Table Manners with Jessie and Lennie Ware - Will Poulter

Episode Date: July 9, 2025

Get ready for one of foodiest guests we’ve ever had on the podcast, it’s actor Will Poulter! Will joined us on what was probably one of the hottest days of the year in London, so please excuse any fan noises you may hear in the episode or sweaty faces you will see! Will is a connoisseur in finding the best local restaurants to eat at and we loved hearing all about his recent stint in The Bear, creating a charity taco for a restaurant in London, the food scene in New Orleans when filming his latest project, working with incredible actors and actresses (including starring in the latest Haim video), labelling himself a professional eater, and we wouldn’t expect anything less than a fully thought out last supper ending with a trio of desserts! It was a complete pleasure to chat everything food, films & family with Will or ‘chicken man’ as he is fondly known as now. A total dream guest, Will is welcome for dinner every night! Keep an eye out for all the amazing projects Will has coming up soon. Hosted on Acast. See acast.com/privacy for more information.

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Get started at go.acast.com slash advertise. Hello and welcome to Table Manners. It is the hottest day of the year. Ever. We are schvitzing. You will hear some fans going off and Lenny has demanded Jamie, our lovely producer for the day, to have fans on. It's not going to be allowed. I know. So let's put them away for a second and do the intro.

I can turn it down really quietly. No, it's not going to happen. No, it can. it's almost silent. I thought yesterday was hot. Really? Yeah it was hot. But this is hotter. Schwitzing, yeah. So you've been on cooking duty, thank you mum. Yeah. Now when do you look cool? I'm definitely not cool. I've got a lovely dress on that has, I have the boob, the boob silicon things. I just went and did a vocal for my record in Brixton and I said to him, I was like, just, I'm sweating so much. And then I did a big, big chorus and I saw one of the bloody nipple things on the floor.

One of the silicons, I'd done such a powerful performance and I was so sweaty. It slid off. It fell off. So. Slid away. Yeah, it's hot. But we're very excited about the guest. And we're having someone's very hot tonight. Yeah, everyone's talking about this actor. He has been recently in the Heim video. Yeah.

Along with two other very dashing men. So Will Poulter is coming on. He's an actor who has been acting from a young age. He won the BAFTA Rising Star Award. What was that for? He'd done this program called School of Comedy, which was like a sketch show when he was a teenager and he was in this big film with Jennifer Anstam called We're the Millers. I remember that film. Did you watch it? Yeah. It's like about a drug.

Yeah, they were kind of money laundering. Yes. And they had two teenage children and they moved. But they weren't really their children, were they? No, they pretended. Because he had a snog with Jennifer Anston. They pretended they were their children. Right, did you enjoy it?

Of course it was really good. Well, the world loved it. He even won Best Kiss, which was actually a threesome with Emma Roberts and Jennifer Anston. So yeah. Was Emma Roberts his sister? Yes. But so he's been in Marvel, he's in Guardians of the Galaxy, he's been in Black Mirror, he is in The Bear. He was in season two as a chef, a pastry chef, I think he was.

He was a friend of Carmys, they'd worked together and he's's in the new season, which just started a couple of weeks ago. We like this, because Will's coming on his own. He hasn't got any entourage. Oh, thank God. He isn't promoting anything really, I don't think. So he's literally just coming for a dinner. Well, I hope you've all got big appetites, because I've made enough for 12 people.

Well, he does say that he's a professional eater. Oh, okay. Which we love. I hope he likes this. So mum, before Will rings the doorbell, because he is going to be early, he does say that he's a professional eater. Oh, okay. Which we love. I hope he likes this. So mum before Will rings the doorbell because he is gonna be early. He's also an early guest. We love that too. He's essentially a perfect guest thus far. For Jessie. For me. Yeah. What have you made? I've made chicken marinated in fenugreek and ginger and lime. Oh yum. Yeah. And then I marinated it overnight and cream. And any turmeric?

Turmeric, cumin, coriander. What's it called? Everything. Methi, methi murk, like, is it methi murk? I don't know. Anyway, I've done that. I've done your favorite, wedding rice. Yum.

Because you love it. Tell the listeners what wedding rice has in it. Wedding rice has cardamom, cinnamon, onion, it's got bay leaves and it's got butter and golden raisins. What's the recipe from that's for the chicken? It's not a Lengi. Oh it's gonna be fabulous. I hope so. And then we've got some salads to go with it. Yeah. And then what you don for food? Middle Eastern eaten mess. Oh what makes it Middle Eastern? Don't tell me some more rosewater. Yeah there's a little rosewater and there's a little pomegranate molasses. Okay. There's pomegranate pistachios, strawberries, raspberries, creme fraiche and mascarpone. So no cream? I did put

cream in as well and meringue and I'm going to put the stashio. Yeah! God, Lenny, you're really on your Middle Eastern flex right now. I feel like I'm in the Middle East. Will Poulter coming up on Table Moneys. How do you pronounce your surname? Poul Polter. A little bit like poultry. Oh. Ironically, yeah.

Did you? Basically my name's Mr Chicken. Mr Chicken, welcome! Thank you. It's good to be here. Will Poultry. No, Will Polter. Polter. Thank you very much for joining us at Table Manners. You were early. We love an early guest. So yeah, Will, we just feed you and we chat.

It's really straightforward. Sounds ideal. Well, I hope so. It's my favorite thing to do. Apparently you're a professional eater, aren't you? I'm, yeah, it's my biggest talent is eating food. Eating, not cooking. Eating food, it's my, no, no,

I wish I could say that's my big, I'm better at eating than I am cooking. I read you did cook a meal and you gave the recipe for some charitable thing. I, yeah, do you know what's so worth this? You're doing a collab. Darling, there's water. Oh, thank you so much.

Yeah, would you like some water? Yeah, I think I would. So glad I brought ice. Oh yeah, that's a really good call. I know. I've got another bag. Thanks, love. I've got another kilo.

Look at him, he's toasting us. Another kilo of ice. The manners on this boy, man. Thank you. Oh, it's a real pleasure. Yeah, do you know The manners on this boy, man. Thank you. Absolute pleasure. Yeah, do you know what? So this is where my imposter syndrome is sort of 11 out of 10. I'm really fortunate at the moment,

I am collaborating with a restaurant called Side Hustle. They're based in the Nomad Hotel. And for the next few months, they're doing a series called Tacos with Friends. And every month they're bringing in more often than not a real actual chef but occasionally a sort of friend in the public eye to design a taco and the proceeds of that taco go towards City Harvest. City Harvest are an amazing organization that makes sure that any food surplus basically goes towards folks

experiencing food insecurity. So I designed a taco that was kind of inspired a little bit by my part on the bear and mainly by my mother. A Danish taco. It's actually not a Danish taco. Our episode was called Honeydew. So it has pickled honeydew melon on the taco. I know which- That's nice.

I know that sounds a bit, but- No, I like the idea of it. If I can say this is working people are thinking. What's the meat? So it's a pork carnitas, taco, a little bit of fresh avocado. So instead of pineapple, pineapple, pineapple. No, melon and prosciutto. Yes.

A little bit of a play on that. And that thing that I think exists in a lot of like different cuisines where you have kind of like fatty meat with sweet fruit. Yes. You know, so whether it's pork and apple, whether it's duck and plum, pushing into a melon. So like it actually kind of works if I'm allowed to say that.

So getting the part in the bear, when you did your audition, did they ask you about food as well? I mean, you're an actor so you can just pretend that you would. Right. But you seem to be passionate about food and eating. Do you feel like that played a part in you getting the role not just because you're talented at acting? That's sweet. Yeah, I'm like, I can accept the compliment about being talented at eating. That's sweet of you. I I don't know. It's interesting. I mean I think that quite honestly I've always been such an

admirer of the hospitality industry and people who work in, you know, kind of the service industry. And my mum is such a good cook. Is she? And went to culinary school. Yeah. Ditch. Oh, God. I was like very spoiled.

Feeling anxious now. Oh my gosh, don't be silly. I knew when I walked in here, it was going to taste good. I could smell it. You don't know. As soon as the door opened. You know, my mum was a really good cook and I always like, I always kind of form this association between food and love.

Like I really did. It was the way that my mom expressed it. It was a way that our family sort of came about and sort of showed love to one another was literally around the dinner table. So always had that association. Can you tell us about who was around the dinner table when you were a child and what was something

that your mom was dishing out for dinner? It a child and what was something that your mum was dishing out for dinner? It's a good question, yes. Sunday lunch was like a massive thing. Right. It was like stipulated, actually by my dad, that everyone had to be there for Sunday lunch. So I've got quite a big family.

I've got half brothers and sisters who are my whole brothers and sisters, but you know. How many of you? We grew up separately in some respects. So I've got two sisters and an older brother and you know, the kind of unofficial rule of Sunday lunch, like you had to be there and you can kind of bring like whoever you want to bring.

And it was really lovely. I was really lucky to sort of grow up that way. And my mom would do all the cooking and do it so brilliantly well. My dad was born and raised in Yorkshire. So invariably it was Sunday roast with a Yorkshire pudding. More often than not, it was beef. That was like... He allows that and he's a cardiovascular surgeon.

He's... Yeah. He's definitely done your research. Yeah, he did. Yeah, Sundays, there was an exception. And would he still want the Yorkshire, even if you were doing chicken? That's a very good question. He got a bit traditionalist about that. Yeah.

So, OK, so it was a roast dinner on a Sunday. Would you always bring your mates? You know what? It was such a like sacred event that like the focus was just the food and my family. So like more often than not I wasn't necessarily bringing someone. I remember like that was how I'd meet like a lot of my older siblings like boyfriends and girlfriends. That was kind of like what I seem to remember. It was amazing. And yeah, we'd nearly always have the Yorkshire pudding with beef and it was nearly always beef for that reason. So I think the Yorkshire pudding was as important.

How good is your mum's roast potatoes? Elite to the point where it's really hard for me to go to a pub and have a roast and not feel disappointed because my mum's potatoes are just, they're next level. I had, speaking of roasts at pubs, we had Tommy Banks on, who's an incredible chef. Oh yeah, yeah, yeah. And I said, I just don't think that roasts are ever as good

as when you're in the house. And he was like, I beg to differ. And he's invited us down and we absolutely should. I do have to say, I had probably the best roast I've ever had in a Bristol pub, a new pub. It was stunning. You went to Bristol Uni, didn't you? I did.

Did you eat well there? I went to Bristol Uni. I ate like a student at Bristol Uni would. I think you're like probably not like picture of health. If you, if you took a look at what I was ingesting. What were you studying? I was studying drama. Oh, it's a good place to do it.

Right. It's a good place to do it. So you quit, I presume, because you were already booked and busy, baby. Well, I got really fortunate in that I was auditioning. I'd shot something in America just before I left for uni, I believe, if I'm not mistaken. The timeline's a bit fuzzy.

But I was auditioning for stuff in my first year. It was one of those things where I was like, they just tripled the uni fees, having said they wouldn't. And I didn't have a student loan. I was kind of like paying my way through uni. And I was like doing the sort of cost benefit analysis. And I was like, I've been offered a job.

This is really expensive. I kind of have to take it. Which job was that? I did the maze runner, the first maze runner film. Which was a huge breakout thing for you, right? Yeah, it was a big opportunity for me and really special. And in a way, socially, like in some ways, it was sort of an extension of my kind of college years,

my university experience, if you like. It was like a continuation of the fun I was having at uni because we were sort of all like 18 to sort of 25 at that time. And in the same breath, an amazing professional opportunity as well. And I got really lucky. Also, I shot it in Louisiana

and looked no further than great food. Okay, tell me what some of the memorable meals were. New Orleans is- Yeah, everyone's served. It's this unbelievable kind of melting pot of different cultures and cuisines. And the blend of comfort food and Creisines and you know the blend of like comfort food and like creole culture and what that does whether it's you know jambalaya or gumbo or the best fried chicken you've

ever had and beignets, beignets that's how you say it, which are crazy just a fancy french donut. Those are like a donut yeah but they're long they sometimes are I think they're kind of lighter as well, I felt like. Lighter, a lot of powdered sugar. What's that thing that Randy Jackson talked about? Bean casserole. Green bean casserole. That's a thing too, yeah. And good, what is it, sloppy Joe? No, what were the sandwiches that they do?

Oh, po' boys. Po' boys. Po' boys are amazing. What are they? Well, youute's playing well. They tend to be, so the origins of them are that like oysters used to be these kind of like gross things that people didn't sort of like really respect, right? I don't respect them still. And fair enough. Are you an oyster boy? Each their own. I actually am. I've conveniently

like blocked out the fact that someone said it looks like a giant's bogey. I've kind of blocked that out of my mind so that I can enjoy them. But an oyster and a martini is a great combination. But they used to be very, very cheap. And so more often than not, folks in the South who couldn't necessarily afford to eat the kind of finer things, the lobsters, for example, wherever else, would eat oysters. And to make them go a little bit further, they'd fry them and put them in a sandwich. And that was the

original like oyster po-boy and it was called a po-boy because it's like in the southern vernacular It's the pronunciation of poor boy if you like So it was for the kind of working class, the lower class. Have you had a po-boy? Yeah, but I haven't had an oyster one. I think I've had like shrimp maybe? Maybe yeah And like there's these really beautiful, I mean the thing about New Orleans is like some of these places that you eat, they're so decadent, but they're kind of, you know, they're working cafe, like it's amazing, mum.

I'd love to be on Frenchman Street. So it's just amazing. All of a sudden, cause Hannah lived there when she was doing that. And she was, what TV show was she doing? The first, yeah. With Sean Penn. Hannah's an actress and she lives in LA

and she's seen you at one of her acting classes. Sally someone. No way. I wonder if you've done like scenes. I went to audit my friend Chris Sheffield, so funny enough Chris Sheffield who is one of my best friends who I met on Maze Runner, he goes to the acting class so and I would have seen her and she's fantastic I mean everyone in there was fantastic. But she says what's so amazing is that there's really established actors that go there They're just not going at that time. Yeah, just to practice really keep the tools sharp. Yeah, I really respect it I think it's amazing. Yeah, speaking of tools did your mom know mom? I was actually gonna speak about fucking cooking actually. Thank you. Yeah

eating tools I was actually going to speak about fucking cooking actually. Sorry. Thank you. Yeah. Tools. Eating tools. Christ. Not even being drunk. I'm getting very pissed. I actually would. Are we not drinking? Because I feel like... Are you definitely not drinking? The only reason I'm not drinking is I just got back from Glastonbury.

Yeah, but so did I. We've got champagne, pink wine, white wine. Do it. Do it. No, I really should. I really should abstain. But thank you. all the same. Do you want to glass it?

But please you get involved. What were you drinking, Will? Too much. I drank too much. Who was your favourite? Dochi. Well, that's why you missed me, because we were on at the same time. Is that, that's my excuse.

It was such, Dochi was supposed to be insane. I have to be honest, it's the best live performance of anything I've ever seen. And who is Dochi? Dochi's this incredible rapper. Oh, she's the rapper. Who's just rapper. She's from Florida, she's amazing. It was 45 minutes and I think it was headliner and everyone's a bit like oh 45 minutes but apparently she blew like it was incredible. Packed it out. Do you want some pink wine? I'll take anything in the moment. Or white wine? What's yeah I'll have white. Is this rude to be

drinking with Will when he's not drinking? Absolutely not, it isn't. When were you going to bed at Glastonbury, Will? I was going to bed quite, I mean, definitely past my usual bedtime. I'm quite a old man. I'm actually like mocked within some of my like, within my friendship group for sort of being a bit of an old man and not necessarily like being able to hack it and stay out that late. But I bumped that friend. Well you made it to NYC Download, so. made it to NYC Downloads a couple of times

and that was super fun. So fun. Whilst mum sorts out the dinner, I'm gonna get you started to think about your last supper. Yeah. Starter main, purd, drink of choice. I've thought about this and I appreciate this isn't necessarily traditional

in terms of when you might have this or how you might have this But I would love to start with an assortment of dim sum. Yum. Yum. I would really love that Where'd you go for your dim sum? So there's some amazing places obviously in Chinatown in London, which I absolutely love and There are a number of different places and I kind of like to like wander around and sort of do a bit of like pick and choosing. Are you going to be protective of those places? No, oh no, what that is in gatekeep, as they say on the internet. No, no, no, no, no.

I just actually can't remember any of the names right now. Okay, so what's gonna be in your dim sum? So in your dim sum. Your lazy Susan, what's gonna be on it? Yes, with all the like baskets. I definitely want some shumai. Tell everyone what that is. I believe that is a blend of pork and prawn and I just love them. Is it in like a wonton dumpling? Is it a

soup dumpling or is it like a bun? No it's a wonton wrapper. Oh my gosh that looks boning. Mum's worried about this. It's not a lengi so it should be all right. It smells incredible, thank you. So yeah, it's in a wonton. It's kind of open-faced, if you like, and they're absolutely delicious. Okay, so you're gonna have them? Gonna have them. I will probably butcher the pronunciation.

It's xiaolongbao. Xiaolongbao, which is- You're looking at me, I'm a fucking, I'm a Jew. Which is a soup dumpling. Right, my favorite are the soup dumplings. I love them, my kids love them. Unbelievable. Babe, it's who do frozen ones.

They're not fab, but they're doable. Do they? For the freezer. That's really good to know. Quite good to know if you want them in your kids love them. Unbelievable. Babe, itsu do frozen ones. They're not fab, but they're doable for the freezer. That's really good to know. Quite good to know if you want them in your next staccato order. I love that. Love a soup dumpling. Love a soup dumpling. I'd love also ha gao, which I believe is scallop. I could be wrong about that.

Right? Yeah, those things. And I really want that with Chinese black vinegar with the thinly sliced ginger. A nice little hot sauce as well, because I think if you get like a fermented red chilli sauce, that goes really well with the har gow. And then soy as well. So this is your starter?

That's just my starter. Love it. We just started. Can you help yourself to it? It all looks great. Thank you so much, I'm gonna go happily. It's such a pleasure. Just give me some rice.

Put some rice on your plate. Yeah, I'd love some. Yeah. This looks so good. Thank you, lovely. Is that good? Thank you. Wow, this is...

So, mum, this looks delicious. You're amazing. Thank you. Looks so good. So what did you have for lunch, Will? Oh, today I had... A salad. I had brown...

Fuck, I am such a wanker. I had brown rice sushi. Oh my God. Which I don't think is... Who are you? A remote in tradition, is it? Where's the combo? I had brown rice sushi. Oh my god! Which I don't think is remotely traditional is it? Where's the combo? There's a thing called Corner Shop that just opened on 180 Strands. Oh the deli! It looks amazing!

Yeah, no thank you. I was going to say, do you want a piece of this? Yeah, please. Thank you, babe. Two pieces? Yes, please. Do you want some juice on that as well? Here, I'll get it. Yeah, just light. Thank you, doll. Yeah pieces? Yes, please. Do you want some juice on that as well? Do you want some of that? Here, I'll get it. Yeah, just like...

Thank you, darling. Yeah, I can spoon it. Do you have brown rice sushi? Jess, do you want me to put some of this on you? Oh my God, why are you so sweet? Yeah, I do. Thank you. This is perfectly well-brought.

Thank you, darling. This is... Not sure that the sauce is that great. Thank you, that's amazing. Do you want me to do yours? No, I'm fine. Are you sure? I think I am.

The sauce is great. I don't know it at all. It's a really nice one. It's a bit bitter, but it's nice. It's a bit bitter, I don't get it. I'm gonna like this, I can tell. So whilst we tuck in, main. Where are we going on the main? The main course is based on a dish I had, basically is the dish that I had in Jamaica.

Curry shrimp with rice, cabbage. What, like a coleslaw? No, like a sort of, like a kind of, it's like semi-steamed, maybe a little bit kind of like sauteed a little bit, probably with some oil and it's probably like thyme and a little bit of scotch bonnet in there. Scotch bonnet, are you a hot person?

I do love my spice. That's why you eat hot sauce. And then served on the side, festival, which is this like delicious. Oh best of, yeah I know, I love it. So good. And my drink of choice with that would be a red sorrel red stripe. So it's a red stripe with like the flavour of sorrel in it and it kind of gives me like

shandy vibes. Oh yum. Shandy radlers, which is kind of how I, that's probably like the first drink I ever had I think was a shandy. I had a shandy on Sunday night at the Maccabees at Glastonbury. It was delicious. That's a great move.

And by the way, this is delicious. This is really nice. Like genuinely so, this is like my mom's cooking. This is amazing. Thank you so much. So this is amazing. Thank you. When were you in Jamaica?

I was in Jamaica, oh my gosh, this was pre pandemic. I hate to, sorry. Holiday or what? It was for holiday. It was for holiday. And I remembered like you kayaked out to this little island and there were like two restaurants on this island. And you just like posted the kayak up and got out,

had this meal. It was like kind of like one of the most satisfying plates of food I've ever had. Really vibrant as well and went so well with several sorrel red stripes and then kayak back. I thought you were going to say spliffs. Then you eat it in seconds. Yeah, no I like really took my time with that and it was it was amazing. So you like going to the West Indies and Caribbean on holiday? Yeah I do and I love Caribbean food and obviously you know thanks to the Windrush generation like our food scene in London has been so enriched by you know Caribbean culture. It was you that said because I've read your Wikipedia page

that you said Caribbean chefs are overlooked. African chefs. Or African chefs are overlooked. Right. You're right though. Yeah chefs, chefs from the African diaspora and the- They go on MasterChef, the professionals, and win nothing. And it's wild, and you think about, I mean, you can't go anywhere in the world, and going back to Louisiana being a prime example, anywhere in the world where Africa hasn't influenced the food in some way,

and yet it's often, I think African cuisine is often overlooked in various conversations, especially when it comes to like fine dining or awards and this sort of thing, which isn't obviously the measure of what makes food great. Like I think people know that, but still it deserves to be given the same level of attention. So come on, give some shout outs now

of where people should be eating. If you've got any outside London. Clearly Brixton. Oh my gosh. Chishiru is it? Chishiru is amazing. Brilliant. What's that darling?

In Brixton Market, it's fantastic. Yeah, absolutely. And it's the first time that a black woman has been awarded a Michelin star in the UK. Oh wow. Ever, yeah, which is amazing. So yes, that place is unbelievable. Do you live south? I do do I live

in south London yeah yeah yeah I mean I love it in the south hence Brixton hence Brixton so yeah and in Brixton fish wings and tings is great and then for African food tissue is unbelievable I think Acra and Okoko who are both part of the same team Okoko being fine dining and West African where's that really really amazing that's in Fitzrovia. So those are both really, really good. Acre being like their more like casual fine dining concept in London Bridge, I believe, London Bridge Borough. And then if you are in London, there's a directory and company called Black Eats London and they have a full list of all the kind of like best back homes restaurants and food businesses in the capital and that's really worth following. I mean there's so many but those are definitely some that like stuck out.

That's right. Now before we go into the bear, your pudding. Yeah. You have a sweet tooth don't you? Your vice. I was kind of my vice and I try to sort of Steer clear day to day desserts and sweets because I don't really have an off switch It's quite dangerous. So if I if I start it's hard to start like chocolate as well. I love chocolate What sort of chocolate TV kind of all chocolate. I've just started getting into dark chocolate, which is how I know I'm at least attempting to be an adult. But what's this milky pie, milky bar pie thing that you talk about? So that's... It sounds disgusting.

It used to be called crack pie and they've adapted the name. Oh, the mumafuku one? It's the mumafuku pie. And it was like a happy cooking accident from a woman called Christina Tosi, who's actually become a friend since... Oh! Since the bear, yeah. Because we were in an episode together and she's just amazing. from a woman called Christina Tosi, who's actually become a friend since the Bear. Yeah, because we were in an episode together and she's just amazing.

The one where they're saying goodbye to the brilliant restaurant. Mm-hmm. And all the big chefs are there. Yes, yes. That was great. Yeah, exactly. So she's amazing.

But yeah, Mamafuku pie was definitely, I mean, it's high up on my list. It's still in my top five. And I have to say when it came to, you know, starter and main course, there were some honorable mentions like I wanted to say almost my mom's Sunday roast for my main, you know, I think there are like some other main courses or some other starters

that could have got a look in. Dessert is really, really tough. Right. Are we gonna have like a trio of desserts? Short cut dessert. I would love a trio trio but is that allowed? Yeah. Listen if you're offering me a trio I'm not gonna turn it down. Fine do it. And that's really made me quite happy. Do you want more chicken though? I do mum I'm going to have that. Starving.

That's so good. Okay go on hit me. I mean it's a heavy trio but hey. You want another bit of chicken Will? I would love I'm definitely not going to say no thank you it's so delicious. I would love, I'm definitely not going to say no. Thank you, it's so delicious. And it's full of rice here. Thank you, thank you. And help yourself with the... I do love that rice. I love that rice too. Oh good.

Wedding rice. Is that what it's called? Yeah, I love it. I love that. So I would say that I would love a cheesecake, like a Basque cheesecake. Oh, Jessie made that last week. It's so good. Well it's hard to make really well, to be honest.

And I'll say this, and this is slightly biased because I did work at the restaurant in preparation for the bear, but- Oh, did you? Which one? No, it's not Brad Ashley, although I do love Thomas Perry. Yes, me too. And this restaurant's amazing. I worked at a restaurant in Santa Monica called Pageolet,

and the head chef there is called Dave Beran. Pageolet? Pageolet, yeah. It's kind of an amalgam of like two French words, like four. Yeah, not pretty. Yeah, or like, yeah. Pas Joly means not pretty. I guess it does, yeah, and he sort of stuck them together to make one word that doesn't

really exist in French, but I quite like it. I've never heard of it. Not pretty. No, the restaurant. No, I know, but would it mean like not pretty? Pas Joly means not pretty. Mmm, I guess, ironically, it's a very pretty restaurant and the food's amazing.

So he and his team did a research trip in San Sebastian and they went and tried Basque cheesecake at the place that is sort of adorned as being kind of the best place. I'm going there this summer and I'm gonna have to go to this place. You're gonna have to do it. And it's amazing and they are obviously like really incredible crafts people and do's amazing and they are obviously like really

incredible craftspeople and then do an amazing job. So can you make it now? I have made it in the restaurant and I wouldn't necessarily back myself to make it at home but I did make it in the restaurant with far better equipment than I have but this cheesecake I was lucky enough to have in San Sebastian. I went for my 30th birthday to go to San Sebastian. That was my birthday trip. You're such a foodie. I do love my food. I do love my food. But I will say this.

The best cheesecake at Pajole in Santa Monica is the best in the world. If that one in the best country, if the one in San Sebastian is the best, the Falmera at Pajale it's really unbelievable if you're in Santa Monica you have to get a slice of that and you can order whole ones as well yeah. Why are you looking unsweaty and we're dying? I'm so sweaty, are you joking? We're actually dying. Thank you so much it's just um it's

like chicken juice and funigree coming out of me. I know. But it's amazing. So good. Not complaining. Thank you so much. Oh my God. I should get you back. No. I thought you were fucking dying. I thought, bang on. Thank you. Okay, so we're having the Basque cheesecake from Paschalee.

The Basque cheesecake is in there. The other thing, and I know that this is like, this is kind of more of a traditional one, and this is like a bit of a shout out to St. John, because I think the dessert, I think the desserts at St John. God I don't even know them. St John? I don't know the desserts darling. Right okay. I think it's the, I think it's like the best, definitely the best like kind of like traditional

British desserts they're gonna get. Okay. Or is it treacle sticky toffee pudding? They're sticky, I think they call it a sticky date pudding, I think, or something like that, or date cake. But treacle tart, to me, with vanilla ice cream is just, and it's not too dissimilar from a mamafuku pie. It's kind of this culinary accident of a dish. Oh, thank you. But yeah, I would say a slice of treacle tart with really cold, amazing, like, cornish vanilla ice cream would be my like, you know, be my dream.

Okay. This is also very rich. I wasn't expecting to have all three. I don't really have any like anything acidic or fruity, but anyway. That's fine. Maybe there's a little compote somewhere with the cheesecake. I'm going for my last thing, an ice cream cookie sandwich.

Where from? I'm ideally getting it from Chin Chin Labs in Soho. Hello, you know everywhere. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym.

I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. I'm going to go to the gym. Looking for the perfect podcast to sponsor? Meet Smart Recommendations, your AI-powered media planner.

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That is a good last supper. I'm into it. It's intense, isn't it? I'm into it. Now let's talk about the band. Right. Your character in it has worked with Kami. Yeah. And Marcus goes over. Is he lovely? Jeremy? Yeah. about the bed like right your character in it has worked with car me yeah and

Marcus goes over is he lovely Jeremy yeah so I just think he's sexy very sexy okay Marcus comes over to Copenhagen to work with you and you're kind of showing him the ropes with pastry because that's his passion mm-hmm you know what I was really lucky for season two which was my first involvement my first episode personally episode that season was called Honeydew. I trained for that solely in London. I worked at three amazing places. St. John.

I did a shift at St. John, which was very cool. Was Fergus there? Fergus was there. I didn't get to meet him at that point. He's like St. John. Mr. St. John. Fergus Henderson, he's like, yeah. He's kind of the person who is credited with sort of celebrating and elevating like nose

to tail cooking. So that idea of eating every part. What does that mean? Awful, he'll do. Oh, I know, like farrow. Yeah, farrow do. Yeah, like eating every part of the... And like old school things like trotter.

Oh, God almighty. Yeah, yeah, yeah. No, I'm not going there. He's a legend. But he's, he's a legend. And so, yeah, to even be in the building at St John and listen, I didn't going there. He's a legend. He's a legend and so yeah to even be in the building at St John and listen I didn't do much I you know they they knew well how inexperienced I was they weren't going to let me anything too near anything too important but I did a shift there and then I did a shift in the in the pastry section as well so I got to work with the amazing head of pastry there

a chef called Rose she was amazing and like all desserts were incredible. So St. John, Trullo, chef Conagad there. Right, you're right, you've been everywhere. I've worked very, very briefly at Trullo, but that was really, that was really good fun. And Conagad's a great guy. And then where I spent most of my time was at Black Axe Mangao, Lee Tiernan's restaurant.

How was he to work with? Absolutely amazing. Lee's become a friend and I think Black Axe Mangao is- What is Black Axe? It's Turkish. He's really quite, it's kind of very exciting Turkish food but he like takes risks. Is he Turkish?

No. Yeah, Black Axe Mangao is sort of Turkish inspired but there's also kind of like Chinese and Szechuan influences. And he takes inspiration from America. One of his signature dishes is a squid ink flatbread with a cured egg yolk and taro misalata. And it's like- Can I fancy that, mum?

Yeah. It's amazing. I will say, I think Black Axe Mangaul offers probably the most unique meal you can have in London. And it's really small, unassuming, no signage. Where is it? Highbury isn't it? Highbury and Islington.

It's really amazing and I can't recommend going there. It's really, really great. So those are the three places I'd go. Let's meet his dinner. Oh yeah, eat your dinner. Oh no, not at all. No, no. Eat your dinner because I'm asking you questions.

I've got no problem eating this dinner. It's so good. It was really nice, mum. It was, thank you. Because actually the sweetness and like the delicacy of the's so good. It was really nice, mum. It was, thank you. Because actually the sweetness and like, the delicacy of the wedding rice, it worked. It worked, mum. Okay.

Great. But we haven't done chocolate for pudding. No, that's absolutely fine. I like all pudding. Which chocolate, if you eat chocolate, which one do you eat? So, I mean, gun to my head milk chocolate. Yeah, me too.

But I love white chocolate too. Do you know my favorite? Wow, you are sweet. I've got white in the fridge. Why have you got white chocolate in your fridge? For a recipe, because I was gonna make Dubai chocolate. Were you? Yeah.

What for tonight? What is that? What is that? Dubai chocolate. What? Have you been living under a rock? Oh, what? Oh my God.

Dubai chocolate. No, I don't know what Dubai chocolate is. What the fuck, Will? It's pistachio cream with katafi pastry but you can use shredded... And then like chocolate? So it's like you crunch into it.

If you buy a bar, I don't know where you live, but Cosy Corner, £8 a bar! That's cheap, Mum. That's cheap. It's usually 14 pounds. Jonathan Ross brought us one, and I swear that was about 100 quid. That's wild.

I get upset. You've never heard of it. I get, I'm still upset by the fact that like, Freddo's are now like 25p or something, and I grew up with it being 10p. I love Freddo, Rob. Eight pound for a bar of chocolate is a lot, isn't it? I feel like you need to try it and let us know what you think.

Okay, it's worth the penny. Do buy chocolate, it's called. So it's going to make some and you put white chocolate in. The Guardian have got the recipe. Wow. Too hot to go. But you can use shredded wheat instead of kaddafi pastry. That's a good little hack. And you don't have to cook the pastry. Like your brown rice sushi will. That'll suit you. Exactly that sounds great. I'm going to ask you more questions I mean the bear with this new seasons just come out. Yes, you were perfect choice of the bear So much about food. I just kind of like they let a fanboy on set. They look like a real geek I really thought it was like my favorite show on TV Oh, thanks. I really... It was like my favourite show on TV. Yeah, wow. And then you get the call. Wow.

It was crazy. In fact, I called them. You must be hurt. Did you? I basically begged for her arm. Did you? I asked to meet the creator and he very kindly met with me. Oh, funny. And what did you say? And I fanned out on him like you wouldn't... Go fuck yourself. I fanned out. Jessie, why don't you try?

I think... They'll give you a song. I don't think they need me No, that would be amazing. Oh my god I if you can think that there's a way that they need a singer yes in the fifth season Let me know if I'm involved or I just be a sous chef Rami he directed your first episode right Rami Youssef directed Yeah Yeah, I love Rami too. He's a friend of mine, he's in the pod. I love Rami too. He's fab.

Good to work with, good director. I mean, really, like, I was a fan of Rami as an actor, writer, obviously, love his stand-up. Amazing to see how well he took to directing something that wasn't his own thing, you know, like, he just did it seamlessly. Yeah, and he was wonderful to work with, loved working with Rami. Did you ever get to Chicago? Yes I did so such great food yeah and actually in season four I shot yeah nearly all my stuff in Chicago. Will that give something away if you say that? No because actually

even in season two when the kitchen that I worked in was set in Copenhagen I still shot that in Chicago, I still shot that in Chicago. Oh yeah. Yeah, I actually shot that in the basement of a kitchen called Ever, which is Chef Kurt's Duffy's restaurant. That's a big restaurant there. It's amazing.

It's like a two Michelin star kitchen. So it was crazy to even be in there. Can't get in. It's really tough to get a table. Yeah. And the chefs that work in the sort of kitchen that is attached to the bar, which is called After, over After, Chef Joe there was like amazing and was like a big inspiration for the scene that was Honeydew and kind of gave his sort of affirmation of the scene in terms of like how Rami, myself and Marcus were doing it. And that meant a lot to get that from someone who actually worked in that space and has been in the industry for so long. Where did you eat in Chicago that you loved?

Because I think the food is fantastic there. The food's so good yeah there's so many amazing... Did you go to Steffan, like any of the Girl and the Goats? Oh I love Girl and the Goats. Me too. I love that restaurant. I think it's so good and she's got several different spots now. She had this really dirty diner that was quite near, it was like in that loop at West Loop area. Anyway, I think it's closed down, it was like Little Goat Diner or something. Oh yeah yeah yeah, you're right. It was delicious. Yeah, really good.

Now let's just talk about this spaghetti bolognese bread thing. Oh, oh yeah yeah yeah. Because this became like, it was something, you used to go to school with a spaghetti bolognese sandwich is that right so you were called the bolognese boy imagine I just have a full-on panic attack no they happen no I what we would do is my mom would make an amazing spaghetti bolognese as I think a lot of like British mums would what's her like secret ingredient? My mum's secret ingredient, I'm trying to think what would go into hers.

Generously the red wine. Okay. She kind of always put mushrooms in there. Sometimes the Parmesan rind goes in, extra flavor, you know, and then fished out at the end. I don't know if she would deviate all that much. Fine. From the British mum's interpretation of B you know, Bolognese.

But yeah, what would happen is me and my sister didn't ever really eat traditional breakfasts. So we'd always just eat the leftovers from the night before, which really freaked people out because if we had... So you had pizza? Pizza or if we had Thai green chicken curry the night before, that's what we were having for breakfast. Why was that? Because you just loved your mum's food so much that... Basically just loved your mum's food so much that scrambled eggs felt quite boring. Felt boring, was never really that into cereal. I've clearly overcated. Oh my gosh that looks amazing. Help yourself. Wow thank you so much. Help yourself. Oh darling. Holy smokes. What is this? It's kind of Middle Eastern eaten mess.

Please have a lot. Can I take a photo of this? Yeah, but please have a lot, darling. Sorry, because that is. She's gonna give you Tupperware, Will. And you can have it in the morning for breakfast. Yeah, I mean. Just have a lot.

This looks insane. Please have a lot. Okay, so you'd have like. At least four spoonfuls. You'd have leftovers in the morning. Yeah,s. You'd have leftovers in the morning. Yeah, yeah, we'd have leftovers in the morning, which I think freaks a lot of people out. No.

Are you sure I can't like dish this out? No, keep going. Okay, okay. Because I'm very happy. This is, okay, thank you. I've got cream, sweat. Incredible, thank you so much. Actually, I've kind of given up with how I look.

It's schmitzing in here. It is actually beyond belief. It's gone so hot, I actually don't know how I look. It's schmitzing in here. It is actually beyond belief. It's gone so hot. I actually don't know what to do. It's quite warm. Do you want me to fan you for a bit while you spoon? No, and then keep the mess cold as well.

I'm not even doing it. You're getting nothing. We'll keep the mess. Oh, yeah, very. Oh, my God. Oh, my God. Yeah? He's happy, Mum, he's happy. Good. That's a lot of. Oh my god. Yeah? He's happy, mum, he's happy.

Good. That's a lot of rose water in there. Yeah. Do you like that though? I actually really do. Thank you. It's actually really, that's really good. Have it before it melts.

I don't think I've ever been this hot. I think we're all gonna pass out. It has the weather turned Middle Eastern. Is that what's happened with this dessert? We're actually in the Middle East. Oh yeah, very. This is transportive. It's actually unbearable.

It's delicious this mum. I like this. Please eat lots now. I'm appreciating the pistachio. Really, really good. We have seconds, well.. Are you? Yeah. Really, really good. Will you have seconds, Will? Yes. I'm sent to the wheel. Yes, I will.

You know you have to. Fucking Etcher and it all helping, so, you know, if you want to be on Mum's best books. I do, I really do. I like good eaters. Okay, I'm close. I'm on it. So what else is on the cards? Are you going into something now?

I mean, obviously you've just had a weekend away. You were working on the Friday, but you've just had Glastonbury. You're kindly doing this, but I'm sure you're busy. Not kindly. I mean, this is a dreamy way to recover from Glastonbury. Thank you. Yeah, I just finished filming something in Ohio recently. That was a really amazing experience.

How was the food there? I had some absolutely amazing Somalian food. I discovered this place called Hoyo's Kitchen, which is based in, I think it's Northern Market in Columbus, Ohio. And they ended up coming and catering for us on the last day, which was really fun. Was that because you made friends with them and then you-

I did make friends with them, yeah. And I just wanted to eat their food at work. I'm not force feeding, but please eat your- Oh, thank you so much. It's just got bigger. Well, at work. I'm not force feeding but please eat your food. It's just got bigger. I didn't put it all out of the bowl and Luca has. That is twice the size. I'm so sorry I overdid it. Why are you so sorry? Well there's a bit too much food. That's okay. No I'm good thank you with the old lactose. Are you watching your body at all? Well I mean I wasn't the last few days. You're marvels of the galaxy

or what are they are? Guardians of the marvels or whatever it is. That's basically it. Yeah no close enough to be fair. Do you have to wear skin tight things to those things? Again not anymore. I will be wearing the antithesis of that because if I can come around and eat here again, which I would rather do, then- You can come around and promote any old shit. Oh, thank you so much. With your fucking food chat.

You're welcome again. It's hot, isn't it? It's really hot. Is it just me? It isn't just me. This is when you were going through the menopause, that's what we used to say. Is it just me or is it hot?

Tully's fanning and he's not menopausal, then we know we're in trouble. You want to eat some, mum? Oh my God. Okay, so what have you got going on? You've just filmed something in Ohio. So yeah, I just finished a film in Ohio, which was a really great experience.

That comes out, I assume, next year, but we're kind of maybe going to like a festival situation with that, so waiting to find out. Season four of The Bear just came out. Oh, are you in that? I've only, we've not seen you yet. No, what- Three episodes in, I am. Okay, I'll come in a little bit later.

But that is just always the most- Do they get the star? Mom, stop, don't ruin it for people. I can't say, I can't say. But that, and then I worked with Boots Riley on his next film. And that film's called I Love Boosters. That's with Naomi. I Love Who?

It's called I Love Boosters. Okay. And boosters being, I believe, an American term for shoplifters. Oh, is it? Yeah. Yeah, I think so. Well, you're a shoplifter. I don't play a shoplifter in it, actually.

So you didn't have to do method shoplifter in a super-drag? I didn't have to do method shoplifter. Oh, would you regard yourself like Jeremy Strong? Like a method actor? You're going to ask me if I'd regard myself as a shoplifter? I've nicked several things over the course of this interview by the way. I just haven't done anything. You know, the method thing, I don't think I could even necessarily claim to be a method actor

because I haven't done formal training really and I don't even really know what the method is. My perception of it though is, I think method is an odd word only because I feel like every actor has a method. And so the implication that someone as a method actor kind of implies that that way of doing it is the only way or is the sort of best way or the most committed way or the most sort of the fullest version of it?

And I don't always necessarily think that. Will, before we let you go, what is a nostalgic taste or scent that can transport you back somewhere? Really good question. I think my mum's gravy is sort of the essence of Sunday lunch and why I fell in love with food. And it speaks to what my mum kind of cooked and did for our family, you know, with her food.

But also it's part of my dad's upbringing being from Yorkshire. Yorkshire boys love gravy. Yeah, that smell of my mum making gravy was just like, okay, we're also not that far away from all like now sitting down and enjoying the meal. So that brings me right back to my mum's, my mum's kind of kitchen table. When's your next roast with your mum? What date is it?

I might even be able to get one in this weekend. I think you need to. Might even be this Sunday. In fact, I might, now we're talking about it, I might ask my mum if she'll do one. I think do it. I'm like salivating at the thought of it. It won't be that hot this weekend. I think it may might, now we're talking about it, I might ask my mum if she'll do one. I think do it. I'm like salivating at the thought of it. It won't be that hot this weekend.

I think it may rain, which would be perfect. Oh, great. And on that note, we'll put Paltr. Paltr. Paltr. Paltr. But you can... Don't be silly. It's one of those names.

We'll Paltry, I'm glad we'll Paltry. We'll Paltry. Chicken Man is fine. Chicken Man. Chicken Man is absolutely fine with me. Chicken Man, thank you so much for coming on. Thank you. And just being gloriously invested in food.

Yeah, loves food. You're the best foodie we've had. That is so sweet of you to say that. You do think. Yes. You're the most foodie we've ever had on. I'm just quite greedy and I appreciate you like feeding me.

Thank God. Do you want to take some home, darling? Kind of. Okay, great. No, no, no, no, no, I shouldn't. I shouldn't. Why? I'm so happy. Oh, you're happy, okay, then No I shouldn't. Don't do it to make me happy. Well. It's okay. I should now. Don't do it to make me happy. No. Fucking take it. Well you have to take it now. Fuck. But then. He won't eat it. Oh wait wait you mean you mean the dessert? Yeah. You mean that well because I'm able to travel with that at No, I don't think it's that great It's only one chicken. There's two piece of chicken

I don't want to take it off you You have chicken and rice in the morning. I'd love chicken. Yeah for breakfast. Thank you so much. That would be amazing Thank you. You may just get salmonella on the way home and then I'll make sure you come back. Can she have to return my Tupperware? That's genius Fucking That's genius. Oh my god, fucking Kathy Bates misery. Run, Will. Run! I'm so sorry. Firstly, we are so sorry. We are, firstly, we are so sorry that there was a lot of fanning going on. It is the hottest day.

Dear Joe is plugging in the fan. There will be more fanning now. It is unbearable in this house. So sorry if it was a bit flappy and fanny. Fanny can't really hear. Fappy and fanny. Fanny can't really hear. Flappy and fanny. Oh God! Mum's away from listening.

Thanks so much to Will Poulter for coming on and flapping our fans for us. It was really fab to have him. He is such a foodie. What a gorgeous guest. I'm telling you now Will Poulter is allowed to come on again for whatever season he wants and I'm sure he would give us even more food stories. A brilliant guest. He was just fabulous. I loved him.

I'm about to try all his recommendations. Of course you are darling. And I'm very excited. Kindred spirit. Really? Yes. Love chatting to him. Kindred spirit. Really yes. Yeah. Love chatting to him, the food was delish mum. He did forget his Tupperware, bless him after all that drama. He was probably just too hot but he put it down so it wasn't in the photo and he's left it here. Bless him. But a really really lovely

night. Gorgeous. It's so hot. It's the hottest I've ever been, I think, for a long time. Thank you for listening, and you can watch Will in the new season of The Bear, which is out now. And you can watch him in many other things, but he was fabulous. He's in lots of things. Everything. We'll see you next week. Thanks for watching!