Elle Fanning

Summary

Off Menu with Ed Gamble and James Acaster: Elle Fanning

Release Date: November 5, 2025
Guest: Elle Fanning
Theme: The Dream Menu of Elle Fanning—Food Memories, Fast Food Favorites, and Film Stories

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Episode Overview

Ed and James welcome celebrated actor Elle Fanning to their fantastical "dream restaurant," where she selects her ideal starter, main, side, dessert, and drink. With trademark whimsy, jokes, and riffing, the trio dig into Elle's Southern food roots, her career from childhood to the present (including the upcoming Predator: Badlands), baffling American chain restaurants, on-set food stories, and the subtle art of donut appreciation. The conversation is peppered with food nostalgia, hilarious tangents, and memorable moments.

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Key Discussion Points & Insights

1. Arrival at the Dream Restaurant

• Elle is greeted warmly; the hosts riff about restaurant reservations vs. walk-ins, with Elle preferring knowing her spot is secured.
  • Quote: "I kind of like knowing that that's the plan... then you don't know if you might not get the table." – Elle (09:51)
• Discussion of overhyped TikTok food spots: Elle and the hosts agree TikTok-worthy places rarely live up to their online hype, though the videos are entertaining.
  • Quote: "It looked amazing...Then as I'm eating it, I'm like, of course it tastes rubbish." – James (11:36)

2. Secret Ingredient & Movie References

• Secret ingredient for ejection: Green Eggs and Ham ("Dr. Seuss story" and an allusion to Elle's first film I Am Sam, for which "green eggs and ham" is read often).
• The hosts riff on the possibility of an actor acting in the womb.
  • Quote: "I mean, we can't be far off someone having a role in a film while they're still in the womb." – Ed (07:05)

3. On-Set Food Stories

• Elle shares about eating "chicken hearts" and real period food on The Great, and the ordeal of substituting real ice cream with lard for melting scenes.
  • Quote: "We put it in, we're like, oh my God. They actually made it...it was exactly the recipe...We can't do this many takes eating a full, like, chicken liver heart." – Elle (15:21)
  • Nicholas Hoult, her co-star, requested real ice cream instead of lard.

4. Predator: Badlands & Being an Android

• Elle describes her Predator: Badlands character Thea: an android/synth who doesn't eat ("she's completely like mechanics").
  • Quote: "It's also talked about in the film. She doesn't eat any food. She's completely like mechanics all underneath." – Elle (17:44)
• Ed and James riff on how cyborgs not eating is the real future problem.

5. Filming in New Zealand

• Elle praises New Zealand’s food, especially pastries, brunch, and fast food.
• The physicality of her new role meant being very hungry on set; her character was sometimes "a robot backpack" in stunts.

6. Celebrity Encounters & Starstruck Moments

• Elle recounts getting starstruck at the Met Ball, particularly by Alexa Chung and Beyoncé (placing Alexa above Beyoncé for her as a teenage fashion nerd).
  • Quote: "All I wanted to do was meet Alexa Chung at the Met Ball...I was like, I can't believe that." – Elle (27:47)
• Hilarious story of falling on her ass in front of Cardi B.

7. Food Preferences and American Chains

Water

• Prefers still, particularly New York tap water for taste and even hair.
• Joke: celebs like Brad Pitt and George Clooney pump NY water to LA.

Bread Course

• Her pick: Upgraded Cheddar Bay Biscuits (from Red Lobster)—"a little flakier...warm, with cold whipped butter and honey, and flaky salt."
  • Quote: "I want really light, fluffy whip with salt...I love a salt and sweet." – Elle (32:03)
• Discusses American “biscuits” confusion with UK scones.

8. Elle’s Dream Menu

Starter [41:17]

• Panko mozzarella sticks with marinara, specifically crunchy—not smooth. Also fondly remembers a giant triangular cheese dish from filming in Hungary.

  • Quote: "I don't want a beer battered...I want the bumpy panko crumb crunchy one." – Elle (42:18)

• Bonus starter: Clam chowder gets debated and, after playful pushback, included.

  • Elle wants "big clams, not much potato," hates being tricked by potatoes.

Main Course [52:36]

• Chicken Divan (from her grandmother's cookbook):
  • Boiled chicken, broccoli, canned cream of mushroom soup, mayonnaise, curry powder, topped with cheddar cheese and baked. Served with fluffy white rice.
  • Highly nostalgic, "not selling it," but "so comfort" for her.
  • Quote: "It is made with cream of mushroom...mayonnaise...curry powder...It's a casserole." – Elle (53:10)
  • James: "I always respect when people use their...specific name for a grandparent that is, like, no one else would know..." (57:33)

Side Dish

• Simply steamed spinach—"not too watery, not too dry."
  • Elle always orders it if available.

Drink [68:08]

• Negroni (learned to love them in London, influenced by Tony McNamara, showrunner of The Great).
  • Discusses differences in drink culture and ice between US and UK.
  • Quote: "When I want to drink, I want it to taste like alcohol." – Elle (70:09)
  • Negroni is "the grown-up Aperol Spritz."

Dessert [73:22]

• Companion to donut obsession: Elle loves Dunkin’ Donuts and Krispy Kreme but doesn't see donuts as restaurant dessert.
• Primary pick: Strawberry Mille Crepe Cake from Lady M in New York.
  • "20 layers...pillowy soft...different flavors...the strawberry one."
• Secondary (and more eccentric) pick: Bubble gum ice cream from Baskin Robbins with actual bubble gum pieces ("worst seller," recently discontinued but sourced by her mom and "Bruce" at Baskin Robbins for her birthday).
  • Quote: "It's my favorite thing...the gum kind of freezes while you're chewing it..." – Elle (85:18)

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Notable Quotes & Memorable Moments

• "I could eat a whole dozen. I've eaten on sets...a box of Krispy Kremes at night." – Elle (13:12)
• On the challenges of fake food in period dramas: "So you wouldn't give us real ice cream...and it was like a lard that we had to eat. That was...so bad." – Elle (16:27)
• "If they're not eating, I don't think they're human, you know?" – Ed on cyborgs (18:01)
• "[Donuts on TikTok are] never actually good food. They'll be fun colors." – Ed (11:04)
• "I'm a really adventurous eater. I will try anything. I love food, but I...love fast food...I don't like the fancy donuts." – Elle (12:18)
• "I feel like it does feel like...a team sport, you know, it feels like an athletic event." – Elle on the discipline of acting (50:28)
• "I am someone—I will eat off the floor. Like, five second rule...really doesn't bother me." – Elle (65:54)
• "You have to, like, because no one likes the ice cream. So it's a terrible seller. But Bruce is like, well, no one eats it. But I can call it in if you buy the big drum." – Elle (84:56)
• "Her name is Mary Jane." – Elle, after being accused of grandma’s stoner casserole creativity (87:46)

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Timestamps for Key Segments

• [09:23] Elle arrives at the dream restaurant
• [13:09] Donuts, fast food, and delivery habits
• [15:21] Eating chicken hearts and lard on set
• [17:44] Explaining her android character in Predator: Badlands
• [27:47] Starstruck stories: Alexa Chung & Beyoncé
• [31:14] Red Lobster biscuits—Elle's dream bread
• [41:17] Dream starter—mozzarella sticks & memories of cheese triangles from Hungary
• [44:40] Clam chowder (debated, eventually allowed)
• [52:36] Main: Chicken Divan (grandmother's recipe)
• [62:13] Side: Steamed spinach
• [68:08] Drink: Negroni
• [73:22] Dessert: Lady M mille crepe cake & Baskin Robbins bubble gum ice cream

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Tone and Language

• The episode retains the freewheeling, irreverent, and playful exchanges characteristic of Off Menu.
• Elle is game for all tangents and participates in the hosts’ British-American food culture riffs.
• Nostalgic, food-obsessed, and often self-deprecating, the tone is warm, quirky, and intertwined with showbiz anecdotes.

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Closing Thoughts

Ed and James praise Elle’s candor, humor, and unusually nostalgic menu. The podcast is filled with food as memory, American vs. British fast food culture, surreal on-set stories, and doughnut opinions, capped by the slightly baffling but evidently beloved bubble gum ice cream. They plug Predator: Badlands (out November 7, 2025), and celebrate finally (jokingly) "making it" by getting the podcast on YouTube.

Transcript

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[B]

Welcome to the Off Menu podcast. Taking the raw steak of conversation, Chopping it up with the capers of humour, Adding an egg yolk of friendship, mixing it all up. Maybe add some mustard of great chat, put it on a plate. A sort of Steak tartare. I think I'm going for there.

[C]

Sometimes I don't know when to interrupt because I don't know what.

[B]

Yeah, well, sometimes I don't know when.

[C]

I don't know what this is.

[B]

You didn't know what that was. Raw.

[C]

Raw steak with a while I thought. I thought you might be about to cook the steak maybe.

[B]

No man. No man. No man. Raw steak. Raw t. Tata.

[C]

Ugly Doly neighboringos. That's. Oh, that's Ed Gamble. My name. I thought I talk like Ned Flanders for this one. No. Okay. Ned Flers from the Simpsons for the.

[B]

You can do it for the intro. But when we have our guest on. I'd rather you spoke like yourself.

[C]

Time will tell. That said, Gamble, my name is James A. Castle. Together we own a dream restaurant. Every single week, we invite in a guest and we ask guest and we ask in their favor. Ever start a course dessert side dish and drink. This week our guest is Elle Fanning.

[B]

Elle Fanning, a wonderful actor. Of course.

[C]

Such a good actor.

[B]

An actor for the majority of her life, James.

[C]

Yeah. And Joe. What Ed? It shows so natural on screen. Can play any character thrown at her. Elle Fanning, such a great actor. We're so lucky to have her on this podcast.

[B]

Yes. And she will be in Predator Badlands, James.

[C]

Absolutely. This Friday. It's out. If you're listening to it when this. Now when it goes out.

[B]

November 7, 2025.

[C]

Nov is short for November.

[B]

Of course, seventh is full for seventh.

[C]

Very excited. Hopefully we'll talk about put it to Badlands a bit more.

[B]

I'd imagine we will, because I'd imagine that's part of the deal with getting out on the podcast.

[C]

I don't know. We imagine. We don't know. We keep ourselves out of the business side of things. That's Benito's domain.

[B]

Yes. It's a new entry into the Predator franchise.

[C]

All we do know is that if Elle says the secret ingredient, which is an ingredient which we deem to be unacceptable, we will have to kick Elle out of the dream restaurant.

[B]

Yes.

[C]

And this week the secret ingredient is Green eggs and ham.

[B]

Green eggs and ham, James.

[C]

I think it is Elle's first film is I Am Sam. I Am Sam with Sean Penn and her sister Dakota.

[B]

Yes.

[C]

So I think this is Elle's first film. She painted Dakota Fanning's younger self.

[B]

Yes. Well, we've worked out she must have been like 3 or 4 when she did this. So you've got to imagine it was her first film.

[C]

You gotta imagine it.

[B]

I mean, we can't be far off someone having a role in a film while they're still in the womb.

[C]

And green eggs and ham, which is the Dr. Seuss story. Hello. My fucking ghost in this room.

[B]

Why is no one talking to me?

[C]

He reads that story a lot. So that's a big part of. My food's here. It's been delivered, it says on my phone now. So that must have gone quite well.

[B]

I really wish people could see this intro because we clearly have to just finish the intro before we eat the food.

[C]

Yeah.

[B]

Oni's very kindly got got the meal and she put it out there. Yeah, but you leant round to look at the meal like you were the most distracted man in the world.

[C]

I'm so hungry.

[B]

But we've got to finish this and then we'll eat.

[C]

Yeah, yeah. But that's why I didn't entertain your ghosts tangent. I was like, my food's nearly here. I haven't got time for this riff that's going to last another.

[B]

I didn't say anything about ghosts.

[C]

Two minutes at least. Then you said you were a ghost.

[B]

It wasn't the tangent. I thought I felt like a ghost because I made a brilliant point about the future of Hollywood, that eventually there will be a movie star who's still in the womb.

[C]

Yes. It's possible that will happen.

[B]

Yes. Thank you. Right. Green eggs and ham is a secret ingredient.

[C]

Yeah. You read it a lot in the film. I am Sam read it to his kid.

[B]

Yeah.

[C]

Which Al played at one point during the film. So, like, you know, that's the earliest food reference in her film career. Acting career, I believe.

[B]

Yes.

[C]

So if I'll just say I'd like green eggs and ham. She's at the dream restaurant.

[B]

Yes. And this, if you want to watch it, will be on YouTube tomorrow.

[C]

Oh, man, I can't believe we got on YouTube.

[B]

Yeah, we're finally on YouTube. We had a lot of meetings with those guys. We were like, how do we get on YouTube? We've got a good product. And then every meeting they'd say, you just put it. You just put it on there. And Bonito would be like, no, we want the official nod.

[C]

One day, maybe a child in the womb will be on YouTube.

[B]

Hey, that's a good point.

[C]

It's a good point.

[B]

This is the off menu menu of Elle Fanning.

[C]

Elle Fanning. I, I genuinely. Before you stop recording, nearly shouted James Acaster. This. I nearly shouted James Acaster. This is the off menu menu of James Acaster. That's what I Nearly did. What the hell?

[B]

Self fanning.

[C]

Self fanning me.

[B]

Welcome, Elle, to the dream restaurant.

[A]

Thank you.

[C]

Welcome, Elle Fanning, to the dream restaurant. We've been expecting you for some time.

[A]

Oh, man, I'm happy to be invited. Thank you for my reservation.

[B]

There's no reservation. This is a walk in only.

[A]

That's right.

[C]

Yeah.

[B]

You can just stroll in whenever you like.

[A]

Oh, good.

[C]

Do you prefer that? Is it better to know that you've got a reservation, you're looking forward to it, you've taken care of it, or do you like the feeling of like, you just wandered in and, oh, there's a table?

[A]

That's funny, I've never thought of that before. I kind of like knowing that that's the plan of, like, knowing where I'm going and like, having the reservation. Yeah. I think I prefer that because then you don't know if you. You might not get the table. You have to wait and.

[B]

Thank you. And I completely agree with you.

[A]

And then there are some restaurants too, and they're like, we don't take reservation. You're like, oh, gosh.

[B]

Then what are you. I know it's supposed to be a restaurant. Like, reservations are.

[C]

Yeah.

[A]

It's them wanting to be cool.

[B]

That's like, you know, it's wanting to be cool. I also understand that there's a big problem with people reserving tables and then canceling.

[A]

Maybe that's true.

[B]

But this whole. This whole just you show up and queue for two and a half hours and then you get this, whatever it is.

[A]

Yeah. No, I'm never gonna stand in, like a long line to get something.

[B]

It's demeaning.

[A]

I know. I don't want to.

[C]

When you see a long line, sometimes I'll see like a long line for a place that maybe I queued for once and it was disappointing. And then I'll go past it and see the line and I want to shout at the.

[A]

Yeah. Do you tell them it's not worth it.

[C]

You're wasting your time.

[A]

Exactly. I get that. Yeah. Because I'm in New York a lot and there's these little, like, pop up places that people obviously, like, have seen on TikTok or whatever, like bagel spots. And it's like, I don't think this is worth it, I have to say.

[B]

But those TikTok places are never actually good food. It's like, no, they'll be fun colors.

[A]

Yeah. But I do look. I do love looking at them on TikTok.

[C]

Sure.

[A]

And I said, I, like, save them, thinking that I'M ever going to go to the place, you know, like, oh, I got to remember that, you know, Taco Spot.

[C]

Yeah.

[A]

But they do make them look good on the videos.

[B]

Well, that's their job, you know?

[A]

I know.

[B]

Yeah.

[C]

Every time I fall for it, I feel absolutely so disappointed with myself. As I'm eating the thing that looked amazing. You know, someone showed me an Instagram thing. I'm like, look at that. We got to get it.

[A]

I know.

[C]

And then as I'm eating it, I'm like, of course. Of course it tastes rubbish. Like, this is disappointing and rubbish. I just fell for it because it looked good on the gram.

[A]

I know, I know. And then the top ranking, you know, the spots in the city and people rank the spots.

[C]

Yeah, that's okay. That. That one. When people just go, here are the best places, or here are the best things to eat. And it's just stuff that they've had. And this was delicious.

[A]

Yes.

[C]

I trust those people.

[A]

Yes.

[C]

The. The ones that are just because it looked good in a photo and. And they're just getting clicks and all of that. That's when I'm disappointed. That's when I'm like, what are you, five? James, why have you fallen for this?

[B]

I know it's a lot of. Yeah, it tends to be like, donuts, pancakes, bub.

[C]

Freak shakes.

[B]

Yeah, freak shakes.

[C]

Slice of cake in a milkshake. Ian.

[A]

I'm like a simple. Like, I. We're gonna get into this. But I love fast food so much. But I love a mix. Like, I'm like a high and low. I'm a really adventurous eater, so I will try anything. Like, I will try anything. I love food, but I do. I love fast food and I love donuts, but I don't like the fancy ones. I don't want a fancy donut. Like, I love Krispy Kremes. I love Dunkin Donuts. Like frosting creams. Love those. I love, like, a hole in the wall donut shop. You know, like a classic donut shop, like, pink box place. But, like, when it's fan, like, those don't get me. Cause I'm like, it just doesn't look good. I don't want bacon and Froot Loops on my donut. And it's normally the donut's always cakey and too thick anyway.

[B]

You know, you just want the pure sugar of, like, a Krispy Kreme.

[A]

I could eat a whole dozen. I've, like, eaten on sets, or I would order donuts, like, a lot and. Or at, like, night like, for dinner, I'm like, I think I'm just gonna eat a box of Krispy Kremes tonight. And I'm like a. I'm a. Well, Postmates or, like, Deliveroo. And then that's your, like, fiend. I love looking through and just ordering.

[C]

All the different donut places.

[B]

I also just do the looking. The looking through sometimes. Tell me if you think this is weird. Sometimes if I'm in a new area, I will look at the Deliveroo and imagine what it would be like to live in that area. Oh, just to check.

[C]

To be like, he said. He said to tell him if you think it's weird.

[A]

No, I get that. You can put any address in.

[C]

Yeah.

[A]

Yeah, that's fun. I haven't tried that.

[B]

I've done it where I've been, like, looking for a house, like, thinking about getting a new house. Put the address into delivery straight away and go, I'm not moving there.

[A]

Yeah, like, you can't get anything so basic.

[B]

I'm not. I'm not moving there.

[C]

Do you ever. I mean, I know that you're not, like, you don't go method when you act, but when you're ordering food, do you ever imagine, like, Ed imagines, what if I lived here? Do you imagine. What would my character order? Oh, what would my character order on Deliveroo tonight?

[A]

Ooh. I've never. No, I've never done that. I mean, I've definitely had to eat some crazy things, like in movies before. I did a show here in London called the Great, and it was a period piece, like, 17th century. And on the menu, we're supposed to eat, like, chicken hearts. And, like, you know, it was like this kind of period food or, you know, back in the day. And we're like, oh, yeah. Normally they would make something look, like. Look like it was a chicken heart, but it actually wasn't. And like, Nicholas Holt's in the show, and we, like, we both have to, like, put the whole thing in our mouths, like, toast and whatever. And we're like. We put it in. We're like, oh, my God. They actually made it. Like, it was exactly the recipe. It was like the rosemary, the chicken heart, all the thing. And we're like, okay, guys, we can't do this many takes eating, like, a full, like, chicken liver heart. Like, whatever this is. Every time. I'm like, I'm adventurous and, like, it's fine. But that's a little. That was a little extreme. They really took it. Hey, hey. The precision, the detail orientation.

[B]

They've got to give you a heads up. They got to give you a heads up. Because if you're expecting, like, a fake chicken heart, if your mouth's ready for something and then the chicken heart goes in, you're like, oh, holy shit.

[C]

This is.

[A]

That was. Yeah, that was a lot. But that's mad.

[C]

They didn't want that.

[B]

Also, I've had chicken hearts before. They are nice. But you do feel like you eat one chicken heart and you're like, that is the entire chicken's heart.

[A]

Yeah, exactly.

[B]

Like, they didn't have another one of those.

[C]

Yeah.

[A]

Cause they are kind of small, right?

[B]

Yeah, they're tiny.

[A]

Yes. So that's what they had.

[B]

That is the only chicken heart that a chicken had. With chicken breasts, you're like, what are.

[C]

You trying to say?

[B]

There's another one, but you've eaten the entire quotient. So if you have, like, four of them, you're like, that's four chickens.

[C]

That's four chickens. That's four chickens.

[A]

Yeah. Yikes. And then how many takes were they thinking, you know, how many chicken hearts did they have lying around on set? Like, oh, my gosh. And then we had ice cream in a scene which, because of the melting aspect of it, they used lard.

[B]

Oh, my God.

[A]

As, like, a fake ice cream. And so we're like, so you wouldn't give us real ice cream. You've turned it. And it was like a lard that we had to eat. That was. It was so bad.

[B]

You had to eat the lard.

[A]

Yes, I did. And then Nick, I actually heard. He requested. He was like, just give me real ice cream. And I like. But I was like, oh, I just did what they said, you know, just had the lard. I was like, I'll just take the lard.

[B]

You don't want that rep on the scene.

[A]

Right.

[B]

You heard about Elle Fanning? She demands real ice cream.

[A]

Exactly. I should have.

[C]

Refuses to eat lard.

[A]

I had the lard.

[B]

She's such a diva. She refuses to eat a bucket of lard in every day.

[A]

How dare she?

[C]

What do you think your character in Predator would. Would order on. On a food app?

[A]

Well, this is interesting. This is interesting because she is not a human. So in this film, it's kind of a mashup of our Predator world, which I like. This isn't Predator, but it's giving mox.

[C]

Yeah.

[B]

Little Predator vibes.

[C]

Thank you. Yeah. A lot of guests say that about Ed giving Predator.

[B]

Please don't clip that up, Benito.

[A]

But I play. So I play Thea, and she It's a kind of. Our film is a little mash up of the alien universe. So that means I am an Android synth from Weyland Yutani, who is in the alien universe. So she. It's also talked about in the film. She doesn't eat. She doesn't eat any food. She's completely like mechanics all underneath.

[B]

I think this is gonna be the problem when cyborgs come around.

[C]

They don't eat.

[B]

Yeah.

[A]

Because it's gonna go down because they.

[B]

Everyone says, oh, there's gonna be these humanoid cyborgs, but if they're not eating, I don't think they're human, you know?

[A]

Yeah, that's true.

[B]

You need a cyborg that sits down and eats with you.

[C]

Yes. Yeah. We're fucked.

[A]

We have to eat.

[C]

We're fucked.

[A]

Yeah, yeah. She doesn't eat, so I don't know. I don't know what that would. Yeah.

[C]

She would have nothing. She would have nothing. That's it. I mean, that's.

[A]

I know. Sad.

[C]

I mean, you can't do that on a film, really, can you? Can't go imagine.

[A]

Oh, no.

[C]

If you were a method actor.

[A]

Oh, no. Oh, my God. I'd shrivel away.

[B]

Yeah.

[A]

And we were. We filmed in New Zealand, which I'd never been to before. And it actually. New Zealand has incredible food.

[B]

Yeah.

[C]

Phenomenal.

[B]

It's great for food, New Zealand.

[C]

Yeah.

[A]

I wasn't. We were filmed in the north island, so I never went to the South Island. I didn't make it there, unfortunately. But I really want to go. But the pastries are really good there. Like the breakfast, the pastry. There's like. There was. They would bring around these like, fresh like pastries, like croissants kind of with like ham and cheese rolls. So I was eating a lot. Not method at all on that one.

[B]

Australia, New Zealand, they know how to do breakfast and brunch.

[A]

They do.

[B]

They really nail it.

[C]

Yeah, it's great. And fast food wise as well. I think, like New Zealand does fast food really well. Like even like little. Just like independent places popping up. They know how to do like burgers and fries and really go for it.

[A]

Yeah.

[C]

And make like good quality stuff.

[A]

Yeah.

[C]

Rather than just like. Yeah. Stuff that's gonna make you feel regretful afterwards.

[A]

I know. Which. That's all the stuff I like.

[B]

But the buzz while you're eating it is so good. It is to feel absolutely dreadful after this.

[A]

I know.

[B]

Enjoy the ride.

[A]

Exactly. And we were like in the film too, were. It was very physical. So we were like quite hungry. A lot, because we were on these locations. And it's Demetrius who plays the predator in the film. He's, like, in this full Predator suit. And we're hooked back to back because I play a robot backpack, essentially, and I'm cut in half, so I had these, like, blue tights on, and we're flying through the air together and hooked on these wires together. So it was very. It was a lot more physical, I feel like, than I'd ever had to be in a role before. And so, yeah, you have to fuel yourself.

[C]

You must. When you're doing something like that, and you are like. So you're just pretending to be half yourself.

[A]

I know.

[C]

Is there anything different that you do playing that role that you wouldn't have done in another film, that you're actually just trying to get in a different headspace?

[A]

I mean, definitely, because, I mean, we had training before for a couple. Well, maybe. Maybe a month or a little less than a month that I worked with, like, the stunt team, and we would, like, work out together and also kind of physically figure out how we wanted her to move, because also, it's. She's not a human, so it's. She can move quickly on her hands. You know, it wouldn't be the same way as, like, a human would if they didn't. If they were cut. So kind of just learning the physicality of that was something.

[B]

When you're working out for that role.

[A]

Yeah.

[B]

Do you skip leg day?

[A]

Yeah. Yes.

[B]

Yeah. No point.

[A]

I know. It's really not needed. I do. I play also another character as well in it. She's another synth, kind of like her sister counterpart. And she does have legend.

[B]

So she's only legs.

[A]

Yeah, she is.

[B]

She's a pair of legs.

[C]

Yeah, exactly.

[A]

It was quite funny because we had all these, you know, dolls made of me where it'd be. Sometimes it would just be my legs, or it would be like these dolls and plushie dolls or ones that look more realistic or that they would put on the back. And so it was like thousands of me's just, like, lying around. I took a lot of photos.

[C]

Well, happens.

[B]

How does that feel when that's happening?

[A]

Creepy.

[B]

Yeah, really creepy.

[A]

Creepy. Very scary.

[B]

I think there's two answers to that and you gave the right one.

[A]

Good, good. Yeah.

[B]

If you've been like, I loved it. I love around. There were so many versions of me.

[A]

That'd be problematic.

[C]

Yeah.

[A]

No, it would, like, scare me.

[C]

I go, where are they now?

[A]

What's happened to them that I wonder?

[C]

You should know that I. I know.

[A]

I do not know. They're in the hands of.

[C]

Yeah, you got to find out.

[A]

The studio. I don't know. Yeah, that's. I'm gonna. I'm gonna. You gotta call someone after this.

[C]

You gotta find out where they are.

[A]

That's it. That's.

[C]

Because I wouldn't. I wouldn't like that in the back of my head, not knowing where they are.

[A]

No. I need to ask.

[B]

Ask. Especially if they announces a sequel and that you've not been told. And then it's just a plug. They're just using one of the plushes.

[A]

That's scary, right? Yeah, I know.

[C]

We're.

[A]

We got AI.

[C]

You know, I watched an interview with this. With this guy, this AI guy. He's working in AI safety, and he's trying to make it safe.

[B]

Was he AI?

[C]

No, not that I know of.

[A]

He might have been.

[C]

He might have been. He started. I mean, he went bananas.

[A]

It is crazy, the videos that they don't. Sometimes they get me. Sometimes you're like, is this video AI that I'm looking at or not? You know, and then you're like, oh, they have, like, six fingers. Never mind.

[B]

Yeah, I have to check with my wife. Yeah, that's. The whole day is me going, is this real or not? I feel like an old man.

[C]

Yeah. It's a bar.

[A]

I know. It's scary.

[C]

Let's talk about food as well.

[A]

Let's talk about our dream restaurant, though.

[C]

Yeah.

[A]

Maybe AI can create our dream restaurant. Probably could. You could project in this room.

[B]

Yeah.

[A]

The dream restaurant.

[B]

Ben, look into it.

[C]

Maybe it already has.

[A]

Yeah.

[C]

This guy on the interview was saying we live in a simulation at one point. And I. I know. I'm aware of simulation theory, but I've never heard, like, someone talk about it in a serious way so seriously before. And I was like, oh, my God. Although he didn't convince me on that, to be honest. Yeah. It didn't really make sense.

[B]

Well, you can't be convinced about simulation theory because the simulation would never let you be convinced about simulation theory.

[C]

Mm.

[A]

Yeah. It's like if it's the Truman show that we're living, I mean, we don't know.

[B]

Yeah.

[C]

Oh, well. I mean, I'd love to be in the Truman Show.

[B]

That's a nice version.

[C]

Yeah. Truman show seems nice, but, like, thinking.

[B]

About the Truman Show. Cause whenever you do, it's another 20 minutes of chat about the Truman Show.

[A]

Is that one of your favorites?

[C]

Love it. Love the Truman Show.

[A]

Ah.

[B]

He gets obsessed with the dream and show.

[C]

Love The Truman show. Yeah. I'm 40. So, like, I grew up with all the Jim Carrey comedy films. And then just when I was the right age, he started doing stuff like Truman Show.

[B]

Yeah.

[C]

And then when I was the right age, he did Eternal Sunshine. I mean, now he's bananas.

[A]

You need to have him on the show. You need to have him on the show.

[C]

I'd love to have Jimmy.

[A]

Don't you want to know what he eats? I do.

[C]

Jim Carrey thinks he doesn't exist.

[A]

Right.

[C]

You heard him talking. If he's. Now he says. He says Jim Carrey doesn't exist.

[B]

Being in the Truman show is going to fuck you up, man.

[C]

How do you even book him?

[A]

Yeah, you have to figure out his code name, I guess.

[C]

Yeah.

[B]

He's playing a character who is living in a world that's being filmed all based on him. And he is an actor in a film and everyone's filming him.

[C]

Yeah.

[B]

Because exists. That's gonna mess with your head.

[C]

It's gonna mess with your head.

[A]

Totally.

[B]

And we live in a simulation. James, let's start the podcast properly.

[A]

Yeah.

[C]

Would you like still a sparkling water, Elle?

[A]

Oh, oh, okay. I know that it's probably like classier and chicer to say sparkling, but I don't. It's still. Still all the way for me.

[C]

Respect.

[B]

I think that is classier and chic. You think to reject the sparkling.

[A]

Okay.

[B]

Yeah. Because it's not the obvious choice when you're thinking classy and chic.

[A]

Yeah.

[B]

So still, I think that's a good option still.

[A]

I know. And I'm just. When they're like, oh, bottle. I had to say, like, it's normally just tap.

[C]

Oh, yeah.

[A]

Yeah.

[C]

If it had to be from a specific place city. Is. Is there somewhere where the tap water. New York, New York.

[A]

The water is the best there.

[C]

Another vote for New York for your hair. Is it?

[B]

Yes.

[A]

Your hair feels better in New York. And that's why the bagels also taste different. And there. I've heard that in other states there are some bagel places that get the water transported to their bagel shops to make the bagels. Because the water, that's what makes it so good in New York.

[C]

They gotta get the New York water over.

[A]

You need to get it over.

[C]

Some people get New York water just to wash their hair in.

[B]

I'm sure there are people who fly out New York water.

[A]

I'm sure. Right.

[B]

I'm sure there's someone right now in LA building a pipeline from New York to LA. A hundred percent to get the water.

[C]

Yeah. 100% Brad Pitt. Brad Pitt. I'll bet.

[A]

Brad Pitt or Jim Carrey.

[B]

Yeah, yeah, yeah.

[C]

He isn't washing his hair.

[B]

He doesn't believe in it.

[C]

He doesn't believe in it. He's not trying. Brad Pitt, George Clooney, DiCaprio. They're getting the water pumped to him from New York to la. Yes, they're all doing that.

[B]

Yeah.

[C]

Although I think Clooney probably lives in Italy or something.

[A]

Yeah, I think he does.

[C]

I don't know. Or maybe I just believe in the Nespresso ads. It's a bit too much.

[A]

Yeah. You're believing in the conspiracy.

[B]

Yeah, yeah.

[C]

It makes me believe that he lives in.

[B]

He's getting New York water flown out for his Nespresso.

[C]

Yeah, yeah. Just a little bit each time.

[B]

Yeah, yeah.

[C]

And that's. That's the only amount he orders each time.

[B]

Flies it over just enough to fill a tank on a small espresso machine.

[C]

Yeah. You met Clooney?

[A]

You know, I have, but it was in. It was like at an event. It was like kind of in a quick way. I don't know him. Super. I don't know him super well.

[C]

Do you ever get starstruck?

[A]

Totally. I totally do. I remember. So I went to the Met Ball when I was. I was 12 or 13, I think I was like the youngest. I think I was 13, like one of the youngest attendees. But I was with my sister, which was really great. So I had like a buddy, but everyone. And I was a big fashion nerd. I mean, I still am, but, like, especially when I was young and all I wanted to do was meet Alexa Chung at the Met Ball because I was like, as a 13 year old girl, I was like, I just loved her style. Like, I just wanted to meet her. And on the red carpet and I kind of wore an outfit that like, Alexa would probably have worn, you know, at the time.

[B]

Bait Alexa Chernobyl.

[A]

And then I turned around and she was there and she was like, I like your outfit. And I was like, ah. Like, I was. I was like, I can't believe that. And Beyonce was there. Beyonce I've met. And that is pretty. You know, you're in the presence of like a goddess.

[B]

So as British people, it's very funny for us to hear Alexa Chung listed before. Beyond.

[C]

Yeah, that's. We've done hundreds and hundreds of episodes of this podcast. That's the craziest thing that anyone's ever said. I was thinking also, Beyonce was there. Yeah, yeah.

[B]

Because before Alexa Chung did All the fashion icon stuff she did. She was a host of, like, a TV show here.

[C]

Yeah.

[B]

On T4, which was like the. The Youth Channel.

[C]

Yeah.

[B]

So we know her as a TV presenter.

[C]

Really?

[A]

Yeah, she was, you know, I think, like, there was something exotic about her. Meet me being from la, like this London girl, you know.

[B]

Yeah, she's very cool.

[A]

Very cool.

[B]

She's very cool.

[A]

And I have. I got to. I've got to know her a little bit now that I'm older. But, yeah, we. A little. But super nice. And, you know, it's cool. But I'm trying to think. Oh, there's actually another funny one that I. Again, it was at the Met Ball, but I was. I was a little bit older and Billie Eilish and Cardi B. Were like, talking, and I was sitting down and I kind of. I got up and I was. You know, you're wearing giant shoes, of course, and you're like, have this long train. And everyone's always trying to, like, outdo each other with, you know, the crazy outfits. And so I got up and I slipped, like, completely fell off my ass. And like, in front of Cardi B. And she's like, whoa. Like, she looks over, like, in her peripheral, she just sees me, like, just go down. And I was mortified, but she was like, oh, are you okay? I was like, girl, are you okay? I'm like, yeah, I'm all good. Like, don't mind me so that, you know, you're starstruck. But I was like, that was an embarrassing moment.

[B]

You should've just pretended you're doing, like, a drag race, Death drop style thing.

[A]

Yeah, I should have. No, I wasn't that quick. But I was like, oh, sor.

[C]

Pop knobs or bread.

[A]

Oh, my God. What? Bread. Bread is my. Like, I. I'm more savory than desserts. I don't. I'm not a sweet person, actually.

[B]

Well, we can rewind the podcast. You just said you eat entire boxes of crispy creams.

[A]

That's true. No, but I mean, well, okay, I have an explanation for this. It's not like I don't like restaurant desserts, like brownies, or I'm not really a chocolate person or like molten chocolate cake or like, anything like that. I'm like, eh. Like, I could take it or leave it, but I love, like, it's like, bread and like, creamy pastries, things like that. Love bread, love cheese. So I'm going with, this is gonna be. I was thinking hard about it, but I don't. I don't know if you guys have ever had this, but have you ever been to a Red Lobster?

[C]

No, no.

[B]

We're so aware of it as a. As a cultural touchstone.

[A]

Yes.

[B]

Because we hear about it in so many. In so many films and TV shows. Red Lobster. Where else is there? Chili's?

[C]

Yeah, Chilies, Chuck E. Cheese.

[B]

Chuck E. Cheese.

[A]

Yeah.

[C]

Wendy's, the kids place. Chuck E. Cheech on it.

[A]

I mean, Red Lobster is a little.

[B]

A bit fancier.

[C]

Olive Garden.

[A]

A little fancier. I mean, it's more like. It's more like a. I guess Chili's TGI Fridays. More like that than. It's not like, a fast food place. Like, it would be a place where, like, families would go and, like, sit, but, you know, it's like this chain.

[C]

Yeah.

[A]

But they have, like, the best bread ever. But it's a biscuit, not a cookie biscuit. Like a flaky biscuit, American biscuit. And they're called Cheddar Bay biscuits. And so I would like kind of a Cheddar Bay biscuit, but maybe a little bit more upscale than maybe the Red Lobster. Like, a little bit flakier. Has to be warm. And I want whipped butter, cold whipped butter and honey. So the cold whipped butter is gonna melt on the biscuit. You're like, cut it in half. A little honey and like. Like, that's what I want.

[B]

Your choice.

[A]

Yeah.

[C]

Your invention. They don't do this at Red Lobster. But you're saying, like, start with that Red Lobster biscuit.

[A]

Yes.

[C]

And make it.

[A]

Yeah. And they have butter. You could ask for honey.

[B]

If you want to ask them to whip the butter, though, at Red Lobster.

[A]

No, and I don't.

[C]

I don't.

[A]

I'm trying to remember. I don't think it's. It's not whipped in the way that I'm like. Yeah. I want really light, fluffy whip with salt. You know, like flaky salt on there. I love a salt and sweet. The salt, the honey.

[C]

Yeah. Yeah, that does sound good. How cheesy is it, this biscuit?

[A]

It's not crazy cheesy. It's just a little touch. Yeah, but there's, like, pieces of. It's like, it's baked with cheese in it. Yeah. And I love biscuits, but I don't. I'm trying. When I was here, y' all don't really have biscuits.

[B]

No, it's not. It's not really a thing. Like, you could probably find somewhere in London that does it. And it would be like, these are American biscuits, and they'd be a Big thing.

[A]

Because then it's like. They're like, oh, it's like a scone. It's like. It's not a scone.

[B]

Yeah, yeah.

[A]

No, it's something completely. It's different. Different.

[B]

They look like. They kind of look like that, though. That's the closest thing that we can imagine being like.

[A]

Yes, they're just. But very buttery and flakier. But I also love, like, a Popeyes biscuit. Have you ever had Popeye? Y' all don't have Popeyes.

[C]

We do. There's a few Popeyes.

[A]

Really?

[B]

They've opened quite recently.

[A]

Yeah.

[C]

Yeah. There was a whole. They opened a Popeyes in Shepherd's Bush this year, and I haven't. Well, again, I love here.

[B]

You got to go to Popeyes.

[A]

I must. I know.

[C]

Like the English.

[A]

English Popeyes. I don't know what that's gonna be like.

[C]

Louisiana brass band on opening day out the front, just.

[A]

Oh, really? Yeah.

[C]

Because I was. I was in Ship's Bush.

[A]

It's like a Louisiana chain.

[C]

I was like, oh, this is exciting.

[B]

What.

[C]

What's going on? It's like, obviously, it's a fried chicken shop, but, like, I thought. I thought this is going to be like, there's a hot, hot band in town.

[A]

Yeah.

[C]

Or really cool busker.

[A]

This new. New restaurant that's opening up. Oh, you're like, I'm gonna need a reservation for this one.

[C]

Just corporate America.

[A]

Yeah.

[B]

It's nothing to do with Popeye the Sailor man, is it?

[A]

It's not.

[C]

No, it's not Popeye the Sailor.

[B]

It feels like.

[A]

I don't think it is. No, it's not. I could be wrong. I mean, it could.

[B]

He's not. If you. If you're using the Popeye name and you're connecting it to Popeye the Sailor man, you're putting spinach on the menu.

[A]

I know.

[B]

And you're putting him on the logo.

[A]

Yeah. And he's not on the logo. No, it's orange. Popeye's is an orange logo.

[B]

Yeah.

[C]

Yeah. I think it was. Was maybe the person who started the chain originally.

[A]

Cause I'm from Georgia, so I, like. That's what I say. Like, y'. All. And I have, like. There's, like, a Southern, you know, skewing for me with, like, the biscuits and the. All that stuff, but. And also, like, KFC here has French fries, which we do not at home.

[C]

Oh, really?

[B]

Really.

[A]

What, you don't.

[C]

No fries at kfc?

[A]

No. You would have, like, mashed potatoes and gravy, but we don't have fries, I don't think.

[C]

Was there somewhere local to you growing up that was like the best fried chicken? Because I do, like, whenever. Going to the south of America, having a good fried chicken, local fried chicken place and trying to hit those spots.

[A]

I wish I don't have an exact place from back home because I moved out of there when I was young. But I would say it's like. So my grandmother, she's very Southern and she lived with us growing up. Even when. Cause I moved out to LA when I was like three. But my grandmother would go with me on all my film sets and my mom would go with my sister a lot of the time when we were working when we were little and she's quite southern and she lived with us and she still lives with my mom. And so she. It would be like her fried chicken, like all the stuff that she makes, which it's. I know I need to get the recipe. She did make me like a recipe book of. It was a nice Christmas gift for the grandkids of, like, her recipes, which was really nice. Yeah, I know. I don't have a exact fried chicken place.

[B]

Do you cook from it? Cause my mum did that for me. She was like, here's all. When I went to university, she's like, here's all the things you like that I cook.

[A]

Oh, that's good.

[B]

Here's how to cook them. Did you do it? No, of course I did.

[C]

I know that was a nice, sweet story.

[B]

Absolute free reign to just order pizza all of the time.

[A]

Exactly.

[B]

So I'm not gonna cook it. I read it like a novel. I'd be like, yeah, this is what I used to have.

[A]

Yes, there it is.

[B]

Just imagine it.

[A]

You'll want it. You'll want it, you know?

[B]

Yeah, one day. One day I'll totally.

[A]

No, I have. I haven't cooked from it either. But I also feel like, well, she's around. I'm like, yeah, cook from it.

[B]

You can cook from it.

[A]

Exactly.

[B]

It's nice to know what goes into. How much work goes into it. But, yeah, you're still cooking it for me.

[A]

Yeah, I do love to cook, though. I do. I just. I go in phases. Like, there was a time where I was like, I would cook a lot and like, ooh, go to the market. And like, it's. So that's like, what am I going to get? And look up recipes and things. And then right now I'm in a phase of, like, strictly not. Not cooking.

[B]

Yeah, yeah.

[A]

Just, you know, it's like working out. I'm like, I'm either in or I'm out. Like, there's no, like consistency. It's like all or nothing for me with everything.

[B]

I do the same thing. Do you, when you're in one phase, think about how much you want to be in the other phase and then as soon as you get into it, you think about how much you want to stop doing the thing?

[A]

Yes, definitely. Yes, I know it is.

[C]

Possibly. Ed reading his mother's recipes is the saddest thing he's ever said on the podcast that used to just sit there and read a book of his mother's.

[B]

When I'm homesick, I just, you know.

[C]

She here's all the things you like, read about the chicken noodles for you.

[B]

Ginger. There was ginger in it. Lovely.

[C]

Read it like a book.

[A]

You weren't watching tv, you weren't reading books. Read the recipe book.

[B]

Just read a cut out recipe from the good magazine.

[A]

Yes. No, it'll come in handy. It's a sweet thing. Yeah, we'll get to that. Because one of her things is on my trays.

[B]

Today's episode of the Off Menu podcast is brought to you by Real California Milk.

[C]

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[C]

Well, let's start the menu proper, then. Your dream Starter.

[A]

Okay, so I mean, I'm also like, what restaurant is this place? Because it's a. We're gonna get eclectic here. So. Okay, so we've had the. We have still water, right? That's. We have the cheddar bay biscuits now for starter. It could be a couple of things because I also. I'm trying to think of the mood of the restaurant, but then also, I don't know if the mood really goes with any of the food, but I'm like, who cares?

[B]

Yeah, it is your dream.

[A]

It doesn't matter. Right? But yeah, I definitely want, like, a place with, like, a good vibe and, like, I want the place to be very populated. I don't. And I like kind of getting dressed up a little bit. It doesn't have to be fancy, but I want, like, the occasion of, like, feeling like you're going to, you know, a place.

[B]

And do you want. When you walk in, in your outfit, do you want Alexa Chung to walk.

[A]

Over and say she has to be there and say, I like your outfit? Yeah, yeah, yeah. She's the maitre d. Oh, yeah.

[B]

Right.

[A]

And okay. And so then for Starter, which this is, like, not upscale, I'm going mozzarella sticks.

[B]

Oh, great. Huge choice, right?

[C]

Yeah.

[A]

With marinara sauce. But it has to be again, like, I love cheese, but, like, I want the panko crumbs. Also. This is the same thing I have with onion rings where I'm like, it's a toss up. I'm like, okay, I'm gonna order onion rings, but I don't want, like a beer battered. I don't want a smooth onion ring. I want the bumpy panko crumb crunchy one.

[C]

Yeah, yeah.

[A]

You know what I mean?

[B]

Yeah, yeah.

[A]

So I want the same with the mozzarella stick. And I also. I would eat. I mean, I want it to be warm and you want the cheese to be soft, but I also kind of like when it gets rubbery and, like, kind of cold.

[B]

I know.

[C]

You know what? I mean?

[B]

It. You shouldn't like it. It's because that's when they're the worst.

[A]

But I'm fine with it. Yeah, I don't care. I did this movie when I was like, nine. It actually is the worst. It's the. It has zero percent on Rotten Tomatoes.

[B]

Yes. That must be a point of pride.

[A]

Yeah, it's it is. Because it is the lowest ranked movie. It's like, call. It's the Nutcracker in 3D. Don't watch. I mean, I haven't seen that. I was a child. I had nothing to do with it.

[B]

Sure.

[C]

None of it's on your shoulders. Yeah, yeah.

[B]

We're not blaming you for this, but.

[C]

Yes, 0%.

[B]

You know what we need in 3D? The note was this.

[A]

At the time, Nathan Lane was in it, John Turturro was the Rat King.

[C]

Wow. It's a pretty great cast.

[A]

Yeah, I know, but it just. It didn't work.

[B]

Was this at the time when 3D technology, they were like, Everything's gotta be in 3D.

[A]

Yeah, it was kind of that time. Yeah. Well, also. Cause like, when Avatar came out, you know, it was.

[B]

And all it meant was you go and watch the film and then occasionally one of the characters would do this.

[C]

Whoa.

[A]

Yes. Yeah. For no reason.

[C]

Okay.

[A]

But this. There's a point to this because we filmed in Hungary and. In Hungary. And it's called something. I can't pronounce it. It's in Hungarian. But there's a cheese dish. It's basically a giant triangle of a mozzarella stick. And I would eat that every day there. Like when I was nine, they would have it at the catering and I would just. Just. I would eat it every day. I was like, I wanted that thing. It was a huge triangle of cheese.

[B]

Yeah.

[A]

And they used a specific cheese in Hungary. It wasn't mozzarella. Forget what it was. But I loved that. I love mozzarella sticks.

[C]

We can throw one of them in.

[A]

Yeah.

[C]

Do you want the triangle?

[A]

Sure.

[C]

We truck a 3D.

[A]

Yeah, let's just throw that in. Why not? Yeah, we could do that. And like, maybe a clam chowder.

[C]

Oh, hold on a second.

[B]

Hold on a second. I said we're getting the clay.

[C]

We almost fell for that. And everything is whole other stuff.

[A]

And everything is extremely fattening on this menu, so. But it doesn't matter. Like, we're living in a dream reality.

[C]

Yeah, yeah, yeah.

[A]

I don't know. I was just thinking, I don't have clam chowder. I love it so much. And it's a good one. Is hard to come by. And it's not always on a menu. So, like, when there is one, I. I want it. And then I'm so disappointed when there's. When it's big potatoes, small clams. Hate that. I want big clams, and I don't want much potato in there.

[B]

I want Small potatoes.

[A]

Well, yeah, I want to. They. I don't want to be chopped big chunks of potatoes in there because they're tricking you. They're like, ooh, you think it's a clam. And it's like, that's a potato. I don't want that. I want the clam.

[C]

Well, as an actor, I don't think you can get annoyed when things pretend to be things that end.

[A]

That's true.

[C]

Okay. I think you have to just take it.

[A]

Poor potato.

[C]

You have to respect it. Respect that potato.

[B]

It's doing its job. It's doing really well. It's pretending to be a clam.

[C]

Yeah, I agree with you. I think if it's going to be called clam chowder, that's the headline.

[A]

Yeah. I mean, potatoes are fine, but you know, with the oyster crackers. Yeah.

[C]

That's another thing. We don't have much here.

[B]

Yeah. We don't see the oyster crackers.

[A]

You have a lot of clam chowder here too.

[B]

No, not really.

[A]

I know.

[C]

I mean, I'm trying to decide if we're going to throw in the clam chowder because that's too. I like the four of all the mozzarella sticks with the triangle. Nutcracker 3D. Perfect. On set, would you call it Nutcracker 3D or Nutcracker?

[A]

I think it was called, like the Nutcracker. Like the untold story in 3D or something.

[C]

It was a long untold.

[B]

So was it a different story from the.

[A]

No, but it was a weird take on it.

[B]

The Nutcracker's told.

[A]

It is. Yes. I don't know what they thought they were doing. Reinventing the wheel. I know maybe they shouldn't have, but I like that I have zero percent.

[B]

Yeah.

[C]

Nine, though.

[A]

Yeah.

[C]

Joe. What? Here's an observation. I think every. Every time, like, I've met an actor who has been an actor since they were very, very young. They're the most well balanced actors ever. Oh, they're just very like just normal people who are very easy to talk to. Is there. Do you find that as well. Nicholas Hoult.

[A]

Yeah.

[C]

Is always comes across like that.

[A]

Has he been on here?

[C]

No. We would love him to be on here. But like, is there something about just like just from day one you're doing it and you're used to it and you kind of like you're learning how to cope with it all. Is it not as.

[A]

Yes, there is something big and crazy to that. I also think, like, I was really lucky because either my mom or my grandmother like, was on set. And so, you know, I was like, very much kept in line of, like, you have to be on time, you have to be polite, like, respect everyone around you. So I had that through that lens. And also, I didn't go to drama school or anything like that or never did any classes. I actually wasn't allowed to do plays at my school that I went to in la. Cause they told me, well, you already act, so, like, that's harsh.

[C]

I know that feels harsh. I know.

[A]

I was like, oh, okay, but what's.

[B]

It to save the other students blushes?

[A]

Yeah, I guess it's like, give them an opportunity. All right, fine. Yeah, but so I didn't have that. So I learned on the job, you know, of just learning from directors and other actors and, like, I was lucky that I worked with people that, like, really took me under their wing and, like, helped me and. Yeah, but. And I think I just. I'm very comfortable and, like, feel the most at home, like on a. On a film set. And it's that the film sets also something. It's grown with me, like, as I've grown. And so I've got to discover myself through that. And then, you know, how roles change as you get older and how your choices change and what you, like, changes. So. Yeah, I don't. I don't know. But I mean, also, I had my sister, she was, you know, young when she started too. My first thing was, technically, it was playing her at a younger age. And I am Sam. Yeah. And that's. Right.

[C]

Why are you hating me at. Ed doesn't like it when I just say someone's films at them.

[B]

No, but that felt natural. That felt natural rather than what he normally does, elle, is he'll Nutcracker 3D. He'll just say, Nutcracker 3D and then go, Nutcracker 3D. And then just wait. Wait for the guest to say something with the hand gesture and they go, yeah. Do you have a question about it?

[C]

You know, I'm so.

[B]

Or he'll just quote something.

[A]

Well, that was like a fill in the blank in a way just now.

[B]

That was smooth. That was smooth.

[A]

Super smooth.

[B]

But now what he's doing done is he's brought it up and he's. He's killed the smoothness. And he's so proud of himself for being about. Let's be honest, a bad interviewer about.

[A]

Well, you have your, you know, your.

[C]

You know, I've done my research. Yeah.

[A]

I don't know. Well, I'm talking in circles now. But yes, that was my first. But I also had like a built in role model, I guess with my sister because I, you know, could look up to her. And so that was, that was great for me. But I love that you kind of of said that because normally people always ask the question of like child stars, like they're off the rails. But I'm also like. But there's also so many examples that I could say of ones that are, you know, Scarlett Johansson, Natalie Portman, like, like Nick, like you said, there's examples of. Totally the opposite.

[B]

Yeah, but people don't want to talk about it.

[A]

They don't want to talk about it. It's not as juicy for them.

[C]

They're not really thinking about what they think when they say that. I don't, I think it's just like, like, yeah, like an acquired opinion. And then actually if you sit down and think about it. Yeah, it's not true at all. But like, but they just like to.

[A]

Yeah, I love. Because I also, it's like I got to find what I love to do from a young age. It's like, what's, what's better? My family's all, they're all athletes. So we were supposed to be tennis players, my sister and I. But I think the like athletic, like discipline that's in my family. There is something to acting that I feel like is like a, it is very athletic. Like there you have. There is a discipline to it or like the adrenaline that you get. It's like that feeling before a game. It's like there's a lot of the same. You have to nourish yourself. Like there's a lot of similarities in the way that I work. I feel like it does feel like. And it's like a team sport, you know, it feels like an athletic event.

[B]

So plum chowder alone, huh? Clam chowder.

[A]

He's not allowing it.

[C]

Not allowing it.

[A]

It was just a mention. It was just, I just, you know, it's a food show.

[B]

I think we should allow the clam chowder.

[C]

Yeah, yeah.

[B]

Clam allower. Come on.

[C]

Clam allowed.

[B]

To sneak that in.

[C]

I'll allow clam chowder. I'm not allowing. Clam allows.

[B]

When did you start you saying holy smokes a lot today?

[C]

Well, I said it sounds like holy smokes. I met the lady from Disney earlier. I shouted holy smokes.

[A]

Smokes. He's trying and when he says it, he looks right in the camera.

[C]

Yeah, yeah, yeah.

[B]

Holy smokes.

[C]

Some of the cameras to choose from.

[B]

And he's gonna get Ben. To put up holy smokes. Yeah, yeah, yeah.

[C]

Smoke.

[A]

Come out of here.

[C]

Yeah, yeah, yeah. I've gotta have new little catchphrases as it's going on. You've got to keep something going. Bloody L. Yeah, yeah.

[A]

People like saying that to me.

[C]

Oh, what a bunch of wankers.

[A]

Because they say bloody L like instead of blood. I know.

[C]

I'd hate that. If I was you, I would hate it.

[A]

They do.

[B]

It wouldn't make sense.

[C]

You. No one might say to me, my.

[B]

Name'S James Clam allower.

[A]

Louder. New catchphrase.

[C]

Okay, okay, well, I'll allow of the childer. But that's. Come on, that's good. A louder. The child is better.

[B]

Yeah, but we workshop that.

[C]

Allowed of the child. Yes, we workshopped it. I wouldn't have got there without you.

[B]

It's a team sport.

[C]

Podcasting. It's a team sport. Yes. Your main course.

[A]

Okay. Okay. We're gonna do something from my grandmother's recipe book, and it is something called chicken divan. I don't know if you've ever heard of it.

[B]

No.

[A]

If you look it up, it is. It is something that. It's kind of. I don't know if it's Southern. I'm assuming it is almost like a take on like a curry, but like a Southern curry. So it's. It. When I describe it, you're going to think it sounds so gross. But it is made with cream of mushroom. Like soup.

[B]

Oh, the soup goes in there.

[A]

Yeah, but like cream of mushroom in the can. Mayonnaise.

[C]

Oh, my God.

[A]

Yeah.

[B]

I'm pretty sure we can say this is.

[A]

This has never been said on this show. Chicken Dai Fan.

[B]

No, no, no.

[A]

Never.

[B]

No, no, no.

[A]

And curry powder, like, bought in the store. Just like, you know, generic curry powder. Yeah. Like yellow curry powder. I guess I'm trying to think. Exactly. Cause I've actually never made it. But it is in that book. But it's. It's a. It's a casserole. So you boil chicken.

[B]

You boil the chicken.

[A]

Yes.

[B]

This gets better and better with every single chicken. I mean, this.

[A]

It is one of my favorite. It's like so comfort for me. I mean. Cause it just also. It just makes me think of home. Cause she would make it so much growing up, and she still likes. Oh, can you make chicken divan? So then, like the curry, the mayonnaise, the cream of mushroom, like all that's, like mixed together, that's put in a casserole dish with broccoli.

[C]

Can't guess the next. Yeah. One green into the next. Can't predict it.

[A]

We're gonna top it off. So then the broccoli's in there. It's like layering. Then we're gonna top it off with.

[C]

Can we guess? Can we guess both? Have a guess.

[A]

Yeah, have a guess.

[B]

Well, I mean, we've already got mayonnaise and cream of mushroom soup, but are we putting cheese on top of it?

[A]

It.

[B]

Yeah, we are.

[C]

Oh, I wasn't going to go. So obviously.

[A]

What were you going to say?

[C]

I was just going to say marshmallows.

[A]

Yeah, exactly.

[C]

Yeah, yeah, yeah. At this point, who knows?

[A]

That could have been. That could have been as well.

[B]

Jello.

[A]

Yeah, that could have been too. No. You like yellow cheddar cheese?

[C]

Yes.

[B]

Yeah, yeah, yeah.

[A]

Okay. So then that goes on it. Then you bake it in the oven. And that cheese gets, like, really crispy. Like, I like it has to have a crisp layer on it. And then the curry, it's like a, it doesn't taste like mayonnaise. It just has that, like, consistency. But I also, I love mayonnaise and condiments and stuff. Like, some people are, like, revolted by it, but like, I, I. More condiments the better. Like, on anything for me. But I mean, this is a casserole, but. Yeah. And you, and you have it with, like, white fluffy rice.

[B]

I mean, I'm not selling it.

[A]

I'm not selling this. But it also, it's like, if you look up chicken divan, there's a lot of recipes for it. People eat it. It. I eat it.

[B]

As you were describing it, it sounded like the sort of thing you'd see on Diners drivings and dives.

[A]

Yeah. Yeah.

[B]

Don't you think, like, Guy Fieri would.

[A]

Be going, it doesn't look bad when you see it. It's actually, it's colorful.

[B]

I can imagine it.

[A]

It's colorful because you got the orange, you got the bright green of the, you know, of the broccoli. And then the, the chicken is like a nice yellow. So it's not like sloppy looking. It like, looks nice. Nice.

[B]

I think the bit that upset me the most. Yeah. Was boil the chicken. Boil the chicken. Really upset me.

[A]

Yeah.

[B]

I think once the. I can. Because I can imagine the soup. That's a quick way of doing something. You just put the soup in the may. I was even on board with the mayonnaise.

[A]

Yeah.

[B]

But boiling the chicken.

[A]

I know, because it's not, you don't. You're not trying to get a brown on the chicken or anything.

[B]

You don't want that extra flavor.

[A]

No, no, you don't.

[B]

Because a lot of that's coming from the soup.

[C]

Yeah, yeah. It's the whole chicken.

[A]

It's like chicken breasts. So you would just buy the chicken breasts.

[B]

They got two of those. Okay.

[C]

Yeah.

[A]

Two. Yeah. Made with only chicken hearts.

[C]

Yeah, yeah, yeah.

[A]

No, it's chicken breasts. Yeah. And you kind of. Does she shred it up? I don't know. Well, it's not really shredded. It's kind of put in there. I know I need to revisit. I haven't had it in a little bit. But then my sister the other day, because I'm here in London, in London, and she was in LA and she said that Gaba. That's how I call my grandmother, Gaba. She's like. She made chicken divan the other night. I'm like, oh, I wish I was there. I missed it. Yeah. So it had me thinking. I'm like, I'll put it in my dream restaurant.

[C]

When people have like, here's something. I respect.

[B]

We talked about this.

[C]

I shouldn't say, here's something.

[B]

You can't flag what you're going to say with here's something. Because now we're all expecting something. Yeah, yeah.

[A]

But it is. You're going to say something. Right.

[B]

He'll say something. But he said that here's something. As if this is going to be good stuff.

[A]

Good, right.

[C]

I tend to use it when it's not good stuff to try and, like.

[A]

Got it.

[B]

But I didn't know that.

[A]

Yeah.

[C]

Try and get it.

[B]

Well, so I was like, oh, so.

[A]

I'm getting used to it now.

[C]

Yeah. It's really nothing.

[B]

Guests take a while to get used to James. Eventually they do.

[C]

Not really. By the end of the podcast, there's usually on the way home, they get, oh, I could probably do that podcast now.

[B]

Yeah.

[C]

But that guy.

[A]

Can we do it again?

[C]

Yeah, yeah. I always respect when people use their. So if they have a specific name for a grandparent that is, like, no one else would know that name. It's based on someone not being able to say it when they were a kid or whatever.

[A]

That's what it is.

[C]

When they still just would say it to everyone else. Because when I was a kid, at my school, everyone called their grandmother nan. Everyone would say my nan.

[A]

Yeah.

[C]

And I called mine granny and felt like an idiot.

[A]

Really? Still feel like, did you get bullied for that?

[C]

No, Because I just said nan at school. I was trying to blend in. I go, my nan. And I remember I have a distinct memory as a K kid of my mum picking me up and me talking to a kid in front of her about my granny. But saying, getting to the point where like oh my God, I've got to say Nan now and what, she sells me out, right? What if she goes, what did you just say?

[A]

Yeah, and then you're like.

[C]

That'S like. He calls her granny. Yeah, like a little, like a little baby. That's what I felt like. So whenever anyone proper just goes with their own name, which is like so specific to their family, I'm like, respect. So self assured. I wish I was that brave.

[A]

Thank you.

[B]

That's a cool name though. That's like an individual name for a grandparents. Yeah, I was just Grandma, grandpa, nanny and granddad. Those are mine.

[A]

Wow.

[B]

Yeah, yeah, yeah.

[A]

Was it solid? Solid?

[C]

Did they decide it or did you? Because like I don't remember a moment.

[B]

Where I decided it. Yeah, and that's like family wide as well, those names.

[C]

Oh, okay.

[B]

Yeah.

[C]

Cuz now like I have to remember like with my, my nephews and stuff. Yeah, different grandparents and different grandparents names change with like my, my parents are not known as the same thing to both sets of nephews and I've got to remember that. And if I get them muddled up, I get corrected big time.

[A]

Oh wow. This is like childhood trauma for you, this keeping the grandparents.

[C]

I don't know why we can't just cut it off for the parents. Why do we have grandparents to. To confuse everything?

[B]

Their first names. It should be. We should know our grandparents by their first names. Yeah, yeah. Be much easier because uncles at aunties. Yeah, they're closer in age and we just call them by their names. Right. You wouldn't call your uncle uncle?

[C]

No, but I'd call him uncle. Like full name Uncle Billy.

[B]

But you wouldn't call Uncle Billy Uncle Billy to his face, would you?

[C]

Yeah.

[B]

Hello Uncle Billy.

[C]

Used to when I was a little kid.

[B]

Oh, what a loser. What a loser.

[C]

Hello, Uncle Billy. Well, that's the one I should have been self conscious about. Yeah. Oh my God. God, I'm saying that to everyone. Go and see my Uncle Billy.

[B]

It's not Uncle Billy in the rhyme, is it?

[C]

No, it's not.

[B]

No, it's my friend Billy.

[C]

Yeah, it's my friend Billy. Yeah, I need to know that one.

[A]

What's the rhyme?

[B]

It was like a schoolyard.

[C]

I apologize for this. I can't believe he's bought this up.

[B]

That we all learned. And I don't know how these things spread because Me and James went to school in completely different places. But we all know my friend Billy had a 10 foot willy, etc.

[C]

Al, I'm sorry.

[B]

Yeah.

[C]

Elle, I'm just so sorry.

[B]

I won't go through the whole.

[C]

You didn't come here to hear that.

[B]

I won't go through the whole rhyme, El. But it ends up being cut off with a rake by the girl next door.

[A]

Oh, my God.

[C]

She thought it was a snake. In her defense.

[A]

There you go. In her defense, she thought it was a snake.

[B]

She thought it was only 2 4, but yeah, it's.

[A]

And that is your uncle.

[B]

Yeah.

[C]

I can't believe it. Everyone thinks that's my uncle now.

[B]

Yeah, everyone expects him to be sad, but he's like, it's still two foot four guys.

[C]

Yeah.

[B]

Yeah. If anything, it's easier to manage.

[C]

Yes, Ye.

[B]

Exactly.

[A]

She did him a favor.

[B]

Yeah. Yeah.

[C]

God. Oh, Al, I'm so sorry. Dude. Did you order the new iPhone 17 Pro?

[A]

Got it from Verizon, the best 5G network in America. I never look so good.

[C]

You look the same. But with this camera, everything looks better. Especially me. You haven't changed your hair in 15 years.

[A]

Selfies check, please with Verizon. Get the new iPhone 17 Pro. Designed to be the most powerful iPhone ever. Plus a new iPad and Apple One. No trade in needed. Offer ends November 5th with a new line on Unlimited Ultimate Best 5G scores, Root Metrics Data, United States, 18 to 2025. All rights reserved. Additional terms apply for all offers. See verizon.com for details. Hey, Ryan Reynolds here for Mint Mobile. Now, I don't know if you've heard, but Mint's Premium Wireless is $15 a month. But I'd like to offer one other perk. We have no stores. That means no small talk. Crazy weather we're having. No, it's not. It's just weather. It is an introvert's dream. Give it a [e-mail]. switch upfront payment of 45 for 3 month plan. 15 per month equivalent required. New customer offer first 3 months only, then full price plan options available, taxes and fees extra. See mint mobile.com.

[C]

I mean, it seems inappropriate to segue into your dream side dish now.

[B]

So you've got rice.

[A]

Uncle Billy's Willy Scientist.

[C]

Oh, no. Oh, no.

[A]

Oh, God. Well, we had rice. Yeah, yeah, put in there. But I do also. I mean, this is funny. We were talking about Popeye earlier, but like, people call like, I love spinach. Like, so I need a side of spinach. Like if. If there's a side and, like, spinach is on there. I'm always getting it. I like I'm side of spinach.

[C]

That be good with that main course, I think, too, by the sound of things. It'd be like quite nice green. Yeah. Mixed in there, maybe. And like, you know, would you get it involved with the audience?

[A]

I wouldn't get involved, no. But I know.

[B]

That was so quick.

[A]

No, no, no, no, no.

[C]

For the people who are just listening. I got. I got a finger wanked at me.

[A]

No, but, yeah, just like simple steam spinach.

[B]

Yeah.

[A]

Salt, like. But yeah, not too watery, not too dry. I really hate when it's really dry.

[B]

Yeah, but it is.

[A]

Last night, actually, the hotel, I was like, ordered some and spinach, like a side, and it was like, no, too dry. Made it too dry.

[C]

Do you ever complain?

[A]

No, never complain.

[C]

You can't, can you?

[A]

I mean, also, it was room service. So what are you gonna do? Yeah, and it's gonna go through the whole rigamarole again of coming up with another. You know, they'll bring a whole table up for the side of spinach.

[B]

Yeah, yeah. It's really drying on the way up is the problem as well.

[A]

True.

[B]

So next thing you know, there's someone with like a spritz bottle on the way up. Been like, we got to keep this spinach moist.

[A]

Oh, no.

[C]

Fannin's in town, everybody. That's what they'd say. It's like a spinach moist.

[B]

Like a whale's washed up onto the beach. They're just trying to keep it moist.

[C]

I am. The other day I was on tour. I was in Norwich, Joe. Norwich in the uk. That's a little. Little city. And I ordered some room service in the evening and there was like kind of a charcuterie board type. There's a mezze.

[A]

Yes. Yeah.

[C]

So I thought, I'll get that.

[A]

Yeah.

[C]

Comes up, deliver it, they leave. I look and realize, oh, they've forgotten the falafel isn't on there. But it's actually, there's quite a lot of stuff on here, so I won't complain. I'm just gonna leave it. Ten minutes later, maybe even five minutes later, knock on my door. They've got. They bought the falafel up, but in the five minutes since they delivered it and left, I was now just in my boxes. Yeah. So then I had to go, hold on a second.

[A]

Yes.

[C]

And then they're thinking, what's he doing with the meze? He just dropped off.

[B]

Yeah, with the mezze.

[A]

Yeah.

[C]

And then I answer it. And now I'm just in a dressing gown and Same. Same lady.

[B]

Yeah.

[C]

She's like, okay.

[A]

She's like, now what? Yeah.

[C]

What are you doing?

[B]

So you answered. I do want to know.

[C]

Yeah.

[B]

So you answered the door, you got the room service, you immediately took off your clothes to eat.

[A]

See, I understand, James. I understand all this.

[B]

Yeah.

[C]

I was getting. Yeah, but you've just been there. I'm just getting ready for bed. I'm not. I'm not. You know, I'm not about to do anything when you.

[A]

With the hummus.

[C]

Never.

[B]

So when you eat in restaurants, are you like, I believe I've got to have my clothes on for this.

[C]

It's the worst part of the restaurant. Yeah. Yeah. Gonna sit there with my clothes on.

[B]

I'm never coming to your dream.

[A]

Like, I am. I can be gross. Like, I like. Like eating in bed or eating in the tub.

[B]

Yeah.

[A]

And then sometimes you look and you're like, this is disgusting.

[B]

Yeah. Never look. Never think about what you're doing.

[A]

Like, why am I doing this? But then it's like, have your, like, laptop. Like, if you order pizza, like you have. I once, like had a full setup, like on the, you know, bath tray. Thing that goes across all fell down, like falls in the water.

[B]

That is gross.

[C]

Still eat it. Still eat it.

[A]

No, I didn't.

[C]

But I am.

[A]

I'm someone. I will eat off the floor. Like, there's like five second rule. Like, I'm like, it really doesn't bother me.

[B]

I think if you're willing. If you're willing to eat off the floor. I think five second rules out the window.

[A]

Yeah.

[B]

You just find stuff because it doesn't make any difference.

[A]

I won't find stuff. I guess it's foraging. Yeah, I know. It's like if it drops, it's like, okay, it's fine.

[C]

Yeah.

[A]

It keeps my immunity up.

[B]

When the pizza fell in the bath.

[A]

Yeah.

[B]

Are you then having to run a whole new bath? Because obviously then you're basically sat in a pizza place.

[C]

Oh, my God. Yeah.

[A]

Yeah.

[C]

Yes.

[A]

Yeah. Then you. Yeah, 100% and order another pizza.

[B]

Yeah.

[C]

Yeah. Would you ever do pizza in the shower?

[A]

No, but I have just heard someone laugh outside.

[C]

It's always good to get a laugh outside. Just want to do a shout out to the outside crew. We don't shout them out enough on the pod, so. We appreciate your support.

[A]

There are people outside.

[B]

Yeah. Just so you know, I think I.

[A]

Have eaten when I'm like in a rush. I wouldn't Put it past me that I've like leaned out the shower.

[B]

Yeah.

[A]

Like had something.

[B]

You've got to lean out. You can't be having pizza in the shower.

[A]

No. Or like a burger.

[C]

Yeah, yeah, yeah, yeah. Burger in the shower. If you got one of those like, you know, rainforest big shower heads, you could put the food on top of that. Like a plate.

[B]

Yeah.

[C]

And just like have it there and then put it on. That's the driest place. Really? On the top of the shower.

[B]

Place in the shower.

[C]

Yeah, for sure. Yeah. Driest place in the shower.

[B]

That's the driest place in the house, I think.

[A]

Yeah.

[C]

Is it it on top of the shelf?

[B]

Yeah. Or the fridge?

[C]

Actually.

[B]

The fridge very dry.

[C]

Yeah.

[B]

Or the little soap tray.

[A]

Yeah, exactly.

[C]

Fries on there.

[A]

Yeah, exactly.

[C]

Yeah, yeah.

[B]

I've done a beer in the shower before. Is that sad? Yes, it was on holiday.

[C]

Okay. That's all right.

[B]

I like the idea of it depends.

[A]

If it was like a depressed.

[B]

It wasn't.

[C]

Yeah.

[B]

It was like holiday starting, baby.

[A]

Great.

[B]

I'm getting clean and I'm getting tipsy.

[A]

I like that. Yeah, I like that.

[C]

Yeah, yeah, yeah.

[A]

But then it got. Did it make it hot? The beer hot? Because I like, I love a beer. Like a cold beer.

[C]

Yeah, yeah, yeah.

[B]

But it was never as hot as the shower. So.

[A]

Yeah, it was.

[B]

It was perfect actually. And I'm going to do it again.

[C]

Well, let's get on to your dream. Drink from that.

[A]

Oh, yeah, dream.

[C]

Is it a beer? Is it a nice cold beer?

[A]

Oh my gosh. It could be. That actually kind of go good with my southern curry. Or I normally I order a Negroni. That's like my drink. Yeah, I think I'll say Negroni. That's what I was coming in here with.

[B]

When did you.

[A]

Dreaming of like a Modelo?

[B]

When did you get into Negronis? Because I. I consider Negronis to be a very grown up taste.

[A]

Really?

[B]

Yeah. I remember when I was like, hang on, I like Negronis now. Yes.

[A]

Yeah, I know what you mean.

[C]

I saw a Negroni fridge magnet the other day. It was a picture of a Negroni and it's said. I didn't like you at first either.

[A]

Oh, really?

[B]

Sassy.

[A]

I didn't know that this was the lore.

[B]

Well, neither did I. Apparently the takes I bring to this podcast are already on. Fridge magnet.

[A]

Right?

[C]

With a fridge magnet, I'm saddled to this fridge magnet.

[B]

And you know what I always say, Elle, live, laugh, love.

[C]

Yes, that's mine.

[A]

Happens, I think. Well, so aperol spritz. You Know that's like, sweet. So it's like the grown up Aperol spritz in a way. It's like much more bitter. But I got. It was here in London, I would say, because the showrunner, again, of the great. The show I did, because I did that show for like three years. And I think I turned. I started when I was like 20, and then till 25. Like, that's how long with like the pilot and the whole thing. So it was a lot of, like, formative years of my life. And the showrunner, Tony McNamara, he wrote the favorite. He wrote Poor Things and he wrote our show as well. He's a genius, but. And he's a huge foodie beyond. And he drank a lot of Negronis. So I was like, oh, like, I like that. I'm gonna order Negroni. Like, we would all go out to dinner a lot and he would get a Negroni. And so I wouldn't. So then I just started to really like the taste. And I like that it's bitter. Like now when I drink like an aperol spritz, it's just too. I'm not someone that normally says, ooh, it's too sweet. But, like, when I want to drink, I want it to taste like alcohol.

[B]

Yeah. Yeah.

[A]

Do you know what I mean?

[B]

Yeah. Having a drink.

[A]

Yeah. And I've heard that in Negroni because all three parts are alcohol. That, like, that's the sure bed at the bar. Like, if you don't want a watered down drink, like any bar in the world, get an A. Because it's not. They're not gonna. They can't water it down. It's not like a tequila soda or.

[B]

Like, they're not shaking it around.

[A]

They can't because it's not. There's nothing else in it unless they.

[B]

Put a massive ice cube in it.

[A]

True.

[C]

Which I do.

[A]

Like, huge.

[C]

You like that?

[A]

Yeah, I do.

[C]

That winds me up.

[A]

Really? Why? Because it, like, hits your nose.

[C]

Yeah. A. Yeah. There's nothing good about it. It hits your nose.

[A]

Yeah.

[C]

And it takes up all the real estate in the glass. And you're like, how much drink is really in here?

[A]

But I think this is a difference between.

[C]

It's not like a Yorkshire pudding, because you can't have in a Yorkshire pudding.

[A]

Americans and Brits. There is an ice difference. Difference.

[B]

Oh, there's a big ice difference.

[A]

Yeah. Because I love a lot of ice. Like, I don't care about, oh, I'm not getting enough drink. I want my. I want my soda or like coke. I Want it, like, crisp. I want tons of ice. Like, I'm okay with it.

[B]

But that's because you get another one, you're getting free refills. So true.

[A]

We don't have my fast food joints.

[B]

Yeah, yeah, we don't. We don't get that. So if we get. If we order a Diet Coke or something. Yeah, we're not. We have to pay for another one. So we don't want any ice in there. I'll say no.

[A]

I ice, but that's the experience of drinking a Diet Coke. Don't you think it's better when it's really cold and has the ice?

[B]

I'm not in it for pleasure. I'm in it for value.

[A]

For value? Yeah.

[C]

That's our life.

[B]

Yeah.

[A]

Yeah, it's your life.

[C]

Do you think. Did Tony Mack know that you were copying his drink or were you keeping it on the. On the low? Were you acting like you always drink negronis and this is what you've always done?

[A]

Yeah.

[C]

Or were you saying, oh, Tony, what's that? I like the sound of it. Maybe I'm gonna get one as well.

[A]

Yeah, he probably knew. He probably knew that I wasn't acting cool because, again, I was still kind of young. I mean, because obviously you could drink earlier here, but I was. I don't think I had turned 21 like, on the show, so I was still like, you know when you're at, like, parties and things and you're not drinking negronis, you know, So I was. I was open to that of like, oh, I'll try this. Because you're trying to it.

[C]

So pair well with a chicken heart and a groni, honestly.

[A]

Probably. Yeah, probably. But I always think of that was that restaurant here that y' all have, like, St. John's oh, yeah, yeah, that's right.

[C]

He loves that.

[A]

Yeah, Yeah. I like it too, a lot. But that I, like, had sweet breads for the first time. They'll do everything, and I try it all.

[B]

I mean, yeah, it's nose to tail, so they literally, like, everything goes on there.

[A]

It doesn't bother me. I know people are really, like. Can be really grossed out by it, but I'm like, I'll just try it.

[B]

That's great. They do good negronis.

[C]

Yeah, it's better. It's better for. If you're gonna, as you say, kill an animal. It's only got one of everything.

[A]

Yeah, yeah.

[C]

You've got to use all of it. Must have been more respectful, isn't it?

[B]

Yeah, I think so. Well, you say that, but Then less wasteful. Yeah, it's less wasteful. You might feel less. More respectful. Also, you're not using everything. There's some bits I'd be like, come on, guys, throw that away.

[A]

Exactly.

[C]

Not me.

[A]

No, not Uncle Billy.

[C]

All of it. Yeah. If it's ten foot, I'll eat. We arrive at your dream dessert.

[A]

Okay.

[C]

Oh, no. You said. You said you didn't have much of a sweet tooth. But then we had the donut chat.

[B]

At the beginning, James is worried because James is a dessert guy and I'm more.

[A]

This is where we differ.

[B]

I'm more of a savory guy.

[C]

At the beginning, I felt like kindred spirit because I. I've only really just got like. I've changed my donut habits and now I. I love Duncan so much. I used to think, you guys have Duncan here. Yes, but not as good as you got it. So here's something.

[A]

Yeah.

[C]

In the last November, I was in America for a month and I didn't have much to do, and I went big on Duncan.

[B]

I suddenly discovered you weren't big on Duncan.

[C]

I went big on Duncan. I suddenly discovered that I loved it. I mainly told Stuart Law as our mutual friend, because he's always been a Duncan Ev to me. And I've been like, you're high as a kite. And also, I don't. I don't really like Krispy Kremes anymore because I saw Stuart eat just too many of them during the tour and it made me go, I don't know how this guy is eating Krispy Kremes at midday.

[B]

Also, Krispy Kremes here is like, every service station on the motorway has, like, a cabin of Krispy Kreme.

[A]

No. Which is so crazy. Like, in Tesco, they have them, like, out, which is like, not like it is at home, because they're the best when they're hot.

[B]

Yeah.

[A]

And at home, it's like hot donuts now and then you go in, right. And you can get them fresh. But I like them from.

[C]

Well, not Stuart Law. Stuart Laws, if he's listening. And he will be. He. He is. He can't walk. He loves Predator a cold Krispy Kreme doughnut without eating it immediately.

[A]

Wow.

[C]

He loves it.

[A]

Yeah.

[C]

And he was always, always saying to me, duncan's the best. And I was like, you know, so I had a Duncan Dunkin donut in London and was like, I know what you're talking about, man. It's just a very boring donut.

[A]

Yeah.

[C]

In America, that you've got different ones. That we don't have here. But it is still just, like, so straight down the line. Nothing fancy.

[A]

Yeah.

[C]

But I have so many favorites there. And I'm on my next trip to America. I was so excited to go to Duncan because when I got back to London, I was like, I'm just gonna dunkin all the time now. No, forget it. Not as good.

[A]

Can't.

[B]

Yeah.

[C]

But in a way, I was relieved because I was like, that would be.

[B]

The end of your life.

[A]

Yeah.

[C]

Thank you for making Duncan not as good in London.

[A]

Yeah. It can be a treat.

[C]

So good over there.

[A]

Yeah.

[B]

He's flying to America about six times. Six times a week for Duncan. Yeah.

[C]

Yeah. You need to get in the commercial.

[A]

You're a dunking.

[C]

Oh, I am a dunking.

[B]

You're a dunking.

[A]

Yeah. You need to get him a Christmas gift. The dunking shirt.

[B]

Yeah.

[A]

You know what I mean? Yeah, yeah. The Ben Affleck. You know, he. You can be in the super bowl commercial.

[C]

Yeah, I could be in the super bowl. I actually know about that now because I stayed up for the last. Well, for the Kendrick one to watch.

[A]

Yeah.

[C]

Because I wanted to watch the halftime show.

[A]

The commercials are so.

[C]

I now understand that the commercials are insane.

[A]

Yeah.

[C]

Yeah. Like, is it.

[B]

That's like.

[C]

It's like the curse casting the Nutcracker 3D in every single commercial.

[A]

It's mad.

[C]

It is.

[A]

They are.

[C]

It really is insane. You got some royal blood in you.

[A]

I do.

[C]

You're.

[A]

Yeah.

[C]

I mean, you're related to our royal family.

[A]

Yes, yes. So on my mom's side, someone did some ancestry.com and it's. Who is it? It's King Edward. The. Some. Not the third or something.

[B]

There's been a few of those.

[A]

Yeah. There's some. But there is, like, apparently some royal bloodline. Someone did an ancestry dot com. We didn't even do it ourselves. Like a fan did it or something and there was like. So I don't know. But apparently that is true. True. I don't. Yeah.

[C]

You can go on one of those shows and find out if it's definitely true.

[A]

I could. Yeah, I could. I should. Yeah, I probably should. But then I always. There's something about those, like, swabs and stuff that I'm like, then my DNA is out there.

[B]

Yeah.

[A]

You don't have a crime you might not want to have.

[B]

That's the main worry. That someone will frame you for a crime.

[A]

No, but you're just like, well, it is out there. You're giving it over.

[C]

I don't Know that nice man who presents the. That Ancestors ancestry program's gonna thank you for murder.

[B]

Yeah.

[C]

And it could be a crime from way back in the past because he knows everything about history.

[A]

Exactly.

[C]

So he could get you.

[A]

Exactly.

[B]

Okay.

[C]

Yeah. He could add. They never caught the person who did this.

[B]

Yeah. So when's the video of that was going to be framed for when. Yeah. Because it would have to be within.

[C]

Else they never caught Zodiac.

[A]

That was me. Sorry.

[B]

Huge exclusive for the podcast. Podcast.

[C]

Yeah.

[B]

Yeah. And thank you for bringing this to us.

[C]

No, for the listeners, we all know it's Arthur. Arthur Lee Miller.

[B]

Oh, no.

[C]

He's. He's the number one suspect.

[A]

Are you a huge. So you're a huge crime guy?

[B]

He loves Dunkin Donuts and the Zodiac Killer.

[A]

Yeah, I do.

[C]

Yeah. The Zodiac. I'm not a crime guy, but Zodiac is. Okay.

[A]

So Dunkin Donuts, though. See, I have. I'm just gonna explain myself on the dessert front, because I. I don't feel that donuts are a dessert. In what I think, like, you know what I mean? Like, donuts, they're not going to be on the menu at a restaurant for, like, a dessert. They could be maybe a cinnamon donut or, like, a churro. I love a churro. But there's certain, like. I call it, like, restaurant desserts. I'm just, like, not interested.

[B]

I know exactly what you mean. You know what I mean?

[A]

Like, the brownie and the molten thing and tiramisu. It's like, I like it. Creme brulee. I like it. It fine. Or. But it's not. I could take it or leave it. It's not. It doesn't call me, like, ooh, I really want that. Like, a donut is. I know. I'm so sorry.

[C]

I had donuts as a dessert recently. Does that change it? I was in Bristol at a place called Other.

[A]

Okay.

[C]

And they used to have another restaurant that Ed had gone to where they were.

[B]

They ran a restaurant called Casa Mia in Bristol.

[C]

And their donuts, they have sourdough donuts that are toasted that. I mean, I think they used to be in lamb fat. Yeah. And then. But it's got, like, vanilla sugar on it. And salt. Definitely. I don't know.

[B]

It's, like, savory fat on the outside.

[C]

I'm sure the best desserts I've ever had. It was mind blowing.

[A]

I would like that. I would like that. Yes.

[C]

That's not what. But you're not. But you're not. I'm trying to delay the inevitable of.

[A]

What I'm gonna say. You're gonna like what I'm gonna say, I think. Well, you're gonna think one is really weird, and I'm having two. You can.

[C]

I won't stop you.

[A]

But I. One is like ice cream, so.

[C]

Okay. Yeah, we're good. We're good, but.

[A]

Okay, we'll start with one that I think you might like. There's this place called Lady M in New York.

[C]

Yes.

[A]

And they make meal. They're called meal crepe.

[C]

Yeah.

[A]

Cakes. Like, 20 layers of cakes with the cream, it's, like, pillowy soft, and they have all different flavors, and they're, like, really pretty. And I like the strawberry one. I love strawberry so that it's pretty, except it's pretty exceptional.

[C]

I think that's the first thing you'd.

[A]

Eat at my restaurant.

[C]

Cake.

[A]

Yeah.

[C]

Crepe cake is what they're called in America. I'm saying crepe cakes. That's what we'd say here. But it does sound like I'm saying crab cake. So I don't know if I'm really helping anyone there.

[B]

Yeah. Crap cake.

[C]

But Noah's chosen that yet. Relatively a new thing. Is it a relatively new thing that. Going for ages and then you just.

[B]

I think it's one of the. Those things that has obviously been around for ages, but someone has gone, let's make this trendy now. And let's. Yeah, let's. Let's get it out there on the algorithm.

[A]

I know that Lady M in New York, they kind of are like the iconic place for doing it. So maybe they've been doing it for a long time. And then some tiktoker put it on. You know what I mean?

[C]

Cause I do look incredible.

[B]

Yeah.

[A]

Yeah.

[C]

And it was the first time I had one. I did have that, like, you know, oh, I've been done here. They look amazing in the photos.

[B]

James is so worried about being done every opportunity.

[C]

Get done all the time.

[A]

Yeah.

[C]

And then, like, I was. I was eating it and going, I'm not that fussed about it, actually.

[A]

Yeah.

[C]

And then I wanted another one in the future. That was a. And actually, I find that as long as I'm not being a gentleman about it, and I just go nuts.

[A]

Yeah, it's good.

[C]

Cram it and have huge mouthfuls of it and really go undignified.

[B]

But why do you want to.

[C]

Delicious. Oh, it's really nice when you have loads of it.

[B]

So the whole point is that of the layers is you get like a fork and you cut down and you can see all the layers inside. Inside.

[C]

No, no. If you pick out on them and you just go like a massive mouthful and you get it all, all the cream and the crepes and everything in your mouth at once, it just fills your mouth. Yeah, it's delicious. It's not. It's not a dainty, but it is. That's what it is. Yeah, but. But that's the thing. That. That's where they get you. That's the con.

[B]

Elle, how are you eating?

[A]

You have to go. I'm not going like crazy, I don't.

[C]

Think, but in a jacuzzi, maybe on the top.

[A]

I have to be sk. I. Yeah, no, I just. I think like normal.

[B]

Like a human.

[C]

Yeah, probably like a human.

[A]

But okay. I like. But the strawberry one is really good. The strawberry, like pastry cream. That. That is really good.

[B]

I think I've had matcha before.

[A]

Oh, yeah?

[B]

I don't know.

[A]

I like matcha as a drink, but I don't know if I would like it. See again, if, like the. If it was a chocolate, like one of the. The crepe cakes, I don't know if I would like it as much. It's funny. It's like I. I love like custard and cream and I like white and I do like that. But. And then we're having. Okay then. So we're having that. This doesn't go with this at all. It does in color, but I have to mention it because it's my favorite ice cream in life and it was recently discontinued. Oh, nice. It's at Baskin Robbins.

[C]

Yeah.

[A]

It was recently discontinued or. Well, not recently. For like a couple years. And I thought, wow, I'm never going to have this taste. It's like the taste of my childhood. I'm like, I'm never going to have this taste again. And it's the bubble gum at Baskin Robbins. It's pink and it has pieces of like square pink bubble gum in it. And it almost tastes like milk. Like, it tastes like the ice cream itself kind of tastes like milk. And then you have these really frozen, rock hard pieces of gum that you chew at the same time as you're eating the ice cream.

[B]

Yeah.

[A]

So then it's like it could break a tooth. I mean, the gum is so hard for kids. It's definitely like a choking hazard, but. But it's so. It tastes so good. It's like my. It's my favorite thing. And my mom is very good friends with. There's a Baskin Robbins, like a local one around where she lives. And she goes there and gets, like, a milkshake, like, once a week. Like, and she is very good friend Bruce, who works at Baskin Robbins. Bruce and her. Like this. He knows how to make her milkshake. She likes. She likes chocolate syrup extra. She has to be thick. Like, there's a whole thing. And, like, Bruce knows how to do it. And so, like, he sees Joy. My mom, like, walking in. He's like, all right. Like, he knows. And for my birthday this last year, my mom surprised me. Bruce called the company and ordered a gigantic drum. Like, a drum. It's, like, this big of bubblegum.

[B]

So they made.

[C]

They made.

[B]

They made one up for you.

[A]

Yeah, but they make it. But you have to, like, because no one likes the ice cream. So it's a terrible seller. It's like the worst seller of their ice cream. Like, so they're like, the. The stores have to buy it or call it in to be like. And no one is doing it anymore because they're like, literally, no one eats this. And so Bruce is like, well, no one eats it. But I can. I can call it in if you buy the big drum. But we can only do it by, like, the bulk. And he did, which was amazing. I got to eat that.

[C]

Are you swallowing the gum? Yeah.

[B]

Well, this is what I'm thinking. Are you trying to keep it in your mouth with each mouthful, Chewing it up and then blowing a huge bubble?

[A]

You can't blow a bubble with this gum. No, no, it's too. Well, there's also something great about the gum. Kind of freezes while you're chewing it because the ice cream's so cold. And I like that. Like, it's kind of like drinking really cold water with gum.

[B]

Yeah, there's something there.

[A]

Or drink. Drinking, like, eating, like, a chocolate bar and drinking cold water.

[B]

I know what you mean. When you drink cold water with a gum in and then you can feel it.

[A]

Feel it kind of get hard. That's what happens with the ice cream.

[B]

And then you're swallowing the bubble gum.

[A]

No, you. No, you just chew it, and once you're done, you. You spit it out.

[C]

Yeah.

[A]

Yeah. You can't eat. It's bubblegum. You can't swallow it.

[B]

But that's crazy to put it in ice cream.

[C]

I know, I know. So I've seen it at the Baskin Robbins and thought, like, never in a million years would I get that.

[A]

Exactly. And that's why no one orders it.

[C]

Know how it works? Like that. Yeah, but shout out, Bruce. Bruce Robins.

[A]

Yeah.

[C]

Bruce. You going to call him Bruce and Robbins from now on?

[B]

Yeah, I think you have to. He's called Bruce. Good robins.

[A]

Oh, my God. What is this? Oh, my.

[C]

I'm going to make you your menu. Yeah, this is your. This is your menu now.

[A]

Most disgusting menu right here.

[C]

Oh, no, we've had.

[B]

No, trust us.

[C]

Yeah. This is a nice menu compared to so many that we've had. You would like still New York tap. You would like the Red Lobster cheddar bay biscuits, but, like, upgraded with cold whipped butter and honey. You would like a panko crumb, mozzarella sticks with marinara sauce, Hungarian cheese triangle chucked in there. And we did a lauda. The chowder.

[B]

We alluded the chowder.

[A]

Yeah, that's right.

[B]

Yeah.

[C]

Yeah. Main course, the chicken divan made by your grandmother.

[B]

How are you spelling divan?

[A]

It's D, I, V, A, N, I think.

[B]

Lovely.

[A]

Yeah.

[C]

Side dish, steamed spinach with salt. Not too watery, not too dry. Drink a Negroni. And dessert, strawberry crepe cake from Lady M in New York and a bubblegum Baskin Robbins ice cream. That will kind of. You won't have it together. You'll probably go back and forth exactly.

[A]

One after the other.

[C]

I think you gotta have the bubblegum last, haven't you?

[A]

Yeah, you do. You do top it off.

[B]

It's an imperative.

[C]

I think that sounds good.

[A]

Yeah, it's good. You would want to try. I think you would like it.

[C]

I actually do want to try the main.

[B]

I want to try the chicken.

[C]

I'm going to show you a photo of.

[B]

Yeah, I bet it looks exactly as I'm imagining.

[A]

I think it does. I mean, hers looks a little like it's, you know.

[C]

Oh, so Ben's holding up.

[A]

Oh, there he is. Yeah.

[B]

I'll be honest.

[A]

That's pretty much it. But the cheese is a thicker layer on ours and more crispy.

[C]

Yeah, yeah.

[B]

It sounds like something someone made up when they were stoned.

[A]

Totally.

[B]

They put it together, They've thrown in a load of soup. They're like, what else we got? Suck a load of cheese onto the top, and then they're like, great.

[A]

Exactly, Exactly.

[B]

This is a tradition now.

[A]

Yeah.

[C]

Some accusations leveled at the grandmother there.

[A]

Yeah, yeah.

[B]

Not specifically.

[A]

And guess what her name is. Mary Jane.

[B]

No way.

[C]

Yes, it is.

[B]

Well, that's exactly what's happened.

[C]

It's the pronunciation of her. What do you call her?

[A]

Garber.

[C]

Is that because she was the one who couldn't say it? Yeah.

[B]

High as a cuck, Mary Jane.

[A]

Yeah.

[B]

Elle, thank you. So much for coming to the dream restaurant.

[A]

Thank you.

[C]

Thank you, Elle.

[A]

I loved it. Thank you, guys. This is so much fun.

[B]

Well, there we are, James. What a great episode.

[C]

Terrific.

[B]

What a delightful lady.

[C]

Absolutely fantastic. A pleasure to chat to Elle Fanning.

[B]

Absolutely.

[C]

I kind of do want to try the doovin. Yeah.

[B]

I would like to try the chicken divan. I mean, I said. I said to you off Mike that Elle was so nice and we were getting on with this so well that I didn't put the boot in on that dish as much as I wanted to.

[C]

Restrained. A lot of listeners would have thought Ed's been remarkably restrained.

[B]

Yeah. The idea of dumping a mushroom soup into something is upsetting to me, but I bet it is comforting and warming and it obviously held a lot of nostalgia, Soldier.

[C]

Yes.

[B]

And significance for L. So I didn't put the boat in, but it does not sound nice.

[C]

Well, you know, I. I like the. I might start dumping a tin of mushroom soup in everything that I eat.

[B]

Yeah, you should get.

[C]

Sounds comfort and nice.

[B]

Yeah, yeah. L did not say green eggs and ham.

[C]

So you got to stay in the dream message.

[B]

Got. Stay in the dream restaurant. I was very happy for that, actually. And Predator Badlands, November 7th.

[C]

This Friday, if you listen to it when it goes out.

[B]

2024.

[C]

2025. Of course.

[B]

Yes.

[C]

And this is on YouTube tomorrow.

[B]

Yeah, this is on YouTube tomorrow. November 6th, 2025.

[C]

Yeah, we'll be on YouTube.

[B]

Yeah.

[C]

Wow. Our lives are going to change.

[B]

Yeah. We're all doing well. Elle's got a new big hit franchise film. Yeah, we're on YouTube.

[C]

We're on YouTube now, man. What you gonna do with all your YouTube money?

[B]

I think. I mean, it's gonna be a house in cash.

[C]

Yes.

[B]

Yeah. And then probably another property. Property in New York, maybe somewhere in Tokyo, and then probably a lot of properties around London. And I'll just get into the property game.

[C]

I'm gonna buy Josh Widdicombe's big house that he's got in Cornwall that he puts on Instagram. I'm gonna buy that off of him and then keep. Take over the Instagram account.

[B]

Yeah.

[C]

And then level it.

[B]

Yeah.

[C]

On Instagram. And everyone will see that I just. I just leveled the house.

[B]

But dressed as blobby, like, so he's like, oh, he's coming for his ass.

[A]

The house.

[C]

I mean, dressed as blobby.

[A]

Yeah.

[C]

Yeah, that's what I'm going to do. So then, with my YouTube money.

[B]

Yeah. Bonito, what are you going to do with your YouTube money? Theme parks.

[C]

He says he'd spend it on theme parks. Yeah.

[B]

Yeah. Well, thanks. L. Thanks for coming in.

[C]

Thank you so much for coming in. Al. What a wonderful menu, what a wonderful conversation. And everyone should go and see Peter Batmans.

[B]

Bye.

[C]

Goodbye. Dude, did you order the new iPhone 17 Pro?

[A]

Got it from Verizon, the best 5G network in America. I never look so good.

[C]

You look the same. But with this camera, everything looks better. Especially me. You haven't changed your hair in 15 years. Selfies check please.

[A]

With Verizon, get the new iPhone 17 Pro, designed to be the most powerful iPhone ever. Plus a new iPad and Apple One. No trade in needed. Offer ends November 5th with a new line on Unlimited Ultimate Best 5G Tours. Root metrics the United States 2020 25. All rights reserved. Additional terms apply for all offers. See verizon.com for details.

[B]

Want to upskill on one of the.

[C]

Most effective ad channels out there? With ACAS Ads Academy, you can learn everything you need to plan and run podcast advertising campaigns completely free. Whether you're new to audio or ready to sharpen your SK skills, our self paced courses fit your schedule and finish with an industry recognized certification. So if you want to grow your expertise and stand out in a competitive industry, head to go Acast. Com Academy.