Emma Grede

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2:17Hello and welcome to Table Manners. I'm Jessie Ware and I am in Lenny's living room and I've done diddly squat and I'm sorry. It's fine. You don't need to be sorry. I just got back from Los Angeles. Yeah. The guest that we've got on today lives in Los Angeles. However, she's an East Londoner. You didn't cross paths as you were flying in and out. No, because she was here doing business. And we've got Emma Greed coming on, who is... If you don't know who Emma Greed is, well, you'll definitely know of some of her brands. She was one of the founders of Skims, which is Kim Kardashian's shapewear company.

2:55She's also partnered with Khloe Kardashian for her jean denim company called Good American, which is all about kind of size inclusivity. And it's hugely successful. She has a cleaning, plant-based cleaning range with Kris Jenner called Safely. She's just launched a new clothes brand called Off Season. She's just done Dragon's Den. She's just done Dragon's Den. She's a guest judge. She's been a guest judge before in Dragon's Den. She's also been the first black female in Shark Tank, which is like the dragon's den in the states and she does guest um dragon's den slots and so we watched her last night we're recording this today the day after she's um her episodes come out where she invested in a the lumberjacks the lumberjacks which was like barbecue sauce barbecue um rubs seasoning seasoning two brothers and it was really lovely and they really deserve the and she's just she's quite fabulous she's also got i've been following her for ages on instagram she's also got very good food tips.

3:56Oh, great. So we've got Emma Greed. She did say her name was Greedy on the thing last night, so I'm going to have to find out. Greed and greedy. Tell us what's on the menu. I've made an aromatic coconut chicken and potato, which is a Ravinda Bogle recipe. Lovely. My lovely Ravinda who I adore. My lovely Ravinda. No, she's mine now. I love her she sends me little messages on Instagram we Instagram each other so I've made that and I've made Yotam Otolenghi's yogurt orange yogurt cake and the icing is just yogurt and orange curd yum it smells great everything smells great yes it's walked in it's marked heavenly I'm very excited to try them

4:57Emma is it greedy or greed because in the episode last night you said I'm greedy it's so true it's actually it's Swedish so it's greeder but most Americans say greedy and in England they say greed because but the correct pronunciation is greeder but who's going to do that I'm just going to call you Emma G most people call me Emma Greed okay fine emigrida. Yes, I mean you do not need to go there. Can you speak Swedish, not a sausage babe? Who would want to speak Swedish? I don't know. Bjorn? How does like sexy Swedish sound? I don't know. I have no idea. He's never whispered. I can, you're mal.

5:35Hold on. I know, I know. Do you? You're mal. Oh, that's it. I love you. I love you. And my kids say that, which is actually a very cute, like, that's cutesy and sounds so nice. How do you know that mum? Because I had a Swedish fellow I met in Ibiza and he told me I'm Elskida. Absolutely starting on the right track. I've had my day, darling. Hang on, we've never discussed that you've been to Ibiza. You haven't? No. I've been about four times when I was younger. What? No, it wasn't like that. I didn't stay in that bit of Ibiza. No, you were in the life. She was meditating. No, it wasn't. Meditating under a suite.

6:11With a crystal. Yeah. Clearly. Clearly. Emma you've asked for a very strong builder's tea I have indeed and I'm very happy to say I got what I asked for and you brought some M &S snacks listen I mean not that I gifted those were for me the M &S snacks were for me I gave you guys Fortnum and Mason because that's you shouldn't turn up empty handed but the M &S snacks are my childhood it's like my whole being so as soon as I get here I buy a sandwich a cheese and celery sandwich from Mark's Ventures cheese and celery I didn't even know they did them that's what everybody says and it's been there since it must have been there for 35 years because I've been having it since forever forever and ever so do they grate the celery no it's very thinly cut and the cheese is sliced thinly but piled up high on like you know that Marks and Sprencers kind of like not white not brown bread oh yeah so it's that and then I buy all the tops of the chocolate covered cornflakes and then that's that keeps me going and they're not for your kids absolutely not you've seen I'm guarding them from everyone I know where's my cats where's my cats so And you're going back to LA where you call home?

7:15Yes, I'm actually flying back momentarily. So what will be your order on the plane? Are you going, like, will you eat the plane food? Do you know what? I'm not a big plane food person. What I do like, I will tell you, I like the curry on BA that is in economy. But let's be honest, it's like I'm not sitting in economy, so I usually try and do a deal with whoever's on the plane. I'm like, can you get me a meal from down there? Because, no, I don't want, like, the chicken-teecoma scallops. 100 % but it's like I don't want the fancy first class food I want the back of the house food oh they do every single time they usually have an extra curry so I get my own way how different is the first class to the business class it's different it's a very different service and they serve whenever you want yeah they serve whenever you want and you get the tablecloth and you get real china and you get you know salt and pepper silver on it it's very different but you just want the curry and the tin I just want the curry and a cup of tea you know I am a fancy food girl I love a bit of fancy food but not on a plane fair enough you know we heard about your fancy food your Bottega your Bottega turkey I love that that's so good I love that Bottega turkey I mean it's taken me a long time to perfect the Bottega turkey I think I've had a lot of dry turkeys but I've really nailed it now you on on on the gram you um I mean we're going to talk about you being kind of an incredible entrepreneur and CEO and all of these things but But the food thing, you do good content with food.

8:43Well, do you know what? It was accidental. It's just that that's what I actually love doing, the food. And I just, you know, it's just one of those things that to me is like so giving and loving. And, you know, I had to learn to do Thanksgiving because, of course, we don't do Thanksgiving in England. And what I learned is that it's a very different, depending on where you're from, is a very different way of doing Thanksgiving. And so I really had to learn it from someone. So my trainer's mother, Mrs. Nancy, she's just like an unbelievable cook. And so she spent the time, we're now in our fourth, this year was our fourth year together.

9:20And so she's really taught me how to cook Thanksgiving. So Miss Nancy comes for the Thanksgiving? Absolutely. And she's amazing. She cooks with me for a solid two days, like a full day. And she's not missing about. She's there with her hair net. She is like presiding over every part of the meal. She's the real deal. And what has Miss Nancy taught you? Well, the first thing she taught me was collard greens Because I'm pretty good with large joints of meat But collard greens Even in the black community we don't do that in England It's not hard It's a bit like spring greens It is a bit like spring greens But the ingredient is But the preparation is different And they cook them for hours and hours And you've got to have the right type of ham hock You've got to have four different types of greens You have collard greens And you have mustard greens, turnip greens and other greens.

10:08Maybe it's three or four. I don't think we can get all them greens here. No, no. I don't even think I grew up with that. Can you take us through because actually what we realised that we had Zoe Saldana on and she talked about how she cooked her rice. Oh my God, how beautiful is Zoe Saldana? She's beautiful and loves her food and was telling everybody about her rice and everyone loved it. So, if you were going to tell us an Emma Spech, which one would you tell us how to do? Would it be Miss Nancy's collard greens? No, it wouldn't. Okay. I've got to be honest with that. It would probably, it would either be my ham or my roast potato those are the things that I don't let anyone else touch all right so I do a very good like Christmas slash Thanksgiving full like bone in gammon has to be smoked I get it from Virginia because that's the place where the pigs are very well looked after in America so the ham comes in and it's like smoked but the preparation is like crazy so I cook it for three and a half hours I've got the like this ham pan it's like ham pan child in there and you put in nigella seeds mustard seeds fennel seeds a bay leaf you do an onion don't take the skin off so you cut a red onion you cut a white onion you have a carrot in there you do a fennel bulb so you're basically just creating like a very aromatic pot stock ham goes in hands cooking oh i forgot there's star anise and cloves oh okay yeah that brings like the warmth okay gorgeous and the christmassy vibes and it's all happening ham goes in three and a half hours you make a glaze and i do my glaze with like a dark demerara sugar a bit of like a red currant jelly we say in america but you know red currant sauce basically a thick cut marmalade you make a beautiful glaze ham comes out of the pan you're taking the entire skin off then you're gonna you sometimes need to trim the fat but not always then you're gonna do like a beautiful diamond pattern all over it you put all the cloves in in the middle of each diamond and then you've got your oven on and you're going to baste the whole thing with the beautiful glaze that you've made that then goes in the oven cover the ham goes in the oven and it just looks like the most beautiful festive it's like a movie it's a movie of a ham and it but it makes the house smell delicious the house smells delicious also it lasts for days so it's one of those things because i always think it's about the leftovers so when you do a sandwich with that ham and you've got a bit of beautiful sourdough bread and the right pickles and like Are you adding cheese to that?

12:26All the things. Because I married a Swede, they would always add cheese to it. Where did you meet the Swede? I met him at work. What do you mean at work? We were working together. We were working together. He was my first investor, actually. Okay. Yeah, yeah, double down on that investment. You invested well, didn't you? In all the ways. How long have you been together? 16 years now. yeah 16 years and four kids later and I yeah still love him very much yeah four kids I got three and did you it is do you feel like going from three to four like simplified it or completely well you know I didn't go from three to four I went from two to four because oh you've got twins they were twins absolutely and I had my twins by surrogate and so it was even more strange in the sense that I didn't carry the twins the twins arrived and of course you know with IVF you're putting twins in so you know what you're getting but you can never fully appreciate what two babies at the same time is like even if you've got two kids yeah yeah okay yeah that is and having them last as well like yeah yeah but they're amazing you know now you just you've got four kids you just have to do things differently how old are the twins?

13:37three three years old and they're adorable absolutely adorable so do they miss you when you're away? I mean I'm sure they miss you! I'm just going to ask you leave her! this is what you know No, I'm not. This is what she does to me. No, no, no. Here's the thing. This is the important thing. I'm sure they do, but that's not something I let trouble me. And I'll be really honest about that because I do think that for someone like me, I have a lot of businesses. I have a lot of priorities. You're traveling all around the world. I'm traveling all the time. But the truth of it is I choose to travel.

14:07I choose to leave them. It's not like anyone's like, you've got to get on a plane. That's my choice. That's my ambition that does that. And so I'm really honest about the fact I'm usually quite happy to leave them in a way. It's so funny because a couple of months ago, my daughter said to me, my eight-year-old daughter, she was like, oh my goodness, you know, I'm so sorry that you have to go to New York. And I was like, why? And she said, well, it must be so lonely. And I was like, oh, love, I have an amazing time. I think she thought when I travel, it was a hardship. I was like, babe, I sleep diagonal.

14:37I'm in a hotel suite all by myself. Like, mummy really loves it when she leaves, you know. And she's like, oh, you do? I was like, yeah. And actually, I think it made her feel a little bit better about things. but you know I choose. Do you buy presents when you're away? No. Besides chocolate corn food? Well no. They're not for them. They're not even for them. No. Do they not know about Percy Pigs? No. My kids don't eat candy which is the weirdest thing. How do you manage that? They're not eating sweets. They're just not into it. I don't know what it is. I have two my eldest two are kind of fussy eaters which for someone like me who's a real foodie is like seriously problematic.

15:11Also when you grew up with like not enough food and now we have plenty and I'm like and you lot are not eating properly like what is that so I've got two that are amazing eaters and two that are a little bit tricky but back to your children and working because I had so many friends of mine that passed around your your women's hour interview that you did so nice and that you said and as somebody that does work hard that's just been away for 10 days that my eight-year-old was less forgiving about it she was like torturing you she was just I mean FaceTime's annoying anyway FaceTime is annoying Because you can get them In a wrong moment You have to like The FaceTime I try to ease up on But I think that She kept on seeing me Like with the blue sky Behind me And she'd be And she was confused Because she was like I thought you were supposed To be working And I'm like Yeah I'm waiting for A bugger to wake up In Los Angeles They start so late In Los Angeles Music people It's so annoying Oh okay Because we are the Early birds of life Yeah it's so Yeah but it's They're like Yeah should we start at two I'm like For God's sake I've been up since six But anyway she was just um I think she was kind of confused but I remember your your women's hour interview that you did I think maybe a year or so ago and and you talked about being the parent that isn't going to be at every pick up and drop off at school and for somebody who punishes themselves a lot of the time for not being able to do it all the time I found that yeah but I felt I felt so many of my girlfriends really it resonated really well with them and and it was passed around as like no I think yeah well I think with it motherhood is one of those things that there's such an expectation and my experience is that everyone has a totally different experience and a totally different set of ways that they mother and for me it's always been about well my ambition didn't disappear when I had kids in fact I remember having grey and feeling like the most ambitious I ever was when I sat in that hospital bed because I was like well now I know what it's all for now I've got this like living breathing human being that's going to rely on me and so I was like get me out of this bed I've got to get back to work but I think on the mothering thing like I'm really honest I talk I think about myself as like a three-hour mum it's like I'm really great for about three hours and after that I'm kind of over it like noon on a Saturday I'm like I'm ready to do my own thing and that's just my choice and that's just the way that I feel and I think a lot of people feel guilted into feeling like every waking hour that they need to be somehow in service of their kids it's like I just don't feel like that and I also think kids are super resilient like my job is not to usher them through life and figure out everything for them it's like we're here together I'm in an experience and they need to see me I think that you know we we mostly think about raising our kids and leading by example right it's like you you you behave a way that you want your kids to behave if you're empathetic they're going to be empathetic if you're a good person chances are they will model that behavior and so me being ambitious me being unashamed about what it is that's important to me I think it's just teaching them to prioritize what they really want to do so I don't get that like pang of guilt about it because I'm like this is just us being honest with each other have your kids told you what they want to be when they're older do they want to be CEOs no do you know it's so funny so my it's really it's actually really funny my oldest son is 100 % going to be in some kind of creative business but if you ask my daughter I'm always like do you want to come and like you know come to the office and be with mommy she's like no thank you I want to write my own story oh is that the eight-year-old yeah the eight-year-old she's fierce like really really fierce so I don't think that they're going to do anything like what I do I think they're really like individual and very independent can we talk about your your um growing up you were raised by your mum and in east london that's right and and what did she mum said that she she she worked for morgan stanley yes she did absolutely my mum was a banker so she it's really interesting actually because she started her career as a window dresser so she was a creative person and i think she just ended up in banking because she needed something that was secure and she needed something that felt like her version of like this is what you're supposed to do when you're a grown-up and I don't think she felt like she could rely on a creative career like as in those days it just wasn't so defined and so solid and so she thought like working in a bank was what you do when you're like a responsible mom of four kids and I don't know that she had that much choice she just you know like a lot of people fell into a job and went with that job and went with the momentum and ended up at Morgan Stanley and she made a great living but I think it was a very hard place to be like in banking 30 years ago as like a woman a woman yeah she's tough 100 % 100 % it's full of willies mum oh my god is that what you're calling it yeah that's a good one it is it would otherwise sound like a party we would definitely want to be at because I love a sausage love I have two sausages every morning when I'm in England do you?

20:19and brown sauce that's my breakfast every day you know what I have to say I'm sure you're going to say you're an HP girl because like however may I just put in front of you the Simon Rogan who is an amazing chef his brown sauce, it is a different texture and it's slightly sweeter but it's heaven on earth it's in a jar so it's harder it's a bit harder, a bit firmer I'm not going to fully step in and endorse it it's HP It's HP. HP's, I've just got - It's classic. Also, do you know what? I really enjoy the way that looks. Me too. It's such an aesthetic - Hasn't it got the Houses of Parliament on the front?

21:00Hasn't it? I think you're right. I think you're right. Very English. I wondered if it was that. I didn't know this. Scott Bigburn hasn't it? Someone Google that. No, it's not. That's a great pub quiz question. No, it's not Houses of Parliament. Oh my god, why? Hold on. Hang on. She has. What?! Is HP what it stands for? Please, please. No, no. Our whole lives. No. She's got the Houses of Parliament on the front. No, but it's... Houses of Parliament. Yeah, I told you. That's such good trivia, Mum. I need to leave immediately. That's a lot of information for me right now. How have I eaten that my whole life?

21:38No one saw Big Ben. With zero curiosity for what it actually stands for, either. That is very... No, seriously. I'm impressed. Yeah, I'm impressed by you. The breadth of my knowledge is incredible. I was already impressed by you after the Swedish Ibiza story, but now. Actually, let's talk about some other sources. Please, can't we? Okay, so we watched, we're recording this the day after your episode of Dragon's Den went out. You're a guest judge again. And you invested in two brothers. Yeah, the best. Lumberjacks. Lumberjacks. They're so sweet. They were one of them. Bless me. So sweet. What was the ginger one called?

22:16Jaden. Jaden. They're just the best. Jaden's not the 21-year-old. Wait a minute. Brendan's the oldest one. He would just sob the whole time. I mean, he was literally... He's a father of five. He's 31. Maybe he was just tired. I can't believe it was good. No, I have to tell you. I mean, first of all, their pitch, they're exactly the reason to do a show, about Dragons, right? Because you're talking about two boys raised by a single mum. There's four brothers. They are just unbelievable. The energy from the younger one. Could you feel it? So smart. Wow. I mean, so smart and so informed. Probably had so little opportunity as well.

22:54Well, that's the whole point. I mean, and you look at what they've done. They put 100 quid each into this brand, and they are foodies. They grew up with a granddad that was obsessed with barbecuing, fighting over bits of chicken. Yeah. And so when it came to starting a business, the whole thing was like, this is what we know. And this is like, we want to make it easy. This is different branding. Emma got her way. I went straight in. Emma, you went, you said. We've got to make that look relevant for today's audience. And listen, they are experts when it comes to food and flavour profiles. And I think a lot of entrepreneurs believe they have to be good at everything.

23:28And you very rarely are. Use the knife down. I think they're amazing because they actually listened. And they were like, you know what, Emma, you're right. And look at this. It looks better. Look at this. This is going to jump off a supermarket shelf. Oh, Brendan's kind of still on there. He's just now got a brown beard. Yeah, you know, I just, I restyled him. You restyled him? You gave him the glow up. But how gorgeous is this? He's got a plaid shirt on. He actually does, for sure. I've been with him a couple of days this week. And have they moved their premises to a bigger place? Well, they're doing a couple of things, because they've got to find a lot of distribution, and here's hoping that, you know, Sainsbury's, Waitrose, Asda, Morrison's, wherever you are, everybody, come and knock on my door, because these guys need to be in a major supermarket, and that is what I'm excited about.

24:08Are you going to be using the Louisiana Cajun in your Cajun mac and cheese bag? A thousand percent, but you know the one I love? Which one? It's the Moonshine Magic. I like that name That is What is in that? That on a bit of chicken And they go Yeah so it's like a really gorgeous Like fruity Spicy Have a little And that's actually the biggest seller Oh really? Yeah That's the top seller Which is actually so interesting But you know it's like I love the tins I love what they do They have really great flavours Oh that is good It's good no? Oh like And they go really good On a bit of fish Or on a bit of chicken It is good It is good I'd definitely put that on chicken You'd definitely put it on chicken And it's so nice because these are clean Because what you have to imagine A lot of seasonings are full of fillers If you can't read the ingredients on the back We know we shouldn't have it And there's very little salt content Very little sugar content All natural ingredients No fillers, no stabilisers, no nothing It's very, very good What were you eating when you were growing up?

25:09So your mum was working full time I cooked for the kids You cooked for everyone Are you the oldest? I am. I'm the oldest of four. Of four? And was your dad around at all? He was not around at all. You know, I rekindled with my dad in my kind of late teens. So maybe like 18, 19. But he wasn't present for my childhood. Now we're great friends. He calls me every week on a Sunday just before lunch, you know, chats to my kids. But I didn't grow up with him. But I did have like a lot of, you know, my dad's black, my mum's white. and I had a lot of people around me in terms of like friends of my mum's that really kind of kept that culture and especially that food culture in my life.

25:51And so for me, that's like a huge part of like what I love cooking. So where was he from? The Caribbean? Yes, absolutely. My dad is actually Trinidadian. Oh, wow. Yeah, who's Trinidadian? And does he sound like that? No, he doesn't. He sounds like a bloke from East London. He's been here his whole life. Oh, I love that Trinidadian. Yes, I know. It's a good, it's like a sing-song accent. It's gorgeous, yeah. It's one of the best Caribbean accents. It is the best, I think. It's so true. And you just think of cricket whenever you hear it, really. It's so true. That beautiful accent. It's very true.

26:19So he never even visited. No, you know, it's so interesting because you always wonder, you know, my mum and dad broke up when I was like five or six. And, you know, it was messy. It was not like a kind, loving, you know, what do they call it now? They did not consciously uncouple. That was not it. They very consciously, very traumatically uncoupled and scarred the shit out of all of us. Having said that, I, you know, my mum was like a very, very, very strong and still is a very, very, very strong person. So I never felt like this big gaping hole of not having a dad. I had a granddad. I had my uncles.

26:55I had a lot of like men, male figures around me. And I honestly, you know, I was very, very happy to like reunite with my dad. culturally that food wise you were eating english food you weren't eating a bit of a mixture actually because my mom any good at cooking she's really not a good cook my mom's not good at cooking english food quite frankly she's like a two dish person she wasn't going to branch out she can cook jerk chicken and she can do an irish stew yeah do you have a good do you have a good recipe for jerk because i don't like very hot oh and i like duns river the powder oh you do yeah no i do they do a They do.

27:32They do. They do. And it's very good. But I never liked the sauce because, you know, so first I should say that I grew up with a Jamaican stepfather and I learned to cook jerk from my step-granddad, if you like. But it was always about a paste. Like you make a paste in a blender and it's very hot. I had to give it away to you because the paste was so hot. It made my eyes work. I couldn't even eat it. No, you can't even. You know, as a kid, I remember the mistake of like putting your face, like in the thing to sniff and it'll burn your eyes off. The Scots bonnet will take you a head off. It's so good.

28:06Whereabouts were you in East London? We were in Plasto. Okay. Yeah. So a memorable meal from your childhood. I'm getting worried now. Would it be the Irish stew or the jerk chicken or would it be something that you made for everybody that was a winner? I think it would probably be something, I would say that, wouldn't I? It'd probably be something that I made. I mean, we grew up like, you know, very simple. It was all like bacon sandwiches, cheese on toast and like chicken rice and salad. It was like very, very simple. And like as a treat, you'd have a spaghetti bolognese or a roast dinner. Like those were the things that I grew up having.

28:40And a lot of takeaways. Really? Yeah. A lot. Like we loved a Chinese. We loved an Indian. What's your Chinese order? That is probably my go-to meal of life. I like crispy aromac duck, you know, with the pancakes and the plum sauce. That just to me is delicious. The absolute best thing. And, you know, I'd like an egg fried rice and I want a wonton soup. And it's like I want the prawn crackers and chicken chow. But like the whole thing. I need like the whole shebang. And that's the problem with living in America. You can't get that kind of Chinese food. No, it's just different. It doesn't. Well, it just, of course, you probably can.

29:13I should correct myself. It just doesn't taste like I want it to taste. I want it to taste like the Chinese. Like English takeaway. Like English takeaway from the Forest Gate roundabout. Yeah. Like that's what I need with curry sauce in a polystyrene cup. not a fancy Chinese. I was always touched when you look in the supermarkets, you can get Chinese curry sauce. You can in the supermarket. Yeah, you can buy Chinese curry sauce to make your Chinese curry chicken. You need to go back to the supermarket. I need to do another supermarket run. It's funny because it must emanate from being in takeaway.

29:47In takeaways, for sure. You can have a curry. 100%. I missed your seat at the table. I know. I so wanted you there. Yeah, and thank you for the invite. Of course. I would love to know. about how that started and also well who who do you decide to who do you decide to invite and also cuisine wise how do you go with like the the meals so is it can you explain to people that don't know what your seat at the table is absolutely so I mean honestly the the basic premise was that when you are a young founder and you know or like you know a young person starting their career you're never really invited anywhere that's useful and suddenly you get successful and much like you everyone invites you ever and you either don't really want to go or you're too busy and so the premise of a seat at the table was for me to bring together people that are just getting started founders that are just on their way that might have certain questions about what they're doing and a lot of very very established women and when I say established women I mean those that are established in their career but also my network my lawyers my managers people that you know have helped me get through tricky situations people that want to invest in female funded and led businesses and so it's really about bringing a group of people together that can be useful to one another because I have this theory that women spend a lot of time thinking about networking but it's not networking that makes you successful it's knowing how to use the network knowing how to use people to your advantage and I think men do that much more easily than women do and I'm doing a big sweeping massive generalization on purpose because I'm trying to constantly say to people it's okay to ask for stuff it's okay to not know and women you know in that pursuit of kind of perfection always feeling like you need to be the best at everything and certainly you shouldn't show your weaknesses or when you're not good or you don't know something we try to do everything in businesses and it's like no you shouldn't be everything you should be the best podcaster in the world and then you should use other people to figure out what are the you know selling of the ads look like you wouldn't like try to light and film your own podcast any more than you should try to go out and raise the finance for it so it's really about extending the natural networks of women so that they can be successful and get shit done sorry I keep tapping on the table no you're gestural I love it um and honestly what what I try to do because I've done them in New York and in LA and in London I'm really trying to force a conversation And so at the start of those dinners, I actually tell everyone, like, the purpose today is for you to get to know each other.

32:20But to be honest about, like, where are you getting stuck? Like, what are your problems right now? Because there will be someone in the room that's either been there or is willing to help you. And then when you set that up, when that's the intention, what happens is that magic in the room. And everybody speaks. Like, two nights ago when we did this, I think I had, like, 45 people in the room. I reckon 25 of them stood up and spoke. and then there was a lot of private conversations going on because no one just stays at the table. So it's just a really lovely thing that I started and actually what I've seen is people are really making them work for them.

32:53They actually get in that room and all these friendships happen and I'm like, that's exactly what I wanted. I wanted women to get together and actually figure out Wow, mum. how they help each other. That looks gorgeous. That looks insane. Is it mango? Oh my God, can I just... It smells amazing. Mum, and this is before you knew about the old moonshine magic, which is like chilli... Is that mango? Or is it potato? Oh, my God, I'm so excited. There's no way I'm eating the shit on the plane now, am I? You don't need your curry now, babes, do you? Well, it's a long flight. Dead. What are you going to be watching on the plane?

33:31Or do you work? I'm just going to go to sleep. I sleep and then I work. I always do it that way around because on a long flight like that, if you try to work while you're tired, you're just not doing the best job so it's a house sleep there is loads of juice i'll bang it out for four hours you don't just have that time to just switch off you're always on yes that's the honest truth yeah like yeah i'm not gonna lie to you i think that there's there's a trade-off with all of these things you know and you you have to you have to be willing to do what other people won't do and you've got to be willing to take a lot of shit that other people won't and you know so So I think that we shouldn't lie about these things.

34:09Yeah, I work too much. I do a lot and I'm probably not as rested as I could. But on the flip side of that, I really have an amazing life and I love what I do. And I'm really happy to be in the position that I am. Have you ever reached burnout? Honestly, no, because I'm too selfish. And that's the truth. I stop myself. I've been knackered. Oh, yes, please. I've been absolutely at that breaking point but I think I know myself enough to pull it back and I think that would have happened to me when I was younger but certainly now it's like I schedule self care or may I have a leg please thank you or any brown meat like I'll do a thigh I'll do whatever comes out so you said schedule self care I really do every single day I'm a meditator what kind of meditation do you do?

35:01Transcendental meditation my friend wants me for my 40th he said that he thinks it would be life changing for me so I need to do the course I think it's life changing I did the course me and my husband did four days yeah thank you very very very much thank you mum so you and your husband learnt for four days yeah we did was it a full time course? no somebody comes to your house and it's very like ritualistic and it's for a few hours but it actually really helps because I've been meditating for a long time but not and let me just be honest about the transcendental you're supposed to do four like two 20 minute sessions a day so people are going to be like Emma you're not transcendental meditation because you're only doing one session I do 20 minutes in the morning and sometimes maybe every 10 days I get the second 20 minutes you could do it on the plane today though exactly and so things like that I would do it on the plane or if it's a weekend maybe I fit the second session in but it's it's hard for me to get the second session what's it like delicious yeah it's lovely absolutely oh and this has got a bit of spice in it you don't not like spice i know she's got a lot of well yeah she but mom tell her is it ravinda bogle yeah shout out ravinda absolutely delicious jacconi no i haven't is it delicious it's amazing you've got to go where is it in marylebone just near this is kind of coconut oh what's that other indian restaurant that i love in Marlabo.

36:23Trishna. Oh, I've never been. Oh my God, guys. It's amazing. So it's done with coconut milk. Oh, it's absolutely... It's really lovely, man. Can I tell you, it's absolutely delicious. I'm not joking. Mmm. This is yum. Mmm. Have you eaten well whilst you've been here? Mmm. I really have. I always go back to all my favourite restaurants. And what's your favourite restaurant? You know, I'm a classic person. I like Scots. Oh, Scots. The fish restaurant. Yeah, because I feel like the fish is so good in England. Last night I went to Arlington, which is like a great... Oh, that's a new spot, isn't it?

36:56It's a new spot, but all the old recipes, you know, all the stuff that we love. Great. Which was delicious. So when you get back home, what will be the first thing that you cook? Probably an omelette. I'm one of these people that just loves an egg in any form. Babe, I wrote a food memoir called Omelette. Really? Yes, I did. And a A good omelette is a thing of beauty, you know? Now, are you one that likes to kind of almost scramble it first and you make it almost like a kind of a Japanese slash French? I do it like the chefs do. I do like a semi-scramble. Yeah, semi-scramble. And then I let it pull together and I'm not an overcooker and I'm a folder.

37:35Do you know what? I've tried. I cannot. I do a wooden spoon. A wooden spoon? Not even a spatula. What? A wooden spoon. Isn't that insane? Every time someone sees me do it, they're like, what are you doing? I do a wooden spoon. And it works. Yeah, and I have the most rank old wooden spoons as well that you'd look at and be like, what is living in your wooden spoons? But I won't let them go. What frying pan are you using? I'm using, like, a lovely... I have, like, copper pans. I like a copper pan for an omelette. But, you know, I'll go in some, like, non-stick thing that my, you know, whatever.

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40:05Can I tell you what is the magnificence of this curry that we're eating? The potatoes. Oh, do you like that? Oh, they are like cooked to perfection. I also like that you've left them in such big pieces. It's a good recipe. What are we talking about? What is this recipe? So, Ravinda Bogle is one of our... She's been on our podcast. She's amazing. She's the one that we want you to go to the restaurant, Jekoni. I'm 100 % done. She's amazing. That's what I'm in for. She makes, she calls it immigrant home cooking. And she, so it's kind of, she'll do the most, one of the sexiest starters in London, which is a prawn scotch egg with banana ketchup.

40:42It's unbelievable. I'm sorry, I'm sorry. One second. What happened? Delicious. It's a prawn scotch egg. So instead of the sausage, that's like minced prawn. That's prawn on the outside. With an egg and then a banana ketchup. It's, yeah, stunning. She's amazing. Why has nobody told me? She's amazing. Oh my God, that's insane. Do you always say... I also love a Scotch egg. Me too. When a Scotch egg is good... What is that pub that's like right by Scotts, like on Mount Street? Is it the... We went last week. So good. What is it? Mount Street. Is it on Mount Street? Yeah. Oh, my goodness. The Scotch egg in there.

41:18We had it. You cut it and it's perfection on the inside. It's so good. Yeah, we love it. So, this is delicious, Ravinda. You're excellent. This is delicious, Mum. Thank you. It's really delicious. Do you want some more sauce? I'll have another potato if it's going because I'm a carb person. I don't feel like I've eaten unless there's like a mixture of carbs in there. We ask everybody their last supper. So you've got a starter, main, pud, drink of choice. All right. Okay, so I've already spoken about my love of Chinese food, but I guess... Oh my God. I don't know that my last supper would actually go together.

41:58It doesn't matter. Does it not matter? It can just be like my favourite, like my absolute favourite thing. Alright, so I'm going to, because I'm dyslexic, I'm going to do it all the wrong way around. Okay. Probably would be curry goat, rice and peas and fried plantains. Like that would be... That's the main? That would make me so happy. That would be my main. Then I would have a jam roly-poly, you know, like the suet pudding, like old school, out of the oven. No ice cream, no custard, controversial. I don't want anything. thing maybe some extra thick double cream from marks and spencers though like not anywhere else that that combination where have you had this that you've loved it all right so let me just tell you marks and spencers used to do in a packet you know like they do the chocolate puddings they used to do it that way and like in a in a packet that you put in the oven for like 30 minutes and it would be crusty but then suity and squidgy on the inside and like loads of like raspberry jam they don't do it anymore so I learned to cook it a syrup pudding is not an easy feat I've never quite got it to where I want it but it is delicious it's like a good dessert and then the starter what do I have is a starter honestly you know I like I'm a cured meat girl I do like a good if the parma ham is perfect and the melon is perfect and the that's a kind of charcuterie board.

43:23I used to work in a deli as a kid. Oh yeah. And so I learned all about the different salamis, the different meats. I would have to slice mortadella. It used to make me feel like. Oh, it's not gorgeous looking, is it? But I liked the whole thing of all the different meats. So I'd probably do a charcuterie board, mixed some lardos and delicious salami. Yum. I'd really get into it. It'd be very, it's a heavy meal. And what do you... That's fine. And then drink. Do you drink? Yeah, I love a drink. What's your drink? Red wine. I love an Italian. But you know, like a punch in the face. I don't want a Pinot Noir.

44:01A Montepulci. Barolo. Or a Baboresco. Yeah, a Montepulci. Pulciano. All the things. I can do a Bordeaux but I really like Italian ones. Juicy. Heavy. Have you had to deal with a lot of Pinot Noir in your time in the States? Yeah, they love a Pinot Noir on a plane, don't they? It's always like Pinot or Chardonnay. And I'm like neither. Do you keep your skims on when you're eating? Or do you have to take them off to get the room? I will be really honest. I'm not like a shapewear everyday girl. I'm a shapewear occasion girl. But I wear Skims undies. Fits everybody every single day. I'm going to put it out there.

44:43God bless Skims that they came along and saved me with shapewear. I wear their bras. like I've got tiny little these ones they're so good I love them have you got them on now it's a great brand I haven't got skims shorts on did you know you're going to be eating a lot no but that's fine it doesn't yeah it's fine it expands with you they're fine okay there's different levels to the shapewear you know you've got the and then you've got the the ones I've had I've had to not breathe to get them on well that's because you're spanks I mean I didn't say that listen it's a new generation I'll hook you up don't you worry skims is the greatest don't you worry the greatest gift it was the greatest gift to all my friends who are teachers or don't have never really had to wear shapewear as much as I have and they wore it for my 40th and I said just get yourself some bloody skims and I went through it and they were like what is this sorcery so would it so it's not the same as wearing it's just better it's just better so you don't have to not because I'm always worried when I'm pushing everything in it's not going to go no no no no no no Look, it sucks it in and sometimes your belly that was the lower belly, sometimes you then have...

45:53Look, it doesn't go up to your throat. Absolutely not. Promise you. Okay. Oh, my God, Mum, that looks gorgeous. What now? What is that? What is this? Do you need another cup of tea to go with this? Oh, my God, yeah, maybe. I mean, I don't want to keep your mum just moving the whole time. No, thank you, Mum. But go on. Yeah. Babe, so you put the... What are you serving us? Thank you, darling. It's, I forgot what it is. It's a yoghurt cake with orange and lemon and yoghurt and orange curd. What's the top? Help yourself to fruit. Yeah, I will. Thank you. Another delicious mouthful. Mum, you've absolutely killed the cooking today.

46:40No, first of all, the sauce situation on the top is heaven. Gorgeous, isn't it? With that little crunchy almond. I also love it that it's not too sweet. I love dessert, but I kind of look like a, I don't want to say savoury, like just not a crazy sweet dessert, you know? No. I'd rather have a piece of bread than a, yes, sweet, sweet, sweet thing. This is absolutely heaven. Whose recipe is this? Yottam. Yottam. Oh, we love. My favourite. One of the things I miss most in England is otolenghi. So he says to make the orange curd, I bought Daleswood Organic and mixed it with the yoghurt you're forgiven I think that's okay that's very Nora Ephron of you yeah and it's Clementine as well not orange I still think it's nice we're enjoying it this is amazing mum this is it's honestly so delicious yeah amazing so you're going to make an omelette when you get home I will definitely make an omelette what will be in the omelette?

47:40oh my god I don't put anything in no cheese nothing

47:47in my house they're like why are you making an omelette instead of making scrambled eggs it's just a texture thing that I I don't want anything in an omelette and when you say that to people they'll give you a little bit of cheese no thank you sir the omelette, salt, pepper that's forgiven I mean that's what I like that's just what I like I don't want a ham I definitely don't want an onion or a bit of green pepper. You know what you want, Emma. I'm very clear about what I want. And I'm the most specific person in the world. Can your husband cook? No, he's a great sous chef. I mean, he can cook, but blah.

48:25You know, he's not a... When I first met him, I think I introduced him to food. You know, he's someone that thinks of food as fuel. And if I have one bad meal, it ruins my day. Mate, me too. So it's just a different level. Like, he can cook a chicken. he can cook a you know delicious mashed potato but he's not like winning any awards do you like a cocktail mama i love a cocktail i love a glass of wine yeah but what's your cocktail you know i like tequila straight like a good 1942 you and ruth rogers yeah because it's it's yeah mom isn't it good for you when i when i when i supported harry styles he left a bottle of that in my um room.

49:03Did you drink it? I fucking damn that shit. I didn't realise how expensive it was until I tried to buy another one. I actually, it's really sweet because 1942 did the cocktails for this particular dinner and they give me a beautiful bottle which I left for my dad who obviously immediately like googled it and he's like, so you know I'm anxious and I was like, yes, and that's why it's a gift be happy. Yes, exactly. No, that's a delicious choice. Do you have it with ice or Yeah, but I like one block of ice. Preferably, like a ceiling. You know, it's like I want a circle of ice. One giant one. Where do you go for cocktails?

49:42That's where I keep ice in my fridge. Oh, really? Where do you go for cocktails in LA? Beverly Hills Hotel or the Bel Air Hotel. Both of those have like beautiful bars that are so nice. In London? In London, I'm a Claridge's girl. I like the Foumois in Claridge. Yeah, yeah. We love Claridge. Do you remember we used to go in? There was a Gordon Ramsay restaurant. Yeah. I think there still is. Yeah, we loved it. I think there still is. That's where I stay in London. Black and white. It's just beautiful. It really is one of the best hotels in the world. Emma, I don't really want you to go. I don't want to go.

50:11What's next? What's our next course? No. Yeah, breakfast. That's it. Yeah, breakfast. Stay over. Thank you so much for coming on. You're completely fascinating and brilliant and inspiring and brilliant fun. and it's just been a pleasure to meet you and pick your brains about bits and bobs. No, honestly, I love you both for it. This is like such an amazing dynamic and I got fed and I'm in your kitchen. I've had two cups of tea. I love that. Thank you for having me. This was amazing and delicious. Thank you.

50:56She's a force of nature. She's so beautiful. So much energy. So dynamic. And positive. Fabulous, generous. Yeah. She's just an absolute delight. A gorgeous woman. Food was delicious, Mum. Thank you, darling. Ten out of ten. Ravinda. Darling Ravinda, that was the best recipe. Where was it? Was it in The Guardian? And Yotam's delicious... That was amazing. I may steal that to go and give it to my mother-in-law if that's okay. That was so easy. That was lovely. You sift all the dry ingredients and then you just add the wet ingredients. And it's not made with dairy. It's olive oil. Oh. But it's got yoghurt in it.

51:36Well, you could use your synthetic, your coconut yogurt. Yeah, no. But if you wanted for a vegan, you could have put delicious. So delicious. Yeah. Emma, thank you for coming on. She's off to the airport now. I don't think she's going to need to eat on the flight. I think she will. Do you feel like me and you should get on the old emails and laptop and start planning the next season now, Mum? Yeah. Strategy for table manners. You can see all her energy definitely is what's the ingredients for being a successful entrepreneur and CEO. And her enthusiasm. Yeah, big fan. Big fan here. Love her. Thank you so much and we'll see you next week.

52:48We'll be right back.

52:54rewards program. There are lots of options when it comes to nicotine satisfaction, but there's only one Zinn. Check out Zinn.com slash find to find Zinn at a store near you. Warning, this product contains nicotine. Nicotine is an addictive chemical. When you think of skyrocketing brands like Aloe, Allbirds, or Skims, it's easy to credit their success to great products, sleek branding, and brilliant marketing. But here's the overlooked secret. The real magic lies in the engine behind the scenes, the business powering their business. For millions of brands, that engine is Shopify, making selling seamless for them and shopping effortless for us.

53:36Upgrade your business and get the same checkout Aloe Yoga uses. Sign up for your$1 per month trial period at shopify.com slash retail, all lowercase. Go to shopify.com slash retail to upgrade your selling today. shopify.com slash retail.