Messy Lunch Episode 5 - Baxter Dury At Otto's French Restaurant, Farringdon

Episode 5 of Messy Lunch is here. We have been trying hard to get this one made with one of our favourite people in the world and we finally pulled it off, we have non other than the 'Sausage Man' aka the UK's answer to Serge Gainsbourg.....Baxter Dury! This episode is a trip to say the least, with fever dream like scenarios being played out all at the hands of Otto Tepasse at his very own restaurant Otto's in Farringdon. Strap in, this one is a hell of a ride!

Messy Lunch Youtube

 Baxter Dury

  / baxterdury 
   / @baxter_dury 

Otto's Restaurant

  / ottos_restaurant 
https://www.ottos-restaurant.com/

Messy Lunch

  / messylunchshow 
  / gizzierskine 
  / leoniemaycooper  

#fypシ #podcast #movieclip #funny #interview #comedy #food #movie #messylunch #baxterdury

Transcript

SPEAKER_04 0:25

Hello, back to the jewellery. We got you bloody on here, finally. I don't know.

SPEAKER_07 0:30

Yeah.

SPEAKER_04 0:32

So you've been incredible. You're probably like one of the busiest men in uh Indy at the moment. You've not stopped touring. Um last week, did you have your driving test?

SPEAKER_01 0:42

I had one of my driving tests.

SPEAKER_04 0:43

How did it go?

SPEAKER_01 0:44

It went well, it went really well. In fact, when I finished it, I got on really well with the instructor. She said, unfortunately, and that unfortunately went back 32 years because I've passed it three times, lost it twice, or something like that. I can't quite remember. You've passed! What an arsehole thing is.

SPEAKER_06 1:04

Can I ask why you had to retake your driving test? I feel like there's a story here that I'm not um au fave with.

SPEAKER_01 1:09

It's a long, elongated story. But I just um I I passed my test about two years ago, but I was in a traffic jam. I was actually looking at Instagram, I think, on my myself. So there's no real excuse. Because you're breaking a small law. I'm breaking a small law, and I wasn't justifying that, and that's a twatky thing to do. And basically, Jeremy Vine Radio 1DJ unbeknownst to me, was coming uh quite a distance or the opposite way, and he must have spotted the tilt on my head or the kind of glow of Instagram. He sort of knew what to look for. And um, he must have gone right round there, right round. What were you? Because he's on a bike. He was on a bike and he has a he has a film camera switch, so the footage shows his journey to pinpoint me, and I'm in a traffic jam. I don't really remember it, it's a bit dreamlike. Okay. But I'm in a traffic jam, and I'm like, and I look up and I'm like, oh.

SPEAKER_02 2:02

Did you realize it was Jerry Bike?

SPEAKER_01 2:03

Because he's got a helmet on. I just go, ah, and then I try and move forward in a traffic jam, and then I continue looking at myself in Instagram, right? And then you can hear his perfectly nice, whiny tone going, and starting saying my, you know, the the number plate and all that stuff. And um Jeremy! Jeremy, why is Jeremy such a knock? Anyway, it kind of apologised. I think and I deserved her, there's one wanna say that I deserved her.

SPEAKER_04 2:30

To lose your life. Deluxe your life. This is basically the equivalent to when somebody's mean to me on social media and I think that they haven't had a shag for ages.

unknown 2:37

Oh boy!

SPEAKER_04 2:39

Back, so we have taken you to Otto's. We've we've been talking a lot about our favourite restaurants in London. I'm gonna say officially Otto's is my favourite restaurant in London. Where is Otto? Here we go, here we go.

SPEAKER_03 2:50

Hi So you're gonna have a launch of breast pigeon, but not the same as any pigeon square. These ones are these ones are especially pressed, a lot of blood content, and for their uh taste, it's like a sort of buttery mild taste. I show you one.

SPEAKER_06 3:10

Yeah, let's have a look at this pigeon.

SPEAKER_03 3:12

These are lots of pigeons. Can I pick them up? Is that really no, that's probably inappropriate.

SPEAKER_04 3:16

Okay, it's very slightly grab him. I'll grab him, I'll grab him, don't worry. I'll grab them like this. Here's our little pigeon. Does this freak you out? I've got a hundred years. Also is famous. Yeah. Really famous for the canard press, which is the duck press.

SPEAKER_07 3:30

Yeah.

SPEAKER_04 3:30

But because of the season, we're gonna go for pigeon, which is a very similar thing.

SPEAKER_07 3:33

Yeah.

SPEAKER_04 3:34

So we're getting we've got a tasting menu which includes um ravioli of escargot. So that's by the way, the the one of the coolest ingredients at the moment is uh escargot. All the supermodels are eating it, so um we should keep us thin, young, and beautiful. Absolutely. Yes. Um then we've got I've never eaten the sweetbreads and uh the infused liver of the pigeon, one brioche with morels, which are an amazing mushroom. Yeah. Then we've got the pigeon, which will be the breast, where Otto will be cutting it off, I imagine, and then he presses the blood out of the sauce to make this incredible sauce. Wow. Um, then pom sifle, I'm not even gonna tell you what they are because they are a secret weapon. They're a potato you didn't even know existed.

SPEAKER_01 4:19

Where's the uh those these guys?

SPEAKER_04 4:20

Yeah, the pom sifle.

SPEAKER_01 4:22

Right, okay.

SPEAKER_04 4:22

And then they turn the legs into another dish, which is an actual pie with foie gras and sauce perinod, which it perigod, which is truffles. So we're eating every single part of what we got.

SPEAKER_01 4:31

So we're gonna try and eat every single part of the game. Yeah, how do you out? No, uh, absolutely not out.

SPEAKER_06 4:37

A little bit? Look at me, look at me. So it goes through like a mangle like a basically. So the bones it the bones they get squashed out and and Otto and also Otto does also, is it called uh cooking on Geridon?

SPEAKER_04 4:54

Yeah. Yeah, so what that means is it's Gyridon, yeah, yeah. So it's cooking by the side of the table. So a lot of the stuff Otto will do, either here, but because of the cameras, maybe over there. Yeah. And we can go up and see it, and there'll be flames, it's gonna be like the most theatre. Insane. You can cut a picture. I can cut a picture. Yes, definitely.

unknown 5:12

I've got a much gonna be a messy guy.

SPEAKER_04 5:14

Me and Otto have known each other for over 12 years, I think. Now I tried to go. 14. 14!

SPEAKER_03 5:20

So you may have 15 with Sunday Times.

SPEAKER_04 5:23

Yes, oh my god. So, yeah, I I wrote about Otto in the Sunday Times.

SPEAKER_03 5:27

We had the duck.

SPEAKER_04 5:27

We had the duck, but one of the funniest stories that's ever happened to me was coming here and getting it's it is, it's sort of like being Henry VIII. You get sport rotten, you have every rich food. By the end of it, but my friends were so drunk that they ended up getting the blood, sticking their tits in it, and then signing the signature book uh next to uh do you know where Escoffier is? He's like the king of cuisine. Oh, right, oh wait, that's what I've got. This is my friend Iona's tits.

SPEAKER_07 5:59

What the?

SPEAKER_04 6:00

And is that the name of it? I should probably hide the names actually. Oh, I think. This is a message from Escoffier's grandson. Right. So Escoffier is like the king of French cuisine.

SPEAKER_01 6:11

Okay.

SPEAKER_04 6:12

And this is my friend, my other friend's tits.

SPEAKER_01 6:14

And this was all on the same ego. Wow, yeah. Same day, whatever. You were writing a review with a load of people.

SPEAKER_04 6:19

Well, no, I would say having a lot of. Did you not want to get started? Well, I think I think I might have gone. I can't remember what happened. Anyway, pages have been ripped out somewhere.

SPEAKER_06 6:27

Yeah, damn it. I wasn't involved in that part of the It's nice to know that blood after 15 years still looks quite spoken. Yeah, I've got a hash can be a messy batch.

SPEAKER_04 6:36

This is the wine list. Do you like? I mean, we've obviously had a glass of champagne. Do you have a cocktail before you start drinking? Not really.

SPEAKER_01 6:45

You know what I mean?

SPEAKER_04 6:46

I know, but you're always really well behaved, I think.

SPEAKER_01 6:48

Well, I'm sort of, but you know, I come from quite a crazy background, so then I sort of try and keep things quite tidy, you know what I mean? I think you you do, you reverse certain chaos that you've seen. So, I mean Do you like a martini? Do you I like a martini. I like a martily Negroni. Do you love a Negroni? Yeah.

SPEAKER_06 7:06

Let's have a cocktail. I think we should have a cocktail. I think here the surroundings suggest that we should have a cocktail. The Gibson martinis are amazing. Do you not like North London?

SPEAKER_01 7:21

No, I do like I actually like Tottenham. Or is it just a lot of people?

SPEAKER_06 7:25

Tottenham's great.

SPEAKER_01 7:26

Yeah, I mean, North London, I mean I'd like to live there, but I sort of hate it.

SPEAKER_06 7:30

Is this what I think about West London?

SPEAKER_01 7:31

Yeah, yeah, I hate living in West London, but I like where I live.

SPEAKER_06 7:34

Well, I went to West London last night, I went to the David Byrne showing.

SPEAKER_01 7:37

Did you go there? I live next door to that. I mean, and when I'm there.

SPEAKER_04 7:41

It's great when I'm there, and I'm like, we had a very romantic time last time we were there. For your show. Oh yes, yeah, yeah, yeah. We went to uh River Cafe and then came to see you afterwards. That was a good night. It was a good night. Oh, the cocktail I had there. Let's see. So we're gonna be eating, obviously, we're gonna be eating a very pink bit of um uh of pigeon. Without does that scare you?

SPEAKER_01 8:04

No, no, not at all. Nothing really freaks me out. But you know the salmonella precious like that.

SPEAKER_04 8:07

The salmonella thing came because of Edwina curry, and she she brought it a salmonella. That's a shot, that's how I was like, she's getting rid of it.

SPEAKER_01 8:17

John Major and she invented salmonella.

SPEAKER_04 8:22

Cheers. Cheers, thank you.

SPEAKER_01 8:24

Thank you.

SPEAKER_06 8:25

Isn't it a delicious drink?

SPEAKER_01 8:26

That's very good.

SPEAKER_06 8:27

French food. Now you have spent a lot of time in France.

SPEAKER_01 8:29

Are you a lover of French food or I am, I am, I am, and I will say that officially. I am can be can be complicated. Yeah. He may be after today.

SPEAKER_07 8:42

Thanks, I'll tell you.

SPEAKER_01 8:44

That was a slightly mafia-type. Maybe after that you won't see it.

SPEAKER_04 8:49

Baxter going through the duck press.

SPEAKER_01 8:51

I don't mean to pause when I say, yeah, I love it. And you know, especially if, like, for instance, sometimes the way we experience France a lot is you're touring and you're maybe going through the spine of England, and that, you know, it might be not the the food, the inherent food culture in Britain can be a bit trying. You know, you're out of London and all that. If you're playing a gig, they're not gonna cook for you. You know what I mean? They're not gonna cook for you at a venue. As soon as you get to France, they have a chef, they have a petissera, someone's presenting something, or there's an option you're sent in the morning, but when you arrive.

SPEAKER_06 9:24

Oh, so you're like, oh, I'll have to make it a bit of a couple of things.

SPEAKER_01 9:25

And then I'll have a and I played in in some, I'm spitting everywhere excited.

SPEAKER_07 9:29

That'd be silly.

SPEAKER_01 9:31

You know, I played in in places where the mayor's wife or the mayor himself has made me a goat curry. And you're thinking that's never going to make it.

SPEAKER_06 9:42

Nottingham's not gonna make you a curry.

SPEAKER_01 9:43

So they go, yeah, you know, there's a lot of voila in those holes, isn't it? And there's a lot of, I mean you'll taste something very flaky and delicate. And you're like And sometimes you're not in the, you know, it's very a slow appreciation of very delicate things. You're not in that mode, you're not in that frame of mind.

SPEAKER_06 9:59

Well, because you've been driving all day and then you've been chucked into a room somewhere.

SPEAKER_01 10:04

Can someone presents something, but actually as you as you as you're there for a few days, you begin to slow down and start to appreciate. And you know what's amazing is when you eat at a venue, you often eat with everybody that works there, so the security car will be there. Okay, the person that does the tickets, yeah, and there and you're like, oh wow, and everyone's having the same.

SPEAKER_06 10:24

It is a family meal, right?

SPEAKER_01 10:26

Food socialism, you know, everyone eats the same ham and the same and all that sort of thing. Yeah. So all those gubbins I love.

SPEAKER_04 10:31

So you said family meal, that's what you get in a restaurant. It is a family meal. It's such a critical, that's actually a really nice people.

SPEAKER_06 10:37

Keep asking me what the parallels are between music and food, and that is such a and it's yeah, you're all working in a restaurant and then like just before service starts, everyone will eat together and stuff.

SPEAKER_01 10:45

And you get it across Europe a lot, I think.

SPEAKER_06 10:47

So it's not just the French thing, it's just the notes.

SPEAKER_01 10:49

In French, they're proud about it. They're very proud about it. But when you get an old, you know, we're about to, I'm not gonna question French food because the French is you know the ultimate food engineering.

SPEAKER_06 11:00

Do you have a specific favourite though in the in the French food world? When you are in France, you're like, I bloody need to get me some casolet.

SPEAKER_01 11:07

There's a tiny little restaurant in South Bagal and it's got a picture of me on the wall.

SPEAKER_02 11:10

That's perfect! And I love narcissism is the best.

SPEAKER_01 11:14

It's not a narcissistic option. And the guy comes out and he literally goes, ah, he goes, and I go, ah, it's me, and he goes, he goes, Amberger. Is that racist? He goes, Amberger, and I go, please, yeah. Like that. But he makes this amber, amber, amberger. And it's fucking amazing.

SPEAKER_06 11:38

Do you get to sit under the picture of you? And then when people walk in, you're like.

SPEAKER_01 11:42

I'm much younger in the picture, so no one ever knows. Sorry, mate, I haven't.

SPEAKER_04 11:46

There'd be no Jeremy Vine business here. Like totally contented. It's fine. Have you lived there?

SPEAKER_01 11:53

I have on and off and lived there. You'd call it living there, yeah. Yeah, I have. You've spent serious time in it. I've done some time. I don't speak any French or who's that? Otto.

SPEAKER_04 12:05

Otto.

SPEAKER_01 12:07

What are these called again?

SPEAKER_04 12:08

Um, Gibson's. Gibson Martini.

SPEAKER_01 12:10

I'm quite Gibsoned up, okay. I've now hallucinated. I've got a spine like a banana. It's gonna be like Jesus Christ.

SPEAKER_00 12:21

We had uh rave. You've only had like one. We don't need to be running.

SPEAKER_01 12:31

Thank you very much. What are we running with here?

SPEAKER_00 12:33

Well is that so on this plate we have Esco do ravioli, we have uh porn, a very reduced chicken view, and then we have some Ossier fra caviar on top.

SPEAKER_01 12:45

Is this really unfortunate? Just in case you need it.

SPEAKER_00 12:47

Yeah, and we've had to in some places.

SPEAKER_04 12:49

You look sweet! Oh no, yeah, no, I won't.

SPEAKER_01 12:52

I'm really tough.

unknown 12:57

Messy lunch!

SPEAKER_04 12:59

The one thing Otto doesn't scrimp on is all these like luxury ingredients. It's uh, you know, this is you know, we're having uh I can never say it, it's Ossie Etra caviar, which is like the one of the best. Okay, and inside we've got lobster, and there's like chicken juice that's reduced. It's like really amazing quality.

SPEAKER_01 13:17

Yeah.

SPEAKER_04 13:18

And we're just this is just our starter.

SPEAKER_01 13:19

So this is this is the same caviar.

SPEAKER_04 13:21

Yeah, yeah, this is just your leftovers.

SPEAKER_01 13:23

This is like.

SPEAKER_04 13:24

And then what's really nice about Otto is the very trendy thing at the moment in dining is doing bumps of caveat. I fucking hate it. It's like you literally get your caviar and you do it on your on here.

SPEAKER_01 13:36

Sort of narco terms. Indeed, yes, yeah, yeah. I think that's the whole thing. A bump of caveat.

SPEAKER_05 13:42

If I go to a caveat and range drugs at the same time.

SPEAKER_01 13:47

Can I ask you something about caveat? Yeah, I need to be educated. Is caviar all from like a St. Petersburg? You know, does it come from a pond in St. Petersbury a phone?

SPEAKER_04 13:55

Not all of it, no, because we we make I mean this one, I don't know. This this uh might be Persian actually. Let me see.

SPEAKER_01 14:02

So the sturgeon.

SPEAKER_04 14:03

Um I'm gonna look on the bottom. Is there a yeah, I'm looking, I'm looking.

SPEAKER_01 14:06

Um it comes from a sturgeon.

SPEAKER_04 14:07

This so is there a sturgeon? Sorry, my eye.

SPEAKER_01 14:13

Where do you go first? Oh, you can't.

SPEAKER_06 14:14

Oh my god, I don't know if it's for an office. Oh, this is gonna go! So there's snails in this round. Oh, spoon, spoon, oh wow, they're like full of things.

SPEAKER_01 14:23

This one and this one. They're not shut up. She's we're using them for it. Oh, that and that.

SPEAKER_06 14:29

I'm not classy. How regularly do you go out for dinner? Are you a going out to dinner person or is it like a dinner?

SPEAKER_01 14:39

No, I am actually a going out to dinner person.

SPEAKER_06 14:41

Um, what are we talking? Twice a week, three times a week?

SPEAKER_01 14:44

Once or twice, maybe, yeah. And I kind of get into it, I've got into it more recently, I think. And there, you know, there are some really good apps these days that tell you about good. There's a, I can't remember what it's called, like infatuation, one of those things. You know what? Sounds like a sex app.

SPEAKER_06 14:59

No, I'm not uh as as I work for Time Out, I would say that the Time Out app.

SPEAKER_01 15:03

And the Time Out app is what I meant to say.

SPEAKER_06 15:06

All that sort of stuff.

SPEAKER_01 15:07

So you can find good things that aren't obvious and all that. So we it's not always posh, you always, you know, it's like loads of amazing things in like in. I went to a Malaysian restaurant the other day. Was it Norma's? Not Norma's, but it's round the corner from Norma's. I have to look at my phone to tell you where it was. What is this?

SPEAKER_06 15:25

Norma's on Green. What was it called, Cos? What? Malaysian? Yeah, yeah, yeah. Norma's is the number one restaurant. Yeah, yeah. It's in like a kind of not a shopping centre, but like in a kind of in the old Chinatown. Yeah. Oh, that's good.

SPEAKER_01 15:37

You have to go there in the beginning of the month to try and get a table. And then they renew it. And it's like a bit like how Singburi used to be. That's a number one place to eat at the moment.

SPEAKER_06 15:46

It's mostly actually.

SPEAKER_01 15:49

This place is round the corner, but similar.

SPEAKER_06 15:51

What's it called?

SPEAKER_01 15:51

Yeah, I can't. Okay, well, we'll yeah. We'll do it later.

SPEAKER_06 15:53

Well, we'll do it later, but yeah, that's good to know because well, that's really near a restaurant that I've only recently discovered but has been there for many years, the Tirola Hut.

SPEAKER_01 16:01

Oh, I know the Tirola Hut. It was the Austrian place. Yeah. I've been there for years and you I went there when I was at school.

SPEAKER_06 16:06

Well, you know the guy still runs it, he's in it. Same gun.

SPEAKER_01 16:08

They all start doing they do birthdays and they jump about a lot.

SPEAKER_06 16:12

And they'll pass the mic around the crowd and be like, Do you want to do ABA? I'm like, no, no. And then I'll be like, yeah, I want to do ABBA.

SPEAKER_04 16:19

Your son Coz um is uh he's been training as a chef.

SPEAKER_01 16:24

He's done a bit of that stuff, yeah. And he wants to do more, and he um and he's just very into food, so he's quite kind of he's got a good young person's view on how what restaurants are good and. I was gonna say, does he uh does he introduce you to like what is before I go goo, you know, there's a thing at tour managers though, there's a thing you can where on a on a Google Maps you can put the filters on, but I think that's open to to corruption. You know what I mean? You go like best restaurant highly rated in the era, open now. Or something like that, the filters and like you're in Hamburg, you go, best restaurant, didn't you? And you go, this must be the best restaurant, and half the time it's not, and I don't know what, yeah, they've done something to make it.

SPEAKER_06 17:02

Also, on Google Maps, like the best restaurants are always the ones that are like two stars because people have voted for them and they've gone, oh, I didn't like it because like this the chef kept on like talking to his mates a bit. Like, I want to go to that place where maybe someone is ignoring me a bit. Yeah, or like that hygiene rating.

SPEAKER_01 17:18

I don't really care about hygiene rating.

SPEAKER_04 17:19

I don't care, I mean, I don't, I know how it is.

SPEAKER_01 17:22

I mean, alternative things like time out and other things that are really so much. Thank you very much. Yeah, good shell. We live next door to the to the river cafe, so we'd be when you do, you don't go there a lot, you know what I mean? But we're not gonna be. But it's a nice celebratory place. It's good. I mean, you know, cost.

SPEAKER_06 17:38

As we were saying earlier, I went there once with you, you took me there. It was a special trip before we went to go and see you too. I love it.

SPEAKER_04 17:45

So I when I first started going there, I didn't get it.

SPEAKER_07 17:47

Yeah.

SPEAKER_04 17:48

But as I've got older, I've started to get it, and I just get the simplicity. And I love do you know what's nothing better in this life than being on that balcony when it's hot.

SPEAKER_06 17:56

You explained it to me very well. Like, that like it is St. John but Italian. It's where it's just like really good ingredients prepared quite simply. It's white plates, it's not.

SPEAKER_01 18:05

I don't know if it's just controversial, but you get some quite arms deal dealery looking people, do you know what I mean? A bit like that.

SPEAKER_06 18:13

To me, it felt very like Afab, like 90s, like the whole look of it, that blue and that pink. It felt like I was in an episode of that.

SPEAKER_01 18:20

So I think I'd be a bit upset by that. I don't know how evil some of the people are. This is not evil, though. This is long.

SPEAKER_06 18:26

No, this is this is not even. I'm just sorry, I just pen feeling. Yeah, thanks. This isn't even my one, this is yours one. I I'm gonna make here we go back. So you just have the last bit.

SPEAKER_01 18:35

You're doing the bump.

SPEAKER_04 18:39

Oh my god, Otto!

SPEAKER_03 18:41

Oh my god, so you don't know what's about to happen. That's gonna be less romantic than the other.

SPEAKER_06 18:46

This looks romantic. This is romantic.

SPEAKER_03 18:49

Okay.

SPEAKER_04 18:49

Okay, so this is the duck press.

SPEAKER_06 18:51

You don't know what's about to happen. Oh, to a bangster.

SPEAKER_01 18:55

What is that, Otto?

SPEAKER_06 18:56

Is that the pigeon?

SPEAKER_01 18:57

Is that the inside of a pigeon?

SPEAKER_06 18:59

What to the head?

SPEAKER_01 19:00

That's gone. Make it up by bangstone. I think you're up.

SPEAKER_05 19:05

You're up, come on back.

SPEAKER_01 19:07

Is that um it's quite sterile? Do you want me to twist this? Montack, one second. Okay, sorry, mate. Okay.

SPEAKER_04 19:12

This is um bangster. What's the significance of the thing?

SPEAKER_01 19:17

Is this um is this acceptable? Okay. Don't don't get clockwise. Just sorry. Don't eat clockwise. Oh, clockwise. My your clockwise is different from yours. My clockwise. Oh no, you're right. That's my clockwise. It's not clockwork. Sorry. I've I've got the giggles, I think.

SPEAKER_03 19:39

That's okay, don't worry, don't worry. Why do I wear a helmet on my top? It's biking, biking spirits.

SPEAKER_01 19:44

Oh, okay. And there's that guy. What does that link to though?

SPEAKER_03 19:48

Well, basically, uh the English rugby team, they were drinking champagne out of there when they won the World Cup in 2003. They were there after. So that's why. That's why.

SPEAKER_01 19:56

Okay, fair enough, that makes sense. That's why. This is very weird, this whole quite Masonic in a way, isn't it?

SPEAKER_03 20:02

Do you like the Masons? I'm one of them. Okay, that's it. Hang on, hang on. What do you got? Sorry, sorry, Otto.

SPEAKER_02 20:15

Sorry, Otto, yeah. It's got a sword.

SPEAKER_03 20:18

Now you're not autos. Oh, thank you, Otto. Give us a cuddle.

SPEAKER_01 20:25

How do we join the mates?

SPEAKER_06 20:29

Me, a helmet?

SPEAKER_01 20:30

A helmet? Me? I'm a helmet?

SPEAKER_06 20:33

In terms of the weight of it, did it?

SPEAKER_03 20:35

It it felt um it felt You have to live another one in the sauce. Mm-hmm. Some class feet pet, my mushroom sauce and truffle sauce.

SPEAKER_06 20:44

Yep. I I don't want to brag that my morel is bigger than everyone else.

SPEAKER_04 20:48

Did you understand any of that?

SPEAKER_01 20:49

I thought I heard a little fragments of it.

SPEAKER_04 20:51

Okay, so it is um I'm gonna put point to Leonie's. You've got the mushroom, which is the morel, which is brand new in season. The um veal sweetbreads. Oh well, the your morel's on toast. You've got shower. Where are your morels, Michael? Where are they? Um then we've got um we've got liver on toast, basically, with a load of rich, delicious sauces.

SPEAKER_01 21:16

So what was this?

SPEAKER_04 21:17

This was the um that was a that was the liver of the toast. Liver on toast, yeah.

SPEAKER_01 21:22

Really? That's so amazing.

SPEAKER_06 21:23

I mean, I hate liver, and that's delicious. It's delicious. Well, it's basically caramel. Right. Mmm, sugary liver.

SPEAKER_01 21:31

I guess a tasting menu um lends itself better for this sort of conversational eating experience, isn't it?

SPEAKER_04 21:37

Yeah, but it's little bits and you're not like engaging in it in it.

SPEAKER_01 21:42

Well. And we look cold.

SPEAKER_04 21:44

Otherwise, we'd be really awkward, isn't it, here with nothing to say.

SPEAKER_06 21:47

Let me ask another question then. What is the restaurant that made you fall in love with restaurants? Is there a place that really changed your not changed your mind about restaurants, but made you think, oh yeah, I want to spend time here. This is

SPEAKER_01 22:00

That makes you fall in love with the restaurant drama.

SPEAKER_06 22:04

I like to bring the drama.

SPEAKER_01 22:06

Like I was in Stockholm and I don't know if it was a well-known restaurant and I can't remember what it's called, unfortunately. But it was fantastic, you know what I mean? Or we're in bar we've done a six-week tour and you're suddenly in Barcelona and it's so sort of hyper hipster.

SPEAKER_04 22:23

Yeah, if someone drags you into a tablet.

SPEAKER_06 22:29

Oh fuck. As soon as the druid egg put out.

SPEAKER_01 22:32

I had a an unfertilised druid egg, and it was it was so fucking fantastic. Always unfertilised. But it was a bit to the background, so you've just been travelling and there's sun and there's Barcelona and there's a nice person with hair.

SPEAKER_02 22:49

That's that's the key factor.

SPEAKER_01 22:51

I don't know what that is. Good hair. Um yeah.

SPEAKER_06 22:55

Do you remember the first kind of like fancy restaurant you were ever taken to, like as a kid or as a teenager? Was there a moment where you're like, oh, this is posh?

SPEAKER_01 23:03

Kind of yeah, probably with dad every now and then you'd go to somewhere. I mean, it wasn't very consistent. For instance, just to just to illustrate, we never went on holiday.

SPEAKER_06 23:13

Okay.

SPEAKER_01 23:13

We weren't a holidaying family, we were quite like, you know, and things like that. Every now and then we'd that with that, and you'd go to a Chinese restaurant called I can't fucking remember what it's called, like in Knightsbridge, I think. Yeah. Imagine that in the 70s or 80s, what's it like?

SPEAKER_04 23:27

Well that's the lower I grew up as well, but not maybe a decade before.

SPEAKER_01 23:31

You go somewhere and it'd be an experience in San Lorenzo.

SPEAKER_04 23:35

I love San Lorenzo's. I grew up in. I've written about seven of my recipes based on San Lorenzo.

SPEAKER_01 23:40

I don't really remember it as much as a sort of eating experience, more as the chaos that you do and people running around. Because we dipped in and out of that. You know, it was very normal over there, and sometimes it was. And and we were sort of unused to it. It wasn't an inherent thing that we would expect to be at a restaurant or on holiday or any or have anything or shoes.

SPEAKER_04 24:00

Well, like, what was your dad like? I know that I know that this might be a different thing for you to have to chat about, but did it when it came to food, was he interested in that whole whole world?

SPEAKER_01 24:09

I know. I I think there's a very weird post-war um embarrassment about food. And you know, dad and I live with each other, and um we'd have we he literally scheduled the takeaways, we'd have it every day. But on a Wednesday, we'd have a curry from over the Amazon Bridge. And if you fought back on how shit it probably was, we'd have a McDonald's on a Thursday, and that's how we existed.

SPEAKER_04 24:32

But that was the almost like we the British because someone is making their cooking sauce curry on the same day and having their having their chicken, or you know, and then having their um fish on the Friday, you know.

SPEAKER_01 24:43

Every now and then, well, once got cooked Christmas dinner. Once, yeah, once. Not by my mum loads with dad once, and it was like being in Das Boot. Have you ever seen that film Das Boot?

SPEAKER_07 24:54

Yeah.

SPEAKER_01 24:56

It was it was it was buttons. Yeah, yeah, yeah. It was disgusting. It would be the same Christmas dinner made out in Das Boot. So, you know, restaurants were an experience more than um they were about the food, and I've learned more about food since.

SPEAKER_06 25:13

What was restaurant culture like in kind of late 70s, early 80s? Because I I don't think, I mean, I was born in the mid-80s, and I don't think I actually went to a proper restaurant until I was about 17, and it was still a weird thing to do, to go to a restaurant. Like restaurants were sort of like a niche thing.

SPEAKER_01 25:31

They're very niche. And I you probably have amazing food like this, like kind of old historical French food that existed and kind of that we were admired, but that kind of larger explosion, a cultural expansion of food that didn't exist. Yeah, just going to a restaurant is like. Britain for whatever historical reasons lag behind. And it does when you travel through it. It's just it's not the what you what you expect, is the kind of attitude towards food. It's the little details about everyday life that people lack, about what they would do to make food good, right? And that exists in every tier group in Spain and Italy and France, for instance, Eastern Europe and all those places. The Balkan regions, all those kind of places. I don't know why I know so much.

SPEAKER_07 26:17

I know, this is great. I wanna really like it.

SPEAKER_01 26:20

This Balkan knowledge is amazing. This makes you really smart.

SPEAKER_04 26:30

Do you you feel like you've got to learn about food culture through through being able to tour, or do you feel like it's been a bit stunning?

SPEAKER_01 26:38

We were very privileged that we were in front. France picked us up first, so that we couldn't do any wrong. But anyway, we I don't want to to to to challenge that, but we still can't, you know, in in France they really, once they adopt you, they like you. They like people with disorganised faces that can't sing, you know what I mean? And so they um so you know, they've so we were out there a lot, and you know, we get taken out for dinner a lot and all that. So yeah, I mean, and as a byproduct of what you do, you quickly learn that that's a brilliant aspect to it, isn't it? You know, you and the more you travel, the more you see.

SPEAKER_04 27:19

Is there any way you've been on tour that you've you are like, oh god, I can't believe we're going there? Because of food. Well, in terms of the food.

SPEAKER_01 27:26

Yeah, in terms of positively or negatively.

SPEAKER_04 27:28

Negatively, you're like, ugh, Germany. Yeah, where have you been to the house?

SPEAKER_01 27:32

Like the two first places to eat in Europe are Britain and Holland, they go. Would you like some meat porridge? Meat porridge. There's tiny bits of frozen meat and some porridge, which is also frozen, and you're like, yeah. You're like, yeah, well, I am hungry. But that's changed quite a lot. I was in we did a gig with recently in Amsterdam, and it's just suddenly you can see when someone shifts. In a way that it's like As in London, you know. Well, it's become very fancy, yeah. But the kind of the rough side of Amsterdam and the good side of it are all merging in a good way. So it's like a perfect time to go there now. And the food's absolutely amazing. So I apologise.

SPEAKER_06 28:12

In terms of London restaurants, do you have a favourite? Is there somewhere in this city where you're like, that is my go-to?

SPEAKER_01 28:19

I like different places for different reasons, but I quite like, you know, it's an obvious place. I don't know whether it's always good food or not, but I just like the busyness of it, it's ballow just because I like where's that?

SPEAKER_05 28:29

Fallow. Fallow? I don't know no fallow. Oh, fallow! Yeah.

SPEAKER_01 28:33

But you know, I went to a place that I can't remember the name of the other day, and that was good.

SPEAKER_06 28:40

What is the best meal that you have been out for ever? No, recent, recently. Recently, recently.

SPEAKER_01 28:46

It's a really um obvious place on off the Harrow Road. It's like a Greek restaurant.

SPEAKER_04 28:49

Oh, I love that place. What is that place called?

SPEAKER_01 28:53

Something on charcoal. Oh, it's shackles and charcoals? Shackles and charcoals? Yeah, something like that.

SPEAKER_06 28:58

Just shackles. A bit of a nest. Shackles. Is it that place? Yes.

SPEAKER_01 29:01

It's got like a tent in the back of it.

SPEAKER_06 29:03

Yes, yes, but that place is a big deal.

SPEAKER_01 29:04

Oh, it's just there by the tent and I think you can maybe here makes or not, but when I was saying it was fantastic.

SPEAKER_06 29:10

That is that is in the top 50 best restaurants in London. Is it? Okay, yeah. Certified by time out Pinella under the Trolloc Tower, a favourite of yours, yes or no?

SPEAKER_01 29:22

I love it. I love her, I love, I love it.

SPEAKER_04 29:24

What's Panella? Tell me about this.

SPEAKER_01 29:27

Like a Sicilian cafe, am I?

SPEAKER_04 29:29

Oh, the one that's uh by um not Hammersmith, but just around the corner. No, I'm just gonna be able to do it. Literally in the Trolloc Tower. Yeah, it's on the bottom of it.

SPEAKER_01 29:36

Yeah, it's been there for about eight or nine years or something, whatever it's like.

SPEAKER_04 29:39

So like your auntie now.

SPEAKER_01 29:40

She's just brilliant, she's just honest, and you could have got because it gets so over-trendy around there, it can get ruined. But they sort of defend that by making pretty good food. And they make a load of different dishes, don't they, and put it out and they sort of re rewarm things.

SPEAKER_04 29:56

And it's Sicilian.

SPEAKER_01 29:57

I think that's the basis of it. It's kind of Italian, Sicilian food, and it's so fantastic, it's cheap, and it's under there, so then you get that brilliant. I mean, it sounds poncy or a bit corny to say when you get a bit of a mixture of you get a man with a zip in his shoulders, and then you get a person that doesn't, you know, with a baby.

SPEAKER_06 30:15

But this is like have you ever been to e policies in Bethnel Green? Talking of Italian food, Il Portico, you used to go every week, do you still?

SPEAKER_01 30:29

Well, that's because it has a sort of it my son's grandfather on the other side of the family used to live around the corner, and he's American, and you know, I didn't necessarily get on with Cosmo's mum, but I used to get ordered in a way to go for dinner in a booth at booths. Is it always a little booth? He'd go, back to the room, would you like the and he'd tell me what I was like, and I'd go, he'd go, Would you like the Vongole? And then I mentioned it once in the standard of the ES magazine.

SPEAKER_03 30:57

Yeah.

SPEAKER_01 30:57

And then James, the guy that uh that runs the restaurant, he's the son of the son of the son of the son. Yeah. And then went, oh my god, you called us the son. I think it was a bit racist in a way, because I called them the sopranos. Yeah, I was gonna say sopranos. But it was more sopranos-y me going to see the grandfathers demand than you had to say.

SPEAKER_07 31:15

Right.

SPEAKER_01 31:15

Because he used to say things to me and I was the wrestling champion of Oxford in 1965. Did you understand that?

SPEAKER_02 31:22

Like a part of the wrestling team.

SPEAKER_01 31:25

I'm not really and um and then and then James really bonded with me and went, oh, thanks so much. And then as a result, the grandfather went, ah, you did a good thing for James and this. You're part of the family now, kind of. I could, yeah, I love that place.

SPEAKER_04 31:43

Wow. Thank you. That is so beautiful.

SPEAKER_01 31:45

That's so good. Otto. That's your life, that's the plot. That's what you did. You pressed that. The mason.

SPEAKER_03 31:55

That's why you're a knight. And that's why I'm a knight. I'm a sauce knight. Yeah. Salty knight. That is why salty knight, yeah. Salty knight.

SPEAKER_02 32:06

Oh boy!

SPEAKER_04 32:08

You never knew. Pomsteu fle. This is the pomstef. This is a potato.

SPEAKER_03 32:14

Temporal cushion. There we go.

SPEAKER_04 32:17

More sauce, there we go. You're less salty now, more sauce.

SPEAKER_01 32:21

Yeah, the salty night.

SPEAKER_04 32:23

So this, can I pull this in? Am I allowed to bring it in?

SPEAKER_06 32:26

Who's this?

SPEAKER_04 32:27

So this is some some burns. This is a Hollandaise. This is a classic. This is a potato, and you cut a potato strip. I'm not this is magic. Look. Whoa. That is a fucking potato.

SPEAKER_01 32:39

That's like a crisp. Okay.

SPEAKER_04 32:41

Oh my god, is it like a mustard? It's a crisp cushion. But they've not been sandwiched together. It's in a cooking technique that they explain.

SPEAKER_01 32:47

Oh wow. Wow, it's magic. Oh, like popcorn with potatoes. Yeah, it's delicious. I don't want to talk about that. Well, I'm going in.

SPEAKER_04 32:58

Oh my god. It's unreal. That's pigeon, but tasting.

SPEAKER_01 33:03

So that's just cooked.

SPEAKER_04 33:04

So a tasting menu would normally be a small bit of something showed off. What they've actually done here is it's better than a tasting menu. They've just got the whole pigeon and created five dishes with it. Which is just all from one thing.

SPEAKER_01 33:16

That's crazy.

SPEAKER_04 33:17

Is it delicious? It's like a red meat. It's like lamb.

SPEAKER_01 33:20

It's not a red meat, though, isn't it? Would you not call it a red meat?

SPEAKER_04 33:23

I'd say it's a red. I mean, like, this is the thing. It's like you call it so tender. You call it white, but it's game. It is game. It's game.

SPEAKER_01 33:30

It's bloody game. It doesn't feel like really that kind of Britishy game.

SPEAKER_04 33:33

Well, it doesn't taste game, but it's fresh and light and game.

SPEAKER_01 33:36

I hate the the first time of Emily and I say this, but it's only when you eat and drink and then talk about food, it's quite sexy.

SPEAKER_04 33:42

Oh, a thanks though.

SPEAKER_01 33:47

When you start eating this, you feel quite drunk and a bit, yeah. As you eat it, kind of that absorbs some of the alcohol. Yeah, well, this is what I said. Because if you're too drunk or too mad, you wouldn't care about then you just care about going to like La Choluto's. I don't know what that is. Oh shit.

SPEAKER_04 34:11

If you haven't seen it yet, you have to watch it. Otto does his mess his menu based around one of my favourite films of all time, Le Grand Booth. Have you seen Le Grand Booth?

SPEAKER_07 34:21

I don't know Le Grand Booth.

SPEAKER_04 34:22

So Le Grand Booth is a uh film from the 60s, an art house film that was made about these three guys who decide to go and commit suicide because they're losing all their money on the stock exchange, and they take relatable.

SPEAKER_06 34:34

Oh yeah.

SPEAKER_04 34:35

They take all the food in the world and loads of sex workers, and they basically kill the they fucking eat themselves to death. And honestly, this is for me.

SPEAKER_07 34:43

So thank you for coming off here today.

SPEAKER_04 34:47

Is there a collaborative minds of musicians that you've gone out with and it's just all ended up in absolute?

SPEAKER_06 34:53

Who's a good musician to go for dinner with?

SPEAKER_04 34:54

Yeah, who are we hanging out with next?

SPEAKER_01 34:56

I mean, I you know, I'm not gonna I'm not one to mention names. But I'm not going to mention no, but you know, I have some nice tenants of people I really like.

SPEAKER_04 35:06

No, but like, okay, so because for example, the the damned. They spoke a lot about some things for back. But yeah, they were like the Baxter, no.

SPEAKER_06 35:15

They were like, when we used to go drinking with Lemmy.

SPEAKER_04 35:18

Yeah, with Lemmy.

SPEAKER_06 35:19

I would never see him eat and he didn't eat for 45 years.

SPEAKER_04 35:21

Is there any anecdotes you have?

SPEAKER_01 35:23

So you're looking for a sort of the historical anecdote. Well, I don't know, because I can't remember anything. I find it boring all that stuff. But you know. Oh, I love I love that kind of. I mean, I have, you know, sometimes I will meet um Peter Blake and tall my parents.

SPEAKER_05 35:40

Peter Blake! Wow!

SPEAKER_01 35:42

Um, you know, our art schools, and um and Jarvis and his wife are friends of them. So sometimes and Blake, Rose Blake, who's Jar who's Peter's daughter, it's a really good friend of mine. We have these amazing lunches. I actually love doing that. And that's really about people you really like. And everyone is surprisingly quiet and nice and I mean everyone's completely normal, aren't they?

SPEAKER_04 36:02

Like I think we always assume that it's gonna be utter chaos. But there must have been chaos. Like, there must have been some things where you go, oh my god, I'm on tour, I'm at this mechanical.

SPEAKER_01 36:13

I see chaos in some way, but in the same way, I kind of cry and close it down, if you know what I mean.

SPEAKER_04 36:18

Yeah, you're really good. I'm good.

SPEAKER_01 36:19

We're very similar, but I love chaos. I love, I want to throw pavement stones at cats. No! But you know what I mean? I want to just But you don't. You're never coming around again since the last time. I want to go and set like.

SPEAKER_06 36:32

I want to kick I want to kick swans, it's fine. I totally understand. Oh, swans deserve a kicking. You press anything. I press anything, yeah.

SPEAKER_01 36:42

Do they eat swan anyway? Okay. Do they eat does anyone where do they eat swan?

SPEAKER_03 36:46

Is there anywhere that in the world that you're in King Henry?

SPEAKER_01 36:50

Yeah.

SPEAKER_03 36:50

Yeah, he did a very famous uh like a dish, yeah. But it was swan, duck. It was eight different birds, all in one swan. Oh yeah, yeah.

SPEAKER_01 36:59

But is that one of those sort of big display like a thing that they did?

SPEAKER_03 37:02

No, no, no, you just cut it. And they're all inside each other?

SPEAKER_01 37:05

Yeah, all in.

SPEAKER_03 37:06

But the swan one is.

SPEAKER_01 37:09

But they don't they eat swan in France, or is a swan like a tough bird? It'd be like a tough big.

SPEAKER_04 37:14

I don't know. I think it'd be like a tough bird.

SPEAKER_03 37:16

But now you need to pine it a tough bird. Yeah. You need to pine it. It's quite. And then you need to be careful when you cook it. Because it's got it's like a but we've never cooked it. No. No. But we don't but you're not allowed to cook it here though, right? You're not allowed to cook it here. What I have done is otol.

SPEAKER_06 37:33

Otolo? Otto. Otteran. Oh, the birds, but you have to wear the mask.

SPEAKER_03 37:37

That was in the 70s. That was in the middle. No, that's one of those where they're putting the napkin out of your hand.

SPEAKER_06 37:41

The ghoul would eat the mansion. Bunting.

SPEAKER_03 37:43

Bunting is called. Yeah, bunting. The little one.

SPEAKER_06 37:46

Otteran.

SPEAKER_03 37:47

Yeah.

SPEAKER_06 37:48

Do you do that here? No.

SPEAKER_03 37:49

No, that's illegal. That was in the white, not in the 70s. And you basically soak them in cognac and then you eat the whole thing in one go.

SPEAKER_06 37:56

Ooh. But you have to under the you're doing the.

SPEAKER_01 38:00

There's a famous one with the ghoul eating cognitive. That's it, that's it.

SPEAKER_02 38:03

I know. Oh, yeah, I got you. She's been there. Woo!

SPEAKER_01 38:08

There's a dormant genius in me that's never really flourished. So when I was really young, I cooked. When you say really young, I was really when I was 17. So when I was a very long and boring. When I was 17, I lived in Barcelona. And I didn't got financial schools and I went to Barcelona. And I lived with a crazy woman, and she had loads of people just staying there from different places they've escaped. And I lived with a Cuban guy called Carlos, and he'd escaped from the city. So Carlos was trying to get to America to study at the whatever institute, because he was a classical guitar player from Havana, and he was amazed. One of those motherfucking places. In Spain, they have quite a low cooperative relationship with Cuba, so the secret police infiltrate everywhere. So he wouldn't leave. And then I roll up with holes in my shoes and a bit of labor grove with a sort of Henry VIII haircut or some rapping intentions and stuff like that. So I knobed. And I couldn't cook a thing. And so then he taught me to cook for a while, me and Carlos. And he went, You are basically a very primitive human being.

SPEAKER_04 39:15

Charming. No, not really.

SPEAKER_01 39:18

And we bonded. And he taught me to cook like rice with eggs and sausage and things like that. But I can't remember any of it.

SPEAKER_06 39:25

But that sounds like a good basis to come from, right? I feel like it's a real bonding lad experience.

SPEAKER_01 39:30

Yeah, it was a really bonding thing, and he was amazing.

SPEAKER_06 39:32

But he taught you nothing at the end of the day.

SPEAKER_01 39:35

No, he didn't.

SPEAKER_04 39:37

Are you su oh my god. Oh my god. Look at that.

SPEAKER_03 39:42

Alex has a pie. That's the same pigeon. Professor. Yeah. Yeah. That's the Lex. And um mushrooms. Oh, thank you. Wow.

SPEAKER_06 39:50

And your engine has been doing the work. That pigeon looked quite small when we saw it earlier. You're starving.

SPEAKER_05 39:59

Yeah, yeah.

SPEAKER_01 39:59

I've got an appetite for destruction. This is um this is the fly of the pigeon. This is the fly I got with the pigeon. Insides, right? And this is a mushroom?

SPEAKER_04 40:06

No, inside that's a pie. So that is the legs of the of the pigeon. Yeah. And then it's a travel sauce with.

SPEAKER_07 40:13

Wow.

SPEAKER_04 40:14

Look at this. And honestly, that is truly heroic.

SPEAKER_06 40:17

Okay, go and then the way my knife just slides through that meat. It's like butter. Oh! You're currently writing a new book.

SPEAKER_01 40:28

Am I?

SPEAKER_06 40:29

Allegedly. The people say you are.

SPEAKER_01 40:32

Yeah, I I signed up to write a second half to the book that I wrote about. But the dullest idea in the world is writing about kind of male exploits in your 30s and 40s and all the kind of obvious things.

SPEAKER_06 40:42

Yeah, be like, what do those guys get up to? Yeah, wow, wow. What are they doing?

SPEAKER_01 40:46

Drugs and you know, not drugs or whatever. Um it's one of the two. It's um I just find that so I kind of thought I'd try and write auto fiction, but then you go into a sort of writing thing. Whereas you write, honestly, you can sort of talk it in a way. And then someone help you. And we've got I've got a brilliant manager and uh publisher who are brilliant and very long-suffering, so they can help you in your sort of educated sense of writing, and they don't mind that and they like it. But once you go into something which is pretending the professes to be writing, then you start to brush against kind of being a bit more accurate about the way you write something.

SPEAKER_04 41:24

I remember I remember when you wrote the first book and you were struggling with so many outside sort of ideas of how people would perceive it, family were gonna perceive it, all of these things. And it came out and it's been incredibly successful, hence why you're doing another book.

SPEAKER_01 41:37

Do you are you going into this one with the same anxieties or well no, the first one's a bit of a big rehearsed thing about your childhood and it's fine, and it's a sort of lost generation, it's a generational thing that's lost, isn't it? Like you wrote about something that's not necessarily about fame, but about a way of life. And then then if you don't want to write about and then I'm bored about the second stage of it, so it's very difficult to try and work out why you don't make it into a murder mystery.

SPEAKER_04 42:05

Did you find that there was completely mutually exclusive things things where the writing that you write for your music to writing about life? Are they completely separate?

SPEAKER_01 42:15

There's something similar in a sense that you can get into a zone, and it's amazing when you get into a zone, you can do anything. Yeah, which is quite reassuring in a way. I mean, I had the perfect conditions of being in in lockdown, living with my son who's quite nerdy in a fact, and and doing his A levels and trying to get the doing the best at those, and then I sort of used that slip streak, it kept me sane. So I had such a prompt to be like, I'm gonna keep myself sane by this.

SPEAKER_06 42:43

Yeah, something like that.

SPEAKER_01 42:43

Because my otherwise I'd search into the apocalypse and I'd be like, fucking hell.

SPEAKER_04 42:50

And you're back in the studio, right? Is that not correct? Yeah.

SPEAKER_01 42:53

Yeah.

SPEAKER_04 42:53

And what what does this next album look like for you?

SPEAKER_01 42:56

Well, you try and try and shake it up a little bit. You do one thing, and then you kind of I mean, I'm kind of able to do what I want, aren't I, in a way? I don't really have to sort of perform to expectation or do something that people expect. So it's quite fun in a way, and then the same thing with a book, you go a bit, oh fuck, what do I do next?

SPEAKER_04 43:15

I think maybe freeing, because I've I know that that there's been sort of maybe expect expectual limitations on how you were going to perform and now you've superseded it all, right? Yeah. So how does it feel going into writing this album going ah?

SPEAKER_01 43:28

Oh, kind of fun in a way. Yeah, it's kind of fun in a way, because you where you kind of you have a momentum and that's on your side, and whether that produces something really good, you don't know. But the momentum's on your side, and you enjoy like we're about to go on a massive tour, so like, so we're fine. You that keeps you kind of financially secure anyway. So you kind of do what you want in a way. And then also, and then you start to look at all these people that are making amazing music around you. And it's the ones I really like. I just listened to someone called Ald. Do you know Aldus?

SPEAKER_04 43:57

Aldus Harding. Yeah.

SPEAKER_01 44:00

Amazing. She surprised me right so much. How good she is. And that makes you go, like, and there's no way I can even be. Yeah, she does, she works with them a lot. No way you could be as good as you know, and but it's quite nice. Well, no, no, but in the in the sense of the kind of pure musicality of someone doing.

SPEAKER_04 44:16

Right, fine.

SPEAKER_01 44:17

You know, and it makes you want to go, oh, I really want to be with the computer.

SPEAKER_04 44:20

Can I ask you something deep? Like, I don't know if you know this, maybe people do. Like, are you are you a trained musician or is it something that you've just got?

SPEAKER_01 44:27

I obviously know a lot about music, and I've grew up with it, and I have a bit of a privilege of being around it all my life. So I know about it. Oh, of course. And I don't need to get stuck into what that is, what that chord is and all that shit. It doesn't really matter. But it it matters, and I can't really sing, so it matters how you Oh well come up. But you know, it matters how you what I I perceive music quite deeply and want it to be special. And then for instance, if you perceived as someone that just talks all the time, that's kind of dull for me. Your talking music's kind of dull, even though I might be someone that that's kind of propagating that or famous for that. I I like to do so.

SPEAKER_04 45:08

But are you dip in and out of that? I think maybe the general idea is that's what you are, but I mean like for anyone who knows your music and loves you knows that it's more than that. And well, maybe, yeah.

SPEAKER_06 45:18

Will you work with Paul Lapworth again on the next album? Because I hope so. So that was was that in Crouch End in the church studios? Alright, uh Crouch End lunch times. Where are you going for lunch in Crouch End?

SPEAKER_01 45:28

In Paul End.

SPEAKER_06 45:29

Or is Paul Lapworth just calling in?

SPEAKER_01 45:31

Well, it's all himself. You know, he lives in a certain world where sometimes Paul Lap will work and I'll sit next to him and he won't really talk in his brilliant way. And I'll just sit there going and there's someone, he's a bit kind of a butlerized world. And someone comes and goes, Is everyone okay? What would you like? And he will he will order like green juice. Like walnuts with enzymes.

SPEAKER_05 45:56

Oh, okay, yeah. Can you get me walnuts with enzymes? And you're like, is that tasty? Or I don't know if I'd be into walnuts with enzymes. I'm having enzymes.

unknown 46:04

I've got a hash can of bee and messy lunch.

SPEAKER_05 46:06

Do you eat put?

SPEAKER_01 46:07

Yeah, I'm not. Yeah, we need. No, no, we're not gonna go anywhere with that one.

SPEAKER_04 46:12

Pudding. I've got a hash can of bee and messy lunch. Okay, so Baxter. We're mid through our messy lunch. I feel like we're almost there. Coming towards the end. Because this has been a fairly messy lunch.

SPEAKER_01 46:24

Quite relatively, yeah.

SPEAKER_06 46:26

Comparatively to the other ones, I'd say this is.

SPEAKER_04 46:36

That was a mess. Do you get that? Can I ask?

SPEAKER_01 46:39

Can I ask him? Do you think Otto ever does things that aren't meant to happen?

SPEAKER_07 46:43

Yeah.

SPEAKER_01 46:44

That he still like braves out. I think Otto does it. This is what always happens. Yeah. Every now and then someone might perish.

SPEAKER_03 46:55

How do you make your pancakes? Flour and mortar.

SPEAKER_07 47:00

Oh look at your little eyes.

SPEAKER_04 47:02

Look how beautiful! Like a bloodbath. Am I another bloodbath in a day?

SPEAKER_01 47:08

You can really focus on me eating this in a sort of erotic way.

SPEAKER_04 47:11

Okay, so this is Crep Suzette with a brandy snap and an ice cream and some raspberry sauce. And this is as classic as you get. And how delicious. Everything you want in a pudding is that.

SPEAKER_01 47:21

I'm going in. How do I sound eating this?

SPEAKER_06 47:30

Let's see. Baxter, you were asked to be a detective on a TV show recently. Well too?

SPEAKER_01 47:35

That's true, yeah.

SPEAKER_06 47:36

Did you say yes?

SPEAKER_01 47:36

No, no, I did. But you know what happened? Have some context, first of all. Well a friend of mine who's a script writer came and said, Would you want to be a detective?

SPEAKER_04 47:44

Actually, I'm gonna say no to this, but everyone else must. It looks amazing, but I can't. Oh, it's really good. Babe, babe, just get it poured and I'll drink it for you. Okay, right.

SPEAKER_01 47:52

Why are you having reservations?

SPEAKER_04 47:54

Because I just I'm shit face. Shh.

SPEAKER_01 47:57

Proper up. Proper up. We can go.

SPEAKER_06 48:01

She's fine. Weekend of Bernie style.

SPEAKER_01 48:06

But what in the meantime, what's more interesting is I helped write it. Like I went into the writing thing. I'm still in it, but it's about a my daughter. And my daughter comes to visit me in um and I live in Button.

SPEAKER_07 48:20

It's acting, babe. Okay. Sorry, I'm not regular.

SPEAKER_01 48:24

I live in Berlin and I'm a sort of Troubadoe card.

SPEAKER_04 48:26

It doesn't live in Berlin. Okay, right, okay, right. I'm there now.

SPEAKER_01 48:30

And they're um and they're trying to make this and but they're making it into a graphic novel now.

SPEAKER_04 48:34

Oh, that's even better. How good is that you're acting in a graphic novel?

SPEAKER_01 48:37

Well they're making it into a graphic novel first.

unknown 48:42

Messi!

SPEAKER_04 48:43

This was the messiest lunch we've had so far. Oh. Where is he? Here he comes. Here you go, come, no one can speak.

SPEAKER_01 48:57

Hey Otto.

SPEAKER_04 49:00

Thank you so much.