0:03

Hello and welcome to Table Manners. I'm

0:05

Jesse Ware and I am in Lenny's

0:07

living room and I've done diddly squat

0:09

and I'm sorry. It's fine, you don't

0:11

need to be sorry. I just got

0:13

back from Los Angeles. Yeah. The guest

0:15

that we've got on today lives in

0:17

Los Angeles, however, she's an East Londoner.

0:19

You didn't cross paths as you were

0:22

flying in and out. No, because she

0:24

was here doing business. We've

0:26

got Emma Greed coming on who

0:28

is... If you don't know who Emma

0:31

Greed is, well... You'll definitely know

0:33

of some of her brands. She

0:35

was one of the founders

0:37

of Skims, which is

0:39

Kim Kardashian's shapewear company. She's

0:41

also partnered with Khloe Kardashian

0:43

for her jean denim company

0:46

called Good American, which

0:48

is all about kind of

0:50

size inclusivity. And

0:52

it's hugely successful. She

0:54

has a cleaning, plant -based

0:56

cleaning range with Kris Jenner

0:58

called Safely. She's just launched

1:00

a new clothes brand called

1:02

Offseason. just done Dragonstone. She's

1:05

just done Dragonstone. She's a guest judge. She's

1:07

been a guest judge before on Dragonstone.

1:09

She's also been the first black female in

1:11

Shark Tank, which is like... Dragon's Den

1:13

in the States. And she does

1:15

guest Dragon's Den slots. And

1:17

so we watched her last

1:19

night. We're recording the day after

1:21

her episodes come out, where

1:23

she invested in a... The Lumberjacks.

1:26

The Lumberjacks which was like...

1:28

sauce, barbecue rub, seasoning, two

1:30

brothers, and it was really lovely watch. And

1:32

they really deserved the impression. And just, she's quite

1:34

fabulous. She's also got, I've been following her

1:36

for ages on the Instagram. She's

1:39

also got very good food tips. Oh,

1:41

great. So

1:43

we've got Emma Greed. She

1:46

did say her name was Greedy on the

1:48

thing last night, so I'm gonna have to find

1:50

out. Yeah, Greedy and Greedy. Tell

1:52

us what's on the menu. I've

1:54

made an aromatic coconut

1:56

chicken and potato, which

1:59

is a Ravinda Bogle recipe.

2:01

Lovely. My lovely Ravinda, who

2:03

I adore. My lovely Ravinda.

2:05

No, she's mine now. I

2:07

love her. She sends me

2:09

little messages on Instagram. We

2:11

Instagram each other. So

2:13

I've made that and I've

2:15

made Yotam, Otolengis. yoghurt,

2:17

orange yoghurt cake. Yum.

2:20

And the icing is just

2:22

yoghurt and orange curd. Yum.

2:25

Yeah. It smells great.

2:27

Everything smells great, don't you think?

2:29

Yes, it's, yeah. Walked in, it's Mark

2:31

Heavenly. Good. I'm very excited to

2:33

try them. Greedy

2:44

or greed? Because in the episode last

2:46

night you said I'm greedy. It's so

2:48

true. It's actually, it's Swedish,

2:51

so it's greedier, but most Americans say

2:53

greedy and in England they say greed

2:55

because, but the correct pronunciation is greedier,

2:57

but who's going to do that? I'm

2:59

just going to call you Emma G.

3:01

Most people call me Emma greed. Okay,

3:03

fine. Emma greedier. Yes, I mean, you

3:05

do not need to go there. Can

3:07

you speak Swedish? Not a sausage,

3:09

babe. Who would want to speak Swedish? I

3:12

know. Bjorn from Abba?

3:15

I no idea.

3:17

He's never whispered Swagsy

3:19

Swagsy Swagsy Swagsy Swagsy

3:21

Swagsy Swagsy Swagsy Swagsy

3:23

Swagsy Swagsy Swagsy Swagsy

3:25

Swagsy Swagsy Swagsy Swagsy

3:28

Swagsy Swagsy Swagsy Swagsy

3:30

Swagsy Swag Because

3:32

I had a Swedish fellow I met in

3:34

Ibiza and he told me I'm else good

3:36

then. Yeah, absolutely. had my

3:38

day, darling. Hang on, we've

3:40

never discussed that you've been to Ibiza. You

3:43

haven't? No. I've been

3:45

about four times. I was younger. What?

3:48

No, it wasn't like that. I

3:50

didn't stand that bit. No, you

3:52

were in the lay island. She

3:54

was meditating. I don't No, I

3:56

wasn't. Meditating under a suite. So,

3:58

clearly. Clearly. Emily, you've asked for

4:00

a very strong builder's tea. I have

4:02

indeed. And I'm very happy to say I

4:04

got one. it? OK. And you brought

4:07

some M &S snacks. Listen,

4:09

I mean, not that I gifted,

4:11

those were for me. The M &S snacks were for

4:13

me. I gave you guys Fortnum and Mason, because

4:15

that's, you shouldn't turn up empty -handed. But

4:17

the M &S snacks are my childhood. It's like

4:19

my whole being. So as soon as I

4:21

get here, I buy a sandwich, a cheese

4:23

and celery sandwich from Marks of Ventures. Cheese

4:25

and celery, I didn't even know they did

4:28

them. That's what everybody says. And it's been

4:30

there since, it must have been there for

4:32

35 years, because I've been having it since

4:34

forever. So do they grate the celery? No,

4:36

it's very thinly cut and the cheese is

4:38

sliced thinly but piled up high on like,

4:40

you know, that marks and sprinkles kind of

4:42

like not white, not brown bread. So it's

4:44

that and then I buy all the tubs

4:47

of the chocolate corn flakes and

4:49

then that keeps me going. And

4:51

they're not for your kids? Absolutely not.

4:53

You've seen, I'm guarding them from everyone. Where's

4:56

my cats? So,

4:58

and you're going back to LA where

5:00

you call home? Yes, I'm actually flying back.

5:02

momentarily so what will be your order

5:04

on the platter you going like will you

5:06

eat the plain food do you know

5:09

what I'm not a big playing food person

5:11

what I do like I will tell

5:13

you I like the Curry on BA

5:15

that is in economy, but let's be honest.

5:17

It's like I'm not sitting in economy So I

5:19

usually try and do a deal with whoever's

5:21

on the plane I'm like, can you get me

5:23

a meal from down there because no, I

5:25

don't want like the chicken tikka 100 % But

5:27

it's like I don't want the fancy first -class

5:29

food. I want the back I'm sure someone was

5:31

in economy will swap with you every single

5:33

time they usually have an extra curry so I

5:35

get different is

5:38

the first class to the business

5:40

class? It's different. It's a very

5:42

different service. And they serve whatever you want. Yeah,

5:44

they serve whatever you want and you get the

5:46

tablecloth and you get real china and you get,

5:48

you know, salt and pepper, silver on it. It's

5:50

very different. But you just want the curry in

5:52

the tin. I just want the curry in a

5:54

cup of tea. You know, I am a

5:56

fancy food girl. I love a bit of fancy food, but not on

5:58

a plane. Fair enough, you know.

6:01

We heard about your fancy food. I

6:03

food. Your batayga, your batayga turkey. I

6:05

love that. That's so good.

6:07

I love that batayga turkey. I mean,

6:09

it's taken me a long time to

6:11

perfect the batayga turkey. I think I've

6:13

had a lot of dry turkeys, but

6:15

I've really nailed it now. On the

6:17

gram, I

6:19

mean, we're going to talk about you being

6:22

kind of an incredible entrepreneur and CEO

6:24

and all of these things. But the food

6:26

thing, you do good content with food.

6:28

Oh, well, do you know what? It was

6:30

accidental. It's just that that's what I

6:32

actually love. doing the food and

6:34

I just you know it's just one

6:36

of those things that to me is

6:38

like so giving and loving and you

6:40

know I had to learn to do

6:42

Thanksgiving because of course we don't do

6:44

Thanksgiving in England and what I learned

6:46

is that it's a very different depending

6:48

on where you're from is a very

6:50

different way of doing Thanksgiving and so

6:53

I really had to learn it from

6:55

someone so my trainer's mother Mrs Nancy,

6:57

I mean she's just like an unbelievable

6:59

cook and so she spent the time

7:01

we're now in our fourth year this

7:03

year was our fourth year together and

7:05

so she's really taught me how to

7:07

cook Thanksgiving so Ms Nancy comes for

7:09

the Thanksgiving absolutely and she's amazing she

7:11

cooks with me for a solid two

7:13

days like like a full day and

7:15

she's not missing a batch. She's there

7:17

with her hair net. She is like

7:19

presiding over every part of the meal.

7:21

She's the real deal. And what has

7:23

Miss Nancy taught you? Well, the first

7:25

thing she taught me was collard greens.

7:27

Because I'm pretty good with large joints

7:29

of meat. greens. But collard greens, even

7:31

in the black community, we don't do

7:33

that in England. They do. not hard.

7:35

a bit like spring greens. It is

7:37

a bit like spring greens, but the

7:39

ingredient is, but the preparation is different

7:41

and they cook them for hours

7:44

and hours and you've got to have the right

7:46

type of ham hock. You've got to have

7:48

four different types of greens. You have collard greens

7:50

and you have mustard greens, turnip greens and

7:52

other greens. Maybe it's three four. I don't think

7:54

we can get all them here. No, no,

7:56

I don't even think can go after that. Can

7:58

you take us through? Because actually what we

8:00

realized that we had Zoe Saldana on and she

8:02

talks about how she cooked her rice. how

8:04

beautiful is Saldana. She's beautiful and loves her food

8:06

and was telling everybody about her rice and

8:08

everyone loved it. So if you were going to

8:10

tell us Emma, Spesh,

8:12

which one would you tell us how

8:14

to do? Would it be Miss Nancy's Collard

8:16

Greens? No, it would be. I've got

8:18

to be honest with that. It would probably,

8:20

it would either be my ham or

8:22

my roast potato, because I think those are

8:24

the things that I don't let anyone

8:26

else touch. All right. So I do a

8:28

very good, like, Christmas slash Thanksgiving full,

8:31

like... bone in gammon has to be smoked.

8:33

I get it from Virginia because that's

8:35

the place where the pigs are very well

8:37

looked after in America. So the

8:39

ham comes in and it's like smoked,

8:41

but the preparation is like crazy. So I

8:43

cook it for three a half hours.

8:45

I've got this ham pan. It's like a

8:47

hamster child in there. And

8:49

you put in nigella seeds, mustard

8:51

seeds, fennel seeds, a bay

8:54

leaf. You do an onion, don't

8:56

take the skin off. So you cut a red

8:58

onion, you cut a white onion, you have a

9:00

carrot in there, you do a fennel bulb. So

9:02

you're basically just creating like a very aromatic pot,

9:04

stock, gorgeous. Ham goes in, hands cooking,

9:06

oh I forgot there's star anise and

9:08

cloves in too. So you know you're getting

9:10

like a warmth and the Christmassy vibes

9:12

and it's all happening. Ham goes in three

9:14

and a half hours, you make a

9:16

glaze and I do my glaze with like

9:18

a dark demerara sugar. a bit

9:20

of like a red currant jelly we

9:22

say in America but you know red currant

9:24

sauce basically a thick cup marmalade you

9:27

make a beautiful glaze ham comes out of

9:29

the pan you're taking the entire skin

9:31

off then you're gonna you sometimes need to

9:33

trim the fat but not always then

9:35

you're gonna do like a beautiful diamond pattern

9:37

all over it you put all the

9:39

cloves in in the middle of each diamond

9:41

and then you've got your oven on

9:43

and you're gonna baste the whole thing with

9:45

the beautiful glaze that you've made That

9:47

then goes in the oven, cover the ham,

9:49

goes in the oven, and it just looks like

9:51

the most beautiful festive. It's like a movie. a

9:54

movie of a ham. But it makes the

9:56

house smell delicious. The house smells delicious. Also, it

9:58

lasts for days. So it's one of those

10:00

things, because I always think it's about the leftovers.

10:02

So when you do a sandwich with that

10:04

ham, and you've got this beautiful sourdough bread, and

10:06

the ripe pickles, and like an onion mom. you

10:10

adding cheese to that and all the things? Because

10:12

I married a Swede, they would always

10:14

add cheese to it. Where did you

10:16

meet the Swede? I met him at

10:18

work. What do you

10:20

mean at work? We were working

10:23

together. He was my first

10:25

investor, actually. Okay. Yeah, double

10:27

down. We invested well, didn't

10:29

we? In all the ways. How

10:32

long have you been together? 16 years

10:34

now. oh yeah 16 years and four

10:36

kids later and I yeah still love

10:38

him very much yeah four kids I

10:40

got three and did you it is

10:43

do you feel like going from three

10:45

to four like simplified it or well

10:47

you know I didn't go from three

10:49

to four I went from two to

10:51

four because oh you've got twins they

10:53

were twins absolutely and I had my

10:55

twins by surrogate and so it was

10:57

even more strange in the sense that I

10:59

didn't carry the twins the twins arrived

11:01

and of course you know with IVF you're

11:04

putting twins in so you know what

11:06

you're getting but you can never you can

11:08

never fully appreciate what two babies at

11:10

the same time is like even if you've

11:12

got two kids yeah yeah okay yeah

11:14

that is and having them last as well

11:16

at like yeah yeah but they're amazing

11:18

you know now you just you've got four

11:20

kids you just have to do things

11:22

differently how old are the twins three three

11:24

years old and they're adorable absolutely adorable So

11:27

do they miss you when you're away? I

11:29

mean, I'm sure do. I'm just going

11:32

to ask you. This is what she does

11:34

to me. No, no, no. Here's the

11:36

thing. This is the important thing. I'm sure

11:38

they do. But that's not something

11:40

I let trouble me. And I'll be really honest

11:42

about that because I do think that... someone

11:44

like me, I have a lot of businesses, I

11:46

have a lot of priorities. You're traveling all

11:48

around the world. I'm traveling all the time, but

11:50

the truth of it is I choose to

11:52

travel. I choose to leave them. It's not like

11:54

anyone's like, you've got to get on a

11:56

plane. That's my choice. That's my ambition that does

11:59

that. And so I'm really honest about the

12:01

fact I'm usually quite happy to leave them in

12:03

a way. It's so funny because a couple

12:05

of months ago, my daughter said to me, my

12:07

eight -year -old daughter, she was like, oh

12:09

my goodness you know I'm so sorry that

12:11

you have to go to New York and

12:13

I was like why and she said well

12:15

it must be so lonely and I was

12:17

like oh love I have an amazing time

12:19

I think she thought when I travel it

12:21

was a hardship I was like babe I

12:24

sleep diagonal I'm in a hotel suite all

12:26

by myself like mommy really loves it when

12:28

she leaves you know and she's like oh

12:30

you know i was like yeah and actually

12:32

i think it made her feel a little

12:34

bit better about things but do you buy

12:36

presents when you're away besides chocolate cornflakes well

12:38

they're not for them they're not even open

12:40

no do they not know about Percy pigs

12:42

no no kids don't eat candy which is

12:44

the weirdest thing how do you know they're

12:46

eating sweets They're just not

12:48

into it. I don't know what it is.

12:50

My eldest two are kind of fussy eaters,

12:53

which for someone like me who's a real

12:55

foodie, it's like seriously problematic. Also,

12:57

when you grew up with not enough

12:59

food, and now we have plenty and

13:01

I'm like, and you are not eating

13:03

properly, what is that? So I've got

13:05

two that are amazing eaters and two

13:07

that are a little bit true. But

13:09

back to your children and working, because

13:11

I had so many friends of mine

13:14

that passed around your woman's hour. interview

13:16

that you did and that you said

13:18

and it and as somebody that does

13:20

Work hard that's just been away for

13:22

ten days that my eight -year -old was

13:24

less forgiving about it. She was like

13:26

torturing you she was just I

13:28

mean, FaceTime is annoying anyway, it? FaceTime is annoying

13:30

because you can get them in a wrong moment.

13:32

You have to, like, the FaceTime I try to

13:34

ease up on. But I think that she kept

13:36

on seeing me, like, with the blue sky behind

13:38

me, and she was confused because she was like,

13:40

I thought you were supposed to be working, and

13:42

I'm like, yeah, I'm waiting for every bugger to

13:44

wake up in Los Angeles. They start so late

13:46

in Los Angeles, music start late? It's so annoying.

13:48

Oh, okay, because we are the early birds of

13:50

life, innit, Leigh? it's so... Yeah, but it's... They're

13:52

like, yeah, should we start at two? No, I

13:54

haven't got to say I've been up since six.

13:57

But anyway, I think she was of

13:59

confused, but I remember your women's hour

14:02

interview that you did, I think maybe

14:04

a year ago. I think it was

14:06

like a year ago. And you talked

14:08

about being the parent that isn't going

14:10

to be at every pick up and

14:12

drop off at school. Absolutely. And for

14:14

somebody who... punishes themselves a lot of

14:16

the time for not being able to

14:18

do it all the time. I found

14:20

that, yeah, but I felt so many

14:22

of my girlfriends really, it resonated really

14:24

well with them and it was passed

14:26

around as like, thank you. Well,

14:28

I think with it, motherhood is

14:30

one of those things that there's such

14:32

an expectation and in my experience is

14:34

that everyone has a totally different experience

14:37

and a totally different set of ways

14:39

that they mother. And for me, it's

14:41

always been about Well, my ambition

14:43

didn't disappear when I had kids. In fact,

14:45

I remember having gray and feeling like the most

14:47

ambitious I ever was when I sat in

14:49

that hospital bed, because I was like, well, now

14:51

I know what it's all for. Now I've

14:53

got this, like, living, breathing, human being that's going

14:55

to rely on me. And so I was

14:58

like, get me out of this bed. I've got

15:00

to get back to work. But I think

15:02

on the mothering thing, like, I'm really honest. I

15:04

think about myself as like a three -hour mum.

15:06

It's like, I'm really great for about three

15:08

hours. And after that, I'm kind of over it,

15:10

like. Noon on a Saturday.

15:12

I'm like I'm ready to do my own

15:14

thing and that's just my choice and

15:16

that's just the way that I feel and

15:19

I think a lot of people feel

15:21

guilted into feeling like Every waking hour that

15:23

they need to be somehow in service

15:25

of their kids. It's like I just don't

15:27

feel like that and I also think

15:29

kids are super Resilient like my job is

15:31

not to usher them through life and

15:34

figure out everything for them. It's like we're

15:36

here together. I'm in an experience and they

15:38

need to see me. I think that,

15:40

you know, we mostly think... raising our kids

15:43

and leading by example right it's like

15:45

you you you behave a way that you

15:47

want your kids to behave if you're

15:49

empathetic they're going to be empathetic if you're

15:51

a good person chances are they will

15:53

model that behavior and so me being ambitious

15:55

me being unashamed about what it is

15:57

that's important to me i think it's just

15:59

teaching them to prioritize what they really

16:01

want to do so i don't get that

16:04

like pang of guilt about it because

16:06

i'm like this is just us being honest

16:08

with each other have your kids Told

16:10

you what they want to be when they're older.

16:12

Do they want to be CEOs? No, do you

16:14

know what? It's so funny. So my it's it's actually

16:16

really funny My oldest son is 100 % gonna be

16:19

in some kind of creative business But if you

16:21

ask my daughter I'm always like do you want

16:23

to come and like you know come to the office

16:25

and be with my mean she's like No, thank

16:27

you. I want to write my own story Was

16:30

that the eight year old? Yeah, the

16:32

eight year old. She's fierce, like really,

16:34

really fierce. So I don't think that

16:36

they're going to do anything like what

16:38

I do. I think they're really like

16:40

individual and very independent. Can

16:42

we talk about your growing

16:44

up? You were raised

16:46

by your mum. and

16:49

in East London. That's right. And

16:51

what did she, mum said

16:53

that she, she worked for Morgan Stanley, it?

16:55

Yes, she did. Absolutely. My

16:57

mum was a banker, so she, it's really

16:59

interesting actually because she started her career as

17:01

a window dresser. So she was a creative

17:03

person. And I think she just ended up

17:05

in banking because she needed something that was

17:07

secure and she needed something that felt like

17:09

her version of like this is what you're

17:11

supposed to do when you're a grown -up. And

17:14

I don't think she felt like she could

17:16

rely on a creative career. Like as in

17:18

those days, it just wasn't so defined and

17:20

so solid. And so she thought like working

17:22

in a bank was what you do when

17:24

you're like a responsible mom of four kids.

17:26

And I don't know that she had that

17:28

much choice. She just, you know, like a

17:30

lot of people fell into a job and

17:32

went with that job and went with the

17:34

momentum and ended up at Morgan Stanley. And

17:36

she made a great living, but I think

17:38

it was a very hard place to be

17:40

like in banking. 30 years

17:42

ago as like a, you know, a

17:45

woman. A woman? Yeah. She's tough. sausage party

17:47

in there. Like, it's full

17:49

of willies, Mum. Oh, my God,

17:51

is that what you call it?

17:53

Yeah. That's a good one. It

17:55

is. But it would otherwise sound like a

17:57

party we would definitely want to be at, because

17:59

Ali would have her sausage. Laugh,

18:01

I have two sausages every morning when I'm

18:03

in England. Do you? And brown sauce,

18:05

that's my breakfast every day. You

18:08

know what, I have to say, I

18:10

think that, I'm sure you're gonna say you're

18:12

an HP girl because like, I mean,

18:14

however, may I just put in front of

18:16

you the Simon Rogan who is an

18:18

amazing chef, his brown sauce,

18:20

it is a different texture and it's

18:22

slightly sweeter but it's heaven on earth. different

18:24

texture like it's in a jar oh

18:26

okay so it's harder it's a bit hard

18:28

a bit firmer I mean I'll try

18:30

it not gonna you know fully step in

18:33

and endorse it or anything it's been

18:35

HP it's HP HP's I've just got it's

18:37

classic also do you know what I

18:39

really enjoy the way that looks Me

18:41

too. Hasn't it

18:43

got the Houses of Parliament on the front? Has

18:45

it? think you're right. I

18:47

think you're right. Very English. I

18:49

wondered if it was that. What? I

18:51

didn't know this. got Big it? So

18:53

Google that. No, it's not. That's a

18:55

great pub quiz question. not. the Houses

18:57

of Parliament. I'm like, why? Hold on.

18:59

Hang on. It has. What?

19:02

Is HV what it stands

19:04

for? Please, no. No, no. Our

19:06

whole lives. No!

19:09

No, I think right. No,

19:11

but it's a... Yeah, I

19:13

told you! That's such good trivia,

19:15

Mum! I need to leave

19:17

immediately. That's a lot

19:19

of information for me right now. How have

19:21

I eaten that? My whole life. No

19:23

one has solved it, Zero curiosity for what

19:25

it actually stands for, either. That

19:27

is very... No, seriously. impressed.

19:30

I'm impressed by you. I was

19:32

already impressed by you after the

19:34

Swedish Ibiza story, but now... Actually,

19:36

let's talk about some other sources,

19:39

which leads us can't wait! Okay,

19:41

so we watched, we're recording

19:43

this the day after your episode

19:45

of Dragonstone went out, you're

19:47

a guest judge again, and you

19:49

invested in two brothers. Yeah,

19:51

the best. Lumberjacks.

19:53

Lumberjacks. They're so

19:56

sweet. What was

19:58

the ginger one

20:00

called? Jadon. Jadon. They're just

20:02

the best. Jadon's not the 21 year old.

20:04

Wait a minute. Brendan. Brendan's

20:06

the oldest one. He just sobbed the whole

20:08

time. a

20:11

father of five. He's

20:13

30, what? Maybe he was just tired. No,

20:18

I have to tell you. I mean,

20:20

first of all, They're pitch, they're exactly

20:22

the reason to do a show on

20:24

Dragons, right? Because you're talking about two

20:26

boys raised by a single mom, there's

20:29

four brothers, they are just... unbelievable.

20:31

The energy from the younger ones. Can you

20:33

feel it? So smart. Wow. I mean so

20:35

smart and so We had so little opportunity

20:37

as well. Well that's the whole point. I

20:39

mean and you look at what they've done

20:41

they put a hundred quid each into this

20:43

brand and they are foodies. They grew up

20:46

with a granddad that was obsessed with barbecuing

20:48

fighting over bits of chicken. Yeah. And so

20:50

when it came to starting a business the

20:52

whole thing was like this is what we

20:54

know and this is like we want to

20:56

make it like easy. This is different branding.

20:59

Emma, got her way. I

21:02

went straight in. Emma, you went, you sit. We've

21:04

got to make that look relevant for today's audience. In

21:06

this sense, they are experts when it comes to

21:08

food and flavor profiles. And I think a lot of

21:10

entrepreneurs believe they have to be good at everything.

21:12

And you very rarely She's a knife down there. I

21:14

think they're amazing because they actually listened. And they

21:16

were like, you know what, Emma, you're right. And look

21:18

at this. It looks better. Look at this. This

21:20

is going to jump off the Oh, Brendan's kind of

21:22

chill on me. He's just now got a brown

21:24

beard. Yeah, you know, I just, I risked to hold

21:27

him. You restarted him. You gave

21:29

him the glow up. But how has he

21:31

still got a plaid shirt on? He actually does,

21:33

for sure. I've been with him a couple

21:35

of days this week. And have they moved

21:37

their premises to a bigger place? Well, they're doing

21:39

a couple of things because you have to

21:41

find, they've got to find a lot of distribution.

21:43

And he is hoping that, you know, Sainsbury's,

21:45

Waitrose, Asda, Morrison's, wherever you are, everybody, come and

21:48

knock on my door because these guys need

21:50

to be in a major supermarket. And

21:52

that is what I'm excited about them. Are you going

21:54

to be using the Louisiana Cajun in your Cajun I tell

21:56

you. A thousand percent, but you

21:58

know the one I love is the moonshine

22:00

magic. It's over like that name. What

22:02

is in that? It's for the

22:05

mango one. And they go, yeah,

22:07

so it's like a really gorgeous

22:09

like fruity, spicy, have a

22:11

little, and that's actually the biggest

22:13

seller. Oh, really? Yeah. That's the

22:15

top seller, which is actually so interesting, but you

22:17

know, it's like, I love the tins, I

22:19

love what they do, they're really great flavors. Oh,

22:21

that is good. It's good, no? Oh, like,

22:23

mm. And they go really good on

22:25

a bit of fish or on a bit of chicken. It

22:28

is good. It is good.

22:32

I definitely put that on chicken. You definitely

22:34

put it on chicken. And it's so nice

22:36

because these are clean because what you have

22:38

to imagine like a lot of seasonings are

22:40

full of fillers. If you can't read the

22:42

ingredients on the back, we know we shouldn't

22:45

have it. And there's very little salt content,

22:47

very little sugar content, all natural ingredients, no

22:49

fillers, no stabilizers, no nothing in there. That

22:51

is very, very good. What

22:53

were you eating when you were growing up?

22:55

So your mum was working full time. I cooked

22:57

for the kids. You cooked for everyone. Are

22:59

you the oldest? I am. I'm the oldest of

23:01

four. Of four. And

23:03

was your dad around at all? He

23:05

was not around at all. You know,

23:07

I rekindled with my dad in my

23:09

kind of late teens. So maybe like

23:11

18, 19, but he wasn't present for

23:13

my childhood. Now we're great friends. He

23:16

calls me every week on a Sunday,

23:18

just before lunch, you know, chats to

23:20

my kids. But I didn't

23:22

grow up. with him but I did have

23:24

like a lot of you know my dad's

23:26

black my mom's white and I had a

23:28

lot of people around me in terms of

23:30

like friends that of my mom's that really

23:32

kind of kept that culture and especially that

23:34

food culture in my life and so for

23:37

me that's like a huge part of like

23:39

what I love cooking. So where was he

23:41

from the Caribbean? Yes absolutely my dad is

23:43

actually Trinidadian. Oh wow. Yeah, who's Trinidad? Does

23:45

he sound like that? No, he doesn't. He

23:47

sounds like a bloke from East London. He's

23:49

been here his whole life. Oh, I

23:52

love that. Trinidad. a lovely little

23:54

sing -song accent. It's gorgeous. one of the

23:56

best Caribbean accents. It's the best, I

23:58

think. is. It's so true. And you just

24:00

think of cricket whenever you hear it,

24:02

really. It's so true. That beautiful accent. It's

24:04

very true. So he never even visited? No,

24:07

you know, it's so interesting because you

24:09

always wonder, you know, my mum and dad

24:11

broke up when I was like, five

24:13

or six and you know there was messy

24:15

it was not like a kind loving

24:17

you know what do they call it now

24:19

they did not unconscious consciously uncoupled that

24:21

was not it they very consciously very dramatically

24:24

uncoupled and scarred the shit out of

24:26

all of us um having said that I

24:28

you know my mum was like a

24:30

very very very strong and still is a

24:32

very very very strong person so I

24:34

never felt Like this big gaping hole of

24:36

not having a dad, I had a

24:38

granddad, I had my uncles, I had a

24:41

lot of like men, male figures around

24:43

me. And I honestly, you know, I was

24:45

very, very happy to like reunite with

24:47

my dad. So culturally, that food wise, you

24:49

were eating English food, you weren't A

24:51

bit of a mixture actually, because mum's... Is

24:53

your mum any good at cooking? She's

24:55

really not a good cook. My mum's not

24:58

good at cooking English food, quite frankly.

25:00

So like a two dish person. She

25:02

wasn't going to out. She can cook jerk chicken

25:04

and she can do an Irish stew. Yeah,

25:06

do you have a good recipe for

25:08

jerk because I don't like very hot and

25:10

I like Duns River the powder. Oh,

25:12

you do? Yeah, no. Did they do a

25:15

jerk? Did they do a jerk? They

25:17

do, they do. And it's very good, but

25:19

I never liked the sauce because, you

25:21

know, so first I should say that I

25:23

grew up with a Jamaican stepfather and

25:25

I learned to cook jerk from my step

25:27

-granddad if you like. But it was always

25:29

about a paste, like you make a

25:32

paste in a blender and it's very hot.

25:34

I had to give it away to

25:36

you because the paste was so hot it

25:38

made my eyes look I couldn't even

25:40

eat it. No, you can't even, you know,

25:42

as a kid I remember the mistake

25:44

of like putting your face like in the...

25:48

Smelling it with the Scotts bonnet will take

25:50

your head off. Whereabouts were you

25:52

in East London? We were in Plasta. So

25:55

a memorable meal from

25:57

your childhood? What would it

25:59

be? Would it be the Irish

26:01

stew or the jerk chicken or would it be

26:04

something that you made for everybody that was a

26:06

winner? I think it would probably be something that

26:08

I would say that would not. It would probably

26:10

be something that I made. We grew up very

26:12

simple. bacon sandwiches with

26:14

cheese on toast and like chicken rice

26:16

and salad it was like very

26:18

very simple and like as a treat

26:20

you'd have a spaghetti bolognese or

26:22

a roast dinner like those were the

26:24

things that I grew up having

26:26

and a lot of takeaways really really

26:28

like we loved the Chinese we

26:31

loved in India and it was like

26:33

Chinese order That is probably

26:35

my go -to meal of life. I like

26:37

Krispy Kreme McDuck, you know, with pancakes and

26:39

the pump sauce. That just to me

26:41

is the absolute best thing. And you know,

26:43

I like an egg fried rice and

26:45

I want a one ton soup. And it's

26:47

like, I want the prawn crackers and

26:49

chicken chow mein. Like the whole thing. I

26:51

need like the whole shebang. And that's

26:53

the problem of living in America. You can't

26:55

get that kind of Chinese food. Can

26:57

you? No, it's just different. It doesn't. Well,

26:59

it just, of course, you probably can.

27:01

I should correct myself. It just doesn't taste

27:03

like I want it to taste. I

27:05

want it to taste. like the Chinese takeaway,

27:07

like English takeaway from the Forest Gate

27:09

roundabout, you know, like that's what I need

27:11

with curry sauce in a polystyrene cup,

27:13

not a fancy Chinese. I was always touched

27:15

when you look in the supermarkets, you

27:17

can get Chinese curry sauce. Yeah,

27:19

you can buy Chinese curry sauce

27:21

to put, make your Chinese curry chicken.

27:23

to go back to the supermarket.

27:26

I need to do another supermarket run.

27:28

not funny because it must emanate

27:30

from being in take away and take

27:32

away for sure 100%. I missed

27:34

your seat at a seat at the

27:36

table. I know, I

27:38

so wanted you there. Yeah and thank

27:40

you for the invite. Of course. I

27:42

would love to know about how that

27:45

started and also well who who do

27:47

you cite who do you decide to

27:49

invite and also cuisine wise how do

27:51

you go with like the the meals

27:53

so it's a can you explain to

27:55

people that don't know what your seat

27:57

at the table is. Absolutely so I

27:59

mean honestly the the basic premise was

28:01

that When you are a young founder

28:04

or a young person starting their career,

28:06

you're never really invited anywhere that's useful.

28:08

And suddenly you get successful, and much

28:10

like you, everyone invites you ever and

28:12

you either don't really want to go

28:14

or you're too busy. And so

28:16

the premise of a seat at the

28:18

table was for me to bring together

28:20

people that are just getting started, founders

28:22

that are just on their way that

28:24

might have certain questions about what they're

28:26

doing, and a lot of very, very

28:28

established women. And when I say established,

28:30

women I mean those that are established

28:32

in their career but also my network

28:34

my lawyers my managers people that you know

28:36

have helped me get through tricky situations

28:39

people that want to invest in female

28:41

funded and led businesses and so it's

28:43

really about bringing a group of people

28:45

together that can be useful to one

28:47

another because I have this theory that

28:49

women spend a lot of time thinking about

28:51

networking but it's not networking that makes

28:53

you successful it's knowing how to use

28:55

the network knowing how to use people

28:57

to your advantage and I think men

28:59

do that more easily than women do

29:01

and I'm doing a big sweeping massive

29:03

generalization on purpose because I'm trying to

29:05

constantly say to people it's okay to ask

29:07

for stuff it's okay to not know

29:09

and women you know in that pursuit

29:11

of kind of perfection always feeling like

29:13

you need to be the best at

29:15

everything and certainly you shouldn't show your

29:17

weaknesses or when you're not good or

29:19

you don't know something we try to do

29:22

everything in businesses and it's like no

29:24

you shouldn't be everything you should be

29:26

the best podcaster in the

29:28

world and then you should use other people

29:30

to figure out what are the you

29:32

know selling of the ads look like you

29:34

wouldn't like try to lie and film

29:36

your own podcast any more than you should

29:38

try to go out and raise the

29:40

finance for it so it's really about extending

29:42

the natural networks of women so that

29:44

they can be successful and get shit. Done.

29:46

Sorry, I keep tapping on the table.

29:48

No, you're gestural and I love it. And

29:50

honestly, what I try to do, because

29:52

I've done them in New York and in

29:54

LA and in London, I'm really trying

29:56

to... force a conversation and so at the

29:58

start of those dinners I actually tell

30:00

everyone like the purpose today is for you

30:02

to get to know each other but

30:04

to be honest about like where are you

30:06

getting stuck like what are your problems

30:08

right now because there will be someone in

30:10

the room that's either been there or

30:12

is willing to help you and then when

30:14

you set that up when that's the

30:16

intention what happens is like magic in the

30:18

room and everybody speaks like Two

30:20

nights ago when we did this, I think

30:22

I had like 45 people in the room.

30:24

I reckon 25 of them stood up and

30:27

spoke and then there was a lot of

30:29

private conversations going on. No one just stays

30:31

at the table. So it's just a really

30:33

lovely thing that I started and actually what

30:35

I've seen is People are really

30:37

making them work for them. They

30:39

actually get in that room and all

30:41

these friendships happen. And I'm like,

30:43

that's exactly what I wanted. I wanted

30:45

women to get together and actually

30:47

figure out how they help each other.

30:49

looks gorgeous. That

30:52

looks insane. Is

30:54

it mango? Oh my God, can

30:56

I just... It smells amazing. Mum,

30:59

and this is before you

31:01

knew about the old moonshine magic.

31:03

Is that mango? Or

31:05

is it potato? Oh my god, I'm so

31:08

excited. There's no way I'm eating the shit on

31:10

the plane now. We don't need your curry

31:12

now, birds, do you? Well, it's a long flight.

31:15

What are you going to be watching on the plane? Oh,

31:17

do you want to go to sleep? I

31:19

sleep and then I work. I always do it

31:21

that way around because on a long flight

31:23

like that, if you try to work while you're

31:25

tired, you're just not doing the best job.

31:27

So like I'll sleep and then I'll choose. I'll

31:29

bang it out for four hours. So you

31:32

don't just have that time to just switch off.

31:34

You're always on. Yes,

31:36

that's the honest truth. Yeah,

31:38

like yeah, I'm not gonna lie to you I think

31:40

that there's there's a trade -off with all of these things

31:42

You know and you you have to you have to

31:44

be willing to do what other people won't

31:46

do and you've got to be willing to take a

31:48

lot of shit that other people won't and you know

31:51

so I think that we we

31:53

shouldn't lie about these things yeah I work

31:55

too much I do a lot and I'm probably

31:57

not as rested as I could but on

31:59

the flip side of that I really have an

32:01

amazing life and I love what I do

32:03

and I'm really happy to be in the position

32:05

that I am. Have you have you ever

32:07

reached burnout? Honestly,

32:10

no, because I'm too selfish. And that's

32:12

the truth. I stopped myself. I've

32:14

been knackered. Oh, yes, please. I've

32:17

been absolutely at that, at that

32:19

breaking point, but I think I know

32:21

myself enough to pull it back.

32:23

And I think that would have happened

32:25

to me when I was younger.

32:27

But certainly now it's like, I schedule.

32:29

And a witch picture. Or

32:31

may I have a leg, please? Thank you.

32:34

Or any brown meat. Like I'll do a fire, I'll

32:36

do whatever comes out. So

32:38

you schedule self -care every

32:41

day? Every single day. I'm

32:43

a meditator. What kind

32:45

of meditation do you do? Transcendental meditation.

32:48

For my 40th he said that he thinks

32:50

it would be life -changing for me so

32:52

I need to do the course. I

32:54

think it's life -changing. I did the course.

32:56

Me and my husband did four days. Thank

32:59

you very, very, very much. Thank

33:02

you mom. So you and your husband

33:04

learnt for four days? Yeah we did a

33:06

full -time course. No and somebody comes to

33:08

your house and it's very like ritualistic

33:10

and it's for a few hours but I

33:12

actually really have because I've been meditating

33:14

for a long time but not and let

33:16

me just be honest about the transcendental

33:18

you're supposed to do I've bought like two

33:20

20 minute sessions a day. So people

33:22

are gonna be like, Emma, you're not transcendental

33:24

meditation because you're only doing one session.

33:26

I do 20 minutes in the morning and

33:28

sometimes, maybe every 10 days, I get

33:30

the second 20 in. You could do it

33:32

on the plane today though, you? Exactly.

33:34

And so things like that, I would do

33:36

it on the plane or if a

33:38

weekend, maybe I fit the second session in,

33:40

but it's hard for me to get

33:42

the second session. What's it like? Delicious, nice.

33:44

Yeah, it's lovely. It's absolutely, oh, and

33:46

this has got a bit of spice in

33:48

it. You don't not like spice. I

33:50

know she's got a lot of, well, yeah.

33:52

But mom tell her, is it Ravinda

33:54

Bogle? Yeah. Shout out Ravinda. Absolutely. Have you

33:56

ever eaten jaconi? No, I haven't. Is

33:58

it delicious? It's amazing. You've got to go.

34:00

Where is it? In Marilabon,

34:03

just near this is kind of coconut.

34:05

Oh, what's that other Indian restaurant

34:07

that I love in Marilabon? Trishna. Oh,

34:09

I've never been. Oh, my God,

34:11

guys. It's amazing. What's that? So

34:13

it's done with coconut milk.

34:15

Oh, it's absolutely. It's really lovely. Can

34:18

I tell you, it's absolutely delicious.

34:20

I'm not joking. This

34:22

is yum. Have

34:24

you eaten well whilst you've been here? I

34:26

really have. I always go back to all

34:28

my favourite restaurants. What's your favourite restaurant? You

34:30

know, I'm a classic person. I like Scots.

34:32

I like Scots, the fish restaurant. Yeah, because

34:35

I feel like the fish is so good

34:37

in England. Last night I went to Arlington,

34:40

which is like a And that's a new

34:42

spot, it? It's a new spot. but all

34:44

the old recipes, you know, all the stuff

34:46

that we love, which was delicious. So when

34:48

you get back home, what will

34:50

be the first thing that you cook? Probably

34:52

an omelette. I'm one

34:54

of these people that just loves an

34:56

egg in any form. Babe, I wrote

34:58

a food memoir called Omelette. Really? Yes,

35:00

I did. And a good omelette

35:02

is a thing of beauty. Now, are

35:05

you one that... Likes to kind of almost

35:07

scramble it first and you make like

35:09

it almost like a kind of a Japanese

35:11

slash friend should I do it like

35:13

the chef's do I do you semi -scrambled

35:15

and then I let it pull together and

35:17

I'm not on a cooker I'm

35:19

a folder. Yeah, do you know what? I've

35:21

tried I cannot I do

35:23

a wooden spoon. A

35:26

wooden spoon? Not even a spatula! A

35:28

wooden spoon! Isn't that

35:30

insane? Every time someone sees me do it, they're like,

35:33

what are you doing? I do a wooden spoon. And it

35:35

works. Yeah, and I have the most rank old wooden

35:37

spoons as well that you'd look at and be like, what

35:39

is living in your wooden spoons best? I

35:41

won't let them go. What frying pan are

35:43

you using? I'm using like a lovely, I have

35:45

like copper pans. I like a

35:47

copper pan for an omelet, but you

35:49

know, I'll go in some like non -stick

35:51

thing that my, you know, whatever.

36:04

I tell you what is the

36:07

magnificence of this curry that we're

36:09

eating, the potatoes. Do you like

36:11

that? Oh, they are like cooked

36:13

to perfection. I also

36:15

like that you've let them eat such big pieces.

36:18

It's a good recipe. What is this recipe? So

36:20

Ravinda Bogle is one of our, she's been

36:22

on our podcast, she's amazing. She's the one, she's

36:24

the one that we want you to go

36:26

to the restaurant, Gikoni. I've won my 100 diamond.

36:28

She's amazing. This is what I'm in for.

36:30

She makes she calls it immigrant

36:32

home cooking and she's so it's

36:34

kind of she'll do the most it's

36:36

one of the sexiest starters in

36:38

London which is a prawn scotch egg

36:41

with banana ketchup it's unbelievable I'm

36:43

sorry one second what what happened delicious

36:45

it's a prawn scotch egg so

36:47

instead of the sausage that's like mint

36:49

on the outside with an egg

36:51

and then a banana ketchup it's yeah

36:53

stunning she's amazing why has nobody

36:55

told me she's amazing oh my god

36:57

that's that's insane do you always

36:59

say I also love a Scotch egg

37:01

when a Scotch egg is good

37:03

what is that hub that's like right

37:05

by scott's like on mount street

37:07

is it the is it the we

37:09

went last week so good what

37:11

is it yeah Oh

37:14

my goodness, the scotch eggs in

37:16

there. You cut it and it's

37:18

perfection on the inside. It's so

37:20

good. Yeah, we love it. So

37:23

this is delicious, Rivendee, or accidentally,

37:25

this is delicious, Mum, thank you.

37:27

It's really delicious. Do you want

37:29

some more sauce? I'll have

37:31

another potato if it's going because I'm

37:33

a carp person. I don't feel like I've

37:35

eaten unless there's a mixture of carbs

37:37

in there. We

37:40

ask everybody their last supper. So

37:42

you've got to start a main, food, drink of

37:45

choice. All right, start. Okay,

37:47

so I've already spoken about my love of

37:49

Chinese food, but I guess, oh

37:52

my God, I don't know that

37:54

my last supper would actually go

37:56

together. It doesn't matter. Does it

37:58

not matter? No, it matter. It can just be like

38:00

my favorite, like my absolute favorite thing. All right, so

38:02

I'm gonna, because I'm dyslexic, I'm gonna do it all

38:04

the wrong way around. Okay. Probably

38:06

would be... Curry go rice and

38:08

peas and fried plantains like that

38:10

would be that's the main that

38:12

would make me so happy That

38:14

would be my main then I

38:17

would have a jam roly -poly You

38:19

know like the suet pudding like

38:21

old school out at the oven

38:23

No ice cream no custard controversial.

38:25

I don't want anything maybe some

38:28

extrafic double cream from Marks and Spencers, though,

38:30

like not anywhere else. That combination. Where have

38:32

you had this that you've loved it? All

38:34

right, so let me just tell you, Marks

38:36

and Spencers used to do in a packet,

38:38

you know, like they do the chocolate puddings,

38:40

they used to do it that way, and

38:42

like in a packet that you've put in

38:44

the oven for like 30 minutes and it

38:47

would be crusty, but then sewer -y and

38:49

squidgy on the inside and like loads of

38:51

like raspberry jam. Yum. They don't do it

38:53

anymore. Why? So I learned to cook it.

38:55

A syrup pudding is not an easy feat.

38:57

No. I've never quite got it to where

38:59

I want it, but it is delicious. It's

39:01

like a good dessert. And

39:03

then the starter. What

39:06

would I have as a starter? Honestly,

39:08

you know, I like I'm a I'm

39:10

a cured meat girl like I didn't like

39:13

a good like if the Parma ham

39:15

is perfect Yeah, and like the melon is

39:17

perfect and the like, you know, it's

39:19

like that's a kind of charcuterie ball I

39:21

used to work in a deli as

39:23

a kid. Oh, yeah And so I learned

39:25

all about the different salamis the different

39:27

meats I would have to slice mortadella it

39:29

used to make me feel like Oh,

39:31

it's not but I like the I liked

39:33

them like, you know the whole thing

39:35

of all the different meats So I probably

39:37

do it like Chuck foodery board, mixed, some

39:40

lardo, some delicious salami, I'm trying to get

39:42

into it. It'd be very, so heavy meal.

39:44

And what drink? I

39:46

mean, that's fine. And

39:49

then drink, do

39:52

you drink? Yeah, I love a drink. What's your

39:54

drink to us? Red wine, I love an Italian. But

39:56

you know, like a punch in the

39:58

face. I don't want a Pinot Noir

40:01

or something like I want a Barolo

40:03

or a Baberesco. Yeah, a Montipulli. Oh,

40:05

mm, Pulciano. All the things. I

40:07

can do a Bordeaux, but I really

40:09

like Italian ones. Juicy, heavy.

40:13

Have you had to deal with a lot of

40:15

Pinot Noir in your time in States? Yeah,

40:17

they love a Pinot Noir on a plane, don't

40:19

they? It's always that Pinot or Chardonnay, and

40:21

I'm like, neither. Do you keep

40:23

your skins on when you're eating? Or

40:26

do you have to take them off to

40:28

get 100 %? I will be

40:31

really honest, I'm not like... a

40:33

shapewear everyday girl. I'm a shapewear occasion

40:35

girl, but I wear skims undies,

40:37

fits everybody, every single day. I'm gonna

40:39

put it out there. Skims, God

40:41

bless skims that they came along and

40:43

saved me with the shapewear. I

40:45

wear their bras, like I've got tiny

40:47

little titties, these ones, they're so

40:49

good. I love

40:51

them. I haven't got skims shorts

40:53

on. Did you know you're gonna be eating a

40:55

lot? No, but

40:58

that's fine, it doesn't, yeah it's fine.

41:00

expands with you. They're fine. It's

41:02

different levels to the shape way. You

41:04

know, you've got that and then you've got

41:07

the ones I've had you try to

41:09

not breathe to get them on. Well, that's

41:11

because you're spanks. I mean,

41:13

I didn't say that. Listen, it's

41:15

a new generation. I'll hook you up. Don't

41:17

you worry. Skims is the greatest. Don't you

41:19

worry. The greatest gift is the greatest gift

41:21

to all my friends who of teachers or

41:23

have never really had to wear shapewear as

41:25

much as I have and they wore it

41:27

for my 40th and I said just get

41:30

yourself some bloody skims and I went through

41:32

it and they were like what is this

41:34

sorcery? So would it? So it's not the

41:36

same as wearing... No, it's just better. It's

41:38

just better. don't have to

41:40

not... because I'm always worried when like...

41:42

No, no. ...pushing everything in, it's not

41:44

going to go somewhere. No, no, no.

41:46

No, no, no. It sucks it in

41:48

and sometimes sometimes your belly that was

41:50

the lower belly sometimes you then have... It

41:53

doesn't come up to your throat. Absolutely

41:55

not. Promise you.

41:57

Okay. Oh my god, mum, that

41:59

looks gorgeous. What now? What

42:01

is that? What is this?

42:03

Do you need another cup of tea to go with

42:05

this? Oh my gosh, yeah, maybe. I mean, I don't

42:07

want to keep your mum just moving the whole time.

42:09

No, thank you, mum. But go on. Yeah.

42:12

Basically put the cup... What are

42:14

you surfing us? Thank you, darling. It's...

42:19

I forgot what it is. A

42:22

yoghurt cake with orange

42:24

and lemon and yoghurt

42:26

and orange curd to

42:28

cure. Help yourself to

42:30

fruit. Thank you. Another

42:32

delicious mouthful. Mum,

42:36

you've absolutely killed the cooking today.

42:38

First of all, the sauce

42:40

situation on the top is heaven.

42:42

With that little crunchy almond.

42:44

I also love it that it's

42:46

not too sweet because I

42:48

love dessert. I

42:51

don't want to say savoury, like just

42:53

not a crazy sweet dessert, you know. No.

42:55

I'd rather have a piece of bread

42:58

than a, yes, sweet, sweet, sweet thing. This

43:00

is absolutely heaven. Whose recipe is this? Yotam.

43:02

Yotam. Oh, we love. My

43:04

favourite. One of the things I

43:06

miss most in England is

43:09

Ottolenghi. So he says to make

43:11

the orange curd. I

43:13

bought Delsford organic and mixed it with

43:15

the yogurt. You're forgiven. I

43:17

think that's 10. That's very Nora Ephron,

43:19

have you? Yeah, and it's clementine as well,

43:21

not orange. I still think it's nice. We're

43:24

enjoying it. This is amazing, Mum. This

43:27

is good. honestly

43:29

so delicious. Yeah,

43:31

amazing. So you're going to

43:33

make an omelette when you get home? I

43:35

will definitely make an omelette. What will be in

43:37

the omelette? Oh my

43:39

God. I don't put anything in.

43:41

No cheese, nothing. In

43:46

my house, they're like, why are you making

43:48

an omelette instead of making scrambled eggs? But it's

43:50

just a texture thing that I don't want

43:52

anything in an omelette. And when you say that

43:54

to people, they'll give you a little bit

43:57

of cheese. No, thank you, sir. That's

44:00

the omelette, salt, pepper. That's

44:03

forgiven. I mean, that's

44:05

what I like. fine. That's just what I

44:07

like. That's fine. Yeah, I don't want a

44:09

ham. I definitely don't want an onion or

44:11

a bit of... pepper, I'm like, you know

44:13

what you want, Emma? I'm very clear about

44:16

what I want. And I'm the most specific

44:18

person in the world. Can your husband cook?

44:21

No, he's a great sous chef. I mean,

44:23

can cook, but he's not a... When I

44:25

first met him, I think I introduced him

44:27

to food. You know, he's someone that thinks

44:29

of food as fuel. And if I have

44:31

one bad meal, it ruins my day. Make

44:33

me too. So it's just a different level.

44:35

Like, he can cook a chicken, he

44:38

can cook a, you know, delicious mashed

44:40

potato. But he's not like winning

44:42

any awards. Do you like a cocktail,

44:44

Emma? I love a cocktail. I love a

44:46

cocktail, I love a glass of wine.

44:48

Yeah, but what's your cocktail? You know, I

44:50

like tequila straight, like a good 1942.

44:52

She's fueling Ruth Rogers. Yeah, because

44:54

it's all she's got. Isn't it good for you?

44:57

When I supported Harry Styles, he left a

44:59

bottle of that in my room. Did you

45:02

do it? I fucking down that shit. I

45:04

didn't realise how expensive it was until I

45:06

saw it. Can I tell something? I

45:08

actually, it's really sweet because

45:11

1942 did the cocktails for this particular

45:13

dinner and they give me a beautiful

45:15

bottle which I left for my dad

45:17

who obviously immediately like googled it and

45:19

he's like, see you know what? And

45:21

I was like, yes, and that's why

45:23

it's a gift. Be happy. Yes, exactly. No,

45:26

that's it. That's a delicious choice. Do

45:28

you have it with ice or just? Yeah,

45:30

but I like one block of ice. Preferably

45:33

like a cylinder. You know, it's

45:35

like I want a circle of

45:37

ice. One. Giant one. Where'd you

45:39

go for cocktails? That's where I keep ice in

45:41

life for a while. Oh really, my fridge. for

45:43

cocktails in LA? Beverly Hills Hotel or the Bel

45:45

Air Hotel. Both of those have like beautiful bars

45:48

that are so nice. In London? In

45:50

London, I'm a Claridge's girl. I like the

45:52

Foumois in Claridge. Yeah, we love Claridge. Do

45:54

you remember we used to go there was

45:56

a Gordon Ramsay restaurant there? Yeah, I think

45:58

there still is. Yeah, we loved it. I

46:01

think there still is. That's where I stay,

46:03

London. It's just beautiful. It

46:05

really is one of the best hotels in the

46:07

world. And I don't really want you to go.

46:09

I don't want to go. I'm just, what's next?

46:11

What's our next course? No, can you

46:13

notice it? Breakfast. Breakfast,

46:16

stay over. Thank you

46:18

so much for coming on. You're completely

46:20

fascinating and brilliant and inspiring and brilliant

46:22

fun and it's just been a pleasure

46:24

to meet. Thank you. Pick your brains

46:26

about bits and bobs. No, I honestly

46:28

I love you both for it. This

46:30

is like such an amazing Dynamic and

46:32

I got fed and I mean your

46:34

kitchen. I've had two cups of tea.

46:36

I love that. Thank you for having

46:38

me. This was amazing and delicious. Thank

46:45

you

46:49

She's

46:53

a

46:57

She's so beautiful, so

46:59

much energy. So dynamic

47:01

and fabulous, generous. She's

47:03

just an absolute delight, a gorgeous

47:05

woman. Food was delicious, mum. Thank

47:07

you darling. 10 out of 10.

47:10

Rivenda, darling Rivenda, that was the best

47:12

recipe. Where was it? Was it

47:14

in the Guardian? Guardian.

47:16

And Yotam's delicious,

47:19

that was amazing. Yocke cake. I may steal that to

47:21

go and give it to my mother -in -law if

47:23

that's okay. was so easy. That was

47:25

lovely. You sift all the dry ingredients

47:27

and then you just add the wet

47:29

ingredients and it's not made with dairy,

47:31

it's olive oil. But

47:33

it's yoghurt in it. Well,

47:36

you could use your synthetic,

47:38

your coconut yoghurt. Yeah, no,

47:40

but if you wanted for

47:42

a vegan, you could have

47:44

put delicious. So delicious. Yeah.

47:47

Emma, thank you for coming on. She's off

47:49

to the airport now. I don't think she's

47:51

going to need to eat on the flight. I don't think she

47:53

will. Do you feel

47:56

like me and you should get

47:58

on the old emails and

48:00

laptop and start planning the next

48:02

season now one? Yeah. strategy

48:04

for manners. You can see all

48:06

her energy definitely is what's

48:08

the ingredients for being a successful

48:10

entrepreneur and CEO and her

48:12

enthusiasm. Yeah, big fan, big fan

48:14

here. Love her. Thank you so much and we'll

48:16

see you next week.