Messy Lunch Episode 6 - Nova Twins at Plaza Khao Gaeng, Borough Market

Welcome to Episode 6 of Messy Lunch! We have 2026 Mobo WINNERS for best alternative act......Nova Twins!  Amy Love and Georgia South are one of the most electrifying live acts on the UK music scene. With a sound that spans punk, rap, pop, rock, metal, R&B and more, Nova Twins have been likened to everyone from Rage Against the Machine to Cypress Hill and Missy Elliot during their stratospheric rise in popularity over the past two years. Join our hosts Gizzi & Leonie, who take the duo to Plaza Khao Gaeng in the heart of Borough Market.

Watch the episode HERE

Nova Twins

  / novatwinsmusic 
   / @novatwinsmusic 
https://novatwins.co.uk/

Plaza Khao Gaeng

https://plazakhaogaeng.com
  / plazakhaogaeng 

Messy Lunch

  / messylunchshow 
  / gizzierskine 
  / leoniemaycooper  

Transcript

SPEAKER_04 0:25

Welcome to Messi Lunch. We are here with Nova Twins, Amy and Georgia. Thank you so much for joining us.

SPEAKER_02 0:30

Yes, and we're here at we're here at Plaza Cai um Oh god. We're here at Plaza Cow Gang, which is a Thai restaurant. It's just opened. We picked Thai food because we heard you like Thai food. We do. We do. We love about Thai food. We like doing spicy.

SPEAKER_01 0:46

Can you do Thai spicy or we like? I like spice. I like spice. I'd say, I don't know whether we got a bar!

SPEAKER_04 0:57

So we hear you are tequila girls. We are big tequila girls. Same. Yeah. There's definitely a couple of tequila rums. Nice clean tequila. No hangover. It's just it's just great.

SPEAKER_05 1:07

Could this come with tequila? Um, you know, you have like Samson rum, which is an eye rum. Yeah. Really nice. You don't like it.

SPEAKER_04 1:18

We'll go through that. Yeah. And should we take a look at the food now as well? So you are pescatarian and you are pescary. Polo pesky. Polo pesky. Polo pesky. It's like chicken and fish.

SPEAKER_02 1:34

Wow. So is this for any reason?

SPEAKER_01 1:37

Is it just like your preference, or is it I've just always been, like since I was three, been pescatarian. But I'm the only one in my family that's pescatarian. Just naturally in like goes toward the flesh you steak. I think my dad explained like farm animals and we were eating them and everything, and I was like three, and I think I was like, You do water. And then since then I've just, I don't know, the idea of eating like a bird or I don't know. I just I was on a walk and I saw some Highland cows.

SPEAKER_04 2:08

Oh they're the best. They got you right here. They got me right here. Like, look at these guys like the fluffy ones.

SPEAKER_02 2:16

Can people eat Highland cows? Yes, you can eat.

SPEAKER_04 2:23

And we've thank you. And we are ready to order.

SPEAKER_05 2:27

No, I give you choices, and then you can kind of choose it from there. So these sour orange curry with a sea bust and it sounds lovely, yes, and taro stem. What's this one? Uh this one, chitake mushroom, pap book five, which is the same. That is delicious. Oh, that's just a one as well. Oh, yes, okay. And so also. What's that?

SPEAKER_02 2:47

I think I think the alright.

SPEAKER_05 2:48

I think the four. Oh, oh.

SPEAKER_02 2:50

Yeah, but that's we're gonna have to do it. We're gonna we're gonna give it.

SPEAKER_05 2:53

We're just gonna go in. We're going in. And I know you like fish. Really well. So um yum strawberry salad. Yeah.

SPEAKER_01 2:59

And the and the fried chicken. And it's got loads of curries in there as well.

SPEAKER_02 3:03

Yeah, there's loads of curries. So we're going.

SPEAKER_01 3:07

There's four of us.

SPEAKER_04 3:07

It's one each, if you think about it like that.

SPEAKER_05 3:09

Did we get the quail egg thing? Yes. Yes, yeah, yeah, the one tons as well. Yeah, one tons. The one ton too. So the one ton, uh crispy quail wick. Yes, um spicy tamarine sauce. Okay.

SPEAKER_03 3:20

Not a tamarind sauce.

SPEAKER_02 3:21

It's almost like we're getting on a roller coaster a bit. And uh definitely rice and roti. Yes.

SPEAKER_04 3:26

Okay. Like enough? Yeah, yeah.

SPEAKER_02 3:34

You've both moved to Hastings now. Yeah. Um, how why? Yeah, not that I'm questioning the Hastings. Hastings' decision is a great decision. It's the new Margate. No. It was always so. So I can't say Margate now.

SPEAKER_04 3:46

We're not the Margate. Who wants to live there? So, yeah, how long have you been there? What brought you there?

SPEAKER_01 3:53

We moved in lockdown, didn't we? So, we've been there about six years.

SPEAKER_04 3:58

So, that was part of it, was lockdown just like maybe we should get out of London now. This is a good excuse to leave.

SPEAKER_01 4:03

And you live together, right? Well, we live like one road apart, so we can see each other's house from my window. But if we flick the light on and off, we'll know like help. Let's see. Oh, there's a little egg inside.

SPEAKER_02 4:16

Oh, just like a home. Oh, is this the quail egg one? Well, that's sweet, spicy. That's delivered.

SPEAKER_04 4:22

Just gonna spicy.

SPEAKER_02 4:25

Just like a really good sauce.

SPEAKER_04 4:27

Oh, that is adorable.

SPEAKER_03 4:28

Oh my god, a little egg.

SPEAKER_04 4:30

So nice. Or a little bollock.

SPEAKER_03 4:32

A little bollock.

SPEAKER_04 4:34

It's less adorable when you call it a little bollock, I think. Where else in Hastings is great to eat right now? From this beautiful little um it's called Thai bookshop on Old Street. Originally it was like a little bookshop. And the big the guy, their story was that he moved to Thailand, met someone, fell in love, brought her back, and now it's a collaboration. So there's like all you basically just eating in a library. Do you cook fish at home?

SPEAKER_02 5:02

Yeah, we cook fish. Yeah, yeah. You're both good cooked.

SPEAKER_01 5:05

Yeah. It's better. It's better. Amy's like passionate about cooking. I like cooking. Yeah, yeah. And you're like, I'm good. She's being modest. She's like, I like it. She'd be amazing.

SPEAKER_04 5:15

Chicken claw. If we were coming round for dinner, what would you put on the menu for us? Are you usually cooking Persian food? I lean into that style. Is this kind of family recipes? Yes. Okay. Who in your family was the cook who passed your name? My nan, yeah. She was incredible and she was always able to. It's really simple ingredients, Persian food, but it's like it's just so tasty and the way it kind of infuses and it just feeds so many people. It's like cost-effective. Right. And my nan used to always like, we used to always go to my nan's house and all the cousins, I've got lots of aunts. Right, loads of cousins. So how many people in the house at any one time? Is this like 10? So all the facts. Yeah, like and my nan would just sit there in a small flat and just cook us all this like amazing. Whereabouts was this? Where was your nan living? Um Essex. Okay. That's where I'm from. Yeah, yeah. Um and yeah, it's just some of my most wholesome, lovely memories of hers. So what the dishes? Yeah, I was just gonna say, Yeah, we will we we need to know what we're eating. Um we are gonna do this, by the way, we're sorry. So Gourmet Sabsi, which is really lovely, it's like a lamb's dew, but I make you chicken now.

SPEAKER_02 6:18

It's basically like parsley, corianders, fried vegetables, um, dried lime. Yeah, I was gonna say, is it the one with the dried glass? I love that douche. So bit of lentil action sometimes. I don't know.

SPEAKER_04 6:30

No, but um, that's delicious, um, with obviously like basmai rice, and then um basically my fans say that's chicken and rice, but it's not called that. They're just like, yeah, this is chicken and rice, but it's not. It's like you're like it's so much more.

SPEAKER_02 6:42

It's like a chicken aubergine stew. Where they tip it out, almost like yeah, they do do that with the hard rice. But the crisp tad jig, yeah. I love it.

SPEAKER_04 6:51

My nan did do it. Um to get it perfectly crispy, not burnt and still. You need the right pan as well. Okay. It takes hours as well. Um, she'd put like a meatball and there'd be egg in the middle of it and soup.

SPEAKER_02 7:09

She was an amazing cook. Wow. It's so amazing though, like it's really an important thing to be able to have that handed over. Yeah, I'm so glad.

SPEAKER_04 7:18

That's why um I was gonna say it's always like trying to get the recipe, and I'm like, no, are you gatekeeping? Oh, it's just so. Oh, I want to get the recipes of your chicken. You're like, oh, you wouldn't understand how to do it. I'm a number. That chicken was amazing. So good, isn't it? Exceptional. Georgia, I feel like that was I feel like that bit's gonna be even better. I think you should have it. The whole thing. I dare you. That's so good. We haven't had anything too spicy yet, actually. I know that strawberry salad is right.

SPEAKER_02 7:46

Well, my friends were. If you can see the little red chilies, get real. That was spicy.

SPEAKER_03 7:55

You okay? Oh my god, yeah. I don't know why you ate.

SPEAKER_04 8:01

You're like halfway through like knocking them off one by one. It's like a sinister fruit salad.

unknown 8:09

Missy!

SPEAKER_02 8:10

Do you eat um Persian food in in London or is there any sort of standout restaurants you know, or are you just at home? It's your home cooking.

SPEAKER_04 8:17

Just at home, um. Oh yeah, we went to a really nice, it's like a modern take on it all. The strawberry salad just got me. Thank you. Yeah, yeah, yeah.

SPEAKER_02 8:28

I'm feeling delightfully smug right now, but I don't know. It takes a second. You housed everything so far? So you're just a little bit.

SPEAKER_05 8:36

Yeah. It's a bit of a strawberry kick. Yeah, they got a kick there. And also the chef sent this one. It's um yampla boodoo. So uh the fried C B sea bream with the lemongrass chef. And um with the voodoo sauce. So the voodoo sauce is um the fermented fish sauce from the style of pilot. Okay. Have a trouble. Level two. Oh, lazy.

SPEAKER_04 9:06

I love that we now need to listen to the levels actually make a lot of sense. So we'll just put it down and be like three.

SPEAKER_02 9:16

What sort of food were you brought up with?

SPEAKER_01 9:18

I'm half Jamaican, so just like Caribbean food. Yeah. Your mum would cook like fried fish and like fried onions and have you been to Jamaica? Peppers. No, don't get me styred. But I'm Polish, I've never been to Polish. I was like, No, I had a holiday booked this summer to go to Jamaica. Okay. And my nan was gonna show me around and it's gonna be amazing, but then um a tour came in. Yeah. Where's the tour? Uh in the US. Oh. No big deal.

SPEAKER_04 9:48

Whereabouts, everywhere or just kind of coasts?

SPEAKER_01 9:50

Two months in the US, so pretty much everywhere. Have you toured America before? Yes. So we have to. No, we are excited. It's um with Evanescence, so Oh, bloody hell. So that's all my all my 90s dreams come in.

SPEAKER_04 10:03

Well, so it's a world of female powerhouse lying up. It's gonna be great. So, did they ask you to join the tour? Is that how that kind of offer came in?

SPEAKER_02 10:10

Yeah, so we're super excited. Um that must be big gigs then as well. Stadium, are we? Have you played a stadium before?

SPEAKER_04 10:17

Yeah. But you've done that, so you've supported Food Fighters, you've supported news, you've supported loads of people. I know you did.

SPEAKER_02 10:22

That's gone up my nose myself. This is an occupational happening weekend. The craziest interview we've ever done.

SPEAKER_04 10:30

The token on the spice is like the food is amazing. You've done those big kind of shows before. What's the food like on those kind of tours? Like, surely they logo's a good show. Food fighters tour. Like, oh yeah. Yeah, okay. What was on the menu? Was there a special like personal chef in like, and ladies, what can I get you today? sort of thing.

SPEAKER_01 10:55

Oh yeah. They had like an eye sculpture in the catering of like Foo Fighters like. I like each sculpture, so even more than I suggested. Yeah, so like we're walking as like an ice sculpture and like or like a drum cake food. Or like a drummer. Yeah, like a different thing. Or like they had like a whole like vitamin booth as well. So you know how you have catering different buffets, yeah. You had a whole like vitamin C and zinc and vitamin D and like.

SPEAKER_04 11:21

So it's like a quite healthy bubble in comparison to like, you know, people in the back of a splitter van going around to South by Southwestern. Yeah, this is like, would you like your vitamin B shop today? Yeah.

SPEAKER_02 11:32

So considerate.

SPEAKER_04 11:33

Yeah. It was great. It's amazing when we get to support like the kind of heritage acts because they have a good catering. So we're gonna do this. Like you just said with Tupperware, like take this back.

SPEAKER_01 11:45

Skunk and Nancy's catering was really good as well. They were really good.

SPEAKER_04 11:49

But Boo Fires had all the fucking ASOP. Oh yeah, in our dresses. They were cream.

SPEAKER_01 11:54

But just like every day, they've got missing again. We need to be. That was on like our rider. They put ASOP all on our rider. We're like, okay. And what else was it?

SPEAKER_02 12:04

Good lesson to be learned. Like we haven't been. I would like people to like sort of vinegar discos, but it's just like hummus.

SPEAKER_04 12:12

There was something like key to the area, like it would be like sweets, like a local or like postcard or something like that. So nice little touches and I'd like it was so good, and they were so nice, like really, really welcoming and open as well. But they don't have to do it. So we're just like locked in their dressing. No, no, no, like kids make it. He was like, Comment, this is how we like to do it.

SPEAKER_02 12:32

We like to hang chats, none of that bullshit. It's just we were like, Did you ever go out and like break bread with anyone? Like, did you go out and eat, or was it always just in the catering?

SPEAKER_04 12:41

Yeah, were there any good restaurant experiences on that tour?

SPEAKER_01 12:43

Was it always like I think it was very like what is that? What does the day look like for you? It really depends on on our head when it's all when we have a tour bus, you get there in like the early hours of the morning, so you have all day to explore the city and look around, but when you're in a van, you kind of turn up at Sam check, so you can just like turn up, do the show, dress a room, hotel, bed, yeah, do it again on the next day. It depends. Like a tour bus day with explore the city, find like a cathedral.

SPEAKER_04 13:15

We went to a lot of cathedrals on our last tour. We really didn't have a lot of things. A lot of what? Cathedral people. Yeah, we cathedral. Where are the best cathedrals? Cologne.

SPEAKER_01 13:24

Cologne was really amazing. Dark gothic. It was really good. Aesthetic. Prague's really lovely as well. Yeah, Lyon had a beautiful.

SPEAKER_02 13:33

I mean, it was. It's all good. What an experience.

SPEAKER_04 13:35

There's some good chapels out there and say what you like about religion, but the architecture is fantastic. You're also friends with Tom Morello?

SPEAKER_01 13:45

Yes.

SPEAKER_04 13:45

Yes. Have you ever been out for a nice din's with him? I feel like that would have a drink. We will have a kind of dinner.

SPEAKER_06 13:52

Yeah. Yeah. Yeah. Maybe a couple of pinnacles. Something like that.

SPEAKER_04 13:56

When you're drinking with Tom, is Tom a pintsman or is he a tequila person with whiskey?

SPEAKER_01 14:00

He loves Is it Jameson's?

SPEAKER_04 14:02

He loves his Jameson very much. Oh, okay, so nothing too fancy. He's not like, I need the hundred-year-old, blah blah blah.

SPEAKER_01 14:08

He's just like just I remember once we um we were like drinking backstage and he offered us whiskey, and I was like, oh, we'll mix it with Lucas's. That's fine. Go back and order a fresh. That's Reading Festival, 14 years old.

SPEAKER_04 14:23

Yeah, like not this whiskey. Yeah. Did you ever have a Lambrini phase? Yes. Cherry Lambrini? Oh, I love cherry lambini. Cherry Lambrini with a shot of vodka in it. That was very the magnum, big old Lambrini in the park in Essex. It was crazy. I know. What was everyone's problem with it? 15-year-old. You know me at Lisa. Better than white lightning. Yeah, that's right.

SPEAKER_02 14:47

That's what I drank as basically. Yeah, horrible. Uprights and a big bottle of white lightning. Started with K and then went horribly down after that. They side double. Yeah, yeah. Just to specify.

SPEAKER_03 15:06

Oh, who knows? They went down in the hole and came back up and was that fair.

SPEAKER_02 15:18

You have no idea. Give us a bit of background about how you guys know each other and how all this started. Yes.

SPEAKER_04 15:27

You've been a band for about 12 years now, right? It's been I think 11. 11 going on twelve. That old Leone.

SPEAKER_03 15:38

Sorry, I added on 12 of them.

SPEAKER_01 15:42

My brother, actually. Amy went to college with him. And became quickly part of the family. I never left. You never left. Yeah. She got snowed in. This is a true story. Yeah, you're hanging out. Did you say it was romantic? Really romantic. Because you were living in Essex and she got snowed in so she couldn't get the train home. But then that turned into like a week of staying and then months, and then you're going to be. So like so.

SPEAKER_04 16:09

Why are you still here? You're like, here now. I'll get rid of it. You're like kidding at me. Yeah. Like, how long did it take for the two of you to become a band? Or was it instant or.

SPEAKER_02 16:18

And were you both playing independently at that point, or did you kind of sit down and love the music that you were listening to?

SPEAKER_01 16:24

So we played like in separate projects, but always put onto the same bill. So we would be like, let's look a show here, or let's play here, but always together as this whole like collective of artists. And then one day when kind of the projects were kind of fizzling out, I think my dad was like, we always used to hang out with like the old married couple, like joint at the hip, like from day. So he was like, Why don't you just do something productive and you know do some music instead of just like chatting away.

SPEAKER_04 16:54

Oh right, so it took your dad to be like, why don't you do something together? Like we had done it.

SPEAKER_01 17:00

Got your both your number. This needs to be a um so then we wrote a song called Bad Bitches sitting on the sofa. And then we're like, wow, that was so fun. Yeah, it just appeared, didn't it? It just went over. And then we did like an open mic night at the Ravensborn RP. It's not there. Whereabouts is that? Um in Lucian. Okay. It was sad. And we wrote our names on like Amy and Georgia. We kept like scribbling it on, putting it back on. We were like so nervous to try these like three songs that we wrote. Um and then we played those, and we got an encore, so we just played the three songs. Yeah, again.

SPEAKER_04 17:36

They're like, Lay our favourite songs again. We're not like here's a new song.

SPEAKER_01 17:39

And we didn't even have a drummer, we just was like, Who's a drummer in here? Can you play a four on the floor and like this penthouse? Um so yeah, that was it, and then we're like made a patch. Secret hand married in the band. Oh, actually.

SPEAKER_03 17:53

And that's is that all is that all hand musical marriage?

SPEAKER_01 17:57

Yeah, yeah. On his birthday.

SPEAKER_02 18:00

Oh, so you actually did get have a secret musical marriage. Oh, how did that go off?

SPEAKER_01 18:08

Which things is this? I don't like them. I think this is post-gallows, but before. Post gallows.

SPEAKER_04 18:14

This was um this was Gossip Girl. Oh, didn't go out. Yeah, yeah, okay. And we've made the band. We just wrote loads of music. For two years, we didn't leave to have it. We didn't leave. We just became these hermits and obsessed with just like rehearsing and we had to do the workload to be able to get to that point because we had to rebuild a whole thing. Um but it was yeah, it was really cute, and it was actually quite, it was like, okay, so you promised we're gonna we're in it together, right? And it was just horrible. It's almost like being on one knee and like shaking a baby man, okay.

SPEAKER_02 18:50

Has it always gone swimmingly? Do you have sisterly fights or anything like that? You know what? We actually don't.

SPEAKER_04 18:56

Yeah, we've probably got one or one or two disagreements in like 12 years. What about?

SPEAKER_03 19:00

Oh, that's yeah.

SPEAKER_04 19:01

Actually, yeah, come on, no until obviously we've been known each other longer. Probably like 18 years. Probably 18 years of knowing each other. So, like, um nothing. Yeah, it's just kind of minor stuff that's not. Even when you're on the road for like months at a time, it's just chill. Periods. That's incredible. No, yeah, most we do is probably just get a bit quiet and be like, probably just I need a little bit like quiet time.

SPEAKER_01 19:22

But yeah, we've learned to give each other space until we are with each other 24-7 on the road. So when someone's feeling a bit like, yeah, it could be like time in the month, or it's feeling a bit foggy. You know how to manage it. We have to come with the walk.

SPEAKER_02 19:40

It's not our style to be like you're not needy and like this is so refreshing because I feel like everyone you ever speak to always has like challenges with the band, and this is so nice, it's genuinely like refreshing to hear.

SPEAKER_01 19:55

Yeah. Um, especially with women, we're good communicators. Yeah.

SPEAKER_04 20:00

So I think I was gonna say, yeah, one second, is the problem always that it's men doing.

SPEAKER_03 20:04

I was okay, yeah.

SPEAKER_02 20:07

Actually, I'm gonna do this.

SPEAKER_04 20:09

I don't know.

SPEAKER_02 20:11

This is the lovely glovely.

SPEAKER_01 20:12

I thought you said glovely. Did you say that? Shh. That is the kind of dad joke I would say.

SPEAKER_02 20:16

I thought you was like, me all the glovely. So it's cracked already, but you get the cracker, and you see it, it's sort of like there to help you. It's you're gonna get messy.

SPEAKER_06 20:29

You go crack it.

SPEAKER_02 20:32

And then you I'd just be really rough with it. You pull the bits off, and there we go.

SPEAKER_05 20:41

I see you're ready to get messy. Oh no, wow. This is pretty good.

SPEAKER_00 20:47

By the way, you look looking good on the pink colour.

SPEAKER_04 20:49

Yeah, excuse me. It's a great choice to have the pink or blue. How is everything? Delicious.

SPEAKER_00 20:54

Yeah, really delicious. Thank you so much. I was going with the spicy label. Actually, fine, I'm good. Well done. Yeah, strawberry salad as well. Yes, this one, the whole sea bust with the spicy lemker lipes. Yeah. A lot of junkle hoof.

SPEAKER_02 21:10

If you fantastic. Enjoy. If you can pull that out with your fingers as well, that's amazing.

SPEAKER_01 21:16

Thank you. Yeah, we've never had crab like this before. Okay. I think um it's very spicy.

SPEAKER_04 21:21

When we used to go to on little family holidays to Bulgaria, um, the neighbours would um just pick their snails from the garden and you eat snails.

SPEAKER_01 21:33

Did we eat it though? Did you have garden? Did you have a snail? No, you had snow in like France.

SPEAKER_04 21:37

Don't have snail in Bulgaria.

SPEAKER_01 21:38

I don't know if you did.

SPEAKER_04 21:39

How does a Bulgarian snail differ from a French snail? Are they little ones? Are they big? Okay, I feel like that's quite. I feel like they'd be good if they've just been in the garden as well. I feel like that's quite pure. They look nice.

SPEAKER_02 21:52

I feel like you need to a snail needs to be out of the garden to get less gardening.

SPEAKER_04 21:56

Don't you have to like put them maybe like a box of water and they could. Yeah, that's kind of. Yeah, do that thing, like channel the water through their body. I'm trying to say a polite way if they've got to shit it all out.

SPEAKER_01 22:07

We only did a food trip last time. We went to LA tacos. Last year we ate so many tacos. We had the tacos in LA in LA so good. We went to like really good Thai restaurant. Um, Night Garden. Night Garden. Night Market Market Bitch.

SPEAKER_04 22:20

Oh, Night Market Song? Yeah. So there's a restaurant in West London that's run by the same guy. No. It's called Chets, and it's in the Hoxton Hotel in Shepherd's. Does it look the same? It's it's not quite the same because it's one of those, it's slightly weird because it's in the hotel, it's a hotel restaurant. But it's run by Chris who runs Night Market Song. It's not quite as spicy, but in a way that's kind of better because Night Market Song is very spicy. But yeah, the next time you're like, yeah, yeah, should we go double up? But yeah, West London, Shepherd's Bush. Oh. Should have to go and check that out. Yeah, it's really good. And they're like open all day and they do a brunch and they've got some of the same dishes. I know you obviously you don't eat the chicken, but they do those like fish sauce chicken wings. So I love those. I've been really crooned. I've got an apple. Oh, it's so it's so good. Oh you oh oh my god, this is your first time. Oh my god. Everyone's just having hot flushes. Is it spicy? Is this curry menopause just happening on the people, I think? But um, yeah, also there's a lovely breakfast spot we love in um Amsterdam called Greenwoods. Okay, it's absolutely delicious, and there's always a queue. It's really, really small, but people do queue just to put there. Delicious. What kind of stuff? It sounds healthy from the like the name. You're like breakfast, brunchy, pancakes, eggs.

SPEAKER_02 23:40

I think Amsterdam is so underrated for food. Like everyone, it's a really good food stick.

SPEAKER_04 23:45

Well, everyone's got the munchies, haven't they?

SPEAKER_01 23:48

You got a magnetic.

SPEAKER_04 23:48

Yeah, we so eat it.

SPEAKER_01 23:50

It was great.

SPEAKER_02 23:50

No, it was spicy. Yeah, that's the one. It's the it's actually one of the tastiest things so far. I know. So good now. This is so good! There's nothing more attractive. There's nothing more attractive in life than girls who really fucking eat. What's more attractive is girls who can fucking play. Girls now who can eat.

SPEAKER_04 24:15

We love a bit of food, we love food.

SPEAKER_01 24:16

Food's important to us on tour as well. Yep. Because that's all we can do is eat. Yeah. Yeah.

SPEAKER_04 24:21

You don't have enough time to do anything else. It's a hobby.

SPEAKER_02 24:24

It's a joy, and I think when you're when you've got the ability to be touring all these places, yeah, you're travelling to all these places.

SPEAKER_01 24:30

Thank you so much. Oh, perfect, thank you. We always try and have like these big crew family dinners feed to the country we're in. Oh, nice. So we try and like go somewhere.

SPEAKER_04 24:40

Do you always have the same crew as well? Is it the same people you've been working with since we have our key people, don't we? Yeah. So how many are there of you when you're on tour?

SPEAKER_01 24:50

Like what's the max ten, but okay, I'm alright.

SPEAKER_04 24:54

They're quite small in that. On our actually proper headline runs, there's red Joe. We're gonna count them all now. Name them. Joe! Joe Simpson, who's also a very fucking good cook. He's uh oh, he cooks on tour all the time. He's our sound engineer, okay, slash best friend, right? We absolutely love him. And um, but he will cook us like a little dinner. If we get an Airbnb, he will make like a cashew curry. Oh he'll bring his blender, he'll bring spices, and then he's okay, he's not just like delivery ghosts. Really very much interested in coming on tour with you guys. We get lucky, we get a little Airbnb and he cooks for us and he makes like a nice shrimp, like. We'll be eating late because it does take a long time, but it's always worth it. Right, so he's like, I'm never getting fired because I bring the recipes.

SPEAKER_00 25:42

You love, it's really good.

SPEAKER_02 25:44

This is actually just really nice to hear as well. You know, it's independent um venue week as well. And we were, I was looking last night at this objective position we're in at the moment where there's been more thirst than ever for alternative music again. It's back, there is no question. But we're losing all these fucking tiny venues. You guys probably now you're doing the stadium gigs, but it's like hard, imagine if starting again now. It must be so tricky.

SPEAKER_01 26:08

Yeah, without them, we literally would not be here today because we literally did all and we did every independent venue around the UK. It feels like a scout's badge. Yeah, like have you done that one? Yeah, we've done that one too.

SPEAKER_04 26:21

Like so good. And do you just notice that oh what happened to such and such in Leeds or where's that gone at home? Like they all kind of. Yeah, some of the ones that we loved and grew up in are no longer a venue, and it's it's really, really sad. Um but yesterday was a really lovely moment because we played the Amazon Arms, which was one of the key gigs for us, like growing up.

SPEAKER_02 26:42

Okay, that fuse bumps because it's where I started, I think. Oh really? Yeah.

SPEAKER_04 26:47

Has it changed at all? When you go and you're like, I know exactly where that is, I know exactly where it is. It's like same smell as well. Yeah.

SPEAKER_02 26:54

Yeah, it was smell of an independent. I used to go when everyone could smoke, it was a very different smell back in those days. Do you have a particular one that you adore?

SPEAKER_04 27:05

Is that what I'm um the Camden Assembly? Oh. When we first played, it was called the Barfly, but he also played it as Camden Assembly. The monarch we had some good times in, but it's no longer. Is that the monarch and Camden as well? Is it now the moon underwater and now it's big red or something? There's a this one. Big red's coming to Camden. There's a big red and Camden. That's in Holloway, big red. Yeah. All these venues just big names. Okay. But yeah, this is the same. There's one. Yeah, yeah, yeah. That's how you'd get your passing train. You're starting off. Just that hi, come in. And it worked.

SPEAKER_01 27:40

Mole's Club in Bath was a really, really fun one. Yeah. That's like a yoga studio now. Oh wow. Gosh. Because that'd been going for a long time. Yeah, that was crazy. Like people wouldn't know the band would play there, but the crowd, like all the brilliant teenagers, used to just be like just like just happy to be here.

SPEAKER_04 27:55

Someone's up there having fun, we're having fun as well. Yeah, yeah. So good.

SPEAKER_02 27:59

Is there any you've obviously played with so many seminal people? Is there any hero yes that you were like got my eye on you? There's a few.

SPEAKER_04 28:10

He only loves a list. I do, I do have a list. I'll get my pen out, I write that down, we can manifest, it'll happen.

SPEAKER_02 28:16

Tell us like who you played with and tell us who we're getting, you know, next on the list. Like the big ones.

SPEAKER_01 28:22

We played with, we've been really lucky to play with like food fighters. Yeah, I suppose. We did Youngblood as well. Youngblood, bring me the horizon. Yeah. We've done uh we'd done Skunk and Lenny Kravitz. You've done Lily Kravitz.

SPEAKER_04 28:37

What's Lenny Kravitz like? What's his vibe?

SPEAKER_01 28:40

But briefly, it is exactly how you see him.

SPEAKER_04 28:44

I think I I interviewed him years ago and I was surprised. He's shorter. No, devastating. Still extremely daunting. To be fair, I accidentally got caught looking at his um chest.

SPEAKER_03 28:57

Alright.

SPEAKER_04 29:01

And what about when you were recording the last album in Vermont? Was that the first time you'd recorded abroad as well? Have you always done albums in the UK or? Always in the UK. So it was quite daunting, wasn't it? It was like, oh, we hadn't actually um met Rich, just one Zoom call, and it was suddenly we're going to Vermont and packing our bags for two months. We were a bit like So this is Rich Costi. Yeah. Yeah. And how did he come into your world? Yeah. Um I'm gonna be going into our orbit. I think we were just like talking to producers, and he was one that we liked the sound of his records. Who had he worked with before? Food Fighters, Muse, and so you know, just these little guys.

SPEAKER_01 29:39

Yeah, yeah, yeah.

SPEAKER_04 29:39

Um, he's mixed uh Death Tone's latest album as well. Like he's yeah, he's really great.

SPEAKER_01 29:45

I think his calendar happened to open up exactly when we needed to be fateful.

SPEAKER_04 29:50

But it was really, really good, and we went out there and to break the ice, he invited us to uh an eclipse soda eclipse party at Eric Valentine's studio that he was building somewhere in the woods in Vermont. And um it was really lovely, it's magical. We saw this eclipse and it did its thing, and you're like, alright, let's go. And we were like, this is a good sign, this is a good omen. And we had a really lovely, calm recording experience. Or a lovely entry point. What happened? Is it like a full moon party? Yeah, I mean are we doing magic mushrooms? Are we like running around hedonistically? It's more like family-esque. There was a lot of running around. Yeah, right. It got a bit dark and eerie when it happened, and everyone's went to the back.

SPEAKER_06 30:32

If you're not again, you chilly.

SPEAKER_02 30:34

Last bite, or is this a joke thing?

unknown 30:36

Woo!

SPEAKER_02 30:37

Was that a chili or a joke?

SPEAKER_04 30:39

Chili.

SPEAKER_06 30:40

Very free.

SPEAKER_04 30:42

Can I ask? Also, bad stitches. Yeah. Is this still a going concern? Do you make a lot of your own stage where um are you are you trained in the art of costuming or you would just like to be? I see what you've done there. So are you yeah, are you running it all up on sewing machines, or are you just like hand stitching stuff and where'd your ideas come from and what what have you made recently? And will we be able to buy some? Yeah, that was our first question, actually. Yeah. Can we get some? Because you guys always have incredible stage wear and off stage wear as well. You know, only the stage wear, right now. Three out of five spices. Yeah, no, we're we are actively doing things to work towards making it available. Um that's our dream. That's our dream. Do you design your own merch as well? Is that something that you okay?

SPEAKER_01 31:38

Design your own merch. But yeah, bad stitches being an actual thing that people can get their hands on has been a complete dream for us to do. So now that we've got a bit more time on our hands, um we feel like we can make it happen.

SPEAKER_04 31:53

And that also must be something fun to do while you're on the road, while you're sat in the back of a van travelling around, just like doing that kind of stuff. You've got like a focus and something else creative.

SPEAKER_01 32:02

Yeah, and we feel like because we've done the touring thing before, now going back into touring, we're mentally more prepared for it. Yeah, we've got more space mentally for like another project. Do you still have space for dessert?

SPEAKER_05 32:17

Oh, we might have to do that. Should we get do we should have two? Should we get one of each? Yeah, we have like just one. Oh, one put one. Let's get two pets. We'll get two pets to check. Thank you so much. We rode not to.

SPEAKER_02 32:34

Yeah, Christmas. It was so absolutely very talented. Very, very talented.

SPEAKER_00 32:42

So we got uh this uh this one, the coconut pie. Yeah, with the candy pumpkin.

SPEAKER_02 32:48

Yeah.

SPEAKER_00 32:49

After the spicy, yeah. This one to come juad. Sweet. Yeah, great, really sweet and uh really fresh.

SPEAKER_02 32:56

What's the tie name for this? Because I care this pink sauce.

SPEAKER_00 32:58

Uh coconut pudding. So it's they call uh putting ma paw on. Putting macopa. Yeah, yeah. Delicious. And this is all ice, yeah. Yeah, with uh sela from the candy pumpkin.

SPEAKER_02 33:11

Yeah, lovely.

SPEAKER_00 33:13

Yeah, and uh this one uh tabioca pear, the colourful so with the salted coconut cream, very nice, really refreshing.

SPEAKER_03 33:21

Yeah, I'm going in, I'm going in. Amazing.

SPEAKER_04 33:25

Yeah, we have so much. Alright. We'll have a taste of a taste. Very nice. All right, well, all right, that's really good.

SPEAKER_01 33:32

Is that the condensed milk?

SPEAKER_04 33:33

Yeah.

SPEAKER_01 33:34

What is that coconut? Coconut. Is it not dairy? No, it's not dairy.

SPEAKER_02 33:38

No. Oh. Oh daddy. Hello. Right, so thank you so much, girls.

SPEAKER_04 33:47

It's been an absolute delight. It's been really fun. It's probably the most fun interview we've heard. Yes!

SPEAKER_02 33:54

What an absolute delight the pair of you are. Thank you very much.