Please Keep Me Anonymous with Tom Kerridge

11:55Rosie Ramsey:can Chris Evans reserve nah

11:57Tom Kerridge:actually Chris doesn't even try he just rocks up like He walks down He told me He walks down He's just like around the corner and he bobs over It's kind of like a Friday night thing for him like him and Tash come up and they Yeah Nice It was good

12:10Rosie Ramsey:Our friend lives in we've got a friend who produced our TV show she lives in Marlow and she's always gunning forward to move to Marlow Oh it's just like it's like she works for the Steve in Marlow It's a beautiful place Marlow, Henley all that

12:22Tom Kerridge:Do you know what it's such a we're so lucky it's a lovely part of the world it's on the Thames it's really great family school, kids you know it's a great community space it supports independent boutique shops and coffee shops and hairdressers and pubs it's a lovely vibe but it's so lucky it's such a nice place to live I need a tea there Rosie I've never been

12:41Rosie Ramsey:I would love to go but the problem is I'll go and I'll go let's move here

12:44Tom Kerridge:ah yes that's why I've never took her I can't be asked to move again I'm not having it and the house prices are a bit punchy dude I say it on me tour I say I love her to death but she wants to move house every five minutes she should have been born with wheels and a fucking shell really do you definitely want to move

12:58Rosie Ramsey:I just love moving. I find it really exciting. Yeah, is that it?

13:01Tom Kerridge:Like always looking at right move on it. Oh, that looks nice. I'm trying to block it on the route I made. I'm trying to block right move on the route I made. I'm serious.

13:10Rosie Ramsey:I just love it. Search history.

13:11Tom Kerridge:You're like, delete, delete, delete. I do, I do.

13:14Rosie Ramsey:But we're finally, I think we've found a house that I really like. So it's going to take a lot to beat it.

13:18Tom Kerridge:So where you're at now?

13:19Rosie Ramsey:And we're really happy. We're really settled. But one day, you never know. Yeah. You just never know.

13:24Tom Kerridge:You're just good. I'm just always looking.

13:25Rosie Ramsey:You're going to Marlowe. Yeah.

13:26Tom Kerridge:Yeah, well, you never know. Marlo, he's got nice pubs.

13:30Rosie Ramsey:Yeah, so I've heard.

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15:32Tom Kerridge:series that's coming to itv tom carriage cook's italy cook's italy so it's the third series we've done cooks britain did cook spain and then this is cook's italy and it's like basically food truck It's like cookery TV shows from the old school where it's usually... Floyd.

15:47Rosie Ramsey:Yeah, exactly. I grew up watching Keith Floyd.

15:49Tom Kerridge:Yeah, Floyd. Absolutely loved it. And then like old Rick Stein ones, Gary Rhodes ones, where you would just go somewhere and you visit producers and then you cook something that they grow, you know, whether it's olive oil, whether it's pomegranates, whether it's some of the cured meats, whether it's like all sorts of bits. I was so lucky I went truffle hunting, like proper like as a chef. With a pig? No, with dogs. They don't really use pigs. Pigs, because they're not as mobile. and also they have a tendency to eat the truffles when they find them. So dogs...

16:15Rosie Ramsey:I fucking love pigs, you know. I love pigs.

16:19Tom Kerridge:But it was from a chef's point of view, like you can't grow truffles. They're not cultivated. You've just got to find them. They exist there in the world. It's like Minecraft, isn't it? They're just random. Yeah, they just turned out. And it was in private woods that was owned by this family that nobody knows where they are and you're not allowed to find them. And you go there and then off you go with a load of dogs and these two blokes walking.

16:38Rosie Ramsey:Do they grow back then? So if you can't plant them and if you can't sort of like seed them, how do they?

16:44Tom Kerridge:It's to do with the soil and the trees that they're under and the seasonality of where it is. So there must be spores that exist.

16:52Rosie Ramsey:Like fungi.

16:53Tom Kerridge:Yeah, exactly. They're a fungus. So they grow up. But then the dogs go and find them. And because they've got such a strong, pungent smell, the dogs are like running around going mad for it. Their tails are going everywhere. And from a chef's point of view, like we're so lucky from the world of TV, you know, it's like you go you get to do things and you meet people and you do different stuff you couldn't couldn't just randomly turn up somewhere and go and do it so to do something like that was amazing and in Italy was so it's such a beautiful place and there's been so many tv shows there's been so many restaurants there's so many books there's so many places about Italy because it's fundamentally one of the most beautiful food countries around and added to it there's this incredible Italian and passion there's lots of there's lots of that that goes on it's mega but also the dishes that they cook they're kind of they're not easy but you can sort of do them at home you can think of how you put a pasta dish or how you make a sauce or how you do it a lot simpler than what we do they're not overly complex they're about the ingredient and done right and also they're pretty user-friendly they're family-friendly like pizza bases or pasta dishes you can go well what do the kids like or what do the how do i adapt that and then it doesn't necessarily mean it's true italian but you can have that fundamental basic of it so when you can go from a tv perspective and travel the whole of the country do you know what it's so regional as well like it's a bit like you can be up in the dolomites where we were looking at different dairies and cows and cattle

18:19Rosie Ramsey:and that sort of stuff oh my god i flew over the dolomites amazing a few months ago and i've never seen them and i was just like i looked out the window and i went to the room i went my mom i I went, what is that? I remember flying over and seeing all of the little villages. So were you down in the little villages?

18:34Tom Kerridge:Yeah, we were down in the little villages. And then we filmed a cookery scene up the top in the mountains with the view. It was just like, it was like the sound of music, kind of like rolling hills. It was just absolutely, and because it wasn't snowy, it was like in that spring time that we filmed it. And it was just mega. It was lovely. So you see all of that. And then you can be somewhere else where it's super hot. You can go over, we were over in Sicily. we were looking at Mount Etna and blood oranges. And so the variants of produce was super exciting. So you can see why so many people cook Italian food or so many people write books about it and so many people do TV shows about it because it's really engaging and the people are full of passion.

19:11Tom Kerridge:So it's actually, it was quite an easy series to film. Even if I can't speak Italian and a lot of the producers couldn't speak English, but you have that universal kind of like, gesticulating with your hands and actually a love of food. Yeah, exactly. We love Italian food, don't we? It's mega, isn't it?

19:28Rosie Ramsey:Oh, I think it's literally my top three. Yeah. What's the other two? Oh, I love Thai food.

19:34Tom Kerridge:Yeah.

19:34Rosie Ramsey:I really like Thai food. I'm just trying to think. I love Greek food.

19:39Tom Kerridge:I love Greek food. I love Greek food. Greek food is some of my favourite. Like it's the best. Oh, so good. It's like mega, because the vocabulary of it is quite small. There's not a huge amount of diners. There's not loads. But actually what they do, they do beautifully. Yeah. And you could get, when you're on holiday and you take the family and take the, a Greek salad somewhere like even a rubbish Greek salad is still quite good you know what I mean it's like actually this is lovely you know bit of grilled sea bass Greek salad job done yeah

20:02Rosie Ramsey:I worked in Rhodes for two years years ago I did Chris has my life because I mention it all the time I loved it I was like singing and dancing and there was a restaurant called me Makos in Rhodes and it was just at the top of this like hill it was really high up you didn't know what the menu was they had Greek dancers on and they would just bring just bring food but the food was so good it was so simple you told me about this it was just what they made though you couldn't pick it was like we're eating here tonight oh there you go it was just that's what you're getting and it was like but the calamari was just so good and then there was Greek salads and then they did these sort of like they were the only thing I can they were like onion barges but they weren't I don't know what it was I don't know if it was kind of just like crispy potato yeah it was just with tzatziki and just a bit of oil and bread and, oh my God, best food I've ever had.

20:54Rosie Ramsey:Food's great, isn't it? Oh, God.

20:56Tom Kerridge:You can just keep going on and on about food. And you can see why people, you see why there's so many TV shows about food and people enjoy it because it's escapism. When you sit there and you watch it, you think of going on all day and you think of going, like you just drift into it, don't you?

21:08Rosie Ramsey:It's our life. It's literally our whole pleasures of life. It's just changed so much from when we were younger. We just, we want to go out for nice food. One of my favourite things is, like when you go on, you know, if we've got a nice occasion, we'll go to a nice restaurant, we'll go to somewhere that's got a sommelier, specifically a sommelier, food as well. When a sommelier stands and tells me about the wine, I'm so happy I could cry.

21:31Tom Kerridge:Really? I don't know what it is and I'm working class, I'm working class and I was never a wine guy when I was younger, you know what I mean, just beer, warm beer, warm fosters. Yeah. When we sit at a posh restaurant and a sommelier, we go, yeah, and it's from this region and the soil's this and I just want to go, oh my God, it just makes it, I don't know what it is. But it's because Because it's human connection. Like you drink a pint of foster and it's made in a monstrous factory somewhere to a particular recipe that's just whatever. But actually when there's wines, they vary seasonality, you know, different vintages because of what's happened with the weather.

22:02Tom Kerridge:And there's like people that are making it and understanding it in a process. And then you're buying into that. You're buying into the romance of it. It's the romance of it. It's the right to the theatre of it.

22:12Rosie Ramsey:We bought into it. Was it on holiday last year? Was it in Spain? What? When every single sort of place that we went, they were telling me about this wine that's made there and they loved it so much, didn't they? Yeah. That we ended up having it for every, we had it like every meal. I think they'd got a job lot. They'd got a job lot, Tom. It was going out of date. That's what we thought. Let's tell them that story. Someone left the fridge dorm and it had gone bad. They had a day left and they just piled it in. Yeah, that couple, they'd fallen for it again. Yeah, brilliant. We were that pissed the story was different every night and we bored it every single night.

22:45Not even.

22:45Rosie Ramsey:we were like we are keeping this family in business yeah this is homegrown you're totally right it was totally a job any minute now I'll get a postcard from the grandma of that family telling us how much I've helped them for generations from her private yacht yeah oh my god it's printed it's printed word processed onto a thing this signature's printed this is bullshit here's a question so when you go to all the different producers of all the different stuff and then you've got to cook the stuff for them is that nerve wracking in any way

23:12Tom Kerridge:yeah it is really actually particularly Particularly because it's their produce and you're in a country that's so passionate about their food and they have those regional dishes that they're so protective of. So I fully load it with, this is my version. Nice. Bloke from Gloucester, like never visited here before, cooked pasta a couple of times. This is my version of using your ingredients to something that I hope you're like, not going, I'm going to cook you your dish. Do you know what I mean? Yeah, of course. You have to be a little bit, so it is a little bit nerve wracking, particularly doing things like, like there's a, I did a, with the truffle guys, they did like a truffle mac and cheese thing and you're just like, and it's delicious and it's amazing, but there was nothing really that was truly authentic Italian about it.

23:54Tom Kerridge:Like, I mean, apart from it was pasta and it was truffles and it was Italian cheeses with it, but they wouldn't necessarily have done it the same way. But I mean, they ate it and said it was nice. It might be for TV, you know what it's like in TV land. People go, oh, it's delicious. I mean, how many times have you eaten something on telly and gone, oh, that's great. Rosie nearly Rosie nearly full on vomited on Saturday Kitchen no what did you have

24:16Rosie Ramsey:cheese they do food heaven food hell I hate cheese and we went on so we worked it out perfectly so that her heaven was my hell and my heaven was her hell so I don't like like a fish broth anything with loads of bits of fish floating in water get in the bin I love that like the sea looks like yeah get back in the sea top cat's dinner forget it right so that was her heaven that was my hell and my heaven is really cheesy pasta creamy cheesy pasta yeah so they did the thing out of the parmesan wheel they did it in the wheel and they did it out of the wheel and you had to taste it and matt matt tebbett standing there going you know what oh she doesn't really like this you've got to eat it and they weren't prepared for the fact that she nearly shunned out live on telly she spattered out i was

24:55Tom Kerridge:i was mortified i love that imagine the producers going oh my god oh my god put it camera free I'm trying to down half a glass of wine after 10.30 in the morning.

25:07Rosie Ramsey:Babadoo, babadoo, babadoo, bah.

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25:40Rosie Ramsey:No, but I mean, that's the thing. They've got to pick your food hell. Like, what do they expect? Yeah. Or do you think, well, I found out later that people pick things that they still like to eat. Well, that's what they said. They specifically said people don't normally say stuff they really hate in case they have to eat it. But we're just, we're very honest, mate. First time I've been on this podcast.

25:56Tom Kerridge:And I actually do love it. I was me. I had to talk it all me. like so when I go on Saturday Kitchen I don't think the crew enjoy it because there's not much left yeah oh you go for it yeah so when they put an old Floyd on or whatever and then they come on to take the stuff off and I'm literally like back dude you're back off I've got three minutes on this VT to finish this you've got no chance you're having this office I'm having the whole lot yeah that's it

26:17Rosie Ramsey:we need to go back on there have we got anything coming on I'm promoting my tour so I'll probably go on myself you're not coming on oh can I not imagine can you imagine that oh what are you promoting Rosie nothing she just wanted to come on to eat. I don't think they'd mind. No. It's an hour, see.

26:33Tom Kerridge:I don't think they'd mind. Nah,

26:35Rosie Ramsey:please.

26:35Tom Kerridge:I'm not the booker for Saturday. I'm sure they'd be fine.

26:38Rosie Ramsey:I'm sure they'd be fine with it. We'll have a word.

26:40Tom Kerridge:There's a couple of them that are really good. Sunday brunches are good in as well. Always a good. Oh yeah, we were on that a lot longer. But also, there's a lot of dishes that go on there. Like, if you sit on the panel for the whole thing, you get, like, you know, you get fed proper. You get fed well, don't you? I enjoyed that. The thing with Sunday brunch is you are on there at nine o 'clock on a Sunday morning and the first thing they're doing you is a curried bhaji. And you're like, lads, how are we?

27:04Rosie Ramsey:See, I don't mind that. Eggs Benedict. Simon, get the eggs Benedict first. We'll have the curry bhaji in four hours when we're still fucking here. See, this is a... It's a long show. It is a long show.

27:15Tom Kerridge:It's a long show.

27:15Rosie Ramsey:What's your thoughts on this? Especially with being a chef. Could you eat anything at any time of day?

27:19Tom Kerridge:Yeah.

27:20Rosie Ramsey:I can. Yeah. I could. Honestly, put a chicken coma in front of me

27:23Tom Kerridge:at seven in the morning if i'm hungry i'll eat it yeah i think you have to as chef so because like back in the day when i was first training all through the 90s in basement kitchens in center of london and you were doing you're being bright and early like seven o 'clock in the morning and you would be pushing and you would be doing you're not just having bread you're not tasting but you're doing things for lunch or for dinner and you're trying to you're testing well we used to make our own black pudding back in the day when it was legal to use the blood and you used to have to it's not anymore you have to use freeze-dried or whatever but you used to be able to get raw pig's blood and then be able to so you have to cook you have to but you'd have to taste it see for the seasoning because once it's cooked you can't add any extra season so you'd have to so about seven raw blood with seasoning yeah raw raw blood at 7 30 in the morning the worst is if back in that was back in the day when i was working in the middle so you might might have pulled an all-nighter like finished at midnight and then gone out on the lash and been out until like when sometimes you go just straight back into work like absolutely hanging and you'd be like, one of the first jobs would be like, tasting raw black pudding.

28:24Tom Kerridge:You'd found something that I wouldn't eat in the morning. It would be like, you'd have to do a deep breath first and go, You found it in one sentence. You found the one thing you won't eat first thing in the morning.

28:30Rosie Ramsey:I'm all right for drinking pig's blood at half seven in the morning.

28:32Tom Kerridge:You're going to swerve that one, aren't you? I'm absolutely fine for that. What about in a vodka and a bit like a Bloody Mary? Oh, okay. Are you sure this was when you were a chef? Were you not in some kind of cult? Yeah. That you've just accidentally outed. Listen, being a chef in the 90s in the middle of London was like being in a cult. That is a cult. we were all in a cult yeah it was uh it was fun times was it wild yeah it was it was great i like if you think the 90s when it was in the middle of like the brit pop era cooking you know mark up here white just won three mission stars you know the youngest british youngest chef ever in the world to achieve three mission stars were brit in london like you were working in basement it was a real great vibe to food food was beginning to kick on a lot of beef well yeah Yeah, a lot.

29:16Tom Kerridge:But a lot of late nights, a lot of early mornings, a lot of like rock and roll behaviour, a lot of music. Like everything about London in mid-90s was just absolutely buzzing. And being a chef and working in it then was just, yeah, it was amazing. It was a brilliant time. Yeah, I loved it. I loved every minute of it.

29:32Rosie Ramsey:Are you like a strict chef? Are you a nice chef?

29:35Tom Kerridge:No, chefs are nice.

29:37Rosie Ramsey:Oh, he's lovely though. Yeah, not if you're in his fucking kitchen pot. I'm backhanded you by now.

29:41Tom Kerridge:Well, it varies, right? So there's been, I'm very, I can be quite punchy, but one of the things that I genuinely am the most proud of that we've got people that have been with us nearly 20 years in our business, that have been with us for so, so long. Each head chef in every business, the one that's been with us the least amount of time is eight years. Like the rest of them have all been with us for so long. And it's been part of an encouraging process, but we are, I am quite pushy and punchy and there's a level and there's a standard that you want to hit within that kitchen. but it's also very encouraging we allow people to make mistakes you know you can make the end of the day is only food and what's the worst thing that can happen we fuck someone's tear up then we say sorry and we don't charge and we invite them back you know it's like it's not the end of the world are you growing as it as a person are you going to make that mistake again no okay let's all grow on that together so we're very good at that man management and that filters all the way down the line but yeah we we do have self-imposed standards like where you want to get to a particular level two mission stars one mission star that's where we hit at and that's so there's expectation levels yeah and sometimes people don't like that because they haven't quite got those standards in themselves so they have to find it within themselves you know it's i yeah you know you're probably asking the same of your kids you've got you want them and you want them to they've got to learn it and sometimes when you tell them off because they haven't done something right yeah it's only the same as staff yeah so they've got they've got to find it and they've got to go okay i've got to do that like better next time like that and they can do it that's the thing that becomes frustrating when you know they can do it and they're not pushing themselves and doing it and it's nothing more yeah and it's a similar sort of thing so so they get told in kind of like in a point blank manner like that that's that's not acceptable there's a standard that's where we want it to be that's how it's got to be and if everyone else is like that around as well then they'll up their game yeah and we work very closely as a family so it's good so i would say that we're a mixture of the both i like i genuinely i quite like people so most of the time is like we try to have fun and everyone works really hard anyway when you work in this industry is a hard job.

31:42Rosie Ramsey:Chris used to get shouted at by chefs all the time. I worked at the Stadium of Light in Sunderland. I was a waiter. Yeah. If you went in the kitchen and asked for the wrong thing at the wrong time, absolute fucking hell out. There were good bananas. I was also a dishwasher in a Spanish restaurant in South Shields. La Bamba, it was called. I remember it, eh? Yeah, I got shouted at big time. That was nice. Not in the kitchen, it wasn't. I went and walked to, there was a big hen party or something in one night, they were making loads of noise, and I walked across the kitchen to look through the little hall to see them and the chef literally launched us across the kitchen because i was in his way and that was scary he was a scary guy what's the most you ever got bollocked when

32:17Tom Kerridge:you were a brand new chef up and coming oh my god there's been so many times yeah absolutely rinsed so many times like but they kind of bounce off you're just kind of like because also it's not really it's not it's not necessarily personal it's not happening throughout the day it's happening at those periods of time the the best way i think i can kind of describe is a bit like professional sport like so you can do all the prep work you do everything there then when it comes to service if something's going wrong like the head chef is like the captain and if you're like a football player a rugby player and you do a really bad pass or you do something else the captain is it sends you an email going listen i hope this email finds you well and earlier today that you did like it's actually it's like what the fuck was that wake up yeah do you know i mean it's like come on come on come on so it's service is a bit like that point so you're like and it's not personal it's about come on move motorway there's another check's coming in and something else is happening something's over there and that's there and you've got that so you have to you have to enter like match fit mode yeah and then afterwards everyone high five service has been good you go for a beer afterwards it's all about team and then at that point it feels and if and if you're quite sensitive and you've got you haven't got particularly thick skin then that could there's a point where it probably mounts up but if you if you just ride with it and enjoy it and you love the adrenaline of the whole thing and realize that it's not personal that it is one of those things and also then don't make the fucking mistakes.

33:37Tom Kerridge:You'll be all right. You won't get a show of that.

33:39Rosie Ramsey:I nearly did it at college, you know. I nearly did, like, because I love, love cooking. Oh, my God, you're going to tell them why. I didn't like the trousers that they wore. And I had to wear the stupid hats. And I was like, I was 16. I was like, nah, I'm not wearing them pants.

33:58Tom Kerridge:They were like checky pants.

34:00Rosie Ramsey:Massive, horrible checky pants. And they had to wear the stupid, I'd see them in the refectory with their stupid hats on and I'd go, oh, thank God. And then I dropped out after three months and I got a job at the gadget shop. Tell them what you wore at the gadget shop. A fucking sumo suit. An inflatable sumo suit outside at the gadget shop. How stupid. How ridiculous.

34:20Tom Kerridge:Yeah, but look where you are now.

34:21Rosie Ramsey:Well, I know. But I would have really loved it. You could have had three Michelin stars.

34:25Tom Kerridge:I could have.

34:26Rosie Ramsey:I could have. Yeah, but you don't look like a cock. I know, but I just, yeah.

34:31Tom Kerridge:That was only at college. You haven't got to wear those trousers. You know, that's not the lore.

34:35Rosie Ramsey:Why did they make them at college?

34:36Tom Kerridge:I don't know.

34:37Rosie Ramsey:Tom, what are you talking about? Sorry, you don't know this. You were getting your makeup done. He came in with them on. He got changed. I quite like him. They just all look like fishmongers. And I was like, I can't. I can't. No, not for me. Right. But how good was the college when they used to do nights? And they'd do dinners. Yeah, they'd do dinners. Listen, you'd go and you'd get a really cheap dinner. You'd get free haircuts as well. If you let the girls practice on you, you'd get free haircuts. Not the same night.

35:06Tom Kerridge:I've got to be honest, I had the same haircut since I was 18 anyway, so it's not like, yeah, that one would be lost on me.

35:13Rosie Ramsey:You've got a little story for us, if you don't mind reading it out. This is from our listeners.

35:19Tom Kerridge:Okay.

35:20Rosie Ramsey:We don't know what it is, by the way, and I'm really sorry if it's rank.

35:23Tom Kerridge:Don't worry. Dear Chris and Rosie, greetings from Canada. Oh.

35:31Tom Kerridge:The next sentence just makes you go, uh-oh. Please keep me anonymous. Yeah, exactly. I used to manage a coffee shop, and the things I would see on a regular basis were crazy. I worked in a very busy location, and we were in an outdoor shopping centre near the centre of town, so I had a real cross-section of people as our clientele. Most of the incidents we had in our store took place in the bathrooms. the public bathrooms are out of the way so people would come in and use ours instead yep there were all kinds of things that happened in those bathrooms stolen hand dryers vodka being stored in toilet tanks couples having a quickie you know the usual stolen sorry vodka in the toilet that's the one you've got stolen hand dryers you've had a stolen hand dryer one of your no but i have got a mate who opened the pub funny enough like in west london and on the opening night he opened the pub someone stole them they turned up and they actually took the sink out the plumbers came in they robbed the sink he said by the end of the night it was 11 30 he's cleaning down he went into the gent's there with the fucking sink they've removed it from the fuck do you know what it is i would be so upset no do you know what it is i wouldn't even be angry i'll be like i'm impressed yeah to be honest as he was telling me he was like it was beyond David Copperfield.

36:49Yeah, yeah. It's like when he made the statue of Liberty disappear.

36:53Tom Kerridge:Fucking sink disappear. I'd be fuming for that. It wasn't the hand soap from the hand. No, fucking the sink. It was great. Anyway. A nice sink. Annoyingly, the most common thing we dealt with was people coming in with their shopping from the Walmart next door, unboxing their stuff and leaving the boxes in the bathroom. That's annoying. On this day, I had a brand new assistant manager with me who just joined our team. I was taking a much needed break in the back room when she came hurtling in to tell me we needed to call security I wasn't paying as close attention as I thought it was Just boxes being left in the bathroom again So I sort of dismissed her and told her we could handle it ourselves She then repeated herself more slowly adding more detail And I just looked at her and went out into the cafe to verify it was true Here's the mystery What do you think had happened?

37:44Tom Kerridge:Oh I thought she thought it was boxes you need security I don't know why

37:48Rosie Ramsey:they're going in there and unboxing but anyway I kind of get that yeah you bought something your kids want to play with it or whatever you bought something from Walmart oh sorry right I get you you're taking all like a Nerf gun you're taking all the shit off it then you let your kid run into the town send out these Nerf guns you've left all that shit they'll deal with that very rude awful fair enough that is such a mystery boxes I've got no idea I'm normally alright with these but this one's really really security someone's left a baby I was going to go animals but you've gone straight on a baby I was going to go animals I was going to tell someone's had to box a kitten.

38:17You went with a human being. You went with a human baby.

38:18Tom Kerridge:You went with a human being and you've gone with an animal. Oh, someone's shit on the floor. I don't know. It's one of them.

38:22Rosie Ramsey:Right. I think.

38:24Tom Kerridge:A man, in his 30s at least, had come into the cafe, plugged in his own microwave, and was heating up pizza pops to sell two for$5. He was flabbergasted that he was asked to leave, protesting that he only had four boxes of them, and he bought his own dishes and just needed the space. he was quite put out that we weren't enabling his entrepreneurial spirit this is the first and only time i've ever had this happen or anything like it and i love to trot out a story when training new managers and supervisors a reminder that you never really know what could happen that's hilarious and in canada and in america you've got a public outlets and bathrooms you don't have them over

39:07Rosie Ramsey:here you would not be able to run that over here oh so he was doing it in the bathroom and trying What a G. Oh my God. How nuts is that? Which is why when I start selling my own food in the toilet of the Han and Flowers, it'll be a portable barbecue. Yeah, what are you going to do? It'll be a portable barbecue. Yeah, yeah, yeah.

39:22Tom Kerridge:When you kept that table in the corner all night long. That's because you were there all night because you were selling your own bits of pieces. I wonder why the take-ins were down that night.

39:33Rosie Ramsey:Oh, amazing. Thank you so much. Thank you, mate. It's an absolute pleasure. It's been a pleasure chatting to you. Really look forward to that show as well. ITV X starts on July the 16th at 7.30pm Oh lovely, that'll be nice to watch in the summer Can't wait Trip to Italy Fabulous, thank you Thanks Yeah, I was amazed What a laugh

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40:10Tom Kerridge:Stitch Fix. Stop shopping. Get styled. A plus on the outfit, Miss Turner. You were about to slay parent-teacher conferences. Oh, these? Just the most perfect fitting jeans my stylist sent me. Oh, hello you who didn't set one foot in a mall and still looks amazing. Just share your size, style, and budget, and your stylist sends personalized looks right to your door. Stitch Fix. Get started today at stitchfix.com. To my stylist, this look is dedicated to you. Thank you. Thank you.

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