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.