up and romantic. I really, really love you and I love this house and being invited here is very special. Thank you very much. You make everyone feel very special, so thank you. He's got that gift of making

it. It's just that making you feel that you are the most important person in the room. So thank you. It's a very good quality. And congratulations, it's a big day for you. Yeah. My plumes is out today. You two are important. It is out today. It is out today. We're trying, that's why I'm ostensibly here to bang the drum and to get the word

out, which I'm proud to do. Go on hold it. Because it'd say, yes, I'd be proud to be pictured with a thing like this. It's gorgeous. Beautiful cover. Yeah, my friend did that. It's so lovely. You know, and these people.

It's good music. It's our best album. I love doing it. We're going to record some more. I love doing it live. So it's just fun for me. So it gets 10 gold blooms out of a possible 10 goldblum. Of course, I've just realized it's a play on word.

Jeff, gold bloom. Goldbloom. Gold blooms, yes, night blooms. Yeah, you get it. Night blooms. I've fallen in. I'm an idiot. I did I Love Dogs

and it wasn't until I did the movie and then it was a year later we were doing the publicity and I went Yes, I love dogs I love dogs Is that what you meant? He said yes of course Oh I didn't get it

Yeah so Oh yeah I only just got it when you spelled it out So well done I'm very slow I'm very slow in many ways Before we let you go And you may have already answered this But a nostalgic taste that can transport you back somewhere

Happy yes yes Yes yes Well you know many things bring me back in my childhood. And I like that movie trip to Bountiful or that play. You ever see that? Geraldine Page wants to just go back before she dies to her home just to see where she grew up again. You know, I know that feeling and I dream about the house in Pittsburgh. Oh, that food, you know, we went out to certain restaurants that we went to. My brothers and I got pizza from the junction pizza, DeSalle's pizza, the square pizza. That was awful good. That'll

bring me back if I went there. And at home, that glass bowl, that green glass bowl of spaghetti bolognese or the potato salad would do it. And then we went into a phase where we got a grill in the backyard and they would put on steaks on the grill. They like that. And, you know, that was something. You know, but I like cold cereal and going to going back and having my cereal that I had then life cereal, some oat checks or something. O'SCHECTS. OCHES. A lot shredd little. Oh, yeah.

Little shreddies. Life's here. It's like when it sweetens the milk and then it's just like, that's the great. And it's multi. Oh, I love that. Yeah, I like when it's a little bit, not too crunchy. It gets a little bit soggy. Not too soggy, but, you know.

Although I like overnight oats where you're just soggy up the oats. Thank you for being on. Congratulations on Night Blooms. Wow. And everyone can come to see you in the UK. And the Royal Albert Hall will be the London date. Oh, yeah, the 30th. If you want, there'll be the guest.

You'll be the guests of honor. June 30th. Oh, we could come. I loved you. Thank you. Congratulations to you. Oh, thank you. Every little thing.

You're so sweet. Well, thank you for being such a fantastic guest. Thank you. And there is always room for part two. Whenever you, so say the word, Jeff, and you can come. No, part two. I'm counting on Fast and Furious to do seven or eight. Yeah, let's do it.

Let's do it. Let's do it. What a guy. He was just like a bundle. of love. I mean, warm, kind, knowledgeable. I think that was the most off-piece last supper. Yeah.

I don't know if we really got a last supper. Yeah. But it's a little bit of this. But we did have his last films. Yes. I mean, he's amazing. Monsieur, what was it, Villeneau? I don't know.

Charlie Chaplin. I was too busy being kind of dazzled by... Yeah, he was dazzling. He's... For somebody that doesn't drink whiskey, he is like a fine. glass of whiskey, kind of rich and fruity. His warmth is wonderful. And he was so lovely.

And like, you know, my husband rocks up. I don't know why he had my son's guitar on the back. It looked like it was a kind of traveling, wandering. He had a pair of small shoes. Anyway. So mad. And he's like, Sam Burrows. And he knew everything.

Everything. Knew my middle name. Yeah. What a gent. Lovely. Jeff Goldblum. Blooming wonderful. Blooming fabulous.

And his album, Night Blooms. out this week. Go and get it. It's really gorgeous. And we're into albums with blooms in the title. We are into albums with blooms. And maybe I'll show my kids Jurassic Park tonight.

Maybe. It's just a bit when the bloody thing goes, that thing. Yeah, the big boy toddler will be under the table. Yeah, maybe we just say, avert your eyes on that bit. Anyway, we'll see. I thought the food was nice.

I'm so annoyed that I forgot the vinegar. It was fine. But it kind of was fine, abing it. It was delicious. It was very nice. Absolutely delicious. Georgie, I love you. You're a fantastic chef and always your cookbooks are wonderful.

So that's from Medesk, which is out now. And I love that. Fruit salad. For the team that are here, did anyone try the fruit salad? They all did. Isn't it lovely? And very simple. And a little bit of stem ginger in there, a tin of light cheese and some tropical fruit.

And jobs are good. Yeah. We'll see you next week for more table manners.