Summary5 min read

Summary of "Off Menu with Ed Gamble and James Acaster" – Episode 276: Emily Campbell

Podcast Information:

Title: Off Menu with Ed Gamble and James Acaster
Host/Author: Plosive
Episode: Ep 276: Emily Campbell
Release Date: January 29, 2025

Introduction

In Episode 276 of Off Menu with Ed Gamble and James Acaster, comedian hosts Ed Gamble and James Acaster welcome Emily Campbell, a decorated British weightlifter who has clinched medals in the last two Olympic Games. The episode blends insights into Emily’s athletic career with her personal love for food, all presented with the characteristic humor and banter of the hosts.

Guest Introduction

James Acaster warmly introduces Emily Campbell:

“If you watch the Olympics, you will know Emily Campbell. She is a medal-winning weightlifter...she loves talking about food. She's great fun.” ([03:11])

Emily expresses her excitement about being the first Olympian guest:

“Is this our first Olympian?... Yes, I believe it is our first Olympian, James.” ([04:08])

A Day in the Life of an Olympian

The Challenge of Queuing

Emily shares her frustration with British queuing habits, especially during travel:

“It's a very British thing... Everybody's queuing just for the sake of queuing.” ([06:23])

James humorously suggests using her Olympic status to navigate queues:

“You could just show your bronze medal and just be like, look, I win.” ([08:03])

Weightlifting Insights

Emily delves into the technical aspects of weightlifting, emphasizing the importance of technique over mere strength:

“It's so technique...when you have to do it in reverse, you have to really humble yourself.” ([37:48])

She explains the necessity of mastering movements:

“It's about drilling and keep going over and over again...once you've got that locked in, then getting strong is the easy bit.” ([38:16])

Training and Diet

Rigorous Dietary Regimen

Emily discusses the relentless eating schedule required for maintaining her weight class:

“It's a lot of food all the time...it's just... it's a chore.” ([12:23])

She highlights her love-hate relationship with food, rooted in her Caribbean heritage:

“I'm Caribbean, so food is like everything...I've grown up eating really great food and love food.” ([12:23])

Meal Frequency and Nutrition

Emily explains her meal timings and the role of her nutritionist:

“Sometimes it's just get it. I have a fantastic nutritionist...she keeps it exciting because we have to eat a lot.” ([13:45])

She touches upon the challenges of eating continuously:

“I literally still fall from the snack that you've just eaten and then it's lunch time and then you've got to eat another snack.” ([13:45])

Favorite Dishes on 'Off Menu'

Starter: Buttermilk Breaded Chicken Strips and Wings

Emily selects a hearty starter, emphasizing the importance of moist chicken:

“There is nothing worse in life than dry chicken.” ([27:31])

She describes her ideal preparation:

“Fried, seasoned well, and then tossed in the sauce so it's nice and hot, then with a garlic dip.” ([27:54])

Main Course: Seafood Boil

Emily’s main course choice is a communal and messy seafood boil, laden with various seafood and garlic butter:

“Loads of like garlic butter to dip your lobster and your crab and that in.” ([43:02])

She appreciates the interactive nature of the dish:

“Get a bib on, get your gloves on. Crack it all open...love it.” ([43:22])

Side Dish: Baked Mac and Cheese

Emily opts for a baked Mac and cheese with a perfect sauce consistency and crispy breadcrumbs:

“Good breadcrumbs on the top, nice melt, bit of parsley to finish it off.” ([48:38])

She shares a personal anecdote about perfecting the dish:

“Need to find out who that person is and track them down.” ([52:13])

Dessert: New York Cheesecake with Berry Compote and Ice Cream

Contrary to popular dessert choices, Emily avoids chocolate, favoring a classic New York cheesecake:

“I very controversially don't really like chocolate. If I do, it has to be white.” ([61:40])

She describes her perfect cheesecake presentation:

“With fresh fruit or a fresh compote... some form of like ice cream on the side.” ([61:40])

Drink: Mango Daiquiri Mocktail

Preferring non-alcoholic beverages, Emily selects a vibrant mango daiquiri mocktail:

“Anything really fruity, like tropical. Maybe pineapple juice, a bit of grenadine.” ([56:42])

She emphasizes her preference for mocktails over traditional cocktails:

“I don't really drink alcohol...I'd rather not drink.” ([56:42])

Humorous Exchanges and Banter

Weightlifting Mishaps

Emily and James engage in playful discussions about the dangers of weightlifting, including accidental barbell drops:

“If I go halfway through a competition and doze off, I'm in trouble.” ([14:30])

Mocktails and Dietary Humor

Their banter extends to the terminology of drinks and Emily’s aversion to certain foods:

“I don't think you can go wrong when the bread's warm as well.” ([24:15])

Protein Product Satire

Emily humorously critiques the over-promotion of protein in everyday foods:

“We don't need to make everything protein... it's a whole fad.” ([65:43])

Competitive Cooking

They share funny insights into competitive cooking scenarios, highlighting the pressure of culinary perfection:

“If these people don't like it, then this just basically threw everything out the window of what I believed in myself.” ([49:25])

Conclusion

As the episode wraps up, Emily and James recap her dream menu, blending her athletic discipline with her culinary passions. They reflect on the balance between rigorous training and the joy of food, underscored by their trademark humor and camaraderie.

Emily expresses gratitude for the engaging conversation:

“Thank you so much for coming on the podcast...What a great episode. Learned so much.” ([69:29])

James compliments Emily’s insights:

“She's so much fun...She's an honor.” ([69:22])

The episode concludes with plans for future collaborations and a light-hearted farewell, leaving listeners both entertained and informed about the life of an Olympian weightlifter.

Notable Quotes with Timestamps:

James Acaster: “If you watch the Olympics, you will know Emily Campbell. She is a medal-winning weightlifter...” ([03:11])
Emily Campbell: “I'm Caribbean, so food is like everything...I've grown up eating really great food and love food.” ([12:23])
Emily Campbell: “There is nothing worse in life than dry chicken.” ([27:31])
Emily Campbell: “I very controversially don't really like chocolate. If I do, it has to be white.” ([61:40])
Emily Campbell: “We don't need to make everything protein... it's a whole fad.” ([65:43])
Emily Campbell: “Thank you so much for coming on the podcast...What a great episode. Learned so much.” ([69:29])

This episode of Off Menu offers a delightful blend of athletic discipline and culinary passion, enriched by the engaging and humorous interactions between Emily Campbell and the hosts. Listeners gain valuable insights into the life of an Olympian while enjoying the light-hearted banter that makes the show unique.

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Transcript775 lines

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[02:46]
James Acaster
Welcome to the Off Menu podcast. Taking the Weetabix of conversation.
[02:49]
Emily Campbell
Yes.
[02:50]
James Acaster
Pouring over the cold milk of chat and sprinkling on the raisins of humor.
[02:57]
Emily Campbell
Raisins. Ah, yes. Very nice. Way to have your Weetabix this morning, Paul Foot. This morning I didn't have my usual supplies for my Weetabix, so I went with dried mango and grapes.
[03:12]
James Acaster
Hello.
[03:12]
Emily Campbell
Not really the best combo. The grapes, actually.
[03:15]
James Acaster
Well, the grapes are juicy and the dried mango is chewy.
[03:17]
Emily Campbell
Yeah. Yeah.
[03:18]
James Acaster
So you've gone for a wild variety.
[03:19]
Emily Campbell
Wasn't what I'd usually go for. I went for what was in the. The kitchen. I've got those to hand. I'll have them. But like. Yes, it wasn't. I think you go one or the other on those. Really?
[03:29]
James Acaster
Yeah, I think so. I think. I think it'd be grapes for me.
[03:32]
Emily Campbell
Yeah. Well, I don't know. Like, not. Yeah. Anyway, that said, gamble, my name is James Acaster. Together we own. We own a dream restaurant.
[03:40]
James Acaster
Yes.
[03:40]
Emily Campbell
And every single week we invite a guest in and ask them their favorite ever start and make us dessert side to shine.
[03:44]
Drink.
[03:44]
Not in that order. And this week our guest is Emily Campbell.
[03:49]
James Acaster
If you watch the Olympics, you will know Emily Campbell. She is a medal winning weightlifter.
[03:56]
Emily Campbell
Phenomenal.
[03:57]
James Acaster
Phenomenal. Absolutely incredible. She's won medals in the last two Olympics. She is so fantastic. I've met Emily before on the show. Great British menu. She loves talking about food. She's great fun. I can't wait for this episode.
[04:11]
Emily Campbell
Yeah. Very excited. Is this our first Olympian?
[04:14]
James Acaster
Yes, I believe it is our first Olympian, James.
[04:16]
Emily Campbell
Very exciting.
[04:17]
James Acaster
Not our last.
[04:18]
Emily Campbell
Not our last. Please. If any other Olympians are listening.
[04:22]
James Acaster
Not any other.
[04:23]
Emily Campbell
Huh?
[04:24]
James Acaster
Not any other.
[04:25]
Emily Campbell
Not any other.
[04:25]
James Acaster
They've got to be a laugh as well.
[04:27]
Emily Campbell
Yeah, you gotta be a laugh. Yeah.
[04:28]
James Acaster
One of the skateboarders or something.
[04:30]
Emily Campbell
Skateboarders are cool.
[04:31]
James Acaster
Yeah. No, hopefully some more Olympians to come. But so excited to have Emily on.
[04:35]
Emily Campbell
Yeah. Really excited. And look, even though we're excited as possibly two little boys can be, we will kick Emily out of the dream restaurant if she chooses a secret ingredient. An ingredient which we deem to be unacceptable. And this week, the secret ingredient is.
[04:51]
James Acaster
Cream of chicken Campbell's Soup.
[04:52]
Emily Campbell
Cream of chicken Campbell's Soup.
[04:54]
James Acaster
Campbell's. Emily Campbell. But we've already done Campbell's Soup because it was Babatunde Aleshe's secret ingredient because he was wearing the off menu Campbell's Soup T shirt.
[05:02]
Emily Campbell
You'd think it Would have been Sam Campbell's secret ingredient. It wasn't too late.
[05:05]
James Acaster
Already done it for Babatunde.
[05:06]
Emily Campbell
Yeah. But then apparently we're okay, we're using it now.
[05:10]
James Acaster
Yeah.
[05:10]
Emily Campbell
We should have done it for Sam and done a specific flavor.
[05:13]
James Acaster
Yeah.
[05:14]
Emily Campbell
And then done a different specific flavor family. And then everyone who's called Campbell, we should have always done a different flavor of Campbell's soup.
[05:20]
James Acaster
Yeah.
[05:20]
Emily Campbell
Which we're gonna do from now on. Yeah.
[05:22]
James Acaster
So watch out. Alistair.
[05:24]
Emily Campbell
Alistair Bruce.
[05:26]
James Acaster
There's so many Campbells we've still got to have on.
[05:29]
Emily Campbell
There's two. Yeah. Any others?
[05:30]
James Acaster
Yeah.
[05:31]
Emily Campbell
Who?
[05:32]
James Acaster
Max Campbell. Went to school with him.
[05:33]
Emily Campbell
Hey, Max Campbell. He's the ultimate Campbell.
[05:37]
James Acaster
Yeah. Campbell sounds a bit like Gamble, I suppose as well.
[05:40]
Emily Campbell
Yeah. Campbell and Gamble. Were you hanging out together?
[05:42]
James Acaster
Yeah, yeah, yeah, we were good.
[05:43]
Emily Campbell
Max Campbell and Ed Gamble.
[05:44]
Yeah.
[05:44]
Yeah. Hell, that would have been funny.
[05:46]
James Acaster
Many people think Gamble is actually a derivation of Campbell.
[05:49]
Emily Campbell
So I would not have been able.
[05:50]
James Acaster
To get over that Campbell and Gamble.
[05:52]
Emily Campbell
If I went to school with Campbell and Gamble and they were running around. I also. Max Campbell and Ed Gamble as well. There's something about those names. Yeah. Oh, man. I would not have been able to get over. I would have thought it so funny.
[06:03]
James Acaster
I think you might listen to this as well. So.
[06:05]
Emily Campbell
Hello. Look, mate is funny and like, if I ever have to leave this podcast, you know, let's say I don't. Maybe. Maybe I'll die before Ed. Max Campbell. You gotta replace me. Yeah. Right.
[06:18]
James Acaster
Should we get on with the episode now, James?
[06:20]
Emily Campbell
Yes. Yeah, yeah. Enough of our nonsense. We have an Olympian to talk to.
[06:24]
James Acaster
This is the off menu menu of Emily Campbell. Welcome, Emily, to the Dream Restaurant.
[06:37]
Emily Campbell
Thank you very much for having me.
[06:38]
Welcome Emily Campbell to the Dream Restaurant. Based on you for some time.
[06:42]
Finally I heard. I hear the queue was long. So I'm glad you finally let me in.
[06:46]
James Acaster
Yeah.
[06:47]
Emily Campbell
What do you do you like queuing? Hate cues.
[06:49]
No, it's very British thing, isn't it? Really frustrates me. Like I was going on training camp to Tenerife and everybody's queuing just for the sake of queuing. Then they're announcing that the flight's going to leave. So I starts going through the queue. Everyone's getting really mad at me. I'm like, well, you guys can stand here. I'm going to get on the flight that's just about to leave. It's just we just queue because we think we should queue. Like there's actually no, like real purpose to it. Yes. Somebody. Why you stood There, I don't actually know because everyone else was stood there.
[07:12]
James Acaster
Flights are the maddest ones as well. They try everything, give you a group number to board. They're like, they do it by row number. No matter what they do. Everyone's just standing up, queuing.
[07:22]
Emily Campbell
It drives me up the wall, stressed as hell.
[07:24]
James Acaster
Yeah.
[07:24]
Emily Campbell
Also, if you've got. Not got much luggage, it's really great to just like sit there and watch everyone and be like, look at these idiots.
[07:31]
Yeah. Oh, yeah. Queuing for a seat you've paid for is beyond me. Obviously. Like you've paid for that seat. That is yours. No one else has taken it. I've been sat there for like. I'm like, yeah. I think it's a very British thing. Definitely.
[07:44]
I think you should just walk on the plane if you're one of those people who doesn't queue and just sit down and when the person arrives, be like, I'll beat you here. You should be further ahead in the queue. Sorry, I'm playing by your rules.
[07:54]
Yeah, sorry that you're in the window seat. It's my row now.
[07:58]
James Acaster
I reckon you can pull that off, Emily. Yeah, you could be. Just show your bronze medal and just be like, look, I win.
[08:04]
Emily Campbell
Yeah, sorry. Flat send it said, this is my seat now.
[08:07]
Do you put that in your carry on or in the. Or in your. Do you check it in your luggage? Great question. Because I would think, like that's going to affect the weight either way. That's a hefty medal.
[08:16]
Yeah, no, definitely not that it's a problem for you.
[08:17]
You're a weightlifter. But you know where you putting it?
[08:21]
Yeah, no, definitely carry on because obviously, you know, you've seen how they throw them suitcases in the bottom. There's just like a little, you know, fling and you know you get about 10,000 dents by the time you get your suitcase back, don't you? So, yeah, keep it, keep it with you. There's like a trend where a lot of the athletes like put it on underneath them and then go through the scanner and obviously it goes off and then they go, oh, sorry for pull it out. It's quite funny to be fair. I've never done it myself personally, but I've seen it on the. Seen it on the grab.
[08:46]
James Acaster
Have you ever tried to get an upgrade by wearing the medal at check in?
[08:50]
Emily Campbell
No, I did, I did on the way back from Tokyo, which was pretty cool. But that was just because, like, that they already knew. But I do have the rings tattooed on the inside of my arm. So sometimes, you know, it's just a quick fix of the hair or something. Do you know what I mean? So they're not too obvious and then they're like, oh, what do you do? And I'm like, oh, well, it's funny you ask.
[09:08]
James Acaster
Yeah, but I could do that.
[09:09]
Emily Campbell
Yeah. You get tattoos all the time.
[09:10]
James Acaster
Yeah, I could just get one and then see if it works.
[09:12]
Emily Campbell
That's it.
[09:12]
Yeah.
[09:13]
No one, no one will ever know.
[09:14]
James Acaster
Yeah, but then if they say, what sport do you do? Then I have to make something up.
[09:18]
Emily Campbell
You do and I don't know. Let's get your story straight now then.
[09:20]
James Acaster
Yeah, but what. So what sport do you think I could say and potentially get away with it with a.
[09:24]
Emily Campbell
You could say equestrian. Yeah.
[09:26]
Okay.
[09:27]
James Acaster
The two poshest ones.
[09:28]
Emily Campbell
All right, I. I was at King's Cross. St Pancras or just St Pancras actually, when, you know they're two rival boroughs. I was in St Pancrus. They're not rivals, man. Yeah, they're rivals. Have you been there? It's nuts. Like, my side story, I was at St Pancras when everyone came back from the Olympics this year and everyone was wearing their medals and I didn't. I didn't know it was going to happen. I wasn't there to like greet all the athletes or nothing. I'd say goodbye to my friend and sent him off to Ketman. He wasn't even wearing a medal. And then turned around and all these people with Team GB T shirts. And I was, oh, that's cool, people have got the merch. And then I realized they're also wearing medals. It was all. All of you had come back. All of us on the Eurostar.
[10:07]
Yeah, I think that might have been. I might have been in that queue.
[10:10]
I didn't see you. I know.
[10:11]
James Acaster
Another.
[10:12]
Emily Campbell
Yeah, yeah, cuz, yeah. Another queue for us all to get out. Yeah, they make a big thing of it and make you it. We had like a homecoming Euro star and it was all, it was all going on. I mean, Carriage one was not the most exciting though. We was all so tired, all of us just fell asleep and this guy came up with his guitar and Team GB was like, I don't think you want to go in there, cuz if they beat you up, I can't help you. So he just stood at the door and went, okay. And we just literally was all coned up. But apparently down the rest of the train they had a great time. They was partying. We saw footage and we was like, wow. Can't believe that was the same train.
[10:43]
James Acaster
What was the craziest carriage? Who. Which athletes, like, throw down hard.
[10:47]
Emily Campbell
I think it was actually the rowers. You know, the rowers are really going for it, Rose and I think the hockey that were in there as well. Yeah, but they was having a right party. Yeah, it was. It was all going down.
[10:55]
Yeah.
[10:55]
I just saw it on social media and I was like, wow. Didn't know that was the same train.
[10:59]
Well, the rowers, you know, I mean, they never get to see, like, people's faces half the time. So it must be nice just to be, like, in a carriage and partying with everyone rather than just looking at the back of someone's head and sitting down. It's pretty boring.
[11:10]
It's a fair point, to be fair. And they all came back as well because they've finished. So a lot of people came back for the closing ceremony, which, honestly, I wouldn't have bothered, but it was. It was interesting. But, yeah, a lot of people came back. So he's a little bit more of like a united front because a lot of people had gone home because they'd finished like a week ago or whatever, so they'd gone home and obviously, because it was only Paris, people just popped back on the Eurostar and came back. So it was a bit of a. A bigger crew to go. So, yeah, we had quite a. Quite a homecoming train, which was pretty cool. So, yeah, you probably got to see a little snippet of.
[11:38]
Yeah, I was very excited.
[11:40]
James Acaster
Yeah.
[11:40]
Emily Campbell
I felt like I was watching proper history, everyone coming back. I saw one of the rowers actually having a selfie with someone, but she didn't look happy about it, to be fair to her. I'd also seen her be interviewed on TV and being like, this is. This is. She was like. She liked winning the gold medal, but she was like this. This press stuff afterwards couldn't absolutely go effort.
[12:02]
Yeah, it's true. Everyone doesn't remind you of what comes with. When you get a medal. Like, you get really excited about the medal and then you realize what actually comes with it and it's like kind of oblig. You're like, like. I mean, you can't press out and say, you know what, I don't want to do press, I don't want to do it. But then you just like a dick, though, don't you?
[12:17]
James Acaster
Yeah.
[12:18]
Emily Campbell
You don't speak to anybody, so you can't win either way, can you? Got just miserable and get through it.
[12:24]
We. We haven't had Many athletes on the podcast. So we don't haven't really got to talk about, you know, the diet of an athlete and like how, you know what, when you're a weightlifter, what's it look like when you're eating and like you're getting ready for a competition? Does it change?
[12:38]
No, it's pretty much the same to be fair. But it's just a lot of food all time. So it's like I have this real like love hate relationship with food because I'm Caribbean. So food is like everything. Like, you know, every time we have a party, food has to be immaculate. Else, you know, it's just not a good party and things like that. So I've grown up like eating really great food and love food. But then obviously when I became an athlete, I'm super heavyweight so I have to keep my body weight up to a certain like level. And just eating is a chore. Like it's just when you finish eating and you still fall, it's like eat again. Like it's. Can't remember last time I felt hungry. It gets to a point where you're like, I'm not actually sure what hunger feels like because you literally still fall from the snack that you've just eaten and then it's lunch time and then you've got to eat another snack before training and then after training, probably the first time that you feel hungry because you've done obviously a workout for like two hours and then you eat that and then it's 45 minutes later, it's dinner time and then it's pre bed snack and it's just. Yeah, it just doesn't stop. I mean I've fantastic nutritionist. Like she is excellent. Like she's so good and she's so good at trying to vary things and keep it exciting because she knows we have to eat a lot. But yeah, sometimes it's just get it. Daniel.
[13:46]
James Acaster
That pre bed one would kill me the most. I think the pre beds.
[13:49]
Emily Campbell
The pre bed pre. Oh yeah.
[13:51]
So it's got to be 30 minutes essentially before you fall asleep. So then that's the.
[13:56]
James Acaster
So it's working overnight basically.
[13:58]
Emily Campbell
What's the pressure there though? I'm falling asleep because I. If I know I've got to get to sleep at a certain time, I can't, I'll just lay there awake. But if I'm like, right, I've had my pre bed snack in that 30 minutes, I've got to be asleep.
[14:10]
Yeah, I can't relate. Sorry. I like fall Asleep, like anywhere kind of person at any time. Like, I have a real skill for sleeping. I don't know if it's a skill or if I should get it checked out. I'm not sure I'm on the border of it, but I could literally be chilling, like having a conversation with someone. The next minute I'm fast asleep.
[14:25]
James Acaster
Well, we'll see what happens later on in this episode.
[14:27]
Emily Campbell
So stop boring me, guys. Sorry.
[14:31]
I don't think I'd want that characteristic if I was a weightlifter. Yeah. If I, if I was halfway through a competition, if I got the weights above my, my head and I doze off, I'm in trouble.
[14:40]
Yeah. That's why you take a lot of caffeine. Don't worry about. We do that to counteract that happening. But yeah, but no, you haven't. Sometimes it's nice to have a nap before as well, because we weigh in two hours before and then you've just got this horrible time where you just sat there waiting. There's nothing ready to do. You can't warm up too early or you can't do anything. So it's just like eat a little bit of something. And then sometimes I think, oh, you know what, get a quick 20 minutes in power nap, wake up and then ready to go.
[15:03]
So pre nap snack.
[15:04]
Pre nap snack. Yeah. So that'll probably be like. So on competition day is a little bit different in terms of like, depending on when you compete. She'll like basically collate me like a table and tell exactly what time to eat everything. So that's normally like, it's not really exciting to be fair, because she pulls you off fiber. She pulls you off spice and everything that like stops you from absorbing carbs properly. Spice stops you from absorbing carbs sometimes. Yeah, it's, it's not. Sometimes if you, if you're like a gut that doesn't agree with it or whatever or you're not used to it. Yeah. Sometimes it can interfere with the way that you, like, absorb stuff.
[15:35]
James Acaster
So.
[15:35]
Emily Campbell
Yeah. She pulls you off. That says normally it's like a chicken sandwich with mayo. But, you know, sometimes the staples do the job, don't they? You know, you can't, you can't go wrong as long as the chicken's not dry. Because there is nothing worse in life than dry chicken.
[15:47]
James Acaster
Completely.
[15:48]
Emily Campbell
Like, that poor chicken did not deserve to die for it to be dry and unseasoned. Do you know what I mean? Like, that's, that's the stuff that kind of makes me think you know, I'll go vegetarian because, like, how are you gonna destroy the chicken like that for it not to be even just treated with a little bit of care, like.
[16:04]
Yeah, yeah.
[16:04]
You know what I mean? That's my opinion.
[16:06]
Yeah. No, I think that poor dried chicken. Yeah. Probably make a lot of people go veggie. We always start with still. A sparkling water.
[16:16]
Still water. If you drink sparkling water, you're a psychopath.
[16:19]
James Acaster
Yeah.
[16:20]
Emily Campbell
Standard. It's not nice. You can't convince anybody that it's nice.
[16:24]
James Acaster
It's just not. We have a lot of guests on this that absolutely love sparkling water. Are they all psychopaths?
[16:31]
Emily Campbell
Yeah, absolutely. Absolutely. Yeah. Or they're just doing it to please their friends or something. It's not nice.
[16:37]
Also, I think anytime we do have, like, people who are like. Like sports people or whatever on. They choose still water because they're not drinking sparkling and going.
[16:46]
Yeah, exercise.
[16:47]
James Acaster
Because you've got to drink a lot of water as well.
[16:48]
Emily Campbell
Yeah, absolutely. I mean, I'm not gonna front. Like, water in general's just not the nicest, really. Like, I'm one of those. Like, I'm a squash person.
[16:54]
Yeah.
[16:55]
Like, I've got those little, like, travel ones and, you know, have a little bite. I'd rather drink squash and drink water. What's just boring into it? Well, it's just there for hydration.
[17:03]
We'll let you have squash as your water course if you want.
[17:06]
Yeah. Would you?
[17:07]
Yeah.
[17:07]
Oh, that's great. Yeah. Like an orange and pineapple.
[17:12]
James Acaster
Nice.
[17:12]
Emily Campbell
Or a tropical or something along those lines. Yeah, solid. Oh, that's good. That just got better, didn't it, already?
[17:18]
And do you want it? One of those squeezy little pouches? Is that what you're talking about? The little squeeze?
[17:21]
They're just convenient, aren't they? But, you know, any squash? Squash works. You don't want to go double strength, really, because you don't want it to be, like, weak.
[17:28]
Crazy. The double strength it is.
[17:30]
You have to be really careful with that. You know, if you get a bit too. It can get a bit. A bit too much.
[17:34]
You go to space. It's crazy.
[17:36]
Yeah. I have my really sweet as well, apparently, because I remember once we was catching a flight and I was with a couple of the lads that we was. We're going to an international. And I said, oh, come on, finish this, because I can't finish it all. And they were like, emily, what the hell is that? Like, how much juice is in there?
[17:49]
James Acaster
Are these weights, these big boys?
[17:52]
Emily Campbell
Proper big boys, yeah. Because I travel with all the heavyweights, so all the heavyweight boys. I was like, just finish that. And they were like, that is awful. Emily there was like, have you got half a bottle of squash in there? And I was like, no. Like, I didn't even think it was that sweet as I've been drinking it my whole life.
[18:03]
James Acaster
You're hardcore. Yeah.
[18:06]
Emily Campbell
You're strong like the squash. Yeah, that's what you got to tell them. Wow. Go tell those boys this squash. Stronger than you guys.
[18:12]
Well, I'm gonna go put that on my hinge profile.
[18:13]
Y. Are you ever, like, got one of those little pouches and thought about shot in it?
[18:20]
James Acaster
Yeah.
[18:20]
Emily Campbell
Oh, no, that. That is pretty. Wow. You went to a dark place for that, didn't you?
[18:24]
I bet someone's done it.
[18:26]
James Acaster
Someone must have done it.
[18:27]
Emily Campbell
Someone's got it.
[18:28]
Someone definitely.
[18:29]
What does that squirt in the mouth?
[18:30]
James Acaster
You know how some, like. You see some weightlifters, they use, like, smelling salts or something?
[18:35]
Emily Campbell
We do, yeah.
[18:36]
James Acaster
You could do it instead of that. You could just get a shot. Shot it and then go for a. Go for one rep max.
[18:42]
Emily Campbell
Maybe we've been getting it wrong the whole time. Maybe squash has been the one.
[18:45]
James Acaster
Did you not know about the smelling salts?
[18:48]
Emily Campbell
Is that if you pass out?
[18:49]
Well, yeah, that's use. Because weightlifters do pass out a lot, especially in the cleaning jokes. Sometimes if you have a heavy clean, you can get, like. And then obviously the bars here. So then if you don't, like, sometimes if you have to look down to, like, try and release your airways a little bit. But yeah, just in general, it just kind of wakes you up and just gets you, like, a little bit alert or whatever. So. Yeah. And then obviously, on the market now, they're stupid strong ones. Like, they're getting crazy with making them because obviously, once we've made something, we. We have to make it, like, 10 times worse, don't we? So, yeah, there's, like, some really, really, like, strong ones. But, yeah, most weightlifters you'll see use sniffing salts. I don't tend to use them on the snatch, but I use them on the cleaning jokes.
[19:22]
So it looks. It's the most stressful sport to watch. I'm just like, you're gonna. You're gonna. You're gonna crumple.
[19:29]
I can really see the stress in your eyes as well.
[19:31]
James Acaster
You look really worried every time.
[19:33]
Emily Campbell
Every time you lift it, I'm like, are you fucking kidding me? You're gonna. You're gonna fall over. It's gonna trap you yeah, like, look it. Look. Especially when you put it on the front. When it's on the back, that's bad enough. But when. When it's on the front and your wrists are bending backwards and it's basically, like, going to, like, cut your head off. I'm like, what are they doing? That is.
[19:54]
James Acaster
But, you know, they train, so it's not going to trap them. Right.
[19:56]
Emily Campbell
They're going to fall over, but they're pushing themselves. You. You got a pb. I'm like, she had done that before. Is that wise? What are you doing?
[20:05]
James Acaster
I mean, if you. If you're gonna get a pb, do it at the Olympics.
[20:08]
Emily Campbell
Yeah, definitely. I mean, I would love to disagree with everything you're saying, but you've actually got some really strong points. Some really fair points. Yeah, when you drop it on the.
[20:16]
Floor at the end.
[20:17]
Yeah, that's a fun bit, though. That's a fun bit.
[20:19]
That's gonna bounce up and hit someone in the face one day.
[20:22]
Well, if. Yeah, if it's too light, but if it's heavy enough, it will. It'll grind on your feet.
[20:27]
That's what I always think when you're Pam. Like that. Yeah.
[20:29]
James Acaster
Yeah.
[20:29]
Emily Campbell
Well, as long as you keep your feet inside the bar, and obviously the bars like that much off the floor, so the bar will never hit your feet, even, like, if you fall back with it, as well. As long as you keep your head on the floor, the bar will just roll straight over your head because of the height is off the floor. So you're all right with that. But, yeah, I mean, yeah, there's been some. There's been some accidents, and there's been some people, especially people on the Internet, that see and think, oh, that's really cool. I'm gonna give that a try. And then they end up. They, like you said, folding themselves like a deck chair and. Yeah, it's really. It's really interesting. And we're like. People are laughing at it, but in our heads, we're like, oh, my God, that is so bad. Like, yeah, that is so bad. They are gonna be literally killing. And they got people that have dropped out on quads and stuff and ended up, like, tearing stuff and got, like, big bruises all the way up. Yeah, it's rough. I mean, when you get to our level, you learn how to bail out of stuff. But, yeah, in the beginning, you do. Yeah. I mean, you hit yourself with a bar. We do it. We do a. We do a lift called a muscle snatch. And it's just basically where you Bring the bar through without re bending your legs underneath. Sometimes you bring your head tooth and smack the bar. So we've got people have duck eggs in the middle of the road and it won't be the first and last time you do it. It's one of those, you know, could happen anytime. Like so. Yeah, it's not for the faint hearted asport. No, I'll definitely give you that. It's.
[21:35]
James Acaster
You've got to be so awful smashing yourself in the head with the bar and your first thought is I'll probably do that again. Yeah, yeah, awful.
[21:41]
Emily Campbell
And you've got the rest of your session as well because normally muscle slash is like the beginning of the session as well. So it's like we'll get over it because you've got to get the rest of the session done.
[21:48]
Yeah, you got your post session act in a minute.
[21:50]
Yeah, exactly.
[21:52]
James Acaster
And it's a duck egg. Annoying.
[21:53]
Emily Campbell
Yeah, you think as well. You lift it over your head and then you're like, you're smiling at everything. You're like haha, look, it's the best thing ever.
[22:04]
That's it.
[22:04]
I'm like, are you not stressed out? No, I'd have it over my head. I'll be like, someone get this thing off my.
[22:13]
Next time I'm in training I'm gonna think about that. Get this fucking thing off me.
[22:17]
Yeah.
[22:17]
James Acaster
Next big competition you say the Worlds are in December, right?
[22:19]
Emily Campbell
Yes.
[22:20]
James Acaster
I want you to do a snatch and scream. Get this fucking thing off me. And the people who've heard this will know what it's in reference.
[22:28]
Emily Campbell
Yeah, definitely. I'll probably have to lift a swear in that though because we get told off for swearing. Oh yeah, yeah, yeah. They probably prunes about that stuff. Yeah. If you swear or whatever, like if you're like coaching from the side as well and you swear at your athlete or whatever, they're like shy, you're.
[22:43]
Well sure officials.
[22:44]
It's because the problem is in our sport, right, the officials are made to feel dead special. They get their own little walker and everyone claps for them and everyone, they get to go their name and it's like, oh behave like, behave. You're here to do a job, everybody knows you, you're great at your job. Thank you very much. Just go and sit in your seats and get it done.
[23:00]
Yeah.
[23:00]
But yeah, they get this like they line us up, up, announce all of us and then they line all the officials up. We've been trying to get rid of it for ages. It's dead boring. Like Nobody cares. Like, it's literally to fill time and it is the dead space of filled time you've ever seen in your life. So, yeah, so they all feel like they're dead important because they get the little wave and announcement at the beginning. So, yeah, they get a little bit of power now. Yeah, this is it. This is it. You give people an inch, take a mile, don't they?
[23:24]
Yeah. I mean, no one's meeting them off the Eurostar.
[23:28]
Well, well, shit about that.
[23:31]
Pop knobs or bread? Pop knobs or bread? Emily Campbell. Pop knobs or.
[23:34]
Or bread. Papadoms are like. Do you know what I mean? They're strong, but I feel like they have to, they have to go with the full Indian meal. I think on their own they're a little bit random, aren't they? But bread, all different types of bread. I mean, people do the whole bread and olive oil thing, which is a bit, a bit weird to me. Like, I've noticed it before and I'm like, oh, you're just dipping that in oil. That's like really strange. Like I'm more of a like bread and butter kind of girl.
[23:55]
Yeah, yeah.
[23:56]
James Acaster
Salted butter and bread forms part of your like pre competition diet as well. You say you have chicken mayo sandwich?
[24:02]
Emily Campbell
Yes, definitely. Yeah. Bread is a good staple. You know, have it in breakfast, have it for. Can have it for meals as well. But yeah, just don't think you can go wrong when the bread's warm as well. It's got to be warm, warm. Put the butter on straight away. Melts.
[24:16]
Jobs are good in Paris. Did you have many, like, warm, fresh baguettes from the bakery?
[24:21]
We had to be fair. Yeah. We stayed in Saint Germain on Natha prep camp, which was pretty bougie, to be fair. It was really nice. And there was a bakery across the road which was lovely. And you could smell it every morning as well, which is. I mean, there's nothing better than. And the smell of fresh bread in the morning. So, yeah, that was really good. But when you're on the way to training, you know, you can't have the bread quite yet till later. It's not ideal, but yeah, no, it was really good. And then they had a bakery in the village as well.
[24:45]
Oh, yeah.
[24:46]
Which was pretty cool. And yeah, the bread, the bread, they did not lack in, in Paris, as you can imagine, their bread skills. And it was really funny actually watching people because they literally just buy baguettes, break it off and eat it, like walking through the street like it's normal and I'm like, that's, that's really weird because obviously we just don't see that, do we? But that's such a normal thing in.
[25:03]
James Acaster
France because it's so good. Just have a little nibble of it on the way home.
[25:06]
Emily Campbell
Yeah.
[25:07]
James Acaster
Bite the top off. When you're away with the other weightlifters and you can like buy bread and you're having to eat all this food, do the other athletes from other sports get really jealous of you? Is there like climbers sat there going, oh, fucking hell, I want a bag.
[25:21]
Emily Campbell
They're not sat well.
[25:22]
It's funny actually, because obviously the other weightlifters, they're all in weight classes so they have to cut weight. So a lot of them by the time we get to competition on very reduced food, so they're very hangry. So they're the opposite. I'm moaning because I've got too much to eat and they're moaning because they want of what I'm eating. So you've got like the, the contrast between. But then.
[25:40]
Yeah.
[25:40]
Do you know what most. I was really surprised actually. You know the sports where you think, well, they probably don't eat that much or whatever, but like, like your marathon runners, your long distance runners or them, they have to get so many calories in because they run so far that actually you see a plate of food and you think, go on. Like you didn't think they'd be able to put that kind of food away, do you know what I mean? Like, it's really impressive how they eat and you know, triathletes, you know, to keep yourself fueled and that. So really, to be fair, there's not many sports that you will see like really restricting. It's just your weight category sports, as they get closer to, they've got to cut down because they've got to make weight. So you taekwondo, your judo, weightlifting, etc. Yeah, they've all got to make weight.
[26:14]
James Acaster
So the guys who are going up the wall first.
[26:17]
Emily Campbell
Yeah.
[26:17]
And Honestly, it's like 100 meter sprint vertical.
[26:20]
James Acaster
It's mad.
[26:21]
Emily Campbell
That bonkers.
[26:22]
Crazy.
[26:22]
It's so impressive. So impressive. Yeah. I was watching it and I was just like, wow. And apparently, like, they know that course, so they know what they're going to do. They know like where they're going to put their hands. It's just essentially like, how fast can they do it?
[26:32]
James Acaster
Yeah.
[26:33]
Emily Campbell
So each time they've just got to nail it as fast as possible. But yeah, yeah. Surely they can't be in loads of bread? Bread.
[26:38]
James Acaster
No, certainly not immediately Before.
[26:40]
Emily Campbell
No.
[26:40]
Put some bread at the top of the wall.
[26:41]
James Acaster
Yeah.
[26:42]
Emily Campbell
Now you're talking.
[26:43]
Now you're fast.
[26:44]
James Acaster
Yeah.
[26:47]
Emily Campbell
Straight up there. What did that?
[26:51]
James Acaster
Bread at the top. Put an ice cream at the top. You're straight up there.
[26:54]
Emily Campbell
Oh, yeah. I'll be straight. I'd win the Olympics.
[26:56]
James Acaster
Yeah.
[26:56]
Emily Campbell
If there's an ice cube at the top, I wouldn't even need to know the course. Be straight up there. A novice.
[27:03]
James Acaster
It's just one doesn't turn up for the medal ceremony because you've got your. Got your prize.
[27:06]
Emily Campbell
Yeah. Got your ice cream.
[27:07]
Thanks. It's been real. I love it. Tom. Cone around my neck. Get a specific type of bread off you, actually. Oh. I know you want warm bread with butter, but.
[27:18]
Yeah. Can't go wrong with a good chia butter, to be fair.
[27:20]
Yeah. Or like a focaccia and give you both. Yeah.
[27:24]
James Acaster
Little Italian bread basket.
[27:25]
Emily Campbell
That's it. Yeah. Do a little pick and mix.
[27:29]
Your dream starter.
[27:31]
So I would probably have to say either some, like, buttermilk breaders, chicken strips, or chicken wings. One of the two. I'm not. I'm not. Not forced. But it's got to be in, like, a honey and sriracha, like, sauce. So, like, when it's, like, it's fried, seasoned well, and then tossed in the sauce so it's, like, nice and hot, then with, like, a garlic dip or of some kind.
[27:55]
Yeah.
[27:55]
I feel like. Yeah, that's a great star.
[27:58]
James Acaster
This is. Yeah. Solid.
[27:59]
Emily Campbell
And this is. I mean, we know this chicken's going to be nice and moist.
[28:03]
Absolutely. That is number one. Moist is such a weird word in it.
[28:08]
James Acaster
It is a weird word.
[28:09]
Emily Campbell
Yeah. I mean, I'm absolutely fine with it, but it's just. It does just sound. Sounds. I don't know. I don't know what it sounds like, but it just doesn't.
[28:17]
James Acaster
Weirdly, I think if you're saying I want the chicken to be moist, that was fine to me initially, but now you've pointed out that moist's weird. When I just said I want the chicken to be moist, that made me feel odd. Yeah. Yeah.
[28:29]
Emily Campbell
Sorry about that. Yeah. I just made something out of nothing, didn't I?
[28:31]
Yeah.
[28:31]
James Acaster
You've ruined chicken.
[28:32]
Emily Campbell
You know, other people have done that. You. You're only thinking it because other people have said it to you.
[28:36]
James Acaster
Yeah.
[28:36]
Emily Campbell
And it's a long chain of just people saying it's weird.
[28:39]
Yeah.
[28:39]
Because one person said it was.
[28:40]
Whoever that person was in the world, they say it to me. Ruined it for everyone.
[28:43]
James Acaster
Thank you.
[28:44]
Emily Campbell
Yeah. Yeah.
[28:45]
James Acaster
What Else do you say juicy. Say you want the chicken to be juicy.
[28:48]
Emily Campbell
That's weird.
[28:49]
That also sounds weird.
[28:50]
Yeah. Isn't it? Wow. Wow.
[28:55]
End of the podcast.
[28:58]
It's been real.
[28:59]
That's it, man.
[29:00]
That's it.
[29:01]
Where do we go from here? So sorry, is there a certain place where you've had chicken strips or chicken wings, which you'd be like, I want it from there.
[29:12]
I went to, like a wings place in America where I had. I think they were mango habanero, though. Like. Yeah, that was. They were really good. They were like. They were really hot. But the just sweetness just made you forget about how much it was like burning your mouth. But they. They were really good. But actually something I really like to make at home. At home. Something I make at home all the time. Yeah. So I ever make the. Yeah. Make the strips or make the wings and then just like, bit of butter, like sriracha, buffalo sauce and honey, and then bubble it down on the stove and then flip them in and just when they're nice and hot, it's really good.
[29:44]
Yeah. Well, you can have your own ones. Yeah. You can have your homemade strips. Homemade wings.
[29:48]
James Acaster
Yeah, I think both, you know.
[29:50]
Emily Campbell
Yeah, yeah.
[29:51]
Again, like, just do mix and match. You see, the thing is, right, because I'm Caribbean, like, we have about a thousand things on a plate. Like, every time we have dinner, it's about how many items can you fit on there. You go to a party, you'll have like jerk chicken, rice and peas, plantain dumplings, coleslaw, like steamed cabbage. There's about 10, 000 things on a plate. So we don't know how to just be like, okay, protein, carbs, veg doesn't make sense to us. We're like, why don't we have 100 carbs, 100 proteins, 100 veg. Because, yeah, it's just. I think it's just the way we are. So I'm just. I'm just greedy.
[30:27]
James Acaster
You want a bit of everything. I understand.
[30:28]
Emily Campbell
Yeah.
[30:29]
James Acaster
Yeah. If it's all on offer.
[30:31]
Emily Campbell
Well, like you said, it's dream, isn't it? So. Yeah, do what we want.
[30:34]
Yeah. I think starter. Having both of them is great with the dip.
[30:37]
Yeah.
[30:38]
As well. Because it's your dream. We'll make sure it's the exact right amount of dip as well. You're not running out.
[30:44]
Yeah. Or having loads left over, Having those.
[30:46]
Leftovers, having to get your weightlifter buddies to finish it for you.
[30:48]
This is it. Story of my life. But, yeah, no, I always feel like you know, when you've got loads of dip left over, it's such a waste, isn't it? You know, you get like loads of mayo packets and you squirt them all out and then you've got, like, loads left. You're like, I've just wasted all that mayo for no reason.
[31:00]
James Acaster
Now I'm just imagining you carrying around those little squash sachets and mayo packets. You've just got so many sachets on you at all times.
[31:07]
Emily Campbell
Yeah, absolutely. Yeah, yeah. You should see, when I go to internationals, I take that seasoning out with me and everything. I'm like, yeah, how do you get.
[31:13]
Into, like, weightlifting in the first place as well? Like you said about growing up, it just made me think about how, like, how. How do you, like, discover that's my sport.
[31:21]
Yeah. So I was actually 21 when I started weightlifting. So I was at uni, I went to Leeds, Becky it, and I did athletics. So I threw hammer, shot, discus, and I was. I was all right. Like, I enjoyed it, like, to be fair, just loved more of the social side of it and going to competitions. And I was like, oh, you know, if I push myself a little bit harder, like, how, you know, how well could I be at it? And then everyone was like, you should try weightlifting, because weightlifting will help you throw the shot further because you'll get stronger and it's good for transfer power, etc. Etc. So there's a coach at the time and I just asked him, I said, oh, you teach me this weightlifting stuff. Like, everyone said, it'll help me throw the shot further. So. So, yeah, he started teaching me the technique of it, started doing it and just really fell in love with it. Like, I just fell in love with the complexity of it. One day I went and it was going really well and I was thinking, I'm getting good at this. And the next day I look like I'd never done it in my life. And it was so frustrating. I just wanted to keep going back and, like, make trying to get better and better. And then, yeah, at one point I started. I started it probably when I went back to uni. So I was in my final year in 2015 and started it. And then, then the coach said to me, well, we're going to have like a, what we call max out. So it's basically you go as heavy as you can until you fail. And we had a max out. And I maxed out what you needed to qualify for the British seniors.
[32:34]
James Acaster
Wow.
[32:35]
Emily Campbell
And he was like, I know you didn't Want to do a comp? Because obviously you just want it for athletics, but do you want to just give it a go, see what happens? And I was like, oh, why, whatever. So I went to this comp and it ended up being this. This open, actually was near where I live in Nottingham, was in Mansfield. And I remember saying to my dad, I. I was like, dad, you fancy coming to this weightlifting competition with me?
[32:52]
He said, weightlifting?
[32:53]
He went, yeah, all right, whatever. Like, he's just. My parents are just so supportive. Like, literally, I told him, I was like, I can go try weightlifting. Mom said, oh, God, here we go. Like, to say, oh, God, it is a crazy idea because I'm one of them. I'm not really that scared to fail. Like, I just think, give it a whack. If it works, it works. If it don't, it don't. I'll just move on and find somewhere else. Like, we can't be good at everything, can we? And, yeah, took my dad to this comp with me, blah, blah. And then I qualified for the British Seniors from that. From that competition. Competition. And my dad got in the car and he's a man of many, few words, but he talked to me and he went, yeah, you're all right. That, you know. I was like, cheers, dad. And then that kind of literally how it started, really. And then, yeah, just start going to, you know, national competitions. And then I won my first national title as a junior, and then I won my first national title as a senior. And then, yeah, it just spiraled from there. And then they said to me, oh, we think you could go to Commonwealth Games. And I was thinking, nah, this is getting out of control. Like, I've been lifting five minutes. I know, I'm all right, I want.
[33:47]
James Acaster
To get back to the shop.
[33:48]
Emily Campbell
Yeah, yeah.
[33:49]
I was like, you not forgot why I actually. And then, yeah, I had a crack, qualifying for Gold Coast 2018. Had one qualifier to do it and I nailed it. I went 6 for 6. Not the girl at the rankings that was already currently in the rankings. You. Not really. Not really. We love you. But, yeah, just basically did exactly what they asked of me. And then, yeah, got selected for Gold Coast. And that was when really, the serious. Because up at that point, I was winking in it, I was just having a blast. I was thinking, I'm getting to go to these countries for free. And I lifted a few heavy weights and I didn't really have, like any structure or anything. It was just like a bit of a, you know, I was still working everything it was just like a, you know, hobby for me, really, that I was really good at. And then after Gold Coast, I was like, yeah, if this is sick, imagine what the Olympics is like. Yeah, I was like, let me try and see if I can make the Olympics. I mean, at that point, if you looked at me on paper, they'd have said, all right, babes, dream on. Yeah. No way on this planet I would have made it. But, yeah, no, I just, you know. You know, then I started, like, making decisions that was kind of around training instead of, like, trading being around my life. And then it was just, like dialing in with things like nutrition and training harder and that kind of thing and, you know, really dialing in and went from strength for strength and then qualified for my first Olympics in 2021. So, yeah, exactly five years after I started the sport.
[35:08]
Wow.
[35:08]
James Acaster
Wow.
[35:08]
Emily Campbell
Amazing. I think five years into stand up, that's still. Yeah, yeah, he saw me.
[35:14]
James Acaster
Yeah, I saw you.
[35:15]
Emily Campbell
Do you know what, though? It is so much harder than, like, people make out. Like, everyone thinks, oh, yeah, I'm dead funny. I'm dead funny. And then go stand in front of a group of people and be dead funny. It's a whole different ball game, isn't it, like?
[35:27]
Well, yeah, see, I thought you were starting to talk about weightlifting. Yeah. And I was like, yep. And then when it was like, stand up, I was like, no, no, no, it's not. I'm not putting the weight on the front of my neck. I'm not doing all that stuff.
[35:40]
James Acaster
Do you get people like that? Have you had that with weightlifting people going, I reckon I could do that.
[35:45]
Emily Campbell
Oh, yeah, all the time, obviously. Especially men, bless them.
[35:48]
James Acaster
Yeah.
[35:48]
Emily Campbell
You know what I mean?
[35:49]
Shout out, fellas.
[35:50]
Yeah, shout out to my dogs. But they do. They're like, yeah, yeah, it's dead easy. Like, I remember once, actually, I had a party at my house and some of my friends came over and he bought a couple of his friends and he was, like, chilling with his boys outside, and one of his boys was like, yeah, that's dead easy. And his friend just went, don't ever embarrass me like that again. It's not that easy. You can't do what she does. Yeah, don't embarrass me, please, like. But his boy was probably like, yes, easy, man, I can do it, I can do it. And his friend. My friend just looked at him and just went, don't you dare ever again. But, yeah, it is. It is funny. But the thing is, like, it's really Funny, actually because, like, at an elite level, it is probably one of the hardest sports that you can do. But actually Grassroots is very accessible. It looks hard, but if you have the right people around you and you start in the correct way and you start with the correct way weights, then it is really easy and people would be really surprised, actually, what they can achieve. So I do think in that way you can. It's just when these people just think, oh, because I've deadlifted 70 kilos, I'm gonna try and clean it. Like, it don't. It don't work like that. It don't translate.
[36:53]
James Acaster
It's so technical. It's like. It's not just the weight, which I think a lot of people go, I could do that. Definitely couldn't even do the weight. It's every single movement and you've gotta. You've gotta have it completely locked in, haven't you? Like.
[37:05]
Emily Campbell
Yeah, absolutely, yeah. It's so technique. Like, when I started, I was obviously really strong from the sh shot and I trained, you know, hard and I was humbled, like, absolutely. And weights that I was probably strength wise, capable of. I was nowhere near in weightlifting because my technique wasn't there. And it is just about drilling and keep going over and over again. And this is why, you know, technically we like to get kids into weightlifting around 8 years old because they're really good at learning the technique and it's not about putting the weight on. You can give them a wooden pole or bar or PVC or whatever, and it's just about them joining the movement over and over again. Because then once you've got that locked in, then getting strong is the easy bit. Whereas when you have to do it in reverse, you have to, like, really humble yourself because you're like, I've got to go back down to basics and get this bit right until I can actually put some weight on.
[37:48]
James Acaster
So, yeah, that's why it's a lot easier just to say, oh, I could do that and then never try.
[37:52]
Emily Campbell
Absolutely, yeah, yeah, absolutely, yeah.
[37:55]
You'd have to follow.
[37:55]
I wish I'd done that with stand up. Yeah, I wish I'd been one of. I'll be well happy now. Well, there's a bloke in the pub to say, I could have done it. Yeah, I'm funny done that. I could have done it. Listen to Off Menu Ed Gamble and Nish Kumar. I just go, oh, I'll be funnier than these pricks. Be great.
[38:15]
James Acaster
That would be a good podcast.
[38:16]
Emily Campbell
The technique thing's mad. Wait, wait. Watching you. When you bend down to pick it up, you put your hands on the bar and then you move them to somewhere else on the bar. I remember watching it and being like, I wouldn't afford that.
[38:31]
James Acaster
She's not riffing it in the moment.
[38:32]
Emily Campbell
I'll be absolutely. I'll be absolutely fucked before I even. You go that. You put them on and then you go, well, and then you move them again. I don't even know what that's.
[38:39]
James Acaster
But you seem to be imagining it as if you're in the Olympics and you've never weightlifted before because you would have done some trait. They would have you. You'd be taught how to do it.
[38:47]
Emily Campbell
I don't know, man. You can't teach.
[38:49]
Everyone's different. To be fair, what it is, is there's. There's like what we call rings on the bar in between the knurlings. And it's me measuring that my hands are in the right place. So I'm about a thumb and a half whips away from those where those rings are. So it's just me measuring that out so that I make sure I put my hands in the right position each time.
[39:08]
Genius.
[39:09]
Because again, yeah. If you. If your grip's off.
[39:11]
Yeah.
[39:12]
You know, because we have to be completely locked out. So if you've got one arm that's in and then you obviously flip around and this one goes in after, they'll do you for it. So. And honestly, I mean. I mean, Tokyo Olympics, if you wobbled your eye in the wrong way, they did you for it. There was. Being so savage. Is unbelievable. So you have to make sure everything's like, bang on the money and perfect.
[39:28]
James Acaster
F ing official.
[39:29]
Emily Campbell
Yeah. Honestly, I told you. It's because you get that. Walk out. Yeah, walk out and wave. No one cares. Honestly.
[39:35]
And it must be annoying, especially in your sport, knowing that you could beat them up. Yeah.
[39:39]
I mean, that's. One of them are ex weightlifters. Not sure how good they were, but. Yeah. Yeah, that's.
[39:45]
James Acaster
So they're livid.
[39:46]
Emily Campbell
They're jealous, basically.
[39:48]
Never even thought by, like, that they are. That's why they give us so many red lights. Wow.
[39:53]
A bunch of pip squeaks. You should call them Pip squeaks.
[39:56]
I haven't heard that phrase in a long time. Strong one, though, isn't it?
[39:58]
Yeah. How about that? As a compromise? Mice, they're allowed their walk out, but someone has to say, please welcome the Pip squeak.
[40:06]
That's actually genius.
[40:08]
There you go. Everyone's happy.
[40:09]
I'm going to recommend it when I.
[40:10]
James Acaster
Go back and they play music, but it's just one long fart sound effect. Please welcome the Pip squeak.
[40:18]
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[40:28]
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[40:33]
Emily Campbell
Yeah, I'm almost done with it.
[40:36]
Verizon Representative
Oh, maybe too close. Trade in and additional terms apply. See verizon.com for details.
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Emily Campbell
Forever.
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Picture this.
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[41:38]
Emily Campbell
And hoping you ordered the right thing.
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James Acaster
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[43:01]
Emily Campbell
Your dream main course.
[43:03]
So I am massive seafood fan. So a seafood boil. Oh, like one of those. You just like rip the bag open, open, let all fall down, all the different seafoods. Potatoes in there, eggs. Get a bib on, get your gloves on. Yeah, crack it all open. Yeah, love it, Absolutely love it.
[43:22]
James Acaster
Yeah, proper. Just a messy food as well.
[43:25]
Emily Campbell
Yeah, proper messy, but it just tastes so good. Loads of like garlic butter to dip your lobster and your crab and that in.
[43:33]
James Acaster
So there's lobster, there's crab, shrimp.
[43:36]
Emily Campbell
Yeah, Big, big king prawns.
[43:37]
Yeah.
[43:38]
To be fair, I do like mussels. Mussels. So, yeah, just I'm like, any. Any seafood, really? There's not really a sea.
[43:44]
James Acaster
Yeah, we're both gonna make a joke though. When you said was you.
[43:47]
Emily Campbell
Yeah, I do like mussels. And then we're like, why bother? It's just. I mean, we both looked at each.
[43:56]
James Acaster
Other, I went, yeah, wait, let's get muscles. Yeah, muscles, yeah, yeah.
[43:59]
Emily Campbell
I mean, all the listeners just did it at home anyway. Just did the joke. Do you like your light muscles? Yeah, no pointer.
[44:08]
James Acaster
You got enough of those already.
[44:09]
Emily Campbell
Yeah, exactly. Shells on with the mussels. Yeah, you're getting into them.
[44:14]
Yeah, yeah, get into them.
[44:15]
James Acaster
It's not a dainty meal, is it? I mean, you may as well leave the shells in. Just get.
[44:18]
Emily Campbell
That's it. I feel like it's part of the experience though, that, you know, cracking it open and digging it out and, you know, all of that. Obviously it's fiddly work, isn't it? You know, getting everything out and whatever. Hopefully they've, you know, cleaned everything properly before it's been boiled. But yeah, corn on the cob in there as well. Corn on the cob.
[44:36]
Solid.
[44:37]
Absolutely, yeah, absolutely. Got to have a bit of edge on you. Yeah, just a little bit. You just say, you take the box. Really. No one actually really cares about it.
[44:45]
Yeah.
[44:47]
James Acaster
Help everything go down.
[44:49]
Emily Campbell
Yeah, yeah, yeah, Good. Have the first popping song about corn on the cob.
[44:54]
James Acaster
Yeah, I remember it, but my friend Tom does C for balls for delivery. And then you. It has like the instructions and you just do it all.
[45:02]
Emily Campbell
Do it all.
[45:02]
James Acaster
Yeah, it's amazing.
[45:04]
Emily Campbell
That's brilliant. Because that's been needed for a very long time because it is a nightmare to try and go out and get all the ingredients separately.
[45:12]
James Acaster
Yeah, yeah, yeah. He does. He does like pop ups as well. So it's well worth looking out for. Decatur is the Name of the company?
[45:17]
Emily Campbell
Decatur.
[45:18]
James Acaster
Yeah.
[45:18]
Emily Campbell
Well done, Tom.
[45:19]
What do you want on your bib? Do you want a design on it? This is your dream meal, you get your dream bib.
[45:24]
A dream bib.
[45:25]
Cuz we haven't had a bib on the pod yet.
[45:27]
James Acaster
I don't think we have had a.
[45:28]
Emily Campbell
Bib on the pod.
[45:29]
On the pod, yeah.
[45:31]
It's Jo. What fun to say is bib on.
[45:33]
James Acaster
The pod, bib on the pod, bib.
[45:35]
Emily Campbell
On the pod is quite fun to say.
[45:37]
I think it have to say thick and juicy. That's what I am.
[45:41]
Yeah, yeah, absolutely.
[45:43]
Yeah.
[45:43]
Say that on it 100%. A little cartoon prawn on there or something.
[45:49]
Yeah.
[45:50]
Out.
[45:50]
Yeah.
[45:51]
James Acaster
Why not doing some weightlifting?
[45:53]
Emily Campbell
Yeah, why not? Why not? You know, subsequently it's my whole identity now. So you know that's.
[45:58]
James Acaster
Well, if it's part of your brand, right, if you're wearing the thick and juicy bib, then it's got to have a weightlifting prawn on it.
[46:03]
Emily Campbell
It's got a way to improve on it.
[46:04]
Yeah, yeah. We could have like a little like, you know, the hammer on the floor to represent your past.
[46:09]
James Acaster
Yeah.
[46:10]
Emily Campbell
Oh yeah.
[46:10]
Just in the distance.
[46:11]
In the distance, yeah. Shot port. Yeah, why not? Are you allowed? Let's get story on there guys.
[46:16]
Would you be allowed to do two, two categories?
[46:19]
You absolutely can, yeah. You could qualify for two sports but obviously you would have to qualify within both sports. So whatever. Because every sport has their own qualification system in terms of making the Olympics. So you just have to make sure that you participate in the two of them. But yeah, I'm not sure if I'd be be able to be world class at two of them. I mean especially the women's shot. At the moment the women's shot is like off the chain at the moment the girls are throwing like 21 meters.
[46:42]
James Acaster
Wow.
[46:42]
Emily Campbell
So if you think about that like how far that actually is, it's. Yeah, it's insane.
[46:46]
James Acaster
It also seems to me like everyone who's at the Olympics is dedic their entire life to that one sport. So you can't dedicate two lives to something.
[46:53]
Emily Campbell
Yeah, yeah. It takes a very special person. I mean my, my good friend Kadina, she in Tokyo and Rio did cycling and athletics and she managed to win gold in both.
[47:03]
What?
[47:03]
Yeah. First woman in 56 years to do it. Something crazy like that. I mean she is absolute superwoman. But yeah, she's the 500 meter sprint in cycling and then 400 meters on the track. But I know know how tough it has been for her to be. To train for the two sports, like, to try and split your time between the two.
[47:19]
James Acaster
You just cycle to running training.
[47:21]
Emily Campbell
Yeah, that's the point, I think. I don't think you get credit if one of them's cycling.
[47:27]
Yeah.
[47:27]
I've got mates who cycle to the office.
[47:29]
Wow. This is it.
[47:31]
Do you know what I mean? Do you ever go up to the people, like doing shop and stuff, and because you used to do it, like, be like the guy at your party, be like, I could have done that.
[47:39]
Yeah, yeah. Oh, yeah.
[47:40]
Walking around the village, say to each.
[47:42]
Other all the time, we all sports team easy. I tell. Tell Tom Dean all the time, like, swimming's dead easy. Like, just get in, don't die. Swim to the other side, get in, don't die.
[47:50]
James Acaster
Yeah.
[47:51]
Emily Campbell
He's always like, oh, you always train. I'm like, yeah, well, we didn't have to. We have to actually train for our sports. Like, you just do a couple of sessions a week, you'll be fine, I would say, as a swimmer. So I know it's actually hard, but if.
[48:03]
What if part of the technique is don't die? It's quite a hard sport.
[48:06]
James Acaster
Yeah.
[48:07]
Emily Campbell
I'd say if don't die is one of the things you've got to focus on, but that's pretty hard.
[48:10]
James Acaster
That's a broad note for everything.
[48:12]
Emily Campbell
I mean, to be fair. Yeah. You could apply that to every sport.
[48:14]
Yeah.
[48:14]
Don't to die. I mean, some of those team sports are savage. They're like smacking into each other. You ever seen, like, wheelchair rugby? Yeah, Them guys are. Wow. Yeah, it really is something.
[48:25]
I'll be absolutely. I wouldn't even move. As soon as the whistle blew, I'd just be in my chair. But I'm not. I'm not doing this dream side dish.
[48:39]
I'd probably say a Mac and cheese.
[48:40]
Yeah, yeah, yeah.
[48:41]
Nicely baked as well. You don't want the. You don't want the cheese sauce too runny. You want a bit of sauce. But like in the Caribbean, like, we have it like, it's like. Like a pie, essentially. Good breadcrumbs on the top, nice melt, bit of parsley to finish it off.
[48:55]
Watch a video on YouTube of. I think it was five people all made their Mac and cheese. I think they're all from the Caribbean as well. And then they were trying each other's ones and scoring them. They were savage in how they would score each other. Scored each other's Mac and cheese. They were like, this is. I can't imagine I'm not.
[49:12]
World War. War. That's pretty close to starting the World war. That's. That's. That's wild.
[49:16]
James Acaster
Specifically in the Caribbean.
[49:17]
Emily Campbell
Yeah, yeah, yeah. Just the Caribbean. But, yeah. No, that is. Yeah. I can imagine that got pretty intense.
[49:22]
For a lot of the criteria you just described as. Well, people were like, this is too runny.
[49:25]
Yeah.
[49:26]
I would not serve this at a party. And also. But bigging up their own ones, obviously, because they were, like, really proud of it. Every time I have a barbecue, everyone comes over. Everyone loves this. People can't get enough of it. Everyone asks for thirds.
[49:37]
It's true. It's pressure. Yeah. I actually remember my friends had a party and I cooked, like, two real big trays of it, and I was, like, sweating the whole time. So I'm thinking, like, I'm. I think I'm banging at Mac and cheese.
[49:48]
Yeah.
[49:49]
And if these people don't like it, then this just basically threw everything out the window of what I believed in myself, you know? Everything.
[49:55]
Wow, that's quite.
[49:57]
James Acaster
For an Olympian to say that that's pretty. Everything you believed about yourself is mainly that you make good Mac and cheese.
[50:04]
Emily Campbell
Yeah, absolutely. But thankfully, they all loved it. Unless it was like, to me.
[50:08]
But, you know, you got to see when you make it. So you sound like a.
[50:12]
Can I reveal that?
[50:13]
Yeah. So that's. That's what you gotta think. That's what you gotta ask yourself.
[50:16]
You need to get a good hot sauce. A good hot sauce that goes into the. Into the cheese. Cheese sauce, then. And take time with your cheese sauce as well. You know, people like to rush cheese sauces, but you've got to make, you know, gotta make your roux properly. And then it's got to be the. The right amount of cheese and. And milk and that in there. And you've got a. You've got. It's all about layering. It's all about layering your sauce. Layering.
[50:38]
James Acaster
Do you talk to your cheese sauce as you're making it?
[50:40]
Emily Campbell
Absolutely.
[50:41]
Fair enough if the answer is yes. But just the way Emily.
[50:44]
James Acaster
Just the way Emily said, you got to take time with the cheese sauce. Yeah. So it's just.
[50:48]
Emily Campbell
It seemed like a wild question, but then the answer was yes. Good intuition.
[50:54]
You tasted along the way, and you get excited because it's starting to come together.
[50:57]
James Acaster
Yeah.
[50:58]
Emily Campbell
Yeah. I mean, I just. I just talk in general anyway, when I'm cooking. Like, honestly, I think you could make a show out of, like, people sat in another room hearing me cook in the kitchen. I'm on my own completely. And you would think I'm having a conversation with someone. So, yeah, you just get into it, you know, once you get the tunes on and you get right rocking and rolling and, you know, you've got 100, like we said, you know, got 100 dishes to get. To get on one plate, you know, you've got to get cracking. You got to get in the mode.
[51:21]
Yeah. So what do you say to the cheese sauce?
[51:23]
James Acaster
Are you kind to the cheese sauce or are you like, come on, you come on, you. Cheese sauce.
[51:29]
Emily Campbell
You get in trouble for that.
[51:30]
I think it depends on. Yeah, I think it depends on how it's going.
[51:32]
James Acaster
Yeah, you know, if it's working with you or not.
[51:34]
Emily Campbell
Yeah, that's it. We're all. We're all happy when things are going well, aren't we? When it's not. All of a sudden a side comes out of us we didn't know we had.
[51:44]
James Acaster
What hot sauce do you use?
[51:46]
Emily Campbell
I actually. It's a homemade one and I can't remember the brand, but they used to come on Nottingham Christmas market every year. You don't come anymore, so if you know who you are, you need to come back, please. And he's got like this, basically his own brand hot sauce on there. It's like. It's called a Caribbean hot sauce, but it's got little bit sweet, bit. Bit spicy and it's. It's really nice. It really, really complements the Mac and cheese. Well, I think I've got like one bottle left, but, yeah, I need to find out who that person is and track them down.
[52:13]
What else is on this Nottingham? Is it Christmas market?
[52:16]
It's Christmas market. We have a good Christmas market, to be fair, in Nottingham. Yeah, we have a good one. There's quite a few bits and bobs. I mean, lot. Lots more food and stuff now and then. Obviously they've done like a bar and we have the ice skating rink and all that nonsense. But there used to be some, like really good stalls of. Yeah, just cheeses, hot sauces, things like that. And then there was like, obviously little trinkets, you know, the ones your mum loves to go and walk around and get thousand things from and she's dragging it. Oh, look at this. Oh, look at this. And you're like, yeah, that's lovely, Mum, that's lovely. That same as the one you just picked up. That's really nice, that is. You know, you get dragged around for like an hour. Everyone's done it, everyone's been there, but she's Your mum. So you do it? Yeah, it's quite a good, quite a good market to be fair. We try make an effort to go down each year and, and have a look and see, see what they've got got on store. But yeah, definitely taking more of like the food stands are taking over a little bit more now than the actual stores. But yeah, no, I like to buy from small businesses. Small businesses, people that are, you know, different and out there trying, you know, things like that. I like a lot of black owned art as well. So I try and find artwork for my house from black artists and things like that. So yeah, that's something that's quite close to me. So anything like that. I'm. I'm pretty old.
[53:23]
What's the. What's got pride of place amongst the art that you got in your house? What's your, what's your favorite piece that you show off to people?
[53:30]
I've got canvas in my room. There's a pretty cool one that I actually had for a shoot. I had to have an imaginary bedroom for a shoot and they gave it to me after, which is really cool. So that's now in my bedroom. But it's like of a woman and it's got like flowers painted behind her and it's got like really powerful words like all over. All over a body. Ed's actually in my house as well.
[53:50]
What?
[53:50]
It's a photo from when we was on great British menu. It's a good photo.
[53:53]
Ed's house.
[53:54]
Ed's in my living room. Yeah, you know, it's good photo. We look good.
[53:58]
James Acaster
Yeah, you got a lovely day.
[53:59]
Emily Campbell
You got that cool school shirt on or whatever it was.
[54:02]
James Acaster
Yeah, I'm a cool guy.
[54:03]
Emily Campbell
Yeah, we look, we look good.
[54:04]
I keep telling him Gamble is the opposite of black owned art. So you can put in your house.
[54:16]
James Acaster
Ed gave long great British menu.
[54:17]
Emily Campbell
Yeah, yeah. You're kidding me. What was he eating? A souffle.
[54:21]
Yeah, yeah. I think he ate his fish here. In that. Yeah, yeah, yeah. But yeah, no but no. I'm definitely on the hunt for some more. I need some more for my stairs and landing.
[54:31]
So everyone's just send Emily as much art as you can. Yeah, try and get on that stairs and land it. I'm also the British comedians. If Ed Gamble could get on the wall. Yeah, we've all got to try and get on the stairs.
[54:42]
James Acaster
You gotta get on the stairs.
[54:44]
Emily Campbell
I've got to get on those stairs, but that's it.
[54:46]
James Acaster
Well, we're gonna have a photo after this.
[54:47]
Emily Campbell
Yeah, maybe so yeah, yeah.
[54:51]
We'll send you a decent.
[54:52]
Sounds good. Sounds good.
[54:54]
James Acaster
When you're talking about hot sauce there. I just remembered a hot sauce I love, but I haven't had for ages, which is Caribbean hot sauce. Aunt Maze. Have you had Aunt Maze before?
[55:01]
Emily Campbell
Aunt Maze is a good one.
[55:03]
James Acaster
And it comes in like the. It looks like a lemonade bottle.
[55:05]
Emily Campbell
Yes.
[55:06]
James Acaster
So good.
[55:06]
Emily Campbell
Yes, that is a good one. I can't remember where I tried that. I think that was at like a family friend's house or something. And I was like, oh, this is really good. Like, I think it's like from Barbados.
[55:15]
James Acaster
Yeah, I think. Yeah, Yeah, I think it is.
[55:16]
Emily Campbell
Yeah, yeah.
[55:17]
I've never heard of it.
[55:18]
James Acaster
You got to get some Aunt Mays.
[55:19]
Emily Campbell
I'll get some Art maze in your life. Change your life.
[55:21]
James Acaster
And then you get on the stairs.
[55:22]
Emily Campbell
Finally, picture of me on the stairs with a glug in a bottle of Aunt Mays.
[55:26]
That's it. I mean, that's black owned, isn't it?
[55:28]
Yeah. There you go.
[55:33]
Verizon Representative
Some things you wouldn't mind being stuck with, like a huge inheritance, but a phone that has to be plugged in just right so it charges is not one of those things. Switch to Verizon and will pay off your old phone up to $800 via prepaid MasterC card for a new one on us. Just trade in any phone from our top brands with Select Unlimited plans. $829.99 purchase with new smartphone line on select unlimited plans. Minimum $90 per month with auto pay plus taxes and fees for 36 months required plus $830 trade in promo credit applied over 36 months. Trading terms apply. Payoff phone requires smartphone purchase and port in with new smartphone line. Unselect plan. Let's provide most recent bill showing payoff amount of eligible phone. Additional terms apply.
[56:04]
Boost Mobile Representative
The new Boost Mobile network is offering unlimited talk, text and data for just $25 a month for life.
[56:10]
That sounds like a threat.
[56:11]
Then how do you think we should say it?
[56:12]
Unlimited talk, text and data for just $25 a month for the rest of your life.
[56:17]
James Acaster
I don't know.
[56:18]
Boost Mobile Representative
Until your ultimate demise.
[56:20]
What if we just say forever? Okay, $25 a month.
[56:23]
Emily Campbell
Forever.
[56:23]
Boost Mobile Representative
Get unlimited talk, text and Data for just $25 a month with Boost Mobile Forever.
[56:28]
After 30 gigabytes, customers may experience slower speeds. Customers will pay $25 a month as long as they remain active on the Boost unlimited plan.
[56:41]
Emily Campbell
Your dream drink.
[56:43]
So I'm kind of like, I don't really drink alcohol. Like, has to be like really, really special occasion. I'm just not a massive drinker. Anyway, I'd rather not drink. So for me, I like mocktails. So, like, anything, like, really fruity, like, tropical. So I'd say probably like something with, like, pineapple juice, maybe a bit of grenadine in it. Mango. Mango daiquiri. Mango daiquiri is a strong one. Drinking that in Jamaica quite a lot. But, yeah, anything, like. Anything mocktail style. Basically. Just a load of fruit juices banged together with something fizzy.
[57:12]
James Acaster
Posh squash sold.
[57:13]
Emily Campbell
Posh squash, yeah. Yeah, but we'll. We'll save the squirty squash for the. For the water.
[57:18]
Sure.
[57:19]
Yeah. We won't get that involved.
[57:20]
As a mocktail drinker, do you get annoyed when they stick virgin on the front of a normal cocktail? Because I hate us for that. Because I'm like, cover virgin mojito. I don't have to. Have to. Every five of me is trying to say to them, I've had sex. Yeah, I'm not a virgin. I just want the drink that has alcohol in it.
[57:41]
James Acaster
But, you know, they're not thinking that.
[57:42]
Emily Campbell
They are thinking that dragon. It's impossible to say virgin daiquiri. And they're like, this boy never had sexual intercourse.
[57:52]
James Acaster
I think that might be your vibe, rather than.
[57:54]
Emily Campbell
I was about to say, I can't say that I've ever felt that way.
[57:56]
James Acaster
Yeah.
[57:57]
Emily Campbell
But, yeah, I guess when you carry yourself the way that I do, you do have to feel like everyone thinks I'm a virgin and I have to explain it all the time to people. I swear down.
[58:07]
Do you not think explaining it's making it worse, though?
[58:09]
Yeah, yeah, definitely. Actually, yeah. They just need to believe me.
[58:13]
James Acaster
Please. I have had sex.
[58:14]
Emily Campbell
Yeah, well, when people are like, no, you haven't. No, I really have.
[58:18]
Yeah. I swear. Yeah, I've had it. And it was great.
[58:24]
James Acaster
Two thumbs up.
[58:25]
Emily Campbell
Yeah, yeah. Kitty used to sit next to me in school and he would just. You know, everyone else was pretending they'd had sex at that age. They'd be like, you know, get back from summer holidays, have been like, yeah, yeah, I totally did it with someone. And she goes to another school or she lives in another country or whatever, but she was, like, saying to me, he was like, I've never had sex with you. I'm a virgin. And I was like, yeah, yeah, yeah. I don't even. It was like, man, it's gonna feel so good. I can't wait till we get to have sex with people one day. Can you imagine? And he would sit next to me in re class. And he'd go, can you imag how good it's going to be? I can't wait to do it. And I'll be like, yeah, but it'd be good. Like, no, it will be amazing, Jake. I can't wait. All I want to do is do it. I want to have sex so badly.
[59:07]
Wow. I really hope his first time was everything it was all cracked up to be. That's a lot of pressure to put on.
[59:11]
James Acaster
Sure. Too much pressure.
[59:13]
Emily Campbell
That is a lot of pressure.
[59:14]
Yeah, yeah.
[59:16]
Bless him.
[59:16]
I actually, I, I mean we cannot talk about this if you want. This is just. I didn't hunt, but I had to write something once, a scripted thing about the Olympic village and do research into it. No virgins there.
[59:27]
James Acaster
Yeah, yeah.
[59:28]
Emily Campbell
That place is bananas.
[59:30]
It's a bit.
[59:31]
We don't have to talk about it.
[59:33]
No, no, absolutely. I mean everybody wants to know, don't they? Everyone always asks the question. But yeah, obviously you just got to imagine it's like lots of very good looking people all in one place that have been disciplined for four years and now you're not disciplined anymore because the one thing that your whole life has been dedicated to, four years is now over. So you can do whatever you want for the next you know, how many days. And it you're not going to see these people, you might never see these people again. You might not see them until another four years. So yeah, people just get a bit.
[60:06]
You know, that sounds, that sounds pretty reasonable actually.
[60:10]
Yeah, that's what I mean, you put.
[60:11]
It like that here, a reasonable 10 take on it.
[60:13]
Yeah, I mean some people I don't think wait until their event's done, but that's their business.
[60:18]
James Acaster
What jury.
[60:19]
Emily Campbell
Yeah.
[60:20]
Get disqualified for that.
[60:21]
But yeah, we're not actually at the event but you know, in the downtime. But yeah, I think it's.
[60:29]
What does that mean? Kind of humor.
[60:31]
James Acaster
Sorry. Yeah, it's perfect. That's perfect for me.
[60:33]
Emily Campbell
That's just like deliberately misunderstanding something. He loves it.
[60:36]
James Acaster
Yeah, yeah, it's good.
[60:37]
Emily Campbell
Yeah.
[60:39]
James Acaster
The swimmers, apparently that.
[60:41]
Emily Campbell
Yeah, I heard they're pretty. Well, I mean they are wild. Like I'm not sure about the sexual activities.
[60:45]
James Acaster
They're in their trunks all the time.
[60:46]
Emily Campbell
Yeah, yeah, yeah. 100. That's what I mean. But they are, yeah, they're absolutely wild. They, they, when they, when they party after they finish, they.
[60:55]
James Acaster
Yeah, they really party because they finish, they finish earlier.
[60:58]
Emily Campbell
They always finish in the first week. So yeah, they love to party when everyone else is still Trying to compete. I mean, I missed them this time because I was the last day of the game. So I actually didn't get into the village until the swimmers lord left. But yeah, I heard they was partying hard again. I mean, in Tokyo. Yeah, there was like swimming. There was like these fountains and apparently they were swimming in the fountains and all sorts. And yeah, they was having a. They was having a real good swimming. They just love it, you know what I mean? It's just them, it's their identity, you know.
[61:24]
What mocktail are we going for specifically?
[61:26]
I know we didn't. We didn't really nail it down. It was a bit wishy washy, as you said.
[61:29]
James Acaster
Mango. Mango daiquiri.
[61:30]
Emily Campbell
Mango daiquiri is a strong one.
[61:31]
Yeah, Brilliant.
[61:32]
With that.
[61:36]
Your dream dessert, we arrive at the dessert, my favorite course.
[61:40]
So I very controversially don't really like chocolate. If I do, it has to be white. White chocolate. But I think my dessert would be a cheesecake. So plain and simple. New York cheesecake with fresh fruit or a fresh compote. I'm very like. I do like strawberries, raspberries, that kind of vibe, I think with a compote and then some form of like ice cream on the side. Side.
[62:04]
James Acaster
Can't beat a bit of cheesecake.
[62:06]
Emily Campbell
Yeah. I mean, Tommy mumbling. You hear that? It's been mumbling every now and again throughout the whole episode. I'm hungry.
[62:11]
James Acaster
I didn't have breakfast. And then we started talking about seafood boils.
[62:14]
Emily Campbell
So. Yeah. Yeah. As soon as started talking about the seafood boil, that's when I heard it the first time.
[62:17]
Really tipped you.
[62:18]
James Acaster
Yeah, it's gone.
[62:18]
Emily Campbell
Why don't you like chocolate? Don't know.
[62:20]
Just think it's very overrated. Don't really. Yeah, I don't. It just doesn't do anything for me.
[62:25]
James Acaster
James was really worried when he said controversially. I don't like he thought you were going to say desserts. So he was all ready to get really angry with you.
[62:32]
Emily Campbell
But I can't. Can't get angry with you. Yeah, Kick the out.
[62:38]
I can't fight. So it's all right.
[62:40]
Come on. I'm a virgin, mate. So, like, it's true. I'm not gonna get angry at you.
[62:46]
Yeah.
[62:47]
But I would have been sad if you didn't produce a dessert.
[62:49]
No, I'm definitely got a sweet tooth. Like love desserts or whatever, but just not chocolate based desserts. Like if I was to give him like a chocolate pudding or cake or brownie or anything that's like my Worst nightmare. Um, so.
[63:00]
James Acaster
Yeah, your worst nightmare.
[63:01]
Emily Campbell
Yeah.
[63:02]
Nice. Pretty nice life, I guess. Yeah, yeah, yeah. If the brownies. Your worst nightmare.
[63:08]
James Acaster
How does this grab you? I've got a slice of cheesecake in my fridge at the moment. If you think this, this has gone too far.
[63:13]
Emily Campbell
How does this.
[63:13]
James Acaster
Apparently it's protein cheesecake.
[63:16]
Emily Campbell
Oh, honestly, they want to make everything protein based these days, isn't it?
[63:20]
James Acaster
It's mad.
[63:20]
Emily Campbell
Just give it up.
[63:21]
James Acaster
It's got a cartoon of a barbell on the side.
[63:23]
Emily Campbell
Has it actually?
[63:24]
James Acaster
Yeah.
[63:25]
Emily Campbell
It's not made just. Does it taste all right?
[63:27]
James Acaster
I've not, I've not had it yet. It's an individual slice. I don't know. I don't know why, to be honest.
[63:31]
Emily Campbell
It's probably made out of like cork or something into it. Yeah, something weird like that. I just, we just, we just. Honestly, this is a big gripe of mine, this whole protein thing. Like we don't need to make everything protein. Like they literally gonna, like they've even tried to make water protein now. Like it's actually getting out of control. Like there's foods that have protein in them. They're just fine, they're lovely. Like the foods that haven't just leave them without. Like we don't need to keep doing it all the. So we keep making these protein yogurts. Yogurt has protein in it like already. Why are we putting more protein into something that already has protein? Just doesn't make any sense to me. Yeah, it's just this whole new like fad and whatever and it's people that have no clue what they're doing. Bless them going out and buying. And really I said like, unless you can, like unless as a female you can squat over like 60, 70 kilos and there's a man over 120, stop buying protein products. They're not going help you.
[64:25]
Yeah.
[64:26]
Do you know what I mean?
[64:27]
Yeah, I, I, I saw a really, I'm fine. I saw a really tough looking, tough looking guy, like with solid tough looking guy come out of Tesco, eat in a crunch corner. That was funny. You see someone really, really tough corner. Yeah. Just like standing in the street.
[64:49]
Yeah.
[64:50]
That's why he, he had to put it on style. Well, he had to put it on top of a bin to open it up.
[64:55]
Yeah.
[64:56]
And then, and then he didn't tip it, actually.
[64:58]
He didn't tip it.
[64:59]
He had his shades on and he was acting like a cool, too cool to tip it. He talked to his friend walking along and his friend was much shorter Than him. And they're just walking. He's got a crunch corner in his hand and they're talking about what they're going to get up to. Like the day is young. Come on, let's go out and get it. Like you got a crunch quarterback and the one with like the little, the little like cocoa balls. That one as well. Like, so he didn't tip it.
[65:20]
James Acaster
So you was like, I didn't know.
[65:21]
Emily Campbell
You know, didn't tip it. When, when, when I was witness the tip. I didn't witness the tip.
[65:25]
James Acaster
Maybe his small friend had the little.
[65:27]
Emily Campbell
Balls, gave him it as a little shot, tore it off of him. There you go.
[65:32]
There you go, buddy. There you go, bud. I love the yogurt. Protein.
[65:35]
Yeah, yeah, yeah. The protein yogurt. Oh, man, I didn't know all this about protein. I know protein. Water. Yeah.
[65:43]
And they're like the protein pancakes. Protein. There's like literally like a whole range now of everything that's just like protein. And it. Sometimes it's even a ripoff. Like, I eat a lot of cottage cheese. I've got like one of the most elite snacks to get sweet chili rice crackers and cottage cheese and like eat them together after training. So good. And there was like, oh, protein, cottage cheese. So I picked up and I looked at the back of it and it probably has 0.2 or 3 more grams of protein in than the normal cottage cheese. So it's like they're charging you probably another 12 pound more for something that actually really don't have much difference than the normal cottage cheese.
[66:21]
James Acaster
It's just a lot of marketing, isn't it? I think they're hoping that if someone sees protein on something, like, I'm gonna eat that and I'm gonna get such big muscles.
[66:27]
Emily Campbell
Yeah. I'm gonna be hench and you're absolutely not. Yeah.
[66:31]
James Acaster
So I still bought the cheesecake, dude.
[66:33]
Emily Campbell
Yeah, yeah. These kind of idiots.
[66:35]
James Acaster
I'm a sucker.
[66:35]
Emily Campbell
I'm putting that head for the listener. I mean, you gotta let us know how that cheesecake tastes now.
[66:40]
James Acaster
Yeah, well, yeah, absolutely.
[66:43]
Emily Campbell
You gotta have it on another episode. You can sell how nice that.
[66:45]
James Acaster
I bet it's not. I bet it's not good. And it's only like 12 grams of protein. Protein or something. Let's have an egg.
[66:50]
Emily Campbell
I'm gonna read your menu back to you now, see how you feel about it. You would like orange and pineapple squash, double strength for your water. You want warm ciabatta and focaccia bread basket with butter starter. You Would like buttermilk breaded chicken strips and wings with honey and sriracha sauce made by yourself. Main course is seafood boil with your own bib. Custom made bib Side dish, baked Mac and cheese also made by yourself. Drink, you would like a mango daiquiri mocktail dessert. New York. Show some goddamn respect. Some of us are saving ourselves. Can't wait.
[67:32]
That would be amazing.
[67:33]
James Acaster
It's going to feel so good.
[67:34]
Emily Campbell
It's going to feel so great. I can't wait to do it. Can't wait. I think about it all the time.
[67:40]
James Acaster
We know when you order a mojito that you've done it.
[67:43]
Emily Campbell
What mojito?
[67:44]
James Acaster
Please go back to the same place.
[67:46]
Emily Campbell
Hold the virgin. That's. That's how. That's all things start. Dessert, a New York cheesecake with berry compote and ice cream.
[67:58]
Yes.
[67:59]
Good menu.
[68:00]
I'm. I'm pretty happy with that.
[68:01]
James Acaster
I feel like that is good.
[68:02]
Emily Campbell
Yeah.
[68:03]
Does sound really good.
[68:04]
James Acaster
Quite a lot of your own cooking on there as well.
[68:06]
Emily Campbell
Yeah, yeah.
[68:06]
James Acaster
Which is great.
[68:07]
Emily Campbell
Don't get me wrong. I love eating out, but that, I think that's a lot of what I do is I eat out and then I think, oh, how can I recreate that at home?
[68:13]
James Acaster
Yeah.
[68:14]
Emily Campbell
And then I go home and try and like make my, my own version of it. But yeah, no, I just love cooking. I love cooking. I think it's something you definitely do on your own. You don't do with others. Really.
[68:24]
James Acaster
You can cook with others.
[68:25]
Emily Campbell
Yeah. People in my kitchen stresses me out.
[68:27]
James Acaster
What do you do when people come in your kitchen?
[68:29]
Emily Campbell
Get out. Thank you. It's really nice to see you, but if you're going to stay there, can you stand over there, please?
[68:36]
And coming back to what we started talking about at the start of the episode, if you ate all of that, if that was your meal, how soon after that would you have to eat again?
[68:44]
To be fair, that's, that's like incorporating snacks, I think, and everything because that's a pretty big. That's a pretty big meal. So I probably could get away with probably not eating for, for probably about four hours. And then I'd probably have to eat.
[68:57]
James Acaster
Again and then pre bed snack and.
[68:58]
Emily Campbell
The cottage cheese comes out.
[68:59]
Yeah, yeah, yeah. Beef jerkies. It's come in and then that's it. We're ready to go again.
[69:04]
James Acaster
I'm aware we've been talking for over an hour now, so you probably need to eat something.
[69:08]
Emily Campbell
Yeah, no, absolutely.
[69:09]
We're probably responsible for you going down the place at the next Competition. You're in taught through snack time.
[69:15]
Yeah. Cuz mid, mid morning snack is now delayed.
[69:18]
Yeah.
[69:19]
James Acaster
Okay. Well, thank you very much for coming on the podcast, Emily. Please go and have a snack.
[69:22]
Emily Campbell
Thank you, Emily.
[69:23]
Thank you so much.
[69:29]
James Acaster
Thank you so much to the brilliant Emily Campbell for coming on the podcast. James.
[69:35]
Emily Campbell
An honor. What a great episode. Learned so much.
[69:38]
James Acaster
Yeah, she's, she's so much fun.
[69:40]
Emily Campbell
Yeah, I mean, I, I, I, I literally, you know, just know nothing about that world. So. What? What an education.
[69:46]
James Acaster
Yeah, I mean, me neither. Even though I try, I try and do weightlifting sometimes, James.
[69:51]
Emily Campbell
Yes.
[69:51]
James Acaster
It's pathetic.
[69:52]
Emily Campbell
Yeah.
[69:52]
James Acaster
I've neither mastered the technique nor the strength.
[69:55]
Emily Campbell
Well, I think all the listeners would love it if you posted videos because that's what people do.
[70:00]
Yeah.
[70:00]
When they want to get better at something. Nowadays they video themselves. They put on their social media to hold themselves accountable so they'll keep doing it.
[70:06]
James Acaster
So then loads of people comment below going, you got a form, mate?
[70:09]
Emily Campbell
No, no, no. Comments will be nicer. So you got to start doing that.
[70:13]
James Acaster
Okay.
[70:14]
Emily Campbell
You got to start filming yourself, doing your weights, putting it on your Instagram.
[70:17]
James Acaster
It's not really my style. It's not my style to do that. Really?
[70:21]
Emily Campbell
Switch up your style. People love it when people switch up their style. When the Beatles did it, that was huge.
[70:27]
James Acaster
So you see this as like a.
[70:28]
Emily Campbell
Beatles shift, just like you're sergeant Pepper. Yeah.
[70:31]
James Acaster
Is that the phase I'm in at the moment? Pre sergeant Pepper?
[70:34]
Emily Campbell
Yeah. You're in your revolver so you're just moving over it. Yeah. People can see it's coming.
[70:39]
James Acaster
And the next step up is me posting weightlifting pictures videos on Instagram.
[70:44]
Emily Campbell
Yeah, yeah. The people will be excited. God, he's this guy now, you know.
[70:47]
James Acaster
And Emily's got a brand new podcast, James Contender Ready. That's what it's called. It's an unofficial Gladiators podcast that Emily has come hosting with another former guest of the off menu podcast, Jess Foster Q. And it is out now wherever you.
[71:01]
Emily Campbell
Listen to your podcasts and for the listener. Cause we've got some, you know, we've got listeners all over the globe. So some of them are thinking, oh, wow, they've got a podcast about Gladiator 2, the Paul Mescal film. No, that's great. Everyone's been watching that in the cinema. It's not that. It's a TV show called Gladiators.
[71:18]
James Acaster
Yes, that's what it's about. Great TV show. And I can't wait to hear the podcast.
[71:21]
Emily Campbell
Yeah. But I would also like Jessica And Emily, to do a podcast about the gladiator film franchise.
[71:26]
James Acaster
Yes.
[71:26]
Emily Campbell
As well. I would like to hear that. I think that would be good. Yes.
[71:29]
James Acaster
Benito, sort it out.
[71:30]
Emily Campbell
Make it. Make it so. Oh, Emily as well, thank you so much for not saying cream of chicken, Campbell's soup or whatever Campbell soup is.
[71:37]
James Acaster
Thank you for that, Emily.
[71:38]
Emily Campbell
Thank you so much.
[71:39]
James Acaster
Yes. Other Campbells, Bonito's let us know that we could have on the footballer soul. And Naomi Campbell, who you know, so.
[71:47]
Emily Campbell
I know her. Yeah, we did Jonathan Ross together. Satan next to me.
[71:51]
James Acaster
Enough about Naomi Campbell. Thank you to the brilliant Emily Campbell for coming on the podcast.
[71:55]
Emily Campbell
Yes. Thank you so much. And Ed, Ed, do you want to say anything else before we let the listeners get on with their day?
[72:01]
James Acaster
No.
[72:02]
Emily Campbell
No, not really, I guess. Well, listen, we don't often say this to you guys, but thanks for listening.
[72:08]
James Acaster
We say every week.
[72:09]
Emily Campbell
I think I can't keep track of.
[72:12]
James Acaster
That's your stomach going now.
[72:14]
Emily Campbell
Yeah. Sound like a little dinosaur. Yeah, yeah. Like a little baby dinosaur.
[72:20]
James Acaster
We got to go. We got to go eat, guys. Thanks for listening. Bye. Bye.
[72:39]
Verizon Representative
At Verizon, anyone can trade in their old phone for a new one on us with unlimited ultimate. Which means everyone in your family could get a new phone and stay on your family family plan keeping you close.
[72:50]
Emily Campbell
Hey, mom, you seen my toothbrush?
[72:53]
Yeah, I'm almost done with it.
[72:56]
Verizon Representative
Oh, maybe too close. Trade in and additional terms apply. See verizon.com for details.
[73:08]
Boost Mobile Representative
The new Booster Mobile Network is offering unlimited talk, text and data for just $25 a month for life.
[73:14]
That sounds like a threat.
[73:15]
Then how do you think we should say it?
[73:17]
Unlimited talk, text and data for just $25 a month for the rest of your life?
[73:21]
James Acaster
I don't know.
[73:23]
Boost Mobile Representative
Until your ultimate demise.
[73:25]
What if we just say forever? Okay, 25amonth. Forever.
[73:28]
Get unlimited talk, text and Data for just $25 a month. With Boost Mobile Forever.
[73:32]
After 30 gigabytes, customers may experience slower speeds. Customers will pay $25 a month as long as they remain active on the Boost Unlimited plan.
[73:39]
IL MAQUILLAGE Representative
I used to think buying foundation online was important. Impossible. How am I supposed to find my shade when I can't even get it right in store? Then I discovered Il Maquillage. I took their AI powered quiz to find my custom match and. Wow. This foundation is literally my skin in a bottle. The undertone and coverage are spot on. It's so neutral and weightless, I can't even tell I'm wearing makeup. Plus, with Try before youe Buy, you can try your full size at home for 14 days. Take the power match quiz now at ilmacchiage.com quiz I l m a k I a g e.com quiz.