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1:00

Acast. Hello,

1:06

and welcome to table manners.

1:08

I'm Jessie Ware, and I'm

1:10

here at Loneys. I've been

1:12

busy working on my face.

1:14

I saw that, darling. I

1:16

had a laser because I

1:18

want to have everlasting youth.

1:20

Why wouldn't you want that?

1:22

Obviously, Jasmine, I have my

1:24

facialist and I've got this

1:26

laser. And I looked in

1:28

mental after it. And then

1:30

I went and had the

1:32

sperm under your eye. Is

1:34

that where you normally put sperm?

1:36

Oh, Jesus, mother. No, it's

1:38

polyunucleotides. It's trout sperm. And

1:40

my friend had to Google

1:42

how they extract the sperm.

1:44

And so my eyes look

1:46

slightly puffy. And the sun

1:49

poor trout there that didn't get

1:51

what he was expecting. Oh,

1:54

he's now on my face.

1:57

Oh, God. Anyway...

2:00

We have Felicity Jones on the

2:02

podcast today, who is probably

2:04

going to be up for an

2:06

Oscar. Yeah. He's already up

2:08

for a BAFTA, has been up

2:10

for Golden Globes. We both

2:12

watched The Brutalist. And it is

2:14

a wonderful, fantastic, marvellous film.

2:16

Epic, it's tragic, it's beautiful, it's

2:18

touching. Yeah, it's a lot

2:21

and it feels so grand. Some

2:23

of the shots are just

2:25

stunning. I mean, most the shots

2:27

are stunning. It was all

2:29

shot on film. And it just

2:31

had this beautiful quality to

2:33

it. So it's about Adrian Brody's

2:35

character, Laszlo Tov, moving to

2:37

America post having survived the concentration

2:40

camps. Buchenwald. And it's about

2:42

him trying to get his family,

2:44

his wife, Felicity plays, and

2:46

his niece, who Rafi Kasady plays,

2:48

over to America to start

2:50

a new life where, you know,

2:52

it feels like it will

2:54

be limitless and prosperous. He's this

2:56

amazing architect, he's kind of

2:58

revolutionary, pioneering. He's a Brutalist, studded

3:01

at the barhouse. You've got

3:03

to go and watch it. But

3:05

basically, I'm a fan of

3:07

Felicity. I think she's an amazing

3:09

actress. I was a fan

3:11

of her and Chalet Girl. Me

3:13

too. Love Chalet Girl. Well,

3:15

I remember her as Emma Grundy.

3:17

Emma Grundy, yes. On The

3:20

Arch, yes. Actually,

3:22

I was in Paris with

3:24

her probably a decade ago.

3:26

I'm trying to remember when

3:28

we were there together. So

3:30

kind of known her for

3:32

a while, but haven't seen

3:34

her for years. And very

3:36

excited to have Felicity Jones

3:38

come on, talk about the

3:40

Brutalist, talk about her career,

3:42

talk about food, and what

3:44

have you made? An onion

3:46

and anchovy tart. Right. It's

3:48

not a tart, it's called

3:50

a pisselle. Pisselle ad hier.

3:52

Pisselle ad hier, which I

3:54

think we made when we

3:56

went to Leith's Cookery School,

3:58

darling. It's kind of like

4:00

an open, flany thing on

4:02

pastry. Oh, yeah. Yeah. I

4:04

don't know what it's going

4:06

to be. I hope it's okay. Well, I've made

4:08

with it, which now I'm thinking is probably a bit

4:10

silly. I've made something with shallots on. I've done a

4:12

potato salad. Did you hear me when I said I

4:14

was making an onion? Yeah, but you're doing like caramelized

4:16

onions, and so I did shallot. For onion, onion, onion.

4:18

Yeah, okay, fine. Well, it's done now, isn't it? Yeah. And

4:20

then I've done, yes, I've done a potato salad, a kind

4:22

of french potato salad salad with shellots, cut up very small.

4:24

I've run underwater. I didn't realize that that was a trick

4:26

to get rid of the kind of oomph of them, but

4:28

they're still pretty oomph. You can peel them underwater or run

4:31

water when you're peeling them and it's supposed to take the...

4:33

Well, I just chonging them and then put them and then

4:35

put them and then put them and then put them and then put

4:37

them and then put them and then put them and then, and then,

4:39

and then, and then, and then, and then, and then, and then, and

4:41

then, and then, and then, and then, and then, and then, and then,

4:43

and then, and then, and then, and then, and then, and then, and

4:45

then, and then, and then, then, and then, and then, then, then, then,

4:48

In the other salad it's chefennel and celery

4:50

with Parmesan and a dressing quite similar but

4:52

with some garlic that you actually put the

4:54

garlic in and then you take the garlic

4:57

out ten minutes later which I think

4:59

is very clever. Infused. So it's infused but

5:01

it's not like as pungent because poor... Paul

5:03

Felicity's got to do the one show

5:05

later. I've got tick tax upstairs. I don't

5:07

think tick tax is going to cut it.

5:10

Mom, she's having onion on onion. Eating parsley

5:12

stops the smell of garlic. So anyway,

5:14

that's what we're doing. And then for pudding,

5:16

my three-year-old has come up trumps again and

5:19

has made an apple and cinnamon cake that

5:21

he made for the family and everyone loved.

5:23

So I said, mate, can you get me

5:25

another one of them on the go? And

5:27

so he made it yesterday. He made it

5:29

yesterday. He made it. I mean, let's face

5:31

it, it's my wonderful nanny helping him, but

5:34

he loves it. Oh my God, speaking of

5:36

children, I'm just going to put this out

5:38

here and I accept that this is

5:40

a very motherland situation and I want

5:42

to cringe with everyone. Last week I

5:44

went out with my lovely friends from

5:47

my son's year one class, like a

5:49

few of them, like some couples and

5:51

we haven't really gone out all together.

5:53

We were just at a local place and

5:55

my gorgeous friend next to me said something

5:57

and I miss heard. I thought she said...

6:00

He's smart isn't he? And

6:02

I went, he's incredibly smart.

6:04

Yeah, he's quite brilliant.

6:06

And she went, no, no, his birthday's

6:09

in March, right? And I went, oh

6:11

God, oh God. I'm dying and I'm

6:13

putting it out there to let

6:15

you know that I am dying and

6:18

it was so motherland and I was

6:20

a manter and I hate myself for

6:22

mishearing her. But yeah, my son is

6:24

clever. Can I just ask you? Do

6:27

you want me to put some tomatoes

6:29

in a bowl to add? Just so

6:31

it's red and I bought a bread. What are

6:33

the tomatoes for? I just thought, have

6:35

you got any basil? Have I asked

6:37

you that one? You've asked me three

6:40

times now, have you got memory lost?

6:42

Anyway, Felicity Jones coming up on 10

6:44

minutes. Felicity

6:53

Jones, you've just come in, you

6:55

are open to the Cremont, we

6:57

appreciate that cheers. I like a

6:59

little Cremont. Cheers, dear, fabulous part in

7:02

your success. Thank you very much.

7:04

And to see you again after

7:06

all these years. Yeah, let's do

7:08

it. Well, your whistle, is that what

7:10

we say? Apparently it's bad luck, if

7:12

you cheers and you don't say it.

7:14

Oh, really? Are you superstitious, Felicity? Yeah,

7:16

I am, actually. So come on, tell

7:19

me some other things that you superstitious

7:21

to that. I don't like walking on

7:23

cracks in pavements. Yeah, no, I am,

7:25

very. I mean, it's trying to find

7:27

some... control in a world of chaos.

7:29

Do you get more suspicious as you

7:32

became a more successful actress? Was it

7:34

more like you were like, if I

7:36

step on that crack, I'm not going

7:38

to get more insecure? Well, I think

7:40

you just get more insecure as you

7:43

get older, don't you? I feel like,

7:45

well, flying. I used to never have

7:47

a problem going in there, a plane.

7:49

And now, I'm like listening to meditation

7:51

apps. I'm jitter, I don't know. I

7:54

think it's having children. I think suddenly your

7:56

perceived sense of danger is so much. So

7:58

it's not flying with your... because I

8:00

know that's quite stressful. That's the whole

8:02

other side of danger, that is

8:05

definitely not relaxing. I know my husband

8:07

has gone away for work and

8:09

is on a plane and he was

8:11

like, oh my goodness, flying without

8:13

children. It's fab. It's a whole other

8:15

experience. It's actually pleasurable. You can

8:17

watch all your films. I You can

8:20

like, yeah. You can

8:22

sit down for more than five

8:24

minutes. Yeah. But you must

8:26

be all over the place anyway.

8:28

So crudgy. No, but

8:31

if you're filming, you're clearly,

8:33

did you film the Brutalist

8:35

in America? We shot

8:37

it in Hungary, in Budapest, but

8:39

it is actually set in Philadelphia,

8:41

so I have to think fine.

8:43

And you filmed it all in

8:45

Hungary? So we shot,

8:47

yeah, we shot the whole thing seven weeks, eight

8:49

weeks, yeah, cheaper. You get more bang

8:52

for your buck in Hungary than

8:54

you do States. Amazing. So what did

8:56

you do? Where did you live

8:58

in Hungary? So I was living in

9:00

Budapest. In a flat tour. And

9:02

you have to say Budapest. You can't

9:04

say Budapest. Well, you're in excellence.

9:06

So, yeah. Particularly after this film, I

9:08

have to get it right. Don't

9:10

even remember. What was your name in

9:12

the film? Just Elizabeth. Ayersjabet. Ayersjabet.

9:14

Which is a Hungarian version of Elizabeth.

9:16

Yeah. You have the same Dalek

9:18

coach as my daughter who acts it

9:20

Tanara. Tanara, yeah. It was brilliant.

9:22

Yeah. Who actually, I started

9:25

working with on the Brutalist and

9:27

have worked with twice since.

9:29

Yeah. And she has somehow that

9:31

working with her. I've just

9:33

found accents. I've sort of been liberated by

9:35

working with her. I've just found it

9:37

so Yeah, Tanara says she's fab. Yeah.

9:39

So we have to know what the

9:42

next other accents are. You don't have

9:44

to say the films, but what are

9:46

the other accents that you've had to

9:48

learn? Well, I've been doing, I did

9:50

an ensemble Christmas comedy over the summer

9:52

holidays with Michelle Pfeiffer, the formidable, amazing

9:54

Michelle Pfeiffer playing. She plays the mother

9:56

and it's about a family and it's

9:58

a version of home. alone where we

10:01

forget our mom and leave her

10:03

at home rather than a young

10:05

boy. Oh, fun. And so for

10:07

that I was doing an American

10:09

accent. So will that be coming

10:11

out this Christmas? And that'll be

10:13

coming out this Christmas. Oh, that's,

10:15

I mean it's been a long

10:17

time since you've seen you like

10:19

with snow, shallow girl. Yeah, I

10:21

did as well. Well, thank you.

10:23

Actually for Oh What Fun, the

10:25

name of the film, we were

10:27

shooting in Atlanta and it was...

10:29

searing hot, boiling hot, and

10:31

we were having to put

10:33

on these woolen jumpers and

10:35

extra coats and kind of

10:38

sweating underneath. So, yes.

10:40

Do, because I'm just trying,

10:42

when did you film the

10:44

brutalists? A while ago. So

10:47

we shot the brutalist in

10:49

20, oh God I have to think

10:51

now, 20, 22, 20, 22. So you

10:53

just had a baby. So I had,

10:55

I had. Beatrice. No, let

10:57

me get this right. My mind's

10:59

a bit soupy, but so 2023.

11:01

We shot the brutalist and actually

11:03

that was the year of my

11:05

daughter's birth was 2022. Right. And

11:07

it's just why it's a big

11:09

date in my head. But yes,

11:11

2023, we shot the brutalist. It

11:14

was around April. And you were

11:16

filming on film. We shot on

11:18

film, which was, you know, Brady's

11:20

ambition from the very, which I

11:22

think, I think, really accurate, I

11:24

think it's stunning. Oh, it's always

11:26

so beautiful to watch whenever I'm

11:28

watching something. and beyond you know

11:30

whatever it is now go this

11:32

looks really lovely what and then

11:34

you'll look and check on IMDB

11:36

and it's it's usually been shot

11:38

on film yeah it makes such

11:41

a massive difference but how many

11:43

how many takes did you was

11:45

it a bit like listen you get

11:47

two goes of each scene or like

11:49

how because that shit's expensive yeah I

11:51

mean we were pretty well I we

11:53

knew from talking to Brady I mean

11:55

not only it was such an ambitious

11:58

project and so So personal. in

12:00

some ways to Brady and

12:02

Mona, his wife, and they

12:04

broke the screenplay together, the

12:06

husband and wife team. That

12:08

we knew that it was important

12:10

that we knew exactly what we were

12:12

doing before we got to set. And

12:14

I'd have these conversations with Brady, because

12:16

actually I was signed on to do

12:19

the film two years before we shot.

12:21

And the film had been through, such

12:23

a struggle to actually get it made

12:25

and it had fallen apart and then

12:27

come together. And I came on in

12:29

2022. And both

12:31

Stacey and Rafi were both on then,

12:34

so it was the three of us.

12:36

And so I'd had two years

12:38

to really meditate on it, think about

12:40

it, prepare, get my head in

12:42

the right place to play azure bet.

12:44

And then before we started, obviously

12:46

before we started shooting, Adrian Brody came

12:48

on board and Guy Pierce. And

12:51

then obviously with them, it was all

12:53

good to go. But having had

12:55

that time, I felt really, I needed

12:57

that prep. But yeah, because it

12:59

was one of the most challenging things

13:01

I've done, I mean, apart from

13:04

Shallow Girl, which was the other immensely

13:06

challenging role. You wouldn't put those

13:08

roles together, but actually they both kind

13:10

of weirdly demanded, you prep. What

13:12

did Shallow Girl demand? I had to

13:14

learn how to snowboard. Snowboard? Yes,

13:16

that's a good point. Yeah, I remember

13:19

you were snowboarding. And I did

13:21

do it a bit and I went,

13:23

not long after I shot Shallow

13:25

Girl, and in my head I thought

13:27

it was gonna be so good.

13:29

I had this idea and then I

13:32

got up there and then we

13:34

went up, I went with my husband

13:36

and we went up with a

13:38

teacher. And I was like,

13:40

I've got this, I've got this. And

13:42

then the moment I sort of came off

13:44

the lift, like wobbled and fell flat

13:46

on my face. And then consequently throughout the

13:48

whole time kept falling over. And after

13:50

that I done a little bit of skiing

13:52

when I was younger, so I went

13:54

back to skiing. Why was it so personal

13:56

to Brady and his wife to write

13:59

the film? The

14:01

film, they've spoken about this in some

14:03

ways for them. This film is

14:05

about making a film. And they had

14:07

had a film project that was

14:10

enormously difficult which was a struggle in

14:12

the same way that Adrian Brodie's

14:14

character is struggling to put his artistic

14:16

vision in the world. They had

14:18

had something similar, but they thought, it's

14:20

not that interesting making a film

14:22

about making a film, let's put it

14:24

into a different world. And

14:28

both of them, I think this

14:30

is right, have had architects in their

14:32

family and they were both interested

14:34

in architecture. And

14:36

so they, yeah,

14:38

then they found this story that

14:40

actually on reading it when I read

14:43

the script I thought it was

14:45

as many people have thought similarly that

14:47

it was a real story. And

14:49

that they were real people. But there

14:51

must be someone real there. were

14:53

based, he was yes. They're an amalgamation

14:55

of lots of different people and

14:58

people's experience who actually lived. But this

15:00

story is a fiction, but it's

15:02

obviously informed by real events and real

15:04

people. Can we take it back

15:06

to growing up in Birmingham? Yeah. Who was

15:08

around the dinner table and what were you eating?

15:11

Well, growing up, food and

15:13

eating was a big part

15:15

of my family life. Both

15:17

my mother and my father

15:20

are tremendous cooks and there's

15:22

always been an emphasis on

15:24

family, they both, my mother

15:26

was one of three, my

15:28

father's one of four, big

15:30

emphasis on big family meals

15:33

together. My

15:35

mom actually did Christmas lunch, just

15:37

gone, which was really tasty

15:39

and there's nothing like having your

15:41

mother's cooking. It is, I

15:44

don't know what it is, it's just,

15:46

it's somehow healing in some way. So

15:49

I'm very lucky. Strangely, Jesse doesn't feel

15:51

like that. I know, I did think

15:53

I was getting like blank stares, looking

15:55

back at you. I'm like, yeah. No,

15:58

I love your food. We do. I

16:00

just get it every week, which

16:02

I'm very lucky. Yes, yeah, the more

16:04

sparing it is, then the more

16:06

you'd probably appreciate it. What was your

16:08

favorite dish that your mum made

16:10

when you were younger? All your dad.

16:12

So my mum would do a

16:14

lovely upside down apricot pudding, which

16:17

she still does now and I'll come

16:20

and I'll say, can you do the upside

16:22

down apricot pudding? the recipe. Which is

16:24

from my mum had this collection of sort

16:26

of ancient 80s cookbooks, you know, on

16:28

the ones where you're looking through and you

16:30

think, I'm not sure that

16:32

images make the food look that

16:34

appetising. Back in the

16:36

day and everything's brown. All the cookbooks

16:38

seem to Robert Carrier and family character,

16:40

yeah. Lots of

16:43

illustrations. Lot of illustrations. And

16:45

I love going back home and

16:47

seeing her cookbooks and they're

16:49

all covered in bits, you

16:51

know, you can see they've

16:53

been used food and whatnot.

16:55

So that's my particular favorite

16:57

of hers. And then I

16:59

go up, my parents were separated,

17:01

so I would spend every other

17:04

weekend with my father and he

17:06

is also a great cook and

17:08

he does a fantastic... I mean,

17:10

he's from Italian heritage and so

17:12

there's always lots of pasta and

17:14

he does a great pasta with

17:16

salami and parmesan. Oh, that sounds

17:18

fantastic. You know, so almost like

17:21

a carbonara, but with salami and

17:23

rosemary. Oh, lovely. Yes, it's a

17:25

great one. Is it creamy or

17:27

is it kind of drier? Well, because

17:29

I do it and I can

17:32

never get it as quite as good

17:34

as he does it and it's

17:36

because it goes too dry and the

17:38

key is that you keep the

17:40

moisture in it and so that comes

17:42

from... It's that thing like a

17:44

carbonara, it's the egg. It's putting the

17:46

egg in and it's not scrambling.

17:48

And the pasta water. Yes, exactly. To

17:50

emulsify. That's it and that gives

17:52

you the liquidity. Yeah, I mean, Tom

17:54

Carage gave us a tip that

17:56

if you want to make things like

17:58

more liquid, just put... water in, you

18:00

don't have to put loads of cream in or

18:02

butter, just put some water in. I think it's

18:04

a really good tip, don't you? Was that for

18:07

your labna? Yeah, I

18:09

made labna and I thought it was,

18:11

Jesse thought it was too stiff and wanted

18:13

to put olive oil in and I

18:15

didn't. And he said we can just put

18:17

more water Oh that's it, because sometimes

18:19

you think water is sort of the enemy

18:21

of cooking. No, no, it isn't. But

18:23

actually yes, in the right way. Especially pasta,

18:25

for pasta you're always using the water

18:27

for that. Yeah, amazing how many really simple

18:29

pasta dishes use that, that pasta water.

18:31

Yeah. Are you hungry? Would you like something

18:33

to eat? Yeah, I was actually wondering

18:35

when I was going to eat. Whilst mum

18:37

sorts that. Yeah, we're just going to

18:39

get you drunk, Felicity. But so where

18:41

did you come in your four

18:44

siblings? Well, in the four of you.

18:46

So I, yes, so I'm my

18:48

older brother who I work with, who

18:50

I have a production company with,

18:52

and then it's me, and then I

18:54

have two younger half siblings, and

18:56

a half sister and a half brother.

18:58

So did your brother see when

19:01

you got your gig on the worst

19:03

witch and he was thought, that

19:05

looks like a good gig. I want

19:07

to work within this, or were

19:09

you inspired by your brother being passionate

19:11

about TV film? Yeah, I mean cinema

19:13

was just such a big part

19:16

of our household. My

19:18

mother is a cinephile and

19:20

my father's loves music. And I

19:22

think between those, between the

19:24

music and the cinema, that fusion

19:26

is what my brother and

19:28

I inherited, you know, that made

19:30

us want to go into

19:32

the business. And I think it

19:34

was going to the cinema,

19:36

watching films and theater as well,

19:38

actually, that was a big,

19:40

oh, this looks yummy. I mean, it's

19:42

kind of, so who's cook this? We've kind

19:45

of done a bit of a joint effort today.

19:48

So mum's made the main and I've done the

19:50

sides and I apologize because I know you're on

19:52

the one show later. So you're going to have

19:54

to get some gum because a of onion. Oh,

19:56

good. I was going to say garlic, which is

19:58

quite good if you're going call. There's a there's

20:00

a little bit of garlic but I try to

20:02

avoid the garlic more because you know when it

20:04

like starts being very very It just keeps on

20:07

giving yeah, hopefully you won't get that today. So

20:09

yeah, so mum's made mom Do you want to

20:11

say what you've made or should I say? You

20:15

know the french onion tart

20:17

that you have with caramelised onions

20:19

and anchovies and olives Mum's

20:21

made that and then we've got

20:23

like a shea fennel celery

20:25

parmesan Lemony salad for crunch and

20:27

then potato salad so it's

20:29

kind of Quite light. Yeah,

20:31

lovely because you've been almost quite summery.

20:33

Oh my goodness. Yeah And then

20:35

my three -year -old's made good. He's made

20:37

an apple cinnamon cake for us

20:39

Oh, lovely. He made yesterday because it

20:41

went down well the day before

20:44

so I was like well maybe very

20:46

good for a three -year -old. I

20:48

mean he's my nanny majority, but he

20:50

does like he does like sheffing

20:52

So yeah, so that's they love cooking.

20:54

Yeah, they do. Do you want

20:56

to help yourself? Thank you very much.

20:58

I've cut it up. So delicious. Do

21:01

you need? Right,

21:04

so I I saw your top jaw

21:07

And you seem like You're

21:10

you're a foodie. Very much. Yeah.

21:12

Um you live in west London

21:15

But you were giving you were breaking the

21:17

rules by going out of west London, which

21:19

I kind of loved that you did that

21:21

Well, I thought it was too hard You

21:23

know, I there's just there were some greats

21:25

that I Don't have to get in there.

21:27

What's your Order is it

21:29

the Punjab palace Punjabi palace, which is

21:31

in the Midlands? Yeah, which um was

21:33

great when we were growing up How

21:36

to say Birmingham is probably the best

21:38

place for curry. I think the best

21:40

place in the world Yeah, so what's

21:42

your order at the Punjabi palace prawn

21:44

curry? What kind of prawn

21:46

curry like prawn dansa where we

21:48

go? I love a prawn

21:51

Boona. I knew it. Great minds

21:53

That Birmingham connection I

22:00

was desperate to do Peaky Blinders and

22:02

Tom who directed it who I did

22:04

The Aeronaut's with. I was like, come

22:06

on Tom, come on, you've got, you

22:08

know, you've got a willing actor here.

22:11

Because I just, I would have loved

22:13

to have done the film. They did

22:15

the film and the Peaky Blinders. It's

22:17

elevated Birmingham. And the Brummy accent. Well,

22:20

I listen to her and I know,

22:22

I'm like, that's not right. That's right.

22:25

Yeah, you didn't get very passionate. Didn't

22:27

get the call. I know. You

22:29

can't even get you now for

22:32

a suit. I know. You know,

22:34

probably Oscar nominated. Come on. Did

22:36

you act at school? Did I

22:39

act at school? Do you know

22:41

what? My main acting was from,

22:43

I went to Central Junior Television

22:46

Workshop, which was, my father at

22:48

the time, was a producer, television

22:50

producer at Central Television. And they

22:53

had an amazing... drama group that

22:55

was funded by Central Television and

22:57

it was open to the entire

22:59

city. That's so clever. And they

23:01

exactly and Nottingham had the same

23:03

one and it's when these companies

23:06

had this other side to them

23:08

which makes total sense because when

23:10

they were casting for TV programs

23:12

and things they had a children's

23:14

drama group and that really was

23:16

I'd done a drama group before

23:18

that the custard factory so I

23:20

was really passionate about a young

23:23

age. But then at Central Junior

23:25

Television Workshop I had a

23:27

great great teacher there Colin

23:29

Edwards and he just gave

23:31

us the launch really. He

23:33

ran this group and it was after

23:36

school on a Thursday I think and

23:38

I would go there every Thursday and

23:40

through that I had the audition for

23:42

the arches. How old were you? I

23:45

think I started that when I was

23:47

about 11 or 12. When she was

23:49

little, I'm a grandee. Yes, tiny, I'm

23:51

a grandee. Yeah. Have you gone back

23:53

and let any of the people that

23:55

play you now? No. Because others just

23:58

had a big moment, you know. I

24:00

listen to it. Yeah, I really

24:02

like having when I'm cooking actually.

24:04

And she loved having the radio

24:06

outstanding when she... Are you a

24:08

big fan? Oh, I it. I

24:10

could sense some involved knowledge. it.

24:12

Yeah, well actually my mother listens

24:14

to it as well so it

24:16

really reminds me of her when

24:18

in the kitchen. Yeah. I'll put

24:20

it on. The Sunday omnibus. Yeah,

24:22

exactly. Just the noise of the

24:24

radio is so homely about it.

24:27

All the time. Yeah. When

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always delivers. Acast. I

25:26

wanted to ask you, if you were

25:28

coming around to yours, what would

25:31

Felicity Gio's be... I'll

25:33

let my three -year -old know. Oh

25:35

yes. Bless him. Is it dry?

25:37

We'll find out in a minute.

25:39

the cake. It's an apple and

25:41

cinnamon cake that's kind of had

25:43

things drizzled into it. Let's see.

25:45

Oh. Moist. Moist. Moist.

25:48

But yeah, if we were coming

25:50

around, what would you be cooking

25:52

for us? If

25:55

you came around to

25:57

me, I would probably... I'd

26:00

probably do a crisps,

26:02

a starter, in a

26:04

bowl, maybe if you

26:06

were lucky with a

26:09

little salami or something, and

26:11

some olives, and then I would probably

26:13

most likely do a pasta, and

26:15

I do really like a very simple

26:17

prawns, a garlic and baby tomatoes

26:19

in a white wine chili sauce. And

26:21

how do you get rid of

26:24

the kind of the garlic, I mean

26:26

is it quite, is everyone going

26:28

home like? I like a punchy garlic.

26:30

Okay, so you don't mind that

26:32

everyone's gonna go home and the vampires

26:34

won't be visiting that night? Don't

26:37

mind at all. You cut your tomatoes

26:39

up. Cherry tomatoes.

26:41

Cherry tomatoes, and I will,

26:43

I'll try and put them

26:45

in whole actually, because you

26:47

know when they get a little bit tender, and

26:50

then you want the explosion of

26:52

the tomato in your mouth,

26:54

whereas if you cut them up,

26:56

then it's not quite the

26:58

same, but the tomatoes I will

27:00

put in the oven with

27:02

the garlic and olive oil, and

27:04

just let them sort of

27:06

roast, yeah, and then do the

27:08

prawns separately on the hob,

27:10

with a little olive oil, garlic,

27:12

chili, and then tend to

27:14

do a spaghetti, and then with

27:16

the pasta water, and then

27:18

mix them all together. Sounds

27:21

delicious, and then, yeah. Is

27:23

that creamy or is that the

27:25

main? That's the

27:27

main. And you're doing a salad? It's

27:29

pretty simple, and then I would probably

27:32

do a rocket salad with some Parmesan.

27:34

I think that sounds delicious, and you

27:36

know what? I never do pasta when

27:38

people come over, and I always love

27:41

it if someone feeds it to me.

27:43

I'm not confident. I'm not confident with

27:45

it either. It is delicious. I know

27:47

did well, didn't I? Yeah. Pudding,

27:50

you're a sweet person. I mean, you talked

27:52

about the apricot upside down, Co. Which

27:55

is delightful. Have you ever

27:57

served that? Do you know what? I

27:59

haven't actually... cooked it myself. So

28:02

that maybe, I should do it for when my

28:04

mum comes around, just come around this weekend.

28:06

Oh nice. Maybe I should surprise her with

28:08

some apricots upside down putting. Now I'll

28:10

usually do, I

28:13

like to just freestyle

28:15

on the pud and do

28:17

a chocolate mousse with

28:19

chocolate flake sprinkled

28:21

on top, maybe some strawberries and

28:23

raspberries. Possibly, sometimes

28:25

you can do hot

28:28

berries cooked, we've got

28:30

this flavoured rhubarb vodka and

28:32

you can cook the frozen raspberries

28:34

or whatever fruits, cook them in

28:36

the hob and add the rhubarb

28:38

vodka and it's really nice, makes

28:40

almost you know like a little

28:42

sauce to put with the chocolate

28:45

mousse. Nice. So if you go

28:47

to the Oscars, which I'm sure

28:49

you will be, who

28:51

will go with you? That's

28:54

a good question. Your husband always

28:56

looking after the cake. Everyone will have

28:58

to fight it to the death

29:00

to work out who is going to

29:02

be the who's going to be the

29:04

guest. Who went last time? Last time, oh

29:07

actually last time my mother and my

29:09

father and my brother, my eldest brother

29:12

came. Oh great. My little younger brother

29:14

and sister were too young. What are

29:16

you wearing? Who's dressing you? Who am

29:18

I wearing? I'm not sure quite yet.

29:20

She doesn't know whether she's going yet

29:22

mum because she doesn't know if she's

29:24

up. But they

29:26

go anyway, they get invited anyway if

29:28

you're part of the film. We don't

29:30

want to jinx it. No. Oh she's

29:32

superstitious, let's not do this. Let's not

29:34

talk about it. the golden globes? I

29:38

wore Prada. Stunning.

29:41

Prada. Prada. Prada.

29:44

Prada. Prada. Prada. Got

29:47

me Prada out. Did you

29:49

like your outfits on in the

29:51

boot list? That hat. The

29:54

wig. I'm trying to remember. I

29:56

loved the wig. I loved the

29:58

outfits. Yeah, I always... That's quite a

30:01

process. Going through everything and

30:03

figuring out what are we saying

30:05

with this dress, particularly with Elizabeth,

30:07

to, you know, is someone who's

30:09

going to make a statement with what

30:11

she's wearing. It was quite key finding

30:14

the right outfit for the scene. When

30:16

she talks about like getting her hair

30:18

done, she's like, and she's just trying

30:20

to make him look at her. It's

30:23

so human, isn't it? And they haven't

30:25

seen each other for such a long

30:27

time and they've been through this horrendous,

30:29

horrendous... trauma. How do you ever make

30:32

it out? And that loss of time.

30:34

I don't know. I think that's what

30:36

the film is. It's mostly about that.

30:38

Trying to establish your family. How

30:41

do you navigate? How do

30:43

you navigate the world together?

30:45

Because everyone's so damaged. Yeah.

30:47

And that's what actually Adrian

30:49

made a great point about how

30:51

do you build such a, to use

30:54

a building analogy, how do you build

30:56

a foundation when everything has

30:58

been... ripped away from

31:00

you. How do you

31:02

then, and in particular

31:04

with two people who've

31:06

gone through it, who've

31:09

both been through trauma,

31:11

it's very hard to

31:13

build the Shore Foundation.

31:15

Before we let you

31:17

go, we'd like to know

31:19

your last supper for this

31:22

too. Oh yes, so you've

31:24

got a starter or main, a

31:26

pud, a junk of choice. As

31:28

in... Is there a particular place

31:30

or do you? Oh, particular place.

31:33

Just at home. Oh, at home.

31:35

Do you make it? Yeah. With

31:37

Mary Rose. Mary Rose. But yes,

31:39

again, that's something else my mother

31:41

used to make when we were

31:44

little. You seem such a fan

31:46

of your mom. Yeah, I am.

31:48

But actually, yes. I mean, all

31:50

parent-child relationships come with, you

31:52

know, many features. Yes. But,

31:54

but I'm... I'm actually very close to

31:56

both my mom and my dad. And particularly

31:59

I think when you... have children yourself

32:01

yes you have a new

32:03

understanding of these people and

32:05

you totally yeah you

32:07

become you become friends yeah

32:09

so you're prawn cocktail

32:12

first yes so prawn cocktail

32:14

first homemade Mary Rose

32:16

sauce yeah a little bit

32:18

of lettuce would you

32:20

put Tabasco Tabasco Tabasco

32:23

is the key I

32:25

never used to be and

32:27

my husband loves chili

32:29

on everything and I found

32:31

that now my no now

32:33

my you've got one soon

32:35

so what where you eat

32:37

the chicken wings you're not

32:39

seeing that no what is

32:41

that you literally eat like

32:43

10 oh I know I

32:45

did on Instagram you'll be

32:47

asked soon babes yeah

32:50

so you do

32:52

pawn pawn

32:55

cocktail you know

32:57

you're small

32:59

actually I quite like the small

33:01

yeah I would go I'd go

33:03

full 80s on it otherwise you

33:05

have to hold the tail and

33:07

suck it out and it's not

33:09

the same and they're really nice

33:11

you know like French cavette you

33:13

don't that's a whole different thing

33:16

I think and you don't want

33:18

the yeah Mary Rose sauce with

33:20

those you want to peel them

33:22

and you want kind of garlic

33:24

and mayonnaise yeah so yeah I

33:26

would go for the smaller porn

33:28

and then on the and

33:30

then the lunch would be

33:33

macaroni cheese yeah

33:36

you're not well

33:38

I don't know I know

33:40

cheese Coleman Domingo it's the

33:42

comfort factor yes with um

33:44

tomatoes on top yeah Don't

34:00

kind of burst into the macarons.

34:02

It's obviously a delicacy from the heart

34:04

of Birmingham. Who taught you about

34:06

that, you mum? My mother. Oh, it's

34:08

definitely. Oh my god, maybe we're

34:10

related. It

34:13

goes full circle. You

34:16

do look like my sister. Fuck,

34:18

we should really investigate I know,

34:20

I feel like you can move

34:22

in, bring my family. Absolutely. And

34:24

apricot upside down pudding. Or

34:27

chocolate mousse. You like a chocolate

34:29

mousse. Have you got a secret to

34:31

your chocolate mousse besides the flames?

34:33

This isn't even homemade chocolate mousse. Oh,

34:35

where are you getting it from?

34:37

Well, I like the, is it the

34:39

bon mamore? Oh, I love that,

34:41

I quite like the bon mamore. But

34:43

then I would put a little,

34:45

maybe apricot upside down pudding on the

34:47

side. Or maybe a little creme

34:49

fraiche as well. Drink. Drink.

34:54

Drink would be probably nice glass of

34:56

dry rosé. Oh, I love rosé.

34:58

I love rosé, yeah. I don't know

35:01

why I don't drink it in

35:03

the winter, but I don't. It sort

35:05

of goes out of fashion, doesn't

35:07

it? Well, and also it's quite nice

35:09

to drink red in the winter.

35:11

It is nice to drink red, but

35:13

people still drink white in the

35:16

winter. They do, but rosé just doesn't

35:18

it over the hump. No, it

35:20

doesn't, and I love it. Yeah, I

35:22

think I've got to go back

35:24

to drinking rosé. I think you'll find

35:26

a way, yeah, yeah, yeah. Somehow,

35:29

how long are you going to

35:31

be in England for before you whisk

35:33

off again? Who knows? Oh, right.

35:36

You do know. You're

35:39

about to do something really

35:41

exciting. You can do theatre.

35:43

What about theatre? I love,

35:45

I love doing theatre. Why

35:47

don't you do something next?

35:49

Would that be good with

35:52

some huge pressure? I don't

35:54

know what it's the worst

35:56

thing to do if you've

35:58

got children because you have

36:00

to leave so early and

36:02

you never see them at

36:04

night. And they're in school

36:07

during day. Well, I don't

36:09

know. I tend to think

36:11

the right. It's a good excuse. I'm off

36:13

to the theater. Yeah. I think it depends on the

36:15

project. It depends. Have you got exciting things? Have you

36:17

played a film? What's it? Nothing you can tell us.

36:20

What is going on? I've got, well I've got this

36:22

oh what fun. this ensemble. Great, can't wait, kids and

36:24

they love that. And then I did a really tiny

36:26

indie movie called Train Dreams, which is going to Sundance

36:28

this year, and is out, well, who knows when

36:30

it'll be out. He's in it with

36:33

you, is it? Joel Edgerton. Oh, great.

36:35

Who's fantastic. Yeah, I've worked with some

36:37

really great people, Joel Edgerton, in

36:40

Train Dreams, this last year, because

36:42

we shot everything last year, and

36:44

then Michelle. Fyfer and she

36:46

loved me. I just imagine. She's

36:48

very, yeah, she's very, yeah, she's

36:51

very, yeah, she's very, oh, I

36:53

love that though. Imagine she's just,

36:55

is she like that? She's, oh,

36:57

she's. just yeah really cool she's

36:59

still pretty as well as kind

37:01

yeah oh yeah yeah sometimes you're

37:03

just like yeah she's so pretty

37:06

amazing yeah but I watched re-watched

37:08

one fine day having not seen

37:10

it for you so good and

37:12

then I watched it when I

37:14

was working with Michelle I know

37:16

we'd go through as the cast

37:18

So it's Chloe, Chloe Grace Marrettes,

37:20

is in it? And Dominic Cesar,

37:22

he was in the holdovers and

37:24

Jason Schwartzman. Who was here in

37:27

the holdover? He played the lead. Oh, I

37:29

love the game. We weren't before. Yeah, it,

37:31

no, it was his. He was at

37:33

drama school and it was one of

37:35

his first jobs. Oh, and he, so

37:38

he plays, so I'm the eldest and

37:40

then Chloe's the middle and Dominic is

37:42

the youngest. So, and we were very,

37:44

we were very close, and Dennis Leary

37:47

plays our father, but we would just

37:49

go through Michelle's CV, you know, go

37:51

look at all of these, I mean,

37:53

I'm believable, just one amazing director after

37:55

another. She just got it a wrong

37:58

card. And she's a great actress. yes

38:00

I don't know if you're four

38:02

year olds too young but we

38:04

just got into hair spray the

38:07

musical she was very good on

38:09

that too. Oh she's in the

38:11

remake she was in the remake

38:13

with Jean Chavolta and Zach Efron

38:16

because my son's obsessed with Zach

38:18

Efron. I haven't seen that. Yes

38:20

it's quite fun when they're a

38:22

bit older it's really good. Last

38:24

question a nostalgic taste. It can

38:27

be a taste assent. something that

38:29

can transport you about. Oh my,

38:31

I have my grandmother's old dressing

38:33

table and it's so bizarre and

38:35

I've got, you know, I use

38:38

it to put my makeup on

38:40

and stuff and I am in

38:42

the drawers when I open the

38:44

drawers, it is the smell is

38:46

her. It's so insane and I've

38:49

got some of her all too

38:51

used to wear these amazing silk

38:53

scarves and I've got a couple

38:55

of those as well. But it's

38:57

literally like a... time capsule. I'll

38:59

open up and say, oh, I

39:01

just, that just brings, sometimes the

39:03

smell brings someone back. So much

39:05

more powerfully, doesn't it? Do you

39:07

ever do karaoke? Sometimes. I haven't

39:09

done it recently, actually. I feel

39:11

like there's a time my life was

39:14

always going to karaoke, so I guess

39:16

it's in your 20s and then. What's

39:18

your song? I don't really have a

39:20

song. I'm not a big singer. Have

39:22

you sung in any of your parts?

39:25

I'm not, yeah. No, I did a

39:27

disastrous musical when I was at hands,

39:29

when I was doing my A-levels. Which

39:31

musical? How to succeed in business without

39:34

really trying, and they should not have...

39:36

I should not have been cast. I

39:38

literally, I cannot keep time. I cannot,

39:41

keep time, I cannot sing a song

39:43

and keep time with the, and I

39:45

just kept looking over at the pianist

39:48

and he was just looking at me

39:50

like, what is she doing? It was

39:52

so awful. Oh my God, I literally

39:54

have like, get shakes just from thinking

39:56

about it. And I was looking out

39:58

the, I'd be doing these songs. and

40:00

I give it my best shot.

40:02

Yeah. I'll be looking out at

40:04

the audience and I just sort

40:06

of see their faces going ooh.

40:08

So yeah, so I will leave

40:10

singing to those who are better.

40:12

Felicity Jones, thank you very much

40:14

for being on the podcast. Thank

40:17

you. Best of luck with the.

40:19

nominations tomorrow. No, thank you.

40:21

No doubt you're off for one.

40:23

So, make it happen. I think

40:25

it's out, I think constantly. Let's

40:27

put it out into the universe,

40:29

look that, where do you find

40:31

out? Tomorrow, Thursday, don't know. Do

40:33

they, like a readout, do they?

40:36

I think so, I think two

40:38

people read it. I mean, I

40:40

don't guess. No, whatever. Whatever, Trevor,

40:42

Trevor, Trevor. Yeah, exactly. Thanks so

40:44

much and best of it. Lovely.

41:03

Clever. So clever. So, so

41:05

bright. So interested. An interesting.

41:07

Yeah. Really loved having her.

41:10

Thank you to Felicit Jones

41:12

for coming on the podcast.

41:14

And everyone can go and

41:16

see the brutalist now. This

41:18

is coming out probably when

41:20

the Oscar nominations have come

41:22

out. So congratulations. Felicity. I'm

41:24

sure you're up for one. I

41:27

thought she was completely wonderful. Your

41:29

tart was fab. It wasn't a

41:31

butt today. No. OK. Usually it's

41:33

lovely mom, but you could have

41:35

added. You told me to not

41:37

give you a butt, so I

41:40

am. Keep your butt up. But

41:42

out, just see. We'll see you

41:44

next week. When

42:06

you're The

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