Ep 294: Carey Mulligan - Off Menu with Ed Gamble and James Acaster

Summary4 min read

Podcast Summary: Off Menu with Ed Gamble and James Acaster – Episode 294: Carey Mulligan

Release Date: May 21, 2025

In Episode 294 of Off Menu with Ed Gamble and James Acaster, titled Carey Mulligan, the hosts welcome acclaimed actress Carey Mulligan to their whimsical Dream Restaurant. The episode skillfully blends discussions about Mulligan's illustrious career, insights into her latest film, and an engaging exploration of her dream meal choices.

Welcome and Introduction

The episode begins with Ed Gamble and James Acaster introducing Carey Mulligan as their special guest. Both hosts express their admiration for Mulligan's acting prowess, setting a friendly and enthusiastic tone for the conversation.

James Acaster [03:37]: "Carey Mulligan, an excellent, excellent actor. Of course, one of the best, one of my absolute faves is very. So I'm very intimidated this week."

Ed Gamble [03:45]: "You're always intimidated, James."

Discussing "The Ballad of Wallace Island"

A significant portion of the conversation centers around Mulligan's new film, The Ballad of Wallace Island. Ed and James delve into the film's plot, Mulligan's experiences on set, and her collaboration with fellow actors.

Ed Gamble [04:30]: "She's in a new film which I very much enjoyed, called The Ballad of Wallace Island."

James Acaster [05:20]: "It's about an eccentric lottery winner played by Tim Key, who lives alone on an island and hires a split-up folk duo to perform a gig just for him."

Mulligan shares anecdotes about filming, including the challenges of shooting on a constructed island and the camaraderie with her co-stars.

Carey Mulligan [08:37]: "I was very much not sleeping. So I think maybe that's a good thing."

James Acaster [10:03]: "A lot of actors don't do that very well."

Dream Menu Creation

Transitioning seamlessly into the core theme of the podcast, Ed and James guide Mulligan through crafting her dream meal by selecting her favorite starter, main course, side dish, dessert, and drink. This segment is both humorous and insightful, revealing Mulligan's personal tastes and culinary preferences.

Starter: Delia's Halloumi with Lime and Capers

Mulligan describes a recipe passed down by her friend Flick, emphasizing the importance of timing and the freshness of ingredients.

Carey Mulligan [29:14]: "It's halloumi with lime and capers. It's a Delia recipe. You make the dressing, grill the halloumi, add the dressing immediately, and serve within 90 seconds."

Main Course: Burnt Vegetables

Mulligan expresses a fondness for roasted vegetables, detailing her preferred combination of butternut squash, feta cheese, avocado, butter beans, pine nuts, and a rich dressing.

Carey Mulligan [43:17]: "I want butternut squash chopped up, roasted in the oven, feta cheese, avocado, butter beans, pine nuts, and lots of dressing."

Side Dish: Roasted Brussels Sprouts

She emphasizes simplicity and perfection in roasting Brussels sprouts, avoiding overly fancy additives.

Carey Mulligan [47:27]: "Roasted Brussels sprouts. Really roasted, without anything too fancy. Just pure, well-roasted sprouts with Parmesan."

Drink: Coke Zero with a Wedge of Lemon

Mulligan opts for Coke Zero, highlighting her preference for its taste akin to regular Coke without the calories. She also details her ideal presentation of lemon wedges.

Carey Mulligan [55:16]: "Coke Zero with a wedge of lemon. I prefer it not plain and not with a thin slice. I want a substantial wedge."

Dessert: Treacle Sponge with Hot Custard

Mulligan reminisces about school dinners, choosing a treacle sponge drizzled with hot custard as her dream dessert.

Carey Mulligan [61:01]: "Treacle sponge with hot custard. I’d go for a big corner wedge filled with treacle."

Behind the Scenes and Personal Insights

Beyond meal preferences, Mulligan offers glimpses into her personal life and professional experiences. She humorously discusses her limited memory of meals due to motherhood, her interactions with co-stars like Leonardo DiCaprio, and her upcoming brother Owen Mulligan’s book launch.

Carey Mulligan [16:32]: "I have three children and I can't remember anything. It's like a blank canvas."

Carey Mulligan [65:26]: "My brother Owen wrote a book called The Accidental Soldier, launching on April 10th. All profits go to War Child, a charity I’ve been an ambassador for."

Host Banter and Light-Hearted Moments

Ed and James maintain a playful rapport throughout the episode, engaging in witty exchanges and light teasing. Their humor adds a delightful layer to the conversation, making the episode both informative and entertaining.

James Acaster [72:49]: "What's a big corner wedge of school treacle sponge? Perfect for our Dream Restaurant menu!"

Ed Gamble [73:44]: "If you live in Australia, I'm touring in June. Go to edgamble.co.uk."

Conclusion

As the episode wraps up, the hosts recap Carey Mulligan’s dream menu, reinforcing her selections and sharing final thoughts on her contributions to the film and her culinary tastes. They also promote Mulligan’s upcoming projects and encourage listeners to watch The Ballad of Wallace Island upon its release.

James Acaster [74:48]: "Which is up to us to get the nomination. We're starting the awards campaign early."

Ed Gamble [75:55]: "Thank you very much to Carey for coming into the Dream Restaurant. We'll see you again sometime soon. Bye."

Notable Quotes:

James Acaster [05:16]: "A lot of actors don't do that very well."
Carey Mulligan [16:32]: "I have three children and I can't remember anything. It's like a blank canvas."
James Acaster [72:49]: "What's a big corner wedge of school treacle sponge? Perfect for our Dream Restaurant menu!"

This episode of Off Menu with Ed Gamble and James Acaster offers a charming blend of celebrity interview and culinary exploration, providing listeners with both entertainment and insight into Carey Mulligan’s tastes and experiences. Whether you're a fan of Mulligan's work or simply love food discussions, this episode serves as a delightful addition to the series.

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Transcript1,531 lines

[00:00]
Ed Gamble
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[00:15]
James Acaster
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Ed Gamble
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[00:31]
James Acaster
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[01:01]
Carey Mulligan
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[01:35]
James Acaster
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[01:37]
Ed Gamble
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[01:38]
James Acaster
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[01:53]
Ed Gamble
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[01:59]
Carey Mulligan
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[02:01]
Ed Gamble
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[02:02]
Carey Mulligan
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[03:02]
Ed Gamble
Welcome to welcome to the Off Menu podcast. Taking the packet of gnocchi of conversation, opening it up with the knife of friendship, putting the gnocchi into the boiling water of the Internet and waiting for all the interesting topics of conversation to float to the top of the water. Podcast. Gnocchi. Gnocchi.
[03:23]
James Acaster
That is a gamble. My name is James Acaster. Together we own a dream restaurant and every single week we invite in a guest and ask them a favor. Ever start a main course, dessert side dish and drink? Not in that order. And this week our guest is Carey Mulligan.
[03:34]
Ed Gamble
If there was an Italian Dennis the Menace, his dog would be called Gnocchi.
[03:37]
James Acaster
Carey Mulligan, an excellent, excellent actor. Of course, one of the best, one of my absolute faves is very. So I'm very intimidated this week.
[03:45]
Ed Gamble
You're always intimidated, James.
[03:47]
James Acaster
By the actors.
[03:48]
Ed Gamble
No, by me and the great Benito.
[03:50]
James Acaster
Yes, you're both very intimidating people.
[03:52]
Ed Gamble
Yes, you are always intimidated by the actors, though not so intimidated that you don't ask them incessant and endless questions about the craft of acting.
[03:59]
James Acaster
Well, I'm gonna hold back this week and stick to food and just stick to.
[04:04]
Ed Gamble
Yeah.
[04:05]
James Acaster
My job as a podcaster and not get. Okay, not the fanboy out too much.
[04:10]
Ed Gamble
But I think people like you fanboying out and, you know, people like to hear about the craft of acting. If you're interviewing an actor, that's a good thing to ask myself. I couldn't care less.
[04:18]
James Acaster
You couldn't care?
[04:19]
Ed Gamble
No. Everyone does their job. Let's get it done.
[04:22]
James Acaster
So you don't care about the jobs. You want to know about the food.
[04:25]
Ed Gamble
That's why, that's why I'm here.
[04:26]
James Acaster
We're a good team.
[04:27]
Ed Gamble
Yeah. And I'm interested, I'm interested to chat to Carrie. She's had a wonderful career.
[04:31]
James Acaster
Yeah.
[04:31]
Ed Gamble
And, you know, I'm sure she enjoys food and she's got some stuff to talk about. And she's in a new film which I very much enjoyed, called the Ballad of Wallis Island.
[04:39]
James Acaster
As did I. It's out at cinemas 30th of May. Yes, it's Carrie, Tim Key, Tom Basdon.
[04:46]
Ed Gamble
Yes.
[04:46]
James Acaster
Also a friend of the podcast, Sian Clifford is in it as well.
[04:50]
Ed Gamble
That's three guests in this film. Three previous off menu guests. Yes, if you count Carrey. He's just about to come in.
[04:55]
James Acaster
Be exciting because I don't think we've, you know, we've got to get the full cast this. Yeah, we've done that for a film yet.
[05:01]
Ed Gamble
Yeah.
[05:01]
James Acaster
And had the full cast. This for a film.
[05:03]
Ed Gamble
Yeah.
[05:03]
James Acaster
So, yeah. And this is a film with not many people in it, only two other people. So. Yeah. So we could do it. It's well worth your time. You got to go and see it. Really funny.
[05:11]
Ed Gamble
It's fantastic. I mean, it's a Basden and Key joint. They've written it.
[05:14]
James Acaster
Yeah. And those guys are funny, cheeky little boys.
[05:16]
Ed Gamble
Funny, cheeky little boys. And they're funny, cheeky little boys in this as well.
[05:20]
James Acaster
Yes. It's about an eccentric lottery winner which is played by Tim Key. He lives alone on an island who pays this folk duo that he absolutely loves to come and reunite and play a gig. And play a gig just for him.
[05:31]
Ed Gamble
Yes.
[05:32]
James Acaster
Even though they split up ages ago, these two.
[05:35]
Ed Gamble
But it's fantastic. It's very funny. It's very heartfelt.
[05:38]
James Acaster
Yes.
[05:38]
Ed Gamble
Quite emotional at times.
[05:39]
James Acaster
Very heartfelt. I didn't know Tim Key had a heart.
[05:43]
Ed Gamble
Tim has layers.
[05:44]
James Acaster
Now, listen, we love Carey Mulligan.
[05:46]
Ed Gamble
Yes.
[05:47]
James Acaster
But if she says the secret ingredient, an ingredient which we deem to be unacceptable, will be forced to kick her out of the dream restaurant.
[05:52]
Ed Gamble
I don't want to do that.
[05:53]
James Acaster
I don't want to do that. Especially because the boats come very rarely and we'd have to wait ages for a boat. If you've seen the film, this is.
[06:01]
Ed Gamble
The first time James has watched a film in advance of talking to a guest. And I'm beginning to see why we don't do it.
[06:06]
James Acaster
I've never felt more alive.
[06:07]
Ed Gamble
Because you're making too many specific references to a film the listener will not have seen yet.
[06:11]
James Acaster
And this week, the secret ingredient is mozzarella. Bagwater.
[06:16]
Ed Gamble
This was suggested by an audience member at a live show that went recently at the Palladium Mozzarella Bagwater. I mean, I can't see Carey Mulligan saying that.
[06:26]
James Acaster
No. I mean, they said that they liked it. This audience member, you.
[06:31]
Ed Gamble
I said I'd quite like the idea of.
[06:33]
James Acaster
You loved it. The idea of shot in pure mozzarella bag.
[06:37]
Ed Gamble
I would happily stick a straw in a bag of mozzarella and drink it.
[06:40]
James Acaster
Like a Capri sun and then open it and have the cheese.
[06:42]
Ed Gamble
Yeah, I'd have the cheese, obviously. Well, the cheese is going in a dish or whatever.
[06:45]
James Acaster
Yeah.
[06:46]
Ed Gamble
I prefer hot mozzarella to cold mozzarella.
[06:49]
James Acaster
Interesting.
[06:49]
Ed Gamble
If I was nailed down on it, but, you know, in a Caprese. Mamma mia. But I'm not just eating a ball of mozzarella like a hand fruit.
[06:57]
James Acaster
So if Kerry says mozzarella Bag water.
[06:59]
Ed Gamble
You're not very good at banter today.
[07:01]
James Acaster
Well, I. I don't feel like there's anything to add to that. I think it's funny. Yeah. Just to let you run and then a little giggle.
[07:08]
Ed Gamble
I'm a comedian and operate off the reactions. I'm always chuckling away at the funny stuff you say.
[07:13]
James Acaster
I'm. Yes.
[07:15]
Ed Gamble
Putting out my best stuff about mozzarella hand fruit.
[07:17]
James Acaster
Yeah.
[07:17]
Ed Gamble
Give us a little giggle. Let me. Let me feel like I'm doing my job here.
[07:21]
James Acaster
But I don't really laugh very loud ever.
[07:23]
Ed Gamble
No.
[07:23]
James Acaster
So, like, I'm laughing. I mean, I'm smiling.
[07:26]
Ed Gamble
Yeah.
[07:27]
James Acaster
I had a good time.
[07:28]
Ed Gamble
Yeah.
[07:28]
James Acaster
But, like, you know, Ed can't be very funny.
[07:32]
Ed Gamble
His best friends are not laughing at his jokes.
[07:34]
James Acaster
Well, I mean, maybe there's something in that.
[07:37]
Ed Gamble
Yeah. Oh, he's smiling.
[07:39]
James Acaster
No, I'm not.
[07:40]
Ed Gamble
There you go. Put that in for the early one. Bonita.
[07:42]
James Acaster
We don't want to kick Carrie out, but we will if we have to.
[07:44]
Ed Gamble
Yes, we will. If she says, I want some mozzarella bag water, maybe it's still a sparkling mozzarella bag water.
[07:50]
James Acaster
Straight away.
[07:51]
Ed Gamble
You're out.
[07:51]
James Acaster
Straight away.
[07:52]
Ed Gamble
Back to the island. This is the off menu menu of Carey Mulligan. Welcome, Carey, to the Dream Restaurant.
[08:06]
Carey Mulligan
Thanks.
[08:07]
James Acaster
Welcome, Carrie Mulligan trilogy restaurant. But it's been here for some time.
[08:11]
Ed Gamble
Incredible.
[08:12]
Carey Mulligan
Wow. Wait, say it again.
[08:13]
Ed Gamble
Yeah, good point.
[08:15]
James Acaster
Welcome, Terry Mulligan, to the drink restaurant. Best time to give you the same time.
[08:19]
Ed Gamble
Even less diction that time, I'd say.
[08:21]
Carey Mulligan
Yeah, I got the first half. I got. Welcome to the Dream Restaurant.
[08:23]
James Acaster
Were you ever taught enunciation?
[08:25]
Ed Gamble
James, you're still shouting. Why are you still shouting?
[08:27]
James Acaster
I got, you know, slowly come down.
[08:30]
Carey Mulligan
You gotta ease back in.
[08:32]
James Acaster
You learned to learn to enunciate stage and stuff. Would you have any tips for me with that diction that I just.
[08:37]
Carey Mulligan
Slow down.
[08:38]
James Acaster
Yeah, slow down.
[08:39]
Carey Mulligan
I'd stop by slowing down.
[08:41]
James Acaster
Yeah, yeah, yeah.
[08:42]
Ed Gamble
So the second half. You've got no idea.
[08:44]
Carey Mulligan
No idea. Welcome to the Dream Restaurant. May you have a lovely time.
[08:48]
James Acaster
Oh, that'll be good to finally start saying that.
[08:50]
Ed Gamble
Yeah.
[08:51]
Carey Mulligan
What did you say?
[08:52]
James Acaster
We've been expecting you for some time.
[08:53]
Carey Mulligan
Oh, shit. Right. Of course.
[08:55]
James Acaster
And we have.
[08:55]
Ed Gamble
That's the catchphrase. But I think may you have a lovely time is actually slightly better.
[08:59]
James Acaster
I'll do that for the next guest.
[09:01]
Carey Mulligan
Okay.
[09:01]
James Acaster
Congrats on this film.
[09:02]
Carey Mulligan
Thank you.
[09:03]
James Acaster
Wonderful stuff. I mean, you're so good in it.
[09:06]
Carey Mulligan
Thanks.
[09:07]
Ed Gamble
For the listener. The Ballad of Wallace island is the name of the film.
[09:11]
James Acaster
This is why we're a team.
[09:12]
Ed Gamble
James is panicking because normally we have a little sheet in front of us telling us about the film.
[09:16]
James Acaster
Panicking.
[09:16]
Ed Gamble
We've actually. You've seen it for the first time ever. We've both watched the thing that we're supposed to be promoting.
[09:22]
Carey Mulligan
We watch Zero Day.
[09:23]
Ed Gamble
I actually watch Zero Day. I watch Zero Day all the way through. I watched Zero Day all the way through. But we have watched the Ballad of Wallace.
[09:30]
Carey Mulligan
Now you've got a piece of paper.
[09:31]
Ed Gamble
And we've got a piece of paper which actually gives less information than I thought it would.
[09:34]
Carey Mulligan
What does it say?
[09:34]
Ed Gamble
It just says it's in UK cinemas 30th of May. And then it's a little summation of the story really.
[09:40]
James Acaster
It's a wonderful film. I genuine. A number of times after you delivered lines said out loud to my girlfriend. She's so good. Such a good actor. It's amazing.
[09:50]
Carey Mulligan
That's so nice.
[09:51]
James Acaster
You're just like, this is gonna be a very basic thing.
[09:54]
Ed Gamble
And I James very, very impressed by good acting. So a lot of this will be.
[09:59]
James Acaster
Because I don't know how.
[10:00]
Ed Gamble
I'll. A lot of the questions will be how do you pretend to be someone else when you're in a film? Things like that.
[10:04]
James Acaster
A lot of actors don't do that very well.
[10:05]
Carey Mulligan
Well, pretend, act, act.
[10:07]
James Acaster
A lot of actors don't disappear into their roles and become that person fully. So you forget they're even acting. A lot of actors can't do that for a number of different characters. I think every film I see you in I forget that it's you and I just think it's. That, that's. That's a new person that I'm watching in the film and I would like to know how that's done because it seems, it seems like a magic trick.
[10:26]
Carey Mulligan
That's so nice. That's literally the nicest thing you could possibly say to an actor. Obviously you said that to be nice, but that is really nice.
[10:34]
Ed Gamble
He means it. Yeah.
[10:36]
Carey Mulligan
Thanks.
[10:37]
James Acaster
But how are you doing that?
[10:40]
Carey Mulligan
Like this one legitimately. I just showed up in the nicest possible. I had a 10 week old baby and Tim had asked me to do it when I was quite pregnant already. And I loved it. I read it and loved it. But I. I was very much not sleeping. So I think maybe that's a good thing.
[10:59]
Ed Gamble
Just like just having to go into it. Deprivation.
[11:01]
Carey Mulligan
And then someone puts a camera on you.
[11:03]
Ed Gamble
Yeah.
[11:03]
Carey Mulligan
And you can't really think about stuff. Stacked, I guess or not.
[11:07]
Ed Gamble
Act.
[11:08]
Carey Mulligan
Maybe that's it. Not acting. Maybe I should try that for my next thing.
[11:11]
James Acaster
Sounds like Dustin Hoffman. That's Dustin Hoffman's story.
[11:13]
Carey Mulligan
Oh, what Dustin Hoffman state. Yeah, he. He didn't sleep, did he? But then, wasn't it that. That's the famous. Try acting, darling.
[11:20]
James Acaster
Olivier gave him some shit for it. And then people fall in. Daniel Day Lewis has come out and backed up Hoffman. I've been like, I think at Levi. Didn't know what he was on about.
[11:28]
Ed Gamble
Yeah, well, Dan Lewis is doing all sorts of wild stuff, isn't he?
[11:31]
James Acaster
He's wild, yeah. Seen that guy.
[11:33]
Carey Mulligan
He was the goat, isn't he?
[11:35]
James Acaster
So he could play a go and you believe it. Yeah, and shoes for weeks and everything. It'd be a very convincing goat.
[11:45]
Ed Gamble
I think Daniel Dalis is playing a go in a film. Gnawed my trousers off my body.
[11:49]
James Acaster
Look at the credits for the Witch. Yeah, it's him. Black Phillips. Daniel Day Lewis is Black Phillip. And that's. That's exclusive to this podcast. The most exciting moment for me in the film.
[12:00]
Carey Mulligan
In our film or in your film?
[12:03]
James Acaster
Not. Not. Not in a. Not in the witch.
[12:05]
Ed Gamble
Not in the witch.
[12:06]
James Acaster
In your film was when Tim is. Tim's character has made you all a curry chicken Jacuzzi. Yeah. He says afterwards. Chicken Chicouti. Get this. I introduced him to that curry.
[12:18]
Carey Mulligan
I know.
[12:19]
James Acaster
You know that.
[12:19]
Carey Mulligan
Well, I know because he said that. You said that. He said that on his episode of this.
[12:22]
James Acaster
I can't believe it. I stood up in the cinema and I told everyone. I told everyone. That's me. I introduced him, Keith, with that curry. That's. I've influenced the film.
[12:30]
Carey Mulligan
There were curry jokes, though. Do you want to take credit for those?
[12:33]
James Acaster
Well, I guess so, because.
[12:34]
Carey Mulligan
I guess because they're by association. They were your jokes.
[12:37]
James Acaster
It all came off of that.
[12:38]
Ed Gamble
I think Tim had had a curry before James introduced him to chicken chuchuti.
[12:42]
James Acaster
Right.
[12:42]
Carey Mulligan
We don't know that.
[12:43]
James Acaster
No one could prove it. You can't prove that.
[12:46]
Ed Gamble
But yeah, that felt like a big moment for me as well, when I was watching it, even just by association. Yeah, yeah.
[12:51]
Carey Mulligan
And there were lots of crumble gags. There was a crumbly Wumbly moment, but it was cut for, I think, for the American audience.
[13:00]
James Acaster
Yes.
[13:01]
Ed Gamble
Slips up in a crumble.
[13:02]
Carey Mulligan
He slips in a crumble. But you know what's interesting is that people think it's the rice pudding. Oh, because she sells them rice pudding in the shop.
[13:09]
Ed Gamble
Yeah.
[13:09]
Carey Mulligan
And so the Americans, all of them, think that it's rice pudding.
[13:15]
Ed Gamble
There's a clear shot.
[13:16]
Carey Mulligan
There's no. I know. But they don't know what crumble is.
[13:19]
James Acaster
Oh, yeah.
[13:20]
Carey Mulligan
So all. There was so many good crumble gags.
[13:23]
James Acaster
Yeah.
[13:23]
Carey Mulligan
And they're all gone. There's a crumble blooper reel just waiting to come out.
[13:27]
James Acaster
You change it to cobbler for the Americans.
[13:30]
Carey Mulligan
But then you. No integrity there. There's no integrity there.
[13:33]
Ed Gamble
It's also not the same thing, a crumble and a cobbler. No, cobbler's got more sort of solid bits on top. More chunks. Yeah. Whereas the crumble is, of course, crumble.
[13:42]
Carey Mulligan
Just crumble.
[13:43]
Ed Gamble
It's just crumble.
[13:44]
Carey Mulligan
It is just crumble.
[13:45]
James Acaster
We've got different gaps in our knowledge.
[13:47]
Ed Gamble
Yes.
[13:47]
James Acaster
And we fill them. Do you find that with anyone? Have you ever worked with anyone and you found. You'll say, oh, this is great. We work so well together because this person's got what I haven't got. I've got what they haven't got with such a good team. So an acting partner, maybe?
[14:01]
Carey Mulligan
Yeah, they're all good. Oh, fines. Have you seen the dig?
[14:05]
James Acaster
Yeah, lovely.
[14:06]
Carey Mulligan
Have you? Everyone watched it because it was in Covid. There was nothing left to watch.
[14:09]
James Acaster
Sure.
[14:11]
Carey Mulligan
Huge audience.
[14:12]
James Acaster
I watched two people digging.
[14:14]
Ed Gamble
Yeah.
[14:15]
Carey Mulligan
Loads of people. Emerald Fennell, who's wrote and directed Promising Young Woman. A Saltburn.
[14:20]
James Acaster
Yeah, she's.
[14:21]
Carey Mulligan
But, yeah, she's just very good, though. I just work with very lovely, good people. Very lucky.
[14:26]
James Acaster
Who do you prefer singing with? Banston or.
[14:31]
Carey Mulligan
Check's Notes?
[14:32]
James Acaster
Oh, no, I've even got my notes.
[14:34]
Ed Gamble
You've gone into a question without realizing what you're going to say.
[14:37]
James Acaster
I forgot Justin Timberlake's name for a second.
[14:39]
Carey Mulligan
Timberlake. Timberlake. Baston.
[14:41]
James Acaster
Yeah, yeah. Easy, easy. You sing with Oscar Isaac in that film as well.
[14:45]
Carey Mulligan
No, I don't sing with Oscar. I'm just mean the three of you.
[14:47]
James Acaster
No, no, it's.
[14:49]
Carey Mulligan
The soldier sings with Oscar, though he's not in the film, but he's the. So in the film, Oscar's partner is dead and they have a duet. And that's Marcus's voice. Yeah, Marcus sings. Very nice song.
[15:01]
James Acaster
He's all over that song he's in. He sings on the old triangle as well in that.
[15:04]
Carey Mulligan
He does, yeah.
[15:05]
James Acaster
I love that soundtrack.
[15:06]
Carey Mulligan
It's a good soundtrack.
[15:07]
Ed Gamble
Any other knowledge you want to get out there, James?
[15:09]
James Acaster
You were pen pals and then you. And then you got together.
[15:12]
Carey Mulligan
This is accurate. You were at school with him.
[15:13]
Ed Gamble
Yeah, I went to school with him, yeah. Basson's dad taught Bassen's dad taught me GCSE biology.
[15:20]
Carey Mulligan
I thought, Mark is GCSE Biology.
[15:21]
Ed Gamble
There you go. And I was in a production of.
[15:23]
Carey Mulligan
Oliver with Marcus, and Marcus was the.
[15:24]
Ed Gamble
Artful Dodger and you were Charlotte, the undertaker's daughter. Had a blonde ringlet wig. And it was clear from that production that he was gonna be a star.
[15:33]
Carey Mulligan
Yeah. But then I told him very much to not do any acting.
[15:37]
James Acaster
Ed disappeared into that role, didn't you?
[15:39]
Ed Gamble
I couldn't.
[15:40]
James Acaster
People forgot you were even there.
[15:41]
Ed Gamble
Yeah.
[15:41]
Carey Mulligan
How long did you live as Charlotte, the underdog?
[15:43]
Ed Gamble
Many, many years afterwards as well. For some reason, just carried on. Wouldn't take the wig off.
[15:48]
Carey Mulligan
Yeah.
[15:49]
Ed Gamble
Did he ever tell you who played the roles such as Fagin and. No, the teachers. The teachers took all the adult roles.
[15:56]
Carey Mulligan
That's a bit creepy.
[15:57]
Ed Gamble
It's mad, isn't it? Yeah.
[15:59]
Carey Mulligan
They're also the best parts.
[16:00]
Ed Gamble
Yeah. The teachers took them.
[16:01]
James Acaster
Bill Sykes.
[16:02]
Ed Gamble
Bill Sykes was played by Sally Hassan, who's a geography teacher and a former Olympic rower. Couldn't act, I'd say. Oh, it's fair enough, is it? Yeah. He was really. He was bad in that role. Lovely man, but not an actor.
[16:15]
James Acaster
Yeah, yeah, yeah, yeah.
[16:16]
Carey Mulligan
Love to see a tape of that.
[16:17]
Ed Gamble
I've got one knocking around.
[16:18]
Carey Mulligan
Have you really?
[16:19]
Ed Gamble
Yeah, yeah. I think. I think it's in my mum's house. I can probably. I can probably dig it out.
[16:22]
Carey Mulligan
No way.
[16:23]
Ed Gamble
Okay. Benito will digitalize it. Another. We'll send it over.
[16:26]
James Acaster
You're Marcus. Round to Ed's for a little screening.
[16:28]
Carey Mulligan
Yeah, I love that.
[16:29]
James Acaster
Yeah, it's not bad.
[16:30]
Carey Mulligan
No.
[16:30]
James Acaster
You a foodie? Do you like food?
[16:32]
Carey Mulligan
I do like food. I can't remember any of it. I literally spent the last couple days being like, I can't remember a single meal I've ever had in my life.
[16:40]
Ed Gamble
We're going to try and narrow it down. We're going to try and at least drag one memory up for you that.
[16:44]
Carey Mulligan
We can talk about. Because I have three children and I can't remember anything. So then I started thinking about food. I can't think of.
[16:49]
Ed Gamble
You nearly said you had two children.
[16:50]
Carey Mulligan
I know. I forgot one of them. She's very little.
[16:54]
James Acaster
Three children. That is nuts, though.
[16:57]
Ed Gamble
You got four cats.
[16:58]
James Acaster
Yeah.
[16:59]
Carey Mulligan
You have four cats.
[17:00]
James Acaster
Yeah.
[17:00]
Carey Mulligan
I think that's objectively weirder.
[17:02]
James Acaster
Oh, it's weird because it's not as normal. Yeah, it's not as normal, but it's not as nuts.
[17:06]
Carey Mulligan
Not as normalized.
[17:07]
James Acaster
Absolutely. Having one kid is more nuts than having four cats.
[17:10]
Carey Mulligan
Do you think?
[17:11]
James Acaster
Yeah, yeah. In terms of, like, the Stress outside cats. No, no, they're inside cats completely all the time.
[17:16]
Carey Mulligan
Always.
[17:16]
James Acaster
Yeah, yeah.
[17:17]
Ed Gamble
They've got a catio.
[17:18]
James Acaster
They got a little catio. We built. We built them a catio.
[17:21]
Carey Mulligan
Did you build them a catio?
[17:22]
James Acaster
Well, someone else.
[17:23]
Carey Mulligan
Do you use it as well?
[17:24]
James Acaster
Yeah, in the summer. I'll go and lay out in there and the cats. Cannot believe I'm in the catio. They love it.
[17:28]
Ed Gamble
That's where you go. Toilet there as well, Right, Yeah.
[17:30]
James Acaster
I used to lit a train. All sorts of stuff. Yeah. I'm a gentleman.
[17:33]
Carey Mulligan
It's all there.
[17:33]
James Acaster
Yeah, yeah. But I love it so much. But I could not have even one kid.
[17:38]
Carey Mulligan
Really?
[17:38]
James Acaster
Yeah. Does not seem fun.
[17:40]
Carey Mulligan
Oh, no. So fun.
[17:41]
James Acaster
Oh, no, no, no, no. You can't trick me. Your parents are always. Parents are always tricking us. Yeah, Parents are always tricking the non parents. So then you have a kid and then they go, we got you.
[17:56]
Carey Mulligan
You're in the club.
[17:57]
James Acaster
Yeah. You know, you've got to deal with all this stuff as well. It's like a bite of your life.
[18:00]
Carey Mulligan
Yeah.
[18:01]
James Acaster
You're not going to get me.
[18:02]
Carey Mulligan
All right.
[18:05]
James Acaster
We always start with still or sparks in water.
[18:07]
Ed Gamble
You remember that bit?
[18:08]
Carey Mulligan
100 sparkling but with lemon. I don't want it plain and I don't want it with a very thin slice. So when I want like a wedge.
[18:17]
Ed Gamble
How big a wedge? Are we talking a decent.
[18:19]
Carey Mulligan
Like, I'll take it as big as they come.
[18:21]
Ed Gamble
Yeah.
[18:21]
Carey Mulligan
Like.
[18:22]
Ed Gamble
Well, this is the dream restaurant.
[18:23]
Carey Mulligan
Squeeze it.
[18:23]
Ed Gamble
Yeah, this is a dream restaurant. We can give you just two halves of a whole lemon if you want too much.
[18:28]
James Acaster
That's not a wedge, is it? Half?
[18:29]
Carey Mulligan
No, I want like a little wedge. But I don't want, you know, because they often will give you what they would put, you know, like a complete slice on the slice.
[18:37]
James Acaster
Yeah, no, no, slightly. I don't like the slice.
[18:39]
Ed Gamble
It's very frustrating, the slice, because you.
[18:41]
Carey Mulligan
Can'T slice it sitting out for hours. So they don't. They've kind of lost their lemonis.
[18:46]
Ed Gamble
They've lost their lemonis.
[18:47]
James Acaster
Yeah. I think. What's the biggest wedge you could have? Just one short of a half. That's still a wedge.
[18:52]
Ed Gamble
Yeah, yeah. It's got to have the triangle.
[18:54]
Carey Mulligan
I think it'll be a quarter.
[18:55]
James Acaster
A quarter. But I reckon you could keep going with that angle and people would still call that a wedge. Do you know what I mean?
[18:59]
Carey Mulligan
I've never seen it. Have you seen it?
[19:01]
James Acaster
I feel like I've seen it.
[19:02]
Ed Gamble
You could imagine it.
[19:03]
James Acaster
I can imagine it. Can you imagine it.
[19:05]
Carey Mulligan
I can imagine it.
[19:06]
Ed Gamble
Just less than a half.
[19:07]
James Acaster
Just less than a half?
[19:08]
Ed Gamble
Yeah.
[19:08]
James Acaster
You take a millimeter off a half.
[19:09]
Carey Mulligan
That'S a weight I'd be happy zaring. Because then also that keeps going.
[19:13]
Ed Gamble
Yeah. You're constantly re lemoning.
[19:15]
Carey Mulligan
Every time you're refilling your glass, you can give yourself a little.
[19:17]
James Acaster
Little squeeze. Do you make a sound effect when you squeeze it?
[19:20]
Carey Mulligan
No.
[19:22]
Ed Gamble
Thank you for imagining it, though.
[19:24]
Carey Mulligan
Thinking. Do I? No, I don't. I don't.
[19:27]
Ed Gamble
For you.
[19:27]
Carey Mulligan
Do you. What do you do?
[19:28]
James Acaster
I think, yeah, I probably do a clown horn.
[19:31]
Ed Gamble
Yeah, that's. That's classic, isn't it?
[19:33]
James Acaster
Yeah, something like that, you know.
[19:35]
Ed Gamble
Give us a quick example.
[19:36]
Carey Mulligan
Yeah, yeah, yeah, I'll try it.
[19:38]
James Acaster
That's good.
[19:39]
Carey Mulligan
I'd go, oh, that's more squeezy, to be fair.
[19:42]
Ed Gamble
Yeah, I'd really. Yeah.
[19:44]
James Acaster
More pervy.
[19:44]
Ed Gamble
Yeah.
[19:45]
James Acaster
Or is the clown horn more pervy?
[19:47]
Carey Mulligan
Do it again.
[19:47]
James Acaster
Huh?
[19:48]
Ed Gamble
That sounds a bit like pervy in the 70s.
[19:50]
James Acaster
Pervy.
[19:51]
Ed Gamble
Yeah. Yeah. I think we'll stick with no sound effects. I think you've got the right idea there.
[19:54]
Carey Mulligan
Silent squeeze.
[19:55]
James Acaster
Something deadly. And have you got ice as well?
[19:59]
Carey Mulligan
I can take it or leave it.
[20:00]
James Acaster
See, this is what Americans have a problem with us for.
[20:03]
Carey Mulligan
I do more often than not do the thing where I take a drink. And because there's ice, it kind of. You know how it does that?
[20:09]
James Acaster
Cascades down you. That's a nightmare.
[20:11]
Carey Mulligan
Yeah, it really is.
[20:12]
James Acaster
What if you're doing that in the same. What if, like, they're like, okay, your characters.
[20:15]
Carey Mulligan
I wouldn't never have that in a scene.
[20:17]
James Acaster
What are an ice. Would you argue that?
[20:19]
Carey Mulligan
I'd say that's not.
[20:20]
Ed Gamble
What if it was a really specific part of the character. What if you were like, head of a big ice family?
[20:25]
Carey Mulligan
Let's have some practice. It happens literally all the time.
[20:28]
Ed Gamble
Well, if there's ice in a drink, your drink just pours down your front when you sip from it.
[20:33]
Carey Mulligan
I'm just so bad at it. I don't know why Marcus can't watch me. Can't watch you drink because I will if I've got like. If there's too much ice, you know, it's fine. If there's like two chunks, it's fine, but if there's like five, you're a write off.
[20:48]
James Acaster
Yeah, five chunks. And he knows that.
[20:50]
Carey Mulligan
He knows. And so he'll see it coming. He'll be like, oh, babe.
[20:55]
Ed Gamble
Have you thought about employing a bib system?
[20:59]
Carey Mulligan
Not for that, but the other day I was Wearing like a decently nice shirt that he. And I was about to eat like a big salad and he. He was like, do you want to put on a. So I put on a little apron.
[21:10]
Ed Gamble
Yeah. It was. At a certain point, you just have to know yourself and know that, yeah, it's time to get the apron.
[21:15]
Carey Mulligan
And I can do that at home.
[21:15]
James Acaster
Yeah, yeah, yeah. No one's judging you at home. Yeah. I had brunch with a baby today and the baby. How's that?
[21:22]
Carey Mulligan
You don't like children?
[21:23]
James Acaster
No, no, I hated it. But the baby put on us like a smock, a full smock to it. A full arm one to have its brunch. And I was thinking if that was acceptable for me to do that.
[21:33]
Ed Gamble
What do you mean you had brunch with a baby? Yeah.
[21:36]
Carey Mulligan
Who else was there?
[21:38]
James Acaster
Baby's patterns. Yeah, yeah, yeah.
[21:40]
Carey Mulligan
Good.
[21:40]
James Acaster
I've meeting up with the parents, really, but then the baby's there, so you can't.
[21:44]
Carey Mulligan
Was it necessary, the full smock?
[21:47]
James Acaster
Yeah, yeah. That baby was messy. Messy baby with everything that was going. Yeah, yeah, that was. Definitely needed the smock. But I. I would like to also.
[21:56]
Carey Mulligan
Have one adult size.
[21:58]
James Acaster
I was jealous. Yeah. Oh, a baby size smocking doing nothing for me. I'm wearing that as a normal bib at that point, but it's got little arms on it.
[22:06]
Ed Gamble
Well, that's good for tying around the back of the neck. If you had a baby smock.
[22:08]
James Acaster
You tie the arms around.
[22:09]
Carey Mulligan
Yeah, yeah.
[22:10]
Ed Gamble
There's not many brunch foods I can think of that a baby wouldn't make a mess of.
[22:13]
James Acaster
There was shakshuka on this table. Oh, can you imagine root on Broadway markets.
[22:18]
Ed Gamble
Oh, nice.
[22:19]
Carey Mulligan
Nice.
[22:21]
James Acaster
Delicious. And they were perfectly fine, my friend. Bringing along their own tea pack for that in the episode.
[22:27]
Carey Mulligan
Own tea bag?
[22:28]
James Acaster
Yeah, they brought along a tea bag and they were fine with that.
[22:31]
Ed Gamble
Why did they bring along their own tea bag?
[22:33]
James Acaster
They had a decap. This place doesn't do decaf tea bags. My friend was needing a decaf tea, so they were fine with it.
[22:40]
Carey Mulligan
I don't think you should not be okay with that, though.
[22:42]
James Acaster
I'm laughing because it's currently edited this out of the podcast. It's so boring. It's like the most boring thing I bought up in ages. I bring up a lot of boring things on this podcast and I can't think of anything more boring that I've said ever.
[22:57]
Ed Gamble
I loved it.
[22:58]
James Acaster
Yeah. Yeah, you loved it.
[22:59]
Ed Gamble
Would you ever take your own tea bags to a restaurant or indeed any sort of take your own thing to a restaurant.
[23:05]
Carey Mulligan
Yeah. I would take. I'd take like slimline tonic Schweppes, because I don't like many of the other ones and normally they just have full fat and I don't want full fat because it's very sugary and I feel.
[23:16]
Ed Gamble
I completely agree with you.
[23:17]
Carey Mulligan
Rubbish in the morning.
[23:18]
Ed Gamble
Strap in. This is going to be boring.
[23:20]
James Acaster
Get ready for the most boring episode ever, everyone.
[23:22]
Ed Gamble
I love Schweppes Slimline tonic.
[23:24]
Carey Mulligan
Me too.
[23:25]
Ed Gamble
It's the only one you can really find that is genuinely sugar free.
[23:27]
Carey Mulligan
Yes.
[23:29]
Ed Gamble
All the others, the fancy ones, your Fever Trees, they've got like 10 grams of sugar.
[23:34]
Carey Mulligan
So then you're basically having a cocktail.
[23:36]
Ed Gamble
Yeah. Schweppes. It's got to be Schweppes every time.
[23:38]
Carey Mulligan
And it's bubbly. It's bubbly. It's like bubbly.
[23:40]
Ed Gamble
It's bubbly as hell. I love it.
[23:42]
James Acaster
It's a sponsored ad.
[23:45]
Carey Mulligan
No, but we have taken that places before. But nothing else because. Yeah, they just. It's not provided.
[23:50]
Ed Gamble
I recently got a big like palette of the bottles of Schweppes. Yeah. Just sort of knocking around and I thought that's. That'd be a good thing to have in the house.
[24:00]
Carey Mulligan
It's a great thing to have, you.
[24:01]
Ed Gamble
Know, not really drinking at home. And I'll do Schweppes ice.
[24:04]
Carey Mulligan
Yeah.
[24:05]
Ed Gamble
I can hand as much ice as I want without spilling it. And I'll go lime and then some bitters. Lime bitters on the top.
[24:11]
Carey Mulligan
Yeah, yeah, yeah. I got a lemon. I went through a very long seed lip phase.
[24:15]
James Acaster
Oh, yeah, Pardon, what's that?
[24:18]
Carey Mulligan
Seedless is like a non. A aperitif thing that you put in.
[24:23]
Ed Gamble
Booze for a gin, basically.
[24:24]
Carey Mulligan
Yeah.
[24:24]
James Acaster
A stands for alcohol.
[24:26]
Carey Mulligan
Yes, Yes, A stands for alcohol.
[24:28]
Ed Gamble
Is it nice? Does it make a difference?
[24:29]
Carey Mulligan
I don't. Not to talk it, but I stopped noticing the difference.
[24:35]
Ed Gamble
Yeah.
[24:35]
Carey Mulligan
But no, I think it is good. I'm sure it's lovely.
[24:37]
Ed Gamble
Balanced, balanced.
[24:40]
James Acaster
Pop ups or bread. Pop ups or bread.
[24:43]
Carey Mulligan
10,000 times bread. Nothing gets popped on but bread.
[24:46]
Ed Gamble
You've got to be careful when you're talking to a genie when you say things like 10,000 times bread. Because he will bring that to you.
[24:52]
Carey Mulligan
Oh, well, it's going to be 10,000 times. I don't want to get mental on bread because then you're too full. But bread, warm bread with like special kinds of butter.
[25:02]
James Acaster
Yeah.
[25:02]
Carey Mulligan
Is lovely. Or I really do like a big bowl of olive oil with balsamic and sometimes it's got garlic in it, you know, like mushed up.
[25:12]
Ed Gamble
I don't think I've ever had it with mushed up garlic before.
[25:14]
Carey Mulligan
It's not mushed up garlic, but like roasted garlic. Just in there.
[25:18]
Ed Gamble
I like the sound of that more than mushed up raw garlic.
[25:21]
Carey Mulligan
So did I say raw?
[25:22]
Ed Gamble
But that's what I was imagining.
[25:23]
Carey Mulligan
Yeah. No, not good. No, no, no. Very much cooked.
[25:26]
James Acaster
I liked the sound of both. Is that bad?
[25:28]
Ed Gamble
No, no.
[25:29]
James Acaster
I liked the sound of the mushed up garlic in there.
[25:31]
Ed Gamble
It's a big play for the start of a meal to have raw garlic, I think.
[25:33]
James Acaster
I didn't know if it was raw. I thought maybe it was confit.
[25:37]
Ed Gamble
You proud of yourself?
[25:38]
Carey Mulligan
The face you pulled was so proud of yourself.
[25:41]
James Acaster
Oh, it's funny the way I said it. Yeah, Confit.
[25:43]
Ed Gamble
Yeah, that's what it is. It's confit.
[25:45]
James Acaster
I just say confit normally and then like one. I wouldn't, like, break up the syllables like that. Yeah, it's something that I find amusing. I used to know somebody who would say basketball instead of basketball, and that was funny. I don't play basketball.
[25:57]
Ed Gamble
What sort of bread are we talking? Is there a specific type?
[25:59]
Carey Mulligan
Probably something like brown.
[26:01]
Ed Gamble
Brown.
[26:02]
James Acaster
Interesting. Where'd you discover that?
[26:06]
Carey Mulligan
See, this is exactly what I was panicking about is that you were gonna be like, in what specific restaurant did you have that specific bread? And I can't tell you, but we'll always ask.
[26:15]
Ed Gamble
But it's fine if there's no answer to that.
[26:16]
Carey Mulligan
I don't know. Crusty on the edge and soft on the inside.
[26:19]
Ed Gamble
Yes, I like that it's brown, though. We don't get a lot shout outs for brown bread, to be honest. People normally go like sourdough or like focaccia or something like that.
[26:27]
Carey Mulligan
Focaccia? No, focaccia is so hit or miss. I suppose this is dream restaurant. But focaccia can go the wrong way. I think it has to be really good. I think you can get away with, like, any old brown bread. It's not really about the bread, really. It's about what you're putting on it, soaking it and things.
[26:42]
Ed Gamble
And you said special butters.
[26:44]
Carey Mulligan
Yeah.
[26:45]
Ed Gamble
What do you have in your mind when you're imagining special butters?
[26:48]
Carey Mulligan
They've made it there. It might have, like a slight kind of something like truffle or something flavor.
[26:54]
Ed Gamble
Going on, but you can't quite put your finger on what it is.
[26:57]
Carey Mulligan
No, but they've made it there.
[26:58]
Ed Gamble
Yeah. As Long as they made it there, they can put whatever they like.
[27:03]
James Acaster
Is there a cow out back in your mind?
[27:05]
Carey Mulligan
No, not then. Like, that's. No, not that intense.
[27:07]
Ed Gamble
You got to be. That might be Day Lewis again.
[27:09]
James Acaster
Lewis in a costume. It could be with another actor, I guess. If it's a cow, like a pantomime cow. Be Day Lewis and some of the other great Jeremy Strong. Yeah, yeah, yeah. In there together.
[27:19]
Ed Gamble
Yeah. Who's the head and who's the back? In that situation, I think you've got.
[27:23]
James Acaster
To assume that Day Lewis is the head.
[27:24]
Ed Gamble
Yeah.
[27:24]
Carey Mulligan
Always.
[27:25]
James Acaster
Yeah, yeah, yeah. Jeremy Strong's.
[27:27]
Carey Mulligan
He's earned it, to be fair.
[27:28]
James Acaster
Yeah, yeah. Jamie Strong. Jamie Strong knows that.
[27:30]
Ed Gamble
Yeah.
[27:30]
James Acaster
And he's fine with it. We all know he knows he's paying his dues.
[27:33]
Ed Gamble
Yeah. And he's loving it.
[27:34]
James Acaster
He's loving it. Yes. If he's the back and he's the one that's got the other as well. So when the butter's made.
[27:39]
Ed Gamble
Yeah.
[27:40]
James Acaster
He's got a lot to do there.
[27:41]
Ed Gamble
Yeah.
[27:41]
Carey Mulligan
I've seen this. Somebody else for that? No.
[27:43]
James Acaster
What? Who provides the milk?
[27:45]
Carey Mulligan
Oh, no, no, I don't put further to that.
[27:47]
Ed Gamble
Oh, are you suggesting that Strong is providing milk?
[27:51]
James Acaster
Yeah. You got to commit to the role.
[27:52]
Ed Gamble
You don't want this butter now anyway.
[27:54]
Carey Mulligan
I don't really want it anymore.
[27:55]
James Acaster
Why? Some Jeremy Strong's teats. You don't want it?
[28:02]
Ed Gamble
A privilege.
[28:02]
Carey Mulligan
Yeah, I'm good. I'm actually. I'm going to go. Oil and vinegar.
[28:05]
Ed Gamble
Yeah, fair enough.
[28:06]
James Acaster
That's a bit insulting to. If we ever have him on the podcast, we're gonna have to.
[28:10]
Carey Mulligan
No, I love J.
[28:11]
James Acaster
Tell him that you didn't want his.
[28:12]
Carey Mulligan
No, I just. I don't think he would want mine. Mine either.
[28:15]
James Acaster
Jeremy Strong would if it was for a role.
[28:17]
Carey Mulligan
This is true. Yeah, yeah, this is true. Well, you can ask him.
[28:20]
James Acaster
It's tummy's rum. And someone loves the thought of Jeremy Strong's milk.
[28:23]
Ed Gamble
I haven't had lunch. Also, you said it was for a roll.
[28:25]
James Acaster
Oh, yeah.
[28:26]
Ed Gamble
Bread roll.
[28:27]
Carey Mulligan
Oh, yeah. It's not a roll, though. Very much brown bread.
[28:29]
Ed Gamble
Yeah.
[28:30]
James Acaster
He's a pun merchant.
[28:31]
Ed Gamble
Yeah.
[28:31]
James Acaster
I don't know if you're aware of the work of that gamble.
[28:33]
Ed Gamble
Yeah.
[28:34]
James Acaster
Absolute pun merchant. Loves it.
[28:37]
Ed Gamble
So we're going warm brown bread.
[28:38]
Carey Mulligan
Warm brown bread.
[28:39]
Ed Gamble
Crusty on the outside.
[28:40]
Carey Mulligan
Crusty on the outside. Soft so that you can, like, pull it out. And butter that has been made by real cow. By preferably a real cow. In house. In house butter.
[28:51]
Ed Gamble
I think we can bring You. The olive. The olive oil and balsamic as well. I feel like.
[28:56]
Carey Mulligan
Love the option.
[28:56]
Ed Gamble
And then you're dipping around.
[28:57]
James Acaster
If that's your dream, then that's what you should have. Okay. Your dream starter.
[29:03]
Carey Mulligan
Oh, God. Okay.
[29:04]
James Acaster
So stressed.
[29:06]
Carey Mulligan
I am stressed. I had to text my friend Flick and ask her. So it's what.
[29:09]
James Acaster
We had to ask Flick what your dream starter was.
[29:11]
Carey Mulligan
Well, she makes it.
[29:12]
James Acaster
Okay.
[29:13]
Carey Mulligan
So it's.
[29:14]
Ed Gamble
Find out more about that.
[29:15]
Carey Mulligan
And I thought that it was. I thought it was a her thing, but it was a Delia thing. So it's. It's halloumi with lime and capers. It's a Adelia recipe.
[29:25]
Ed Gamble
I think I've had this Delia recipe.
[29:26]
Carey Mulligan
So you make the, Like, a big jar of the dressing. You do the halloumi on the. On the barbecue. You get it off the barbecue. You get the dressing on there, like, immediately. Immediately. And serve it within 90 seconds. Because then that's the point of halloumi. So it has to. Maybe the barbecue would need to be at the table, but it has to be that fast.
[29:44]
Ed Gamble
I think we can do. This is the dream restaurant. We can have the barbecue in the middle. In the middle of the table. Yeah, absolutely. Just a searing halloumi is only good.
[29:50]
Carey Mulligan
For, like, 90 seconds.
[29:52]
Ed Gamble
Yeah, I agree. Once. I mean, once it gets cold, that's a nightmare.
[29:55]
Carey Mulligan
But even, like a couple of minutes in, it's not good. It's got to be off the barbecue. Dressing on service.
[30:01]
Ed Gamble
Still a bit melty.
[30:02]
Carey Mulligan
Still a bit melty.
[30:03]
Ed Gamble
And it's got. It's got the squeak. Sure.
[30:05]
Carey Mulligan
Yeah.
[30:05]
Ed Gamble
But if you're leaving it.
[30:06]
Carey Mulligan
If you leave it too long, the squeak is outrageous.
[30:08]
Ed Gamble
It's squeak central.
[30:09]
Carey Mulligan
Yeah.
[30:09]
James Acaster
That's what puts me off it every time.
[30:11]
Carey Mulligan
But that's because you're having it too late.
[30:12]
James Acaster
Yeah, yeah, but you've got to have.
[30:15]
Carey Mulligan
It, like, fresh off and then it won't squeak at all.
[30:18]
James Acaster
But they have to guarantee me there's.
[30:19]
Carey Mulligan
No but this is my dream restaurant.
[30:21]
James Acaster
Yeah, yeah, yeah.
[30:22]
Carey Mulligan
So there will be no squeak.
[30:23]
Ed Gamble
But there might be. You want a bit of squeak, don't you?
[30:25]
Carey Mulligan
No, barely.
[30:26]
Ed Gamble
Well, that's halloumi. You know, there's always going to be the hint of a squid.
[30:29]
Carey Mulligan
No, but that's what I'm saying is that if it's super. Super, like, efficient.
[30:32]
James Acaster
Yeah.
[30:33]
Carey Mulligan
Nice week.
[30:33]
James Acaster
Great. I wish I lived in that world.
[30:35]
Carey Mulligan
Yeah. Anyway, my friend Flick makes it and it's her thing, she brings.
[30:39]
James Acaster
Who's Flick? How did you meet Flick?
[30:41]
Carey Mulligan
Flick is one of my best mates. And her husband Sam is Marcus's best friend. He's a farmer.
[30:48]
James Acaster
How'd Marcus make friends with a farmer?
[30:52]
Carey Mulligan
I think they met when they were like, teenagers.
[30:55]
James Acaster
Was he a farmer then or farmers?
[30:57]
Carey Mulligan
Marcus was not a farmer. You're spending time in farm country.
[31:00]
James Acaster
Yeah.
[31:01]
Carey Mulligan
But him, yeah. They're best mates.
[31:03]
James Acaster
They go scrumping.
[31:04]
Carey Mulligan
What's scrumping?
[31:05]
James Acaster
Stealing apples from the farmers and stuff from orchards. They weren't supposed to be as children.
[31:09]
Carey Mulligan
Or do they now?
[31:10]
James Acaster
As children? No, now I've seen Mumford and Sons, I'm. I'm pretty sure they still. Apples from orchards.
[31:17]
Ed Gamble
They've got the look, certainly. First album, Cycle was very much scrumping.
[31:21]
James Acaster
Kept his Artful Dodger costume. But like. But like, yeah. Were they going around, well, scrumping his children? Yeah.
[31:29]
Carey Mulligan
I think they met. They were past the scrumping phase by the time they met. They were late. Late teenagers.
[31:34]
James Acaster
Yeah. How old were you teenagers when you did? Never let me go. How old are you in that film?
[31:39]
Carey Mulligan
23.
[31:41]
James Acaster
Somewhere around there, I got Nish Kumar, the comedian.
[31:44]
Carey Mulligan
Yeah.
[31:45]
James Acaster
Gave me that on dvd.
[31:47]
Carey Mulligan
Oh.
[31:47]
James Acaster
But I bought it for me for such an odd man. Birthday or something. And, I mean, we spoke about this encounter, but haven't spoke about this part of it on the podcast before. At Glastonbury a couple of years ago, we were hammered at like one in the morning and I looked over from. Like, I was getting some chips from a van and my girlfriend was like, I think Nisha's talking to Andrew Garfield over there. And I was like, fuck, you're not talking to Andrew Garfield. You're absolutely wasted, you know? And I walked over and it was him. And I didn't know that we'd been told by a mutual friend that he was gonna be there. And if you do meet him, just like, you know, he's never been to the festival before. You guys have. Just make him feel at home. Don't go on about his films to him. That's all we did.
[32:25]
Carey Mulligan
Oh, but that's lovely.
[32:26]
James Acaster
At one point, this was going, I got him. Never let me go on dvd, this guy. I got him. Never let me. I was like, I watched that film, man. It's a good film. Such a film. It's great film.
[32:38]
Ed Gamble
Do you want to tell Kerry how you opened the chat with Andrew Garfield?
[32:41]
Carey Mulligan
Yeah. What did you say?
[32:42]
James Acaster
I never met him before.
[32:43]
Carey Mulligan
Yeah.
[32:44]
James Acaster
I shouted, garfield, you.
[32:49]
Carey Mulligan
Perfect. He said, he would have loved that.
[32:51]
James Acaster
He did. He said, acaster, you can't.
[32:52]
Carey Mulligan
Did he?
[32:53]
James Acaster
Yeah. It was very nice chat. But then afterwards, Nish then told me afterwards. We were specifically told not to talk about Spider Man. Did you talk about Spider man so much? Didn't stop talking about Spider man to him. Poor guy.
[33:07]
Carey Mulligan
But you balanced it out with all.
[33:09]
James Acaster
Of his other films. Yeah, yeah, I was going to balance.
[33:11]
Carey Mulligan
Or why didn't it? Talking more about the ratio of Spider man to everything else.
[33:15]
James Acaster
Spider man, like 50% maybe of the chat was. Was us talking about Spider man to him and then little bits of Never let me go. Silence. Oh, we mentioned the Jonathan Larson film that he did that Tick. Tick. Boom.
[33:29]
Carey Mulligan
I was gonna say. You should have brought up tick to.
[33:30]
James Acaster
Yeah, I definitely talked about that.
[33:32]
Carey Mulligan
Great.
[33:33]
James Acaster
That's. I love it when, like, actors can sing and suck. I've seen you sing in two films. Were you able to do that? Anyway, I was singing and then did these films or did you have to learn for the films?
[33:43]
Carey Mulligan
I was a choir singer. You know, I was that level of singer. So I could sing. I could, like, hold it. Well, no, but, like, not as like a, you know, like a school choir. Yeah, yeah, I could sing in tune.
[33:52]
James Acaster
Two films I've seen you singing. It's folk singing.
[33:54]
Carey Mulligan
Yes.
[33:55]
James Acaster
As you've done other types of singing in films that I haven't seen.
[33:57]
Carey Mulligan
I sang in shame Steve McQueen film.
[33:59]
James Acaster
Oh, I've seen that. I think I was mainly distracted by a certain person's dong.
[34:04]
Ed Gamble
Yeah.
[34:05]
James Acaster
For the whole.
[34:05]
Carey Mulligan
But for like, Marcus went to the premiere of that with my mother and we'd literally just. Just met Marcus. I've been going out for a couple of months and I was away and I was like, oh, go, go. I don't know why, but they went.
[34:19]
Ed Gamble
You knew what happened?
[34:20]
James Acaster
Yeah. You know the film.
[34:21]
Ed Gamble
You know what was gonna happen? No warning.
[34:23]
Carey Mulligan
Oh, I did. I think I said it's a bit.
[34:24]
Ed Gamble
Racy, but full dong.
[34:26]
Carey Mulligan
Bit racy. Dad didn't go, to be fair.
[34:27]
James Acaster
Or the aforementioned Nish. He went to see that with his dad. Yes. And had a whole routine about it in his debut Edinburgh show.
[34:34]
Carey Mulligan
Did he?
[34:34]
Ed Gamble
Yeah. That man can bend some serious fasts, I think.
[34:37]
James Acaster
Was. Yes, sorry. You're also very good in that film. Race the rudders. Race the sails.
[34:50]
Carey Mulligan
Race the sails.
[34:52]
James Acaster
Captain, an unidentified ship is approaching. Over.
[34:55]
Carey Mulligan
Roger, wait.
[34:56]
Ed Gamble
Is that an enterprise sales solution?
[34:59]
James Acaster
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[35:03]
Ed Gamble
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[35:08]
James Acaster
We'll even give you a $100 credit on your next campaign. Get started today at LinkedIn.com results.
[35:15]
Ed Gamble
Terms and conditions apply.
[35:17]
Carey Mulligan
Bombas makes the most comfortable Socks, underwear and T shirts.
[35:21]
James Acaster
Bombas are so absurdly comfortable you may throw out all your other clothes. Sorry, do we legally have to say that? No, this is just how I talk.
[35:28]
Ed Gamble
And I really love my Bombas.
[35:29]
Carey Mulligan
They do feel that good. And they do good too. One item purchased equals one item donated.
[35:34]
Ed Gamble
To feel good and do good, go to bombas.com acast and use code Acast for 20% off your first purchase. That's B-O-M-B-A-S.com acast and use code acast at checkout.
[35:47]
Carey Mulligan
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[36:30]
James Acaster
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[36:37]
Ed Gamble
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[36:40]
James Acaster
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[37:38]
Ed Gamble
Are we leaving the barbecue on the table or would you like it removed for the main course?
[37:43]
Carey Mulligan
I think we should just have it there.
[37:44]
Ed Gamble
It'll be kicking out some serious heat is all I'd say. And are we outside? Are we outside for this meal? No.
[37:51]
Carey Mulligan
No, no. I do not like eating outside. Really, I don't. People are always like, oh, let's sit outside. Why do I want to? Why don't you be in the corner?
[37:59]
James Acaster
You had to. In Wallace island, you had to eat outside. You're eating a mug of peanut butter.
[38:02]
Carey Mulligan
Do you know what? That was actually disgusting. That was because Tim has a peanut allergy or a nut allergy.
[38:10]
James Acaster
Right?
[38:11]
Carey Mulligan
So I wasn't allowed to have peanut butter so it was Biscoff.
[38:16]
Ed Gamble
Oh, my God, that's too much.
[38:17]
Carey Mulligan
Let's do, like, 10 takes of Biscoff.
[38:19]
James Acaster
Oh, yeah.
[38:20]
Ed Gamble
Did it annoy you that you had to make that change based on peanut butter being in the script that he wrote, even though he's got a peanut butter?
[38:29]
James Acaster
Yeah, yeah.
[38:29]
Carey Mulligan
Like a fairly lethal one, I think.
[38:31]
Ed Gamble
Yeah.
[38:32]
Carey Mulligan
Which is hence the Biscoff when you do.
[38:34]
James Acaster
I've asked a lot of actors this, but I am fascinated with it. Every single time someone's eating in a film, I'm thinking, right, how much are they eating? How many takes are they doing when they're just pushing it around the plate? It takes me out of the scene.
[38:44]
Carey Mulligan
I know. I find that so annoying.
[38:45]
James Acaster
But then also, if they're eating all the time, I think, fuck it out. They must have.
[38:48]
Carey Mulligan
I know. It's distracting either way. I tend to be in the camp of they haven't started eating yet or they're already done so that I don't have to deal with. It's also, the continuity reset is a nightmare.
[38:58]
James Acaster
Yeah.
[38:58]
Carey Mulligan
Because every time you eat, like, a tiny bit of potato, someone comes in and replaces that tiny bit of potato after that take. And then you have to wait for that to happen because they're diligently, brilliantly doing their job. But it is sort of like with a.
[39:09]
Ed Gamble
With a mug of peanut butter. It's not like we're seeing into filling it up. We're not seeing it in the mug, though, are we? And no one's wolfing that down.
[39:16]
James Acaster
No.
[39:16]
Carey Mulligan
I was taking selective bites on my coverage.
[39:19]
Ed Gamble
Yeah.
[39:19]
Carey Mulligan
I was breastfeeding, though, so it wasn't. You know, the first couple takes, I was kind of like, oh, biscoff, yummy. And then after a while. Yeah, not so much.
[39:26]
Ed Gamble
I will eat now and again, I'll be eating peanut butter with a spoon.
[39:29]
Carey Mulligan
I'll definitely take a little. John. I like to do is get a teaspoon peanut butter and then dip it in jam.
[39:35]
Ed Gamble
That's nice.
[39:36]
Carey Mulligan
Just have it on a teaspoon. Just peanut butter and jam.
[39:38]
Ed Gamble
Yeah, that's great. Now and again, I'll do square of chocolate, spoonful of peanut butter, straight on.
[39:43]
Carey Mulligan
Top date Medjool date peanut butter inside. It's like a Snickers.
[39:47]
Ed Gamble
That's fancy.
[39:47]
Carey Mulligan
If you haven't had a Snickers in a long time.
[39:49]
James Acaster
Never had a thing.
[39:50]
Ed Gamble
Yeah. If. Snip. If for some reason Snickers aren't available in your area, but Medjool dates and peanut butter are.
[39:55]
Carey Mulligan
You are set.
[39:57]
James Acaster
They started putting those and I don't go. I've gone to a pretty standard gym but they started just putting medjool dates out for free.
[40:03]
Ed Gamble
That's not. That's not a standard gym.
[40:05]
Carey Mulligan
Standard.
[40:06]
James Acaster
It is a standard gym. It's a very bog standard and they just suddenly started doing it.
[40:09]
Carey Mulligan
What's bog standard though?
[40:11]
James Acaster
It's just got. Make the equipment. It's not fancy.
[40:14]
Carey Mulligan
What is. What else do you get for free?
[40:16]
James Acaster
Yeah, nothing you don't get. Well, there's free Fruit Fridays.
[40:21]
Ed Gamble
Is the dates, including the free Fruit Friday?
[40:23]
James Acaster
No, no, no.
[40:24]
Carey Mulligan
Do they have towels that. Do you have to bring your own towel?
[40:26]
James Acaster
Yeah, I had to shower there for a few weeks and because we were having building work done and I had to bring my own towel.
[40:33]
Ed Gamble
Okay, so they don't do towels but they do do dates.
[40:36]
James Acaster
Yeah.
[40:36]
Ed Gamble
That is weird. That's a weird gym, isn't it?
[40:38]
James Acaster
They stopped doing the dates now, but for a little while there were dates.
[40:40]
Carey Mulligan
How long were they doing dates?
[40:42]
James Acaster
It was like on, on like random days for about a month. You never knew when those would be.
[40:47]
Carey Mulligan
Stones in or stones out.
[40:48]
James Acaster
I never picked one up, so I don't know stones.
[40:51]
Carey Mulligan
I can't resist.
[40:52]
James Acaster
I was like, I'm not. I'm here, I'm here to work out. I'm not stuffing my face with dates.
[40:57]
Ed Gamble
Good post workout snack though.
[40:58]
Carey Mulligan
It is very good.
[40:59]
Ed Gamble
Yeah.
[40:59]
James Acaster
But I don't know enough about that stuff so I. Yeah, don't risk it. I'm like, I'm not eating. That's the trick. I bet if I eat that, try and come back tomorrow and my membership's been revoked because I didn't pass the test.
[41:10]
Ed Gamble
What's the test in that scenario?
[41:12]
James Acaster
You ate food, you're not allowed here.
[41:14]
Carey Mulligan
Again, resist.
[41:15]
James Acaster
Yeah, yeah, yeah. Free Food Fridays. Always take advantage. There's a bowl of apples, bowl of pears, bowl of bananas. I try and get there early on Free Food Fridays. Otherwise nothing but pears.
[41:24]
Carey Mulligan
Pears get left last.
[41:26]
James Acaster
They're the last one. Yeah. You're not eating that after a while, can't you.
[41:28]
Carey Mulligan
They're kind of messier to eat, I suppose.
[41:30]
James Acaster
Yeah. People are either eating bananas on the way in or eating apples on the way out. Why are you having a pear?
[41:35]
Ed Gamble
Are you not eating an apple on the way in? Would that be out of the question?
[41:38]
James Acaster
Yeah, it's not doing you any good.
[41:39]
Ed Gamble
Right?
[41:40]
Carey Mulligan
You want to get bananas going straight to your legs. So what my mum says.
[41:42]
Ed Gamble
Yeah, correct, hang on, what do you mean correct?
[41:45]
Carey Mulligan
Like as in it gives you strength in your legs. Is that what I think?
[41:49]
James Acaster
Yes.
[41:50]
Ed Gamble
It gives you strength, strengthen your legs.
[41:52]
Carey Mulligan
Always being like, have a banana go.
[41:54]
Ed Gamble
Straight to your legs.
[41:55]
James Acaster
You've heard this phrase just now.
[41:57]
Ed Gamble
No, but why did you take that in your stride so much? That's one of the weirdest phrases I've ever heard.
[42:01]
Carey Mulligan
It goes straight to your legs and, like, fortifies you.
[42:04]
Ed Gamble
Right.
[42:05]
Carey Mulligan
And gives you energy. Go straight to your legs.
[42:08]
Ed Gamble
I would think of a phrase, like, if someone said, oh, I don't eat that, it goes straight to my hips. Which doesn't mean fortified, does it? That means put weight on.
[42:14]
Carey Mulligan
No, Mum didn't say that.
[42:15]
Ed Gamble
But a banana goes straight to your.
[42:16]
Carey Mulligan
Legs, as in, it gives you strength to, like, run up a hill.
[42:18]
James Acaster
Yeah, yeah.
[42:18]
Ed Gamble
Because also now I'm imagining someone's legs going bendy like a banana.
[42:21]
Carey Mulligan
Oh, no, no. Got the wrong end of the stick.
[42:23]
Ed Gamble
I've got completely the wrong end of the stick. Yeah. Go straight to your legs.
[42:26]
James Acaster
I think all of it can be true.
[42:28]
Carey Mulligan
Yeah.
[42:29]
Ed Gamble
Where does a date go, then?
[42:30]
Carey Mulligan
Well, dates, unfortunately, dates are just quite sugary, aren't they?
[42:34]
Ed Gamble
Yeah.
[42:34]
James Acaster
Yeah. You see, this is the trap they were laying. I'm not gonna fall for that.
[42:37]
Carey Mulligan
There's so much conflicting advice on dates. I can't sift through it all.
[42:41]
James Acaster
But do you want as a little bonus dish.
[42:44]
Carey Mulligan
Yeah.
[42:44]
James Acaster
For your dream menu, I can give you the date with the peanut butter in it.
[42:47]
Carey Mulligan
Yeah. I don't want that till the end, though.
[42:50]
Ed Gamble
Put a pin in that. We'll come back.
[42:51]
Carey Mulligan
Save it. That will come in to play.
[42:53]
James Acaster
Yeah. So what is this main course, actually?
[42:55]
Ed Gamble
Have you got lots of options? Because we can help maybe narrow it down. Or are we. Are we in a scenario where you can't remember any of them?
[43:00]
Carey Mulligan
I can't remember anything. Well, no. I can't remember going to, like, a restaurant. I can't think of, like, oh, I went to this restaurant, like, Mezcal, went to Tuscany and had Italy. You know, pasta and whatnot. I can't do that. I can't remember places. What I want to eat the most, which is so pathetic, is like, burnt vegetables.
[43:17]
Ed Gamble
Okay, let's pick this apart.
[43:20]
Carey Mulligan
I want to like. Like a butternut squash chopped up, roasted in the oven, feta cheese, avocado, butter beans. But the bold beans, have you had those?
[43:30]
Ed Gamble
No.
[43:31]
Carey Mulligan
Oh, my God. I never cared about butter beans before in my life. And these bold beans are, like, insane. And then pine nuts and then loads of dressing.
[43:39]
James Acaster
It's not very rare that I'm not indulgent on.
[43:43]
Carey Mulligan
I'm so sorry.
[43:44]
James Acaster
No, no, Change. When you say burnt vegetables.
[43:47]
Carey Mulligan
Oh, I know, I know, I know.
[43:48]
James Acaster
Disaster.
[43:49]
Carey Mulligan
Yeah, I know.
[43:50]
James Acaster
You described it for delicious.
[43:51]
Carey Mulligan
Delicious. But I'll. You can do it with cauliflower. You can do it broccoli. But that's sort of what I do on rotation. Always, like, hack something up, get it to almost burn. Like really, really roasted chard and. Chard and yummy.
[44:04]
James Acaster
Yeah.
[44:04]
Carey Mulligan
And then avocado, feta, pine nuts, lots of dressing. Delicious.
[44:09]
Ed Gamble
That does sound absolutely.
[44:10]
Carey Mulligan
Bowls of that.
[44:11]
James Acaster
That's fantastic. Yeah. Yeah. And it is a nice, easy thing to make at home.
[44:16]
Carey Mulligan
Yeah.
[44:16]
James Acaster
That is very tasty. Every time.
[44:18]
Carey Mulligan
Yeah.
[44:18]
James Acaster
Well, I'm bored for that.
[44:19]
Ed Gamble
What are these Bold beans. A type of bean or is it like a.
[44:22]
Carey Mulligan
It's a company.
[44:23]
Ed Gamble
A company.
[44:24]
Carey Mulligan
Yeah.
[44:24]
James Acaster
He's going to be eating these.
[44:25]
Carey Mulligan
Like, they are so good.
[44:27]
Ed Gamble
Are they in a like a 10 or a jar?
[44:29]
Carey Mulligan
They're in a tin. Wait, they're in a jar. Oh, my God.
[44:33]
Ed Gamble
No, that was good. You said tin, but you acted jar.
[44:35]
Carey Mulligan
I know. I need to go to sleep. They're in a.
[44:39]
Ed Gamble
We have that effect on a lot of guests.
[44:41]
James Acaster
You're not first.
[44:42]
Carey Mulligan
They're in a jar.
[44:43]
Ed Gamble
They're in a jar.
[44:45]
Carey Mulligan
And you still drainage. Yeah, It'll wash them off. But they are so delicious.
[44:49]
Ed Gamble
And you mix those in after you've.
[44:50]
Carey Mulligan
Charred everything all in together.
[44:52]
James Acaster
Benito's now showing us the bold beans.
[44:53]
Ed Gamble
There you go. Thank you, Benito.
[44:55]
Carey Mulligan
Why does it say 27? Oh, that's for lots them, though.
[44:57]
James Acaster
It's got to be buying in bulk.
[44:59]
Ed Gamble
Queen butter beans.
[44:59]
Carey Mulligan
That's bulk. Yeah.
[45:00]
Ed Gamble
What's the.
[45:01]
James Acaster
That's six jars. 27 queen butter beans.
[45:04]
Carey Mulligan
They're so good.
[45:05]
Ed Gamble
Looks like a big jar as well. 6.
[45:06]
Carey Mulligan
It's a big jar. It's like this big. Yeah, yeah.
[45:08]
Ed Gamble
Six for 27. What's that? What's the mass on that?
[45:11]
James Acaster
Why are you looking at me? I'm not going to be able to do that. No, I don't think.
[45:15]
Ed Gamble
Per bean. What does it work out? Per bean? Bonita.
[45:17]
Carey Mulligan
48 for 12. I feel like is marking that up.
[45:21]
Ed Gamble
Yeah. You should be buying those bulb beans.
[45:23]
Carey Mulligan
I really should. They also sell out.
[45:25]
James Acaster
Yeah.
[45:26]
Carey Mulligan
Couldn't get them from Sainsbury's. They sent me chickpeas.
[45:28]
Ed Gamble
I hate to break it to you, Kerry. Now you've mentioned them on this podcast. You're never going to be able to get them again unless they will get in contact with you.
[45:35]
James Acaster
What?
[45:35]
Carey Mulligan
Bold beans?
[45:36]
Ed Gamble
Yeah, Bold beans will get in contact.
[45:37]
Carey Mulligan
I want some first.
[45:39]
James Acaster
Bold beans will get in contact with you.
[45:40]
Carey Mulligan
Okay. Thank God.
[45:41]
James Acaster
But you better answer the call, otherwise. Yeah, this is going to be flying off the shelves. You're not going to get any.
[45:46]
Carey Mulligan
I couldn't get them last week.
[45:47]
James Acaster
There you go. It's good because you didn't come on this podcast, and now your life's about to change. As long as you remember that you were on this podcast, you're saying that you forget you've come in many meals you've ever had.
[45:57]
Carey Mulligan
You've got to remember that tins or jars are.
[45:59]
Ed Gamble
Yeah.
[45:59]
James Acaster
Does it help as an actor to not remember your own life, your blank canvas, constantly.
[46:07]
Carey Mulligan
Yeah, probably. Yeah. The more tired I get, probably maybe I'll get better.
[46:11]
James Acaster
You can just completely be.
[46:13]
Ed Gamble
Yeah. Just full severance, all of the time. Walking into a new job.
[46:17]
Carey Mulligan
Yeah.
[46:17]
Ed Gamble
Who am I today?
[46:18]
Carey Mulligan
I don't know.
[46:19]
James Acaster
Someone tell me, who's the character you've played that you most were just like, got lost in.
[46:23]
Ed Gamble
She's not gonna remember that.
[46:24]
Carey Mulligan
Got lost in.
[46:25]
James Acaster
Got lost in the character. You were like. I feel like I'm that person now.
[46:28]
Carey Mulligan
Oh, I've never had that.
[46:30]
James Acaster
Never had it.
[46:30]
Carey Mulligan
No. Although when I did the Seagull when I was 21, that's probably the most idealistic version of that I've had, because I was 21 and playing Nina and very. And I was, like, very into. I loved it.
[46:41]
James Acaster
What happens in the Seagull? What's that?
[46:43]
Carey Mulligan
It's Chekhov. It's a tragedy. Well, kind of a tragic comedy, I think.
[46:49]
Ed Gamble
But who played the Seagull?
[46:53]
Carey Mulligan
We had a really convincing fake Seagull and Mackenzie Crook played Constantine and Kristen Scott Thomas was in it. And that was very. I was very into that.
[47:03]
Ed Gamble
That's pretty good. That's a pretty good.
[47:04]
Carey Mulligan
It was a good cast. She was telling me Kristen, and I was really, really absorbed and that. But that's. Yeah. I mean, maestro. I guess I was very interested.
[47:14]
James Acaster
Oh, yeah.
[47:14]
Carey Mulligan
But I wasn't. None of it. All of it is like, you know, take the wig off at the end of the day and crack on.
[47:27]
James Acaster
Your dream side dish.
[47:28]
Carey Mulligan
Oh, this is so easy. Roasted Brussels sprouts. Like, really roasted Brussels sprouts.
[47:34]
James Acaster
What's. Why is there. There's an apologetic tone to that when you said it, or.
[47:38]
Carey Mulligan
No, just that my main course was so roasted vegetable based. But I do. They are my favorite thing if I see a roast vegetable side. As long as they don't put anything too fancy with it. I just want them really, really roasted.
[47:49]
James Acaster
Right.
[47:49]
Carey Mulligan
In a nice kind of, you know, situation. But not like, I don't Want, like, bits of fruit in there or is that too fancy?
[47:56]
James Acaster
What.
[47:56]
Ed Gamble
What's.
[47:57]
Carey Mulligan
Well, I don't really like it when they put bacon in there either. They do that a bit where they put in, like, lardons or.
[48:02]
Ed Gamble
Yeah, they do. This is amazing.
[48:03]
Carey Mulligan
No, I don't like that. Keep it pure.
[48:06]
James Acaster
About loads of Parmesan cheese on it.
[48:07]
Carey Mulligan
Yeah, I'll take that.
[48:08]
James Acaster
Yeah, that's good.
[48:09]
Carey Mulligan
Yeah.
[48:09]
James Acaster
My suggestion got in.
[48:10]
Ed Gamble
Yeah.
[48:11]
James Acaster
Delicious.
[48:11]
Ed Gamble
Why parmesan but not bacon?
[48:13]
Carey Mulligan
I don't know. I don't want, like. I don't like side meat, you know, only the meat that I elect to have.
[48:20]
Ed Gamble
But you would be electing to have side meat if you were to have side meat. Right? But you want.
[48:26]
Carey Mulligan
That's what I'm saying is that you.
[48:27]
Ed Gamble
Only want meat on the main.
[48:28]
Carey Mulligan
I want. Yeah.
[48:29]
Ed Gamble
No side.
[48:31]
Carey Mulligan
Not even really, then.
[48:32]
Ed Gamble
Yeah. We're. We're meat free so far.
[48:34]
Carey Mulligan
We are, yeah. I don't.
[48:36]
James Acaster
Yeah.
[48:36]
Carey Mulligan
I'm not a massive meat eater, really.
[48:37]
James Acaster
Make free Mondays.
[48:38]
Ed Gamble
Free fruit Fridays.
[48:39]
James Acaster
Let's do one for every day of the week.
[48:42]
Ed Gamble
What's on Tuesday.
[48:45]
James Acaster
Now? It's hard, isn't it? Yeah, I guess.
[48:47]
Ed Gamble
Tinnituna, huh, Tina? Tuna.
[48:49]
James Acaster
Tuna Tuesdays.
[48:50]
Carey Mulligan
What do you love a tin of tuna?
[48:51]
Ed Gamble
Tinnitina Tuesday. Oh, that's. Oh, no, that's it.
[48:55]
James Acaster
But you could do that.
[48:56]
Carey Mulligan
Tinder. Tuna Tuesdays.
[48:57]
James Acaster
Say that's first try dinner.
[48:58]
Ed Gamble
Tuna's Tuesday.
[48:59]
James Acaster
No.
[49:00]
Ed Gamble
Well, I've done it already. That was my third try. Got it. Got it on take one. That was just for fun. Doesn't matter now, does it?
[49:05]
James Acaster
Well done. That's good.
[49:06]
Carey Mulligan
Go on.
[49:06]
James Acaster
Huh?
[49:07]
Ed Gamble
Take two.
[49:07]
James Acaster
Tin of tuna Tuesday.
[49:08]
Ed Gamble
Yeah, There you go.
[49:09]
Carey Mulligan
I'm not doing it again.
[49:11]
Ed Gamble
No, you don't need to. You nailed it. We're fine.
[49:12]
James Acaster
Yeah. One take. You ever done just, like, one take and then they've gone? We don't need no more.
[49:19]
Carey Mulligan
Yeah.
[49:20]
Ed Gamble
Wow, that must feel powerful. It does, yeah.
[49:22]
Carey Mulligan
It's taking me 20 years, but I can do it.
[49:25]
James Acaster
Can you tell us what was the one take? Because people love watching their mouths.
[49:29]
Carey Mulligan
I can't remember. Situation. But it does. Yeah. It does happen sometimes. If the forces. Oh, what was I. There was one take. I can't remember. Bad story. Can't remember. There's one that I was, like, pretty pleased with myself, largely because we were at the end of the day, running out time.
[49:45]
Ed Gamble
Yeah.
[49:46]
Carey Mulligan
And it was like. It would be great if this was just one take for everyone involved. You know, everyone just go home and I did it and I was like, that's nice.
[49:53]
James Acaster
A director you not work with and actually not work with.
[49:55]
Carey Mulligan
A director I've not worked with who.
[49:57]
James Acaster
Would be like, dream, dream. Next project.
[50:00]
Ed Gamble
Wensley. Dale Wednesdays.
[50:04]
Carey Mulligan
Oh, Denis Villeneuve.
[50:06]
James Acaster
Yeah.
[50:07]
Carey Mulligan
Love him. I had a meeting with him. A general.
[50:10]
James Acaster
A general. So are you. When you go in the generals, are you trying to. Are you working extra hard to try and turn it into.
[50:15]
Carey Mulligan
Really, I'm terrified of them. Because. Because.
[50:19]
James Acaster
Because that's a me in for the listener. That's not about anything specific.
[50:23]
Carey Mulligan
So that you can just. And I'm bad at it. And it was years ago. I mean, it was literally probably like 15 years ago or something. And we met and he. And neither of us really knew what to say and it was unbelievably awkward and I. I think I fucked it.
[50:36]
James Acaster
Oh, no.
[50:36]
Ed Gamble
It's difficult to know what to do in those sorts of meetings, though, isn't it? What are you supposed to be showing them?
[50:40]
Carey Mulligan
Well, also, I, you know, I was just sort of like, I'd love to be in one of your films, but, you know.
[50:47]
James Acaster
That'S why I like doing this, because this is like a general.
[50:49]
Ed Gamble
No, it's not.
[50:50]
James Acaster
But I can completely geek out with them about their whole filmography and everything. And it's appropriate.
[50:54]
Carey Mulligan
Yeah.
[50:55]
James Acaster
Whereas if I have a general with someone and sit down, I can't go, you were in this. You were good in this. This was cool. And I did all those things. And then they're like, that person was too much in that jet. We can't meet up with that person again.
[51:05]
Carey Mulligan
Yeah.
[51:05]
James Acaster
But in this situation, I'm allowed to feel all that.
[51:08]
Ed Gamble
You just listed things you liked about his film.
[51:09]
Carey Mulligan
Yeah, so. So you're amazing.
[51:11]
James Acaster
And it's a lot of good ones.
[51:13]
Carey Mulligan
He was very nice, but. Yeah, so him, actor. Loads of people.
[51:18]
James Acaster
Well, obviously loads.
[51:19]
Carey Mulligan
Daniel Day Lewis, obviously.
[51:21]
Ed Gamble
Obviously.
[51:21]
James Acaster
Oh, I'd love her. You, Villeneuve and Day Lewis.
[51:25]
Carey Mulligan
Yeah.
[51:25]
James Acaster
Together.
[51:26]
Carey Mulligan
Yeah.
[51:27]
James Acaster
That would be fun.
[51:27]
Carey Mulligan
That would be really fun.
[51:28]
Ed Gamble
Day Lewis isn't taking generals, is he?
[51:30]
Carey Mulligan
Oh, he's not taking generals. No.
[51:33]
Ed Gamble
He needs specifics at all times, I'd say.
[51:35]
Carey Mulligan
So, yeah.
[51:35]
James Acaster
He's. The story about when he did gangs in New York and DiCaprio had to go for a walk with him around.
[51:41]
Carey Mulligan
Central park to get the job.
[51:43]
James Acaster
To get him to do the film.
[51:44]
Carey Mulligan
Oh, to get him to do the film.
[51:45]
James Acaster
DiCaprio was already on board and he was sent to go and meet Daniel Day Lewis and persuade. Have a walk. And he's just like, they walked in silence for ages. And then Dan Lewis was, like, stopped by a bench and said, shall we sit? When they sat down? And then, yeah, he agreed to do it.
[52:00]
Carey Mulligan
Wow.
[52:01]
Ed Gamble
Chicken thigh Thursdays.
[52:02]
Carey Mulligan
That doesn't. I don't know. Chicken thigh Thursdays might work.
[52:06]
Ed Gamble
Yeah, but it doesn't sound right, does it?
[52:07]
Carey Mulligan
Thick thighs.
[52:08]
Ed Gamble
Thick thigh Thursdays.
[52:09]
James Acaster
There you go.
[52:10]
Ed Gamble
Yeah. A couple of bananas straight into Thick thigh Thursdays.
[52:12]
James Acaster
Okay.
[52:12]
Ed Gamble
Fried Fish Fridays.
[52:14]
James Acaster
It's Free Fruit Fridays. We had that going in.
[52:16]
Ed Gamble
Yeah, that's true.
[52:17]
Carey Mulligan
Are you trying to change it now?
[52:18]
Ed Gamble
I've changed it to Fried Fish Friday.
[52:20]
Carey Mulligan
But that's. I mean, fish as well. Fish Friday is very.
[52:23]
Ed Gamble
Yeah, sorry.
[52:25]
Carey Mulligan
I think back to the fruit.
[52:26]
Ed Gamble
Free fruit. Free fruit.
[52:27]
James Acaster
Like it's silly Sod Saturday. Do you think Ed's a silly sod?
[52:32]
Carey Mulligan
A little bit, yeah. Just a touch.
[52:34]
James Acaster
A little bit.
[52:35]
Ed Gamble
Fair enough.
[52:35]
Carey Mulligan
A little silly sausage.
[52:36]
Ed Gamble
That's my job.
[52:37]
Carey Mulligan
Yeah, yeah, yeah. Literally. Isn't that great?
[52:41]
James Acaster
Yeah.
[52:41]
Ed Gamble
Silly sausage, boys.
[52:42]
James Acaster
It is great. Isn't it good to be idiots? Absolute idiots. Especially on this.
[52:48]
Ed Gamble
Yeah.
[52:48]
James Acaster
This is less work than the job we got this from.
[52:52]
Carey Mulligan
Yeah. How often do you work on this?
[52:55]
Ed Gamble
Do you. Are you counting what's happening now as us working on this?
[52:57]
Carey Mulligan
Yeah. This is work.
[52:58]
Ed Gamble
Yeah.
[52:59]
Carey Mulligan
This is your job.
[52:59]
Ed Gamble
Well, we do it as as many episodes come out, you know.
[53:02]
James Acaster
Yeah, yeah, I guess. Average of once. One hour a week.
[53:05]
Carey Mulligan
One hour a week. Who's on your wish list?
[53:07]
James Acaster
Street.
[53:08]
Carey Mulligan
Oh, street 100.
[53:10]
Ed Gamble
Now, we've had De Niro's. No bounds.
[53:13]
Carey Mulligan
Yeah, yeah, yeah, yeah.
[53:15]
James Acaster
Mr. Tumble.
[53:16]
Carey Mulligan
Streep's actually my top list.
[53:18]
James Acaster
Yeah.
[53:19]
Carey Mulligan
After Mr. Tumble, obviously, but Streep's my number one. I should have said that first. Mr. Tumble.
[53:24]
James Acaster
Yeah, 100%.
[53:25]
Carey Mulligan
Have you had. Have you put any offers out to Mr. Tumble?
[53:27]
Ed Gamble
I'm not sure we've gone after Tumble, have we? I think Tumble's pretty deep in character. I don't think he's going to come and.
[53:34]
Carey Mulligan
But would you not do in character Tumble?
[53:37]
James Acaster
Have to be in character. I don't want to talk to fucking Justin, whatever his name is.
[53:40]
Ed Gamble
Yeah, but you want to do an in character one with tumble.
[53:43]
James Acaster
Yeah, 100%.
[53:44]
Carey Mulligan
You should do an in character one with Tumble.
[53:47]
Ed Gamble
I don't know enough about Tumble. We don't have kids, man. We don't.
[53:49]
James Acaster
You learn about Tumble when we ask about food.
[53:52]
Carey Mulligan
You could just do like a minisode with Mr. Tumble and children could listen to it.
[53:56]
James Acaster
Yes, Finally. One for ch. One for the kids.
[53:59]
Carey Mulligan
It would be so nice.
[54:00]
James Acaster
Because kids can't listen to talking about Michael Fassman's. Massive dick and stuff. They can't listen to any of that.
[54:05]
Carey Mulligan
Kids can't listen to any of it.
[54:07]
James Acaster
But he listen to us talking to Mr. Tumble about his food choices.
[54:11]
Carey Mulligan
Yeah. Educational.
[54:12]
Ed Gamble
Yeah. So Streep and Tumble.
[54:14]
Carey Mulligan
Streep and Tumble. Who else?
[54:15]
Ed Gamble
The Rock has always been up there.
[54:17]
Carey Mulligan
Yeah.
[54:17]
Ed Gamble
Top of the list.
[54:19]
Carey Mulligan
Oh, amazing.
[54:21]
James Acaster
Yeah.
[54:21]
Carey Mulligan
Catherine o' Hara is amazing.
[54:23]
James Acaster
Have you done a film with Adam Sandler? You were.
[54:25]
Carey Mulligan
I've done a film with Adam Sandler. I love him. I've done a film with Meryl Streep. Very briefly.
[54:29]
James Acaster
What film is that?
[54:30]
Carey Mulligan
She was. Oh, my goodness. She was in Suffragette. Very briefly. She played Emily Pankhurst. So we didn't actually. She made a speech.
[54:40]
James Acaster
Yeah.
[54:40]
Carey Mulligan
That I watched in that.
[54:42]
James Acaster
Pankhurst, the og.
[54:44]
Carey Mulligan
That's right.
[54:46]
Ed Gamble
The first woman.
[54:48]
Carey Mulligan
Yeah.
[54:49]
James Acaster
Yeah.
[54:50]
Carey Mulligan
And Adam Sander is the nicest man on the planet.
[54:52]
Ed Gamble
Adam. First man.
[54:53]
Carey Mulligan
There you go.
[54:54]
James Acaster
First man, first woman. Yeah.
[54:55]
Ed Gamble
How's it feel, Adam and Pankhurst?
[54:58]
James Acaster
And I dare say you've worked with a few snakes.
[55:04]
Ed Gamble
This is a whole new side of you, James.
[55:06]
James Acaster
What?
[55:07]
Ed Gamble
Cheeky. The cheeky interviewer.
[55:08]
James Acaster
Feel cheeky, didn't he?
[55:09]
Ed Gamble
Yeah, yeah, yeah, very cheeky.
[55:16]
Carey Mulligan
Your dream drink, Coke Zero.
[55:19]
James Acaster
Really?
[55:19]
Carey Mulligan
Wedge of lemon, I'd say.
[55:21]
Ed Gamble
A controversial choice. I think it's going to kick off in the comments. There's always a big chat about Coke Zero versus Pepsi, Max versus Diet Coke.
[55:28]
Carey Mulligan
No, no. And Diet Coke. No.
[55:31]
Ed Gamble
Why not?
[55:31]
Carey Mulligan
Because. Because Diet Coke doesn't taste like Coke. The point of Coke Zero is it tastes like Coke, but it doesn't have all of the thing calories and all that.
[55:38]
Ed Gamble
Actually, look, I don't. I don't necessarily disagree with you. I think Coke Zero obviously tastes more like Coke than. But Diet Coke is its own thing.
[55:44]
Carey Mulligan
Yeah. I don't like it.
[55:45]
Ed Gamble
Okay, fair enough.
[55:46]
James Acaster
I don't drink any of it.
[55:47]
Carey Mulligan
Why?
[55:47]
James Acaster
Giving up caffeine.
[55:49]
Carey Mulligan
You've given up caffeine?
[55:50]
James Acaster
Yeah, James.
[55:51]
Ed Gamble
Given up everything.
[55:52]
Carey Mulligan
Why not?
[55:53]
James Acaster
Everything.
[55:53]
Ed Gamble
Yeah.
[55:54]
James Acaster
But, yeah, caffeine. Sorry. Not make me too anxious. Oh, yeah. I'm still doing cocaine. Yeah. Like a. And I am giving it the caffeine, but I'm having decaf coffees and you.
[56:08]
Carey Mulligan
Can'T enormously tell the difference.
[56:10]
James Acaster
Just tastes like coffee.
[56:11]
Carey Mulligan
No, because I did decaf a lot over pregnancies and. And, yeah, I can't. It's all about the milk for me, really.
[56:17]
Ed Gamble
You can tell the difference with the fit, with the feeling. Right.
[56:19]
Carey Mulligan
That you have after you drink coffee. I think it's psychosomatic. I think for me, I'm like, I've had a coffee.
[56:24]
James Acaster
Yeah.
[56:24]
Ed Gamble
Really? You get the buzz. You still get the buzz from a decaf.
[56:26]
Carey Mulligan
I don't know if I get like, a buzz from any coffee.
[56:29]
James Acaster
Yeah. I was never going after the buzz the buzzer was getting.
[56:31]
Carey Mulligan
I'm just going for the yumminess.
[56:35]
Ed Gamble
I'm straight buzz.
[56:35]
Carey Mulligan
Oh, yeah. How many?
[56:36]
Ed Gamble
That's what I'm doing. In the morning, I'll do. I've got like a pod machine.
[56:40]
Carey Mulligan
Yeah.
[56:40]
Ed Gamble
Three pods in a cup right up to the top. Not diluting it. Smashing that down. I'm bouncing around the house at that point. I'm like a fly stuck in the house.
[56:49]
Carey Mulligan
Yeah.
[56:49]
Ed Gamble
And then I'll probably have another two. Potter.
[56:51]
James Acaster
Wow.
[56:51]
Ed Gamble
And then I'm ready to go. No more. No more coffee for the rest of the day. Unless I come to do off menu. And then Bonito makes a pot of coffee.
[56:57]
Carey Mulligan
Right.
[56:57]
Ed Gamble
But that's always very weak, so it's not. Not a problem.
[56:59]
Carey Mulligan
Wow.
[57:00]
James Acaster
Okay, now destroyed about a night.
[57:03]
Ed Gamble
Yeah. You make a weak coffee, certainly compared to mine.
[57:06]
Carey Mulligan
We have three pods.
[57:07]
Ed Gamble
Yeah, Three.
[57:07]
James Acaster
Yeah. He's got three pods. Off menu taskmaster. And I'm the bobby. Matthew Cosby.
[57:13]
Ed Gamble
Yeah, that's true, actually. Well done.
[57:15]
James Acaster
Yeah, there you go. I know what pods you do. You know, Benito started something called Project Podcast for himself. He's doing a thing called Project Podcast, where he listens to loads of different podcasts. His job is a podcast producer, and he's now he's doing something that he's called him Project Podcast for Himself, where he listens to podcasts.
[57:31]
Carey Mulligan
Well, it does a podcast about it.
[57:32]
James Acaster
No, he's just listening to it.
[57:34]
Ed Gamble
He should start a podcast about it.
[57:35]
James Acaster
It's a thing that he's doing in his spare time.
[57:37]
Carey Mulligan
I listen to podcasts.
[57:38]
James Acaster
Yes.
[57:38]
Ed Gamble
But, like, have you set it up as a product?
[57:40]
James Acaster
You don't work in podcasts. So if you were to decide that you want to listen to loads of podcasts, it'd be fine for you to call it Project Podcast because you're trying to introduce yourself to podcasts.
[57:49]
Carey Mulligan
Right, right, right.
[57:50]
James Acaster
But if you work in IT and your job is to make them them, it's. It's a little bit disconcerting to them when you work with that person and they're saying, I'm getting into podcasts.
[57:59]
Ed Gamble
If you came in here and said you started something called Project Film.
[58:03]
James Acaster
Yes.
[58:03]
Ed Gamble
Where you're watching a film every week.
[58:05]
Carey Mulligan
Yeah.
[58:05]
Ed Gamble
We'd think that was pretty weird.
[58:06]
Carey Mulligan
I watch a film every six months.
[58:09]
Ed Gamble
Yeah.
[58:09]
James Acaster
I'm really bad at watching films. What's the last film you watched that you weren't in? Wow. This is. Leave all this pause in because the listeners can know.
[58:19]
Carey Mulligan
I'm just trying to think, oh, Wicked. I took my children to see Wicked. No, I didn't, actually. That's such a lie. I went to Wicked on my own, and Marcus took the kids to see Wicked because I wanted to experience it without my children.
[58:31]
Ed Gamble
Yeah, yeah, fair enough.
[58:31]
James Acaster
Yeah, fair enough.
[58:32]
Carey Mulligan
So I don't want to be sitting there thinking, like, is this scary or is this okay, boring to them? So I went on with my friends. I then took them separately to see it, to be fair. But when I. I wanted the first time because I was very excited about Weird and I loved it.
[58:46]
James Acaster
So the drink is a Coke Zero.
[58:48]
Carey Mulligan
I know.
[58:48]
James Acaster
And you've got the wedge of lemon in there.
[58:50]
Carey Mulligan
Yeah.
[58:50]
James Acaster
Do you ever. If you've got a can of drink and no glass, but there's lemon wedges available, do you try and get it in the. The can?
[58:58]
Carey Mulligan
I have. Yeah. But not in a restaurant.
[59:00]
James Acaster
Not a restaurant.
[59:01]
Carey Mulligan
I don't think so, but no.
[59:03]
Ed Gamble
There's normally a glass at a restaurant, isn't there? No one's just bringing you a can.
[59:06]
James Acaster
Love getting it in the can.
[59:07]
Carey Mulligan
Getting in the can.
[59:08]
James Acaster
Like getting it through the hole in the can.
[59:10]
Carey Mulligan
Like putting it in a beer or like when you put a lime into whatever. Yeah. I don't know if this is putting.
[59:14]
James Acaster
It in, because if it gets messy, it's even better.
[59:16]
Ed Gamble
But also the size of the wedge we're talking about, it's never going. It's never going in there.
[59:20]
Carey Mulligan
This is true.
[59:21]
James Acaster
Not. Not the wedges that you like. Holy Christmas. Yeah. You're not getting those in the can.
[59:25]
Ed Gamble
Unless it's a massive can, but you want a standard size can.
[59:28]
Carey Mulligan
I would like a standard size massive way. I don't really want the can on the table. Is that okay?
[59:32]
Ed Gamble
You don't want to see the can?
[59:33]
Carey Mulligan
I don't think so.
[59:34]
Ed Gamble
I've heard this about you.
[59:35]
James Acaster
It's gone.
[59:35]
Carey Mulligan
It's gone. I want someone to just come, and it's very agreeable.
[59:38]
Ed Gamble
We have. If she sees a can, she's gonna leave.
[59:41]
Carey Mulligan
And I see none here, so we're fine.
[59:43]
James Acaster
No, we had to scold Benito beforehand. Your people vanguard.
[59:46]
Ed Gamble
Yeah. When you think of hot, you might think about the tragic time you ate too much wasabi or about getting into your car on a summer day when it feels more like stepping into a sauna. But heat can work in your favor, like during verizon. Red hot deal days.
[60:04]
James Acaster
Get hundreds of hot deals on all.
[60:05]
Ed Gamble
Your favorites, like iPhone 16 Pro with Apple Intelligence, Apple Watch Watch Series 10, and iPad. On any plan only until May 28th for new and existing customers. Offer available on my plan only at Verizon. Race the rudders.
[60:22]
James Acaster
Race the sails.
[60:23]
Carey Mulligan
Race the sails.
[60:24]
James Acaster
Captain, an unidentified ship is approaching.
[60:27]
Carey Mulligan
Over. Roger, wait.
[60:29]
Ed Gamble
Is that an enterprise sales solution?
[60:32]
James Acaster
Reach sales professionals, not professionals.
[60:36]
Ed Gamble
With LinkedIn ads, you can target the right people by industry, job title, and more.
[60:40]
James Acaster
We'll even give you a $100 credit on your next campaign. Get started today at LinkedIn.com results, terms and conditions apply. We arrive at your dream dessert. Okay, very exciting. Can you remember what it is?
[61:01]
Carey Mulligan
I've had a good think. I think it's somewhere in, like, kind of school dinner pudding area.
[61:08]
Ed Gamble
Okay, so let's imagine we're going into the school dinners.
[61:10]
Carey Mulligan
Okay.
[61:11]
Ed Gamble
What's laid out there? What are you. What are you seeing?
[61:13]
Carey Mulligan
It's something that I pour custard on. Okay.
[61:15]
Ed Gamble
So we've got the custard. That's okay.
[61:17]
Carey Mulligan
And it's maybe got treacle in it.
[61:19]
Ed Gamble
So like a treacle sponge?
[61:21]
Carey Mulligan
Yeah, like a sponge.
[61:22]
Ed Gamble
Is it a treacle sponge?
[61:23]
Carey Mulligan
Yeah, but you know when they make them in the big, huge tin.
[61:26]
Ed Gamble
Yeah, yeah.
[61:27]
Carey Mulligan
And you just hope that you're gonna get like the good wedge and not the corner wedge or an edge wedge.
[61:31]
James Acaster
Whoa, whoa. What do you mean not the corner?
[61:33]
Ed Gamble
That's a big play. Some people I think would like the corner. Clearly, Mr.
[61:36]
Carey Mulligan
Ace, treacle will gather in the corner.
[61:38]
James Acaster
Thank you.
[61:39]
Carey Mulligan
I will give you that. But you're not going to get the biggest wedge from the corner. It'll dip down towards the edge of the baking tray.
[61:45]
James Acaster
Oh. Because there's that little bit.
[61:46]
Carey Mulligan
Yeah, the bit at the edge. So you're going to get more treacle, but you're going to get a less substantial wedge.
[61:51]
Ed Gamble
And we know that you like a substantial wedge. This is very much the theme of.
[61:55]
Carey Mulligan
The whole menu across the board with my money. But yeah, so I'd go for that. I'd get like a school dinners treacle sponge with hot custard.
[62:03]
Ed Gamble
If we would say this is the dream restaurant. So you can have as big a wedge as you like, but it could be the corner wedge. How are you feeling about that?
[62:11]
Carey Mulligan
I feel good about that.
[62:11]
Ed Gamble
Yeah.
[62:12]
Carey Mulligan
Yeah.
[62:12]
Ed Gamble
You could go for a massive corner wedge.
[62:14]
Carey Mulligan
Yeah. Because I do want the extra treacle.
[62:16]
Ed Gamble
Yeah.
[62:16]
Carey Mulligan
Gathered that pools in the corner.
[62:19]
Ed Gamble
I wasn't supposed to have school lunches because I had packed lunches.
[62:21]
Carey Mulligan
Okay.
[62:22]
Ed Gamble
But I used to sneak into school lunch just for.
[62:24]
Carey Mulligan
For all of it or for just pudding?
[62:26]
Ed Gamble
No, for all of it.
[62:26]
Carey Mulligan
For all of it.
[62:27]
Ed Gamble
Big fat. Big fat boy used to eat my. My pat lunch at morning break.
[62:31]
Carey Mulligan
Oh, then you're very sporty, weren't you? Not you. No.
[62:35]
Ed Gamble
School generally.
[62:36]
Carey Mulligan
Yeah, it was a sporty school.
[62:38]
Ed Gamble
Yeah.
[62:38]
Carey Mulligan
Okay. I was gonna say lots of running around.
[62:40]
Ed Gamble
I was in the B team or C team for everything.
[62:42]
Carey Mulligan
Oh, me too, actually. I was in the C team for everything.
[62:44]
Ed Gamble
And I only got in the rugby B team because big fat boy.
[62:47]
Carey Mulligan
They need that.
[62:48]
Ed Gamble
They need that.
[62:48]
Carey Mulligan
They need.
[62:49]
Ed Gamble
I was a wall. I was just a wall of man.
[62:51]
Carey Mulligan
Standstill.
[62:52]
Ed Gamble
Yeah.
[62:52]
James Acaster
Proud of you, man.
[62:53]
Ed Gamble
Thank you.
[62:54]
James Acaster
You got the hot custard on there. We had Jamie Tartt on this podcast once, and he calls Hot custard Hot Cookie.
[63:03]
Ed Gamble
How do you feel about that?
[63:03]
Carey Mulligan
Oh, good.
[63:04]
James Acaster
I've only had. There's a link to you and Jamie Tartt, so it's fine.
[63:08]
Carey Mulligan
Is there?
[63:08]
James Acaster
Yeah.
[63:09]
Ed Gamble
James, firstly, let's see if you remember the name of the actor.
[63:13]
Carey Mulligan
Jamie Tartt.
[63:14]
James Acaster
Yes, there is a link, but Phil Dunster.
[63:16]
Ed Gamble
Phil Dunster. Oh, yeah, from Ted Lasso.
[63:18]
Carey Mulligan
And Marcus did the music for Ted Lasso. Intro.
[63:27]
James Acaster
You press the skip intro.
[63:28]
Carey Mulligan
Yeah, yeah.
[63:30]
James Acaster
What do you think of Hot Cookie as a term him and his entire family use?
[63:35]
Carey Mulligan
No. No offense to the family, though.
[63:37]
James Acaster
I think. Offense. Full offense to the family, I think.
[63:39]
Carey Mulligan
How did it become hot khaki?
[63:40]
James Acaster
I don't know. Start calling it that. Apparently he just. He thought it was like a normal thing.
[63:46]
Carey Mulligan
Yeah, but you forget those things in your family, don't you, where people start calling things weird things.
[63:50]
Ed Gamble
Not hot. Cocky, though. Do you have anything from your family or equal?
[63:53]
Carey Mulligan
Well, just because of the children, sausages became usus.
[63:57]
James Acaster
Oh, yeah.
[63:59]
Ed Gamble
Why?
[63:59]
Carey Mulligan
Just because one of them couldn't say it.
[64:01]
Ed Gamble
Yeah.
[64:01]
Carey Mulligan
You know, it's where all nicknames come from is you just. They can't say it, so they make up their own thing.
[64:07]
James Acaster
Maybe that's where Cookie came from. I can't remember. Yeah, but like every family.
[64:09]
Carey Mulligan
Custard. Yeah, it sounds like. Like a child was like cookie. Yeah.
[64:13]
James Acaster
Yeah. Every family's got something like that.
[64:15]
Carey Mulligan
Yeah.
[64:15]
James Acaster
Where like, a kid can't talk and like. Yeah, you can't say that word. Huh?
[64:19]
Ed Gamble
Not me.
[64:19]
Carey Mulligan
You don't have one where someone. Like a parent's name could.
[64:22]
Ed Gamble
Like a grabiction.
[64:23]
Carey Mulligan
Okay.
[64:23]
Ed Gamble
Perfect diction. When I was a kid, I did.
[64:25]
Carey Mulligan
That's why you have a podcast.
[64:27]
Ed Gamble
That's true. But really bad bowel control. I'VE told you this. What my mom said I'd like speech like, way ahead of my time, but bad toilet habits. So I could stand at the bottom of the garden and say, mother, I appear to have done a poo in my pants. Still the case now.
[64:41]
James Acaster
Still the case now. You can articulate that. Yeah, sorry about that. Yeah. Low brow. Don't want to bring the podcast down. Although we do start off in my poor addiction and we've ended the podcast.
[64:51]
Carey Mulligan
With very poor diction. Perfect, but perfect addition, to be fair. Yeah, yeah, that's good.
[64:55]
Ed Gamble
And fast band is diction. I'd bet that as well.
[64:57]
Carey Mulligan
Poor Michael.
[64:59]
James Acaster
Yes.
[64:59]
Ed Gamble
Poor Mike. We can't do poor Michael for having a big wanger, can we? You're out the conversation and that's fine. Yeah, yeah.
[65:07]
James Acaster
No, no.
[65:07]
Ed Gamble
There's no quotes available.
[65:08]
James Acaster
Imagine you had this enough on the shame press tour.
[65:11]
Carey Mulligan
Guys didn't do any press. For shame. Because I was filming the Great Gatsby and I couldn't. I was in Sydney, so I did nothing.
[65:17]
James Acaster
That's good. Baz Luhrmann. Baz Luhrmann wear sunscreen.
[65:20]
Carey Mulligan
He does.
[65:22]
James Acaster
I should hope so. If he didn't, I'd be like, you are hypocrite.
[65:25]
Carey Mulligan
Yeah.
[65:26]
James Acaster
I go up to and say, you are a hypocrite.
[65:28]
Ed Gamble
Yeah.
[65:29]
Carey Mulligan
Yeah.
[65:29]
James Acaster
You shouldn't have given all the people that advice in 1999. You should be ashamed yourself. Baz Luhrmann.
[65:33]
Carey Mulligan
You should get him in here and tell him.
[65:34]
James Acaster
Happily. I'd score him on it. I'd be like, right, these are all the things you told me when I was 14.
[65:38]
Carey Mulligan
How many of them have you done.
[65:39]
James Acaster
That I should do? How many have you actually done in here? Although it wasn't him.
[65:42]
Carey Mulligan
It wasn't him.
[65:43]
James Acaster
Yeah. Someone else.
[65:44]
Carey Mulligan
He wrote the words.
[65:45]
James Acaster
I think it was someone else who gave a university, like an address at a university, did a speech and then.
[65:52]
Carey Mulligan
He took that and he made it into.
[65:54]
James Acaster
Put it to someone's music. Yeah. And there's music isn't him either. It's, I think, a rap.
[65:58]
Ed Gamble
So what did he do?
[65:59]
James Acaster
Produced it. So you. I tell my Leonardo DiCaprio story earlier. What didn't even happen to me. You must have been sitting there going, what?
[66:05]
Carey Mulligan
Leonardo DiCaprio? Oh, the.
[66:07]
James Acaster
The central Terry Lewis. I'm doing that. You're sitting there. I bet you had loads of DiCaprio stories up your sleeve.
[66:12]
Carey Mulligan
My DiCaprio stories? Yeah, they're all great. He's the best. I mean, no, like juicy. Nothing juicy. He's just like a really, really Professional, good actor.
[66:22]
Ed Gamble
We're never looking for juicy stuff. We're never digging for the juice, are we?
[66:26]
Carey Mulligan
No, no, no. I wasn't implying that you were. I'm just. I was trying to think of like a. Like a. Oh, that was good. And then I was like, oh, well, a nice thing is that we did, well, a very dramatic scene, you know, and there was lots of crying and sort of shouting towards the end of the film. And we did his coverage first, for whatever reason, for light or whatever. And then we turned around on me, and he was like, almost better when the camera was on me. And I thought that was really solid from Leonardo DiCaprio, because he could have kind of, you know, some people sort of phone it in when the camera's on or go home.
[66:59]
Ed Gamble
Some people go home.
[67:00]
Carey Mulligan
People have been known to go home. Yeah, people have been known to act with tennis balls. But he was, like, trying so hard. He was practically better on my side, which I thought was really generous and solid. And he was like that the whole time. But particularly with that scene, I remember thinking like, oh, my goodness. Leonardo DiCaprio.
[67:17]
James Acaster
Any other books you'd like to star in the film of?
[67:20]
Carey Mulligan
Can I talk about a book?
[67:21]
Ed Gamble
Yeah, yeah, only.
[67:22]
Carey Mulligan
Cause my brother wrote one.
[67:23]
James Acaster
Okay.
[67:24]
Carey Mulligan
Tim came to the book launch last night. My brother wrote a book called the Accidental Soldier. It's coming out tomorrow. That might. Might not be tomorrow when this comes out, but it's coming out on April 10th.
[67:34]
Ed Gamble
It definitely won't be tomorrow when this comes out.
[67:35]
Carey Mulligan
It's coming out.
[67:36]
Ed Gamble
This won't come out.
[67:37]
Carey Mulligan
It'll be out.
[67:37]
James Acaster
Yeah. This guy's not turning it around. He's got project podcasts on the go. He's not editing this and getting out.
[67:43]
Carey Mulligan
My brother's right a bit. But the only reason. Not the only reason. I'm very proud of him, but he's giving all of the money to Warchild, which is a charity that I've been an ambassador for. For 10 years. It's amazing. Looks into children in conflict zones, and it's very, very funny. It's about him going to Iraq when he was about 23.
[67:58]
Ed Gamble
What's your brother's name?
[67:59]
Carey Mulligan
Owen Mulligan.
[67:59]
Ed Gamble
Owen Mulligan.
[68:00]
Carey Mulligan
The Accident. The Accidental Soldier.
[68:02]
Ed Gamble
So treacle pudding.
[68:03]
Carey Mulligan
Treacle pudding.
[68:03]
Ed Gamble
Hot custard.
[68:04]
Carey Mulligan
Hot custard. Hot cocoa. Oh, and my peanut butter date. That's when this is now at the end. It comes right at the end with the bill. Yeah.
[68:11]
James Acaster
Do you want, like, a hot drink with that as well? Like a coffee?
[68:14]
Carey Mulligan
I'd always like A peppermint tea with honey. Fresh mint tea with honey. Because then you can just sit and chat for ages and just work your way through a massive pot. I did that last night.
[68:23]
James Acaster
Did you?
[68:23]
Carey Mulligan
Yeah.
[68:23]
James Acaster
Who with?
[68:24]
Carey Mulligan
My brother's book launch was last night. And then afterwards I went for dinner with all of my friends who I had wrangled to come to the book launch.
[68:31]
James Acaster
Flick. Flick getting in there.
[68:32]
Carey Mulligan
Flick was not there. Flick's on holiday with Marcus and Sam and the gang. No, it was my two best friends from school, my sister in law and my friend who works for Warchild.
[68:42]
James Acaster
Oh, one thing I got asked before. What's the island that you're on in the film in Wallace?
[68:47]
Carey Mulligan
Island? Not an island. Fake island.
[68:48]
Ed Gamble
Oh, movie magic.
[68:51]
James Acaster
Contact the tabloids.
[68:52]
Carey Mulligan
Bonito, the island that they're shoot from, like the drone shot there, is an island.
[68:57]
James Acaster
Yeah.
[68:57]
Carey Mulligan
We're not filming on that, but that I think is. Oh, my gosh. It's like just off the coast of Temby. But the rest of it is constructed to feel like an island.
[69:06]
James Acaster
Very clever.
[69:08]
Ed Gamble
I thought it was an island.
[69:09]
Carey Mulligan
Isn't it so pretty?
[69:11]
Ed Gamble
So pretty. But I saw the sea and I was like, I bet that goes all the way around.
[69:14]
Carey Mulligan
Oh, yeah. Turns out movie magic.
[69:16]
Ed Gamble
Yeah.
[69:16]
Carey Mulligan
Doesn't.
[69:17]
Ed Gamble
Yeah, it was doing a great job acting. I got completely lost in it. I thought it was an island.
[69:21]
Carey Mulligan
Yeah.
[69:21]
Ed Gamble
I forgot that it wasn't an island.
[69:22]
Carey Mulligan
Yeah.
[69:23]
James Acaster
Nomination for the Sea.
[69:24]
Ed Gamble
Yeah.
[69:24]
James Acaster
The Oscars.
[69:25]
Carey Mulligan
Yeah. If you guys do your job correctly.
[69:27]
James Acaster
Yeah. It's up to us to get the nomination.
[69:28]
Carey Mulligan
It kind of is up to you. You are starting the awards campaign early.
[69:31]
James Acaster
We've done well. We've had a few people come on this podcast and then get nominated for Oscars.
[69:35]
Ed Gamble
Yeah.
[69:35]
James Acaster
We have actually Mescal. We helped him out.
[69:37]
Carey Mulligan
With what?
[69:38]
James Acaster
With after Sun.
[69:39]
Carey Mulligan
Oh, you did help him out.
[69:41]
James Acaster
Yeah. Yeah.
[69:41]
Carey Mulligan
That was a very small film.
[69:43]
Ed Gamble
That was us. We did that.
[69:44]
Carey Mulligan
Well done.
[69:45]
Ed Gamble
Yeah, we.
[69:46]
James Acaster
Someone else recently on the Sebastian. Stan helped him with the amazing in.
[69:50]
Ed Gamble
That film because of this.
[69:52]
Carey Mulligan
Well done.
[69:53]
James Acaster
Yeah. He's opposite. He had to act opposite half a cow. This is true. Back end of a cow for the whole film. He was. It's an uphill battle. You've been nominated before.
[70:04]
Carey Mulligan
I have.
[70:05]
James Acaster
Right. I'll figure this out.
[70:07]
Ed Gamble
This. This is one of Bonito's least favorite things. Is James doing guessing games.
[70:11]
Carey Mulligan
Well, figuring out what I've been nominated.
[70:12]
James Acaster
It's so late in the day for me to do a guessing game as well, so he's gonna really hate it. Also, Maestro Yeah, I think it's such a good first time.
[70:19]
Carey Mulligan
No, I've been nominated for three times, I think.
[70:21]
Ed Gamble
Such a big swing to us to ask an actor. You've been nominated for an Oscar.
[70:25]
James Acaster
Yeah.
[70:25]
Ed Gamble
Because you don't know how they feel about it or. I think we've been chatting long enough.
[70:29]
James Acaster
Now that I don't think Kerry cares either way.
[70:31]
Carey Mulligan
Yeah.
[70:32]
James Acaster
But, like, I think it's obviously nice. But if you. If you hadn't been, you wouldn't be like, I don't bring that up.
[70:37]
Carey Mulligan
No. Yeah, yeah, I could.
[70:38]
James Acaster
Maestro. So I got that one straight away. So you can suck it.
[70:42]
Ed Gamble
I didn't think you wouldn't get that. I thought you'd know this. Anyway, I'm surprised you asked the question.
[70:46]
James Acaster
The other ones. Now, I should be able to get these. Should be able to get them.
[70:51]
Carey Mulligan
Doctor who should have been. Right.
[70:53]
Ed Gamble
Yeah.
[70:53]
James Acaster
He was saying earlier, best episode, Doctor who.
[70:55]
Carey Mulligan
Thank you.
[70:56]
Ed Gamble
It is no competition. It's incredible.
[70:58]
Carey Mulligan
Weeping Angels. Have you seen it?
[71:00]
James Acaster
No, I don't watch Doctor who, even though it seems like I should.
[71:03]
Carey Mulligan
It's a long time ago.
[71:04]
James Acaster
Yeah. Yeah. I won't do all the films because I'm gonna want to wrap up. I think I could definitely. I think if I thought about it, I'd get it. I'm gonna read your menu back to you now, see how you feel about it. You would, like, sparkle.
[71:16]
Ed Gamble
If other people want to guess, by the way, they should tweet the great Bonito. And if you get all of the films right, you win a signed chopping board.
[71:23]
James Acaster
Yes. And you're allowed to check on IMDb if you want and things like that, but just tweet Benito the three films that Carrie's been nominated for for Oscars, and then he will send you a signed chopping board.
[71:33]
Ed Gamble
Heygrape, Benito. These are the Oscaritos.
[71:36]
James Acaster
These are the Oscaritos. It's very important. Sparkling water with a wedge of lemon. Problems of bread. Warm brown bread with special butters and olive oil and balsamic and roasted garlic. Starter flick. Delia's halloumi with lime and capers. Main course, burnt vegetables. Side dish, roasted brussels sprouts. Drink Coke Zero with a wedge of lemon. Dessert big. No, not corner wedge.
[72:01]
Ed Gamble
Big corner wedge.
[72:02]
Carey Mulligan
If it can be big enough.
[72:03]
James Acaster
Big corner wedge.
[72:04]
Carey Mulligan
Big corner wedge of school.
[72:05]
Ed Gamble
Don't listen to the answers, man. That's basic interview.
[72:07]
James Acaster
Well, I'm just too busy thinking about filmographies and stuff.
[72:10]
Ed Gamble
Yeah, yeah. You're still worrying about the other nominations, aren't you?
[72:12]
James Acaster
Really? In my head. Like, how the fuck am I not getting it? Getting these. I'm going to continue this afterwards. I'm not going to be very chatty after this episode because I'm thinking about the other nominations. Big corner wedge of school dinner. Trickle sponge with hot custard and a peanut butter date to follow with fresh mint tea with honey.
[72:29]
Ed Gamble
Beautiful.
[72:30]
Carey Mulligan
That's it.
[72:30]
James Acaster
The bit I'm most excited about, I think, is the petit four.
[72:33]
Carey Mulligan
The petty four. The bit. The date and peanut butter.
[72:35]
James Acaster
Yeah.
[72:35]
Carey Mulligan
So if your gym had put out dates with peanut butter and would you have.
[72:39]
James Acaster
Yeah, took. Yeah, they would have got me.
[72:41]
Carey Mulligan
There you go.
[72:41]
James Acaster
That have got me there.
[72:42]
Carey Mulligan
If I'd done that now, they'll know.
[72:44]
Ed Gamble
I'm suspicious of this date thing.
[72:45]
James Acaster
Go on.
[72:46]
Ed Gamble
Just leaving out uncovered dates in the. In the gym as well. I'm not touching those.
[72:49]
James Acaster
No.
[72:50]
Ed Gamble
All the sweaty lads.
[72:51]
James Acaster
Yeah, yeah. Well, there's. I've never seen only a few of the dates. There's a lot. So I think, yeah, people. Most people are thinking the same thing.
[72:59]
Ed Gamble
Yeah.
[73:00]
James Acaster
But free fruit Fridays. Those bowls are going individually. Yeah. People are going after those bananas.
[73:06]
Carey Mulligan
Your safest bet. There's.
[73:07]
James Acaster
Yeah, Bananas, safest bet. I think they're the first to go. I usually go around the time of day where there's just apples and pears left.
[73:14]
Ed Gamble
Yeah.
[73:15]
James Acaster
That's a good way to get fit. Go up and down there.
[73:17]
Ed Gamble
Yeah. The apples and pears master.
[73:21]
James Acaster
Yeah, yeah, yeah, yeah, yeah.
[73:22]
Ed Gamble
Pointing at me when you think you've got a good joke.
[73:25]
James Acaster
Oh, and then pets at the end of the day. But I've had a pair after workout ones. It felt.
[73:33]
Ed Gamble
Thank you very much for coming to the Dream restaurant, Gary.
[73:35]
James Acaster
Thank you, Gary.
[73:36]
Carey Mulligan
Thanks, guys.
[73:42]
Ed Gamble
There we are. James, lovely menu, Lovely chat.
[73:45]
James Acaster
Yeah. Afterwards, Kerry helped me get. Get them.
[73:48]
Ed Gamble
Yeah. You couldn't guess the other two that should be nominated for An Education, which.
[73:51]
James Acaster
Is an early film.
[73:52]
Ed Gamble
I've got to say, I'm really surprised you didn't know that.
[73:55]
James Acaster
I didn't know. Promising young woman. And I.
[73:57]
Ed Gamble
You love knowing stuff about the Oscars.
[73:59]
James Acaster
I love knowing stuff about the Oscars. I was so excited that it was like, okay, got an actual Oscar nominee here saying three films. You love nominations, love nominations. Can't be always doing it. Yeah. I only like the nominations.
[74:12]
Ed Gamble
Yeah.
[74:13]
James Acaster
Allergic to the win. Carrie told me the films and she also did not say mozzarella bag water.
[74:18]
Ed Gamble
No. Even during the podcast or after. She didn't mention mozzarella bag water.
[74:23]
James Acaster
No point. So that was good. Thank you, Kerry, thank you so much for coming on Edwards have watched the Ballad of Wallace Island.
[74:29]
Ed Gamble
Yes.
[74:30]
James Acaster
Which is out 30th of May.
[74:31]
Ed Gamble
Yes. Oh, and I need to remember to get the video of Oliver and bring it in next time, Benito. And you can digitalize it so we can send it to Carey Mulligan and.
[74:40]
James Acaster
Then you could be an Oscar nominee.
[74:42]
Carey Mulligan
Yeah.
[74:42]
Ed Gamble
It's very, very good. Genuinely do go and see it.
[74:45]
James Acaster
Yes.
[74:45]
Ed Gamble
If you're a fan of any of those people involved, you should go and see it.
[74:48]
James Acaster
Yeah. Quite a few laugh out loud moments, I'd say.
[74:51]
Ed Gamble
And cry out quiet moments.
[74:53]
James Acaster
Some emotional stuff. Yeah, cry out quiet, quiet, quiet.
[74:57]
Ed Gamble
Hey, if you live in Australia, I'm touring in June. Go to edgamble.co.uk if you live in, for example, Melbourne, Sydney, Perth, Brisbane, or if you live in New Zealand. Hey, if you live in Christchurch or Auckland or Wellington. Those are actually the first ones I'm doing starting in New Zealand. Come, come see me in June.
[75:13]
James Acaster
Edgamble.co.uk what a lovely afternoon we've had, Ed.
[75:17]
Ed Gamble
Nice afternoon. I've got a bit of a headache, I'll be honest with you.
[75:19]
James Acaster
With you? Oh dear.
[75:20]
Ed Gamble
Yeah.
[75:21]
James Acaster
Yeah's gotta have some painkillers knocking around.
[75:24]
Ed Gamble
I've only recently been ill. Have you? Yeah, and I've hurt my foot.
[75:27]
James Acaster
How'd you hurt your foot?
[75:28]
Ed Gamble
Box jumps.
[75:29]
James Acaster
Well, there you go.
[75:30]
Ed Gamble
I've really hurt my toe.
[75:31]
James Acaster
Really.
[75:31]
Ed Gamble
So now I can't work out. I can't work it out. At the time the main issue was my shins because I smashed my shins into the side of the box. So I'll show them to you later. But the issue now is the toe and I think I resprained it when I was having lunch yesterday.
[75:45]
James Acaster
You eating with your feet? What are you doing?
[75:46]
Ed Gamble
No, I was sort of flexing it because it felt like it was getting better and then I think I resprained it.
[75:50]
James Acaster
You flexed it so hard.
[75:51]
Ed Gamble
Yeah.
[75:52]
James Acaster
That you re sprained it.
[75:53]
Ed Gamble
I was a bit pissed at that point as well, so I think I just sprained it too hard.
[75:57]
James Acaster
I see.
[75:57]
Ed Gamble
Having lunch. The Devonshire.
[76:00]
James Acaster
At the Devonshire, yeah. With your friends?
[76:01]
Ed Gamble
With my dad, my uncle and my brother.
[76:03]
James Acaster
That's when it gets rowdy.
[76:05]
Ed Gamble
The boys.
[76:05]
James Acaster
Yeah. Yeah. That's a rowdy. That's a rowdy lunch. He's spraying in your toe there, I think.
[76:10]
Ed Gamble
Here, this. Hear me out here.
[76:11]
James Acaster
Yeah.
[76:12]
Ed Gamble
At the end we went for drinks after met my stepmom, went for more drinks and I thought it'd be sensible to not have loads more wine.
[76:18]
James Acaster
Yes.
[76:18]
Ed Gamble
So I Just had whiskies instead.
[76:20]
James Acaster
Okay. How did that go?
[76:21]
Ed Gamble
Well, I feel. I've got a headache now.
[76:23]
James Acaster
Yes. Yeah, yeah, yeah. So now you feel quite bad.
[76:25]
Ed Gamble
It was delicious. And I do. Whiskey is one of the only things I will drink slowly.
[76:29]
James Acaster
Yeah.
[76:30]
Ed Gamble
But I still had like four and.
[76:32]
James Acaster
Then these, like, straight whiskies. Yeah, yeah, yeah.
[76:34]
Ed Gamble
Bourbons. Woodford Reserve.
[76:36]
James Acaster
But a lovely evening.
[76:37]
Ed Gamble
Really nice. It was daytime.
[76:38]
James Acaster
Yeah, it was daytime.
[76:39]
Ed Gamble
I was home by 7:30.
[76:41]
James Acaster
Smashed. Yeah, yeah.
[76:43]
Ed Gamble
I mean, getting into my bourbon. I used to be into my bourbon, but I'm back into my bourbon now.
[76:47]
James Acaster
Yeah.
[76:47]
Ed Gamble
I started watching a new YouTuber and I'm sure it'll come up on a podcast in the future.
[76:51]
James Acaster
Oh, that's exciting. A little teaser for this.
[76:53]
Ed Gamble
Yeah, yeah.
[76:54]
James Acaster
I. I started watching a. A podcast called a hawk versus wolf on YouTube.
[76:59]
Ed Gamble
Yes.
[76:59]
James Acaster
And I recommended it to Benito because he's doing project podcasts.
[77:02]
Ed Gamble
Yeah.
[77:03]
James Acaster
And he did not get on with it and thought I was pranking him. And in a way I was because I knew it was so up my street. I love hearing skaters talk about. But I knew Benito would have no interest in it.
[77:12]
Ed Gamble
But I knew from you telling me what it was that Benito wouldn't like it. Yeah, yeah, you said, I'm listening to Hawk vs Wolf, which is two skaters talking to each other about skating. At what point did Benito think, I'll put that next on the list for Project Podcast?
[77:25]
James Acaster
Well, he's so committed to Project Podcast that he's so. He's just glad to hear another podcast going, right. Great. I can add that to the list and do another one. So he's just blind to the fact that he's not going to enjoy it. Whereas I'm like, I know what I'm setting him up for. And his commitment to Project Podcast means he's going to listen to this.
[77:41]
Ed Gamble
Well, thank you very much.
[77:42]
James Acaster
That about does it.
[77:43]
Ed Gamble
Oh, okay. Well, thank you very much to carry for coming into the dream restaurant. We'll see you again sometime soon. Bye. Bye.
[77:48]
James Acaster
Goodbye. Hey, you know what would make your.
[78:04]
Ed Gamble
Customer service help desk way better? Dumping it and then switching to intercom.
[78:09]
James Acaster
But you're not quite ready to make that change.
[78:11]
Ed Gamble
We get it. That's why Fin, the world's leading AI.
[78:14]
James Acaster
Customer service agent, is now available on every help desk. Fin can instantly resolve up to 80%.
[78:20]
Ed Gamble
Of your tickets, which makes your customers.
[78:22]
James Acaster
Happier and gets you off the customer service rep.
[78:25]
Ed Gamble
Hiring Treadmill Fin by Intercon, the leading.
[78:28]
James Acaster
Customer service AI agent now available on every help desk. Optimize your nutrition this year with Factor America's number one Ready to Eat meal service. Factor's Fresh Never Frozen meals are dietitian approved. Ready to eat in just two minutes. Choose from 40 weekly options across eight dietary preferences like calorie smart, protein plus and keto. Eat smarter@factormeals.com Listen50 and use code Listen50 for 50 off plus free shipping on your first box. Factor Meals Code Listen50 if you work.
[79:02]
Ed Gamble
As a manufacturing facilities engineer, installing a new piece of equipment can be as complex as the machinery itself. From prep work to alignment and testing, it's your team's job to put it all together. That's why it's good to have Grainger on your side. With industrial grade products and next day delivery, Grainger helps ensure you have everything you need close at hand through every step of the installation. Call 1-800-granger. Click granger.com or just stop by Granger for the ones who get it done.
[79:34]
Carey Mulligan
Hello there Off Menu listeners.
[79:35]
Ed Gamble
It's me, Amy Gledhill and you might.
[79:37]
James Acaster
Remember me from my episode of Off Menu when I chose to have seaweed on mash. And I'll be taking no further questions.
[79:44]
Carey Mulligan
And my name is Ian Smith and you may remember me from the one line of dialogue I had in a non Broadcast Channel 4 pilot. Maybe you were in the studio audience at the time. Who can forget? But that's not what we're here to talk about.
[79:55]
James Acaster
Northern News. Our podcast is coming back for series four.
[79:59]
Carey Mulligan
And don't worry, it's not a boring news podcast.
[80:02]
James Acaster
No way. We're two northerners living in London and.
[80:05]
Ed Gamble
Every week we catch up on the.
[80:06]
James Acaster
Weirdest, most bizarre local news from up north. Things like woman in tears after spotting spitting image of dead dog in Bath mat.
[80:14]
Carey Mulligan
Pure evil blackbird named Derek terrorizing Yorkshire village and attacking children.
[80:19]
Ed Gamble
And we're joined by special correspondence every week. Like you one and only Ed Gamble.
[80:25]
James Acaster
Who you might have heard of.
[80:26]
Carey Mulligan
You remember him from this pod? The one you're listening to now? Yeah, he hosts it. Yeah, co host.
[80:32]
James Acaster
He was on my episode of Off Menu. Was he?
[80:34]
Ed Gamble
Yeah, yeah, yeah.
[80:35]
James Acaster
I think he was in the non Broadcast Channel 4 pilot I did as well.
[80:38]
Carey Mulligan
Oh, he will have been.
[80:39]
Ed Gamble
He's a nice guy. That's Northern News out every Thursday, wherever.
[80:42]
James Acaster
You get your podcasts.