The Dish Awards 2025

0:00Turn up the heat this Valentine's Day with a meal that brings a little steam to the table. Impress your loved one with some succulently sweet and slightly nutty tender stem broccoli, giving you that fine dining feeling without the faff. Simply boil, steam or grill your tender stem in just a few minutes and let this versatile veg take center stage on your Valentine's plate. This is Valentine's cooking, but better with tender stem broccoli. Add a pack to your weekly Waitrose shop, subject to availability. Dish from Waitrose is a cold glass production. this podcast may contain some strong language and adult themes one two three go Ewan had a small one and his was oh that's small so Joe do you like food?

0:47yes Barbara I'm in the middle of something can I call you back? I was like quick time I think afterlife you're like no really if I die and you're there and we're doing this forever When I tell you I was locked in the grip of air fryer, bro. Yeah. I was the head priest of the cult of the air fryer. I got rid of the toaster, the microwave. If I wasn't ready, I would have threw the oven away. What's the difference between me and a doctor? I've never seen a flaccid penis.

1:28Hello, welcome to Dish from Weight Trills. I'm Nick Grimshaw. And I'm Angela Hartnett. And today we're doing something different. We're doing a celebration. I know. The best bits of dish from 2025. So we've come to the other side of the table. So this is what the guests see. I know. It's a bit weird. This is their view. Yeah. And we've had quite a year of excellent guests. There's been some really great moments. I know. We're going to celebrate some of our favorites today. I know. I loved it when Ewan McGregor came in and Charlie came in on the motorbikes. I thought that was excellent. Wow. Pretty impressive.

2:00Oh, look at that. Oh, yes. I liked seeing Gregory Porter invent a new fragrance. Rosemary's butter perfume. It's a good idea, right? Oh, yeah, that was very good. And you remember when Olivia Colman showed us her little party trick, her secret power? One of her superpowers is that when I'm in a bit of a pickle, she'd often say, come on, pull my finger. Every time. It's been an amazing year of guests. It really, really has. We've had Oscar winners. We've had fantastic comedians. We've had not one, but two Brian Cox's. We've had Steve Coogan revealing, you know, top secrets, like how he eats his eggs.

2:38Approached. We needed to know that. We needed to know. We needed to know. But welcome, everybody, to The Best of Dish.

2:51Let's open this, Ange. Get it open. There we go. Here we go, Ange. A little glass of champagne. A little bubbles. Well, cheers, Ange. What? What are you laughing at already? You've already been horsing it down. Well, I've not been horsing it down. Thank you. Just to wash back my little cracker with. What are you shaking your crackers? Anyway, there's a lot to get into. A lot to get into. There's a lot of laughter. And in fact, we asked listeners what their highlight was of the year. And basically, people were just like, you'll laugh. It is the best. It is the best. It is so good. I get people talking to me about it every single day.

3:27Don't be ridiculous. I do. I do. I do. You're like, it's a nightmare. It's in my dreams. I love it. I love it. Never stop. Someone I did really enjoy was Billy Porter. Oh, amazing. And then he came around for a real life dish at your house. He came around for a real life dish at our house for supper because he's friends with my neighbour. Yeah. So it was great. I liked how he left your house because we had lunch there and then when Billy Porter wanted to go, he just stood up and went, right, I'm going, goodbye. Thank you for the food. Straight out. Straight out the door. You know, I'm terrible at leaving.

3:57I'll let people know I'm leaving for about an hour before. Yeah, he was, yeah. I might go in a minute. I'll go in a minute. Yeah. He was like, he literally stood up, bag on, out. But what was amazing was his outfit as well. Do you remember the hat? He came in and he had some. Well, his look on dish was great. His look at your house was remarkable. It was like something, like he had sort of, do you imagine a Renaissance painting? Yeah. But as tights. Yes. And then he had on a black velvet, slightly curled elf shoe. Quite a look. I love that. Round at Angie's on a Sunday afternoon like that. I love it.

4:30Well, we should enjoy a little bit of Billy, shouldn't we? So here he is. Oh, my God. Is it good? Seasoned food in England.

4:41Hallelujah, hallelujah. I took my vacation, and so I came back with$100 ,000. Come on. Which I went out there to get, bitch. I tell you who I loved, who was brilliant, was Graham Norton. Yeah, I love Graham. He was brilliant. And also, because so many people come up to me and go, how do you get guests? Because people say we get guests like Graham Norton. And then we had the actual Graham Norton, which is brilliant. And he was a great guest, wasn't he? He was very easy, just wanted to chat. And we saw him recently as well. All these guests just keep appearing in our lives. In our lives. No, I really like him.

5:11I really, really like him. I know I always have, but yeah, he was a great guest. Flora's been on. Flora says every time... Flora the spread. Yeah, Flora the spread. She's, I hate butter. I whined on about some sort of Waitrose pre-prepared lamb shank. For so long, they made apologies and walked off. Do you have a favorite herb? What are you asking? I don't have any with me. Okay, time for us to get on with the show and how it's going to work. It's not a regular dish. It's not going to be me and you and a guest. It's just going to be me and you reliving our wonderful year. So the way it's going to work is the crew have a stack of golden envelopes, like so.

5:52Thank you, Bella. Thanks, Bella. Ta-da. And each envelope is going to reveal a specific highlight of the year. Yeah, kind of, yeah. I mean, people who've been on Dish have won... No, they've won Oscars, so I don't think they're bothered that we're like... You were quite funny on a podcast. I also heard we're going to have a sandwich, which has become a fan favourite. Yeah. But first, I thought maybe we could have a drink made famous on Dish. We could have Granny Pat's Potion. Oh, yeah, definitely. Yeah, made famous by Florence Pugh. All right, well, cheers. Here's to Granny Pat. Here's to Florence Pugh.

6:24Here's to Florence, here's to Granny Pat's potion. Happy Christmas, thanks. Happy Christmas. Okay, should we do our first award? Yes. Let's have our first award, please. Wow.

6:39It is time for best lead vocals. Our first award goes to Cynthia Erivo. We've got to talk about the note, the wicked note. I'm going to see if I can, let me see. No, no, don't, because I'll have to go home.

6:58Oh my God! That was incredible! That was incredible! That was amazing! Thank you! Good! I feel a little hot and bothered. Wow, that penetrated me. Sorry, Mish. Okay.

7:26It was too much. I actually couldn't handle it. That was a lot, wasn't it? That was incredible. She was incredible. I loved her. She is incredible. I really, really loved her. Yeah, that was brilliant. She was on good form. She just suddenly did it like that. It was insane. She just went, oh. Wow. Oh, no, amazing. I mean, what a year for her. Yeah, she's been brilliant. You know, the Oscar nominations. Oh, I know, she's done everything. The amazing year she's had. and now this accolade. Wow. Okay, next up, we have the award for... Ooh, best advice. Now, I feel like we've had some good advice on Dish, you know, mainly from you.

8:06Okay, thank you very much. You know, as the resident expert. Resident expert. On food. Yeah, on food. Yeah. And live. Oh. We had Brian Cox on recently, of course, teaching us about space. Did you know what he was on about? Not really. No. I think he went way over both of us. Yeah. So 13.5 billion years, just some context for that. So the Earth is four and a half billion years old. So that means this light is traveling across the universe, across the universe. And when it's sort of about two thirds of the way here, then the Earth forms. It's kind of nearly here. No, it's too... And then it carries.

8:43Brian. Yeah, just sit. So maybe Brian has won. The award for best advice goes to Joanna Lumley. Do you know what the secret is to a long lasting love? I think a lot of it starts rather boringly on respect. You've got to respect your partner. You've got to love them. You've got to never feel contempt. If you have contempt in your body at any stage, don't even start going out with them. You've got to pretty much adore them. Have a bit of a crush on them, I think. And you've got to be endlessly forgiving about things because knowing that you've got as many shortfalls as you think they may have. Don't spend too much time together all the time.

9:21Don't be together on top of each other all the time. Sure, yes. Some people do, and Angela fit like that. And other people work better when you've been away for two or three years. It's always like it. Be truthful. I made a promise, you know, when I got married. I said I will be truthful and faithful to you. So I am. Try to be good and try to treat that person as a special person all the time. Like mad, make them precious and loved and so on. Wow. Good advice. Very good advice, I think. I remember thinking, I will do that. Yeah. Do you do that, Cherish? I actually think I do. Good. Me should get his tea cooked.

9:58Oh. He gets little things that are in the shop. I think he'll like them. Yeah, that's very good. Yeah. And just going up and saying you love them every now and again. Yeah. I think that's the way to do it. Yeah. Do you have been keeping up Joanna's advice for the year? I have. I do with Neil. Yeah. We have little rituals. It's good. What's your rituals? Well, it's who does the tea in the morning, the walk in the dogs, and we always say goodnight, give each other a little hug. Yeah, off to the separate houses. Well, because I'm like, no. I don't like being too hot. No, I don't like. So I'm like, no, and then a little reach out and a little touch.

10:32Yeah, because you know when you see people cuddling in a film, I'm like, no. Not a chance. I don't know, no way. It's too hot. Too hot. Too hot, get off. Before we get on to the next award, I thought we could have a montage now of one of my favorite bits is when people come on and they sit down and they're like excited and they're happy to be here, of course, but then they try your food and they have a sort of out-of-body experience. And you'll hate this bit because you'll be like, oh, no, no, no. But like every week it is shocking how good it is. And people always say to me, they're like, oh, how good is it?

11:05And I was like, let me tell you how good Angela is at cooking. It's ruined food. so now everywhere I go I'm like I'm not joking stop it I'm joking well you've ruined Italy like Italy I'm like I'll take you to Italy somewhere good there's lots of places yeah yeah it's alright not as good as Ange but let's have a look at the moment that our guests have had their mind blown by HRH Angela Hartner I love you oh love you too Jo oh my god this is exactly the taste I love these are the best gnocchi I've ever tasted oh Jo It's lovely. It's beautiful. It's really beautiful. Oh, that pork is delicious, Angela.

11:43Thank you. Good, good, good. Sweet mercy me, that's nice. That's amazing. Listen. Oh, yeah. Wow. Damn, that's good. This is really good, by the way. No. Amazing. I am making this ASAP. Can we just say as well, when Ange made the sauce.

12:04I think Sophie's happy. It's so good. What have we got today? Take a sniff of that Truly, truly such a treat Thank you so, so much Pleasure, my heart Thank you That's really, really great This is insane I'm very happy Mmm Mmm Wow Just a bowl of that Bowl of that You're laughing I don't want to talk anymore, do you? No No What's the trigger point? Thanks, everyone We should have our next award Ooh Ooh It is time now for the More Please Award This is for when a guest has gone in for seconds or possibly even thirds. Yes, they take away in a goodie bag. So the award goes to... Natalie Portman! Should we try the salad?

12:51Yeah, I would love it. Please. What have we got here today, Angela? What have you made for Natalie? So we have a broccoli tabouleh, char-grilled asparagus, char-grilled broccoli with a touch of sesame oil, courgette. And we've made this lovely little dressing, which is with a bit of orange, juice, touch of olive oil, little bit of spice in there and seasoning and then mix it all together. Fresh lemon rind. Orange, excuse me. No strawberries. No strawberries. Lovely pistachios. Thank you very much. You're welcome. I love it. That's tasty. Oh yeah, please have some more. I'm the only one. Salads as well.

13:27You see, I'm keeping with my reputation of, yeah, eating. I'm the only one eating. No, okay. No, no, no, no. I'm good. No, I'm embarrassed. I'm going to be on my third. Willie, Willie. Oscar winning Natalie Portman. Indeed. Finally, some acknowledgement with this. So yeah, Natalie Portman came to see us. She was quite funny because she was just eating away and sort of answering our questions and then said, is there any more? We gave her some more. And then she just carried on eating away answering our questions. And then I think she took some home. She did. She's on the Eurostar. And do you remember we spoke about her going to summer camp with my friend Drew?

14:00Yes, oh, that's right. So my friend Drew went to summer camp and Natalie Portman was there and they made friends when they were kids. I was chatting with my friend Drew Elliott, who... Drew Elliott? Yes? Tell Drew Elliott I say hi and I miss him. So I was chatting to Drew Elliott. Did he tell you about the big fight we had? Was it due to a retainer? Yes. Okay. Okay. All he said was, ask her about my retainer. What happened? Yeah? Do tell us. Well, we'd have the, like, you know, like, lunchroom where we all had lunch together. It was theater camp, by the way. Oh, okay. So we spent the whole day doing, like, singing and dancing and acting classes.

14:50And then we'd gather for lunch, and Drew would take his retainer out and put it on the table while we were having lunch. And I said, please don't do that. It's unappetizing. and he was very offended. And he didn't talk to me for a little. But then we made up. Okay. How long was it? Because I imagine quite dramatic at a theatre camp, a fallout. It was a dramatic theatre camp fallout. True. When she left, she said, oh, tell Drew to text me. I've still got the same number. Now they've like sort of rekindled their friendship from childhood. That's fantastic. That's nice. Really good. Yeah, and they've been like texting and chatting.

15:31We're cooking, we're speaking. We're changing people's lives. Oh, God. Well done. If you're an Oscar winner and you want to connect with old friends, you haven't seen friends. Get in touch with us. Call the number on the banner line. Time now to see some of our favourite answers in the fast food quiz. Joe, should we do your fast food quiz? Yes. Oh, yes. Okay. This is my favourite bit. What's your favourite sandwich, Philly? None of your business, thank you. Favourite way to eat eggs? In bed. In bed? Brian, do you have a favourite beverage? It's f***ing great. Favourite nut? Nut. Nut? No, not a nut fan.

16:11All of them can go to hell. Jade, what is your favourite sandwich filling? Ham and peas pudding. Excuse me? Do you have a favourite crisp? All the crisps. Yeah. If you put cheese and onion near me, I will get MMA on you. What would you say is your favourite kitchen utensil? Er, bottle-o. No. Sunday roast of choice Man loves a Wellington Oh yeah What's your favourite pasta? I mean it ebbs and it flows You know it depends on the time of year Thus life It's a breathing energy What is your go-to pizza order? Okay Deep dish Half ground beef Jalapenos Onion pepper And the other half All pineapple Oh my god We really won't get on you man You don't like pineapple on pizza?

16:59Why? It's an abomination. Next up, our award is...

17:08The longest list and the shortest list. So as you know, when we do dish, we always like, before our guests come on, we always ask their likes, their dislikes. But I feel like this year, everyone's really stepped it up. There's been some long lists. Been some long lists. Long lists. And people take it pretty serious. Yeah, and I like the way when some of them come on and they just don't remember what they've actually said. Yeah, they're like, oh, yeah. Oh, yeah, I didn't like that. I didn't like that. A lot of lists we thought this year. Let's see who the winner is of this award. Okay, here we go.

17:38Benedict Cumberbatch and Olivia Colman, everybody. I remember their lists well. I do. Let's have a recap of what happened when they joined us to go through their lists. This is what we got from Olivia's team. A lot. And this is what we got from Benedict's team. What? No, she's paid. There in a nutshell is the dynamic. Olivia comes in, knocks it on one take. I'm there a day later going, but what have we tried this way? They were absolutely brilliant. They were so fun, weren't they? I love those two. It is amazing that he sent that list. Yeah, but that is so her. Once you met her and then spoke to her, you realise that is so Olivia Colman, just two lines.

18:22Just like, that's it. That's it, I like food, end of. And do you remember when they came in, she was... She came in. Early, or he was late maybe. So usually when a guest comes in, they'll come in, they'll sit out there, then maybe it'll just be like brief, Tom will tell them what the plan is, and then they'll come in and we'll get on with it. But Benedict, I think, was running late. He didn't press maybe on his own. So Olivia came in and she just, yeah, came in here, hung out. Chatting away. You were cooking. I made her a cocktail. Yeah, she was brilliant. Yeah, she was nice, wasn't she? She was great.

18:50But disarming. Oh, I loved her. Yeah. She was amazing. Yeah, I get the feeling that, and I mean this with the utmost respect, I get the feeling that when she raps on something for the day and goes home, she is not thinking about it. She said that. She's one of these actors that can snap in and out. She stops the character and she carries on like herself. She's not in the role. She's not doing a Daniel Day-Lewis. Well, exhausting to live with Daniel Day-Lewis. Imagine. Would be. Imagine. We love those two. They were definite highlights. Yeah, absolutely. Okay, we're about halfway through our show.

19:21Quite peckish. Normally we've had by now on Dish. Sorry, sorry. something delicious. Bit behind. So I thought what we could do right now is do quite a special award and do sandwich of the year. Whoa, here we go. Wow, okay. Sandwich of the year is... There can only be one winner and that is the sandwich from Chris O'Dowd. Oh, yeah. We would like to know your favourite sandwich filling. Mufaletta. Who?

19:51That's floored me. What did you say? Mufaletta. What's that? Mufa-l-e-da. Oh my God, a mufa-l-e-da sandwich. But it's like three different types of cheeses, a bunch of different kind of meats, but most predominantly is this olive tapenade on this kind of long brioche. Oh my God, I've been chasing that f***ing high the rest of my life. Where did you get this? New Orleans. It was actually... I think it's... Oh, mufa-l-e-da sandwich. Okay, mufa-l-e-da. Mufa, mufa, we have to look that up. I'm going to Google that. Mufa, yeah. Okay. Please welcome the sandwich of the year, the Mufaletta Sandwich, everybody.

20:30Oh, wow. Wow. Oh, look at that. There's something light. There's something light. Wow. Okay, so yeah, so we've got a tapenade in there, which was what? That was olives, garlic, artichoke. Everything in there. Olives, garlic, artichoke, fennel, red peppers. And then you see there all your layers. Yeah. Oh my gosh. Oh wow. That is something. Oh wow, look at that. It's quite the sandwich. It's quite the sandwich. Have you ever had this before? Never. Never heard of it before. Are you ready for it? I'm ready for a muffaletta. Okay. Wow. You need his olive tapenade, as he said. Otherwise it'd be a bit dry.

21:13I think we can give this to the crew. No, I don't mean it in a bad way. You can't eat that. Sorry. I didn't mean it like that. Oh, my God. We're not going to eat the one. That's like when I overcooked chicken. I'm like, just give it to the dogs. I think we can give this to the crew. I didn't mean it like that. I did like Keeley Horses, the Keeley, as it's now known on the Waitrose website. It's basically a chicken salad sandwich. It's chicken with some lettuce leaves and a few condiments. Which condiments? Because you're both skirting around it. you're both scurrying around and you're like and some things and some things I think it's the cream cheese that throws people a little bit yes and Branston pickle and mayonnaise and chicken and iceberg lettuce yeah and butter a little bit of salt yeah and butter well while we enjoy this sandwich us and the crew because it's quite sandwich we're going to actually play a clip now which you won't have seen or heard this is Bob Mortimer talking us through some of his very own culinary skills we normally have a menu of what we're cooking right Today we've done dish Bob's menu, which is sort of some of your favourites, an alternative menu, essentially, some of your favourites from Gone Fishing.

22:31Right. Would you like to run us through Bob's alternative dish menu? To start a tuna Melanie with trapped potatoes, which is tuna cooked with marmalade. Right. And tinned potatoes. Is it nice? Not great, no. But I don't mind a fried tinned potato. It's okay. it's okay tinned yeah I call them trapped and you are trapped if you're in a tin it's a kind of prison isn't it yeah if you were put inside a tin you'd say I'm trapped here yeah let's out so you let them out and do it with tuna and marmalade tuna and marmalade yeah okay main Bulgarian meat bag what that is is I got some Bulgarian army rations and so when I say meat bag I have no idea what was in it right but it was meaty and Bulgarian.