Table Manners with Jessie and Lennie Ware - S16 Ep 13: Tom Odell

Episode Date: January 10, 2024

This week on Table Manners we have one of the sweetest and kindest guests of all time, the glorious Tom Odell. Tom joined us for some lunch to talk about his upcoming new album Black Friday. I knocked up some cosy wintery vegetarian treats, and we found out all about his wedding, his new found cooking skills courtesy of his favourite Middle Eastern cookbook, his very specific ways to cook (and peel) an egg, and how he’s lost sleep planning his last supper! But boy did he make some good choices. Tom’s brand new album Black Friday is released globally on the 26th January. Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to Table Manners. I'm Jessie Ware and I'm here in my kitchen. I'm on cooking duty. I've tried to prep from this morning. I've even done that thing that chefs do where they put things in like individual bowls. Like Blue Peter. Like Blue Peter, like I'm doing a food presentation. Let's see how that goes for me later we have the wonderful tom adele coming through today do you know him darling i know tom because we've been on the like same bills and he's always been so lovely to me and then we had a really nice moment this summer we were both playing a gig in belgium i think we were both playing pickle pop maybe. We were both in the Sheraton Hotel in Brussels. Our crew, and we were all having drinks in the hotel bar.

He was incredibly kind and sweet and just lovely. So I'm really looking forward to having him over. What have you made? I have made... He's pescatarian, but I thought, I'm just going to do veg. This is coming out in January. However, we are doing it just before Christmas and so I've got lots of I've got lots of bits in the kitchen that

I want to use that are quite kind of wintery so I've got a big stilton I've got walnuts I've got nice apples I've got lots of chutneys so I'm'm going to do, actually from our cookbook, the Stilton apple caramelized onion and walnut puff pastry. What would you call it? Tart. Yeah. And you put thyme on it and it's just really tasty. It's got kind of the sourness, sweetness, and then you've got that amazing Stilton. So that should be quite nice.

And then I wanted to do some Brussels sprouts. So I'm doing Brussels sprouts in the oven because I love them that way because I think they go much sweeter. So I'm doing an Alison Roman recipe, which is with harissa, olive oil and honey. And then you put on a kind of a lemony shallot and parsley relish on top. So it's kind of cuts through from the sweetness and the heat. So that's really nice. And then lastly, I had one of those pumpkins. I think they're called Delisa, Delisa.

And they've got that really kind of coarse green outer layer. And they are the best pumpkins or squash or whatever. And so I'm going to cut that up, roast it in the oven. I've got some beans from the Bold Bean Company, my fave. I'm going to cut that up roast it in the oven I've got some beans from the bold bean company my fave I'm going to zhuzh them up we're going to do a whole clove of garlic in the oven so it's really sweet squeeze that out into the bean puree some lemon zest olive oil and I'm frying some sage so with this sage oil that's left from frying it pour that into really nice aromatic and then put some crunchy sage

leaves on top with some pecans that I've done in maple syrup. So it's all kind of quite nice wintry food and I haven't done a pud. Forgot. Really sorry. How did you forget darling? I don't know it's just not a priority for me. But I know. Really shocking. So yeah, hopefully Tom will enjoy it. And it's actually, I really like cooking vegetarian food. Unlike you. I think I should always do the vegetarian ones. I think you should.

So yeah, we've got that. So Tom's coming over because he's got a new album coming out. It's called Black Friday. And I wonder if he's a foodie. I know that he declined a chicken wing in the Sheraton Hotel. That's probably because he's a vegetarian. So, yeah, I hope that will be the clue. That will be the clue.

Tom Adele coming up on Table Tours. Tom Adele, you're here. You've come early, which we do like. Yeah, we like early. We prefer that to late. Good. So that's why you've brought chocolates from Brussels. Chocolates from Brussels.

Bruges. Yes. And I'm still in the kitchen, so we're trying a thing where I chat like I'm kind of channeling Janica or like Davina McCall. Street night! Jessie, you need those little headphones on like Janet Jackson and then you can multitask and speak. Well, I'm going to try and speak, but I am in the middle of cooking still.

But welcome to the podcast. It's great to be here. I'm a massive fan. So as I say, I'm quite nervous to be honest. Oh my God. You should be nervous about us. What are you nervous about? The food being bad?

No, no. The chat being dry? I guess it's like a bit starstruck in a way. I feel a bit starstruck. Oh, shut up. Well, it's a pleasure to have you. It's really great to be here. You're a pescatarian.

I am, yeah. We're not actually going to do fish today. Okay. I'm going strictly veg. Great. Is that okay? Yeah, no, I love it. You just got married.

I did, yeah. Congratulations. How long have you been married? About, I think it'll be four weeks on Saturday. Oh. That's amazing. Oh, yeah, I saw the pictures in Vogue. Oh, right, yeah.

Oh, my God. She's gorgeous. Yeah, no, it was really... Oh, you did well, Tom. Oh, thank you. She's a beaut. No, I'm a very lucky man. Is she a model?

She was. She does more art now. She started out as a model. She's so beautiful does more art now. She started out as a model. She's so beautiful. She's very, she looked unbelievably stunning. The, the,

the wedding we had, cause it was obviously in the winter and, uh, it was a lovely, it was like clear blue sky, really cold. And the sunshine, it was,

we got married about three o'clock, just came just as she was walking through with her dad, the sun, like a ray of light sort of shone on her. I mean, it's so beautiful. I was like I was in a dream. Celestial. Celestial. Celestial light on your bride.

It was... Where did you meet her? We actually met online. Did you? Yeah. Which I feel like I write about love so much and then it's... You met online? No, but listen, this is a word to anybody that's thinking about going online.

You could have your wedding in vogue with a beautiful artist, model and musician. It could all work out. So get online. How many dates did you go online dating not me like virtually none um maybe a few but we also I think we kind of like we started out as this sounds weird but like I think we both kind of met as friends like it was definitely like we went on like a lot of walks that sounds like a lyric babe well I know I know it's it's and it sounds like like it was definitely like we went on like a lot of walks that sounds like a lyric babe well i know i know it's it's and it sounds like but it was very like

i think we you know we spent quite a lot of time um courting courting yeah yeah i think so when did you meet uh so is it around covid before covid before Covid yeah oh okay and then and then did you move in together yeah Covid just cemented the deal yeah

and it really and we always say it like sort of fast tracked our relationship by yeah six months I think either fast tracked it or sledgehammered it

yeah yeah slowed it down yeah but no she's incredible and what's she do now she's

she's an artist i mean she's an unbelievable artist um sort of visual artist she just went back a few years ago she went back to university so she's just at goldsmiths oh around there just up the road she's a much better artist than i am i have to work harder So it just comes naturally So what did you do when you left school? Did you go did you study music?

I studied music in Brighton for a year and then I was going to stay in Brighton I was working as a sort of barman Is that where you're from? No I'm from Chichester Oh wow, it's just a bit around there. Yeah about 45

minutes along the coast and I sort of, I had to move home back to my parents house I sort of ran out of money and that's when I started coming up to London doing gigs. Do you play other instruments as well? I play a bit of the guitar but I'm rubbish at the guitar. But not, oh okay so piano it's just yeah that's the that's the thing that really got me into it

more more than anything yeah so when did you start learning the piano when i was about six or seven six we parents strict no they didn't they're not musical and um they really didn't sort of encourage me that much to play the piano. It was more my grandparents. Did they play? Both my grandmothers played the piano. How interesting. And my grandma used to come pick me up in her Renault car,

white Renault, I always remember it. And she'd always have these little French boiled sweets because they had a caravan in France. And she'd come pick me up every tuesday and drive me to bogner regis for piano lessons but those are ones in the tin that you have always and it's covered in sugar oh yeah they're lovely and it's sugar i know and it's all over your face and everything it's delicious and then the you know interestingly Interestingly, the piano teacher was always baking. And I genuinely put that, the sort of, you know,

the draw of the smell of cakes in the oven. Every time I go to the house, she'd always give me a slice of freshly baked cake. Oh, how delicious. And when you're six or seven. Is that why you kept on playing the piano? I think it's why I kept going back. How funny. Yeah. Is that why you kept on playing the piano, Tom? I think it's why I kept going back. How funny.

Yeah. What was your favourite bake of your piano teacher? Would she be listening to this? I know I'm not in touch. She was quite old then. So maybe she's listening to this. I'd like to know. I don't know. I've never got in touch.

But it was definitely more traditional, that kind of English, sort of Victoria sponges and things like that. There's nothing better than a nice piece of cake. And also, it's just being made. Just that smell. Yeah. And it's soft. Oh, it's amazing.

Can you bake? No. Georgie bakes a bit. Let's talk about you and your cooking. Can you cook? No. Georgie bakes a bit. Let's talk about you and your cooking. Can you cook? I can cook. Basically, I couldn't cook until the lockdown. Oh.

And then I learned to cook almost entirely from a Middle Eastern cookbook. Called? And I need to remember the name. It's a lady. Sabrina Gaynor? Not Sabrina Gaynor, no. I can find out the name. She's an older lady.

Here, let me look it up. It's a vegetarian one, but she does do other... Oh, Salma Hage. Oh, I don't know her. Never heard of her. It's really good. What's the name of the cookbook? The Middle Eastern Vegetarian Cookbook.

Oh, wow. Did you Google that in lockdown? And then you were like, I need vegetarian food. I want to make Middle Eastern food. I think someone bought me it. It was one of those gifts that had been sat in my kitchen for years. And you thought, I'll have a look. And I have a look.

And then we started making these sort of stews. Oh, you're both veggies. Yeah, I mean, Georgie wasn't. I think because I was doing the cooking. She's given up the ghost. We do eat quite a lot of fish. this cookbook, it definitely, because they were also, they're relatively complex

the dishes in there. They always are and they've got a lot of I know, it's like Ottolenghi's, so complicated. Yeah, Ottolenghi's book we have as well. Yeah. I absolutely love cooking. Do you? Yeah, but one, I'm pretty rubbish at it.

No. No, no, I really am. I'm not being... Modest. Modest. Because I don't get a lot of time to do it. And then... And I've only been doing it for two years,

but there's no place I feel calmer than cooking. I'm with you. I don't know whether it's because we're highly stressed musicians the majority of the time. I love it. I don't think about it anymore. It's so consuming, and every other thought or worry...

That's so interesting. ...complet completely evaporates. So it doesn't make me feel less stressed. Because you get stressed about the food? I just find it just a lot to do. And if you want to make something really lovely, it takes so long and it's complicated and you have to keep clearing up and starting again if you're doing lots of different things.

Right, right. So I don't find it not also i find the stress is thinking about what i'm going to cook ordering everything making sure i've got it all in yeah yeah but you seem so natural as you do it you don't have all the swearing you must edit all to edit all that out. Yeah, Alice is fabulous, yeah. I find I'm a very insecure cook. I think we all are. No, but I'm very sensitive. And if Georgie even just looks at me the wrong way,

I need a lot of praise. Oh, do you? Yeah, a lot of praise. Oh, you like that with your music as well as your cooking? No, not at all, no. I find I need a disproportionate amount of praise. And, you know, there was this one time that I cooked my first risotto and I was really proud of doing it because...

It's an effort. It's an effort and it's just stirring. And then Georgie was on the phone to the bank and she'd waited for like 40 minutes. She'd been in a queue with the music on the phone to the bank. And then just as I served the risotto, she got through to the bank. And it was, I got really...

You weren't happy. I got really upset about it. I'm slightly embarrassed about how upset I got you weren't happy I got really upset about I'm slightly embarrassed about how upset I got about it because I think it is annoying yeah I think also when you're just starting something like you do need praise yeah I think you do I think the thing the key is to get dishes that you know you're really good at and it always works. Yeah. And then when, if I feel I have my dishes that I know I can do, it always works out well. And I wheel those out for the big guns. The problem is I don't have many of those dishes. But you will.

Eventually, maybe in like 20 years. Another really embarrassing thing that I thought about. I love how confessional you're being. I appreciate this yeah because yeah well it's just it's nice to get it all out the other really

embarrassing thing which nearly destroyed Georgie and I's relationship was early on we went to visit her mum in Guildford and this was like

midway through Covid and I was making this veggie chili con carne classic that i got it's a really good recipe from online cookies and kate or something it's a big uh online what's the the kind of imitation protein no imitation protein so what is it it's it's um it's just more beans, I reckon. Okay. So it's very bean laden. Very beany. Yes, very beany. Really delicious though.

It's got loads of smoked paprika in it. Yeah. But anyway, it was kind of COVID-y and all the supermarkets closed early or something and I couldn't get any black beans. So I went, the only supermarket I found was this Chinese supermarket, and I didn't realise that dried black beans need to be soaked or cooked. Otherwise you can get very ill.

Get very ill, and they also take like seven hours in a stew to turn into what you get in a can. You're talking someone who had kidney bean poisoning and ended up in hospital. Seriously. I just got married to Jesse's dad. And we went to, we got married in the September. I didn't feel I knew him that well. Right. So we went to a birthday party of a great friend a colleague of mine in November so

we married in September and this was the beginning of November and it was the 30th and he made a big chili con carne and when we were I started to feel queasy while I was there and I thought oh gosh I'm being pathetic and as I felt more and more queasy and I felt slightly embarrassed, because I'd not been sick in front of my husband, and I had to get him to stop the car and I vomited all the way home and then got in and I was vomiting. He had to take me to hospital. Oh, my Lord.

And they had to give me injections and he was vomiting too. Oh, my Lord. We were both ill. And the next day, this person rang, this friend, who was a doctor, in fact, and said, are you all right? And we said, no, we've been up all night. 40 people got kidney beans.

And they all got... All got it. Because they just had done a big pot of beans, dry beans. Oh, my Lord. And they hadn't boiled them long enough. And there's a slight poison in kidney beans. And were they hard? Did they taste hard?

They did taste hard, to be honest. Well, this is what happens with this, is that I then put them in and then was surprised to find that they just weren't softening. Yeah. And it got to, like, 7.30. They got to 8.30, got to 9.30, and they didn't eat. And I'd been like, I'll cook, I'll cook for you all.

And they went to bed hungry. And the next morning I was like, oh, I'll be ready. Is it still ready? It still wasn't ready. But it's a good thing you didn't serve it. Well, I know. Because you'd have killed them. Yeah, I know, you could have done.

Yeah, it's really dangerous. It's good to know that. Yeah, kidney bean, it's pointy. That's how you best use tinned kidney beans. Tom, what was on the menu at the wedding? We did do vegetarian food, actually. Who catered? There was a chap called Charlton.

It was very nice. Good. We were going to get Morrow to do it. Oh, yeah, I love Morrow. That's our favourite restaurant. That's quite meaty. A bit meaty. Their lamb is quite famous.

Yeah, I've not had their lamb. No, you wouldn't. We like Middle Eastern food. We love that. Yeah, me too. Yeah. Have you eaten at Rovi? No.

Otolenghi, they're all veggie. We go to Otolenghi. There's a good one that's down that vibe called Barbary Next Door. Have you heard of that one? No, where is that? The Barbary, yeah. It's in Neil's yard. Oh, okay. And there's one called the Barbary and then there's one called the Barbary

Next Door. And the Barbary Next Door is very similar to Morrow. It's like a lot of that kind of aubergines and your crispy aubergines with feta and stuff like that. Oh, delicious. So is that what you had on the menu? Crispy aubergines?

Yeah, we did actually. We did. We had crispy aubergines with feta. And then what else do we have? Sweet potatoes. I mean, I just basically didn't eat for some reason. Why? I don't know.

Were you worried about getting bits in your teeth? People often worry about that on their wedding day because of photographs. I was just wondering. Yeah. Hopefully your new bride or groom would let you know. Point it out, yeah. I wasn't worried about getting bits in my teeth, no. That's the least of your worries. And did you play at your wedding? No, I didn't play, no. I think it's a bit cheesy.

I agree. Yeah. And also, do you like karaoke? Because I feel like now, no. I think it's a bit cheesy. I agree. Yeah. And also, do you like karaoke? Because I feel like now, that's what we usually ask at the end, but do you like it? It's a bit of a bust on this holiday, isn't it? That's what Jessie thinks.

But we've got people who are singers that love it. But you've got an amazing voice. Only you? I don't know. I feel like- What are you talking about, Tom? You've got the most fabulous voice. And there? I don't know. I feel like... What are you talking about, Tom? You've got the most fabulous... No, but I just

I don't feel like... That's why I think I'm more like... I like playing the piano. I think of myself more as a piano player. You're so modest. You know what? It's so funny, isn't it? Because I look at you and I go, you play the piano and you sing. And like, I think you from what I understand you really like it to all be

very live. Very live yeah. Like you know you do you even use in ears? No. Yeah like you're like the purest kind of form of musician. Well I don't know about that I think definitely like definitely grew up playing in bands that was definitely the vibe. So is that how you started playing in bands yeah just and not as a singer what was the first band called oh it's awful name go on we love monotonic which i think monotonic probably the worst probably yeah monotonic doesn't really sell it either one tone yeah yeah awful go on another one I was in this band

for like not like I was not the leading member there was a band I was in of older people called Tickling the Pickle oh my goodness

Tom why was it called I can't like that which I know you can take how you want it sounds like you're drinking cider. It's offensive, I think.

Tickling the pickle. I'm kind of imagining you all knocking... I don't know if I've ever told anyone that. Well, welcome to Table Tennis. Food is nearly ready. I want to know, when did you become vegetarian? I was in. It was a snap decision.

When you were in Tickling the Pickles. I was in a McDonald's. Yeah. Just outside of Boston. How old? I was 28 years old. On tour? Crikey.

Five years ago, four and a half years ago. I was on tour and I was hungover, hanging out my arse. I really had a long night. Yeah. And I had a quarter pounder of cheese. Yum. That wouldn't be enough. With other things.

I think there might have been some nuggets involved. Which sauce? Just ketchup. Okay. Yeah. They don't do mayo in McDonald's do they? or was that Burger King? you know what I don't think they do do mayo

because I really love mayonnaise so you were in McDonald's I was in McDonald's and I had a burger and I think it was for whatever reason it hit the spot in a way that

I can't I can't articulate and I just thought enough's enough why did you think enough's enough when it hit the spot I don't know

it was just like it just felt like the right time to bow out it was the wrong time because you were hung over and you made a rash decision I made a rash decision

let's go and get a Mackie D's and see how it feels when you're not hungover. Actually, that's when you will bow out, I think. It was... I've not looked back,

but I don't know how ethical our choice is because... So you didn't think I'll cut down on alcohol because I'm so hungover. You thought, I won't... Maybe in a way...

Alcohol makes me eat McDonald's, so I'll stop. Yeah, I needed to cut something out, like cut the wrong thing out. Yeah. Yeah. So we've got a Stilton, walnut and caramelised onion tart with apple and thyme. And then we've got roasted Brussels sprouts with like harissa and honey

really easy quite good for well this is coming out post Christmas but and it's got like it's Alison Roman we love her she's an amazing chef and then you put like shallot relish and then this I just kind of I have this I have you ever cooked with the delis of pumpkin is it delis you know then they look really dark green they're the nicest tasting pumpkin? Is it Delisa? You know, they look really dark green. They're the nicest tasting pumpkin. And then I just did like a white bean stuff on the bottom and it's got fried sage.

Please help yourself. Wow, thank you so much. Such a pleasure, both. Wow. Keep on eating, but I'm going to ask you some more questions. Okay. You know the drill. You need to tell me your last supper.

Oh, yes. Which is going to be starter main, pud, drink of choice. Who's going to be around the dinner table? I've lost sleep over this, you know. Oh, my God, stop. I love you. You're so diligent. It's so hard to know.

It's okay. No one's going to know if you change your mind tomorrow, though, Tom. Because you start... Also, I don't want to be the person that's like... I feel like sushi is the worst, worst choice. Why? Because that was my intuitive answer. Do you like sushi? I really like sushi,

but I just feel like it sounds... Do you worry you're going to sound like a dick? Well, I don't know. Maybe. I don't think you sound like a dick. But I'm actually not going with sushi after all of that. I thought it made you sound quite transatlantic.

You can have it as an extra. Where are we starting, Tom? What, for the last supper? Mm-hmm. First of all, I think I'm going to go Italian. For the starter? Well, just for the general vibe. Oh, you're keeping the same genre.

Well, the starter... You really threw Japanese in the bin didn't you the starter I'm going to say yeah buffalo mozzarella with tomatoes just fresh tomatoes

very simple yeah will you be going to Italy for your honeymoon for that buffalo mozzarella no no but

I feel like if my favourite meals are always in Italian restaurants with a glass of red wine and being with Georgie and just, I don't know what it is. And I also think it's slightly my guilty pleasure as well because I don't, I love pasta so much. And if I could, I'd probably eat it every night.

Where's your favourite restaurant that you go to? we love this place but only the one on Greek Street Alina Stores oh yeah Alina Stores yeah because they've become a franchise right?

yeah I don't love the the ones so this is the original one and which is your flavour that you like? what a pasta

flavour of pasta really boring but probably just like a tomato. But done really well. Maybe um, is it Arabiata? Which is slightly spicy. I love. Tom what I'm getting from you is you're a simple man. Simple man of simple, simple taste. Yeah, you know, simple pleasures. But with a good parmesan. A really good parmesan and a lovely glass of red wine. I do also quite like I was never into this and I'm not particularly into mushrooms either. In fact I hate mushrooms. Thank God. Well you didn't bloody tell me that babes. Yeah I didn't tell you that. But I would have eaten them. I could have done a whole mushroom because you're mushroom I would have eaten them and I wouldn't have said anything because you're a gem but I do not particularly like them

but yeah I think Italian is just the one and I have thought about this quite hard like this isn't a rash decision do you like vongole or seafood pasta? I don't love it, no I find vongole is quite annoying with the shells yeah I can't be doing with that but I do love seafood pasta. I don't love it. No. I find vongole is quite annoying with the shells.

Yeah, I can't be doing with that. But I do love seafood pasta. Yeah. I think it's best with a simple sauce though. I quite like, what's the anchovy sauce

when it's got, it's got a little bit of anchovies. Puttanesca? Yeah, maybe puttanesca with olives. Oh yeah.

Yeah, that's nice. Would you like any more of anything, Tom? You can have whatever you want. You're our guest. I'm perfect.

Thank you very much. So it's absolutely delicious. You're very sweet. It's so lovely. But I kind of feel like you would have said that if you were eating like a stuffed mushroom. No, that's not true. It's very delicious, darling. This is insanely good.

You're very sweet. No, this is like, honestly, this is like my favourite. So we've got buffalo mozzarella and tomato. Then we're going tomato sauce pasta. Quite a lot of tomatoes. Okay, but we need to sex this up slightly. Yeah. For the dessert.

You're not a sweet person. Okay, my dessert is going to go somewhere else. I just have, and I've always had, just love apple crumble with custard. Or anything with custard, basically. Fuck, I should have done that for you. Like, anything with custard, basically. Fuck, I should have done that for you. Like, anything with custard, I'll be thrilled about. But also, the more bougie Tom likes sort of chocolate mousse. You know, like the more modern chocolate, you know, like you get in like Morrow or something.

They do that quite, like with sea salt and stuff. And it's quite dense. Have you tried the yoghurt cake at Morrow? I don't think I have. Babe, it's so good. So a drink of choice would be a glass of Nice Red. Where are you going, Italian for this? Do you know much about wine?

No, I probably, I probably like pretend to know more about wine than I actually do. I do like Italian. Me and Georgie go to this place, or been a couple times to this place Montalcino in Italy which is and they do Brunello di Montalcino so it's like really nice red wine quite sort of medium but yeah we like we like

drinking wine red wine but we can we can get through quite a lot of it. How do you have your eggs in the morning, Tom and Adele? I have quite a specific egg method. Oh, please do tell me. Which some people think is a bit odd. I love this, come on. Is that I boil them like you would boil a boiled egg. Yeah.

And then I do it for six and a half minutes. So they're jammy? Depending on the size. If it's a large egg, I do it for seven minutes. If it's a small egg, very small, I do it for six and a half minutes. So they're jammy? Depending on the size. If it's a large egg, I do it for seven minutes. If it's a small egg, very small, I do it for six. Okay. Six and a half on average. And then I'll peel it.

Why is that weird? I don't know, because people think, is it a poached egg? That's what Jessie does for children. I do that. Yeah. We have like, they're not hard boiled. I don't understand why people eat, why do they keep half the shell on? Like George keeps half the shell on, why not just take all the shell off and then eat the whole thing?

Because you never quite finish it if you're doing... Because it's hot. It's hard to take the shell off. Put it in cold water. Put it in cold water. Can I tell you a tip? Yeah. Because sometimes it can be hard to peel it.

Maybe you already know this tip. Yeah. You do. Can I tell you a tip? Yeah. Because sometimes it can be hard to peel it. Maybe you already know this tip. Yeah. You do. What's the tip? You get an egg standing up and you knock it on the, do you know this already? No. Okay, I'm gonna do this for the purposes

of everyone listening. Great. Okay, so you get an egg upright and you tap the base on there and you're going to hear quite a high-pitched click. Okay, ready? Oh yeah. Yeah? Yeah.

And then that, you put it then into the boiling water and that makes it much easier to peel. Right. Who told you that? You don't look as impressed as I thought you would. No, I'm not that impressed actually. No, I find that impressive. Okay, I'm going to shut... We're going to peel an egg in a minute, Tom.

That's what we're going to do. But what is it that, is it just, does it crack? I think it cracks the membrane and then it allows it to kind of like move away from the... Expand. Right. So you talked about, whilst I was cooking, you talked about the smell of baked goods as you went into your piano teacher's house, and I love that.

Can we talk about your childhood and who was cooking around the dinner table and who was eating? So my dad was an airline pilot. You're kidding. Yeah, so he would go away and he was a long haul airline pilot and so he would go away for five six days at a time and he would come back having learned a new recipe and he's an amazing cook and he would he he was quite ambitious. Sorry, it's my

daughter. Is it, it could be a delivery? No, it would be her. He was quite ambitious? He was quite ambitious with his cooking and he'd try lots of different things and it meant that we grew up with a very sort of international

table. And who was around the dinner table? My sister. How old was she? She was two years older than me. And my mum was the four of us. And so your dad would be travelling, but he'd come back and do these elaborate things.

What was a memorable dish from your mum's cooking? My mum is much more, and she wouldn't be offended by this, my mum is much more of a, she would cook to eat, you know, it was less sort of ceremonial.

Like my dad, I think, enjoys the performance of cooking. And whereas my mum,

I think, was much more, you know, she was just busier and my mum's a teacher so she would have like half an hour, you know, at the end of

the day to cook so we'd have much more sort of pasta and but it was a nice thing because actually after like you know doing my dad's food for a while which was a bit more ambitious you know you kind of craved the plainer stuff with my mum so so it worked speaking about your dad i have to and um your dad is sounds like a fabulous man mainly because he wrote a letter to enemy and my mum was so inspired by that oh and then she started replying to people on twitter when they would be mean about me right put swastikas up oh yeah, yeah. Oh, yeah. Yeah. Okay. Yeah.

Oh, that's lovely. Yeah, great. Good for you. Yeah. But yeah, I have to kind of give your dad a shout out because as much as that may have been, I don't know how you felt about that. Were you embarrassed? I think he did exactly the right thing.

I think at the time I was embarrassed. Now, I think I find it quite, it's quite a nice thing that I look back on. I think at the time I was embarrassed now I think I find it quite it's quite a nice thing that I look back on I think it's really special it's interesting though

because I do think if you read what the guy wrote there's no way you would get away with that now for context

NME wrote quite a mean review on you yeah but it was yeah kind of it was he didn't know you it was you. Yeah, but it was very personal. Yeah. Kind of, it was... He didn't know you. It was like quite personal and nasty.

And it was, you know, I was 22 and I'd just made this album. And, you know, it was just a bit weird. It was like, well, why are you... What's funny is I met him, the journalist. How was that? I remember he gave me this... It was, you know know if anyone wants to look up it's truly abhorrent review um but he um I met him at a gig and um we shook hands I felt

that I was going to be I wanted to go up to him and sort of if I'm being honest I wanted to go up to him and sort of, if I'm being honest, I wanted to like punch him. How did you hold back? But I didn't, as soon as I spoke to him, I actually felt a lot of love for him. And he was very, he was, he was very sweet and he was very kind of like,

you know, it was just a, it was just a sort of stunt. That's what they do. I asked him about his dad. That's what they do. I asked him about his dad. That's what was interesting. He spoke about his relationship with his dad. But I think that's... And that was a weird kind of...

I feel like you handled it beautifully, Tom. Yeah, I don't know why you loved him, Tom. Because you're classy. Okay, these aren't freezing. However, you can see where I did the little things. That's the one that made the sound. Fuck knows. Who knows, babe?

Look how that just rolls away. Oh, yeah. Lovely. Oh, babe, you're going to be doing this tomorrow. Look at that. Oh, it's so great. Yeah, you don't... I feel like you're not that enthusiastic about it.

I do, but I'm being real. It's not very impressive, darling. For somebody who likes to peel an egg every morning, I think this is quite exciting. Do you... I find if it's not hard-boiled, it is... If it's not hard-boiled, it's harder.

Yes, because that's a little... Well, actually, maybe that's not hard-boiled. But you like them jammy. What's that called, though, now? What do you mean? Like, what's this called? Jessie would call that jammy egg. Let's see. What is that called though now? What do you mean? Like what's this called? Jessie would call that jammy egg. Let's see.

What is that? Open it up. Open it up. No, but that is. No, that's a hard boiled egg. No, but what is it? Is it? Because you know, is it?

That's hard boiled egg, babe. But it's not a poached egg. It's kind of like a poached egg though, isn't it? It's a hard boiled egg. It's a boiled egg. A boiled egg without its shell. Yeah. Sure.

Tom, what do you want to do? He's a fucking songwriter. But what is it? A boiled egg without its shell. Yeah. Sure. Tom, what do you want to... He's a fucking songwriter. But what is it? The boiled egg without the shell? If you ask for a boiled egg, though, in a hotel, it'll never come peeled. You have to peel it yourself. It's a bloody nightmare.

Absolutely nightmare. Oh, do you think they should peel it like deboning fish? Look, I think there could be an option for a peeled, hard-boiled egg. No, I don't think I want their hands over it. Go to Bloody Pret and you can get that with your protein. Oh in your protein. I feel, I feel quite, me too, I feel very weird about other people peeling my eggs. Not having that. Don't do that. Yes. Tom before. Also how's that, of all the lovely things on that shelf, who goes for the bloody egg and spinach? I quite like, I love the egg and tomato M&S.

Oh, really? Egg mayonnaise with tomato. Well, in a sandwich. We're talking about, yeah. No, no, this is not in a sandwich. Oh, what is it? This is just in a pot. It's a...

Like a few leaves of spinach. Well, why would people protein the healthy option? Yeah. Oh, don't go for that. I always have the intention of buying it and then I always just get

a tune of mayonnaise. Because they're delicious. Tom, your album's coming out. Yeah. Yeah, that's right. Jan 26th. So this will be out before. Yeah.

Will you be touring a lot? Because I feel like that's where you thrive. Yes. I've seen you at the piano and you're there and you're doing it and you're amazing. So has this album been made in, well, I guess you always want to tour, but is there anything that people can expect when they come and see you live?

More of good stuff playing live. More good stuff. More good stuff. Yeah, no, I think it's quite a live record. It's pretty loose. We did it, a lot of it, we did like one take on each song. It's crikey. It's like, yeah, you like to kind of challenge yourself.

So do you produce it yourself? Me and this guy, Laurie, we've done the last three ones. And I've got a studio in Hackney, which we've done the last three records in. But yeah, it's pretty, I'm really proud of it. It's cool. It's, I guess it's, I think it's good. I'm sure it's good you are Mr. Modesty

you realise this don't you you are very modest yeah let me tell you it's very attractive oh great thank you so we have Sophia here who's on our management team and she's a big Tom fan

she had a question about the album Black Friday. Sophia, get on the mic, please. Just fucking come on the mic, please. Come on the mic. Right. Hi. Hi, Sophia. Well, I have many questions about the album.

Okay, ask Tom a few questions. So I was listening to it last night, and I don't know, I just thought it's the happiest I've ever heard you on a record. Oh, nice. Like, I always get this feeling that you're... Like, every time I listen to one of your records, I feel like you're just heartbroken.

Right. And in this record, I just felt a lot of happiness. I mean, there are some songs that are, like, sadder, but I just wanted to see, like, where were you when you were writing this song, and why did you decide to call it Black Friday? When he sounds so happy?

Yeah. Do you think it's your happiest record? Or do you think it's... Thank you, Sophia. That was very sweet of you. Or do you think it's just a state of where you're at? I don't think my music's ever that sad. I think it's always quite hopeful.

I think you've got a yearning though when you sing. Yeah. I guess it's always quite hopeful. I think you've got a yearning though when you sing. Yeah. I guess it's quite emotional always. But I think I'm certainly, it's got lighter moments on it. And I think it's more positive generally. So why Black Friday? Black Friday was the lead track from the album. And I wrote that last year. black friday always falls on my birthday

right um and i wrote that song on black friday did you buy anything in the sales i didn't actually no um i find it quite depressing if i'm being honest with you, like Black Friday. I don't know. So your November birthday. November 24th, yeah. The song, that song is quite tragic, I'd say. I just went for a bit of a rough period and I wrote it right in the middle of it. And it happened to fall on my birthday. And I think it was just quite sort of a lot. Yeah.

And I think then it was, it's kind of weird because it just says it's Black Friday at the end of the week and then you take my hand hold it gently on the middle seat and it's kind of not so much about Black Friday but then it feels like it it was that weekend it was that week you know was that week, you know? It was... So it's difficult. I keep getting asked it, and each time I tell a slightly more rubbish answer.

You know what will happen? A journalist will tell you something. Yeah, and then you'll go... Is that? Yeah, I'm going to take that. Yeah. But I'm really proud of that song, and it's definitely...

It's a very... It's still quite raw to me, that song. I's like it's definitely of of on the it's a very like it's still quite raw to me that song like i still feel quite have you performed it yet yeah lots yeah and but it's also like a love song as well and it's very much that sort of thing if you've ever felt a bit not great and then you look at everybody around you everyone seems perfect and everyone seems fucking amazing and you adore them and you just you feel not then you look in it yourself and you go i see the opposite and then you look out and you go i just everyone else looks so but they're not perfect well that's the that's the whole that's the key, isn't it? Do you think you were struggling with depression?

I don't know. I think I have done, yeah. But, you know, it goes up and down, you know. But also, the song... Yeah, I don't know. But it's weird. It's also kind of depressing that when you go through these periods, then good things as a musician come out of it

but because then you're like I don't want that to be the case I want to be happy and that to create work that you're happy with

do you get what I mean yes I do I do and you will you will like I mean of course like

it's everyone will ask you now that you're like married yeah whether you will ever be able to write a sad song again yeah they have already asked You were like, yeah, I mean, of course, like it's, it's, it's, um, everyone will ask you now that you're like married. Yeah. Whether you will ever be able to write a sad song again. Yeah. They, they have already asked me that.

Yeah. Yeah, of course. Uh, no, there's plenty more where that came from. Yeah, yeah, yeah. Exactly. Um, uh, what's, what's a food, a comfort food that could cheer you up? I mean, apart from an apple crumble, is there something that you'll, you will crave when you're on tour for a long time or something that could just solve your problems for a moment?

Gosh. Well, maybe this is a chance to get my sushi in there. I do really like sushi, although that's not really comfort food, is it? I mean, it could be. Which is if you really like it. Yeah. I do really like sweet things. Like, I love chocolate and I love cakes. I mean, it could be. Which is if you really like it. Yeah. I do really like sweet things.

Like, I love chocolate and I love cakes. And I like, I love drinking, like, a cup of tea and having, you know. A slice of cake. Yeah, I mean, particularly when I get home from tour, like, having a cup of tea and, like, some sort of chocolate thing. I think that you need to start baking. I would like to start baking. I would like to start baking. I feel like it would really suit you. The chemist in you. Yeah.

The meticulous. I feel like baking is going to be your thing. I'd like to start. Do you bake? I'm really bad at it because I'm quite impatient and I like to just throw things together. You can't get it wrong, can you?

You can get it very wrong. No, as in, that's not what I meant. Yeah. If you do like 10 grams yeah it could go yeah

Tom thank you so much thanks for having me for being on the podcast for being such a fan for being so honest and wonderful and a wonderful guest

well honestly I mean it I absolutely adore the show thanks mate good I will skip

my episodes but that will be the only that will be the only episode I skip just so you know oh Tom you can just come back

whenever you need to when you come back from tour we'll make you chicken soup oh no we won't because you don't bloody eat chicken we'll make you

something else some bland pasta we'll make you some tomato pasta with some chilli flakes some tomato pasta. Some chilli flakes. Tomato pasta. Tomadel. Just absolutely lovely, classy, sweet, modest.

Yeah, he's wonderful. Jessie, if you've seen the pictures of his, his wife is so beautiful. And the photos of the wedding were in Vogue. And it came up on my email. Oh my God, she's so gorge. He looks pretty gorge there too. Oh, they look like they had the best time ever winter wedding that's nice um tom adele's album black friday is coming out on the 26th of january go and listen to it if you ever get the chance to go and see tom perform he is

so amazing live and um you'll have the best time ever. You'll be even more in love with him, Mum. Well, he's such a nice man. Really so humble. And also, obviously we love him because he's a massive fan of the podcast. I mean, he was reciting. He's been a fan for a while. Yeah, he knew.

He knew. Yeah. Respect. Yeah. Go and listen to the new studio album go and book tickets for his live shows go and support somebody who has been doing this for a while and is absolutely thriving tom adele black friday's coming out 26th of january mum i'm gonna go and clean up now i'm'm going to help you. Thank you. We'll see you next week. Bye.