The Emily Scarratt Round

0:01Hello, welcome to the Proper Tasty Pub Quiz, brought to you with M &S Food. I'm Tom Kerridge. And I'm Chris Stark and we are here in Marlowe today, back in Tom's private dining space. I do love it in here. But we need to quickly talk about your new restaurant that opened yesterday, the Chalk Free House. Yes, that's exciting.

0:16Tom Kerridge: It is very exciting. So it's the old site that used to be the Butcher's Tap where we used to do this. We shut it down, turned it into something different. So Tom, who was the head chef of the hand, has been with us 14 years and now he's set up his own menu in his own space. and it's going to be kind of like a modern style a la carte menu, gastro pub style thing. So day one has gone very, very well. Yes, very excited to be here for today's pub quiz. If this is your first time listening to this podcast, this is how it works. Each week, Chris, myself and our guests are pitted against each other. We keep track of the scores as we go and we announce the winner at the end.

0:48Tom Kerridge: All right, let's get into it. You ready, Tom? I am absolutely proper ready. We have a guest for the Proper Tasty pub quiz today that is an absolute England rugby legend. It is Emily Scarran! Come on! How are you, mate? Yeah, very well, thank you. Thank you very much for joining us. Can we call you Scaz? You can call me Scaz, you definitely can. I wasn't sure if that was just something when, you know, you're a bit more friendly. So, Scaz, this room is called The Shed because I am from Gloucester. Yeah. This is at the bottom of a garden, but it is also where I used to stand as a kid watching the great Cherry and Whites of Gloucester play.

1:26Tom Kerridge: have you ever played at King's Home? I have played at King's Home and how much did you love it? It was very good I was about to say is this place as kind of hostile as the show? No, no, no It's a very slightly different vibe King's Home it's like the Galatasaray of Rugby Union main pass and it's like it's an awesome place isn't it? So is that because of the fans or is it just the kind of I don't know an intimidating feel to the place? It's like that one side so it's one length of the rugby pitch on the far side where I assume all the Gloucester hardnuts go and assemble and they've probably been there for years.

1:57They've had the season tickets passed down through generations.

2:01Tom Kerridge: Exactly. And it's terrace, so it's not seated. It's just you've got to get there bright and early, kick off at three, but they're in there. It's packed, like right in the middle bit, it's packed by one. Two hours of waiting, cider drinking, then absolutely giving whichever player messes up, even our own players, giving him the donkey noise. Like, yeah, so you don't know what you're doing. Like, it doesn't matter who, that everybody just gets absolutely abused. Wingers have a bit of a tough time, don't they? Because they're obviously literally three metres away from that side. And if they drop a ball, it's just like constant e-ors.

2:34Yeah. It sounds like you're the person doing the e-oring sometimes. Sorry as well.

2:38Tom Kerridge: Yeah, oh mate, I couldn't get there two hours before a match. Not anymore. Not my style. Back of the day. Yeah. Box now. Box now. Okay, we're going to get into the pub quiz. Should we do team names to kick things off? we always choose a sort of bespoke team name. Have you managed to think of one? Yeah, I'm not going to lie. I did a full chat GPC in the car over here and I've gone Born to Try. Nice. So I'm thinking I'm not a good pub quizzer, so I'm going to give it a go and obviously a little nod to the irony of me probably not scoring many tries as well. I like it. What are you going for? Load of flankers.

3:15Nice. Similar reasons, if I'm honest.

3:18Tom Kerridge: We're all going to try here. And I'm going to go for, like every week, pub names and I'm going to go for the sirloin of beef. And it's in South Sea in Hampshire. Big love to the sirloin. The sirloin of beef. Amazing. Is that true? Is that where that name came from? You know, the sirloin car? It was from a sirloin, right? It was from a king who had an amazing, I can't remember which king it was, but he knighted it because it tasted so delicious. He knighted the sirloin. So you have a loin of pork, you have a loin of lamb, you have a loin of beef, but the beef was so good that he knighted it. so it become a sirloin of beef.

3:54Oh, good sir. Okay, Scaz, this is how this whole thing works. We've got three rounds, which we all host. Mine's always got a loose link to our guest. Tom's is always a bit more foodie and based around an ingredient. Then the final round is on a specialist subject of your choice.

4:09Tom Kerridge: Yeah, we each host a round, then we ask a question and then we all write down our answer on a score sheet. Each correct answer gets a point. Yes, easy as that. So my round is going to be all about Leicestershire, as that's obviously where you're from, Emily, and the team you play for, which is? Loughborough Lightning. Loughborough Lightning. Okay. Are we ready to go? No, I've got a question for you. If you could knight a piece of meat, what piece of meat would it be that you could knight? Great question. Have you got an answer for this? I think I'd go fillet. Fillet? So fillet? Yeah. So fillet.

4:39Tom Kerridge: So fillet of beef. That's nice, that. You see, it's nice, that. There's a sausage from Pinner, where I'm from, called the Pinner Porker. It's in a local butcher's, right? but it always reminds me of home so sir pinna porker but when i say that out loud it sounds like a kind of a nickname for me i like it i like it it's good all right um oh by the way loughborough i've had some great nights out in loughborough oh yeah at the uni at the uni yeah yeah of course i've just got to get this out there loughborough the fittest of all the unis because it's a sporting uni. So it's a mad one. When you go DJ it, you're in the union there and you look out and just everyone is ripped.

5:29It's unbelievable. And probably drinking water as well as a result. Are you serious? Staying hydrated

5:34Tom Kerridge: and making sure they're still going to go home early to get their eight hours sleep. That's a great time. I've never actually been out in the union. Have you not? No, I think because I went to union Leeds, had a great time up there. And then when I came back, I was older and I was like, I'm not, it's not the vibe for me to then be going out in the union the leads on a on a night out unbelievable top tier yeah the otley run yeah yeah unbelievable famous one that one the otley run i've done that once just once did you make it the whole way no oh but does anyone is that 18 bucks well yeah true it depends what version you do i guess fancy dress always what best one probably the brownies like the brownies is like 21 year olds that's good that's good my favourite fancy dress is the one the one I saw recently which was good I was DJing a night and it was a load of people that have come as the soldiers from Toy Story okay and then whenever one of them shouted Andy's coming they had to adopt the pose and freeze I love that it was so organised and so brilliant I sort of liked the discipline of it all it was fantastic I bet that was all gone completely pear-shard by the end of the night there I bet the discipline was completely out of it Are you allowed fancy dress in your restaurants?

6:44Tom Kerridge: Yeah, I mean, there's no dress code, so essentially you could turn up. I'm going to start trying to really push that. That's not the vibe, is it? That would be mega.

6:54Honestly, genuinely, I would love that. I want you to receive a text going, Chef, he's turned up for the four rounds.

7:02Tom Kerridge: But because he's talking about it so much, we've got three different tables now. One is the Pink Panther. One is Buzz Lightyear. One is, it would be mega. I'm up for that. In fact, if anyone turns up with a fancy dress... Here we go. Free bottle of champagne. Oh, yeah. It's got to be... It's not just like wearing a T-shirt or like... Like proper job. Proper job fancy dress. Like inflatable something. Yeah, yeah. Oh, yeah, one of the ones with the big fan on. Like a big dinosaur with your head sticking out. Like they run the marathon and sit there and have dinner. Oh, my God, that's got to happen.

7:37Free champagne. Wow, that is huge from you, Tom. Can you do me a favour? Can you drop an email to the team just let them know if anyone turns up that is huge okay right let's get into the quiz question number one which two animals are the Leicester men's rugby and football teams associated with I was concerned I wouldn't know anything and hopefully I've got at least that one

8:00Tom Kerridge: absolutely gutted for the Leicester men at the weekend did you watch it? no sadly I was working opening a new restaurant but But I'm from Gloucester and I hate Bath. Like anyone but Bath. Anyone. Not many people like Leicester either, to be honest. Well, everyone from Gloucester and Bristol like Leicester at the weekend. So don't you worry, mate. I think you've just given away one of the answers here as well. Oh, yeah. I'm guessing. Did you get it though? No. I now feel incredibly stupid because I didn't join the dots. So I went foxes. and then for some reason with Loughborough I just thought the logo was a stag or something I thought it was like oh no but clearly I've just made that up Charmwood maybe I'm not sure where you've got that from yeah it's a bit of a weird one so what have you gone with?

8:49Tigers and Foxes Tigers and Foxes Tom Kerridge? Tigers and Foxes well played guys two very good sports teams actually have your family always been into rugby? yeah so my dad played a lot and then my brother played as we were growing up that's kind of how I got into it but yeah always been a sporty family mum played sports and stuff and we used to have season tickets at Leicester Tigers for a couple of years so we had two between the four of us so it was normally all right because obviously certain weekends only a couple of people could go but then obviously on that occasion where it was a big game and all four of us would go that would be like the the family scrap as to who would get the two tickets to go and watch Tigers.

9:26Do you keep that tradition going now? No we don't have them anymore yeah we've all grown up and left and everyone's too busy but yeah surely you could blag tickets now well hopefully yeah yeah we'd like to think so and how is it getting into this sport because so my little girl's 10 yeah and she's taken a real interest in wanting to to sort of start getting into it and then she's at an age where obviously she'll be going to high school before too long and there'll be great setups there i'm sure which which will encourage it but it's a really interesting one amongst i hope she won't mind me saying but between her and her friends about what sports they're doing and what you know the different girls are doing um how did you get into it um so i first started because my brother so i just went along to watch him train one of the coaches like oh do you just want to come and run around obviously just stood there doing nothing charged around you know rugby is like a crazy complicated sport when you've never played it before i was offside passing it forward doing all the wrong things but just as a kid you just charged around loved it loved for whatever reason rolling around in the mud went home was like mum i played rugby today and i loved it and I think her face was literally like to my dad like what have you done because I don't think it's probably what she imagined for her daughter but um yeah I just loved it like I loved all sports I played all of them in like school teams and stuff and for whatever reason rugby just kind of captivated me found you yeah I think it's like it's a mashup of all sorts of different ones for me like obviously there's the contact element there's the skill element um and obviously the the kind of physical piece as well so yeah I just love the the mashup of all of them there's some dark days in December when you're training I'm like why did I not pick an indoor sport when you're covered in mud and freezing and wet but the position you

11:04Tom Kerridge: play covers all of that don't you because you play centre or full back and that covers a skill set of being able to pass and run and everything that you know magical flow in rugby but it's also if you're a centre it is all about physical contact and smashing and you know tackle and breaking the line so like the position you're in is probably encompasses everything that's about rugby isn't it? Yeah that's why I love it because you can do a little bit of everything and every game will offer something different, have a great opportunity to kick the ball, to pass the ball, as you say, to just go and charge into somebody if that's what's required.

11:35So yeah, not everyone gets it. I understand that, but I think it's a brilliant sport. I never got to play it at school either. So I love the fact now that, you know, young girls have that opportunity to play at school to try it, whether it's tag or touch or whatever. But all inspired by you, of course. I mean, that's a very powerful thing. We're going to get into it today. I think what you've done for the sport is incredible. Right, question number two, which English king's body was found buried under a car park in Leicester city centre? I vaguely remember this story. It was a mad story. If you're from Leicester and you don't know this.

12:05But you're not from Leicester, so. No, but it was national news, this. Because they found a king under a car park, Tom. You know, it's quite wild. Have a guess. A lot of the kings are called the same names. Yeah, they just put a couple of numbers behind it.

12:21Tom Kerridge: What a number on there. I just went John and then I stick a number on John III doesn't work. So I'm going to go Charles. Okay. Charles II. Well, I actually don't know the number. I think it was Richard. Yeah, I think it was Richard III. Richard III. That sounds about right. What have you gone for? Charles II. Charles II. I've gone King Richard. So it depends how generous you're being there. Oh, Sophie's in a good mood today. I love it. The answer is King Richard III. Well done, Scaz. Yeah. How does he get a point when there's like two others that died before him that haven't even got like, they're not buried there.

12:57Tom Kerridge: Gone soft. She's cool. And he's tired. We've got a nice referee today. He's tired and he's like, yeah, all right, you can have a point. Absolutely, yeah. And he did specify king at the beginning as well, which is, you know, very important. Yeah, yeah, yeah, because it did say king in the question as well. Emily, can we talk about your podcast as well? The Good, The Scaz, The Rugby. Yeah. I see what you've done there. Well, I'll be honest, not my idea on the name. Anyone who knows me, that's not a bit of me putting my name in a title or something. But it's basically a spinoff from The Boys, The Good, The Bad and The Rugby.

13:29It was Alex Payne's brilliant idea. They wanted to get more women's rugby on their show. And instead of just trying to shoehorn it into theirs, they were like, we're just going to create a women's one. Spoke to me about it. He was like, would you like to front it? I'm pretty confident I said no. And then a couple of months later, he called me again and was like, right, we're on. We've sorted it. We've got this booked and that booked. I found you a host. and this is happening and I was like, right, okay. So I've had... That's such a good way of dealing with people. If someone says no to something, just plough on.

13:58Get everything booked and then just go slide them into thinking that it was their idea.

14:02Tom Kerridge: I've got to be honest, Chris, that is how I do my life. I do it and then say sorry afterwards. That's incredible. I love it. But I'm very glad he did make me do it now. We're like, I think we're coming up to the start of the sixth season. Yeah. Like the responses you get from people, just because there's not ever been that much out there in the women's rugby space. And now people say to me, I love listening to your podcast more than they say, I love watching you play rugby. It's funny how it works, isn't it? I'm still not sure how I feel about that, but... Or it's when you're playing rugby and people shout out a little, you know, catchphrase or something from the podcast.

14:33It's so strange, isn't it? People go mad for it. Yeah, they bring us presents to games. I once said something about, oh yeah, I definitely swapped my shirt for some croissants. And at the next game, I'm not joking you, there was people hanging over the barriers with bags of croissants saying, can I have your shirt? And I was like, no, idea this was going to happen i've got like one share and about 30 croissants i just do i really encourage that sort of yeah we went through a little phase i do a podcast with peter crouch we went through a little phase of saying if you ever see peter crouch in a while go and kiss his kiss his ring you know a bit like because we became obsessed with the idea that this it happens with the pope and that everywhere he went he had these people would be out he'd be on a plane once Someone came past and tried to kiss his ring and everything.

15:16Tom Kerridge: It was so good. We had to stop it after a while. Sometimes these things get carried away on podcasts. Do you think it's only a matter of time until you start DJing then, like James Haskell? Oh, no, that's not a bit of me. But so there's Alex, obviously, Hask and Tins that do the men's, Mike Tindall. And then there's me, Mo and Elmer. And Mo is probably the one that's... Most likely to DJ. Yeah, she's like the Haskell, basically. Yeah. More likely to DJ, says more stupid things. That sort of advice. Listen, DJs aren't stupid. By the way, that's one of the best, funniest videos ever. I'm sure he'll admit it as well.

15:54He was doing the punditry at a game. He's wearing the headphones. It's so good. And what's happening is he's hearing himself in delay. So then when he's talking down the camera, he sounds drunk. He can't help what he's saying. He gets the producer, I think, in his ear as well being like, talk about this, and he just literally is like... He can't compute the whole thing and actually say a legible sentence. It's very good. It's actually incredible.

16:23Tom Kerridge: Although I have seen him DJ set as well. He's a very good DJ. He is a good DJ. Very good DJ. Annoyingly, actually. All right, question number three. What is the name of the town in Leicestershire that is famous for pork pies?

16:37that's kind of cool that you think pork pies then you think of the town that would end like that i might have got this wrong i've gone mowberry is it something like that it's like half of it oh i don't know let's see how generous that shall we what have you written melton mowberry

16:53Tom Kerridge: yeah melton mowberry oh right because if he only got half the king point you still got to give him the well i did if you got half a king you gave him if you put if you put mowberry into a map where are you ending up? I'm not sure you're ending up anywhere near the list. That's got to be the test. Also, if you just put in King Richard, where are you going? It's like, you know. To be fair, Sophie, I think I've got this wrong because I've also written Moe Berry. Like, it's definitely... Just give him a point. It's fine. It's fine. Also, I thought the melting part of it was like the pork pie itself.

17:21It's not melting. Melting. It's not a melting Moe Berry. I forgot. You think that's what it was? Melting Moe Berry? I did, yeah.

17:34Tom Kerridge: melted mowbrick and if right if you ever go there's quite a few beautiful individual pork pie shops that all do specialist hot water pastry amazing port and it's beautiful and what they do is they make them and when they're warm still you've got to put the warm jelly in so so it doesn't set and then when it goes cold it's set but if you go at a time when they've just baked them and they've poured the jelly in waiting for it to set and there's a point where it's just perfect but the pie is still warm the jelly isn't quite set and you just got this lush amazing fresh kind of out the oven rested for half an hour pork pie and it is just stunning one of those a unique food experience it makes you i love it and it's a very pretty little town as well like it's beautiful it's a picturesque midlands town with the smell of pork pies are you into your food emily i love my food yeah what do you like to cook is it is it kind of closely linked to the sport a little bit like obviously sometimes you don't have a huge amount of time like lots of people to cook as much as you'd want or potentially spend as much time like doing it from scratch or whatever but yeah i love cooking i love eating um growing up we always had like fresh baked things and homemade dinners and all that sort of stuff probably quite traditional but having lived in London for a bit I've broadened my horizons slightly.

18:50Yeah, just about.

18:54Tom Kerridge: Okay, Tom, are we going to get into your round? Yeah, it's my round and this week my round's always about ingredients actually so this week my ingredient is going to be steak. Sir steak or just steak? Yeah, sir steak. You like a bit of steak, don't you? I love steak. I'm not just saying it. like i sometimes get accused of brown nosing you too much but you steak in your restaurant is a a life experience is it listen it's one of those premium ingredients and it's always super expensive and of course you can buy cheap steak you can buy cheap everything but actually if you can find the most amazing cattle the most beautiful bread the most incredible fed you know grass fed for flavor maybe a little bit of grain in there as well so the fat content is and it's stunning then it's aged really well the dry aging process the flavor profiles go you can roast it on the bone and it is incredible and like and everyone will think of a fillet steak cooked on the bone for me it's just one of the most beautiful pieces of me but i'm a big fan of sirloin i think it's great rump steak for me is outstanding but you've got to use your teeth this is the problem with rump steak it tastes fantastic you've got to chew it so if you put it on a menu people go oh my steak's chewy well yeah of course it's a rump steak mate but how good did it taste do you know what i mean it's But at the minute, for me, some of the best food and steaks that come out in value for money is a bivette.

20:18Tom Kerridge: So it's kind of like a French style. It's a bit of a skirt steak, basically. And you have to cook it. You have to cook it medium rare and then cut it against the grain. Rest it for ages. Cut it against the grain so that it pulls apart and it tastes. It's absolutely delicious. If you overcook it, it goes tough. If you don't cook it enough, it's tough. If you don't rest it for long enough, it's tough. But if you can cook it properly and rested, medium rare, it is incredible. It's great value for money. and it tastes so good. There's that one dish on the menu that I think you could very easily get criticised as a chef.

20:47Tom Kerridge: And we do as well. Even now at the Hand of Flowers, the way that we cook, well, now I heavily roast fillet steaks, right? I give them a real crisp, deep, thick skin on them so they've got this real crust. Yeah. But there's some people that just don't like that and they go, it's charred or it's overcooked. They say, no, no, the outside is charred and overcooked. Yeah, the outside is not medium rare. It's been stuck in a 400 degree hot pan. But actually the middle of it is beautiful and pink and it's amazing. and it's rested. So people have their own preference and understanding, but I just like the way that we cook them there.

21:17Tom Kerridge: And then char grills, doing them on a barbecue is amazing. Oh, always. I love it. Are you into your barbecuing, Emily? I love barbecuing, love steaks. That's why I'd always order a steak out because you can never do that at home, can you? You can't do everything you just described at home. You want to do thick as well, thick pieces of steak because they're easier to cook. They take a bit longer, but you can get some real colour and caramelisation on the outside of the piece of meat. It's beautiful. Spend some good money on it. look after it, learn how to do it, and you never go wrong with it. It's fantastic, huh?

21:44Tom Kerridge: Everyone loves a bit of steak. I'm so hungry now. Well, there you go. You might be hungry, but also a little bit short of a bit of cash because here we come, question number one. Yes. What is the most expensive beef steak in the world? What is the most expensive beef steak? As in terms of monetary value? Monetary value. Not cut. Oh, my goodness. Well, yeah, you could add a cut to it. Okay, well, look. I've gone, what have you gone for? I put tomahawk, but I don't know if I'm on the right track. See, I would say tomahawk's like the cut, isn't it? Tomahawk is the cut. Tomahawk is like a big, like a coke to birth tomahawk or like a four rib of beef, but just on the bone.

22:23Tom Kerridge: And then the tomahawk is just, essentially it's just a longer bone. Looks cool. Yeah, he looks super cool. Looks mega cool. But tomahawk is the cut, not necessarily the type. So I've gone, I actually don't know this. I've gone Wagyu, but then there's different grains. to it and everything yeah there is there's an a5 wagyu which is kind of like the most expensive now wagyu beef is a japanese style beef that's been i mean fed all sorts of beautiful beautiful product uh beautiful maize it's also been looked after in an exceptional way it's got such high fat marbling content so it is amazing and it comes can you tell the difference oh yeah and it comes It comes from a pure breed cattle.

23:07Tom Kerridge: But there's this particular area as well, which is called Kobe, which is an area of Japan where you've got Wagyu beef that comes from Kobe. It's just another layer, another layer, another layer. Now, these cattle, the most expensive ones, they'll get a massage every night. Oh, jeez. The ones that they'll get, they have a beer every day. They actually have a beer. Yeah, they drink beer because they just go... How was the beer? They're having a massage and a beer, and they go, this is nice. They live in a field that is so far away from anything, any cars, any trains, any noise. There's zero stress level.

23:41Tom Kerridge: They'll just live in their best life. Do they get massaged by a machine or a person? Like a human. Really? Like it's in Japan. So people are employed to cow massage. Yeah, but it will probably be just one person who's looking after his four Wagyu Kobe beef cattle that he's just looking after, that's it. And then each carcass might get him 100 grand. but it's just like you know you just go with like it's it's a it's a big thing it's again it comes down we've had a conversation on this podcast before about japan and the way that they view produce and look after it and care for it and from start to finish we've talked about strawberries that were 18 pounds each haven't we we've talked about really expensive melons we've talked about look at your face for a single straw for a single oh yeah the ones that were for nine pound each were nicer actually i thought really yeah yeah but yeah it's bananas isn't it right but it's about the care and process because what they do is they get rid of the rest of the strawberries and they look after the one on the plant so the rest don't grow and they just everything all the all the process is going into growing one particular strawberry off one plant and you just go so that's where the value is because all the others have gone and all the care and time and effort that goes into it it's the same as wagyu beef so the answer is wagyu beef mate yes come on question number two what is the most tender cut of steak what is the most tender cut of steak

25:01um okay well i've gone fillet i've written fillet i've written fillet and the answer is right fillet i love a fillet steak it's got to be one of my favorites i think it is amazing everyone

25:14Tom Kerridge: loves a fillet steak if you think of the whole size of the cattle but there's two fillets that are in the inside of the rib cage forever down towards the back so you don't get you might get five maybe four steaks out of each fillet that look really good so essentially you get 10 fillet steaks per carcass which is why it's incredibly expensive and it's amazing but in theory it's not as tasty is that fair as other cuts very true because a lot of the other muscles are there for is it less fatty or something no you can get a high fat content in it but so the the muscles in steaks are we talked about rump steak being tough because it's the the cow is walking around and do whatever else in the rib cage and so all of the other kind of um cuts of beef have muscular process that are there for a reason um part of movement fillet is a muscle but it is there do you know what fillets what fillet i don't know what you're gonna say so the the back end of the fillet the little thin pointy bit attaches to a cow's okay bum hole okay great so as it moves and it pulls forward and backwards it's retracted it's opening and closing so fillet steaks are there to open and close a cow's bum hole but like if you ignore that fact yeah it's delicious I wonder how many people are going to be put off eating fillet steak because of that we're going to have some steak master class here I mean it's real it's the anatomy of an animal it looks the reality listen we can't like you can't just go like fish have eyes guys do you know what I mean hey question number three oh dear what's a French term for steak served raw usually finely chopped with seasoning.

26:47Tom Kerridge: Scars? Carpaccio? Oh. No? No. It's Italian and it is raw. Oh. Yes, so that's kind of... Oh, okay. I see what you're doing. I went tartare. Usually chopped is tartare. Steak tartare. So I'm in the wrong country. Yeah, yeah. Carpaccio of beef is in Italian, so it's kind of... But it is beef fillet thinly sliced and raw, so I can see where you go... I'm happy I'm on the right line at least. Sophie's there. She'll give you a point for that. Yeah, half a point for that, I reckon. It's like a raw... Yeah, it's raw. Just the wrong European country. Never mind, you can't have it all.

27:24Tom Kerridge: Now, Emily, M &S have sent us a load of food to eat during the pod today. As the sun is shining, we've got lots of bits from the new M &S deli range. So picky bits, essentially. We've also got some tinnies for you two as well. Okay, so the tinnies that we've got are the Marxologist Margarita with Blanco Tequila. We've got the Marxologist Blood Orange Margarita with Blood Orange Liqueur, Lime Agave and Blood Orange Juice. We've got the Marxologist Bloody Mary with British Vodka, Jalapeno and Tomato Juice. And we've got the M &S Lemoncello Spritz. Food-wise, the picky bits are in front of us. I mean, we all love the picky bits, don't we?

27:58Tom Kerridge: We've got some grilled Turkish olives. We've got sunburst orange peppers. We've got Spanish spicy pinchos. We've got giant butter beans. We've got our best ever sausage roll. We've got some whipped spicy nacho cheddar dip. That sounds amazing. Yeah. That sounds amazing. Is that the one that's been going viral on social media? Oh, I think so, yeah. Because there's a couple that have been filling my feed. They look great. Oh, my God, that looks so good. Filling your feed. Do you want to pick a drink? Yeah, I've gone limoncello spritz, I reckon. Something a bit. Do you know what? I've got the, I like it's Marxologist as well.

28:30That's cool. The tins look cool, little tinnies. Tins look amazing. I've got Bloody Mary.

28:36Tom Kerridge: Oh, I've got hot olive. Spicy. Spicy. No. I got a hot olive. Filled with some chorizo and cheese. That Bloody Mary's lovely. It's got, I'm just reading on the front of it, it's jalapeno. Hold on, in all honesty, I was not expecting that. Yeah, punchy. What's in it? Is that too obvious? Fire. Yeah. It'll be all fire. That's lush. The Bloody Mary jalapeno chilli, but it's a nice heat that's running through it, and dare I say it's slightly sweet as well. Very nice. I'm glad you like it. I'm going to enjoy that as we get into the next round. Was it whipped feta, did you say? Whipped spicy nacho cheddar dip.

29:15Oh, spicy. Oh, no. Yes. I'm well up to it. I was laughing at you. These are lovely. I'm just trying this. It's a little mini Fewitt, I think it's called, but I might have pronounced it wrong. It's like a little sausage. It is, but it's really soft. Sometimes when you have these sort of things, they can be really kind of hard. It's so, it's lovely. It's really, really lovely. Not as air-dried, not as long. That's very nice. It's giving pure picnic vibes, that is, isn't it?

29:41Tom Kerridge: Yeah. I have one of them. Lovely peppers in that cheesy dip. It's delicious, mate. So good. You should try it. This dip is good. Instagram was right. Instagram's always right. Instagram was right.

29:57Tom Kerridge: Okay, right, Emily, it's your round now. And your specialist subject is farming. I'm just going to caveat this. It's probably not my specialist subject. Okay, we're reversing out of this. I can hear the reversing lights of a tractor. But I grew up on a farm. My dad's a farmer. So I thought it would bring in, obviously, with the food, very kind of passionate about British ingredients and all that sort of stuff. So I thought it was a little nod to that, basically. Nice. However, if you ask my dad and my brother, I don't really do anything on the farm. My skill set is incredibly limited. So that's why I wouldn't call it a specialist subject, you know?

30:31Tom Kerridge: Yeah. Yeah. So we'll see. I've been to a farm. You've been to a farm? I've been to a farm. There we go. Yeah, nice. You've got more experience than us. It was making me laugh earlier when you talked about Wagyu beef. I couldn't impossibly imagine my dad anywhere near massaging a cow. Do you know what I mean? I was like, yeah. Letting a cow drink his beer. Yeah, different kind of. Okay, well, let's do it. Question number one. So, question number one. Nearly 90 % of British dairy cows are what breed? All I've got in my head is the laughing cow. A Friesian. Oh, is it? Yeah, I went Friesian. Holstein, Holstein, Holstein Friesen.

31:10It is. Holstein Friesen. Well done. That's good. And they're the black and white ones, I think, aren't they? The classic dairy cow. Hey, I've got one right. So you went back, am I right? You went back to the farm during lockdown. Yeah, so I wasn't living there, but with the whole rule on exercise and whatever, I basically built a gym there and was able to go and do my hour exercise, basically in the shed where I'd kind of basically... Basically, but using all the stuff around. Yeah, borrowed a lot of stuff from Loughborough and basically then just like created two stacks of pallets, put a bar in between as like a pull-up bar.

31:46Tom Kerridge: That's like Rocky IV. Yeah. Where he fights Ivan Drago. Were you chasing chickens? Not quite. I had like two big hay bales that was like basically the squat rack. I was quite proud of it, to be fair, because it was proper spit and sawdust vibes, but it did a really, really good job. Yeah, totally. But yeah, the only slight issue was health and safety probably wasn't up to par with like a normal gym. did a box jump onto some pallets and sarah hundu came over to borrow it we were using it at different times basically sliced the front of her knee england captain at the time and i thought oh my goodness imagine yeah so not ideal but yeah it did a really good job it was awesome yeah but meant you could get that mental space of still feeling that you were doing something exactly yeah when all gyms were shut it was awesome yeah and then obviously big big summer ahead are you excited for the world cup yeah i honestly can't wait like it's weird at the moment because i'm here not selected with still 15 weeks of training or something to go so it's quite like a long i'm not going to call it a slog but it's a tough period ahead obviously you want to stay fit you want to be in the best place possible and obviously you want to end up being on the field and playing but yeah it's really exciting like ticket sales are world record already for a women's world cup which is awesome and obviously hosting it here like you saw what happened with the lionesses only a few years ago when the nation gets behind like a home team that's hopefully doing really well it could be amazing so yeah i don't think we're quite gonna worry we're not we're not gonna lose we're gonna win it this i don't want to keep more pressure on the situation but does that make more pressure on the situation because suddenly there is this home crowd and i mean the narrative has already begun hasn't it yeah i mean there is there is a bit of that no oh for sure and i think like a lot of people think that we're favorites already the i mean there's obviously other nations that will have their say in that.

33:31We'll put a lot of pressure on ourselves in a really good way. There's no way on earth we expect to go there and hopefully do anything but win it. That's the expectation. So we're going to win it? Well, I really hope so. But I've also unfortunately lost in three of the World Cup finals in my career. So my ratio isn't great. Fourth time. Well, yeah. Managed to win one along the way as well. But yeah, I really hope so. Just most importantly, I think it's super exciting for the country. It's amazing. Hopefully we can shine a light on it. And I think you're right. It does feel like all sort of brands and businesses are all gearing up to it now as well.

34:05Yeah. People are really getting behind women's sport. So it's on the BBC. It's on platforms where it's really visible. The girls make themselves super accessible after games and stuff. So yeah, I'm really excited about it. But long road ahead. Shall we get into question number two? Question number two. What is the surname of the farming family in the BBC radio drama The Archers? my gran is going to hate me for this. I have no idea. I can't say I listen. Do you? I have to be honest.

34:35Tom Kerridge: No. I used to love, right, so I used to love Bits of the Archers because there would be so many innuendos on it. And I used to do a game called Innuendo Bingo. Yeah. And it was, it was class because you'd, we'd hear some innuendos from the TV and I'd basically spit water at people. It was good. It's a random one, but if you get a chance, check it out. It was, it was good times. Pre-Covid, I would say. Yeah. Yeah, well, I did it a couple of times. so you used to have to come in on book promotion days and bring a spare pair of clothes because I was going to get Chris Stark spit water at me. Exactly.

35:06Tom Kerridge: It's true. But they promoted the book, Tom. Oh, mate, book sales were mega. Yeah, sadly, I don't know. I mean, it's an institution, the Archers, isn't it? Well, I just put Archer in case they're the farming family. Yeah, that's the logical answer here. I haven't gone for it. I went with Giles because I could just think like Farmer Giles. The Wurzels or something. Yeah. The Wurzels. I've got a brand new combiner. You're joking. Do you want to know what the answer is? The Archers. Is it actually? It's literally right in front of our faces. Oh, why did we do that? Oh, Tom. That's like a trick question, that.

35:43Well done, Sophie. Good trick question. The Wurzels are amazing, by the way. I DJed a night. They were on before me. Nice. It was so good. Yeah.

35:52Tom Kerridge: They are mega. They did a version of Ruby. You know the song Kaiser Chiefs, Ruby Ruby Ruby? Yeah, yeah. They were doing, Ruby Ruby Ruby Ruby, Ooh Ah, Ooh Ah, Ooh Ah. I was like, what do I follow this one? Yeah. Great lads. Genuinely on the cider as well. Yeah, yeah. Oh yeah, I would have been, yeah. Living their best life. Living their best life, yeah. Love the Wurzels, yeah. Love the Wurzels. Skaz, what was food like in a farming family? It was really good. My mum's a really good cook. really homely kind of probably quite stereotypical kind of baked things from scratch cakes sweet things and then yeah like homely dinners when you get got back from school or dad came in late from work and stuff so like big christmas dinner big family gatherings all of that sort of stuff which was like awesome to grow up with um she taught me to cook and bake from a young age you know stood on the stool at the counter cutting out cookies or whatever so yeah really fond memories yeah it Really, yeah, very stereotypical in that sense.

36:56Yeah. Oh, awesome. Should have been a chef. Well, definitely not good enough for that. But yeah, it would have been cool. I do enjoy cooking. Yeah, it was cool. Final question. Okay. What is the most popular tractor brand in the UK? Okay. So I've gone, my dad will hate me if I'm wrong. We have John Deere's at home. Yeah, I've gone John Deere. But I went Fent. Oh. I don't know why. I shouldn't have done that. I went Massey Ferguson. Yeah. Oh, three answers here. Emily, what's the answer? No, it is John Deere. John Deere. I'm mad. Get in. I don't know why I didn't back myself then. Okay, guys, I've got the results.

37:32So I can tell you, well, what I'm going to say is there is a joint first. The prizes are being shared today. In second place, last place, I guess, is me, which means the winners of the Proper Tasty Pub Quiz with M &S Food is Emily and Tom. Well done, guys. Come on. the competitive person in me is just fuming I didn't put John Deere I'll be honest he is it felt like it was yours for the taking there don't carry that into the summer no I won't I'll let that go I'll brush that off we'll move on we'll move on

38:03Tom Kerridge: please move on from that please it'll be hard but I'll shake it off representing the nation it's not the same set of disappointment as losing a World Cup is it Matt that might hang a little heavier yeah Emily thank you so much for joining us today guys that is it for this week's proper a tasty pub quiz. Yeah, a massive thank you to Scass and of course to M &S Food for today's delicious, well, picky bits. Yeah, I've loved having the little picky bits today. It's great. And if you've enjoyed this podcast, please remember, follow it wherever you get your podcasts. Leave us a review and a rating. Five stars if you're being generous.

38:38Helps more people find the show. And we're going to be back next week with another quiz. We'll see you then. Emily, can you do the honours, please, of calling Final Orders on the podcast? Final Orders! Yay! Totally! Yeah. Yeah.