Off Menu with Ed Gamble and James Acaster - Ep 208: Izuka Hoyle

Episode Date: October 4, 2023

‘Boiling Point’ and ‘Big Boys’ star Izuka Hoyle has put a LOT of thought into her Dream Restaurant. And James has got a message for Stephen Graham…‘Boiling Point’ the TV series is on BBC One, 9pm on Sundays and on BBC iPlayer.‘Big Boys’ series 2 is on Channel 4 later this year. Follow Izuka on Instagram @zucchiniboobiniRecorded and edited by Ben Williams for Plosive.Artwork by Paul Gilbey (photography and design) and Amy Browne (illustrations).Follow Off Menu on Twitter and Instagram: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Watch Ed and James's YouTube series 'Just Puddings'. Watch here. Hosted on Acast. See acast.com/privacy for more information.

Acast powers the world's best podcast. Here's a show that we recommend. Today, we're marked by the decline of traditional religions, and in their place have risen a plethora of new faiths and movements, from doomsday religions to wellness fads to online conspiracies. So what makes a cult a cult? Does that label even mean anything anymore? Commons will go beyond the true crime cliches and make you question everything you thought you knew

about cults. You can find comments wherever you get your podcasts. Hey, Cast helps creators launch, grow, and monetize their podcasts everywhere. Acast.com Welcome to the Off-Menu podcast, taking a little shot of the orange juice of friendship and adding that to the fruit salad. Not put orange juice in your fruit salad, James? Yeah, definitely. Yeah.

I'm laughing because my new favourite thing now is adding and adding that to the food salad really makes me laugh. And I even know I know it's coming. Yeah. I'm trying not to laugh. Also, I don't know when this episode's going out with regards to the rest of the fruit salad, but I've also lost track of how many things I've put in the fruit salad, or I think we said I'd do five maybe.

I don't know how many we said we would do. Yeah, but I know that I'm not really sure how many things and what the things are that you've put in the fruit salad so far. Yeah. And I think it was a safe bet because you haven't put any juice in it yet to add the orange juice in the fruit salad. Yeah. But now you've done that. Yeah. So it has to be just the fruit from now on. Yeah. And I have no idea what's in this food salad. Yeah, because at some point, I'm going to have to finish making the fruit salad.

And then that's when people are going to have to enter the competition, which you may or may not have heard about yet. Yeah, yeah. So I don't know. Yeah, at some point we've declared there's a competition with this food salad thing, but we don't know which one that is. No. I want more to these episodes are going to go out in. And would have thought Benito might know, but obviously Benito is back again when he's editing them based on the schedule of where we were releasing them. So who knows? Who knows? So, most likely, the first fruit salad one isn't going to be the first one that goes out.

So there will be somewhere, it's adding it to the fruit salad and that won't make any sense to the listeners. Yeah. And then there'll eventually be one where we established the premise of the fruit salad competition. Yeah. And that might even be the last one. Maybe. No, no, no, no. Benito has also not been keeping track, but we don't, we don't expect that. No, we don't expect that. He's got enough on his plate. That's a gamble. My name is James A. Castor. We only drink restaurant and we invite him to have a single week and we ask them their favorite

ever starter main course dessert, side dish dish and drink not in that order in this week. I guess it is. A zooka hoi. A zooka hoi, a wonderful actor. Boiling point James. She's in Boiling point. She's in big boys. Amazing.

I mean, look, Boiling point, this is perfect brand synergy. We've got someone who has actually played a chef on the podcast. Someone who we've had actual chefs before, of course. We've had actual chefs before. But this just makes so much sense. This is cooler than all the chefs we've had on. And the film's great. The film's fantastic.

And rather excitingly, it has become a TV series, which is out now. It's BBC One and you can watch it on BBC iPlayer. Very excited. Definitely going to watch every single episode, lots of film. I'm definitely going to ask a Zooka about all of that. I mean, you try and hold me back. I'm going to want to know everything about Boyd and Plank. I don't know why I would hold you back on a format where we do ask people about their work

to stop you asking questions about it. Sure, some of the times we've had guests in here, you have asked too much about that work and shown too much enthusiasm and really hung around on those topics for too long. Plucking an example out of the air, talking to Florence P. about midsummer. We talk about that was good. Hey, there's a lot of chat about midsummer. Was it? Yeah. Atlas and back. How to take your word for it. Yeah.

But I think that way, all right. Well, I mean, I love boys and points. So we might be in for another one here. Yes, so very excited to talk to Zooka and finding out what her dream meal is. But of course, if there is a secret ingredient, we'll be kicking a zooker out of the restaurants and ingredient, which we deemed to be unacceptable. And this week, the secret ingredient is walnut oil. That's oil.

Walnut oil, not one of my favourite oils. No, no, your favourite. Depends, are we using it for cooking or dressing? Don't we hear where it had? I see. Salad dressing or cooking, James? Salad dressing, I don't know. Yeah. Well, one oil, maybe salad dressing is all right.

I like sesame oil in the salad. Salad, depending on what's in there. I mean, if I'm just making a dressing, anyway, I'll probably go with like, you know, a rape seed oil or something like that. Delicious. Olive oil, because you've the old classic. The old classic. Yeah.

If you've seen Boyle and Point, you'll know why we're choosing this oil. Yes. If you haven't, we're not going to spoil it for you. Walnut oil is important to the plot. It is important. Yes. So you think, if you're seeing the film,

the Zooka would not choose this, but we will see. Fingers crossed anyway, because I'm looking forward to talking to Azuka. Big fan of our work. So this is the off menu menu of Azuka's Hoyo. It's Azuka's Hoyo. Welcome, Azuka, to the Dream Restaurant. Baaaay!

Welcome, Azuka Hoyo, to the Dream Restaurant, but it's been even some time. Well, you look so worried now, James, straight away. What's wrong? What went so wrong so quickly, James? That's not what you want from a genius, is it? That they come out of your look and then they look perturbed. I didn't like the sound I made with the psh.

I felt like it was too. No, I thought it was quite impressive. Yeah. I thought it was too like, I had a hard p sound at the beginning of it. So I don't normally. Yeah, too close if, don't normally. Yeah, too close if. Not at Benito?

Too close if? That's your brand? Yeah. That's your brand, Benito. Not your production company. Benito's got a brand. Yeah. Do you have a brand?

No. As you go. No, I don't. I guess you're, if you're an actor, it's bad if you've got a brand, is it? I mean, I guess. You get cast as one thing all the time. You've, what do you mean like a type cast like if you've got a thing. Yeah.

If you did have like a brand that was you do you think that would affect the casting? You would always get cast as the same kind of stuff because everyone associates you. I like. I like. I mean, that does make sense. Yes. But I like to think of myself as having a bit more to offer. They could see past the brand and see the ability and still

cast me in every role, which is really just the same. Yeah, every role. Do you want to be every role? Every role. No, no, no, it's too much work. I'm exhausted just thinking of that. No, no, truly. I'm exhausted. To be the first actor to do every role. Oh, no, it's not. I know. Eddie Murphy. Oh, yeah, sorry. Eddie Murphy. Eddie Murphy's an Eddie Murphy role. Eddie Murphy has the never-orn, Eddie Murphy is very funny.

He's much funnier than I. How about this though? How about I am a big studio guy, and I come up to you, and I say, is it his idea? Do you have a voice? Do you have a big studio voice? They've got to commit. I said, okay, we've got a big idea for you.

Shrek? We're gonna, no, I'm not Shrek. I'm a big studio fat cat. And we've got an idea for you. It's right. We're going, no, I'm not trapped. I'm a big studio fat cat. And we've got an idea for you. So we're going to remake Nadi Professor and you're going to be every single member of the clubs. Good never. Come on. We want you.

Good never. We want you. We're never. Everyone said they want you. It would be a real left turn career wise. It would be left turn and it probably will also be the end of the road. Yeah. Yeah.

I can't imagine if you pulled that off. Drop, drop, drop, drop by everyone on the team. I imagine if you pulled that off. Oh, sentation. Yeah. I'm not sure how people feel about the nutty professor as a piece of work now. You need to be re-backed. You can just do it as it is.

Really? Someone would have to re-write it. I've not watched it in a very long time, but... It's not much an aged grade. Question. I think, you know, someone could write a new version of it. Yeah. And if you get like, yeah, someone else to do that and take that on.

Yeah. Whoever did that, if they nailed it. Uh-huh. That's... Hall of Fame. You're in the Hall of Fame. Hall of Fame. I mean, yeah, if you want to be in the Hall of Fame, then that's probably a good avenue to go down. Mm- fame. I mean, yeah, if you want to be in the whole of fame, then that's probably a good avenue

to go down. You know, I just want to keep making off peas to be able to buy myself a home and my friends a home. I keep playing lots of fun characters. Yeah. Well, I'd say, Nazi professor, you play a lot of fun characters and you're probably making lots of peas. Yeah.

Imagine the peas. Yeah. Imagine the peace. Yeah, I feel like I just have to say yes, I'm going to do it. Mm, yeah, yeah. And then we say, way. Yeah. Because we won't drop that voice. If you won't drop it, neither of you will drop it.

So yeah, why not? Not if you're first or all the rules, some of them will write it. Stupendous. We're in the Dream Restaurant. Of course, in the film and the new TV series. I'm guessing you don't work in a Dream Restaurant. It's a bit of a nightmare in that place.

Oh, it's brilliant. Yeah, boiling. We're talking about boiling point. We're talking about boiling point. A stressful restaurant. Yes. Apparently very accurate to a lot of kitchens. Yeah.

I mean, a lot of us got to kind of go in and watch a lot of chefs cooking in very stressful times and they didn't hold that because they had an audience, that's for sure. And also, you know, Phil who wrote it and directed it, he is a former chef. And then we had chefs working on the show with us and working on the film. And they all just love to kind of let us know how stressful it was. And it is, yeah, it's a hot environment. It put me off ever working in a kitchen. Oh, did it?

Yeah. From what all positions, not just a chef. Yeah, I think everyone has a stressful time in the film, right? Yeah. You make dreams. Yeah. The waiters, the waitresses, the KP's, like anyone's having fun. No, if anything, I think the experience of the front of house in that film made me think

that's the worst position because you're getting it from the kitchen and then horrible customers as well. You just can't catch it, right? No, how many tanks do you do with it? Of the film. We did four. We did two on the first day, two on the second day, and the film that you're watching

is the first of the second day. Take three. Wow. Did anyone mess up at any point, and then it had to start again? No. Wow. And a lot of our dialogues improvised by the actors.

So we were just in the zone, bro. I would be so in my own head. Would you? Oh, if it came to me, it's like, right, you got to go now and like every time it comes to you, are you not thinking, here we go. Ha ha ha ha ha ha. I've got to get this, if I fucking say this for them.

The thing is is that because you've got the leeway of improvisation, there's nothing to get right. There's beach you have to hit, right? So you've got to start an amount of time to hit certain stuff and then make sure that if you're in charge of motivating the camera to move to the next bit, then you've done that. But in terms of the exchange that happens with the other character, I was having a wail of a time when the camera would come over, I was like, you're going to be fucking go. I tell you what I'd get in my head. I'd suddenly be like,

and I wouldn't want to do this, but in my head I'd be going, oh God, I'm going to try and introduce a new story element here. And then the camera pan round I go, I saw a ghost That's really good. See what anyone else had to do. So we rehearsed, we practiced, we fought some kind of thing. And then you just take us completely off of course and go. Some of us. And the pantry. I just need you to know if someone can help.

Yeah. Let me see what they do. Meanwhile, Stephen Graham was just looking at you, like he's gonna rip your head off. Yeah, yeah, yeah. Well, that's his resting face, right? Good, good. He's like a giant puppy as well, though.

Yeah. Oh, here we go. Go on. No, no, no, no. I actually have a set of puppy dogs. Shovey is like a little puppy dog. And she shouldn't run his mouth off on TV shows. Has he ever made a state mission to counter your challenge?

No, because he's a busy man who doesn't need to be bothering himself with stupid little guys. Even as a confidant, Jonathan Rossini, he fired shots at my mesh. That's all of us. And I'm disappointed in you, Ed, for not calling him out. Oh, look, I'm not calling him out, but I'm very happy for you to call him out, because I want to see what happens. You know what's going to happen.

Yeah, you're going to get your hair done. You're going to get absolutely fucking pummels. That's it. That's it. That would never happen. Have you seen him recently? Has he seen himself? Has he seen himself?

Has he seen himself? How has that come back? Has he seen himself? Yeah, you mentioned himself. Yeah. Even without him here, you panic there. Has he seen himself? Has he seen himself? Has he seen himself? How's that a comeback? Has he seen himself? Yeah, you've heard of himself. Yeah, even without him here, you panic there.

Has he seen himself? Has he seen himself? Has he seen himself? Has he seen himself? Has he seen, maybe, think again? I don't want to see what would happen. I tell you what, we wouldn't even need one take, man. We beat it up.

And we do that in half a take. Yeah. Game over. End of film. Is it a film that you And we do that in half a take, game over, and the film. Is it a film that you're getting beaten up in now? Yeah, yeah, yeah. On the here. Whenever I think about like one take things, or I always remember when they used to try and do like the bill life, so like everyone's panicking about not getting it right, but

they'd always cut to the scene too early, and there'd be some people stood behind a window in the door, just stood there staring straight ahead, and then stood up for five seconds, and then walked through the door and started talking. That'll be me. I couldn't hack it. Are you acting off camera as well? Yeah, we try and stay in it as much, but I mean, I'm prone to a little giggle. No, I'm not.

Adds the stakes. Shall I mean pardon the pun? No, I don't know. I'd mess it up. I mean, listen, you don't know until you've tried. Have you ever done any sort of, like, improv, not in the world of comedy, more in like dramatic film television setting. Oh, tiny bit, but even then,

I'm not used to being on those things. So I panic on that. Really? Yeah. How does your panic manifest? We avoid as comedians all the time on stage. Of course. But then once the cameras are on you and you're doing a thing,

I'm like, I know. I'm ready to start to think, overthink it in my head. What I'm gonna say, because if one's cameras are on you, I don doing a thing, I'm like, I know. I'm ready to start thinking, I overthink it in my head. What I'm gonna say, because if one's cameras are on you, I don't wanna have to start again. Do you find that your instinct is that you need to be funny in those moments? Yes.

Yeah, yeah, yeah. Yeah, you've got the comedic course. Yeah, because the way my brain works is, I think what's the point in me saying anything unless it's funny. Ah. So if I was improvising in a dramatic scenario, I'd just be stood silently. That's why it would be. I saw it again. That's why that would happen.

It would be all about that. So the new boiling point TV series, I guess, is that shot more like a traditional TV series? There are long shots in it. The series will open with a 20 minute long shot. Well, it's far more improvised than the film was. Oh, wow. Actually, we were put to our improvising tests on the series. But yes, no, we had obviously had, we could start again with more takes. Yeah.

Minus the first 20 minute take, but 20 minutes was like work for us after doing an hour and a half. So we just washed that out in a studio as well and then also some parts on location. Is it back in the same restaurant now? No, we are in a new restaurant called Point North, which specialises in Northern cuisine, but based in London. Yeah. Okay. So are you the same characters? I am indeed. We are indeed. So you've all moved, has the events of the film so to grill? No, no, no, this is good. How did the events of the film happen?

They have happened. So we pick up around six months after the final frame of the film. And everyone's moved on with their lives. You know what happens at the end? A lot of us are going, no, no, no, no, no, no. Though there's a frame after it, if it carries on the film, you see me running and beating my spot on the floor. Yeah, you're working for him to pass out.

Yeah, and then he passed out. What you don't see on the film is that he passes out from Fiat, because he sees me. What you don't see is you're just spiking the bag before he takes his life there. Just like tip to it and like a grinch. I'm very excited about it. So I'll be filming Great British Menu again then. Tom Kerriges another judge and he absolutely loved the film. Lovely. And I was like, sure, he can't be that stressful in Kitchens.

Tom, he's like, no, me, oh, fucking bang on. Yeah. Is it it? It is like that. Yeah. Even just when we're doing the scenes of stressful, you do get stressed as an actor. Yeah.

Those, you have to go home and really shake it off. Like it's, and it's relentless when you're, because we filmed that for the series, was three to four months in that same kitchen. And when I first started, I said to fill in everyone, I was like, I'm fucking gas to do this because I'm always hungry on set. I was like, we're going to actually have like decent food. And that's when I found out that none of the food is edible, that we cook.

Nothing's edible. Oh, why not? Well, because, you know, you've got fish that's in a fridge for seven days, that so long as until it, the rule is until it's brown, you can continue using it. But that doesn't mean that it's not fucking stinking. Mm-hmm, thanks.

So you're in there trying to film this, oh, you can smell it's rotten fish. Oh, lovely. So we all start with still a sparkling water. Yes, I must say before we start this, I have put more thought into the restaurant itself than the three quarters of which I will eat. Okay, okay.

But I guess you can discover that as we go along. We can, we can describe it now if you want. Is it up to you? Well, the restaurant is obviously a dream restaurant. So I can have anything and everything of which my heart desires. Yes. Cool.

So this restaurant is outdoors, but it's like a conservatory. Like the biggest conservatory you've ever seen because it needs to be a multi-sensory experience. Yeah, yeah, yeah. So all senses are involved with this, and all the animals, and all the herbs, and everything that you consume or just want to look at is around you.

Do you know what I mean? At the wind, obviously, there's some people that have to censor that. Like, you don't want to see a killing happening outside, or a mating, or a birth. Like, there's some things that you maybe... Do you know what I mean? Like, an angry monkey running and banging on, smashing the glass, like,'s some things that you maybe, do you know what I mean? Like an angry monkey, like running and banging on smashing the glass, like it's peaceful.

Yes. Does this mean you're gonna eat monkey? Well, no. No, this is an Indiana Jones. So this is just loads of animals. So you're like an inconsequential. Yeah, it's just like, it's like you're in the middle of nature because I imagine that this is like,

I don't know, I get a very like final meal vibe, but not like you're going into prison or you're on death row more like Like don't look up vibes. You know that scene at the end don't look up when you know the capriots families just like eating and like everything shaking, but they're just pretending like it's fine Yeah, I imagine it's like that. Yeah, this is the last meal for everyone Interesting and we've all decided to just be like okay So the biggest cook up of our lives. Yeah, and watch the comment descend upon this earth

Okay, wow. Sort of things. Sort of. Apocalyptic. Yes. Magical cat. Is it? Yeah, yeah.

And I imagine that within the restaurant, so you look out, you look out of the windows, all these massive windows, the ceiling, the side windows, you've got like a huge waterfall that like runs into a beach. And then you've also got like a massive jungle and a rainforest around you and maybe a deserts at the back. Like this is a place in which we can have every season and every kind of worlds or country around us. Okay. So you have everything which also inspires the menu. Have you ever been a Cosmo? No, no. It's dire. It's an all you can eat restaurant where you take your plate up back and forth.

Yeah. And it's supposed to be like all around the world, the abacusine from around the world. I would like it that there's a door. So you get up from your table and there's like a little like hobbit door, like like a grotto. And each one has a sign above it and it's a different country. And when you walk through this door, you enter a living room from a completely different country, which is a family that have home cooked their traditional cuisine. Right? And everyone's got their own little trolley

and with plates on it and you enter each door. And it's a 12 hour experience. So each course is maybe breakfast lunch and dinner. Got you. Because you've got 12 hours until it's the end of the work. So it's like it's a global all you can eat buffet made by people from the country that you would like the cuisine Yeah, all your mates are there. It's just a standard experience. You can bring your dog if you want As the final point yes

We're in that is animal friendly. Okay, this doesn't swing it for you. You can bring your dog I actually got like emotional thinking about this in the car. Here's the thing, it is end of the world though. Yes. I would worry that the families who are cooking it are going to be affected by that. What do you mean? They know that they're all about to die.

Yes. It's the end of the world. Okay, so maybe... It's about to be snubbed out. I don't know if I want someone making me food who has nothing matters in their head. Yes, so what if it's almost like a VR experience in the sense that my current time, this is happening, they are current time, they're in my position. Do you know what I mean? So it's not like the end of the world, somebody is like giving

you server. Because also I'd feel bad about going into people's homes to have food that they've cooked for me when really they should be spending their last moments on earth with their family. Exactly. Yeah. So they're in a different time. They're in a different time. I mean, they're present. Yeah. You're in like Edward Norton's house in Glasgow, Sonja. Yeah, kind of, but not as bougie. Okay. Do you know what I mean? Let's just keep it a bit chill. Massive conservatory. Massive conservatory. Yeah. Just not too bougie.

Movers of view. But then you also, sadly, I'm confused actually. So it's all glass, but you're going through the hobbit doors, which are in the glass. Yeah, they just kind of appear. So you go through that, but then you're in like a non glass. It brings you into totally different ways. So just magic is a portal. Yeah, there's magic involved in this.

I think that's really important to note. Yeah, okay. Well, that sounds great. I think that's really important to note. Yeah, okay. Well, that sounds great. I'd be really worried during this meal. Would you? Yeah, because there's a comment coming and I'm in a conservatory.

Okay. I think that's the last place I want to be. You don't want to see it. Well, no, I don't want the glass to shatter and I don't want to know. I'm definitely going to dial out a glass in my face. How would you, how would you want to spend your final moment?

Realistically, I guess just under the DV. Yeah. Yeah. With anyone? Yeah. No, no, no, no. Can't have anyone see me like that. Fucking out.

That's realistic though. You know, you will be under the DV. I have a panic attack. Yes. Okay. But I certainly wouldn't want to be near glass. Yeah, but I just feel like it would happen so fast. You wouldn't really feel the glass in you it would just

One minute you're alive next minute. All right. You've sold it to me now. I wouldn't feel the glass in me I would do want to spend it beating up Stephen Gray I'm probably hard Stephen Graham over my head aiming at the comet a go He's before beauty Graham I then let him get hit by the comment first. Or throw him into the comment. Yeah, if I, I've thrown him into the comment, shout out the comment like I'm getting saved the world. That's what that's all would happen. So I'll probably do that and then go through one of the

Hobbit doors and hide in case he survived it. For the rest of your life. That's a good question, though. Can you go through one of the Hobbit doors that are in a different time and hide and case he survived it. For the rest of your life. That's a good question though. Couldn't you go through one of the hobbit doors that are in a different time and hide out there as soon as you know the comments coming? No, I think we should be at the end. Yeah, you want it to be the end. It's got a value out.

Otherwise, then my brain's just going to let me have lords of leeways for the rest of the, and you'll never be able to find the commentator and come down here through the air. I able to find the condinator. Yeah. I like the door. I really like the doors thing. The door thing's really cute. And actually, if anything, that's the main thing that I'm excited to. Yeah. I'm imagining it a bit like Monster Zinc.

Yeah. Oh. Will the doors come down? Yeah. That's the theory with Monster Zinc amongst a hardcore Pixar fans. Oh, really? It's that the doors don't actually go just to the human world. They go back in time. They're time-traveling doors. Wow, it's a bit of a challenge.

Monsters Inc is happening in the future where monsters live on Earth and inhabit Earth and humans are a thing of the past. Gosh. So they're having to go back in time to have this laughter and screams. Why is that a theory? Because there's the theory that all of the Pixar films

exist in the same universe and apart the same storyline and the boo for Monsters Inc. is actually the witch in Brave. And she's traveling through time. And that's why she's working in the workshop is she's trying to make one of the doors so she can go and find Sully again. One of the carvings in the witch's workshop in Brave

is of Sully, on a wooden board. This supports this fear. Ha ha ha ha ha ha ha. Wow. So that's a bit, that's the, yeah. A lot of the Pixar films are about energy crisis and the climate crisis. So, you know, and emotions given people power see inside out, if you don't believe me. For example, sorry, you should have let you know at the start James is a total fucking dweeb. I would have total fucking dweeb be able to foes Stephen Graham into a comment. I don't think so.

I'm loving this restaurant you're right you've put I think you've put way more thought into the restaurant than anyone else we've had on. Easily. That will definitely come back to bite me though in the sense that everyone else has put a lot more work into what they were actually eat. I don't know, because you've got the globe to choose from. Well, this is true. Yes.

And you said it's gonna be a 12 hour experience. So it causes breakfast, lunch and dinner. If worth mentioning, they're sleeping pods as well. If you get a bit tired, because that's a lot of eating and drinking for 12 hours, you are gonna need a nap. And you're really gonna take a nap in the 12 hours before everyone dies.

I mean, I'd be getting on it, obviously. Yeah, yeah, yeah, big tournament. But some people, you know, the T-Tool honnies, they might need an app. I mean, a little snooze. Well, the podge just say T-Tool honnies on them. Yeah, yeah, yeah, yeah, yeah. For the T-Tool honnies. We still know what's still a spark, the motto. So still, all the way, I don't understand spark the motto. Yeah, yeah.

But what's actually disturbed me more listening to your podcast is more than hearing the people that use spark the motor is the people that don't drink water. I need all of them to go to the hospital tomorrow and check their blood sugar levels and just their general insights. How can you go with a water? It's not who you'd think either. Really? It was, yes, not the people you'd expect. Jordan Banjo, professional dancer, Winkerman, Claudia Winkerman, looks like the epitome of health. Florence Pue for far set you. Florence Pue, you absolutely threw me. I couldn't believe it when she said no water. I was like, what do you? I mean, listen, I guess it's not for everyone, but it is and should be.

What design? It is for everyone. But still, because sparkly water, I just don't really understand. And I think that's a very acceptable answer. I do like the juxtaposition. I just fully understand it. Are you saying you want a massive conservatory with doors where you can go to anywhere in the world? And it's the end of the world. And then I don't understand sparkly water. And then I don't understand sparkly water. Yeah, I don't understand sparkly water.

It's too weird. It's too weird for me. I can't figure out whether something really retro, really poor invented it. What? That's interesting. It's my own water. Either somebody was just like, how can we make this?

How can we make this more delicious? Yes. You know, we'll just put bubbles in it. I can't figure out if someone was just making the most of what little they had or if someone was bored and was like, oh, that's interesting. You know what I mean? I'm like, if I, I mean, I'm sure there's an answer,

we can Google it immediately, but I can't figure out which one I would lean towards. I'm gonna say, we can't Google, was the person who invented sparkling water. Obviously not that. I don't know who invented sparkling water. I've got no idea. And how old is it?

Yeah. Yeah. Was it invented before soft drinks, like, you know, or did it come as an afterthought of like we could also make water fizzy? Yeah. I mean, I can't, I can't have come

out before orange juice, surely. That's just squeezing that into it. Yeah. Someone just sucked on that and went, I think, well, this is delicious. I don't really need to eat it. That's gonna be early. Orange juice is early.

OG drinks, still water. Yeah. I mean, juice has got to be pretty hot. Any hotness, tiny juice is really. Any, any, just pick off. Yeah, hotness, tail, so I said. Hotness, heels, isn't it? Yeah.

Is the phrase, water, then all juice is, yeah. And then I guess, Fizz gets involved. Wine is very early. Yeah. It's because I guess wine is all juice, really juice really. Yeah, as I'm constantly told by my wife. It'd be early, but I guess not. Just old juice. Why is this in the house? It's old juice. She's weird, she's weird, but doesn't even get into the cup as we've been when the comments come. But surely wine comes after juice. You know, you'd have all the juices, but they had to wait for wine

a bit longer. So even if they were juicing the grapes early doors, they'd have to wait longer for it to turn into wine. And are you going to a particular door nation? Scotland. You can have in through the door to Scotland. So yeah, Thailand's spring, straight from the waterfall, straight from the glen. Have you ever had it straight from the wall? Of course. You have. Right, a passage. Right, a passage. Have to do it. Just cut your hands and just chuck it down your throat. Yeah. Yeah.

When did you go and do that? Oh, God. I do it. I was a last in Scotland. June, I went to Delavik, which is just south of Oben. I went during a heat wave, stunning, took my dog and my best mate. We did a monrol and then we just drank from the stream, dog and all. Beautiful. Yeah. You're trying to drink upstream from the dog, I'd imagine. Yeah.

You've got to go. That's very good, yeah. But also, Scotch tap water. That stuff is elite. I would drink Scotch tap water over any bottled water. Yeah, you'd have to. Yeah, and then you drink the tap water down here and almost at a heart attack.

Yeah. You can't believe it. Yeah, it's completely fair. I mean, the further north of Great Britain you get the nicer the water is. Yeah. It's just, well I grew up in London water, so I'm used to it, you know.

Yeah. I think I've said it before on the pod. I think some northern water too soft for me. Really? At least for a shower. But look at his hair. Well, I was going to say it's a good head of hair. Yes, good head of hair.

They served you well. If you go up north, this will start to fall out. It fluffs. Oh, does it? Big time. Right. Yeah, it looks nice. It looks nice for once.

What do you mean for once? Your horrible hair. Oh, you're a bit jealous. I was horrible. You got lovely hair, James. You got a big head of hair, but it's like a big matted clump. Poorful. Thank you.

Really grimy. Yeah, like the water. But you go up north, it'd be much nicer. No, no, no. Get a bit of body to it. I don't like it. Be nice and clean for once, but it's like held together by old jam. That's it.

Thank you. Poblon's on bread. Poblon's on bread if they go hungry. Yes. Poblon's on bread together by old jam. That's it. Thank you. Pop-lums are bread. Pop-lums are bread if you could hold it. Bread. Pop-lums are bread. We're going through the Irish door and we're going to have some sort of bread. Scotland to Ireland.

Yeah, really, really exploiting the old magical travelling dorsis at the moment. Yeah. You could probably do it in a flight. Probably in flight, you just hop on a boat. A retreating or a horse, these flights just hop on a boat. I don't train or horse. Yeah. Yeah. Soda bread.

Yes. Soda bread, because I was tempted to go sourdough bread. Soda bread is better. Yeah. If you have soda bread in Ireland, stunning. Good butter. Irish butter as well. Irish butter.

Yeah. You don't need to go through another door for the butter. No. Also don't ask me the brand of Irish butter, because I don't know. Carregold. We'll give you a carry go. Right. We'll give you a carry go. Okay, also don't ask me the brand of Irish butter because I don't know. Carey girls, we'll give you a go. Right, that's what I ask. We'll give you a carry gold. Okay, nice. So you guys are both doing a little stint in the Irish. If I walk through the doors, it's you two there to

Yes, you want. We can be in every single one as different characters with different acts. I think it should be the genie. I think it should be the genie dressed in the different national dress every time you go through the door. Absolutely happy to do that. I'm saying that, not knowing where you're going for the next course. I don't have to do any of this. We're on save grams so far. Yeah, we're there.

Before the kill. Yeah, and, well, I don't know. Oh, no, don't know enough about it. David, I'll get you where's a cap. Yeah, baseball cap, baseball cap. Baseball cap on a little piano. It's like, yeah, there you go. Delicious.

So the bread doesn't come up enough on this podcast. Really? I absolutely love it every time I put it up. Do you know what people say, Salvador? Salvador comes up a lot. Yeah. Some people just say nice bread, you know, like nice bread. The Gets, French Brigette comes up a lot.

Oh, to be fair, French Brigette, from France, in France, you've ran to the shop, picked that up, bit ham, bit of locally sourced brie, to laugh it on us. That's delicious. Do you want to ask the baguette question? Yeah, yeah, if you're in France in Paris and you're going to a bakery and you've got yourself a warm baguette

and you're walking back to the Airbnb, let's say that you're staying on the way back there, do you bite the top of the baguette on the way back? Or do you wait until you get up? Yeah, I could never wait. I'm gladness. Respect. Yeah. That's the new psychopath test. It's just awful. People who don't bite, people who don't bite the end of the baguette need to be in prison. I really struggle to not eat half of my dish before I've taken it from the kitchen to wherever I meet in it. It's a real back up. The same if I've just opened the door to the delivery guy and I'm there like feebly trying to like open it up the back.

It's a horrible, horrible sight. Yeah. Before they've even gone away. Yeah, just have no self control. Because they ask for a code now. Yeah. Yeah. So you're like mouthful trying to give them the code.

Yeah. Yeah. It's always the same code. It's the same code. Yeah, which I didn't know for ages. Not for everyone. Is it not? Why? As in not everyone doesn't have the same code. Yeah, yeah, sure, yeah.

Sorry, I have the other one. I don't just run. I'd run around London interrupting Deliveroo men. The same code. The same code. She's grabbing the food. Yeah, yeah. I've got a different code because basically,

I went in a stop one night. So I just deleted my Deliveroo account. Why would you do that? Because I was in a stop with them. so I just deleted my delivery account. I was in a stop with them. You knew you were going to have to read that. I couldn't see past it at the time. I just thought, fuck these guys. And then the next day I was setting up a new account. So I got a different number now.

But that old account, my number that I used to get, was 69 all the time. I've said goodbye to that now. I hope they don't retire the number. I hope they give it to someone. I hope someone else will get it. Someone who got it. How many times when Deliveroo brought you your meal and you said 69 did the driver say nice.

Every single time and then we do a 69. You said the lucky number. You have to do it. Do you keep the keyboard? Yeah, I'll play. That's a different number than actually. Yeah, yeah, keep the keyboard. Sorry, I think.

Where are we going for the starter? Your dream starter. Starter, I think, probably Italy. Ah, I'm alright, Justin looking Italian person. What are you wearing? Yeah, what are you wearing? You should just start it really. No, you'd just say...

It's your thing. This is your added thing to the dream conservatory. It's just like the Dolmio puppets. Yeah, okay. Pop in pop culture. That's also a nice, I guess, a nice, friendly thing to see. Yeah, people like the Dolmio puppets. I'm scared of the Dolmio, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she's just like, she guess the main dad is always coming in and it's a

don't me. Yeah, who says that? I'll be that guy. But you're a life-sized and you're a puppet or you're just dressed and what the puppet is usually dressed to you. Like I can be, I can be, I don't mean a puppet version of myself so a new don't me a puppet but it's me. I'm just trying to think I would be like IRL. It might be funny to think of now and the whole situation Is also that I've created however that might just be a step too far a life sized on me I'll pop it you can walk and talk is a like a nightmare Yeah, that's like Like

Ghosts to Christmas present. Yeah in Christmas Carol. Yeah, I mean, I guess I could be with the doll me a puppets But like you know Michael came in Christmas Carol. Carol. So it's like me and them. Yeah. And I look at live with them and I'm accepted as just a character and I accept them for what they are. Yeah. You know, you're a master. Even though I'm master.

I will. I will fail in alpha. I've been raised by them. I guess I've been raised by Domino puppets. So I don't know the difference. No, it's told me yet that I'm not. Yeah. Okay, sweet.

So we want to disrupt that. Yeah. Yeah. Yeah. There's an opportunity So we want to disrupt that. Yeah, yeah. That's an opportunity for a feature film, I guess, where I go find my family in Kevin and I have to be like, you are not a Dalmyo puppet. I thought to be like that. He thinks he's a Dalmyo puppet. Yeah, you sit down to dinner and catering and say it's Dalmyo day.

Yeah. It's not Dalmyo day. Yeah. And we say it's Dalmyo day. I still make them spaghetti for breakfast and send them off tonight. Yeah, that's perfectly. Yeah.'s don't me. Oh, day. I still make them spaghetti for breakfast and send them off Yeah, yeah, that's perfectly. That's not still fits in. If anything, my own real life family would be delighted if I put pop Tarts and sugar in all of those and maple syrup all over that my dad'd be delighted. Yeah, James is dad eats like My buddy the elf. Yeah, he is really okay. He might be my dad. That could be the next

Elves sequel is that buddy's got a kid he doesn't know about. It turns up and it's me. And he's my dad. Yeah. What about him? He's like, buddy, the out. He just eats like him. He just said, that's what he would eat.

Like, he's eating candy and sweets all the time and put maple syrup on everything he could. Wow. Absolutely. You love it. You only eat some of the stuff to people, like, because he has to blend it with society. Bless him. Yeah. I am partial to a sweet to be fair. Yeah.

I'm looking for people. So that's great. That's great. So we're in Italy. Yeah. Yeah. Sorry. James is with his Dolmio family.

What have they cooked you up for your starter? They have cooked us up. Oh, you just can't go wrong with some good brichetta. Oh, it's, it's a very boring choice, but it just hits. It hits because you get the freshness of the tomatoes and the basil. You've got the bread more bread, I know that we had sold a bread, but I imagine that our stomachs can hold everything

and anything for this. The brisketta, followed by a phenomenal pasta dish. I want to say it's got a thick red rich sauce, chorizo. Yes. Can't go wrong with chorizo. In the pasta? My god, of course. Yep. The pasta is cooked within the sauce, of course. And then I guess, he create ingredients that I do not know, but the family who are cooking at me do. Yeah, that, no. Don't know. Don't know. No, I can't have. I couldn't, I couldn't have my last meal with Domeo. No offense to the Domeo family, but... Well, that's a local conversation, isn't it?

Yeah. But that's his local conversation, isn't it? Yeah. But that's his own name. Yeah. That's going to be an issue. Because you're making... Even if you don't say that to them, if you just said to James and have him pass a message on you,

creating an awkward family situation for James. I feel like I just want to say James just would know not to conversate or ask that of the club that's in just go ahead and take the initiative and just switch out Domeo for like a plain passata. Hmm. I mean, I'll do it because you should dream me, but like it's not gonna be a great day for me. I know, but also like this. Yeah, but not for you, for me. Remember, this is just a different time period. Yeah, yeah.

It's just another day at work for you. Yeah, yeah. Big question for the Genie, though. Brachetta and Pastor. Yeah. Happy with both of the starter? Well listen, in the past, just a Joseph Quinn came on the podcast and he was the first person to use the cheat of adding a pastor course before the main course in between the starter and the main. So I would allow you to use that loophole that he found of doing the brachetta as your starter brilliant. And then having a pastor course of this treat so so tomorrow, pasta, as your pasta course, and then we have the main, I think that's where we've let people do that before.

Okay, brilliant. And I, it's one of my favourite loopholes. Yeah. It's a great loopholes. You could almost get the brachetta from the dommy-o people and then hop in the next door, which is a different region of Italy. Yes. And it's like real people from Italy.

Very good. Or two chees house. Very good. The two chees. Yes. Go ahead and stand in two cheese house. Very good. The Tooch. Go to the Stanley Toochie. Oh man, he can cook it. Yeah, yeah, yeah. Stanley Toochie can make it.

So there you go, that escapes any awkward conversations with the puppets. Okay, really? Yeah, yeah, yeah. Yeah, great. But would I be with the Tooch as well? Yeah, I mean, that would be a joy because also fantastic conversations. Yeah, yeah, yeah. I mean, the conversation would have to start with me, and minding him, who I am.

But like, yeah. That's... That's fine. Can I be there for that bit as well? Of course you can. So your main course, are we staying in Italy? No, main course, we're going to pop across to Africa. I am half Nigerian. Yeah. And recently I've been eating a lot in Nigerian food. Yeah. It's not something that I ate

like growing up at all and I kind of got that hunger for it recently. So that's very much required by my taste palates constantly. So I would go with geloth rice, Nigerian geloth, obviously. Yeah. I would go for some Asangote meat, which is incredibly spicy. I love spice. I'm nice. We're talking Scotch Bonnet times four. We'd want some Porridge Yam on the side for me, a bit of puff puff to soak up the extra gravy

and some plantin. That would be my choice. But I would also get off on the fact that my friends would be going to different doors and coming out and be like, oh wow, look at all the different cuisines that we've got. Gives a bit of that. Gives a bit of that.

Gives a bit of that. We're a real picker. Me, that's why tapas is a great thing. Yeah. I like to kind of just have everything. Now, I want to drill down more into the different parts of that meal. I'm going to hear all about them. Mm-hmm.

But first off, we just got to cover off. What's James wearing? It's high panness when it happens. What's the genie wearing when you go through the Nigerian door? Oh, okay. He's trying to stitch me up. We are going to have some traditional wear. Okay.

Yeah, I don't actually don't know the names of it, like the names of the pieces of material. But what I do know is that there's kind of like a long coat sort of thing which you'll be wearing the trousers and then you've got some kind of hat on very vibrant colourful colours. Great. But next time you have somebody who has half-night urine or full-night urine on this podcast, make sure that they're able to just kind of get the finer details for you and get their specific names. Yeah. So we've got the Jolof.

Yeah. You know, I think the Jolof Wars are over on this podcast. There's been a lot of battles. Cousso! Yeah, yeah, yeah. I think the more we ask people about it now, the more they're like, look man, everyone can just enjoy the line. Joluf, we try to turn this against each other.

I know we feel really bad. Yeah. They used to just be that like, they're bringing it up themselves. Yeah. The guests would be like, this is the best Joluf anyone else can shut up. And everyone like, oh, so this is a thing, cool.

But then we try and find the flames. Yeah. And then it takes on a bit of a different tone. Yeah. There's quite the same effect. Look, Jollof, amazing. Plantin to talk about a lot as well. So delicious.

Yeah. What was the goat's meek right now? So it's in this like, asam pepper sauce. It's basically just got like onions and it's cooked, I think, for a couple of days in this incredibly spicy sauce. But it's just like, you know sometimes when you get those meals, you try those dishes and it's like,

you're then addicted to it for the rest of your life for what feels like you will be. I can't, it's just a specific taste that I constantly need every second of the day. So all I can describe it as is this very spicy, flavorful, goat situation. The goat situation. The goat situation. Is it the goat of food? It's a very, very, very, very, very, very, very, very, very, very, very, very, very, very,

very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very,, you know, I barely find it anywhere, but when I do, straight in. Yeah. And then, as in on a menu or like, just find it to cook. No, on a menu. Yeah. I'm sure I could find it to cook.

You'd have to go specific, to specific places. Yeah. Like, I was looking, so I was starting to cook in it to cook in Nigerian food last week. But to get a lot of the ingredients, I'm going to have to go to like, you know, West African supermarkets. Yeah. But it's the same if you cook any cuisine that isn't British. Yeah.

But goat, goat was great, even in Caribbean curry goat. Yeah. It's just got my friend asking the other day, she was like, what is the difference between like goat and beef? What? Because she doesn't eat meat anymore. It's been vegan for a long time. And I was like, for me, it just feels like goat is the meat that you, it's baseline flavor.

You're able to paint over it really well, whilst like chicken and beef and other kind of meats fish. They're also strong in their natural flavor. you're able to paint over it really well, whilst like chicken and beef and other kind of meats, fish, they're also strong in their natural flavour. But with goat for some reason, it's more tender, and you're able to give it more flavour, I always find. It does have a distinctive taste as well, right? It's slightly gamier. What does gamier mean?

Just caught out there. Use them while you're in it and fucking know. I do know. I do know, but it's very difficult to describe a taste. It's like someone asking, what do you mean by salty? Like it is what it is. Like, okay. You want a taste of it, but you've not associated it with that word, I guess.

Okay. Yeah. It's slightly earthier, maybe. Oh, yeah. It's delicious. We had goat the other day. Did you? I don't form a heart.

Why? Why? And it's ruined it for me today. Why? It's ruined that for me this morning. What did you say? I had a goat named after me in Keterend. Oh yeah. At a theme park they got those goats. So they named one James A. Kaster. And then my mum went with my nephew yesterday to see the goats. And James A. Kaster wasn't there anymore. And they said he'd been

moved to a field to be a companion for a horse. And I told Nish this this morning, because I thought, you fell for it. I thought what a sweet story. And Nish went, that goes dead. And we ate it the other day at the restaurant. And I was like, we did not eat that goat. And he was like, yeah, yeah, we ate James A. Cast of the goat. And you ate it. You loved it. And then really ruined that meal for me. Well, we had, we had, there were goat belly samosas at Brigadiers. They were absolutely amazing. Wow. And the goat shoulder we had goat shoulder. I mean, goat, goat, goat.

But it wasn't James A. Caster the goat. Here's a companion for horse. No, he's not. In the field right now. You fall in for it. That's like going to live on a farm, but they can't say that because it's already on a farm. So that's the next excuse up. They did not eat James A. Caster the goat.

They can't name it after. Oh man. After local celebrity. A goat was named after you and then it was eaten. It was not eaten. It's a companion for a horse. It's not companion for a horse. That doesn't happen. It's not a Pixar film. That's lovely. There are loads of videos on the internet of like, unlike the animal friendships. Yeah, but that's because they all live on the farm already. Yeah. Now this one's moved. Donkeys and dogs horses and dogs cats and dogs. Yeah, but that's because they all live on the farm already. Yeah. Now this one's moved out. You know, donkeys and dogs, horses and dogs, cats and dogs. Yeah. I think it's, I believe it's a companion force.

Okay. We did not eat it. Okay. No one's eating it. Yeah. Yeah. Yeah. Someone's eating their horse.

The horse. Yeah. So, tonight, the horse. Yeah, the goat had to watch and then they killed the goat. What the fuck? Sky. I struggled to eat horse. That doesn't pop up that often, though, right? I mean, not really. It depends where you are, I guess.

France? Yeah. Yeah. France, mainly. France, yeah. You're not going to go through that French door and have a bit of horse. I don't think so.

No, no horse, no frogs, legs or snails, please. I'm happy with that. Yeah. I can't do a French accent. Although we do, like, as French is the accent and the language, I have to speak in Boilham Point. So that's one I had some French food and I was there and I was like okay interesting very garlicky

Yeah, I love garlic. Yeah, love garlic, but yeah, no, yeah, but the baguette situation is nice there You know wake up in the morning go get your loaf or what would you call it stick? Yeah Yeah. Stick it big it. Your hand, your breath, your butter. Oh, standing. How long were you there for? I was only in Paris for two days, because I went over to meet a woman who was helping me with the language for the series, because I did you have to go out and about and like speak in public and like friends. I did a bit of it. Yeah. Yeah. And she was she very kindly helped me for about two hours

every day, for about six months. Because when you don't speak that language and suddenly you're drawn to a set where you have to improvise and language, you don't speak it's a very different kind of issue. So it must be, it was a thing where like, you know, you do the film, you finish the film, you think, but that's that character. Go on, never have to think about that again. Fully, completely utterly yes. So, for this one, when Phil called up and met, guess what we're making into a series, my life flash before my eyes. Yeah, yeah, yeah.

Come on, yeah, no, really, really need to learn this. But initial feelings of happiness and joy at a magic. Absolutely, yeah. Immediately followed by, oh God. Yeah, do, yeah, yeah, yeah. What country are going to be your side dish? Now, obviously, we've got sides on the Nigeria. To be fair, there's a lot of sides on that. Yeah.

But if you want something extra, if you want to use one of those other doors, it's the last day on Earth. So, maybe... I mean, I think of anything. I'd probably just be wanting to pick up what my other friends have got. Who are the friends, first of all? Yes. I've definitely got my best mate Sienna with me. Yeah, she's vegan mean cook really good I got my other best mate Renee and I got my sister quick question

How does Renee feel about having the title of a best mate? Very good because Sienna's on my mind because I was speaking to her last night. Yeah, I should probably punch me in the face after this, but I'll tell her not to listen. So it should be fine. Good. I'm sure she won't suspect. She's in full for that. Don't listen to that.

Well, don't listen to that. One no reason. The lesson, the lesson, the lesson of this one, babe. Yeah, no, there'll be an accumulation of people that make me laugh a lot. Any of the wives of him and the eighth. Any of the six cars going to be there? Any of the six cars. ReneeIII. Any of the six cask of the believe it? If the six cask. Renee is in this original six cask with me. Yeah. It's like Catherine DeVanagan. Perfect.

Pointing her in character. She goes back in time to Henry VIII, time to eat her. She's punched me in the throat. She's fine and person. She's punched me in the throat. My name's always punching people. Oh, she's screaming at me. She's a great crack. Yeah, yeah. A crack. Is that what you meant? Yeah, that's where we met. She didn't like me actually when we did that. Really? Yeah, she thought a great crack. Yeah, yeah, yeah. Is that what you meant? Yeah, yeah, that's what we meant. She didn't like me actually when we did that. Really?

Yeah, she thought I was a bit of a twat, I think. Interesting. And she obviously fell in love with me and rest his history. The fans of six musical are like wild committed, right? Yeah. That's all I've heard about the, there's like people who come multiple times and sit on the front row and like, yeah, yeah, yeah, I've heard that it's, it's pretty mad because I never did it on West End. So he helps, uh, workshop it, get on stage, did West End for a few days, and then the other girls

took over. Yeah. And cracked on. But obviously I was like, I'll do the soundtrack. and cracked on. But obviously I was like, I'll do the soundtrack. But the fans, the fans are, they're a big man. They love it. They really love it. And it's almost like, because it's like a pop concert thing, it's gone with the fans of like a pop band, basically. Oh, yeah, very much so. The girls all have individual volumes. The characters do in many ways, but it's intense. Like, you do other shows or be on tour with something and fans of that would turn up and just want to talk about that. But yeah, other friends, I think, would be able to, other girls that are in it that are engaged more with it,

would be able to answer about the madness of it all, but I just kind of put my head down. I got it early, bro. Yeah. Would you not want to use these time-tra time traveling doors to go back and meet the original? That would be pretty cool. I think I'd want to maybe meet Belin. She sounded like a scream.

So laugh. Yeah. Switch, which one of you? I'm Catherine Parr. So she survived. She survived. Yeah. She might be still knocking on her back, actually.

Where the check, you might not have any of the time traveling though the saddener my way, that mind's not been updated. She surely did die. Yeah, you think? That's a really good point. For apparently not. They're lying to kids. Yeah, survived. What the fuck?

What is it? How old is she? How does it go? Divorce beheaded died. Divorce beheaded survived. It should be Divorce beheaded died. Divorce beheaded. Eventually died. Eventually died. Yeah, it's dead survived. It should be Divorce beheaded died, Divorce beheaded eventually died, eventually died.

Yeah, it's dead now. Yeah, it's dead while married to her. She is dead. Yeah, she has to be. Yeah. Maybe not. So you're side dish, you're just picking up all your friends. I'm picking up whatever my friends have got.

What are renay and Sienna likely to get from the different doors that you're going to be picking up? I feel like Sienna has gone to some like agricultural agricultural farm and everything it's just made from herbs. There's lots of condiments and all sorts of things. Big pile of herbs. Yeah, it's probably my side salad. Yeah, nice. Yeah, Sienna will provide my side salad. Renee loves Korean food and Japanese.

So she's probably gone to the Japanese store and got some incredible sushi. So I'd probably steal a bit of that. Nice. Not sashimi though, it would have to be maybe like bit prawn tempura on avocado. Don't like raw fish? I can do it, but I'd rather not.

And if it's my last day, I'm just gonna eat how it want, I think. Fair enough. It sounds like the set of born employment would put your fish for life if it stinks that bad. Yeah, fucking hell. Yeah, yeah, probably wouldn't ever want that too shit again, huh? Oh, Jesus stinks that bad. Yeah, probably wouldn't ever want that food sheet again. Oh, Jesus, all smells. And then you've got the mix of incense that's

creating a smokey. Well, they put incense there as well. Yeah. For the restaurant, or just like, well, it just helps with the smell of the, I can't right you can see the smoke. Oh, okay. Oh, what are these incense for that? As well as other stuff. Yeah, as well as, as cooking. Yeah. Yeah. Yeah. I mean, I like to have a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a little bit of a when I was in New Zealand once I had some chicken in the fridge and I left it there for too long and it was like I shouldn't know and I pulled it out of the fridge and it was like bulging.

Yeah, the personification of salmonella. Yeah and I popped the top of the packet. Of course, yeah. Why not? Absolutely. Stink bomb. And I had some CK1 with me, so I CK1 and I sprayed it in the air to try and get rid of the smell but I can't why CK1 anymore. Anytime I smell CK1 I think. Was your wife with you at the time? No, no, just me. Just me and her. Just me and her. Oh, God.

Or for CK one instantly. Yeah, suppose Cologne on is chicken. I didn't put it on the chicken. It doesn't work. Sprayed it in the air. And that ruined CK one for me because it makes me think of off chicken. I thought the podcast is called off chicken. Don't even know.

Yeah, I can understand why you wouldn't want more fish. I know you don't want more chicken anymore for that story. Yeah, do you ever want raw chicken? Some areas of Japan, the chicken sashimi. Really? Wow. I think the dissonance there of eating raw chicken, I think even if I know it's perfect,

I wouldn't be able to do it. I'll be in my own head. Yeah. You're in, like, I wouldn't be able to do it. I'll be in my own head. Yeah. Yeah, you're like, you're improvising. Not improvising, yeah. Me too much. Yeah, I'm gonna be able to do anything. Yeah.

Man, so bad, so bad it info on camera. Ha ha ha ha. So bad. Everyone's expecting to be good because you're a comedian as well. Yeah, that was like, even though it's too much on that film though, did you? Yeah.

Did you? Occasionally. Yeah. I've only been on two film sets. What film? I'm going. I mean, for me, with Amazon Prime's Cinderella. Is Ben Billy Smith in that? Yes. Yes. He's a town cry. No, I can't, I can't see that. I've not watched it, but I think we're obviously talking about the same things.

Yeah, I'm one of the footmen in that who turns into a mouse. Okay. Was it fun? Sorry, I'm a mouse and turn into a footman and then I go back into a mouse again. This is why he's bad at improv. Oh God. Jesus Christ. Yeah.

When he was a mouse he was going, I used to be a man. They go, no, you're a mouse. You started off as a mouse. That's a whole point. It's in derelict. And it was terrifying. Are you enjoyed it? I did two days on it. I took a place on the last minute. But very low pressure. Did you know that before? Yeah, the character name was still named after the person. Her headshot was up on the wall when you were in there. As well, man. Why didn't they did his hair like the other guy.

Yeah, they did. Yeah, they still had that. They hadn't even had time to change that. Right. So it was like, there's your hair. You look like John Malaney now. Yeah, there was, I definitely think there was a few takes where they were like, no, just stay by me, I mean, you like.

Yeah. I was like, hello, Cinderella. Hahaha. Oh, yeah, not bad. James, James, halfway through a conversation right now, you can't say hello Cinderella. James, you're halfway through a conversation right now. You can't say hello, Cinderella. I'm once the other thing. The new Ghostbusters film. Oh, okay.

Is that fine yet? That's not out yet. So we'll see how much improv makes it into that. How was that? It was a good fun. Yeah, I loved it. I loved it. I loved it.

I loved it. I loved it. I had to plan my improv on the way to set. Why? Because I knew that I was going to freeze up and mess it up, I've lost. So I just think of the car. Hello, Bill Murray. What's my thing today? Okay. Thinking of a bunch of things you could say that would be funny. It's nothing wrong with that. I'm new to it. I'm new to it. Keep up with the best of it. I wouldn't be able to do born appointment. I think you feel out of place in that anyway. Genie waiter popping up in boiling point. Yeah. And also, let's face it. I wouldn't be able to hold myself back from walking someone's ass.

Do you drink? I guess. Dream drink, where you going? What door? I mean, red wine is the love. Oh, so many doors to choose from. So we aren't going to be a fans now, or? Well, do you go France, do you go Argentina, do you go South Africa? You could go back to Italy, exactly.

New Zealand, Lebanon. Oh, yeah, you could. It's good, good Lebanese red wine. Yeah, and... That's a lot of stuff. I do love a cap-sav. Good good good Lebanese red wine. Yeah. There's stuff. I do love a cabsav. I do love a yaka a Shiraz and I just don't know. Would you know the best place to go?

Cabsav's difficult because it's the most widely grown grape. Okay. Well, most popular. This is obviously your classic cabaneis over invignon, you are going to France, probably, Bordeaux, left bank. But then some brilliant Californian cabserv as well. And then South America, you can get some pretty hefty ones there. Depends how, do you want like a really heavy... I think let's go full body.

Full body. But maybe so let's save the Ryoko for the second glass and have a medium body for the first glass. What would you recommend? You're going to go cabsav. Cabsav for the first glass. Ryoko for the second. Well Ryoko, I guess, Spain.

You've got to go to Spain. Cabsav. I just put this a matter door in Spain, please. Yes. Why not California? Why don't you get a glass of California and cab in Spain, please. Yes. Why not California? Why don't you get a glass of California and cab staff? Okay, fine. James.

I guess we just like California, man. Yeah. In the film, California, man. Brendan Fraser. Isn't he a caveman? Yes, but you want to be dressed as a caveman. They find him in California and they dress him up and close. Yeah.

They've got line up. Like a surface. So are you. Okay. And that's how you're going to be dressed as surf a dude. Yeah, in California. Okay. I can't wait for the messages from wine people saying I got all that wrong, by the way.

Yeah. Yeah. Let's see how I let you do that. Yeah, yeah. Well, listen, Nigerian people are already coming for me for the fact I didn't know the name of the traditional clothing. So I think I've got out this episode of Scott for it. Yeah, you have.

Absolutely. You're fine. Yeah, you're a roommate. Two glasses. Two glasses. Well, two, but those are the two bottles. Two bottles, so we'll I'm absolutely fine. Yeah, you're a roommate, if you. Two glasses. Two glasses. Well, those are the two bottles. Two bottles, so we'll be on the table. And I'll be alternating between them.

Yeah. Yeah, I mean, listen, I don't want to fuck with my palette too much, but I've got a sweet tooth, so a strawberry daiquiri is sometimes nice. But maybe... Are you using that as a bridging drink between the main course and a dessert. Yes, or it's the first thing I'll have before I eat anything. Great. So I don't want to fight with my palate too much. I'm starting with the strawberry. Is that when you're still in the conservatory? Yeah, we're all in the

conservatory. So you're going back and forth, you're going into the doors and then you come in. Thank you very much. Put it back out of the toilet and go back. It's a buffet. Yeah, it's a buffet. Yeah. Where are you getting the strawberry daiquiri from? Door wise. Do you know what? I had a really good one in a place called Enish,

which is an IJU in restaurant in London. They do one, and it's like just a glass of sugary goodness. They've even got one of those fizzy strawberry laces. I presumed from the same to recent extort. Oh, wow. They talked tail sticking it and put it on the top. I mean, when they brought it over to my almost cried. It's stunning.

This place has been recommended so many times. Oh, you need to go. You need to go. It's good, man. And good, gel off rice. Everything I just said for my main course, I would get as a meal situation and an ain't it. Nice. Got to go. Yeah, you've heard about the strawberry

Dackerie with the strawberry lace in it. Yeah, that shouldn't have been the thing that tips me over. Yeah. What they do, strawberry laces from Sandwich. I'm going straight there. I was in Scotland recently. Oh, yeah, where were you? Glasgow.

And every time I was in was Scotland I always want to get Iron Brew, but I get Iron Brew extra which is a sugar free one and I feel very self-conscious when I'm buying it in public because I think surely this is round upon, is it? I don't think so. I think if I buy everyone's going to be like that's not real. But if there was no demand for it in Scotland then they would sell it, right? I would get that. Yeah. A sister would get that. I would, unless something's gone terribly wrong, you know, or I'm, yeah, your brand. Great.

Dream dessert. Dream dessert. And I think that I'm going to go through the door to USA and it's just going to be a giant pick a mix. USA pick a mix. Yeah. Why USA pick a mix? Because I feel like they have like the sort of candy that would be illegal everywhere else. Yeah. And I mean, that would probably like burst your veins upon entering your digestive system.

Anywhere particular in the US? I've actually never been to the United States. So I don't know. I've just like had candy that's come over here. So I don't know like which ones reserved for which states. I mean, you were in a biggie t-shirt. Do you wanna go to New York in the 90s? Oh, yeah. And can meet people like Biggie. That would be pretty fucking funny. Maybe you can mix with Biggie.

Yeah, I'm up for that. Yeah. Absolutely, whilst he's wrapping in my ear. Yeah, let's go back. If there's a picket mix, he's not wrapping. He's focused on the pick and mix, isn't he? It's the last guy I want to go to a pick and mix with. Because none of the one none of the things you like, he's ramming me out the way. Yeah. He's got his hand stuck in one of the boxes. You just go, you go to the opposite

side of him. That's what he was notorious for. The notorious PIC. Oh my days. Yeah, I know. I'd be all off about that, like a mix. Yeah. So what kind of things do you think you're thinking about having in there? Anything with like sour, sugary flakes on the outside, pencils, you know, those like

pencil things, you bite into it, probably about that long. wheels, like the sugary wheels that you could put over anything sour and gummy. Yeah. I am not a chocolate cake pastry biscuit fan. Oh, okay. So I'm like really gummy. Wow. All that. Yeah. All that. Yeah. And if that's how I'm going to go out. Big strawberries. Oh, giant strawberries. Yeah. But also the wee squishy ones you can get as well. Maybe like wash it all down with the fan fruit twist. This is my first time. I was thinking that you were saying that. I was like, wait, I'm going to do this. I spoke about it on the podcast before, but I opened a, there was like a charity shop in Kep in the opened that I cut the ribbon for,

but they had a little tuck shop at the back. So, I was a pain. Oh, a tuck, even just the, like the phrase tuck shop makes me emotional. Yeah, yeah. I used to just live for that. We had something called a paper shop Sunday when I was little. Yeah. And I would just like close my eyes and just wait for Sunday every day.

Run, fucking leg it to the paper shop and then choose my two sweets of choice. You wonder what I had about eight fillings before the age of 14. Yeah, when you said Sunday, I was imagining you buying loads of stuff from the paper shop and then making a Sunday. Yeah, I thought paper shop Sunday. Well, because obviously by the time I got home it'd all be gone. Yeah, yeah, of course. You can't carry things the way you're going to eat them. I mean, that was why, yeah, I'm going to say, we had a news agent trying to corner for us every Saturday. I'd spent all my pocket money.

Yes, of course, the sweets, then, negotiated that as soon as like my dad was like, we're going up to two pounds a week this week. Can I spend all of it on the sweet? Brilliant. Just brilliant. I can't believe it. Yes. Get it. And two pounds.

What do you bench the superman? Two pounds got you far. Lord, because you'd have things that were 10 p, 5p, I would be so rational about this. Yeah. So prepared. Also, like I figured out pretty early on, they weren't counting them. So I could just load those bags up and then we'd go, yeah, okay, fine, that's too quick.

And then go home, eat it all in front of the live and kicking. So right. I saw my dad eat a hamper of these fizzy sweets that the the the tuck shot gave me. Good man. Because I was like, I'm not eating these. I was saving for my nephews, so at the time were like very young. Put them on top of the fridge in my parents house. Yeah, but I'm moving.

And he was like, can I have some of those for dessert? I was like, yeah, but remember, therefore, I look for your nephews. I'm a grown man. You said it's for my nephews. For my nephews. For my nephews. So his grand children. I specifically saving it for them.

And he won't... Can I have some of that for dessert? Yeah, but remember, you can't finish it because... Yeah, yeah. Rules reverse. Get it in the basket, puts it in front of himself. So it doesn't get a few put on a plate,

put the basket back on top of the fridge. Yeah. Basket in front of himself gets a kind of fan out the fridge opens that I mean my girlfriend at the time sat there and watched him eat him like no chewing Just like a duck and just put I just good lugging them down with a fan of each time So they astounded like In a lab taking notes on some creature No, I need all of them. I mean I had about half that basket, which is still nuts. Wow.

I didn't get sweets. I was pretty sure you can't be experiencing each sweet as it happens. You would just get in the sugar and you'll be like, I just want it in my body. Just what's in them. Yeah. Like, I just want that in my bloodstream. I don't really care about how they taste.

Yeah, it's a real. It's a real issue. Got the hypocrisy of talking about my desire and comparison to come in for people at the beginning that don't drink water. Sure. Yeah, this is really. So you've got a fan to fruit twist as well with the... A fan of frozen. A fan to frozen.

And when you get from the cinema. Yeah. Frozen fruit twist. Yeah. Usually you get the cherry mixed with the raspberry, which is the blue one, but I just think the raspberry is the best one. So I'll just get that on its own.

So is the phantom frozen like a challenger to tango ice blast? Yeah. And you prefer the phantom frozen. Yes. Yes. I think the phantom frozen came first. Did it? That's a bold statement though.

I think this is the new Jollaf Wars. Yeah, yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah, yeah. Yeah, exactly. The phantom frozen versus tango ice blast. So I feel like tango ice blast is the only thing really keeping the Tango company afloat

at this point. That's true. They're not the pet of Tango. Yeah. Yeah. Everyone's always going to go Fanta. So like, I would feel bad, even though I'm sure it does taste nicer, the Fanta frozen. Tango ice blast is like, as soon as that's gotten, as soon as that gets defeated, they're

done. Yes, over, yes, over. But I'm surprised. On the orange tango, ice glass, that's not really much of a thing. It's just the red or the blue. That's kind of a cross-support. Maybe it's an aesthetic, politically pleasing thing. There's some of those stuff up here.

There used to be an orange one, but I only ever see pink and blue. When I used to serve them at the theme park in Keppin that they then maybe go after me. There was a green one. Oh. And that was my favorite. Was I like lime? Yeah, and I loved it so much.

Are you one of those people that like lemon and lime? You love lemon and lime? I love lemon and lime. You love lemon and lime as well? Yeah, especially with cola. With Coca-Cola. Yeah, the lemon and lime is itself absolutely, but as a flavor of something never,

usually ever choose it. Really? It's my favorite vape. Oh, God, really? Etica is a vapist. I am also a vapist. You came in with your vape early and asked Benito if you were allowed to vape in the room.

It's very important to you. It's my juice. You find times. I asked you five times. Before I defer to you, it's very important to you. It's a very low to one. I don't think it's fair for the listener to hear some kind of like unasked for. Is it because that plays the crazy frog?

Yeah, which I used to do as a kid. Doesn't. No, it doesn't. Imagine a baby. Every time you inhale, probably. Ring, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, Tryna vape and secret. You love crazy frog. I do.

I do. I love crazy frog. I think we need to reassess crazy frog. I think it was a work of comic genius. Yeah, it was. It was. I think it did pretty well at the time. Better than it does at the time.

Yeah, but it was very, it was much more charged. It was much more lined by the critical community. Yeah, I just think we need some sort of big long think piece. I'm the crazy frog now. Yeah, fair. What flavor vapor have you got? This is pineapple. I'm obsessed with pineapple vapes.

He can't have that in his house. Why? My wife's allergic to pineapple. That is true. Yeah, for pineapple vapes. Yeah, she can't be near that. She just does not like the smell. Yeah, I think it would, yeah, I think it might sort of like psychosimatically bring out

her, bring out her hives. Fair. Yeah. And are you strictly lemon and lime flavor? No, no, no, I'm rocking a color at the moment. Yes, yes, you are. I heard that on the Paul Mesco one. Yeah, it needs to be a peach boy.

Of course, these are bold flavors. I'll dip in an out of GCP, sure. Gipsy and an out. Oh, I've got fizzy orange as well, actually. Oh, how's that? It's fanta, it tastes like fanta. Oh, delicious. It's not like tangas. Well, I guess, yeah.

But I was trying to pitch it to a zooka, so I was going fanta. Okay. Nice. And you don't vote. No, no, no. I don't vote for those. Never smoked, never baped. Never smoked, ever.

No, I never smoked, ever. You don't know what it's like smoked you don't know what it's like. I know it's like when Oh God, your lungs must love you my lungs love me every part of my body actually Love me I think he's a big smack head though Yeah, yes Guilty as charged We have a minute back to you now see how you feel about how you feel about it. You would like highland spring, still water, through the door. You would like ice soda bread with carry gold butter, starter, brisketter for mentally, and then with staying in Italy,

you go through another door to see the touch and have in medsauce and tributzo pasta. Then we're going through another door to Nigeria. Nigerian Jolof, Asun Goats, Povergiam, puff puff, plantain. Scytheish, we're going to all of your friends' plates. Picking on them. Most likely you're having a side salad from Siyeda and sushi from René, with temper porn in it, not with more fish,

because the minds of the stinky catching. Drink, well, you want the strawberry dacqueries as soon as you arrive in the conservatory, but you would like California, cabsav, and a reocca from Spain. Desert, you want a giant pick and mix with biggie smalls in New York in the 90s. Those are different American sweets,

mainly petty sweets with a phanta raspberry raspberry frozen or phanta fruit twist frozen. Phanta frozen with a combination of the cherry flavor and the raspberry flavor. Lovely. And then probably a little bit of a vape afterwards on your pineapple vape. I think I'll need a vape between courses. Yeah. Usually get a craving as soon as I've eaten something. So that'd just be on going from the whole night. Maybe there's a she should stand somewhere. Yeah. Three of them go through the door. How do you feel about it? It's going to be, well, I just can't wait for my friends to listen to this. You've definitely used the doors to their full effect. Yeah, I think so. And you know, I'll go home and obviously share a tea over the doors that I forgot or missed, but there'll be lots of people

that'll be able to go through whatever door they want. But you won't go home, you won't go home. I won't, but other people won't. No, no, no, no. Everyone's going to fucking die. Only in my universe. OK, so just you. Just you're going to die. That's your choice. Yeah. That's what I love.

Well, it's a sad way to end this episode. Well, you're in the death of a guest. So you're going to go over? Yeah, it seems all right. Yeah, yeah, very nice. Yeah, that's a nice choice. Good luck. Good luck with it all.

I'm so much. I'm so much to watch the series. Do tell Stephen Graham that he's dead me. Let him know. I will do. I'll tell him, then I'll show him a picture. Me. E-O-E.

Like this guy's coming for you. You know what I fucking love. I prepare. You know what I look like. Show him a picture of him when he's wearing his footman costume in Amazon. Yeah, Cinderella. Fantastic. Yeah, you shown that.

I will. You shown that. So this is in good motherfuckin. Yeah. Yeah, you shown that. I will. You shown that, say, this is England, motherfucker. Yeah. Thank you very much, Zooka. Thank you. Thank you. Well, there we are, James.

A fantastically detailed dream restaurant from Zooka. Very detailed and entire universe, entire world, entire set of magical laws. And timelines. Timelines, so much going on. It was like the sort of thing I'd imagine if they did a Marvel themed restaurant. Yeah. Yeah.

But like, yeah, yeah, no, it would be, yeah, absolutely. Yeah, absolutely right. Go through doors to different timelines. Yeah, that'd be quite exciting. Different universes, the multiverse. The multiverse of... Funny old mood you today, aren't you? Funny old mood. I had two castados. Yes, thank you very much to Forza Winn. Of course, we talked about the castado on Jimmy

Fama-ray was episode. He picked that as part of his dream meal. James then stole that and used on his dream meal, even though he'd not had it at that point. Someone in Instagram posted that I stole all of Jimmy's menu. I did, yeah. No, I had stuff from Mangalto, which I was always planning on having. And there was probably somewhere else I had stuff from maybe quality chopper house. I think he had an olive oil ice cream, maybe from somewhere else, but you stole his drink directly. Yeah, I deliberately.

Deliberately. And some people don't know when I'm saying something or you're saying something. Oh, is this the case? Okay, fair enough. I mean, you know, this is the Tata Jou situation all over again. Yeah. Along my that continue. I'm pleased to support that the Castardo from Forzawin tastes every bit as delicious as

I imagined it when Jimmy described it. Yes. And when I stole it and put it on my menu, I've never put something on my dream menu before that I've never had, but it sounded so delicious I had to have it. Had it today, it is absolutely staying on the menu. Incredible. Well, let me tell you, I had two little shots of it as a taste. Absolutely delicious.

I thought this will be my downfall. I had it at the same time as my lunch, got into record the episode with the Zookas right afterwards. And my blood sugar meter on my phone was buzzing like a champion, not conducive to my insulin regime, but worth it for the short term distress. Maybe I should get a blood sugar meter. No, I don't know. You should.

No. No, I don't know. I'd be interested. It would be interesting slash horrifying. Yeah. Well, you also have a working pancreas, so it wouldn't be too much of an issue, I don't know, I'd be interested. It would be interesting slash horrifying. Well, you also have a work in pancreas, so it wouldn't be too much of an issue, I don't think. The compliment was saved. Thank you for the compliment.

Not a compliment, but my pancreas. No, I think you just, I think you muggles a scum. What the, I'd listen to it in pancreas. Thank you so much, Rizuka, for coming in, of course. We're very excited that boiling point is available now on BBC I player and it's been shown on BBC one and the second series of the multi award winning hugely acclaimed big boys Is coming later in the year to channel four as well. What a year congratulations Zooka Huge year for a Zooka and an even bigger year for a Zooka because she did not say will not oil

Thank you for not saying that so we can continue to ask you about your menu. Yes. If you like me, I'm on tour next year starting in March. Hot Digitidog is the name of the show and I'm going across and around the UK, Ed Gamble.co.uk for tickets. Also, buy my book published on October 26th, Ed Gamble glutton, the multicore's life of a very greedy boy available from all good bookshops. Jamesacaster.com for tickets to Heckler's Welcome in 2024. Newcastle in Edinburgh are mainly looking at you. That's where the, that's where the ticket sales aren't, aren't soaring through the roof, put it that way.

Yeah, I mean, but you know, it's all relative, isn't it? When James complained about tickets, he means it hasn't sold out in three and a half minutes. Yes. Yeah. And I'm annoyed at that. Yeah, it should be made disgraceful. I'm angry. I have seen the show and it's a double thumbs up from me.

Thank you, Ed. Huge vouch for that show. It's absolutely fantastic. Some of your finest work. He's a nice boy and I like him. Huge shout out as well to the East London liquor co. Look, look, look. Who sent us some Rai whiskey and some gin,

Benito's been swinging it through all the episodes. Yeah, he is. He is having a good time, boy. Picklebacks for breakfast. Thank you very much for listening. We'll see you again sometime soon. Goodbye. Goodbye. And let your name is Stephen Grøn in which case? Good night. Hello, I'm Sarah Pasco, and I'm Carrie Adloyd. You might remember us from the peak of our

careers, appearing on the excellent Off Menu podcast. It's the greatest we've ever felt and we know we'll never achieve that again, but if you remember those episodes and enjoyed what we did, you might be a fan of our book choices and our new comedy podcast, Sarah and Carrie ads, Weirdo's Book Club. Imagine us not talking about food but talking about books. But with the comedians you know from off menu, like Nish Kumar, John Kern, Sopie Jooka and more. We're not copying them, we're doing our own thing. It's totally different. It's about books. There's no genies involved. It's a space for the lonely outsider to feel accepted and appreciated. Just like James A. Custer's bedroom. A place

for the person who'd like to be in a real book club, but doesn't like wine or nibbles. You can read along, share your opinions, or just skull-corrown to your raincoat like the weirdo you are. Thank you for reading with us. We like reading with you. We're ending one as well. you