Podcast Summary: Off Menu with Ed Gamble and James Acaster – Episode 292: Dermot O'Leary

Release Date: May 7, 2025
Guest: Dermot O'Leary
Hosts: Ed Gamble and James Acaster
Platform: Acast

1. Welcome and Introduction

The episode kicks off at [01:26] with Ed Gamble humorously describing the podcast’s unique format, comparing it to crafting the perfect bagel with layers of conversation and friendship. James Acaster introduces Dermot O'Leary, a beloved figure in British television known for hosting iconic shows like The X Factor and You and Dave Weekly. Ed shares a personal connection, mentioning having met Dermot a couple of times and praising his positive energy ([02:31]).

Notable Quote:

• Ed Gamble [02:31]: "Such a great energy. Such a nice man."

2. The Secret Ingredient Challenge

As with every episode, Ed and James set a playful challenge for Dermot: choosing a dream meal consisting of a starter, main course, side dish, dessert, and drink. However, they introduce a twist by declaring that any secret ingredient outside of their pre-established menu would result in Dermot being "booted off the pod" ([02:52]).

Notable Quote:

• James Acaster [03:01]: "Yes. Sorry, Dermott. And this week, the secret ingredient is Cheerios."

3. Discussing Presenting vs. Comedy

Dermot delves into the nuances of being a presenter compared to being a comedian. He shares insights into the pressures of live television, including the physical stress and the unpredictability of live audiences. The conversation highlights the fragile nature of both comedy and presenting, emphasizing the emotional investment required in each role ([05:38]).

Notable Quote:

• Dermot O'Leary [06:00]: "The idea of live television... there's a lot that could go wrong."

4. Favorite Dishes: Starter to Dessert

The heart of the episode revolves around selecting Dermot’s dream meal:

• Starter:
  Dermot opts for a pint of Norwegian prawns from the fjord, served with white bread, mayonnaise, a squeeze of lemon, and a side salad. He praises the freshness and quality of these prawns, emphasizing their ideal pairing with a pint of Guinness ([28:42]).

  Notable Quote:

  • Dermot O'Leary [28:45]: "Just a pint of prawns attracts me quicker on a menu than a pint of anything else."

• Main Course:
  He chooses barbecued mackerel seasoned with smoked paprika and butter, accompanied by Roger’s potato salad and a crispy green salad. Dermot shares his passion for cooking, discussing his challenges with maintaining the perfect barbecue temperature and his love for sustainable seafood ([37:33]).

  Notable Quote:

  • Dermot O'Leary [42:10]: "Aubergine parmesan is incredible. It's probably one of my favorite adult fish dishes."

• Side Dish:
  Dermot talks about his love for turkey wings, especially during Christmas, and his attempts to perfect the crispy skin. He humorously describes the joy of having a turkey wing over waiting for the whole bird ([47:00]).

• Dessert:
  He reminisces about classic desserts like Knickerbocker Glory and praises establishments like Oslo Court for their exceptional offerings. Dermot emphasizes the nostalgia and joy these desserts bring ([54:18]).

• Drink:
  Dermot selects a pint of Norwegian beer, specifically praising a local brand from Puglia called Dreaher. He balances his meal with a preference for white wine, particularly those with a coastal salinity, and enjoys a sip of whiskey as a digestive ([50:57]).

Notable Quote:

• Dermot O'Leary [50:17]: "Pint of Guinness with prawns is a marriage made in heaven."

5. Culinary Anecdotes and Experiences

Throughout the meal discussion, Dermot shares captivating stories from his culinary and presenting career:

• Rotisserie Chicken Memories:
  Dermot nostalgically recalls the rotisserie chickens in France and Italy, highlighting the sensory experiences tied to these dishes and his aspiration to perfect his own barbecue techniques ([37:36]).

• Restaurant Ventures:
  He talks about owning a fish restaurant in Brighton for seven years, detailing the highs of winning awards and the lows of facing harsh winters that led to its closure ([44:28]).

• Supper Club Adventures:
  Dermot describes his participation in the "Posh Boys Supper Club," an ironic group where members dress formally to dine at various restaurants. He shares memorable dining experiences, including festive Christmas dinners and encounters with discerning staff ([30:26]-[31:19]).

Notable Quote:

• Dermot O'Leary [44:28]: "The most stressful seven years of my life, but we won awards for being sustainable."

6. Personal Reflections and Future Plans

Dermot opens up about his journey in the media industry, from aspiring chef to successful presenter. He discusses his love for food, the challenges of transitioning careers, and his ongoing passion for cooking and fishing. Additionally, he mentions taking a wine course to further his knowledge, reflecting his commitment to continual learning and personal growth ([35:33]-[35:48]).

Notable Quote:

• Dermot O'Leary [35:33]: "Working in a restaurant is basically the same as live television... making sure people have a great night."

7. Closing Remarks and Future Ventures

As the episode wraps up, Dermot and the hosts share light-hearted banter about potential future collaborations, such as opening a food court featuring their favorite eateries. They also touch upon personal anecdotes related to family and memorable moments, reinforcing the camaraderie between the hosts and Dermot ([46:00]-[67:21]).

Notable Quote:

• James Acaster [46:19]: "We're saying the potato salad and the green salad are part of the main. So, yeah, you've got an extra side here to play with."

Conclusion

Episode 292 of Off Menu offers a delightful blend of culinary discussion, personal anecdotes, and humorous interactions with Dermot O'Leary. The episode not only explores Dermot's favorite foods and drinks but also provides deeper insights into his career and personal passions. Listeners are treated to a rich, engaging conversation that highlights the intersection of food, humor, and friendship.

Final Notable Quote:

• James Acaster [69:38]: "You didn't choose Cheerios so we didn't have to kick old Cheerio Leary out of the dream restaurant. Tick, tick, tick, tick, tick. Boom."

Takeaways:

• Dermot O'Leary shares his passion for seafood, particularly Norwegian prawns and barbecued mackerel.
• Insightful anecdotes about the challenges of live presenting and running a restaurant.
• Engaging stories about supper clubs and memorable dining experiences.
• Light-hearted discussions on potential future culinary ventures with the hosts.

For those who haven't listened, this episode promises a flavorful mix of humor, heartfelt stories, and gastronomic delights, making it a must-listen for fans of comedy and food alike.