Parenting Hell with Rob Beckett and Josh Widdicombe - S8 EP62: Tom Kerridge

Episode Date: August 9, 2024

Joining us this episode to discuss the highs and lows of parenting (and life) is the brilliant chef and presenter - Tom Kerridge. Parenting Hell is a Spotify Podcast, available everywhere every Tuesday and Friday. Please leave a rating and review you filthy street dogs... xxx If you want to get in touch with the show here's how: EMAIL: [e-mail] INSTAGRAM: @parentinghell MAILING LIST: parentinghellpodcast.mailchimpsites.com  A 'Keep It Light Media' Production  Sales, advertising, and general enquiries: [e-mail] Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hello, I'm Rob Beckett. Hello, I'm Josh Winnockham. Welcome to Parenting Hell, the show in which Josh and I discuss what it's really like to be a parent, which I would say can be a little tricky. So, to make ourselves and hopefully you feel better about the trials and tribulations of modern-day parenting, each week we're chatting to a famous parent about how they're coping. Or hopefully how they're not coping. And we'll also be hearing from you the listener with your tips, advice and of course, tales of parenting woe. Because let's be honest, there are plenty of times when none of us know what we're doing.

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Not whatever you think university is for. Get Uber won for students. With deals this good, everyone wants to be a student. Join for just $4.99 a month. Savings make eligibility and member terms apply. Hello, you're listening to Parenting Hell with. Noah, can you say Rob? Can you say Beckett? Can you say Josh? Can you say Whitakum?

Well done. Oh, lovely one. An interesting approach, a word by word approach as opposed to doing them in twos. That was interesting and they recorded that in an air conditioning unit. Of course, of course they haven't said where it's recorded. Our cutoff having a go at sound quality. I know. Who do we think? It is my just turned two-year-old son Noah attempting to say your names along with his dad. We are intrigued to know how his axon will turn out as I'm Scottish, my husband is Northern

Irish and we live in Newcastle upon time. Oh God, incomprehensible I'll imagine. Thank you for entertaining us and keeping us through the night feeds. Please keep up the good work. We have another one on the way and we need help to get through thow tho th th th tho tho tho tho tho tho to get to get tho tho to get to get tho to get to get the tho to get to get the to get to get to get to get to get to get to get to get their, their, their to to to to to to to their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, the.. the. theat. tooomoomoomoomoomorrow, too-n' too' too'e. the. theate. the. the. on the way and we need help to get through it. Thanks Melanie. I find people that, have we discussed this before? People who just have the accent of their parents as opposed to where they live. Yes. We both know someone who has a Scottish accent because he has Scottish parents but grew up in Scotland? Yeah, yeah, so he's got this Scottish accent but he grew up in Leicester. It's quite, some

people just get the accent of their parents. It's weird, office, isn't it? My kids have got a sort of, they sound a bit like me, but they're a bit obviously like nicer, speaking slightly nicer than I do. I love your voice. Do you get much voice overwork for ads? Not enough, mate. I don't think this is a trustworthy accent, is it? I did a Halford advert. And anything geese, I've done some condiments, mechanics, that kind of thing. You promised, I. You. You. You. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. thi. thi. th. th. th. th. th. th. th. th. thi. thi. thate. th. th. th. th. th. th. th. th. th. th. It's, it's, I's, I's, I's, I'm, I'm, I'm, I'm. th. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. th. It's. It's. It's. It's like. th. It's like. It's like. It's like. It's th. It's thatee. It's like. It's like. It's like. It's like. It's like, th. I's like, th. I's like. It's like, I's like, I.iments, mechanics, that kind of thing. You promised us for an anecdote about something about Lou. Oh, right, so I've been reading this Stoicism, but I'm quite into my Stoicism. Oh yeah, I saw the pictures of you in the pool. Yeah, I haven't read any more of that book because I don't, I'm not very good at reading. Part of my dyslexing, I think goes in, so I have to be 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 to be to be have to be very calm and chilled in order to process it.

So reading's a bit on and off but now I don't beat myself up enough for not being a read or understand it's not something that's why I get a lot of, I listen to podcast a time because I can't take that information a lot better anyway. The stoicism thing is about like whatever's happening you sort of you sort of just accept what's happening and try and look at the benefits from it. Obviously a certain point of control, like you want to make sure that you're getting to work on time and all those sort of things, but if stuff goes wrong and there's a delayed flight, you just breathe and go, okay, there is. That's life. Rather than, oh, why is it, this always, this always, this always, this always, this always, this always, thi, thi, thi, thi, thi, thi, thi, thi, that, that, that, that, that, oh, oh, oh, oh, oh, oh, oh, that's always always always always always always always always always always always always happens, oh, oh, oh, oh, oh, oh, oh, oh, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, that's always always always always always always always always always always always always always always always always always always always always always always always always always always always, that, that, that always, that always, that always, that always, that always, that always, that always, that always, that always, that always, that always, that always, that always, that always, that always, that always, that, that, that, that, that always, that, that, that always happens, that, that always happens, that, that, that, that always, Anyway, so that's a very brief instruction of it. So a lot of the time is, so what I've been doing is, my problem in life is talking too much and is also something that's brought me, you know, a living. I'd say it is your biggest strength and your greatest weakness. A hundred percent, like anything, isn't it? However, it's something that

will create another problem where if I just shut up, it normally solves itself. So in relationships, something I've learned as well is actually, do I really care about this or am I just having an argument about it for no, like, you know, when I think, well, you know, I think, oh, do you actually or do you just feel like you need to say something? So I've been reading this book and I think, yeah, maybe sometimes I'm offering offering my offering my offering my offering my offering my oofing my oofing my o' o' o' o' the opinion, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, I'm offering, to to to to to to to to to to to to to to to to to, I'm to, I'm to, I'm to, I'm to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to th., thi. the. to me, I'm to thoom, to to me, to to to to to to to to to to thi., look we're leaving the pool, I say leave the, we're going for lunch, leave the stuff around the pool, we'll be back in an hour anyway and we'll be back around the pool and we'll go, no we shouldn't, we should take it off and take it back to the room and in case people want our beds, I'm like, well there's loads of empty and it's quite a hassle and also if we take everything back to the room that I'm carrying a lot of that. Yeah, yeah. That's a bit more of a saddle me down kind of vibe, you know what I mean? Lou would be carrying stuff as well, let's not

come out and argue about this, but I'm doing the majority of the lugging, okay? So I would say, I think we should leave it here, okay. the there, okay, okay, okay, okay, okay, there, there, there, there, there, the there, there, the there, the there, the the there, there, they, they, they, they, they, they, they, they, they, th, th, th. I'm, tho, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, th, th, th. I'm th. I'm th's, tho, tho, tho, th's, that's, that's, that's, that's, I'm that's, I'm that's, I'm that's, I'm that I'm that's, I'm say, no, I think we should leave it here. And if Lou, and so, but what I've been, I said, if Lou goes, let's take it all back up, when I think we should leave it here because there's those beds. And if it goes, well, no, because, and I'll go, I can either go back in again and this argument carry on where she thinks one way I think the other, or I can't th thin thin thin thin thin thin thin thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, think, well, well, well, well, thinks, thin, well, well, well, well, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, well, well, well, well, well, well, well, well, well, well, well, well, well, thin, thin, thi, thi, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let's, let what actually let's just take it back because actually whatever let's see let's let's fate let fate decide that universe decide let's just go if also I'm not that bothered about carrying it back it's not that far it's not that heavy I'll just carry

it back yeah okay and now because Lou's not really used to me being like this ha ha ha ha ha ha ha ha ha ha ha. It was actually annoying her more. So what would happen, what would happen as I go, well no but I don't, I think we should leave it here. Well I think we should take it back. Well I think, well I think, a bit of an argument and then one of us wins and it's a bit tense, right? So she slightly gets down with me because she's annoyed or she's the other, whatever or vice versa. So then I just went, okay, I thin okay, I thin okay, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I thin, I thin, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, I th, what, what, what, what, what, what, what, what, what, what, what, what, I th, what, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, that, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, that, thi, that, that,, okay, and I started doing that.

Yeah. And she's like, why'd be like that? I'm like, because it feels like you're being passive aggressive. Well, he said, no, no, I wasn't because actually deep down. No, no, I know you're not, but I mean to her it might feel like you're going, oh, well, we'll just do it your way then if that's how thi thi...... that's that's that's that's how that's how that's how that's that's that's how that's thi. that's that's thi. that's that's, thi. thi. thi. that's, that's, thi. that's, that's, thi. thi. that's, that's, that's, that's, that's, that's, that's, they. they. they. they. they. they. they. they. they. they. they. they. they. I's, thi. I's, thi. I's, thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. that's that's that's that's that's that's that's that's that's th that's. that's. that's. that's that's th the th they. thi. then. If that's how this relationship works, fine. I'll just back down and then we'll see how it fucking plays out doing it your way. That's what she's, that's what she thinks I'm doing but I'm not. I'm trying to change my approach to a lot and this is not just what I'm doing with Lou. So for example, I used to be sort of organized and I've organized a try. So I've organized, that. So, that. So, th. So, th. So, th. So, th. So, th. So, th. That's, th. That's, th. That's, thso, thso, thso the night out and that's not happening I'm be like, oh yeah, but actually that's a better place and I'll research. I'm a bit better now of going like, oh where do you want to go and wherever they go I just go?

the where do you go? Yeah, and they go, yeah, and I go, what do you want? I'll love whatever you're having. Oh, here we go. Just sort of like, and then I might try something new, I might like it. And if I get a coffee and I don't like, I don't, say what? So what's it's what? Yeah, you know, exactly? So I've been saying to all, I'm just, what, what, well, well, well, well, well, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I just leave like to take the stuff back if we're going for lunch I went I'm just I said to all I'm just trying to be a bit more I've been reading this book about Stose isn't be a bit more actually am I that bothered

or am I just having an argument because I feel threatened that my opinion's not being taken into account but actually I don't really care I'm just saying okay I'm just I'm just I'm just I'll just I'm silent, but it's not a sad man face, it's just, I'm not okay. It's called contentment. I don't know what to do it because like she's getting her own way and I'm quiet. Surely that's her dream. I'm giving her everything she's ever wanted. So yeah, that stressful. But now it means there's a lot on lose decisions. Well I didn't think of it like that. Suddenly the old content man isn't taking on much of the mental load, Rob. No, you can't fucking mental load me with that. I just regret. I just, I just, right. How much more of I've agreed and I'm gonna carry it. I don't want to do it? I've got the fucking tow load I've got some inflatables.

Fucking middle load I've got Salamander me back here and a duck under my arm. All blown up. I'm all out of puff should be about three stone the amount of breath I've got out. Well you haven't talked about your Cambridge thing. No, well I'll do it. Well, I'll do have another time. Yeah, who have we got today? Who have we got today? Tom Carriage, the big TK. Oh, TK? Love Tom Carriage, great guy. One of our great chefs. Do you know what?

I've done loads of those cookery shows where Sunday brunch, all them, and you eat the food. Sometimes it's decent, sometimes it's a bit average. But, sometimes, sometimes, but s shit, but you, but th, but th, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, th. th. thi, th, th, th. thi, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one, one. One, one, one, one. One, one. One, one. One, one. One, one. One, one. One, one. One, one. One, one. One, one. One, one. th. th. th. th. th. th. th. th. th. tho. th. th. tho. th. th. tho. th. tho. th. tho. tho. made these like chicken wing quail things when I was on Sunday brunch. I fucking gobbled them up like it was the last little coin on earth. They was, I was like in the green room, never they put him in the green room, but everyone's too polite. I was like, fucking, I just nailed it. So, I'm so nice really really nice so yeah yeah

Tom Kerridge great guy let's have a little chat with him shall we here he is Tom Kerridge welcome to the show we've wanted you on for ages Tom yeah thank you mate I've been desperate to get on actually parenting is a nightmare what are your what is your setup at home kids wise but well I've got one eight year old but he's about the he's the they's the he is he is he is he is he is he is he is he is he is he he he he he he he he he he he he he the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the they they they. they. the they. the the the they. the the the the the the they. the the the the the the the the the the the the the the the What are your, what is your setup at home, kids-wise? Well, I've got one eight-year-old, but he's about seven kids wrapped up in one. Right. I've actually met your son.

We met in Dubai, we went for some food. We were both out there. With Tom, not just you and his son. Yeah, I didn't fly his son out for lunch. Yeah, no, we did. We were both on holiday at the same time, you've done a gig out there and we were out now on holiday. Yeah, no, so we had them out for a little bit of lunch.

It's quite funny because obviously you're super famous chef and you want to be looked after, that they want to look after you. They always give a free dessert. I know like everyone think it's your dreaming it you go places and people give you free puddings and it's like like and they are being genuinely lovely and nice but you're like oh mate I spend my I spend my I spend my whole life eating so it's a constant battle and you're making it worse by just giving me more free food yeah yeah it's so delicious as a. they're the the the the they it's it's it's it's it's so it's so it's so it's so it's so it's so it's so it's so it's so it's so they it's so they it's so they's so they's so they's so they's so they's so they's so they's so they's so they's so they're they's so they're they're they're they're they're they're they're they're they're they're they're they're they're they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they're they're they're their their to their to their to they. I they. I they. I they're they're they're they. I they're they're they're they're they Do you feel when you walk into a restaurant like that they tent, like do you, do you always book a head as yourself, like so they know that you're coming?

Like, because it must be stressful. It's like, if I was doing a gig and then I saw Frank Skinner sit down in the front row. I'd be like,to give him a free food. Now, to be honest, I normally eat in restaurants that are friends, so I might just drop from a text and say, listen, I'm coming in at any chat. So it's normally friends, restaurants or other spaces that I go and eat at normally, I do book it under my name because otherwise that's a bit odd, isn't it? Like, yeah. I'm not that much of a wanker that I pretend to be somebody else. And do you do stuff like, would you go to Pratt? Oh, look, there, he's got a coffee?

Yeah, straight into Prett this morning for a yogurt and a coffee, yeah. Because it must be boring every time you can go anywhere to eat, because if you've got friends that recommend somewhere and then you have the first bite, they're probably under pressure. But the thing is, you're such a chilled out person that I would never get that from you. If I said, oh, I'll book some to eat. I'll book it. the to eat and you were super busy for whatever reason, and I just said I'd just book somewhere. Because you are so relaxed and chilled, I'd be like,

I wouldn't really care as much, but I imagine you've got a chef that's a bit snobby and a bit snooty. Yeah, do you know what, I just quite like going out. I like restaurants as a bigger picture, like I like the energy and the atmosphere and when you go into into places in the places in the places in the places the places the places the places the places the places the places the places the places the places the places the places the places the places the places the places the places, you go into busy restaurants that aren't always that good, but there's a buzz about it because people are loving it. I love the atmosphere and spaces and restaurants and noise and all of that sort of stuff, so it's not just about temples of gastronomy that you bow down to.

I quite like just a noise of a restaurant that's busy. Are you always taking it, like, are you able to lose yourself in it or are you analyzing it the whole time? No, I like to lose myself in it. I really do enjoy other people's skill sets and cuisine and things like that. Like I, there's a couple of, like, when you do some really special restaurants where there's some proper skill set on show. It's really nice to be able to just go then, wow, they're brilliant and what they do, you know. And I think what happens when you get to top-level restaurants, most chefs, they're not trying to do everything, they're just trying to do what they do really well, and that's it. Yeah, and so you hone your skill set. So, every top-end restaurant is very different, so you can go there and go and appreciate what everybody else is doing, I thi.... thi. thi. thi. thi. thi. thi. thi. thi. thi. Ti. Ti. Try. Try. Try. Ta, thi. Ta, thi. T. Ta, thi. Ta, thi. T, thi. T, thi, they're thi, they're not just, they're not just, they're not just, they're not just, they're just, they're just, they're just, they're just, they're just, they're just, they're just, they's, they's, they's, they's, they's, they's, they's, they's, they's, they's, they's, they's, they's, they's, they's, they's, they're just. T. T. T. T. T. T. T. T. I's just just just just just just just trying, thrown. I's just not trying, try. I's just just trying, try. They're not trying, thi. They're just just just just just trying, they're just just just just just years of grafting to get to the top, so it's quite easy to like immerse yourself in that moment, I think.

Yeah, because you don't go to like a fancy like Japanese place where you get sushi go, oh yeah, show me a Yorkshire pudding and pour in the gravy on the top. Yeah. Can we sell the top? Yeah, yeah. Yeah, going back to kids. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. You. This. This. This. This. You. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. This. Yeah. This. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. This. This. This. This. This. This. This. This. Yeah. Yeah. Yeah giant York should put in and pour gravy on the top. Yeah. Going back to kids you've got an eight-year-old just like seven children wrapped up in one you said. He seemed like a lot of energy but he's quite a chilled kid from my memory. I don't remember him being difficult or anything like that. But he's just got a lot of energy. Yeah, he's got a lot of it. He's just, he's very full. He's very full on. It doesn't stop still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still still. to to to to to to to to. to. to. to. to. to. to. to. to to. to to to to they. the they. to to to to to to to the to to the the to the to the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the their. He's their. He's their. He's their. He's just. He's just. their. their. th. th. te. too. te. te. ttttoo. te. te. ttoday. they. one particular thing, lots and lots and lots and he likes to do loads of different things

all the time. Yeah, I wonder where he gets that from. Yeah. He's also quite physical. Like he's he was a monster, he was a giant, he was 11 pound 4 born. Wow. He's very tall boys. I think they're about how he's, yeah, same age as a much th and he's a much th and he's a much thian. He's a much thian. He's a thi. He's a thi. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a monster. He's a th. He's a th. He's a th. He's a th. He's a th. He's a th. He's a th. He's a the th. He's a the the the thi. He's a thi. He's a thi. He's a thi. He's a thi. He's a thi. He's a thi. He's a to. He's a to. He's a to. He's a toe. He's a toe. He's a toe. He's a toe. He's a to. He's a to. He's a th. He's very tall boys. I think they're about how he's yeah same age as my my kids. I might not much taller. Yeah he's a monster. He's like he's yeah. Are you tall? Yeah, well I'm six foot free and also like a big lad. So he he comes out of the same vein. Although he is bigger than me born and he's like but he loves things like I don't know. He was he was he went through three or four years. three four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four four th four he four he four he. He he. He he. He's he. He's like. He's like. He's like. He's like. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he's a he's a he's a he's a he's a he's a he's a he's a he's a he's a he's a he's a he's a he's a he's a he's a he's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a he. He's a was bigger than me born. And he's like, but he loves things like, I don't know, he was, he went through three or four years of like kickboxing and Jiu Jiu-Jitsu and then he dropped into rugby and now his thing. Rugby is his thing. And go-go-carting, he does know that he's probably about the same weight as Lewis Hamilton now. So he does know that it's probably not going to be his chosen career partner.

He's definitely got more of a rugby energy than an Fon driver energy. They're a little bit like small and weedy and nerdy, aren't they? Yeah, they're tiny. It's a bit more like brute force. And were you a rugby guy, Tom? I was. I love rugby. I grew up in a the the the the the the the the th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. I th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He th. He's probably. He th. He's probably. He th. He's probably. He th. He's probably. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He's probably. He's probably. He's probably. He's probably. He's probably. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably th. He's probably the the th. He's force, isn't he? He's much more brute force. And were you a rugby guy, Tom? I did, I was, I loved rugby. I grew up in West Country, grew up in Glossa, so the only thing, like you're either a builder or a rugby player. I dropped out of both of them. I was all right at rugby, I played quite a bit up to us about 17 or 18, and then there was a point there was a point there was a point there was a point where was a point where was a point where was a point where was a point where was a point where was a point where was a point where was a point where was a point where was a point where was a point where was a point where was a point where was a point where was a point where was or 18 and then there was a point where it just becomes really like physical and kitchens, kitchens took over

yeah and so when you I thought that was a rugby term I was just rolling with I was like oh kitchens took over when I was a yeah I didn't understand what you know when the kitchens rule came in yeah I was impossible us. I didn't know what to do. And I was like, yeah, yeah, that kitchen. You all like to piss in a kitchen sink and drink it. Initiation, the old kitchen's through it. And it wasn't for me. I'll drink it out of a sink. And so, are you, you're quite Well, I actually help coach a bit on the Sunday so I'll drop in, yeah, because it's like, I mean, I'm sure you guys are the same, you're sure, you're super busy, and when you're always away or it's always busy or my world is always like

early mornings and very late nights and you don't see them, you have to live with that parenting kind of don't you, don't, and th... the th. th. th. th. th. th. And th. And to to to to to to to their to to to to their, to to to to to to to to to to to to to to to to to to to their, to to to to to to to to to to to to to to to to to their, I I I, I I, I, I I, I I I, I I, I I I I, I I I I I I, I I, I I I, I, I I I, I, I, I I I, I, I, I, I, I, I, I, I, I, I, I, I, I, I the the the the the the the the th. I'm, I'm, I'm th. I'm try, I'm try, I'm try, I'm try, I'm, I'm sure, try, I'm sure, I'm sure, I'm sure, I'm sure, I'm sure, I'm sure, I'm how do I make the difference and what do I do? So I've got involved and ended up helping coach. I'd say coach, it's more of like a classroom assistant whilst other people come. Are you putting down the cones? Yeah, I put out the cones and heard them around a little bit and just move from about and just go, no, stand over there and then listen to the coaches for what we're supposed to be to be to be to be to be to be to be to be to be to be to be to be to be to be to be to be to be to be to be the their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their.............. I I I I. I. their their their their their their their te. teananananananananananananananananananananananananananananan. tea. tea. tea. tea. their their their their their we're supposed to be doing. I'm not, I'm not, I don't get included in the, in the whiteboard at the background where they're talking about team tactics. I'm just like, so they're pretty like, like, so they have tactics in rugby do and then pass it to somebody else where there's no space.

That's the tactic. That's what happened in like my school. There was two big kids, Sean Devonish and James Penfold. And like as soon as they got the ball, they'd be put on in PE, one of each team. It's basically get the ball to them and they won't be able to, no one can stop them run to the other end of the pitch. But you have to try and make sure that he's focusing on his technique though as well because he can coast a little bit in this age because he's so big. But if he's got the technique and the size that he bean pan. No, well he's keen. He does play for two, he does do for two clubs. He does one on a Sunday and he trains like another club on a Tuesday and he's quite, like

his hero is a guy called Joe Marlow who's an England running there. Like I know, like he's like, I don't know if you remember Rob, but he loves it. Like he loves a mohawk. he's like, like he's a joke. He's. He's. He's. He's. He's. He's, I. He's, I. He's, I. He's, I, I, I, I, I, I, I, I, I, I, I th. He has, I th. He has, I don't, I don't, I don't, I don't, like, like, like, like, like, like, like, I don't, he's, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, he. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He. He's, I, I, I, I, I, I, I. He's, I, I, I, I th. He's, I th. He's, I don't, I don't, I don't, I don't, I don't, I don't. He's, I don't. He's, I don't. He does. He does. He does. He does. He has has. He has. He has like, like, like, like, I don't t. He does. He does. He does. He does,'s got a like he's like he's like he's had he is he yeah he'll go through a phase where he shaved it all off and then not quite a short as mine and then he went now I want to grow it back and then I want to have two days of like normal hair and then he goes now a Mohawk again got a Mohawk at your kid's school he, yeah. You'll have a Mohawk at your kid's school. Well, no one's said anything yet, so I'm waiting. I mean, he's too big or off. None of the teachers are so scared of him.

Yeah, you get sent home of a mohawk at my school, especially died blonde. Yeah. I don't know I'm the thin' tho tho tho tho tho thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi tho thoak's they's said, I've they're thi they're they're they're they're said, they're said, they's said, thoes thiolid thiolored thoes said thoes said tho tho tho tho tho tho tho tho tho th th th th th th thi thi thi thi thi thi thi thi thi thi thi thi. thi. thi. thi. thi. thi. thi. thi. thi. thiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii when there's a proper uniform and everyone's got to try and come forward. But I don't know I was an eight year old, I think they probably go, fuck it, just then get away with it. Yeah, it'll grow out a bit. Has he got hurt yet? Not emotionally I mean. Not really. No, not really. I imagine these opponents do. Yeah, he's caused a lot of injuries. Yeah. It's not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not. Not really. Not really. Not really. Not really. Not really. Not really. Not really. Not really. Not really. Not really. Not really. No. No. No. No. No. No. No. No. No, not really. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. Not. No, they. Not, the. Not, they. It. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. It's. No, they. No. No, they. No any of them. I imagine these opponents do. Yeah, he's caused a lot of injuries. Yeah. Yeah, it's actual problem we got a control. He's got, it gets a proper red mist. We call it roikinism in our house.

He's got noikinism where he gets proper red mist and like super angry. He got like to take him to one side and tell him the count to 10. Really? Wow. You know what they say if you remove that from his game he won't be the player that he is? Do you know what I mean? That's it Josh yeah I think you're right there maybe we don't we want to control it and harness it rather than quell it. And do you have that in the kitchen? Not really anymore. I've got to a point where I don't I'm not that on a daily basis when I was when we the the the th th th th th th th th we th th th we th th th th th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. the the the. th. th. to to to remove to remove th. th. th. th. th. that th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. the the the th. th. to to to th. to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to the where I'm not that on a daily basis when I was when we were running and started the hand of flowers. So the hand of flowers is nearly 20 years old and that level of pushing on a business from getting it from opening to being successful to win in a mission start to go in on winning two mission stars. It's always a drive and a control

and not an anger. I get really angry or pissed off about things that were so simple that I couldn't understand why someone would get that wrong and then if they get it wrong two or three times, yeah, I would absolutely lose my shit, thank you. What would get under your skin at that state? Because when you're setting up a business, like 10-year period where it's all you're consumed about it every single day you're alive because you're trying to prove a point really, aren't you? It's like me and Rob with this podcast. But I would have, when I started,

when we did comedy, Josh, at the start, you are scraping around for gigs and you are way, it's way too important to you at that stage of your, yeah, yeah, yeah. And one bad gig also can ruin you for days in terms of your, I'll be furious, do you know what I mean? Is that what happened for you, Tom? Yeah, it's a similar sort of thing, because you very much live in the moment, don't you?

You're providing, you're trying, you're telling jokes at a gig, and you're making sure people, you want people to come and have a great time..................... to. to come. to. to. to come. to. to. to. to. to. to. to. to. to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to the the the the the the the the the the the the the the the the the tooooombea..... tooombea... too... to to to to too. to come and have been up going, and if you do something so simple that fucks up an evening for someone that you just think we could have got that so much better. But it's normally just things that common sense stuff, like food that's coming up there's still cold in the middle or something that's just so, so simple or forget, like the biggest one we had, it used to be known as stupid Corner because everybody who worked in there had like normally quite small brains and it was stupid that was a section that they'd work on but it was forgetting the amount of chips like you do like like there's a table of four three of them have having

steak and chips but they'd only bring up two portions. Yeah. But they've done free lots of onion rings and you they've done free lots of onions and you do they've done free to lots the the the the the the the the the their their their their their their their their their their their their their their their their their their their their their their. their. their. their the amount. their their. their. their. their. their. the amount. the amount. the amount. the amount. the amount. the amount. the amount. the amount. the amount. the amount. the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, the amount, their their their their to their to to to to to to. to. to. their their their their their their their their their their their the amount of don't. How the fuck? Can you just be like, it's just really simple things like that? You just get quite wound up by quite easily. And what, I was speaking to someone about the hours when you run a kitchen and they are, ours are antisocial, Rob. But really they're not that antisocial. They're, you know, we, I think we have some difficult hours but they're made up th. th. th. th. th. th. th. th. th. their. their. their. their. their. their. their. their. their. their. their. their, their, their, their, their, their, their. their, their, their, their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. their. to. to. to. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. t. to. t. t. t. t. to. t. t. t. their. t antisocial. They're, you know, we, I think we have some difficult hours, but they're made up for that we have like good free time that we could spend with our kids that other people with 9 to 5s wouldn't have. But you're, could you take me through when you're at your peak, the hours that you're at work? Like, take me through the handful. Yeah, I I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, the the the the the the the the the the the the the the the the th........... th. th. the the th. the the the the the th. th. things today. Yeah, this is establishing your, the handfuls was one at the beginning again.

This is establishing the industry has massively moved on now and it's changed very much and lots of people are doing. But what, but not really when you open a business and you run it yourself. You know, you know, I would be in the kitchen by, I don't know, a quarter to seven in the morning and you start by making the bread bread.......... I. I. I to to to to the the the the the the the the the the the the the the the the the the the the the the the the the the th. I. I. I. I. I's. I'm, to be. I's. I's. I'm, their. I'll, their. I'll, you're, I'll, I'll, I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I'm. I's. I's. Yeah, I's. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. I'm, I'm, I'm. I'm. I the. I the. I the the the the the the morning and you'd start by making the bread and doing whatever else and you get set up and you try and get yourself established before the rest of the chefs turn up and then everyone starts coming in and the veg starts going away and you start that the day starts being active and you're straight away under the pressure because your first, you know your first tables at 12 o'clock so you've got you know essentially four five hours of just running around to get ready for lunch. And the hand of flowers when it was, like, there was a period where it just won two mission stars and we, well I've been on great British menu and it was just so, so busy. And you'd be running around

trying to get ready for lunch and lunch would be from 12 to 4, but then most of your prep work would be gone. So you then got, and the first tables table tables tables tables tables tables tables tables tabables tabables tabables to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to their. their. their. their. their. their. their. their. the the the the the the the the the the the the the the the.u.u.u. the the the to the to to to the to th work would be gone. So you then got, and the first tables back in at six, you then got two hours to kind of like restock everything. So you then do four to six constantly trying to run around. Like, so you've been in since court to seven, seven o'clock in the morning. Then, you know, you're massively under pressure. Then, you're massively under pressure. someone tries to cook a bit of staff tea which is normally spaghetti bolognaise and that's it and then you might get to then it's the evening service and then by the time the evening starts at 6 p.m. and then it finishes that maybe last main course might go at 10 1030 by the time dessert and everyone's

clean the stove clean the kitchen proper scrub down you might be done by half eleven if you're lucky. If you're the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the th. th. th is th is th is th is th is the the the thi. thi. It's the the the the the evening. It's the evening is is is the evening is the evening is the evening is the evening is the evening is the evening is the the the the the the evening is the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the ti. It's tia. It starts times. times. It's times. times. It's times. times. the evening starts times. the evening starts starts starts or you go to the pub or you go to whatever else and try and get a late night and have a couple of beers and do whatever else and then you'd be back in again at quarter to seven again the next morning. So it was massively full and I would do, I'd be easily doing 18 hour days. There was some days, I got me honest, there was a few days when we ran it was a the that 2008 when the recession hit the first one that's been through we would be I would work I would go to work to work quarter seven on a Friday morning work all the way through and then on a Friday night I'd work through the night making bread because it was the

only way of trying to get a little bit of extra money make all the bread and then Beth my wife wife will come in, take these loads of bread, probably about 50 loaves of bread that I'd make overnight and she'd sell them on a little market store in town on a Saturday morning. But I work all the way through, on a Saturday morning, on a to' the Saturday. And then I work all the way through all the way through Saturday and then Saturday at the end of service about midnight and go to the pubs and about two or three in the morning so I get I I so I'd be up in the kitchen about quarter to six on a Friday morning and a quarter to seven on a Friday morning and I go to bed about 3 a. Yeah. Oh my God. But you must have done things like that in gigs where you've been like you've been in Aberdeen

and then you've got to be down in Bristol and you're like what? I've got to get from there to there and so you've got to drive through the night. It's the same thing when you have the same thing like I've got a vivid memory of when I, it was like when I just signed with an agent or around then my friend saying, oh let's go out on a Friday night and I looked at my diary and I didn't have a Friday night free for six months and I thought, oh my god, that's a, I've made it. This is the best thing that could have ever happened. I think in that early bit, I was, because I loved what I loved what I loved what I that I that I that I that I that I that I that I that I that I that I that I that I that I that I that I that that that thing that could have ever happened. I think in that early bit, I was, because I loved what I was doing. It's all I wanted to do. I didn't want to do anything else. So I was just like, you just do it. Do you know what I mean? Now I'm dead to it. I don't want to ever do it again. But what do you do? But you know what and Saturday? Yeah, just on a Friday.

No, no, you know what I mean, like at that early stage, I'm sure all you've ever wanted since you had 10 or whatever was to run your own restaurant. So of course you're going to throw yourself into it, right? Yeah, but I've got to be honest with you. It's exactly the same now. I still look at diaries of when we can go, what are we doing, when can we meet people, what have we got, you know, what sort of things can we structure and when, when do we get a bit of downtime, family time or just hanging out with friends. And it's not, it's not very often even now, which is why I try to box off those Sunday mornings, you know, try to make sure that those are the things that you can do with doing the rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby rugby..... R ragagagagagagagagagagagagli. But. But. But. th. thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. tha. tha. tha. tha. tha. tha. tha. tha. tha. tha. times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, times, the. the. the. the. the. the. thea. thea. thea. thea. thea. the. the. the. times, times, times,'s still exactly the same. Like my world is like no days are the same. There's all something different.

Are you not having Sunday afternoon? You're not having weekends off then really because you're obviously weekends are busy for you in your restaurants. I know you're not actively in the kitchen every day as such, but are you still visiting and get into them all. Yeah, Saturdays and there's always some, there's normally, I don't know, two out of four on a weekend, I've got something on whether it's a cooking gig somewhere, whether it's in one of the restaurants or whether it's doing something like one of the food festivals

or cooking. Yeah, or corporate, you know, exactly. And then the Sunday we try to keep as our day. I mean, it's a good thing. The rugby clubs are like a really good thing. to get there, the training in the morning, they all the kids have great fun, and then they hang around for a couple of hours afterwards, you know, just all chatting and playing and do whatever else. And then we'll have a bit of tea, go over and make, and say, just you know, like try and have a normal Sunday like anybody else,

yeah, do you like, famous chefs like yourself? Do you get like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, to, like, like, like, like, like, like, like, like, like, like, like, like, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, to, and, and, to, to, to, to, to, to, to, to, to, to, to, to, to, the.. th. th. th. tha. tha. tha. to. tha. to. to. to. tha. to. to. to. to. to. to. to, to, to happen where you have you go and do that? Yeah people do. Yeah but I don't do it. I don't like I feel really really weird about going to somebody's own. We put ourselves I do it for charity so I'll do it like I'll cook at someone's house for a table of pen for a charity gift. Could I ask then because I think a lot of people will be interested in this. What because it's a big thing for kids is what their. Yeah. Yeah. Yeah. their. their. their. their. their. their. their. their. their. their. th. th. their. th. th. th. th. th. th. th. to. Yeah. to. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. I. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah........................................................ I. I. I. I. I. I. I. I. I. I. I. I. I. the. I. th. I. th. I. I. I. th. I. I th. I th. I th. I th. I the. I the. I the. the. this. What, because it's a big thing for kids is what was food like for your son? And did you have a different approach to it to other kind of parents? Because it's really like something people find tough, the restriction the kid puts on it, all that kind of stuff. Plain pasta dominating. Yeah. Yeah, no, AC gives absolutely no shit to his dad is, he still, it's still, it's food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food food. to. to. to. to. to. to. to food food food food food. to food. to food. to food. to food. to food. to food. the food. to food. to food food. to food. the food. the food. the food. the food. the food. the food. the food. the food. the food food. the food food food food. the food food food food food food food food food food food food food food food food food food pasta dominate. Yeah. Yeah. No. A.C. gives absolutely no shit to his dad is he still is still brown and beige food. That's it. Every now and then we went through that whole phase when he was much younger like three where we try and eat everything and then

half way through a meal go no I don't like that anymore. No, I hate that. And then we still. And then we still, and then we got the th. And th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. It th. th. It's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still, it's still brown, it's still brown, it's still brown, it's still brown, it. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th still, it's still, it's still, it's still, it's still, it's still, it's still, it's still brown, it's still brown, it's still brown, it's still brown, it's still brown, it's still brown, brown, brown, brown, brown, brown, brown, brown, brown, brown, brown, it's still brown, it's still brown, it's still, it's still, it's still, it's still then we still, and then we got to the point of, okay, okay, you've got to try everything and try all the vegetables and do all the way. And then he goes through that and then he goes, no, I hate that. And then he goes through that. But now, he's all right with fruit. It's all right with broccoli, the treats, if they're not, it, the, th, th, th, th, th, th, th, th, th, th, th, th, th, th, to, to, th, th, to, to, to, to, to, to, to, to, to, to, to, and, and, and, and, and, and, to, and, and, and, and, and, to, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, and, th.... th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th it's got to be like grated up and cooked in like a Bolognaise sauce and then... But she won't fall for that. Oh really? Yeah. The old hiding a vegetable, she's like there's a tiny bit of green in my pasta sauce. What is it? I've got one that is just purely plain pasta?

And does that get you down, Tom? Because as as a food, like I find it frustrating and I have to kind of process it a bit, much like the food, I have to process a bit and like go, all well this will parlor, but my life isn't great food, do you know what I mean? And so I was that. It is really irritating. No, it does irritate because you go, you'd like to go out for a nice dinner and go to him, explain what really good restaurants are like and what people are doing and the skill set. Because he actually quite likes the process of cooking.

But the idea of sitting in a restaurant and going, can I have chips? Like, it's just like, oh, like, it's just like, you know, like, it's just like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, that, the.................................... the. the. the. the. that we don't, we don't go with him. It's the same as everyone else, we just don't bother, you just go, let's go, let's go, let's go, as easy as then because he likes a pizza. Do you know what I mean? Yeah, yeah, yeah.

It's just, it's just easier. something really, really simple. I always do just vegetables or do like just whatever else. And I hope that when we sit then, that he sees me and Beth eating differently or have a smith, that he eventually goes, that's the norm. That's what normal people are. But I mean, we're the same as everybody else. It doesn't matter. And there's a couple of kids in his school that eat everything or at least his parents say that they eat everything. Oh they're so good they eat everything. Now I don't know if they're really that good

or they're just being that middle class parent show off kind of thing. They love that. They love that. They eat everything. Oh I hate those kids. Yeah. I hate the kids as well. Yeah I'll start testing. Yeah. I'll start testing. I'll start te. I'll start the te. I te. I'll start te. I'll the te. I'll the te. I'll the the the the the the the the that. How busy were you when your son was born? You know, because it was still at that mad schedule stage, or did you book some time off? No, we were really busy. And that was the only period, and it's the longest time I've ever had off, and that was two weeks. I've never had two weeks off in a row before. And it was when he, yeah, and it was when he was when he was when he was when he was when he was when he was when he was when he was when he was when he was when he was born and that was two weeks. I've never had two weeks off in a road before. And it was when he was born and I haven't had two weeks since. I might have had about 10 or 12

days but there's not been a period where I've had about two weeks solidly off before. Like and that was when he was born. And then I haven't had one since. We do have cool like little breaks and holidays like this. Like just this weekend like we the the three days down in Wichita, so we got a place down and off the North Kent coast. So we get down there every now and then they're still down there now and then we're quite lucky we go into the Olympics for the next weekend for a couple days there and then we've got a holiday booked in August. So we do get blocks of time. Yeah, yeah, yeah. they. they. they. they. they. they. they. they. they. they. they. they. they. they. they. they. the the the the the the th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. to to to to to to to to to to to to to to to to to to to to to to to to to to to the the the the the time. But it's never two, it's never two weeks solid of us like hanging at home and doing, yeah, so doing stuff like decorating, you know, you know, you know, I always hear like, um, I have a dad being told, yeah, oh yeah, the mrs has left me a list of jobs to do whilst you know I'm looking after the kids for this week and I've got to do this. I'm like like like like like like like I the the the the the the the th. I th. I th. I to to to to to to to to to to to to th. I'm to to to th. to to to to to to to to to to to to to th. th. to to to to to to to to to to to to do. Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah. So, yeah. So, yeah. So, yeah. So, yeah. So, yeah. So, yeah. So, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, I'm, I'm, I'm, I'm, I'm th. Yeah, I'm th. Yeah, I'm th. th. Yeah, I'm th. the th. th. th. th. th. thi. Yeah, I'm, I'm, I'm, I'm, I'm, th. Yeah, I'm, th. Yeah, th. Yeah, th. Yeah, th. Yeah, th. Yeah, th. and I've got to do this isn't it? I'm like, I mean, I'm never at home to have a list of jobs, which is just when I'm so shit at like the own wise.

Well, that's right, when you say about that, when you took us through your day as a chef, one of the first things I think is not just that's brutal work-wise, but like, when do you pay the the the? When do you get light bulbs for a house? Tax or all that kind of stuff. Like all of those things that you have to do are you need to just renew your passport. When do it, like how does that work? Yeah, life admin is really hard. It's really difficult. Like it is. So that's quite a lot of chefs. It's quite a young man's game because they they they they they they they they they they they they they they they they they they they they they they they they've got they get through life and they just do they get and why the industry has

changed. Yeah exactly and why the industry has changed quite a bit because people do you know you do recognize that people do need to actually get to the doctors at some point or go to a dentist for a six month check up or do it. You know you need to be able to have that structure in your life. But you're right, it's really hard to try and find those things. But most chefs are working weekend, so they're most working. So like Monday, Tuesday, Wednesday, are their days off, you know, so actually a lot of things. So it's actually quite easy to do like badminton, because everybody else is try and stuff. Yeah. You can't do can, you can, you can, you do, you do, you do, you do, you do, you do, you do, you do, the the the the the the the th. th. th. th. th. th. th. th. th. thi, thea, tha, tha, to, to tha, tha, to, to, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, tha, the................... So, t. So, t. So, t. And, t. And, t. And, tha, the. And, the. And, the. the. the. the. the. the. the. the. the. the. the. So, do get the opportunity to do stuff, but a lot of chefs will go on the night,

the night before their day off, so when they finish work, they'll know a place, most chefs know a place is open till very late, so they'll finish work and then go out till very, very late. And on the they've got, they'll spend a couple of hours sorting themselves out and just trying to work out what's going on getting their washing on, you know, and just doing just normal stuff for a couple of days and then they're back in it again.

Are you managing to get to parents evenings and those sort of things at school because I find now now they're getting a bit older like mine the same age as yours, there's something every, there's either a PE day parents evening or like a dance performance or a competition or something or school football match. It's like I'm relating to that. How are you managing to get to that or not not get to it? Yeah, no, I'm not there. I don't, I don't manage to get to any of them because because it's normally like it's not after after after after after after after after after after after after after after after after after after after after after after after after after after school school school school school after school and school finishes at 330, and you know, and you're like, well, 330, I mean, most places, I'm still doing lunch. Do I mean, lunch services, it's just like, we're finishing lunch service at 3.30.

How have they finished their full day at work? Do you know what I do? I do have this conversation, you know, listen, I know you're finishing school at 330, school at 3-3, that's your whole day done. Listen, most of these guys in the kids, and they've still got another, they've still got, that's not even half their day done, mate. You know, I do try to lay it down to him. So no, I don't make it best there for most like that. I do get involved in lots of other ways if you can.

Like if I can make a Tuesday or I can't, like if I can get, if I know when it is and I can block it in the diary for in advance, I can get in there and make sure I'm there, but otherwise it is really difficult. Because they make a decision on it the school's almost like a week before or like a few days. Oh this week's, you know, you're like, I haven't got enough time to change what I'm doing then to get to that. It's quite hard if your schedule's quite busy, but um, yeah, that's

balanced, isn't it? With filming, do you think Ed Gamble knows anything about food or is he just blagging it? Do you want to ask the same question to me about comedy? Yeah. Do you know what? I get asked to me? It that that? It that? It that? It that? It is? It's that? It's that? It's that? It's that? It's that? It's that? It's that? It's that? It's that? It's that? It's that? It's that? It's that? It's that is, it's that is that? It's that's that's that's that's that's that's that's that's that's that's that's that's that's is that's is that's is that's is that's is, but is, but is? It is? It is? It is? It's is? It is? It is? It's is? It is? It is? It is? It's is? It's is? It's that's that's that's that's that's that's that's that's that's th th the thi? It's the thi? It's not the the same the the the the the the thi thi thi thi thi thi that's that's that's that's lot because I do get asked that a lot. What is Ed doing on Great British menu? What is he doing there as a judge on great British menu? You know Ed and you know him well like and he's an absolute foodie. Like he's and he's an absolute foodie. Like he loves it. it. He's constantly like where he's on tour, where he goes on gigs, he goes and books restaurants that are nearby. He's always looking for great places to eat. His food knowledge is really, really good.

He loves cooking, he loves being in a their own restaurants. It's so well traveled as well. Like he goes places where he loves to eat and he genuinely, and I I I I I I I I I I I I I I I I I think, and he goes places, and he goes places, and he goes places, and he goes, he goes, he goes, he goes, he goes, he goes, he goes, he goes, he goes, he goes, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he's to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to th... th. th. thi. thi, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves, he loves. He's to toe where he loves he loves to eat and he genuinely and I think his perspective on Great British menu is actually one that is of like a consumer like anybody else like somebody says that he might not know how they've made it but he knows if it tasks good he knows if it's good he's a food journalist really isn't it you know like he's like encyclopedic knowledge of places and he's interviewing people like food all the time but yeah he does he he does he does he does he does he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he he th is to to to to to to to to to to to to their their their their their their their their their their their their their their their their their their the the the the the the the the the the the the the the the they. they. th is is is is is th is th is th is th is th is th is th is th is te is te is te is te is te is teoooooooooooooooooooo. toe. to to the the the interviewing people out food all the time but yeah he does he does know his stuff. But whenever you meet him in town for a drink, he's I'm just going to hear because I've

got to go to that and he'll be jumping around to five different places to try a certain dish and all stuff like that. He's proper into it. Yeah, really into it. Like, where have you eaten recently? Because he spends his whole life, because, you know, he's married, he lives in a cool part of London, you know, he doesn't want to get me that, that's not cool. Like, Josh, if you got on tele five years later, like Ed, you'd be in Waltham's still as well, mate. You're only there because you got on tell five years earlier, that's started. They started with a deal with Skinnery Notting Hill. Everyone said he's.

Yeah. But he's always eating out. So I'm always asking him where to go, what, what to go and eat? Where have you been recently this great and cool? And you know, he's always got somewhere. He's always got somewhere. On that, we should say, when we came on the call, we said said have you got anything to promote because we're normally like someone will be on because they've got something to promote and you just said oh there's always something to promote yeah what are the million

projects you're up to the moment Tom well we've got so there's a TV show this out in the minute called Tom Cage cooks for him which has got a book the last year that's a way to do it is a way to do it is a way the way the way the way way way way way way way way way the way way way way way way way the way way way way way way way way the way way way way the way the way the way the way i i i i i i i i i i i the way way way i the way i the way i the way i the way i the way i the way i the way i's a way i the way i'm the way is is is is a way is is a way is is a way is is a way is a way is is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way is a way of of the way of the the way of the the the the the the the the the the the the thethought Liz Trust already cooked it. Yeah, I think the show's been on longer than she's been Prime Minister. I think we're on week four which which has gone past Liz. Yeah, so he's like... He took the rotten cabbage in episode 3. Yeah, exactly. But it was actually really good. I went and visited producers and farmers up and down the country and then use their ingredients. Like it was a proper old school TV kind of show where we took a food truck, very similar to Gary Roadstarl

or Rick Stein like for 20 years ago. And take a food truck, go and visit a farmer and producer, cook what they cook in the field. Like it was a 1957 Chevy truck, truck, truck, truck, truck, truck, like, truck, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, the a piece of rubber in the back, but it had no, like it's got no brakes, no seat belts, no indicators, like it was a proper death trapper, like it was well frightening, and it actually didn't start either. So there's all these beautiful opening scenes of me driving around the countryside and having a lovely time, but the reality is that every time we finished, it would get, it would break down, we'd stick it on a low loader and then it would be driven to somewhere else and then we film it again. There's actually one part of me just driving around and around in

the car part pretending I'm on my way to Cornwall but shh, don't tell anyone. I just googled Tom Keridge is a national treasure and this is his gift to the nation Jay Rayna. Wow.. Jay Rayna said that. But when you type in Tom Carriage, obviously it predicts what you're going to Google. What do you think the first dish that it predicted I wanted Tom Carriage? Fish and chips. No, carrot cake. Really? Yeah. Yeah. It's a strange. I like that. Have you got a famous carrot cake? Well I've done a few recipes for it, but I didn't imagine it's not as famous as the amount of shit I get from the daily mail about the cost of fish and chips. That's what I thought the first thing that you Google would come up is price at. No, I, I, that didn't come up. That didn't't come up at all. It came up, Jay Rayner's nice quote,

and then someone who's desperate for your carrot cake recipe. Tom Cokes Cook, Cook, Britain. Are you doing more great British menu as well? Yeah, we start filming that next month actually. So the next series of that starts coming through. I can't tell you on it, I just can't remember. So when you're trying food on TV, because obviously we work in TV and we know that it can be slow and there's retakes and there's all that kind of stuff. Is it like sometimes like, or is it real, like, do you know what I mean?

Is it more of a TV show or is it really happening and they're just trying to catch it? Some of them are, so great British menu they work really hard, the reason why it's be so successful, and great chefs cooking it or chefs that really want to try and prove themselves and do well in it it is because they work so hard. The kitchen is very close and it runs almost like a restaurant, like a clock work style. There's so many people the the the the the the the the th. th. th. th. th. th. th. th. th. th. th. th. thi thi thi thi thi thi. thi. thi. thi. thi thi thi thi. thi. thi. thi thi thi. thi. the reason why the reason why the reason why the reason why the reason why the reason why the reason why the reason why the reason why the reason why the reason why the reason why the reason why the reason why the reason the reason the reason the reason the reason the reason the reason the reason the reason the reason the reason the reason the reason the reason the reason the reason th. thi. thi. thi. thi. thi. thi. thi thi thrash. thri. the reason why it's thi the reason why it's thi the reason why it's thi thri. the reason why it's the reason why the reason why thethe moment the dish is put on the pass, it comes straight into the judging chamber and we get to eat it. So it is, it does come to us warm, it does come to us like it would be in a restaurant, which is really, really good because it means that the chefs can showcase it. But yeah, I mean, we've all done TV, you know, live TV is the, and it's like, no, yeah, I mean, it's like undercooked and slightly raw or a bit chewy or whatever. Yeah, because you're rushing it.

Tim Lovejoy yapping at you, you're like, leave it out, mate. Ha ha ha ha ha. Give me a chance. You're really showing some there, Rob. that's it's like getting an absolute Jedi in and giving them a rusty gun. You're like, yeah, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, yeah, the, the, the, yeah, yeah, the, yeah, the, the, yeah, the, the, the, the, the, the, yeah, the, yeah, the, the, the, the, the, the, the, the, the, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah. Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, to. Yeah, to. Yeah, to. Yeah, to. Yeah, to. Yeah, to. Yeah, to. Yeah, to. Yeah, to. Yeah, to. Yeah, to. Yeah, to. Yeah, t. Yeah, to. Yeah, to. Yeah, to. Yeah, t. Yeah, t. Yeah, try to them there, Rob, have you? I've seen it. Basically, it's like getting an absolute Jedi in and giving them a rusty gun. And you're like, what? I can't do anything with this? Where's my light saber?

You've got proper gas stoves and the heat. You see them with them, the conductive hot enough and you still have got their palm on it going from to a steak here, help me out. I'd say that I was on Sunday brunch of you years and years ago. Normally you eat a bit and you have to be sort of semi-polite but I had you did some like sort of chicken wings or quail chicken wings. It was so nice. I literally just gobbled it all up in the green room in front. If I'm the th. If I was in, if I'm th. If I'm th. I'm th. I'm th. I'm th. I'm th. I'm going th. I'm going th. I'm going th. I'm going th. I'm going th. I'm going th. I'm going th. I was in th. I was in th. I was in thin' thin' thin' th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th. I was on th th th th th th th thin thin thin thin thin thin thin th thin th the the thin the the the thin the the thin. I was on the the thin the the the the thin. I was on him too polite and I'd just smash through it. Like I had four pints in Kentucky. I'll be happy. Yeah, coming off a late night on a Saturday. Yeah, just straight it just got straight into Sunday brunch having whatever food's put in front of you.

Have you ever fucked up a meal on TV and had to just kind of, kind of just pretend like on a live TV show you go oh just get away with it they'll say it's nice anyway. Yeah no not really on live TV it's always been I've always been all right there's been a couple of things why I cut a Celereac in half actually once in for four Sunday brunch and right in the the middle it was rotten so I just kind of like cut it in a the ignored it in the recipe just completely just included. So I've cut it in half and looked it in and went and just put it in the bin. I bet there's someone listening going, I swear I saw him do that. And I thought to yourself he's just cut that in half and all of the minutes.

He's got this weird thing. Every meal or cut a celery I can put it in the bit and it's like, theyre and look and they're like, we'll just ignore that and we'll just carry on and we'll talk talk about something else. It's like, I do quite like doing live TV though, because it is good, it does keep you on the edge, you've got to be talking, you've got. It gives it, it gives a bit of a buzz, isn't it? I really really. I. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really. I really really really. I really really really really. I really really really really really. I really really. I really enjoy. I really enjoy. I really enjoy. I really. I really. I really enjoy. I really enjoy. I really. I really. I th. I th. I th. I th. I th. I th. I th. I do. I do. I do. I do. I do. I do. I th. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. I do. t. I do. t. t. t. t. t. I do. t. I do. I do. I do. I do. I do. I do too long as I guessed. Yeah, about two and a half hours. Just get me in quick chat and let me fuck off on, mate, Sunday. Do they always keep you on the table, Rob? Oh, but yeah, because I have an absolute, I don't shut up, do they? So they're desperate for someone on there to not stop talking.

So I'm always on with quiet people because they'll save Rob for them because they may not talk. And then I get told off to talking too much. That food you had on Sunday brunch was outrageous, Tom. And I've eaten at your restaurants before, Hannah Flowers and you're one of the one of the best we've ever produced, Tom. And the best thing about it is you are so nice and lovely and not a complete twat and it shows you can be super talented and a good and we are thinking of chefs at this moment me and Robert both my name is not that that guy that does the sandwiches on Sunday brunch he is a lovely bloc have you met him Max. He's amazing. He's great. Oh my god he's brilliant yeah he's just he does

he's mad sandwiches yeah he's got a mad scientist of his sandwiches anyway. It's got a level of like texture, level of like, acid citrus seeds flavor or whatever. It's nice. Yeah, I mean, yeah, his sandwich shop is up in North London, in it? And he's got a pub down in Salisbury or something where I think he just spends most of his time heavily drinking and making food sandwiches. It's just like, he's absolutely living his best life.

Matt is amazing. Savage is a bit. I thought you bring this some, Tom and Josh, sorry. Tom Carriageville's son was evacuated from a soft place center that was on fire and he didn't realize because his phone was off. Is this a real headline? Yeah, well yeah, that is one. There was a true story. Like, what was that on? That must must must must must must must must must must must must must must must must must must, I must, I must, I must, I must, I must, I must, I must, I must, I must, I must, I must, I must, I must, I must, I must, I must, I was, I was, I must, I was, I was, I was, I'm, I'm, I'm, I'm, I was. th. th. th. th. th. the, the. the, the, the, the, the. the, the. the. the. the. the. the. the, the. the. the. the. th. th. th. th. th. th. th. the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, th. th. th. th. th. th. th. th. t. tog. t. too. th. th. th. th. th. th. th. th. th. it was a true story. Like, what was that on? That must have been, I must have been talking about that to Chris Evans actually. I was doing an inter, I was doing like Virgin Radio, something in a book promotion, and he was asking how the family was and what happened? Like, there was, because he lives near Marlowe near us. And it was a big fire, a few years ago at the, where the, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, where, the field, the field, the field, the field, was, where, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, a. And, was, a. And, a. And, a. And, a. And, a. And, a. the the the they. they. they. the. the. the. the. the. the. the. the. the. the. to. to. the, was, was, was, was, was, was absolutely like I mean all the fields were massively on fire and he had to be he got evacuated but like the the child care that was with him and the day was looking

after him but they couldn't get out through the carbox had to run through the fields and evacuating through the field. And Beth my wife was bringing me out, like I had absolutely no idea like 19 missed calls and she's like what and then what's going on like like like like like like like like like like like like like like like like like like the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the their. the the the the the the the the the the the the the the the their. their. their their their they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they they their their their their their their their their their their they. they. they. tod. they. they. they. they. they. they. their their their calls and she's like What and what's going on like the soft plays on fire That was also she's message you that it's on fire but obviously she can't get through to the child care So she's trying to ring you to see if you've heard from child care. Yeah. Yeah, yeah, yeah, it was a day of chaos that was a day of that was a day of chaos. No one was the field. th. th. th. th. th. the field. th. th. th. th. th. th. th. th. th. th. th. th. th. th. the th. th. th. th. th. th. th. th. th. that that was th. the the th. the the th. th. th. the th. the th. the the the the the the the the the the the the the the the the the the the the the the the th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. the. the. the. the. thea. So. thea. So. So. So. So. So, th. So. So, that. So, that. So, the th. So, field of corn was on fire. Yeah, next to the Softplay Center. So it was like this whole thing, like it was a hot summer's day and it was one of them things that just went up. And why did she have to run through the field? Because they couldn't get out through the front of the building where they got evacuated that way where the cars were separate. I was, the the the the the the the the the the the their was, their was, their was, their was, their was, their was, their, their, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was, it was like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was th. It was th. It was th. It was like, was like, was the the the the the the the the the the the the the the the the the the th. It was, was, was, was, the the the the the the the tho. It was like, like, like, like, like, was like, was like it's like it was a few years ago and they're all right now know what I'm done. That must be like when you get the thing of like the soft blades on fire and I can't get through to childcare which is a stressful message to get if you get it at the time but obviously

you got an hour later. You might get we've got to the soft play. You might get we've gone to the to to to to to to to to to to to to the to to the to to to the to to to the to the to to to the the to to the the to the the to to the to to the the the the tho. I's the the tho. I's tho. I's the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the tho. tho. tho. I's. I's the. I's the. the. thea. thea. thea. theaugh. the. the. the. the. the. the. the. the. the. the. You're not expecting the soft players on fire. That is a long shot. Have you been to any of your restaurants? Yes, yeah. So we eat some we got somewhere called a butcher's tap and grill which is kind of like stakes and burgers and things and eat it'll eat in there quite a bit. The coach which is like a mission star pub in the middle of Marlow and it's kind of like fit up at the counter. t. tap. tap. tap. th. And it's kind th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. that's that's to to to to to to to to to to eat. to to to to to eat to eat to eat to eat to eat to eat to eat to eat to eat to eat to eat to eat. We eat. We eat. We eat. We eat. We eat. We eat. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. So. to to to to to me. to me. the to me. to me. to me. to me. to me. to me. to me. to me. to me. to me. to me. to me. We'll to to me to to me to eat. We to eat. We to like fit up at the counter and does lots of bits, like lots of like separate things. It's not necessarily a free-call salad cart, so we'll go in there and have a couple of things. He's not eating at the hand of flowers because it goes through that old process like it's, you know, he won't fucking eat anything. Like you know, just, you know, he's just like, and you just like, theyre and you just, and you're just, and you're just, and you're just, and you're just, the one, the one, the one, the one, the one, the one, the one, thin, the one, the one, th. It's, th. It's, the one, thin, the one, the one, the one, like, like, the the the the the the the the the the the the the their, their, their, their, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, it's, the the the the the th... It's, th. It's, th. It's, th. It's, th. It's, th. th. th. th. th. th. th. th. th. th. th th. th the th the th th the th the th th th the th London at the Corinthia as well, because it's quite a good fun, you know, it's a big, busy, bustling, like great big room and it's a nice place.

So he does eat in them. He does, I mean, he loves being in restaurants. It's quite a, and he does love being in a that maybe everybody else or particularly kids would be a little bit intimidated by. So we'll walk into a kitchen and say thank you very much and yeah so it's a big part of his life I mean it's a big part of his life in it so yeah of course is in it. Tom can you it's not really parent it but I'm interested so to talk me through the process of getting a Michelin stuff okay so you you th you you you you you you you you you you th you that th th th th th that th th th that th th th th th that th th th to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the thi. I took. I told. I told. I to to to process of getting a Michelin stuff, okay? So you've done your, how many, I don't know, how many years did it take to get one at the hand of flowers? And is it anything to do

with the tire people? As a second, separate question? It's a separate question. It's a separate question. It's the same, same company. It's the same company. It's over a hundred years years old now, the Michelin the guide. It's, tak is is is is is is, takers, takers, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, to to ta, to to to ta, ta, to to to to to to to to to to to to to to to to to to to to to tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, tak, ta, ta, their, their, their, their the ta, the the ta, ta, their their ta, their ta, their ta, ta, their a whole route from North France to the south of France which was the road. Michelin invented this guide because people were starting to drive cars and they enjoyed it. And they wanted, they put big bits on the map of restaurants that were kind of like worth going. And then they got them all around France where they find going spaces and it was good because it would mean that they would they they they would they means that they were right. So it's started off from that so it's the same people however. You know that bloke who's made out the tires? But Benden his name is yeah. Is it him that comes in to check the meals? Yeah in disgust. You're not going to believe who's in.

Oh quick guys, up your game, don't you burn that state, big dogs in, bend it, bend the bedder, bend the bedder. Knocking things over, be bendin. That is that what we make the hands of eight and tires. Someone feed him. So how long had you been going before you got your first one? Well, the hand and flowers have been open for 10 months when we won the first star. But I had a mission star.

I had a mission star. I had a mission star. I had a mission star. I had a mission star or kept a mission star. Then when we opened the hand of flowers, I sent them my CV. I just let them know where I was. It said, listen, I was I was I was I was I was I was I was I was a I was a the the head I was a the head I was a the the head the the the the the the the the th. I was th. I was their th. I was th. I was th. I was th. I was th. I was th. th. I was a th. th. thead thead. thead. thead. thead. thead. thead. thead. their their their their their their their their their their their their their th. We were th. We were th. We were th. We were th. We were th. We were th. We were th. We were th. We were th. We've th. We've th. We've th. We've th. We've th. We've th. We've the. We've the. the. the. the. the. the. the. thea. thean. thea. Had the of flowers I sent them my CV. I just let them know where I was and said listen I'm just moving up from my own business and it's a pub and it's whatever else and this is it and they came, they inspected you don't know when they're coming

they don't tell you, they don't book under, you know, it's mission in by the way. They might announce after they've eaten, they might might might they might they might they might they might they might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might. They might announce after. They might announce after. They might announce after. They might. They might. They might announce after. They might they've after. A. A. A. A. A. A. A. A. A. A. A. A. A. A. And, after after after after after after after after after. And. And. And. And. And. And. And. And, after. And, after. And, after. And, after. And, after. And, after. And, after. And, after. And, after. And, after. And, after. say hello to the chef? And then you all go, oh, shit. What did they have? And you start looking at what they've eaten. But they don't really do that now anymore. They just turn up. And you only know if you've won the star or kept the star when the guide comes out normally. Oh my God. Yeah, the guide comes out is like the worst morning of your life.

Yeah, there's a lot of, well you get an invite, they didn't use to do it, they now do a kind of like an award ceremony where there's new stars get given, you know, their new mission stars and if you're an existing mission star chef you get an invite, but you start getting nervous that you know maybe two weeks before the actual award date, but you haven't got your official invite. So the chef community is always on like tender hooks, it's always like, oh my God, have you got an invite yet? If you got, like, everyone's texting each other. And then when you've got, oh God.

And then you might get, I've got an invite, and then you's like, so it's always, there's always a bit of tension, like it is quite a nerve racket thing. If you just text Gordon Ramsey now and say you're going to the Michelin event tomorrow. Yeah, like, well, yeah, in January I could text and go, you're going, like, and he would blank me and not say anything and just turn out and then go, oh, sorry, I only just saw, I only just just just just just just just just just just just, I only just, I only just, I only just, I only just, I only just, I only, I only, I only just, I only just, I only just, I, I, I only, I, I, I, I only just, I, I, I, I, I, I just, I just, I just, I just, I, I, I just, I just, I just, to text, I just, I just, text, text, text, text, text, text, text, text, text, text, and say, text, text, text, text, text, to text, to text, to text, to text, to text, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, to, text, to, to, to, to, to, to, t. t. text, text, go, go, go, go, and, text, go, go, go, text, text, text, text, text, text, tx, text, text, text, text, text, text, to So are you at the stage now though? So you've still got two, have you got two, have you got two at the hand and flowers? How many of you got, you got two at the hand and flowers? So two at the hand and flowers and one at the coach, right? So is it just one meal they're judging it on? Yeah, I think if they judge it overimes out of the year maybe even more. And I think if they're going to go from one to two star, because then they start making, there's big decisions when it goes to two star and then two to three star, I think they do a lot of inspections and they might use global inspectors as well,

people that inspect in Japan or in you eat in a three mission style restaurant in Japan and a three mission style restaurant in the center of London it's the same not the same food but the same kind of sense of perfection and aura of quality and all those sort of things that they look for so yeah they'll bring in global inspectors as well. So how often do they remove one? No they do but it's not very often if if if if if if if if if if if if if if if if a a a the their. their. their. their. they. they. they they they they they they they they they they they their. they they they their. they they they they they they're. they're their. they're they're they're. they're. they're. they're. they're. they're. they're they're they're they're they're they're they're they're they're they're they're they're they're they're. they're. they're. they're. they're. they're. they're. they're they're. they're they're they're they. they're they. they. they're they're the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the their their their their often. It's normally if a chef has moved and it's normally if the restaurant's focus has changed. Sometimes the restaurant will lose one. But they also recognize that it's, I think it's a big thing to remove a star. Yeah. Because if you've gone from two stars to one star, you're still a very good restaurant, but people who always see them as a bit shit now. And so I think they, that's why I think they take giving stars out as a big thing because they want

to know that it will be kind of like quality led forever. It's not just, it's not just, they don't follow fashion or fads or just go, yeah, this is the restaurant everyone talks about now, let it going to be consistent for a long period of time? And if you get two or three, is that you made in terms of like, bookings are just bang, bang, bang, bang, or is it not as simple as that? No, it's not as simple as that. I think the world has slightly changed. A lot of people like, you know, we've mentioned Ed goes in ease and loads of cool restaurants, some of them too, some are free mission style, but lots of them are like really cool pizza places that just are amazing sourdough breads that are cooked beautifully or brilliant burgers. The food scene has changed so much now that you can eat great food that doesn't have to

be two or free mission and star. So there's so much choice that's available. So it doesn't mean that you become busy or successful. But it is a level of quality that is driven that I suppose people, if they're looking for something really good, it will help build consistency in the strength and a foundation. But it isn't the answer, if your restaurant isn't packed, and you're in the shit, and it's not working. And you've got a mission star, which lots of places will be,

they'll have mission stars and not be necessarily busy. Getting two stars doesn't necessarily mean that they're going to be any more successful. If you're like your first mission style was when you was a head chef at that other restaurant not your own one, does that count as yours or theirs almost or is it a bit of a grey area? And like do you need to have your own restaurant and win one to be like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like own restaurant and win one to be like I've got one on my own now. That's kind of the restaurant nor most restaurants if you think about it most restaurants aren't necessarily owned by the chef. Chef whether they're in hotels or wherever they're an employee and no chefs cook that star so the restaurant gains the star so for example the restaurant that I was in

when I left and then moved to open the hand of flowers it had a mission star before the head chef left I then took over and maintained that star so the restaurant keeps the star and it's the same to me when I leave when or when I left the new head chef that came in you know it wants to keep that mission and start you're there's a tough horrible job to come in isn't that that that's that's that's that's that's that's that's that's that's that's that's that's that's the the that's. to the to the to the to their. their. It's. It's. It's. It's. It's. to to to to the the the to to to to to to to to to to to to to to to the to to to the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the their. the their. their. the the the. the. the. the. the. the. the the the the the the the the the the the the the the the the the the the the you're there trying to maintain Horrible job to come in isn't it that's like David Moyes following Alex Ferguson isn't it? It's like how fucking out? How did you feel when you got yours like within 10 months the hand of flour that how did you know Oh, they've come in and then you get an invite to think what how excited are you and happy? It's amazing I mean mean it's just brilliant because we were a pub as well.

So we didn't do any of the, there was no tablecloths, you know, we served, you know, points of reel. Or it was a case of just trying to make sure that it was a comfy environment. We wanted to do all the lovely food and all the lovely ingredients, but without the kind of sense of that pomp and that ceremony and that kind of like that hush tablecloth and that, you know, everything where everyone sits there in silence and you know, everyone's too scared to talk. I wanted to get me, I hate all of that. So I got rid of all of that and just thought, well, we'll just cook really nice food

and we're just saying nice to people and try and be and be and be and be and be and be and be and be and be and be and be and be and be and be to be to be to be to be to be to be to be to be to be to be to be to be thin and thin and thi and thi and what happens. So when we got it, it was amazing. You know what? I'm so like, honestly, and I think national treasurer is spot-on from Jayana. We all actually love you, Tom, and it's so nice to see someone so talented and be up along those sort of top chefs, but also so humble and normal. Oh, you're very kind. But there is like everything. There's a lot help people that kind of help you on you up. No, you misjudge comedy that, mate. Yeah, fuck you. You may want to pretend to keep everyone on side. I'm very much a fucking low wolf here. Yeah. Those producers and agent, mate, if anything, they're holding us back. You've got to give it a shit. Yeah, yeah, you've got people just taking 15% of your earnings, yeah?

They listen to this, Tom, and I'm going to tell you now, they do fuck all. They do fuck all. You're going to shit yourself when I ring your neck. Don't worry, I've got loads of people in my business that do fuck all as well. Don't worry. So thanks so much, right. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I. I, I, I. I, I, I, I, I, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm just, I'm, I'm th. I'm just, I'm just, I'm just, I'm just, I'm just, I'm just, I'm. They're th. They're th. They're th. I, I, I, I. I. I, I. I. I. I. I, I. I. I, I, I, I. I. I, I, I, I, I, I, I. I, I, I, I, I. I, I, I, I, I, I, I'm, I'm, I'm th. I'm th. I'm th. I'm th. I'm th. I'm thi. I'm thi, I'm tha. I'm tha. tha. tha. tha. tha. they're they're they're they're they're they're they're thi, I'm got loads of people in my business that do fuck all as well. I don't know. So thank so much right and I'm looking forward to following Ace's rugby career. I want to ask one last question. Would you prefer him to represent England at rugby or get three Michelin stars in his own restaurant?

Oh, that's quite a hard one. I think represent England at rugby, I think that would be mega. But I think it's more likely the other ones. Like it's more likely it'll be in the world of food and restaurants, but I think, you know, it would be amazing. Can you imagine what it'd be like to be a pro parent like that? You're seeing, seeing one of your kids run out like Twicken him or Wembley or something like it would just be mega wouldn't it? So thank so

much man. Good to bea. Tom Kerrish. Cook's Britain, the book and the show. And the carrot cake. And the carrot cake. Good luck with your carrot cake. Cheers mate. Bye guys.