Bonus Episode: Series 17 Launch Party

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1:35Hello and welcome to Table Manor's very special episode to celebrate the launch of season 17. We are in a gorgeous room in Soho Hotel. The last time we were here, Mum, was that when we gave David Schwimmer the dry banana bread? Yeah, I've been here as well. When have you been coming here? I came to see the screening of the fall guard. Oh, because you're that gal now, like a journalist who gets invited to screening. Best canopies I've ever had. Oh, why? Just delicious downstairs. Was it Kate Winslet who talked about Caesar Salads? Yes. Did she say that the Soho Hotel Caesar Salad was amazing, or did she say the Charlotte Street Hotel?

2:15She said the Covent Garden Hotel, but aren't Covent Garden Hotel? It's all Thirndale. It's the same company. Same group, darling. I have to say, I just had the Soho Hotel Caesar Salad room service. Delicious. Absolutely delicious. I tell you why. The crouton was not a crouton. It was almost like a bagel chip. So it wasn't sad and pathetic. There was the right amount of anchovy. It was cracking, to be honest. So I can vouch for the Soho Hotel Caesar Salad. If anybody is ever in need of Caesar Salad in Soho, this is where you must go. I think I could move in here. Do you? Mum's got her hair in curlers.

2:52I'm getting my eyelashes put on. Mum, have you had your eyelashes on yet? Mum's going for height. Volume, darling. So we're doing a bit of a dinner tonight to celebrate the launch with the movers and shakers of London, well, I don't know, PR, press and some old friends. We're doing it at Honey & Co Daily, which is their kind of relatively new Honey & Co. It's a deli. Is it deli or daily? I thought it was daily. It's called daily. But they call it a deli as well. But they serve like all different things like soups and salads and sandwiches, I think. Didn't you make chicken soup with them? I didn't go yesterday.

3:29They've made my chicken soup. Are you checking it, head chef? We're going ahead of time. What are you going to say if the chicken soup isn't right? I'll go, I'll spit it out. You'll spit it out? I'll go, I'll go, on the floor. What about if the matzo balls are too hard? It'll be fine. I'll say I didn't make it.

3:50They clearly didn't follow the recipe. Oh, savage. You know, Itamar, when I spoke to him... So, Reet and Itamar are Honey and Co, the most gorgeous couple. So, when I spoke to him, he said to me, how many matzo balls do you think I should serve? And I said, I think just one, because it's going to be a big meal. He said, only ever serve two. Oh, the etiquette. Yeah, I think he might stick to one, though. Interesting. Because it might be too much for people. Well, if you were in, like, Cat's Deli, you'd be getting a massive matzo ball, but ours aren't, like, hefty like that. Well, he might make them heftier.

4:25Interesting. I wonder if he'll stick to my recipe or think she doesn't know anything. God, tune in to the rest of this special episode and you'll find out if the matzibals have worked. Talia and I are going to taste it ahead of time. And not only have we got, we're doing honey and co for the food, we've got, I mean, I feel fabulous. We've got Casa Amigos doing a tequila cocktail. Wow, what sort of cocktail, darling? My favourite drink of the summer, a Paloma. And I will be carrying that one through to winter. Okay. And a margarita, classic. Classic, with salt round the top. I don't know. I guess you could have it with or without.

4:57I may just drink the Caso Amigo's Knee. It's so bloody good. Is it? You don't know that much about tequila, do you, Mum? No, I don't, darling. Well, you shall find out tonight. What are you going to go for, Paloma or Margarita? Margarita. We're really excited. We haven't really done it like this before. It's only taken 17 series to try and celebrate. Mum's got leopard print balloons. Yes. That she'll be walking down Soho in. With my balloons. Like the Banksy painting. Darlene, do you remember the only time we were going to have a party before with leopard print balloons was our book launch? I know.

5:29We had to cancel it on the day. And they'd made all the food and the cocktails and they took all the food and cocktails to homeless people. I mean, there was a global virus going around. I know, Darlene. We had to do it. But I was heartbroken because I don't think we've got another book in us. Do you? I'm certainly not with you, Lennie. That's so mean. I'd like to preserve our relationship. I think the podcast is enough for us. The thing is, I cook in a different way now. Oh, yeah? How do you cook? I think I'm a little more modern and adventurous. I know what guau chang paste is or whatever it's called.

6:06Someone flavoured their bread on it last night. On what? On Bake Off and Paul Hollywood, one of our old guests. Did he love it? Loved it, yeah. He's a really clever bloke that's cooking. Sam yet again was like what you're up to tonight babe and I said I've got we're launching the new series and he went you're just having a jolly aren't you and I thought yeah we are I say as I'm sat in a dressing gown getting my makeup done in Soho I love being in London I love being in central London I would like you to move to central London mum I love Soho actually just think about the guests that could come to your flat in Soho mum no I don't think I'm moving to Soho darling the traffic to go from Hoban to Soho took nearly 45 minutes You could get on a line bike mum I'm not going on a line bike What colour lip are you going for?

6:59Well I wouldn't even dare to do a red because you know, you've got that mum Darling it suits you No it's fine, I don't think I'm going to do red I can't be bothered with the faff When I'm eating, a red lip is the biggest pain in the arse The food and eating is more important for me than a red lip tonight

7:24We are about to try Itamar's version of Lenny's chicken soup. And I have high hopes. Lenny, do you think mine is coming here? We're going into the kitchen. Let's look. All right, Itamar, get on the mic. Hello, guests in our kitchen. This is Itamar of Honey. You're keeping Lenny? You can have her. And he's the best hugger in the business. Have a hug from Itamar and you're made for life. This is my business for a fiver. Not cooking, just hugging. Yeah, no, no, no. That's it, Sal. So we are now in the kitchen of Honey & Co. Daily. Your newest. Yeah, newest bar one. Where's the newer one? On Lambs Codewood Street across the road from the restaurant.

8:09Oh, you've got new one. We have a little deli there that is very, very sweet. That's a deli. Yeah. But we are just off Charlotte Street. We're very near Charlotte Street. We're doing our event here tonight because you know how much we love Honey and Co. Honey and Co loves you. So let's try the chicken soup. The chicken soup. Okay, we're quite nervous because... Tell me why. No, we're nervous because we want you to be happy with it. Are you happy with it? I think it's delicious. Leni will tell you if she's happy with it or not. Don't worry about that. This is why I'm nervous. How did the matzo balls turn out?

8:49You're going to try them as well. I think... Are they light? I think they're fantastic. They should be light clouds. Mum, you're speaking to a fucking chef. No, you can listen. I'm speaking to... Speaking of other chefs. He doesn't do anything. Hello. Hi. I need to know, how much did Mum's matzo ball recipe differ from yours? If I'm going to be very honest, it's my first time making them from scratch because yes it is i'm like perfect but like honestly because back home our neighbor always makes them i love her matzabos i always eat them and i've never well can i tell you jeremy oliver said they were the best matzabos they've ever eaten and they've gone so fluffy have you tried one fluffy that's what i want delicious now let's go on to the chicken soup how different is mum's chicken soup to yours well i opened the recipe and I was like, Swede?

9:43Who uses Swede? We don't get Swede back home. No. So it's never in our soup. Okay. And we use loads of parsley, which yours doesn't have. Okay. Do you use dill? No. Okay. I don't. And not potatoes. Some people. But there's some people that do potatoes and dill, but I think that makes it cloudy. So what would you use instead of Swede? What would you use? I would use like carrot, leeks, celery, onions. Yeah. And parsley. Loads and loads of parsley. Maybe I should add parsley. I'm just very interested because mum never adds a herb. No, never. Not in your, like, I mean, we just come from a country where there's, like, the bunches of herbs are like this, you know.

10:21It's a different thing. But I don't think you've ever cooked it in the kind of size that I cook. No, I haven't. Chicken soup in this time. Thank you. I had, like, a whole load of chickens, vegetables. It was fun. Before we try the chicken soup and the matzibals, let's talk about the menu. Now, we had some requests, but what's on the menu tonight? Well, everyone's going to start with the soup, of course. And then they're going to get a meze spread because this is what we do. So a whole lot of things. So well. Yes, it's like we're having some pickles and some hummus and some fig salad, tomato tabbouleh, bread selection, little borekas with spinach and cheese.

10:57You know, fun things. Yeah. And this is, I think, it's the best season to cook, right? It's all the best ingredients. We get, you know, all the beautiful summer produce, the beginning of the autumn. I think kind of like late September, early October is the time to cook. And then we're having lamb shawarma, because this is what you guys come and eat when you come to Honey and Co. We love it. Love it, love it. And then for pudding, what have we got? Our feta cheesecake, which is kind of baked on a nest of crispy cut-a-eaf pastry, lots of honey and a bit of saltiness on the feta, and salty almonds.

11:30It's really delicious. Thank you, darling. Now, you live in Stockwell still. Now, you know this is a bugbear, When are we going to get a South London Honey & Co? I know, we have to. In the diaspora. Yeah, no, we're the exiled Jews. We're the Jews across the river. South London, through and through. We have our name for our South London place. We just haven't ever done it. Yeah, Southern Honey. Oh, come on, let's just make it happen. It needs to happen. But now, you know, we need to get you back on the podcast. However, let's just do a mini Table Manners podcast. you are obviously the most brilliant chefs and we adore your places give us one of your favourite places to eat because I know you eat out lots I bumped into you at Rochelle Canteen that's the first time we met I think so tell me some of your favourite spots in London so we only eat on the Victoria line so it's easy to come back so we always want to be close to home so in Stockwell, Canton Arms Vauxhall, Brunswick House amazing what do you have for Pindleco?

12:33Victoria. A Wong is kind of like family called Victoria. It's both of them let's say. Oh my god we're really going up. Yes. You have to, Truelaw. What's Green Park? We do jump on the middle a bit like I have to say we skip most of Centres. Green Park we can skip. Oxford Circus we skip. Warren Street. This is here now. This is us. Now there's us. King's Cross we skip. Houston and King's Cross we skip pretty much. I mean Rottie King. Rottie King in Houston. and on Highbury-Islington is Trullo that we don't go enough and that's it we don't go further north this is maybe one of the greatest new questions that I'm going to ask which do you follow for your restaurants do you know what I mean like all of the hot new places that are opening in Leighton and all those places schlep no disrespect but I it's easier for me to have lunch in Paris than it is to have lunch in Leighton yeah like Like, where is Leighton?

13:30It's so far. You're just, like, on the trend. And you're like, how am I still in London? Okay. Do I need to... The soup. Let's go and try the soup. L 'chaim. Those matzo balls are fucking delish. They are bouncy and delish. I want to see what size they are. Did you go bigger? You have to make them quite small for them to, like... Can I have some more soup, please? Yeah, but I just skimmed it. delicious delicious have you got any notes mum? are you going to get to actually eat any food? I think they're perfect yeah of course I'm eating food that's why I booked it yeah I'm yachin but I'm also eating thank you delicious I'm going to move away from the steam because my hair's going to drop that's that's more important that's really beautiful soup thank you absolutely delicious no it's beautiful thank you thank you Hi everybody.

14:30Thank you so much for being here. I'm Jessie and this is, of course, I'm Lenny.

14:38Thank you for celebrating the launch of season 17 of Table Manners. It's really lovely to meet all of you. We're so thrilled that you are at Honey & Co, one of our favourite restaurants in the world. It's Martin. Sorry, where's Marie? There she is. Best food. We love it. It's like family and we wanted you to enjoy it too. and you're about to have Lenny's famous chicken soup. As cooked. Shot. With a matzo ball. However, it's a la honey and co, but Lenny has gone in and tasted it. It's delicious. Can I thank Casamigos for helping us put on this wonderful event and the delicious cocktail? Woo! Yes, yes.

15:20Who's got a paloma? Who's got a paloma? I have a paloma right here. Who has a margarita? OK, OK, keep going. That's the motto of the podcast, yeah. It's always a better podcast when you keep going. Mum's motto is that everyone should be, you know, enjoying a glass of something. How are you finding tequila, Mum? You know, you're quite a newbie to tequila. Yeah, I've had the margarita and it was fantastic. Blew my head off a little. But it was great. We want you to enjoy the food, enjoy the drinks, and have a gorgeous conversation and we'll chat to you a little bit more but thank you so much and here's to the start of another season Cheers Thank you, Kat and you guys Thank you, cheers

16:17Have you enjoyed your food? If you are still eating please carry on eating Absolutely But could we all give a big clap for Sarah to listen?

16:35Everyone is very welcome. There's lots of delicious food, because us Jews like to over-tater. And if you've got some food that you want to take back, we have takeaway boxes. Oh, wow. They've just gone like this. Thank God. Yes, yes. You can take that bread home. What about my brother? He's saving lives tonight. So my brother, who is not here. And it's his favourite restaurant.

17:03His favourite restaurant is this, and he said, you haven't even invited your own flesh and blood, how dare you? So please save something for Dr Alex. You know why you're here, we're celebrating the season 17, but I think maybe a lot of you know about the podcast anyway, but if you don't we started it in 2017. Who's not listened? Oh, they weren't even known that. Yeah. Oh God, she's had a few drinks. I have known it. But I'm on it. But they've been talking about Keir Starmer and... The Macarena. And Black Lace and the Macarena. I don't understand, I don't know what your conversation is over here or this, or skincare and then Snapchat.

17:48But the podcast is much like, well, it's like being here. We have chats. It goes off piste. We talk about politics. We talk about group dancing. We talk about food and people that we love that make beautiful food. And we love it. And it started in 2017. Why did it start? Because I thought my music career was over. But no, I was in a funny place with music. I found out I was pregnant in the end of 2015. and my friend Jamie said, you know, you need to do a podcast. Not because, I mean, I was still intending to do music, but he was like, you're so nosy and you get secrets out of people. And he was like, you should do something.

18:30And I knew so much that I didn't want to do it about music because that was my job and that was my bread and butter. And I wanted to do something that was just an escape. And for me, food has always been my greatest joy. And mum cooks really well. and we always did really good dinner parties. We had big parties. And we played the Macarena or Black Lens. And Whitney. What was it, Whitney? A lot of Whitney. Lots of Whitney. But anyway, so, and I brought Mum in and I didn't think she was going to be such an integral part to it. I thought she'd make the food. She thought I'd cook and wash up. And as we know, the podcast is no podcast without Lenny.

19:09So we have a wonderful time. We have so much fun and I'm really excited for the next year to really not be touring. I think it's been quite a struggle to be able to, we've kept it going because it's amazing and our team's amazing, but touring and having a family and also doing the podcast, it's been a mad juggle, but now this season we are ready. But thank you for being here. We're going to give you some delicious pudding and keep on chatting. It's so glorious to hear everyone just yacking away and having a gorgeous time. I don't know how you make so many, well, I do know because you're a talented chef and a brilliant duo, but working with your other half and doing cookbooks is it not the most stressful thing in the world or just with Lenny?

19:49They're in love though I love you I do it with my wife I would not do it with my mum I'd like to raise a glass to myself I'm joking I'm joking I'm joking I'm joking Street people owners and Marla Reuters and thanks for coming Yeah, thank you so much for coming. Thank you.

20:17Well, the party is still in full swing. Nobody's going to bloody leave me. But I'm going. Just like our podcast. I'm going. I am too. It was so delicious. Everyone's had the most gorgeous time. Best food. You've been talking about what? Best cocktails. Best company. Best Castor Amigos. Handsomest PR people. Yes. There are PR lot. Handsomest. They look good-looking lot, aren't they? God, so handsome. No, we've had the best time. It's been really, really special. Maybe we should make this a regular thing. Yeah. Thank you so much to Honey & Co. Thank you to Casamigos. The delicious cocktails. Such a fabulous evening.

20:55It's tomorrow in Surrey. Just lovely. Fabulous. The soup was fab. The soup was fabulous. Delicious. I've got two cheesecakes on my way home. I've got one. And can I just say, they've made a box for your brother. please take it home with you I don't live with my brother but he will pick it up tomorrow I'll tell him you're so annoying thank you so much for listening to Table Manners the special season launch a lady in leopard print has just left the building and it's not Lenny oh she's tottering away she had a good night

21:45We'll see you next time.

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22:41Thank you.